Almost Pasta Primavera
Angel Hair Pasta With Cilantro, Sun-Dried Tomatoes & Feta
Angel Hair Pasta with Lemon and Garlic
Angel Hair Pasta With Stir-Fried Broccoli
Athlete's Delight
Baked Vegetable Rigatoni
BASIC PILAF
Basil Garden Pasta
"Blue" Fettuccine
BOW TIES WITH BACON, ONION, AND TOMATO
Cabbage & Noodles
Carrot Noodles
Cauliflower Parmesan Pasta
Chicken & Mushroom Fettuccine Alfredo
Chive and Basil Dumplings
Corn Dodger Dumplings
Creamed Peas And Noodles #1
CREAMY LIGHT FETTUCCINE ALFREDO
EASY DOES IT SPAGHETTI
Eggplant-Macaroni Bake
Elbow Macaroni with Sweet Pickle Mayonnaise
Farfalle (Butterflies) With Walnuts And Prosciutto
Farina Dumplings
Fettuccine California Style
Fettuccine with Artichokes and Mozzarella
Fettuccine With Artichokes, Sun-Dried Tomatoes And Walnuts
Fettuccine with Cream, Basil and Romano
Fettuccine with Oysters
Fettuccine with Tomato-Avocado Sauce
Fettucine Rene
Finger Dumplings
Fish Dumplings
Green Pasta with Tomato-Cream Sauce
Ham Fried Rice
Hawaiian Pearly Shells Macaroni
Homemade Pasta Dough
Indonesian Fried Rice
James Darren's GrandMom's Pasta
Lemon Pasta
LIGHT ALFREDO
LINGUINE WITH CRAB AND WILD MUSHROOMS
Linguine With Julienne Vegetables Oriental Style
Lu's Thai Noodles
Macaroni, Cart Drivers' Style
Mediterranean Pasta Salata
MOCK LASAGNA
Noodles for soup
Olive Garden 5-Cheese Lasagna
Pasta ala Puttanesca
Pasta And Sausage Bake
Pasta Carbonara
Pasta Di Crostata A Quadratino
PASTA PRIMAVERA - Country Living
PASTA WITH SHRIMP IN TOMATO CREAM
Pecan Rice
Penne With Broccoli & Garlic
Penne with Sun-Dried Tomatoes and Chicken
Pesto Linguine in Fresh Tomato Sauce
PINEAPPLE FRIED RICE
Poloni (Miniature Pasta Squares with Dairy Sauce)
Rice Pilaf with Glazed Tomatoes
Rigatoni with Tomatoes & Artichokes
Salami Shell Salad
Sandi's Pasta Primavera
Shells with Tomatoes, Arugula and Parmesan Cheese
Spaetzel
Spaetzle Basic Dough Recipe
Spaghetti alla Puttanesca
Spaghetti With Oil and Garlic
Spanokorizo - Greek Spinach And Rice Pilaf
STUFFED SHELLS IN CREAMY TOMATO SAUCE - Country Living
Tempura Soba
Tequila Sunrise Pasta Quattro Fromaggio
Three Cheese Vegetable Lasagna
Tomato Herb Risotto
Tony's Manicotti with Four Cheeses
Triple Cheese - Poppyseed Noodles
Vegetable Pasta Italiano
Vegetable Spaghettini with Garlic Bread Crumbs
Wild rice with mushrooms and almonds

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Spaetzel

2 cups Flour -- sifted
2 Eggs
1/2 teaspoon Salt
2 tablespoons Cold water

Sift the flour into a bowl and make a well in the center. Drop the eggs,
salt and water into it. Work into the flour with the hand and knead
until the dough leaves the sides of the bowl. Knead on a board until
smooth and elastic. Divide the dough in four pieces and roll into
pencil-thin strips. Cut into 1-inch pieces and drop into boiling salted
water. Cook until they rise to the surface. Drain. Serve hot with meats.
Serves 6 to 8.
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Spaetzle Basic Dough Recipe

2 Eggs -- slightly beaten
1 1/2 cups Flour -- sifted
1/2 cup Milk
1 teaspoon Salt
1/4 teaspoon Baking powder

Bring a saucepan of salted water it a boil, reduce the heat, and
maintain a simmer. In a bowl, stir all the ingredients together. Place a
colander over the pan, pour about 1/4 of the batter into the colander,
and press through the holes with a plastic spatula into the hot water.
When the spatzle starts to float to the surface, cover the pan and keep
covered until the spatzle appears to swell and is fluffy. Remove the
dumplings and repeat the procedure with the remaining batter. This
recipe yields 4 servings.
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Olive Garden 5-Cheese Lasagna

CREAM SAUCE:
1/4 cup Butter
1/4 cup Flour
2 cups Milk
CHEESE FILLING:
1/4 cup Sun-dried tomatoes -- oil
Packed -- minced
1 tablespoon Fresh garlic -- minced
3 1/2 cups Ricotta cheese
3 Eggs
1 cup Grated Parmesan cheese
1/2 cup Grated Romano cheese
1/2 teaspoon Salt
1 teaspoon Black pepper
OTHER:
4 cups Mozzarella cheese -- shredded
1 cup Spinach lasagna noodles or
Regular if unavailable
Marinara sauce -- as desired
Extra Parmesan cheese
Freshly grated

To make sauce melt butter with medium heat in heavy, 1 quart saucepan.
Add flour and stir until well-blended; cook until frothy. Add milk,
stirring constantly with wire whisk as mixture comes to a simmer. Cook
and stir until thickened (3-4 minutes). Chill while mixing other
ingredients. Drain and mince tomatoes and garlic. Place other cheese
filling ingredients in 3-quart mixing bowl with tomatoes and garlic. Add
1-1/2 cups of cooled cream sauce and mix until well blended.
Refrigerate, reserving 1/2-cup for later use. Cook lasagna noodles
according to package directions. Cool under cold water and drain. Place
3 lasagna noodles in a 9x13x2 lightly oiled baking dish, overlapping
slightly. Spread 1-1/2 cups cheese filling over noodles; sprinkle with
one cup mozzarella and 1/4-cup fontina cheese. Repeat pasta and cheese
layering three more times; top with remaining three lasagna noodles.
Spread 1/2-cup of reserved cream sauce over top and cover lightly with
foil. Preheat oven to 350~ and bake for 1 hour. Remove from oven and
keep warm at least 30 minutes before serving. Serve topped with hot
marinara and Parmesan cheese. (Can be refrigerated a day before baking
if desired.)
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Fettuccine with Artichokes and Mozzarella

Juice of 1 lemon
4 medium artichokes
4 tablespoons extra virgin olive oil
1 clove garlic
salt and pepper
12 ounces fettuccine pasta
7 ounces mozzarella cheese, sliced
Pinch of fresh thyme

Stir the lemon juice into a bowl large enough to hold the artichokes.
Remove outter leaves and spikes from the artichokes,then slice and drop
them into a bowl of lemon water. Heat oil in frying pan. Add garlic and
drained artichokes and saute, stirring frequently, for about 10 minutes;
discard the garlic. Add a little water , salt and pepper to taste, cover
and simmer for 10 more minutes. Meanwhile bring a large saucepan of
water to the boil. Add salt and the fettuccine and cook until water
rerurns to the boil and fettuccine floats to the top. Drain and add the
artichokes with the mozzarella and stir together for about 1 minute off
the heat. Transfer to a warmed serving platter, add thyme and serve
immediately. Serves 4
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Chicken & Mushroom Fettuccine Alfredo

4 boneless skinless chicken breasts
1 12-oz. pkg. fettuccine pasta
1 1.6 oz.pack Alfredo sauce mix
1 4.5-oz-jar sliced mushrooms -- drained
1 cup frozen frozen sweet peas

Rinse chicken with cold water, pat dry with paper towels. Cut into
1-inch pieces. Prepare pasta according package directions. Keep warm.
Meanwhile, spray large nonstick skillet with nonstick cooking spray.
Heat over medium high heat. Add chicken cook, and stir until chicken is
no longer pink. In small bowl prepare sauce mix as directed on package.
Add to chicken, bring to a boil..., stirr constantly. Stir in mushrooms
and peas, cook 5 minutes. Serve chicken, vegetables and sauce over peas.
Sprinkle with grated Parmesan cheese, if desired.
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Fettuccine with Oysters

20 large oysters
1/2 cup dry bread crumbs
4 tablespoons extra virrgin olive oil
pepper
4 tablespoons butter
1/2 cup heavy cream
Salt
12 ounces fettuccine noodles
2 tablespoons finely chopped flat-leaf Italian parsley

Bring a large saucepan of water to a boil. Preheat the oven 400*F. Open
oysters and discard any empty shells. Arrange filled shells in an
ovenproof dish and sprinkle with bread crumbs, olive oil and pepper.
Bake oysters for 10 minutes. meanwhile heat the butter and cream in a
pan and let boil. Add parsley. Add salt and fettuccine to the boiling
water and cook until water returns to the boil and fettuccine floats to
the top. Drain and stir into the cream. transfer to a warmed serving
dish,cover with the oysters and serve immediately,very hot. Serves 4
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Lu's Thai Noodles

1 pkg Thai Rice Noodles -- soaked
2 Tablespoons garlic -- minced
1/2 cup sesame oil
2 skinless boneless chicken breasts -- thinly sliced
1 sweet onion -- cut in wedges
2 carrots -- julienned
1 cup cabbage -- sliced
2 green onion -- cut in 1" pieces
1/2 cup peanuts -- chopped
3 dried Thai hot peppers
4 Tablespoons fish sauce
1 Tablespoon tomato paste
2 Tablespoons sugar
2 eggs

1. In a large pan or wok heat the sesame oil until hot. Add garlic and
cook for 2 mintues.
2. Add the chicken slices and cook until no longer pink, about 4 minutes
keep heat high
3. Add prepared vegetables, fish sauce, and crumble in hot peppers;
saute for another 4-5 minutes until veggies are getting cooked.
4. Add pre-soaked slightly soft Thai rice noodles, tomato paste and sugar.
Mix well and cook another 3 or 4 mintues.
5. Push noodles to the side, crack in eggs, break yolk and cover with
noodles. Let cook cook until no longer runny at all.
6. Fold cooked eggs into the noodles, add green onion slices and peanuts;
cook until green onions are slightly limp; 2 min.
7. Season to taste with salt and pepper.

Notes:
Will make this again, and try adding some shrimp. Would also be good with
thin slices of pork.
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Angel Hair Pasta With Cilantro, Sun-Dried Tomatoes & Feta
 

8 ounces "bella" sun-dried tomatoes in oil -- coarsely
chopped
2 tablespoons olive oil -- from tomatoes
8 ounces feta cheese -- crumbled
1 bunch fresh cilantro -- coarsely chopped
4 ounces angel hair pasta -- cooked

Combine first 3 ingredients and set aside. Cook pasta according to
directions and toss with the tomatoes, cilantro and feta cheese. Serve
warm or cold.

NOTES : From a recipe leaflet that came with a jar of "Bella" brand
sun-dried tomatoes.
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Angel Hair Pasta With Stir-Fried Broccoli

1 pound angel hair pasta
water
2 tablespoons olive oil
3 cloves garlic -- finely chopped
1 head broccoli -- separated into
-- flowerets
2 red bell pepper -- diced
1 1/2 cups cream
1/2 cup parmesan cheese -- .grated
1/8 teaspoon nutmeg
salt and pepper to taste

1.Cook the pasta in boiling, salted water for 4 to 6 minutes, or until
just tender. Drain the pasta and toss it with 1 tablespoon of the oil to
keep it from sticking together, keep warm.

2.Heat the remaining 2 tablespoons of olive oil in a skillet.

3.Add the garlic and sauté it lightly; do not brown. Add the broccoli
flowerets and peppers, and sauté over medium heat until tender, about 5
to 7 minutes.

4.Remove the vegetables from the skillet.

5.Add the cream to the pan and bring to a boil. Reduce the heat and
simmer until it starts to thicken, about 5 minutes. Add the Parmesan
cheese and nutmeg, and cook an additional 2 minutes to thicken it a bit
more.

6. Add vegetables and the cooked pasta. Toss them together well.

7. Season with salt and pepper if needed. Serve immediately, with
additional Parmesan on the side.
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Baked Vegetable Rigatoni

*double tomato herb sauce*
1/3 cup dry-packed sun-dried tomatoes
2 tablespoons olive oil
1 medium onion -- finely chopped
1 medium carrot -- finely chopped
1 whole celery rib -- finely chopped
1 tablespoon minced garlic
28 ounces crushed tomatoes
14 ounces tomatoes -- chopped
1 cup red wine
2 cups water
1/4 cup chopped fresh flat-leaf parsley
1/4 cup chopped fresh basil
3/4 teaspoon salt
1/2 teaspoon freshly ground black pepper
1/2 teaspoon thyme
******
2 tablespoons olive oil
1 small onion -- finely chopped
1 1/2 pounds japanese eggplants -- sliced
1 1/4 pounds mushrooms -- quartered
2 large red peppers -- cut into 1" pieces
1 teaspoon salt
1/2 teaspoon freshly ground pepper
1 pound rigatoni pasta -- cooked according to
-- pckg. 8
1 ounce provolone cheese -- diced
3/4 cup freshly grated parmesan cheese -- divided
2 tablespoons chopped fresh basil

1. Make Double Tomato Herb Sauce: Combine sun-dried tomatoes with
boiling water to cover in small bowl; let stand 5 minutes. Drain. Heat
oil in Dutch oven over medium heat. Add onion, carrot and celery; cook,
stirring, 8 minutes. Stir in garlic and cook 30 seconds. Add sun-dried
tomatoes and remaining ingredients and bring to boil. Reduce heat and
simmer, partially covered, 1 1/2 hours. Puree sauce in batches in food
processor, transfer to bowl. (Makes 7 cups.)

2. Heat oven to 425°F. Toss oil, onion, eggplants, mushrooms, peppers,
salt and pepper in roasting pan. Roast uncovered 45 minutes, stirring
twice, until tender.

3. Reduce oven temperature to 400°F. Grease a 13x9-inch baking dish.
Combine hot rigatoni, 3 1/2 cups sauce, roasted vegetables, provolone,
1/4 cup Parmesan and basil in large bowl. Spoon into prepared dish. Dot
with 1/2 cup more sauce and sprinkle with remaining 1/2 cup Parmesan.
(Freeze remaining sauce for another use.) Bake 20 minutes. Makes 12
servings.

NOTES : Los Angeles radio personality and cookbook author Diane
Worthington takes a hearty potluck favorite and adds a bounty of roasted
veggies and a long-simmering sauce for a crowd-pleasing pasta.
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Cabbage & Noodles

1/2 head cabbage -- shredded
4 green onions -- chopped
1 package chinese noodles -- (chow mein style)
2 tablespoons sugar
1/2 cup salad oil
1/2 teaspoon salt
1/2 teaspoon pepper
3 tablespoons wine vinegar
1 package noodles -- chicken flavored

Mix well. Pour over first 3 ingredients. Refrigerate overnight. Just
before serving, add: 2 tbsp. sesame seeds 1/2 c. slivered almonds. Toast
sesame seeds and almonds before adding to overnight mixture.
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Cauliflower Parmesan Pasta

1 head fresh cauliflower or 1
1 large pkg. frozen cauliflower
2 cups parmesan cheese
1 stick butter
1 pound rotini -- (spiral) or shell pasta
salt and pepper

Cook cauliflower, drain almost completely, leave water on the side from
cooking. Cook pasta, drain. Add cauliflower, butter, salt, pepper and 1
1/2 cups cheese. Add water from cooked cauliflower so pasta is a little
soupy. Serve with more cheese and butter if needed.
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Fettuccine With Artichokes, Sun-Dried Tomatoes And Walnuts

8 ounces fettuccine
1/2 cup coarsely chopped walnuts
1 6 ounce jar marinated quartered artichoke -- drained, marinade hearts reserved
1/2 cup dry white wine
1/4 cup regular or reduced-fat sour cream
1/2 cup chopped drained oil-packed sun-dried -- (about 2  tomatoes 1 ounce )
1/3 cup plus 2 tablespoons finely chopped chives -- or green onion tops

Cook fettuccine in medium pot of boiling water until just tender but
still firm to bite, stirring occasionally. Drain, reserving 1/4 cup
cooking liquid.

Meanwhile, stir walnuts in heavy large skillet over medium-high heat
until lightly toasted, about 2 minutes. Transfer nuts to small plate.
Pour artichoke marinade and wine into same skillet. Boil until reduced
to 3/4 cup, about 2 minutes. Whisk in sour cream and remove from heat
(do not boil). Mix in artichokes, tomatoes and 1/3 cup chives.

Add pasta to sauce. Toss to blend well, adding reserved pasta cooking
liquid by tablespoonfuls if pasta is dry. Season to taste with salt and
pepper. Divide pasta between 2 plates. Sprinkle with walnuts and
remaining 2 tablespoons chives and serve. Serves 2, can be doubled.

NOTES : Toasted baguette slices topped with purchased pesto or caponata
make a quick starter; a salad of mixed greens and sliced red onions is
perfect alongside the pasta. Offer lemon mousse for a refreshing finale.
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Penne With Broccoli & Garlic

1 pound penne pasta -- cooked and drained
1 pound broccoli
1 1/2 cups olive oil
16 cloves garlic -- minced
1/2 teaspoon red pepper flakes
1 teaspoon salt

Trim and discard the bottom 2 inches of broccoli. Blanch remaining
branches in boiling salted water for 7 minutes. Drain, rinse with cold
water, and drain again. Roughly chop stalks and florets into small
chunks.

Heat oil in large skillet over medium heat. Add the broccoli, garlic,
red pepper, and salt and cook over medium-low heat 10 to 15 minutes.
Toss with hot pasta and serve immediately.

NOTES : Egyptian slaves built the pyramids on a diet of garlic, bread
and water.
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Vegetable Pasta Italiano

1/2 Pound lean ground turkey
1 red bell pepper, -- seeded and thinly sl
1 Tablespoon paprika
1 Can (14 1/2 ounce) crushed tomatoes
1 Can (14 12 ounce) reduced-sodium chicken broth
2 Cups uncooked bow-tie pasta
2 Cups broccoli florets, washed
1 Cup cauliflower florets, washed
Savory Toppings
1/2 bunch parsley
1/4 cup seasoned dry bread crumbs
1/4 cup grated Parmesan cheese

Crumble ground turkey into a skillet. Brown over medium high heat for 2
minutes, stirring occasionally. Add red pepper strips and paprika, cook
for 2 more minutes. Add crushed tomatoes, chicken broth, and pasta to
the skillet. Bring mixture to a boil, reduce heat, cover and simmer for
15 minutes. With adult help, remove the lid and arrange broccoli and
cauliflower over the pasta. Replace lid and continue cooking for 10
minutes. Prepare the savory topping. Pull leaves from parsley stems and
combine with bread crumbs and grated cheese; toss. Sprinkle savory
topping over vegetables in skillet. Let sit for 3 minutes before
serving.
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Vegetable Spaghettini with Garlic Bread Crumbs

2 large leeks
1/2 lb spaghettini
2 strips bacon
2 cloves garlic -- minced
1/4 cup plain dry bread crumbs
1/2 cup grated Parmesan cheese -- divided
1 tablespoon olive oil
1 1/2 cups shredded carrots
1 can chicken broth (14 1/2 oz)
1 pkg frozen French-cut green beans, thawed and
squeezed dry
1/4 teaspoon salt
1/4 teaspoon red pepper flakes

Trim off dark green leaves and roots from leeks. Cut each leek in half
crosswise and then lengthwise. Cut pieces into thin strips. Wash well
and drain. Cook pasta according to package directions. Cut bacon into
small pieces. Cook in non-stick skillet until crisp. Remove from pan and
drain on paper towels. Pour off all but 1/2 t bacon fat. Add one clove
of the garlic, cook 30 seconds. Add breadcrumbs and cook 2 minutes.
Remove from skillet and toss with 2 T of the cheese. In large non-stick
skillet, saute leeks in oil for 5 minutes. Add carrots and remaining
garlic; cook 2 minutes. Add chicken broth green beans, salt and pepper
flakes. Bring to a boil. Add pasta to vegetables and cook 1 minute. Toss
with remaining cheese, garlic bread crumbs, and bacon
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Rice Pilaf with Glazed Tomatoes

2 cups raw rice
4 cups chicken broth or water
1/2 pound cherry tomatoes, washed and stems removed
1/4 lp. plus 1 tbsp. butter or margarine
1/2 cup sugar

Butter a baking dish with 1 tablespoon butter and put tomatoes in it.
Melt remaining butter and pour over tomatoes. Sprinkle with the sugar
and bake in a 250*F. oven for 20 to 30 minutes. Meanwhile, bring the
broth or water to a boil over high heat. Add rice and stir. Cover, and
reduce heat to low, and simmer 15 minutes or unt1l rice is done. Do not
stir or even open the pot during this cooking time. Pack rice into a
ring mold , turn out of mold onto a platter. Fill center with the baked
tomatoes and pour sauce from tomatoes over the rice. Serves4-6 as a side
dish.
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PASTA WITH SHRIMP IN TOMATO CREAM

Servings: 4

Ingredients:
2 Tbsp oil from dried tomatoes packed in oil
1 clove garlic, minced or pressed
1 lb large (31-35 per pound) shrimp, shelled and deveined
1/4 cup green onion, thinly sliced
1 1/2 tablespoons chopped fresh basil or 1 teaspoon dried basil
1/3 cup dried tomatoes packed in oil, drained and cut into slivers
1/4 tsp ground white pepper
1 cup regular-strength chicken broth
3/4 cup dry vermouth
1 cup whipping cream
10 oz dry linguini
water
freshly grated parmesan cheese

In a 10- to 12-inch frying pan over medium-high heat, combine oil and
garlic. When hot, add shrimp and cook, stirring often, until opaque in
center (cut to test), about 6 minutes. Lift out and set aside. To the
pan, add onion, basil, tomatoes, pepper, broth, vermouth, and cream.
Boil on high heat,uncovered, until reduced to about 1 1/2 cups, about 10
minutes. Add shrimp andstir until hot.

Meanwhile, in a 4- to 5-quart pan, cook pasta in 3 quarts boiling
wateruntil just tender to bite, about 8 minutes; drain well. Add cooked
pasta to sauce and lift with 2 forks to blend and serve. Offer cheese
individually. Serves 4.
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Fettuccine California Style

Yield: 6 Servings

2 tb Unsalted butter
1 Clove garlic, finely chopped
1 c Whipping cream
6 oz Chevre (goat cheese)
1 ts Chopped fresh rosemary or
(1/4 tsp dried)
1 tb Chopped fresh basil or parsley
1 ts Salt
1/2 ts Freshly ground pepper
1 lb White or green fettuccine
1/4 c Grated Parmesan cheese

To make the sauce, melt the butter in a skillet. Add the garlic and cook
gently, without browning, until fragrant. Add the cream and bring to a
boil. Cook until the liquid reduces and thickens slightly.

Whisk the goat cheese into the cream until smooth. Add the herbs, salt
an pepper.

Cook the pasta in a large pot of boiling salted water until tender.
Drain well. Toss with the sauce and Parmesan cheese. Taste and adjust
seasonings if necessary. Yield: 6 - 8 servings
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Tequila Sunrise Pasta Quattro Fromaggio

Yield: 4 servings

1 tb Stick margarine or butter
1 tb All-purpose flour
1/2 ts Pepper
1/4 ts Salt
1 cn Evaporated skim milk (12-oz)1/4 c Shredded fontina cheese (1oz)
1/4 c Crumbled gorgonzola or other blue cheese -- (1 oz)
1/4 c Diced camembert chese; (1oz)
6 c Hot cooked rigatoni; (9 oz uncooked)
2 tb Chopped fresh basil
1/4 c Finely grated fresh parmesan cheese -- (1 oz)

Recipe by: Cooking Light, March 1998, pg. 89 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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CREAMY LIGHT FETTUCCINE ALFREDO

Yield: 1 Servings

12.00 oz Dry fettuccine
2.00 c Soy milk
4.00 Cloves garlic, minced
6.00 T Grated soy cheese
0.25 Chopped fresh parsley
x Freshly ground black pepper
2.00 c Chopped and steamed
x Veg. of choice such as
Carrots,
Broccoli, peas, etc.

Cook pasta, drain. Place pasta in a large nonstick saute pan along with
milk and garlic. Bring to a simmer, stirring frequently. Add cheese.
Continue cooking until cheese melts and sauce thickens. Stir in parsley
and black pepper. Add steamed veg. toss gently and serve. Makes 4
servings.
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LIGHT ALFREDO

Yield: 4 Servings

1.00 c Evaporated milk, nonfat
0.25 lb Parmesan cheese -- freshly
Grated
Fresh ground black pepper
8.00 oz Pasta
*GARNISH*
Fresh parsley

In a large saucepan, bring the evaporated milk to a simmer over moderate
heat. Stir in the parmesan and as soon as it has melted and the sauce is
thick and creamy, pour over cooked pasta. Season to taste with black
pepper.
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"Blue" Fettuccine

Yield: 4 Servings

4 oz Danish blue cheese or 8 oz.
Danish blue Castello cheese,
Chilled
1/4 c Marinated, dried tomatoes
8 oz Green fettuccine or spinach
Egg noodles
2 tb Minced shallots
1 Garlic clove, minced
2 tb Dry white wine
1 1/2 ts Finely chopped fresh basil,
Or 1/2 tsp. dried basil
1/4 c Chopped fresh parsley

On waxed paper, divide cheese into 10 - 12 pieces; set aside. Drain oil
from marinated tomatoes, reserving 1 tablespoon. Cut tomatoes into thin
strips and reserve. Prepare fettuccine according to package directions
until al dente; drain and return to pot. Meanwhile, in small skillet over
medium heat, heat reserved oil; add shallots and garlic. Saute until
shallots are limp but not brown. Add wine, basil and reserved tomatoes.
Heat through and keep hot. Add mixture to pasta; toss. Add cheese and
parsley; toss again to melt cheese. Serve immediately on heated plates.
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BOW TIES WITH BACON, ONION, AND TOMATO

Can be prepared in 45 minutes or less.

4 slices of bacon, chopped fine
2 tablespoons olive oil
1 large onion, chopped
1/2 pound large farfalle (bow tie pasta)
1 tomato (about 1/2 pound), chopped
1/4 cup water
1/4 teaspoon dried hot red pepper flakes, or to taste
1/3 cup finely chopped fresh parsley leaves
1/4 cup freshly grated Parmesan

In a deep skillet cook the bacon over moderate heat, stirring, until it
is crisp and
transfer it with a slotted spoon to a bowl. Pour off all but 1
tablespoon of fat from
the skillet, add the oil, and in the fat cook the onion over moderate
heat, stirring,
until it is golden brown. In a kettle of salted boiling water cook the
pasta until it is al
dente. While the pasta is cooking, stir the tomato into the onion
mixture with the 1/4
cup water, the red pepper flakes, and salt to taste, simmer the sauce,
stirring, for 5
minutes, and stir in the parsley and the bacon. Drain the pasta well,
add it to the
sauce, and toss it well. Add the Parmesan and toss the pasta well.

Serves 2
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LINGUINE WITH CRAB AND WILD MUSHROOMS

1 8-ounce bottle clam juice
1/2 teaspoon saffron threads
3 tablespoons butter
7 to 8 ounces fresh shiitake mushrooms, stemmed, sliced
1 bunch green onions, thinly sliced
1 tablespoon tomato paste
8 ounces crab meat, cut into bite-size pieces
2 teaspoons minced fresh tarragon or 3/4 teaspoon dried, crumbled

8 ounces linguine 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.

2 Servings.
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PASTA PRIMAVERA - Country Living

Yield: 6 servings
 

1 lb asparagus, cut diagonally into 1-inch pieces
1/2 lb green beans, trimmed
1/2 lb zucchini, cut diagonally into 1/2-inch-thick slices
1/2 lb yellow squash, cut diagonally into 1/2-inch thick slices
1 pk (12-oz) tomato-basil spiral pasta
2 T olive oil
4 cloves garlic, finely chopped
1/4 C chopped fresh flat-leaf parsley
1 10-oz pk frozen green peas, thawed
1/2 C plus 2 T finely grated Parmesan cheese
1/4 C pine nuts, lightly toasted
1/2 t salt
1/2 t ground black pepper

1. In 8-quart saucepot, heat water to boil- ing. Add asparagus and green
beans; cook 5 minutes or until tender-crisp. With slot- ted spoon,
remove them to medium bowl; cover bowl to keep warm. Immediately add
zucchini and squash to boiling water; cook 3 minutes or until tender-
crisp. Remove with slotted spoon and set aside in bowl with other
vegetables.

2. In the same pot of boiling water, cook pasta following package
directions.

3. Meanwhile, in large skillet, heat oil and garlic over medium heat;
cook until garlic softens slightly. Add parsley, peas, and cooked
vegetables; toss to combine. Cook, stirring gently, just until heated
through-about 5 minutes.

4. Drain pasta very well and return to its cooking pot. Add warm
garlic-vegetable mixture, 1/2 C Parmesan, the pine nuts, salt, and
pepper; gently toss to combine.

5. Transfer mixture to lg serving bowl. Sprinkle with remaining
Parmesan. Serve immediately or cool to room temperature and refrigerate,
covered, to serve cold.
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STUFFED SHELLS IN CREAMY TOMATO SAUCE - Country Living

Yield: 6 servings

1 T olive oil
3 lg (about l1/2 lb) onions, chopped
5 cloves garlic, chopped
1 cn 28-oz crushed tomatoes
1 T fresh or 1 t dried thyme leaves
1 t sugar
1/2 t salt
1 pk (1-lb) large pasta shells
2 10-oz pk fresh spinach
1 pk 3-oz cream cheese, softened
1/4 C chopped fresh parsley leaves
1/4 C finely grated Parmesan cheese
1/2 C heavy cream

1. In large skillet, heat oil over medium heat; add onions and cook
until soft and golden-about 7 minutes. Add garlic and cook 3 minutes
longer. Transfer two-thirds of onion mixture to food processor fitted
with chopping blade or blender and set aside until step 4.

2. Add tomatoes, thyme, sugar, and 1/2 t salt to onion mixture remaining
in skillet; reduce heat to low, cover, and simmer 20 minutes.

3. Meanwhile, prepare pasta shells following package directions; drain
well and spread hot shells on baking sheet to cool.

4. To make filling for shells, stem spinach and rinse in colander. In
8-quart saucepot, cook wet spinach, covered, just until wilted. Return
spinach to colander and press to remove excess liquid. Add spinach,
cream cheese, parsley, Parmesan cheese, and remaining 1/4 t salt to
reserved onion mixture in food processor or blender. Process or blend
mixture until very smooth.

5. Remove tomato mixture from heat and stir in heavy cream to make
sauce; ladle half of sauce into 2 1/2-to 3-quart flame-proof casserole.
Fill pasta shells with spinach mixture (a pastry bag fitted with large
round tip is recommended for piping the spinach mixture into pasta
shells) and place filled shells in sauce. Ladle remaining sauce into
spaces between shells, then cover casserole and cook over low heat 20 to
25 minutes or until heated through and bubbly. Serve immediately.
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Wild rice with mushrooms and almonds

3 tablespoons butter
1 (8-ounce) can mushroom stems and pieces, drained and
placed on several thicknesses of paper towels to dry
1/2 cup (3 ounces) wild rice
1/4 cup blanched, slivered almonds
1 tablespoon minced shallots or chives (I usually use
freeze-dried, since I can keep them on hand)
1 1/2 cups chicken broth (although I now use the vegetarian
garlic broth I recently posted, I initially made this
using 1 (12 3/4-ounce) can College Inn chicken broth)

-- Preheat oven to 300 degrees F.

-- Prepare rice mixture:
. Melt butter in large, heavy skillet. (If you have a
1-quart ovenproof casserole which can also be heated
on top of the stove, it is ideal for this.)
. Add mushrooms, rice, almonds, and shallots. Cook
over medium flame, stirring freuently, until almonds
are golden (about 20 minutes).
. Stir in broth.

-- Two hours before serving time, bake rice dish:
. Spoon into ungreased 1-quart casserole.
. Tightly cover.
. Bake 2 hours.

-- Serve hot.

Yield: 4 - 6 servings

Variations: The college classmate who so kindly shared this
recipe said that she had used mostly brown rice
when she made this for her class ... I believe
that there was some product at that time which
combined wild rice with brown rice. However,
since I have other ways I enjoy preparing brown
rice, I have not yet tried it this way.

If desperate, you can instead cover the pan and
heat this on top of the stove for 1 1/2 hours,
stirring occasionally. I prepare it this way
when the accompanying dishes must bake at a
higher temperature.

If available, fresh mushrooms can be substituted
for canned. However, I like being able to keep
all the ingredients on hand (including freeze-dried
shallots, as noted above).
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BASIC PILAF

INGREDIENTS:

- --2 dried shiitake mushrooms
- --1 1/2 cups hot water
- --2 teaspoons olive oil
- --2 onions, minced
- --3 garlic cloves, minced
- -- 1/4 teaspoon celery seeds
- -- 1/4 teaspoon anise seeds
- --3 or 4 fresh thyme sprigs
- --1 teaspoon minced lemon zest
- --2 bay leaves
- --8 cups chicken broth
- --Salt and freshly ground black pepper
- --1 cup quinoa, rinsed, drained
- --1 cup wild rice, rinsed, drained
- --1 cup wheat berries, rinsed, drained

INSTRUCTIONS: Soak the mushrooms in the water for 15 minutes. Remove the
mushrooms, squeeze dry, cut off stems, then cut caps into fine julienne
strips. Wrap well and refrigerate (these will be used in Shrimp and
Grains Stir-Fry).

Strain the mushroom soaking water through a coffee filter or a
cheesecloth-lined sieve. Set aside. Heat the oil in a large saucepan.
Add the onion, garlic, celery and anise seeds and saute until the onion
is soft. Add the thyme, lemon zest, bay leaves, chicken broth, 1 cup of
the reserved mushroom soaking water (discard the rest, or use for soups
or stews), and salt and pepper to taste. Bring to a boil, reduce heat
and simmer 15 to 20 minutes.

Pour 2 cups of this broth into a medium saucepan. Bring to a boil and
add the quinoa. Cover, reduce heat to low, and simmer for 15 minutes,
until the quinoa is puffed and all liquid is absorbed. Add the rice and
wheat berries to the remaining broth in the large saucepan. Bring to a
boil, reduce heat low, cover, and simmer 45 to 50 minutes, until the
grains aradd the quinoa. Cover, reduce heat to low, and simmer for 15
minutes, until the quinoa is puffed and all liquid is ab

Yields 8 1/2 cups grains (4 cups quinoa, 4 cups wild rice, 2 1/2 cups
wheat berries).
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Rigatoni with Tomatoes & Artichokes

3 cups uncooked rigatoni
3 tomatoes, chopped
1 14-oz. can artichoke hearts, -- drained-quartered
3 tablespoons olive oil
2 teaspoons dried basil or 3 tablespoons fresh basil
1 tablespoon lemon juice
1 teaspoon sugar
1/2 teaspoon salt
1/8 teaspoon crushed red pepper flakes
2 cloves garlic, minced
1/4 cup grated Parmesan cheese

Cook rigatoni according to package directions. Rinse and drain.
In large serving bowl, combine remaining ingredients except parmesan cheese.
Toss with cooked rigatoni.
Sprinkle Parmesan cheese over the top to serve. Serves 4.
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Tomato Herb Risotto

3 cans chicken broth
1 stick butter or margarine -- divided
1 medium carrot -- chopped
1 stalk celery -- chopped
1 medium onion -- chopped
1 8-oz.pkg. fresh mushrooms -- sliced
1 28-oz. can tomatoes -- diced
1 cup short grain rice -- uncooked
1/4 cup shredded Parmesan cheese
2 tablespoons chopped fresh parsley
2 teaspoons dried Italian Seasoning

Heat broth in a sauce pan ; keep hot.
Melt 1/4 cup butter in a large saucepan over medium high heat. Add carrot and
next 3 ingredients; saute until tender. Remove from saucepan.
Melt remaining 1/4 cup butter in saucepan over medium high heat. Stir in tomatoes
and rice; cook, stirring constantly, about 5 minutes. Reduce heat to medium. Add
broth 1 cup at a time, stirring constantly and allowing liquid to be absorbed before
adding more broth (about 5 minutes). Stir in vegetable mixture, cheese and remaining
ingredients.
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Green Pasta with Tomato-Cream Sauce

1/2 pound spinach pasta or pasta
3 quarts water
4 ripe tomatoes

TOMATO CREAM SAUCE
6 leaves fresh basil
or 1 teaspoon dried basil
1 cup heavy cream
Fresh ground white pepper
1/2 cup grated Parmesan cheese

Fill a large saucepan with water and place over high heat to boil for pasta.

Cut tomatoes into a saucepan; add basil and cook over low heat, covered, for 5
minutes. Place a sieve over a bowl, pour tomatoes and basil into sieve, and press
through with back of a tablespoon.

Bring cream to simmer in a saucepan and boil 5 minutes, stirring so it won't boil over
(cream must boil to thicken). Add 1 cup sieved tomatoes to cream; season with pepper
to taste.

Add pasta in small amounts to rapidly boiling water (if pot is too small or too much
pasta is added at once, pasta will stick together). Cooking time will vary from 2-7
minutes, depending upon size, shape, and thickness of the pasta; fresh pasta will cook
in 2-3 minutes. When cooked, drain pasta into a colander. Don't overcook pasta;
remember: It will continue to cook while draining, and pasta should be slightly firm to
the bite. Pour immediately into a warm bowl (if pasta cools, it will stick together) and
mix with sauce.

Serve with a bowl of grated cheese at table.
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Almost Pasta Primavera

***INGREDIENTS:***

3 1/2 pounds spaghetti squash -- 1 medium
1 cup broccoli flowerets -- fresh
1 cup zucchini -- small, sliced
1 cup mushrooms -- fresh, sliced
1 cup carrot -- sliced
1 clove garlic -- small, crushed
3/4 teaspoon reduced calorie margarine -- melted
1 tablespoon skim milk
1/2 cup part skim ricotta cheese
1 tablespoon parmesan cheese
1/2 teaspoon imitation butter flavoring
1/4 teaspoon salt
1/2 teaspoon Italian seasoning
1/8 teaspoon coarsely ground pepper

Wash squash; cut in half lengthwise and discard seeds. Place squash, cut
side down, in a Dutch oven; add 2 inches water. Bring water to a boil,
cover and cook 20 minutes or until squash is tender.

Drain squash and cool. Using a fork remove spaghetti-like strands.
Measure 3 cups of strands; set aside. Remove remaining strands for other
use.

Steam vegetables 5 to 7 minutes or until crisp-tender; drain well.
Combine squash strands and vegetables, tossing gently. Cover to keep
warm; set aside.

Saute garlic in margarine in a small saucepan; remove from heat. Add
milk, cheese, butter flavoring, and seasonings to saucepan. Cook over
low heat, stirring constantly, until mixture is hot (do not boil). Spoon
cheese mixture over vegetable mixture, tossing gently.
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Chive and Basil Dumplings

1 1/2 cups all-purpose flour -- or
unbleached white flour -- sifted
2 teaspoons double-acting baking powder
1 teaspoon salt
black pepper
2 teaspoons shortening
2 tablespoons chopped fresh chives
1 teaspoon dried basil
3/4 cup milk

makes 16

Combine sifted flour, baking powder, salt, and pepper in a bowl. Using =
two knives, cut in the shortening until the pieces are no larged than =
1/4 inch in diameter. Mix in the chopped chives and basil. Add the =
milk, stirring only enough to moisten the dough. Bring chicken or beef =
soup to boiling. Shape the dumplings with a greased ice cream dipper =
and drip them into the soup. Cover and cook until the dumplingts are =
firm (approximately 15 minutes)
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Corn Dodger Dumplings

2 cups white cornmeal
1 teaspoon salt
1 1/2 cups boiling water
1 tablespoon bacon fat

makes 16

Combine the cornmeal and salt in a large bowl. Add enough of the
boiling water to make a batter that can be shaped with the hands. Stir
in the bacon fat and refrigerate for at least 20 minutes. Bring 3
quarts of lightly salted water to a boil in a deep kettle. Form the
batter into sixteen dumplings and drop into the boiling wter. Cook for
20 to 30 minutes, or until the dumplings are light. Add to soup just
before serving.
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Farina Dumplings

1/4 cup butter
9 cups Beef Bouillon -- see recipe
2 cups farina=AE
1/4 cup chopped fresh parsley
2 eggs

makes 12

Melt the butter over hot water. Bring Beef bouillon to a boil. Combine
farina and chopped parsley in a large bowl. Stir in the hot butter.
Mix about 1/4 cup of hot bouillon with the eggs, beating well, and add
just enough to the farina mixture to make sure that the dumplings will
hold their shape. Roll the dough into dumplings between your hands.
Place the dumplings in the bouillon and let them simmer, covered, for 30
minutes. Serve with the hot soup.
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Finger Dumplings

1/2 cup butter
1 1/3 cups all-purpose flour -- or
unbleached white flour -- sifted
1 1/4 cups water
2 large eggs
1/2 cup chopped chives
9 cups Beef Bouillon -- see recipe

makes 16

Melt butter in a saucepan over medium heat. Stir in flour and cook,
stirring constantly, pressing out any lumps with a spoon. When the
mixture is smooth, add the water, stirring to blend well. Remove from
the stove and mix in the eggs and chopped chives, making sure that the
mixture is uniform in consistency. Allow the mixture to cool. Bring
the Beef bouillon to a boil. Ladle a rounded spoonful of dumpling
batter into the bouillon. If it separates in pieces, blend in as much
additional flour as is needed to keep the dumplings whole. Add the rest
of the batter by spoonfuls to the soup and cook for 20 minutes, or until
fimr. Serve immediately with the soup.
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Fish Dumplings

1 large onion
2 cups fillet of sole
2 tablespoons butter
4 slices stale bread
2 eggs
2 egg yolks
1/4 teaspoon ground thyme
salt and pepper -- to taste
flour
boiling salted water

makes 16

Peel and finelychop the onion. Grind the fillet of sole. Saute the
onion slowly in the butter. Meanwhile, soak the stale bread in water.
When the onion is transparent, squeeze the bread as dry as possible and
saute with the onion for a few minutes, turing the slices once. Remove
from the stove. Combine with the ground sole, eggs, egg yolks, and
spiices in a large bowl, mixing all ingredients thoroughly. With you
hands, shape the fish mixture into small dumplings, dust them with
flour, and poach them gently in just enough slowly boiling salted water
to cover until they are firm (about 8 to 10 minutes). Use as garnish
for any fish soup.
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Indonesian Fried Rice

1 1/2 cups long-grain white rice
2 cups water
3 tablespoons oil -- more for tray
1 clove garlic
1 onion
1 teaspoon dried shrimp paste
1 teaspoon dried hot red pepper flakes
2 eggs
2 scallions
4 ounces large shrimp
1 boneless skinless chicken breasts
2 tablespoons sweet soy sauce or
2 tablespoons dark soy sauce plus 1 tbsp. brown sugar
salt

COOK THE RICE
1. Put the rice in a bowl, cover with cold water, and stir with your
fingertips until the water is milky-white. Pour off the water. Repeat
once or twice until the water is fairly clear. Drain the rice in the
strainer.

2. Put the drained rice in the saucepan and add the measured water.
Bring to a boil over high heat. Stir the rice with the chopsticks. Cover
the pan, reduce the heat to low, and simmer until all the water has been
absorbed and the rice is tender, about 15 minutes.

3. Remove from the heat and let the rice stand, without lifting the lid,
15 minutes. Uncover, and stir the rice with the chopsticks to fluff it.

4. Lightly oil a tray, using your fingers. Transfer the rice to the
tray, and spread out evenly with your oiled fingers. Let the rice cool
to room temperature, 30 to 45 minutes. Meanwhile, make the chili-onion
paste and the omelet strips, and prepare the remaining ingredients.

MAKE THE CHILI-ONION PASTE: 1. Set the flat side of the chef's knife on
top of the garlic clove and strike it with your fist. Discard the skin
and coarsely chop the garlic.

2. Peel the onion and trim the top; leave a little of the root attached
to hole it together. Finely chop the onion.

3. In a mortar, pound the chopped onion with the pestle until pulpy. Add
the garlic, shrimp paste, and red pepper flakes and pound until the
mixture forms a coarse paste. Alternatively, puree the ingredients in
the food processor. Set the paste aside.

MAKE THE OMELET STRIPS: 1. Beat the eggs in a small bowl with the
chopsticks. Heat the wok over medium high heat until hot.

2. Drizzle in 1 tablespoon of the oil to coat the bottom and sides of
the wok. Continue heating until the oil is hot, then pour in the beaten
eggs.

3. Quickly tilt the wok so that the egg spreads over the bottom in an
even layer about 1/8 inch thick. Cook until the thin omelet is set in
the center and appears slightly crisp around the edge, 1-2 minutes. TAKE
CARE...Do not spread the egg too thinly or it may tear when turning the
omelet.

4. With the wok spatula, lift the omelet and turn it over. Cook until
the other side is lightly browned, 15-30 seconds longer.

5. Slide the omelet out of the wok onto a chopping board. Let cool
slightly. Roll up the omelet loosely (Roll omelet loosely so it does not
stick). With a chef's knife, cut the omelet across into 1/4 to 1/2 inch
strips.

PREPARE THE SCALLIONS, SHRIMP, AND CHICKEN 1. Trim the scallions and cut
them diagonally into 1/4 inch slices, including some of their green
tops.

2. Peel the shells from the shrimp with your fingers.

3. Make a shallow cut along the back of each shrimp with the small knife
and remove the dark intestinal vein. Rinse the shrimp and pat them dry
with paper towels.

4. Separate the small piece of fillet meat from the chicken breast by
pulling off with your fingers. Strip the tendon from the fillet,
stroking it with the knife to remove it cleanly, then cut the fillet
into thin slices.

5. Holding your hand firmly on top of the chicken breast, cut the meat
diagonally into very thin slices.

STIR FRY THE RICE 1. Heat the wok over medium-high heat. Drizzle in 1
tablespoon oil to coat the bottom and sides. When oil is hot, add the
chili-onion paste; cook, stirring, until fragrant, about 30 seconds.

2. Increase the heat to high. Add the chicken slices and stir fry until
they are opaque, 2-3 minutes.

3. Add the shrimp and stir fry until they turn pink, about 1-2 minutes.
Using the spatula, transfer the chicken and shrimp from the wok to a
bowl and keep warm.

4. Reduce the heat to medium. Heat the remaining oil in the wok. Add the
cooled rice and stir fry until each grain is separate, 1-2 minutes.
Cover and cook the rice until it softens, about 3 minutes, stirring
twice to prevent it from browning.

5. Add the scallion slices, sweet soy sauce, and a little salt and stir
fry, about 1 minute longer.

6. Return the omelet strips, chicken, and shrimp to the wok; stir fry
with the rice over high heat until thoroughly combined and very hot, 2-3
minutes. Taste for seasoning, adding more soy sauce, if needed.

TO SERVE: Transfer the rice to warmed individual bowls, and serve at
once.
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Pasta And Sausage Bake

1 pound Italian sausage -- cut into 1/4 inch slices
1 jar spaghetti sauce -- (14 ounces)
8 ounces mostaccioli -- cooked and drained
1/3 cup grated Parmesan cheese
1 cup shredded mozzarella cheese -- (4 ounces)

In a skillet, brown sausage; drain. Place in a greased 2-qt. baking =
dish; add spaghetti sauce, mostaccioli and Parmesan. Top with =
mozzarella. Bake, uncovered, at 350 for 15-20 minutes or until heated =
through. Yield: 6 servings.
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Shells with Tomatoes, Arugula and Parmesan Cheese

1 pound medium shells
5 tablespoons olive oil
2 tablespoons red wine vinegar
1 tablespoon fresh lemon juice
1/2 teaspoon salt
1/4 teaspoon coarsely ground black pepper
2 cups small cherry tomatoes,rinsed and stemmed
1 cup 1/2 bunch arugula -- rinsed and trimmed
1 medium bell pepper, quartered, seeded -- cut into 1/4" pieces
1/2 cup small chunks(1/2" )Parmesan cheese
1/4 cup chopped fresh basil leaves
1/4 cup coarsely chopped Italian flat leaf parsley
1/4 cup grated Parmesan cheese

1.Cook pasta in a large saucpan of boiling salted water until al dente, or firm to the
bite,
about 10 minutes; drain. Rinse with cold water; drain well, shaking colander to extract
excess water.
2. Whisk oil, vinegar, and lemon juice, salt and pepper to blend; set aside.
3. Combine pasta, cherry tomatoes arugula,bell pepper, Parmesan cheese chunks,
basil, parsley and ggrated Parmesan cheese; toss to blend. Add dressing; toss again.
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Elbow Macaroni with Sweet Pickle Mayonnaise

1 cup mayonnaise
1/8 cu drained sweet pickle relish
1 tablespoon cider vinegar
1 teaspoon prepared mustard
2 cups elbow macaroni
1/2 cup diced pared carrot
1/2 cup diced celery
1/2 cup chopped red onion
Salt
1 sscallion, trimmed,cut into thin diagonal slices

In a large bowl, combine the mayonnaise, sweet pickle relish, cider
vinegar, and mustard. Cook macaroni in plenty of boiling salted water
until tender, 8 to 10 minutes,drain. Combine the macaroni, carrot,
celery,and red onion with the mayonnaise mixture in the large bowl. Add
salt to taste. Sprinkle with scallions. Serve at room temperature or
slightly chilled. America's great salad for picnics.
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Salami Shell Salad

1 clove garlic, minced
1/2 cup ffresh or 2 Tbsp. dried parsley
1 scallion cut into 1-in. pieces
2 teaspoons oregano
1 teaspoon basil
Salt and freshly ground black pepper
1/4 pound thinly sliced hard salami , juliienned
3 cups uncooked macaroni shells
1/4 cup olive oil
8 tablespoons freshly grated Parmesan cheese

Mix garlic, parsley, scallion, oregano, basil, salt, pepper and salami
in large bowl. Boil macaroni shells until al dente, rinse and cool. Mix
macaroni shells with olive oil. Toss with salami mixture. Sprinkle with
Parmesan cheese; mix again. Cover and chill for 24 hours. Serves 6 NOTE:
Served as a side dish for potluck dinners, this recipe serves 12.
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Farfalle (Butterflies) With Walnuts And Prosciutto

1 1/2 Cups uncooked farfalle
2 Tablespoons butter
3 Tablespoons walnuts -- chopped, up to 4
3 Tablespoons shredded prosciutto
white or black pepper
1 Clove garlic -- (optional)

Cook Farfalle according to directions to al Dante. Saute the walnuts,
garlic (if including), and prosciutto (you may use ham if you prefer)
briefly in the butter. Add the farfalle (cooked) and sprinkle with
pepper. Use the garlic if you prefer a spicier sauce. This recipe is
best served warm.
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Linguine With Julienne Vegetables Oriental Style

1 Medium Carrot Pared Cut Into Thin -- Julienne (1/8X2")
1 Small Zucchinicut Into Thin -- Julienne (1/8X2")
1 Small Summer Yellow Squash -- Cut The Same
12 Ounces Linguine
1/3 Cup Peanut or Vegetable Oil
3 Tablespoons fresh Lime Juice
1 Teaspoon Oriental Sesame Oil
1 Teaspoon grated Fresh Gingerroot
1/2 Teaspoon Salt
1/2 Teaspoon Oriental Chili Oil
1 Garlic Clove -- crushed
2 Whole Scallions Cut Into Thin -- Julienne (1/8X2")
2 Tablespoons coarsely chopped fresh Coriander -- (Cilantro)

Place steaming rack over 1 inch boiling water; place carrots on rack;
steam, covered, 3 minutes. Sprinkle zucchini and summer squash over
carrots; cover and steam 1 minute. Remove rack from pan; rinse
vegetables with cool water. Set aside. Cook linguine in plenty of
boiling, salted water until al dente, or firm to the bite, about 10
minutes; drain; rinse with cool water. Whisk the oil, lime juice, sesame
oil, ginger, salt, chili oil, and garlic until blended. Toss the
dressing, steamed vegetables, linguine, scallion, and coriander
together. Serve at room temperature. Serves 4. VARIATION: Poach 8 ounces
boneless, skinless chicken cutlets in 1 inch of chicken broth seasoned
with a 1/4-inch slice ginger root and 1 thick slice onion in a covered
skillet until tender, about 5 minutes. Cool in broth. Tear chicken into
long pieces about 1/2-inch wide. Add chicken pieces to salad along with
ingredients in step 3.
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Tempura Soba

4 servings

Ingrediants
12 oz. dried buckwheat noodles
8 prawn tempura
8 green beans tempura
2 shiitake mushroom tempura
Broth:
2 cups dashi fish stock
2 tbsp soy sauce
1 teaspoon sugar
Pinch of salt

Cook the noodles as directed on the package. Be sure to use a large pot.
Test the noodle by biting; it should be cooked trough but firm. Drain
the noodles=0Aand rinse under running cold water. Reheat the noodles in
boiling water. Drain=0Aagain and serve in large pots. Heat the broth in
a medium size pot and bring=0Ato boil. Pour it over the noodles and
place some tempura of your choice on=0Atop. Serve.

Dashi fish stock is the base of Japanese cooking. Instant mix is
available in oriental stores.
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MOCK LASAGNA

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).
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EASY DOES IT SPAGHETTI

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 & stir in dry
spaghetti. Serves 4
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Hawaiian Pearly Shells Macaroni

2 green onions, shredded
2 tablespoons oil
2 small carrots, shredded
1/4 cup reduced-sodium soy sauce
1 (8-oz) can pineapple chunks, drained ,reserve juice
1 green pepper, thily sliced
2 cups small shell macaroni (cooked)
1 tablespoon brown sugar

In large skillet, saute green onions in oil for 2 minutes. Add carrots.
Saute for 2 minutes more. Add soy sauce, pineapple, green pepper and
macaroni. Simmer for 5 minutes. Combine reserved pineapple juice and
brown sugar, add to mixture and simmer 5 minutes. May be served warm or
chilled. Serves 4.
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Fettucine Rene

1 Lb Fettucine
1 Tbsp Butter
1/4 C Finely Chopped Shallots Or Onions
1 C Chicken Broth
1/2 C Heavy Cream
1 C Sour Cream
Salt And Pepper -- to taste
2 Tbsp Chopped Chives
1/4 C Freshly Grated Parmesan Cheese

In large pot of boiling salted water, cook fettucine or 8 - 10 minutes
or until tender but firm; drain well. Meanwhile, in heavy saucepan melt
butter over med. heat. Add shallots; cook, stirring often, for 5 min. or
until softened. Stir in stock and bring to boil; simmer for 5 min. or
until reduced slightly. Whisk in cream; cook for 30 seconds. Remove from
heat. Add cooked noodles and sour cream; toss to combine well. Season
with salt and pepper to taste. Transfer to shallow pasta bowl or deep
platter. Scatter cives over top; sprinkle with cheese.

Serves 6
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PINEAPPLE FRIED RICE

Makes 4 servings

Ingredients:

4 teaspoons vegetable oil
1 egg, lightly beaten
2 strips lean bacon, coarsely chopped
1/2 medium onion, finely chopped
1/2 cup small cooked shrimp
1/4 cup diced ham
4 green onions (including tops), finely chopped
4 cups cooked long-grain rice
2 tablespoons each chicken broth and soy sauce
2 teaspoons sesame oil
1/2 teaspoon salt
2 slices canned pineapple, drained and diced
1/4 cup chopped unsalted roasted cashews or almonds (optional)
 

Procedures
1.. Place a wide frying pan with a non-stick finish over medium-high
heat until hot. Add 1 teaspoon of the vegetable oil, swirling to coat
sides. Pour in egg; tilting pan to coat bottom evenly. Cook just until
egg is set and feels dry on top. Remove egg from pan and let cool
slightly, then cut into thin 1-inch long strips. Set aside.

2.. Place a wok or wide frying pan over high heat until hot. Add
remaining 3 teaspoons vegetable oil, swirling to coat sides. Add bacon
and onion; cook, stirring constantly for about 1 minute or until onion
is limp and translucent. Add shrimp, ham, green onions, and rice;
stir-fry until well blended. Stir in broth, soy sauce, sesame oil, and
salt. Cook and toss for 2 more minutes or until rice is heated through.
Remove from heat. Add pineapple, egg strips, and nuts; toss to mix.
Place in a serving bowl.
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Basil Garden Pasta

2 pound plum tomatoes
3 cloves garlic,minced
1/2 teaspoon salt
1/2 pound ziti or penne
1 cup basil leaves chopped coarsely
3 tablespoons red wine vinegar
5 teaspoons olive oil
1/2 cup fontina cheese,diced
salt and pepper to taste
2 tablesoons toasted pine nuts, optional
Dice tomatoes.Place in a large bowl.Mix in garlic.Toss with salt and let
stand
1 hour for juices to form.Cook pasta.Add basil,vinegar,olive oil and cheese
to tomato mixture.Toss hot pasta in the sauce.Add salt pepper and garnish with
pine nuts
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Mediterranean Pasta Salata

2 2/3 cups uncooked penne pasta 8 ounces
1 cup quartered,sliced cumcumber
1/3 cup chopped kalamata or ripe olives
1 7 ounce jar roasted read peppers,drained and chopped or 1 cup of chopped
red sweet pepper
3/4 cup crumbled feta cheese 3 ounces
1/2 cup sliced green onion
fresh mint optional
Greek Dressing
1/2 cup italian salad dressing
3 tablespoons fresh lemon juice
1 teaspoon dried oregano
1/4 teaspoon cinnamon

For salad,cook pasta according to package directions.Drain and rinse
with cold water to cool quickly. Prepare dressing in large bowl,stir
together salad dressing,lemon juice,oregano and cinnamon.Stir cooled
pasta into dressing.Add cucumber,olives,red peppers,feta cheese and
green onions.Cover and refrigerate granish with fresh mint if desired.
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Ham Fried Rice

3 eggs
1 pinch salt
2 cups cooked rice -- cold
1/4 cup ham -- chopped
2 tablespoons peas
1/3 cup onion -- shredded
sprinkle soy sauce

Beat eggs in a bowl, adding a pinch of salt.
Heat 2 Tablespoons oil in a pan and add eggs, cooking for 1 minute. Add
2 cups cold rice and fry well, mixing with the eggs.

Add ham, peas, and onion. Stir fry for 2 minutes. Sprinkle with soy
sauce prior to serving.

*** I sometimes use cooked shredded chicken or pork and even shrimp
instead of the ham.
*** Save leftover vegies from other meals and add them into this recipe.

*** I like to use the frozen peas, carrots and corn combo.
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Pecan Rice

1 tablespoon butter or margarine
2/3 cup onion -- finely chopped
1/3 cup pecans -- chopped
1 cup long-grain rice
2 cups homemade chicken stock
1/2 teaspoon dried basil
salt and freshly ground pepper -- to taste

1. In a medium saucepan over medium heat, melt butter. Add onions and
pecans and saute until pecans are toasted, about 5 minutes.

2. Add rice. Stir in stock and basil.

3. Cover and cook until liquid is absorbed, 18 to 20 minutes. Remove
from heat; let stand 5 minutes.

4. Toss rice gently with a fork and season to taste with salt and
pepper.

NOTES : This dish will reheat well in the microwave oven.
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Pasta Di Crostata A Quadratino

***DOUGH***
2 3/4 cups unbleached all-purpose flour -- see *
1/2 cup sugar
1 teaspoon baking powder
1 pinch salt
4 tablespoons unsalted butter -- room temperature,
-- cut in small pieces
-- grated zest of l/2
-- lemon
2 large eggs -- room temperature
2 tablespoons cointreau -- or grand marnier
1 teaspoon vanilla extract
3 tablespoons extra-virgin olive oil
***FILLING***
3 1/2 cups fruit preserves -- see **
***EGG WASH***
1 egg beaten -- with
1 teaspoon water

Pasta Di Crostata A Quadratino (Lattice Tart Filled with Jam)

* all-purpose flour, plus extra tablespoons for rolling

** fruit preserves, such as apple and grape preserves or any jam of your
choice; use 2 cups for the 9-inch crostata and 1 1/2 cups for the 8-inch

Pasta Di Crostata A Quadratino (Lattice Tart Filled with Jam)

Makes 2 crostate, one 9-inch and one 8-inch

Combine the flour, sugar, baking powder, and salt in a large bowl.
Scatter the pieces of butter over the top and cut in with a pastry
blender or rub in with your fingers until the mixture has the
consistency of coarse cornmeal. Sprinkle the lemon zest over the top.
Blend together the eggs, Cointreau, vanilla, and olive oil, and mix them
into the dry ingredients until a dough is formed. Knead briefly until it
is smooth. Divide the dough into two pieces, one slightly larger than
the other .

Set a piece of plastic wrap on your work surface, sprinkle it with a
tablespoon of flour, take one of the pieces of dough, flatten it into a
square, sprinkle a little flour over the top, cover with another piece
of plastic wrap, and press down with the weight your body to flatten it
a bit. Repeat with the second piece of dough. You may set them in the
refrigerator now for 1 hour or 1 day or freeze for up to a month.

When you are ready to bake, preheat the oven to 400øF and set the rack
on the middle shelf. Lightly oil a 9-inch baking pan.

Set the larger piece of dough on a lightly floured work surface. Cut off
a piece that is slightly less than one-quarter of the dough and set it
aside. Use a rolling pin to roll out the remaining dough into a 10
1/2-inch circle. Fold the piece in half and then in half again and set
it in the center of the prepared baking pan. Gently open the segments of
the dough; they should cover the bottom and sides of the baking pan
entirely. Press them firmly into place with your fingers and trim any
pieces that are hanging over the edges. Collect any scraps and
incorporate them into the reserved small piece of dough.

Spread 2 cups of the preserves to cover the bottom of the dough.

Lightly flour your work surface. Roll the reserved dough into an 8 x
12-inch rectangle and use a pizza cutter to cut twelve 1 1/2-inch-wide
strips for the lattice. Paint the strips with the egg wash. Save any
excess dough for the second pastry shell. Arrange six of the dough
strips across the filling in each direction to form a diagonal
latticework. Using a knife to loosen the dough that covers the rim of
the pan, Giulia folds that dough down over the edges of the crostata in
a free-form and charmingly homemade way.

Repeat with the second piece of dough but roll it to a 9-inch circle and
set it in a well-oiled 8-inch pie pan. Proceed as above.

Just before baking, brush all the exposed dough with the egg wash. Bake
for about 20 minutes until the dough is golden brown. Cool on a rack.

Notes: Asked to name the archetypal grandmother dessert, the simple
sweet that appears at the end of a meal at home, most Italians would
answer in a flash: a crostata filled with jam. The dessert knows no
regional boundaries: every Italian child grows up eating sweet pastry
tarts filled with homemade preserves.

When Giulia Tondo makes this recipe, she makes ten crostate, but then,
she does everything on a mammoth scale to feed all her children and
grandchildren. No wonder nonne inspire such reverence in Italy; it can't
be a coincidence that the word for lullaby, the comforting song of
childhood, is ninnananna, a term born of the word for grandmother.

Since Giulia Tondo makes crostate frequently, she always saves a bit of
the dough from the previous one and puts it in the freezer to pull out
for the latticework on the next round of tarts. She lets the dough thaw
in the refrigerator, so that when she takes it out, it is easy to roll
with her fingers and she doesn't need a rolling pin.

You will probably not be in the same kind of production that Giulia
Tondo is, but you can make this dough ahead and leave it in the
refrigerator for a day or freeze it for up to a month.
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Spanokorizo - Greek Spinach And Rice Pilaf

6 tablespoons olive oil
2 onions -- chopped
1 clove garlic -- minced
1 cup long-grain rice -- basmati preferred
8 cups spinach -- chopped coarsely and washed well
1/2 cup chopped fresh dill
3 tablespoons chopped fresh mint
2 1/2 cups water
salt and freshly ground black pepper
3 tablespoons fresh lemon juice

Spanokorizo - Greek Spinach and Rice Pilaf

Heat 3 tablespoons of the olive oil in a large saute pan. Cook the
onions over moderate heat about 10 minutes, or until tender and sweet.
Add the garlic and rice and saute, stirring often, for 3 minutes. Add
the spinach, dill, mint, water, and salt and pepper, and bring to a
boil.Reduce the heat and simmer covered, stirring occasionally, until
water is absorb ed. Remove from the heat and adjust seasonings. Toss
with lemon juice mixed with the remaining olive oil.

Kitchen Conversation The final touch of lemon and olive oil rounds out
the flavors and accents the leafy quality of the spinach. Did you
remember to taste the onions for sweetness? The mint will accentuate the
sweetness and the dill will meld well with the tartness of spinach and
lemon.

Notes: This traditional rustic Greek pilaf, which combines rice and
spinach, can be eaten hot or at room temperature. For a complete meal,
top it with fried eggs, or chopped hard-cooked eggs, or a little
crumbled feta cheese.
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Spaghetti With Oil and Garlic

Servings: 6

12 cl Garlic
1/4 c Olive oil
4 qt Water
1 1/2 tb Salt
1 lb Spaghetti
1 1/2 c Chicken stock
1 c Chopped parsley
Black pepper, fresh ground
Grated Parmesan cheese

1. Peel garlic cloves. Mince 6 of them and set aside. Slice the
remaining garlic.

2. Heat the oil in a small skillet. Add sliced garlic and cook over
medium heat stirring occasionally, until golden brown.

3. Bring 4 quarts of water to a boil. Stir in salt, add spaghetti
and cook until firm yet tender. Do not over cook. Drain, and transfer
to a pot.

4. Add the chicken broth to the past and simmer until most of the
broth has been absorbed.

5. Stir in the garlic and oil mixtrue, then the minced garlic and
parsley. Toss thoroughly.

6. Divide the pasta among heated plates, pour any remaining broth
over the pasta, and served immediately accompanied by lots of
grated cheese and freshly ground black pepper.
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Pasta ala Puttanesca

Servings: 4

1 lb Spaghetti, linguini, or
Other pasta of your choice
2 cn Peeled italian tomatoes
1/4 c Olive oil
1 ts Oregano
1/8 ts Dried red pepper flakes
1/2 c Tiny black Nicoise olives
1/4 c Drained capers
4 cl Garlic, peeled and minced
8 Anchovie filets, chopped
1/2 c Chopped parsley
2 tb Salt

1. Bring 4 quarts water to a boil; add salt and stir in spaghetti.
Cook until tender but still firm. Drain, and transfer to heated
plates.

2. While spaghetti is cooking, drain the tomatoes, cut them cross-
wise into halves, and squeeze out as much liquid as possible. Combine
tomatoes and olive oil in a skillet and bring to a boil. Keep the
sauce at a full boil and add remaining ingredients except pasta, one
at a time, stirring frequently.

3. Reduce heat and continue to cook for a few minutes, or until
sauce has thickened to your liking. Serve immediately over hot
pasta and garnish with additional parsley.
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Pasta Carbonara

Servings: 4

1 lb Thick-sliced bacon, diced
2 tb Salt
1 lb Linguini
3 Eggs
1/3 c Chopped Italian parsley
Grated Parmesan cheese
Fresh ground pepper to taste

1. Saute the bacon in a small skillet until crisp. Remove with a
slotted spoon and drain well on a paper towel.

2. Boil the water and cook linguini until firm and tender.

3. Meanwhile, beat the eggs thoroughly in a large bowl suitable for
serving. Have the cooked bacon and the chopped parsley ready at
hand.

4. When the pasta is done, drain it immediately in a colander, and
pour into the bowl of eggs and immediately begin tossing it. As the
strands of pasta become coated with the beaten eggs, their heat will
cook the eggs.

5. Sprinkle the bacon and parsley on, and serve immediately. This is
great with lots of freshly grated Parmesan cheese and freshly ground
black pepper.
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Eggplant-Macaroni Bake

Servings: 4

6 oz Elbow macaroni
2 tb Grated Parmesan cheese
2 tb Minced scallions
1 tb + 1 t. olive oil
1/4 ts Black pepper
2 c Sliced eggplant, 1/2" thick
2 md Sliced tomatoes, 1/2" thick
1/2 ts Basil
3 oz Shredded cheddar cheese
1/4 ts Paprika

1. In a large pot of boiling water, cook macaroni 8-10 minutes,
just until tender. Drain, and reserve 1/4 cup of the cooking liquid.
Place cooking liquid in a large bowl, stir in Parmesan cheese, scal-
lions, oil, and pepper. Add macaroni, toss well to mix. Set aside.

2. Spray large nonstick skillet with spray. Add eggplant; cook 2-3
minutes on each side, until tender.

3. Preheat oven to 400F. Spray an 8" square pan with nonstick spray.
Layer half the tomatoes and eggplant in pan; sprinkle with basil.
Spread macaroni on top; layer remaining tomato and eggplant over
macaroni. Sprinkle with cheddar cheese and paprika. Bake 20-25 min.,
until bubbly.

Each serving provides: 1 fat, 1 protein, 2 vegetables, 2 breads, 15
calories.
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James Darren's GrandMom's Pasta

Servings: 6

10 oz Italian sausage
2 ts Water
1 Jar James Darren's Pasta
Sauce with basil and garlic
Or any pasta sauce
1/4 c Heavy cream
1 lb Rigatoni, cooked
Fresh grated Parmesan cheese

1. Remove sausage from casing and crumble into a large saucepot.
Add the water and cook over low heat for 20 minutes, or until it is
cooked. Drain off fat. Add pasta sauce and simmer for 5 minutes.
Stir in cream.

2. Serve pasta sauce over cooked rigatoni and top with cheese.
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Homemade Pasta Dough

about 2 1/4 cups all-purpose flour
1/3 cup water
2 eggs
1 T. olive or salad oil
1 tsp. salt

In large bowl with wooden spoon, stir 2 1/4 cups flour with remaining
ingredients to make a stiff dough. On well-floured surface knead dough
until smooth and not sticky, about 20 times. Wrap dough with plastic
wrap and let rest 30 minutes for easier rolling. (Or, in food pro-
cessor with knife blade attached, blend all ingredients 10 to 15
seconds to form a smooth ball. Do not knead dough; wrap and let it
rest for 30 minutes.) Makes 1 pound.
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Carrot Noodles

4 medium carrots, sliced (about 1 1/2 cups)
2 eggs
1 tsp. salt
about 3 cups all-purpose flour

In 1-quart saucepan over high heat, heat carrots and 1/4 inch water
to boiling. Reduce heat to low; cover and simmer until carrots are
tender, about 10 minutes. Drain.

In blender at medium speed, blend carrots, eggs and salt until carrots
are pureed. In large bowl with wooden spoon, stir pureed carrots and
about 3 cups flour to make a stiff dough. On well-floured surface knead
dough until smooth and not sticky, about 20 times. Wrap dough with
plastic wrap and let rest 30 minutes for easier rolling. (Or, in food
processor with knife blade attached, puree cooked carrots, eggs and
salt; add 3 cups flour and blend 10 to 15 seconds to form a smooth ball.
Do not knead dough; wrap and let rest 30 minutes.)

Cut dough in half. On floured surface with floured rolling pin, roll one
dough half into about 20" by 16" rectangle (dough should be about 1/16
inch thick). Fold dough in half into 10" by 16" rectangle; then fold
in half again into 5" by 16' rectangle. With knife, cut folded dough
crosswise into 1/4 inch strips for medium noodles, 1/2 inch strips for
wide noodles. Unfold strips and place in single layer on clean cloth
towels to dry. Repeat with remaining dough. Allow noodles to dry for
at least 1 hour before cooking. Makes 1 1/4 pounds.

To cook noodles:

In 6 quart saucepot over high heat, heat 3 quarts water to boiling.
Add 1/2 pound noodesl; with fork, gently stir to separate noodles;
heat to boiling. Reduce heat to medium; cook noodles 10 minutes or
until tender but firm; drain. Serve with sauce or toss with 3 Tblsp.
butter or margarine. Makes six accompaniment servings.
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Lemon Pasta

3-1/2 cups all-purpose flour
1/2 tsp. salt
2 beaten eggs
1 6 oz. can frozen lemonade concentrate, thawed
1 tsp. olive oil or cooking oil

In a mixing bowl stir together 3 cups of the flour and salt. Combine
eggs, lemonade concentrate, and olive oil or cooking oil; add to
flour. Mix well.

Sprinkle kneading surface with the remaining 1/2 cup flour. Turn
dough out onto floured surface. Knead till smooth and elastic (8 to
10 minutes). Cover and let rest 10 minutes.

Divide dough into thirds or fourths and roll out till 1/16 inch thick.
Dust with additional flour, as necessary, to prevent sticking. Cut
and shape as desired. Cook as directed. Makes 1-1/2 pounds.

*Orange Pasta: substitute 1 6 ounce can frozen orange juice
concentrate, thawed.

Pineapple Pasta: substitute 1 6 ounce can frozen pineapple juice
concentrate, thawed.
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Three Cheese Vegetable Lasagna

Yield: 8 servings

9 Lasagna noodles
1 cn VEG-ALL Mixed Vegetables
-(16 oz)
1/4 c Butter
1/4 c Chopped onion
1/4 c Flour
1 c Chicken broth
2 Eggs
1/2 lb Ricotta cheese
1 3/4 c Grated parmesan cheese
1/8 t Nutmeg
1 pk Chopped spinach, cooked-(10 oz)
2 c Shredded Mozzarella

1. Cook lasagna noodles as directed on package. Drain; put in cold
water until ready to use.

2. Drain VEG-ALL, reserving 1/2 cup liquid.

3. Melt butter in saucepan; add onion and cook until soft.

4. Blend in flour. Gradually add reserved liquid and chicken broth.
Cook and stir until thickened. Set sauce aside.

5. Make ricotta filling by combining 1 egg, ricotta cheese, parmesan
cheese, nutmeg and VEG-ALL.

6. Make spinach filling by adding 1/2 cup sauce and remaining egg to
spinach.

7. Layer in lightly greased 13x9" baking dish. Place a little sauce in
bottom of dish and cover with 3 noodles. Spread on spinach filling,
1/2 cup sauce and 1/2 cup parmesan cheese.

8. Layer 3 more noodles and spread with VEG-ALL ricotta filling; top
with 1/2 the mozzarella cheese and 1/2 cup parmesan cheese.

9. Cover with remaining 3 noodles and top with remaining sauce,
mozzarella and parmesan cheese.

10. Bake at 400'F. for 30 minutes.
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Athlete's Delight

Yield: 6 servings

2 tb Olive oil
1 md Onion
2 ea Garlic cloves
2 md Potatoes, diced
2 c Turnip, diced
1 1/2 c Tomatoes, diced
1 c Water
2 tb Parsley
1/2 ts Oregano
1/2 ts Marjoram
1 ts Basil
1 pn Mint
1 pn Dill
Salt & pepper
Fettuccine

Heat oil in a large pot. Add onion & garlic & saute gently for 5
minutes. Add potatoes & turnip & continue to saute for another 3
minutes, stirring occasionally. Mix in chopped tomatoes, raise heat
& bring to a gentle boil. Stir in the water & the rest of the
ingredients, except for the fettuccine. Simmer for 35 minutes or
until all the vegetables are tender. Add more water if necessary.

Meanwhile cook fettuccine according to package instructions. When
cooked, serve vegetables over cooked fettuccine.
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Fettuccine with Tomato-Avocado Sauce

Yield: 4 servings

1 tb Olive oil
1 md Onion; finely chopped
2 Garlic cloves; minced
1 Fresh hot chile pepper seeded and minced
4 md Tomatoes cut into 1/2-inch cubes
3/4 ts Fine sea salt
1/8 ts Freshly ground black pepper
1/2 c Chopped fresh cilantro Optional
12 oz Fettuccine made without eggs
2 md Ripe avocados peeled, stone removed, and cut into 3/4" cubes
3 tb Extra virgin olive oil
2 tb Freshly squeezed lime juice

Heat the 1 tablespoon olive oil in a large skillet over medium heat. Add
the onion, garlic, and chile pepper, and cook until softened, about 5
minutes. Add the tomatoes, salt, and pepper and cook, stirring often,
until the sauce has thickened slightly, about 10 minutes.

Remove from the heat, and stir in the cilantro. Keep warm. Meanwhile, in
a large saucepan of lightly salted boiling water, cook the noodles until
just tender, about 8 minutes. Drain well and transfer to a warmed
serving bowl.

Add the tomato sauce, avocados, extra-virgin olive oil, and lime juice.
Toss to mix well, and serve immediately.
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Fettuccine with Cream, Basil and Romano

Yield: 4 servings

4 ea Bacon slices; chopped thick 4 ea Green onions; chopped
1/2 c Whipping cream 1/2 c Parmesan; freshly grated
1 x Or: 1/2 c Romano; freshly grated
1/3 c Basil; chopped fresh 1/2 lb Fettuccine
1 x Salt and freshly ground pepp 1 x Parmesan; freshly grated
1 x Romano; freshly grated

Cook bacon in heavy medium skillet over medium heat until beginning to
brown. Add green onions and stir until softened, about 1 minute. Add cream
and simmer until beginning to thicken, about 1 minute. Mix in 1/2 cup
Romano cheese and chopped fresh basil. Meanwhile, cook fettuccine in large

pot of boiling salted water until just tender but still firm to bite,
stirring occasionally. Drain well. Return to hot pot. Add sauce and stir
to coat. Season with salt and pepper. Serve immediately, passing additional
cheese separately. *** My notes: When I made this, I used 1 cup whipping
cream, 1/2 cup each Parmesan and Romano, 1 tbsp dried basil, and
substituted 4 or 5 thin slices of Prosciutto for the bacon- frying slightly
in butter. I used about 6 ounces of "Pesto Linguini", which is a thinner
pasta containing basil.
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Triple Cheese - Poppyseed Noodles

Yield: 5 servings

8 oz Wide Egg Noodles
1/2 c Plain Yogurt
2 oz Jar chopped Pimiento
1 tb Poppyseed
1/2 ts Black pepper
1 ds Paprika
1/2 c Ricotta cheese (part skim)
1/2 c Cottage cheese
Clove garlic, finely minced
1/2 ts Hot Pepper sauce
1/2 c Grated Cheddar cheese (2 oz)

GARNISH: fresh parsley sprigs, steamed broccoli florets, or steamed
asparagus spears, optional. Boil a large pot of water; cook noodles
until al dente. While noodles are cooking, in a med mixing bowl,
combine remaining ingredients except Cheddar cheese and paprika. When
noodles are done, drain well. Return them to pot. Pour in sauce
mixture and toss well to coat. Pour mixture into a microwave-proof
casserole dish. Sprinkle with grated Cheddar cheese; top with
paprika. Heat in microwave, high setting, for 3 minutes, to melt
cheese and heat through. Top with garnish. VARIATIONS: - stir in
steamed vegetables - serve over a bed of steamed spinach - bake in
oven at 375 deg F for about 25 minutes. Though it takes longer, the
crispy edges are delicious!
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Tony's Manicotti with Four Cheeses

Yield: 6 servings

1 Onion,large,minced
1 lb Mushrooms,sliced
1/2 c Butter or margarine
1/2 c Flour
4 c Milk
1 1/2 c Parmesan cheese,grated
Salt to taste
Pepper to taste
12 Manicotti shells
1 lb Ricotta
4 oz Mozzarella cheese,diced
1/2 c Romano cheese,grated
1/4 c Walnuts,finely chopped
1/4 c Parsley,chopped
3 Eggs
1 ds Nutmeg

1. Saute onion and mushrooms in butter 5 minutes; stir in flour.

2. Gradually stir in milk; stir over low heat until sauce bubbles and
thickens.

3. Stir in 1 cup Parmesan cheese and salt and pepper to taste; set
aside.

4. Cook manicotti shells according to package directions; drain and
cover with cold water.

5. Mix together ricotta, mozzarella, Romano and remaining Parmesan
cheese; add walnuts, parsley and eggs.

6. Season to taste with salt, pepper and nutmeg.

7. Drain manicotti shells; stuff with cheese mixture.

8. Place shells side by side in a greased shallow baking pan; spoon
sauce over all.

9. Bake in preheated 400'F. oven 20 to 25 minutes, or until bubbly and
golden.
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Poloni (Miniature Pasta Squares with Dairy Sauce)

Yield: 6 servings

---------------------------PASTA:--------------------------------
2 c Flour
1 Eggs; beaten
1/4 ts Salt
1/2 c Water

------------------------DAIRY SAUCE:-----------------------------
1/2 c Cottage cheese
1/2 c Yogurt
1/4 ts Salt
2 Garlic cloves, crushed
1 ts Fresh mint, chopped
1 tb Fresh dill, chopped
4 c Water, lightly salted

1. Mix the flour, egg, and salt and add just enough water to prepare
a dough firm enough to be handled. Dust with flour to reach the
desirable consistency. Put the dough ball into a plastic bag and let
it rest at room temperature for 1 hour.

2. Cut the dough into halves and roll each piece into a very thin
pancake. (I do this with my hand-cranked pasta machine.) Then cut the
pancakes into 1/2" squares. Set aside.

3. Mix the sauce ingredients together and set aside.

4. Bring 4-5 cups of lightly salted water to a boil in a large pan,
drop in the pasta, and cook over moderate heat for about 10 minutes,
or until tender but still al dente. Drain well.

Serve the pasta and the dairy sauce separately. Each diner fills his
plate with the pasta and spoons over as much sauce as wanted.
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Noodles for soup

Ingrediants:

1 egg, well beaten 1/2 tsp baking powder
1/2 tsp salt flour
1 Tbls cold water

Directions;

Beat the egg, add salt, water, baking powder,and enough flour to make
a stiff dough. Flour the board and roll wafer thin. Allow the dough to
dry, then roll up like a jelly roll and slice into thin strips. Add to
the soup 15 or 20 min. before serving.
OR- mince left over chicken or liver. season with salt and pepper, add a
little minced parsley, a few bread crumbs and mix with a well beaten egg
and a little milk if necessary. Form into small balls, dip in egg and
crumbs, fry in deep fat and add to soup just before serving...
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Spaghetti alla Puttanesca

2 T olive oil
1 T minced garlic
1 T fresh or 1/2 T dried basil
1 t oregano
4 cups tomatoes, crushed ( 1 large can)
1/4 cup freshly chopped parsley
1 dried hot pepper
salt & pepper
12 pitted black olives, preferably imported (cut in 1/2, remove pits)
2 T drained capers
1 2oz can anchovies
1 lb spaghettini

1. Heat oil, cook garlic briefly, add basil, oregano, tomatoes and
parsley. Add hot pepper.
2. Add salt and pepper and bring to a boil. Cook about 30 minutes. Add
olives and capers.
3. Chop anchovies and add to sauce.
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Macaroni, Cart Drivers' Style

5 or 6 (2 pounds) very ripe fresh salad tomatoes
2 garlic cloves
10 fresh basil leaves
1-1/2 tsp. salt
freshly ground pepper
6 Tbsp. olive oil

Pasta
6 quarts water
6 tsp. salt
1-1/4 pounds thin macaroni (bucatini or perciatelli)

Peel the tomatoes, cut them into small chunks, and put them into the
pasta serving dish. Chop together the garlic and basil, and add them to the
tomatoes. Add the salt, freshly ground pepper in abundance (10
twists of the mill is a good amount), and the olive oil. Stir and
marinate for 1 hour.

Cook the pasta and drain especially well, shaking the colander to get
out all the water before putting the pasta on top of the uncooked sauce. Toss
and
serve. For 6
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Sandi's Pasta Primavera

Yield: 3 servings

1 cn Cream of Chicken and
Broccoli Soup (Campbell's)
1/2 c Milk
1/4 c Parmesan Cheese, grated
1/8 t Garlic Powder
1/8 t Pepper
2 c Broccoli Flowerets
1 lg Carrot, coarsely shredded
3 c Cooked Spaghetti (6 oz dry)

In 4 qt. saucepan, combine soup, milk, cheese, garlic powder and pepper;
add broccoli and carrot. Heat to boiling, stirring occasionally. Cover;
cook over low heat 5 min. or until vegetables are tender, stirring
occasionally. Add spaghetti. Heat through, stirring occasionally to keep
from sticking. This recipe serves 1 to 4, depending on how hungry they
are, and how good it is.
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Penne with Sun-Dried Tomatoes and Chicken

Yield: 4 servings

1/4 c Sun-dried tomatoes
1/2 c - boiling water
6 oz Chicken breast,  boneless, skinless
1/4 c Dry white wine
1 tb Italian seasoning
3 tb Shallot, chopped (1 large)
1 1/4 c Fresh portobello mushrooms,  chopped, (2 small)
1/2 c Fresh peas, or frozen peas  thawed
8 oz Dried penne
Light vegetalbe oil cooking  spray
5 Garlic cloves, peel & mince
1 tb All-purpose flour
12 oz Evaporated skim milk
1/8 ts Ground nutmeg
1/8 ts Red pepper flakes, crushed
1/2 c Fresh basil, chopped
5 md Black olives, thinly sliced

Preheat the oven to 350ø.

Put the sun-dried tomatoes in a bowl, add the boiling water, and set
the bowl aside for the tomatoes to reconstitute.

Fill a large pot with water and bring it to a boil while proceeding
with the recipe.

Combine the chicken and wine in a shallow baking dish. Sprinkle the
Italian seasonig on top. Bake for 15 to 20 minutes, 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 thinly.

Pour the reserved cooking juices from the chicken into a saute pan.
Add the shallots, mushrooms, peas, and the sliced sun-dried tomatoes.
Saute 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 water in the large pot, which by now should be
at a full boil. Cook over high heat to desired doneness, 8 to 12
minutes.

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 to cook for
about 5 minutes, until thickened. Reduce the heat to the lowest
setting and stir in the basil.

Drain the cooked pasta and transfer it to a warm serving bowl. Add
the chicken, vegetables, and sauce. Toss and garnish with the sliced
olives.

Fat per serving = 4.1 grams
Calories per serving = 435

This filling pasta derives its distinctive character from smoky,
intensely flavorful sun-dried tomatoes, a once rare treat now found
in the produce section of most supermarkets. Buy the type packed dry
in cellophane, rather then that packed in jars with oil.

If you grow your own basil, for added flecks of color, snip the crowns
from the top of a few sprigs and scatter them over the pasta.
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Pesto Linguine in Fresh Tomato Sauce

Yield: 4 servings

Light vegetable oil cooking spray
1 c Onion, chopped (1 medium)
1/4 c Green bell pepper, chopped
1/4 c Carrot, grated
1 tb Dried oregano
1 tb Dried thyme
1/2 c Red wine
4 1/2 c Plum tomatoes (about 2 lb) - peeled, seeded & chopped
2 tb Jalape¤o pepper (1 large)
1 Chicken bouillon cube
8 oz Dried llinguine
7 Garlic cloves, peel & chop
1 c Mushrooms, chopped
1 tb Balsamic vinegar
1 tb Tomato paste
Salt, to taste
Black pepper, freshly ground - to taste
2 tb Rosie's pesto, See recipe
1 ts Parmesan cheese, freshly - grated

Preheat a heavy saute pan for about 1 minute over medium heat. Spray
it 3 times with the vegetable oil. Toss in the onion, green pepper,
and carrot and saute for 2 minutes. Add the oregano, thyme, and
wine. Cook for about 5 minutes, until most of the wine has been
absorbed. Stir in the tomatoes, the jalape¤o pepper, and the
bouillon cube. Reduce the heat to low and simmer, uncovered, for 40
minutes, stirring occasionally.

In the meantime, bring a large pot of water to a boil over high heat.
Once the water is boiling, add the linguine. Cook the pasta 8 to 12
minutes, to desired tenderness.

To the simmer vegetable mixture, add the garlic, mushrooms, vinegar,
tomato paste, and salt and black pepper. Raise the heat to medium,
cover, and cook for 10 minutes. Stir in the pesto.

When the linguine is done, drain and transfer it to a warm serving
bowl. Add the sauce and toss. Garnish with the Parmesan cheese.

See "Rosie's Pesto"

Fat per serving = 3.8 grams
Calories per serving = 349

Rich and robust, this pasta has only a fraction of the fat and
calories found in most pesto dishes. The bell pepper and carrot give
the garlicky tomato sauce a pleasing hint of sweetness, while the
jalape¤o pepper lends a bit of fire.

For a spectacular presentation,topthe pasta bowl with a few scallion
starburts.
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Angel Hair Pasta with Lemon and Garlic

Yield: 4 servings

1 ts Olive oil
2 Garlic cloves, peel & mince
1/2 c Dry white wine
1/4 c Lemon juice, freshly squeeze
1 c Tomato, chopped (1 medium)
4 oz Spinach angel hair pasta - dried
4 oz Semoliina angel hair pasta - dried
1/4 c Fresh basil, chopped
2 tb Parmesan cheese, - freshly grated
Black pepper, freshly ground - to taste

Bring a large pot of water to a boil over high heat and maintain at a
boil.

Put the olive oil and garlic in a saute pan and cook over medium heat
just until the garlic begins to brown. Remove the saute pan from the
heat and pour in the wine. Return it to the heat. Cook for another
1 to 2 minutes, until the wine has been reduced by half. Stir in the
lemon juice and tomato. Remove the pan from the heat.

Place the pasta in the boiling water and cook to desired doneness, 30
seconds to 1 minute. Drain the pasta and put it into a warm serving
bowl. Add the basil, Parmesan cheese, and black pepper, along with
the tomato mixture. Toss and serve immediately.

Fat per serving = 4.1 grams
Calories per serving = 291

Delicate angel hair pasta demands a light and elegant sauce, such as
this simple white wine mixture flecked with bits of fresh tomato and
basil. It's a terrific first course of luncheon dish. I find the
spinach and semolina varieties to be somewhat sturdier than plain
wheat-flour angel hair pasta, but you still need to handle them
carefully. Cook for only 30 seconds to 1 minute, toss, and serve
immediately.
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