Athenian Pasta

Ingredients

5 teaspoons of extra virgin olive oil
1 small yellow onion
1 red bell pepper
3 cloves of garlic
1/2 cup of white wine
3/4 cups of feta cheese (crumbled)
1 tablespoon of fresh oregano
1 package of pasta
1/2 teaspoon of salt


Finely chop the bell pepper, onion, and garlic separately and set each aside.

Cook pasta according to the directions on the package. When finished cooking turn off heat but don't drain until removing 1/2 of left over water.

While the pasta is cooking, heat 2 teaspoons of olive oil in a medium saucepan over medium heat. Add the chopped onion and the salt. Stir until the onion pieces start to brown. Then add in the pepper and continue stirring until  pepper pieces become soft. Next add the garlic. Stir for a minute. Then add in the white wine carefully. Stir until most of the wine has evaporated.  Take off heat. Add remaining 3 teaspoons of olive oil, the feta cheese, and oregano. Add 1/2 of leftover water from the pasta to the saucepan. Mix.

Strain pasta and pour into large mixing bowl. Pour the mixture from the saucepan over the pasta. Mix.

Enjoy.

Peanut Butter Fudge

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• Ingredients 
• 1/2 cup vegetable shorting 
• 2 1/4 cups brown sugar
• 1/2 cup almond milk
• 3/4 cup peanut butter
• 1 teaspoon vanilla extract
• 3 1/2 cups confectioners' sugar

Have the confectioners' sugar sitting in a large mixing bowl for later. 

Melt Vegetable shorting in a medium saucepan over medium heat. Then add the brown sugar and milk. Bring to a boil for two minutes while constantly stirring. Remove from heat. Add in the peanut butter and vanilla.

Pour the mixture into the bowl on top of the confectioners' sugar. Stir until smooth. 

Pour into an 8x8 inch dish. Chill until firm and cut into squares.