Subject: MISC: Healthy Recipes collection Lines: 95 There is a magazine called EATING WELL. When I was in the bookstore about 3 months ago, I saw something called THE EATING WELL COOKBOOK and picked it up because I like the magazine so well. Often they take standard recipes and then modify them to make them healthier. Red Sauce (A basic spaghetti sauce which contains no oil) -- ========= for use with Mushroom Lasagna, below 1 stalk celery, minced 1/4 Spanish onion, or 1 small onion, minced 3 large cloves garlic, minced 1/3 cup dry red wine 3 1/2 cups tomato puree (28 oz can) 1 1/2 cups canned whole peeled tomatoes, coarsely chopped, with juice 1 whole carrot, peeled 1 Tbsp minced fresh parsley 1 Tbsp dried basil 1 bay leaf 2 tsp dried oregano 1/4 tsp dried rosemary 1/8 tsp salt Briefly saute celery, onions and garlic in a little of the wine, then add remaining wine, cover, and simmer for 10 minutes. If more liquid is needed, use the juice from the canned tomatoes. Add remaining ingredients and continue simmering, uncovered, 30 to 45 minutes longer, or until sauce is thick and flavors have melded. If time permits, let the sauce sit overnight in the refrigerator. Before serving, discard bay leaf and carrot. Makes 5 cups. 50 calories per 1/2 cup: 2 g protein, 0 g fat, 11 g carbohydrate; 411 mg sodium; 0 mg cholesterol Mushroom Lasagna -- (Ovo-lacto Vegetarian dish) ================ Note: Those who like their lasagna covered with melted cheese can add a thin layer of part-skim mozzarella to this dish, and it will still be low in fat. Farmer's cheese is excellent for baking. If you can't find it, use cottage cheese and drain off the excess moisture. 1 lb farmer's cheese [or substituted well-drained cottage cheese] 1/2 lb low-fat or part-skim ricotta 2 egg whites 2 Tbsp grated Parmesan 1 Tbsp minced fresh chives 1 Tbsp minced fresh parsley 1/4 tsp freshly ground black pepper 8 oz lasagna noodles, uncooked 1 large onion, minced (1 cup) 1/4 dry red wine 1 1/2 lb mushrooms, cleaned and sliced 4 cups Red Sauce [recipe above] Puree farmer's cheese, ricotta, egg whites and Parmesan. Blend in chives, parsley and pepper by hand. In a large pot of lightly salted boiling water, cook lasagna noodles until just tender but not mushy, about 10 minutes. Remove noodles with a slotted spoon, dip into cold water and lay out flat on clean kitchen towels (not paper). In a skillet, simmer onions in wine for about 5 minutes until very soft. Stir frequently, but keep the pot covered in between stirrings. Add mushrooms and cook until they are soft and half their original volume, about 5 minutes. Drain the vegetables. Preheat oven to 375 deg F. Combine cheese mixture and all but 1/4 cup of the mushroom mixture. Spread 2 cups Red Sauce in the bottom of a 9-by-14-inch baking pan. Alternate layers of noodles, cheese, noodles, cheese, ending with a final layer of noodles. Cover with remaining sauce. Distribute reserved mushrooms over the top. Bake, covered, for 1 hour. Uncover and bake for 5 minutes longer. Remove from the oven and let sit for 10 minutes before cutting. Serves 9. 235 calories per serving: 22 g protein, 4 g fat, 29 g carbohydrate; 523 mg sodium; 13 mg cholesterol Subject: MEAT: Calzones Lines: 76 CALZONES 1 (10 oz) package refrigerated pizza dough 1 egg Grated parmesan cheese (optional) 1 Recipe Sausage-Mushroom, Ham-Spinach, or Chicken-Olive filling For Calzones, unroll pizza dough. Roll or stretch dough into a 15x10-inch rectangle. Cut into six 5-inch squares. Divide desired filling among squares. Brush edges with water. Lift one corner and stretch dough over to the opposite corner. Press edges of dough well with fork to seal. Arrange on a greased baking sheet. Prick tops with a fork. Combine egg and 1 teaspoon water; brush onto calzones. Sprinkle with parmesan cheese, if desired. Bake in a 425 deg. oven for 8 to 10 minutes. Let stand for 5 minutes before serving. Makes 6 calzones SAUSAGE-MUSHROOM FILLING: In a skillet cook 12 ounces bulk pork sausage or Italian sausage till brown; drain. Stir in 1/2 cup pizza sauce, one 4 ounce package shredded mozzarella cheese (1 cup), and one 2-ounce can mushroom stems and pieces, drained. HAM-SPINACH FILLING: Cook one 10-ounce package frozen chopped spinach according to package directions; drain well. In a bowl combine spinach, 1 cup finely chopped fully cooked ham (5 ounces), 1 cup shredded Swiss cheese (4 ounces), and 2 tablespoons thinly sliced green onion. CHICKEN-OLIVE FILLING: In a medium bowl combine 1-1/2 cups diced cooked chicken, 1/2 cup shredded Monterey Jack cheese, 1/4 cup finely chopped celery, 1/4 cup chopped pitted ripe olives, 1/2 teaspoon crushed dried basil, 1/4 teaspoon garlic salt, and 1/8 teaspoon black pepper. Stir in 1/3 cup soft-style cream cheese with chives and onion. BITE-SIZE TACO CALZONES 1/2 lb ground beef 1/4 cup taco sauce 1-1/2 to 2 teaspoons chili powder 1/4 teaspoon onion powder 1/4 teaspoon garlic powder 1 (10 oz) package refrigerated pizza dough 1/4 cup shredded American or cheddar cheese (1 oz) 1 egg For filling, in a small skillet cook ground beef till brown. Drain off fat. Stir in taco sauce, chili powder, onion powder, and garlic powder. Set aside. Unroll pizza dough. Stretch or roll dough into a 14x10-1/2 inch rectangle. Cut into 12 3-1/2 inch squares. Divide filling among dough squares. Sprinkle with cheese. brush edges with water. Lift one corner of each square and stretch dough over to the opposite corner, making a triangle. Press edges well with a fork to seal. Arrange on a greased baking sheet. Prick with a fork. Combine egg and 1 teaspoon of water; brush onto calzones. Bake in a 425 deg. oven for 8 to 10 minutes. Let stand for 5 minutes before serving. Makes 12 mini calzones. Subject: LACTO: Pesto Bread Lines: 81 [the two recipes are being posted separately -aem] These two bread recipes are taken from "The Bread Book", by Martha Rose Shulman (London, Macmillan:1989. ISBN 0-333-49424-5), a truly marvellous compendium of baking recipes, and IMHO an essential cookbook if you are even *marginally* interested in good baking. These two have become firm favourites, and are now made on a regular basis. Someday I'll get round to trying some of the other recipes... Remember to use the best flour you can buy - the GIGO principle applies to cooking as much as computing! Pesto Bread A great addition to an Italian meal, it is also good with cheese. The book recommends making your own pesto, but there isn't too much fresh basil around in England in midwinter, so I have substituted bought pesto.... still tastes alright to me. A batch of this bread is undergoing its second rising even as I type. If making your own pesto..... - 55g fresh basil leaves, washed and dried - 2 large cloves of garlic - 1/4 tsp salt - 120ml good olive oil (virgin or extra-virgin) - 85g freshly grated Parmesan cheese Combine basil, garlic and salt in a food processor, and blend them together; alternatively, pound them in a pestle and mortar. With the processor still going, dribble in the oil, and blend until smooth. Then add the cheese, and combine well. If using bought pesto..... - 100g or thereabouts pesto sauce - olive oil to thin - garlic as required I find I need to thin the pesto to a pouring consistency, and add some garlic. Remember to cut down on the salt in the dough, as commercial pesto usually has salt in it. For the dough.... - 285ml (1/2 pint) lukewarm water - 2.5 tsp active dried yeast - 2 tsp salt (if using homemade pesto), or 1 tsp (if using bought) - 225g wholemeal flour - 225g unbleached white flour Dissolve the yeast in the water in your mixing bowl, and leave for 10 minutes. Then stir in the pesto, and mix well. I tend to use 'Sacla' brand Red Pesto - that is, pesto with added sun-dried tomatoes. Mix the salt and wholemeal flour, and then fold this into the liquid. Then fold in the white flour, and turn it out onto a floured surface. Knead for 10-15 minutes, until the dough is elastic and silky. Shape into a ball, place in a clean, oiled bowl, cover with a damp tea-towel or clingfilm, and leave to rise in a warm place for about 1.5 hours, or until it has doubled in bulk. Knock back the dough, divide in two, and knead each piece briefly. Then shape into two round loaves, place on an oiled baking sheet, cover and leave to rise for another 40-60 minutes, until doubled in size again. Meanwhile, heat the oven to gas mark 8/230C/450F. Slash the loaves with a sharp knife, and put them in the oven. Turn the heat down to gas mark 6/200C/400F, and spray the oven and the loaf with water three times in the first 10 minutes of cooking, to produce a good crust. Bak for 40 minutes, or until the loaves are deep brown, and sounf hollow when tapped. Remove from the oven, and cool on a wire rack. Subject: LACTO: Fettuccine Alfredo Lines: 34 This is one of my favorite recipes that I thought you all would enjoy. This is my favorite Alfredo recipe and I've been looking for a long time. (Its also the most authentic.) Fettuccine Alfredo: 6-8 oz. fettuccine 1/4 Cup butter (not margarine) 1 Cup good parmesan cheese (Kraft if you buy grated parmesan) 1/2 Cup heavy cream 1 Tbs. finely chopped parsley salt & garlic to taste Bring a big pot of water to boil add your fettuccine and start prep for the sauce. Chop your parsley fine and set asside. Grate the parmesan as fine as possible and set asside. In a small sauce pan MELT butter but DO NOT BOIL IT! Remove from heat and stir in parmesan and then slowly stir in the cream. (*Add salt and garlic at this point if you are going to) Return to heat at lowest setting and stiring frequently until it just comes to a boil. Remove from heat, stir in parsley and serve over fettuccine with asprig of parsley for garnish. *Try it without the salt and garlic at first and add some to taste after a few trys. Its very tasty without and you should only use them is very small amounts as it is very easy to overpower the sauce. Other helpful notes: Don't use a cheap grated parmesanf! Some preservative or something they put in it makes it seperate and then you just have goo. PLEASE!!! Please post any or all of your favorite pasta sauces alfredo or other. Bev's Meatballs 1/2 lb ground beef 1/4 teaspoon oregano 2 tablespoons grated Italian cheese (Parmesan and/or Romano) 1/2 teaspoon salt 1/4 teaspoon pepper 1/4 teaspoon garlic powder 1 egg 1/4 cup cool milk 1/4 cup seasoned bread crumbs Mix ingredients in given order one by one. After completely mixed by hand, let stand for at least 20 minutes. Form into meatballs (golf ball size) and fry slowly until golden brown. Do not turn until completely done on one side and do not crowd pan. If not using teflon pan, cook in 2 tablespoons oil. Tomato Sauce 1/4 cup chopped onion 1 clove garlic, minced 2 tablespoons butter 1/4 cup grated cheese 1 cup mushrooms, sliced No 2-1/2 can Italian Tomatoes 2 6 oz cans tomato paste 1-1/2 teaspoon salt 1 teaspoon sugar 1/2 teaspoon oregano 1/4 cup chopped parsley 1/2 teaspoon baking soda Saute onion and garlic in butter for 5 minutes. Crush tomatoes into medium pieces. Add all ingredients except baking soda, mushrooms, and meat balls. Simmer in covered saucepan for one hour. Stir sauce often and keep heat low. Add browned meatballs and simmer 30 minutes. During last 15 minutes add mushrooms. During last 10 minutes add baking soda. If sauce is too thick, add water. If sauce is too thin, cook uncovered for 15 minutes. Variation: I simmer sauce and meatballs in a crock pot and serve from it also. Subject: RECIPE: Lemon Basil Pasta w/Smoked Chicken! Lines: 28 LEMON BASIL PASTA with SMOKED CHICKEN 1 (12-ounce) can evaporated skimmed milk 1/8 teaspoon salt 1/4 cup gin, vermouth or vodka 3 (1/2-inch) lemon peel strips, yellow part only 1/2 red bell pepper or whole jalapeno (seeded) 1 pound fresh fettucine or linguine 1/3 to 1/2 cup minced basil leaves, plus extra for garnish 1 tablespoon grated Parmesan cheese 8 ounces cooked smoked chicken breast, cut up Salt and pepper to taste Place milk, salt, gin and lemon peel in heavy-bottomed skillet. Bring to a boil. Reduce heat and simmer gently until volume is reduced by a third. Meanwhile, heat water in large pot to cook pasta. When it boils, blanch pepper for 1 to 2 minutes; remove and mince. Cook and drain pasta. Remove lemon peel from sauce; add pepper, basil, Par- mesan, chicken and pasta. Adjust seasoning. Serve with extra cheese and basil leaves. Makes 4 servings. Per serving: Calories 390 Fat 5g Cholesterol 53mg Sodium 255mg Percent calories from fat 11% Lines: 36 Homemade Pasta 2 c. flour, 2 lg. eggs, dash salt, water as needed Put flour in a bowl. Make a well in the center. Put eggs and salt in the well. Mix with a fork or your hands. Add water as needed for mixture to stick together. Variations: Wheat: Substitute 1 3/4 c. whole wheat flour. Semolina: Substitute 2 c. semolina flour for flour, or use a combination of both for easier rolling. Rich egg: Substitute 3 gl. egg yolks or 2 lg. yolks and 1 lg. egg for the eggs. Spinach: Cook 1/2 of 10 oz. pkg frozen, chopped spinach. Cool, squeeze as dry as possible, mince finely, stir into pasta with eggs, omit water. Carrot or tomato: Stir in with eggs either 3 T. canned pureed carrots (baby food) or tomato paste. Omit water. Red Bell Pepper: Use 4 roasted, peeled, cleaned, pureed red peppers in place of 1 egg and the water. Ancho Chile: Use 8 roasted, peeled, cleaned, pureed ancho (poblano) chiles in place of 1 egg and the water. Jalapeno: Use 6-7 canned whole jalapenos. Puree eggs and jalapenos together. Omit water. Subject: MAIN PASTA Fusilli Gamberetti E Zucchine Lines: 69 FUSILLI GAMBERETTI E ZUCCHINE Introduction Two different versions of this dish are given: try them both. Materials For 2 persons: 1) Hot version Fusilli (curly pasta): 250 g. Gamberetti (shrimps): 150-200 g. Zucchine (squash): 200 g. (or 1 per person). Prezzemolo (parseley): 20 leaves. Pomodori (tomatoes): 300 g. Olio dUoliva (olive oil): 5-7 spoonful (soup spoon, not tea!). Aglio (garlic): 1-2 slices (I call them slices because I use a knife). Peperoncino (dried red chili pepper): half. Sale e pepe (salt and pepper): as you like it. 2) Mild version Subtract: olive oil, garlic, chili. Add: butter, cream. Methods Drop 3-5 mm thick cross sections of squash (if very big cut the cross sections longitudinally) in a frying pen with hot olive oil (regulate the rheostat of the stove at about 500-700 !C temperature) and the garlic. Boil the tomatoes for 2 minutes and when you are sure you donUt burn your fingers peel them and clean them. When the zucchine are ready (blond - not burned - and slightly crunchy outside, tender inside) add the shrimps and two minutes later the tomatoes. In the meantime place the boiling pen (full of water!) on the stove at high temperature (1500 !C). Once the water is boiling add one fistful of salt (not to much!) and drop the pasta. When most of the water coming from the vegetables in the sauce has faded (if it takes more than 15 minutes try to get rid of it with a spoon), add the chili, salt and pepper and take out the garlic, cook another two minutes and thatUs it. Check the pasta after 7-8 minutes because then it is likely to be ready ( Italian pasta such as Barilla or De Cecco might take about 10-12). Take it off, add the sauce and the minced parsley. Mild version: squash are fried in butter and cream is added at the end with parsley. Results Depends on you, of course, but generally good. Discussion: Serve with an Italian white wine (Soave, Mller Thurgau, Donnafugata) or beer if you spent all the money to buy the food. Please avoid red wine unless you are planning to make a very hot version of the sauce (which in my opinion doesnUt match with the delicate taste of shrimps). Sound-track might be Vivaldi Rthe four seasonsS or Rossini Roverture de la Gazza LadraS depending on your mood. FRIED MOZZARELLA CHEESE MOZZ-FRIED - Fried mozzarella sticks with marinara INGREDIENTS (Serves 4-8) 1 lb mozzarella cheese 1/2 cup flour 3 large eggs 1 cup bread crumbs 1/2 tsp garlic powder 1/2 tsp oregano 1/2 tsp ground cumin pinch salt and pepper 8 oz marinara sauce, chilled vegetable oil PROCEDURE (1) Cut the mozzarella into sticks a bit more than about 1/4 in thick, and about 1 1/2 in long. Coat the sticks with flour, shaking off excess. (2) Combine the bread crumbs and seasonings in a flat dish. Beat the eggs and place in a separate bowl. (3) Coat the sticks by dipping them in the egg and then in the bread crumbs. The coating on the first stick should be fairly dry when you finish the last stick. Repeat with another dip in the egg and then in the bread crumbs. (4) Deep-fry the coated sticks in oil for about 3 to 4 minutes until the coating is cooked. Fry in batches, keeping the finished ones warm in the oven. (5) Serve with chilled marinara sauce or salsa. NOTES Use your imagination when choosing spices. The spices listed here are just a suggestion. Be careful when frying, as some sticks split open when they are done, leaving lots of cheese in your frying oil. You may need more egg or bread crumbs, depending on how many sticks you have and how thick you coat them. RATING Difficulty: moderate (frying skill required). Time: 10 minutes preparation, 5 minutes cooking. Precision: approxi- mate measurement OK. MANICOTTI-1 - An American version of stuffed shells This is my recipe for stuffed manicotti shells. Perhaps it's not authentic, but it's tasty. INGREDIENTS (Serves 4-6) SAUCE 2 lb crushed tomatoes (1 large can) 2 lb whole tomatoes (1 large can) 4 Tbsp tomato paste 4-6 garlic cloves 2 cups chopped onions 1/2 cup olive oil 1/2 tsp black pepper 2 bay leaves 1 Tbsp basil 1 Tbsp oregano 1/2 tsp tarragon 1/4 tsp thyme 1/4 tsp rosemary 1/4 tsp red pepper flakes cayenne pepper, to taste 1 tsp parsley, preferably fresh, but dry will do dash dry red wine FILLING 1/2 cup chopped parsley, fresh is much better 1 lb ricotta 2 eggs 1 cup shredded mozzarella 1/2 cup grated Parmesan cheese 1/2 cup grated Romano cheese 1/2 tsp black pepper 1 garlic clove, crushed MANICOTTI 1 box manicotti (12 or so shells) PROCEDURE (1) Make sauce: Saut'e onions in large pot with olive oil over medium heat. Add crushed garlic. Cook until onions start to brown. (2) Add cans of tomatoes along with paste, breaking any large chunks. (3) Add in seasonings and red wine. Simmer, stirring occasionally, for 20-30 minutes. (4) Make filling: mix filling ingredients in bowl, reserving 1/2 cup of the shredded mozzarella to sprinkle on top. (5) Preheat oven to 350 deg. F. (6) Cook manicotti until they are al dente (follow the instructions on the box). Drain, and stuff each with filling mixture. (7) Cover baking pan with 1/2 inch of sauce, and arrange stuffed shells on top. Cover with sauce and reserved mozzarella. (8) Bake at 350 deg. F for about 20 minutes, until cheese is nicely browned and sauce is bubbling. NOTES While I prefer to use true manicotti, regular pasta shells are easier to stuff and it's okay to substitute. You can also cut each manicotti down one side and rewrap it around the stuffing. This freezes well uncooked; cover with plas- tic wrap and foil. Let it defrost in a 200 deg. F oven for an hour or overnight in the refrigerator. The cheese mix- ture can be modified to suit your tastes. Cottage cheese can be substituted for the ricotta. RATING Difficulty: moderate. Time: 1 hour preparation, 20 minutes baking. Precision: approximate measurement OK. LASAGNA This is Lasagna the way my mother makes it. INGREDIENTS (Serves 6-8) 1 lb italian sausage 1 lb ground beef 2 stalks celery, chopped 2 carrots, chopped 1 large onion, chopped 2 lbs canned Italian tomatoes 12 oz tomato paste 10 lasagna noodles, cooked 1/2 tsp salt 2 tsp oregano 1/4 tsp pepper 1 lb mozzarella cheese, shredded 1 garlic clove 3 cups cottage cheese 2 eggs, beaten 1/2 cup parmesan cheese 2 Tbsp parsley PROCEDURE (1) Combine meat, celery, carrots, onion, garlic; cook till soft. (2) Add tomatoes, tomato paste, salt, oregano, and pepper. Simmer. (3) Mix together the cottage cheese, eggs, parmesan cheese and parsley. (4) Layer meat sauce, cheese mixture, mozzarella cheese, and cooked lasagna noodles in a baking dish. (5) Bake at 375 deg. F for 30 minutes. 10 minutes before it is done, top with additional cheese. NOTES Freezes well. RATING Difficulty: easy. Time: 30 minutes preparation, 30 minutes baking. Precision: approximate measurement OK. CAROL'S LASAGNE LASAGNE-1 - A hearty lasagne with lots of meat and cheese Carol Angell and Juan Ochoa are old friends from Tektronix. Her lasagne recipe is one of my favorites. INGREDIENTS (Serves 8-12) SAUCE 1 lb lean hamburger 1 medium onion, minced 2 garlic cloves, minced 1 lb stewed tomatoes 1 lb tomato sauce 6 oz tomato paste 1/4 tsp sugar 1 tsp salt 1 tsp basil 1 tsp parsley CHEESE MIX 2 eggs, beaten 16 oz ricotta cheese 8 oz small curd cottage cheese 1/2 cup grated romano cheese 1 Tbsp parsley flakes 1 tsp salt 1 tsp oregano pepper to taste MISCELLANEOUS 10 oz lasagne noodles (use enough noodles to cover your baking dish 6 layers deep) 1 tsp salt for each quart of boiling water 1 lb mozzaralla cheese, grated PROCEDURE (1) Brown meat and drain off fat. Heat, but don't brown, onions; stir in remaining sauce ingredients. Simmer for about 30 minutes. (2) Fill a very large pot with water. Add 1 tsp of salt for each quart of water in the pot. Add the lasagne noodles. Make sure that you cook enough noodles to cover a 13x9 baking pan 6 layers deep. Pre-heat oven to 350 deg. F. (3) Grease the inside of the baking pan with a light vegetable oil. Now make three filling layers. For each, put down 1/3 of the noodles, in two layers. Then spread 1/3 of the ricotta mixture on the noo- dles. Then sprinkle with 1/3 of the mozzaralla cheese. Finally, top with 1/3 of the sauce. (4) Bake uncovered for 40-45 minutes or until bubbly hot. Cool for 5-10 minutes. RATING Difficulty: moderate. Time: 30 minutes preparation, 45 minutes baking, 10 minutes cooling. Precision: Approximate measurement OK. PIZZA RUSTICA PIZZA-RUSTICA - San Felese Easter pie This dish is traditional in my family at Easter time. I don't know how to spell the Italian name of this pie, but it sounds something like "Pizza Gain"-my father translates it as "full pie'' This recipe originated in the town of San Fele, east of Naples. INGREDIENTS (serves 12) CHEESE FILLING 2 lb ricotta cheese 3 large eggs 1/4 lb mozzarella cheese, shredded or chopped 6 Tbsp romano cheese, grated 6 Tbsp fresh parsley, chopped 1 1/2 Tbsp dried mint leaves (do not use peppermint) 1/2 tsp black pepper salt to taste-depends on salt content of cheeses. MEAT FILLING 1 lb Italian sausage ("mild" or ``sweet'') 2 oz Italian dry salami, thinly sliced 2 oz prosciutto, thinly sliced (or any other ham) PIZZA 1 1/2 lb pizza dough (if you make your own dough, use about 3 cups of flour) flour 1 egg, separated PROCEDURE (1) Put ricotta and eggs into a large bowl and stir until well mixed. Blend in all other ingredients. (2) Slice the sausage into rounds about 3/8 inch thick. Brown in a little oil until cooked through. Drain, and discard grease. Cut the salami and ham slices into strips about 1x 1/4 inches (3) Make or thaw or unwrap the pizza dough. (4) Mix the meats into the cheese filling. Roll the dough into two disks, one large enough to line a 10-inch round cake pan, the other large enough to cover it. Put the larger piece into the lightly- floured cake pan, molding it so that it completely lines the pan, with at least 1/2 inch hanging over the edge. Fill with the cheese-meat mixture. To allow for expansion, fill to about 1/2 inch below the top of the pan. Wet the exposed dough edge with egg white, place the other piece of dough on top, and pinch the two pieces together. Trim neatly to make a seal. Brush egg yolk over the top of the pie (this will brown during baking). Puncture the top of pie in several places with a knife (make sure the holes are large enough not to close up during baking). Bake at 350 deg. F for about an hour, until the top is browned but not burned. Remove from pan and cool on a wire rack. Serve at room temperature. NOTES This recipe makes a very large pie. I couldn't find a big enough cake pan, so I used a cast-iron frying pan. You might try using half the quantity of ingredients in a 7-inch pan (make a little extra dough). If possible, grate your own romano cheese. Some of the romano sold pre-grated in cardboard cylinders looks and tastes more like sawdust than cheese. "Romano" and ``parme- san'' are American names; the main difference is that romano is sharper. The mint you want to use is spearmint. It is sold as just plain "mint" in the spice section of supermark- ets. Peppermint is entirely the wrong flavor. Italian sausage is a 'fresh' sausage, i.e. uncured and uncooked. It must be cooked before eating. Depending upon where you live, the less-spicy version of it is called either "sweet" or ``mild''. When I'm really ambitious I make my own (that doesn't happen often!). The only ingredients are pork (about 20% fat), fennel seeds, salt, and a small amount of red pepper flakes, all coarsely ground and stuffed into natural hog casings. If you can't find Italian sausage, you might try a mixture of ground pork with the above seasonings, rolled into little patties. To adjust seasonings, just pan-fry a little bit of the mixture and taste. The cheese filling given above (without the meats) is my standard filling for lasagna, manicotti, ravioli, etc. This same recipe can be used to make calzone. Roll out a small disk of pizza dough, put a blob of cheese/meat mixture in the middle, fold it over, seal, and bake. This is a good way to use up any filling that doesn't fit into the pie. RATING Difficulty: moderate. Time: 30 minutes preparation, 1 hour cooking. Precision: approximate measurement OK. PESTO MUFFINS Wet Mix - 1/2 cup finely sliced spring onions, 1/4 cup oil, 2 eggs 1/3 cup pesto sauce OR 1/2 cup chopped fresh basil 1/2 cup grated cheddar cheese, 1 cup milk Dry Mix - 1.1/2 cups self-raising flour, 1 cup wholemeal flour Preheat oven to 400oF, prepare pans. Thoroughly combine the wet ingredients in a bowl. Combine the dry ingredients & thoroughly but gently work this into the wet mix. Spoon into pans & bake for 20-25 mins. Makes 12 muffins. Variations: Pesto & Pine Nut: Add 1/2 cup toasted pine nuts to the mixture. Pesto & Prawn: Add 1/2 cup frozen cocktail prawns to the mixture. Subject: RECIPE: Quick & Excellent Marinara Lines: 17 ************QUICK & EXCELLENT MARINARA SAUCE****************** This is a great quick marinara sauce for you pasta fanatics! 1 can Hunt's "Tomato Sauce With Tomato Bits" 1 can Hunt's "Tomato Sauce Special" 1 Tbsp. olive oil 1/2 c. dry red wine (optional) 2 cloves fresh garlic crushed 1/2 tsp. basil 2 dashes fresh ground pepper Stir ingredients in saucepan over medium heat until bubbly, then reduce heat to low, simmering and stirring occasionally until desired thickness. Spoon over hot pasta! For thicker sauce, quicker, stir in some tomato paste. Subject: RECIPE: (WHITE) PIZZA Lines: 105 PIZZA PIZZA DOUGH: 2c +/- high gluten* or bread flour 1 pkg yeast 1/4c olive oil 1T sugar 1t salt 1c warm water *high gluten flour is the secret to good pizza... It makes a more structural dough, which can be aggressivly worked with without easily tearing. It also gives you a chewier crust. Bread flour, as far as I know, is the same thing. All purpose flour, although it can be used, IS NOT the same stuff!!!! Mix yeast, sugar, salt and one cup flour in a bowl. Add oil and warm water. Mix thoroughly. Add the remainder of the flour 1/4c at a time during the 8-10 minute kneading process until the dough comes together. Take your aggressions out on the damned dough ;-). The dough should be tacky, but not totally sticky. Too much flour will give a harder dough, hence a harder crust! (I prefer to divide the dough into two pieces for two medium sized pies, but you may decide to have one big dough for a large pie). Roll dough ball(s) into a smooth ball (pretend you're stuffing it's outer skin into it's imaginary asshole ;-) ). Let the dough rest for about 5 minutes or so, preferably with a cloth over it... With the palm of your hand, flatten dough ball slightly, about an inch high. Place in a large tupperware container that has been generously oiled. Let rise in a warm place for about 1-1.5 hour or until it has doubled in volume. If your house is colder, the dough will take longer to rise. Refridgerate dough until you're ready to use. (Will last for days although I prefer fresh dough!) PIZZA PREP: Preheat oven to 400 degrees. Carefully take the dough out of the tupperware container and place it oiled side down onto a generously floured countertop (or large dish). You are essentially trying to dry up the oil so you can easily form the dough. Forming the crust is an art. I first form the crust edge with my fingers. Then, with outstretched fingers, I press the middle of the dough flat. I flip the dough over, reform the crust edge again, and flatten the middle again. What is left looks alot like one of those floppy frisbees that are popular on Deadtour these days ;-) Now comes the process of stretching the dough out to the final pie shape. I call this stage "throwing out" the dough because I do it by throwing it back and forth between hands, whilst giving it a twist every throw. You can stretch it out carefully without the dough ever leaving the floured countertop! You could also toss it in the air like a real pizza dude (if you want to spend your next few hours cleaning up!). I was recently given a pizza grill thing which works great. It's black enamel, circular, with a zillion holes on it, and two handles. You can also use a pizza stone (if you preheat it for at least an hour). You could use a regular baking sheet too, but I don't guarantee the results. If using the pizza grill thing, place the dough right on it! If using the pizza stone, you'll have to assemble your pizza on a wooden pizza piel, which must be brought to the hot stone.... Anyway... from here, you have a zillion options! I will describe a white pizza only because that is what was asked.... If you want regular pizza, simply substitute pizza sauce for the ricotta. Everything else is the same. BASIC WHITE PIZZA Spread a generous layer of ricotta cheese directly on the dough. I'd say about 1/2" thick. It'll be tough to get it perfectly smooth, especially if it's cold. It doesn't matter if it isn't smooth. I always use part-skim ricotta because I'm fat. Next, top with a thick layer of grated mozzarrella cheese. I don't even spend the time grating it, actually! I just chop it into the tiniest cubes I can...it'll melt! Don't cut yourself! Part-skim mozzarrella works fine for me. Sprinkle grated cheese on it. If your serving it to a bunch of drunks who couldn't taste the difference, use storebought grated cheese. If you want to do it right, buy Romano Locattelli (found near the gormet cheese section) and grate it yourself! VARIATIONS: You can add veggies & meats ad nauseum... If using canned things like black olives or mushrooms, drain and SQUEEZE DRY! The added water will make a mushey pie. Fresh Onions, Peppers, spinach, cauliflower or broccoli work well too, as long as they are cut reasonably small. Be careful with meats. Pork & beef ought to be cooked first. Pepperoni doesn't have too as long as it's thinly sliced. After all the stuff is added, it's nice to toss a thin top layer of mozzarrelli just for looks.... You can get really weird here. Try pineapple disks and ham for a Hawaiian pie. You could go to town with nothing but Mexican ingredients too. Toss into the 400 deg. oven until the cheese melts and the crust starts to get browned sufficiently, (spin the whole pie once during the cooking process to get an even browning-you have temp. variations in your oven) Towards the end of the cooking process, I'll lift the crust slightly with a wooden spatula just to see if I've got complete browning. If you find your "bottoms" are not browning but the tops are getting burnt, consider using different equipment next time. It's a trial and error thing. Pull it out and serve immediately w/ all the usual pizza condiments. Subject: Re: Request: Fettucini Alfredo Lines: 77 Hi. This recipe for Fettucine all'Alfredo is my modification of a recipe from Marcella Hazan's cookbook, _The Classic Italian Cookbook_. Ingredients ~~~~~~~~~~~ 1 pound Fettucine **Fresh if at all possible. Homemade is nice, but **at this point one can buy reasonable fresh pasta **in most places. This recipe works with dried **pasta, but certainly benefits from fresh... 1 cup heavy cream 3 Tbsp Butter **Not margarine. Alfredo is a splurge; do it **right! :-) Salt **more than you think- to taste. 1 cup Fresh Parmesan **Reggianno if you can find it and afford it. It **really makes a difference. If not, the **Argentines make one of the best substitutes, **widely available, and it costs 40% less. If **you can't find either, buy Stella or even **(ungrated) frigo. In any event, whatever you **buy, buy it **ungrated** unless you are going to **use it within a day or two and trust the store **to have grated it that day. Remember, the better **the ingredients, the better the dish. This is **especially true for this dish, due to its **simplicity. Fresh ground pepper Dash of nutmeg, freshly ground if possible. ------ 1) Put up a BIG pot of water to boil- 5 quarts+ works well (I usually cook 1 lb. pasta in 7 quarts water in a 12 quart stockpot. In a rush, I will go down to as little as 5 quarts, but not less if at all possible. It makes pasta much more starchy and sticky, and increases the chance that the pasta will stick to itself and/or the pot.) 2) Choose a large stove-to-table pan, wide and large enough to hold all the pasta. (I use a 3.5 quart enamelled cast iron deep skillet, which works wonderfully. Try to use a heavy duty, good pot.) 2a) If you are using dry pasta (the kind which takes between 8 and 12 minutes to cook, depending on the brand), wait until the water boils, add 1-2 Tbsp coarse salt (regular also works, but for some reason coarse salt is traditional in pasta water, or at least that was how I was taught. If you are not worried about sodium, add 2 Tbsp. It makes the pasta tastier.) Add the pasta. 3) Melt the butter over medium heat. 4) Add 2/3 cup of cream, and stir/cook for 1-2 minutes, until it thickens somewhat. (This soemtimes takes a little longer, I'm not sure exactly why. The exact timing doesn't matter too much.) Turn the stove off. 5) If you are using fresh or homemade pasta, wait till the water boils, add salt as in 2a above, and add the pasta. Remember that fresh pasta takes remarkably little time to cook. 6) When the pasta is still **very** al dente (It will cook some more, below), drain it and add it to the skillet with the butter and cream. 7) Turn the flame on, low. Stir the pasta to coat it. Add the rest of the ingredients- cream, salt- start with 1/2 tsp, pepper, nutmeg, and parmesan. Stir/toss for a few minutes until the sauce thickens. It may need more salt, depending on the type of parmesan you are using and your tastes. Serve immediately, and enjoy! Subject: RECIPE: Chicken Spaghetti Lines: 35 Someone in my office gave me this recipe for Chicken Spaghetti last week and it was a SUCCESS!!! Just wanted to share it with everyone else. CHICKEN SPAGHETTI (Feeds 6-8 maybe more) 3 cans (5 oz) boned chicken 3 tbl flour 3 tbl butter 1/4 cup milk 1 can cream of chicken soup 1 can cream of mushroom soup 8 oz shredded cheddar cheese 8 oz shredded mozzarella cheese 1 pkg (12 oz) spaghetti Cook spaghetti separately - according to directions on package. While spaghetti is cooking, mix chicken, flour, butter, milk and soups in a large pan (4-6 quart pan) over medium heat (enough to melt butter). Then add 4 oz of each type cheese. Mix well. After spaghetti is cooked add to the chicken mixture. Pour into a 13x9 pan. Top with remaining cheeses. Bake at 350(F) for about 20-25 minutes or until cheese is melted. Serve with some type of bread and ENJOY! Another great thing about this dish is that it makes a great leftover. Subject: Lasagna Lines: 74 LASAGNA A LA ANNELIES PANTKE ============================ This recipe is my mother's version of lasagna, tastes more than wonderful and serves four: Ingredients: ------------ 12 lasagna noodles, cooked 1-2 packages cheese slices (e.g. the ones from Kraft) Sauce Bolognese (see below) Bechamel Sauce (see below) Butter to oil the souffle form(s) Sauce Bolognese: ---------------- 500g minced beef (no pork!) 1 can (400g) tomatoes 1 small onion, finely minced Spices: salt, pepper, thyme, oregano (to taste) Fry minced beef in pan until well done. Add tomatoes and onion, then add spices to taste. Bechamel Sauce: --------------- 4 tbsp butter 6 tbsp flour enough water and milk Spices: salt, pepper to taste Attention: as neither my Mom nor I do measure when preparing Bechamel Sauce, the above amounts are *rough* approximations! Just be sure you have *enough* of the sauce when you do it the way you like it best. 'Enough' means about one litre of it. Melt butter over low heat, then add flour, salt and pepper. You have to stir it until well blended, then remove the pan from heat. Now stir in milk and water (in small amounts) and return to heat. Cook while stirring constantly, until the sauce is considerably thick and smooth. To prepare the Lasagna: ----------------------- We have four small souffle forms, so we prepare four small Lasagna pieces. If you only have only one big souffle form you have to lay the noodles, sauces and cheese in the one form. It doesn't matter if you have three of four layers of the stuff, just be sure that you distribute everything evenly. The below instruction is for four small forms. First, oil souffle forms. The first layer should be a little bechamel sauce on which the first lasagna noodle is placed. Cover this with Sauce Bolognese, which should be topped with cheese slices and further Bechamel Sauce. On this the next Lasagna noodle is placed. Repeat procedure until you used up all noodles, sauces and cheese. When ready, put the forms into the oven and bake 25-30 minutes at 180 degrees Celsius (356 degrees Fahrenheit). Try not to gorge the stuff when you pull it out of the oven, you only get blisters in the mouth. (I speak of experience - it's just too delicious...) Subject: COLLECTION: Risotto Lines: 84 Risotto RISOTTO ALLA MILANESE Risotto 2 cups short grain white rice 1/2 liter 2 quarts chicken or beef stock 2 liters 8 tablespoons butter 120 ml 2 slices prosciutto, dice 1 small onion, thinly slice salt and freshly ground pepper 2 cups shelled fresh peas 1/2 liter 1 tablespoon chopped fresh parsley 15 ml 1 cup freshly grated Parmesan cheese 1/4 liter Bring the stock to a boil and keep it simmering. Melt half of the butter in a saucepan set over medium heat; then add the prosciutto. When the ham is very hot, add the onion. When the onion is transparent, add the rice and stir the grains until they are well coated with butter. When the rice glistens, start adding the hot stock a ladleful at a time. Allow the first ladleful to be absorbed before adding the next, but do not let the rice dry out. Season with salt and pepper and, when the rice is half-done (about 10 to 12 minutes), add the peas. Continue adding the stock and continue stirring. When the rice is almost done (about 25 minutes), add the parsley and Parmesan. Just before removing the pan from the heat, add the rest of the butter. Serve immediately. RISOTTO ALLA MILANESE 1 litre of boiling broth or water and cubes to make the broth 1 small size onion 50 grams of butter 1 glasss of white dry wine 400 grams of Arborio or Roma rice (1/2 glass per person aprox) 1/2 teaspoon of saffron 1 cup of grated parmesan cheese salt as necessary Have 1 litre or more of clear salted broth made (preferably) by boiling ca 500 grams or more of beef and bones for about 2 hrs or more. Alternatively you can use cubes for an easiest and fastest preparation (but it will not taste the same). Keep the broth boiling in a pot on the fire. Finely chop a small onion, then stir fry it for about a minute (don`t let it turn brown) with about 50 grams of butter. If you wish, you may also add one possibly-Italian red sausage cut in small pieces, and let all fry for an additional 3-5 minutes at a low flame. This is however a variation of the traditional recipe. Add the rice (suggested Arborio or Roma rice, definitely not Uncle Ben's or similiar), and stir. Add the glass of wine and let it dry out stirring continuously. Turn the flame down to the minimum, or just above. Start adding two dippers of the boiling broth until it evaporates, stirring the rice continuously. Then add again two dippers at a time when the rice gets dry, and continue the same way until the rice is ready (about 15 to 20 minutes, depending on the rice you are using, taste for consistency). Definitely avoid versing the whole broth at large at once, but keep versing it in small quantities, and stir. Make sure all the broth with the rice has evaporated before serving. Just before taking it off the fire add the grated parmesan cheese and stir well. Add salt if needed. At this point you already have a tasty Parmesan risotto. For a "Risotto alla Milanese", add the saffron (in Italy they sell it in small packages of the proper amount) in the end and stir well one last time. The recipe for Parmesan risotto is the base recipe for almost all the other "risotti" you may prepare. You can add champagne or beer instead of wine, or you can stew peas, mushrooms, asparagi or artichokes (always finely chopped) with some broth just before adding the rice. Or just anything else you may want to experiment with (e.g. with apples or prunes you will make an excellent "nouvelle cousine" risotto, but in this case instead of parmesan you should use cream). Subject: Crostini Lines: 47 CROSTINI ======== (makes 12) Ingredients: ------------ 1 baguette herbed bread 2 tblsp butter seasoning to taste 1/4 cup white wine (optional) 2 1/2 tblsp butter or oil 1/2 cup basil (fresh if possible) 1/3 cup cheese (parmesean or romano) 2 cloves garlic 2-3 sliced roma tomatoes Optional: --------- 1/2 cup sliced onion OR 1 can minced clams (or shrimp) Instructions: ------------- Remember: This is Italian food. You can be liberal with the ingredients. Take baguette of herbed bread. Slice into approx 1" thick pieces. Cover BOTH surfaces with butter (seasoned is best -- we use basil, oregano, garlic and pepper). Place slices on a baking pan. In a small saucepan, combine wine, oil/butter, garlic (and clams) and simmer for five minutes. Add basil (and parmesan or romano cheese) and heat for about a minute and then remove from heat. Let stand until thick. Spoon pesto over the bread (don't waste any :) ) Put sliced tomatoes on top and cover with slice of mozzarella. Place baking pan in the oven and broil until the cheese starts to brown. %%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%% Subject: COLLECTION: Lasagna Lines: 597 CONTENTS: --------- Chicken Lasagna (Laura Aden) Lasagna (Gloria Halfacre) Lasagna (Janet Beretta) Lasagna A La Annelies Pantke (Micaela "Stayka" Pantke) Lasagna Primavera (Cameron Kelly Brown) Lasagne (Lydia M. Uribe) Mexican Lasagne (Jan) Two Unique Lasagne Recipes (Vegan) (Brenda Romans) Vegetarian Lasagne (Radha Venkat) Veggie Lasagna (Ann Adamcik) %%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%% ~From: Laura.Aden@ebay.sun.com (Laura Aden) CHICKEN LASAGNA =============== Ingredients: ------------ 8 to 10 Lasagna noodles, cooked 2 Cups cooked diced chicken 2 Tblsp butter or margarine 1 medium onion, chopped 1/3 lb mushrooms, sliced 1 can (16 oz) canned tomatoes 1/2 tsp basil 1/2 tsp oregano 1/3 tsp each salt and pepper 3 Tblsp butter or margarine 3 Tblsp all-purpose flour 1 can (10 oz) chicken broth 1/2 cup half-and-half 1 cup shredded mozzarella cheese 1/2 cup ricotta cheese parmesan cheese Instructions: ------------- Tomato Sauce: ------------- 1. Melt butter in skillet. Saute' onions until transparent. Add mushrooms, basil oregano, salt and pepper. Cook for a few minutes. 2. Blend tomatoes in blender or processor. Add to mushroomes. Simmer while making cream sauce, adding more tomatoes if needed. Stir in chicken. Cream Sauce: ------------ 3. Melt butter in saucepan. Stir in flour, cooking and stirring for 2 to 3 minutes. 4. Add broth, stirring until thickened. Stir in half&half over low heat. Lasagna Layering: ----------------- 5. Spoon small amount of cream sauce in baking pan. Place 3 cooked noodles in baking pan. Add 1/3 of meat mixture and 1/3 of cream sauce. Sprinkle each layer with cheese. Repeat with remaining noodles and sauces. Sprinkle top with parmesan cheese. 6. Bake at 350 F for 20 to 25 minutes. %%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%% ~From: gloria@sipi.usc.edu (Gloria Halfacre) LASAGNA ======= Ingredients: ------------ 1 1/2 lb hamburger or chopped steak 1 large can whole tomatos 1 large or 2 small cans of tomato sauce 1 box lasagna noodles (8 oz) 1 pkg Lawry's Spaghetti Sauce Spices 1 small ball of Mozarella Cheese 1 large container Ricotta cheese 1/2 - 1 Cup parmesan cheese (grated) Instructions: ------------- 1. Boil noodles (well done), add 2 tblsp oil so noodles do not stick together. 2. Drain and rinse with cold water. Keep noodles in cold water until your ready to use them. 3. Cut mox cheese into thin strips and refridgerate while you make the sauce. 4. Saute hamberger in frying pan. Drain. 5. Put tomatos in large pot and crush them with your hands. Add tomato sauce ad spices. 6. Heat sauce slowly (low heat) and stir. Add hamberger and simmer for 20 minutes, mixing occasionally. 7. In your lasagna baking dish, sppon in just enough sauce to cover dish. place noodles over sauce (overlapping them) 8. With a teaspoon - put clumps of ricotta cheese all over. Sprinkle moz. cheese on top. 9. Repeat step 7 and 8. Sprinkle with parmesan cheese and bake for 30 minutes at 375. Preheat oven for at least 15 minutes. Serves 4. Baking dish 9 x 12. %%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%% ~From: jberetta@lib.uwo.ca (Janet Beretta) LASAGNA ======= Sauce: ------ 3 cloves garlic, minced 1 large onion, chopped 1 lb of lean ground beef 1 28-oz. can of tomatoes (I use puree) 1/2 lb mushrooms, sliced 1/4 cup of balsamic or wine vinegar 1 tblsp sugar assorted herbs; basil, oregano, thyme, marjoram and rosemary salt and pepper Optional: --------- 1 green pepper (or yellow and red too), diced 1 chopped zucchini 1/2 chopped egg plant (the addition of these ingredients makes your lasagne VERY rich and filling) Instructions: ------------- Brown the beef while chopping with wooded spoon in pan to ensure it is a fine texture. Drain fat and transfer to a large pot. Sautee the garlic and onion in 2 tbsp of olive oil until soft. Add the vegetables (except tomatoes) and continue to sautee for about 5 minutes. Drain the liquid and add the vegies to the beef. Add the tomatoes and vinegar and herbs to the pot and simmer on a med-low heat for about 1/2 hour. This sauce should be VERY wet (like soup!). If necessary, add some tomato juice or red wine if you like. Further Ingredients: -------------------- 1 lb of fresh lasagne noodles OR 1 pkg of no-cook dry lasagne pasta 1 lb of mozzarella cheese 1 lb of romano cheese 1 egg 1 pkg of frozen spinach 1 tsp oregano (dried) Mix together in a small bowl, romano cheese, egg, oregano and spinach until well blended. Bechamel Sauce: --------------- 2 tbsp of butter 1-3 tbsp of flour 1/2-3/4 cup of chicken broth (I use this for less calories than cream; ya right; like it matters for this recipe!) Instructions: ------------- Melt butter in a small sauce pan. Stir in enough flour that the mixture starts to form a ball. Gradually stir in broth until you get a sauce that is thickened but pourable. Assembling the Lasagna: ----------------------- Take a LARGE casserole dish (11 x 14) and put 1 ladleful of tomato sauce on the bottom of the dish to cover it. Place a layer of noodles on the bottom, cutting or cracking them if necessary to fit. Another layer of tomato sauce. Be generous. Another layer of noodles. Spread entire cheese and spinach mixture evenly over the noodles. Another layer of noodles. A generous layer of sauce. Pour bechamel sauce over the sauce. Top with a layer of thick slices of mozzerella. Cover with foil and refrigerate until 1 hour before. Bake covered at 350 degrees. It doesn't hurt to place on a cookie sheet so if it overflows your oven won't be too messy. After 45 minutes, remove the foil and bake for another 15-25 minutes. Put a knife in the middle and feel the knife to ensure the lasagne is hot in the middle. It should be bubbling. Remove and let stand for 5 minutes at least. This will serve up in perfectly uniform pieces, even with all that sauce! The noodles absorb the liquid, that's why you need a runny sauce. Sprinkle individual pieces with parmesan cheese (lots). Modification: ------------- Substitute chicken for beef and leave out the spinach. YUM! %%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%% ~From: hz225wu@unidui.uni-duisburg.de (Micaela "Stayka" Pantke) LASAGNA A LA ANNELIES PANTKE ============================ (Serves 4) Ingredients: ------------ 12 lasagna noodles, cooked 1-2 pkg cheese slices (e.g. the ones from Kraft) Sauce Bolognese (see below) Bechamel Sauce (see below) Butter to oil the souffle form(s) Sauce Bolognese: ---------------- 500g minced beef (no pork!) 1 can (400g) tomatoes 1 small onion, finely minced Spices: salt, pepper, thyme, oregano (to taste) Fry minced beef in pan until well done. Add tomatoes and onion, then add spices to taste. Bechamel Sauce: --------------- 4 tblsp butter 6 tblsp flour enough water and milk Spices: salt, pepper to taste Attention: as neither my Mom nor I do measure when preparing Bechamel Sauce, the above amounts are *rough* approximations! Just be sure you have *enough* of the sauce when you do it the way you like it best. 'Enough' means about one litre of it, else the lasagna would come out too dry. Melt butter over low heat, then add flour, salt and pepper. You have to stir it until well blended, then remove the pan from heat. Now stir in milk and water (in small amounts) and return to heat. Cook while stirring constantly, until the sauce is considerably thick and smooth. To prepare the Lasagna: ----------------------- We have four small souffle forms, so we prepare four small Lasagna pieces. If you only have only one big souffle form you have to lay the noodles, sauces and cheese in the one form. It doesn't matter if you have three of four layers of the stuff, just be sure that you distribute everything evenly. The below instruction is for four small forms. First, oil souffle forms. The first layer should be a little bechamel sauce on which the first lasagna noodle is placed. Cover this with Sauce Bolognese, which should be topped with cheese slices and further Bechamel Sauce. On this the next Lasagna noodle is placed. Repeat procedure until you used up all noodles, sauces and cheese. Be sure to have a layer of Bechamel sauce on the top! When ready, put the forms into the oven and bake 25-30 minutes at 180 degrees Celsius (356 degrees Fahrenheit). Try not to gorge the stuff when you pull it out of the oven, you only get blisters in the mouth. (I speak of experience - it's just too delicious...) %%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%% ~From: cb4p+@andrew.cmu.edu (Cameron Kelly Brown) LASAGNA PRIMAVERA ================= Ingredients: ------------ 12 spinach lasagna noodles (I made my own) grated or diced mozzarella grated or diced sharp cheddar (white or yellow) grated parmesan any other cheese that you like 1 red pepper 1 green pepper Primavera Sauce: ---------------- 1 small onion, sliced 4 cloves garlic, minced olive oil 1/2 cup sliced or eighthed mushrooms 1 medium eggplant 2 cups diced tomatoes (fresh is best, but canned okay) 2 cups tomato sauce (again fresh is best, but canned okay) 1 cup tomato paste (or 6 oz. if canned) oregano basil crushed red pepper bay leaf White Sauce: ------------ 2 cups Ricotta cheese (or 1 1/2 cups tofu and 1/2 cup yogurt) 1 egg Instructions: ------------- In a large sauce pan, saute the garlic and onions in olive oil over medium heat until the onions become clear and tender. Add in the mushrooms and continue to saute until tender. When the vegetables are tender, reduce heat and add in the diced tomatoes and a tablespoon water. Simmer for two minutes and add in the tomato sauce, paste and spices. Mix well with a fork until all of the tomato paste has been absorbed. Cover and simmer 30 minutes. Remove bay leaf before using. Meanwhile, mix together the ricotta (or tofu and yogurt) with the egg, set aside in fridge. Preheat the oven to 375 F. Prepare the lasagna noodles as directed and drain. When the sauce has simmered, remove from heat and start the lasagna. First layer 4 noodles on the bottom of a 13x9 inch baking dish, spoon 1/2 of the ricotta mixture on top and spread evenly. Next spoon 1/2 primavera sauce over ricotta, and spread 1/3 of mozzarella and 1/3 sharp cheddar on that. Repeat this same layer process once. Put on one more layer of noodles and top with remaining mozzarella and cheddar, sprinkle with ample parmesan. Bake 45 minutes. Let cool ten minutes before serving, enjoy. %%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%% ~From: uribe@jarthur.claremont.edu (Lydia M. Uribe) Source: Knudsen's "Cooking for Complements" LASAGNE ======= Ingredients: ------------ One 11x7x2-inch baking dish 4 oz lasagne noodles (8 noodles) 1/2 lb ground beef 1 1/2 cups thick spaghetti sauce 2 eggs 1 cup cottage cheese 3 tbsp minced green onion 1 tbsp minced parsley 3/4 tsp salt 1/2 lb Mozzarella cheese, thinly sliced 1/4 cup shredded Parmesan cheese Instructions: ------------- 1. Cook noodles according to package directions adding 1 tbsp butter or oil to water; drain. 2. Brown beef, breaking into pieces; drain excess fat. 3. Cover bottom of baking dish with thin layer of sauce; add beef to remaining sauce. 4. Beat eggs in medium bowl; blend in cottage cheese, green onion, parsley and salt. 5. In baking dish, layer in order half the following: noodles, cottage cheese mixture, Mozzarella slices and sauce. Repeat with remaining ingredients. Top with Parmesan cheese. At this point, lasagne may be baked or it may be covered and refrigerated for one or two days. 6. Bake at 350 degrees 30 to 35 minutes (slightly longer if refrigerated) or until bubbly. Let stand 10 minutes before serving. Spaghetti Sauce: ---------------- 3 cloves garlic, minced 3 tblsp olive oil 1 29oz can tomato puree 1 12oz can tomato paste 36 oz water (3 tomato paste canfuls) 1 tsp salt 1 tsp brown sugar 1 tsp basil 1/2 tsp oregano 1/4 tsp tarragon Instructions: ------------- 1. Saute garlic in olive oil. 2. Add remaining ingredients and simmer, uncovered, 1 1/2 hours, stirring every 30 minutes. Makes about 6 cups. Note: ----- My husband and I like a wet lasagne, so I double the amount of sauce called for in the recipe; I also double the cottage cheese mixture and the mozzarella cheese, and put it all in a 13x9x2-inch pan. %%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%% ~From: jagordon@agsm.ucla.edu (Jan) MEXICAN LASAGNE =============== Ingredients: ------------- 1 pound pinto beans 1 dozen corn tortillas 1 container non fat ricotta cheese 1 16 ounce container salsa non fat yogurt - optional Seasonings: garlic, cumin, chili powder Instructions: ------------- Soak, cook and mash 1 pound pinto beans, seasoned with a little garlic, cumin and chili powder . Spray casserole lightly with cooking spray. Casserole size depends upon your appetite. - a little salsa on the bottom of a casserole - a layer of corn tortillas - a layer of homecooked pinto beans, mashed with potato masher - a layer of salsa - a layer of corn tortillas - a layer of fatfree ricotta cheese - a layer of salsa - a layer of tortillas, beans, a sprinkling of cumin - spread non fat yogurt over all, more salsa Bake uncovered at 350 F for 30 to 45 minutes or so. Let stand for 15 minutes, serve. Good with mexican rice and/or a big salad. %%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%% ~From: ber@otter.hpl.hp.com (Brenda Romans) TWO UNIQUE LASAGNE RECIPES (VEGAN) ================================== The White Sauce: ---------------- Make up a cheese sauce using 1/2 pt soya milk, 2 level tblsp cornflour 3oz strongly flavoured cheese OR cream cheese, this gives a very interesting flavour lots of grated nutmeg For a vegan dish you can make your favorite white sauce. The Lentil Filling: ------------------- Boil 4 oz lentils in water until soft (as a rough guide, cover them and add the same amount of water again). Fry a chopped onion and some garlic in the oil of your choice. Add a finely grated carrot and fry that too for a while. Add a can of chopped tomatoes. Add some (tablespoon or so) of tomato paste. Add some oregano or sweet mixed herbs. Add the lentils *and* the water they were cooked in. Add a spoon of yeast extract. Season with salt and pepper. The TVP Filling: ---------------- While you are frying the rest of the stuff above put around 2/3 oz of TVP mince in a bowl with plenty of boiling water and some concentrated veg stock (vecon or stock cubes or yeast extract). When the other stuff is ready add the TVP mix instead of the lentils and adjust the seasonings. Put it together --------------- Just like any other lasagne. If you use the no pre-cook pasta make sure that the filling is sloppy so there's plenty of liquid to cook it. Stick it in the oven at gas 4 (electric 350) (fan 160) for about half an hour. The lentil version is particularly nice and freezes well. However it is very dry if you eat it the next day (or out of the freezer) and you will need a wet sauce to go with it. I prefer it dry. %%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%% ~From: radha@minos.princeton.edu (Radha Venkat) Source: Taken (with modifications by me) from the Moosewood Cookbook. VEGETARIAN LASAGNE ================== Ingredients: ------------ 1 large jar good pasta sauce 1 lb either mushrooms, sliced, or spinach, cleaned and chopped 12 lasagne noodles, half-cooked 2 cup Ricotta cheese 1 cup mozarella 2 tsp wheat germ 2 eggs salt, pepper 1/4 cup parmesan cheese, grated fine Instructions: ------------- Mix the ricotta, mushrooms/spinach, wheat germ and eggs in a large bowl. (Do not crush the mushroom slices!) Add 1/2 tsp salt, and pepper to taste. (I use non-fat egg product and low fat ricotta.) Jazz up pasta sauce, if desired. (I usually throw in some extra oregano, basil and onions, and let the whole thing cook for about a half hour.) In a 9X13 glass baking dish, put a couple of tablespoons of the sauce on the bottom, spreading it evenly. Put a layer of noodles in the pan. (You may have to trim one of the noodles to fit along the bottom of the pan, like such: -----------| | -----------| | -----------| | -----------| | Cover this layer with 1/2 the ricotta filling. Cover the ricotta with roughly 1/4 the pasta sauce. Then, some mozarella, about half of it. Next, another layer of noodles, trimming as necessary. Repeat ricotta, sauce and mozarella, using up the two cheeses. Layer on the final few noodles. Put some sauce on top, enough to cover liberally. Cover this with the 1/4 c parmesan cheese. Cover the dish with foil, and bake in a 375 degree oven for 1 hr, uncovered for the last 10 minutes. Let the lasagne cool for 15-20 minutes, to allow the cheese to set a little before serving. This lasagne is wonderful with a good, crusty garlic bread and a mixed greens salad with oil and vinegar dressing. %%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%% ~From: avi@rix.Eng.Sun.COM (Ann Adamcik) VEGGIE LASAGNA ============== Sauce: ------ 3 cloves garlic 1/2 white onion 2 15oz. cans tomato puree fresh basil, oregano, italian parsley salt, pepper Mince garlic and onion and sautee in olive oil. Pour in tomato puree. Add herbs, salt and pepper to taste. Simmer while preparing remainder. Ingredients: ------------ 1/2 red bell pepper 2 carrots 1 broccoli flowerette 1 medium zucchini 3-4 large mushrooms 8 oz ricotta cheese 12 oz mozzarella, shredded 1 lb lasagna noodles Instructions: ------------- Chop vegetables and sautee in olive oil. Drop pasta in boiling water and simmer for 8-10 minutes, rinse and drain. Spread a thin layer of sauce in a 9x13" baking dish. Layer 1/3 of the noodles, 1/2 of the vegetables and ricotta, and a bit less than 1/2 of the mozzarella and sauce. Repeat for second layer. Top with remaining noodles, sauce, and cheese. Cover tightly with foil and bake at 375 degrees for 30 minutes. Uncover and sprinkle with parmesan, bake for 10 more minutes. Let stand for 10 minutes before slicing. %%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%% Subject: Spaghetti Alla Puttanesca Lines: 51 Here is my favorite Puttanesca recipe, it is from Gourmet Magazine. We would like to offer a wonderful pasta recipe that we have not yet seen in your pages. It can be prepared in a jiffy (indeed its name is alleged to come from the fact that Italian prostitutes prepared it between assignations). The anchovies are recommended by the chef of a Neapolitan trattoria, and tradition has it that they are indispensable. SPAGHETTI ALLA PUTTTANESCA (Spaghetti with Olives and Anchovies) 4 garlic cloves, minced 1/2 teaspoon dried hot red pepper flakes 1/4 cup olive oil 1/3 cup minced fresh parsley leaves 4 drained canned Italian tomatoes, chopped fine, including 1/3 cup of the juice 4 flat anchovy fillets, drained and minced 6 Mediterranean-style brine-cured black olives, minced 2 teaspoons drained bottled capers 1/2 pound spaghetti 2 tablespoons freshly grated Romano or Parmesan In a skillet cook the garlic and the red pepper flakes in the oil over moderately low heat, stirring, for 20 seconds, stir in the parsley, and cook the mixture for 10 seconds. Add the tomatoes with the juice and cook the mixture over moderate heat for 1 minute. Add the anchovies, the olives, and the capers and cook the sauce, stirring, for 2 minutes. In a kettle of boiling salted water cook the spaghetti until it is al dente, drain it, and in a bowl toss it with the sauce. Sprinkle the pasta with the Romano. Serves 2 to 4. Deborah W. Hobson and Emmet I. Robbins Toronto, ONT. Canada "Spaghetti Alla Puttanesca." Gourmet Magazine, "Sugar and Spice: 20 Favorites," June 1991, pg 132. ------------------------------------- GWS Notes: Start timing when ingredients begin to sizzle. I use a cleaver to mince ingredients; I mince the anchovies and olives together. I chop the capers if they are large (approx .75mm) and leave them whole if they are small. If I use bottled cappers it is VIMP to drain (I squeeze them) the capers, else they overpower everything; if I use salt packed capers I soak them in a strainer suspended in water to remove much of the salt. 1 tblspn of garlic (minced) seems to do the trick "OK". Subject: The best Lasagne ever! (My Mom's...) Lines: 72 LASAGNA A LA ANNELIES PANTKE ============================ (Serves 4) Ingredients: ------------ 12 lasagna noodles, cooked 1-2 pkg cheese slices (e.g. the ones from Kraft) Sauce Bolognese (see below) Bechamel Sauce (see below) Butter to oil the souffle form(s) Sauce Bolognese: ---------------- 500g minced beef (no pork!) 1 can (400g) tomatoes 1 small onion, finely minced Spices: salt, pepper, thyme, oregano (to taste) Fry minced beef in pan until well done. Add tomatoes and onion, then add spices to taste. Bechamel Sauce: --------------- 4 tblsp butter 6 tblsp flour enough water and milk Spices: salt, pepper to taste Attention: as neither my Mom nor I do measure when preparing Bechamel Sauce, the above amounts are *rough* approximations! Just be sure you have *enough* of the sauce when you do it the way you like it best. 'Enough' means about one litre of it, else the lasagna would come out too dry. Melt butter over low heat, then add flour, salt and pepper. You have to stir it until well blended, then remove the pan from heat. Now stir in milk and water (in small amounts) and return to heat. Cook while stirring constantly, until the sauce is considerably thick and smooth. To prepare the Lasagna: ----------------------- We have four small souffle forms, so we prepare four small Lasagna pieces. If you only have only one big souffle form you have to lay the noodles, sauces and cheese in the one form. It doesn't matter if you have three of four layers of the stuff, just be sure that you distribute everything evenly. The below instruction is for four small forms. First, oil souffle forms. The first layer should be a little bechamel sauce on which the first lasagna noodle is placed. Cover this with Sauce Bolognese, which should be topped with cheese slices and further Bechamel Sauce. On this the next Lasagna noodle is placed. Repeat procedure until you used up all noodles, sauces and cheese. Be sure to have a layer of Bechamel sauce on the top! When ready, put the forms into the oven and bake 25-30 minutes at 180 degrees Celsius (356 degrees Fahrenheit). Try not to gorge the stuff when you pull it out of the oven, you only get blisters in the mouth. (I speak of experience - it's just too delicious...) Subject: Chicken Italiano Lines: 28 Chicken Italiano Ingredients 4 chicken brest halves, skinned and boned 1 teaspoon oil 4 ounces (about 1 1/2 cups dry) thin spaghetti, broken into fourths 1 small onion, cut into wedges 1 small green pepper, cut into strips 1/8 teaspoon instant minced garlic 1 teaspoon oregano leaves 1/8 teaspoon salt 1/8 teaspoon pepper 1 bay leaf 16-ounce can tomatoes 1/4 cup water 1 tablespoon chopped parsley, if desired Preparation Pound chicken breasts with a metal meat mallet between sheets of plastic wrap until about 1/2 inch thick. Heat oil in frying pan. Brown chicken breasts on each side. Add spaghetti, onion and pepper strips around chicken. Sprinkle with seasonings. Break up large pieces of tomatoes. Pour tomatoes and water over top of chicken. Bring to a boil. Reduce heat, cover and cook until chicken and spaghetti are done, about 15 minutes. Remove bay leaf. Garnish with parsley. Subject: Pesto Lines: 26 Someone asked for a Pesto recipe, this is what I usually make: *Basil Pesto 1 Cup fresh Basil leaves (Packed) 1 clove of garlic 1/4 Cup of Pinola Nuts (Pine nuts) or Walnuts 1/2 Cup olive oil 1/4 Cup of Parmesan Cheese In a food processor, or minichopper (I prefer the latter), finely chop basil, garlic, and nuts together. Slowly add oil. Blend. Gradually add cheese until blended. Toss mixture into hot, cooked pasta and serve immediately. *Note: I am told that you can make pesto from any fresh herb that you like, just substitute the Basil here for the same amount of another herb. You could use fresh parsley or oregano. >From time to time, I don't have enough basil in my herb garden to make a cup so I mix the herbs that are there. I once mixed Basil and parsley. Its good, but not as good as straight basil. Subject: COLLECTION: Fettucine (mostly Alfredo) (medium long) Lines: 370 CONTENTS: --------- Fettucine Alfredo (Adam P Ross) Fettucine Alfredo (Cathie Smith) Fettucine Alfredo (Chu, Robert K.T.) Fettucine Alfredo (David Thomas) Fettucine Alfredo (Kenneth Leung) Fettucine Alfredo (Orla Hegarty) Fettucine All'Alfredo (David Gossett) Fettucine With Zucchini And Mushrooms (Richard Darsie) Low Fat Fettucine Alfredo (Andy Spooner) Spicy Shrimp Alfredo (Maggie Workman) %%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%% ~From: apross@athena.mit.edu (Adam P Ross) FETTUCINE ALFREDO ================= Ingredients + Instructions: --------------------------- I recall reading somewhere that the original Fettucine Alfredo was just a butter and parmesan coating. However, if you want the cream sauce I think you're thinking of, why, here's one that should work. Melt 1/2 stick of butter in a saucepan over low to medium heat. When it begins to bubble, sprinkle in a tablespoon of flour and mix it in quickly. Add 1/2 cup heavy cream, some pepper, and 1/4 cup grated cheese like Parmesan or Pecorino. Stir constantly until thick. This makes about 1 cup of sauce. Some Variations/Additions: -------------------------- Fry bacon or pancetta bits in saucepan first, drain grease, add butter and proceed Sautee sliced mushrooms and/or onions (with or without the bacon) Add fresh green peas with the cream For seafood and cream sauce, sautee quickly scallops, shrimp, crab or lobster meat in the butter (before adding flour). Add a pinch of nutmeg with the cream, pepper, and cheese. %%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%% ~From: smithc@gaia.ecs.csus.edu (Cathie Smith) Source: Chez Panisse Pasta cookbook FETTUCINE ALFREDO ================= Ingredients: ------------ 1 cup heavy cream 2 tblsp sweet butter 3/4 cup freshly grated parmesan pepper fettucine for 2 Instructions: ------------- Bring the cream and butter to a boil in a saute pan. Reduce the heat and simmer for 30 seconds. Add half the parmesan, a little freshly ground black pepper, whisk until smooth, and remove from the heat. Cook the fettucine and add to the cream. Add the rest of the parmesan, toss the noodles well in the sauce and serve immediately. Serves 2. Note: Don't try substituting the grated cheese that comes in a can. It won't melt. %%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%% ~From: robert@anuenue.cba.hawaii.edu (Chu, Robert K.T.) FETTUCINE ALFREDO ================= Ingredients: ------------ 6-8 oz fettucine 1/4 cup butter (not margarine!) 1 cup parmesan cheese (Kraft if you buy pre grated) 1/2 cup heavy cream 1 tblsp finely chopped parsley salt and garlic to taste Bring a big pot of water to boil and add fettucine. Chop the parsley very fine and grate the parmesan as fine as you can. (You will probably need a fine hard cheese grater to do this.) Then melt the butter in a small sauce pan (MELT IT DO NOT BOIL IT!) and remove from heat. Stir in parmesan and then the cream *. Return to heat and just bring to boil at a lowest setting stiring frequently. Serve as soon as possible ... your fettucine should be done about now. I like a sprig of parsley on the side as a garnish. * If you are going to add salt and garlic do it at this point. I suggest that you try the recipe without the first few times - its very tasty without. Be vary carful when you do add salt and garlic its very easy to overpower the sauce. I use just a tiny dash of both. But I still love it without! Note: ----- If you use pre grated parmesan please don't use some cheap brand. The only one I've found that worked was Kraft; the cheap ones use some preserative or something that makes it seperate. I've given up and always grate my own. The only other thing that I might say is that I use a bit more that one cup of parmesan. (More like 1 1/2 cups) It makes it a bit thicker and I love parmesan anyway. %%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%% ~From: david@tms390.micro.ti.com (David Thomas) FETTUCINE ALFREDO ================= The key to smooth, rich Alfredo sauce is to have all the ingredients at the right temperature before you start. It's also important to use freshly grated Parmesan cheese, not the powder that comes in the green cans. Finally, have everything in place before you start, because you will need to work quickly at the end. I generally do this by eye, so the measurements are approximate. In particular, I may not use all the cream if the sauce is looking too thin. Ingredients: ------------ 12 oz fettucine 3/4 cup grated Parmesan cheese 3/4 cup whipping cream 3 egg yolks 4 oz butter (1/2 cup) Instructions: ------------- Allow egg yolks, cream, and cheese to reach room temperature. Warm the butter until it begins to melt, but don't let it separate. Cook the fettucine in boiling water until the desired tenderness is reached. This varies depending on the brand. Don't trust the times suggested on the package--test it. Beat the cream and egg yolks together. When the fettucine is done, turn off the heat, drain it and return it to the pan. If you have an electric stove, remove the pan from the burner entirely. Add about 1/3 portion of each ingredient: butter, cheese, and cream, and toss until well blended. Continue adding small portions of each ingredient and tossing until everything has been added. Serve on warmed plates. %%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%% ~From: kleung@netcom.com (Kenneth Leung) Kenneth C.P. Leung 1303 Walnut Hill Ln. 2nd Floor, Irving, TX 75038 FETTUCINE ALFREDO ================= Ingredients: ------------ Heavy cream butter black pepper parmasan Cheese pasta Proportions: ------------ 0.5 lb pasta + 0.25 lb sweet butter + 1 cup cream + 0.75 cup Parmesan Instructions: ------------- Boil Pasta to taste, keep warm. Melt Butter and Mix with warmed heavy cream. Mix with Pasta well in warm bowl. Add pepper to taste. Add Parmesan and TOSS TOSS TOSS until sauces are thickened with pasta. %%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%% ~From: ohegarty@sail.uwaterloo.ca (Orla Hegarty) FETTUCINE ALFREDO ================= Ingredients: ------------ 1/4 to 1/3 lb butter (it won't taste near as good with margerine) 250 ml = 1 cup cream (not half & half, about 20% BF, Table Cream is what it's called in Canada) around 1 cup parmesan cheese chopped garlic (about 1-4 cloves depending on taste and whether you're going out that night) freshly ground pepper fresh fettucine noodles (about a 1 lb package) Instructions: ------------- Put on water to cook fettucine. At the same time start the sauce below. Add fettucine when water is boils. Should be ready at the same time as sauce. Melt butter over low heat in a large saucepan (large enough to mix up fettucine in). Add chopped garlic. When butter is all melted, add cream. Add ground pepper to taste. Continue cooking on low heat. Once mixture is _almost_ boiling, add parmesan cheese. This should make the sauce _very_ creamy. If not, add more cheese. Remove from heat. Add drained fettucine noodles to the sauce and mix thoroughly. Serve immediately with a Caesar salad and some fresh bread. Serves 2 very hungry people or 3 moderate portions. %%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%% ~From: gossett@cattell.psych.upenn.edu (David Gossett) Source: Marcella Hazan's cookbook, _The Classic Italian Cookbook_ modified version FETTUCINE ALL'ALFREDO ===================== Ingredients: ------------ 1 pound Fettucine *1* 1 cup heavy cream 3 tblsp Butter *2* Salt more than you think - to taste. 1 cup Fresh Parmesan *3* Fresh ground pepper Dash of nutmeg, freshly ground if possible. Notes: ------ *1* Fresh if at all possible. Homemade is nice, but at this point one can buy reasonable fresh pasta in most places. This recipe works with dried pasta, but certainly benefits from fresh... *2* Not margarine. Alfredo is a splurge; do it right! :-) *3* Reggianno if you can find it and afford it. It really makes a difference. If not, the Argentines make one of the best substitutes, widely available, and it costs 40% less. If you can't find either, buy Stella or even ungrated) frigo. In any event, whatever you buy, buy it **ungrated** unless you are going to use it within a day or two and trust the store to have grated it that day. Remember, the better the ingredients, the better the dish. This is especially true for this dish, due to its simplicity. Instructions: ------------- 1) Put up a BIG pot of water to boil - 5 quarts+ works well (I usually cook 1 lb. pasta in 7 quarts water in a 12 quart stockpot. In a rush, I will go down to as little as 5 quarts, but not less if at all possible. It makes pasta much more starchy and sticky, and increases the chance that the pasta will stick to itself and/or the pot.) 2) Choose a large stove-to-table pan, wide and large enough to hold all the pasta. (I use a 3.5 quart enamelled cast iron deep skillet, which works wonderfully. Try to use a heavy duty, good pot.) 2a) If you are using dry pasta (the kind which takes between 8 and 12 minutes to cook, depending on the brand), wait until the water boils, add 1-2 Tbsp coarse salt (regular also works, but for some reason coarse salt is traditional in pasta water, or at least that was how I was taught. If you are not worried about sodium, add 2 Tbsp. It makes the pasta tastier.) Add the pasta. 3) Melt the butter over medium heat. 4) Add 2/3 cup of cream, and stir/cook for 1-2 minutes, until it thickens somewhat. (This soemtimes takes a little longer, I'm not sure exactly why. The exact timing doesn't matter too much.) Turn the stove off. 5) If you are using fresh or homemade pasta, wait till the water boils, add salt as in 2a above, and add the pasta. Remember that fresh pasta takes remarkably little time to cook. 6) When the pasta is still **very** al dente (It will cook some more, below), drain it and add it to the skillet with the butter and cream. 7) Turn the flame on, low. Stir the pasta to coat it. Add the rest of the ingredients- cream, salt- start with 1/2 tsp, pepper, nutmeg, and parmesan. Stir/toss for a few minutes until the sauce thickens. It may need more salt, depending on the type of parmesan you are using and your tastes. %%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%% ~From: darsie@ece.ucdavis.edu (Richard Darsie) Source: Meatless Meals FETTUCINE WITH ZUCCHINI AND MUSHROOMS ===================================== Ingredients: ------------ 1 lb pkg fettucine 1/2 cup butter 1/2 lb mushrooms 1.25 lb zucchini 1 cup half-and-half 3/4 cup Parmesan 1/2 cup parsley Instructions: ------------- Cook fettucine al dente. Cut zucchini into julienne strips. While pasta is cooking, saute mushrooms and zucchini in butter for 2 minutes. Add half-and-half to saute; reduce heat and simmer for 3 minutes. Add cooked fettucine to saute, along with cheese and parsley, and toss to mix well. %%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%% ~From: spooner@informatics.WUSTL.EDU (Andy Spooner) LOW FAT FETTUCINE ALFREDO ========================= Ingredients + Instructions: --------------------------- 2 tblsp butter: melt in saucepan 4 tsp flour: stir into melted butter until smooth 1-1/2 cup skim milk: stir in and cook down a bit until thickened 1/4 cup parmesan cheese: stir in until smooth some fresh pepper & nutmeg noodles: fold in The above is great if you stir in some crabmeat (real or fake) and cook for a couple minutes before adding the noodles. I also like to add a healthy dose of garlic. %%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%% ~From: mworkman@vm.cc.purdue.edu (Maggie Workman) SPICY SHRIMP ALFREDO ==================== Ingredients + Instructions: --------------------------- 1. Cook fettucini noodles 2. Cook 1/4 lb. small shrimp in a saucepan for 5 minutes with 1/2 stick margarine, 4 dashes garlicpowder, 1 T red hot sauce, 7 dashes black pepper 3. Take shrimp out and add 1/3 cup parmesan cheese, 1/2 cup whipping cream and simmer until thick. 4. Mix with noodles and shrimp You can vary the amount of hot sauce and pepper you use to your taste. The amount above is for not very spicy sauce. I usually at least double it for my husband. Also, you can substitute cayenne pepper for the hot sauce. %%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%% Subject: COLLECTION: Sauces for Pasta (medium long) Lines: 568 CONTENTS: --------- Approximate Alfredo Sauce (Anthony C.) Blender Spinach Sauce (Judi Mancuso) Fresh Tomato Sauce With Mint And Garlic (Stephanie da Silva) Hot Baba Ghanoush With Pasta (Therese) Italien-Style Beet Sauce (Tara Mcdermott) Lasagna Meat Sauce (Janet Beretta) Mushroom Pasta Sauce (Mark L Rodini) Pasta Sauce (Ann Adamcik) Quick And Easy Pasta Sauce (John Hopper) Sauce For Italian Dishes (holsend@local.host) Scallops And Red Pepper With Linguine (Mary Jane Kelly) Shrimp & Chicken Spaghetti Sauce (Kellie M-S) Spaghetti Sauce (Anthony Datri) Spaghetti Sauce (Lydia M. Uribe) Spaghetti Sauce Recipe (Lucy Hadden) Spaghetti Sauce With Meatballs (Laura Aden) White (Not Cream) Clam Sauce (Linda Hsieh) Zesty Clam Sauce (Ruth) %%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%% ~From: acc4636@tamsun.tamu.edu (Anthony C.) APPROXIMATE ALFREDO SAUCE ========================= Ingredients: ------------ 1 pint whipping cream 1 cup parmesan cheese 1 stick of butter. Instructions: ------------- Melt the butter and slowly add cheese cream and cooked pasta. You need to add the cheese slowly so it doesnt form clumps. I have modified this recipe by taking out all the butter and using whipping cream and milk instead of all whipping cream. It doesnt taste as good but its not nearly as bad. Sprinkle with nutmeg to serve. %%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%% ~From: jm5p+@andrew.cmu.edu (Judi Mancuso) BLENDER SPINACH SAUCE ===================== Ingredients: ------------ 1 cup chopped/washed/drained spinach 2 tblsp olive oil 1/2 cup no fat plain yogurt crushed garlic, dried basil 1 handful of fresh chopped parsley Juice from one lemon 2 tblsp crumbled feta cheese Instructions: ------------- Whirl all ingredients -- except Feta cheese -- until chunky-smooth. Add warm water to thin a little if necessary. Cook pasta (al dente). Toss pasta with a little margarine then add sauce -- mix very well -- add feta cheese and toss again. %%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%% ~From: arielle@taronga.com (Stephanie da Silva) FRESH TOMATO SAUCE WITH MINT AND GARLIC ======================================= Ingredients: ------------ 4 garlic cloves, minced 3 tblsp extra-virgin olive oil 3 lb tomatoes -- peeled, seeded and chopped 1/2 tsp salt 1/2 tsp freshly ground pepper 1 tblsp chopped fresh mint leaves, or more to taste Instructions: ------------- In a large skillet, place the garlic and 2 talespoons of the oil. Cook over low heat until the garlic is fragrant, about 2 minutes. Increase the heat to high and cook until the garlic is golden, about 10 seconds longer. Add the tomatoes and cook over high heat, stirring occasionally, until the sauce is thick but chunky and some tomato liquid still remains, about 10 minutes. Turn of the heat and season with the salt, pepper and mint. %%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%% ~From: therese@garnet.berkeley.edu (Therese) Source: _The_Best_125_Meatless_Pasta_Dishes_ Toomay and Geiskopfhadler HOT BABA GHANOUSH WITH PASTA ============================ Ingredients: ------------ 1 large eggplant 1/2 cup lowfat yogurt 2 tblsp tahini 1/4 cup dry sherry 1/4 cup lemon juice 3 cloves garlic, minced 1 tblsp olive oil 1/2 tsp salt 1/8-1/4 tsp cayenne, to taste 1/4 cup fresh parsley for garnish 1 lb dry pasta - spirals or wide ribbons are recommended Instructions: ------------- Preheat oven to 400 degrees. Cut the eggplant in half, and place cut side down on lightly oiled baking sheet. Pierce with fork several times, then bake for 40 minutes, until really soft and collapsing. When it has cooled, scoop out the insides and puree everything except the parsley and pasta in a food processor or blender. Let sit awhile to flavors can blend. Bring several quarts of water to a boil and cook pasta al dente. While pasta is cooking, gently heat the sauce. Drain the pasta and mix with the sauce. Garnish with fresh parsley (you can also put parmesan on this, it sounds really weird but is good - it's also good without it!). Serves 4 big pasta fans, or 6 pasta wimps. %%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%% ~From: tara@starburst.umd.edu (Tara McDermott) ITALIEN-STYLE BEET SAUCE ======================== Ingredients: ------------ 2-4 cloves garlic 1 cup diced onions 3 cups diced buttercup squash 1 cup diced beet root 1/4 tsp salt 3 1/2 cups water or stock 2 tblsp tamari or soy sauce 1 tblsp italian herb blend (sage, marjoram, rosemary, basil, oregano, thyme) 1 tblsp arrowroot powder 1/2 cup water Instructions: ------------- Place first six ingredients ina heavy pot. Cover, bring to a boil and simmer 30-40 minutes, until vegetables are soft. Puree in a food processor or blender. Return to pot and add tamari and herbs. Dissolve arrowroot in 1/2 cup of water. Stir this into sauce. Bring sauce back to boil, stirring constantly as arrowroot thickens. Simmer 10 minutes to blend flavors. Add more water if too thick, or cook down with pot uncovered if too thin. Note: This is reccomended in the winter and spring when tomatoes are hard to find, and these vegetables aren't. Try over pasta. %%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%% ~From: jberetta@lib.uwo.ca (Janet Beretta) LASAGNA MEAT SAUCE ================== Ingredients: ------------ 3 cloves garlic, minced 1 large onion, chopped 1 lb of lean ground beef 1 28 oz. can of tomatoes (I use puree) 1/2 lb mushrooms, sliced 1/4 cup of balsamic or wine vinegar 1 tblsp sugar assorted herbs; basil, oregano, thyme, marjoram and rosemary salt and pepper %%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%% ~From: m1mlr00@fed.frb.gov (Mark L Rodini) MUSHROOM PASTA SAUCE ==================== Ingredients: ------------ 1/2 a medium sized onion, chopped 1/3 cup dried porcini mushrooms that have been soaking in about 1/2 cup lukewarm water 1 cup regular white mushrooms, chopped but not too finely 1/2 cup cream 2 tblsp butter 1/4 cup tomato paste salt to taste marsala to taste (optional) Instructions: ------------- Soak porcini mushrooms in water for about 1/2 hour until rehydrated. Remove from water and chop them. SAVE the water they soaked in and run it through a filter to filter out dirt or other "foreign" object that may have been stuck on the porcinis. Melt butter in pan and saute onion until transluscent. Add regular and porcini mushrooms and saute with onion. Add porcini water and cream and simmer until sauce begins to thicken a bit. Add salt. About 5 minutes before it's done, add tomato paste. Also, now's the time to add the marsala if you want it, but the sauce will need to simmer a bit longer to boil away the extra liquid. Best served on penne or mostaccioli, not spaghetti. %%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%% ~From: Ann.Adamcik@corp.sun.com (Ann Adamcik) PASTA SAUCE =========== Ingredients: ------------ 1/2 cup Half and half (aka light cream - half milk, half cream) 1 cube pesto (this was a frozen icecube tray cube, from last summer - about 2-3 tablespoons, I think) 6-8 sun dried tomatoes, chopped up a bit 1-2 tblsp romano Instructions: ------------- Heat the first 3 ingredients in a small saucepan over low heat. When heated, add cheese. Toss with cooked linguini. Makes 2 servings. %%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%% ~From: jrh@lamont.ldgo.columbia.edu (John Hopper) QUICK AND EASY PASTA SAUCE ========================== Ingredients: ------------ 1/4 cup olive oil (for 2) 3-4 garlic cloves 1 bay leaf ground thyme and rosemary fresh ground black pepper salt (optional) fresh steamed vegatables (broccoli's my favorite with this) Instructions: ------------- 1. In a small cast iron pan -- add some olive oil (probably about 1/4 cup for two) 2. Chop some garlic cloves -- I use three or four if it's just for me. 3. Sautee the garlic in the olive oil (they lose potency, thats why you use alot) along with a bay leaf. 4. When the garlic is just starting to brown add a little bit of ground thyme and rosemary 5. It's ready when the garlic is all golden brown. Take it off the heat BEFORE it's actually done -- the garlic will still cook in the hot oil for about a minute after you remove the heat. 6. Add it to the pasta along with any of the following: fresh ground black pepper (salt) fresh steamed vegatables (broccoli's my favorite with this) I usually do not cook with salt, but you can add it if you must. I also usually put heaps of fresh grated parmesan on it -- but depending on how low fat you want -- it can easily be skipped. Have lots of fresh Italian bread around to soak up the extra olive oil left on your plate! %%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%% ~From: holsend@local.host SAUCE FOR ITALIAN DISHES ======================== I got this recipe from an old Italian who resides in a small railroad town filled with old Italians. It is the best I have tasted and leaves no water on the plate when used with spagetti. We use it for lasagne and stuffed noodles and most everything else that calls for red Italian sauce. Ingredients: ------------ 1.5 lbs of beef short ribs 4 large cloves of crushed garlic 2 qt of tomato juice (strange but true) 1 large can of tomato paste Combination of Italian spices to taste (oregano, basil, etc.) olive oil Salt and pepper Instructions: ------------- In olive oil, fry garlic and brown off the short ribs. Add the tomato juice and tomato paste. Add spices, salt and pepper to taste. Slow boil for 30 minutes. Cover and cook for seven hours, add water occasionally when the sauce gets thick. GREAT. %%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%% ~From: mjkelly+@CS.CMU.EDU (Mary Jane Kelly) SCALLOPS AND RED PEPPER WITH LINGUINE ===================================== Ingredients: ------------ 1 lemon 12 oz dry linguine (i used fresh) 1 lb scallops, rinsed and drained 1/4 cup butter 1/4 cup olive oil 3 large red bell peppers, seeded and cut into this slivers 2 cloves garlic, minced or pressed 1/4-1/2 tsp crushed red pepper 1/4 cup regular strength chicken broth 1/4 cup finely chopped parsley salt and pepper Instructions: ------------- Using a zester, cut peel from lemon in fine shred. Set aside Squeeze juice from lemon - you need 1/4 cup. Set aside. In a 5 to 6 quart pan cook linguine in 4 qts of boiling water until tender to bite. Drain well and set aside. Meanwhile, slice scallops 1/4 inch thick and set aside. (I don't do this, since I buy the smaller ones) Melt butter in oil in a wide frying pan over med-high heat. Add bell peppers, garlic, and crushed red pepper, then cook, stirring , for 1 minute. Lift out bell peppers with slotted spoon and keep warm. Add broth and lemon juice to pan and bring to boil. Add scallops, cover and cook until scallops are opaque throughout(2-3 minutes) Remove from heat and lift out scallops and add to bell peppers. Add cooked pasta to pan mixing lightly with 2 forks untill pasta is hot. Transfer pasta a sauce to a warm serving dish, then top with parsley, scallops and peppers mixture and lemon peel. Mix lightly and season with salt and pepper. %%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%% ~From: matthews_k@cubldr.colorado.edu (Kellie M-S) SHRIMP & CHICKEN SPAGHETTI SAUCE ================================ Ingredients: ------------ 1/2 lb skinless, boneless chicken breast, cubed 1/2 lb raw shrimp, shelled & deveined 1 medium onion, diced 3 cloves garlic, minced 1 small green pepper, diced 1 small sweet red pepper, cut in strips 1 large (28oz) can whole italian plum tomatoes 1/2 tsp hot red pepper flakes (more or less if you like) 1/4 tsp salt oregano, marjoram & basil to taste (LOTS!) Instructions: ------------- Sautee chicken and vegetables until chicken is firm and onions are translucent. Crush tomatoes lightly in your hands (or food-processor if you're not a tactile cook) and add to chicken & veggies with their liquid. Simmer over low heat uncovered for 1/2 hour. Turn off heat, add the shrimp wait 10 minutes and serve over fettucini or spaghetti. The residual heat should cook the shrimp within 5 minutes, but give it 10 just to be sure. A dash of white wine when you add the shrimp is also nice. Note: This is a thin sauce, don't expect it to cling to the pasta! %%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%% ~From: aad@siemens.com (Anthony Datri) SPAGHETTI SAUCE =============== My mother would chop up the tomatos into a big soup-pot kinda thing and throw in whatever sorts of flavorings were on-hand. She's dump in a bunch of [dried, sigh] parsley, not enough garlic, and a random selection of things like basil and green onions, then simmer it for a few hours until it was quite gloopy. I don't think she added extra water, but I guess at least some wouldn't hurt. The seeds were taken care of by zapping the gloop in a blender for a while. %%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%% ~From: uribe@jarthur.Claremont.EDU (Lydia M. Uribe) SPAGHETTI SAUCE =============== (Makes about 6 cups) Ingredients: ------------ 3 cloves garlic, minced 3 tblsp olive oil 1 29oz can tomato puree 1 12oz can tomato paste 36 oz water (3 tomato paste canfuls) 1 tsp salt 1 tsp brown sugar 1 tsp basil 1/2 tsp oregano 1/4 tsp tarragon Instructions: ------------- 1. Saute garlic in olive oil. 2. Add remaining ingredients & simmer, uncovered, 1 1/2 hours, stirring every 30 minutes. %%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%% ~From: hadden@wrc.xerox.com (Lucy Hadden) SPAGHETTI SAUCE RECIPE ====================== Ingredients: ------------ 2 28-oz cans of tomatoes (I tend to like diced, but whole, pureed, or any combination work fine) 1 3-oz (the smallest you can find) can tomato paste 1 medium-sized onion 3 or so cloves garlic, or to taste (optional: a smallish, say 1 x 1/2 inch, chunk of ginger) 1 bay leaf oregano, thyme, rosemary (dried or fresh) (marjoram, basil are also possible) oil for sauteeing Instructions: ------------- Peel and chop the onion, garlic, and, if using it, ginger. Get these as small as you can/have patience for. I use the food processor. Saute onion and garlic (and ginger) in the oil for a few minutes, until the onion is transparent, but not brown. Add the canned tomatoes, including the juice. Also add the tomato paste, and mix. Add the bay leaf and other herbs. Simmer for at least 1/2 hour, or until the consistency is right; you may need to add a little water. I don't tend to use measured amounts of herbs, but experience has shown that you don't want to add too much rosemary (a tsp. is probably enough, and a Tbsp. too much), but it does fine with lots of oregano and a goodly amount of thyme. Also, it keeps really well in the refrigerator and freezes quite successfully. %%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%% ~From: Laura.Aden@ebay.sun.com (Laura Aden) SPAGHETTI SAUCE WITH MEATBALLS ============================== Ingredients: ------------ Olive Oil 1 Large Onion (chopped) 1 Bell Pepper (chopped) Whole Head of Garlic (minced) 3 or 4 bay leaves ca. 2 tblsp Oregano ca. 2 tblsp Basil ca. 2 tblsp Salt ca. 2 tblsp Sugar 2 12oz cans Tomato Paste 4 24oz cans Tomato Puree 2 24oz cans Whole Tomatoes Instructions: ------------- Pour Olive Oil in the bottom of LARGE pot, enough to cover bottom (about 1/4 inch deep), add onions, garlic and bell pepper. Lightly brown in oil. Add all tomato stuff, stir well, add all other ingredients, stir well. add a couple cans of water (approx 24 oz's). Let simmer at least 5 hours (the longer it cooks the better it is!) Meatballs: ---------- 1 lb hamburger 4 cloves of garlic 1 tsp of oregeno 1 tsp of basil 1 1/2 cup of bread crumbs 1 cup of parmeasan cheese Veg oil (cover bottom of heave frying pan about 1 inch) Mix all ingredients together except for oil. Make little balls, and fry in oil until cooked. %%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%% ~From: ntmtv!hsieh@ames.arc.nasa.gov (Linda Hsieh) WHITE (NOT CREAM) CLAM SAUCE ============================ Ingredients: ------------ 4 cans 6.5 oz minced clams 4 tblsp olive oil 1-3 tsp minced garlic 2 tblsp white wine 3/4 cup fresh parsley 1 tsp basil salt to taste Instructions: ------------- Drain clams and reserve the juice. Saute the garlic in the olive oil over medium heat for a minute or so. Add wine, parsley, basil and the clam juice to the olive oil and garlic. Bring to a boil and simmer for 15 minutes. Add the clams and cook just till heated through. Add salt to taste. Serve over cooked linguine (or any other pasta). %%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%% ~From: ruths@brownvm.brown.edu (Ruth) ZESTY CLAM SAUCE ================ Ingredients: ------------ 4 cans (6.5 oz. ea.) minced clams, undrained 1 cup Classic Olive Oil Italian Dressing 2 large tomatoes, chopped 1 cup sliced pitted olives 1/2 cup grated Parmesan cheese 1/2 cup chopped parsley Instructions: ------------- In large skillet, bring minced clams and Italian Dressing to a boil, then boil one minute. Remove from the heat and stir in tomatoes, olives, cheese and parsley. Subject: California Pizza Lines: 64 CALIFORNIA PIZZA Dough: 1 cup lukewarm water (110 degrees) 2 packages yeast 3 1/2 cups unbleached flour 1 teaspoon coarse salt 1 teaspoon sugar 1 tablespoon olive oil Pesto: 1 cup olive oil 2 cups fresh basil leaves 2 cloves garlic, chopped 3 tablespoons pine nuts 1/2 cup freshly grated Parmesan cheese ------------------ 1 onion, thinly sliced 1 sweet red pepper, seeded and sliced into strips 1 green peppers, seeded and sliced into strips 2 tablespoons olive oil 1 tablespoon water 1/2 pound garlic and fennel sausage or sweet Italian sausage 3 ounces goat cheese 10 ounces Mozzarella cheese, coarsely grated 2 tablespoons freshly grated Parmesan cheese 2 tablespoons cornmeal Prepare dough: Dissolve yeast in water and set aside. Mix flour, salt, and sugar in a bowl. Make a "well" in the center, pour in yeast solution and olive oil. Blend in the flour using a fork, working towards the outside of teh well. As dough becomes stiff, incorporate remaining flour by hand. Gather into a ball and knead eight to ten minutes on a floured board. Place in an oil-coated bowl, cover with a damp cloth, and let rise in a warm, draft-free place until doubled in size, approximately two hours. Prepare pesto sauce using a blender or food processor. Combine all ingredients exceptp cheese. Process but do not create a puree. Stir in cheese. Set side. Saute onions and peppers in one tablespoon olive oil and water in a large skillet over medium heat. Stir frequently until peppers are soft. Drain and set aside. Brown sausage, breaking into pieces as it cooks. Drain off excess fat. Chop coarsely and set aside. Preheat overn to 400 degrees. Spread remaining olive oil evently over a 12--inch pizza pan. Sprinkle with cornmeal. Punch down pizza dough, flatten lightly with a rolling pin, turn and flatten with fingers. Place dough in pan and spread to edges with finertips. Bake five minutes. Spread pesto sauce over dough. Crumble goat cheese evenly over pesto. Add onions and peppers, sausage, and cheeses. Bake 10 minutes or until crust is slightly brown and cheese is bubbly.. Subject: Pasta Gravy Lines: 51 I know some of you might call it sauce but here in South Philly it's called gravy. This is my family's old recipe for marinara(meatless) sauce for four, my grandmother would kill me for this. Anyway plan to do this the night before or get up early. Great gravy takes at least five hours! Get some items ready: About five lbs of fresh plum tomatos Get some fresh pasta of your preference, I like potato gnocchi And you must have some really good Bread Grated Cheese for topping, Parmesian is good but it can't beat fresh Romano, or Locatelli For traditional style get a good wine, White Zinfandel 87 is good Olive Oil 1 Small Sized Clove of Garlic(minced)-of course 1 Small Yellow Onion-half miced and half peeled into small slices 2 TBL Spoon of Crushed red peppers-the kind in the jar not the dried flakes, the hotter the better A few leaves of Fresh Basil-Torn up. Salt to taste NEVER, NEVER, NEVER add SUGAR!!! Trust me it's sweet. A large pot A strainer or calandar whatever you call it A Blender or Food Processor Ok now you're ready to go. First blend the tomatos until they're mostly liquified, a few chucks remaining is best. Put them aside and let them sit a good half hour. Now cover the bottom of the large pot with olive oil and put the flame on low and keep it there. Throw in the garlic, minced onion, and one tbl spoon of the peper. When the garlic begins to brown, not burn, throw in the tomatoes, and stir, and stir,.... Most of your day will be stirring so get used to it. While stiring throw in the basil the peeled onion, the remainder of the crushed peper, and some salt, did I mention to stir. When's it done you might say, well this is how you tell. In the beginning it will smell like tomato soup, but as time progresses it will take on a much fuller flavor. Here's a sure fire way to tell though, Put a slice of bread next to the pot. After about three and a half hours tear off a piece and dip it in the pot. Taste it-you'll know. When it's done put on a large pot to boil, throw in some salt and a little olive oil-don't want it to stick. When the water comes to a boil throw in the pasta, and stir. After about 12 minutes check the texture of the pasta, if it's still a little firm that's good, it will continue to cook even after it's out of the water. Take the pot off the stove and strain the pasta. Try to get all the water out. Place the pasta in a large bowl and pour the gravy over it. Gravy goes on pasta never the other way! Now serve with bread and wine. Sorry the post was so long, but hey try making the gravy! Pasta e Fagioli (Original from Nella Cucina by Mary Ann Esposito) 1 1/2 cup dried beans soaked overnight 8 cups cold water or water/stock 2 cups ditalini pasta 2 medium carrots cut up 2 medium onions chopped 1 large clove garlic chopped 1 rib celery chopped (2 ounces bacon or pancetta optional) Leaves from two sprigs fresh rosemary (or dried) olive oil for frying 3 plum tomatoes, peeled seeded and diced (or 15oz can tomatoes drained and diced) salt and pepper to taste pecorino, romano or parmesan cheese extra virgin olive oil Soak beans overnight. Drain. Place beans in large soup pot with 6 cups of the water and/or stock and bring to boiland cook 20 to 25 minutes until al dante. Add the pasta and boil for 15 minutes until the pasta is done. Add more water if necesary. While the beans are cooking put oil in a large skillet and saute carrots, celery, onions, garlic, (bacon) and rosemary for about 5 minutes or until vgetables begin to soften. Add the tomatoes, cover and simmer for about 12 minutes. When pasta is done add the vegetables and stir well. Add salt and pepper and serve with cheese and dribble with extra virgin olive oil. Subject: COLLECTION: Pasta Lines: 288 Title: Angel Hair Pasta with Shrimp Categories: Pasta, Main dish, Seafood, Shrimp Yield: 4 servings 1 1/2 T Butter 1 1/2 T Flour 1 1/2 c Milk 1/2 c 35 per cent cream 1 1/2 T Pesto sauce 1 1/2 T Chopped parsley 1 T Minced garlic 2 T Grated paresan cheese 1/2 t Salt 1/2 t White pepper 1 x Worcestershire and tabasco 2/3 lb Capellini 1/2 ea Red pepper, cut in strips 1/4 lb Snow peas, trimmed 1 lb Jumbo shrimp In a saucepan over medium heat, melt butter, stir in flour and cook for a few minutes until golden. Add milk and cream, bring to a gentle simmer and continue to stir until thickened. Add pesto, parsley, garlic, parmesan, salt, pepper, worcestershire and tabasco, and stir until blended. Reduce heat and keep warm, stirring occasionally. Cook pasta quickly in a large pot of boiling water (3 to 4 minutes, or until al dente). At the same time, poach the pepper, snowpeas and shrimp in another pot of boiling water ( 2 or 3 minutes, or until just heated through). Drain the pasta, mix it with the sauce and portion it into heated individual serving bowls. Garnish each portion with shrimp and vegetables, and serve immediately. ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Capellini with shrimp and herb sauce Categories: Main dish, Pasta/rice, Shellfish Yield: 4 servings 1 lb Capellini (angel hair) pasta 3 tb Olive oil 3 tb Butter or oleo 1 lb Raw shrimp, peeled, cleaned 2 Cloves garlic, minced 1 ts Lemon juice 1 tb Fresh parsley, chopped 1 ts Oregano 1 tb Dill weed 2 cn Chicken broth (10 1/2 oz) Pepper to taste In a large pot of boiling, salted water, cook the capellini until just barely tender; drain, rinse, and place in a large bowl. Toss the capellini with a little olive oil to keep from sticking together. Meanwhile, in lge. skillet, heat 3 tbs. olive oil and 3 tbs. butter over med heat; add shrimp and garlic and saute until the shrimp just turns pink. Stir in lemon juice, basil, parsley, oregano, dillweed, and chicken broth; reduce the heat and simmer until heated through. Pour the shrimp mixture over the capellini and toss gently until the capellini is lightly coated. Season with pepper and serve immediately. ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Chinese pasta salad Categories: Salads, Pasta Yield: 6 servings 1 1/2 c Snow peas 250 g Rice vermicelli 1 x Red pepper sliced thin 1/2 ea English cucumber sliced thin 6 oz Cooked shrimp 130 g Crabmeat 1 T Fine chopped fresh ginger 1 ea Chopped garlic clove 2 T Sesame oil 1/2 t Black pepper 1 1/2 t Salt 2 T Lemon juice 3 t Vegetable oil 1 t Red wine vinegar Wash and trim snwo peas. Place them in a bowl and pour in enough boiling water to cover them. Let stand 10 minutes; drain and set aside. Cook the noodles in plenty of boiling water for 3 to 4 minutes. Drain in colander, rinse with cold water and set aside. In large bowl, combine noodles, snow peas, red pepper, cucumber, shrimp and crabmeat. In a small bowl, combine ginger, garlic, sesame oil, pepper, salt, vegetable oil, lemon juice and vinegar. Pour this dressing over the other ingredients and mix thoroughly. Chill before serving. ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Chinese Pasta Salad with Creamy Ginger Dressing Categories: Pasta, Salads Yield: 4 servings 1 lb Precooked shanghai noodles 1/2 lb Snow peas 2 T Coriander, chopped 1 T Oil 1 t Salt 1/2 t Chinese cooking wine 3 T Fresh ginger, grated 1 ea Egg yolk 2 t Lemon juice 1 1/2 t Soy sauce 1 T Cream 1 ea Dash sesame oil for noodles 1/2 lb Shrimp, shelled deveined 2 T Scallions, minced 1 x ------shrimp marinade------- 1/4 t White pepper 1 x ----------dressing---------- 1 ea Small garlic clove, crushed 1 t Egg white 2/3 c Vegetable oil (not olive) 2 1/2 T Sesame oil Mix the marinade ingredients in a small bowl and add shrimp. Blanch the noodles, rinse under cool water and sprinkle with sesame seed oil, toss, and set aside. (You may want to trim noodles with scissors to about 4 inches in length, to make serving easier.) Blanch whole snow peas and set aside. Heat wok, add 1 tablespoon oil, when oil is hot, add shrimp and stir-fry until pink. Set aside. DRESSING: In a blender or food processor, mix ginger, garlic, egg yolk, egg white, and lemon. Slowly drizzle in oil. Mix in soy and cream. Set aside. Toss noodles, shrimps, and snow peas. Mix in dressing to tastee. Garnish with scallions and coriander. Serve at room temperature. ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Clay Pot Shrimp With Bean Thread Noodles - Goong Ope Maw Din Categories: Thai, Shrimp, Pasta Yield: 6 servings 8 oz Bean Thread Noodles 2 tb Vegetable Oil 1/4 c Cilantro Pesto (See Recipe) 1 tb Fresh Ginger, Finely Chopped 1 lb Shrimp, Peeled & Deveined 1/3 c Coarsely Chopped Green Onion 1/4 c Chicken Stock 2 tb Fish Sauce (Nam Pla) 1 tb Oyster Sauce 1 tb Chinese Rice Wine Or: Dry Sherry 1 ts Dark Soy Sauce 1 ts Asian Sesame Oil 1 ts Sugar 1/4 ts Salt Handful Of Cilantro Leaves --------------------------CILANTRO PESTO------------------------------- 1 ts Whole White Or Black Peppercorns 2 tb Coarsely Chopped Fresh Cilantro Roots Or Leaves And Stems 2 tb Coarsely Chopped Garlic CILANTRO PESTO: Using a mortor and pestle or a spice grinder, crush or grind the peppercorns to a fine powder. Combine the pepper, cilantro roots and garlic; work the three inngredients innto a fairly smooth paste in the mortor or in a small blender or food processor. If you use a blender or food processor, you may need to add a little vegetable oil or water to ease the grinding. Make about 1/4 cup. For an industrial strength batch use 1 tb peppercorns, 1/2 cup cilantro roots and 1/2 cup garlic. To store the pesto for later use, put in a glass jar, pour a little oil onto the surface to cover it and seal tightly. It will keep nicely for about 1 week in the refrigerator. CLAY POT SHRIMP: Place the noodles in a large bowl and add warm water to cover. Soak the noodles until they become limp and white, about 15 minutes. Drain and set aside. You should have about 5 cups softened noodles. In a large clay pot or flameproof, heavy-bottomed casserole, heat the oil over medium heat until hot, about 1 minute. Add the pesto and stir-fry until fragrant, about 1 minute, adding a little more oil if it sticks or burns. Add the ginger and shrimp and stir-fry for 1 minute. Toss in the green onion, turning the mixture once more. Transfer the shrimp to a plate and set aside while you prepare the noodles and sauce. In a small bowl, combine the chicken stock, fish sauce (Nam Pla), oyster sauce, rice wine, soy sauce, sesame oil, sugar and salt; stir to mix well. Place the soaked noodles in the clay pot in which you cooked the shrimp mixture. Scrape the shrimp mixture over the noodles and pour in the chicken stock mixture. Toss the noodles and shrimp a little to combine them with the sauce, then cover the pot tightly. Place the clay pot over medium heat and cook until the noodles are soft and clear and the shrimp is done, about 10 minutes. Sprinkle with the cilantro leaves and serve at once. From: Real Thai, The Best Of Thailand's Regional Cooking by Nancie McDermott, 1992 Chronicle Books ISBN 0-8118-0017-2. ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Dirty Rice With Shrimp Categories: Pasta/rice, Main dish, Shellfish, Cajun Yield: 1 servings 1/2 lb Raw rice, long grain 1/8 c Shortening 1 Bunch green onions,fine chop 1 lb Shrimp, chopped Butter 1 lb Red onions, chopped 2 Cloves garlic, chopped fine 1/4 Pod red pepper, chopped 3/16 Bunch parsley, chopped fine Water Cook rice until almost done. Saute onions in shortening, add shrimp and cook until brown. Add garlic, green onions, parsley, salt, red pepper and water. Pour over rice. When water is absorbed, place in large baking dish and dot with butter. Brown at 350 F. about 15 minutes. Recipe makes a bunch!! Courtesy Telephone Pioneers BillSpalding *P CRBR 38 A ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: FETTUCINI WITH SHRIMP AND HERB SAUCE Categories: Pasta, Seafood Yield: 2 servings 1 pk Lipton creamy herb soup mix 8 oz Shrimp, partially thawed 6 oz Fettucini, cooked 1 3/4 c Milk 1/2 c Peas, partially thawed 1/4 c Parmesan, grated Mix soup mix with milk and bring to boiling. Add shrimp and peas and simmer 3 minutes until shrimp are tender. Toss with hot noodles and cheese. Makes 2 servings. Date Entered: May 28, 1989 By: Donna Endreson ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Jambalaya Casserole Categories: Pasta, Seafood, Casseroles Yield: 4 servings -BETTY PINDER (TKHN51B) 1 pk Elbow macaroni, cook, 5oz 2 sl Bacon, chopped 1/2 c Chopped onion 1/2 c Chopped green pepper 1/2 Clove garlic, minced 2 tb Flour 2 1/4 c Canned tomatoes 1/2 lb Boiled ham 1 c Cooked cleaned shrimp 1/4 c Breadcrumbs 2 tb Grated Parmesan cheese 2 tb Melted margarine Brown chopped bacon in a skillet. Add onion, green pepper, and garlic and brown. Stir in flour; add tomatoes and cook until thickened, stirring constantly. Add macaroni, ham and shrimp. Pour into a greased 1 1/2 qt casserole dish. Combine breadcrumbs, cheese and margarine; sprinkle over casserole. Bake at 350 for about 30 minutes. Subject: COLLECTION: Shrimp & Spaghetti Lines: 185 Title: Shrimp and Crab Spaghetti Categories: Pasta/rice, Shellfish, Main dish Yield: 4 servings 2 lb Peeled shrimp 2 Med. onions, chopped 2 tb Vegetable oil 1 c Tomato paste 1 ts Basil 1/2 ts Salt 1 Stick butter 12 Crabs, cooked or raw 1 Clove garlic, minced 2 cn Tomato sauce (8 oz.) 1 tb Chili powder 1/2 ts Sugar 1/4 ts Pepper 1 pk Spaghetti Brown onions and garlic in hot oil. Add remaining ingredients, except shrimp, crabs and spaghetti. Bring to boil and simmer 30 minutes, stirring constantly. Remove outer shell and legs from crabs, leaving meat in bottom part; break in half. Add shrimp and crabs to sauce, simmer additional 30 minutes. Add uncooked spaghetti to sauce, stir constantly until done and pour sauce over cooked spaghetti. Courtesy Telephone Pioneers BillSpalding *P CRBR 38 A ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Shrimp & Wine-Sauced Spaghetti *** Linda/NY Categories: Main dish, Italian, Seafood Yield: 2 servings 2 ea Green onions; chopped 1 c Garlic; minced (or more) 16 oz Tomatoes; cut up 2 T White wine 1 t Sugar 1 t Basil 1/4 t Oregano 1 ds Pepper 8 oz Shrimp; peeled and cleaned 1 T Cornstarch 4 oz Spaghetti; hot 1 T Cheese; grated romano chees I probably post this recipe at least once a month....maybe even more...but I think it is wonderful. It was originally posted by Ann Miller. Cook onion and garlic in 2 t. oil. Add UNDRAINED tomatoes, wine, sugar and seasonings. Cover, simmer 25 min. Add shrimp, return to simmer and cook about 5 min. To tender. Blend cornstarch in 1 T. cold water, stir into shrimp mixture. Cook to bubbly. Serve over the hot spaghetti and sprinkle with cheese. This is also excellent made with scallops and/or chicken. FROM: LINDA HERSHFIELD (KHGS55A) ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Spaghetti with Shrimp and Eggplant Categories: Main dish Yield: 4 servings 1 1/2 lb Medium sized shrimps 1 ea Eggplant (1 pound) 4 T Olive oil 1 T Finely chopped garlic 4 cn Imported crushed tomatoes 1 t Honey 1/4 t Hot red pepper flakes 1/4 c Coarsely chopped fresh basil 4 qt Water 3/4 lb Spaghetti 3/4 c Grated parmesan cheese Peel and devein the shrimp and set aside. Trim the ends of the eggplant and peel it. Cut into 1/2 inch cubes. Heat 1 tablespoon of the oil in a saucepan and add the garlic. Cook, stirring, without browning. Add the tomatoes, honey, pepper flakes, basic (flat Italian parsley can be substituted), salt and pepper. Stir to blend, cover and simmer, stirring frequently, about 15 minutes. Heat 2 tablespoons of the oil in a large nonstick skillet and when it is very hot, add the eggplant, salt and pepper. Cook the eggplant, tossing it, until it's nicely browned. Drain and add the eggplant to the tomato sauce. Stir and cover and cook for 15 minutes or until well blended with the sauce. Meanwhile, in the same nonstick skillet, add the remaining 1 tablespoon of oil and add the shrimp, salt and pepper. Cook over high heat for one minute, stirring. Add the shrimp to the sauce, blend well and cook for one minute. Keep warm. Meanwhile, salt the water and bring to a boil in a kettle. Add the spaghetti and cook to the desired degree of doneness. Drain the spaghetti and return it to the kettle. Add the shrimp and eggplant mixture, toss well and serve immediately with cheese. Serves 4. From The Gazette 90/12/12. ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Spaghetti Alla Puttanesca Categories: Main dish Yield: 4 servings 1 lb Spaghetti 3 tb Extra Virgin Olive Oil 1/4 c Chopped Onions 1 ea Whole Clove of Garlic 2 ea Anchovy Fillets 1 ea Fresh Chili Pepper 4 ea Ripe Plum Tomatoes 2 ea Fresh Basil Leaves 1 tb Fresh Italian Parsley 1 tb Capers 12 ea Pitted Black Olives 1 x Reggiano Parmigiano cheese If fresh tomatoes are not available, use canned Italian San Marzano tomatoes. Use 1/2 teaspoon chili flakes if chili pepper are not available. Cook spaghetti in large pot of salted water until 'al dente'. Heat olive oil in a large, heavy saucepan and saute onions and garlic until onions soften. Add anchovies, chili pepper, tomatoes, chopped basil, parsley, and capers. Stir and cook gently for 8 minutes. Discard garlic clove, add olives, and cook just until heated. Serve hot over hot cooked spaghetti. Trim with fresh basil and freshly grated Reggiano Parmigiano cheese. Serves 4. By Chef Antonio Richichi of Ristorante Da Vinci. From The Gazette, 91/02/06. Subject: Pasta e fagioli suppa Lines: 44 Rob's PASTA E FAGIOLI 2 cloves garlic, finely chopped 2-3 tablespoons olive oil 1/2 cup tomato puree 5-6 fresh sage leaves, chopped 1 can Great White Northern beans, drained and washed 4 cups chicken or beef stock 1 1/2 cups of pasta grated parmesan cheese In a 2-3 quart saucepan, saute a clove or two of garlic, finely chopped,in a few tablespoons of olive oil. Do not let garlic turn dark. Add about1/2 cup tomato puree, or even better, a tomato sauce which has been prepared for pasta. Add 5-6 fresh sage leaves chopped, or the equivalent of dried sageleaves. Saute enough for the flavors to blend. Then add a can of Great Northern White beans, which have been gently washed and drained to remove the canned liquid. Add and sautee the mixture for a few minutes. Then add about 4 cups of chicken or beef stock and bring to a simmer. Add pasta. The quantity can vary, but about 1 1/2 cups. As the pasta cooks, you can monitor how much liquid is absorbed and continue to add stock. The best type of pasta to use for this is something like macaroni-salad pasta, or medium shells. Cook until pasta is done. The soup should be very thick but have enough liquid so that it is not too dry. Serve with grated cheese. Just as good the next day. Title: Penne with Sun-dried Tomatoes and Chicken Categories: Main dish, Italian, Chicken, Pasta Yield: 4 servings 1/4 c Sun-dried tomatoes, not -packed in oil 6 oz Boneless, skinless chicken -breast 1/4 c Dry white wine 1 tb Italian seasoning 3 tb Chopped shallot (one large -shallot) 1 1/4 c Chopped fresh portabello -mushrooms (2 smallish -mushrooms) 1/2 c Fresh peas or thawed frozen -peas 8 oz Dried penne Light vegetable-oil cooking -spray 5 Garlic cloves, peeled and -minced 1 tb Flour 12 oz Evaporated skim milk 1/8 ts Ground nutmeg 1/8 ts Crushed red pepper flakes 1/2 c Chopped fresh basil 1/4 ts Salt, optional 5 md Black olives, thinly sliced, -for garnish Preheat oven to 350 degrees. Put the sun-dried tomatoes in a bowl, add 1/2 cup boiling water and set the bowl aside for the tomatoes to reconstitute. Fill a large pot with water, and bring it to a boil. Combine the chicken and the wine in a shallow baking dish. Sprinkle the italian seasoning on top. Bake for 15-20 mins, until the meat is no longer pink and the juices run clear. Remove and shred the chicken, reserving the cooking juices. Drain the sun-dried tomatoes and slice them thin. Pour the reserved cooking juices from the chicken into a saut=82 pan. Add the shallot, mushrooms, peas, and tomatoes. Saut=82 over low heat for a few minutes, until the liquid has been absorbed and the vegetables are wilted. Remove the pan from the heat and cover it to keep the vegetables warm. Add the penne to the boiling water in the large pot and cook over high heat to desired doneness, 8-12 mins. While the pasta is cooking, make the sauce. Preheat a small heavy saucepan for about 1 minute over medium heat, then spray it twice with the vegetable oil. Toss in the garlic and flour, then whisk in the evaporated milk. Add the nutmeg and red pepper flakes. Whisking constantly, bring the mixture to a boil and continue cooking for about 5 mins, until thickened. Reduce heat to the lowest setting and stir in basil. Drain the cooked pasta and transfer to a warm serving bowl. Add the chicken, vegetables, and sauce. Season with salt, if desired, and toss. Garnish with olive slices. Appeared during May 1994 sometime in the New York Times, National Edition. Title: Fresh Pesto Pasta Categories: Italian, Pasta Yield: 4 servings 3 Cloves garlic, sliced 2 tb Olive oil 2 c Fresh Basil leaves 1/4 c Water 1 ts Light-colored miso 1 tb Lemon juice 6 tb Toasted Pine nuts 9 oz Dry durum wheat pasta 1 Sweet red pepper, cut Into slivers Saute garlic in olive oil. Place in blender or food processor container with basil, 1/4 cup water, miso, lemon juice and 3 Tblsp. pine nuts. Process until smooth, adding remaining 1/4 cup water if thinner consistency is desired. Cook pasta al dente according to package directions. Drain. Serve sauce over pasta, sprinkled with 3 Tblsp. pine nuts and garnished with red pepper slivers. Title: Sun-dried Tomato & Basil pasta sauce/dressing Categories: Italian, Sauces, Vegetarian Yield: 1 servings 10 Basil leaves, fresh, large 2 Garlic clove, large 4 Sun-dried tomatoes, Large, oil-packed 6 tb Olive oil 1/4 c Balsamic vinegar, OR Red wine vinegar 1 ts Salt 1/2 ts Sugar 1/4 ts Red pepper flakes, dried Insert steel knife in food processor. Place basil in work bowl. With machine running, drop garlic through feed tube and mince. Scrape down sides of bowl. Add drained sun-dried tomatoes and process until finely chopped, scraping down bowl as needed. Add olive oil, vinegar, salt, sugar and red pepper flakes. Process until tomatoes are pureed, about 1 1/2 minutes. (Can be prepared 6 hours ahead. Transfer to small bowl. Cover and let stand at room temperature. Re-whisk before using if necessary.) Title: Penne with Smothered Scallops, Tomato, Basil Categories: Pasta, Italian, Main dish, Shellfish Yield: 4 servings 8 Tomatoes - large, ripe OR 2 cn Roma tomatoes 1 lb Scallops 1 tb Garlic - chopped fine 1 ts Salr 1 lb Dried penne 2 tb Italian parsley 1/3 c Olive oil 1/4 ts Crushed chilli pepper 1 ts Lemon zest - grated 1/2 c Fresh basil leaves 4 tb Parmesan cheese - grated Drop tomatoes, briefly into boiling water to loosen skins and peel. Remove most seeds and chop coarsely. Slice scallops into thin rounds about 1/4-inch thick and place in bowl with lemon rind. Saute garlic in oil until pale golden and add the tomatoes, salt and hot pepper flakes. Simmer for 5 minutes. Boil a large pot of water, add salt and pasta. Cook for 7 to 9 minutes, until barely done. Drain and immediately add to sauce. Add basil, chopped parsley and scallops. Cover pot tightly and remove from heat. Let stand 4 minutes to cook scallops. Remove lid, stir in Parmesan and serve. Title: Penne with Vodka and Spicy Tomato-Cream Sauce Categories: Pasta, Main dish, Italian, Vegan Yield: 6 servings 1/4 c Extra-virgin olive oil 4 Plump fresh garlic cloves -minced 1/2 ts Crushed red peppers -(hot red pepper flakes), -or to taste Sea salt 28 oz Can peeled Italian plum -tomatoes in juice or -one 28-ounce can crushed -tomatoes in pure=82 1 lb Dried Italian tubular pasta, -such as penne 2 tb Vodka 1 c Heavy (whipping) cream 1/4 c Fresh flat-leaf parsley -leaves, snipped with -scissors In an unheated skillet large enough to hold the pasta later on, combine oil, garlic, crushed red peppers and a pinch of salt, stirring to coat with oil. Cook over moderate heat just until the garlic turns golden but not brown, 2 to 3 minutes. If using whole canned tomatoes, place a food mill over the skillet and pure'e tomatoes directly into it. Crushed tomatoes can be added directly. Stir to blend, and simmer, uncovered, until sauce begins to thicken, about 15 minutes. Taste for seasoning. Meanwhile, in a large pot, bring 6 quarts of water to a rolling boil. Add 3 tablespoons salt and the penne, stirring to prevent sticking. Cook until tender but firm to the bite. Drain thoroughly. Add the drained pasta to the skillet with the tomato sauce. Toss. Add the vodka, toss again, then add the cream and toss. Cover, reduce the heat to low for 1 to 2 minutes to allow the pasta to absorb the sauce. Add the parsley and toss again. Transfer to warmed shallow soup bowls and serve immediately. (Traditionally, cheese is not served with this dish.) Per serving: 537 calories, 12 gm protein, 64 gm carbohydrates, 25 gm fat, 11 gm saturated fat, 54 mg cholesterol, 237 mg sodium Washington Post, 12/29/93 Subject: Collection: Mostaccioli Lines: 370 BAKED MOSTACCIOLI CAPRESE -The Arizona Republic, May 4, 1994 12 ounces mostaccioli pasta 4 tablespoons olive oil 1 medium eggplant, peeled and diced in half-inch cubes 4 cloves fresh garlic, crushed 2 fresh tomatoes, diced 1 small can (4 to 6 ounces) whole peeled tomatoes, pureed in blender 1 tablespoon basil pepper to taste 4 tablespoons butter 1/2 cup grated Romano cheese 2 cups shredded mozzarella cheese Cook pasta; cool, drain and reserve. In a sauce pan, add olive oil and eggplant, cook for 1 minute. Add garlic, tomatoes and tomato puree, bring to a boil and simmer for half an hour. Add basil, pepper, butter, pasta and Romano cheese; toss well. Put in a buttered 8- by 12-inch ovenproof dish and sprinkle with mozzarella. Bake under broiler until cheese is melted and golden in color, about 10 minutes. Makes 4 servings. Approximate values per serving: 733 calories, 37 grams fat, 139 milligrams cholesterol, 588 milligrams sodium, 45 percent calories from fat. ************ MOSTACCIOLI WITH ROASTED RED PEPPER SAUCE -St. Louis Post-Dispatch, January 30, 1995 1 (16-ounce) package mostaccioli or other pasta 1 medium onion, chopped 2 tablespoons olive or vegetable oil 2 cloves garlic, crushed 1 (7-ounce) jar roasted red peppers, drained and chopped (about 2/3 cup) 1/4 cup chopped, pitted ripe olives 1/4 cup chopped fresh basil 1 (8-ounce) can tomato sauce mixed with 1/2 cup water Freshly ground black pepper 1 (8-ounce) package feta cheese (2 cups), divided Cook pasta in boiling water according to package directions. Meanwhile, in medium skillet, saute onion in oil until translucent. Add garlic; cook 1 minute, stirring frequently. Add roasted red peppers, olives, basil and tomato sauce mixture. Add black pepper to taste. Stir in about 2 ounces (1/2 cup) crumbled feta cheese. Toss cooked, drained pasta with sauce. Garnish each serving with some of the remaining feta cheese. Serve with a salad and crusty French bread. Yield: 6 to 8 servings. If desired, steamed broccoli, zucchini and/or thinly sliced carrots can be added to the sauce. ************ MOSTACCIOLI WITH SPINACH AND GARLICKY WHITE BEANS -The Columbian, January 10, 1995 1/2 pound dried mostaccioli 1 bag (10 ounces) fresh, cleaned spinach 2 cans (14 to 16 ounces each) Italian stewed tomatoes 4 garlic cloves 1/2 teaspoon salt 1 can (15 1/2 ounce) white cannellini beans 1/2 teaspoon freshly ground pepper Cook the pasta in a large pot of boiling salted water until tender but still firm, about 10 minutes. About 1 minute before the pasta is done, add the spinach. Drain the pasta and cooked spinach well. Meanwhile, add the tomatoes to a large frying pan, preferably nonstick. Cook over medium high heat, breaking up the tomato pieces with the back of a spoon, 2 to 3 minutes. Crush the garlic through a press into the tomatoes. Stir in the salt. Reduce the heat to medium and simmer 5 minutes. Drain the cannellini beans and add to the tomato sauce. Season with the freshly ground pepper. Toss the pasta and spinach with the tomato-bean sauce. Serve while hot. Makes 4 to 6 servings. ************ ORANGE ASPARAGUS STIR-FRY -Star Tribune, August 17, 1994 1 lb. mostaccioli or ziti (tubular pasta) 2 tsp. vegetable oil, divided 1/2 lb. medium shrimp, shelled and deveined, or 12 oz. frozen small shrimp, thawed 1 c. carrot slaw or coarsely shredded carrots 1 lb. asparagus, cut diagonally into 2-in. lengths 6 to 8 green onions, cut diagonally into 2-in. lengths 1 tbsp. soy sauce 1 c. fresh orange juice Salt and pepper to taste Prepare pasta according to package directions. Drain, set aside and keep warm. Meanwhile, heat 1 teaspoon oil over high heat in a large nonstick wok or skillet. Stir-fry shrimp until firm and opaque, about 2 to 3 minutes. Remove and set aside. Add remaining vegetable oil to pan and stir-fry carrots 1 minute. Add asparagus and onions and stir-fry for another 2 to 3 minutes, until asparagus is tender-crisp. Add pasta, shrimp, soy sauce and orange juice to skillet and toss about 2 minutes. Season to taste with salt and pepper and transfer to a serving bowl. Makes 4 servings. Per serving: 512 calories, 5 gm. fat, 41 mg. cholesterol, 599 mg. sodium. ************ HENDRICKSON'S MOSTACCIOLI -St. Louis Post-Dispatch, July 18, 1994 3 tablespoons vegetable oil 1/2 cup chopped onion 1/2 cup chopped green bell pepper 1 teaspoon minced garlic 1 pound ground beef 3 teaspoons salt 1 teaspoon ground black pepper 1 tablespoon chili powder 1 (6-ounce) can tomato paste 1 (14.5-ounce) can whole tomatoes, chopped or crushed, undrained 1 tablespoon Worcestershire sauce Grated Parmesan or American cheese 4 cups cooked mostaccioli noodles Combine oil, onion, bell pepper and garlic in a pot; cook about 5 minutes, stirring to keep from burning. Add ground beef, salt and pepper; simmer until thoroughly cooked. Mash hamburger while cooking until it's in fine pieces. Stir chili powder into meat. Add tomato paste, 1 1/2 cups water and tomatoes. Let boil 15 minutes. Add Worcestershire sauce. Add sauce to cooked noodles. Sprinkle with Parmesan cheese. Yield: About 6 servings. ************ FOUR-CHEESE MOSTACCIOLI VEGETABLE LASAGNA -Capital Times, June 1, 1994 1 package (16 ounces) frozen broccoli, cauliflower and carrot blend 6 tablespoons butter 1 red pepper, chopped 1/2 cup chopped onion 2 garlic cloves, minced 1/4 cup flour 1/4 teaspoon nutmeg 1/4 teaspoon salt 2 cups milk 2 cups (15 ounces) Ricotta cheese 1/2 cup (2 ounces) shredded Parmesan cheese 1/4 cup minced fresh basil leaves or 1 teaspoon dried 1 1/2 cups (6 ounces) shredded Mozzarella cheese 1 cup (4 ounces) shredded Provolone or Baby Swiss cheese 2 cups (8 ounces) mostaccioli noodles, cooked and drained Thaw frozen vegetables and drain well. Chop coarsely and set aside. Microwave butter in 1 1/2 quart bowl on HIGH (100 percent power) 1 1/2 minutes or until melted. Stir in pepper, onion and garlic; microwave 3 to 4 minutes or until pepper and onion are tender. Blend in flour, nutmeg and salt; microwave 30 seconds. Stir in milk; microwave 5 to 7 minutes or until mixture just boils and is thickened, stirring every 2 minutes. Combine Ricotta cheese, Parmesan cheese and basil. Combine Mozzarella and Provolone cheeses. Arrange half of the noodles in a single layer in bottom of 12x8-inch baking dish. Top with half of the white sauce mixture, all of the Ricotta mixture, all of the vegetable mixture and half of the Mozzarella cheese mixture; press down lightly. Top with remaining noodles in single layer, remaining white sauce and remaining Mozzarella cheese mixture. Bake at 350 degrees for 40 to 45 minutes or until hot and bubbly. Makes 8 servings. ************ CREAMY MOSTACCIOLI WITH SNAP PEAS -Better Homes and Gardens, May, 1994 8 oz. mostaccioli or corkscrew macaroni 2 cups fresh sugar snap peas, halved crosswise 8 oz. cooked pork 1 2/3 cups Thyme-Mushroom Sauce (recipe follows) 1 large tomato, seeded and chopped Shredded smoked mozzarella or Parmesan cheese (optional) In a Dutch oven or large saucepan cook pasta in boiling salted water according to package directions. Add peas the last 2 minutes of cooking. Drain. Meanwhile, cut pork into match-stick-size strips. In a medium saucepan heat Thyme-Mushroom Sauce, adding water if the sauce seems too thick. Add meat; heat through. Gently stir in tomato. Remove from heat. To serve, turn pasta mixture into a serving bowl; top pasta and snap peas with mushroom sauce. If desired, sprinkle with cheese. Makes 4 main-dish servings. THYME-MUSHROOM SAUCE 6 oz. halved or cut-up fresh mushrooms 1/2 cup chopped onion 2 cloves garlic, minced 1 1/2 tsp. snipped fresh thyme or 1/2 tsp. dried thyme, crushed 1/2 tsp. salt 1/4 tsp. pepper 2 Tbsp. margarine or butter 1 12-oz. can (1 1/2 cups) evaporated skim milk 4 tsp. cornstarch 1/4 cup dry white wine In a large skillet cook mushrooms, onion, garlic, thyme, salt, and pepper in hot margarine or butter till tender. Stir together milk and cornstarch; stir into skillet. Cook and stir till thickened and bubbly. Add wine; cook and stir for 2 minutes more. ************ MOSTACCIOLI VEGETABLE SALAD -The Cincinnati Enquirer, March 30, 1994 2 cups uncooked mostaccioli 2 cups broccoli florets 1 cup cauliflower florets 1 cups sliced mushrooms 1 cup sliced carrots 1 cup halved cherry tomatoes 1 small red onion, thinly sliced and separated into rings 1/4 cup reduced-fat Italian dressing 2 tablespoons grated Parmesan cheese Cook pasta, drain and rinse with cold water. In a large bowl, combine all ingredients except cheese; toss gently. Cover and refrigerate 2-3 hours. Toss gently before serving; sprinkle with Parmesan cheese. Makes 14 servings. ************ PASTA WITH CHICKEN AND VEGETABLES -Chicago Sun-Times, March 3, 1994 Olive oil 8 ounces rigatoni, penne or mostaccioli 1 pound boneless, skinless chicken breast, cut into bite-size pieces 2 cloves garlic, chopped 1/2 pound fresh asparagus, cut into 2-inch pieces, or sugar snap or snow peas (or 1/4 pound of each) 1/2 cup finely diced scallions 12 baby carrots, cut in half lengthwise 1 cup broccoli florets 1/4 cup chicken broth (or water) 3 tablespoons finely chopped fresh parsley Pinch of nutmeg 1 large roasted red bell pepper (see note) 6 cherry tomatoes, quartered 6 tablespoons grated fresh Parmesan Salt (optional) and pepper to taste Bring a large pot of water to a boil; drizzle in a little olive oil. Add pasta and cook until al dente, about 10 minutes. Meanwhile, heat 2 tablespoons olive oil in a large, nonstick skillet. Add chicken, and cook over medium heat until the bottom begins to turn golden. Turn chicken over and cook 1 minute longer. Stir in garlic, asparagus (but not peas), scallions, carrots, broccoli, chicken broth, parsley and nutmeg. Cover and cook for about 5 minutes, or until chicken is cooked through and vegetables are tender-crisp. (If using peas, add after 3 minutes of cooking.) Remove from heat. Stir in roasted pepper and cherry tomatoes. When pasta is cooked, drain and return to pot. Toss with chicken, vegetables and Parmesan over medium heat until heated through. Season with salt and pepper. Serve immediately. Serves 6. ************ SAUSAGE-MUSHROOM SURPRISE -Star Tribune, January 19, 1994 8 oz. ziti or mostaccioli (about 3 c. uncooked) 8 oz. regular or spicy bulk pork sausage 1 small onion, chopped ( 1/2 c.) 1 tbsp. chopped parsley 1 c. sliced fresh mushrooms * 1/4 c. chopped sun-dried tomatoes in oil, drained 1 c. plain low-fat yogurt 1/4 c. grated Parmesan cheese, optional * Can substitute a 4-ounce can of sliced mushrooms, drained. Cook pasta according to package directions; drain. Rinse with hot water; drain and set aside. Saute sausage and onion in a large skillet, breaking meat into small pieces with back of fork. Cook until sausage is almost done; drain fat. Add parsley and mushrooms. Cook 2 to 3 minutes. Stir in drained cooked pasta, dried tomatoes and yogurt. Heat but do not boil. Sprinkle with Parmesan cheese, if using. Makes 4 servings. ************ SPINACH AND MOSTACIOLLI IN LEMON AND HONEY MUSTARD SAUCE -Star Tribune, July 21, 1993 2 tbsp. margarine 1 tbsp. flour 1 c. milk or half and half Dash nutmeg and dash pepper 1 1/2 tbsp. sweet mustard (lemon and honey mustard) Juice and rind from one lemon 1 garlic clove (crushed) 2/3 c. toasted sliced almonds 2 c. fresh spinach (steamed, chopped) 1 lbs. mostaciolli pasta Melt margarine over medium heat in saucepan. Whisk in flour. Slowly whisk in milk or cream. Add spices, mustard, lemon rind and garlic. Simmer cream sauce until thickened (15 or more minutes). Cook pasta per directions. Drain and toss with lemon juice. Add almonds, spinach and cream sauce. Toss. ************ BAKED MOSTACCIOLI AND VEGETABLES -Chicago Tribune, March 11, 1993 1 pound mostaccioli noodles or rotini 2 each, small: zucchini, yellow squash 1/4 pound mushrooms, sliced, about 1 cup 1 small onion, halved, thinly sliced 1 medium green pepper, julienned 1 inch long 4 cups homemade meatless spaghetti sauce or one 32-ounce jar Salt, freshly ground pepper to taste 1/2 pound shredded mozzarella cheese 1/4 cup freshly grated Parmesan Heat oven to 325 degrees. Cook noodles according to package directions until al dente. Drain; rinse; drain again. Cut zucchini and yellow squash lengthwise into quarters. Then cut each quarter crosswise into 1/8 -inch thick slices. Mix cooked noodles, zucchini, squash, mushrooms, onion and green pepper in large bowl. Stir in spaghetti sauce, salt and pepper. Transfer mixture to an oiled 13- by 9-inch baking pan. Top with cheeses. Bake until hot and top is golden, 25 to 35 minutes. Linguini with shrimp and sun-dried tomatoes Lines: 36 4 servings Preparation time: 15 minutes Cooking time: 15 minutes 1/4 cup olive oil 1 1/2 pounds large raw shrimp, shelled, deveined 3 green onions, chopped 1 or 2 garlic cloves, minced 1/2 cup each: thinly sliced sun-dried tomatoes, dry white wine 1 cup whipping cream 1 package (6 ounces) frozen snow pea pods, thawed, patted dry. 1 tablespoon dried basil 1/2 pound linguini noodles Salt, freshly ground pepper to taste 1. Start a pot of boiling water for the pasta. Heat olive oil in large skillet over medium-high heat. Add shrimp; saute until just pink, 3 to 4 minutes. Remove with slotted spoon to large serving bowl. 2. Add green onions, garlic and tomatoes to oil. Saute until onions are tender, about 3 minutes. Add wine; cook for 3 more minutes. Add cream, peas and basil. Cook over medium heat, until slightly thickened, about 3 more minutes. Add shrimp to cream mixture. Add salt and pepper to taste. Heat through. 3. Meanwhile, cook pasta in boiling water until al dente, about 5 minutes. Drain. Put in serving bowl. Add shrimp mixture. Toss well. NOTE: Two boneless chicken breasts or 1 pound fresh scallops can be substituted for shrimp. Broccoli can replace snow pea pods. Subject: Pasta Shells with Crisp Zucchini Lines: 36 PASTA SHELLS WITH CRISP ZUCCHINI Preparation time: 15 minutes Standing time: 30 minutes Cooking time: 12 minutes Yield: 4 servings 2 medium zucchini, cut in 1/2-inch cubes Salt 3 tablespoons all-purpose flour Freshly ground pepper 2 small cloves garlic, minced 3 tablespoons minced parsley 4 teaspoons fresh rosemary, minced 3 tablespoons olive oil 8 ounces baby-size shell pasta, cooked according to package, well drained 1. Toss zucchini with about 1/4 teaspoon salt; drain in a colander 30 minutes. Pat dry with paper towels. 2. Combine flour and a generous amount of salt and pepper in a plastic food bag. Add zucchini and toss to coat; shake off excess flour. Combine garlic, parsley and rosemary in a small dish; set aside. 3. Heat 2 tablespoons oil in a medium non-stick skillet over high heat. When it is very hot, add zucchini. Cook, stirring often, until zucchini is crisp and brown, 8 to 10 minutes. Add half of garlic mixture and remove from heat. Using a slotted spoon, transfer zucchini to a bowl. 4. Add pasta to hot skillet. Toss with remaining oil and remaining garlic mixture. Top pasta with zucchini; serve hot or at room temperature. Subject: Risotto with Arugula, Radicchio and Gorgonzola Lines: 44 RISOTTO WITH ARUGULA, RADICCHIO AND GORGONZOLA Preparation time: 15 minutes Cooking time: 30 minutes Yield: 4 to 6 servings 2 1/4 cups chicken stock or broth; or vegetable broth 2 tablespoons unsalted butter 1 small onion, minced 1 cup arborio rice 1/4 cup dry white wine 2 small bunches arugula, about 4 cups packed, finely chopped 1/2 head radicchio, finely chopped 1 tablespoon fresh basil, finely chopped 3 ounces Gorgonzola cheese, crumbled Salt, freshly ground pepper to taste Grated imported Parmesan cheese for serving 1. Heat stock in small saucepan to a simmer; keep it at a simmer. Melt butter in a large saucepan over medium-high heat. Add onion and cook until it begins to soften, 3 minutes. Add rice, stirring so all the grains are coated with butter. Add wine; cook until almost all of it evaporates. Reduce heat to medium-low. 2. Add about 3/4 cup of the stock. Cook, stirring often, until most of stock has been absorbed. Add an additional 3/4 cup stock; cook, stirring, until it is almost absorbed. Add 1/2 cup of the stock and continue cooking until rice is tender but firm and is creamy but not wet. Add remaining 1/4 cup stock as necessary. Total cooking time will be about 25 minutes. 3. Add arugula, radicchio, basil and gorgonzola. Cook gently just until cheese is creamy. Remove from heat; add salt and pepper to taste. Serve at once with a sprinkling of Parmesan cheese. Subject: Italian Tomato Bruschetta Lines: 86 Title: Italian Tomato Bruschetta Categories: Italian Yield: 1 servings 8 1/2-inch-thick slices-French bread Extra-virgin olive oil 2 Garlic cloves halved Salt & pepper to taste 2 lg Tomatoes, Sliced 1/3inch 8 Fresh basil or Italian-parsley springs Preheat broiler. Place bread slices on cookie sheet and broil until lightly brown on both sides. Brush one side with oil, rub with garlic. Sprinkle with salt/pepper. (Can be prepared 4 hours ahead. Let bread slices stand at room temperature.) Place tomato slice atop each bread slice. Brush with oil, sprinkle with salt/pepper. Broil until heated through. Top with basil or parsley and serve. Title: Bruschetta Categories: Appetizer, Italian Yield: 4 servings 2 lg Tomato 1/4 ts Salt 2 lg Basil leaves; fresh 1 French bread baguette 1 cl Garlic 1 ea Jalapeno pepper 1 tb Olive oil 2 tb Parmesan cheese; grated 1 Cutting board Cut tomato in small chunks, being careful not to lose juice. Mince garlic, basil and jalapeno fairly fine. Do not discard jalapeno lining or seeds. Mix in bowl with other ingredients except bread and cheese. Refrigerate 1 or 2 hours until time to serve. Spoon onto French bread slices and top with grated Parmesan cheese. Title: TOMATO AND HERB BRUSCHETTA - Bon Appetit Categories: .ba947, Appetizers Yield: 6 servings 1 1/2 lb Plum tomatoes, halved, -seeded, chopped 1/3 c Chopped fresh basil leaves 1 tb Chopped garlic 1 tb Chopped fresh oregano leaves 1 tb Balsamic vinegar 1 tb Olive oil 1 ts Fresh lemon juice 6 1/2 to 3/4-inch-thick slices -crusty bread, toasted Mix first 7 ingredients in bowl. Season to taste with salt and pepper. (Tomato mixture can be prepared 2 hours ahead. Let stand at room temperature.) Cut toasted bread in half. Spoon tomato mixture atop bread and serve. Subject: Pastitsio 2 pounds ground hamburger or lamb 2 tablespoons olive oil 1 onion chopped 1/2 cup chopped parsley many cloves of garlic, chopped (the recipe calls for one, that's not enough) 1/2 teaspoon cinnamon 1 8-ounce can tomato sauce 1/2 cup wine 1 pound lasagna noodles 1/4 pound butter 3 eggs, beaten freshly grated parmesan 4 cups bechamel sauce, flavoured with a pinch of cinnamon Saute ground lamb and onion; drain. Add parsley, garlic, cinnamon, tomato sauce and wine. Let simmer for 30 minutes. Boil lasgana noodles, drain. Put in bowl, add butter, eggs and a 1/2 cup of Parmesan, toss. Place half in a large casserole dish. Add meat sauce, cover with rest of noodles. Pour bechamel over top. Top with more cheese. Bake in a 350F oven for 1 hour. Subject: White Pizza with Chicken, Basil, & Olive Oil Glaze Lines: 41 White Pizza with Chicken, Basil, & Olive Oil Glaze I wistfully thought up this recipe after having an excellent restaurant pizza, and to my surprise it worked well. Topping amounts are approximate; adjust proportions of cheese, chicken, and vegetables to suit your preference. Crust (or use your own favorite crust recipe): 1 pkg active dry yeast 1 cup warm water 2 tbsp cooking oil 1/4 tsp salt 2-3/4 to 3-1/4 cups flour Toppings: Olive oil (about 3 tbsp in all) 1 or 2 boneless chicken breasts 1 small onion, chopped 1 clove garlic, chopped Dash cayenne pepper Fresh basil, chopped (about 1 tbsp) 1 cup sliced fresh mushrooms 1/2 to 1 cup shredded cheddar cheese 1/2 to 1 cup shredded Swiss cheese Dissolve yeast in warm water; add oil and salt, and then gradually stir in flour. Knead on floured surface until smooth and elastic. Let dough rest about 10 minutes, and then pat into a large baking sheet. (Crust should be on the thin side, not deep-dish style.) Heat 1 tbsp of olive oil in a skillet. Slice chicken breast thin and cook in skillet along with onion, garlic, and cayenne until chicken is cooked through. Add mushrooms and basil and cook another minute or two. Brush entire empty crust generously with olive oil. (This is key not only to the taste but also to making the crust crispy.) Sprinkle with shredded cheeses and add rest of toppings from the skillet. Bake at 375 degrees until crust is golden (10-12 minutes). Subject: Low Fat Alfredo Sauce Lines: 31 INGREDIENTS FOR 4 SERVINGS: 1 tablespoon margarine 2 small cloves garlic, minced 1 tablespoon all-purpose flour 1-1/3 cups skim milk 2 tablespoons light process cream cheese product 1-1/4 cups (2-1/2 ounces) grated fresh Parmesan cheese, divided 4 cups hot cooked fettuccine, cooked without salt or fat 2 teaspoons chopped fresh parsley Freshly ground pepper INSTRUCTIONS: Melt margarine in a saucepan over medium heat. Add garlic; saute 1 minute. Stir in flour. Gradually add milk, stirring with a wire whisk until blended; cook 8 minutes or until thickened and bubbly, stirring constantly. Stir in cream cheese, cook 2 minutes. Add 1 cup Parmesan cheese, stirring constantly until it melts. Pour over hot cooked fettuccine; toss well to coat. Top with remaining 1/4 cup Parmesan cheese, fresh parsley, and pepper. Yield: 4 servings (serving size: 1 cup). NUTRITIONAL INFORMATION: CALORIES 345 (25% from fat); PROTEIN 16.8g; FAT 9.7g (sat 4.4g, mono 2.7g, poly 1.4g); CARB 46.7g; FIBER 2.3g; CHOL 18mg; IRON 2.3mg; SODIUM 401mg; CALC 333mg ~Subject: Fusilli with Puttanesca Sauce ~Lines: 35 FUSILLI WITH PUTTANESCA SAUCE Preparation time: 20 minutes Cooking time: 10 minutes Yield: 4 to 6 servings By the way, rumer has it that puttanesca (which, forgive my italian, has something to do with the world's oldest profession,) is called that because the simularity of taste between the two items. 2 1/2 pounds ripe tomatoes 3 tablespoons extra-virgin olive oil 2 large garlic cloves, minced 1/4 cup Gaeta or Kalamata olives, pitted and roughly chopped 1 tablespoon drained capers Chopped fresh hot pepper or crushed red pepper flakes to taste Salt to taste 1/4 cup roughly chopped fresh basil leaves 1 pound fusilli (spiral-shaped) pasta, cooked, drained 1. Using a paring knife, cut the stem end from the tomatoes. Drop them into boiling water 20 seconds and them immediately into ice water. The peel will come off easily. Slice across the tomato and remove the seeds. Coarsely chop. 2. Put the olive oil and garlic in a medium skillet. Cook briefly over medium heat. Add the tomatoes, olives, capers, hot pepper and salt to taste. Cook briefly just to heat through. Add the basil and toss immediately with hot pasta. ~Subject: Light and Easy Lasagna ~Lines: 40 12 servings Preparation time: 45 minutes Cooking time: 3 hours 3 medium onions, chopped 3 garlic cloves, finely chopped 2 cans (28 ounces each) Italian-style plum tomatoes, undrained 2 cans (12 ounces each) Italian tomato paste 1 cup chopped fresh parsley 2 teaspoons dried leaf oregano, crushed 1/2 teaspoon each, crushed: dried leaf thyme, dried marjoram 1/2 teaspoon freshly ground pepper 1/2 pound lasagna noodles 1 pound part-skim ricotta cheese 1/2 pound part-skim mozzarella cheese 2 ounces imported Parmesan cheese, grated 1. Put onions and garlic in large saucepan. Cook, covered, over low heat until tender, adding a little water if necessary to prevent scorching. Add tomatoes, tomato paste, parsley, oregano, thyme, marjoram and pepper. Simmer, covered, stirring occasionally, about 2 hours. 2. Cook lasagna noodles in boiling water until al dente, about 12 minutes. Drain in colander; rinse with cold water. Drain well. 3. Heat oven to 350 degrees. Cover bottom of lightly oiled 13 by 9-inch baking dish with 1/4 of the sauce. Add layer of lasagna noodles. Top with 1/3 of the ricotta cheese, then 1/3 of the mozzarella. Sprinkle with 1/4 of the Parmesan cheese. Cover with 1/4 of the sauce. Repeat procedure 2 more times. Sprinkle remaining Parmesan cheese on top. 4. Bake until sauce is bubbly and cheese is melted, about 45 minutes. Let stand 10 minutes before serving.