Tasty Recipes
All of these recipes have been kitchen tested and biker approved.
Baked Penne with
Sausage and Garlic
AKA Dracula’s
Revenge
Set garlic aside.
Increase oven temperature to 400°.
Remove casings from sausage. Cook sausage in a
large nonstick skillet over medium heat until browned,
stirring to crumble. Remove from pan with a slotted
spoon. Place sausage in a large bowl; stir in sage and
rosemary.
You might think that a whole head of garlic is a lot for
four servings, but the garlic is roasted before you add
it to the dish, so the taste is much milder. You can
replace the low-fat milk for whole milk so that the dish
is creamier, and I prefer Gruyère cheese over Swiss
cheese.
1 whole garlic heads
1/2 lb Italian sausage
1/2 tsp chopped fresh or 1/4 teaspoon dried sage
1/2 tsp chopped fresh or 1/4 teaspoon dried rosemary
Melt butter in a large saucepan over medium heat.
Lightly spoon flour into a dry measuring cup; level with
a knife. Add the flour to melted butter, stirring with a
whisk. Gradually add the milk; cook until slightly thick,
stirring constantly with a whisk (about 10 minutes). Stir
in roasted garlic, cheeses, salt, and pepper. Remove
mixture from heat. Add 5 1/2 cups cheese sauce and
cooked pasta to sausage, stirring to coat. Spoon pasta
mixture in a 13 x 9-inch baking dish coated with cooking
spray. Top with remaining sauce. Bake at 400° for 15
minutes or until thoroughly heated.
Servings: 4
1 Tbs butter or stick margarine
Liquefied Ghost
Cocktail
2 2/3 Tbs all-purpose flour
3 cup low-fat milk
1/2 cup (4 ounces) grated fresh Parmesan cheese
1/3 cup (about 2 1/2 ounces) shredded Gruyère or
Swiss cheese
1/2 tsp red pepper
Be careful, this white cocktail goes down like a
milkshake and has a kick. You can serve this up or in a
glass over ice, make a whole pitcher and add some dry
ice for a misty effect.
1/2 tsp black pepper
2 oz vanilla vodka
4 cup hot cooked penne or rigatoni
1 oz syrup
Cooking spray
1 oz cream
Preheat oven to 350°.
2 oz soda
Remove white papery skin from garlic head (do not
peel or separate the cloves). Wrap the head in foil.
Bake at 350° for 1 hour; cool 10 minutes. Separate
cloves; squeeze to extract garlic pulp. Discard skins.
Mix simple syrup, cream, vanilla vodka and soda
together in a cocktail shaker with ice. Shake until very
cold and serve in a martini glass or in a glass over ice.
1/4 tsp salt
www.thunderroadscolorado.com
Servings: 1
October 2016
Thunder Roads Magazine® Colorado 25