Recipes

A Trio of Pizzas ABM

Servings: 8 servings

Ingredients:

PESTO DOUGH:
2 tablespoon Pesto Sauce
1 ¼ cub Water; (or more if needed)
1/3 cub Olive Oil
3 cub Flour
½ cub Cornmeal
1 ½ teaspoon Salt
1 tablespoon Yeast

SUN-DRIED TOMATO DOUGH:
5 Oil-Packed Sun-DriedTomatoes with Oil
2 tablespoon Sun-Dried Tomato Paste
1 ¼ cub Water; (or more)
1/3 cub Olive Oil
3 cub Flour
½ cub Cornmeal
1 ½ teaspoon Salt
1 tablespoon Yeast

GARLIC DOUGH:
2 tablespoon Garlic Paste
1 ¼ cub Water; (or more)
1/3 cub Olive Oil
3 cub Flour
½ cub Cornmeal
1 ½ teaspoon Salt
1 tablespoon Yeast

TOPPINGS:
Pizza Sauce
½ cub Parmigiano-Reggiano Cheese;grated

Preparation:

Place desired dough ingredients in machine and program for knead and first rise. Press start. Dough will be soft at first but become firmer. Preheat the oven to 500øF with the rack in the center position. Turn 17 x 11" pan upside down. Spray with vegetable cooking spray. Cut dough in half and cover remaining half with a clean towel.
Place the other half on the prepared pan and use rolling pin to roll the dough evenly to the edge. Have a friend hold the pan or place a wet towel underneath. Spread with sauce and sprinkle with cheese.
Bake for 8 to 10 minutes.

Source: Pizza Etc. From Your Bread Machine Typed by Meg Antczak, Fido Cooking Conference 07-19-95 Revised for Meal-Master Format by Katherine Smith

Amaretto Cheesecake IL

Servings: 10 Servings

Ingredients:

1 ½ cub graham cracker crushed
½ Stick butter, melted
15 ounce Ricotta cheese
8 ounce Cream cheese
4 Eggs, lightly beaten
½ cub Sugar
1/3 cub Amaretto liquor
1 teaspoon Vanilla
¼ teaspoon Salt

Preparation:

Great topped with strawberry jam. Combine crumbs of graham crackers and butter; press over bottom and sides of greased 9 inch spring-form pan. Chill. Preheat oven to 325. Beat together ricotta and cream cheese until smooth. Pour mixture into pan; bake 1 hour and 15 minutes, or until firm in middle. Cool 30 minutes in pan before removing. Cool completely (preferrably in refrigerator overnight) before serving. Top with fresh fruit, or jam.

Typed for you by: Loren Martin, Cyberealm BBS Watertown NY 315-786-1120

Andrea's Baked Ziti

Servings: 6 Servings

Ingredients:

1 pound Ziti, cooked
1 pound Hamburger, cooked
1 15 ounce pk ricotta cheese
¼ cub Parsley
½ cub Parmesan cheese
1 Egg
2 cub Shredded mozzarella cheese
3 cub Sauce of your choice

Preparation:

Mix ricotta cheese, egg, parsley and parmesan cheese together.
Careful- ly mix hamburger with this mixture. Add ziti. Mix in ¾ of the sauce of your choice. Spread in a pan. Put the rest of the sauce on top. Sprinkle mozarella cheese on top. Bake at 350F for 30-35 minutes.

Source: Andrea Cassoni, Cyberealm BBS originally posted 9/28/92 Typed in MM format by: Linda Fields, Cyberealm BBS Watertown NY 315-786-1120

Angel Hair Pasta

Servings: 4 Servings

Ingredients:

½ cub Extra-virgin olive oil
4 teaspoon Shallots, diced
4 teaspoon Garlic, minced
1 cub Medium-sized mushrooms sliced
1 cub Oyster mushrooms, stemmed
1 cub Roma tomatoes, diced small
12 ounce Fresh spinach, washed and stemmed
½ cub White wine
1 cub Vegetable broth
Salt & pepper to taste
24 ounce Angel hair pasta, cooked

Preparation:

Heat olive oil in a small skilled over medium heat. Saute shallots, garlic and mushrooms until soft. Add roma tomatoes and fresh spinach, then add white wine and mix well.

When this begins to simmer, add the broth and season with salt and pepper to taste. Return to a simmer. Toss with cooked angel-hair pasta.

Approximate values per serving: 1,255 calories, 61 g fat, 1 mg cholesterol, 146 g carbohydrates, 466 mg sodium, 44 percent calories from fat.

Taken from The Arizona Republic. A recipe from Nicholas Graff, kitchen manager of Hops! located at the Biltmore Fashion Park and at Scottsdale Fashion Square.

Typed by Joyce Kohl, THE IMPROV BBS (602) 991-4849

Beef Ravioli

Servings: 4 Servings

Ingredients:

FILLING:
½ pound Ground beef
1 each Small onion, minced
1 each Garlic clove, minced
¼ cub Minced parsley
2 tablespoon Grated Parmesan cheese
Salt
1 each Egg
Water

PASTA DOUGH:
2 ¼ cub Flour
2 each Eggs
¼ cub Water
1 tablespoon Olive or Salad oil
1 teaspoon Salt

MARINARA SAUCE:
2 tablespoon Olive or salad oil
1 each Small onion, chopped
1 each Garlic clove, minced
1 tablespoon Sugar
2 teaspoon Basil
1 teaspoon Salt
16 ounce Can Tomatoes
6 ounce Can Tomato Paste

Preparation:

FILLING: In 10-inch skillet over medium-high heat, cook beef, onion, and garlic until all pan juices evaporate, onion is tender, and meat is browned. Remove skillet from heat; stir in parsley, cheese, and ½ ts salt, then egg. Cover and refrigerate groundbeef filling.
PASTA DOUGH: In large bowl, stir 2-¼ cups flour with remaining ingredients to make a stiff dough. On well-floured surface, knead dough until smooth and not sticky, about 20 times. Cover dough with plastic wrap and let rest 30 minutes for easier rolling. Cut dough into 4 pieces.
On floured surface with floured rolling pin, roll 1 piece into 12" by 8" rectangle. With dull edge of knife, lightly mark dough into twentyfour 2-inch squares. Place a scant teaspoon of groundbeef filling in center of each square. Roll second piece of dough into 12" by 8" rectangle; place over filling. Press around filling and along edges. With cutter or knife, cut into 24 ravioli; place in single layer on floured, clean cloth towel. Repeat with remaining dough and filling. Let ravioli dry 30 minutes. In 8 quart saucepan over high heat, heat 6 quarts water and 2 teaspoons salt to boiling.
Add ravioli, stirring gently to separate pieces so they do not stick together; heat to boiling. Reduce heat to medium; cook until tender but firm. About 5 minutes. Drain ravioli; serve with Marinara sauce.
MARINARA SAUCE: In 2 quart saucepan over medium-low heat, in hot oil, cook onion and garlic until tender. Stir in sugar, basil, salt, tomatoes with their liquid, and tomato paste; heat mixture to boiling, stirring to break up tomatoes. Reduce heat to low; cover saucepan and simmer 20 minutes to blend flavors, stirring occasionally.

Source: Unknown

Beet Pesto

Servings: 4 servings

Ingredients:

4 each Fresh beets with greens
½ teaspoon Salt
1 each Red onion, chopped
1 each Hot banana pepper, chopped
2 each Garlic cloves, chopped
1 cub Walnuts, toasted
Black pepper

Preparation:

Trim & wash beets. Leave 1" stem, steam till tender. When beets are cooked, slip skins off under cool water & set aside. Remove leaves from stems & discard stems. Wash & dry leaves, chop coarsely. In a skillet, cook onions, banana pepper & garlic in 1/3 c olive oil till softened. Add beet greens & cook 5 to 7 minutes. Transfer to a processor & puree with the cooked beets, cut into quarters. Add rest of ingredients & puree again, adding more olive oil if necessary. The pesto keeps refrigerated for 2 weeks or freezes. You can add parmesan cheese if you wish.

"The Hamilton Spectator", Spetember 15, 1993.

Big Stuffed Macaronis

Servings: 6 Servings

Ingredients:

8 Manicotti Noodles; cooked

FILLING:
½ pound Jack Cheese; diced
½ cub Cottage Cheese
2 Eggs; slightly beaten
2 tablespoon Parmesan Cheese; grated
2 tablespoon Butter; softened
½ teaspoon Salt
½ teaspoon Pepper

SAUCE:
1 package Spaghetti Sauce Mix
1 can Tomato Sauce
1 can Water
Parmesan Cheese

Preparation:

Mix together stuffing ingredients and stuff the manicotti. Lay them in a flat pan and cover them with the combined sauce ingredients.
Sprinkle with Parmesan cheese. Bake at 350øF for 45 minutes.

Source: Shelby Smith of Stinson Beach, CA Typed by Katherine Smith Kook-Net: The Shadow Zone IV - Stinson Beach, CA

Boboli Pizza with Garlic, Peppers and Goat Cheese

Servings: 4 Servings

Ingredients:

¼ cub Olive Oil
1 large Red Onion; thinly sliced
6 large Garlic Cloves; thinly sliced
½ large Red Bell Pepper; thinlysliced
½ large Yellow or Green Bell Pepper;thinly sliced
¼ teaspoon Dried Crushed Red Pepper
Salt
Pepper
16 ounce Boboli;(baked cheese pizzacrust)
5 ounce Soft Goat Cheese; crumbled
1 tablespoon Fresh Thyme Leaves; or
1 teaspoon Dried Thyme Leaves; crumbled

Preparation:

Preheat oven to 450øF. Heat olive oil in a heavy large skillet over medium-low heat. Add sliced onion and garlic and saute until very soft, about 20 minutes. Add sliced bell peppers and saute 5 minutes.
Mix in dried crushed red pepper. Season with salt and pepper. Place Boboli on a pizza pan or cookie sheet. Tip skillet so oil accumulates at one side. Brush Boboli with oil in skillet. Top with onion-pepper mixture. Sprinkle with cheese and thyme. Bake until cheese melts, about 12 minutes. Cut into wedges and serve.

Source: Gourmet Magazine From Katherine Smith, Kook-Net: The Shadow Zone IV - Stinson Beach, CA

Bolognese Sauce (Meat Sauce)

Servings: 1 Servings

Ingredients:

- G. Granaroli (Mrs. G)
1 pound Chopped beef
½ pound Chopped pork or sausage meat
4 tablespoon Olive oil
1 Onion; chopped
2 Cloves garlic; crushed
1 Carrot; grated
1 Stalk celery; grated
2 tablespoon Tomato paste
28 ounce Can tomato puree
28 ounce Can Italian tomatoes,crushed by hand
2 cub -Water
Salt and pepper to taste

Preparation:

In a large pot lightly brown garlic in olive oil and discard. Add onion, celery and carrot and saute until translucent. Add meat and lightly brown stirring often. Add tomato paste and simmer 1 min. Add tomatoes, tomato puree and water and simmer 1-½ to 2 hours stirring often. Salt and pepper to taste. Serve over cooked hot pasta or rice.
OPTION: instead of 2 cups water, you may add 1 cup water and 1 cup red wine (dry). This sauce may also be prepared in a crockpot.

Bouillabaisse

Servings: 4 Servings

Ingredients:

½ cub Olive oil
½ cub Onion, chopped
1 tablespoon Chopped garlic
½ cub Chopped celery
1 pound Tomatoes (canned)
1 ounce tomato sauce
2 teaspoon Salt
1 tablespoon Paprika
½ cub Sherry or white wine
2 cub Water
Pinch of dried basic
1 ½ pound large or med shrimp
3 Fish fillets, cut into 1-in
Pieces
1 pound Crabmeat, clams and scall
4 medium Lobster tails

Preparation:

Put all ingredients, except the seafoods, in crockpot. Cover and cook on HIGH for 2-4 hours. Add seafoods, cover and cook an additional 3-4 hours on HIGH.

Typed for you by: Loren Martin, Cyberealm BBS Watertown NY 315-786-1120

CAMPERS PIZZA PIE

Servings: 4 Servings

Ingredients:

8 Pizza or spaghetti
¼ Mozzarella cheese
1 Wheat bread
Pepperoni

Preparation:

Using the pie iron,take two slices of bread,put 1 ½ tablespoons pizza sauce on one slice of bread.Top with Mozzarella cheese and sliced pepperoni.Place other side of bread on top and butter outer sides of bread.Put sandwich into pie iron and place in coals of fire.Cook until bread is toasted.

Posted by Michael Prothro, Mike's Resort BBS on Kook-Net Recipe Network

Cannoli (Cream Rolls)

Servings: 18 Servings

Ingredients:

filling:
3 cub Ricotta cheese
1 ¼ cub Sugar
2 teaspoon Vanilla extract
½ cub Finely chopped candied
Citron
¼ cub Semi=sweet chocolate pieces

shell:
3 cub Flour
¼ cub Sugar
1 teaspoon Ground cinnamon
¼ teaspoon Salt
3 tablespoon Shortening
2 Eggs; well beaten
2 tablespoon White vinegar
2 tablespoon Cold water
2 ounce Pistachio nuts
1 Egg white; slightly beaten

Preparation:

FOR FILLING: Combine and beat until smooth (about 10 min. with an electric FOR SHELLS: Sift together first 4 ingredients into a bowl.
Cut shortening i

Set out six aluminum cannoli tubes (6 inches long, about ¾-inch diameter

Fry only as many shells as will float uncrowded one layer deep in the hot Continue forming and frying cannoli shells.

When ready to serve, fill with the chilled ricotta filling. Sprinkle ends

Cannoli Filling

Servings: 25 Servings

Ingredients:

2 pound Ricotta
1 ½ cub Powdered sugar
4 teaspoon Vanilla
½ cub Citron
½ cub Orange peel; candied
4 ounce Chocolate; sweet

Preparation:

Process ricotta, powdered sugar and vanilla in food processor until smooth. Variations: Fluffy Riccota Filling: Fold in 1 cup heavy cream, beaten until

CAPPELLACCI (STUFFED PASTA SQUARES)

Servings: 8 servings

Ingredients:

PASTA SQUARES:
4 Eggs
2 teaspoon Oil
½ teaspoon Salt
2 cub Flour

TOMATO SAUCE:
1 medium Onion; finely chopped
5 Garlic cloves; crushed
10 tablespoon Olive oil
2 can Italian-style tomatoes(14 ½ oz. size cans)cut in small pieces
8 Fresh basil sprigs
2 teaspoon Salt
Pepper
1 tablespoon Sugar

FILLING:
1 ½ pound Ricotta cheese
¾ pound Spinach; cooked and chopped
1 teaspoon Ground nutmeg
4 Eggs
Grated Parmesan=OR=- Sharp pecorino cheese
Salt, pepper

FOR COOKING WATER:
1 tablespoon Oil

Preparation:

Combine 4 eggs, 2 teaspoons oil and ½ teaspoon salt in bowl and whisk until well blended. Add flour, a little at a time, beating after each addition. Turn out onto well-floured board and knead several minutes until dough is firm and smooth but not dry. Add more flour if necessary to prevent sticking. Cover and let stand at slightly warm temperature about 30 minutes to ripen. Cut dough in 2-inch portions and roll out slightly to flatten enough to fit into pasta machine. Roll in machine starting with thickest setting and progressing to next to finest setting until pasta is very thin (expansion takes place during cooking). Continue until all dough is rolled into strips. Place strips on floured board and sprinkle lightly with flour. Cut in 4-inch squares and let rest 10 minutes before filling and cooking.

Meanwhile, to make sauce, saute onion and garlic in olive oil until golden. Add undrained tomatoes, basil and 2 teaspoons salt. Season with pepper to taste. Bring to boil and simmer 15 minutes. Add sugar at last minute.

To make filling, combine ricotta, drained spinach, nutmeg, 4 eggs and Parmesan to taste in bowl and mix well. Season to taste with salt and pepper.

Bring large pot of generously salted water to boil. Add 1 tablespoon oil. Drop each piece of pasta into boiling water and cook 3 to 4 minutes, or just until pasta floats to surface. Remove at once and plunge into bowl filled with ice water 1 minute. Drain pasta on clean cloth to prevent sticking. Place 1 tablespoon filling in center of each pasta square. Fold square into triangle, then again into smaller triangle. Press edges to seal. Pour layer of tomato sauce in large baking pan. Arrange cappellacci in rows, slightly overlapping. Cover with remaining sauce and sprinkle with additional Parmesan cheese.
Bake at 400F 5 to 7 minutes.

Created by: Valentino, Santa Monica, California.

(C) 1992 The Los Angeles Times

Chicken and Bell Pepper Pizza with Barbecue Sauce

Servings: 6 Servings

Ingredients:

2 cub Cooked Chicken; shredded
1 cub Spicy Barbecue Sauce
1 14" Round Unbaked PizzaDough
½ medium Onion; thinly sliced
½ Green Bell Pepper; seededand thinly sliced
½ Red Bell Pepper; seeded andthinly sliced
1/3 cub Oil-Packed Sun-DriedTomatoes; drained andthinly sliced
¼ cub Pine Nuts; lightly toasted
2 teaspoon Dried Oregano; crumbled
1 ½ cub Mozzarella Cheese; shredded

Preparation:

Preheat oven to 450øF. Combine chicken and barbecue sauce in small bowl. Let mixture stand for 15 minutes. (Can be prepared up to 12 hours ahead; cover and refrigerate.) Lightly coat a baking pan with vegetable cooking spray, then sprinkle with a bit of cornmeal, if desired. Place pizza round on the prepared pan. Spread the chicken mixture over the top, then arrange the onion, bell peppers, sun-dried tomatoes and pine nuts over. Sprinkle with oregano. Season lightly with salt and pepper. Finally, spread the cheese evenly over and bake until the crust is golden brown and the topping is golden and bubbly, about 15-20 minutes.

Note: Fresh pizza dough is preferable. If you have a favorite pizza parlor which will sell the raw dough to you, that's great. (1lb of dough will roll and stretch into a 14" round.) You could also start with a baked cheese pizza crust (such as Boboli) available in the bread section of most supermarkets. If using the baked shells, the oven temperature will remain the same, but decrease the baking time by a few minutes.

Source: Medford Mail Tribune Typed by Katherine Smith Kook-Net: The Shadow Zone IV - Stinson Beach, CA

Chicken Breasts Amaretto IL

Servings: 4 Servings

Ingredients:

¼ cub Butter or margarine
1/3 cub Chopped onions
1/3 cub Chopped celery
4 cub Bread crumbs or stuffing
1 can Water chestnuts
2 teaspoon Poultry seasoning
1 teaspoon Beau monde seasoning
1 cub Chicken broth
½ cub Amaretto liquor
4 Chicken breasts, boneless
Glaze:
1 ½ cub light brown sugar
½ cub Honey (or butter)
½ cub Orange juice
1/3 cub Amaretto liquor

Preparation:

Mix all of stuffing ingredients together and pour into greased baking dish. Lay chicken breasts on top of mixture (or place under stuffing mixture if desired more moist). If placed on top, baste from time to time with glaze sauce. Glaze sauce: combine and heat ingredients slowly in small heavy saucepan until sugar dissolves. Cool, and either baste chicken breasts during cooking, or serve as topping glaze at table.

Typed for you by: Loren Martin, Cyberealm BBS Watertown NY 315-786-1120

Chicken Cacciatori No. 2

Servings: 2 Servings

Ingredients:

-EILEEN LAMARELLI
3 pound Chicken parts
2 teaspoon Seasoned salt
¼ cub Oil; or Pam spray
1 package Spaghetti sauce mix
1 can Tomatoes; 1 lb, undrained
¼ cub Dry white wine, ORTomato Juice

Preparation:

Sprinkle the chicken with the seasoned salt. Heat oil and brown the chicken. Put the chicken in the crockpot and pour off the oil from the skillet used to brown the chicken. Mix the remaining ingredients in the skillet, stirring until blended and hot. Pour this over the chicken and cook on LOW for 6 to 7 hours. Serve over spaghetti.

Chicken Dumpling Soup

Servings: 4 Servings

Ingredients:

1 cub Finely chopped cookedchicken
2 Egg whites
1 tablespoon Grated lemon rind
½ teaspoon Ground nutmeg
2 tablespoon Minced Italian parsley
Salt and freshly groundbalck pepper
Flour
2 quart Chicken broth
Juice of ½ lemon

Preparation:

Combine the chopped chicken, egg whites, lemon rind, nutmeg, parsley, salt, and pepper together in a bowl. Mix well and shape into 1 ½-inch dumplings. Roll the dumplings in the flour. In the meantime, bring the broth t a gentle boil, then add the lemon juice.
Add half the dumplings, spooning them in one at a time. Cover and simmer for 3 to 4 minutes. Remove the dumplings with a slotted spoon, place in a soup dish and keep warm while cooking the remaining dumplings. Serve 3 or 4 dumplings in a soup dish and cover with broth for each serving.

Yield: 4 servings.

[[ EAT RIGHT, EAT WELL--THE ITALIAN WAY; Edward Giobbi and Richard Wolff M.D.; Knopf; 1985

Chicken Millicent

Servings: 2 Servings

Ingredients:

-MARILYN MURPHY
1 Chicken; cut up,or whateverpieces you want
1 package Dry spaghetti sauce mix
½ cub Dry white wine
2 Tomatoes; quartered
¼ pound Fresh mushrooms; sliced

Preparation:

Put chicken in cooker (I always skin it first). Combine spaghetti mix and wine, pour over chicken. Cover and cook on LOW for 6 to 7 hours.
Turn control to HIGH, add tomatoes and mushrooms. Cover and cook for 30 to 40 minutes till tomatoes are done. NOTE: In a pinch, you could use canned tomatoes and mushrooms.

Chocolate Cannoli

Servings: 9 Servings

Ingredients:

FILLING:
1 pound Ricotta-drained if necessary
1 cub Powdered sugar
½ cub Walnuts, toasted, chopped
1/3 cub Choc. chips - semisweet
1 teaspoon Orange peel - grated
½ teaspoon Lime peel - grated

DOUGH:
1 cub Flour - all-purpose
1 teaspoon Baking powder
1 teaspoon Powdered sugar
pinch Salt
1/3 cub Beer
1 tablespoon Unsalted butter-room temp.
1 Egg - beaten to blend
1 teaspoon Vanilla
Veg. oil for deep frying

Preparation:

FOR FILLING: Puree ricotta and sugar in processor until smooth.
Transfer to large bowl. Mix in next 4 ingredients. Cover and refrigerate until well chilled. (Can be prepared 1 day ahead.) Bring filling to room temperature before using.

FOR DOUGH: Combine the flour, baking powder, sugar and pinch of salt in large bowl. Make well in center. Add beer, butter, half of egg (reserve remainder for another use) and vanilla to well. Gradually draw flour from edge of well into center until all flour is incorporated. Knead dough on lightly floured surface until smooth.
Cover and let stand 1 hour.

Roll out dough out into 12-inch square. Cut into nine 4- inch squares. Wrap 1 square around each cannoli form,* brushing edges with water and pressing gently to seal.

Heat oil in deep fryer or heavy large skillet to 350F. Add cannoli in batches and cook until golden brown, turning occasionally, about 4 minutes. Drain on paper towels. Remove shells from cannoli forms.

Spoon filling into pastry bag without tip. Pipe filling into cannoli shells.

* Tinned steel cylindrical molds available at most specialty cookware stores (or Williams-Sonoma).

From Domenico's on Fisherman's Whart, Monterey, California. Courtesy of Bon Appetit, October, 1987.

Chocolate Dessert Pasta

Servings: 4 Servings

Ingredients:

In mixing bin:
1 cub Flour; popeils measuring
; cup, or
¼ cub Cocoa; standard measure
½ cub Sugar; standard measure
½ teaspoon Salt; standard measure
1 tablespoon Vanilla; standard measure
¼ teaspoon Salt; standard measure

Preparation:

Recipe by: Popeil's Pasta Maker Recipes NOTE: One Popeils measuring cup is equivalent to 1 2/3 C standard measurem

Creamy Chicken and Spaghetti Bake

Servings: 4 Servings

Ingredients:

6 ounce Spaghetti
¾ cub Shredded sharp cheese
12 ounce Ground raw chicken
1 cub Sliced fresh mushrooms
½ cub Chopped onion
1 tablespoon Cooking oil
1 tablespoon Margarine or butter, melted
1 cl Garlic, minced
1 tablespoon Flour
½ teaspoon Pepper
¾ cub Milk
¼ cub Sliced pitted ripe olives
1 tablespoon Parsley, fresh or dried
1 tablespoon Chopped pimento
2 tablespoon Fine dry bread crumbs
2 tablespoon Parmesan cheese
1 teaspoon Margarine or butter, melted

Preparation:

Break spaghetti in half. cook according to package directions until just tender. Drain; transfer to a large mixing bowl.

Meanwhile, in a large skillet, cook chicken, mushrooms, onion, and garlic in hot oil over medium high heat for 3-4 minutes or until chicken is no longer pink. Add chicken mixture to spaghetti.

In a small saucepan, melt 1 tbsp. butter or margarine. Stir in flour and pepper. Add milk all at once. Cook and stir until thickened and bubbly over medium heat. Cook and stir one minute more. Add cheese and stir until melted. Remove from heat, stir in olives, parsley and pimento. Pour over chicken mixture and toss to coat. Transfer to greased 2 quart baking dish or casserole.

In a small bowl, toss bread crumbs, Parmesan cheese and 1 tbsp melted margarine or butter. Sprinkle over chicken mixture. Cover and bake at 375F for 20 minutes, uncover and bake 10-15 minutes more until heated through.

Source: Watertown Daily Times, Watertown, NY Typed in MM format by Linda Fields, Cyberealm BBS Watertown, NY 315-786-1120

Crockpot 24-Hour Italian Beef

Servings: 4 Servings

Ingredients:

-CRANE ALDEN
5 pound Beef rump roast
2 cub Water
1 package Dry au jus gravy mix
1 package Dry italian dressing mix
Italian seasoning ( opt)

Preparation:

Combine water, gravy mix and dressing mix. Add italian seasoning if desired. Pour over roast in crockpot. Cook on LOW 12 to 15 hours.
Remove roast and shred with 2 forks, forming strings. Cook another 10 to 12 hours on LOW. Serve on Italian buns.

Crockpot Chicken & Sausage

Servings: 2 Servings

Ingredients:

-WENDY CERACCHE (DBCP84B)
1 tablespoon Olive oil
4 Garlic cloves, crushed
1 Onion, med. chopped
1 Red pepper, chopped
1 Green pepper, chopped
1 Zucchini, sml. chopped
1 can Mushrooms
1 can Stewed Tomatoes, Italian
1 can Tomato Paste, 6 0z.
¼ pound Hot Sausage
2 Chicken breasts
1 teaspoon Italian Seasoning
Red Pepper flakes (opt)

Preparation:

Heat oil in skillet. Sautee onion and garlic until light brown.
Remove. Add sausage and chicken to brown in the skillet. Drain and pat dry. In crockpot combine all other ingredients together with the onions and garlic. Add the sausage then top with the chicken breasts.
Cover and cook on low setting 6-8 hrs.

Crockpot Chicken & Sausage Dbcp84b

Servings: 2 Servings

Ingredients:

1 tablespoon Olive oil
4 Garlic cloves, crushed
1 Onion, med. chopped
1 Red pepper, chopped
1 Green pepper, chopped
1 Zucchini, sml. chopped
1 can Mushrooms
1 can Stewed Tomatoes, Italian
1 can Tomato Paste, 6 0z.
¼ pound Hot Sausage
2 Chicken breasts
1 teaspoon Italian Seasoning
Red Pepper flakes (opt)

Preparation:

Heat oil in skillet. Sautee onion and garlic until light brown.
Remove. Add sausage and chicken to brown in the skillet. Drain and pat dry. In crockpot combine all other ingredients together with the onions and garlic. Add the sausage then top with the chicken breasts.
Cover and cook on low setting 6-8 hrs.

Crockpot Chicken Cacciatore (Pjxg05a) 1i27

Servings: 4 Servings

Ingredients:

2 Med Onions; peeled, sliced t
3 pound Chicken; cut up
2 cub Garlic; minced
1 cub Tomatoes; 16 oz
1 cub Tomato sauce; 8 oz
1 teaspoon Salt
¼ teaspoon Pepper
1 ½ teaspoon Dried oregano; crushed
½ teaspoon Dried basil; crushed
1 Bay leaf
¼ cub Dry white wine
Spaghetti; cooked

Preparation:

Place onions in slow cooker. On top of onions place chicken pieces, garlic, tomatoes, tomato sauce, salt, pepper, herbs and wine. Cover pot. Cook on low 6 to 8 hours, or high 3 to 4 hours. Serve chicken with its sauce on spaghetti which you have prepared. Leisure Living Guide to Slow Cooking. Judy Garnett/NC PJXG05A

Crockpot Hunter's Chicken

Servings: 2 Servings

Ingredients:

1 tablespoon Oil
1 Bell peppers; sliced
1 Onions; sliced
1 Garlic cloves, crushed
1 Chicken
stick or ground
Curry powder
Cumin, ground
Turmeric
6 ounce Mushrooms; sliced
8 ounce Tomatoes
½ cub Wine, red
3 tablespoon Cornstarch
1 teaspoon Garlic salt
¼ cub Water

Preparation:

Sliced fresh mushrooms are best, although you can use canned. Brown bell pepper, onion, and garlic in oil in skillet. Also brown mushrooms, if using fresh. Place whole chicken in crockpot; add seasonings and vegetables, topping with vegetables from skillet. Add wine. Cook until done. Remove chicken to warmed platter (in 200-degree oven). Add water to cornstarch and salt and stir to a paste, then add to crockpot mixture and cook until slightly thickened and bubbly. Spoon sauce over chicken.

Posted by Loren Martin on ILink Cuisine

Crockpot Italian Chicken

Servings: 4 Servings

Ingredients:

-MNDG76A
2 pound Chicken; cut up
1 can Soup; cream of mushroom
1 package Salad dressing mix
Seasoned salt and pepper
1 can Mushrooms; 4 oz, or 1 cup
Fresh mushrooms
½ cub Sour cream

Preparation:

Combine all ingredients except muushrooms and sour cream in CROCKPOT.
Cook on LOW for 6-8 hours. Add sour cream and mushrooms the last ½ hour of cooking...M Murphy...Formatted by Liz...

Crockpot Pizza

Servings: 6 Servings

Ingredients:

-PATTI ANDERSON
1 ½ pound Ground beef
14 ounce Spaghetti sauce
4 ounce Cheddar cheese; shredded
6 ounce Pepperoni; sliced
1 Onion; chopped
4 ounce Mozzarella cheese; shredded
1 package Noodles (12oz)
14 ounce Spaghetti sauce
Mushrooms; chopped
Green peppers; chopped

Preparation:

Brown meat and onion. Drain grease. Add sauce. Simmer. Boil noodles until tender; drain. In crock pot, put a layer of sauce, noodles, meat/sauce mixture, cheses, pepperoni and as much green peppers and mushrooms as you want. Original recipe I had said to repeat layers one more time, but I did the layers over a few times more. Cook on HIGH for 30 minutes and then on LOW for 1 hour (I cooked on HIGH for 45 minutes and LOW for 2 hours), until cheeses melts. This can be made in a deep casserole dish in the oven at 350 degrees F. until cheese melts.

Crockpot Pizza #2

Servings: 6 servings

Ingredients:

1 ½ pound Ground beef
14 ounce Spaghetti sauce
4 ounce Cheddar cheese; grated
6 ounce Pepperoni; sliced
1 Onion; chopped
4 ounce Mozzarella cheese; grated
1 package Noodles (12oz)
Mushrooms
Green peppers

Preparation:

Brown meat and onion. Drain grease. Add sauces. Simmer. Boil noodles until tender; drain. In crock pot, put a layer of sauce, noodles, meat/sauce mixture, cheses, pepperoni and as much green peppers and mushrooms as you want. Original recipe I had said to repeat layers one more time, but I did the layers over a few times more. Cook on HIGH for 30 minutes and then on LOW for 1 hour ( I cooked on HIGH for 45 minutes and LOW for 2 hours), until cheeses melts. This can be made in a deep casserole dish in the oven at 350~F until cheese melts. From: Susan Grabowski Date: 08-25-94

Posted by Loren Martin on ILink Cuisine

Crusty Fettucine (Pharoah's Wheel)

Servings: 1 servings

Ingredients:

Pasta; homemade with 4 eggsand 2 ½ to 3 cups flour
6 quart -Water
3 tablespoon -Salt
3 cub Meat Sauce (see recipe)
½ cub Beef salami; diced -OR-pickled tongue; diced -OR-beef sausage
¼ cub Chicken fat; or bone marrow*
½ cub Raisins;dark, seedless (opt)
½ cub Almonds;whole (opt)
½ cub Pine nuts; (opt)

Preparation:

Taglioni Colla Crocia (Ruota di Faraone)

To quote the author, "Tagliolini colla Crocia" is traditionally served on Shabbat B'shallach in all parts of Italy and is associated by Italian Jews with the passage of the Israelites through the Red Sea and their deliverance from the Egyptians although the preparation of it, and even the name, varies from place to place."

*Anne's note: Butter or margarine may be substituted for the chicken fat as it is used to grease a dish.

Roll out the dough not too thin and fold as you would for a jelly roll, 2 ½" wide. Cut 1/6" wide slices and toss to unfold noodles.
Bring 6 quarts of water to a boil. Add tagliolini and salt; when boiling resumes, cook 1 minute.
Drain, and place in a large bowl with meat sauce and diced cold cuts. Toss quickly to distribute the dressing evenly.
Place in a round oven proof baking dish, well greased with fat.* If using raisins and nuts, make layers, alternating pasta with a mixture of raisins and nuts. Bake in 350F oven for 1 to 1 ½ hours, or till a nice crust is formed on all sides. Invert over a serving dish and bring to the table.

Source: _The Classic Cuisine of the Italian Jews_

Double Chocolate Walnut Biscotti

Servings: 30 Servings

Ingredients:

2 cub All-purpose flour
½ cub Unsweetened cocoa powder
1 teaspoon Baking soda
1 teaspoon Salt
6 tablespoon (¾ stick) unsalted butter softened
1 cub Granulated sugar
2 large Eggs
1 cub Walnuts; chopped
¾ cub Semisweet chocolate chips
1 tablespoon Confectioners' sugar

Preparation:

Preheat oven to 350 deg F. and butter and flour a large baking sheet.

In a bowl, whisk together flour, cocoa powder, baking soda, and salt. In another bowl with an electric mixer beat together butter and granulated

On prepared baking sheet with floured hands, form dough into two slightly

On a cutting board, cut biscotti diagonally into ¾ inch slices.
Arrange biscotti, cut sides down, on baking sheet and bake until crisp, abo

Appeared in the Dec 1994 issue of Gourmet magazine.

Easy Chocolate Terrine

Servings: 10 Servings

Ingredients:

8 ounce German sweet chocolate
1/3 cub Water
8 ounce Pkg cream cheese; softened
¼ cub Sugar
2 teaspoon Vanila
12 ounce Pkg whipped topping
Thawed (about 4-¾ c)
1 tablespoon Milk
2 tablespoon Almond liqueur

Preparation:

Lightly grease 8x4" loaf pan; line bottom and sides with waxed paper.
Melt Beat in vanilla and chocolate mixture. Fold in 3 C of the La Creme. Stir in milk. Spread into lined pan. Chill until firm, about 4 hours. Unmold and remove waxed paper. Add liqueur to remaining La Creme. Cut terrine into slices and serve with topping mixture.

Easy Lasagna #2

Servings: 6 Servings

Ingredients:

15 ounce Non-Fat Ricotta Cheese
10 ounce Frozen Chopped Spinach;thawed and squeezed dry
½ cub Frozen Egg Substitute;thawed
1/3 cub Parmesan Cheese; grated
¼ cub Parsley; chopped
¼ teaspoon Nutmeg; ground
¼ teaspoon Red Pepper Flakes; crushed
3 ½ cub Tomato Sauce; homemade orotherwise
9 Lasagna Noodles
¼ cub Red lentils
1 ½ cub Non-Fat Mozzarella Cheese;shredded

Preparation:

Preheat oven to 350øF. Combine ricotta cheese, spinach, egg substitute, 2 tb Parmesan cheese, parsley, nutmeg and pepper. Mix well. Pour 1 cup sauce into a 11 x 7 x 2" baking dish. Arrange 3 lasagna noodles in a single layer on top of sauce. Spoon 1/3 of spinach and ricotta mixture over top and ½ cup mozzarella and rest of Parmesan cheese.

Pour 1 ½ cups of tomato sauce over cheese. Place another layer of noodles on top and repeat layering, using mozzarella cheese only.
Cover tightly with aluminum foil and bake for 1 hour. Remove foil and bake 10 minutes longer. Let stand 10 minutes before cutting.

Per Serving: Calories: 285, Fat: 2 g, Cholesterol: 8 mg, Sodium: 500 mg.

Source: Medford Mail Tribune, 13 September 1995 Typed by Katherine Smith Kook-Net: The Shadow Zone IV - Stinson Beach, CA

Eggplant Di Carnevalle from Loren Martin

Servings: 6 Servings

Ingredients:

5 Eggs
1 large Unpeeled eggplant,
Sliced ¼ inch thick
½ To 2/3 cup flour
Oil
20 ounce Frozen chopped spinach
1 Pound ricotta cheese
1 tablespoon Parmesan cheese, grated
2 teaspoon Oregano leaves
1 teaspoon Ea basil & minced garlic
¼ teaspoon Pepper & 1 tsp salt
1 Envelope dry spaghetti mix
1 ¾ cub Water
6 ounce Tomato paste
1 Pound sliced mozzarella
Cheese

Preparation:

Great side dish for any meat. Lightly beat 4 eggs. Coat eggplant with flour, dip in beaten eggs & coat with bread crumbs. Cook in 2/3 C hot oil until lightly browned; drain on paper towels. Place thawed spinach in sieve and squeeze out water. Com- bine with remaining egg, ricotta and Parmesan cheeses, oregano, basil, garlic, salt & pepper. Prepare sauce mix using water, tomato paste and 1 tbs oil.
Spread 1/3 sauce mixture on bottom of greased shallow 3-qt casserole.
Layer ½ eggplant slices ofer sauce; cover with ½ spinach mixture and thin layer of sauce. Top with ½ mozzarella cheese slices and repeat, beginning with eggplant and ending with mozzarella. Cover loosely with foil and bake at 350 degrees F for 25 minutes. Uncover and bake for 15 to 25 minutes longer, until cheese is melted and browned.

Adapted from: America's Country Inn Cookbook (The R.T. French Company) Loren Martin, Big Cabin, OK

Farmer's Fresh Tomato Soup

Servings: 6 Servings

Ingredients:

¼ cub + 2 tb extra-virgin oliveoil
2 medium Onions, coarsely chopped
3 Cloves garlic, minced
2 Ribs celery, coarselychopped
3 pound Plum tomatoes, washed,stemmed, coarsely chopped
Salt
1 pinch Sugar (Optional)
3 Pieces day-old Italianbread, crusts removed
4 cub Hot meat broth
½ cub Fresh basil leaves, torn instrips
2 tablespoon Chopped fresh parsley
2 tablespoon Chopped fresh marjoram
6 small Fresh marjoram sprigs forgarnish

Preparation:

Heat the oil, onions, garlic and celery in a soup pot over medium- low heat, stirring occasionally, until golden (about 20 minutes). Add the tomatoes and salt; cook, partially covered, until the tomatoes are softened, about 20 minutes. If necessary, add a pinch of sugar to balance the acidity of the tomatoes.

Put the bread in a small bowl and add 1 cup of hot broth to soften.
Mash the bread well with a wooden spoon. Add the softened bread and remaining broth to the tomatoes, stirring well to completely dissolve the bread. Simmer for about 30 minutes. Add the herbs during the last 5 minutes of cooking. Pass the soup through the fine blade of a food mill or puree in a food processor and strain.

Put the soup back in the soup pot and correct the seasoning. Simmer for 10 minutes. Ladle into heated soup bowls and pour 1 teaspoon of olive oil over each serving. Garnish with sprigs of fresh marjoram.

Serves 6 to 8.

[ "We Called It Macaroni"; Nancy Verde Barr; Knopf; ISBN 0-394-55798-0 ]

Posted by Fred Peters.

Fettuccine Alfredo

Servings: 2 servings

Ingredients:

4 tablespoon Butter
6 tablespoon Parmesan cheese
8 ounce Fettuccine
½ cub Heavy cream
1 Salt and pepper to taste

Preparation:

Melt butter in a small saucepan over a low heat. Off the heat add the cream and the grated parmesan. Put back on the fire to heat the sauce through and melt the cheese. Do not boil. Stir in the salt and pepper.

Cook the fettuccine in plenty of boiling salted water. Drain well. Combine the noodles and the sauce and leave to stand covered for two minutes before serving.

FETTUCCINE ALFREDO #2

Servings: 4 Servings

Ingredients:

FROM LOIS FLACK:

CYBEREALM BBS (315)786-1120:
* * * * *
1 tablespoon Margarine
2 small Cloves garlic, minced
1 tablespoon All-purpose flour
1 1/3 cub Skim milk
2 tablespoon Light process cream cheese-product
1 ¼ cub (2 ½ oz.) Grated fresh-parmesan cheese, divided
4 cub Hot cooked fettuccine, -cooked without salt or fat
2 teaspoon Chopped fresh parsley
Freshly ground pepper

Preparation:

Melt margarine in a saucepan over medium heat.

Add garlic; saut‚ 1 minute. Stir in flour. Gradually add milk, stirring with a wire whisk until blended; cook minutes or until thickened and bubbly, stirring constantly. Stir in cream cheese, cook 2 minutes. Add 1 Parmesan cheese, stirring constantly until it melts. Pour over hot cooked fettuccine; toss well to coat. Top with remaining ¼ cup Parmesan cheese, fresh parsley, and pepper.

Yield: 4 Servings (serving size: 1 cup).

NUTRITIONAL INFORMATION:

Calories..................345 (25% from fat)
Protein..,................16.8 g Fat.......................9.7 g (sat 4.4g, mono 2.7g, poly 1.4g) Fiber.....................2.3 g Carbohydrates,............46.7 g Cholesterol...............18 mg Iron.....................2.3 mg Sodium...................401 mg Calcium..................333 mg

Typed for you by Lois Flack, CYBEREALM BBS, Watertown, NY.

Source: May 1994 "Cooking Light" magazine

Fettuccine Alla Romana

Servings: 4 servings

Ingredients:

½ pound Butter, softened
1 Egg yolk
¼ cub Heavy cream
½ cub Freshly grated parmesan
Cheese
1 tablespoon Salt
1 pound Fresh fettuccine
Salt and pepper

Preparation:

Beat butter until light & fluffy.

Slowly add the egg yolk & cream, beating constantly.

Add grated cheese, a few tablespoons at a time, beating after each addition.

In a large pan, bring approximately 8 quarts of water to boil; add salt & very gently drop in the Fettuccine.

Stir with a wooden spoon for a few moments to separate the noodles, & cook for about 7 minutes, or until tender. The pasta should be al dente.

Drain the fettuccine into a colander and place in a large heated serving bowl.

Add the creamed butter & cheese immediately; toss very gently & season generously with salt & pepper.

Enjoy! - Jeff Duke

Fettuccine with Cream, Basil and Romano

Servings: 4 servings

Ingredients:

4 each Bacon slices; chopped thick
4 each Green onions; chopped
½ cub Whipping cream
½ cub Parmesan; freshly grated
1 Or:
½ cub Romano; freshly grated
1/3 cub Basil; chopped fresh
½ pound Fettuccine
1 Salt and freshly ground pepp
1 Parmesan; freshly grated
1 Romano; freshly grated

Preparation:

Cook bacon in heavy medium skillet over medium heat until beginning to brown. Add green onions and stir until softened, about 1 minute. Add cream and simmer until beginning to thicken, about 1 minute. Mix in ½ cup Romano cheese and chopped fresh basil. Meanwhile, cook fettuccine in large pot of boiling salted water until just tender but still firm to bite, stirring occasionally. Drain well. Return to hot pot. Add sauce and stir to coat. Season with salt and pepper. Serve immediately, passing additional cheese separately. *** My notes: When I made this, I used 1 cup whipping cream, ½ cup each Parmesan and Romano, 1 tbsp dried basil, and substituted 4 or 5 thin slices of Prosciutto for the bacon- frying slightly in butter. I used about 6 ounces of "Pesto Linguini", which is a thinner pasta containing basil.
We like LOTS of sauce! Source: Stephanie Dicamillo- Cooking echo

Fettuccine with Greens, Raisins, and Pine Nuts

Servings: 4 Servings

Ingredients:

¼ cub Golden Raisins
1 bunch Green Chard
6 tablespoon Unsalted Butter
4 Cloves Garlic; minced
1 bunch Spinach; trimmed
1 ½ teaspoon Fresh Lemon Juice
1 pound Fettuccine
1 cub Parmesan Cheese; grated
1/3 cub Pine Nuts; toasted
1 tablespoon Fresh Chives; minced
2 teaspoon Fresh Thyme; minced, or
¾ teaspoon Dried Thyme; crumbled
Salt
Pepper
Parmesan Cheese; grated

Preparation:

Place raisins in a small bowl. Add enough hot water to cover. Let stand until plump, about 10 minutes. Drain. Remove stems and ribs from chard. Thinly slice enough stems to measure ½ cup. Discard remaining stems. Slice chard leaves into ½" wide strips. Melt butter in a heavy large skillet over medium heat. Continue cooking butter until golden brown, stirring constantly, about 7 minutes. Add minced garlic and sliced chard leaves and cook until chard is tender and wilted, stirring frequently, about 3 minutes. Add spinach and stir until wilted, about 2 minutes. Stir in raisins and lemon juice.

Meanwhile, bring a large pot of salted water to a boil. Add fettuccine and ½ cup chard stems and cook until pasta is just tender but firm to bite. Drain pasta and chard stems. Transfer to a large bowl. Add spinach mixture, 1 cup grated Parmesan cheese, pine nuts, and herbs. Toss thoroughly. Season pasta with salt and pepper.
Serve, passing additional Parmesan cheese separately.

Source: Gourmet Magazine Typed by Katherine Smith Kook-Net: The Shadow Zone IV - Stinson Beach, CA

Fettuccine With Scallops And Peas

Servings: 6 servings

Ingredients:

10 ounce Frozen Peas
¾ pound Fettuccine
1 ¼ pound Sea Scallops *
2 tablespoon Unsalted Butter **
Saffron Butter Sauce ***

Preparation:

* Scallops should be rinsed and patted dry. ** Butter should be cut into small bits. *** For Saffron Butter Sauce see recipe.

Fran Gage's Clam Spaghetti

Servings: 4 Servings

Ingredients:

1 pound Dry Italian Linguine
4 Cloves Garlic; peeled andthinly sliced
½ cub Olive Oil
2 can Whole Baby Clams; drainedand juice reserved
1 ounce Dry White Vermouth
1 teaspoon Dried Tarragon Leaves; or
1 tablespoon Fresh Tarragon Leaves
1 pinch Red Pepper Flakes
Fresh Italian Parsley;chopped
Black Pepper

Preparation:

Heat a large serving bowl and deep, rimmed dinner plates in a warm oven. Bring a large pot of salted water to a boil; add the pasta. Put the sliced garlic and olive oil into a saucepan and heat until the garlic turns a light toasty brown. Add the clam juice (be careful, it will splutter), the vermouth, tarragon and red pepper flakes. Boil mixture vigorously to reduce liquid slightly, blend flavors and incorporate the oil. Shortly before the pasta is cooked -- al dente, of course -- add the clams to the boiling sauce mixture and bring back to a boil. When the pasta is done, drain it quickly without rinsing, toss it with the hot sauce in the serving bowl, sprinkle a handful of chopped parsley over the top, give it a few generous turnings of the pepper mill and serve family-style in the warm plates.

Per Serving: 517 calories, 23 g protein, 60 g carbohydrate, 20 g fat, 3 g saturated fat, 34 mg cholesterol, 155 mg sodium, no fiber.

Source: San Francisco Chronicle Typed by Katherine Smith Kook-Net: The Shadow Zone IV - Stinson Beach, CA

Franco's Tomato Meatball Sauce

Servings: 8 Servings

Ingredients:

-FRANK VITALE
5 large Cloves garlic; chopped
1 medium Onion; chopped
2 tablespoon Olive oil
2 ounce cans tomato puree
1 ounce can crushed tomatoes
1 ounce can water
1 cub Dry red wine (the secret)
2 tablespoon Sugar
1 teaspoon Basil (or 1 bunch fresh)
½ teaspoon (each) pepper, chervil,
Parsley, and thyme
¼ teaspoon (each) oregano, rosemary;crushed
½ teaspoon Fennel seed; crushed
2 Bay leaves

MEATBALLS:
1 ½ pound Lean ground beef
½ cub Seasoned breadcrumbs
½ teaspoon (each) parsley and basil
Garlic powder to taste
Pepper to taste
½ cub Romano/Parmesan cheese mix
2 Eggs; beaten
¼ cub Milk

Preparation:

This tomato sauce recipe is perfect for a crockpot becuase it does not impart that "burned" flavor when sauce is cooked on the stovetop.
There is still a fresh tomato flavor even after many hours of cooking. Hope you like it.
Saute garlic and onions in oil. Add all ingredients to a crockpot and cook on LOW 8 to 10 hours, stirring occasionally. Add meatballs the last hour, OR if using cubes of roast, or spareribs, or any other meat, add to crockpot at the beginning.
Mix meatball ingredients well and form into medium-size balls. Adjust consistency with milk if necessary. Add to crockpot the last hour.

Fresh Mozzarella, Plum Tomato and Basil Pizzettes ABM

Servings: 4 servings

Ingredients:

½ cub Water
2 tablespoon Olive Oil
1 pinch Pepper
1 teaspoon Salt
1 teaspoon Sugar
1 ½ cub Flour
1 teaspoon Yeast

TOPPING:
1 pound Mozzarella Cheese; grated
4 large Plum Tomatoes
3 tablespoon Olive Oil
1 Clove Garlic; minced
Olive Oil; for brushing
Salt
Pepper
1/3 cub Basil Leaves; chopped

Preparation:

Place dough ingredients in pan and program for knead and first rise.
Prepare toppings while dough is rising. At the end of cycle, transfer dough to a lightly floured work surface, cover with a clean towel and let rest for 5 minutes. Preheat the oven to 450øF with the rack in the center position. Lightly flour 2 baking sheets and set them aside. Slice mozzarella into thin slices and drain on paper towels if needed. Slice the tomatoes into thin slices and set aside. Mix together the 3 tb olive oil and mixed garlic.

Cut the dough into 4 pieces and on a lightly oiled surface, roll each piece out to a 7" circle. Transfer the circles to the prepared baking sheets. Brush the surface of each with the garlic and oil mixture. In a spiral, starting ¾" in from the edge, alternate the cheese and tomato slices. Place a slice of cheese and a slice of tomato in the center. Brush the top of the cheese and a slice of the tomato in the center. Brush the top of the cheese and tomatoes with olive oil.
Sprinkle with salt and pepper and bake for 12 minutes. The cheese will be slightly runny. Remove from the oven and immediately sprinkle on the freshly chopped basil and serve immediately.

Source: Pizza Etc. From Your Bread Machine Typed by Meg Antczak, Fido Cooking Conference 07-19-95 Revised for Meal-Master Format by Katherine Smith

Fried Mozzarella Italiano

Servings: 4 Servings

Ingredients:

1 pound Mozzarella cheese, cut into
1 inch cubes
3 Eggs, well beaten
½ cub Flour
¾ cub Italian season bread crumbs
Vegetable oil
Italian tomato sauce

ITALIAN TOMATO SAUCE:
2 cl Garlic, minced
1 tablespoon Olive oil
1 can 28 oz italian plum tomatoes,chopped and undrained
1 large Pinch of sugar
1 pinch Salt
1 ½ teaspoon Italian seasoning
1 dash Pepper

Preparation:

For the mozarella:

1. Dip the cheese cubes in egg, roll in flour, and dip in egg again.
Then dip into bread crumbs. Place on waxed paper and chill 1 hour.

2. In a large saucepot or deep fat fryer, heat oil to 375F. Fry chilled cubes in hot oil; drain on paper towels.

3. Serve immediately with Italian Tomato sauce.

For the Sauce:

1. Saute garlic in oil in a heavy skillet; stir in remaining ingredients. Bring to boil.

2. Reduce heat, simmer uncovered for 45 minutes or until mixture is thickened, stirring occasionally.

Source: Stephanie Needham, Cyberealm BBS Watertown NY 9/92 Typed in MM format by Linda Fields, Cyberealm BBS Watertown NY 315-786-1120

GRILLED PORTOBELLO MUSHROOMS OVER ANGEL HAIR

Servings: 2 Servings

Ingredients:

2 Portobello mushrooms
2 tablespoon Olive oil
Essence of emeril; (seasoning)
1 cub Heavy cream
1 cub Grated st. john's cheese
1 teaspoon Minced garlic
Salt and pepper
¾ pound Fresh angel hair pasta cooked al dente
Tossed with olive oil
2 tablespoon Chopped chives
1 3 ounce block st. john's cheese

Preparation:

Recipe by: ESSENCE OF EMERIL-SHOW #EE2264 * WITH ST. JOHN'S CHEESE SAUCE Preheat the grill. Season each mushroom with olive oil and Essence. Place on the grill and grill for 3-4 minutes on each side.
For the sauce: In a hot saute pan, add the cream. When the cream starts to bubble and thicken, whisk in the cheese. Season with the garlic, salt and pepper. Simmer the sauce for 2-3 minutes. In a pot of boiling salted and oiled water, drop in the fresh pasta for about 2 minutes, remove, drain, and add directly to the sauce. Remove the mushrooms and slice on the bias into 2-inch slices. Using a pair of tongs, place three nests of pasta in the center of the platter. Spoon the remaining sauce over the pasta and around the plate. Arrange the mushroom around the pasta. Garnish with hand-shaved cheese and chives. Yield: 2 main course servings.

From Linda Fields, Cyberealm BBS Watertown NY 315-786-1120

HAMMIN DI PESACH (LAMB, MEATBALLS & SPINACH FOR PASSOVER)

Servings: 1 Servings

Ingredients:

1 Chicken breast (2 halves)ground
4 teaspoon Olive oil
1 Egg; slightly beaten
2 tablespoon Matza meal*
8 cub Chicken brothsaltfreshly ground black pepper
1 dash Nutmeg
2 ½ pound Lamb,breast of or rib chops
2 Garlic cloves; sliced
2 Parsley, Italian sprigscoarsely chopped
1 cub -Warm water
2 pound Spinach,cooked and slightlydrained
4 Matzot;regular, broken intolarge pieces

Preparation:

* Matza meal and Matzots may purchase in some supermarkets and Jewish grocery stores.

(The word Hammin (or Hammim) is derived from the Hebrew adjective Ham or warm which describes certain dishes that are kept warm for prolonged periods of time...In Pitigliano, however Hammin was the classic one-course meal for Passover that both rich and poor used to make. The only difference between the versions was the in the cuts of meat used. Poor people used breast of lamb..and meatballs made with beef(when the cost of ground beef was a fraction of the cost of chicken.) People who didn't have to worry about the cost used tiny rib chops from baby lamb and chicken balls."

Combine ground chicken, 1 Tbsp olive oil, egg, matza meal and 2 Tbsp broth in small bowl. Add salt, pepper and nutmeg to taste and mix well. In large pot, place the lamb with remaining oil, sprinkle with 1 tsp salt and ¼ tsp pepper and lightly brown for 2-3 minutes. Add garlic, parsley and 1 cup of warm water. Form many tiny bowls with the ground chicken mixture and gently add to pot with lamb. Cover and simmer 1 to ½ hours. Add spinach and 1 Tsp salt and simmer, covered, 15 minutes longer. Transfer the lamb chops, half the spinach and most of the gravy to a hot serving dish and keep warm. Add remaining broth to pot and bring to a boil. Add matza pieces and cook 4 to 5 minutes. Turn the heat off and let stand 5 minutes before serving as a soup. Serve the lamb and spinach as the main dish.
SERVES: 6-8

Source: _The Classic Cuisine of the Italian Jews_

Italian Beef Stew

Servings: 4 Servings

Ingredients:

2 ½ pound Beef stew meat, cut into1 inch cubes
4 Carrots, cut into ½ inchpieces
1 large Onion, thinly siced andseparated into rings.
1 can Whole tomatoes, cut up(28 oz)
2 cub Water
1 teaspoon Salt
1 ½ teaspoon Italian seasoning
2 teaspoon Instant beef bouillon
1 cub Uncooked mastaccioli orother macaroni.

Preparation:

Brown meat in slow cooker on top of range or skillet on medium heat.
Transfer pot to base or meat to slow cooker. Add remaining ingredients except pasta to cooking pot. Stir to combine. Cover and cook at Setting #3 for West Bend or low in others for 7 - 9 hours OR at #5 or high for 3 - 4 hours. Increase heat to high (#5). Add pasta and stir to blend. Cover and continue cooking for 30 minutes until pasta is done. Source: West Bend Slow Cooking for Fast Meas

Italian Brochettes with Angel Hair Pasta

Servings: 6 servings

Ingredients:

2 small Japanese eggplants
1 Zucchini
1 Yellow crookneck squash
½ pound Button mushrooms
1 Red bell pepper
1 Yellow bell pepper
2 small Red onions
1 Fennel bulb
½ pound Cherry toamtoes

MARINADE:
½ bunch Fresh thyme
1 pinch Crushed red pepper
Grated zest of 1 lemon
½ teaspoon Salt, optional
½ teaspoon Pepper, optional
9 Garlic cloves
Juice of 2 lemons
¼ cub Vegetable broth or olive oil

PASTA:
½ cub Tomato sauce
1 pound Angel hair pasta

Preparation:

Cut eggplant, squash & zucchini into pieces ¼" thick. Halve mushrooms & cut bell peppers into strips. Quarter removing skins only if they are dirty. Trim outer leaves of fennel & remove any dirt. Slice into 8 thin wedges. Place all vegetables into large bowl.

MARINADE: Strip thyme leaves from stems, reserve stems. In a processor, process thyme, red pepper, zest & salt & pepper. Add garlic while machine is running. Stop machine & add lemon juice Turn on & add vegetable broth in a slow stream. Process 1 minute.
Pour over vegetables & allow to marinate for 15 minutes.

Preapre grill & cover to build intense heat. Skewer vegetables. Toss sthyme stems onto the heat shield or coals. Place brochettes onto hot grill, cover & allw to smoke for 5 minutes. Remove cover, turn & cook for another 3 to 5 minutes.

Meanwhile, drain marinade into a small non-reactive pot. Add tomato sauce & heat through. When skewers are almost done, cook pasta.
Drain & return to pot. Pour sauce over pasta & toss to coat. Serve with grilled vegetables.

VARIATION: Use sourdough bread brushed with the marinade & lightly grilled instead of the pasta.

PER SERVING: 314 Cal.; 14g Prot.; 3g Fat; 58g Carb.; 0 Chol.; 240mg Sod.; 8g Fiber.

VT July, 1993

Italian Chicken with Noodles

Servings: 4 Servings

Ingredients:

2 Chicken Breast
½ teaspoon Oregano
⅛ teaspoon Pepper
1 Onion,chopped
4 ounce Mozzarella cheese
1 teaspoon Lemon juice
¼ teaspoon Salt
¼ cub Margarine
1 cub Chicken broth
8 ounce Egg noodles

Preparation:

: Debone, skin and split the chicken breast in half.
Cut the meat into 2x¼ inch strips. Sprinkle with lemon juice, oregano, basil, salt and pepper. Melt margarine in pan add chicken and onion. Cook until browned, about 5-7 minutes. Add chicken broth, reduce heat, cover and cook 10 minutes longer. Add cheese, cover and cook until melted. Serve over hot noodles. ~---- Jim in Detroit - 01/11 07:37 pm
: 01/12/92 11:40 AM FOOD AND WINE CLUB TOPIC: FOOD FORUM TIME: 01/12 12:05 AM TO: ROBBIE SHELTON (XXXJ77A) FROM: ELAINE RADIS (BGMB90B) SUBJECT: R-MM:MIX RECIPES And yet another...... From:
Terri Woltmon Date: 04-15-94 (20:09) Number:
208 From

Italian Chocolate Nut Cookies

Servings: 1 Servings

Ingredients:

½ cub Margarine
2/3 cub Cocoa; unsweetened
2 cub Light brown sugar
½ cub Water
2 ½ cub Wholewheat flour
1 ½ teaspoon Baking powder
2 teaspoon Cinnamon
1 teaspoon Cloves or allspice
1 cub Finely chopped almonds
1 cub Raisins

Preparation:

Combine first four ingredients in a pot. Heat slowly, stirring till the m

Combine flour with baking powder & spices. Pour in chocolate syrup & work

Form into balls no larger than 1-inch & arrange on cookie sheets.
Bake for

Makes 4 dozen.

Nava Atlas, "Vegetarian Celebrations"

Italian Marsala Bread

Servings: 1 Loaf
Source: The Bread Machine Cookbook by Melissa Clark, copyright
Annotation: 1993, ISBN #0-425-13733-3. Formatted into MM by Ursula R. Taylor. The recipe for this sweet bread was adapted from my favorite cookie recipe. I adore the combination of the chewy, Marsala-flattened raisins against the sandy texture of cornmeal. To quote one of my more eloquent tasters, this loaf is "eminently manductable". It also is a much-appreciated dish. (This note was just above the bread recipe in the book.) Soak the raisins in the Marsala for at least thirty minutes. When the raisins have absorbed a good deal of the liquid, add whtever Marsala is left to the bread pan. Reserve the raisins for later. Place the rest of the ingredients into the pan, and bake according to manufacturer's instructions. Add the raisins during the raisin-bread cycle, or five minutes before the final kneading is finished.
1 LB. LOAF
½ cub Dry Marsala
¾ cub Golden raisins
¾ cub Milk
4 tablespoon Butter
3 tablespoon Honey
¾ teaspoon Salt
1 cub Cornmeal
2 cub Bread flour
1 ½ teaspoon Yeast
1 ½ LB. LOAF
2/3 cub Dry Marsala
1 cub Golden raisins
1 cub Milk
5 tablespoon Butter
¼ cub Honey
1 teaspoon Salt
1 1/3 cub Cornmeal
2 2/3 cub Bread flour
2 ½ teaspoon Yeast

Italian Meat Pasta Sauce

Servings: 6 Servings

Ingredients:

-PHYLLIS SMITH
1 cub Onion; chopped
1 pound Ground beef; lean
2 Garlic cloves; minced
2 can Tomatoes (1 lb-12 oz. ea.)
1 can Tomato paste (4 oz)
6 ounce -water (optional)
2 Stalks celery with topschopped
2 teaspoon Salt
½ teaspoon MSG (optional)
3 teaspoon Oregano; crushed

Preparation:

Put all ingredients in crockpot and stir thoroughly. Cover and cook on LOW for 10 to 18 hours. Serve over spaghetti. Sprinkle with parmesan cheese if desired. Garnish with chopped parsley.

Italian Meatball Stew

Servings: 4 Servings

Ingredients:

-CHERI MATARAZA
½ pound Ground beef; lean
2 Egga; beaten
½ cub Bread crumbs; fine, dry
¼ cub Milk
2 tablespoon Parmesan cheese; grated
1 teaspoon Salt
¼ teaspoon Pepper
⅛ teaspoon Garlic powder
6 Carrots; peeled, bite size
1 can Tomato paste (6 oz.)
1 cub -water
½ teaspoon Oregano
½ teaspoon Basil
1 cub Beef boullion
1 teaspoon Seasoned salt
16 ounce Italian vegetables (frozen)

Preparation:

Mix first 8 ingredients and form into firm meatballs, set aside.
Place the bite size pieces of carrots into the bottom of the crockpot and place meatballs on top. Mix all the rest of the ingredients (except Italian vegetables) together and pour on top of the meatballs. Cover and cook on LOW for 4 to 6 hours. Add the thawed Italian vegetables and turn the crockpot to HIGH. Cover and continue to cook on HIGH for ½ hour, or until the vegetables are done. Serve over or with, noodles or pasta.

Italian Sausage Sweet

Servings: 1 servings

Ingredients:

5 pound Coarse Ground Pork Butt
3 teaspoon Fennel seed
2 teaspoon White Pepper
1 ½ teaspoon Sage Leaves
5 each Cloves pressed garlic
3 teaspoon Salt
1 cub White wine

Preparation:

Combine all ingredients, mix well and stuff into hog casing or make patties.

Italian Sausage Sweet #2

Servings: 1 servings

Ingredients:

5 pound Coarse ground Pork butt
2 tablespoon Salt
1 ½ teaspoon Fennel Seed
1 teaspoon Black Pepper
2 teaspoon Sugar
1 cub Water

Preparation:

Combine all ingredients, mix well and stuff into hog casing. To cook, fry or bake.

Italian Sausage With Peppers And Onions

Servings: 1 Servings

Ingredients:

2 pound Mild Italian Sausage
3 4 large onions (Vidalia if
Available)
2 3 medium green bell peppers
1 pound Fresh mushrooms (optional)
1 ½ teaspoon Garlic powder, or 2 cloves
Fresh crushed garlic
1 teaspoon Coarse ground black pepper
(best fresh ground from
Mill)
½ teaspoon Oregano
½ teaspoon Basil
¼ teaspoon Nutmeg
1 ounce bottle Sierra Nevada
Pale Ale
(May substitute any
Non-major chain brand ale
Locally available;
teaspoon use the really good
Drinking stuff for this.)

Preparation:

Coarsely chop onions and cut bell peppers into strips not wider than ½". Mushrooms may be sliced or left whole, at chef's option.
Lightly fry sausage in skillet over medium heat, until outer casing begins to brown. Layer onions, pepper strips, and sausage into the crockpot, sprinkling spices at each layer. Add contents of ale bottle to pot, cover, and set to low heat for 7-8 hours.

These quantities are designed to fill a standard 5-quart crockpot, and will serve 4-6 people. This goes very well with fresh garlic bread. From: Sharon Stevens Date: 09-19-94

Posted by Loren Martin on ILink Cuisine

Italian Spaghetti Meat Sauce

Servings: 4 Servings

Ingredients:

-LISA HLAVATY
1 pound Hamburger
1 cub Chopped onion
1 large Garlic clove; crushed
3 ½ cub Whole peeled tomatoes
2/3 cub Tomato paste
½ cub Water
½ cub Sliced mushrooms and liquid
1 teaspoon Oregano
½ teaspoon Basil
1 teaspoon Salt
⅛ teaspoon Pepper

Preparation:

Brown ground chuck with onion and garlic in large saucepan. Drain off fat. Add remaining ingredients. Stir to break up tomatoes. Simmer gently, uncovered 1 hour, or all day in the crockpot on LOW setting.
Stir occasionally. Serve over hot cooked pasta.

Italian Stuffed Meat Loaf From Loren Martin

Servings: 20 Servings

Ingredients:

10 pound Ground turkey, chicken, or
Beef
6 tablespoon Worcestershire sauce
5 tablespoon Prepared horseradish
3 package StoveTop stuffing mix
1 can Tomato sauce, 29 oz
1 can Diced tomatoes & green chili
2 can Spaghetti sauce, 26.5 oz
6 teaspoon Dried dill
2 teaspoon Dried tarragon
6 teaspoon Dried basil
5 teaspoon Dried oregano
6 each Eggs, slightly beaten
3 each Onions, diced
1 cub Parmesan cheese, grated
4 teaspoon Garlic pepper
6 cub Shredded mozzarella cheese
1 each Diced zucchini squash
1 can Pitted olives
2 can Mushrooms

Preparation:

Mix ground meat, stuffing mixes, 1 can spaghetti sauce, chopped onions, parmesan cheese, eggs, Worcestershire sauce, basil, oregano, dill, tarragon, diced tomatoes with green chilies, horseradish, garlic pepper, and tomato sauce. Put half of mixture into greased roasting pan. Combine zucchini squash, mushrooms, olives and half of mozzarella cheese into a mixture and place on top of meat mixture.
Place other half of reserved meat mixture on top of stuffing-filled bottom and seal edges. Add remainder of shredded mozzarella cheese and second can of spaghetti sauce to top and bake in 350 degree oven for about 1 ½ hour, or until done. Add extra mozzarella cheese and sliced olives to top of loaf before serving!

Italian Stuffed Meatloaf

Servings: 30 Servings

Ingredients:

10 pound Ground turkey or chicken
10 pound Ground lean beef
6 tablespoon Worcestershire sauce
5 tablespoon Prepared horseradish
3 package StoveTop stuffing mix
1 can Tomato sauce, 29 oz
1 can Diced tomatoes & green chili
2 can Spaghetti sauce, 26.5 oz
6 teaspoon Dried dill
2 teaspoon Dried tarragon
6 teaspoon Dried basil
5 teaspoon Dried oregano
6 each Eggs, slightly beaten
3 each Onions, diced
1 cub Parmesan cheese, grated
4 teaspoon Garlic pepper
6 cub Shredded mozzarella cheese
1 each Diced zucchini squash
1 can Pitted olives
2 can Mushrooms

Preparation:

Mix ground meat, stuffing mixes, 1 can spaghetti sauce, chopped onions, parmesan cheese, eggs, Worcestershire sauce, basil, oregano, dill, tarragon, diced tomatoes with green chilies, horseradish, garlic pepper, and tomato sauce. Put half of mixture into greased roasting pan. Combine zucchini squash, mushrooms, olives and half of mozzarella cheese into a mixture and place on top of meat mixture.
Place other half of reserved meat mixture on top of stuffing-filled bottom and seal edges. Add remainder of shredded mozzarella cheese and second can of spaghetti sauce to top and bake in 350 degree oven for about 1 ½ hour, or until done. Add extra mozzarella cheese and sliced olives to top of loaf before serving!

Typed for you by: Loren Martin, Cyberealm BBS Watertown NY 315-786-1120

Italian Trout

Servings: 4 Servings

Ingredients:

3 teaspoon Olive Oil
½ cub Flour
1 teaspoon Paprika
1 teaspoon Garlic Powder
1 tablespoon Parmesan Cheese
1 pound Trout Filets
1 package Frozen Spinach
1 cub Spaghetti Sauce

Preparation:

In a shallow bowl, combine flour, spices, and cheese. Dredge fillets in seasoned flour. Saute fillets in a nonstick skillet over medium heat for 8 minutes, turning once to brown both sides. Transfer fish to a warm platter. Microwave spinach while heating spaghetti sauce on the stove. Spoon equal amounts of sauce on 4 plates, top with spinach and lay fish on bed of spinach.

Italian Turkey

Servings: 4 Servings

Ingredients:

-EILEEN LAMPARELLI
1 small Turkey breast; about 4-6 lbs
1 Onion; sliced
1 Bell pepper; sliced
1 can Tomato soup; or tomato sauce
1 Garlic clove; crushed
½ teaspoon Salt
¼ teaspoon Pepper
½ teaspoon Oregano
¼ teaspoon Thyme
½ cub -Water
½ cub White wine; (optional)

Preparation:

Place the breast in the crockpot and cover with onion and pepper slices. Mix the remaining ingredients and pour over the turkey. Cover and cook on LOW for 8 hours. Serve with steamed noodles or spaghetti or rice.

James Darren's GrandMom's Pasta

Servings: 6 servings

Ingredients:

10 ounce Italian sausage
2 teaspoon Water
1 Jar James Darren's Pasta
Sauce with basil and garlic
Or any pasta sauce
¼ cub Heavy cream
1 pound Rigatoni, cooked
Fresh grated Parmesan cheese

Preparation:

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

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

Source: "Cooking with Regis and Kathie Lee", 1993

Kohl's Pizza Crust

Servings: 4 Pizzas

Ingredients:

2 ½ cub Warm water
2 package Fleischmann's yeast
1 tablespoon Salt
1 tablespoon Melted oleo
7 cub Unsifted flour

Preparation:

Sitr yeast into the warm water until it dissolves. Set aside. Melt oleo. Add oleo to yeast and water. Add salt to flour, stir well. Add to water mixture. Dough will be sticky. Knead well using as little flour as needed. Place doug in a well greased bowl, cover with a lid or towel and let stand in a warm place until dough doubles in size.
When ready to make pizza crusts, divide dough into 4 portions.

Continue with directions for Kohl's Pizza Sauce.

Note: This recipe is a French Bread. If you have any left over, place a roll of dough into a greased load pan and let rise. Bake as you usually bake a loaf of bread.

Taken from: IT NEVER TURNS OUT THE SAME WAY COOKBOOK A Collection of Recipes from the Kitchen of Joyce & Clem Kohl KOOK-NET: þ THE IMPROV BBS þ KOOK-NET Hub þ (602) 991-4849

Kohl's Pizza Sauce

Servings: 4 Pizzas

Ingredients:

1 medium Onion; finely chopped
1 Green pepper, chopped
¼ cub Olive oil
2 can Tomato sauce & bits (lg 15oz
½ can Water
¼ cub Parmesan cheese
2 teaspoon Salt
Pepper
1 teaspoon Garlic powder
Oregano - few sprinkles
Parsley flakes - few sprnkls

Preparation:

Saute onion and green pepper in oil until tender. Siphon off excess oil. Add rest of ingredients. Cook on medium heat until oven is preheated to 450 degrees. Put ¼ of the pizza sauce on an uncooked pizza crust. Add desired pizza toppings such as pepperoni, sausage, hamburger, sliced black olives, etc. Bake on top of middle shelf until bubbly - about 12 minutes. Add about 1 handful each of grated cheddar cheese and grated mozzarella cheese. Return to oven another 12 minutes, placing on the lower rack to brown the crust as well as to melt the cheese. At the same time, if cooking more than one pizza, put the 2nd pizza on the top middle shelf to begin cooking.

Taken from: IT NEVER TURNS OUT THE SAME WAY COOKBOOK A Collection of Recipes from the Kitchen of Joyce & Clem Kohl KOOK-NET: þ THE IMPROV BBS þ KOOK-NET Hub þ (602) 991-4849

Lasagna Roll

Servings: 4 servings

Ingredients:

½ pound Italian sausage
¼ cub Chopped onion
1 Egg, beaten
½ cub Cottage or ricotta cheese
2 tablespoon Grated parmesan cheese
4 Lasagna noodles, cooked
1 can 8 oz pizza sauce
1 tablespoon Water or dry red wine
¼ cub Mozzarella cheese, shredded

Preparation:

Crumble sausage into a skillet. Stir in onion, and cook until sausage is done and onion is tender. Drain fat. Stir in egg, cottage(ricotta) cheese, and Parmesan cheese. Mix well. Spread the mixture evenly on each of the cooked lasagna rolls.

Roll (like a jelly roll). Place seam side down in a small baking dish. Mix pizza sauce and water together and pour over the lasagna rolls. Bake until heated thoroughly. Sprinkle with mozzarella and bake uncovered until cheese is melted. Serve!

From Joyce Kohl, downloaded from CompuServe Typed in MM format by Linda Fields Cyberealm BBS 315-786-1120

Lasagna with Spinach, Wild Mushrooms and Three Cheeses

Servings: 8 Servings

Ingredients:

1 pound Lasagna Noodles
3 tablespoon Olive Oil
2 Cloves Garlic; finelychopped
3 Shallots; finely chopped
¾ pound Button Mushrooms; chopped
½ pound Shiitake Mushrooms; chopped
¼ cub Butter
¼ cub All-Purpose Flour
3 cub Milk
½ cub Gorgonzola Cheese; crumbled
1 ½ cub Parmesan Cheese; grateddivided
2 tablespoon Tomato Paste
Salt
Pepper
30 ounce Frozen Chopped Spinach;thawed and squeezed dry
1 ½ cub Ricotta Cheese
3 large Eggs; lightly beaten
1 ½ teaspoon Dried Basil
⅛ teaspoon Ground Nutmeg

Preparation:

Cook lasagna noodles according to package instructions; set aside.
Place oil in large, heavy skillet over medium heat. Add garlic and shallots; cook, about 5 minutes, until soft. Add mushrooms; cook until liquid is evaporated, about 10 minutes. With slotted spoon, transfer to a large bowl and reserve.

Melt butter in skillet, blend in flour and cook for 2 minutes, stirring constantly. Gradually whisk in milk; bring to a simmer.
Cook, stirring, until sauce thickens, about 5 minutes. Stir in Gorgonzola, ½ cup Parmesan cheese and the tomato paste. Continue cooking and stirring until the cheese is melted. Stir half the mushroom mixture into sauce. Add salt and pepper to taste. Remove from heat and reserve.

In a large mixing bowl, combine spinach, ricotta, ¾ cup Parmesan cheese, eggs, basil, nutmeg, salt and pepper to taste with remaining mushroom mixture; stir to blend. Preheat oven to 375øF. Spread a thin layer of sauce on bottom of a 2 quart casserole of deep baking dish.
Place layer of noodles over sauce. Spoon layer of spinach/mushroom filling over noodles and top with sauce. Repeat layers, ending with noodles and a thin layer of sauce. Sprinkle remaining ¼ cup Parmesan cheese over top. Bake 35-40 minutes or until browned and bubbly.

Source: Medford Mail Tribune, 7 December 1993 Typed by Katherine Smith Kook-Net: The Shadow Zone IV - Stinson Beach, CA

Lasagna1 From Loren Martin

Servings: 8 Servings

Ingredients:

2 Pounds sausage
2 Pounds ground beef
1 cub Onion, chopped
½ cub Chopped celery
½ cub Chopped carrots
4 ounce cans tomato paste
1 ounce can whole tomatoes,
Undrained & chopped coarsel
2 ounce cans tomato sauce
1 ounce can stewed tomatoes
1 10 ¾ ounce can tomato puree
2 tablespoon Worcestershire sauce
1 teaspoon Each: tarragon, dill,
Chili powder & mrs. dash
2 each Cloves, minced
(continued on lasagna2)

Preparation:

Combine ground meats with chopped onions, celery and carrots. Cook until meat is browned, stirring to crumble meat; drain well and stir in all spices and tomato products. Bring to boil, reduce heat, and simmer for 2 or 3 hours, stirring occasionally. Cook lasagna noodles according to package directions, and drain. Combine ricotta cheese, eggs, Parmesan cheese and parsley; mix well. Spread about ½ cup of meat sauce in greased 13x9x2 inch baking dish. Layer half each of noodles, ricotta mixture, meat sauce and mozzarella cheese. Repeat layers, except for mozzarella cheese. Cover and bake at 375 degrees F for 25-30 minutes. Remove cover; sprinkle with remaining mozzarella cheese and bake an additional 5-10 minutes. Let stand at least 10 minutes before serving. (Please note recipe continued as LASAGNA2)

Typed for you by: Loren Martin, Cyberealm BBS Watertown NY 315-786-1120

Lasagna1 From Loren Martin IL

Servings: 8 Servings

Ingredients:

2 Pounds sausage
2 Pounds ground beef
1 cub Onion, chopped
½ cub Chopped celery
½ cub Chopped carrots
4 ounce cans tomato paste
1 ounce can whole tomatoes,
Undrained & chopped coarsel
2 ounce cans tomato sauce
1 ounce can stewed tomatoes
1 10 ¾ ounce can tomato puree
2 tablespoon Worcestershire sauce
1 teaspoon Each: tarragon, dill,
Chili powder & mrs. dash
2 each Cloves, minced
(continued on lasagna2)

Preparation:

Combine ground meats with chopped onions, celery and carrots. Cook until meat is browned, stirring to crumble meat; drain well and stir in all spices and tomato products. Bring to boil, reduce heat, and simmer for 2 or 3 hours, stirring occasionally. Cook lasagna noodles according to package directions, and drain. Combine ricotta cheese, eggs, Parmesan cheese and parsley; mix well. Spread about ½ cup of meat sauce in greased 13x9x2 inch baking dish. Layer half each of noodles, ricotta mixture, meat sauce and mozzarella cheese. Repeat layers, except for mozzarella cheese. Cover and bake at 375 degrees F for 25-30 minutes. Remove cover; sprinkle with remaining mozzarella cheese and bake an additional 5-10 minutes. Let stand at least 10 minutes before serving. (Please note recipe continued as LASAGNA2)

Typed for you by: Loren Martin, Cyberealm BBS Watertown NY 315-786-1120

Lasagna2 From Loren Martin

Servings: 8 Servings

Ingredients:

1 teaspoon Beau monde
1 teaspoon Whole oregano
2 ounce pkgs lasagna noodles
6 cub Ricotta cheese
4 Eggs, beaten
1 cub Grated parmesan cheese
4 tablespoon Chopped fresh parsley
8 cub (32 oz) shredded
Mozzarella cheese

Preparation:

All instructions are included under LASAGNA1. Typed for you by: Loren Martin, Cyberealm BBS Watertown NY 315-786-1120

Lasagne Verdi

Servings: 6 servings

Ingredients:

½ cub Spinach;cooked, drained
2 Eggs;slightly beaten
2 ½ cub Flour; up to 3 cups
6 quart -WaterSalt
4 tablespoon Olive oil
3 cub Mother's Tomato Sauce
3 cub Cheese Sauce
½ cub Parmesan cheese;freshlygrated

Preparation:

Green Lasagna To quote the author, "Many years ago, I invited some friends to try mu kosher green lasagne. At first they declined my invitation (being strictly orthodox, they seldom accepted invitations to eat in other people's homes). But when I insisted that I would buy everything new -from pots and pans to tablecloth and dishes - they accepted. They came early, so I prepared everything with their help.
We had a lot of fun, and they liked my lasagna so much that they asked to stay for supper to eat the leftovers. Of course, I was very flattered and delighted that they stayed."

Squeeze most of the liquid of the spinach. Chop very fine to the consistency of a smooth paste. Make dough with spinach, eggs and flour as needed, following the directions for pasta - homemade. Roll it thin, sprinkling often with flour to avoid sticking . Cut into strips about 5X8 inches. Bring 6 quarts of water to a boil with 3 Tbsp salt. Cook a few strips at a time for 2 minutes, uncovered.
Remove from boiling water with a slotted spoon and drop into a basin of cold water. Drain and spread over a slightly damp cloth. Coat the bottom of a lasagna baking dish with 2 Tbsp oil and ¼ cup tomato sauce. Place in it one layer; lightly cover it with tomato sauce and dollops of cheese sauce. Sprinkle with some Parmesan cheese and continue to make layers until you have used up all the pasta and the sauces. Sprinkle top with remaining oil and bake in a 400F oven for approximately 20 minutes. Serve with remaining Parmesan cheese in a separate dish. SERVES: 6

Source: The Classic Cuisine of the Italian Jews_

Lemon Tagliatelle

Servings: 2 servings

Ingredients:

175 g Tagliatelle
50 g Greek strained yoghurt
½ Rind of lemon
½ tablespoon Olive oil
½ teaspoon Grated nutmeg
Seasoning

Preparation:

1. Cook the tagliatelle according to instructions until al dente.
Drain thoroughly.

2. Place the yoghurt in a small pan with the remaining ingredients.
Bring to the boil then pour onto the pasta, stir well to coat and serve at once.

Serve with the Spring Vegetables in a parcel.

Light Fettucine Alfredo

Servings: 4 servings

Ingredients:

1 1/3 cub Skim milk
2 small Garlic cloves, minced
2 teaspoon Flour
2 tablespoon Fat-free cream cheese
1 cub Grated parmesan cheese
1 tablespoon +2 t. Molly McButter (TM)
Natural Butter Flavor
Sprinkles
4 cub Hot cooked fettuccine

Preparation:

In a medium saucepan over high heat, whisk milk, garlic, flour and cream cheese. Bring to a boil, whisking constantly. Reduce heat and simmer for 2 minutes or until thickened. Add Parmesan, whisk until blended. Remove from heat. Stir in Molly Mc Butter. Pour sauce over hot fettuccine. Sprinkle with parsley and pepper if desired.

Per serving: 5 gm fat; 310 cal; 17 gm pro; 48 gm carbo; 550 mg sodium; 15 mg chol. Source: Advertisement for Molly McButter (TM) Typed in MM format by Linda Fields, Cyberealm BBS 315-786-1120

Linguine Carbonara #1

Servings: 4 Servings

Ingredients:

1 tablespoon Salt
1 tablespoon Oil
1 pound Dried or fresh linguine
½ cub Butter
½ cub Grated parmesan cheese
4 large Eggs, well beaten
1 tablespoon Chopped fresh parsley

Preparation:

1. In a 6 qt saucepan, bring 4 qts of water to a boil. Add linguine, and return to a boil. Cook linguine 8-10 min. or until done to your taste.

2. When linguine is drained and set aside prepare sauce. Place butter and parmesan cheese in a large skillet. Cook over medium heat stirring constantly with a wooden spoon until butter melts and is thoroughly combined with cheese.

3. Reduce heat to low; add drained linguine. Toss to coat with butter and cheese mixture. Add eggs all at once and toss with wooden spoons until eggs are just cooked. Immediately remove from skillet. Transfer linguine to a warmed platter and sprinkle with parsley.

Source: Christine Underwood, FIDO Cooking Conference Typed for you by:
Linda Fields Cyberealm BBS Watertown NY 1993

Lodestone Lasagne

Servings: 10 Servings

Ingredients:

1 cub Onion; chopped
2 Cloves Garlic; crushed
28 ounce Can Crushed Tomatoes
16 ounce Can Crushed Tomatoes
6 ounce Can Tomato Paste
¼ cub Fresh Parsley; minced
1 tablespoon Packed Light Brown Sugar
1 teaspoon Salt
1 ½ teaspoon Dried Oregano
¼ teaspoon Dried Thyme
1 Bay Leaf
1 Whole Stalk Celery; leavesremoved
2 cub Water
2 pound Italian Sausage; in casings
1 cub Water
8 ounce Lasagne Noodles; cooked aldente and drained
1 pound Ricotta Cheese
1 ½ pound Mozzarella Cheese; sliced

Preparation:

In a large saucepan, combine onion, garlic, tomatoes, tomato paste, parsley, sugar, salt, oregano, thyme, bay leaf, celery and the 2 cups of water; simmer for 3 hours, stirring occasionally. Remove bay leaf and celery stalk.

In a large skillet, cook the sausage in the 1 cup of water over medium heat. Cook until water evaporates. Reduce heat to low and brown sausage for 5 minutes. Cut into ½" pieces. Add the sausage chunks to the sauce.

In a lightly greased 9 x 13" pan, layer half of the noodles, sauce, ricotta and mozzarella. Repeat layers a second time. Cover with greased foil. Baked in 350øF oven for 1 hour.

Source: Medford Mail Tribune Typed by Katherine Smith Kook-Net: The Shadow Zone IV - Stinson Beach, CA

MAKE AHEAD ROLLED UP PIZZAS

Servings: 6 Servings

Ingredients:

18 Slices bread
½ Cup tomato sauce
½ Tsp. italian herbs
½ Stick melted butter
1 ½ Cups grated mozzarel
½ Cup chopped black olives
Several dashes thyme

Preparation:

Cut crusts from bread and roll out each slice with a rolling pin.
Combine remaining ingredients except butter and stir to blend well.Spread each bread slice with some of the mixture and roll up jelly roll fashion (fasten with a toothpick if necessary).Brush each roll with melted butter.Put on a baking sheet and chill until serving time.When ready to serve,put roll ups in a preheated- heated 400 degree oven for 12 to 15 minutes.Serve hot with chilled soup.

Posted by Michael Prothro, Mike's Resort BBS on Kook-net Recipe Network

Meatball Soup

Servings: 4 Servings

Ingredients:

½ pound Ground beef
1 slice Bread, soaked in milk andsqueezed dry
½ medium Onion, finely chopped
1 Clove Garlic, minced
2 tablespoon Grated romano OR parmesancheese (or a mixture ofboth), plus
More for garnish
Salt and pepper to taste
2 tablespoon Tomato sauce
1 ½ teaspoon Dry red wine
1 Egg, beaten
8 cub Beef stock
½ cub Uncooked rice
1 teaspoon Chopped fresh parsley

Preparation:

In a large bowl, thoroughly mix all ingredients except stock, rice and parsley, using your hands. Shape into ½ inch balls. Bring stock to a boil; drop meatballs in and add rice. (Do not cover.) Lower heat so stock simmers; cook 15 minutes. Add parsley. Serve additional grated cheese separately for sprinkling over soup. Serves 4 to 6

SOURCE: *Quick Italian Cuisine International, Knapp Press C 1984 ISBN 0-89535-147-1 SHARED BY: Jim Bodle 3/93

Minestrone Di Romagna

Servings: 1 Servings

Ingredients:

½ cub Olive oil
3 tablespoon Butter
1 cub Yellow onion, thinly sliced
1 cub Carrots, diced
1 cub Celery, diced
2 cub Potatoes, peeled & diced
1 ½ cub Fresh white beans (ifavailable) or
1 ½ cub Canned cannellini beans
2 cub Zucchini, diced
1 cub Green beans, diced
3 cub Cabbage, shredded(Preferably Savoy cabbage)
6 cub Homemade Beefbroth or
2 cub Canned beef broth mixed w/
4 cub Water
2/3 cub Canned Italian tomatoes,with their juice
1/3 cub Parmesan cheese, freshlygrated

Preparation:

Choose a stockpot large enough for all the ingredients. Put in the oil, butter and sliced onion and cook over medium low heat until the onion wilts and is pale gold in color but not browned. Add the diced carrots and cook for 2 to 3 minutes, stirring once or twice. repeat

this procedure with the celery, potatoes, white beans (if fresh), zucchini, and green beans, cooking each one a few minutes before adding the next. Then add the cabbage and cook for about 6 minutes, giving the pot an occasional stir.

Add the broth, the tomatoes and their juice and a little bit of salt.
(go easy on the salt, especially if you are using canned broth; you can always correct the seasoning later.) Cover and cook at a slow boil for at least 3 hours.

If necessary, you can stop the cooking and resume it later on.
(Minestrone must never be thin and watery, so cook until it is soupy thick. If you should find that it has become to thick, you can add another cup of homemade broth or water. Do NOT add more canned broth.) 15 minutes before the soup is done, add the canned or cooked dry beans (if you are not using fresh ones). Just before turning off the heat, swirl in the grated cheese, then taste and correct for salt.

Minestrone soup is even better when warmed up the next day. It keeps up to a week in the refrigerator.

From: Anne Marie Chiappetta Date: 06 Apr 94

From: Gail Shipp Date: 11 Mar 96

Minestrone Genovese ( Vegetable Soup with Pesto )

Servings: 6 Servings

Ingredients:

1 1/3 cub Dried white kidney beans, soaked
8 cub Water
2 large Potatoes, diced
½ pound Butternut squash, peeled & diced
3 large Zucchini, chopped finely
1 Tomato, peeled, seeded & chopped
1/3 pound Mushrooms, sliced
1 Carrot, finely chopped
2 Celery ribs, finely chopped
1 large Garlic clove, minced
1 Yellow onion, finely sliced
1/3 cub Olive oil
1 ½ teaspoon Coarse sea salt
½ pound Tubular pasta
2 tablespoon Pesto, see recipe
Olive oil

Preparation:

Drain the beans & combine with the water in a Dutch oven. Bring to a boil & cok at a high heat for 10 minutes. Reduce heat & simmer, covered, for another 5 minutes.

Add the potatoes, squash, zucchini, tomato & mushrooms & cook over medium heat, stirring from time to time. After about 15 minutes, add the carrot, celery, garlic & onion. Simmer for another 15 minutes, stirring occasionally. Add the olive oil & salt. Continue simemring, pressing the beans & potatoes against the side of the pot to make the soup dense. After another 15 minutes cooking, add the pasta & simmer for 9 or 10 minutes until it is al dente. Just as the heat is turned off, stir in the pesto. Let the soup cool until it is tepid & serve it with drizzles of olive oil on top.

From: Carol Katz Date: 03 Feb 96

Mystic Pizza ABM

Servings: 6 servings

Ingredients:

¾ cub Water; plus
3 tablespoon Water
1 teaspoon Olive Oil
1 teaspoon Salt
1 teaspoon Sugar
2 ½ cub Flour
2 teaspoon Yeast

TOPPINGS:
2 tablespoon Olive Oil
Salt
Pepper
1 ½ cub Pizza Sauce
1 ½ cub Mozzarella Cheese; grated

Preparation:

Place all dough ingredients in machine and program for knead and first rise. Press start. When dough is finished, transfer to floured work surface and let it rest for 5 minutes. Preheat the oven to 400øF.
Roll dough to 11" circle and transfer to baking sheet or pizza peel.
Brush the olive oil over the surface of the dough and then shake on salt and pepper. Spread sauce over the surface and top with mozzarella. Bake the pizza for 20 minutes.

Source: Pizza Etc. From Your Bread Machine Typed by Meg Antczak, Fido Cooking Conference 07-19-95 Revised for Meal-Master Format by Katherine Smith

Neapolitan Mushroom Soup

Servings: 8 Servings

Ingredients:

1 ounce Dried porcini mushrooms
3 tablespoon Unsalted butter
3 tablespoon Extra-virgin olive oil
1 small Onion, minced
3 Cloves garlic, minced
1 ½ pound Fresh mushrooms, wipedclean, stems trimmed,
And sliced
4 Fresh plum tomatoes, peeled,seeded and chopped
OR 4 canned Italian plumtomatoes, drained and
Chopped
1 teaspoon Salt
Freshly ground black pepper
1 tablespoon Minced fresh marjoram or 1teaspoon dried
1 tablespoon Minced fresh thyme or 1teaspoon dried
5 cub Meat broth
8 slice Italian bread, ½ inchthick
3 Egg yolks
1/3 cub Freshly grated Parmesancheese
2 tablespoon Grated pecorino romanocheese
3 tablespoon Chopped fresh parsley, plusabout ¼ cup chopped

Preparation:

for garnish

Soak the porcini mushrooms in ½ cup of warm water for about 30 minutes. Drain, reserving the liquid. Rinse, dry, and chop the porcini mushrooms. Strain the soaking liquid through washed cheesecloth, paper towels, or a coffee filter. Set aside.

Melt the butter and 1 tablespoon of olive oil in a large pot over low heat. Add the onion and garlic. Cook, stirring frequently, until the onion is wilted but not browned, about 5 minutes.

Add the porcini mushrooms and cook for 8 minutes. Increase the heat to medium and add the fresh mushrooms. Cook until the juices run, about 10 minutes. Add the reserved porcini soaking liquid and continue to cook until reduced by half, about 5 minutes. Add the tomatoes, salt, pepper, marjoram, and thyme; cook for 5 minutes. Add the broth and simmer for 15 minutes.

While the soup is cooking, toast the bread in a 400 F oven until lightly browned on both sides. Remove and brush one side with the remaining olive oil. Use more oil if necessary.

In a small bowl, beat the egg yolks with the Parmesan chese, the pecorino romano cheese, and 3 tablespoons of chopped parsley.
Gradually whisk 1 cup of the hot soup into the egg yolks to warm them. Reverse and slowly whisk the egg yolk mixture into the soup.
Cook, stirring constantly, over medium-low heat until the soup thickens. (Do not boil or the soup will curdle.)

Place a piece of toast in each of 8 bowls. Ladle in the hot soup and sprinkle with additonal grated Parmesan cheese and chopped parsley.

Serves 8.

[ "We Called It Macaroni"; Nancy Verde Barr; Knopf; ISBN 0-394-55798-0 ]

Posted by Fred Peters.

Olive Garden Capellini Primavera (light)

Servings: 6 Servings

Ingredients:

1 tablespoon Olive oil
1 teaspoon Butter
5 cub Broccoli florets, cut into 1
.inch pieces
1 ½ cub Chopped onions
¾ cub Julienned carrots
3 cub Sliced mushrooms
1 ¼ cub Halved lengthwise and thinly
.sliced yellow squash
1 teaspoon Finely chopped garlic
1 ¼ cub Crushed tomatoes
9 Sun-dried tomato halves, not
.oil-packed, minced
1 tablespoon Low-sodium beef boullion
.granules
1 tablespoon Fresh chopped parsley
¼ teaspoon Dried oregano
¼ teaspoon Ground rosemary
⅛ teaspoon Crushed red pepper flakes
9 ounce Capellini pasta (angel hair)
2 tablespoon Grated parmesan cheese

Preparation:

1. To prepare sauce, in large non-stick saucepan, heat oil and butter over medium-high heat 30 seconds. Add broccoli, onions, and carrot and saute until carrot is tender, 5 minutes. ADd mushrooms, squash, and garlic; saute 2 minutes longer.

2. Add 1 ½ cups water and the next 7 ingredients; cook, stirring until just below boiling. Lower heat, cover and simmer until vegetables are tender, 8-10 min.

3. Meanwhile, cook pasta in large pot of boiling water until tender, 6-8 minutes. Drain and place in serving bowl. Toss with sauce and sprinkle with cheese.

Serving (2 cups) provides: ½ Fat, 5 vegetables, 6 carb. Per serving 286 calories, 13 gm pro; 51 gm carb; 5 gm fat; 88 mg sodium; 8 gm fiber.

Source: Weight Watchers Magazine, December 1994 Typed for you by Linda Fields, Cyberealm BBS and home of Kook-Net, Watertown NY 315-786-1120

ONE-PAN SPAGHETTI

Servings: 6 servings

Ingredients:

½ pound leanest ground beef (10% fat) 2 cups water 2 cup spaghetti
sauce (meatless, low sodium) ½ cup chopped onion ¼ cup chopped
green pepper ½ tsp chili powder 1 tsp chopped garlic 1 tsp oregano
5 ounce spaghetti 2 tbs grated Parmesan cheese Directions: In a large
skillet, combine ground beef, water, spaghetti sauce, onion, green
pepper, chili powder, garlic and oregano. Bring to a boil. Reduce
heat and simmer, covered, for 30 minutes. Stir often. Add the
spaghetti; simmer, covered, for 30 minutes. Stir often. Serve with
Parmesan cheese.

Preparation:

~End Recipe Export- ___
X SLMR 2.0 X

OSSO BUCO

Servings: 4 servings

Ingredients:

4 Veal or lamb shanks
Well seasoned flour
1 Clove garlic; minced
3 tablespoon Olive oil
1 cub Canned consomme
¼ cub Dry white wine
2 tablespoon Tomato paste
Rind of 1 lemon, cut into
Strips
3 small Carrots; finely diced
1 tablespoon Parsley; chopped
¼ teaspoon Dried marjoram; crushed
¼ teaspoon Dried oregano; crushed
⅛ teaspoon Dried sage; crushed

Preparation:

Roll shanks in flour; brown with garlic in hot oil in skillet. Add remaining ingredients to crockpot. Stir to mix. Add shanks. Cover pot and cook on LOW for 10 to 12 hours until shanks are tender.
Garnish with parsley. Serve with pasta.

Pasta - Basic Recipe for Homemade

Servings: 1 servings

Ingredients:

2 ½ cub Flour;unbleached; up to3 cups
4 Eggs;slightly beaten

Preparation:

Ricetta Base Per Pasta in Casa (Basic Recipe for Homemade Pasta)

HAND ROLLED: Mound part of the flour in a large board or other working surface and make a well at center. Pour in eggs. With the aid of a fork, mix eggs and flour very gradually until a soft paste forms.
With your finger mix in enough flour to make a firm but not too hard, dough. Knead for about 5 minutes, till dough is smooth. Place in an unfloured dish; cover with an inverted dish and let it rest in the refrigerator for about ½ hour.
Take half of the dough, knead it lightly, and shape into a ball.
Place on a well floured board. With the palms of your hands, flatten the ball, keeping the round shape, and sprinkle with flour. With the rolling pin, begin to thin the disk out in all directions, trying not to lose the round shape. Continue to sprinkle with flour as it becomes necessary, so that the dough does not stick to the pin. As soon as the disk of dough is thin enough to be rolled AROUND the rolling pin do so.* Starting from the end farthest from you, begin to roll the dough toward you, using small, even strokes back and forth, at the same time you swiftly slide your hands inward to the centre and outward to the edges of the pin. When the sheet is all rolled around the pin, PUSH the pin away from you at arm's length; then vigorously ROLL it back towards you, so that one side of the sheet flaps several times over the board. Turn the pin 90 degrees and unroll the sheet from it. Repeat from * as many times as needed for the desired thinness. Repeat with the other half of the dough and use as directed in each individual recipe. SERVES: 6 to 16, depending on the different uses made of it

WITH A HAND OPERATED MACHINE: Make a dough, using the method described above or by mixing eggs and flour in bowl. Knead over a well-floured board, mixing until they have a very firm dough. There is no need to make it smooth because the machine will take care of that. Place in an unfloured dish; cover with an inverted dish and let it rest in the refrigerator for about ½ hour.
Take ¼th of the dough at a time and begin the thinning. With the rollers set at the first slot (farthest apart), feed the dough between the rollers while turning the crank. If some of the dough sticks to the rollers or to the machine, that means the dough is too soft and more flour must be added. Fold and feed with the rollers set at the same slot 3 or 4 times, until the sheet comes out in one piece (but not too smooth). Move on to the second slot and feed the sheet only once. Keeping on moving till the desired thinness is achieved.
For lasagna or fettucini you stop at the next to last slot. For taglierini or calzonicchi, go through the last slot once, wait a few seconds, then feed the sheet into the last slot again. (Pasta made with only eggs and flour tends to be very elastic and it tends to shrink. However, the second time through it keeps the shape better.) Repeat with the remaining pasta, using ¼th of the original quantity each time. Use as directed in the individual recipe.

*for electric pasta makers, follow the manufacturer's directions, but most machines will not provide sheet pasta for lasagna, ravoli, etc.

SERVES: 6 to 16, depending on the different uses made of it. SOURCE:
_The Classic Cuisine of the Italian Jews_

Pasta ala Puttanesca

Servings: 4 servings

Ingredients:

1 pound Spaghetti, linguini, or
Other pasta of your choice
2 can Peeled italian tomatoes
¼ cub Olive oil
1 teaspoon Oregano
⅛ teaspoon Dried red pepper flakes
½ cub Tiny black Nicoise olives
¼ cub Drained capers
4 cl Garlic, peeled and minced
8 Anchovie filets, chopped
½ cub Chopped parsley
2 tablespoon Salt

Preparation:

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

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

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

Source: The Silver Palate Cookbook

Pasta Carbonara

Servings: 4 servings

Ingredients:

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

Preparation:

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

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

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

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

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

Source: The Silver Palate Cookbook

Pasta with Fresh Tomato and Cream Sauce

Servings: 4 Servings

Ingredients:

2 tablespoon Onion; minced
1 pinch Crushed Red Pepper
1 Clove Garlic; minced
2 tablespoon Olive Oil
4 Tomatoes; chopped
½ cub Heavy Cream
12 ounce Hot Pasta

Preparation:

Heat oil over moderate heat. Add onion, pepper and garlic; cook until just softened. Add tomatoes and cook until they begin to release their liquid. Add cream and simmer for 1 minute. Season to taste with salt and pepper and toss with pasta.

Source: San Francisco Chronicle Posted by Katherine Smith Kook-Net:
The Shadow Zone IV - Stinson Beach, CA

Pasta with Italian Sausage

Servings: 4 Servings

Ingredients:

1 pound Italian Sausage, casings
Removed
1 cub Onion, chopped
1 cub Green Pepper, chopped
2 Cloves Garlic, minced
¼ cub Fresh Basil, chopped, or
1 tablespoon Dried Basil
¼ teaspoon Fennel Seed, crushed
1 tablespoon Olive Oil
1 cub Tomato-Based Pasta Sauce
½ cub Red Zinfandel
12 ounce Pasta (your favourite)
¼ cub Italian Parsley, chopped
1 tablespoon Olive Oil
½ cub Parmesean Cheese, grated

Preparation:

Crumble sausage into a large skillet. Cook over medium heat, stirring often, until meat is well browned. Drain and set aside. In same skillet, cook onion, pepper, garlic, basil and fennel in 1 tb olive oil over medium heat, stirring often to scrape up browned bits from the bottom of pan. Cook until onion is translucent, about 5 minutes.

Add sausage, pasta sauce, and wine. Bring to a boil. Reduce heat and simmer 5 minutes. While sauce is cooking, in a large pot of boiling water cook pasta until al dente. Drain well.

On a large warm serving platter, combine parsley and 1 tb olive oil.
Add pasta and toss to mix. Pour sauce over pasta. Sprinkle with Parmesean cheese.

Source: Victoria Magazine, June 1994 Typed by Katherine Smith Cyberealm BBS Watertown NY 315-786-1120

PASTA WITH LIGHT LEMON AND WINE SAUCE

Servings: 6 Servings

Ingredients:

FROM LOIS FLACK:

CYBEREALM BBS (315)786-1120:
* * * * *
1 ½ pound Your favorite shaped pasta
3 tablespoon Margarine
½ small Onion, chopped
4 tablespoon All-purpose Flour
2 cub Dry White Wine
2 cub Unsalted Chicken Broth
½ teaspoon Grated Lemon Zest
1 tablespoon Fresh Thyme, chopped, or ½ ts. dried
1 tablespoon Fresh Dill, chopped, or 1 ts. dried
3 tablespoon Dijon Mustard
Salt, to taste

Preparation:

Prepare pasta according to package directions; drain.

Warm the margarine in a large saucepan over medium-low heat. Add the onion and saute until lightly brown and very soft. Add the flour and reduce heat to low. Stir until completely blended. Very gradually whisk in the white wine and chicken broth. Bring the sauce to a boil and then let simmer for 10 minutes. Stir in the lemon zest, thyme, dill and mustard and season to taste with salt.

Serve sauce over the warm pasta.

Calories per serving........... 302 Fat.................. 7.41 g Cholesterol.................... 0 mg Sodium............... 417 mg

Source: "Military Lifestyle" magazine

Typed for you by Lois Flack, CYBEREALM BBS, Watertown, NY.

Pasta With Mushrooms

Servings: 2 Servings

Ingredients:

1 large Shallot, minced
1 tablespoon Unsalted Butter
1 ½ cub Crimini Mushrooms, sliced
2 tablespoon Cognac or Brandy, warmed
½ cub Beef Stock
½ teaspoon Dried Sage
1 tablespoon Unsalted Butter
4 ounce Penne Pasta, cooked and
Drained
Salt and Pepper

Preparation:

In a medium skillet, saute shallot in 1 tb butter over medium heat for 1 minute. Add mushrooms and cook 1 minute.

Pour warmed cognac into large ladle with long handle. With ladle resting in skillet, carefully ignite cognac with long match. Pour cognac into skillet. When flame subsides, add beef stock and sage.

Bring to a boil. Boil gently until reduced by half. Whish in remaining 1 tb butter. Toss pasta with sauce in skillet. Heat through. Season to taste with salt and pepper.

Source: Victoria Magazine, August 1994 Typed by Katherine Smith, Cyberealm BBS Watertown NY 315-786-1120

PASTA WITH ROAST PEPPERS AND BROCCOLI

Servings: 6 Servings

Ingredients:

FROM LOIS FLACK:

CYBEREALM BBS (315)786-1120:
* * * *
1 pound Mostaccioli, Ziti, or other pasta shape, uncooked
2 tablespoon Vegetable Oil
½ teaspoon Hot red pepper flakes
1 pound Broccoli Flowerets (6 cups)
½ cub Water
2 ounce jars, whole pimientos -or roasted peppers, drainedand diced
¼ cub Grated Parmesan cheese
Sat & Pepper to taste

Preparation:

Prepare pasta according to package directions. While pasta is cooking, warm the oil and red pepper flakes over medium heat for two minutes. Add the broccoli and saute for 2-3 minutes. Add ½ water and cover. Cook broccoli until tender.

When pasta is done, drain well. Toss the pasta with diced peppers. Season with salt and pepper to taste. Pour the broccoli over pasta, sprinkle with Parmesan and serve.

Per Serving:

Calories:..............567 Fat:............7.14 g.
Cholesterol:.......... 0 g Sodium..........800 mg

Source: "Military Lifestyle" magazine

Typed for you by: Lois FLack, CYBEREALM BBS, Watertown, NY.

Pasta with Tuna

Servings: 4 Servings

Ingredients:

8 ounce Tubular Pasta
2 tablespoon Olive Oil
2 tablespoon Onion; minced
2 tablespoon Flour
1 ¼ cub Non-Fat Milk
1 cub Frozen Peas; thawed
6 ½ ounce Can Water-Packed Tuna;drained
1/3 cub Fresh Parsley or Basil;chopped
1/3 cub Green Onions; chopped
¼ cub Parmesan Cheese; grated
1 drop Hot Pepper Sauce

Preparation:

Cook pasta in a large pot of boiling water until al dente. Drain and return to warm pot. Put olive oil in saucepan and add onion. Saute until transparent. Stir in flour and cook for a few seconds and then whisk in milk. Stir constantly until this thickens. Add peas, tuna (shredded into chunks,) parsley, green onions, cheese and hot pepper sauce. Pour over pasta and stir gently to mix. Serve at once.

Per Serving: Calories: 440, Fat: 4 g, Cholesterol: 41 mg, Sodium: 260 mg.

Source: Medford Mail Tribune, 13 September 1994 Typed by Katherine Smith

Pat's Famous Meatballs for his Famous Pasta Sauce

Servings: 24 Meatballs+

Ingredients:

4 ½ pound Ground chuck or lean beef
2 Eggs
1 tablespoon Garlic salt
1 tablespoon Italian seasoning
3 cub Or more Italian bread crumbs
¾ cub Or more Grated Romano cheese

Preparation:

In a very large bowl, add all ingredients except the cheese. The mixture will be very very dry (this is good, as the crumbs will ab- sorb any fats in the sauce!). Mix well. Add the cheese.

Form meatballs to the size you desire and saute all sides until just brown. Drop in the sauce you are making.

This recipe will make 24 +/- "larger than golf-ball size", or smaller, depending on your desires.

Source: Pat Fields, Cyberealm BBS Watertown NY Typed for you in MM format by Linda Fields, Cyberealm BBS Watertown NY

Patsy's True Italian Lasagna

Servings: 8 servings

Ingredients:

3 tablespoon Olive Oil
1 cub Chopped Onion
1 Clove Garlic
1 pound Ground Beef
2 teaspoon Salt
28 ounce Tomatoes, canned
8 ounce Tomato Sauce
6 ounce Tomato Paste
¾ cub Water
½ teaspoon Basil
½ teaspoon Oregano
1 teaspoon Sugar
1 tablespoon Dried Parsley
1 pound Lasagna Noodles
1 pound Cottage Cheese
2 Eggs
1 pound Mozzarella Cheese
1 cub Grated Parmesan or R
Cheese or a mixture

Preparation:

Heat the oil in a large heavy sauce pan. Saute onions and garlic for 5 minutes.

Stir in ground beef, cook over medium heat for until browned.

Add salt, tomatoes, tomato paste, tomato sauce, water, basil, oregano, sugar and parsley. Bring to a boil and simmer for 45 minutes.

Cook lasagna noodles according to package directions. Add a tablespoon oil while cooking to prevent sticking. Drain, rinse and cool.

Blend cottage cheese & egg in bowl. Preheat oven to 375 degrees.
Grease a 13 x 9.5 x 3 inch baking pan.

Arrange alternate layers of sauce, lasagna, cottage cheese/egg mixture mozzarella, finishing with sauce. Sprinkle with parmesan or romano cheese.

Bake for 35 minutes at 375 degrees (F). Let stand for 10 minutes before serving. NOTE: For the lazy mans' alternative, use uncooked noodles and add 1/ ¾ cup of water to dish before baking. From:
Wayne Woodman ~-- == Courtesy of Dale & Gail Shipp, Columbia Md. ==

Pepperoni Pizza Soup

Servings: 4 Servings

Ingredients:

8 slice French bread
2 tablespoon Parmesan cheese; grated
1 can Stewed tomatoes; 14oz
1 can Chicken broth; 14 oz
2 cub Zucchini; sliced
1 Green bell pepper; diced
1 can Black olives; 2oz, sliced &
. drained
2 ounce Pepperoni; thinly sliced
½ cub Cheddar cheese; shredded
½ cub Mozzarella cheese; shredded
Fresh basil sprigs (garnish)

Preparation:

Toast bread, while still warm, sprinkle with Parmesan cheese.

In a large saucepan, combine the tomatoes, chicken broth, zucchini and bell pepper. Heat to a boil; reduce heat. Simmer, uncovered, about 5 minutes or until vegetables are crispy-tender. Stir in olives and pepperoni; simmer 1 minute. Ladle soup into 4 soup bowls; sprinkle evenly with both cheeses. Top each serving with 2 slices of bread. Garnish with basil if desired.

Makes 4 servings.

Nutritional analysis: per serving: 392 calories, 18g fat, 30mg cholesterol 1,401mg sodium, 41% of calories from fat.

** Dallas Morning News -- Food section -- 14 October 92 **

From: Paul Macgregor Date: 13 Apr 96

Pesto Toscano (Tuscan Pesto)

Servings: 6 servings

Ingredients:

18 ounce Fresh kale
2 each Garlic cloves, minced
1 teaspoon Salt
¾ cub Olive oil

Preparation:

Wash the kale well in cold water & pat it dry. Cut away the ribs & stem of the kale, leaving only the leafy greens. Combine all the ingredients in a food processor & process to form a thick paste. Will keep in the refrigerator for 5 or 6 days.

VARIATION: For a mellower & less robust flavour, blanch the kale in boiling water for 3 to 5 minutes.

Serves 12 as an appetizer on crostini.

Carol Field, "Italy in Small Bites"

PIZZA BY THE FOOT

Servings: 6 Servings

Ingredients:

2 Mild italian sausage
1 Loaf (1 lb.) unslice
1 tablespoon Italian seasoning
¼ Shredded provalone c
½ tablespoon Water
15 Oz. pizza sauce
½ tablespoon Garlic powder
2 Pk(8 oz.) shredded
Mozarella cheese

Preparation:

Place sausage and water in shallow pan.Cover and bring to boil.
Reduce heat to low and simmer 10 to 12 minutes.Drain,cool slightly and cut into ¼" slices.Slice bread in half lengthwise and lay cut side up on cookie sheet.In small bowl,stir together pizza sauce and seasonings.Spread evenly on each cut bread half.Spread each half with onion,sausage and cheeses.Bake @ 350 degrees 20 to 25 minutes or until cheese is melted and lightly browned.Makes 6 servings.

Posted by Michael Prothro, Mike's Resort BBS on Kook-Net recipe network

Pizza Rustica ABM

Servings: 8 servings

Ingredients:

1 ¼ cub Milk; plus
2 tablespoon Milk; (if needed)
2 tablespoon Olive Oil
1 tablespoon Rosemary; chopped
2 teaspoon Salt
1 tablespoon Sugar
3 cub Flour
2 teaspoon Yeast

FILLING:
1 pound Ricotta Cheese
2 Eggs
½ cub Romano Cheese; grated
1 tablespoon Parsley; chopped
½ teaspoon Salt
¼ teaspoon Pepper

TOPPING:
15 slice Salami; thinly sliced
25 Basil Leaves; coarselychopped
16 ounce Roasted Red Peppers; drained
12 slice Provolone Cheese; thinlysliced
Salt
Pepper

Preparation:

Place all dough ingredients in pan and program for knead and first rise. The dough will be firm and pull away from the side of the machine. While the dough is rising, prepare the filling. In mixing bowl, whisk together all the ingredients and refrigerate until you are ready to assemble the pizza. Preheat the oven to 400øF. with the rack in the center position. Grease a 9" springform pan.

When the dough cycle is completed transfer the dough to a lightly floured work surface, cover it with a clean towel, and let it rest for 5 minutes. Cut the dough in 2 pieces; one piece should be one third of the dough and the other piece should be 2/3. Roll out the larger piece to a 14" circle. Line the springform pan with the circle. A small amount of dough (1") should overlap the top of the pan. Arrange 5 slices of salami on the bottom. Spread a third of the ricotta filling over the salami, then sprinkle on a third of the basil. Lay out a third of the peppers. Lay out 4 slices of provolone.
Repeat this pattern for the next 2 layers. Roll out the small piece of dough to a 9" circle. Brush water around the rim of the dough already in pan, then fit the 9" circle on top. Trim away about ½" of the overlapping dough from the bottom circle. Crimp together the top and bottom edges. Brush the top of the dough with olive oil and salt and pepper. With a pair of scissors, cut a vent in the top crust about 1" in diameter. Bake for 15 minutes at 400øF., then at 350øF.
for 15 minutes. Remove the pizza from the oven and immediately remove the sides of the springform. Cool before slicing to allow layers to set.

Source: Pizza Etc from Your Bread Machine Typed by Meg Antczak, Fido Cooking Conference 07-19-95 Revised for Meal-Master Format by Katherine Smith

Prociutto and Pea Sauce

Servings: 4 servings

Ingredients:

1 cub Heavy cream
6 Sun-dried tomatoes
1 tablespoon Olive oil
1 Shallot, chopped
2 ounce Prociutto, minced
1 cub Green peas, fresh or frozen
Salt to taste
White pepper to taste
8 ounce Penne or radiatore
Grated Romano cheese

Preparation:

Place cream in a small saucepan and cook until it thickens and reduces by 1/3, about 10 minutes.

Soak sun-dried tomatoes in boiling water for 2 minutes, or until softened. Chop.

In a skillet, heat olive oil and saute shallot 1 minute. Add prociutto and cook 1 minute longer. Add cream, sun-dried tomatoes and peas; cook 2 minutes. Season with salt and pepper.

Cook pasta until almost al dente. Drain and return to pot. Stir in sauce and cup cheese. Cook over low heat until pasta is cooked. Spoon into warm dishes and sprinkle lightly with cheese.

PUGLIESE BREAD

Servings: 4 servings

Ingredients:

¼ cub Water
1 ¼ teaspoon Yeast
13/16 cub Starter (Biga)
2 ¼ cub Water
1 tablespoon Salt
1 teaspoon Salt
7 ½ cub Flour

Preparation:

Mix water and yeast together. Let stand for 10 mins. Add Biga (starter) and water. Mix until creamy looking. It is not necessary to get rid of strands of starter that occur.

Add all of the salt. Stir until desolved.

Add flour. Mix 2-3 minutes (electric mixer) or mix 4-5 minutes (by hand).

Dough will just barely pull away from sides of bowl. It should be very sticky. Adjust water and/or flour as necessary.

Let rise in a lightly oiled bowl for 3+ hours, covered tightly with lightly oiled plastic wrap. Dough will triple in volume.

Divide dough into four parts.

Roll each part into long strand. Roll up along length, stretching slightly. Turn dough sideways and roll to long string again. Roll up into tight ball, tucking to ends under.

Let rise 1 hour, covered with towel.

Pre-heat oven to 450, with pan of water in the oven, about 20 minutes before baking.

Lightly dust loaves with flour and place on flat cookie sheet.

Caution: The oven will be steamy when opened.

Bake with pan of water for 15 minutes. Remove water pan.

Bake 20 more minutes. Loaf should sound hollow on bottom. On of the best ways to eat this bread is by rubbing a slice with garlic, or sprinkling with crushed fresh garlic or garlic powder. Then drizzle virgin olive oil over the bread. Follow this with a light sprinkle of Parmesan cheese.

Bread dough can be wrapped in plastic at any of the stages before baking and frozen or refrigerated. Unfreeze and allow to thaw completely. This seems to work best if done before the rolling of the individual loaves.

If stored in refrigerator, allow ample room, as bread will rise in the refrigerator!

Purim Ravioli

Servings: 1 servings

Ingredients:

2 pound Spinach;small leaves bulkSalt
2 tablespoon Olive oil
1 Onion;small, quartered
1 Carrot;small, peeled &coarsely chopped
½ Chicken breast;cubedfreshly ground black pepper
1 tablespoon Flour;unbleached
Homemade pasta;made with 4Eggs & 2/12 cups flour
6 quart -Water
3 cub Marinara sauce;(Momma'sTomato sauce) or Meat Sauce

Preparation:

To quote the author, "I suppose that the tradition of making spinach ravioli on Purim originated because Purim comes in the season when spinach is tender, flavorful and abundant. Now we can make spinach ravioli throughout the year, but they never taste as good as they do around Purim."

Remove the roots and stems from spinach and save for later use. Rinse spinach in cold water as many times as necessary to rid it of any sand. Place in a pot with no water other than the water the spinach retains from washing. Add a pinch of salt and cook, covered for about 5 minutes. Transfer to a colander and set aside to drain.
Place oil, onion, carrot and chicken breast in a large skillet. Add 1 tsp salt and ⅛ tsp pepper and cook over moderate heat for 4 to 5 minutes longer or until most of the liquid has evaporated. Add flour and stir 1 more minute. Remove from heat; cool for 5 or 6 minutes, then chop very fine.
Roll the dough paper thin and place over a floured board. With a feather brush dipped in cold water lightly brush the top to maintain moisture. Place mounds of spinach mixture on the dough in straight lines about 2 inches apart (measurements are from the centers of the mounds), making 8 or 9 dozen of them. Roll out the other half of the dough paper thin and place loosely over the sheet with the mounds.
With an Italian pastry wheel, press along the furrows, cutting and sealing at the same time.
Bring 6 quarts of water to a boil. Add ravioli and 3 Tbsp salt. Stir until boiling resumes. Cook 4 to 5 minutes, uncovered. Drain and serve with marinara or meat sauce. SERVES: 6-8

Source: _The Classic Cuisine of the Italian Jews-

Rice With Raisins

Servings: 6 servings

Ingredients:

4 tablespoon Olive oil
1 Garlic clovefinely minced
1 tablespoon Parsley; fresh - chopped
1 ½ cub Rice; short grain
½ cub Raisins; dark seedless
½ teaspoon Salt
3 cub Broth; hot
Pepper; black

Preparation:

"Riso coll'Uvetta is an ancient Venetian dish prepared mainly during Chanuka. It has an interesting taste, nut is not for every palate."

Heat oil in large skillet. Add garlic, parsley and rice. Cook over high heat, stirring with wooden spoon, till garlic begins to discolour. Add raisins and salt. Add hot broth, ¼ cup at a time and continue to cook, uncovered over high heat till rice is done - about 15 minutes in all. Taste for salt and pepper and add if necessary.
Serve hot or at room temperature. Source: _The Classic Cuisine of the Italian Jews_

Ricotta and Pignoli Sauce

Servings: 4 servings

Ingredients:

½ cub Pine nuts
1 cub Reduced-fat ricotta
2 tablespoon Chopped fresh mint leaves
2 tablespoon Olive oil
2 Garlic cloves, minced
1 small Onion, chopped
4 Plum tomatoes, chopped
4 Fresh basil leaves, chopped
Salt to taste
Pepper to taste
8 ounce Rotelle or orecchiete pasta
½ cub Grated Parmesan cheese

Preparation:

In a medium skillet, toast pine nuts over medium heat until light brown, 4-5 minutes, shaking pan frequently. Cool and combine with ricotta and mint.

In a skillet, heat oil and saute garlic and onion 2 minutes. Add chopped tomatoes and cook 2-3 minutes. Add basil, salt and pepper and cook another minute or two. Stir in ricotta mixture and cook over very low heat 1 minute.

Cook pasta until almost al dente. Drain and return to pot; stir in sauce and ¼ cup Parmesan cheese. Cook over low heat until pasta is cooked. Spoon into warm dishes and sprinkle with additional Parmesan cheese, if desired.

Ricotta Gnocchi (Malfatti di Ricotta)

Servings: 4 servings

Ingredients:

2 cub Chopped Cooked Spinach
2 cub Parmesan Cheese; grated
1/3 cub All-Purpose Flour
1 cub Ricotta Cheese
2 Eggs
1 pinch Nutmeg
Salt
Ground Pepper
1/3 cub Unsalted Butter; melted

Preparation:

In a large mixing bowl, combine spinach with 1/3 cup Parmesan, ¼ cup flour, ricotta, eggs, nutmeg, salt and pepper to taste. With the help of a spoon, shape spinach mixture into ovals about the size of a walnut and roll each one in remaining flour. Bring a pot of lightly salted water to a boil. Drop gnocchi a few at a time into boiling water and cook until they float to the surface. Drain in colander and arrange on serving dish. Pour melted butter over gnocchi with remaining Parmesan and serve.

Source: Medford Mail Tribune, 18 October 1994 TYped by Katherine Smith Kook-Net: The Shadow Zone IV - Stinson Beach, CA

Rigatoni alla Fontina

Servings: 4 servings

Ingredients:

1 pound Rigatoni
3 tablespoon Salt
6 tablespoon Butter, sweet
½ pound Sliced fontina cheese
2 pinch Nutmeg
1 cub Parmigiano cheese
2 pinch Black pepper

Preparation:

eheat oven to 400 degrees. Cook the rigatoni in 5 to 6 quarts salted boiling water until extra al dante (they will finish cooking in the oven). Drain well and place in a large bowl. Add 2/3 of the butter, ½ of the parmigiano, and nutmeg and mix well until all the pasta is coated. In a buttered baking dish, make a layer of the pasta, a layer of the fontina cheese, sprinkle with the parmigiano, and repeat the process until the pasta is used up, ending with a layer of the fontina on top. Sprinkle with parmigiano and black pepper and dot with the remaining butter. Bake for 15 minutes, or until the cheese is melted. May be served on flat plates.

Rigatoni w Three Cheeses

Servings: 4 servings

Ingredients:

3 tablespoon Salt
1 pound Rigatoni
3 ½ tablespoon Melted sweet butter
½ cub Shredded swiss cheese
½ cub Shredded fontina
½ cub Shredded mozzarella
1 cub Heavy cream
½ cub Grated parmesan
½ teaspoon Nutmeg

Preparation:

Preheat oven to 375 degrees. In lots of boiling water, add the salt and rigatoni. Cook until super al dante as they are going into the oven. Drain and rinse in cold water. In a large bowl, mix the butter into the pasta until it is well coated. Add the three cheeses and the cream. Toss well and add ½ the parmigiano while tossing. Place in a buttered casserole and sprinkle the remaining parmigiano on top. Sprinkle the nutmeg over everything and bake for 15 to 20 minutes. When the top of the pasta has turned golden brown, it is done.

Risotto Con Pesce Gatto e Erba Cipollina (L A

Servings: 4 Servings

Ingredients:

Juice of ½ lemon
1 Celery stalk, chopped
½ Carrot, chopped
½ Head fennel, chopped
1 ¾ pound Catfish fillets
Fish or vegetable stock
5 tablespoon Unsalted butter
½ Onion, finely chopped
Salt, pepper
1 Cipollotto (wild onion orgreen onion) finely chopped
9 ounce Vialone Nano rice-see recipe
2 tablespoon White wine
2 tablespoon Chopped chives
Typed by Manny Rothstein

Preparation:

(Another recipe from Del Pescatore, along the banks of the Oglio River and in the small village of Runate, Italy. This is one of the house specialties, risotto made with wild onions and catfish.)MR

Antonio Santini is adamant about using Vialone Nano rice for this dish, but arborito will work almost as well. If you can find those little onions that look like scallions but have very rounded bulbs (cipollotti), use those for a more assertive onion flavor and cut the final amount of chives in half.
In pot bring 4 cups water to boil with lemon, celery, carrot and fennel. Reduce to simmer and add catfish. Cook at bare simmer until just flaking, about 6 to 10 minutes. Remove fish from poaching liquid. Reserve poaching liquid, adding enough fish stock or water to make 5 cups. Keep at boil for cooking risotto.
While fish is poaching, melt 2 tb butter over med. heat in skillet.
Add onion and cook slowly, stirring, until onion is very tender. When onion is tender, add fish and cook several minutes more. Season to taste with salt and pepper. Let cool. When fish is cool, chop coarsly.
In separate saute pan, cook wild onion in 1 tb butter over med.
heat with dash salt and 2 tb water. When water evaporates, add rice and cook cook several minutes, until rice makes a dry "singing" sound when stirred. Add 1 cup boiling stock and cook, stirring until almost all stock is absorbed by rice. Repeat, 1 cup at time, until rice is creamy and still bit chalky to bite, about 15 minutes. Add fish, wine and chives and cook another 2 to 3 minutes. When rice is cooked al dente, add remaining butter and stir vigorously so mixture becomes creamier. Rice should have a slightly soupy consistancy. Makes 4 servings.

Each serving contains about: 648 calories; 260 mg sodium; 131 mg cholesterol; 22 grams fat; 75 grams carbs.; 38 grams protein; 2.6 grams fiber. L A Times, 3/17/94.

Rolled Pasta with Radicchio, Pancetta, and Balsamic Vineg

Servings: 4 servings

Ingredients:

8 ounce Dried Penne or Farfalle
1 tablespoon Salt
3 tablespoon Olive oil
4 Shallots, chopped OR6 green onions, white part only
2 ounce Pancetta (Italian Bacon), diced
1 Head Radicchio (or 1 lb.Belgian Endive) sliced intothin strips to yeild 2 cups
2 tablespoon Unsalted butter, cut intosmall peices
¼ cub Grated Parmesan Cheese
1 tablespoon Balsamic Vinegar
Salt and fresh ground Pepper

Preparation:

**Garganelli con Radicchio, Pancetta e Aceto Balsamico** [NOTE: Garganelli is a difficult-to-prepare fresh pasta. For instructions consult a pasta cookbook. Otherwise, substitute dried penne or farfalle.]

1. Bring 3 quarts water to a boil in a large pot. Add salt, then the dried pasta. Cook till "al dente" (8-10 min.).

2. Meanwhile, in a skillet, heat the olive oil with the shallots and pancetta until the shallots have softened and pancetta begins to crisp. Add radicchio and saute' until it wilts.

3. Scrape contents of skillet into a bowl. Toss to combine ingredients, season with salt and pepper to taste and serve.
From Chicago Tibune Magazine, May 2, 1993
recipes provided by Marta Pulini, chef of Le Madri (New York City)

posted by Bud Cloyd

Sausage & Peppers

Servings: 6 Servings

Ingredients:

1 Sausage and Peppers

Preparation:

RE: Crock pot recipes

DC>I am not the most creative person in the world when it comes to using my crock pot. Do any of you have favorite recipes you could post for me?

Here are a couple of things that I make in mine. I don't have exact measurements though, because these are just things I thought up myself.

Brown italian sausage (I usually get about two pounds) in skillet or put under

broiler just till browned. Drain off fat and let cool just till you can handle them. Meanwhile they are browning, cup up a whole bunch of onions and peppers, and if you want, add a clove of garlic. Place vegees in crockpot. Then cut up sausage in very small pieces. Add to crockpot. Cover with an eight-ounce can tomato sauce and add oregano, basil or whatever. Sook about six or seven hours. Serve in sub rolls or on hamburger burns or over rice.

2 Barbecued Beef

Get a very small pot roast. Season and put in crockpot. Cover with barbecue

sauce. Add more sauce near the end because the sauce will lose its flavor during cooking, or add new sauce after slicing. Remove roast from crockpot after cooking, and slice into thin slices. (maybe slices isn't the right word,

it kind of shreds.) Anyway, serve in hamburger buns. Good with baked beans and salad.

Shrimp Delgado

Servings: 6 Servings

Ingredients:

1 pound Shrimp; peeled
1 pound Fresh pasta, cooked al dente
2 each Green onions; chopped
1 pint Heavy cream
½ pint Half & half
4 ounce Butter; melted
1 tablespoon Salt
¼ teaspoon Garlic powder
¼ teaspoon Paprika
¼ teaspoon Thyme
1 teaspoon Pepper

Preparation:

Saute shrimp in butter until pink. Add cream and half-and-half and reduce slightly. Add all spices and green onions. Cook two to three minutes. Toss with hot pasta.

Shared with us by Tony Burke, Cyberealm BBS Watertown NY 315-786-1120

Shrimp Delgado #2

Servings: 6 Servings

Ingredients:

1 pound Shrimp; peeled
1 pound Fresh pasta, cooked al dente
2 each Green onions; chopped
1 pint Heavy cream
½ pint Half & half
4 ounce Butter; melted
1 tablespoon Salt
¼ teaspoon Garlic powder
¼ teaspoon Paprika
¼ teaspoon Thyme
1 teaspoon Pepper

Preparation:

Saute shrimp in butter until pink. Add cream and half-and-half and reduce slightly. Add all spices and green onions. Cook two to three minutes. Toss with hot pasta.

Shared with us by Tony Burke, Cyberealm BBS Watertown NY 315-786-1120

Shrimp Fra Diavolo

Servings: 6 Servings

Ingredients:

2 each Large onions, chopped
4 each Cloves garlic, chopped
2 tablespoon Olive oil
1 teaspoon Red pepper flakes
1 each Can Italian-style tomatoes
1 each Can Pasta-style tomatoes
1 each Can(29 oz) tomato sauce
2 teaspoon Sweet basil
1 teaspoon Mexican oregano
1 pound shrimp, peeled
Pasta of choice

Preparation:

Saute onion and garlic in olive oil for 3 minutes; add remaining ingredients, except shrimp and pasta. Simmer for 10 minutes. Add shrimp and simmer until shrimp are translucent, about 4 minutes. Cook pasta of choice according to directions, drain, and top with sauce.
We topped this dish with shredded cheddar cheese and black olives.
Enjoy!

Adapted and modified from Family Circle, June 28, 1994 by Loren Martin

Sicilian Italian Sausage

Servings: 6 servings

Ingredients:

1 pound Italian sausage, raw, cutinto 1-½" chunks
¼ cub Olive oil
1 teaspoon Garlic, minced
1 small Onion, diced
¼ cub Tomato paste
1 can Tomatoes, diced (16 oz)
1 can VEG-ALL Mixed Vegetables,with liquid (16 oz)
1 teaspoon Oregano
½ teaspoon Basil
¼ cub Red wine
¼ cub Grated Italian cheese

Preparation:

1. Saute Italian sausage in olive oil until meat is no longer pink.

2. Add onions and garlic and saute until onions are soft.

3. Add tomato paste, tomatoes, VEG-ALL and seasonings; simmer 15 minutes with sausage mixture.

4. Add red wine to tomato-sausage mixture and place in casserole dish.

5. Sprinkle cheese over top and bake at 350'F. for 20 minutes.

Spaghetti ala Suzy De Bus

Servings: 4 servings

Ingredients:

6 Pork chops
½ Onion, sliced
½ Green bell pepper, sliced
1 can Tomato soup
2/3 can Water (as measured fromthe tomato soup can)
Spaghetti

Preparation:

Brown the pork chops in a skillet, then drain off fat. Put the meat back in the skillet. Add the soup, water, onion and bell pepper.
Simmer over low heat for about an hour. Cook the spaghetti according to directions on the package and serve on a platter. When ready to serve, remove the pork chops from the skillet. Pour the sauce over the spaghetti.

Spaghetti Sauce Chicken (Family)

Servings: 4 Servings

Ingredients:

-JEAN POLZIN
3 pound Chicken, boneless; breastsand/or legs & thighs
1 large Spanish or other sweet Onion
1 medium Green pepper
1 can Spaghetti sauce with meatlarge size, such as Hunt's
Salt & pepper to taste
¼ teaspoon Each, basil, thyme, oregano
1 teaspoon Sugar
8 ounce Macaroni, noodles, OR
Spaghetti

Preparation:

Rinse chicken, dry with paper towels. Cut breasts in half. Peel and slice onion in ¼" slices, cut each slice in half, and separate rings. Cut largest rings in half again. Slice top off pepper, remove center of top and discard. Remove white ribs and seeds from pepper, cut pepper in thin slices. Place ½ vegetables on bottom of crockpot, layer on chicken, sprinkle with seasonings. Add remainder of vegetables and top with spaghetti sauce, stir. Refrigerate overnight, cook on LOW setting the following day, for 8 to 9 hours, until vegetables are done and chicken is tender. Cook 8 oz. large macaroni, noodles, or spaghetti until tender. Serve chicken and vegetables over pasta. Refrigerate leftovers in a covered bowl, and reheat in microwave at 50% power, or freeze in portions for later use.

Spaghetti Sauce with Meataballs C/p

Servings: 10 Servings

Ingredients:

1 pound Pork; boneless
1 cub Onions; chopped
2 Garlic cloves; or lots more
¼ cub Olive oil; extra virgin
3 can Tomatoes in puree, 1 lb12 ozs each
1 can Tomato paste; 8 ozs.
1 tablespoon Basil
4 Chicken bou'ln cubes; crush
½ teaspoon Pepper
Red pepper; crushed
½ teaspoon Oregano

MEATABALLS:
2 pound Ground chuck; hamburg, damnit!
1 Egg
2/3 cub Seasoned bread crumbs
1/3 cub Parmesan cheese

Preparation:

In removable liner, combine pork, onion, and olive oil. Place liner in base. Cover and cook on high 30 to 40 minutes. Add minced garlic and cook with cover off for 30 seconds while stirring. Add tomatoes, tomato paste, basil, salt and pepper. Cover and cook on high 3 to 4 hours, low 6-8 hours or auto 5 hours. Add meatballs during last hour of cooking. MEATBALLS: Combine ground chuck, (read:
hamburg), egg, seasoned bread crumbs and Parmesan cheese. Form into 1 ½ inch balls. Cook as above in sauce.

Spaghetti With Oil and Garlic

Servings: 6 servings

Ingredients:

12 cl Garlic
¼ cub Olive oil
4 quart Water
1 ½ tablespoon Salt
1 pound Spaghetti
1 ½ cub Chicken stock
1 cub Chopped parsley
Black pepper, fresh ground
Grated Parmesan cheese

Preparation:

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

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

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

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

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

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

Source: Silver Palate Cookbook

Spaghettini Aglio-Oglio

Servings: 4 servings

Ingredients:

6 ounce Thin spaghetti
1 tablespoon + 1 t extra virgin olive oil
1 tablespoon Or more minced garlic
½ cub Low-sodium chicken broth
¼ cub Chopped fresh parsley

Preparation:

1. In a large pot of boiling water, cook pasta 10-12 minutes, until tender. Drain and place in a serving bowl.

2. Meanwhile, place small non-stick skillet over medium heat 30 sec.
Add oil; heat 30 seconds more. Add garlic; cook, stirring constantly, until pale gold (do not brown), about 1 minute. Immediately stir in broth. Bring to a boil, stirring gently; reduce heat to low and cook, stirring occasionally, until liquid is reduced by two thirds and mixture is thickened, 3-4 minutes. Drizzle over cooked pasta, sprinkle with parsley and toss to coat.

Per serving (1 cup): 1 Fat, 2 bread, 3 C. Per serving: 205 calories; 6 grams protein, 33 gm carbohydrates, 5 gm fat (1 gm sat. fat), 19 mg sodium 0 mg chol, 1 gm fiber.

Source: Weight Watchers magazine, June 1995 Typed in MM format by Linda Fields, Cyberealm BBS 315-786-1120

Spicy Country Pasta and Cheese

Servings: 2 servings

Ingredients:

2 tablespoon Chopped onion
2 Garlic cloves, minced
1 teaspoon Olive oil
1 cub White or shitake mushroomssliced
1 cub Canned italian tomatoes,
(reserve liquid), chopped
5 small Black olives, sliced in half
⅛ teaspoon Crushed red pepper
2 cub Cooked penne or ziti pasta
2 teaspoon Grated parmesan cheese
Fresh basil leaves

Preparation:

1. In a 3 quart microwavable casserole, combine onion, garlic and oil and stir to coat. Microwave on high (100%) for 1 minute.

2. Add mushrooms and tomatoes with reserved liquid and stir to com- bine. Cover and microwave on high for 7 minutes, stirring once every 3 minutes.

3. Add olives and pepper and stir thoroughly.

4. To serve, in serving bowl arrange pasta; top with mushroom-tomato mixture and toss to combine. Sprinkle with cheese and garnish with basil.

Source: Weight Watchers Healthy Lifestyle Cookbook

Each serving contains: ¾ fat exchange, 2 ⅛ vegetable exchange, 2 bread exchanges, 10 optional calories.

Per serving: 275 calories

Spicy Italian Roast

Servings: 4 Servings

Ingredients:

-ROBERT KETCHUM
2 Rump roasts, 3 lb.
2 teaspoon Garlic salt
1 can Mushrooms,8 oz.;drained
1 large Onion;diced
2 package Spaghetti sauce seasoningMix
1 can Tomato sauce (15 oz.)

Preparation:

Season roasts with garlic salt. Place in crockpot. Add mushrooms and onion. Combine seasoning mix and tomato sauce. Pour over all. Cover and cook on low 8 to 10 hours. (high 4 to 6 hours) To thicken gravy:
make a past of 4 T melted butter and 4 T flour. Add 4 T tomato paste.
Stir into meat drippings in crockpot. Cover and cook on high for approx 30 minutes or until thickened. Serve over hot pasta.

Swiss Spaghetti Sauce

Servings: 4 Servings

Ingredients:

-EILEEN LAMPARELLI
1 ½ pound Round steak
1 teaspoon Salt
½ teaspoon Oregano
1 Jar Spaghetti sauce(15 oz.)

Preparation:

Cut the steak into serving pieces. Sprinkle with salt and oregano.
Place the meat in the crockpot and pour the sauce over it. Cover and cook on LOW for about 7 to 9 hours. This is great served with spaghetti.

Tiramisu (Light)

Servings: 9 Servings

Ingredients:

½ cub Sugar
1 cub Nonfat cottage cheese
1 cub Nonfat sour cream
2 tablespoon Dark rum
1 package (8 oz) Light Cream Cheese
1 ¼ cub Hot water
1 tablespoon + ½ ts instant expressocoffee granules
40 Ladyfingers
½ teaspoon Unsweetened cocoa

Preparation:

1. Position knife blade in food processor; add first 6 ingredients.
Process until smooth; set aside.

2. Combine hot water and expresso granules. Split ladyfingers in half lengthwise. Quickly dip 20 ladyfinger halves, cut side down, in expresso ( which you've mixed in a small bowl). Place, dipped side down, into the bottom of a 9" square baking dish. Dip 20 more halves cut side down into the expresso; arrange dipped side down on top of the first layer. Spread 2 cups of the cheese mixture over the lady- fingers evenly; repeat procedure with remaining ladyfinger halves, expresso, and cheese mixture.

3. Place one toothpick in each corner and one in the center of the tiramisu (to prevent plastic wrap from sticking to the cheese mixture) Cover with plastic wrap. Refrigerate 3-8 hours. Remove toothpicks; sprinkle with cocoa.

Note: You can add fresh or frozen fruit or cinnamon sugar as a garnish.

Serving information: 222 calories; fat 7.5 gm; sodium 254 mg.

Source: Cooking Light Magazine, October 1993

Typed for you by: Linda Fields, Cyberealm BBS, Watertown, NY 1993

Tomato Bread Soup

Servings: 2 Servings

Ingredients:

1 tablespoon Olive oil
1 small Leek, white part only, chop
4 Garlic cloves, minced
2 cub Tomatoes, peeled, chopped
1/3 cub Fresh basil, chopped
1 ½ cub Vegetable/chicken stock
½ teaspoon Salt
½ teaspoon Pepper
2 cub Day-old Italian bread, cube
2 tablespoon Parmesan, freshly grated

Preparation:

This is a great recipe for leftover, or stale bread

In heavy saucepan, heat oil over medium heat; cook leek and garlic, stirring, for 3 minutes or until softened. Stir in tomatoes and basil; bring to boil. boil gently for 5-10 minutes or until slightly thickened.

Add 1 cup of the stock, salt and pepper; bring to boil, stirring.
Remove from heat; stir in bread. If necessary, warm remaining stock and add enough to reach desired consistency. Serve in warmed soup bowls; sprinkle with Parmesan.

Tortelli di Zucca (Pumpkin Tortelli) L A Time

Servings: 8 servings

Ingredients:

1 ¾ pound Yellow pumpkin or Hubbard squash (or Acorn)
¼ pound Mostarda di Cremona (fruitpickled in mustard),finely chopped
2 ounce Amaretti cookies, finely ground
Parmigiano-Reggiano cheese
Nutmeg
Salt, pepper
½ to 1 tsp. dried mustard, optional
2 tablespoon Bread crumbs, optional
2 ¼ cub All-purpose flour
3 Eggs, beaten well
¼ cub Unsalted butter
Typed by Manny Rothstein

Preparation:

(This recipe is from Dal Pescatore, just north of Parma, Italy,"considered by many to be the best restaurant in the entire country" sez the Times, so it must be true.)MR

This filling takes some adjusting to resemble the stuff the Santinis brought from home. Their Mostarda, which they make themselves every year, had a mustard-y bite that nearly brought tears to our eyes. The stuff we bought here, in an Italian specialty store, was much sweeter, so we added a bit of dried mustard to crank up the heat.
Also, since we could find neither yellow pumpkin nor Hubbbard squash on the day we shopped for testing materials, we used acorn squash. It worked fairly well but required some additional bread crumbs to become firm enough to hold together properly. When it's done, the flavors are explosive and almost medieval, combining sweet squash with mustard-y hot mostarda and rich cheese and butter.
Prepare filling up to 2 days in advance, but definitely before pasta is rolled out. Cut pumpkin or squash in sections, remove seeds.
In pan bake at 350 degrees until tender. Pass through food mill into large bowl. Add Mostarda, amaretti, 2 tb cheese and dash of ground nutmeg. Season to taste with salt and pepper. Mix well and taste.
Filling should have definite mustard-heat. If not, add up to 1 ts dried mustard. Filling should also be fairly firm and loosly hold together when formed in ball. If not, add up to 2 tb bread crumbs.
In bowl mix flour and eggs. Knead into smooth ball and wrap in plastic wrap. Set aside at least ½ hour. Devide in quarters and work with 1 portion at a time, keeping rest tightly wrapped in plastic wrap. Knead and roll out on pasta machine to next-to-thinnest setting. Cut into long strip and cut strip at 2-inch intervals into squares.
Place ball of stuffing slightly smaller than walnut in center of each rectangle. Diagonally fold over 1 corner of rectangle to meet opposite corner. Press to seal. Fold base of triangle over to form "paper hat" shape and prell sides to seal. Set aside on floured kitchen towel and repeat until all dough is used up.
Sprinkle heated serving dish with 1 ½ tb cheese. Melt butter in saucepan. Cook tortelli in abundant boiling, salted water 4 to 5 minutes, until pasta is cooked. Remove with slotted spoon, working carefully to avoid breaking pasta. Place tortelli over cheese in serving dish. Sprinkle with another 1 ½ tb cheese. Pour melted butter over. Toss gently. Makes 8 servings.

Each serving contains about: 274 calories; 115 mg sodium; 105 mg cholesterol; 11 grams fat; 37 grams carbs.; 8 grams protein; 1.44 grams fiber.

(MR notes: Ratio of egg to flour may need to be juggled to get right texture, depending on flour used. If filling needs more heat, consider using Japanese horseradish.) L A Times, 3/17/94.

Tortellini Soup

Servings: 8 Servings

Ingredients:

1 tablespoon Olive oil
¼ cub Onion, finely chopped
1 cub Mushrooms, sliced
1 Garlic clove,minced
14 ½ ounce Can chicken broth
2 cub Water
9 ounce Fresh cheese tortellini
1 cub Peas, frozen
2 tablespoon Parsley, snipped

Preparation:

In a large saucepan or Dutch oven heat oil. Add onion, mushrooms and garlic. Cook, stirring occasionally, until onion is tender. Add chicken broth and water. Bring to a boil. Add tortellini and peas.
Return to a boil and cook for 6 to 12 minutes or until tortellini is tender. Stir in parsley.

Makes 8 servings.

Tops Grocery Store Advertising booklet. November 12, 1991 "Christmas Dinner Italian-Style"

Posted by Jean Cody. Courtesy of Fred Peters.

Tortellini with Peas and Prosciutto

Servings: 4 servings

Ingredients:

15 ounce Tortellini; cheese
1 ½ cub Whipping cream
1 Nutmeg; freshly grated pinc
6 tablespoon Parmesan; freshly grated
¾ cub Peas; frozen tiny thawed dr
1 ½ ounce Prosciutto; fat trimmed cut
1 Salt and freshly ground pepp

Preparation:

Cook tortellini in large pot of boiling salted water until barely tender, stirring occasionally to prevent sticking. Drain thoroughly.
Meanwhile, bring cream to boil in heavy large saucepan. Reduce heat.
Add nutmeg and simmer until slightly thickened, about 8 minutes.
Return tortellini to pot. Add warm cream, Parmesan, peas and prosciutto. Simmer over low heat until tortellini are tender and sauce thickens, stirring occasionally, about 4 minutes. Season with salt and pepper. Divide among four warm bowls and serve.

Tortilla Arcos de La Frontera

Servings: 6 Servings

Ingredients:

1 tablespoon Olive Oil
4 Potatoes; sliced
2 Sweet Frying Peppers; cored,seeded and thinly sliced
1 Onion; thinly sliced
½ teaspoon Salt
Ground Black Pepper
3 large Eggs
3 large Egg Whites

Preparation:

In a large nonstick skillet over medium-low heat, heat 1 ½ ts olive oil. Add potatoes, peppers and onion. Season with ½ ts salt and generous grindings of pepper. Cover and cook for 15 minutes, turning vegetables occasionally, until potatoes are tender and lightly browned. Set aside to cool slightly. Wipe skillet clean.

In a bowl, whisk eggs, egg whites, pinch of salt and generous grinding of black pepper. Add cooled potato mixture and mix to thoroughly coat vegetables with eggs. Pour remaining 1 ½ ts oil into skillet and heat over medium heat. Add egg mixture, spreading vegetables evenly across skillet. Cook for 4-5 minutes, until underside is browned (it should be slightly soft in center.)

Hold large plate over skillet and invert tortilla onto it. Slide tortilla back into skillet. Cook for 2-3 minutes or until underside is brown. Tortilla should be firm but still moist. Transfer to a serving plate and let stand a minute or two before cutting into wedges. Serve hot or at room temperature.

Source: Medford Mail Tribune Typed by Katherine Smith Kook-Net: The Shadow Zone IV - Stinson Beach, CA

Tricolor Pizza

Servings: 4 Servings

Ingredients:

3 tablespoon Olive Oil
1 large Red Onion; thinly sliced
1 large Red Bell Pepper; thinlysliced
1 14" Round unbaked PizzaDough
½ cub Olive Paste
6 ounce Goat Cheese; crumbled
¼ cub Fresh Oregano; chopped
¼ cub Pine Nuts; lightly toasted

Preparation:

Heat the olive oil in a heavy skillet over medium heat. Add the onions and peppers and saute, stirring frequently, until beginning to brown, about 8 minutes. (Can be prepared up to 4 hours ahead. Let onion mixture stand at room temperature.)

Preheat oven to 450øF. Lightly coat a baking pan with vegetable cooking spray, then sprinkle a bit of cornmeal, if desired. Place the pizza round on the prepared pan. Spread with the olive paste, then top with the onion mixture. Sprinkle with the crumbled goat cheese and bake until the cheese softens, about 10 minutes. Remove from oven, sprinkle with the oregano and pine nuts and return to the oven for another 5 minutes, or until the crust is golden brown.

Source: Medford Mail Tribune Typed by Katherine Smith Kook-Net: The Shadow Zone IV - Stinson Beach, CA

Triple Cheese Pizza

Servings: 4 Servings

Ingredients:

1 14" Round unbaked PizzaDough
½ cub Pesto Sauce
1 ½ cub Fontina Cheese; grated
8 Plum Tomatoes; seeded andthinly sliced
2 teaspoon Dried Oregano; crumbled
½ cub Mozzarella Cheese; grated
¼ cub Parmesan Cheese; grated
Fresh Basil Leaves

Preparation:

Preheat oven to 450øF. Lightly coat a baking pan with vegetable cooking spray, then sprinkle with a bit of cornmeal, if desired.
Place the pizza round on the prepared pan. Spread pesto over the top, then sprinkle evenly with the Fontina cheese. Arrange tomato slices on top and season with pepper. Sprinkle oregano over the surface, then Mozzarella and Parmesan cheeses. Bake until the crust is golden brown and the topping is golden and bubbly, about 15 minutes. Garnish with basil leaves and serve.

If using a baked shell instead of fresh dough, increase oven temperature to 500øF, decrease baking time to 10 minutes.

Source: Medford Mail Tribune Typed by Katherine Smith Kook-Net: The Shadow Zone IV - Stinson Beach, CA

Tuscany Peasant Soup+++fggt98b

Servings: 6 Servings

Ingredients:

4 Mild italian sausages*
1 Inner stalk celery, diced
3 Med Zucchini, thinly sliced
1 Sm Onion, chopped
3 cub Beef stock
1 can tomato sauce
2 Teaspoons fresh chopped
Basil or ½ tsp dried basil
Salt & pepper to taste
Grated parmesan or romano
Cheese to garnish

Preparation:

*preferably turkey sausages Slice sausages ½ inch thick. Using a large saucepan, brown sausages. (If turkey, spray pan first with vegetable spray.) Pour off any fat. Add celery, zucchini and onion.
Saute` 2 minutes, stirring. Put stock, tomato sauce and basil into crockery pot and mix. Heat on HIGH (300) for 30 minutes. Add sausage-vegetable mixture to crockery pot. Turn to low and cook 2 to 3 hours. Salt and pepper to taste.
Ladle into bowls and garnish with grated cheese. SOURCE: Extra Special Crockery Recipes POSTED BY: DEE PENROD

Vegan Pasta al Pesto

Servings: 4 servings

Ingredients:

½ cub Minced spinach leaves
½ cub Minced fresh parsley
1 tablespoon Dried basil
1 tablespoon Olive oil, extra-virgin
3 each Garlic cloves, minced
1 tablespoon Light miso
¼ cub Pine nuts, toasted

Preparation:

Place all ingredients in a blender & puree to a smooth paste.

Toss with hot pasta of your choice.

"Vegetarian Times" September, 1991

Vegetarian Lasagne

Servings: 8 servings

Ingredients:

TOMATO SAUCE:
2 tablespoon Oil
1 medium Onion, chopped
1 Garlic clove, chopped
28 ounce Can of tomatoes, chopped
And undrained
6 ounce Tomato paste
1 ½ teaspoon Basil
½ teaspoon Oregano
2 medium Zuccini OR
2 medium Yellow squash OR
1 Eggplant, chopped
8 ounce Fresh mushrooms, chopped

CASSEROLE:
8 Long spinach lasagne
Noodles
½ cub Parmesan cheese
16 ounce Ricotta cheese
½ pound Swiss or Mozzarella cheese,
Grated + more for
Topping (optional)

Preparation:

Tomato Sauce: Saute the onion and garlic in the oil in a large skillet. When tender, add tomatoes and tomato paste. Stir in basil and oregano. Add squash and mushrooms. Simmer about 1 hour, stirring occasionally, until sauce thickens.

Casserole: Preheat oven to 350 degrees. Grease a 13x9 inch pan.
Layer ½ the tomato sauce, ½ the lasagne noodles, half the ricotta cheese, ½ the Parmesan cheese, and half the Swiss or Mozzarella cheese. Repeat. Top with additionial Swiss or Mozzarella cheese, if desired. Bake 45 minutes. Let cool 15 minutes before cutting.

White Bean and Sausage Rigatoni

Servings: 4 servings

Ingredients:

8 ounce Rigatoni (5 cups)
8 ounce Fully cooked turkey kielbasa
½ package Of a 10 oz pk frozen chopped
.spinach, thawed
2 can 14.5 oz ea stewed tomatoes
1 can 15 oz great northern beans,
.rinsed and drained
3 ounce Tomato paste
¼ cub Red wine or chicken broth
1 ½ teaspoon Italian seasonings
¼ cub Shredded parmesan cheese

Preparation:

In a large saucepan, according to instructions, cook pasta. Drain and return to the pan. Bias-slice kielbasa. Drain thawed spinach well. Add kielbasa, spinach, tomatoes, beans, tomato paste, wine or broth, and Italian seasoning to the cooked pasta. Stir to mix. Spoon mixture into a 2 quart casserole dish. Sprinkle with parmesan cheese.

Bake, uncovered, in a 375F oven 25-30 minutes, or until hot and bubbly.

Nutritional info per serving: 498 calories; 7 gm total fat (2 gm sat fat); 41 mg chol; 920 mg sodium; 79 gm carbo; 10 gm fiber; 29 gm pro.

Source: Better Homes and Gardens Magazine, January 1995 Typed in MM format by Linda Fields Cyberealm BBS 315-786-1120

White Pizza

Servings: 1 servings

Ingredients:

1 large Italian bread shell
2 cub Mushroom slices
¼ cub Butter, melted
1 tablespoon Grated parmesan cheese
2 cub Shredded mozzarella cheese
½ teaspoon Italian seasonings
¼ teaspoon Garlic powder
¼ teaspoon Onion powder

Preparation:

Preheat oven to 375F. Place bread shell on an ungreased 12 inch pizza pan. In a medium sized bowl, toss the mushrooms with the butter.
Arrange the mushrooms over the shell, then sprinkle with parmesan cheese and mozzarella cheese, the italian seasoning, garlic and onion powders. Bake for 15-20 minutes.

Source: Mr. Food Recipe Club Newsletter, Jan/Feb 1995 Typed in MM format by Linda Fields, Cyberealm BBS 315-786-1120

World's Best Low-Fat, Low-Cal Lasagna

Servings: 20 Servings

Ingredients:

FROM LINDA FIELDS:

CYBEREALM BBS 315-786-1120:
1 package Uncooked lasagna noodles
Water to cook noodles
1 teaspoon Salt for water
4 cub Shredded mozzarella cheeselow cal, low fat
3 Jars pasta sauce of yourchoice (or 8 cups)
2 pound Low-fat ricotta cheese
1 tablespoon Sugar
½ cub Low-fat parmesan cheese
3 tablespoon Parsley flakes
1 tablespoon Italian seasoning
2 pound Turkey italian sausage
1 teaspoon Honey
1 teaspoon Salt
Pepper to taste
4 Eggs (or egg substitute toequal 4 eggs)
Parmesan cheese to taste

Preparation:

1. Heat sufficient water in a large sauce pan to cook the lasagna noodles. Add the salt to the water to speed cooking. Add the uncooked noodles to the boiling water, and boil about 10 minutes or until flexi- ble but not fully cooked. Drain on aluminum foil or waxed paper and cool completely.

2. In a large saute pan, saute turkey italian sausage until completely cooked. Crumble. Drain and set aside.

3. In a large mixing bowl, add ricotta cheese and mix in eggs whisking one at a time to blend well. Add parmesan cheese, mozarella cheese, parsley, sugar, honey, salt, italian seasoning, pepper, and mix well.

4. In a very large (roasting pan size) baking pan, add ½ cup of the sauce to the bottom. Line the bottom with lasagna noodles; add ½ of the cheese mixture, and then add ½ of the sausage on top of the cheese. Add 1 to 1 ½ cups of sauce over this layer, top with noodles and repeat process. When the final layer of noodles is added, top with sauce and additional mozarella cheese and parmesan cheese, if desired.

5. Heat oven to 400F. Bake for 30 minutes covered, then uncover and bake for an additional 30 minutes or until cheese is bubbly (and the pan is sufficiently dripping to make a mess ;). Serve in 4 x 3 squares.

From the warped and strange mind of Linda Fields Typed for you by:
Linda Fields, Cyberealm BBS Watertown NY 315-785-8098

World's Best Low-Fat, Low-Cal Lasagna #2

Servings: 20 Servings

Ingredients:

FROM LINDA FIELDS:

CYBEREALM BBS 315-786-1120:
1 package Uncooked lasagna noodles
Water to cook noodles
1 teaspoon Salt for water
4 cub Shredded mozzarella cheeselow cal, low fat
3 Jars pasta sauce of yourchoice (or 8 cups)
2 pound Low-fat ricotta cheese
1 tablespoon Sugar
½ cub Low-fat parmesan cheese
3 tablespoon Parsley flakes
1 tablespoon Italian seasoning
2 pound Turkey italian sausage
1 teaspoon Honey
1 teaspoon Salt
Pepper to taste
4 Eggs (or egg substitute toequal 4 eggs)
Parmesan cheese to taste

Preparation:

1. Heat sufficient water in a large sauce pan to cook the lasagna noodles. Add the salt to the water to speed cooking. Add the uncooked noodles to the boiling water, and boil about 10 minutes or until flexi- ble but not fully cooked. Drain on aluminum foil or waxed paper and cool completely.

2. In a large saute pan, saute turkey italian sausage until completely cooked. Crumble. Drain and set aside.

3. In a large mixing bowl, add ricotta cheese and mix in eggs whisking one at a time to blend well. Add parmesan cheese, mozarella cheese, parsley, sugar, honey, salt, italian seasoning, pepper, and mix well.

4. In a very large (roasting pan size) baking pan, add ½ cup of the sauce to the bottom. Line the bottom with lasagna noodles; add ½ of the cheese mixture, and then add ½ of the sausage on top of the cheese. Add 1 to 1 ½ cups of sauce over this layer, top with noodles and repeat process. When the final layer of noodles is added, top with sauce and additional mozarella cheese and parmesan cheese, if desired.

5. Heat oven to 400F. Bake for 30 minutes covered, then uncover and bake for an additional 30 minutes or until cheese is bubbly (and the pan is sufficiently dripping to make a mess ;). Serve in 4 x 3 squares.

From the warped and strange mind of Linda Fields Typed for you by:
Linda Fields, Cyberealm BBS Watertown NY 315-785-8098

Zabaglione Cake Frosting

Servings: 1 Servings

Ingredients:

patti - vdrj67a:
½ cub Sugar
½ cub Whipping cream
2 ½ ounce Unsweetened chocolate
¼ cub Unsalted butter; room temp
½ teaspoon Vanilla
Strawberries; garnish

Preparation:

For frosting: Heat cream and sugar in heavy small saucepan until sugar diss Reduce heat and simmer very gently until thick and syrupy, adjusting heat s

Zucchini Ricotta Calzone

Servings: 4 Servings

Ingredients:

1 tablespoon Butter
2 cub Zucchini, packed, grated
2 each Garlic cloves, minced
1 cub Ricotta cheese
1 cub Cheddar cheese, extra-oldshredded
1 each Egg
½ teaspoon Oregano, dried
½ teaspoon Basil
½ teaspoon Salt
¼ teaspoon Pepper
¼ teaspoon Nutmeg
1 pound Pizza dough (500g), prepared

Preparation:

IN skillet, heat butter over medium-high heat. Add zucchini and garlic. Cook, stirring often, 7 to 10 minutes or until most of the liquid has evaporated. In a bowl, blend together zucchini mixture, ricotta, Cheddar, egg, oregano, basil, salt, pepper and nutmeg.
Refrigerate while rolling out the dough.

DIVIDE dough into 4 portions and shape into balls. On lightly floured surface, roll or stretch each ball into an 8-inch circle. Divide filling among dough rounds; fold dough over to make half-circles, leaving enough dough on the bottom edge to fold over top edge. Crimp edges to seal (it may be easier to fill and form soft calzone right on the baking sheet).

BAKE on greased baking sheet in 425F oven for about 20 minutes or until golden brown.

* Calzones are baked pizza-dough turnovers. Buy ready-to-bake pizza dough in plastic bags in the refrigerator or freezer sections of many
supermarkets. The weight may vary -- if you have more than you need, cut off the extra and freeze to make pizza later. Serve calzones warm
or at room temperature with a tossed salad. Submitted By SAM LEFKOWITZ On 1994-08-03,1817

Zuppa Minestra Di Pomodori

Servings: 6 servings

Ingredients:

1 pound Ripe tomatoes
1 Cl Garlic, halved
8 Leaves fresh basil, washed
1 teaspoon Salt
1 tablespoon Fresh lemon juice
1 teaspoon Grated nutmeg
2 tablespoon Unsalted butter
2 tablespoon Flour
4 cub Seasoned chicken broth
1 tablespoon Sugar (optional)
Sliced italian bread,
Toasted and rubbed with
Garlic

Preparation:

BEV: GATTINARA.

Peel and coarsely chop the tomatoes, saving the juice.

In a deep, heavy saucepan, combine the tomatoes and juice with the garlic, basil, salt, lemon juice, and nutmeg.

Bring to a full boil. Lower heat and simmer gently approx. 30 minutes. Cool and puree in an electric blender.

Rinse the saucepan and dry well. Place over medium heat and melt the butter. Blend in the flour, stirring vigorously about 1 minute. Add the Seasoned Chicken Broth, stirring constantly with a large wooden spoon until the mixture comes to a full boil.

Cover and cook over low heat about 12 minutes. Add the tomato puree to the thickened broth and cook over low heat approx. 15 minutes longer.

Taste and add the sugar, if the broth seems too acid. Serve hot in bowls or chill well and serve cold. If desired, float the slices of Italian bread on top.