Dinner for the Original Copy Officer Captains and OCS of 270,036 V. A.'s for 5/10/21

A vegetarian delight today, trying to find good food on a budget can be tricky but, we'll make it happen.

Gnocchi Alfredo

This gnocchi is one of my go-to's for company and potlucks. It’s pure comfort food, especially in the wintertime. —Jessica Silva, East Berlin, Connecticut

Ingredients

• 2 pounds potato gnocchi

• 3 tablespoons butter, divided

• 1 tablespoon plus 1-1/2 teaspoons all-purpose flour

• 1-1/2 cups whole milk

• 1/2 cup grated Parmesan cheese

• Dash ground nutmeg

• 1/2 pound sliced baby portobello mushrooms

• Minced fresh parsley, optional

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Directions

• Cook gnocchi according to package directions; drain. Meanwhile, in a small saucepan, melt 1 tablespoon butter. Stir in flour until smooth; gradually whisk in milk. Bring to a boil, stirring constantly; cook and stir 1-2 minutes or until thickened. Remove from heat; stir in cheese and nutmeg until blended. Keep warm.

• In a large heavy skillet, melt remaining butter over medium heat. Heat 5-7 minutes or until golden brown, stirring constantly. Immediately add mushrooms and gnocchi; cook and stir 4-5 minutes or until mushrooms are tender and gnocchi are lightly browned. Serve with sauce. If desired, sprinkle with parsley.

Editor's Note Look for potato gnocchi in the pasta or frozen foods section.

Nutrition Facts 1 cup gnocchi mixture with 1/3 cup sauce: 529 calories, 14g fat (8g saturated fat), 46mg cholesterol, 996mg sodium, 81g carbohydrate (15g sugars, 5g fiber), 19g protein.

Wonton Mozzarella Sticks

You won't believe something this easy could taste so fantastic! Crunchy outside, gooey cheese inside, these mozzarella sticks are a treat all ages will love. Kids could help wrap them, too. —Shirley Warren, Thiensville, Wisconsin

Ingredients

• 12 pieces string cheese

• 12 large egg roll wrappers (see note)

• Oil for deep-fat frying

• Marinara or spaghetti sauce

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Directions

• Place a piece of string cheese near the bottom corner of one egg roll wrapper (keep remaining wrappers covered with a damp paper towel until ready to use). Fold bottom corner over cheese. Roll up halfway; fold sides toward center over cheese. Moisten remaining corner with water; roll up tightly to seal. Repeat with remaining wrappers and cheese.

• In an electric skillet, heat 1/2 in. of oil to 375°.

• Fry sticks, a few at a time, for 30-60 seconds on each side or until golden brown. Drain on paper towels. Serve with marinara sauce.

Test Kitchen TipsLook for egg roll wrappers in the produce section. Be sure to get wrappers labeled egg roll wrappers and not spring roll wrappers. Egg roll wrappers are soft and bendable while in the package. Spring roll wrappers are usually thin, stiff and call for a dip in water to soften them. For ultra crispy fried foods, the key is having the oil hot enough. If your mozzarella sticks are sogging out, kick your oil temp up a couple of notches. These are also super yummy dipped in soy sauce or sweet chili sauce.

Nutrition Facts 1 each: 241 calories, 14g fat (5g saturated fat), 23mg cholesterol, 423mg sodium, 19g carbohydrate (0 sugars, 1g fiber), 10g protein.

Chicken Cordon Bleu in Pastry

Baking chicken breasts in a flaky dough makes them turn out moist and delicious every time. This fancy dish is nice to serve family as well as guests.

Ingredients

• 1 tube (8 ounces) refrigerated crescent rolls

• 1/4 cup spreadable chive and onion cream cheese

• 4 thin slices deli ham

• 4 boneless skinless chicken breast halves (4 ounces each)

• 4 slices Swiss cheese

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Directions

• On an ungreased baking sheet, separate dough into four rectangles; seal perforations. Spread 1 tablespoon cream cheese lengthwise down the center of each rectangle. Place ham widthwise over dough. Arrange chicken in center of each rectangle. Wrap ham around chicken. At each long end, pinch dough together around chicken, forming points.

• Bake at 375° until a thermometer inserted in the chicken reads 170°, about 15 minutes. Top with slice of Swiss cheese; bake until cheese is melted and pastry is golden brown, about 5 minutes longer.

Nutrition Facts 1 serving: 428 calories, 26g fat (12g saturated fat), 66mg cholesterol, 807mg sodium, 24g carbohydrate (5g sugars, 0 fiber), 21g protein.

Tarragon Asparagus Salad

I love asparagus, and I love it even more when drizzled with my light, lemony vinaigrette dressing with a touch of tarragon. It's perfect as a side for fresh spring meals. —Linda Lace, Winter Park, Florida

Ingredients

• 2 tablespoons lemon juice

• 2 tablespoons olive oil

• 1 teaspoon minced fresh tarragon or 1/4 teaspoon dried tarragon

• 1 garlic clove, minced

• 1/4 teaspoon onion flakes

• Dash salt

• 1 pound fresh asparagus, cut into 2-inch pieces

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Directions

• Place the first 7 ingredients in a jar with a tight-fitting lid; shake well. Refrigerate at least 1 hour.

• In a large skillet, bring 1/2 in. of water to a boil. Add asparagus; cook, covered, until crisp-tender, 1-3 minutes. Remove asparagus and immediately drop into ice water. Drain and pat dry. Refrigerate, covered, until serving.

• To serve, shake dressing again. Spoon over asparagus.

Nutrition Facts 1 serving: 77 calories, 7g fat (1g saturated fat), 0 cholesterol, 387mg sodium, 3g carbohydrate (1g sugars, 1g fiber), 2g protein. Diabetic Exchanges: 1-1/2 fat, 1 vegetable. TASTE OF HOME

Cranberry Waldorf Salad

Cranberries grow in the coastal area about 50 miles from our home. When they become available, I always make this creamy salad. —Faye Huff, Longview, Washington

Ingredients

• 2 cups fresh or frozen cranberries, halved

• 3/4 cup sugar

• 3 cups miniature marshmallows

• 2 cups chopped apples

• 1/2 cup chopped nuts

• 3/4 cup pineapple tidbits, drained

• 1 cup halved green grapes

• 1 cup heavy whipping cream, whipped

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• Combine cranberries and sugar; let stand 30 minutes. Add next 5 ingredients and mix well. Gently fold in whipped cream; chill.

Nutrition Facts 3/4 cup: 226 calories, 11g fat (5g saturated fat), 27mg cholesterol, 15mg sodium, 34g carbohydrate (28g sugars, 2g fiber), 2g protein.