Instructions:

1/4 pound (1/2 cup) sweet butter, melted

1 cup heavy cream, warmed

3/4 cup freshly grated Parmesan cheese

Salt to taste

1/4 tsp. freshly ground pepper

Mix all ingredients. Pour over 4 servings of warm noodles (I use angel

hair). Serve immediately.

Notes: I serve it with cubed, grilled or broiled chicken breast mixed

in

with the noodles. Add a green salad and you have a complete meal. I

have

used margarine and canned Parmesan cheese and it worked fine.

Notes:

~~~~~~~~~~~~~~~~~~~~~~~~~~~~

Instructions:

1/4 cup Butter

1 cup Heavy Cream

1 cup Half and Half

pinch Nutmeg

1/2 tsp Salt

1/2 tsp Pepper

3/4 cup Grated Parmesan Cheese

Combine butter, cream, nutmeg, salt and pepper in skillet. Bring to

boil; reduce heat and simmer 4 minutes

p1

Notes:

~~~~~~~~~~~~~~~~~~~~~~~~~~~~

Instructions:

1 pint of Heavy Cream

1/2 cup butter

2 Tbsp Cream Cheese

1/2 - 3/4 Cup Parmesan cheese

1 tsp. Garlic powder

In a saucepan melt butter. When butter is melted, add cream cheese.

When

the cream cheese is softened, add heavy cream. Simmer this for 15 - 20

minutes on low. You may wish to season with a little salt and pepper.

Notes:

~~~~~~~~~~~~~~~~~~~~~~~~~~~~

Servings :10

Time to prepare :80 minutes

Origin :Jo Anne Merrill

Ingredients:

10 ounces frozen spinach

60 ounces spaghetti sauce -- two 30 oz. jars

2 cups ricotta cheese, part skim milk

1 1/2 cups mozzarella cheese, part skim milk -- shr

1 egg -- beaten

8 ounces lasagna noodles

1 1/8 teaspoon black pepper

1 1/2 teaspoon oregano -- optional

1 1/2 teaspoon basil -- optional

1 1/2 cup vegetable juice cocktail

1 1/2 cup water

Instructions:

* Spaghetti sauce is available in a 30 ounce jar and also in smaller

containers.

For th s recipe, I use about 1-1/2 to 2 jars of the Ragu Sauce in the

30 ounce container.

1.

Thaw the spinach and squeeze dry.

2.

In a large container mix the two cheeses, beaten egg, black pepper,

oregano and basil.

Add the thawed spinach and blend well.

3.

Use a 13 x 9 inch pan.

Put a small amount of the sauce in bottom and spread lig tly to cover

bottom.

This keeps the lasagna from sticking as it cooks, and enables you o

remove it easily in neat portions.

4.

Place one third of the uncooked noodles, one third of the sauce and

one third o the cheese-spinach mixture.

Make 3 layers this way, ending with the sauce.

5.

Combine the water and vegetable juice cocktail or tomato juice.

Pour this caref lly around the edges of the casserole, moving the

noodles slightly with a spatula to ge the liquid distributed evenly.

Sprinkle with grated parmesan cheese if desired.

6.

Cover tightly with foil.

Bake at 350 degrees for 1 hour to 1 and 1/4 hours.

Rem ve foil and continue baking for a few minutes more, until lightly

browned and bubbling.

7.

Let stand for at least 15 minutes before serving.

This lasagna can be sliced wi h a flat edged spatula and lifted out in

serving-sized portions.

Notes:

~~~~~~~~~~~~~~~~~~~~~~~~~~~~

Instructions:

1 teaspoon minced garlic 1 teaspoon olive oil 5-6 Roma tomatoes,

chopped 3 tablespoons balsamic vinegar salt & pepper to taste 1/4 c.

chopped fresh basil 1/2 lb angel hair pasta (uncooked) Saute the

garlic in olive oil until lightly browned.

Do this in a skillet large enough to hold the tomatoes later.

Leave garlic in skillet.

Place tomatoes, salt & pepper, basil and balsamic vinegar in a

non-reactive bowl and set aside for 10 minutes, stirring

occassionally.

Boil water for pasta.

Just before you put the pasta in the water, drain tomatoes and reserve

the juice that runs off.

(I usually set my colander on a dinner plate).

Put the angel hair pasta in the water to cook for the recommended

amount of time.

Heat your garlic skillet and toss drained tomatoes briefly JUST to

heat.

They should retain their shape.

The pasta should finish cooking (usually no more than 5 min.

for angel hair) at the same time the tomatoes are ready.

Toss the pasta and tomato mixture together and serve with freshly

grated parmesan cheese.

We like to dip our bread in the reserved juice OR make salad dressing

with it.

Tania

Notes:

~~~~~~~~~~~~~~~~~~~~~~~~~~~~

Instructions:

A quick and easy but very tasty bacon and cheese dish.

200 grams Bacon or Proscuittio Ham 2 cloves of garlic, crushed 1 can

of italian tomatoes, or 3 med.

to lge.

ripe fresh ones 1 green capsicum 1 red capsicum 2 onions a good shake

of coarse black pepper parsley or basil A splash of Olive Oyl Romano

Cheese A nice thick Spaghetti of your choice.

(it is lousy if you use vermicelli) Cut the bacon or Ham roughly

into strips Chop the onions fine Cut the Capsicums into strips Crush

the garlic To a casserole dish of warm oil add the bacon, onions,

capsicum, garlic and pepper.

Cook gently until the capsicum is soft.

Add the tomatoes, and break them down a bit with a wooden spoon.

Add the basil Cook gently for 30 minutes or until it "looks good"

Boil about 300 Grams of Spaghetti Grate the Romano Cheese usually a

tablespoon or so is enough, more if you add more pasta.

When the pasta is al dente, Strain and drain and add back to the pasta

pot - with a splash of oil.

Sprinkle the cheese into the hot pasta and toss, until mixed and

melted in.

The cheese is very smelly - but truly delicious.

:) Serve the pasta with a generous scoop of the sauce on top Serves 4

Note - Romano cheese is quite sticky.

Soak your pot and utensils fairly quickly after dinner, or the cheese

hardens and is difficult to remove.

Rachel

Notes:

~~~~~~~~~~~~~~~~~~~~~~~~~~~~

Instructions:

9 cups water 1 Tbsp salt 3 cups cornmeal coarse grain Bring water

to a boil in a large heavy pot.

Add salt and reduce heat until water is simmering.

Take cornmeal by the handful and add to water very slowly, controlling

the flow to a thin stream through your fingers.

To avoid lumps, stir quickly with a long handled wooden spoon while

adding cornmeal.

If necessary, stop adding cornmeal from time to time and beat mixture

vigorously.

Cook, stirring constantly, 20 to 30 minutes.

Polenta will become very thick while cooking.

It is done when it comes away cleanly from the sides of the pot.

Pour polenta into a large wooden board or a large platter.

Wet your hands and smooth out polenta evenly, about 2 inches thick.

Let cool 5 to 10 minutes or until polenta solidifies.

Cut cooled polenta into slices 1 inch wide and 6 inches long.

Place slices in individual dishes.

Serve hot, covered with your favorite sauce.

Makes 6 to 8 servings.

Variation: Fried Polenta (Polenta Fritta): Prepare polenta and let

cool completely.

Cut cooled polenta into slices 2 inches wide and 6 inches long.

Pour oil about 1 inch deep in a large skillet.

Heat oil until a 1 inch cube of bread turns golden almost immediately.

Fry polenta slices on both sides until light golden.

Drain on paper towels.

Serve hot.

It is important to insure the oil is hot enough, otherwise the polenta

will absorb oil and your polenta will be greasy and unpalatable.

Polenta with Black-Eyed Peas Yield: 4 servings 8 oz Dried black-eyed

peas* 1 Tbsp Olive oil 1 ea Onion, diced 4 ea Garlic cloves, minced 4

cup Water 1 ea Bay leaf 1 1/2 cup Sliced okra 5 ea Tomatoes, peeled,

chopped 2 tsp Dried basil 1/4 tsp Dried thyme 1 x Lemon juice - to

taste 1 x Ground pepper - to taste 5 cup Water 8 oz Cornmeal 1/4 cup

Grated Parmesan cheese 1/4 cup Toasted pine nuts 1 Tbsp Dried

rosemary *Soak black-eyed peas overnight.

To make black-eyed peas = Drain peas and set aside.

In 4 quart pot over medium heat, heat 1 teaspoon of oil.

Add onion and half of the garlic.

Saute' until tender, about 5 minutes.

Add beans (black-eyed peas), water and bay leaf.

Bring to boil, then reduce heat to medium, cover, and cook for 1 to 1

1/2 hours, or until tender.

Drain, remove bay leaf, set aside.

In a large no-stick frying pan over medium-high heat, heat the

remaining oil.

Add okra and saute' quickly, about 3 minutes.

5.

Add reserved beans, tomatoes, basil, thyme and remaining garlic.

Saute' until heated through, about 3 to 5 minutes.

Add lemon juice and pepper to taste.

Transfer to serving bowl and keep warm.

To make polenta: While the beans are cooking, bring water to a boil,

then reduce heat so water is just bubbling.

Using a wooden spoon, slowly stir in the cornmeal.

Continue stirring until the mixture thickens, about 3 minutes.

Stir in the Parmesan, pine nuts and rosemary.

Continue to cook, stirring constantly, until the mixture is very

thick, about 20 min.

Coat a 9x9 baking dish with no-stick spray.

Add the polenta and smooth the top.

Allow to cool for at least 30 minutes, or until firmly set.

Refrigerate until needed.

Unmold polenta and cut into 3/4 inch slices.

Coat a large no-stick frying pan with no-stick spray.

Over medium- high heat, saute' polenta slices until they are crisp and

golden brown, about 5 minutes per side.

Serve topped with black-eyed peas.

Per serving: 516 calories, 12.

8 g fat (22%), 14 g fiber, 22.

3 g protein, 5 mg cholesterol, 149 mg sodium.

>From Prevention Magazine, January 1991 as given to them by: The Aveda

Spa, Osceola, Wisconsin

Notes:

~~~~~~~~~~~~~~~~~~~~~~~~~~~~

Instructions:

Serving Size : 6

Amount Measure Ingredient -- Preparation Method

-------- ------------ --------------------------------

1 cup uncooked fine egg noodles

3 tablespoons butter or margarine

1 medium onion -- chopped

1 pound ground beef

1 4 oz. can sliced mushrooms -- drained

1 can condensed cream of mushroom soup

1 cup milk

1/4 cup soy sauce

1 1/2 cups shredded Cheddar cheese

1 5 oz. can Chow Mein noodles

Cook noodles according to package directions; drain and set aside. In

large

skillet, cook ground beef and onions till meat is brown and onions are

tender;

drain. Stir in mushrooms, soup, milk, and soy sauce. Gently stir in

cooked

noodles. Pour mixture into 9 x 13-inch baking dish. Top with shredded

cheese.

Bake in 350 degree oven for 15 minutes, until cheese melts. Top with

chow mein

noodles. Return to oven for another 10 minutes.

Notes:

~~~~~~~~~~~~~~~~~~~~~~~~~~~~

Instructions:

Yield: 4 servings

2 ea Medium carrots, sliced

1 ea Small zucchini, chopped

1 cup Skimmed milk

3 Tbsp All purpose flour

1/4 cup Light beer

3/4 cup Reduced fat sharp cheese **

8 oz Pasta (rotini, spaghetti)

** Use sharp cheddar to reduce the amount of cheese needed to maintain

flavor.

Shred cheese. Cook pasta according to package directions.Meanwhile in

a small

sauce pan cook carrots, covered in a small amount of water for 6

minutes. Add

zucchini and cook covered for 3 minutes more. Drain vegetables; set

aside. Shake

milk and flour in a screw top jar. Add mixture to sauce pan. Cook over

medium

heat until bubbly and thickened add beer and heat through. Remove pan

from heat

and add shredded cheddar cheese. Stir until cheese is just melted.Add

cooked

vegetables to cheese sauce. Season to taste with pepper.Serve over hot

cooked

pasta.

Each serving = 350 CALORIES, 6 g FAT

(15% CALORIES FROM FAT).

Notes:

~~~~~~~~~~~~~~~~~~~~~~~~~~~~

Instructions:

Yield: 3 servings

1 lb Spaghetti (thin),

-rotini or equivalent

-pasta

2 Tbsp Olive oil

1/2 lb Pancetta or bacon

1 med Yellow onion

-(chopped)

1/2 cup Cold water

1/4 cup Italian white wine,

-dry

4 Eggs

4 Tbsp Heavy cream

8 Tbsp Parmesan cheese

-(grated)

Put large bowl in oven to warm at lowest possible setting. Soak

chopped

onion in cold water for 15 minutes to reduce pungency. Chop Pancetta

or bacon

into 1/4-inch x 1-inch strips. Beat eggs and cream together with a

fork. Add

about 4 T Parmesan cheese to the mixture. Wash pasta. Put on water

to cook

pasta. Add pasta when boiling. In the meantime... Dry onions and

saute with

pancetta or bacon in olive oil until onions are barely translucent.

Add wine

and reduce heat when initial boiling ceases. Meat should not be

crisp. When

pasta is cooked, drain, but DO NOT WASH. Quickly remove bowl from

oven, put

pasta in it and toss with egg, cream and cheese mixture so that heat

from pasta

cooks eggs. Add meat, onions and wine without draining fat and toss

until

thoroughly mixed. Sprinkle remaining cheese to taste, toss and serve

immediately.

Notes:

~~~~~~~~~~~~~~~~~~~~~~~~~~~~

Servings :4

Time to prepare :25 minutes

Origin :Elizabeth Powell

Ingredients:

1 1/2 cup olive oil

large eggplant -- cut in 1/2" cubes

1 large onion -- sliced thinly

2 green peppers -- sliced thinly

2 celery stalks -- thinly sliced

1 pound chopped tomatoes -- peeled and seeded

1 garlic clove -- minced

1 teaspoon sugar

1 1/2 teaspoons salt

1 teaspoon pepper

1 cup pimiento-stuffed olives -- halved

2 tablespoon red wine vinegar

3 tablespoon capers

Instructions:

In a large skillet, saute eggplant in 1/4 cup of olive oil for about

10 minutes. R

move and set aside. In remaining 1/4 cup of oil, saute onion, green

pepper, and celery

ntil softened. Add tomatoes, garlic, sugar, salt, and pepper. Cook

over low heat for 15

minutes, stirring occasionally. Stir in eggplant, olives, vinegar, and

capers. Cover an

chill overnight.

Notes:

~~~~~~~~~~~~~~~~~~~~~~~~~~~~

Instructions:

Yield: 4 servings

4 oz Salt pork or smoked bacon

1/3 cup Freshly grated Parmesan cheese

4 Eggs

Olive oil

Pepper

Salt

Heat the oil in a saucepan, add the salt pork cut in small

pieces, and cook until golden brown.

Beat the eggs just enough to mix the yolks and whites well. (You

may also use just the yolks alone.) Add the grated cheese, a

pinch of salt, and pepper, > and continue stirring. Add a few

tablespoons cream, if you want to, to reach desired consistency.

After the pasta is boiled and drained, pour it into a large bowl.

Add the salt pork and the beaten eggs and cheese and mix

everything together very quickly. Serve immediately. This sauce is

especially good with spaghetti or bucatini. Don't ask me what

bucatini is - I'm just quoting from the book!

Missy Bowra/Ft. Campbell, KY

Notes:

~~~~~~~~~~~~~~~~~~~~~~~~~~~~

Instructions:

1 (16-ounce) package cheese ravioli

1 cup fat-free cottage cheese

1/2 cup evaporated skim milk

1 teaspoon dried rosemary

1/4 teaspoon salt

1/4 teaspoon ground black pepper

2 teaspoons fresh lemon juice

1/4 cup finely shredded fresh Parmesan cheese

3 tablespoons snipped fresh chives

1 teaspoon finely shredded lemon peel

Lemon wedges (optional)

Cook the pasta according to the directions on the package. Drain and

set

aside. If necessary, cover to keep warm. Meanwhile, in a blender or

food

processor, blend or process the cottage cheese, milk, rosemary, salt

and

pepper until smooth. Set the cottage cheese mixture aside. Drain the

ravioli and transfer it to a bowl. Drizzle the lemon juice over the

hot

ravioli and gently toss. Then pour the cottage cheese mixture on top

and

gently toss until coated. To serve, transfer the ravioli to plates. In

a

custard cup, combine the Parmesan cheese, chives and lemon peel.

Sprinkle

the mixture on top of each serving. If desired, serve with lemon

wedges.

Makes 4 servings.

Notes:

~~~~~~~~~~~~~~~~~~~~~~~~~~~~

Instructions:

Yields 4 Servings

4 Half Chicken Breasts, 1/8 tsp Instant Minced

Garlic

Skinned & Boned 1 tsp Dried Oregano Leaves

1 tsp Oil 1/8 tsp Salt

4 oz Thin Spaghetti, Broken 1/8 tsp Pepper

in Quarters 1 Bay Leaf

1 small Onion, Cut into Wedges 16 oz Canned Tomatoes

1 small Green Bell Pepper, 1/4 Cup Water

Cored, Seeded & Cut 1 Tbls Parsley, Chopped

Into Strips

Place the chicken breasts between two sheets of plastic wrap or waxed

paper.

Pound the chicken breasts with a metal meat mallet until they are

about 1/2"

thick.

Heat the oil in a frying pan or skillet.

Brown the chicken breasts in the hot oil on both sides.

Add the spaghetti, onion and pepper strips, placing them around the

chicken.

Break up the larger pieces of tomato.

Pour the tomatoes and water over the top of the chicken.

Bring to a boil.

Lower the heat.

Cover.

Cook until the chicken and spaghetti are done (about 15 minutes).

Remove the bay leaf.

Serve garnished with chopped parsley.

Notes:

~~~~~~~~~~~~~~~~~~~~~~~~~~~~

Servings :8

Time to prepare :120 minutes

Origin :Microwave cookbook

Ingredients:

1 pinch Celery leaves, (optional)

4 oz. Mozzarella Cheese, Shredded

8 oz. Muenster cheese, shredded

1 C. Parmesan cheese, grated

1 1/4 C. Parsley, (garnish, optional)

4 T. Butter Or Margarine

1 C. Onion, finely chopped

1/2 C. Celery, finely chopped

1/3 C. Carrots, finely chopped

2 C. Mushrooms, Chopped

1/2 C. Flour

1/4 T. Poultry seasoning

1/2 C. Dry white wine

2 1/2 C. Chicken Broth

1 1/2 C. Half and Half

1/4 T. Salt

1/4 T. Pepper, freshly ground

4 C. Chicken, chopped, cooked (one 3 1/2-4 lb chicken

12 ea. Lasagna Noodles

3 ea. Mushrooms, Large, Sliced

Instructions:

Mix together the mozzarella, muenster, 1/2 cup of the parmesan cheese,

and 1/4 cup parsley; set aside.

In large saucepan, melt butter over medium heat. Add onion, celery,

and carrot and saute, stirring frequently, 10 minutes or until soft.

Stir in flour and poultry seasoning; cook, stirring, 1 minute.

Gradually stir in white wine, then chicken broth and half and half.

Stir in salt and pepper. Cook sauce, uncovered, over medium-high heat,

stirring frequently until it comes to a boil. Boil, uncovered, 2

minutes.

Remove from heat and stir in remaining 1/2 cup parmesan and the

chicken.

Preheat oven to 350F. Spread 1 1/2 cups of the sauce in a 13 X 9 inch

baking dish. Top with 4 of the uncooked lasagne noodles, then top

with 1 1/2 cups of the sauce. Sprinkle 1 cup of the cheese mixture in

top. Layer 4 more uncooked noodles, 1 1/2 cups of the white sauce, and

remaining cheese mixture. Top with sliced mushrooms.

Cover with aluminum foil and bake 1 hour 15 minutes. Uncover and bake

15 minutes longer, or until noodles are tender. Sprinkle with chopped

parsely, let stand 10 minutes before cutting.

Notes:

~~~~~~~~~~~~~~~~~~~~~~~~~~~~

Instructions:

12 packaged manicotti shells 1 8-oz. container soft-style

cream chees with chives & onions

2/3 cup milk 1/4 cup grated Romano cheese or

Parmesan cheese

**1 9 0z. pkg (2 cups) frozen,

diced cooked chicken, thawed 1 10 oz. pkg. frozen, chopped broccoli,

thawed and drained

1/2 of a 7 0z. jar roasted

sweet red peppers, drained and Paprika

sliced, or one 4-0z jar diced

pimiento, drained (1/4 tsp ground black pepper)

I added about 2-3 oz. of extra sharp white cheddar cheese while

cooking the

sauce.

Also, to the filling mixture, I added about 3 WHOPPING TBSP. ricotta

cheese.

** Better if you buy chicken tenders, and saute them in olive oil &

garlic,

then cut them up. and I use more chicken than is called for in the

receipe.

Cook manicotti shells in 3 quarts boiling, slated water for 18 minutes

or

till tender but still slightly firm. Drain. Rinse with cold water,

then

drain well.

Meanwhile, for sauce, in a small, heavy saucepan, stir cream cheese

over

medium-low heat till melted. Stir in Romano or Parmesan cheese. (I

used

more than called for and used both kinds of cheeses)

For filling, in a mixing bowl, stir together, 3/4 cup sauce, chicken,

broccoli, sweet red pepper (or pimiento), and black pepper.

Using a small spoon, carefully stuff each manicotti shell with about

1/3

cup of the filling.

Arrange the shells in a 13x9x2 inch baking dish. Pour the remaining

sauce

atop shells. Sprinkle with paprika. Cover with foil. Bake in a 350¡

oven

for 25 to 30 minutes, or till heated.

Makes 6 servings

Serving Suggestions:

Lemon Dill Bread: Season softened margarine (or butter) with some

finely

shredded lemon peel and a little dried dillweed. Cut a loaf of

sourdough

bread into 1 inch slices, cuttng to, but not through the bottom crust.

Spread seasoned margarine (or butter) mix between slices. Wrap with

foil;

heat.

Tossed salad.

I gave you the whole recipes. I am not necessarily suggesting you

serve all

the breads I suggest with each one.

If you have some inexpensive wine glasses, use them for serving the

dessert

in. And then get to your local market AND BUY some nice lemon ice or

sorbet OR

my mom's trick (either vanilla ice cream or vanilla frozen yogurt) Put

into

glass (or serving dish), splash on a tad of creme de'menthe, and

return to

freezer until it is being served. My mom's really is the better of

the two

if you want to look "fancy".

Have fun!!! I do dinners like this maybe 5 or 6 times a year and I

totally

love doing it!!!!

Notes:

~~~~~~~~~~~~~~~~~~~~~~~~~~~~

Instructions:

Yield: 6 servings

12 oz Spaghetti; cooked and still

-warm

1 T Unsalted butter

2 T Bacon drippings

1 lg Onion; chopped

3 Celery ribs; chopped

1 Green bell pepper; chopped

1 c Mushrooms (about 10-12 med.)

-minced

3 Cloves garlic; minced

1 ts Worcestershire sauce

2 ts Chili powder

1 T All-purpose flour

1 1/2 c Beer or chicken stock;

-unsalted

3 Ripe tomatoes; preferably

Roma or another Italian

-plum variety

1/4 c Chili sauce

3/4 c Half and half

2 T Parsley; minced

2 c Cooked chicken; diced or

-shredded

1/2 c Pimento-stuffed green olives

-sliced

2 c Medium cheddar cheese;

-grated (about 8 oz)

Preheat the oven to 350 degrees F. Grease a large baking dish. In

a bowl, toss the spaghetti with the butter, and set it aside.

Warm the bacon drippings in a skillet over medium heat. Cook the

onion, celery, bell pepper, mushrooms, garlic, Worcestershire

sauce, and chili powder together until the vegetables are well

softened, about 15 minutes; cover the skillet if the mixture

appears to be getting dry. Sprinkle in the flour, stirring to

incorporate it, and add the beer or stock, the tomatoes, and the

chili sauce. Bring the mixture to a boil, reduce the heat to a

simmer, and cook the sauce for 30 minutes, until it has thickened

slightly and reduced a bit. Remove the pan from the heat, and stir

in the half and half and parsley. Pour the sauce over the

spaghetti and toss well.

Layer half the spaghetti and sauce mixture in the baking dish. Top

with half each of the chicken, olives, and cheese. Add the other

half of the spaghetti, and top with the remaining chicken, olives,

and cheese. (The casserole can be assembled ahead to this point,

covered, and refrigerated, overnight. Remove it from the

refrigerator 30 minutes before baking it.) Bake the casserole 25

minutes or until the cheese melts and the sauce bubbles heartily

around the edges. Serve the casserole hot. Serves 6.

Source: Texas Home Cooking by Cheryl Alters Jamison and

Bill Jamison.

Notes:

~~~~~~~~~~~~~~~~~~~~~~~~~~~~

Instructions:

Yield: 4 servings

1 pk refrigerated fettucini

3/4 c half and half

1/2 c sour cream

2 tb butter

1/4 ts salt

1/2 c parmesan cheese; freshly

-shredded

1 pk imitation crab meat (surimi)

2 tb green onions; finely chopped

1. In 4-quart Dutch oven, cook fettucini according to package

directions.

Drain, Immediately return fettucini to pan.

2. Stir half-and-half, sour cream, butter and salt into hot cooked

fettucini. Add cheese and crab; mix lightly.

3. To serve, spoon onto serving platter; top with green onions.

Contributor: Land o' Lakes Fast and Fresh Pasta Cookbook

Notes:

~~~~~~~~~~~~~~~~~~~~~~~~~~~~

Instructions:

CRAWFISH CARBONEAUX

This pasta dish was first introduced at Lafitte's Landing Restaurant

in 1981.

Past

was coming of age in American cooking and South Louisiana had the

perfect

ingredients for such a dish. Today, this dish is found throughout

America.

3 cups cooked angel hair pasta

1 cup cooked crawfish tails

1/4 pound butter

1 ounce dry white wine

1 Tbsp chopped garlic

1 Tbsp lemon juice

1/4 cup chopped green onions

2 cups heavy whipping cream

1/4 cup sliced mushrooms

1/4 cup diced red bell pepper

1/2 cup diced tomatoes

1 Tbsp chopped parsley

1/2 cup diced Andouille or bacon

salt and cracked black pepper to taste

In a two quart heavy bottom sauce pan, melt butter over medium high

heat. Add

garlic, green onions, mushrooms, tomatoes and Andouille. Saute three

to five

minutes or until all vegetables are wilted. Add crawfish and cook for

an

additional two minutes. Deglaze pan with white wine and lemon juice,

and

continue

cooking until volume of liquid is reduced to one half. Add heavy

whipping cream

and, stirring constantly, reduce until cream is thick and of a sauce

like

consistency, approximately five minutes. Add diced red bell pepper and

cook for

one minute. Remove from heat, add parsley and season to taste using

salt and

pepper. Gently fold in cooked angel hair pasta and serve. May be

chilled and

served as a cold pasta salad.

PREP TIME: 45 Minutes

SERVES: 4 - 6

Notes:

~~~~~~~~~~~~~~~~~~~~~~~~~~~~

Instructions:

2 lb. Bay Scallops(with juice)

1 cup light cream

1 lb. frsh water shrimp ( 21-25 )

2 cups fresh pea pods

1/2 cup sliced spring onions

6 cloves minced garlic

5 Tbsp.extra Virgin olive oil

1/4 cup fresh chopped parsley

1/4 cup fresh chopped basil

1/4 tsp. dried red pepper flakes

1/4 cup oil-packed sun dried tomatoes

1 small plum tomato, chopped

10 oz. linguine, cooked and drained

1/4 cup Parmesan cheese

Cut scallops in 1/2 and clean shrimp; set aside. Cut pea pods in 1/2;

set aside. Cook onion and garlic in oil at med-high for 30 seconds.

Add 1/2 of the scallops, shrimp, and all spices. Cook 3 minutes, stir

and remove. Repeat with remaining scallops and shrimp. Return to

skillet and add pea pods and tomatoes. Stir 2 minutes.Add cream heat

till warm add parmesan cheese Toss scallop mixture with linguine.

A nice loaf of fresg garlic bread, and a bottle of Merlot wine. As a

side you might try some marinated grill portabella mushrooms.

Notes:

~~~~~~~~~~~~~~~~~~~~~~~~~~~~

Instructions:

1 1/2 cups low-fat (1%) milk

1 cup fat-free chicken broth

1 clove garlic

1 bay leaf

1/4 teaspoon dried thyme

3 whole black peppercorns

1 tablespoon margarine

2 tablespoon unbleached flour

1/8 teaspoon freshly ground black pepper

8 ounces spaghetti cooked

Bring milk, broth, garlic, bay leaf, thyme and peppercorns to a boil.

Remove

from heat. Cover and let stand for 15 minutes. Strain and discard

spices.

Melt margarine in a saucepan. Stir in flour and pepper; cook, stirring

constantly, until mixture is bubbly, about one minute. Add milk

mixture,

whisking constantly. Remove from heat. Cover and let stand for two

minutes.

Return pan to medium-high heat and bring to a boil, whisking

constantly.

Reduce heat to medium-low. Simmer, stirring often, until the sauce has

thickened and is smooth, 8 to 10 minutes. Serve over hot spaghetti.

Makes 4 servings.

Calories 384 Fat 6.8 g Fiber 1.7 g.

Notes:

~~~~~~~~~~~~~~~~~~~~~~~~~~~~

Instructions:

8 ounces fettuccine, uncooked

3 cups cut up assorted fresh vegetables

2 tablespoons olive oil

1/2 pound boneless skinless chicken breasts, cut into strips

1 cup milk

4 ounces (1/2 of 8 ounce package) PHILADELPHIA cream cheese, cubed

1 cup KRAFT shredded parmesan cheese, divided

Cook pasta as directed on package, adding vegetables during last 3

mintues of

pasta cooking time; drain.

Heat oil in skillet on medium heat. Add chicken; cook and stir 8

minutes or

until cooked through. Remove chicken; set aside.

Heat milk, cream cheese and 3/4 cup of the parmesan cheese in skillet

on low

heat, stirring constantly until mixture is smooth. Toss with pasta

mixture

and chicken. Sprinkle with remaining 1/4 cup parmesan cheese.

Makes 4 servings.

Notes:

~~~~~~~~~~~~~~~~~~~~~~~~~~~~

Instructions:

Recipe By : Rival

Serving Size : 1 Preparation Time :0:00

Amount Measure Ingredient -- Preparation Method

-------- ------------ --------------------------------

1 1/2 pounds ground beef or sausage -- browned

1 cup chopped onion

2 cloves garlic

14 1/2 ounces tomatoes

12 ounces tomato paste

1 1/2 teaspoons salt

2 teaspoons dried oregano leaves

1/4 teaspoon dried thyme

1 bay leaf

linguine or angel hair pasta

Put all ingredients in crockpot. Stir thoroughly. Cover and cook on

low 10

to 12 hours.

Notes:

~~~~~~~~~~~~~~~~~~~~~~~~~~~~

Instructions:

Yield: 8 servings

1 oz Dried porcini mushrooms

4 Tbsp Olive oil

1 lg Red onion, finely minced

1 lb Fresh brown mushrooms,

-- cleaned & sliced

3 sm Ripe plum tomatoes, chopped

1 Tbsp Parsley

Salt & pepper

--------------------------POLENTA-----------------------

6 cups Water

2 1/2 tsp Salt

2 cups Cornmeal, finely ground

Olive oil

Soak the porcini mushrooms in warm water to cover for at least 45

minutes. Carefully remove from liquid and rinse well under cold water.

Chop roughly and pat dry.

Heat olive oil in a heavy saute pot and saute onion until it is

translucent and soft. Add the garlic and all the mushrooms. Reduce

heat

to low and cook, stirring intermittently, for 20 to 25 minutes, until

tender. Add the tomatoes, parsley, salt and pepper and cook for

another 5

minutes.

POLENTA: Bring the salted water to vigorous boil in a large pot.

Reduce heat to low and slowly sprinkle in the cornmeal in a thin

stream, first whisking it in and then stirring constantly being

careful

to eliminate any lumps. Keep the water at a steady simmer and stir

frequently. When it comes away from the side of the pot, after 20 or

25 minutes, then it is cooked. Check for salt. Allow to cool by

pouring onto a baking sheet and patting until it is as smooth as

possible.

Cut the polenta into slices that are 2" wide and 3" to 4" long. Brush

lightly with the olive oil. Broil until they are firm and lightly

crisp on both sides. Place a spoonful of the hot mushroom sauce on

the top of each crostini and serve.

Can be served as an appetizer, as an antipasto, as a side dish or as

a main dish.

Carol Field, "Italy in Small Bites"

Notes:

~~~~~~~~~~~~~~~~~~~~~~~~~~~~

Instructions:

1 pound ground beef

2 tablespoons dry minced onion

1 teaspoon salt

1/2 teaspoon garlic powder

2 8-ounce cans tomato sauce

1 to 1 1/2 teaspoons Italian seasoning

1 4-ounce can sliced mushrooms, drained

3 cups tomato juice

4 ounces dry spaghetti (1 1/2 c.) broken in 4" to 5" pieces

Brown ground beef in skillet and place in CROCK-POT. Add all remaining

ingredients except dry spaghetti; stir well. Cover and cook on Low 6-8

hours. (High: 3 to 5 hours). Turn to High last hour and stir in dry

spaghetti. Serves 4

Notes:

~~~~~~~~~~~~~~~~~~~~~~~~~~~~

Instructions:

Yield: 4 servings

1 large Egg

1 Tbsp Water

2 Tbsp Freshly grated Parmesan

Cheese

1/3 cup Italian-seasoned bread

Crumbs

4 slice Pork tenderloin (1

1/4 -inches thick, about

8 Ounces)

2 Tbsp Vegetable oil

1 cup Spaghetti sauce, commercial

Or homemade

1/2 cup Shredded mozzarella cheese

(2 ounces)

Combine egg and water; set aside. Combine the Parmesan cheese and

bread crumbs; set aside.

Place each slice of pork between two sheets of heavy-duty plastic

wrap and flatten to 1/4-inch thickness using a meat mallet or rolling

pin. Dip each piece in the egg mixture and dredge in the bread crumb

mixture.

Cook the pork slices in the vegetable oil in a large skillet over

medium heat just until browned, turning once. Arrange the slices in

an 8-inch square baking dish and cover with the spaghetti sauce.

Bake at 350F for 25 minutes, then top with the shredded mozzarella

cheese and bake for an additional 5 minutes.

Makes 4 servings.

Linda H. Sutton; Winston-Salem, North Carolina.

Notes:

~~~~~~~~~~~~~~~~~~~~~~~~~~~~

Instructions:

2 lbs ground beef

2T dry minced onion

2t salt

1t garlic powder

1 15oz can tomato sauce

2 to 3t Italian seasoning

2 4oz cans sliced mushrooms, drained

6 cups tomato juice (or 1 46oz can)

8oz dry spaghetti (1 1/2 cups) broken in 4" to 5" pieces

Brown ground beef in skillet and place in crockpot. Add all

remaining ingredients except dry spaghetti; stir well. Cover

and cook on low 6-8 hours. (High 3 1/2 hours) Turn to high

last hour and stir in dry spaghetti.

Notes:

~~~~~~~~~~~~~~~~~~~~~~~~~~~~

Instructions:

Yields 4 Servings

1 1/4 lbs eggplant, peeled and fat

cut into 1/4-inch 1 cup Parmesan, grated, di-

slices crosswise vided

salt 1/4 cup parsley, fresh, minced

8 ozs ziti or

1 tbls oil 1 tbls parsley flakes,

dried

1 large garlic clove, crushed 1/2 tsp basil, dried

black pepper, freshly 1/2 tsp oregano

ground to taste 1/4 tsp red pepper flakes, hot

1 1/3 cups ricotta, part-skim, or (optional)

1 1/3 cups cottage cheese, low- 2 cups tomato sauce

Preheat the oven to 400 degrees.

Sprinkle the eggplant with salt.

Place in a colander and let drain for 30 minutes.

Rinse and pat dry.

Cook the ziti al dente according to package directions.

Drain.

Rinse thoroughly.

Set aside.

Combine the oil and garlic.

Smear over the eggplant slices.

Sprinkle the slices generously with pepper.

Broil about 4 inches from the heat, turning once, for a total of about

5

minutes. (You may have to do this in two batches.)

Combine the ricotta or cottage cheese, all but 2 tablespoons of the

Parmesan,

the parsley, basil, oregano and pepper flakes in a large bowl.

Toss with the ziti.

Spread a thin layer of tomato sauce on the bottom of a 2 1/2-3 quart

casserole.

Add half the ziti mixture.

Add half the eggplant slices.

Add half the remaining tomato sauce.

Repeat the layers.

Top with the reserved Parmesan.

Cover.

Bake for 30 minutes.

Remove the cover.

Bake for another 15 minutes or until the top is lightly browned.

Notes:

~~~~~~~~~~~~~~~~~~~~~~~~~~~~

Instructions:

10 oz package of frozen spinach, thawed and drained

1 medium eggplant, sliced thinly lengthwise

1 egg or egg white

1 cup lowfat ricotta cheese

1/4 cup feta cheese

2 TBS shredded parmesan (optional)

16 oz tomato sauce (no salt added)

garlic, basil, pepper, italian spices

Lightly salt sliced eggplant and set aside. In a bowl, mix spinach,

ricotta,

feta, egg and spices. Spray an 8x8 (preferable glass) pan with

non-stick

spray. Rinse eggplant and pat dry. Lay 3 or 4 slices of eggplant in

the

bottom of the pan (whatever fits). Put about 1 cup of spinach mixture

on top

and spread out to cover eggplant. Repeat layers, ending with spinach

until

eggplant and spinach are used up (I think about 3 layers total does

it).

Pour tomato sauce over top, and let it run down sides. Sprinkle with

parmesan

if using it, and bake at 375 for 30-40 minutes, until a knife cuts

through

easily, indicating that the eggplant is cooked. Let rest about 5

minutes

before serving. 4 large or 6 small servings.

Notes:

~~~~~~~~~~~~~~~~~~~~~~~~~~~~

Instructions:

1 eggplant, sliced into 1/2" thick slices

1/2 C. flour

1/2 tsp. garlic powder

pinch salt & pepper (or seasoned salt)

pinch Italian seasoning

2 eggs, beaten with 2 Tbsp. water

1 C. bread crumbs (flavored or unflavored)

oil for frying

1 jar good quality tomato based pasta sauce

1/2 - 3/4 C. grated Parmesan cheese

1 pkg. (8 oz.) grated mozzarella cheese

Mix flour, garlic powder, salt & pepper and

Italian seasoning together.

Dredge eggplant slices in flour.

Dip floured slices in egg beaten with water.

Dip egged slices in bread crumbs.

Fry in a large frying pan, in oil, until deep

golden brown.

Drain slices on paper towel, then transfer

to a cookie sheet (I usually spray sheet lightly

with cooking spray).

Sprinkle each slice with grated Parmesan.

Spoon pasta sauce over Parmesan, then sprinkle

with grated mozzarella.

Bake at 350 degrees until cheese is melted but

not browned.

You need to be organized, to make these, because

things tend to get spread out. They're worth the

little extra logistical planning, though as they are

delicious. They're also quite easy to reheat in a

325 degree oven.

I've never tried to freeze them, but it probably could

be done - after assembly but before baking.

Notes:

~~~~~~~~~~~~~~~~~~~~~~~~~~~~

Instructions:

1 large eggplant, about 1 1/2 pounds

2 eggs, beaten

1 1/2 C. fine dry bread crumbs, mixed with 3/4 tsp. salt and 1/2 tsp.

pepper, or use seasoned bread crumbs.

Oil

1 15-oz. can tomato sauce

1 tsp. basil

1/2 tsp. oregano

1 lb. mozzarella cheese, sliced

1/2 C. grated Parmesan cheese

Wash eggplant and cut crosswise in 1/2 inch slices. Dip into eggs and

coat with bread crumbs, place on platter and refrigerate 1/2 hour.

Heat about 1/8 inch oil in skillet. Fry eggplant on both sides until

golden and crisp. Drain on paper towel. Heat tomato sauce, basil and

oregano in small saucepan. Spread a third of the sauce in greased 12

x 8 x 2 inch or other shallow baking dish. Layer half the eggplant,

half the mozzarella, a third of the sauce and half the Parmesan.

Repeat layers. Bake in preheated 350 deg. F. oven 30 minutes, or

until hot and bubbly. Makes 6 servings.

This can be made ahead and frozen; it can also be frozen before the

baking.

Notes:

~~~~~~~~~~~~~~~~~~~~~~~~~~~~

Instructions:

2 medium eggplant

Batter:

1 egg

2 Tbsp. flour (pref. whole wheat)

1/3 C. milk

1 Tbsp. oil

Filling:

1 C. grated Mozzarella cheese

1/2 C. grated Parmesan cheese

1/3 C. Ricotta cheese

1 egg

1 Tbsp. parsley

salt and pepper to taste

Topping:

tomato sauce or spaghetti sauce

grated Mozzarella

1/4 C. oil

1 Tbsp. butter or margarine

NOTE: You could add browned hamburger or

Italian sausage to filling; I sometimes do.

Mix filling ingredients together until smooth.

Add hamburger or sausage, if using.

Chill.

Peel eggplant and cut lengthwise into slices

1/8" - 1/4" wide.

Mix batter ingredients until smooth.

Dip eggplant slices into some additional

flour, shaking off excess.

Heat oil and butter together.

Dip eggplant into batter to coat.

Saute in oil until browned on both sides.

Drain on paper towels.

Place about 2 tablespoons filling on each

eggplant slice. Roll loosely - short side.

Arrange rolls with seam side down in lightly

oiled baking pan.

Cover with tomato sauce or spaghetti sauce.

Sprinkle with grated Mozzarella.

Bake about 15 minutes at 375 degrees.

Notes:

~~~~~~~~~~~~~~~~~~~~~~~~~~~~

Instructions:

Recipe By :

Serving Size : 6 Preparation Time :0:00

Categories : Main Dish Vegetarian

Sauces

Amount Measure Ingredient -- Preparation Method

-------- ------------ --------------------------------

1 tsp Olive oil

3/4 c Dry sherry

1 sm Onion -- finely chopped

2 ea Garlic cloves -- minced

1/4 c Celery -- chopped

1 c Peeled -- cubed eggplant

1/2 c Minced red bell pepper

1/2 tsp Nutmeg

3 c Plum tomatoes -- chopped

1 tbsp Fresh basil

Salt & pepper

In a large skillet, heat oil & sherry till bubbling. Add onion & cook

for

5 minutes. Add garlic, eggplant & pepper. Cover & cook for 2

minutes.

Add nutmeg, basil & tomatoes. Bring to a boil, lower heat & simmer,

uncovered for 20 minutes.

Season to taste. Serve immediately over cooked pasta.

"Vegetarian Times" September, 1991

Notes:

~~~~~~~~~~~~~~~~~~~~~~~~~~~~

Instructions:

Recipe Courtesy of Emeril Lagasse, 1999

1/4 cup olive oil

2 (8-ounce) veal shank pieces

Creole seasoning

2 stalks celery, diced

3 small carrots, peeled and sliced into 1/4-inch rounds

1/2 onion, large dice

Salt and pepper

3 Roma tomatoes, peeled, chopped or 1 small can whole tomatoes or 2

tablespoons

tomato paste

2 sprigs rosemary

2 sprigs thyme

1 1/2 cups of red wine

2 1/2 cups chicken stock

3 cups cooked rice

In a medium sauce pot, add the olive oil. Season both sides of the

veal shanks

with Creole seasoning. Add the seasoned veal shanks to the oil. Brown

the shanks

on both sides, about 5 minutes per side. Add the celery, carrots and

onions.

Season with salt and pepper. Saute for 5 minutes. Add the tomato,

rosemary and

thyme. Add the red wine. Add 2 1/2 cups of stock to cover the veal.

Bring to a

boil. Reduce to a simmer and cover. Simmer for 1 1/2 to 2 hours, until

the meat

is very tender. Season to taste. Serve with rice. Garnish with parsley

and

Creole seasoning.

Yield: 2 servings

Notes:

~~~~~~~~~~~~~~~~~~~~~~~~~~~~

Servings :12

Time to prepare : minutes

Origin :creamette brand

Ingredients:

8 ounces lasagna uncooked

2 pounds italian sausage

1 medium onion chopped

2 each clove garlic minced

1 each 28 oz can whole tomatoes cutup undrained

1 each 12 oz can tomato paste

2 teaspoons sugar

1 1/2 teaspoons basil leaves

1 teaspoon crushed red pepper

1 1/4 teaspoon pepper

2 each 15 oz container ricotta

1 each egg beaten

1 1/3 cup chopped fresh parsley

4 cups shredded mozzarella

1 cup grated parmesian

Instructions:

cook lasagna per directions, drain

in dutch oven combine sausage onion and garlic

cook until sausage is no longer pink, drain

stir in next 7 ingredients

bring to boil

reduce heat, simmer 20 minutes

in medium bowl blend ricotta, egg, parsley, and salt

spread thin layer of sauce in 13x9 baking pan

layer 1/3 each lasagne, remaining sauce, ricotta, mozzarella,and

parmesian

repeat layers

bake in 375 oven until bubbly, about 1 hour

let stand 5 minutes befor cutting

Notes:

~~~~~~~~~~~~~~~~~~~~~~~~~~~~

Instructions:

Yields 3 Servings

1/2 lb 1/4" Noodles 3/4 lb Parmesan, Grated

1/4 lb Unsalted Butter, - Salt

Melted 1/4 tsp Black Pepper, Ground

1 Cup Heavy Cream, Warmed

Prepare a large bowl by warming it thoroughly.

Cook the noodles in salted boiling water.

Drain.

Place the cooked noodles in the warm bowl.

Combine the remaining ingredients.

Pour over the noodles.

Toss to mix well.

Serve at once.

Notes:

~~~~~~~~~~~~~~~~~~~~~~~~~~~~

Instructions:

Yields 3 Servings

1/2 oz Porcini Mushrooms, From Their Stems

Dried - Coarse Salt

1 Clove Garlic - Pepper, Ground

2 Tbls Sweet Butter 12 oz Fettucine

1 Tbls Tarragon, Chopped 4 Qts BOILING Water

1 Tbls Italian Parsley Leaves - Coarse Salt

Chopped - Butter

1 Cup Broccoli Florets, - Parmesan, Grated

Blanched & Separated

Soak the mushrooms in water to cover for 15 minutes.

Saute the garlic in the butter in a large frying pan.

Add the tarragon, parsley, broccoli and mushrooms.

Saute for 10 minutes.

Season to taste with salt and pepper.

Add salt to the boiling water.

Cook the fettucine in the salted boiling water until al dente.

Drain.

Transfer to a serving bowl.

Add a large gob of butter.

Add the broccoli mixture.

Toss.

Pass the cheese separately.

Notes:

~~~~~~~~~~~~~~~~~~~~~~~~~~~~

Instructions:

Yields 4 Servings

SAUCE: 15 oz Canned Tomatoes

2 Tbls Olive Oil 2 Cups Water

2 Onions, Chopped PASTA:

2 tsp Garlic, Minced 1/2 lb Green Fettucine

1/2 tsp Cinnamon, Ground 1 tbls Butter

1 Cup Dried Red Lentils,

Rinsed

Start with the sauce: Heat the olive oil in a large pan.

Saute the onion for 10 minutes.

Add the garlic, cinnamon, lentils, tomatoes and water.

Bring to a boil.

Simmer until the lentils are tender (about 20 minutes).

Cook the fettucine according to package directions.

Drain.

Add the butter.

Turn out into individual dinner plates.

Top with the sauce.

Serve.

Notes:

~~~~~~~~~~~~~~~~~~~~~~~~~~~~

Instructions:

Yields 6 Servings

4 lbs mussels, beards re- un-drained

moved, scrubbed, and, 1/2 tsp marjoram, crumbled

if necessary, soaked 1/4 tsp salt

in cold water, drained 1/4 tsp sugar

and rinsed 1/4 tsp black pepper, freshly

1 cup water, boiling ground

1 tbls olive oil 1 lb fettucine, cooked

al

1 tbls garlic, minced dente, or

1/4 cup shallots, minced, or 1 lb pasta, similar

kind

2 tbls onion, minced Parmesan, grated

35 oz canned plum tomatoes,

Place the cleaned mussels in a large pot.

Add the boiling water.

Cover the pot.

Steam until the mussels open.

Set aside to cool, discarding any mussels that haven't opened.

Heat the oil briefly in a large, deep skillet or large saucepan.

Saute the garlic and shallots or onions, stirring, until soft (1 or 2

minutes).

Add the tomatoes and their liquid, breaking up the tomatoes with a

spatula or

wooden spoon.

Stir in the marjoram, salt, sugar and pepper.

Heat to boiling.

Reduce the heat.

Simmer, uncovered, for 20 to 30 minutes or until much of the tomato

liquid has

been reduced.

Meanwhile, remove the mussels from their cooking liquid.

Set them aside.

Strain the liquid through a very fine sieve or cheesecloth.

Reserve the liquid.

Remove the mussels from their shells, saving 12 small ones in their

shells for

garnish.

When the tomato mixture has cooked down to the desired consistency,

stir in

the shelled mussels and 1 1/2 cups of the reserved strained mussel

liquid (or

more, to get the consistency you like).

(Any leftover liquid can be stored in the refrigerator or freezer to

make

soups or to poach fish or shellfish.)

Simmer, uncovered, for 10 minutes, stirring often.

Place the cooked pasta on individual dishes (preferably with raised

rims) or

in shallow bowls.

Spoon some sauce on top of the pasta and garnish each serving with 1

or 2 of

the mussels that were left in their shells.

Serve with grated Parmesan.

Notes:

~~~~~~~~~~~~~~~~~~~~~~~~~~~~

Servings :8

Time to prepare :15 minutes

Origin :Angelina Imburgio

Ingredients:

8 oz. Fettucini, (one package)

1/4 C. Butter Or Margarine, melted

1/4 C. Parmesan cheese, grated

2 T. Half and Half

1/4 tsp. Salt

1/8 tsp. Pepper

Instructions:

1. Prepare noodles as label directs; drain noodles in colander and

keep hot.

2. Meanwhile, in warm serving dish, combine butter, cheese, half and

half, salt and pepper.

3. Toss hot noodles with cheese mixture to coat well. Serve

immediately. Pass more grated cheese, if you like, to sprinkle over

servings.

Notes:

~~~~~~~~~~~~~~~~~~~~~~~~~~~~

Instructions:

Yields 2 Servings

3 Slices Bacon, Cut Into 1" 1/2 Cup Romano, Grated

Pieces 1 Egg Yolk

3 Tbls Onion, Diced 1/2 Lb Fettucini, Cooked

4 Cloves Garlic, Crushed - Parsley, Chopped

for

3/4 Cup White Wine Garnish

3/4 Cup Half & Half

Fry the bacon in a (10") pan until the fatty portions are just

starting to

turn clear.

Add the onion.

Saute over high heat until the onion is translucent.

Drain off the fat.

Remove the bacon and onion.

Set aside.

Add the garlic to the pan.

Deglaze the pan with the wine, scraping up any bacon leavings.

Simmer for 1 minute.

Add the half & half.

Wait until the sauce comes back up to a simmer (try not to let the

half & half

curdle).

Add the Romano.

Stir until smooth (about 30 seconds).

Add the cooked fettucini.

Toss to coat.

Add the bacon, onion and raw egg yolk.

Toss to mix thoroughly.

Serve immediately with a garnish of chopped parsley.

~~~ Jeff Duke

Notes:

~~~~~~~~~~~~~~~~~~~~~~~~~~~~

Instructions:

Yields 2 Servings

1 Tbls Olive Oil 1/2 Lb Spinach Fettucini,

3 Cloves Garlic Cooked

1/2 Cup White Wine - Parsley, Chopped,

For

3/4 Cup Half & Half Garnish

1 Cup Romano, Grated

Add the olive oil to a hot (10") skillet.

Saute the garlic over high heat for 1 minutes.

Add the wine.

Reduce the heat to a simmer.

Simmer for 2 minutes.

Add the half & half.

Allow the sauce to return to a simmer.

Add the Romano.

Stir until smooth.

Cook for 2 minutes.

Add the cooked pasta to the pan.

Toss to coat thoroughly.

Transfer the pasta to the serving platters.

Garnish with chopped parsley.

~~~ Jeff Duke

Notes:

~~~~~~~~~~~~~~~~~~~~~~~~~~~~

Instructions:

Yields 4 Servings

1 lb Sea Scallops 1/3 Cup Water

8 oz Fettucine or Linguine 2 tsp Fresh Tarragon

1 Tbls Butter 1 tsp Instant Chicken

1 Tbls Cooking Oil Bouillon Granules

3 Cloves Garlic, Minced 1/4 tsp Crushed Hot Red

Pepper

2 LARGE Carrots, Sliced on the Flakes

Bias 2 Tbls Cornstarch

2 Cups Sugar Snap Peas 2 Tbls Cold Water

3 Green Onions, Sliced 1/4 Cup Parmesan, Grated

Thin Cracked Black Pepper

1/2 Cup Dry White Wine

Thaw the scallops (if frozen).

Cut any large scallops in half.

Cook the pasta according to package instructions in lightly salted

water in a

Dutch oven or large saucepan.

Drain.

Return to the pan.

Add the butter.

Toss gently to coat.

Set aside.

Heat the oil in a wok or large skillet over medium-high heat.

Stir fry the garlic for 15 seconds.

Add the carrots.

Stir fry for 4 minutes.

Add the sugar snap peas and green onions.

Stir fry until all the vegetables are tender (2-3 minutes).

Remove from pan.

Cool the pan for a minute.

Add the wine and the first measure of water.

Add the tarragon, bouillon granules and crushed hot red pepper flakes.

Bring to a boil.

Add the scallops.

Reduce heat.

Simmer, uncovered, until the scallops are opaque (1-2 minutes),

stirring

occasionally.

Stir the cornstarch and the second measure of water together.

Add to the pan.

Cook, stirring, until thickened and bubbly.

Cook, stirring, 2 more minutes.

Return vegetables and pasta to the pan.

Toss gently to coat.

Heat through.

Sprinkle each serving with grated Parmesan and cracked black pepper.

Notes:

~~~~~~~~~~~~~~~~~~~~~~~~~~~~

Instructions:

Recipe By : Elizabeth Powell

Serving Size : 8 Preparation Time :0:30

Amount Measure Ingredient -- Preparation Method

-------- ------------ --------------------------------

1 cup butter -- at room temperature

2 tablespoons fresh lemon juice

3 tablespoons water

3 egg yolks

salt

white pepper

Cut butter into 1" pieces. In a small, heavy saucepan combine

lemon juice and 2 tablespoons water and reduce over high heat to about

one tablespoon. Remove from heat and add 1 tablespoon cold water. Beat

egg yolks lightly and whisk into lemon water. Over low heat, whisk in

the butter, one piece at a time, making sure that each piece of butter

is melted before adding more. Continue to whisk the sauce until it is

thick. Add salt and pepper to taste.

Notes:

~~~~~~~~~~~~~~~~~~~~~~~~~~~~

Instructions:

This is a great Cajun delight, and a nice change from traditional

jambalaya

with rice.

1 tsp. salt

1/4 tsp. white pepper

1/4 tsp. cayenne pepper

1/4 tsp. paprika

1/8 tsp. garlic powder

1/8 tsp. onion powder

3 boneless, skinless chicken breast halves (about 3/4 pound)

1/2 pound medium to large shrimp, peeled and deveined

1 box (12 ounces) spinach and plain fettucine blend

2 tbsp. olive oil

1/2 pound smoked kielbasa, cut into small chunks

1 medium tomato, chopped

1 small bell pepper, sliced

1 small white onion, sliced in small pieces

1-1/2 cups chicken broth, divided

2 tbsp. white wine

1. Make a Cajun seasoning blend by combining the salt, white pepper,

cayenne

pepper, paprika, garlic powder and onion powder in a small bowl.

2. Cut the chicken breasts into bite-size pieces. Use about one-third

seasoning blend to coat the chicken pieces. In another bowl, sprinkle

another

one-third of the spice blend over the shrimp.

3. Start the pasta cooking according to package directions.

4. While the fettucine cooks, heat 1 tbsp. of the olive oil in a large

frying

pan or skillet over high heat. When the oil is hot, saute' the chicken

in the

pan for about 2 minutes or until chicken starts to turn brown.

5. Add the shrimp to the pan with the chicken and cook for another 2

minutes,

stirring occasionally. When the chicken and shrimp have been seared,

pour the

contents of the pan onto a plate or into a bowl (separate the chicken

and

shrimp as they will be added back to the pan at different stages).

6. Put the pan back over the high heat and add the remaining 1 tbsp.

of oil to

the pan. Add the kielbasa, tomato, pepper, and onion. Sprinkle on the

remaining spice blend and saute' for about 5 minutes or until veggies

begin to

soften and turn dark brown.

7. Add the chicken back to the skillet and pour 3/4 cup of the chicken

broth

in the pan. Cook over high heat until the broth has been reduced to

just about

nothing. Add the remaining 3/4 cup of broth and shrimp to the pan,

stirring

constantly and scraping the blackened bits on the bottom of the pan.

Reduce

the broth a bit more, then turn the heat down to low.

8. Stir the wine into the pan and simmer over low heat for 2 more

minutes.

Drain fettucine and spoon onto plates. Top with jambalaya. Yield: 4

servings.

Notes:

~~~~~~~~~~~~~~~~~~~~~~~~~~~~

Instructions:

8 cups water

2 cups uncooked elbow macaroni

1/3 cup shredded cheddar cheese

1/2 cup Cheez Whiz

2 tablespoons whole milk

1/4 teaspoon salt

Bring 8 cups (2 quarts) of water to a boil over high heat in a

large saucepan. Add elbow macaroni to water and cook for

10 to 12 minutes or until tender, stirring occasionally.

As macaroni boils, prepare sauce by combining cheddar cheese,

Cheez Whiz, and milk in a small saucepan over medium/low heat.

Stir cheese mixture often as it heats, so that it does not burn.

Add salt. When all of the cheddar cheese has melted and the sauce is

smooth, cover pan and set aside until macaroni is ready.

When macaroni is ready, strain water, but do not rinse the macaroni.

Using the same pan you prepared the macaroni in, combine the

macaroni with the cheese sauce, and mix well.

Notes:

~~~~~~~~~~~~~~~~~~~~~~~~~~~~

Servings :4

Time to prepare :90 minutes

Origin :Bill Hufferd of DC3 Restaurant, Santa Monica, CA

Ingredients:

4 four-ounce Lamb Paillardes (5"x5"x1/8") -- See Dire

1 1/8 cup garlic -- roasted

1 1/8 cup pine nuts -- roasted

2 tablespoon olive oil

4 pieces string

1 pinch salt -- to taste

1 pinch fresh ground black pepper -- to taste

32 won-ton wrappers

1 cup goat cheese

1 tablespoon fresh Italian parsley -- chopped

1 pinch fresh ground black pepper

1 1/2 cup veal glaze

1 tablespoon fresh savory -- chopped

1 tablespoon pink peppercorns

2 cups beurre blanc -- See Recipe

Instructions:

CHEF'S NOTE: A "paillarde" is a piece of meat that has been pounded

flat before cooking

STEP ONE: Prepare the Lamb--

Prepare each paillarde of lamb by pounding a 4-ounce portion between

waxed paper until

-inches by 5-inches by 1/8 inch thick.

Place the lamb pieces flat on a cutting board. Mix roasted garlic with

roasted pine nut

and 2 tablespoons of olive oil in a blender until smooth. Season with

a pinch of salt

nd pepper and spread evenly on lamb. Roll the lamb into spirals,

making four separate p

rtions. Tie the string around the lamb to hold the spiral in shape.

Season and set asid

.

STEP TWO: Prepare the Ravioli--

Mix goat cheese with Italian parsley and a pinch of pepper. Place a

dab of cheese mixtu

e into the center of the wonton wrapper. Wet the edges of the wrapper,

fold and securel

pinch the edges together.

STEP THREE: Prepare the Beurre Blanc--

See the recipe for "Beurre Blanc for Lamb Spirals" in this cookbook.

STEP FOUR: Final Assembly--

Charbroil the lamb spirals to Medium Rare. Remove string and slice

into 20 pieces (5 sl

ces per lamb spiral). Cook the ravioli in boiling water until done.

Toss ravioli with B

urre Blanc and place in center of four plates. Place five lamb spirals

around inner rim

of each plate, sauce the meat with veal glaze, and garnish the ravioli

with savory and

ink peppercorns and serve.

Notes:

~~~~~~~~~~~~~~~~~~~~~~~~~~~~

Servings :10

Time to prepare :60 minutes

Origin :Elizabeth Powell

Ingredients:

1 pound lasagna noodles

1 pound lean ground beef

1 1/2 pound sausage meat

2 quarts marinara sauce

1 pound cottage cheese

1 cup skim milk ricotta cheese

1 pound skim milk mozzarella cheese -- shredded

1 cup grated Parmesan cheese

Instructions:

Boil lasagna according to package instructions, undercooking slightly,

drain and r

nse with cold water. Pat dry on tea towel. Combine ground beef and

sausage and brown to

ether. Drain meat and add to marinara sauce. Combine cottage and

ricotta cheeses.

Lightly grease a 13" x 9" baking pan, and arrange a layer of

lasagna noodles. Spre

d with cottage/ricotta cheese mixture, sprinkle with shredded

mozzarella, spread with m

at sauce, and sprinkle with grated parmesan cheese. Continue layering

lasagna, cheeses,

and sauce in the same manner until all ingredients are used. (You may

have an extra las

gna noodle or two).

Bake at 350 degrees for 30 minutes. Let stand for 10 minutes

before cutting into s

uares to serve.

Notes:

~~~~~~~~~~~~~~~~~~~~~~~~~~~~

Servings :6

Time to prepare :60 minutes

Origin :Elizabeth Powell

Ingredients:

6 lasagna noodles -- cooked,drained

1 1/4 cup mozzarella cheese -- shredded

1 1/4 cup fontina cheese -- grated

1 cup broccoli flowerets -- cooked

1 1/2 cup mushrooms -- sliced

1 1/4 cup fresh parsley -- chopped

1 1/4 cup fresh basil -- chopped

1 1/4 cup fresh chives -- chopped

1 pound cottage cheese

1 15 oz jar spaghetti sauce

1 1/3 cup Parmesan cheese -- grated

Instructions:

Combine mozzarella, fontina, broccoli, mushrooms and herbs in food

processor and c

op coarsely. Add cottage cheese just to blend. Add more seasoning if

desired.

Oil flat bottomed casserole large enough to hold rolled lasagne

in one layer. Pou

1/2 inch of the spaghetti sauce on bottom of casserole.

Halve lasagna noodles. Spread each with herb-cheese mixture

(about 1/4 cup on eac

half). Roll up and place seam side down in casserole. Cover with

remaining sauce. Spri

kle with grated parmesan. Cover with foil.

Bake covered with foil 20 minutes in a 350-degree oven, then

uncover and bake unt

l brown and bubbly -- about 20 minutes more.

Notes:

~~~~~~~~~~~~~~~~~~~~~~~~~~~~

Instructions:

Serving Size : 9 Preparation Time :0:00

Amount Measure Ingredient -- Preparation Method

-------- ------------ --------------------------------

3/4 pound lean ground beef

1/2 pound lean ground pork

1 small onion -- chopped

1 clove garlic -- minced

1 16 ounces ca tomatoes -- cut up

1 8 ounces can tomato sauce

1 beef bouillon cubes -- crushed

1 tablespoon parsley flakes

2 teaspoons sugar

1/2 teaspoon salt

1/2 teaspoon crushed basil

1 pint cottage cheese

1/2 cup grated parmesan cheese

1/2 teaspoon salt

1/2 teaspoon crushed oregano

8 ounces lasagna noodles -- cooked and drained

8 ounces mozzarella cheese -- sliced

In large skillet or slow-cooking pot with browning unit, cook and stir

beef,

pork, onion, and garlic. Drain off excess fat. In slow-cooking pot,

combine

drained beef, pork, onion, and garlic with tomatoes, tomato sauce,

bouillon

cube, parsley, sugar, 1/2 tsp. salt, and basil. Cover and cook on low

for 6

to 8 hours. Mix cottage cheese, 1/4 cup Parmesan cheese, 1/2 tsp.

salt, and

oregano. In 13 x 9-inch pan, layer half the cooked noodles, sauce,

mozzarella

cheese, and cottage cheese mixture; repeat, reserving enough sauce for

layer

on top. Sprinkle with 1/4 cup Parmesan cheese. Bake in 350 F oven

for 45

minutes.

Notes:

~~~~~~~~~~~~~~~~~~~~~~~~~~~~

Servings :8

Time to prepare :75 minutes

Origin :Vince Tyler of Carlucci in Rosemont (Chicago), IL

Ingredients:

1 ounce olive oil

1 1/2 ounce prosciutto -- minced

1 1/2 pound lentils -- soak overnight

2 ounces carrot -- minced

2 ounces celery -- minced

2 ounces onion -- minced

10 ounces chicken stock

1 pinch salt

1 pinch black pepper

8 wooden skewers

1 1/2 pounds boneless skinless chicken breasts -- cut

2 peppers -- cut in 1" squares

1 1/2 loaf Italian bread, crust removed -- cut

1 pound Italian sausage -- cut in 1" pieces

additonal olive oil for brushing skewers

Instructions:

STEP ONE: Prepare Lentils--

To prepare lentils, heat 1 ounce olive oil in sauce pot. Add

prosciutto and cook over m

dium heat until slightly brown. Add drained lentils and stir to coat

with olive oil. Ad

minced vegetables and lightly saute over medium heat about 2 to 3

minutes. Add chicken

stock and simmer on low heat until lentils are soft. Season. Set

aside.

STEP TWO: Prepare Spiedini--

To prepare spiedini, skewer in following order: chicken, pepper,

chicken, bread, sausag

, bread, chicken, pepper, chicken. Lightly brush assembled skewers in

olive oil. Grill

ver low fire until golden brown and cooked through, about 2 to 3

minutes per side. Serv

on bed of lentils.

Notes:

~~~~~~~~~~~~~~~~~~~~~~~~~~~~

Instructions:

Yields 6 Servings

1 Pound Linguine 1/4 Cup Minced Clams

1 Cup Olive Oil 2 Tbls Salt

1 Whole Garlic (Large)

1 Cup White Clam Sauce

Add the minced clams to the clam sauce and warm gently.

Peel the garlic cloves and slice into thin strips.

Add the salt to the large pot of water.

Add a small amount of cooking oil.

Bring the water to a rapid boil.

While the water is heating, place the olive oil in a sauce pan and

heat.

Make garlic oil by adding the sliced garlic to the olive oil when it

is

hot, and sauteeing it to a light chocolate color.

Remove the garlic from the olive oil and discard.

Remove the oil from the heat.

Cook the linguine al dente.

Drain the linguine and wash off the excess starch with hot water.

Place in a large bowl.

Pour the garlic oil over the pasta and mix well.

Add the clam sauce mixture, stir in and serve.

Notes:

~~~~~~~~~~~~~~~~~~~~~~~~~~~~

Servings :3

Time to prepare :150 minutes

Origin :Habib Gharbi of Savio's, Alexandria, VA

Ingredients:

1 pound leg of lamb

2 tablespoon pesto sauce

1 tablespoon garlic -- chopped

2 tablespoon basil -- fresh

1 1/2 cup balsamic vinegar

4 fresh tomatoes -- chopped

1 tablespoon crushed red pepper

1 teaspoon salt

1 cup olive oil

2 pounds linguini -- use fresh linguini

Instructions:

STEP ONE: Marinate the Lamb--

Marinate lamb in garlic, pesto, 1/2 cup balsamic vinegar, basil, red

pepper, and salt f

r two hours.

STEP TWO:

Add chopped tomatoes and 2 fluid ounces balsamic vinegar to lamb

mixture, then let it a

l cook on stovetop in a saute pan until most of the juice is gone.

STEP THREE:

Boil the fresh linguine noodles for 3-1/2 to 4 minutes.

STEP FOUR:

Pour lamb mixture over the hot linguine and serve.

Notes:

~~~~~~~~~~~~~~~~~~~~~~~~~~~~

Instructions:

LINGUINE CARBONARA #1

Yield: 4 servings

1 Tbsp Salt

1 Tbsp Oil

1 lb Dried or fresh linguine

1/2 cup Butter

1/2 cup Grated Parmesan cheese

4 large Eggs, well beaten

1 Tbsp Chopped fresh parsley

In a 6 qt saucepan, bring 4 quarts of water to a boil. Add linguine,

and return

to a boil. Cook linguine 8-10 min. or until done to your taste. When

linguine is

drained and set aside prepare sauce. Place butter and Parmesan cheese

in a large

skillet. Cook over medium heat stirring constantly with a wooden spoon

until

butter melts and is thoroughly combined with cheese. Reduce heat to

low; add

drained linguine. Toss to coat with butter and cheese mixture. Add

eggs all at

once and toss with wooden spoons until eggs are just cooked.

Immediately remove

from skillet. Transfer linguine to a warmed platter and sprinkle with

parsley.

Notes:

~~~~~~~~~~~~~~~~~~~~~~~~~~~~

Servings :4

Time to prepare :40 minutes

Origin :Tony Vallone of Tony's, Houston, TX

Ingredients:

1 small broccoli, cut into florets -- leave shor

10 florets cauliflower

14 asparagus tips

1 1/2 cup sliced black olives

1 cup fresh or frozen peas

12 tablespoon butter

1 pinch nutmeg

4 fresh basil leaves -- chopped

10 pieces dried porcini mushrooms -- soak in sherr

1 1/2 pounds fresh linguini -- cooked

3 3/4 cup heavy cream

3 3/4 cup Parmesan cheese -- freshly grated

1 pinch salt -- to taste

1 pinch fresh ground white pepper

3 3/4 cup marinara sauce -- (optional)

dry sherry -- to soak mushrooms

Instructions:

STEP ONE:

Wash and presoak porcini mushrooms in dry sherry, then chop.

STEP TWO:

Cook vegetables in salted boiling water for 3 to 5 minutes (only cook

peas 1-1/2 minute

, no more). Drain and run under cold water. When cool, cut vegetables,

except peas and

lives of course, into 1-1/2-inch pieces.

STEP THREE:

In a saucepan, add 8-1/2 tablespoons butter, add the mushrooms, herbs,

and spices and c

ok for 5 minutes. Add the vegetables and cook another 5 minutes,

stirring occasionally.

Add the cream, a pinch of salt, and a generous dash of pepper and

bring to a simmer for

3 minutes.

STEP FOUR:

Melt the remaining butter and toss the freshly cooked and drained al

dente linguine in

he butter until well-coated. Add the vegetable cream mixture and toss

well. Add 1/2 the

cheese and toss again. Serve immediately with a dash of pepper on top

and grated Parmes

n to the side. For a tasty and colorful variation, spoon a dollop of

hot marinara sauce

on the top.

Tony Vallone writes of this recipe: "This pasta with vegetable dish is

many times an ic

box-cleaning dish at our house, with endless variations."

Notes:

~~~~~~~~~~~~~~~~~~~~~~~~~~~~

Instructions:

Yields 6 Servings

16 oz Linguine 1 Clove Garlic, Minced

20 oz Canned Whole Baby 1/4 tsp Salt

Clams 10 oz Frozen Chopped Spinach

1/4 Cup Olive Oil Thawed & Squeezed

Dry

4 Tbls Butter

1 small Onion, Minced

Prepare the linguine according to package instructions.

Drain.

Return to the saucepan.

Keep warm.

Prepare the sauce: Drain the clams, reserving the liquid.

Heat the olive oil and the butter in a (2 Qt) saucepan over medium

heat.

Cook the onion and garlic until tender.

Add salt and the clam liquid.

Heat to boiling.

Reduce heat to low.

Cover.

Simmer for 10 minutes.

Add the clams and spinach.

Heat through.

Serve the linguine with the clam sauce over.

Notes:

~~~~~~~~~~~~~~~~~~~~~~~~~~~~

Servings :4

Time to prepare :60 minutes

Origin :Locke-Ober, Boston, MA

Ingredients:

4 tablespoon butter

4 tablespoon flour

1 cup whole milk

1 cup light cream

1 pinch salt

Instructions:

STEP ONE: The Roux--

In a double boiler, over lightly simmering water, melt butter, stir in

flour, blend, an

let cook for 10 minutes.

STEP TWO:

Heat milk and cream together in a separate pan and stir slowly with a

wire whisk bit by

bit into flour and butter roux. Add salt and cook slowly for 45

minutes.

VARIATIONS:

An alternate method is to place sauce in a covered ovenproof dish and

cook in a 275-deg

ee oven for 45 minutes.

For a thinner sauce, more warm milk may be added.

Notes:

~~~~~~~~~~~~~~~~~~~~~~~~~~~~

Instructions:

1 pound cut 1/8 to 1/4 thick Round Tip steak

2 crushed garlic cloves

1 teaspoons olive oil

2 cups uncooked rotini pasta

1 package 10 oz. fresh/chopped spinach leaves

1 can 14 oz. seasoned chunky tomato

1/4 cup grated Parmesan Cheese

Stack beef steaks; cut lengthwise in half and then crosswise into 1

inch wide

strips. In medium bowl, combine beef, garlic and oil; toss to coat.

set aside.

Cook pasta according to package directions, adding spinach to water

during last

minute of cooking. Drain well; do not rinse. Meanwhile heat large

skillet over

medium-high heat until hot. Add beef (1/2 at a time ) and stir-fry 1

minute or

until outside is no longer pink. (Do no overcook ) Remove from skillet

with

slotted spoon; keep warm. In same skillet, add tomatoes and cook over

medium-high heat until sauce is thickened. Return beef to skillet and

add pasta

mixture; heat through, mixing lightly. Stir in 3 tablespoons cheese;

garnish

with remaining cheese. Makes 4 servings

Calories 408 Fat 8 g Carbs 42 g Sodium 669 mg Fiber

1.9 g.

Notes:

~~~~~~~~~~~~~~~~~~~~~~~~~~~~

Instructions:

1/4 cup sun-dried tomatoes

12 ounces pasta, your choice

1 onion, chopped

4 cloves garlic, minced

1 to 2 teaspoons olive oil

1 pound fresh mushrooms, sliced

2 tablespoons tamari

Ground black pepper to taste

1 14 oz. can artichoke hearts, drained and chopped

1/4 cup Kalamata olive, chopped

1/4 cup pine nuts

1 bunch fresh spinach, stems removed

3 ounces feta cheese, crumbled

Soak sun-dried tomatoes in hot water 30 min.; drain. Slice into thin

strips.

Cook pasta according to package directions. Saute onions and garlic in

oil

over medium-low heat 2 to 3 min. Add mushrooms, tamari and black

pepper;

saute' another 3 min. until vegetables are tender. Add tomatoes,

artichoke

hearts, olives and pine nuts; toss. Add spinach; toss and heat

through. Toss

with pasta; garnish with feta cheese.

Makes 8 servings.

Calories 243 Fat 8 g Carbs 33 g Sodium 513 mg Fiber 1

g.

Notes:

~~~~~~~~~~~~~~~~~~~~~~~~~~~~

Servings :4

Time to prepare :75 minutes

Origin :Jo Anne Merrill

Ingredients:

1 pound ground turkey

2 tablespoon vegetable oil

1 onion -- chopped

2 garlic cloves -- minced

3 tomatoes -- peeled and chopped

6 ounces tomato paste

2 tablespoon oregano -- chopped

1 tablespoon fresh basil -- chopped

1 cup red wine -- dry

black pepper -- to taste

Instructions:

1. Heat oil in heavy skillet with lid; saute onion and garlic for 4-5

minutes unti

limp. Add turkey and cook, breaking up meat, until no pink color

remains.

2. Stir in remaining ingredients and simmer for 1 hour. Add a

small amount of wate

if sauce appears to be getting too dry.

3. Let stand 15 minutes before serving over spaghetti.

Notes:

~~~~~~~~~~~~~~~~~~~~~~~~~~~~

Instructions:

1 lb hamburger meat

1 onion chopped

1 can stewed tomatoes

1 small tomato sauce

1 jar sliced mushrooms

2 c uncooked macaroni

2 c water

1 tsp salt

1/2 tsp pepper

1/2 tsp garlic powder

1/2 tsp oregano

Brown meat and onion. Drain fat, add all other ingredients and cook

over

low heat, covered, until macaroni is tender. Serve.

Clare

Seen on a fueling truck:

Without fuel, pilots are only pedestrians.

Notes:

~~~~~~~~~~~~~~~~~~~~~~~~~~~~

Servings :0

Keywords :pasta cheese p1

Oven Temp:

Time to prepare : minutes

Origin :

Calories : Protein : Fat : Saturated:

Poly : Mono : Carb : Fiber :

Chol : Iron : Sodium : Calcium :

Ingredients:

Instructions:

2 cups macaroni, cooked and drained

2 tablespoons oil

1 12-ounce can evaporated milk

1 1/2 cups milk

3 cups shredded sharp processed cheese

1/4 cup melted butter

2 tablespoons minced onion

Toss cooked macaroni in 2 tablespoons oil. Add all remain in

ingredients. Pour into lightly greased CROCK-POT. Stir well. Cover and

cook on Low 3 to 4 hours. Stir occasionally.

Notes:

~~~~~~~~~~~~~~~~~~~~~~~~~~~~

Instructions:

1/2 lb. Lasagna Noodles or pasta sheets

2 Cans cream of shrimp soup

1 lbs. Specail Crab Meat

1 pint ricotta cheese

3 tbsp Old bay seasoning

8oz. cream cheese , soft

1 chopped red onion

1 egg

2 tsps. basil

1 cup extra sharp cheddar cheese grated

Salt to taste

Fresh ground pepper to taste

*

Cook noodles , rinse and drain. Combine soup , crab , ricotta cheese,

Old Bay Seasoning, cream cheese ,

onion , egg , basil , salt and pepper.

Layer 1/2 noodles in a 9"x13" baking dish. Spread with 1/2 crab

mixture and sprinkle with 1/2 cheddar cheese. Repeat

the layers and bake at 350 degrees for 1 hour. Let stand about 15

minutes before cutting and serving.

* Note if using pasta sheet cooking is not needed.

Notes:

~~~~~~~~~~~~~~~~~~~~~~~~~~~~

Instructions:

15 1/2 ounces salmon, red sockeye

12 ounces manicotti noodles -- cooked

10 ounces frozen chopped broccoli -- cooked, drained

1/2 pound ricotta cheese

1 egg -- slightly beaten

1/4 cup grated Parmesan cheese

4 tablespoons Old bay Seasoning

2 1/2 tablespoons flour

1 teaspoon fresh dill chopped

1/2 teaspoon salt

2 cups heavy cream

2 tablespoons lemon juice

For sauce, blend flour and cream till smooth, add seasonings and cook,

stirring constantly, till it thickens. Remove from heat and stir in

lemon juice.

Drain salmon and mash. Combine, old bay seasoning, cheese and egg.

Stir

in salmon and broccoli. Fill manicotti with mixture. Cover the bottom

of

a shallow baking dish with a small amount of sauce, Arrange the

manicotti over it. Top with remaining sauce and sprinkle with Parmesan

cheese.

Bake 30-35 minutes at 350F.

Notes:

~~~~~~~~~~~~~~~~~~~~~~~~~~~~

Instructions:

Recipe By : Easy Everyday Cooking Recipe Cards

Serving Size : 6 Preparation Time :0:00

Amount Measure Ingredient -- Preparation Method

-------- ------------ --------------------------------

1 pound ground beef

1/2 cup chopped onion

1 16 oz. jar spaghetti sauce

1 4 oz. can mushroom pieces -- drained

6 ounces elbow macaroni -- divided

1 cup sour cream -- divided

4 ounces Provolone cheese -- sliced

4 ounces shredded Mozzarella cheese

1. Heat a large skillet over medium-high heat; add beef. Cook,

stirring, until

brown and crumbly, about 5 minutes; drain fat.

2. Add onion to skillet; cook for 2 minutes. Stir spaghetti sauce and

mushrooms into skillet. Simmer, covered, for 5 minutes. Meanwhile,

cook pasta

according to package directions; drain.

3. Preheat oven to 350 degrees. Spray a baking dish with cooking

spray. Layer

half the pasta, half the sauce, and half the sour cream in prepared

baking

dish. Layer Provolone cheese over top.

4. Continue layering remaining pasta, sauce, and sour cream. Top with

Mozzarella. Cover loosely with foil sprayed with cooking spray. Bake

for 25

minutes; uncover. Bake for 5 minutes longer.

Notes:

~~~~~~~~~~~~~~~~~~~~~~~~~~~~

Instructions:

8 ounces thin spaghetti

2 (14 1/2-ounce) cans pasta-style chopped tomatoes

1 teaspoon minced garlic

1 pound large shrimp

1/4 cup crumbled feta cheese, divided (see note)

Place spaghetti in 2 1/2 quarts of boiling unsalted water; cook until

tender, 10 to 12 minutes.

Meanwhile, place tomatoes and garlic in a 12-inch nonstick skillet

over

medium heat. While tomatoes cook, peel shrimp. Add them to skillet;

stir

well. Cook, stirring from time to time, just until shrimp are opaque,

about

3 to 5 minutes. Remove skillet from the heat.

Drain noodles; divide among 4 plates. Top with sauce and shrimp.

Sprinkle 1

tablespoon feta cheese over each serving.

Yield: 4 servings.

Approximate nutrition information per serving: 385 calories; 8g fat

(18

percent calories from fat); 143mg cholesterol; 25g protein; 54g

carbohydrate; 4g fiber; 1,305mg sodium.

Note: The feta adds a sharp counterpoint to the slightly sweet sauce,

but

grated Parmesan works, too.

Notes:

~~~~~~~~~~~~~~~~~~~~~~~~~~~~

Instructions:

8 ounces thin spaghetti

2 14 1/2 -ounce cans pasta-style chopped tomatoes

1 teaspoon bottled minced garlic

1 pound large shrimp

1/4 cup crumbled feta cheese

1. Bring 2 1/2 quarts unsalted water to a boil. Add noodles and cook

until

tender, 10 to 12 minutes.

2. As soon as the noodles start cooking, place tomatoes and garlic in

a

12-inch nonstick skillet over medium heat. While the tomatoes cook,

peel

the shrimp. Add them to the skillet and stir well. Cook, stirring from

time

to time, just until shrimp are opaque, about 3 to 5 minutes. Remove

the

skillet from the heat.

3. Drain the noodles, and divide them among 4 plates. Top with sauce

and

shrimp, and sprinkle 1 tablespoon feta cheese over each serving.

Makes 4 servings.

Note: The feta adds a sharp counterpoint to the slightly sweet sauce.

Grated Parmesan works, too.

Nutrition information for one serving: 385 calories (18 percent from

fat),

8 g fat (2 g saturated), 143 mg cholesterol, 25 g protein, 54 g

carbohydrates, 4 g dietary fiber, 1,305 mg sodium.

Notes:

~~~~~~~~~~~~~~~~~~~~~~~~~~~~

Instructions:

Recipe By :

Serving Size : 4 Preparation Time :0:00

Amount Measure Ingredient -- Preparation Method

-------- ------------ --------------------------------

4 ounces spaghetti -- cooked and drained

8 3/4 ounces canned corn -- drained

3/4 cup salsa

1/4 cup pitted ripe olives -- sliced

1 tablespoon fresh cilantro -- optional

1/4 cup nonfat mozzarella cheese -- optional

shredded

Place the cooked spaghetti in the pan that was cooked in, add the

corn, salsa,

olives and if desired minced cilantro. Toss over low heat till the

spaghetti is

well coated and mixture is hot. Sprinkle the cheese over the

spaghetti and

garnish with additional cilantro if desired. Makes 4 side-dish

servings.

Per serving = 213 calories, 4.0 gm fat, 1.7 mg cholesterol, 184.3 mg

sodium,

38.6 gm carbohydrate, 3.2 gm fiber, 8.0 gm protein.

Notes:

~~~~~~~~~~~~~~~~~~~~~~~~~~~~

Instructions:

1 10-ounce package broad lasagna noodles broken into bite size pieces

1 pound ground beef

1/2 pound Italian sausage

1 onion, chopped

1 garlic clove, minced

12 ounces Mozzarella cheese, shredded

1 12-ounce carton cottage cheese

2 6-ounce cans tomato paste

1/2 cup water

1 teaspoon basil

1/2 teaspoon pepper

1 1/2 tablespoons dried parsley flakes

Cook noodles according to package directions until tender; drain.

Brown

ground beef and sausage. Drain. Place in lightly greased CROCK-POT.

Add

all remaining ingredients. Stir to mix thoroughly. Cover, cook on Low

7

to 9 hours. (High: 3 to 5 hours).

Notes:

~~~~~~~~~~~~~~~~~~~~~~~~~~~~

Instructions:

So, we go over to our dear friend Becky's house and she proceeds to

serve us

this outstanding Pasta dish. I humbly inquire as to the recipe and she

shrugs

and mumbles in her endearing New Orleans drawl, "Oh, hot sausage, Roma

tomatoes,

garlic, cream, and oregano." A couple of days later I'm trying to

recreate the

dish, but for some reason it tastes noticably different. Over the next

few

months I call every so often, trying to elicit from her whether or not

she has

forgotten to describe some ingredient or procedure. She would always

tell me,

"Oh, I think you have to add some basil," or something.

Anyhow, to make a long story short, we go visit her down in Tampa four

years

after we first tasted the dish and she comes fesses up; she actually

had bought

a tub of Tagliatelle a la Bolognese from the restaraunt where she

worked. This

restaraunt is Kinkaid's, one of Minneapolis-St.Paul's finest. She

didn't have

time to cook, so she served us this and fobbed it off as her own. It

was

delicious. Becky eventually gave me the Kinkaid's recipe for the dish,

but it

seemed pretty involved and sort of a pain in the ass. This is easier

and,

frankly, finally tastes about the same.

1 lb hot italian sausage

wine

1/2 pint whole cream

garlic, oregano, salt +pepper

1 lb mostaciolli

3 roma tomates, or 1 small can tomatoes (crushed, whole, whatever)

1 half cup parmesan cheese

Cook up the hot sausage with a few cloves of garlic. Add a chopped

onion if you

wish. DON'T DRAIN THE OIL. (Actually, the "original" recipe calls for

the meat

to be drained, followed by the addition of olive oil. I just use the

sausage

"juice".) Chop the Roma tomatoes, and cook until they "melt" into the

meat. Add

a 1/4 cup of red wine. In a separate pan, heat the whole cream with

about 1.5

tsp of oregano, and cook over low heat until thick. Don't break the

sauce over

high heat. Stir frequently!! When thick, add to the meat mixture. Add

into this

melange the mostaciolli that has been cooked, mix in the cheese, and

mangia.

Notes:

~~~~~~~~~~~~~~~~~~~~~~~~~~~~

Instructions:

Yields 8 Servings

10 oz Whole Wheat Lasagna, 1/2 tsp Pepper, Ground

Cooked & Drained 1/4 tsp Nutmeg, Ground

1 Tbls Olive Oil 15 oz Ricotta

1 LARGE Onion, Chopped 1 Egg

4 Cloves Garlic, Minced 1 1/2 Cups Mozzarella

8 oz Mushrooms, Sliced 1 Cup Tomato Sauce

10 oz Frozen Spinach, Chop

1 tsp Salt

Preheat the oven to 400 degrees.

Warm the oil in a large, non-stick skillet over low heat.

Add the onion and garlic.

Cook the onion until soft (about 5 minutes), stirring occasionally.

Add the mushrooms.

Increase the heat to medium.

Cook until all the liquid has evaporated.

Add the spinach.

Increase the heat to high.

Cook, stirring, until all the liquid has cooked away.

Stir in the salt, nutmeg and pepper.

Set aside.

Stir the egg into the ricotta.

Set aside 1/3 of the mozzarella.

Spread half the tomato sauce on the bottom of a (9"x12") glass or

ceramic

lasagna dish.

Lay 1/3 of the pasta over the tomato sauce.

Spread half the ricotta over the pasta.

Spread half the spinach over the ricotta.

Sprinkle over another 1/3 of the mozzarella.

Cover with another layer of pasta.

Then repeat with the ricotta, spinach and mozzarella layers.

Lay the remaining pasta over the top.

Spread the remaining tomato sauce over the pasta.

Sprinkle the reserved mozzarella over the top.

Bake until brown on top and bubbling (about 45 minutes).

Serve hot.

Notes:

~~~~~~~~~~~~~~~~~~~~~~~~~~~~

Instructions:

1 tablespoon olive oil

16 ounces chicken breast half, cut into strips (about 1/2 cup)

1/4 cup chopped chorizo sausage

2 tablespoons chopped green onions, plus extra for garnish

1/2 tablespoon chopped garlic

Tabasco and Worcestershire sauce

3/4 cup heavy cream

1/4 cup grated Parmesan cheese

1/4 pound shrimp, peeled and deveined

1/2 pound penne pasta, cooked al dente and tossed in oil to coat

Creole spice, salt and pepper

In a large saute pan heat oil, add chicken and sausage and cook 5

minutes,

stirring often. Add green onions, garlic, 2 dashes each Tabasco and

Worcestershire sauce or to taste, and cook for 1 minute. Add cream,

cheese,

shrimp and pasta. Cook, tossing, to heat through. Adjust seasoning to

taste with

Creole spice, salt and pepper. Serve garnished with green onions.

Yield: 2 servings

Notes:

~~~~~~~~~~~~~~~~~~~~~~~~~~~~

Servings :8

Time to prepare :40 minutes

Origin :Jo Anne Merrill

Ingredients:

8 ounces egg noodles

3 tablespoon margarine

1 cup grated Parmesan cheese

1 cup Swiss cheese -- diced

1 cup mozzarella cheese -- diced

cup mozzarella cheese -- diced

--- White sauce: ---

3 tablespoon margarine

3 tablespoon all-purpose flour

1 1/4 teaspoons salt

1 1/4 teaspoon black pepper

1 3/4 teaspoons ground nutmeg

2 1/2 cups milk

Instructions:

1. Bring 3 quarts water to a boil; add salt if desired. Gradually add

noodles to b

iling water; keep water boiling. Cook, uncovered, for 5 minutes; stir

occasionally. Dra

n.

2. Toss the noodles with margarine, then with Parmesan cheese.

Add cubed Swiss and

mozzarella cheese and toss lightly.

3. Turn half the noodles into greased 3-quart casserole dish (or

use a 13 x 9 x 2-

nch dish). Top with half the white sauce. Repeat layers; sprinkle more

grated Parmesan

n top.

4. Bake in preheated 350-degree oven for 25 minutes or until

bubbling.

WHITE SAUCE:

Melt margarine in saucepan. Blend in flour and seasonings.

Gradually add milk and

ook, stirring constantly, until sauce boils 1 minute.

Notes:

~~~~~~~~~~~~~~~~~~~~~~~~~~~~

Servings :6

Time to prepare :35 minutes

Origin :Elizabeth Powell

Ingredients:

12 ounces egg noodles

1 pound cream cheese -- softened

8 ounces sour cream

2 tablespoon butter -- melted

1 cup scallions -- chopped

1 clove garlic -- crushed

1 1/4 teaspoon black pepper

1 1/4 cup bread crumbs

1 1/2 cup grated Parmesan cheese

Instructions:

Cook noodles according to package directions until barely tender.

Drain noodles. Mix to

ether cream cheese, sour cream, and butter. Stir into noodles. Add

scallions, garlic, a

d pepper, and turn into buttered baking dish. Combine bread crumbs and

Parmesan cheese

nd sprinkle over top of noodle mixture. Bake at 350 degrees for 30

minutes.

Notes:

~~~~~~~~~~~~~~~~~~~~~~~~~~~~

Instructions:

Notes: Well I finally figured out how to get that taste. It happened

quite

by accident. I was having several people over for dinner, so I

started the

alfredo sauce early. I simply put all of the ingredients minus the

cream

cheese in a pot, and turned it on real low. It cooked for my guess

bout 90

minutes. This helped to roast that cheese just that little extra. If

you

don't have the time, put in the cream cheese it helps to thicken

everything

up.

Ingredients:

1 pint of Heavy Cream

1 stick of butter

2 Tbsp. Cream Cheese

1/2 - 3/4 C. Parmesan cheese

1 tsp. Garlic powder

Preparation Instructions:

In a combine butter, heavy cream, and cream cheese. Simmer this until

all

is

melted, and mixed well. Add the Parmesan cheese and Garlic powder.

Simmer

this for 15 - 20 minutes on low. You may wish to season with a little

salt

and pepper. I have done this with half and half, but we prefer the

heavy

cream. But I wouldn't try it with plain milk.

Notes:

~~~~~~~~~~~~~~~~~~~~~~~~~~~~

Instructions:

8 ounces Cream cheese -- cut in bits

3/4 cup Parmesan cheese -- grated

1/2 cup Butter or margarine

1/2 cup Milk

8 ounces Fettuccine; cook -- drain

In large saucepan combine cream cheese, Parmesan, butter and

milk, stirring constantly until smooth. Toss pasta lightly with

sauce, coating well. Leftovers freeze well.

Notes:

~~~~~~~~~~~~~~~~~~~~~~~~~~~~

Instructions:

Yield: 6 servings

-----waldine van geffen

-vghc42a-----

8 oz Mushrooms w/stems; sliced

-1/4~

6 Tbsp Shallots; mince fine

1/4 cup Rendered bacon drippings; or

Olive oil

24 slice Bacon; ex-thick, cooked;

-sliced 1/4" strips

2 lb Spaghetti; cooked

4 Tbsp Olive oil

2 tsp Parsley; chopped fine

3 Black pepper

Salt; to taste

4 Tbsp Parmesan cheese; grated

3 cup Light bechamel sauce

Light bechamel sauce

6 Tbsp Butter

6 Tbsp All-purpose flour

3 cup Whole milk

Add the reserved bacon drippings of the olive oil to a heavy skillet

over medium heat until fragrant, then add the mushrooms and shallots

and saute until they are golden, but not brown. Add the bacon strips,

stir well and turn off the heat. Add the warm spaghetti and blend all

ingredients together thoroughly. Add the warm bechamel sauce, pepper,

parsley and salt and blend thoroughly. Serve immediately with

Parmesan. SAUCE-In a heavy non-aluminum pot, melt butter and add

flour and cook on moderate heat for 2 minutes, stirring constantly

with a wire whisk. Do not allow the roux to color more than blond.

Add milk (no skim or low-fat) and bring to just below the boiling

point. Remove from heat immediately and keep warm (180~). Source: The

Olive Garden.

Notes:

~~~~~~~~~~~~~~~~~~~~~~~~~~~~

Instructions:

4 veal shanks, 1-1/2" thick

Salt

Freshly Ground Pepper

2 TBSP olive oil

1 cup chopped onions

1 cup chopped carrots

1/2 cup chopped celery

1 clove garlic, chopped

1 cup dry white wine

1-1/2 cups chopped canned tomatoes

and their juice

2 cups chicken or veal stock

1 bay leaf

2 parsley stalks

For a smoother thicker texture, you may puree the sauce in a food

processor then pour it back over the shanks. Spice up the recipe, if

desired, with a few drops of hot pepper sauce. If you do not have a

stove to oven pot, then use a skillet and a covered baking dish.

Preheat oven to 325 deg. F. Season shanks with salt and pepper.

Heat oil in a heavy oven proof pot on high heat. Add shanks and brown

well on each side, about 2 minutes. Remove from skillet. Reduce heat

to medium. Add onions, carrots, celery and garlic and saute until

softened, about 2 minutes.

Pour in wine and bring to a boil, scraping up any bits on base of pot.

Stir in remaining ingredients and bring to a boil. Return shanks in a

single layer. Liquid should come three quarters of the way up the

shanks. Add more stock, if needed. Cover and bake for 1-1/2 to 2 hours

or until shanks are fork tender.

Meanwhile make the gremolata. Combine all ingredients and reserve.

Remove shanks from liquid with a slotted spoon and reserve. If sauce

is too thin, bring to a boil and reduce until slightly thickened.

Place shanks in serving dish, pour the sauce over them and sprinkle

with gremolata.

Gremolata

1 clove garlic, minced

1/4 cup finely chopped parsley

1 tsp finely chopped lemon zest

1/2 tsp finely chopped fresh rosemary

Combine ingredients and reserve.

Notes:

~~~~~~~~~~~~~~~~~~~~~~~~~~~~

Servings :6

Time to prepare :35 minutes

Origin :Tony Vallone of Tony's, Houston, TX

Ingredients:

1 pound fresh pappardelle

3 tablespoon extra virgin olive oil

6 tablespoon sweet cream butter

1 stalk celery -- minced

1 large carrot -- minced

4 ounces prosciutto -- minced

1 1/2 teaspoon fresh sage

2 squabs, 1-1/2 lbs. each -- cleaned & qua

1 cup chianti

18 ounces Italian plum tomatoes -- canned

1 teaspoon sugar

1 pinch seasoned salt

1 pinch seasoned pepper

Instructions:

STEP ONE: The Sauce--

In a large deep pan, heat the oil and butter and then add the celery,

onion, carrot, pr

sciutto, and sage. After about 3 minutes, add the pieces of squab and

cook 5 minutes, s

irring. Pour in the Chianti. When it is nearly evaporated, add the

tomatoes (that you h

ve previously crushed by hand), salt, pepper, and sugar and cook over

low heat for 45 m

nutes. If sauce is too thick, add more tomatoes.

STEP TWO:

When the sauce is almost done, cook the pappardelle (al dente), drain

and transfer to a

large serving bowl or to individual bowls. Top with the sauce and mix

well. Next, top w

th pieces of the squab (cut the pieces into chunks) and serve.

Tony Vallone writes: "I do not recommend cheese with this sauce."

VARIATION: This sauce may be thinned with rich chicken stock or a

little heavy cream.

Notes:

~~~~~~~~~~~~~~~~~~~~~~~~~~~~

Instructions:

serves 4

Ingredients:

1/2 lb Penne (or preferred pasta)

1 c Vodka

1 ts Hot red pepper flakes

6 tb Unsalted butter, cut into 4

x -pieces

1 c Heavy cream

3 tb Grated Parmesan cheese

x Salt and pepper to taste

Preparation:

Drop the penne in a pot of boiling water and cook until al dente, then

drain.

While the penne is cooking, heat the vodka, red pepper flakes, and

butter in a large saucepan over low heat until the butter is melted,

then simmer for 2 minutes. Stir in the cream, salt and pepper and

bring

to a boil. Return heat to low and simmer for 7 minutes, stirring

often,

until slightly thickened. Stir in the drained pasta and cook for

another 3 minutes. Stir in the Parmesan and mix well. Sprinkle about

a

teaspoon of orange rind onto each serving.

posted on America Online by BobbieKat

Subject: Penne with Sun-dried Tomatoes and Chicken

I've posted this one to rec.food.recipes a few times in the past. It's

one

of my favorite lo-fat (probably not calories) chicken pasta recipes!

Notes:

~~~~~~~~~~~~~~~~~~~~~~~~~~~~

Instructions:

Yield: 4 servings

8 oz Mostaccioli, rigatoni or

Other medium pasta shape

Super Low-Fat Tomato Sauce

3 oz White tuna packed in water,

Drained and flaked

1/4 c Chopped fresh parsley or

2 tb dried parsley flakes

3 tb Chopped pitted olives

(green or black)

4 (4-6) anchovy filets

(optional)

Salt

Ground pepper

Grated Parmesan or Romano

Cheese (optional)

Cook pasta according to package directions; drain.

Meanwhile, in medium saucepan over medium heat, heat Super Low-Fat

Tomato Sauce until warmed through, stirring occasionally. Stir in

tuna, parsley, olives, and anchovies; simmer 5 minutes. Add salt and

pepper to taste. Return pasta to pot; add tuna sauce and stir until

it is evenly distributed.

To serve, transfer pasta to bowls or plates; serve immediately,

sprinkled with Parmesan or Romano cheese.

Per serving: 278 calories, 14 gm protein, 49 gm carbohydrate, 2 gm

fat,

: (8% calories from fat), 9 mg cholesterol, 408 mg sodium

From: Woman's Day Light Meals in Minutes, Volume IV, no 2

Notes:

~~~~~~~~~~~~~~~~~~~~~~~~~~~~

Instructions:

1/4 cup Vegetable Oil

1 1/2 cup chopped onion

3 cloves of garlic

2 14 oz cans of chopped tomatoes

1 6 oz can of tomato pasta

1 Tablespoon dried basil

1 Teaspoon sugar

1/4 Teaspoon each of salt,pepper and oregano.

In a pan, add oil, heat up, add onions and saute and garlic. Add

remaining ingredients stir. Simmer, uncovered, 25 minutes.

Notes:

~~~~~~~~~~~~~~~~~~~~~~~~~~~~

Instructions:

2 jars (6 oz each) marinated artichoke hearts in oil

1/4 cup olive oil (I usually use less)

2 cups chopped onions

2 tablespoons minced garlic

1/2 teaspoon dried oregano

1/2 teaspoon dried basil

1 tablespoon coarsely ground black pepper

1/2 teaspoon salt

pinch dried red pepper flakes

1 can (28 oz) plum tomatoes, with their juice

1/4 cup freshly grated Parmesan cheese

1/4 cup chopped fresh Italian (flat leaf) parsley

Drain the artichoke hearts, reserving the marinade. Heat the olive

oil in a

large saucepan. Add the onions, garlic, oregano, basil, black pepper,

salt, red

pepper flakes, and the reserved artichoke marinade. Saute over

med-low heat

until the onions and garlic are soft and translucent (10 min). Add the

tomatoes

and simmer 30 min. Add the artichoke hearts (I usually roughly chop

these),

Parmesan, and parsley. Stir. Simmer another 5 min. The recipe says

it serves

six. I'd say more like nine. This scales up well and also freezes

okay.

Bruce Hietbrink

Notes:

~~~~~~~~~~~~~~~~~~~~~~~~~~~~

Servings :8

Time to prepare :45 minutes

Origin :Jo Anne Merrill

Ingredients:

15 ounces Ricotta cheese, part skim milk

1 cup Monterey jack cheese -- shredded

2 cups mozzarella cheese, part skim milk -- shr

1 1/2 cup grated Parmesan cheese

2 eggs -- beaten

10 ounces frozen spinach

1 dash salt

1 dash black pepper

1 1/2 pound pasta shells -- jumbo

30 ounces Marinara sauce

1 dash ground nutmeg -- optional

Instructions:

1. Thaw the spinach, chop, and drain very well.

2. Combine the ricotta, jack, Parmesan cheese and 1 cup of the

mozzarella cheese.

dd the beaten eggs, spinach, salt and pepper. Add the dash of nutmeg

if using. Set asid

.

3. Cook pasta according to the package and drain well.

4. Fill the drained and cooled pasta shells with the cheese

mixture. Place enough

auce in a pan to just cover bottom. Use a pan large enough to hold the

filled shells in

one layer. Pour remaining sauce evenly over shells; sprinkle the

remaining 1/2 cup mozz

rella cheese over top of shells.

5. Bake in preheated 350-degree oven for about 30 minutes.

Notes:

~~~~~~~~~~~~~~~~~~~~~~~~~~~~

Instructions:

Yields 6 Servings

6 Skinless & Boneless Ones In Half)

Chicken Breast Halves 1/4 Cup Balsamic Vinegar

2 Tbls Flour 1 Cup Chicken Broth

- Salt 1 Bay Leaf

- Pepper 1/4 tsp Thyme

1 Tbls Olive Oil 1 lb Uncooked Linguine

1 lb Mushrooms (Cut Large

Bring 6 quarts of salted water to a rolling boil in a large pot.

Season the flour with salt and pepper.

Dredge the chicken in the seasoned flour.

Shake off any excess.

Heat the oil in a large, heavy non-stick skillet over high heat.

Brown the chicken on one side (about 3 minutes).

Add the garlic.

Turn the chicken.

Scatter the mushrooms over the chicken.

Cook for 3 minutes, shaking the skillet to distribute the mushrooms.

Add the vinegar, broth, bay leaves and thyme.

Cover the skillet tightly.

Cook, over medium heat, for 10 minutes, turning the chicken once.

Uncover.

Transfer the chicken to a warm plate.

Cover with foil.

Continue cooking the mushrooms for another 7 minutes.

Cook the pasta, stirring frequently, in the boiling salted water until

al

dente.

Drain.

Place on a warm serving plate.

Arrange the chicken pieces over the pasta.

Remove the bay leaf from the sauce.

Pour the mushroom sauce over the chicken and pasta.

Serve.

Notes:

~~~~~~~~~~~~~~~~~~~~~~~~~~~~

Serving Size : 6 Preparation Time :0:00

Amount Measure Ingredient -- Preparation Method

-------- ------------ --------------------------------

16 oz Vegetable spiral pasta

Water for boiling

2 tsp Balsamic vinegar

1 1/4 c Thinly sliced onions

1 tbsp Garlic -- minced

2 tbsp Tomato paste

1 1/2 c Halved cherry tomatoes

2 tbsp Cornstarch

2 tbsp Miso

3 tbsp Balsamic vinegar

1/2 c Chopped fresh parsley

Cook pasta in a large pot of boiling water for 8 to 10 minutes. Drain

&

rinse with cold water. Set aside.

While pasta is cooking, heat 2 ts balsamic vinegar & 2 ts water in a

large skillet & saute onions & garlic over medium heat. Stir

frequently.

Add tomato paste, dissolved in 1 cup water. Stir gently & add

tomatoes.

Cook, stirring occasionally till vegetable are very soft.

Dissolve cornstarch in 2 tb cold water & pour into blender. Add miso

&

cooked vegetables. Puree till smooth. Return puree to skillet. Add

3 tb

balsamic vinegar & parsley & heat through. Toss pasta with sauce &

serve

hot.

Mollie Katzen, "Moosewood Cookbook"

Notes:

~~~~~~~~~~~~~~~~~~~~~~~~~~~~

Instructions:

Recipe By : "The Dean and DeLuca Cookbook" by David Rosengarten

Serving Size : 4

Amount Measure Ingredient -- Preparation Method

-------- ------------ --------------------------------

1 pound penne pasta

1/2 cup packed Italian parsley leaves

2 teaspoons drained capers

1 teaspoon packed fresh oregano leaves

2/3 cup extra-virgin olive oil

1 small fresh red chili pepper -- minced

2 cloves garlic

1 small red onion -- cut in rings

1/4 pound feta cheese -- coarsely crumbled

12 kalamata olives -- pitted and

finely chopped

Cook pasta in boiling water until al dente. Meanwhile, mince the

parsley, capers, and oregano together and place in a large bowl. Stir

in the

olive oil. Mince the chili pepper and garlic together and add to the

bowl.

Add onions, feta, and olives. When pasta is done, drain well and add

to the

bowl. Toss well, adding some of the hot pasta cooking water if a

thinner

sauce is desired.

Notes:

~~~~~~~~~~~~~~~~~~~~~~~~~~~~

Instructions:

3 quarts water

1/2 pound sliced sausage (turkey, veal or pork)

2 teaspoons olive oil

1/2 sliced onion

1 cup tomato or spaghetti sauce

4 cloves garlic, cut into slivers

1 teaspoon black pepper

1/2 pound sliced mushrooms

1/2 pound pasta

1/2 cup grated parmesan

Heat 3 quarts water in large saucepan. In the meantime, place the

remaining

ingredients (except pasta and cheese) in a large skillet. Cook,

stirring,

over medium heat.

When the water boils in the saucepan, add the pasta. Cook uncovered

for 10

minutes. Drain in a colander and toss with the sauce ingredients in

the

skillet, mixing well. Top with cheese and serve on warm dinner

plates.

Makes 4 servings.

Notes:

~~~~~~~~~~~~~~~~~~~~~~~~~~~~

Instructions:

This is probably the best pasta sauce I have ever made. Do not be put

off by the anchovies (or the amount of anchovies) in the sauce. The

finished dish is not fishy - trust me on this. :) It's a pasta sauce,

so relax, quantities don't matter. If you don't have really ripe fresh

tomatoes, try another sauce. I'm aiming at a quantity of sauce that

suffices for 1 lb/500g of pasta. Pick the pasta of your choosing: I

used cavatappi/cellantani because I like the way it retains water on

the inside. If you're a pasta freak, you've got to see Professional

Pasta and check out their directory of pasta shapes. Bellissimo!

For this recipe, I used about 1.5lb/750g of frozen baby artichoke

hearts, chopped, and steamed until just tender. I would have used

fresh artichokes, but here in Virginia, it would have cost me about

$30 to get enough.

2-3 T extra virgin olive oil

4-6 cloves garlic, thinly sliced

2 oz/50g anchovy filets in olive oil, drained

1/3 c white wine

2-3 large, very ripe, fresh tomatoes, peeled and roughly chopped

1.5lb/750g artichoke hearts, cooked

1/2 c capers (I prefer nonpareils - the small ones)

salt and freshly ground pepper to taste

sugar to taste, if tomatoes too acidic

Start your pasta going well ahead of time. The sauce is only going to

take a minute or two to make, depending on how hot your stove is. You

don't want the sauce to sit around once it is ready.

Heat saute pan very hot over high flame. Add olive oil and garlic

cloves. Keep pan moving until garlic cloves start to get golden (in

seconds). Add anchovies and stir rapidly - they will literally melt.

Deglaze quickly with wine and reduce slightly. Add tomatoes,

artichokes, and capers only to warm through. Take off heat and season

to taste.

Take 3/4c to a cup of the pasta water out of the pasta pot and add to

the sauce. Drain the pasta and sauce immediately. Top with your

favorite grating cheese. I used Locatelli Romano for this.

This would be wonderful with some oil-cured olives in it. I like a dry

white wine with this - a Sauvignon Blanc perhaps.

Notes:

~~~~~~~~~~~~~~~~~~~~~~~~~~~~

Instructions:

Yield: 4 servings

16 oz Penne pasta (or ziti or

-mostaccioli)

1/4 c Parmesan; grated

-----------------------MARINARA BASE----------------------------

4 md Garlic cloves; peeled &

-coarsely chopped

20 lg Basil leaf, fresh; coarsely

-chopped

1/2 ts Salt

1/2 ts Pepper, black

1/4 c ;Water, cold

16 oz Tomato, canned crushed

----------------------PUTTANESCA SAUCE---------------------------

1/2 c Olive oil

8 Flat anchovy fillets, rinsed

-& drained

3 md Garlic clove; peeled &

-minced

2 T Parsley; finely chopped

1 T Red pepper; crushed

1/4 c Capers; rinsed, drained

24 Kalamata olive, pitted

To prepare the marinara base: Combine the garlic and basil in a food

processor or blender and chop finely. Add the salt, black pepper and

water; process 30 seconds. Stir into the tomatoes and set aside.

To prepare the puttanesca sauce: Heat the olive oil in a large saute

pan. Add the anchovies and cook, mashing with the back of a spoon,

until disintegrated. Add the garlic, parsley and crushed red pepper

flakes. Cook 1 minute. Add the capers and olives; cook 20 seconds.

Stir in the marinara base and simmer 5 minutes. Keep warm.

Cook the pasta in lots of boiling water according to package

directions. Drain and put back into the hot pan.

Add the sauce and Parmesan. Stir well and transfer to a heated bowl

for serving.

Note: The original recipe called for 2 Tbsp salt and 3 Tbsp crushed

red pepper flakes. Times testers felt that the reduced amounts were

adequate. [Moderator's Note: Maybe for the salt....]

Obmodification: I plan to reduce the olive oil to 1/4 cup next time,

which is probably more than adequate and cuts down a bit on the fat.

This is from the new Seattle Times column, By Request, which helps

readers get recipes for favorite dishes they have enjoyed at restau-

rants, and to locate recipes they have heard about or lost. As a

puttanesca connoisseur, I've found that Salvatore Ristorante Italiano

in Seattle makes the *best* puttanesca I've had at any restaurant in

the area. The following has been shared by the owner, Salvatore

Anania. Hope you enjoy it as much as I.

From: Sandra Vigil, vigil@esca.com

Notes:

~~~~~~~~~~~~~~~~~~~~~~~~~~~~

Instructions:

nice sauce hope ya will enjoy-as follows

1 small shallot,thinly sliced

4 small pear-shapped tomatoes,peeled,seeded

and chopped

2/3 cup whipping cream

pinch of grnd nutmeg

2 tsp chopped fresh dill or dry

1/3 cup or to taste vodka

variation:4-6 oz sliced smoked salmon

cut into strips

ground white pepper

fresh dill sprigs

fresh garlic-to taste

Heat oil in pan-low heat. Add shallot & cook , stir often untill

Soft-3-4 min add chopped tomatoes,cook 5 min add creme

Nutmeg,dill & vodka.Bring to boil-1 min. Cool add salmon

Voila!!! Enjoy

posted on America Online by GregT96903

Notes:

~~~~~~~~~~~~~~~~~~~~~~~~~~~~

Instructions:

Recipe By : Viana La Place's Verdura

Serving Size : 4 Preparation Time :0:00

Amount Measure Ingredient -- Preparation Method

-------- ------------ --------------------------------

4 tablespoons extra virgin olive oil

12 cloves garlic -- peeled & smashed

28 ounces tomatoes, canned -- chopped

salt and pepper -- to taste

1/2 beef bouillon cubes -- optional (veggie ok)

1 pound pasta -- Penne

parmesan cheese -- to taste

Place the olive oil and the garlic cloves in a medium saute pan. Cook

over

medium-low heat until the garlic is soft and light golden brown. Stir

frequently to prevent sticking. Add the tomatoes and their juices,

salt

and pepper, and the bouillon cube if desired. Cook until a sauce

forms.

Meanwhile cook the pasta in abundant salted boiling water. Drain well

and

place in a pasta serving bowl. Add the sauce and toss well. Serve with

grated Parmesan cheese on the side.

Serving Ideas : Add a can of garbanzo beans for a heartier dish.

Notes:

~~~~~~~~~~~~~~~~~~~~~~~~~~~~

Instructions:

Ribbed Penne, Mushroom and Ham Pie

Recipe By :

Serving Size : 4 Preparation Time :0:00

Categories : Italian Pasta

Pork & Ham

Amount Measure Ingredient -- Preparation Method

-------- ------------ --------------------------------

14 ounces ribbed penne pasta

3/4 pound button mushrooms

1/4 pound mozzarella cheese

1 cup ham -- diced

1/4 cup olive oil

1 clove garlic -- crushed and chopped

1 bunch parsley -- finely chopped

Clean and trim the mushrooms and cut into thin slices. Put the oil,

garlic,

chopped parsley and mushrooms into a saucepan and cook over a moderate

heat,

stirring and turning occasionally, for 10-12 minutes. Cut the ham and

cheese into small dice.

Cook the pasta until al dente, drain well and stir in the mushrooms,

ham and

mozzarella. Transfer to a buttered ovenproof dish and place in a

preheated

hot oven (500^F) until the cheese begins to melt and the pasta has

browned a

little.

Notes:

~~~~~~~~~~~~~~~~~~~~~~~~~~~~

Instructions:

serves 6

Ingredients:

3 cl Garlic corsely chopped

1 s Chopped onion

1/2 c Vodka

1 cn Crushed tomatoes (28 oz)

1/2 ts Hot pepper flakes (crushed red

x (pepper)

1 c Heavy cream

x Olive oil

x Salt & pepper

Preparation:

The key to making this sauce great as opposed to good is the cooking

of

the garlic. Heat a little olive oil in a large frying pan large

enough

to accept all the ingrediants. Add garlic. Cook until it is golden

brown. Add hot pepper flakes and sautee with the garlic. Cook until

garlic it turns DARK brown in color.

Add onion and cook three minutes.

Add Vodka and reduce liquid by 1/2.

Add tomato and cream.

Reduce until desired consistancy is reached. Check for salt and

pepper.

This sauce is best served with penne shaped pasta and a good shot of

parmagiana or romano cheeze. Enjoy!!

posted on America Online by BobbieKat

Notes:

~~~~~~~~~~~~~~~~~~~~~~~~~~~~

Instructions:

Yield: 4 servings

1/4 c Sun-dried tomatoes, not

-packed in oil

6 oz Boneless, skinless chicken

-breast

1/4 c Dry white wine

1 tb Italian seasoning

3 tb Chopped shallot (one large

-shallot)

1 1/4 c Chopped fresh portabello

-mushrooms (2 smallish

-mushrooms)

1/2 c Fresh peas or thawed frozen

-peas

8 oz Dried penne

Light vegetable-oil cooking

-spray

5 Garlic cloves, peeled and

-minced

1 tb Flour

12 oz Evaporated skim milk

1/8 ts Ground nutmeg

1/8 ts Crushed red pepper flakes

1/2 c Chopped fresh basil

1/4 ts Salt, optional

5 md Black olives, thinly sliced,

-for garnish

Preheat oven to 350 degrees.

Put the sun-dried tomatoes in a bowl, add 1/2 cup boiling water and

set the bowl aside for the tomatoes to reconstitute. Fill a large pot

with water, and bring it to a boil.

Combine the chicken and the wine in a shallow baking dish. Sprinkle

the italian seasoning on top. Bake for 15-20 mins, until the meat is

no longer pink and the juices run clear.

Remove and shred the chicken, reserving the cooking juices.

Drain the sun-dried tomatoes and slice them thin.

Pour the reserved cooking juices from the chicken into a saut=82 pan.

Add the shallot, mushrooms, peas, and tomatoes. Saut=82 over low heat

for a few minutes, until the liquid has been absorbed and the

vegetables are wilted. Remove the pan from the heat and cover it to

keep the vegetables warm.

Add the penne to the boiling water in the large pot and cook over high

heat to desired doneness, 8-12 mins.

While the pasta is cooking, make the sauce. Preheat a small heavy

saucepan for about 1 minute over medium heat, then spray it twice

with the vegetable oil. Toss in the garlic and flour, then whisk in

the evaporated milk. Add the nutmeg and red pepper flakes. Whisking

constantly, bring the mixture to a boil and continue cooking for

about 5 mins, until thickened. Reduce heat to the lowest setting and

stir in basil.

Drain the cooked pasta and transfer to a warm serving bowl. Add the

chicken, vegetables, and sauce. Season with salt, if desired, and

toss. Garnish with olive slices.

Appeared during May 1994 sometime in the New York Times, National

Edition.

--

Eric Hunt

Notes:

~~~~~~~~~~~~~~~~~~~~~~~~~~~~

Instructions:

28 oz-cn Crushed tomatoes

1 cl Garlic, chopped

4 sl Proscuitto 1/4" thick or

x -you use thick slab bacon

1/2 st Butter

1/2 c Heavy cream

1/4 c Vodka

1/2 ts Hot pepper flakes

Dash Salt

Box Penne or Rigatoni

Description:

Cut proscuitto or bacon into small pieces. Melt butter and saute

proscuitto

and garlic until lightly browned. Add tomatoes, pepper flakes and

salt and

cook for 1 hour stirring occasionally. Keep partially covered so that

the

sauce can reduce.

When sauce has reduced to about half, add heavy cream and vodka, bring

to a

boil, stirring constantly. Simmer for 1/2 hour and serve over Penne,

Rigatoni, or other "shaped" pasta.

NOTE: If sauce becomes too thick, add either more cream or some water.

Notes:

~~~~~~~~~~~~~~~~~~~~~~~~~~~~

Instructions:

8 ounces perciatelli or spaghetti

2 tablespoons olive oil

4 rolled fillets of anchovies with capers from can

3 garlic cloves, minced

1 14-to-14.5-ounce can ready-for-pasta chunky tomatoes

1/4 cup dry white wine

1 6 and 1/8-ounce can white tuna packed in water, drained well

3 tablespoons chopped parsley

Cook pasta in pot of boiling salted water until just tender but still

firm to bite.

Meanwhile, heat oil in heavy large skillet over medium-low heat. Add

anchovies with capers and garlic and saute 2 minutes, mashing to paste

with back of fork. Mix in tomatoes with their juices and white wine.

Increase heat to medium-high and cook until sauce thickens slightly,

about 5 minutes. Add tuna and parsley and mix to break up large tuna

chunks.

Drain pasta. Add to sauce adn toss to blend. Season to taste with

pepper.

Serves 2, can be doubled.

Notes:

~~~~~~~~~~~~~~~~~~~~~~~~~~~~

Instructions:

Yields 4 Servings

Main ingredients: 1 large tomato, diced

1 cup broccoli flowerets, 1/2 cup mushrooms, sliced

steamed for 5 minutes 1/2 cup carrots, shredded

1 cup asparagus pieces, 1- 1/4 cup parsley, finely

minced

inch, steamed for 5 1/2 tsp black pepper, freshly

minutes ground

1 cup sugar snap peas, or 12 ozs spaghetti or

linguine,

1 cup snow peas, blanched high-protein

for 1 minute Sauce:

1 small zucchini, or yellow 2 tsps butter, or

squash (see text for 2 tsps margarine

instructions) 1 tbls flour

1 cup corn kernels, canned 1 cup milk, skim

or 1/2 cup chicken stock

1 cup corn, frozen, blanched 1/2 cup Parmesan, grated

1 tbls garlic, finely minced 1/4 cup basil, frsh,minced,

or

1 tbls olive oil 1 tsp basil, dried

Steam or blanch the various vegetables as indicated (for the zucchini

or

squash, they should be unpeeled, sliced in half lengthwise, cut into

1" chunks

and blanched for 1 minute).

Combine and keep warm.

Use a skillet to saute the garlic in the oil for 1 minute, but do not

brown.

Add the tomatoes, mushrooms, carrot, parsley and pepper.

Cook for 4 minutes.

Add to the reserved vegetables.

Toss gently to combine.

To prepare the sauce, use a small, heavy saucepan to melt the butter

or

margarine.

Add the flour, whisking the roux over medium-low heat for 1 minute.

Gradually add the milk and stock, stirring constantly, until the sauce

thickens slightly.

Stir in the Parmesan and basil.

Heat over medium low heat, stirring, until the cheese is melted.

Pour over the vegetable mixture.

Toss gently to coat.

Cook the spaghetti or linguine al dente, drain and keep warm.

Place the cooked pasta in a large heated serving bowl or platter.

Spread the vegetable-and-sauce mixture over the pasta.

Toss gently once or twice.

Serve.

Notes:

~~~~~~~~~~~~~~~~~~~~~~~~~~~~

Servings :6

Time to prepare :15 minutes

Origin :Elizabeth Powell

Ingredients:

6 ounces Parmesan cheese

2 cloves garlic

1 1/2 cup olive oil

2 cups fresh basil leaves -- packed

1 1/2 cup fresh parsley

2 tablespoon dried pignolias

Instructions:

Grate Parmesan cheese in food processor or blender and set aside. With

chopping bl

de in place, puree garlic cloves in olive oil and allow to stand for

15 minutes. Meanwh

le, wash and dry thoroughly basil and parsley. Add herbs to olive oil

mixture in food p

ocessor/blender and puree. Add pignolias, grated cheese, and

additional olive oil, if n

eded. Toss with favorite hot pasta.

Notes:

~~~~~~~~~~~~~~~~~~~~~~~~~~~~

Servings :1

Time to prepare :10 minutes

Origin :Jo Anne Merrill

Ingredients:

3 cups fresh basil

3 garlic cloves -- minced

2 tablespoon grated Parmesan cheese

1 cup black walnuts -- chopped

1 cup olive oil

black pepper

Instructions:

* The cheese is optional but, if using, use a hard cheese and grate.

Use a food process

r for easiest preparation.

Chop basil leaves in food processor or blender until finely

chopped. Mix the basil

with chopped walnuts, minced garlic and cheese in the processor or

blender. While machi

e is running, slowly pour in a thin stream of oil. Continue blending

until desired cons

stency. Add black pepper.

Notes:

~~~~~~~~~~~~~~~~~~~~~~~~~~~~

Servings :4

Time to prepare :40 minutes

Origin :Chef Giovanni Leoni of Buca Giovanni, San Francisco

Ingredients:

4 large chicken breasts -- boned & skinned

1 tablespoon flour

1 1/2 tablespoon olive oil

3 cloves garlic -- halved

4 Grecian laurel or bay leaves -- preferab

4 fresh ginger root -- quarter-size pieces

2 tablespoon honey

1 1/4 cup balsamic vinegar

1 1/3 cup dry white wine

1 1/2 lemon -- juice of

1 orange -- juice of

1 pinch salt -- to taste

1 pinch black pepper -- to taste

1 24 X 17-inch sheet of Parchment Paper

2 tablespoon pine nuts

Instructions:

STEP ONE:

Flour chicken breasts; set aside. In a 12-inch nonstick pan, heat

olive oil over a medi

m-high heat source and saute breasts with garlic, bay leaves, and

ginger until chicken

s golden (about 2-1/2 minutes per side). Be careful not to burn the

garlic. Remove brea

ts from pan and set aside.

STEP TWO:

Add honey, vinegar, and wine to pan; reduce mixture by half. Add

juices, salt, and pepp

r and reduce again by two-thirds. Discard garlic.

STEP THREE:

Place parchment paper on a shallow roasting pan. Place breasts on

one-half of paper. Ad

pine nuts and spoon sauce over breasts. Fold parchment paper over the

top of the chick

n. Crimp the edges together until you have an air-tight seal. Place in

a 450-degree ove

for 12 minutes. Remove promptly and serve, ensuring you distribute

the sauce and pine

uts equally.

CHEF'S NOTE: Parchment paper is available at gourmet stores and some

hardware stores.

Notes:

~~~~~~~~~~~~~~~~~~~~~~~~~~~~

Servings :6

Time to prepare :120 minutes

Origin :Elizabeth Powell

Ingredients:

1 package baker's yeast

2 1/2 cups all-purpose flour

1 cup water -- lukewarm

1 1/4 teaspoon sugar

2 teaspoons salt

2 tablespoon olive oil

Instructions:

Dissolve yeast with sugar in 1/4 cup water and proof for 15 minutes.

Combine flour

salt, dissolved yeast, and remaining water. Stir in enough additional

flour to form a

oft dough. Turn onto lightly floured surface and knead until dough is

smooth and elasti

, about 10 minutes. Turn into greased bowl, turn to coat all sides of

dough with grease

Cover and allow to rise in a warm place until double in bulk, about

45 minutes.

Punch dough down and divide in half. Form each half into a ball

and roll out to fi

two 12 inch pizza pans. Top as desired.

Place pans on bottom of preheated 400° oven and bake 10-15

minutes.

Notes:

~~~~~~~~~~~~~~~~~~~~~~~~~~~~

Instructions:

This pizza dough is chewy, and freezes well too, so I always make two

or

three batches at a time.

These ingredients are in twos and easy to remember:

Two cups better for bread flour (don't pack)

Two tablespoons white sugar

Two teaspoons salt

Two teaspoons dry yeast

5 oz. cool water

Make dough in breadmaker on regular dough setting. It is supposed to

be

firm, so resist the temptation to add water. Take straight from the

breadmaker to a wooden board with a light coating of corn meal, and

roll

thin. Ingredients won't soften dough if you spread a teaspoon of

olive

oil on the top of the crust first before adding toppings. Bakes well

at

450 f on a stone. Makes a medium size pizza.

Notes:

~~~~~~~~~~~~~~~~~~~~~~~~~~~~

Instructions:

Ingredients :

2 lbs. ground beef

1 tsp. salt

1 tsp. sugar

1 clove garlic

1 tsp. pepper

2 (8 oz.) cans tomato sauce

1 (8 oz.) pkg. elbow macaroni

1 (8 oz.) container cottage cheese

(room temp.)

1 lg. container sour cream (room

temp.)

6 scallions

1/2 c. shredded Cheddar or Mozzarella

Preparation :

Brown beef; add garlic, salt, sugar, pepper and tomato sauce.

Cover and cook slowly 15-20 minutes. Meanwhile, cook and drain

macaroni. Mix together cottage cheese, sour cream and chopped

scallions (including tops). In large casserole, place 1/2 the

noodles. Cover with 1/2 the cheese mixture. Put 1/2 the meat sauce

on top of the cheese. Make another layer with the rest of the

noodles, then the cheese mixture, then the sauce. To the top add

the shredded cheese. Bake at 350 degrees for 30-40 minutes or until

mixture is bubbly.

Notes:

~~~~~~~~~~~~~~~~~~~~~~~~~~~~

Instructions:

8 oz. sour cream

2 Tbsp dried herbs (I usually use half oregano and half basil)

1/4 cup grated parmesan cheese (or to taste)

1/2 tsp garlic powder (or to taste)

Just mix everything up and toss with you're favorite pasta! For less

fat,

use a reduced fat sour cream or even a fat free. I haven't tried it,

but

strained non-fat plain yogurt would probably work as well.

Light Alfredo Sauce (This isn't as heavy as traditional)

1 cup skim milk

1 Tbsp flour

3 cloves garlic, minced

1/4 small onion, finely chopped

1 Tbsp butter or margerine

8 oz. sour cream (regular or light...non-fat doesn't work well here)

1/4 cup grated parmesan cheese (or to taste)

2 Tbsp dried herbs (as above)

Heat butter in heavy sauce pan over medium-low heat. Sautee onion and

garlic

until onion is translucent. Add flour and stir constantly for 20-30

seconds.

Slowly add skim milk. Wisk if lumps develop. Reduce heat so it

doesn't simmer.

Add herbs. Slowly at cheese. When cheese is melted, simmer for a few

seconds

to thicken then remove from heat. When sauce has slightly cooled,

stir in sour

cream. (if you do use the non-fat, I suggest letting it get almost to

room

temperature before adding. It breakes up easier than the regular sour

cream.

Also, the strained yogurt would probably hold up well.) Toss with your

favorite

pasta.

Notes:

~~~~~~~~~~~~~~~~~~~~~~~~~~~~

Instructions:

12 ounces rotini pasta, cooked

1 tablespoon olive oil

2 zucchini, cubed

1 onion, chopped

1/2 red pepper, diced

4 cups mushrooms, sliced

1 teaspoon oregano

1/4 teaspoon pepper

1/2 teaspoon salt

12 ounce jar spaghetti sauce

15 ounces ricotta cheese

2 cups mozzarella cheese, shredded

Cook rotini, drain and set aside. In skillet, heat oil over

medium-high

heat; cook zucchini, onion, red pepper, mushrooms, oregano, salt and

pepper for 8 minutes or until tender, stirring often.

Add spaghetti sauce; cook, stirring occasionally for 5 minutes. Stir

in

pasta. Spread in pan, spread ricotta evenly over top; sprinkle with

mozzarella. Broil for 5 minutes or until golden brown.

Notes:

~~~~~~~~~~~~~~~~~~~~~~~~~~~~

Instructions:

1 pound ground beef

1 envelope of Lipton Recipe Secrets Beefy Onion Soup Mix

1 can (14-16 oz.) whole peeled tomatoes, undrained

1 container (8 oz.) sour cream

8 ounces fusilli, medium shells or penne pasta, cooked and drained

In a 12 inch skillet, brown ground beef over medium-high heat; drain

Stir in beefy onion soup mix blended with tomatoes. Bring to a boil

over

high heat, stirring with spoon to crush tomatoes.

Reduce heat to low and simmer uncovered, stirring occasionally, 15

minutes.

Remove from heat and with wire whisk, blend in sour cream, then toss

with

hot pasta. Serve immediately. Makes about 4 servings.

Angel

Notes:

~~~~~~~~~~~~~~~~~~~~~~~~~~~~

Instructions:

Recipe By : Northern Italian Cooking, Biba Caggiano

Serving Size : 2

Amount Measure Ingredient -- Preparation Method

-------- ------------ --------------------------------

1/4 c Butter

2 tbsps Olive oil

1 med Onion -- minced

1 Carrot -- minced

1 rib celery -- minced

1/4 lb Pancetta -- minced

1 1/2 lbs Ground veal (ground beef)

Salt and pepper

1 c Dry white wine

28 ozs Italian crushed tomatoes -- canned

1/2 c Milk

This has been in Biba's family for generations. Melt butter with oil

in

lg saucepan. When foam subsides, add vegs and pancetta. Satue over med

heat until lightly browned. Add meat. Cook and stir until meat is no

longer pink. Season with salt and pepper. Increase heat and stir in

wine. Cook until wine has evaporated. Press tomatoes through a food

mill

or sieve, to remove seeds. Stir potato pulp into veal mixture. Cover

and

reduce heat. Simmer 1-1 1/2 hrs or until sauce reaches a med thick

consistency. Stir occasionally during cooking. Add milk and cook 5

mins

longer.

Notes:

~~~~~~~~~~~~~~~~~~~~~~~~~~~~

Servings :6

Time to prepare :60 minutes

Origin :Chef Roberto Donna of Galileo Ristorante, Washington, DC

Ingredients:

7 ounces white flour

4 eggs

2 1/4 pounds zucchini

10 ounces ricotta cheese

2 1/4 pounds shrimp -- peeled

1 dash marjoram

1 dash salt

1 dash black pepper

10 ounces red ripe tomatoes -- peeled and seeded

1 pinch parsley

2 clove garlic

1 shallots

3 tablespoon olive oil

2 tablespoon orange zest

1 dash marjoram

1 dash salt -- to taste

1 dash black pepper -- to taste

Instructions:

STEP ONE: The Dough--

Make the pasta dough as per routine with the flour and eggs. The dough

has to be solid

ut not stiff. Let it rest in the refrigerator for two hours.

STEP TWO: Prepare the Filling--

Boil the zucchine in the water with salt and the pinch of marjoram.

Drain and puree the

, add salt and pepper. Add the ricotta cheese.

STEP THREE: The Ravioli-

Roll the dough in very thin sheets. With the filling for the ravioli,

assemble the ravi

li in the size and shape of your preference.

STEP FOUR: To Prepare the Sauce--

Peel and seed the tomato; chop in small cubes. In the olive oil, cook

the garlic and th

shallot until they become gold-colored. Remove them from the olive

oil and add the pee

ed shrimp and diced tomato. Cook for two minutes, add the grated

orange peel, and remov

from the fire.

STEP FIVE:

Cook the ravioli in salted boiling water. Add the chopped parsley to

the sauce. Dress t

e ravioli with tomato sauce and serve.

Notes:

~~~~~~~~~~~~~~~~~~~~~~~~~~~~

Instructions:

Yields 4 Servings

1 Lb Rigatoni 2 oz Fontina

2 oz Parmesan 4 oz Butter

2 oz Gruyere - Black Pepper

2 oz Edam

Grate all the cheeses together.

Cook the pasta following package directions- DON'T OVERCOOK.

Heat 1/4 of the butter in a pan large enough to hold all the pasta.

Drain the pasta - reserve a small amount of the water in which the

pasta was

cooked.

Turn the pasta into the pan with the melted butter.

Gradually stir in the rest of the butter and the grated cheeses.

Remove the pan from the heat once the cheeses begin to melt.

Keep stirring continuously.

Add some of the reserved water from cooking the pasta if the sauce

seems too

dry.

Turn the mixture into a heated serving bowl.

Sprinkle black pepper to taste over.

Serve at once.

Notes:

~~~~~~~~~~~~~~~~~~~~~~~~~~~~

Servings :4

Keywords :Italian Dishes p1 Continental Classics

Oven Temp:

Time to prepare :35 minutes

Origin :Carlucci on Halsted Street, Chicago

Calories : Protein : Fat : Saturated:

Poly : Mono : Carb : Fiber :

Chol : Iron : Sodium : Calcium :

Ingredients:

6 ounces onions -- chopped

1 1/2 cup olive oil

10 ounces arborio rice

16 saffron threads

3 3/4 cup white wine

2 quarts chicken stock

1 pinch salt -- to taste

1 pinch black pepper -- to taste

2 tablespoon butter

1 1/4 cup grated Parmesan cheese

Instructions:

Sweat onions in oil until transparent. Add rice and cook 2 minutes.

Add saffron and win

. Reduce by one-half over medium heat, about 15 minutes. Stirring

constantly, add 1/2 c

p stock at a time until it is absorbed. Cook 15 to 18 minutes until al

dente. Adjust se

soning to taste. Remove from heat and vigorously stir in butter and

Parmesan cheese. Se

ve hot.

Notes:

~~~~~~~~~~~~~~~~~~~~~~~~~~~~

Instructions:

3 Tbsps. finely chopped onion

2 Tbsps. small, drained capers, chopped

1/4 cup finely chopped parsley

2 Tbsps. finely chopped tarragon

2 Tbsps. finely chopped chives

2 Tbsps. finely chopped chervil

1/4 cup wine vinegar

1 cup olive oil

Salt and freshly ground pepper

Combine the onion, capers, parsley, tarragon, chives, chervil and

vinegar

in a mixing bowl.

Gradually add the oil, stirring vigorously with a wire whisk. Add salt

and

pepper. Serve with boiled beef, calf's head, or poached fish. Yield:

About

1 1/2 cups.

And the ESCOFFIER COOK BOOK says this about Ravigote Sauce:

"Reduce by half, one-quarter pint of white wine with half as much

vinegar.

Add one pint of ordinary veloute [there should be an accent mark on

the

"e"--JS], boil gently for a few minutes, and finish with one and

one-half

oz. of shallot butter and one teaspoon of chervil, tarragon, and

chopped

chives. This sauce accompanies poultry and certain white 'abats'

(lights of

veal, pork, and lamb)."

Notes:

~~~~~~~~~~~~~~~~~~~~~~~~~~~~

Instructions:

2 lbs. Ziti (uncooked)

2 lbs. Ricotta Cheese

3 Oz. Grated Romano Cheese

3 cups Garlic & Onion Tomato Sauce (any brand will do)

1/2 Teas. Black Pepper

1 1/2 lbs. Shredded Mozzarella Cheese

Cook Ziti according to package directions - 12 to 14 minutes

until al dente stirring often. After cooking, drain ziti well, but

DO NOT RINSE OFF UNDER WATER!

While Ziti is cooking preheat oven to 350F. Combine

ricotta, Romano, tomato sauce (reserve 1/4 cup) and pepper in

large mixing bowl.

Gently combine cooked Ziti with cheese/sauce mixture.

In a 13"x9"x2" pan, spread the 1/4 cup reserved sauce.

Add ziti and top with mozzarella cheese. Cover loosely with

aluminum foil and bake until mozzarella is thoroughly melted

(about 12-15 minutes). Serve with garlic bread and additional

sauce if desired.

Notes:

~~~~~~~~~~~~~~~~~~~~~~~~~~~~

Instructions:

8 lasagna noodles

2 tablespoons butter

1 cup chopped onion

1 8-oz pkg. cream cheese, softened

1-1/2 cups creamed cottage cheese

1 egg, beaten

2 tsps. basil

1/2 tsp. salt

1/8 tsp. pepper

2 10-oz cans cream of mushroom soup

1/3 cup milk

1/3 cup dry white wine

1 5-oz can crab

1 lb. shelled, deveined cooked shrimp

1/4 cup grated Parmesan cheese

1/2 cup shredded sharp cheddar cheese

Cook noodles. Place 4 in 9" x 13" pan. Cook onion in butter. Add cream

cheese, cottage cheese, egg, basil, salt and pepper. Spread 1/2

mixture over

noodles. Combine soup, milk and wine. Stir in crab and shrimp. Spoon

1/2

mixture over cheese layer. Repeat all layers. Sprinkle with parmesan

cheese

and bake, uncovered, at 350 for 45 minutes. Top with sharp cheese,

brown

under broiler and let stand 15 minutes before serving. Serves 8 to 10.

Notes:

~~~~~~~~~~~~~~~~~~~~~~~~~~~~

Instructions:

1/2 pound fettuccine

4 tablespoons oil, preferably olive, divided

1 teaspoon crushed red pepper flakes, divided

1 pound shrimp, peeled and deveined

2 onions, finely chopped (about 1 cup)

3 cloves garlic, minced

1 cup marinara sauce from a jar

1 tablespoon chopped fresh parsley

Cook pasta according to package directions; drain. Meanwhile, in large

skillet

heat 2 tablespoons oil over medium-high heat. Add 1/2 teaspoon pepper

flakes;

cook, stirring constantly, 30 seconds. Add shrimp; cook, stirring,

until pink,

about 5 minutes. Remove; set aside. In same skillet heat remaining oil

over

medium-high heat. Add onions, garlic and remaining pepper flakes. Cook

until

onions are slightly browned, 5-7 minutes. Stir in marinara sauce; heat

through,

1-2 minutes. Remove from heat. In large bowl combine marinara mixture

with

reserved pasta and shrimp. Serve sprinkled with parsley.

Ready to serve in 25 minutes.

Notes:

~~~~~~~~~~~~~~~~~~~~~~~~~~~~

Instructions:

Serving Size : 3 Preparation Time :0:00

Amount Measure Ingredient -- Preparation Method

-------- ------------ --------------------------------

3/4 cup butter -- melted

1/4 cup olive oil

1 tablespoon lemon juice

3 cloves garlic -- minced

1 1/8 pounds jumbo shrimp

2 tablespoons fresh parsley -- finely chopped

Combine butter, oil, lemon juice and garlic.

Place shrimp inn bottom of a glass baking dish; pour butter mixture

over top. Marinate for 2 hours.

Preheat oven to 450 degrees.

Bake marinated shrimp for 10 minutes.

Remove shrimp to serving platter and sprinkle with parsley.

Serves 3 - 4.

Possum Kingdom Lake Cookbook

Notes:

~~~~~~~~~~~~~~~~~~~~~~~~~~~~

Instructions:

1 pound pasta

2 cups chicken broth

2 tablespoons garlic

2 tablespoons chopped shallots

4 tablespoons chopped parsley

1 pound peeled, deveined shrimp

freshly ground pepper

Cook pasta according to package directions. Combine broth, garlic,

shallots,

and parsley in a saucepan. Bring to a boil and simmer 3 minutes.

Add shrimp to broth. Simmer 5 minutes or until shrimp turns pink.

Pour

mixture over drained, warmed pasta. Serve immediately.

Makes 4 servings.

Notes:

~~~~~~~~~~~~~~~~~~~~~~~~~~~~

Instructions:

Serving Size : 4 Preparation Time :1:15

Amount Measure Ingredient -- Preparation Method

-------- ------------ --------------------------------

8 ounces ground turkey breast

1/3 cup fresh bread crumbs

2 tablespoons garlic -- minced

2 tablespoons canned chopped green chili peppers

1 tablespoon Worcestershire sauce

1/2 teaspoon black pepper

1 pinch dried thyme

1 pinch ground red pepper

12 ounces plum tomatoes -- chopped, with juice

1/3 cup red wine

1/3 cup onion -- minced

2 tablespoons tomato paste

1 teaspoon dried basil

1 teaspoon dried oregano

1 pinch grated nutmeg

8 ounces spaghetti -- uncooked

In a medium bowl, combine turkey through red pepper. Mix thoroughly

and form in 1" balls.

Coat a large no-stick frying pan with no-stick spray. Place over

medium-high heat. Add meatballs and cook, stirring, for 3 minutes, or

until browned on all sides.

Add tomatoes through nutmeg. Simmer over medium-low heat for 1 hour.

Cook spaghetti in a large pot of boiling water until just tender.

Drain. Serve topped with meatballs and sauce.

Notes:

~~~~~~~~~~~~~~~~~~~~~~~~~~~~

Instructions:

Serving Size : 4 Preparation Time :0:20

Amount Measure Ingredient -- Preparation Method

-------- ------------ --------------------------------

2/3 cup chicken broth

1 medium onion -- diced

3 ounces lean Canadian bacon -- thinly sliced,

1 in strips

3 cups mushroom -- sliced

1 cup frozen peas

1 ounce Parmesan cheese -- grated

2 tablespoons nonfat sour cream

8 ounces spaghetti -- uncooked

Bring broth to a boil over medium-high heat in a large no-stick frying

pan. Add onions and cook, stirring frequently, for 3 minutes. Add

bacon and mushrooms and continue to cook, stirring frequently, for 5

to 8 minutes, or until mushrooms are very soft.

Add peas and heat through. Remove from heat and stir in Parmesan and

sour cream.

While sauce is cooking, cook spaghetti in a large pot of boiling water

until just tender. Drain. Return to pot. Add sauce and toss well.

Notes:

~~~~~~~~~~~~~~~~~~~~~~~~~~~~

Instructions:

6 oz. Spaghetti

1 Onion

1 Green Bell Pepper

1- 8 oz. Can of Tomato Sauce

1/2 Cup Red Wine

1 Can Corn (or Frozen)

Texas Pete Hot Sauce

1-1/2 tsp. marjoram (or more to taste)

4 tbs crushed garlic

Preheat oven to 400F. Cook spaghetti noodles in boiling water. Saute

onion & pepper in oil. Add tomato sauce, wine, corn,

texas pete (to taste), salt & pepper. Put cooked spaghetti in a

greased

casserole dish and top with sauce. Bake for 25-30

minutes.

Notes:

~~~~~~~~~~~~~~~~~~~~~~~~~~~~

Instructions:

Recipe By : Better Homes and Gardens One Dish Meals

Serving Size : 6 Preparation Time :0:00

Amount Measure Ingredient -- Preparation Method

-------- ------------ --------------------------------

7 ounces spaghetti

1 pound ground beef

1 16 oz. can stewed tomatoes -- undrained

1 15 oz. can tomato sauce

2 teaspoons Italian seasoning

1 teaspoon sugar

1 teaspoon salt

1/4 teaspoon garlic powder

1/4 teaspoon pepper

1 4 oz. can sliced mushrooms -- drained

1/2 cup sliced pitted ripe olives

1/4 cup sliced green onions

2 tablespoons cooking oil

1 cup shredded Mozzarella cheese

Cook spaghetti according to package directions; drain and set aside.

Meanwhile, in a 10-inch skillet, cook ground beef till browned; drain.

Stir in

undrained tomatoes, tomato sauce, Italian seasoning, sugar, salt,

garlic

powder, and pepper. Bring to boiling. Reduce heat; simmer, uncovered,

10

minutes. To cooked spaghetti; add mushrooms, olives, green onion, and

cooking

oil; toss to mix. Layer half of the spaghetti mixture into a

rectangular

baking dish; top with half the meat mixture. Repeat layers. Bake,

covered, in

350 degrees for 20 minutes. Sprinkle with Mozzarella cheese; bake,

uncovered,

5 to 10 minutes more or till heated through. Makes 6 servings.

Notes:

~~~~~~~~~~~~~~~~~~~~~~~~~~~~

Servings :2

Time to prepare :10 minutes

Origin :Jo Anne Merrill

Ingredients:

4 eggs

1 1/4 cup grated Parmesan cheese

2 tablespoon fresh parsley -- chopped

2 cups cooked spaghetti

black pepper

2 tablespoon olive oil

2 tablespoon margarine

tomato sauce -- spicy

Instructions:

Beat eggs lightly and add the cheese (use Romano cheese if you

prefer), parsley, s

lt and pepper to taste. Add this mixture to 2 cups of spaghetti and

mix well.

Heat oil and margarine in a heavy skillet. Spread spaghetti

mixture over bottom of

pan and cook over medium heat for 3-4 minutes, until bottom has a

golden crust. Invert

nto plate and then slide back into skillet. Cook until crusty. Serve

with a spicy tomat

sauce.

Notes:

~~~~~~~~~~~~~~~~~~~~~~~~~~~~

Servings :0

Keywords :pasta brocolli p1

Oven Temp:

Time to prepare : minutes

Origin :

Calories : Protein : Fat : Saturated:

Poly : Mono : Carb : Fiber :

Chol : Iron : Sodium : Calcium :

Ingredients:

Instructions:

Yields 4 Servings

- Coarse Grained Salt Drained

1 Bunch Fresh Broccoli 3/4 Cup Olive Oil

1 Lb Dried Spaghetti or 1 Pinch Hot Red Pepper

Flakes

Linguine - Black Pepper, Ground

10 Anchovy Fillets in Oil

Bring a large pot of cold water to a boil.

Add the coarse grained salt to taste.

Remove and discard the tough stem ends from the broccoli.

Cut the remaining broccoli into 3" pieces.

Soak the broccoli pieces in cold water for 30 minutes.

Drain.

Add the broccoli to the pot of boiling water.

Cook for 10 minutes.

Drain the broccoli, saving the cooking water.

Transfer the broccoli to a large serving dish.

Cover with aluminum foil to keep it warm.

Return the broccoli water to the pot.

Bring to a boil again.

Add the pasta.

Cook according to package directions.

Heat the olive oil in a heavy enamel or aluminum saucepan over low

heat.

Remove the pan from the heat once the oil is hot.

Add the anchovies and the red pepper flakes.

Use a fork to mash the anchovies and pepper flakes into the oil and

create a

relatively smooth puree.

Drain the spaghetti in a colander.

Place on the serving dish over the broccoli.

Pour the anchovy sauce over.

Sprinkle with freshly ground black pepper.

Toss gently but thoroughly.

Serve at once.

Notes:

~~~~~~~~~~~~~~~~~~~~~~~~~~~~

Instructions:

Approx 2 cups cooked cold spaghetti

olive oil for frying

1/2 cup chopped onion

chopped garlic to taste (at least 1 clove)

6 large eggs (you can remove 2-3 yolks if you want)

1/2 cup grated Parmesan cheese

1/4 lb. Smoked sausage, sliced and cut into julienne pieces. (Use

lowfat or fat free if you want.)

Black pepper to taste

Mix the eggs, cheese, and black pepper together in a bowl. Set

aside.

Heat a small amount of oil in a large cast-iron skillet, or any

skillet with an oven-proof handle. Add any vegetables that need a

little extra cooking (ex: onions, garlic, peppers, etc.) When the

vegetables are done to your liking, stir in the spaghetti and any

other ingredients that you are using until they are coated with

the oil and the veggies are mixed in. Then Pour the egg mixture over

the ingredients. DO NOT MIX THIS UP OR YOU WILL END UP WITH

SCRAMBLED EGGS! Cover the pan and cook over med-low heat until eggs

on the bottom of the pan are set, and lightly browned when lifted up.

Place the pan under a broiler for a few minutes until the eggs are

cooked through and the top is a little browned. Slide the frittata

onto a serving plate, cut into wedges and serve.

I like to serve with a green salad or steamed veggies such as

broccoli. Enjoy!

Andrew in Alabama

Notes:

~~~~~~~~~~~~~~~~~~~~~~~~~~~~

Instructions:

1/2 lb. italian sausage

1 lb. ground chuck

1 lb. round steak, cut into 1" cubes

2 med. onions, chopped

1 lrg green pepper, chopped

2 cloves garlic, minced

2 tbls sugar

1 tsp salt

2 tsp leaf basil

1/8 tsp crushed red pepper

2 cans (16oz) Italian style tomatoes, broken up

1 can (8oz) tomato sauce

1 can (6oz) tomato paste

Remove sausage from casings, brown in skillet with ground beef and

cubed

meat. Drain well. Add to crockpot with remaining ingreds, stir well.

Cover and cook on Low for 8-10 hrs (or more if you want). For thicker

sauce, cook on High for last 2 hrs., removing cover for last hour.

Makes 3-1/2 qts. and can be frozen

Notes:

~~~~~~~~~~~~~~~~~~~~~~~~~~~~

Instructions:

Brown 1 lb. hamburger with 1/2 chopped onion, 1 chopped green pepper,

and

garlic powder to taste.

Drain and place in crockpot with:

3 - 15 oz. cans tomato sauce

1 small can tomato paste

1 can mushrooms, drained

oregano to taste

1 bay leaf

Cook on low for 6-8 hours. Remove bay leaf before eating.

Notes:

~~~~~~~~~~~~~~~~~~~~~~~~~~~~

Instructions:

Finally, edible squash!

I must admit that I have been leery of this particular legume since

the days

when I was served it all-too-frequently by my stepfather in his own

particular

idiom; which was for years the only way I knew that anyone ever ate

it. He would

take a butternut squash, boil it forever, and throw in an entire stick

of

margarine. If we were really unlucky, he'd be on a fat-free kick and

would

substitute "Promise" or "I Can't Believe It's Not Blubber" or some

other

monstrosity. He'd throw in a handful of salt and rush the steaming

mass to the

table, beaming. "Oh, that's gooodgoodgoodgood," he'd exclaim."Just a

little for

me," we'd all say in our turn, whereupon he'd ladle up a huge gob and

splat it

on our plates. "Jesus Christ! Eat it up Chahlee ("Charlie" in Cape

Codder. All

of us kids were "Charlie"), it's good fah ya!" He'd then proceed to

rail on us

kids for picking at the hideous orange piles on our plates, while he'd

lap his

up with glee.When the family sold the house and moved after all the

kids left,

he found about four pounds of the stuff, petrified in paper napkins

hidden

behind the dining room hutch, along with meat loaf and some old "Eels

and Johnny

Cakes", another one of his specialties. Yes, those eels.Thank God,

this squash

recipe bears no resemblance to the above and is quite delectable.

spaghetti squash

1 cp whole cream or half and half

garlic salt

1 cup parmesan cheesebread crumbs (optional)

Cut the squash in half and scoop out the seeds. Pour 1/2 inch water in

an oven

proof pan, and place squash skin side up in it. Bake for 1/2 hour at

325, or

nuke in microwave for 10 minutes on high. You want the strands to be

al dente.

Scoop out squash and place in casserole. Mix in cream and cheese. Add

garlic

salt and pepper to taste. Sprinkle with bread crumbs and bake at 350

for 20-30

minutes.

Notes:

~~~~~~~~~~~~~~~~~~~~~~~~~~~~

Instructions:

Recipe By : Viana La Place's Verdura

Serving Size : 4 Preparation Time :0:00

Amount Measure Ingredient -- Preparation Method

-------- ------------ --------------------------------

3 Cloves Garlic -- peeled

1 Bunch Basil -- coarsely chopped

6 Tablespoons Olive Oil -- divided

4 Large Tomatoes -- peeled & chopped

1 Small Red Chile Pepper -- finely chopped

Salt And Pepper

1 Pound spaghetti -- imported

2 medium potatoes -- boiled & diced

4 tablespoons freshly grated Parmesan cheese -- plus extra for

table

Combine the garlic, basil, and 4 Tbsp olive oil in a blender. Process

until a rough pesto forms.

Place the tomatoes, pesto,and red chile pepper in a small bowl and

season

with salt and pepper. Lightly mash the ingredients with a fork and set

aside.

Cook the spaghetti in abundant salted boiling water. While the

spaghetti

is cooking, toss the potatoes in the remaining olive oil and arrange

on a

cookie sheet. Place

under a preheated broiler until the potatoes are golden and crusty.

Drain

on a paper towel.

Drain the pasta when it is al dente and place in a shallow pasta

serving

dish. Add the raw tomato sauce and the hot potatoes. Toss well.

Sprinkle

wi th grated Parmesan cheese and serve with extra cheese at the table.

Notes:

~~~~~~~~~~~~~~~~~~~~~~~~~~~~

Instructions:

Yields 6 Servings

3 cups basil, fresh 4 tbls butter

1 garlic clove 1/2 cup Parmesan cheese

1/4 cup Italian olive oil 2 lbs spaghetti

3/4 cup pine nuts

Wash and dry the basil.

Remove the stems.

Place in a blender with the garlic, olive oil, pine nuts, butter and

cheese.

Puree.

Cook the spaghetti al dente in boiling salted water.

Drain.

Toss at once with the sauce.

Serve with additional cheese.

Notes:

~~~~~~~~~~~~~~~~~~~~~~~~~~~~

Instructions:

Serving 4 to 6 persons

40 gr of tuna eggs

2 cloves garlic, peeled

extra virgin olive oil

1 pound spaghetti

parsley

chili

salt

Cut tuna eggs into slices and mince finally.

Saute crushed garlic cloves in extra virgin olive oil

until garlic became browned. Add pepper, chili and tuna

eggs. and put away from the fire.

At the some time cook spaghetti; take away garlic

and add a little cooking water of spaghetti in

the sauce.

Drain pasta "al dente" put it in the frying-pan

with the sauce and brown everything for 3 minutes.

Serve every dish dusting with parsley.

Notes:

~~~~~~~~~~~~~~~~~~~~~~~~~~~~

Instructions:

This is a recipe my husband and I absolutely love and is the most

requested recipe amongst our friends. This recipe is from the book

"365 Ways To Cook Pasta". Hope others will enjoy this one as much as

we do.

Spaghetti With Olive Sauce

1/4 Cup olive oil

1/3 cup sliced black olives

1/3 cup sliced green olives

1/4 cup finely chopped onion

1 tablespoon finely chopped Italian flat-leaf parsley

1 garlic clove, crushed

1/2 teaspoon dried oregano

1/4 teaspoon coarsely ground black pepper

12 oz. spaghetti, bucatinit or perciatelli

1. Combine the oil, olives, onion, parsley, garlic, oregano, pepper.

2. Cook spaghetti according to package directions. Toss spaghetti

with room-temperature sauce.

(I like to top the servings with freshly grated parmesan cheese)

Notes:

~~~~~~~~~~~~~~~~~~~~~~~~~~~~

Instructions:

1 pound spaghetti

1 small tin anchovy fillets (I use the kind stuffed with capers)

3 tbs olive oil

1 onion, chopped

1 clove garlic, minced

2 tbs parsley, chopped

1 (28 oz) can whole tomatoes

Cook spaghetti in boiling salted water 10 minutes or until "al dente."

Heat olive oil in heavy skillet and saute onion and garlic until

tender.

Finely chop anchovies and add to skillet. Saute about 8-10 minutes.

Add

tomatoes, stir to break up tomatoes. Let simmer over medium heat

approximately 10-15 minutes or until sauce is thick consistency. Add

chopped parsley and stir, let simmer 1 more minute. Serve over cooked

pasta.

Notes:

~~~~~~~~~~~~~~~~~~~~~~~~~~~~

Instructions:

Recipe By : SPAM The Cookbook

Serving Size : 4 Preparation Time :0:00

Amount Measure Ingredient -- Preparation Method

-------- ------------ --------------------------------

1 tablespoon butter or margarine

1/4 cup diced onion

1/4 cup diced green bell pepper

1 12 oz. pkg. egg noodles

1 12 oz. can SPAM Luncheon Meat -- diced

1 can condensed cream of mushroom soup

1 cup sour cream

1 cup milk

Frozen French-Fried Onion Rings -- if desired

Preheat oven to 350 degrees. In a skillet, melt butter and saute onion

and

green bell pepper. Cook noodles according to package directions.

Butter a

2-quart casserole dish and combine all ingredients. Mix together well.

Top

with frozen French-Fried onion rings, if desired, and bake for 20

minutes.

Notes:

~~~~~~~~~~~~~~~~~~~~~~~~~~~~

Instructions:

>>I love to eat pasta. I'm getting tired of the ready-made pasta

sauces,

>>so will you post a variety of pasta sauces for me to try out? Thanx

This is one of my favorite recipes, and one of the few I'm willing to

make

when there's no one around to cook for but me (which is often) but

wouldn't

hesitate making for company.

Spinach Pesto

1/2 c olive oil

3 cloves garlic

1/2 stick butter

dash pepper

1/2 t salt

handful fresh spinach (washed and dry)

few celery leaves

1 1/2 T dry basil

1/3 c walnuts or almonds

1/3 c grated Parmesan cheese

In blender, mix together well in following order:

1. oil, garlic, and butter

2. salt, pepper, spinach, and celery leaves

3. basil

4. half of the nuts

5. other ingredients

Do not heat. Better if refrigerated overnight. To serve, add to hot

cooked

pasta by large spoonfuls and toss until pasta is coated sufficiently.

Sandi in Arkansas

Sandal@aol.com

Notes:

~~~~~~~~~~~~~~~~~~~~~~~~~~~~

Servings :8

Time to prepare :120 minutes

Origin :Elizabeth Powell

Ingredients:

1 medium onion -- chopped

2 cloves garlic -- minced

2 tablespoon oil

28 ounces canned tomatoes

1 6 oz. can tomato paste

1 1/4 cup fresh parsley -- minced

1 1/2 teaspoon oregano

1 bay leaf

16 ounces lasagna noodles

1 10 oz. pkg frozen spinach -- cooked and drained

1 pound ricotta cheese

1 egg

3 3/4 cup Parmesan cheese -- freshly grated

1 1/2 teaspoon salt

1 1/8 teaspoon pepper

1 1/2 pound mozzarella cheese -- grated

1 1/2 green pepper -- chopped

1 1/4 teaspoon pepper

Instructions:

Saute onions, green peppers, and garlic in oil until golden, stirring

often. Stir

n tomatoes, tomato paste, parsley, oregano, and bay leaf. Simmer

uncovered for 20 minut

s. Cook noodles according to package directions and drain. Combine

spinach, ricotta, eg

, 1/4 cup of Parmesan, salt, and pepper. Spoon a third of the tomato

sauce in bottom of

2-quart flat baking pan. Layer a third of the lasagne noodles, half

the spinach-ricotta

filling, half the mozzarella, and 1/4 cup of Parmesan. Repeat layers

using half of the

emaining sauce and noodles, and all remaining filling. Top with

remaining noodles, sauc

, Parmesan, and mozzarella. Bake at 350 degrees, covered, for 45

minutes, uncover, and

ontinue baking for 20 minutes. Let stand a few minutes before cutting

to serve.

Notes:

~~~~~~~~~~~~~~~~~~~~~~~~~~~~

Servings :8

Time to prepare :30 minutes

Origin :Elizabeth Powell

Ingredients:

8 ounces broad egg noodles

3 tablespoon butter

2 tablespoon flour

1 cup milk -- scalded

1 1/2 teaspoon salt

1 1/2 teaspoon paprika

1 1/4 teaspoon black pepper

1 1/8 teaspoon nutmeg

2 10 oz pkgs frozen spinach -- cooked and drained

1 1/2 pound Swiss cheese -- shredded

Instructions:

Cook noodles according to packaged directions until just tender; drain

and rinse. In sa

cepan, melt butter; stir in flour and cook, stirring, one minute.

Gradually add milk an

bring to a boil. Cook until thick, stirring constantly. Add

seasonings and spinach. St

r and remove from heat.

In greased baking dish, arrange half of noodles, and sprinkle with

half of cheese; spoo

spinach mixture over cheese. Add another layer of noodles and

sprinkle with rest of ch

ese. Cover, and bake at 400 degrees for 15 minutes. Remove cover and

bake 15 minutes mo

e.

Notes:

~~~~~~~~~~~~~~~~~~~~~~~~~~~~

Instructions:

Yields 4 Servings

1 Tbls Olive Oil Flakes

1 Tbls Butter 1/2 lb Spiral Pasta

2 tsp Garlic, Minced 16 oz Canned Cannellini

3 Zucchini Cut Into 1/4" Beans, Drained &

Cubes Rinsed

1 Yellow Squash Cut Into 1/3 Cup Parsley, Snipped

1/4" Cubes 1/4 Cup Parmesan, Grated

2 Bay Leaves 1/4 Cup Evaporated Milk

1/8 tsp Crushed Hot Red Pepper

Heat the oil and butter in a large skillet over medium heat.

Add the garlic.

Cook 1 minute.

Remove the garlic with a slotted spoon.

Add zucchini, squash, bay leaves and hot red pepper flakes.

Cover.

Cook over low heat until zucchini and squash are tender (10-15

minutes).

Cook the pasta according to package directions.

Drain.

Keep warm.

Remove the bay leaves once the squash is tender.

Add the beans and parsley.

Heat through.

Add the pasta, Parmesan and milk.

Toss.

Serve warm.

Notes:

~~~~~~~~~~~~~~~~~~~~~~~~~~~~

Instructions:

2 - 10 ounce packages Stouffer's Frozen Welsh Rarebit

(defrosted)

1 cup elbow macaroni

2 teaspoons salt

1 cup sour cream

1/4 cup grated Cheddar cheese

Preheat oven to 400 degrees.

Heat Welsh Rarebit in top of double boiler over rapidly

boiling water for 15 to 20 minutes just until hot.

Cook macaroni following package directions. Drain well.

Pour Welsh Rarebit into a 2-quart casserole; add cooked

macaroni, salt and sour cream. Stir to combine. Sprinkle with

grated cheese. Bake at 400 degrees for 20 minutes.

Serves 4.

Notes:

~~~~~~~~~~~~~~~~~~~~~~~~~~~~

Instructions:

Prep Time:10 mins.

Skill: Learning Cook

Ready In: 55 mins.

Serves: 12

Ingredients:

------------

6 cups cold water

2 cups yellow cornmeal

1 tsp. salt

1 cup (4 oz.) POLLY-O All Natural Grated Parmesan Cheese

1 cup chopped oil packed sun-dried tomatoes

1/4 cup (1/2 stick) butter or margarine

1 red pepper strips , cut into strips

1 yellow pepper , cut into strips

1 green pepper , cut into strips

1 large onion , cut into strips

2 Tbsp. olive oil

1 tsp. fennel seed , crushed

1 Tbsp. butter or margarine

1 pkg. (8 oz.) POLLY-O Whole Milk Mozzarella Cheese , sliced

Preparation:

------------

STIR cold water, cornmeal and salt in heavy saucepan. Cook on low

heat until

thick and pulls away from sides of pan, about 30 minutes,

stirring frequently.

Stir in parmesan cheese, tomatoes and 1/4 cup butter.

POUR polenta into buttered 13x9-inch baking pan; smooth top. Allow to

cool to

room temperature. Refrigerate until firm.

COOK and stir peppers and onion in 1 tablespoon of the oil until

tender. Add

fennel.

CUT polenta into 12 squares. Cook in skillet in remaining 1

tablespoon oil and 1

tablespoon butter until browned on bottom side. Turn; top each

with 1 slice

mozzarella cheese. Cover. Continue cooking until bottom is

browned and cheese

is melted. To serve, place 1 polenta square on each serving

plate; top with

pepper mixture. Sprinkle with additional parmesan cheese, if

desired.

Notes:

~~~~~~~~~~~~~~~~~~~~~~~~~~~~

Instructions:

Recipe By :

Serving Size : 1 Preparation Time :0:00

Sauces And Preserves Vegetarian

Vegetables

Amount Measure Ingredient -- Preparation Method

-------- ------------ --------------------------------

1 Cup Oil-Packed Sun Dried Tomatoes -- drained (ca. 6

oz.)

1/2 Cup Grated Parmesan Cheese

1/2 Cup Fresh Basil -- chopped

1/4 Cup Pine Nuts -- toasted

6 Cloves Garlic -- minced

3/4 Cup Olive Oil -- * see note

* use some from the tomatoes jar

Combine tomatoes, Parmesan, basil, pine nuts, and garlic in processor.

With machine running, gradually add oil until smooth paste forms. Add

salt and pepper to taste.

Notes:

~~~~~~~~~~~~~~~~~~~~~~~~~~~~

Instructions:

10 cloves garlic, smashed

1/3 cup olive oil

1 lb. pork butt

2 lbs. mixed sweet and hot Italian sausage

1 lb. boneless beef for stew, to help cut the pork

1 lb chicken breast diced into 1 " pieces

2-1/2 lbs. canned crushed tomatoes

6 ounces tomato paste

2 tbs Texas Pete Hot sauce

2 med red onions diced

1 large green pepper sliced up

1/4 cup fresh basil

1/4 cup fresh oregano

1/4 cup fresh parsley

salt and pepper

In a skillet, brown the garlic in the oil. Then brown the meats. Put

in

the tomatoes and tomato paste and bring to a boil. Add the basil,

oregano, parsley,onions, green pepppers, hot sauce, and salt and

pepper

to taste. Simmer for 2 hours, stirring often and adding more herbs to

adjust the taste.

Notes:

~~~~~~~~~~~~~~~~~~~~~~~~~~~~

Instructions:

6 oz. wide noodles

1 can DEL MONTE Chunky Stewed Tomatoes

1/2 tsp. basil, crushed

3/4 lb. boneless chicken, cut in cubes

1 can cream of celery soup, undiluted

1/3 cup sliced green onions

1 cup grated Cheddar cheese

1 cup crushed potato chips or French fried onion rings (optional)

Cook pasta according to package directions; drain. Drain tomatoes

reserving

liquid. In skillet, bring to boil reserved liquid and basil. Add

chicken

and cook until done, stirring frequently. Stir in tomatoes, soup,

onions

and noodles. In 2-qt. baking dish, add noodle mixture; top with

cheese and

chips. Bake at 375 degrees for 15 minutes or until heated through.

Notes:

~~~~~~~~~~~~~~~~~~~~~~~~~~~~

Instructions:

1 cup heavy cream

1 Tbsp flour

3 cloves minced garlic

1/4 small onion, finely chopped

1 Tbsp butter or margarine

2 Tbsp dried herbs (as above)

1/4 tsp nutmeg

1/4 cup Parmesan cheese (or to taste)

Heat butter in heavy sauce pan over medium-low heat. Saute onion and

garlic

until onion is translucent. Add flour and stir constantly for 20-30

seconds.

Reduce heat and slowly add cream. Stir constantly and whisk any

lumps. Add

herbs and nutmeg. Slowly add cheese. When cheese has melted, bring

briefly to

a boil to thicken to desired consistency. Toss with favorite pasta.

Notes:

~~~~~~~~~~~~~~~~~~~~~~~~~~~~

Servings :4

Time to prepare :40 minutes

Origin :Elizabeth Powell

Ingredients:

1 1/2 cup butter

1 1/4 cup flour

3 cups chicken broth

1 1/2 cup sherry

1 1/2 cup heavy cream

1 1/2 teaspoon oregano

1 1/2 cup Parmesan cheese

2 tablespoon olive oil

2 cloves garlic -- minced

1 cup scallions -- sliced

1 1/4 cup fresh parsley -- chopped

12 ounces mushrooms -- sliced thin

12 ounces spaghetti

2 cups cooked turkey

salt

Instructions:

Melt 1/4 cup butter in a heavy saucepan. Stir in flour and cook 1 to 2

minutes, bu

do not brown. Add broth, sherry, cream, and oregano. Cook, stirring

constantly, until

sauce comes to a boil. Add 1/4 cup Parmesan cheese, stirring until

melted. Remove from

eat and set aside.

Melt remaining butter with oil in skillet. Add garlic, scallions,

parsley, and mus

rooms and saute until mushrooms are brown. Remove from heat. Cook

spaghetti according t

package directions until al dente. Drain well.

Combine sauce, mushrooms, spaghetti, and turkey; season with salt

to taste. Pour i

to greased casserole and sprinkle with remaining cheese. Bake at 375

degrees for 15 min

tes, or until bubbly.

Notes:

~~~~~~~~~~~~~~~~~~~~~~~~~~~~

Instructions:

Yields 3 Servings

1 1/2 lb Veal Cutlets 3/4 Cup Parmesan Cheese

1 Egg 1/2 lb Mozzarella Cheese

3 tsp Milk Clarified Butter

2 tsp Olive Oil Tomato Sauce

1 Cup Dry Bread Crumbs

Preheat oven to 350 degrees.

Pound veal cutlets to 1/4 inch thick.

Mix egg, milk and olive oil and place in one bowl.

Mix bread crumbs and grated parmesan cheese and place in another bowl.

Dip each cutlet into flour, toss lightly to remove excess flour and

then dip

quickly into the egg and milk mixture.

Allow excess egg and milk coating to drip off and then place the

cutlet in the

bread crumb and parmesan mixture.

Coat thoroughly.

Place coated cutlets on a rack to dry for at least half an hour.

Saute the cutlets in clarified butter until done (roughly 2 minutes

per

side).

Remove from skillet and place in baking pan heavily oiled with olive

oil.

Slice mozzarella and place one slice on each cutlet (or more so that

cutlet is

fully covered on top).

Pour tomato sauce over cheese covered cutlets and place in oven so

that

mozzarella melts and starts to bubble.

Remove from oven and allow to cool.

Sprinkle lightly with oregano and serve with additional tomato sauce.

Notes: