Alaska King Crab Fettuccine
Angler Stuffing for Ravioli
Bake Macaroni and Cheese
Baked Cheesy Rotini
BEET PASTA
Butter Ginger Sauce For Pasta
Cajun Dirty Rice
CARROT PASTA
Cheese and shrimp paste canapes
CHEEZY SEASHELLS
Chicken And Pasta With Jalapeno And Tomato Dressing
Chunk Ham Fettuccine
Crab Alfredo
CRAB, ARTICHOKE HEART AND PASTA CASSEROLE
Crawfish Fettucine
CURRIED CHICKEN AND EGGPLANT RAVIOLI
FETTUCCINE WITH SMOKED SALMON, VODKA AND DILL
FRIED RICE
GREEN CHILE PASTA
JASMINE FRIED RICE
LASAGNA ROLL-UPS
Lemon Tuna Pasta
Linguine with Crab and Wild Mushrooms
Linguini with Clam Sauce
pad thai pasta
PASTA  AND  SCALLOPS  PRIMAVERA
PASTA DOUGH
Pasta In Southwestern Sauce
Pasta With Herbed Ricotta And Pine Nuts
Penne with Sun-Dried Tomatoes
Penne With Tomato, Black Olive And Feta
Sausage Spaghetti
SCALLOPS WITH VERMICELLI
Seafood Pasta
Sesame Ginger Noodles
Shrimp and Vegetable Pasta
SHRIMP LASAGNA
Shrimp Scampi And Pasta
Shrimp Spaghetti
SMOKED SALMON W/ FETTUCINE
Soft jasmine rice
Spicy noodles and vegetables
SPINACH AND EGGPLANT LASAGNA
Szechwan Peanut Noodles
Tagliatelle Con Gamberoni
Tequila Sunrise Pasta Quattro Fromaggio
THAI COCONUT GINGER RICE
THAI FRIED RICE WITH GREEN BEANS
Tuna Pesto Supper
Winter Pesto Pasta With Shrimp

#35 Elbow Macaroni 1lb box
1 small can carnation milk
New York extra sharp cheese or
( the more cheese the better it tastes)
(2) 16 oz of extra sharp Cheddar cheese
2 eggs
1 stick of butter
black pepper

Pre heat oven to 450 Broil the macaroni until it becomes soft.  Next
rinse the starch off with hot water.  Then add 1 stick of butter and
stir (until it melts).Add one can of carnation milk.  mix in.  Then
add 2 eggs.  Add black pepper.  Mix in cheese.  Cover dish with a top
or aluminum foil.  place in oven for 45 minutes.  Remove aluminum foil
and sprinkle cheese over the top of macaroni.  Place back in the oven
for 10 minutes.  Remove from oven and allow to cool.
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FRIED RICE

3 cups cooked rice
1 16 oz. bag of peas and carrots (thawed)
soy sauce to taste
sesame oil 2 table spoons
ground ginger to taste
3 scrambled eggs
5 green onions chopped

Heat wok on medium heat and scramble eggs set aside.  Add sesame oil,
onions,ginger and soy sauce stir fry for 5 min.  Add rice,stir fry for
7 min.  Add peas and carrots, and eggs; stir fry until heated.  Serves 6
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Cajun Dirty Rice

1/2 LB. hamburger
1/2 LB. hot Italian sausage
2 Cups rice
2 medium onions
1 large bell pepper
3 tablespoons garlic
Tony Chachere's seasoning to taste
Red pepper to taste

Brown hamburger and hot Italian sausage, drain and set aside.  Saute
onion, bell pepper, and garlic.  Boil rice till done.  After rice is
done drain and then mix all ingredients together.  Season to taste.
Add as much red pepper as you like.  Some like it hot and some do not.

This recipe is for about 10-15 people.  You can reduce the amount to
suit you.  I find it is better to eat the next day because the
ingredients all blend together over night.  The secret of this recipe
is the hot Italian sausage, New Orleans style.  But I m sure there is
other sausage out there that is good also.
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Seafood Pasta

(this stuff is soooo great!)

6-8 sticks of butter
linguini <enough to serve everyone prepare al dente>
minced garlic or garlic powder <go fresh, man! Do it!>
Cracked black pepper <about 1table spoon spoons>
crushed red pepper  <about 1table spoon spoons>
crushed Oregano (1 tea spoon)
Monosodium Glutamate <MSG...you can get it at
Winn Dixie..."ac'cent" is the name... you need lots>
clam juice & clams (1 can)
shrimp (as much as it takes)
scallops (as much as it takes)

Prepare noodles al dente (that means almost done...still a little
under cooked) Put all butter in a medium deep dish pan.  Cover butter
with Ac'cent (pour lots of it on), add both peppers, add Oregano, add
6 table spoons of claim juice.  MELT THAT MESS AND STIR IT TOGETHER!
(MEDIUM HEAT) When this part is complete, add shrimp and scallops.
When the seafood is almost done, add the linguini and a small handful
of clams.  Cook at medium heat until pasta and sea food is fully
cooked.  DRAIN and serve.  I suggest serving with french bread, and if
you do, you should make this same sauce for the bread...  it makes an
incredible butter sauce for bread!  Warning...  do not use the sauce
that you cooked the pasta with, after you cook with it, it is no
longer suitable for dipping.
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CHEEZY SEASHELLS

3  small boxes of Creammets small shell noodles
3  small cans Tuna, drained, (I use water packed)
2 cans cream of chicken soup
1 can cream of mushroom soup
1 pound of Velveeta cheese (I only use Velveeta,
the kids didn't like it so well when I used a store brand!)
salt and pepper

Boil shell noodles until done While noodles are boiling; in another
pan, mix together cubed cheese, soups, drained tuna, salt and pepper
and heat through until cheese is melted, and is heated through.  Stir
this often so as not to burn it on the bottom of your saucepan.

Drain noodles and rinse with cold water.  Return to pan and add sauce
and stir to mix..  You can add thawed 'frozen peas' for added color.
(My day care children pick them out, so I add a different vegetable on
the side!

You can cut this recipe in half if so desired, as this will feed a
good 10 hungry little children.  They always ask for seconds, so I
know they love it :o)

Pasta is an inexpensive dish to serve and kids really love to eat it!
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LASAGNA ROLL-UPS

6 Lasagna noodles (cooked and drained)
1/2 lb. chopmeat, cooked and drained
1 1/2 cup ricotta cheese
1 cup shredded mozzarella cheese
1/4 cup Parmesan cheese
1 jar of spaghetti sauce

Brown the meat, drain and cool.  While noodles are cooking, mix the
chopmeat, ricotta cheese, mozzarella cheese and Parmesan cheese
together.  Lay noodles out flat and spread some of the cheese mixture
over the length of it - be generous!  Roll up noodle, place seam side
down in pan and continue with rest of noodles.  Lastly, pour the jar
of sauce over all and sprinkle with Parmesan cheese.  Bake for 30
minutes in a 350: preheated oven.
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Penne with Sun-Dried Tomatoes

500 g penne
3 tomatoes
3 salty sun-dried tomatoes (halves)
plain feta cheese
pitted chopped black olives
olive oil
dried mint
salt & pepper

As you may have noticed, I did not include any amounts for feta cheese
and black olives as I am terrible at calculating weights.  I usually
judge by what I see - however, I like putting a good amount.  Chop up
fresh tomatoes and fry slightly in olive oil with dried mint, salt (a
little if sun-dried tomatoes are very salty) and pepper and the
chopped up sun-dried tomatoes.  Do not fry for longer than 10 mins on
very low flame.  Chop up feta cheese in small squares and prepare
olives.  In the meantime boil pasta and when this is ready and
drained, throw all the ingredients in the same pot and mix.  Serves 4.
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Baked Cheesy Rotini

3/4  Pound         lean ground beef
1/2  Cup           chopped onion
2      Cups          cooked rotini -- drained
15      Ounces        Tomato Sauce Chunky Italian
1/4  Cup           chopped green bell pepper
3/4  Teaspoon      garlic salt
1/4  Teaspoon      pepper
1 1/2  Cups          cubed processed American cheese

Preheat oven to 350 F. In large skillet, brown beef with onion; drain.
Stir in rotini, tomato sauce, bell pepper, garlic salt and pepper. Pour
beef mixture into 1 1/2-quart casserole. Top with cheese. Bake, covered,
20 minutes or until sauce is bubbly. Makes 6 servings
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Sesame Ginger Noodles

8 ounces fettucine noodles
1 box (10 ounces) frozen sugar snap peas
1 tablespoon butter or margarine,divided
1 teaspoon grated peeled fresh ginger
1/2 garlic clove,crushed
1 teaspoon asian sesame oil
1/2 teaspoon salt
1/8 teaspoon hot red pepper flakes
1/4 cup sliced scallions

Cook noodles according to package directions.during the last 2 minutes
of cooking time,add sugar snaps peas.Drain well. Heat
oil,butter,ginger,and garlic in large skillet 1 minute.Remove from heat.
Stir in sesame oil,salt and red pepper flakes.Then tos with noodles and
sugar snap peas and scallions.
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SHRIMP LASAGNA

2 lbs.of peeled deviened medium shrimp (sliced in half through the mid
section)
1 white or yellow onion diced
1 green bell pepper diced
1 red bell pepper diced
2 stalks of celery diced
8 ounces of Broccoli Spears
1 (4oz.) can of sliced black olives (DRAINED)
8 ounces of sliced mushrooms or (1 can straw mushrooms (drained if you prefer)
2 tablespoon of garlic powder
2 tablespoon season salt
1 tablespoon crushed rosemary
1 tablespoon crushed thyme
2 tablespoons fresh ground black pepper (that means using a spice grinder with
fresh
pepper corn in it)
2 (8) ounce cans of tomato sauce
1 lb. of cream cheese sliced in 1/2" cubes
1 lb. of Shredded Mozzarella Cheese
1 box or packet of Lasagna noodles

In a pan large enough cook the lasagna noodles according to packet
instructions, while waiting for the lasagna water to boil, open the cans
of tomato sauce and pour each into a 10 qt. sauce pan, then take the
empty cans and fill each 1/2 way with cold water and stir each around
getting all the remaining sauce and pour each into the sauce pan as
well, then on medium high heat (that's about 8 on an electric stove),
bring to a boil, while doing so, put in the cubes of cream cheese and
stir constantly until all the cream cheese is melted, then immediately
put in all seasonings and mix well, then all vegetables (EXCEPT THE
BLACK OLIVES), and mix well, let boil for five minutes then reduce heat
to a simmer, now add the shrimp mix well, cover the pan and remove from
heat, the water for the lasagna noodles should be boiling now, cook them
as per packet instructions. Preheat oven to 325(F)

When the Lasagna noodles are ready, use half of them to layer the bottom
of a (Preferably Pyrex) 13"x9" baking dish, put half of the sauce on top
of the noodles, now put half of the shredded mozzarella cheese evenly on
top of the sauce and now half of the black olives the same way, now on
top of that layer the remaining noodles on top and repeat the
instructions, meaning, pour the remaining sauce on the top noodles
evenly, then put the remaining 8 ounces of mozzarella cheese evenly
again on top of the sauce, then like wise with the remaining black
olives. Now cover with foil or the lid (If you have such a baking dish).
Put Shrimp Lasagna in the preheated oven and bake for no more than 35
minutes, remove from the oven let cool for 5 minutes uncovered and slice
into squares, (8 equal slices) , Serve with toasted Garlic Bread, Caesar
Salad and Shrimp Cabbage Rolls
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Tequila Sunrise Pasta Quattro Fromaggio

1      Tablespoon    Stick Margarine Or Butter
1      Tablespoon    All-Purpose Flour
1/2  Teaspoon      Pepper
1/4  Teaspoon      Salt
12      Ounces        Evaporated Skim Milk
1/4  Cup           Shredded Fontina Cheese (1 Oz)
1/4  Cup           Crumbled Gorgonzola Or Other Blue Cheese -- (1 Oz)
1/4  Cup           Diced Camembert Chese -- (1 Oz)
6      Cups          Hot Cooked Rigatoni -- (9 Oz Uncooked)
2      Tablespoons   Chopped Fresh Basil
1/4  Cup           Finely Grated Fresh Parmesan Cheese -- (1 Oz)

1. Melt margarine in a large saucepan over medium heat. Add flour; cook
30 seconds, stirring constantly with whisk. Add pepper, salt, and milk,
and bring to a simmer, stirring frequently. Remove from heat, and add
fontina, Gorgonzola, and Camembert cheeses, stirring until cheeses melt.
Stir in pasta and basil; spoon into each of 4 bowls. Sprinkle with
Parmesan cheese.
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Tagliatelle Con Gamberoni

tagliatelle with prawns
1      pound         tagiatelle or fettuccine
1      tablespoon    olive oil
1      tablespoon    butter
1      tablespoon    garlic -- chopped
1/4                red onion -- diced
1/2  pound         prawns -- peeled
4      teaspoons     finely chopped fresh italian parsley
2      tablespoons   dry white wine
1/2                lemon -- juice of
salt to taste
white pepper to taste
1      teaspoon      chopped fresh dill
1      teaspoon      chopped fresh fennel
1                    tomato -- seeded and cut into
-- julienne slices
2      tablespoons   butter

Cook the pasta al dente in a large amount of boiling salted water: 3-5
minutes for fresh tagiatelle or fettuccine; 5-7 minutes for packaged.
Drain and set aside.

In a large saute pan or skillet, heat the oil and butter over medium
heat. Add the garlic and onion and saute until soft. Add the prawns and
2 tsp./10 ml of the parsley and cook for 2 minutes. Add the wine and
lemon juice. Season with salt and pepper to taste.

Add the cooked pasta to the pan together with the dill, fennel, tomato
and butter. Mix well and heat over medium heat for 2-3 minutes. Serve in
a large bowl, sprinkled with the remaining chopped parsley.
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Cheese and shrimp paste canapes

1/4 pound shrimp, (shrimp steamed in Vermouth)
1 cup freshly grated parmesan cheese
1/4 cup sweet butter, softened
1/4 teaspoon salt
1/4 teaspoon freshly ground pepper
1/2 cup heavy cream
1 tablespoon cognac
12 slices white bread, crusts removed and slices halved

1. preheat oven to 350*
2. Chop shrimp fine. Add parmesan cheese, butter,salt, and white pepper,
and puree in blender. Add heavy cream and cognac and mix well.
3. lightly toast the bread on one side only, in broiler. Spread shrimp
mixture on untoasted side. Slice diagonally into triangular halves.
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pad thai pasta

categories: oriental, pasta
servings: 2

3 1/2 oz peanut sauce mix
1 cn coconut milk
8 oz linguine
2 t  vegetable oil
1/2 lb shrimp
2 t  seasoning sauce
4    scallion
4 oz bean sprouts
1/4 c  unsalted peanuts
1/3 c  fresh cilantro
2 ea lime wedge

1.  combine peanut sauce mix and coconut milk in saucepan.
2.  bring to a boil.  reduce heat and simmer for 5 minutes stirring
occasionally.  set aside.
3.  cook pasta until done to desired doneness.
4.  drain and set aside.
5.  using pasta pot, heat oil on medium high heat.
6.  when hot, add shrimp and saute 3-4 minutes.
7.  add seasoning sauce, peanut sauce, pasta, scallions and bean sprouts.
8.  simmer until hot.
9.  serve garnished with peantus, cilantro and lime wedges.
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Soft jasmine rice

categories: rices
servings: 6

1 3/4 c  water
1 c  soft jasmine rice

1.  in a saucepan, bring water to a vigorous boil.
2.  add rice and stir.
3.  cover and reduce heat to lowest setting.
4.  cook for 20 minutes or until water is absorbed.
5.  remove from heat and let stand 10 minutes.
6.  fluff with fork and serve.
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Spicy noodles and vegetables

categories: noodles
servings: 4

1 lb linguine
2 t  vegetable oil
5    garlic
1/2 lb asparagus
1 pk mushroom
3 c  vegetable stock
2    tomato
1/2 c  spicy peanut salad dressing
3 t  garlic chili pepper sauce

1.  cook linguine al dente and set aside.
2.  in large pan, heat oil.
3.  saute garlic on low heat until golden brown.
4.  add asparagus and mushrooms and saute 1-2 minutes.
5.  add  vegetable stock and bring to a boil.
6.  stir in tomatoes, spicy peanut salad dressing mix and garlic chili
pepper sauce.
7.  simmer for 1-2 minutes.
8.  add linguine and toss together well.
9.  serve immediately.
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Butter Ginger Sauce For Pasta

 1/2 cup butter
 4 each garlic cloves finely chopped
 1 teaspoon dried basil
 1 each fresh black pepper
 3 tablespoon grated fresh ginger
 1/2 teaspoon hot red pepper flakes
 4 each whole green onions finely chopped
 1/4 cup fresh grated parmesan

 Melt butter in a medium skillet. Add everything except cheese and
 cook until garlic is tender, about 4 minutes. Combine hot pasta,
 toss with cheese and serve. Pasta suggestions:  3/4 lb Capellini,
 spaghettini or linguine.

 Yield: 4 servings
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Chicken And Pasta With Jalapeno And Tomato Dressing

 2  cloves garlic
 1  tablespoon minced fresh ginger
 2  teaspoon ground cumin
 3  tablespoon red-wine vinegar
 1/4 cup olive oil
 salt and pepper
 8  chicken thighs (about 2 pounds total)

     ----- Jalapeno and Tomato Dressing -----
 4  tomatoes
 2  jalapenos or other fresh hot chili peppers
 2  cloves garlic
 1  small  red onion
 1  cup minced fresh mint
 1  cup  minced fresh coriander
 2  tablespoon red-wine vinegar
 2  tablespoon olive oil
 salt and pepper

 1/2  lb fusilli or other dry pasta

 Mint and/or coriander sprigs (optional garnish)

 PREPARATION:  Mince the garlic and ginger. In a bowl, combine
 garlic, ginger, cumin, the 3 tablespoons vinegar, the 1/4 cup olive
 oil and salt and pepper to taste. Add the chicken, stir to coat, and
 let stand at room temperature, stirring once or twice, for about 1
 1/2 hours.

 For the Jalapeno and Tomato Dressing, peel, seed and chop the
 tomatoes and place into a large bowl. Seed and mince the jalapenos.
 Mince the garlic and onion. Mince the mint and coriander. Add the
 garlic, onion, jalapenos, mint and coriander to the bowl with the
 tomatoes. Stir in 2 tablespoons vinegar, 2 tablespoons olive oil and
 salt to taste and let stand at room temperature, stirring once or
 twice, for at least 45 minutes.

 Recipe can be made to this point a few hours ahead.

 COOKING and SERVING:  Heat the grill. If using wood chips, soak a
 handful in water for 20 minutes. Put chips on the fire. Grill the
 chicken, turning occasionally and brushing with the marinade, until
 crisp and dark brown on both sides, about 15 minutes total. Or
 broil for about 20 minutes.

 Cook the pasta in a large pot of boiling, salted water until just
 tender. Drain and toss immediately with the tomato dressing.

 Season pasta to taste with salt and pepper and put onto plates. Top
 each serving with 2 grilled chicken thighs and garnish with mint
 and/or coriander sprigs. Serve warm.

 Yield: 4 servings
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Pasta In Southwestern Sauce

 1/4 cup dry sherry
 1 teaspoon olive oil
 1 tablespoon garlic; minced
 1/4 cup shallots; minced
 4  oil-packed sun-dried tomatoes; drain, chopped coarsely
 2 tablespoon pickled jalapenos; chop fine
 2 large ripe tomatoes; seeded, chopped
 1/2 lb fresh pasta of choice
 2 tablespoon fresh basil; chopped
 2 tablespoon fresh parsley; chopped

 In a heavy skillet over med-high heat, heat sherry and oil to
 bubbling; add garlic and shallots. Saute, stirring, for 3 minutes;
 add sun-dried tomatoes, jalapeno peppers and regular tomatoes.
 Reduce heat to low and cook, stirring occasionally, for 20 minutes
 while tomato-pepper sauce is simmering, bring a large pot of water
 to a boil and cook pasta for 3 to 5 minutes or until tender,
 stirring frequently to prevent sticking. Drain pasta well and rinse
 briefly in hot water to remove excess starch. Drain again. Place
 pasta in skillet. Sprinkle in basil and parsley. Toss well with
 sauce and serve immediately.

 Yield: 2 servings
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Pasta With Herbed Ricotta And Pine Nuts

 8 oz pasta (preferably spinach)
 2 tablespoon softened margarine
 1/2 cup pine nuts
 1 sm onion, chopped (1/4 cup)
 3/4 cup ricotta cheese (part skim)
 2 tablespoon chopped fresh parsley
 1 tablespoon tarragon
 1 tablespoon lemon juice
 1/2 teaspoon grated lemon rind
 1/2 teaspoon pepper
 1 dash ground pepper

 GARNISH: halved cherry tomatoes, parsley sprigs, sweet red pepper
 strips, steamed asparagus spears, or sauteed mushroom caps dusted
 with paprika.

 Boil a large pot of water; cook pasta until al dente. While pasta is
 cooking, in a small skillet, melt margarine. Add pine nuts and
 onion, stirring occasionally over medium heat for about 5 minutes,
 until pine nuts are lightly browned and onion is softened. Set
 aside. In a small bowl, beat cheese with remaining ingredients. Stir
 in pine nuts and onion. When pasta is done, drain well; toss with
 sauce. Top with freshly ground pepper and garnishes.

 VARIATIONS: - substitute raw cashews for pine nuts

 Yield: 4 servings
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Penne With Tomato, Black Olive And Feta

 1 lb penne or fusilli
 1 tablespoon olive oil
 1 teaspoon garlic, minced
 4 each tomatoes, large, cut into wedges
 1/3 cup black olives, halved
 1/2 cup feta cheese, crumbled
 1/2 cup parsley, fresh, chopped
 2 tablespoon basil, fresh, chopped
 1/4 cup parmesan cheese, grated

 * 2 teaspoons of dried basil can be used instead of the fresh stuff.

 In a large pot of boiling water, cook pasta until al dente (tender
 but firm). Drain and return to pot to keep warm. Meanwhile, in a
 large nonstick frying pan, heat oil over medium heat, stir in
 garlic. Add tomatoes and cook, stirring, for 3 minutes or until
 heated through. Transfer to pot with drained pasta, add olives, feta
 cheese, parsley and basil. Toss gently to mix. Sprinkle each serving
 with freshly grated Parmesan cheese.

 Yield: 4 servings
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Szechwan Peanut Noodles

 6 oz peanut butter
 4 tablespoon sesame oil
 3 tablespoon soy sauce
 2 tablespoon rice vinegar
 1 teaspoon cayenne pepper
 1/2 teaspoon habanero powder
 1  chicken broth
 12 oz chinese egg noodles (fat round ones; preferred)
 1 cup blanched carrot, cut into matchsticks
 3  scallions, slivered
 1 cup snow pea pods, raw, cut into matchsticks
 1 cup raw bean sprouts
 1/2 cup roasted unsalted peanuts, ground

 Over low heat, melt the peanut butter with the oil, soy sauce, and
 vinegar. Stir in pepper powders. Thin to proper consistency with
 broth. Let cool. Taste for seasoning, correcting with salt or soy.

 Cook noodles in the usual way until they are done. Drain and put
 onto a serving platter. Cover with sauce.

 Arrange carrots, scallions, pea pods, and sprouts over the noodles
 and sauce. Strew with peanuts. Serve cool or cold.

 Yield: 1 batch
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Winter Pesto Pasta With Shrimp

 12 oz fettuccine, uncooked
 1 cup chopped fresh kale - stems removed
 1/2 cup fresh basil leaves
 2  garlic cloves; halved
 1/4 cup grated parmesan cheese
 1/8 teaspoon salt
 1 cup plain, non-fat yogurt
 1 teaspoon vegetable oil
 1 lb medium shrimp - peeled and deveined
 1 medium red bell pepper cut into bite-size pieces

 Prepare pasta according to package directions. While pasta is
 cooking, puree kale, basil, garlic, Parmesan cheese and salt in a
 food processor or blender until smooth. Stir in yogurt.

 Place oil in large skillet. Saute the shrimp and red bell pepper in
 the skillet over medium-low heat for 4 minutes or until shrimp is
 bright pink and cooked through.

 When pasta is done, drain well and transfer it to a serving bowl.
 Add the kale mixture and toss well. Add shrimp and bell pepper,
 tossing gently. Serve immediately.

 Yield: 4 servings
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CURRIED CHICKEN AND EGGPLANT RAVIOLI

  pasta
servings: 4

pasta dough
chicken and eggplant with cu

1.  roll out 2 sheets of dough about 5" wide and 1/8" to 1/16" of an inch
thick.  if using ravioli form, roll out dough the size of your form.
2.  lay one rectangle out and brush with water or a lightly beaten egg.
3.  place about 1/2 tablespoon of chicken mixture approximately 1" apart
in 2 rows the length of the pastry.
4.  place the other rectangular piece of dough on top, pressing with your
fingers in between the stuffing so the top layer of dough sticks to the
wet surface of the bottom layer.
5.  cut between the mounds, making square ravioli.
6.  bring 2 quarts of water to boil in large saucepan.
7.  add raviolis one by one, stir lightly to keep from sticking to sides
and bottom of pan.
8.  boil rapidly 3-4 minutes or until raviolis float to top.
9.  drain and serve.

note:  if not using immediately, store in refrigerator.
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JASMINE FRIED RICE

  oriental, rices, fried
servings: 8

3 t  vegetable oil
1    egg
3    garlic
1 c  peas
2    scallions
4 c  soft jasmine rice
1/4 t  black pepper
1 t  seasoning sauce
2 t  soy sauce
4 oz bean sprouts
2 t  minced red chili peppers

1.  heat oil in a large skillet or wok.
2.  add egg and scramble until cooked.
3.  add garlic, peas and green onion.
4.  stir fry 1 - 2 minutes.
5.  add soft jasmine rice and stir fry until hot.
6.  season with black pepper, seasoning sauce and soy sauce.
7.  stir well.
8.  bean sprouts can be added now.  heat thoroughly.

note:  if you are making a particular type of rice i.e.; shrimp, pork or
chicken, this ingredient should be added before step 2 and cooked
completely before continuing.
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BEET PASTA

  pasta, italian
servings: 4

1/2 lb beet
1 t  apple cider vinegar
1 ea egg
1 t  olive oil
2 c  semolina

place beets onto a baking sheet
bake @ 375 degrees for 90 minutes, until tender
remove and discard skins
combine beets and vinegar in a food processor
process to a smooth puree
combine flour, beets, and egg in a food processor
with machine running, add oil, and process until mixture forms a ball
knead until pasta is glove-leather soft
rollout to desired thickness
cut into strips or shapes
cook in boiling-salted water for 2-3 minutes, until barely tender
drain well
serve hot, garnished as desired
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CARROT PASTA

  pasta, italian
servings: 4

1/2 lb carrot
2 c  chicken broth
1 ea egg
1 t  olive oil
2 c  semolina

combine carrots and broth in a saucepan, over a moderate flame
bring to a boil, reduce heat, and simmer for 25-30 minutes, until tender
and liquid has
evaporated
(watch carefully towards the end)
puree carrots in a food processor
combine flour, carrots, and egg in a food processor
with machine running, add oil, and process until mixture forms a ball
knead until pasta is glove-leather soft
rollout to desired thickness
cut into strips or shapes
cook in boiling-salted water for 2-3 minutes, until barely tender
drain well
serve hot, garnished as desired
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PASTA DOUGH

  pasta
servings: 4

2 c  flour
2 ea egg yolk
1 t  vegetable oil
1/2 c  water

1.  combine flour, egg, oil and water in a bowl.
2.  mix together well and roll into a ball.
3.  remove from bowl onto a lightly floured surface.
4.  knead until smooth.
5.  wrap with place and refrigerate.
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SPINACH AND EGGPLANT LASAGNA

  pasta
servings: 10

2    eggplant
panang curry sauce
1 lb fresh spinach
1 t  oil
6    garlic
2 t  panang curry base
1 lb mushroom
2    onion
1    red bell pepper
1 1/2 c  flour
1 t  salt
1 t  pepper
oil

preparation:

1.  lay out eggplant slices and sprinkle with salt.  let sit for 30
minutes.
2.  prepare panang curry sauce.  set aside.
3.  in a large skillet, heat oil on medium high heat.
4.  add garlic and panang curry base.  saute 1 minute.
5.  add mushroom and onion.  saute until onion is translucent.
6.  remove from pan and set aside.  turn heat down on skillet.
7.  combine flour, salt & pepper in a large plastic  or paper bag.
8.  add eggplant slices to bag and shake to coat well with flour.
9.  add 1/4 cup oil to skillet and heat to medium high (oil should cover
bottom of skillet - amount of oil  may vary depending on size of
skillet).
10.  place flour coated eggplant slices into hot oil, one layer thick.
11.  saute until lightly browned on both sides.
12.  drain on paper towels.
13.  repeat until all eggplant slices are done.
14.  preheat oven to 350°.

assembly:
1.  put aside 1/4 cup panang curry sauce and enough eggplant slices to
cover top of 9 x 12 baking dish.
2.  in a 9 x 12 baking dish, put 1/4 cup panang curry sauce in the
bottom.
3.  cover the sauce with single layer of eggplant slices.
4.  spread a thin layer of mushroom and onion mixture over eggplant.
5.  put a thin layer of spinach on top of mushroom and onion mixture.
6.  place a few pieces of red pepper on top of spinach.
7.  drizzle more panang curry sauce over top of spinach.
8.  repeat steps 2-5 until all ingredients are used with the exception of
reserved panang curry sauce and eggplant slices.
9.  finish top with reserved eggplant slices and panang curry sauce.
10.  bake in 350° oven for 30-40 minutes.
11.  remove from oven.
12.  let stand for 10 minutes.  cut and serve.
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GREEN CHILE PASTA

  pasta, italian
servings: 6

1/4 c  frozen chopped spinach
1 t  olive oil
4 oz diced green chiles
2 oz diced jalapeno chiles
3 c  flour
1/2 t  salt
2 ea egg

squeeze spinach dry in a clean towel, set aside
heat oil in a skillet, over a low flame
add chiles, cover, and sweat for 20 minutes, stirring often remove to a
food processor
process to a fine puree
return puree to the skillet, over a low flame
heat and stir for 10-15 minutes, until thickened
allow to cool completely
combine with remaining ingredients in a food processor pulse until
mixture forms a ball
turnout onto a floured board and knead for 3 minutes
divide into fourths and wrap in plastic
allow to rest for 30 minutes
remove one fourth, and wrap remaining three in plastic process in a pasta
machine or rollout to a thickness of 1/32-inch
cut into desired shapes
simmer in boiling salted water for 2-3 minutes, until just tender
drain well
serve hot
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THAI COCONUT GINGER RICE

rices
servings: 2

1 c  coconut milk
1 c  water
1 1/2 oz tangy coconut ginger soup mi
1 c  soft jasmine rice
1/4 c  parsley

1.  in a saucepan, combine coconut milk, water and tangy coconut ginger
soup mix.
2.  bring to a boil.
3.  add rice and stir.
4.  return to a boil, stirring constantly.
5.  reduce heat to low.  cover and simmer 20 minutes.
6.  remove from heat and let stand 10 minutes.
7.  add parsley and fluff with fork.
8.  serve.
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THAI FRIED RICE WITH GREEN BEANS

rices, vegetables, fried
servings: 8

4 c  soft jasmine rice
2 t  vegetable oil
2 t  garlic
1/2 c  shallot
1/4 c  garlic chili pepper sauce
2 c  fresh green beans
1 c  fresh basil

1.  in large skillet, heat oil over medium heat.
2.  add garlic and shallots.  saute 2-3 minutes.
3.  stir in garlic chili pepper sauce, seasoning sauce and green beans.
4.  cook on medium high heat for 5-8 minutes or just until beans are
crisp/tender.
5.  add basil and soft jasmine rice.
6.  stir all ingredients together well.
7.  continue cooking for about 5 minutes or until rice is hot, stirring
often.
8.  serve hot.
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Shrimp Spaghetti

Yield: 6 servings

1/2 lb Spaghetti
3 tb Butter (or marg.)
1/2 c  Onion; chopped
1/2 c  Celery; chopped
1    Garlic clove; minced
2/3 c  Mushrooms, sliced
1 c  Water
16 oz Tomato sauce
1 1/2 ts Salt
1/8 ts Pepper
1 ts Worcestershire sauce
1 c  Shrimp, fresh; or frozen,     -cooked
Cheese, Parmesan; grated

Cook spaghetti according to package directions.
Melt butter and saute onion, celery, garlic, and
mushrooms until tender. Add water, tomato
sauce, seasonings, and shrimp. Simmer for 25
minutes. Pour over cooked spaghetti and sprinkle
with Parmesan cheese.
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Angler Stuffing for Ravioli

1 lb angler fillet                  olive oil
1 yellow onion, chopped             1 tbs chopped garlic
1 tbs chopped parsley               2 tbs bread crumbs
1/2 tsp dried thyme                 salt and pepper to taste

Chop the fish very fine with a knife or in a grinder or food processor.
If you're using a food processor don't reduce it to a paste. CAREFUL!
You should end with the texture of finely ground hamburger meat. Saute
the onion and garlic in olive oil until soft, add the remaining
ingredients and cook until the angler loses its raw color. If the fish
gives off a lot of liquid strain it back into the pan and reduce, adding
some more bread crumbs to absorb the liquid, and then add it back to the
stuffing. Season to taste and allow to cool before filling the pasta.
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Tuna Pesto Supper

Ingredients:
1 pkg Egg noodles                1/2 cup Pesto
1 can Tuna                       2 tbs Lemon juice
1 lb Asparagus, cut into 2-3 in

Directions:

Cook the noodles as directed. Steam the asparagus until just tender. In
a small saucepan, heat the pesto, tuna, and lemon juice. Toss the
noodles with the sauce and asparagus.
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Crab Alfredo

3 Tbsp. flour
3 Tbsp. butter
1 1/2 cups half and half
1/2 cup whipping cream
4 oz. grated Parmesan cheese
       (if you use the stuff that comes dried in a can,
       you may need to increase the quantity considerably
       to get a cheesy taste)
salt, white pepper to taste
a tiny pinch (only a few grains, please) cayenne pepper
1/2 lb. cooked snow crab meat, chopped into bite-sized hunks

Melt the butter in a heavy pan, and add flour. Stir until the mixture
looks sandy, and all butter is absorbed. Add half and half, and whisk
until smooth and very thick. Add whipping cream and cheese, and cook,
stirring, over very low heat until the floury taste has disappeared and
cheese is melted. (Note: it will scorch like crazy if you don't watch
it). Season to taste, and stir in crab meat. Serve over cooked linguini.

Variation: You can make a very nice shrimp pasta dish by eliminating the
crab and substituting 18-20 cooked, peeled shrimp for the crab. If you
do this, you also might want to add 4 oz. of lightly steamed chopped
broccoli to the sauce.
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Linguini with Clam Sauce

Ingredients:
2 tbs  olive oil                   12 oz Linguini Cooked
2 tbs Butter                       2 tbs Flour
2 doz  Medium Clams                1/2 tsp  Dried basil
4 med  garlic                      1/2 tsp  Dried oregano
1/3 cup  onions chopped            1/2 tsp  White pepper
1/4 cup  Fresh Parsley chopped     1   tsp  Lemon Juice
2   cup  Clam Broth from Clams     2   tbs  Dry White Wine

Directions:

Wash Clams and place them in steaming basket inside closed stock pot
with 1- cup of water. Remove opened clams from shell, chop coarsely, and
save. In a medium saucepan, heat butter and olive oil. Add onions and
saute till clear. Add garlic and flour. Mix into roux while cooking
2-minutes. Add dry basil, oregano, and white pepper. Stir 2-cup of clam
broth into roux, little at a time. Boil sauce for 10 minutes to thicken
and reduce. Add lemon juice, wine, parsley, and clams. Heat thoroughly
and pour over bowels of steaming Linguini tossed with olive oil. Add
sprigs of parsley. For a main course serve with a tossed salad and
Italian bread. Serves [4] A sauce of oil, garlic and parsley is the
basis for many pasta dishes. The best known is Linguini with Clam sauce.
But, Italian-Americans might add tuna, shrimp, beans. Or they might add
tomatoes for a red clam sauce.

RED CLAM sauce: 2-cups chopped tomatoes, 1/4-cup red wine, 3-tbs tomato
paste, 1.5 tsp basil, 1/2 tsp sugar. Simmer 30-minutes then add clams.
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CRAB, ARTICHOKE HEART AND PASTA CASSEROLE

 INGREDIENTS:

 1 pound tiny shell noodles
 1 shallot, minced
 4 green onions, chopped, including green tops
 2 tablespoons butter
 1 cup chicken stock
 1/2 cup dry white wine
 1/4 cup Marsala or Madeira
 3/4 cup cream
 1/2 cup grated Gruyere or other Swiss cheese
 1/2 pound crab meat
 2 jars marinated artichoke hearts, cut in half
 1/2 cup chopped flat-leaf parsley
 Salt and pepper to taste
 1/4 cup grated Parmesan
 2 tablespoons bread crumbs

 INSTRUCTIONS:

Cook shell noodles in large pot of boiling water until tender. Drain.
Melt butter and saute shallot and green onions until soft. Add chicken
stock and white wine. Reduce by halt Stir in Madeira and bring to a
boil, Stir in cream and cook until just thickened. Add cheese to sauce.
Combine sauce with pasta and stir in crab and artichoke hearts. Add
parsley and salt and pepper to taste. Butter a ceramic casserole and put
pasta mixture into it. Preheat oven to 350 degrees F. Top casserole with
grated Parmesan and bread crumbs and bake 30 to 40 minutes, until heated
through and bubbling. Serves 8.
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SMOKED SALMON W/ FETTUCINE

2 Tbsp butter
1 Tbsp minced shallots
2 Tbsp flour
1/8 tsp freshly ground pepper
1-1/2 cup heavy cream(I never said it was Lo-Cal)
1 tsp minced capers
1/2 lb fresh spinach fettucine
1/2 lb smoked salmon diced and, divided
1/2 cup chopped green onion tops, divided

Melt butter in a large saucepan and saute shallots until lightly
transparent. Add flour and pepper and whisk for 1 minute. Add cream and
capers and cook over high heat, whisking constantly, until sauce begins
to thicken. (about 2 minutes) Cook pasta according to directions. Add
salmon and green onion tops to sauce reserving a small portion of each
as garnish. Heat through. Serve over pasta. Sprinkle with bits of salmon
and green onion tops. Don't serve with a GREEN vegetable if you use
spinach fettucini - too much green on the plate!
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Shrimp Scampi And Pasta

   1 3/4 cups   Defatted chicken broth
       2 Tbl    Chopped garlic
       4 Tbl    Chopped shallots, divided
       4 Tbl    Chopped fresh Italian parsley, divided
     1/2 lb     Dry angel-hair pasta
       1 lb     Peeled and deveined shrimp, tails left on
                Freshly ground black pepper, to taste
 

Combine the broth, garlic, and 3 tablespoons each of the shallots and
parsley in a large saucepan. Bring slowly to a simmer; cook for 2
minutes. Cook the pasta in boiling water according to the directions on
the package. Add the shrimp to the broth, stir well and cook 2 1/2 to 3
1/2 minutes, or until the shrimp are cooked through. Add the remaining
shallots. Drain the pasta and divide evenly among large shallow plates.
Arrange the shrimp over the pasta and spoon the sauce over the shrimp.
Sprinkle pith pepper and garnish with the remaining parsley. Serve
immediately. Serves 6 as an appetizer or 4 as an entree.
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Shrimp and Vegetable Pasta

        2       pounds  large shrimp, peeled and deveined
        2               yellow bell peppers, seeded, cored and cut into
                        1/4-inch dice
        2               red bell peppers, seeded, cored and cut into
                        1/4-inch dice
        6               ripe plum tomatoes, cut into 1/2-inch dice
        1/2     cup     chopped fresh dill
        2       Tbl     chopped fresh tarragon (OR 2 teaspoons dried)
        2       Tbl     chopped shallots
        1/2     tsp     dried red pepper flakes
        1       tsp     coarsely ground black pepper
        1       tsp     salt
        1/2     cup     fresh lemon juice
        1/4     cup     olive oil *
        1/4     tsp     hot chile oil **
        1       head    broccoli, cut into small florets (reserve the
                        stems for another use)
        1 1/2   cups    cooked fresh peas OR thawed frozen peas
        1       pound   linguine

        * The recipe originally called for a full cup of olive oil.
       ** Available at Asian markets and some specialty food shops.

1. At least 2 hours ahead, bring a large pot of water to a boil.
Carefully drop in the shrimp and cook just until tender, about 1 minute.
Drain, rinse under cold running water and drain again. Set aside in a
large serving bowl.

2. Add the bell peppers, tomaotes, dill, tarragon, shallots, red pepper
flakes, black pepper, salt, lemon juice, olive oil and chile oil to the
bowl of shrimp. Cover and refrigerate.

3. When ready to serve, bring a large saucepan of water to a boil. Drop
in the broccoli and cook for 1 minute. Drain, rinse under cold running
water and drain again. Toss the broccoli and the peas with the shrimp
and vegetable mixture; set aside.

4. Bring a large pot of water to a boil. Add 1 tablespoon of additional
olive oil and the linguine. Cook, at a rolling boil, until just tender.
Drain the linguine and immediately toss with the shrimp and vegetables.
Serve at once.

Makes 6 servings.

NOTE: "This festive pasta sauce combines blanching and marinating for
the flavors to emerge -- but it's a very simple sauce. Don't be
embarrassed when the raves roll in. Just accept them graciously and save
your secret."
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PASTA  AND  SCALLOPS  PRIMAVERA

 12 oz. of Fettuccine (spinach or reg.)
 1 lb. of ocean scallops
 1 green pepper, chopped
 1 med. red bell pepper, chopped
 1 med. red onion, chopped
 1 c. broccoli flowerettes
 2 (3.5 oz.) pkg. of Shiitake
    mushrooms, whipped clean and sliced
 5 cloves garlic, crushed and minced
 1/2 c. chicken broth
 1 (7 oz.) can baby corn, drained
 1/4 lb. of Percorino Romano cheese,
    grated, and grated Parmesan
    (optional)
 1/2 c. dry white wine
 Olive oil, 1/2 c. to start (it has to
    be olive oil)

 Preparation :

Heat a large skillet and add olive oil (1/2 cup) and heat slightly. Add
onion and peppers and saute over medium heat for about 5 minutes,
stirring often, making sure they don't brown, reduce heat if needed.
Then add garlic, Shiitake mushrooms and scallops, making sure the
scallops come in contact with the pan; cover and cook for 5 more minutes
then turn the scallops, making sure there is plenty of olive oil to
saute them in. Cook for 5 more minutes, covered, then add chicken broth,
broccoli and baby corn and bring to a boil. Reduce heat to simmer and
cook for 5 minutes. Taste to see if salt is needed and if so add to
taste; then add dry white wine and stir for a few minutes. The wine
usually tends to thicken the sauce. If not, thicken slightly with 1
tablespoon of corn starch mixed with 1 tablespoon of water. Meanwhile,
about the time you add the mushrooms and scallops to the skillet, boil
the fettuccine, drain and have ready. Try to time the Fettuccine to be
done at the same time as the scallops mixture, (check package directions
for fettuccine cooking time). When both are ready, gently stir together
and serve with grated Percorino Romano and grated Parmesan cheese. The
Romano is essential but Parmesan is a nice addition.
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Lemon Tuna Pasta

      Yield: 4 servings

      4 ts Butter
      1 ts Oil; olive
      4 lg Garlic cloves, chopped
    1/8 c  Lemon juice
      3 ts Capers, drained
     18    Black olives,pitted & sliced
      2 cn Tuna; chunk,drained
           Pasta; penne , cooked anddr
      4 ts Butter (add at end)

Melt butter with oil in skillet. Add garlic and cook 2 minutes. Add
lemon juice, capers and olives and cook another 2 minutes. Turn heat to
lowest setting. Add tuna & separate it (do NOT flake) with a fork. Heat
through, stirring gently. Drain pasta. Add remainder of butter and sauce
to hot pasta, tossing well.
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Linguine with Crab and Wild Mushrooms

Servings:  2

1/2 ts Saffron threads
8 oz Shiitake mushrooms; stemmed
1 tb Tomato paste
2 ts Tarragon; fresh, or 3/4 tea
3 tb Butter
1    Green onions; thinly sliced
8 oz Crabmeat; cut into bite-siz
8 oz Linguine; [or other pasta,

Combine clam juice and saffron threads in small bowl. Melt butter in
heavy medium skillet over medium heat. Add mushrooms, sprinkle with salt
and pepper and cook until beginning to soften, about 3 minutes. Add half
of green onions and 1 tablespoon tomato paste and stir to blend. Add
clam juice mixture and simmer 2 minutes. Add crab and tarragon and stir
until heated through. Season with salt and pepper. Meanwhile, cook
linguine in large pot of boiling salted water until just tender but
still firm to bite, stirring occasionally. Drain well. Return pasta to
same pot. Add sauce and toss to coat. Divide pasta between 2 plates.
Sprinkle with remaining green onions and serve.
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Crawfish Fettucine

Servings: 6-8

Ingredients:

1 1/2 sticks butter                    1 1/2 onions, chopped
1 bell pepper, chopped          2 ribs celery, chopped
2 tablespn. flour                      1 lb. crawfish tails
1/2 lb. Velvetta cheese, cubed       1 pt. half & half
Parmesan cheese                  1 clove garlic, minced
1/2 pkg. fettucine                    Salt & Pepper to taste
1 tblspn. pimentos                 1 tblspn. Jalapeno peppers

Saute' first four ingredients for 15 min. then add flour. Cover and cook
on  low for 15 min; stirring frequently. Add crawfish, stir well. Cook
covered^ for 20 min; again stirring frequently. Add cheese, cream,
garlic jalapeno's,  salt and pepper. Cover and cook 20min. Meanwhile,
boil fettucine according^ to package directions, drain and pour into
sauce. Gently blend together,^ then pour into buttered dish and sprinkle
with Parmesan cheese. Bake at 350^ deg. for 15 minutes.
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SCALLOPS WITH VERMICELLI

Servings:  4

1 lb Bay scallops
2 tb Fresh lemon juice
2 tb Chopped parsley
1    Onion; chopped
1    Clove garlic; minced
2 tb Olive oil
2 tb Butter; divided
1 1/2 c  Canned Italian tomatoes;     -undrained & cut up
2 tb Fresh basil; chopped -=OR=-1/2 ts -dried basil, crushed
1/4 ts Dried oregano; crushed
2 tb Heavy cream
Dash of nutmeg
12 oz Uncooked vermicelli; hot        -cooked & drained

Rinse scallops. Combine the scallops, lemon juice and parsley in a glass
dish. Cover and marinate in refrigerator while preparing sauce.

Cook and stir onion and garlic in oil and 1 Tbsp of the butter in a
large skillet over medium high heat until the onion is tender. Add the
tomatoes with juice, basil, oregano and thyme. Reduce the heat to low.
Cover and simmer for 30 minutes, stirring occasionally.

Drain scallops. Cook and stir scallops in the remaining 1 Tbsp of butter
in another large skillet over medium heat until the scallops are opaque,
about 2 minutes. Add cream, nutmeg and tomatoe sauce.

Pour the sauce over vermicelli in a large bowl the toss gently to coat.
Garnish as desired.
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FETTUCCINE WITH SMOKED SALMON, VODKA AND DILL

Yield: 6 Servings

0.25 c  Butter
1.50 c  35% Real Whipping Cream
2.00 tb Vodka, optional
8.00 oz Smoked salmon, diced
0.50 ts Salt
0.50 ts Pepper
2.00 tb Fresh dill, chopped
0.75 lb Fettuccini noodles
0.50 c  Parmesan cheese, grated

1. Melt butter gently in a large deep skillet. Add cream. Bring to a
boil. Add vodka. Reduce heat and cook on low 3-4 minutes until slightly
thickened.
2. Add smoked salmon, salt, pepper and dill. Remove from heat.
3. cook fettuccine in a large pot of boiling salted water until tender.
4. Drain noodles well. Reheat sauce. Place drained noodles in the pan
with the hot sauce. Toss gently over low heat until sauce coats noodles
and is thick and creamy. 5. Sprinkle with cheese if desired. Taste and
adjust seasoning if necessary
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Alaska King Crab Fettuccine
 

6       ounces  Alaska king crab meat   (6 to 8 ounces) thawed if necessary
1       clove   garlic  minced
1/2     cup     butter or margarine
3/4     cup     heavy cream
1/2     cup     grated parmesan cheese
1/2     teaspoon        pepper
12      ounces  fettuccine noodles      cooked and drained
salt
1       tablespoon      chopped parsley

Drain and slice crab. SautÈ garlic in butter. Blend in crab, cream,
cheese and pepper; cook and stir until thoroughly heated. Add to hot
fettuccine; toss lightly. Salt to taste. Garnish with parsley.
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Chunk Ham Fettuccine

Pork

6        oz.        fettuccine
1 1/4    cup        milk
1/3      cup        parmesan cheese
1        pkg        white sauce mix
5        oz.        Hormel Chunk Ham  drained and flaked
1        cup        frozen peas
1/8      tsp.       nutmeg

Prepare fettuccine according to package directions. While fettuccine is
cooking cook peas according to package directions; set aside. Preapare
white sauce according to package directions unsig 1 1/4 cups milk; stir
in nutmeg. In pan fettuccine was cooked inm, combine hot drained
fettuccine, white sauce, peas, ham and parmesan cheese. Toss to coat .
Serves 4
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Sausage Spaghetti

pork
Servings:  6

2    Italian sausage
1    Spaghetti noodles
2    Eggs, beaten
3 tb Parmesan cheese
3    Bacon, slices

Chop the bacon, and remove the casings on the sausage. Brown the bacon
and sausage in a frying pan. While the bacon and sausage is cooking,
cook the spaghetti noodles, drain and rinse. Put the noodles back in the
pot, stir in the bacon, sausage, beaten eggs and parmesan cheese. Toss
to mix well. Serve with salad and garlic or cheese bread. Preparation
Time: 30 minutes.
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