One Pot Creamy Tomato Basil Pasta

2 c milk
2 3/4 c chicken broth
1 lb spaghetti
4 c (20 oz.) cherry or grape tomatoes, halved
3 garlic cloves, finely minced
1 tsp dried oregano
1 tsp salt
1/4 tsp pepper
1/2 - 1 c fresh basil leaves, torn into pieces
1/2 c freshly grated Parmesan cheese


In a 5-6 qt pot, combine the milk, broth, spaghetti, garlic, oregano, tomatoes, salt and pepper.  Bring to a boil over medium-high heat, then reduce heat and gently simmer for 10-12 minutes, stirring often so the pasta doesn't stick.  Adjust the heat accordingly, especially at the end.  Cook until the pasta is tender and most of the liquid is absorbed.

Turn off the heat, stir in the basil leaves and the Parmesan cheese.  Serve immediately.  (Or let it rest for 5-10 minutes to give the sauce time to thicken.)


From Mel's Kitchen Cafe

German Potato Salad

2 lbs red potatoes
1 tsp salt (to boil with the potatoes)
12 oz. bacon
1/3 c apple cider vinegar
3 Tbs sugar
1 Tbs Dijon mustard
1/2 tsp salt
pepper
1 Tbs garlic
fresh parsley

Cut potatoes in half and cover with cold water.  Bring to boil and add salt.  Simmer 15-20 minutes. Drain and let steam dry.  Cook bacon and remove to a plate.  To the grease, slowly add vinegar, sugar, mustard, salt and pepper.  Bring to a simmer and stir in garlic.  Remove from heat and toss in potatoes.  Mix until liquid is absorbed.  Add bacon and parsley.  Serve hot or warm.


From Rachael Aveytua