Recipes

Almost Instant Pasta Salad

Servings: 12 Servings

Ingredients:

1 cub Fat-Free Mayonnaise, orSalad Dressing
1/3 cub Lemon Juice
2 tablespoon Sugar
2 tablespoon Dijon Mustard
1 teaspoon Salt
1 teaspoon Fresh Basil; chopped
12 ounce Bow-Tie Pasta; cooked aldente and drained
1 cub Carrots; sliced
1 cub Green Onions; sliced
1 cub Yellow Squash; sliced
1 cub Red Bell Pepper; chopped
1 cub Green Bell Pepper; chopped

Preparation:

Combine mayonnaise, lemon juice, sugar, mustard, salt and basil in a bowl and mix well. Stir in pasta and vegetables. Cover and chill 4 hours. Serve in bowls, on lettuce or cabbage leaves.

Per Serving: Calories: 150, Fat: Trace, Sodium: 520mg, No Cholesterol.

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

Almost Vegan Lasagna

Servings: 8 servings

Ingredients:

FILLING:
1 cub Green lentils, washed
2 tablespoon Olive oil
1 large Onion, diced
1 medium Carrot, thinly sliced
1 ½ cub Mushrooms, sliced
2 each Garlic cloves, chopped
2 cub Tomatoes, diced
2 tablespoon Tomato paste
1 tablespoon Parsley
1 teaspoon Oregano
1 teaspoon Marjoram
1 teaspoon Soy sauce
Salt & pepper to taste

PASTA:
Lasagna strips, enough for 3 layers

BECHAMEL SAUCE:
3 ½ cub Water
½ cub Cashews
1 teaspoon Salt
½ teaspoon White pepper
1 each Bay leaf
1 dash Nutmeg

ROUX:
¼ cub Vegetable oil
½ cub All-purpose flour

TOPPING:
1 ½ cub Mozzarella style soy cheese OR Italian style almond cheese (optional)

Preparation:

Rinse lentils & cook for about 25 minutes until soft. Drain, reserving the stock.

Heat oil in a large skillet & saute onions for 3 minutes. Add carrots, garlic & mushrooms & continue to saute for 10 minutes, stirring occasionally to prevent burning. Add cooked lentils, tomatoes, tomato paste, herbs & soy sauce. Add a little of the reserved stock if mixture is too dry. Cover & cook for 20 minutes to ensure that the flavours are well blended.

Meanwhile cook enough lasagna strips to make 3 layers. Cook only till al dente.

BECHAMEL SAUCE: Combine the water, cashews, salt, pepper & nutmeg in the blender & blend till smooth. Make the roux by heating the oil in a pot & stirring in the flour when hot. Slowly add the cashew milk, add the bay leaf & bring to a gentle boil, stirring constantly. When boiling, reduce heat to very low & simmer for about 1 minute or until the sauce starts to thicken. Set aside.

Oil a casserole dish. Put a layer of lasagna in the bottom & layer with the lentil mixture followed by the bechamel sauce. Repeat, ending with a layer of bechamel. Top with shredded soy cheese if desired. Bake at 350F for 35 minutes. Let stand for 10 minutes before serving.

Recipe by Mark Satterly

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

Angel Hair Pasta with Whipped Cream and Porcini

Servings: 4 servings

Ingredients:

½ ounce Dried porcini mushrooms *
3 tablespoon Olive oil
½ cub Chopped shallots
¾ pound Fresh mushrooms, chopped
½ pint (1 cup) whipping cream
¾ cub Angel hair pasta
¼ cub Parmesan cheese
pinch Salt and pepper to taste

Preparation:

Place the porcini in a small bowl and and ½ cup warm water. Allow to soak 45 minutes. Drain, reserving the liquid. Heat a large frying pan. Add the oil and shallots, and saute a minute. Add the fresh mushrooms and saute until tender. Chop the porcini coarsely and add to the frying pan, along with the reserved liquid. Simmer until most of the liquid is evaporated.

Bring a large pot of water to a boil along with a pinch of salt. In a separate bowl, whip the cream until it holds soft peaks. Refrigerate the whipped cream until the pasta is cooked. Cook the pasta in the boiling water until al dente. Drain well, return the drained pasta to the pot and add the mushroom mixture, cheese, whipped cream and salt and pepper to taste.

Using a large spatula, fold all of the ingredients together. Do this quickly, yet carefully, so that the whipped cream doesn't collapse entirely. You may want to save a bit of the whipped cream to dollop on top of the pasta as a garnish.

Serve immediately.

* Or other dried mushrooms

Source: Frugal Gourmet Celebrates Christmas Typed by Dale/Gail Shipp

Angel Hair Pesto Primavera

Servings: 8 servings

Ingredients:

8 tablespoon Olive oil
1 bunch Fresh basil
¼ cub Pine nuts
4 Garlic cloves
Salt (to taste)
White pepper (to taste)
3 tablespoon Butter
2 Shallots; chopped
1 tablespoon Fresh basil, chopped
1 ½ cub Broccoli (tiny florets)
1 ½ cub Carrots, julienned
1 ½ cub Zucchini; julienned
1 ½ cub Snow peas
2 cub Heavy cream
32 ounce Angel hair pasta cooked al dente
½ cub Parmesan, freshly grated

Preparation:

In a food processor place the olive oil, the bunch of basil, pine nuts, and garlic. Blend the ingredients together until a paste is formed. Add the salt and white pepper, and stir them in. Set the pesto aside.

In a large skillet place the butter and heat it on medium high until it has melted. Add the shallots, the 1 tablespoon of basil, broccoli, carrots, zucchini, and snow peas. Saut‚ the vegetables for 3 to 4 minutes, or until they are cooked al dente.

Add the heavy cream and stir it in. Bring the ingredients to a boil.
Add the cooked pasta and stir it in. Add the pesto to the angel hair pasta and stir it in well. Season the dish with the salt and the white pepper.

On each of 4 individual serving plates place the pasta. Sprinkle the Parmesan cheese on top.

Source: La Rive Gauche - Palos Verdes Estates, California "Southern California Beach Recipe" by Joan and Carl Stromquist ISBN:
0-9622807-3-9 Typed for you by Karen Mintzias

Apples and Noodles

Servings: 4 servings

Ingredients:

2 cub Noodles, cooked and drained
2 Apples, peeled and sliced
1 dash Cinnamon
4 tablespoon Brown Sugar
4 tablespoon Butter

Preparation:

Preheat oven to 350 deg F.
Place half of the noodles and apples in a buttered baking dish.
Sprinkle with half the brown sugar and a dash of cinnamon. Dot with half the butter. Repeat. Cover and bake 30 minutes.
Stir well before serving (or, leave uncovered toward the end of baking to give the top a nice crunchy texture.)

Autumn Pasta

Servings: 4 servings

Ingredients:

1 cub Fresh coarse bread crumbs
½ teaspoon Crushed red-pepper flakes
¼ cub Extra-virgin olive oil
¾ pound Linguini pasta
¼ pound Thinly sliced pancetta;*in 1-inch pieces
¾ pound Leeks; split, rinsed, sliced
1 pound Red peppers; quartered,julienned
1 pound Butternut squash; peeledcut into 2 x ¼ inch stick
¾ pound Broccoli; peeled andcoarsely chopped
3 large Cloves garlic; minced
¾ teaspoon Salt
½ teaspoon Freshly ground pepper

NUTRITIONAL INFORMATION/SERV:
718 Calories
23 G protein
110 G carbohydrate
23 G fat
12 Mg cholesterol
738 Mg sodium

Preparation:

1. Preheat oven to 350F. In bowl, mix crumbs, pepper flake, and 1 Tablespoon oil. Place on baking sheet; bake 5 minutes, until toasted, stirring once. Set aside.

2. Meanwhile, cook linguini as package label directs. Drain, reserving ¾ cup cooking liquid. Keep pasta hot.

3. While pasta cooks, in large skillet, heat 1 Tablespoon oil over medium heat; add pancetta. Cook 8 minutes or until crisp, stirring ocassionally. With slotted spoon, remove to bowl. To drippings in skillet, add leeks; saute 10 minutes or until tender but not browned.
With slotted spoon, remove to bowl with pancetta.

4. To skillet, add remaining 2 tablesppon oil; heat over medium-high heat. Add peppers and squash; saute 4 minutes. Add borccoli, garlic and ¼ cup reserved pasta water;cover. Over high heat, cook 3 minutes or just until vegetables are tender.

5. In serving bowl, combine pasta, remaining ½ cup pasta water, the vegetables, pancetta mixture, the salt and pepper; toss. Top with bread-crumb mixture.

From: McCalls September 1993

Baja Chicken Pasta Salad

Servings: 6 servings

Ingredients:

¾ pound Chicken Breast; *
6 ounce Dried Mixed Fruit; **
1 cub Ring Macaroni Or Orzo; Raw
1 cub Jicama; Cubed
2 Green Onions/Tops; Sliced
½ cub Mayonnaise Or Salad Dressing
2 tablespoon Sour Cream Or Plain Yogurt
1 teaspoon Red Chiles; Ground
¼ teaspoon Salt

Preparation:

* The chicken breast should be boneless, skinless and weigh about ¾ ** You should use 1 6-oz package of diced mixed fruit.
There should
~--------------------------------------------------------------------- ~-- Heat enough salted water to cover the chicken breast (¼ tsp salt to 1 cup of water) to boiling in a 4 quart Dutch oven. Add the chicken breast.
Cover and heat to boiling, reduce the heat and simmer until the chicken is done, about 15 to 20 minutes. Remove the chicken with a slotted spoon.
Heat the water to boiling and add the fruit and ring macaroni or orzo gradually so that the water continues to boil. Boil, uncovered, stirring occasionally, just until the ring macaroni is tender, about 6 to 8 minutes or 10 minutes for the orzo, then drain. Rinse with cold water and drain again. Cut the chicken into ½-inch pieces and mix with the fruit, macaroni, jicama and onions. Mix the remaining ingredients and toss with the chicken mixture. Cover and refrigerate until chilled, at least 2 hours.

Baked Macaroni & Tofu

Servings: 4 servings

Ingredients:

4 cub Cooked elbow macaroni
1 cub Mashed tofu
3 cub Cheesy gravy

Preparation:

Preheat oven to 350F. Combine tofu & macaroni. Place in a baking dish. Pour gravy over the mixture & bake 20 minutes.

"The Cookbook for People Who Love Animals"

BASIC FRESH PASTA DOUGH

Servings: 4 servings

Ingredients:

1 cub Unbleached flour
1 cub Semolina or durum flour
1 teaspoon Salt
1 tablespoon Olive oil
3 Eggs (or more); beaten

Preparation:

PLACE ALL ingredients except egg into a food processor. Add the egg a bit at a time while pulsing. When the dough forms into pellets, you've added enough eggs. Turn the dough onto a work surface and knead together into a stiff mass. Let rest for 15 minutes before rolling into pasta.

MICHAEL ROBERTS - PRODIGY GUEST CHEFS COOKBOOK

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.

BRAISED MORELS

Servings: 6 servings

Ingredients:

2 cub Morel mushrooms
2 tablespoon Unsalted butter
1 tablespoon Finely minced garlic
1 tablespoon Finely minced shallots=OR=- Onions
½ teaspoon Salt
¼ cub Sherry or Madeira
¼ cub Brandy
½ cub Whipping cream
12 ounce Fresh pasta; -=OR=-
8 ounce -Dried Pasta

Preparation:

This recipe is good on either pasta or rice. Or, you can fill small pie shells with the mixture.

WIPE MORELS CLEAN. Cut larger ones in quarters, leave smaller ones whole. Bring 4 quarts of cold, salted water to a boil over high heat on the stove. Melt the butter in a medium skillet over medium heat and add the morels, garlic, shallots and salt. Cook, stirring, for 5 minutes. Add the sherry and brandy. Increase the heat to high and cook until the liquid reduces by about 2/3. Add the cream and cook until the liquid reduces to a saucelike consistency and is thick enough to coat a spoon. Remove from the heat and keep in a warm place until the pasta is finished cooking. Add the pasta to the boiling water, cook until desired doneness, drain and toss with the mushrooms. Place on a serving platter or in a large serving bowl and serve immediately. Can be prepared up to an hour in advance to this point and kept, covered, in the pan.

TO FREEZE MUSHROOMS AND SAUCE, fill an airtight plastic freezer bag ¾ full and squeeze out excess air. Label and place in freezer for up to 3 months. Defrost at room temperature or on the defrost setting of a microwave.

MICHAEL ROBERTS - PRODIGY GUEST CHEFS COOKBOOK

BROCCOLI WITH RIGATONI

Servings: 4 Servings

Ingredients:

8 tablespoon Olive oil
2 tablespoon Butter
4 Garlic cloves, minced
1 Bunch broccoli, seperated
Into florets
1 cub Chicken broth
1 cub Fresh basil, coarsely
Chopped
1 pound Rigatoni
Fresh parsley, chopped
Pepper
Grated cheese

Preparation:

In a large skillet, heat oil and butter and gently brown the garlic.
Add broccoli and stir gently until pan gets very hot. Add chicken broth, cover, and simmer just until broccoli is al dente. Add half the fresh basil and the drained hot rigatoni, cooked al dente, to the skillet and mix thoroughly. Put on a hot serving dish and sprinkle with parsley, pepper, grated cheese and remaining basil.

Cajun Chicken Pasta

Servings: 1 Servings

Ingredients:

4 ounce Angel hair pasta
1 teaspoon Minced garlic
½ pound Boneless skinless chicken
Breasts, cut into 1-inch
Chunks
1 cub Spaghetti sauce
½ teaspoon Onion powder
½ teaspoon Celery salt
Pepper to taste
1 ½ teaspoon Cajun seasoning
1 Bay leaf

Preparation:

Set a pot of water to boil.

Coat a large non-stick skillet with nonstick cooking spray. Add the garlic and chicken and stir-fry over medium-high heat for about 3 minutes, or until the chicken is browned.

Reduce the heat to low and add all of the remaining ingredients, except for the pasta, to the skillet. Simmer, stirring occasionaly, for about 10 minutes.

Meanwhile cook the pasta, drain, and set aside.

Divide the pasta into two bowls, and top each bowl with the chicken mixture (remove the bay leaf first).

Source: Lisa Clarke, based on a recipe from Secrets of Fat-Free Cooking by Sandra Woodruff, RD.

Posted by Lisa Clarke at Cyberealm BBS Watertown, NY 315-786-1120

NOTES

The original recipe had 2.2 g of fat per serving and 324 calories. It should still be pretty low.

Cannelloni (Stuffed Pasta)

Servings: 6 Servings

Ingredients:

1 ½ cub Flour
1 ½ teaspoon Salt
5 Eggs, slightly beaten
1 tablespoon Salad oil
Water, salted
½ cub Onion, chopped
1 Garlic clove, medium,minced
½ teaspoon Basil leaves, crushed
2 tablespoon Butter or margarine
16 ounce Tomatoes, chopped
11 ounce Cheddar cheese soup
½ cub Milk
½ cub Parmesan cheese, grated
1 ½ cub Ricotta cheese
¼ cub Prosciutto (Italian ham)
¼ cub Hard salami, chopped

Preparation:

1. Combine flour and salt to a bowl; add 3 eggs and oil, mixing with a
fork to form a firm dough.

2. Knead on lightly floured board until smooth, about 5 minutes.

3. Cover; let dough rest 5 minutes.

4. Roll dough into a 12 x 18-inch rectangle; cut into eighteen 4 x 3- inch rectangles.

5. Cover; let dough rest 1 hour.

6. Boil salted water in a large pan; cook rectanles of dough, a few at a
time, 5 minutes, or until tender.

7. Rinse in cold water; drain on damp towel.

8. Meanwhile, prepare sauce:

a. Cook onion, garlic and basil in butter in a saucepan until tender.

b. Add tomatoes; bring to a boil.

c. Reduce heat; simmer 30 minutes, stirring occasionally.

9. Pour 1 cup sauce in the bottom of 3-quart 13 x 9 x 2-inch baking dish.

10. To make filling:

a. Combine soup, milk and Parmesan cheese in a bowl.

b. Combine ½ cup soup mixture and remaining ingredients in a saucepan; cook, stirring, until thickened.

11. To make cannelloni:

a. Spoon 2 tablespoons filling on narrow end of each piece of pasta;
roll up.

b. Place roll-ups, seam-side down, in a baking dish; spoon remaining
soup mixture and sauce over cannelloni.

c. Bake in preheated 350øF. oven 30 to 35 minutes, or until hot.

12. Serve with additional Parmesan cheese.

Posted by Bob Hogan, Co-Moderator I-Link Cuisine,and Super-Sysop of Lucifer-Net/Byte Brothers, Wichita Kansas 316-554-0005

Capellini with Burst Cherry Tomato Sauce

Servings: 4 servings

Ingredients:

1 pound Capellini or thin spaghetti
¼ cub Olive oil
3 pint Cherry tomatoes, washed
2 Garlic cloves
pinch Red pepper flakes
1 teaspoon Oregano leaf
½ cub Pitted & sliced olives(Italian, Greek, or canned)
½ cub Grated Parmesan cheese

Preparation:

Heat olive oil in a large skillet or Dutch oven over medium high heat until very hot. Add all the cherry tomatoes and roll occasionally to, heat evenly. Cover with a lid and cook about 10-12 minutes, shaking pan or stirring once. Remove lid, and if tomatoes have not burst, continue to cook, pressing gently with the back of a spoon to mash.
Add garlic, red pepper flakes, oregano, olives and salt to taste.
Lower heat and continue to simmer for another 7-10 minutes. Cook and drain pasta. Top pasta with a generous ladle of sauce and Parmesan cheese. Serves four.

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

Cheesy mexican pasta

Servings: 4 servings

Ingredients:

½ cub Velvetta cheese salsa Dip
2 cub Cooked pasta

Preparation:

Stir velveeta cheese spread salsa dip into pasta. Garnish with chopped peppers and cilantro.

Chicken and Pasta in Ginger Sauce

Servings: 4 Servings

Ingredients:

2 ounce Boneless, skinless chickenbreasts, halved
8 ounce Spaghetti, uncooked
1 Chicken bouillon cube
1 medium Red bell pepper,trimmed and cut into strip
1 large Leek, white part only,trimmed and cut in 1-inchhalf rounds

THE SAUCE:
1 teaspoon Garlic powder
3 teaspoon Ground ginger
⅛ teaspoon Crushed rep pepper flakes
1 teaspoon Dried thyme
2 teaspoon Lime juice
3 teaspoon Dijon mustard
2 tablespoon Soy sauce
2 tablespoon Rice vinegar
¼ cub White cooking wine
2 teaspoon Honey
Olive oil

Preparation:

Combine the sauce ingredients, and set aside.

Put the leek and pepper in a large skillet with a little bit of olive oil. Saute for about 3 minutes, just until the vegetables begin to wilt. Remove vegetables from the skillet and set aside. Add chicken to the skillet (and more olive oil, if necessary), and cook in the vegetable juices until no longer pink. Add the sauce to the skillet.
Bring to a boil, and simmer on low heat for about 5 minutes. Prick the chicken with a fork, to let the juices seep in. Add the vegetables back into the skillet and cook for an additional 5 minutes, or until the chicken is cooked through.

While the chicken is simmering, bring a large pot of water to a boil over high heat. Dissolve the bouillon cube in the water. Add the spaghetti, and cook to desired doneness.

Transfer the pasta to a serving bowl. Arrange the chicken and vegetables and sauce on top, and enjoy!

Source: Lisa Clarke

Chicken Pasta Salad

Servings: 6 Servings

Ingredients:

10 ounce Uncooked Spiral Pasta
2 cub Yellow Squash; sliced
1 cub Red Pepper; diced
4 Chicken Breasts; skinned,boned and cooked
1 cub Broccoli Florets
1 cub Onion; diced
2 Tomatoes; diced

DRESSING:
½ cub Nonfat Plain Yogurt
1 tablespoon Lite Miracle Whip
1 cub Lowfat Milk
1 package Good Seasons Salad Dressing

Preparation:

Dice cooked chicken in bite-size pieces. Boil pasta and lightly steam vegetables. Mix dressing in processor or blender. Toss everything in large serving bowl. Serve chilled. Makes 6 main course servings.

Nutritional analysis per serving: 408 calories; 7 grams fat; 5 grams fiber; 51 mg. cholesterol; 86 mg sodium.

Source: S.H.A.R.E Colorado June/July 1995 Typed by Sandra May, Fido Cooking Conference 07-18-95 Revised for Meal-Master Format by Katherine Smith

Chili Mac 'n Cheddar

Servings: 8 servings

Ingredients:

1 package CREAMETTES Elbow Macaroni(7 oz)
2 can Chili with beans (15 oz)
1 can Whole tomatoes, undrained,chopped (16 oz)
1 can Diced green chilies orjalapeno peppers, drained(4 oz)
1 cub Shredded Cheddar cheese(4 oz)
Sour cream
Corn chips

Preparation:

Prepare CREAMETTES Elbow Macaroni according to package directions; drain. In large skillet, combine chili, tomatoes with juice and green chilies; mix well. Simmer 10 minutes. Stir in cooked macaroni; sprinkle cheese over top. Cover; simmer until cheese melts, about 5 minutes. Serve with sour cream and corn chips. Refrigerate leftovers.
Makes 6-8 servings.

Chinese Pasta Salad

Servings: 6 Servings

Ingredients:

1 ½ cub Snow peas
Red pepper sliced thin
6 ounce Cooked shrimp
1 tablespoon Fine chopped fresh ginger
2 tablespoon Sesame oil
1 ½ teaspoon Salt
3 teaspoon Vegetable oil
250 g Rice vermicelli
½ English cucumber sliced thin
130 g Crabmeat
1 Chopped garlic clove
½ teaspoon Black pepper
2 tablespoon Lemon juice
1 teaspoon Red wine vinegar

Preparation:

Wash and trim snwo peas. Place them in a bowl and pour in enough boiling water to cover them. Let stand 10 minutes; drain and set aside. Cook the noodles in plenty of boiling water for 3 to 4 minutes. Drain in colander, rinse with cold water and set aside. In large bowl, combine noodles, snow peas, red pepper, cucumber, shrimp and crabmeat. In a small bowl, combine ginger, garlic, sesame oil, pepper, salt, vegetable oil, lemon juice and vinegar. Pour this dressing over the other ingredients and mix thoroughly. Chill before serving.

Chinese Pasta Salad with Creamy Ginger Dressing

Servings: 4 Servings

Ingredients:

1 pound Precooked Shanghai noodles
1 Dash sesame oil for noodles
½ pound Snow peas
½ pound Shrimp, shelled deveined
2 tablespoon Coriander, chopped
2 tablespoon Scallions, minced
1 tablespoon Oil

SHRIMP MARINADE:
1 teaspoon Salt
¼ teaspoon White Pepper
½ teaspoon Chinese cooking wine

DRESSING:
3 tablespoon Fresh ginger, grated
1 Small garlic clove, crushed
1 Egg yolk
1 teaspoon Egg white
2 teaspoon Lemon juice
2/3 cub Vegetable oil (not olive)
1 ½ teaspoon Soy sauce
2 ½ tablespoon Sesame oil
1 tablespoon Cream

Preparation:

Mix the marinade ingredients in a small bowl and add shrimp. Blanch the noodles, rinse under cool water and sprinkle with sesame seed oil, toss, and set aside. (You may want to trim noodles with scissors to about 4 inches in length, to make serving easier.) Blanch whole snow peas and set aside. Heat wok, add 1 tablespoon oil, when oil is hot, add shrimp and stir-fry until pink. Set aside. DRESSING: In a blender or food processor, mix ginger, garlic, egg yolk, egg white, and lemon. Slowly drizzle in oil.
Mix in soy and cream. Set aside. Toss noodles, shrimps, and snow peas. Mix in dressing to tastee. Garnish with scallions and coriander. Serve at room temperature.

Chris Perry's Pasta Salad

Servings: 6 servings

Ingredients:

½ Red onion, chopped
½ Green pepper, chopped
6 ounce Sliced pepperoni, cut inhalves or quarters
4 ounce Shredded cheddar cheese
1 small Tomato, cubed
½ can Chopped black olives (small)
Presto Italian dressing
1 Box Three colored pasta

Preparation:

1. Cook and chill pasta. Add vegetables and other ingredients.

2. About 1 hour before serving, add dressing and toss. Toss before serving.

3. Salt and season to taste.

Clay Pot Shrimp With Bean Thread Noodles - Goong Ope Maw

Servings: 6 servings

Ingredients:

8 ounce Bean Thread Noodles
2 tablespoon Vegetable Oil
¼ cub Cilantro Pesto (See Recipe)
1 tablespoon Fresh Ginger, Finely Chopped
1 pound Shrimp, Peeled & Deveined
1/3 cub Coarsely Chopped Green Onion
¼ cub Chicken Stock
2 tablespoon Fish Sauce (Nam Pla)
1 tablespoon Oyster Sauce
1 tablespoon Chinese Rice Wine Or:
Dry Sherry
1 teaspoon Dark Soy Sauce
1 teaspoon Asian Sesame Oil
1 teaspoon Sugar
¼ teaspoon Salt
Handful Of Cilantro Leaves

CILANTRO PESTO:
1 teaspoon Whole White Or Black
Peppercorns
2 tablespoon Coarsely Chopped Fresh
Cilantro Roots Or Leaves
And Stems
2 tablespoon Coarsely Chopped Garlic

Preparation:

CILANTRO PESTO: Using a mortor and pestle or a spice grinder, crush or grind the peppercorns to a fine powder. Combine the pepper, cilantro roots and garlic; work the three inngredients innto a fairly smooth paste in the mortor or in a small blender or food processor.
If you use a blender or food processor, you may need to add a little vegetable oil or water to ease the grinding. Make about ¼ cup.
For an industrial strength batch use 1 tb peppercorns, ½ cup cilantro roots and ½ cup garlic. To store the pesto for later use, put in a glass jar, pour a little oil onto the surface to cover it and seal tightly. It will keep nicely for about 1 week in the refrigerator.

CLAY POT SHRIMP: Place the noodles in a large bowl and add warm water to cover. Soak the noodles until they become limp and white, about 15 minutes. Drain and set aside. You should have about 5 cups softened noodles. In a large clay pot or flameproof, heavy-bottomed casserole, heat the oil over medium heat until hot, about 1 minute.
Add the pesto and stir-fry until fragrant, about 1 minute, adding a little more oil if it sticks or burns. Add the ginger and shrimp and stir-fry for 1 minute. Toss in the green onion, turning the mixture once more. Transfer the shrimp to a plate and set aside while you prepare the noodles and sauce. In a small bowl, combine the chicken stock, fish sauce (Nam Pla), oyster sauce, rice wine, soy sauce, sesame oil, sugar and salt; stir to mix well. Place the soaked noodles in the clay pot in which you cooked the shrimp mixture.
Scrape the shrimp mixture over the noodles and pour in the chicken stock mixture. Toss the noodles and shrimp a little to combine them with the sauce, then cover the pot tightly. Place the clay pot over medium heat and cook until the noodles are soft and clear and the shrimp is done, about 10 minutes. Sprinkle with the cilantro leaves and serve at once. From: Real Thai, The Best Of Thailand's Regional Cooking by Nancie McDermott, 1992 Chronicle Books ISBN 0-8118-0017-2.

Cold Sichuan Noodles

Servings: 2 servings

Ingredients:

1 pound Chinese egg noodles
2 tablespoon Peanut oil
2 tablespoon Finely chopped scallions
1 tablespoon Finely chopped garlic
1 tablespoon Yellow bean sauce
2 teaspoon Chili bean sauce
2 teaspoon Finely chopped ginger
1 tablespoon Rice wine or dry sherry
2 tablespoon Dark soy sauce
2 tablespoon Sesame oil

GARNISH:
Fresh corinader leaves

Preparation:

If using the dried noodles, cook them according to package instructions or else boil them for 4 to 5 minutes. Cool in cold water until required. If using the fresh noodles, boil them for 3 to 5 minutes, then immerse in cold water.

Heat a wok or large frying-pan and add the oil. When hot, add the scallions, garlic, yellow bean sauce, chili bean sauce, and ginger and stir-fry for 2 minutes. Allow the mixture to cool thoroughly.

Drain the noodles and combine them with the cool seasonings, soy sauce, and sesame oil. Garnish with the coriander and serve within 3 hours.

Source: Asian Vegetarian Feast - by Ken Hom William Morrow and Company - New York ISBN: 0-688-07753-6 Typed for you by Karen Mintzias

CONFETTI MAC'N CHEESE

Servings: 6 servings

Ingredients:

¼ cub Chopped onion
¼ cub Chopped green pepper
2 tablespoon Margarine or butter
1 pound Pasteurized process cheese spread, cubed
½ cub Milk
2 cub (7 oz) elbow macaroni, cooked, drained

Preparation:

Saute vegetables in margarine until tender. Reduce heat to low. Add process cheese spread and milk; stir until process cheese spread is melted. Stir in macaroni. Spoon into 2 quart casserole. Bake at 350 for 15 minutes. Sprinkle with parmesan cheese if desired.

Preparation time: 15 minutes Baking time: 15 minutes

Curried Chicken and Bow Tie Pasta Salad

Servings: 4 Servings

Ingredients:

3 pound Chicken
1 ----poaching ingredients---
6 each *peppercorns
1 each *parsley stalk
1 each *onion
1 each *celery stalk
½ Red pepper, finely shred
1 each *bay leaf
1 each *sprig of fresh thyme
1 each *carrot
½ Green pepper, finely shred
½ Yellow pepper, finely shred
8 ounce Bow tie pasta, cooked
1 each Pepper
1 each Salt
1 ------curry flavouring-----
½ *small onion finely diced
1 tablespoon *curry powder
2 tablespoon *water
2 teaspoon *vegetable oil
½ cub *white wine
1 ------curry mayonnaise-----
1 ½ cub Mayonnaise
3 tablespoon Curry flavoring (above)
1 each Salt
2 tablespoon Warm water
1 each Pepper

Preparation:

Poach chicken by placing in a large pot with enough cold water to barely cover. Add peppercorns, bay leaf, parsley, thyme and one each: onion, carrot and celery cut into quarters. Bring to a bare boil with lid on; reduce heat to low and simmer for 50 minutes. Cool in poaching liquid, then drain, skin and shred. To make curry flavouring, soften diced onion in hot oil, then add curry powder and cook over medium-high heat for a further 3 minutes. Add wine and water. Boil rapidly until reduced to about 3 tablespoons. Strain and let cool. Prepare curry mayonnaise by combining all ingredients until smooth. Place peppers in a large bowl (reserving a little for garnish), with chicken, pasta, salt, pepper and curry mayonnaise. Mix gently until well- coated. If mayonnaise mixture is too thick, add warm water gradually until a smooth consistency is attained. Place a portion of salad on bed of spinach and sprinkle reserved peppers on top. Assemble just before serving, as the mayonnaise quickly loses its fresh look.

Posted by Kenneth Burkart at Cyberealm BBS Watertown, NY 315-786-1120

Dijon Pasta Salad

Servings: 8 Servings

Ingredients:

1 pound Tricolored fusilli or rotinipasta
2/3 cub Corn oil
2 tablespoon Cider vinegar
2 teaspoon Dijon-style mustard
2/3 cub Mayonnaise
2 large Celery ribs; chopped
6 Thick bacon slices; cookedand chopped
2 Hard-cooked eggs; chopped
2 Scallions; chopped
½ teaspoon Salt (up to 1 ts)
Paprika (optional)

Preparation:

Cook pasta in boiling water just until done, usually 11 to 13 minutes.
Drain. Run cold water over pasta until it is completely cool.

In a large bowl, whisk together oil, vinegar, mustard, and mayonnaise. Add pasta and all other ingredients to dressing, mix carefully, and taste for seasoning. Chill thoroughly before serving.

Makes 8 to 10 servings.

from Dying for Chocolate by Diane Mott Davidson

Dilled Pasta Salad

Servings: 8 Servings

Ingredients:

DRESSING:
1/3 cub White wine vinegar
1 tablespoon Olive oil, extra light
1 teaspoon Dill weed
¼ teaspoon Salt
¼ teaspoon Dry mustard
⅛ teaspoon Pepper

SALAD:
5 ounce (2 cups) rotini pasta
1 cub Sliced carrots
1 cub Cut 1" fresh green beans
½ cub Red bell pepper strips
4 Green onions, sliced (½c)
8 Cherry tomatoes, quartered
½ cub Sliced cucumber
3 ounce (½ c) cubed low fatmozarella cheese

Preparation:

1. In a jar, combine all dressing ingredients, and shake well.

2. Cook pasta in 3 quarts boiling water to desired doneness, adding carrots and green beans during the last 2-4 minutes or pasta cooking time. Drain; rinse thoroughly with cold water to cool rapidly.

3. In a large serving bowl, combine cooled pasta mixture and remain- ing salad ingredients. Pour dressing over salad; toss gently.

Nutritional info: per cup, 130 calories, 4 gms fat; Dietary exchanges, 2 breads, 1 vegetable, 1 fat Makes 8 1 cup servings.

Source: Pillsbury Fast and Healthy Magazine, May-June 1994 Typed for you by Linda Fields, Cyberealm BBS Watertown NY 315-786-1120

Ditalini with Flageolets & Pesto

Servings: 4 servings

Ingredients:

12 ounce Ditalini
2 tablespoon Olive oil
1 ½ cub Flageolet beans, cooked
1 each Garlic clove, chopped
¾ cub Pesto

Preparation:

Cook the pasta until *al dente*.

Drain, return to the pan, & toss over a low heat with the oil, beans & garlic, to warm through. Remove from the heat & stir in the pesto.
Serve imemdiately.

VARIATION: Instead of ditalini, choose a flat pasta such as fettuccine & add a handful of green beans cut into bite-sized pieces, to the boiuling water when the pasta is half cooked. If yellow wax beans are available, add them too. Toss with the rest of the ingredients as above.

Marlena Spieler, "200+ Vegetarian Pasta Recipes"

Dorothy Flatman's Chicken & Egg Noodles

Servings: 3 Servings

Ingredients:

EGG NOODLES:
2 Eggs, beaten
1 ½ cub Flour (about)

SOUP:
2 quart Water
6 tablespoon Chicken gravy mix
1 cub Chicken, chunked
1 cub Onion, diced
1 cub Celery, diced
1 cub Carrot, chopped
1 tablespoon Parsley, dried
1 teaspoon Rosemary, crushed
1 tablespoon Season salt

Preparation:

Combine eggs and flour. Add additional flour if needed to make stiff, smooth dough. Roll out and cut into strips, set aside to dry. Note:
General rule of thumb; 1 egg per person plus as much flour as can be worked into it.

Combine rest of ingredients in slow cooker and cook on low 5-6 hours or until vegetables are tender.

Add noodles to soup and cook additional 3-4 hours or until noodles are tender.

Notes: When I have it, I substitute home made chicken stock for the water and chicken gravy mix. Also, sometimes just use chicken bullion cubes instead of the gravy mix.

Also can be cooked on the stovetop but watch carefully it doesn't stick as the noodles will soak up a lot of broth.

Created by Dorothy Flatman

From: Dorothy Flatman Date: 24 Feb 96

Drunkard's Noodles (Gueyteow Pad Ki Mow)

Servings: 2 servings

Ingredients:

2 tablespoon Oil
1 Garlic clove; finely chopped
2 small Fresh red or green chilis finely chopped
4 ounce Sen yai noodles
1 small Onion; cut into segments
1 medium Tomato; cut into segments
4 Kaffir lime leaves roughly chopped
6 Sweet basil leaves
1 teaspoon Dark soy sauce
2 tablespoon Light soy sauce
½ teaspoon Sugar
1 small Sweet red or green pepper finely chopped

Preparation:

This is a favourite hangover dish - the chilis kick-start the benumbed body while the lime leaf refreshes and clears the jaded palate.

In a wok or frying pan/skillet, heat the oil until a light haze appears. Add the garlic and chilis and fry until the garlic is golden brown. Add the noodles, stir, add the remaining ingredients and stir well until the peppers begin to cook but are still al dente. Turn on to a dish.

Source: Thai Vegetarian Cooking by Vatcharin Bhumichitr Typos by:
Karen Mintzias

Egg Pasta Dough Abm

Servings: 1 Servings

Ingredients:

6 Eggs
4 ½ cub Flour

Preparation:

Put flour in the pan and crack the eggs into the center of the flour.
Start the machine and check to make sure it isn't working too hard.
If so, add a tablespoon of cold water at a time until it is kneading without trouble. Remove the dough as soon as the kneading has stopped. Check the dough before rolling by inserting a finger into the center; if it comes out almost dry, then it is ready to use.
Take small pieces of dough at a time and roll it to the thickness of the noddle you want and slice it lenghtwise. Flour the noodles and set them aside. You can hang them on a drying rack. To cook fresh noodles, bring to a boil 2/3 large pan of salted water. Add pasta and bring water back to boil, cooking uncovered for 5 to 20 seconds after the water returns to a boil. DO NOT OVERCOOK PASTA! If your pasta is more than a day old, it requires longer cooking.

From Donna German's The Breadmachine cookbook III.

Posted on GEnie Food & Wine RT Jun 02, 1993 by L.DIAZ [LAURA]

Nutritional Information per serving: xx Calories, xx grams Fat, x% Calories from fat, x mg Cholesterol, xx mg Sodium, x g Dietary fiber.

MM by MMCONV and Sylvia Steiger, GEnie THE.STEIGERS, CI$ 71511,2253, GT Cookbook echo moderator at net/node 004/005

EGGPLANT LASAGNE

Servings: 6 servings

Ingredients:

1 medium Eggplant
½ Lemon; juiced
Salt
¼ cub Unbleached flour
¼ cub Cornmeal
½ teaspoon Oregano
½ teaspoon Garlic powder
⅛ teaspoon Black pepper
2 tablespoon Oil

RICOTTA-STYLE FILLING:
1 ½ pound Firm tofu
¼ cub Lemon juice
2 teaspoon Dried basil; -=OR=-
2 tablespoon -Fresh chopped basil
2 teaspoon Honey
1 teaspoon Salt
1 Garlic clove
1 ½ cub Tomato sauce

Preparation:

Wash, peel and slice eggplant into ¼" pieces. Spread slices out on racks or paper towels, then sprinkle with lemon juice and salt. Let stand 5-10 min then wipe off with paper towels. While eggplant is standing, mix flour, cornmeal, oregano, garlic powder and black pepper together in a bowl. Preheat oven to 350. Dredge eggplant slices in flour-cornmeal mix. Lay on cookie sheet spread with the oil. Oven-fry slices for 8-10 min on each side or until golden brown.

Ricotta-Style Filling: While the eggplant slices are baking, prepare the tofu filling. Process the tofu, lemon juice, basil, honey, salt and garlic in food processor to a fine grainy texture like ricotta cheese.

Cover bottom of 8x8" pan with 1/3 of the tomato sauce. Use half the oven fried eggplant slices to cover the bottom of the pan. Then spread the tofu filling over, reserving ½ cup for the top. Next, cover the tofu filling with the rest of the eggplant slices, and pour the remaining tomato sauce over the top. Arrange reserved tofu mix in small dollops over the top. Bake about 45 min or until dollops are slightly browned.

Makes 4 to 6 servings. per serving: Cal 318, Protein 17 g, Fat 12 g, Carbs 36 g.

FROM: MADELINE HIMY (NFBH49A)

Eggy Noodles

Servings: 4 servings

Ingredients:

1 Egg
2 large Handfulls wide noodles
1 tablespoon Butter
Salt
Pepper
1 pinch Garlic powder

Preparation:

In a medium saucepan, boil water for noodles. Cook noodles to *just* al dente. Drain and return to pan immediately. Add butter, crack egg into pan and stir to coat noodles, semi-scrambling egg. Add garlic powder to taste, not much needed. Before egg is completely cooked ('soft scrambled' is the desired texture) empty pan into serving bowl and sprinkle with salt and pepper. Goes great with sausages. (We serve with mild Italian, Bratwurst, etc.)

Fettuccine Al Formaggio

Servings: 20 servings

Ingredients:

4 Cloves garlic; minced
6 ounce Onions; chopped
1 ounce Butter
1 quart Ricotta cheese
1 quart Cottage cheese
1 ¼ pound Mozzarella cheese; grated
1 quart Chef-Mate Italian Cheese Sauce
¼ cub Parsley; fresh, chopped
2 teaspoon Black pepper
3 ¾ pound Fettuccine; cooked, drained warm
2 ounce Parmesan cheese; grated

Preparation:

1. Saute garlic and onions in butter. 2. Combine sauteed mixture with cheeses (except Parmesan cheese), parsley and pepper. Mix thoroughly.
3. Combine cheese mixture with fettuccine. toss lightly. 4. Transfer to a 20x12x 2 ½ inch steam table pan. 5. Top with Parmesan Cheese.
cover and bake in preheated 350F oven 20 minutes. Remove cover and bake for additional 25-30 minutes or until thoroughly heated.
Transfer to warm steam table for service.

Note For individual servings, toss 3 ounces pasta with 6.4 ounces cheese mixture. Transfer to individual au gratin dishes. Garnish wit Parmesan cheese. Bake in preheated 350F oven 20 minutes or until thoroughly heated. Serve.

Makes 20 one cup servings

Source: Carnation Company

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 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 Goat Cheese and Peppers

Servings: 4 Servings

Ingredients:

8 Dried tomato halves
1 tablespoon Olive oil
1 cub Sliced scallions
2 Garlic cloves, minced
1 medium Red bell pepper
1 medium Yellow Bell pepper
¼ cub Chicken broth
¼ cub Slivered fresh basil
10 small Calamata Olives
1 tablespoon Capers, drained & rinsed
2 teaspoon Dried oregano
4 ½ ounce Goat cheese, crumbled

Preparation:

Cut the bell pepper into thin slices and set aside. Pit and coarsely chop olives and set aside.

Place tomatoes in shallow pan and cover with boiling water for 2 minutes. Drain, reserving ¼ cup of the liquid. Thinly slice tomatoes and set aside.

Heat oil in a large nonstick skillet; add scallions and garlic. Stir frequently while cooking for 2 minutes. Add peppers, and cook for 3 minutes or until just tender. Add chicken broth and cook until most of the liquid has evaporated.

Reduce heat, then add tomatoes and the reserved liquid, basil, olives, capers and oregano. Simmer for 5 minutes.

Put fettuccine in a large serving bowl; add goat cheese and toss until melted. Add pepper mixture and toss until mixed well.

Weight Watcher program exchange values: 1 Fat, 1-½ Proteins, 2-½ Vegetables, 2 Breads, 3 optional calories.

Nutritional Info per serving: 354 calories, 13g Protein, 16g fat, 42g carbohydrate, 686mg sodium, 40mg cholesterol, 4g dietary fiber.

Brought to you by Scott Welliver of Episoft Systems for Cyberealm BBS Watertown NY 315-786-1120

Fettuccine with Olives and Broccoli

Servings: 2 servings

Ingredients:

BARB DAY:
6 ounce Fettuccine
2 cub Broccoli; florets
1 cub Sweet yellow peppers; julienned
½ cub Onion; slice
2 teaspoon Olive oil
½ cub Black olives; sliced
½ teaspoon Oregano; dried
½ teaspoon - Pepper
2 tablespoon Parmesan cheese; grated

Preparation:

Preparation time: 10 minutes Cooking time: 15 minutes Per Serving: 457 calories, 11 g. fat (21% of calories), 5.6 g.
dietary fiber, 5 mg. cholesterol, 227 mg. sodium Bring a large pot of water to a boil. Add the fettuccine and cook for 5 minutes. Add the broccoli and cook for 5 minutes, or until the fettuccine is just tender. Drain and keep warm.
Meanwhile, in a large frying pan, over medium heat, saute the yellow peppers and onions in the oil for 5 minutes, or until limp. Add the olives, oregano and black pepper. Cook for 2 minutes.
Toss together the pasta and vegetables. Sprinkle with the Parmesan.

Soure: Preventions Quick and Healthy Low-Fat Cooking, 1993

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.

GARDEN PASTA

Servings: 6 servings

Ingredients:

5 each Tomatoes, chopped
2 each Celery, chopped
2 each Carrots, chopped
1 each Onion, medium, chopped
8 each Green onion, chopped
1 package Equal
1 teaspoon Basil
¼ teaspoon Garlic powder
½ teaspoon Salt
½ teaspoon Pepper
½ teaspoon Oregano
1 tablespoon Vegetable or salad oil
1 pound Spaghetti

Preparation:

Put the vegetables in a pot and cover tightly. Cook over medium heat, stirring occasionally, for 10 min. Add seasonings. Cover pot, cook medium-low heat for 5 minutes. Add oil and simmer for 30 min. or until carrots are tender. Cook spaghetti, drain. Toss with the sauce. Cal: 150; Fat: ½g.

Garlic Parmesan Pasta

Servings: 4 servings

Ingredients:

½ cub Butter Or Margarine
2 teaspoon Dried Basil; Crushed
2 teaspoon Lemon Juice
1 ¼ teaspoon Garlic Powder W/Parsley
¾ teaspoon Seasoned Salt
8 ounce Fettuccine; Cooked & Drained
1 ½ cub Broccoli Floweretts; CookedTender Crisp
3 tablespoon Walnuts; Chopped
½ cub Parmesan Or Romano Cheese;Grated

Preparation:

Melt the butter in a large skillet and add the basil, lemon juice, garlic powder and seasoned salt, blending well. Add the fettuccine, broccoli, walnuts and parmesan cheese, blending well and tossing to coat the fettuccine.

PRESENTATION:

Serve with a fresh spinach salad.

Garlicky Beef and Pasta

Servings: 4 Servings

Ingredients:

1 ½ cub Uncooked rotoni pasta (Spirals)
1 pound Beef round tip steak, cut ⅛ to ¼ inch thick
Vegetable cooking spray
2 Cloves garlic, crushed
½ teaspoon Salt
⅛ teaspoon Pepper (or ¼ ts)
1 tablespoon Water
2 cub Frozen cut green beans about 8 ounces
½ cub Jarred brown beef gravy

Preparation:

Cook pasta according to package directions; keep warm. Meanwhile stack beef steaks; cut lengthwise in half and then crosswise into 1-inch-wide strips.

Spray large non-stick skillet with cooking spray; place skillet over medium-high heat until hot. Add beef and garlic, half at a time, and stir-fry 1 minute or until outside surface of beef is no longer pink.
Don't overcook. Season with salt and pepper. Remove from skillet; keep warm. In same skillet, heat water until hot. Add green beans; cook 4 or 5 minutes or until tender, stirring occasionally. Stir in gravy and pasta; heat through. Return beef to skillet; toss to combine.

Approximate values per serving: 296 calories, 7 g fat, 70 mg cholesterol, 488 mg sodium, 21 percent calories from fat.

Bonus recipes from N.Y. Times News Service and typed from The Arizona Republic by Joyce Kohl, THE IMPROV BBS

Posted by Joyce Kohl, þ THE IMPROV BBS þ KOOK-NET Hub þ (602) 991-4849

German Noodle Ring with Cheese Sauce

Servings: 1 Servings

Ingredients:

1 cub *noodles
Salt
3 tablespoon Flour
½ teaspoon Paprika
2 Egg, well beaten
3 cub Water, boiling
3 tablespoon Butter
½ teaspoon Salt
1 ½ cub Milk
¼ pound Cheese, american swiss

Preparation:

Boil the noodles in salted water and cook about 10 minutes until tender. Drain and put into a well-greased ring mold. Melt the butter, add the flour and blend. Stir in the milk and continue cooking, stirring constantly until mixture thickens. Add the seasoning and cheese cut in small pieces. Cook until cheese melts. Reserve ½ of the sauce to use later. To the remaining sauce, add the well beaten eggs and mix well. Pour over the noodles. Set mold in pan containing hot water and bake at 350-F about 45 minutes. Unmold on large platter, pour over the remaining hot cheese sauce and fill center with any desired vegetable, such as peas and carrots, spinach or asparagus tips. Source: Pennsylvania Dutch Cook Book - Fine Old Recipes, Culinary Arts Press, 1936.

Herbed Macaroni Parmesan

Servings: 4 servings

Ingredients:

8 ounce Macaroni noodles
3 tablespoon Margarine
½ cub Grated Parmesan cheese(2 oz)
1 Italian Plum Tomato, chopped
2 tablespoon Minced fresh Basil(2 t dried
2 tablespoon Chopped fresh Parsley
1 dash Freshly ground black pepper

Preparation:

GARNISH: broccoli florets, optional
Bring large pot of water to boil; cook pasta until al dente.
When pasta is done, drain well. Toss hot noodles with margarine to melt. Add other ingredients. Toss to combine. Garnish with broccoli florets. VARIATIONS: - add sauteed mushroom slices or your choice of steamed
chopped vegetables.

Hogan's Ultimate Pasta Salad

Servings: 12 Servings

Ingredients:

=== SALAD ===
16 ounce Three Spiral Pasta
8 ounce Tortellini, cheese-filled
½ cub Parmesan cheese, grated
½ cub Cheddar cheese, grated
⅛ cub Black olives, chopped
⅛ cub Carrots, shredded
¾ cub Bell pepper, diced
1 cub Peas
¾ cub Red onion, diced
1 ½ cub Tomatoes, diced
½ cub Dill, fresh, chopped
1 cub Ham, cubed small
2 each Eggs, hard-boiled
1 tablespoon Salad oil
=== DRESSING ===
1 tablespoon Salad oil
3 tablespoon Red wine vinegar
2 tablespoon Dijon mustard
1 tablespoon Lemon juice
1 cub Mayonnaise
1 tablespoon Garlic, fresh, minced
1 tablespoon Basil, fresh, minced
1 tablespoon Oregano, fresh, minced
¾ teaspoon Dry mustard for dressing
Salt to taste for dressing
Pepper to taste for dressing

Preparation:

Boil pasta according to package directions; drain, then cool.

Heat salad oil in skillet and add the bell peppers and saute until just becoming tender.

Mix all other "salad" ingredients together, then add the sauteed bell peppers, also.

Prepare "dressing" then mix in with "salad".

Toss well, cover and chill.

Typed by: Bob Hogan, SysOp: MBOTVM BBS, LNet Host, ILINK Cuisine Conference Co-Host

Source: Me..!!

Hungarian Goulash

Servings: 6 servings

Ingredients:

3 pound Lean Beef Chuck
2 tablespoon Butter
2 cub Chopped Onion
1 Minced Garlic Clove
1 tablespoon Paprika
2 ½ teaspoon Salt
½ teaspoon Caraway Seeds
½ cub Coca-Cola
¼ cub Red Wine
4 large Tomatoes, Peeled, Chopped
3 tablespoon Flour
Water
Hot Cooked Noodles

Preparation:

Cut the beef into ½ inch cubes, discarding the bone and fat. In a Dutch oven, melt the butter and add the meat, stiring to brown on all sides. Remove the meat cubes as they brown. Saute the onion and garlic in the drippings until they are soft. Stirin the paprika, salt and caraway seeds; cook for 1 minute. Stir in the meat, Coca-Cola, wine and tomatoes. Cover tightly and simmer for about 1-½ hours or until the meat is fork tender. In a bowl, blend the flour with a little water to make a smooth paste; stir into goulash.
Serve with hot noodles. From: "International Cooking with Coca-Cola", a give away pamphlet from The Coca-Cola Company, 1981.

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

Italiano Marianara

Servings: 4 servings

Ingredients:

2 tablespoon Olive oil
½ cub Chopped onion
2 each Clove garlic, minced
28 ounce Tomatoes, undrained (can)
2 tablespoon Chopped fresh parsley
2 teaspoon Basil
1 teaspoon Sugar
½ teaspoon Oregano
½ teaspoon Salt
¼ teaspoon Pepper
3 cub Tri-mixed pastas
1 cub Shredded mozzarella cheese

Preparation:

In 2-quart saucepan, heat oil and cook onion and garlic until tender but not brown. Stir in tomatoes with liquid, parsley, sugar, basil, oregano, slat and pepper; bring to a boil and then reduce heat and simmer, stirring occasionally to break up tomatoes, 15 to 20 minutes.
Meanwhile, cook the pasta until tender and drain. Toss pasta with the sauce and place in a 1-quart casserole. Top with mozzarella cheese and broil for 3 minutes or until the cheese is melted.

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.

Linguine with White Clam Sauce

Servings: 4 servings

Ingredients:

2/3 cub Margarine
¼ teaspoon Basil
1/3 cub Olive oil
¼ teaspoon Oregano
3 Cloves garlic
¼ teaspoon Salt
3 can Clams,(8 oz) minced
1/3 cub Finely chopped parsley
1 pound Linguine

Preparation:

Melt margarine in saucepot; add oil; heat. Saute garlic and clams in hot oil mixture over medium heat for 2 to 3 minutes. Stir in parsley, basil, oregano, salt, and pepper. Simmer 5-10 minutes.
Cook linguine
according to package directions; drain well. Return to pot; add sauce; toss lightly. Serve with grated Parmesan cheese.

Lowfat Fettuccine Alfredo

Servings: 1 servings

Ingredients:

1 pound Fettuccine
½ cub Nonfat cottage cheese
½ cub Evaporated skim milk
½ teaspoon Arrowroot or rice flour
;salt
;pepper
1 teaspoon Garlic powder,optional
1 teaspoon Onion powder,optional
2 teaspoon Parsley;minced
Grated parmesan cheeseas garnish

Preparation:

Cook fettuccine and drain. Meanwhile, combine cottage cheese, skim mild, arrowroot, salt and pepper, and garlic and onion powders if desired, in a blender. puree until smooth. Transfer mixture to a heavy skillet or saucepan, add parsley and warm over medium-low heat for 10 minutes. Do not let sauce boil. Remove from heat and pour over hot, drained noodles. Sprinkle with parmesan.

Variations: use tomato or spinach fettuccine, and garnish with sun- dried tomatoes and chopped fresh basil. Or lightly steam 1 cup broccoli florets for 3 to 4 min, until tender-crisp. Toss with sauce and hot pasta. Or saute ¾ cup sliced mushrooms in 2 tbs red wine.
Toss with sauce and hot pasta.

Per serving: 452 cal; 19g prot; 5g fat; 80g carb; 104mg chol; 424mg sod; 0.4g fiber. From vegetarian Times Magazine MM by Kat ++++ ----- The "LaRK" (Cooking, WP51, Chatter)

* Origin: "LaRK's" Kitchen (1:343/26.3)

Msg: 7823 From: Lawrence Kellie To: All Subj: Very Trad. English Scones Date: 10 Feb 93 09:46:0 Hope you enjoy it, too.

+++++---------- Recipe via Meal-Master (tm) v7.04 (*P)

Makaronia

Servings: 4 servings

Ingredients:

½ pound Sweet butter
¼ pound Mizithra (or Feta); grated
1 ½ pound Spaghetti; cooked al dente
16 each Jumbo Calamata olives *

Preparation:

*Note: Olive meat should be shaved from the pits.
In a large saucepan place the butter and heat it on medium until it has melted. Add the cheese and stir it in.
Add the pasta and toss it in so that it is well coated with the butter and cheese. Add the shaved olives and toss them in well.
Source: Papadakis Taverna - San Pedro, California California Beach Recipe - by Joan & Carl Stromquist - ISBN:
0-9622807-3-9

MAMMA'S STRACCIATELLE WITH TINY MEATBALLS

Servings: 6 Servings

Ingredients:

***SOUP***
1 quart Chicken broth
2 cub Water
½ cub Pastina
1 teaspoon Fresh parsley, chopped
1 Carrot, sliced thin
½ pound Spinach, just the leafy
Part julienned
***MEATBALLS***
½ pound Lean ground beef
1 Egg
2 teaspoon Flavored bread crumbs
1 teaspoon Grated cheese
2 teaspoon Fresh parsley, chopped
1 small Onion, minced
2 Eggs
Grated cheese

Preparation:

In a soup pot, combine soup ingredients and bring to a low boil. Mix meat ingredients in a bowl, many tiny meatballs and drop into boiling broth mixture. In a small bowl, beat 2 eggs. With a wooden spoon, stir soup as you slowly drop in the eggs, constantly stirring. Remove from heat. Cover and allow to stand for 2 minutes. Serve with grated cheese.

Manestra (Pasta)

Servings: 10 servings

Ingredients:

6 cub Lamb (or chicken) broth
16 ounce Manestra or rice
16 ounce Tomato bits
½ cub Romano cheese; grated

Preparation:

Combine lamb broth, manestra, and tomato bits; cook over medium heat for 20 minutes. Sprinkle with cheese, and serve.

SOURCE: Southern Living Magazine, sometime in the early 1970s. Typed for you by Nancy Coleman

Manitoba Wild Rice

Servings: 4 servings

Ingredients:

1 cub Wild rice
4 cub Water
1 teaspoon Salt
6 each Slices bacon
2 each Onions, chopped
1 each Sweet green pepper chopped
3 each Stalks celery, chopped
1 ½ cub Sliced mushrooms
2 tablespoon Butter
¼ cub Beef stock or water
1 Salt and pepper to taste

Preparation:

Rinse rice in colander with cold running water. In large saucepan, bring water and salt to boil; add rice; reduce heat to medium low and simmer, covered 30 minutes. Drain. Meanwhile, in skillet, over medium high heat, fry bacon 3 to 5 minutes or until crisp. Transfer bacon to paper towel; pat dry and chop. Drain all but 1 tablespoon bacon drippings from skillet; add onions and cook, stirring 3 to 5 minutes or until tender. Add green pepper, celery and mushrooms; cook, stirring 3 minutes. Transfer vegetable mixture to 8 cup casserole.
Stir in butter, beef stock and rice. Bake covered, 15 to 20 minutes in 350 F degree oven until rice is tender. Season to taste with salt and pepper..

Meat Patties

Servings: 6 servings

Ingredients:

1 ----------stuffing----------
2 tablespoon Fat
1 pound Veal or pork, diced
3 tablespoon Water
1 each Onion, sliced
¼ pound Mushrooms, sliced
1 Salt and pepper
1 tablespoon Dill leaves
1 -----------dough------------
2/3 cub Butter
2 ½ cub Flour
2 teaspoon Baking powder
2 each Egg yolks
1 each Egg
3 tablespoon Sour cream
1 each Egg white

Preparation:

Heat fat in the skillet and brown meat on both sides. Remove to a saucepan. Add 3 tablespoons water and onions. Cook on low heat for 2 hours. For the last ½ hour add mushrooms. Grind everything. Add seasoning, and mix well. To make dough: Cut the butter into the flour with a knife and rub in with fingertips. Add baking powder, egg yolks, egg and sour cream. Knead dough for few minutes. Roll out 2 rectangles 18 x 6 inches. For a line of stuffing 1 inch off one long side of each rectangle. Fold the dough over the stuffing, brush with egg white. Cut into 26 patties. Place on a buttered cookie sheet.
Bake in a moderate 350 degrees F. oven for 35 minutes.

Mom's Macaroni and Cheese

Servings: 4 servings

Ingredients:

2 cub Dry macaroni
2 cub Grated cheddar cheese
¼ cub Butter or margarine
2 Eggs
1 ½ cub Milk
2 Heels of bread, crumbled
1 Salt and pepper (to taste)
1 Grated onion (to taste)

Preparation:

Cook macaroni and drain. Place in a buttered baking dish. Put in butter, most of cheese, and salt, pepper, and onion to taste.
Put bread crumbs on top of macaroni. Beat eggs and milk together, then pour over the bread crumbs. Sprinle remaining cheese over top.
Bake at 350 for 20 to 30 minutes.
NOTE: This dish is fun to experiment with, too. Try adding some bacon, tuna, ham, or chicken to it. Green chile works well, too!

Nancy's Sesame Noodles (cold)

Servings: 2 servings

Ingredients:

4 tablespoon Peanut Butter
3 teaspoon Water (see directions)
2 teaspoon Sesame oil
1 dash Soy sauce
½ teaspoon Sugar
1 dash Tobasco, to taste
3 cub Cooked Spaghetti noodles

Preparation:

Cook spaghetti, drain and rinse with cold water (adjust how much spaghetti you make depending upon how hungry you are!) Mix peanut butter with a few teaspoons of warm water until creamy and light in color. Add sesame oil, dash soy sauce, dash Tobasco to taste.
Pour over spaghetti.
Serve with Nancy's Sesame Chicken.

NOODLES AND CABBAGE

Servings: 6 servings

Ingredients:

½ cub Unsalted butter cut into small pieces
8 large Fresh sage leaves; -=OR=-
1 teaspoon -Dried Sage
1 large Garlic clove; sliced
Salt
½ pound Potatoes; peeledcut into ½-in cubes
3 large Leeks; white parts only, quartered and sliced ⅜-in thick
2 Garlic cloves; minced
½ teaspoon Red pepper flakes
1 ½ pound Savoy cabbage; quartered cut into ½-in slices
½ cub Grated Parmesan cheese (fresh)
1 pound Fettuccine
½ pound Soft cheese; such asTaleggio, Bel Paeseor Fresh Mozzarella, sliced

Preparation:

SLOWLY MELT BUTTER IN HEAVY PAN over low heat with 4 fresh sage leaves or ½ teaspoon dried, and the sliced garlic. When garlic is golden brown, remove it, but continue to cook butter until light amber with a distinctly nutty aroma. Scoop foam off top as it rises so that you can see the color, then pour it through strainer lined with layer of cheesecloth. Meanwhile, bring 4 quarts water to boil.
Add 1 tablespoon salt and potatoes. Cook 5 to 8 minutes or until potatoes are fairly tender, but just short of being done. Rinse them immediately with cool water and set them in colander to drain, but reserve cooking water for pasta. Chop or crumble remaining sage leaves. Heat half the brown butter in wide saute pan, add leeks, sage, half the minced garlic and red pepper flakes. Cook over medium-low heat until leeks are soft. Add cabbage, 1 teaspoon salt and a little water. It might be necessary to add cabbage in stages, letting some of it cook down before adding rest. Cover pan and simmer until cabbage is cooked. Add Parmesan cheese and season with plenty of freshly ground black pepper and salt, if needed, to make flavors bright and strong. Return reserved cooking water to boil, add pasta and partially cook it, leaving it a little chewier than you would want to eat. Drain in colander, return it to empty pan and toss with rest of butter, remaining minced garlic and potatoes. Season to taste with salt and pepper. Butter casserole and layer half the noodles, half the cabbage and most of sliced cheese. Shake casserole so that vegetables and cheese can slip in among noodles. Add rest of pasta and cheese and finish with layer of cabbage. At this point, dish can be refrigerated until ready to bake. Bake at 425F about 20 minutes or until hot throughout and cheese is melted. If casserole is cold when placed in oven, bake it covered 15 minutes, then remove cover and continue baking until heated through. Serve from baking dish.

DEBORAH MADISON - PRODIGY GUEST CHEFS COOKBOOK

NOODLES WITH RICOTTA AND WALNUTS

Servings: 4 servings

Ingredients:

10 ounce Whole wheat pasta
Salt
1 cub Ricotta cheese at room temperature
4 tablespoon Soft butter
1 tablespoon Walnut oil
1/3 cub Walnuts, finely chopped
½ cub Fresh garted Parmesan cheese
Parmesan cheese for garnish
1 cub Half-and-half;=OR=- Milk or Pasta Water
1 tablespoon Snipped chives
1 tablespoon Finely chopped chervil=OR=- Parsley
Freshly ground pepper

Preparation:

BRING LARGE PAN OF WATER to boil for pasta and add salt to taste. If pasta is dried, add it at this time. If it's fresh, wait until you've put together sauce ingredients. Have ready heated serving bowl or plates. Roughly mix ricotta cheese, butter, walnut oil, ¼ cup walnuts and grated Parmesan cheese. Thin with half-and-half, stir in herbs and season with salt and pepper. Transfer mixture to wide skillet. About the time pasta is done, gently warm sauce over low flame. Cook and drain pasta and add it directly to pan with ricotta mixture. Toss everything together well, then place in heated bowl.
Scatter remaining walnuts over pasta and sprinkle with grating of Parmesan cheese and plenty of ground pepper.

DEBORAH MADISON - PRODIGY GUEST CHEFS COOKBOOK

Old-fashioned Macaroni & Cheese

Servings: 7 servings

Ingredients:

1 package Elbow macaroni
4 cub Cheddar/Amer cheese, shredde
1 quart Milk
6 tablespoon Butter or margarine, melted
2 teaspoon Salt
¼ teaspoon Pepper

Preparation:

Cook macaroni according to package directions; drain. Mix cooked macaroni, cheese, salt and pepper in greased 2-½ to 3 qt casserole.
Pour melted margarine over macaroni. Carefully pour milk into the casserole at one corner. Bake, uncovered, at 350 deg for 1 hour.
~--------------------------------- from San Giorgio Macaroni

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

Oriental Noodles with Chilli and Cashews

Servings: 2 servings

Ingredients:

13/16 cub Plain flour
Pinch of salt
1 1/3 Eggs
1/3 Egg

SAUCE:
1/3 teaspoon Vegetable oil
1/3 small Red chilli
1/3 Spring onion
83 1/3 g Snow peas
3/16 teaspoon Sesame oil
1/16 cub Light soy sauce
3/16 cub Malt vinegar
1/16 cub Cashew paste
1/3 tablespoon Lime juice
1/3 teaspoon Lime rind
1/3 Red Chilli
3/16 cub Roasted Cashews

Preparation:

Preparation: Lightly beat the eggs (keep the 4 and the 1 separate)

Finely chop one of the chillis, and the spring onion. Thinly slice the snow peas. Finely shred the lime rind and the second red chilli.

As an alternative to making your own noodles, chinese thread noodles are a suitable (but not as nice!) substitute, as is tagliatelle.

1. To make the noodles sift the flour and salt into a bowl.
Make a well in the centre and add the 4 beaten eggs, gradually importing into the flour with a fork. Turn onto a lightly floured surface and knead until smooth and elastic (about 5 minutes). Cover and stand for 30 minutes.

2. Divide the dough into 4 portions. Cover with a tea towel. Roll one portion of the dough to 3mm thickness using a rolling pin or sharp knife. Roll up the sheet of pasta completely and cut into 5mm wide strips. Carefully unroll the strands.

Repeat the process with the remaining portions of dough. Spread onto
a dry tea towel and sprinkle with plain flour. Set aside.

3. Prepare the sauce whilst the pasta is standing. Heat the oil in a pan
and add the chilli, spring onion and snow peas. Cook over a low heat
for 2-3 minutes. Add the sesame oil , soy sauce, vinegar, cashew paste,
lime juice and rind. Stir to combine. Cook, stirring, over a gentle heat for 3-4 minutes.

4. Cook the pasta in a large pan of boiling water until just tender.
Drain, spoon over the sauce and toss to combine. Sprinkle over shredded chilli, cashews and serve.

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 Oglio with Shrimp

Servings: 1 servings

Ingredients:

1 tablespoon Light margarine
1 teaspoon Preminced garlic or
2 ½ Cloves of minced garlic
1 cub Cooked pasta of your choice
3 ounce Cooked shrimp
1 teaspoon Dill
1 teaspoon Parsley
½ teaspoon Basil
Salt and pepper to taste
Parmesan cheese to taste

Preparation:

1. In a small saute pan, saute the margarine and garlic. Note: the author likes garlic, you may choose to add more or less as you prefer.

2. Once the garlic and margarine have reached a tender consistency, add the spices, and blend. Add the cooked shrimp, and saute until shrimp is warm.

3. Add cooked pasta to saute pan, toss gently but thoroughly, and transfer to warm plate. Add salt, pepper, and parmesan cheese to taste.

Source: Linda Fields

Each serving contains: 3 protein exchanges, 2 bread exchanges, 1 ½ fat exchange

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 E Fagioli

Servings: 6 Servings

Ingredients:

BATTUTO==
2 Slices lean salt pork
1 small Onion
1 medium Garlic clove
1 Celery stalk
3 tablespoon Olive oil
SOUP==
4 Peeled plum tomatoes
2 quart Hot water
2 teaspoon Salt
2 cub Cooked shell beans
2 cub Small pasta
4 tablespoon Grated Romano or Parmesan

Preparation:

Put the slices of salt pork on a chopping board. Top them with the onion, garlic and celery and chop, then mince until the pile has turned to a paste. Put the battuto in a big soup pot with the olive oil over medium heat. Saute until golden, then add the tomatoes and cook again for about 3 minutes, or until the tomatoes have blended a bit and softened. Add the hot water, salt and beans, and bring to a good boil. Once the beans are heated through, crush a few beans against the side of the pot, add the pasta and continue cooking until it is well done. By this time the soup is really so thick you may want to add a little more water. Taste for salt, and add some if necessary. Serve with a sprinkling of the cheese. From The Romagnolis' Table by Margaret & G. Franco Romagnoli.

Pasta Green Salad

Servings: 6 Servings

Ingredients:

FOR THE SALAD:
3 cub Cooked and cooled rotini
2 cub Shredded Swiss cheese
1 package 10 oz frozen cut green beans
.thawed and drained
1 package 10 oz frozen green peas,
.thawed and drained
1 cub Green pepper strips cut in
.half
½ cub Sliced scallions
1 cub Chopped cucumber

FOR THE DRESSING:
1/3 cub Mayonnaise
1/3 cub Plain yogurt
3 tablespoon Grated parmesan cheese
1 tablespoon Lemon juice
1 ½ teaspoon Dried dill
1 teaspoon Sugar
¼ teaspoon Salt
¼ teaspoon Pepper

Preparation:

In a small bowl, combine all the dressing ingredients. Mix until well-blended; set aside. If not serving immediately, cover and chill until ready to use.

Place the cooled rotini in a large bowl and toss with the remaining ingredients, except the dressing. Cover and chill until ready to use.
Just before serving, mix the dressing again and toss into the salad.

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

Note: This is a really simple throw-together dressing that works well with other seasonings, fresh herbs, lime juice instead of lemon, and even lowfat mayonnaise and yogurt, too. You can enjoy this creamy dressing as above for a hearty summer meal, or simply serve it as a smooth dressing for your tossed green salad.

Pasta Marco Polo

Servings: 6 Servings

Ingredients:

PASTA & CHICKEN:
Nonstick cooking spray
2 tablespoon Sesame oil
½ pound Chicken breast, sliced
4 Scallions, sliced
12 ounce Spicy Sesame Linguine

SAUCE:
½ cub Chicken broth
3 tablespoon Soy sauce
1 tablespoon Sherry
1 tablespoon Sugar
1 tablespoon Cornstarch
½ tablespoon Chili sauce
½ teaspoon Garlic powder
1 tablespoon Hoisin sauce
1 tablespoon Minced ginger
½ teaspoon Salt

Preparation:

Combine sauce ingredients. Spray skillet with nonstick cooking spray. Add oil & heat. Stir fry chicken until it begins to lose raw color. Add scallions. Add sauce. Add cooked pasta and stir until blended.

Source: Lisa Clarke, based on a recipe on a package of 'Al Dente' Spicy Sesame Linguine Noodles.

Pasta Primavera

Servings: 4 servings

Ingredients:

¼ cub Water
2 cub Sliced fresh Mushrooms
9 ounce Pk French-style Green Beans
½ cub Coarsely chopped Green Peppe
1 Clove garlic
12 ounce Can Evaporated Skim Milk
4 teaspoon Cornstarch
½ cub Shredded Provolone *
5 ounce Macaroni or fettucine
1 Med Tomato, cut in wedges

Preparation:

* or Mozzarella cheese (2 oz)
Cook pasta according to package directions; drain well.
Meanwhile, for sauce, in a med saucepan combine water, mushrooms, frozen green beans, green or red pepper, garlic, ¼ t salt, and ¼ t pepper. Bring to boiling; reduce heat. Cover and simmer 4 minutes or till veggies are tender. Do not drain.
Stir together milk and cornstarch; stir into vegetable mixture. Cook and stir over med heat till thickened and bubbly. Cook and stir for 1 minute more. Stir in cheese till melted.
To serve, pour the sauce over pasta. Garnish with tomato wedges.
************************************************************ Per serving: 297 calories, 17 g protein, 48 g carbohydrates, 5 g fat, 13 mg cholesterol, 375 cholesterol, 375 mg sodium, 686 mg potassium.

Pasta Primavera from Monica Willyard

Servings: 4 Servings

Ingredients:

½ cub Salted butter
3 cub 35% cream
2 teaspoon Fresh black pepper
½ cub Tomato sauce
2/3 cub (tl)carrots, zucchini, broc.
1 each Enough fettuccine for 4
2 each Egg yolks
2 tablespoon Cream

Preparation:

Melt the butter in a large sauce pan. Add the cream and the pepper.
Bring to a simmer. Add the tomato sauce and the precooked vegetables.
Stir in the cooked pasta. Remember to cook it al dente still slightly firm to the bite. Whip the egg yolks with a fork and mix them into the cream. Whisk the mixture into the cream sauce and pasta. This will serve as a thickner. Make sure the pasta is completely coated with the sauce and serve with some parmesan cheese.

Posted by Monica Willyard, DB-Tech BBS, Stone Mountain, GA, 404-296-0485

Pasta Salad Dijonnaise

Servings: 8 servings

Ingredients:

1 package Interesting pasta cooked
2/3 cub Italian salad dressing
1 tablespoon Dijonnaise mustard
¼ cub Chopped onion
¼ cub Chopped celery
1 small Carrot, diced
Salt and pepper to taste

Preparation:

Cook the pasta as directed. Mix all ingredients together, season with salt and pepper, add a little parsley and basil to taste, and chill for at least one hour.

Pasta Salad with Chicken and Artichokes

Servings: 6 Servings

Ingredients:

1 pound Pasta shells
1 ½ cub Mayonnaise
3 tablespoon Chopped parsley
3 cub Diced cooked chicken
1 each Dash of tabasco
2 tablespoon Oil
3 tablespoon Lemon juice
1 teaspoon Dried parsley
6 ounce Jar artichokes chopped and
1 each Toasted almonds

Preparation:

Cook pasta in large pot of boiling, salted water until tender, but firm, 8 to 12 minutes, stirring often. Drain well and rinse with cold water. Shake out excess water and toss pasta with oil. Combine mayonnaise, lemon juice, parsley and basil. Place pasta in large bowl. Add mayonnaise mixture, chicken, artichokes and tabasco. Toss well. Garnish with almonds. For a decorative presentation, serve in avacado halves, in tomato cups or on lettuce leaves. Yields 6-8 servings.

Posted by Kenneth Burkart at Cyberealm BBS Watertown, NY 315-786-1120

Pasta With Asparagus And Shrimp

Servings: 4 servings

Ingredients:

1 cub White wine
1 pound Pasta; Linguini
1 ½ pound Fresh asparagus
16 each Jumbo shrimps with shells
4 tablespoon Cooking oil; best olive oil
1 cub Heavy cream
4 each Bacon strips cut into 2"
2 tablespoon Fresh chives

Preparation:

Cook bacon until half crispy. Set aside and drain the fat out of pan.
Add cream and cook over meduim high heat until it's reduced by half.
Add bacon. When done, set pan aside. In a frypan, use enough oil to cover the surface. Heat until a few drops start to spit. Add Shrimp and cook until shells turn pink and shrimp just begin to lose their transparency. Turn once and remove to plate to cool. peel off shrimp shells. Place shrimp back in pan, add the wine and cook on low heat; simmer. Simmer until there is just ¼ cup of liquid remaining. Add the cream and set aside. peel asparagus and cut into ½ inch size pieces. Steam or blanch until tender. Drain and rince with very cold water and wrap in towel to dry. In a large pot bring water to boil and add pasta and a dash of salt and oil. cook until done or to your taste. drain and toss in a little butter. Reheat cream with shrimp.
Add the asparagus. season to taste. Mix pasta and sauce together.
Sprinkle with chives and serve with warm crusty bread. Shared by Nancy Kathrien (?) Prodigy ID #BVXV78A.

Pasta with Cherry Tomato Sauce

Servings: 6 servings

Ingredients:

16 ounce Vegetable spiral pasta
Water for boiling
2 teaspoon Balsamic vinegar
1 ¼ cub Thinly sliced onions
1 tablespoon Garlic, minced
2 tablespoon Tomato paste
1 ½ cub Halved cherry tomatoes
2 tablespoon Cornstarch
2 tablespoon Miso
3 tablespoon Balsamic vinegar
½ cub Chopped fresh parsley

Preparation:

Cook pasta in a large pot of boiling water for 8 to 10 minutes.
Drain & rinse with cold water. Set aside.

While pasta is cooking, heat 2 ts balsamic vinegar & 2 ts water in a large skillet & saute onions & garlic over medium heat. Stir frequently. Add tomato paste, dissolved in 1 cup water. Stir gently & add tomatoes. Cook, stirring occasionally till vegetable are very soft.

Dissolve cornstarch in 2 tb cold water & pour into blender. Add miso & cooked vegetables. Puree till smooth. Return puree to skillet.
Add 3 tb balsamic vinegar & parsley & heat through. Toss pasta with sauce & serve hot.

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 GARLIC AND EGGS

Servings: 4 servings

Ingredients:

½ pound Dry pasta
2 each Eggs, beaten
½ cub Olive oil
4 each Cloves of garlic
2 tablespoon Parmesan cheese
1 each Salt and pepper, taste

Preparation:

Cook pasta. Heat the oil in small frying pan, add garlic. Saute for just a moment. Drain pasta, toss all ingredients together. Salt and pepper to taste.

Pasta with Herbed Ricotta and Pine Nuts

Servings: 4 servings

Ingredients:

8 ounce Pasta (preferably spinach)
2 tablespoon Softened margarine
½ cub Pine nuts
1 Sm Onion, chopped (¼ cup)
¾ cub Ricotta cheese (part skim)
2 tablespoon Chopped fresh parsley
1 tablespoon Tarragon
1 tablespoon Lemon juice
½ teaspoon Grated lemon rind
½ teaspoon Pepper
1 dash Ground pepper

Preparation:

GARNISH: halved cherry tomatoes, parsley sprigs, sweet red pepper strips, steamed asparagus spears, or sauteed mushroom caps dusted with paprika.
Boil a large pot of warer; cook pasta until al dente.
While pasta is cooking, in a small skillet, melt margarine. Add pine nuts and onion, stirring occasionally over medium heat for about 5 minutes, until pine nuts are lightly browned and onion is softened.
Set aside.
In a small bowl, beat cheese with remaining ingredients. Stir in pine nuts and onion.
When pasta is done, drain well; toss with sauce. Top with freshly ground pepper and garnishes.
VARIATIONS: - substitute raw cashews for pine nuts : - substitute basil for tarragon
: - add ½ c chopped, cooked spinach to ricotta-sauce mixture

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 Ricotta-Walnut Sauce

Servings: 4 servings

Ingredients:

8 ounce Pasta (preferably vermicelli

RICOTTA-WALNUT SAUCE:
½ cub Ricotta cheese
½ cub Plain Yogurt
1 tablespoon Margarine, softened
2 Cloves Garlic, minced
½ cub Chopped Walnuts (about 2 oz)
¼ cub Grated Parmesan cheese (1 oz
½ cub Chopped fresh parsley
1 tablespoon Chopped fresh Basil
½ teaspoon Black Pepper

Preparation:

GARNISH: cherry tomatoes or broccoli florets, more grated Parmesan cheese, and sprinkling of freshly ground black pepper, optional.
Boil a large pot of water; cook pasta until al dente.
While pasta is cooking, in bowl of food processor, place ricotta, yogurt, margarine, garlic, walnuts, and chhese; process till smooth.
Stir in remaining ingredients.
When pasta is done, drain well. Toss with sauce. Top with garnishes and serve immediately.
VARIATIONS: - when sauce is tossed with pasta, add steamed vegetables such
as peas, broccoli, cut green beans, and spinach : - serve cold as pasta salad
: - for Fettucine Almost Alfredo, substitute ¼ cup milk and
¼ cup vegetable stock for the yogurt; omit garlic, walnuts
parsley, and basil; garnish with almond slices, parsley sprigs, and cherry tomatoes or cut steamed asparagus

PASTA WITH SHELL BEANS AND GREENS

Servings: 4 servings

Ingredients:

1 pound Cranberry beans (in pods)=OR=-
1 cub -Cooked, Dried Beans
1 Bay leaf
6 Sage leaves; -=OR=-
½ teaspoon -Dried Sage
5 tablespoon Fruity olive oil
4 Garlic cloves
1 medium Carrot; finely diced
Salt
2 pound Greens; such asMustard, Kale, Turnip or a mixture
1 medium Red onion; finely diced
3 pinch Red pepper flakes
12 ounce Penne, ziti or shell pasta
Freshly ground pepper

Preparation:

SHELL THE BEANS then put them in a pan with water to cover; add the bay leaf, half the sage and 1 tablespoon of the olive oil. Slice 1 of the garlic cloves and add it to the pan along with the carrot. Salt lightly and simmer until the beans are tender, about 30 minutes. Add more water, if needed. When beans are tender, set them aside in the liquid. Remove tough stems of the greens; roughly chop leaves. Heat 2 tablespoons of the oil in a skillet and gently wilt the onion. Chop the remaining garlic and sage leaves and add them to the onion, along with the red pepper flakes. Cook for a few minutes, then add the greens. Add ½ cup or so of cooking water from the beans and salt to taste; cook until greens are tender, about 15 minutes. When greens are done, add beans and enough liquid to make a little sauce. Cook the pasta in a large pot of boiling, salted water. When it is done, scoop it out and add it directly to the greens and beans. Toss them together, then turn into a heated serving dish. Drizzle the remaining olive oil over the top, season with plenty of pepper and freshly grated cheese.

DEBORAH MADISON - PRODIGY GUEST CHEFS COOKBOOK

Pasta with Shrimp and Vegetables

Servings: 4 servings

Ingredients:

¾ cub Butter
2 each Cloves garlic minced
20 each Frozen large shrimp
1 each Bunch broccoli flourettes
4 each Large mushrooms, sliced
½ teaspoon Dried thyme
½ teaspoon Dried oregano
1 each Zucchini, thinly sliced
½ teaspoon Dried basil
1 Parmesan cheese
1 pound Cooked drained spaghetti

Preparation:

Melt 1/3 of the butter in a large skillet over medium-high heat.
Add garlic and saute 1 minute. Add shrimp and cook until pink, about 2 minutes on each side. Remove shrimp from skillet using slotted spoon and set aside. Add remaining butter to skillet and melt. Add broccoli, mushrooms, oregano, thyme and basil and saute 2 minutes. Add zucchini and continue cooking until vegetables are tender, about 2 minutes. Reduce heat to low. Return shrimp to skillet and heat through. Arrange vegetables and shrimp over spaghetti. Top with remaining garlic butter from skillet. Sprinkle with Parmesian and serve immediately.

Pasta with Szechwan Peanut Dressing

Servings: 5 servings
8 ounce Pasta (preferably linguine)
2 cub Broccoli florets

SZECHWAN PEANUT DRESSING:

MAKES ¾ CUP:
1/3 cub Peanut butter(smooth/chunky)
½ cub Hot vegetable stock or water
1 teaspoon Soy sauce
2 tablespoon Rice vinegar
2 tablespoon Safflower oil
2 Cloves Garlic, minced
½ teaspoon Dry crushed red pepper
2 cups Cherry Tomatoes
GARNISH: chopped scallion, optional
Bring large pot of water to boil; cook pasta until al dente.
While pasta is cooking, steam broccoli florets.
In a med mixing bowl, whisk together peanut butter and stock or water
until smoooth. Stir in remaining dressing ingredients.
When pasta is done, drain well. Pour sauce over pasta; toss to coat
well. Add broccolli and tomatoes; toss again. Garnish with chopped
scallions. 4 - 6 Servings
VARIATIONS: - add more red pepper to taste
: - try Szechwan Peanut Dressing as a warm topping on
steamed
: vegetables, especially on green beans,broccoli, or
cauliflower
: - make extra dressing to refrigerate and serve later on
: chilled steamed green beans or broccoli

Pasta With Walnuts

Servings: 4 servings

Ingredients:

1 pound Fettucini; green preferably
Pepper
2 Onions; thinly sliced
2/3 cub Sour cream
¼ cub Oil
2 Garlic cloves; minced
1 cub Parmesan; grated
2 tablespoon Butter

Preparation:

Cook fettucini conventionally on stove and drain. Microwave directions: Meanwhile place oil, onions and garlic in 2 qt bowl and cook on HIGH (100%) for 2 minutes. Add walnuts, stir and cook at HIGH (100%) for 2 minutes more. Stir in cheese and sour cream. Cook at HIGH (100%) for 1 ½ to 2 minutes, stirring every 30 seconds. Season with pepper to taste. Toss cooked fettucini in butter and top with walnut sauce. posted by Anne MacLellan

Pastai Persli (Parsley Pie) Welsh

Servings: 4 servings

Ingredients:

4 ounce Shortcrust pastry
½ pint Milk
1 tablespoon Chopped parsley
1 Seasoning
1 Desertspoon full plain flour
2 each Eggs
2 ounce Choped steaky bacon

Preparation:

Cold boiled bacon may be used instead of steaky bacon.

Line a flan ring or pie dish with the prepared pastry and bake it blind in a hot oven. Gas Mark 6 (400F) for 15 minutes.

Blend the flour with a little milk. Break the eggs into a basin and beat well, add the blended flour and remaining milk, seasoning and parsley.

Put the bacon (lightly fried if you are using steaky) into the pastry case and pour over the egg mixture. Bake at Gas Mark 3 (325F) for 30-35 minutes.

British Egg Information Service Leaflet. Welsh Fare

Mark 0 = 250 Mark 1 = 275 Mark 2 = 300 Mark 3 = 325 Mark 4 = 350 Mark 5 = 375 Mark 6 = 400 Mark 7 = 425 Mark 8 = 450 Mark 9 = 475

Pasticiotti with Pasta and Ricotta

Servings: 1 servings

Ingredients:

1 pound Mini Max (Pasta #21)
2 pound Ricotta
4 Eggs
1 cub Sugar
1 teaspoon Vanilla
¼ cub Milk

Preparation:

Cook mini max partly and drain. Use 1-½ lbs ricotta in the pasta mixture. Combine all of remaining ingredients and pour over mini max in a 9x13 pan. Place remaining ricotta over mini max. Place on ¾ top rack of oven and bake for 1 hour in a preheated oven.

: 325oF for Glass
: 350oF for Pan

Source: "The Yankee Kitchen" 04-07-93 [#6] Mrs. Ambrose

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

Paul Prudhomme's Pasta in Cream Sauce w/Poultry Magic

Servings: 4 servings

Ingredients:

1/3 pound Spaghetti or rotini
6 tablespoon Margarine or unsalted butter
¼ cub Finely chopped green onions
2 teaspoon Poultry Magic or Piz & past.
2 cub Half & Half or heavy cream

Preparation:

Cook the spaghetti accordint to package just to al dente stage; immediately drain and rinse with hot watedr to wash off starch, then with cold water to stop the cooking process; drain again. (To prevent the pasta from sticking together, pour a very small amount of oil in the palm of your hand and rub through the pasta after rinsing.) In a large skillet melt the margarine over medium heat.
Add the Magic Seasoning blend and saute about 1 minute to bring out the flavors, stirring occasionally; add the green onions and saute 1 to 2 minutes, continuing to stir. Gradually add the cream, either stirring or shaking the pan in a back and forth motion until the mixture reaches a boil. Simmer over medium heat until the sauce thickens somewhat, continuint to shake the pan, about 2 to 3 minutes.
Add the ooked spaghetti; toss and stir until spaghetti is heated through, about 2 minutes. Pasta should swim in the sauce. Serve immediately and enjoy!

Peanut Sauce over Pasta

Servings: 6 servings

Ingredients:

16 ounce Pkg. spaghetti or linquine
¼ cub Peanut butter
¼ cub Tahini
¼ cub Rice or cider vinegar
¼ cub Soy sauce
¼ cub Orange juice
¼ teaspoon Hot pepper sauce (optional)
⅛ cub Apple juice (optional)

Preparation:

Cook pasta according to package directions. Drain well.

Combine all remaining ingredients except apple juice in a blender. Puree at high speed in blender until creamy and smooth, at least one minute. Adjust seasonings. If mixture is too thick, add apple juice.
Pour sauce over pasta. Serves 6.

Variations:

Add 1 T juice from grated ginger root or 1 T or more minced garlic.

Substitute lemon or lime juice for the orange juice.

Substitute almond butter for the peanut butter.

Pour sauce over grains, baked yams or broiled tofu instead of pasta. It's also good on steamed vegetables.

Per serving: 388 cal.; 16 g prot.; 12 g. fat; 59 g carb.; 0 chol.; 741 mg sod.; 3 g fiber

42 cents per serving.
Charrin' off the Ol' Point..from the O :-)

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* Origin: "LaRK's" Place (1:343/26.3)
====================================================================== ====
BBS: Computer Specialties BBS Date: 08-12-93 (10:31) Number: 62715 From: LAWRENCE KELLIE Refer#: NONE To: ALL Recvd: NO Subj: recipe Conf: (149) COOKING

Penne vodka

Servings: 6 servings

Ingredients:

500 g Penne
2 can Tomatoes (400g each)
1 large Onion finley chopped
2 each Cloves of garlic chopped
½ teaspoon Grated nutmeg
2 teaspoon Sugar
2 each Dried chillies or
1 teaspoon Chilli sauce
½ teaspoon Black pepper
2 tablespoon Vodka
2 tablespoon Olive oil
Parmesan cheese

Preparation:

Cook pasta. Drain and toss in half the oil. Put remaining oil in a pan over medium heat. Cook onion until it becomes clear then add the garlic. Add tinned tomatoes, lower the heat to a simmer and reduce the sauce to about a third of it's original volume.

Stir in sugar, chilli to taste, grated nutmeg, vodka and black pepper. Cook for 2 minutes to boil off the alcohol. Mix thoroughly and stir in penne. Serve sprinkled with parmesan cheese.

Pennsylvania Pasta with Fresh Mushrooms

Servings: 4 Servings

Ingredients:

½ cub Onion, chopped
3 tablespoon Unsalted Butter
½ cub Water
¼ cub Dry Red Wine
1 tablespoon Soy Sauce
1 teaspoon Salt
1 teaspoon Sugar
1 teaspoon Garlic, minced
1 teaspoon Lemon Juice
½ teaspoon Ground Coriander
½ teaspoon Chili Powder
¼ teaspoon Pepper
1 pound Fresh Wild Mushrooms
1/3 cub Cold Water
1 ½ tablespoon Cornstarch
Hot Cooked Wide Egg Noodles
Fresh Herb Sprigs and
Pesticide-Free Edible
Flowers

Preparation:

In a large skillet, saute onion over medium heat until onion is transparent. Stir in ½ cup water, red wine, soy sauce, salt, sugar, garlic, lemon juice, coriander, chili powder and pepper. Cook and stir 1 minute. Stir in mushrooms. Bring to a simmer. Reduce heat.
Cover, simmer 30 minutes. In a small bowl gradually stir 1/3 cup water into cornstarch until smooth. Stir into hot mushroom mixture.
Cook, stirring constantly, over medium heat until mixture thickens and boils. Serve sauce over noodles. Garnish with herb sprigs and flowers.

Source: Victoria Magazine, April 1994 Typed by Katherine Smith Cyberealm BBS Watertown NY and home of Kook-Net 315-786-1120

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"

Pierogi with Meat

Servings: 9 servings

Ingredients:

1 ----------stuffing----------
2 cub Leftover meat pieces
2 each Slices wet bread squeezed
1 each Onion, chopped
1 tablespoon Bacon drippings
1 Salt and pepper
3 each Slices bacon, diced
1 -----------dough------------
1 each Egg
3 ¼ cub Flour
1 Salt
½ cub Water
1 ½ tablespoon Butter, melted
1 ½ tablespoon Bread crumbs

Preparation:

Grind the meat with bread. Add the onions which have been sauteed in the drippings. Season with salt and pepper. To prepare dough, mix the egg with the flour, add a dash of salt and as much water as needed to knead a smooth loose dough. Roll out as thinly as you can. Cut out 2 ½ to 3 inch squares. Put a little of the stuffing on each square. Fold to form a triangle, pinch the edges together. Cook in a large kettle with boiling salted water on high heat for 5 minutes.
Remove with a colander spoon to a warmed serving platter. Add the bread crumbs to the butter and fry for a few minutes on low heat.
Pour over the pierogi.

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-

Quickie Pasta Bake

Servings: 4 servings

Ingredients:

1 pound Pasta; penne, rotini or she
1 tablespoon Oil; vegetable
1 Onion; chopped
1 can Tomatoes; 28 oz, crushed or
1 teaspoon Oregano; driedSalt & pepper
2 cub Cheese; grated, any type

Preparation:

Preheat oven to 325F. Cook on pasta on stove and drain. Meanwhile, heat oil in saucepan. Add onion and garlic, saute till soft (about 5 minutes). Add tomatoes, oregano, salt and pepper, cook till heated through, about 5 minutes. Combine cooked pasta, sauce and 1 /2 cups grated cheese in ovenproof dish. Sprinkle remaining cheese on top.
Bake 15-20 minutes at 350F. omit onions and garlic for even quicker rendition from The Toronto Sun posted by Anne MacLellan

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.

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

Salsa Pasta Ole'

Servings: 4 servings

Ingredients:

½ pound Farfalle pasta; (bow ties)
½ cub Vegetable oil
2 bunch Scallions; cut into 3 inchjulienne
¾ cub Bottled hot or medium salsa
4 ounce Jack cheese; shredded orMontery Jack cheese

NUTRITIONAL INFORMATION/SERV:
371 calories
16 g protein
51 g carbohydrate
12 g fat
25 mg cholesterol
211 mg sodium

Preparation:

1. In large saucepan, in boiling, salted water, cook pasta as package label directs, until al dente.

2. Meanwhile, in medium skillet, heat oil over medium-high heat; in batches, fry scallions until crisp and beginning to brown, about 2 minutes each batch. Drain on paper towels.

3. Drain pasta; return to saucepan. Add salsa and cheese; toss to coat. Plce in serving bowl; to with ffried scallions.

From: McCall's August 1993. Happy Charring

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LAWRENCE KELLIE To: ALL Subject: RECIPE Flags:

Salsa Pesto

Servings: 1 servings

Ingredients:

2 cub Fresh basil leaves -loosely packed
¼ cub Onions - chopped
2 tablespoon Garlic - chopped
½ pound Butter - softened
1 cub Olive oil
½ cub Parmesan cheese - grated
¼ cub Pine nuts - toasted
1 teaspoon Salt
¼ teaspoon White pepper

Preparation:

1. Pick through basil and remove large stems and bad leaves. Chop basil fine in food processor. Add onions and garlic to the processor
bowl and puree. Set aside in a large bowl.
2. Put one stick of butter into the processor and give it a whirl.
Add half the olive oil, followed by another stick of butter, followed
by the other half of the olive oil, blending well as you go until you
have a thick liquid.
3. Pour butter-oil mixture into the bowl with the basil puree. Add Parmesan cheese, salt and pepper. Stir well until completely blended.
NOTE: When making pasta with pesto, put hot cooked pasta into a skillet over medium heat. Spoon four tablespoons of pesto sauce over
the pasta and, with a kitchen fork, toss and blend with the pasta.
The
sauce will break if you put it into the skillet first - always stif the sauce into the pasta rather than vice-versa.
Makes 3 cups - enough for 12 servings.
Chef Andrea Apuzzo says, "Pesto sauce - green and aromatic - is a rich, herbal concoction which has seemingly endless uses. Once you make it, you will find yourself putting it not only in pasta (the classic pesto employment), but also in soups, on top of chicken, with
fish, and lots of other things. We make a pesto butter sauce - not really traditional, but most delicious.
His book, La Cucina di Andrea's, is available at his fine restaurant in Metairie, Louisiana. I've had one of the finest meals I've ever had at his establishment. It is located at
Andrea's Restaurant
3100 Nineteenth Street
Metairie, Louisiana 70002
If you love Italian food, you will want to have this fine cook book.
Source: La Cucina di Andrea's

From: Steve Herrick Date: 05-14-92

Shupp Noodles

Servings: 1 Servings

Ingredients:

*noodles
3 Egg
¼ pound Butter

Preparation:

Make noodles, cutting much broader than for soup. Cook in boiling salted water about 10 minutes. Drain. Melt the butter and add the noodles and fry until light brown. Beat the eggs, adding seasoning to taste, and stir into the noodles. Cook until eggs are set. Serve at once. Source: Pennsylvania Dutch Cook Book - Fine Old Recipes, Culinary Arts Press, 1936.

SPAGHETTI GORGONZOLA

Servings: 4 servings

Ingredients:

6 ounce Gorgonzola or blue cheese crumbled
1 cub Whipping cream
12 ounce Spaghetti; cooked & drained
Salt
Freshly ground black pepper

Preparation:

Combine cheese with whipping cream in saucepan. Cook over low heat just until cheese melts, stirring constantly. Combine spaghetti with hot cheese mixture. Season to taste with salt and freshly ground pepper.

(C) 1992 The Los Angeles Times

Spaghetti with Zesty Marinara Sauce

Servings: 8 servings

Ingredients:

1 tablespoon Olive oil
2 Large cloves garlic crushed
1 Large onion, finely chopped
1 can No-salt-added tomato paste 6-ounce can
2 tablespoon Minced fresh parsley
1 ¼ teaspoon Italian herb seasoning
½ teaspoon Dried basil
⅛ teaspoon Salt
Freshly ground black pepper
2 teaspoon Sugar
⅛ teaspoon Hot red pepper flakes or to taste
1 cub Water
¼ cub Red wine
1 Bay leaf
1 can No-salt-added tomato sauce 8-ounce can
1 can No-salt-added tomatoes crushed, with liquid 16-ounce can
½ cub Grated Parmesan cheese or to taste

Preparation:

Heat oil in heavy non-aluminum skillet over medium-high heat. Add garlic and onion and saute until limp.
Stir in tomato paste, parsley, herbs, salt, black pepper, sugar and pepper flakes. Cook 3 or 4 minutes, stirring often.
Bring water, wine, bay leaf, tomato sauce, tomatoes and liquid from tomatoes to a boil. Reduce heat and simmer 1 to 1-½ hours. Remove bay leaf.
Cook spaghetti according to package directions, omitting salt.
Drain and serve with sauce. Sprinkle dish with Parmesan cheese.
NOTE: The sauce freezes well.
Makes 8 servings (2 ounces spaghetti and ½ cup sauce per serving).

This recipe is intended to be part of an overall healthful eating plan that would not include more than 30 percent of daily calories from fat.

Printed in the December 27, 1992, issue of the Simi Valley, CA, Enterprise.

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

Spinach Mushroom Lasagna I

Servings: 9 servings

Ingredients:

1 pound Firm tofu
1 teaspoon Salt
4 tablespoon Lemon juice
2 tablespoon Vegetable oil
2 ½ tablespoon Tahini
1 tablespoon Light miso
1 ½ tablespoon Olive oil
1 large Onion, chopped
2 large Garlic cloves, pressed
Black pepper to taste
1 teaspoon Nutmeg
2 teaspoon Tarragon
2 teaspoon Dill
8 ounce Mushrooms
8 ounce Spinach
½ cub Fresh parsley
4 tablespoon Breadcrumbs, toasted
½ cub Walnuts
4 cub Tomato sauce
9 each Lasagna noodles, al dente

Preparation:

Blend tofu in processor. Add salt, lemon juice, vegetable oil, tahini & miso. Blend till thoroughly smooth. Set aside.

Heat olive oil. Add onion & saute till translucent. Add garlic, pepper, nutmeg, tarragon, dill & mushrooms. Saute for several minutes. Stir in chopped spinach & parsley. Saute very briefly.
Remove from heat. Add the saute to tofu mixture. Blend briefly. Be sure to maintain the texture.

Pre-heat oven to 350F. Lightly oil the bottom & sides of a baking dish. Add 2 to 3 tb of breadcrumbs & ensure that the dish is evenly coated. Sprinkle 1/3 of walnuts on bottom of dish, followed by ¼ of the tomato sauce. Lay 3 noodles on top of the sauce & evenly spread half the tofu mixture on the noodles. Repeat a second layer. Then top with remaining walnuts, noodles & sauce. Sprinkle the rest of the breadcrumbs on top,

Cover & bake for 30 minutes. Uncover & bake another 10 minutes. Cool for 20 to 30 minutes before slicing.

Madhur Jaffrey, "The World of the East Cookbook"

Spinach Pecan Pesto

Servings: 2 servings

Ingredients:

1 cub Pecan
8 ounce Spinach, washed & drained
½ cub Olive oil
2 tablespoon White miso
2 each Garlic cloves, minced
Salt & pepper
1 pinch Nutmeg

Preparation:

Preheat oven to 375F.

Place pecans on a cookie sheet & roast until lightly browned & aromatic, about 5 minutes. Let cool.

Place half of the spinach in a food processor with the remaining ingredients & process until smooth. Add remaining spinach a little at a time until all has been incorporated. Serve over hot, fresh pasta.

"Vegetarian Gourmet" Spring 1994

SPINACH, CHEESE AND TOMATO LASAGNA

Servings: 10 servings

Ingredients:

EGG PASTA:
2 cub Unbleached all-purpose flour
2 pinch Salt
2 large Eggs
2 teaspoon Olive oil

LASAGNE:
8 ounce Mozzarella cheese, fresh
2 ½ pound Tomatoes, fresh or cannedpeeled, seeded, chopped
3 tablespoon Virgin olive oil
1 small Onion, finely diced
2 Garlic cloves; minced
1 ½ teaspoon Fresh marjoram or oregano=OR=-
½ teaspoon -Dried marjoram or oregano
½ cub Red wine
Sugar; if needed
Red wine vinegar

SPINACH-CHEESE FILLING:
3 small Bunches spinach
2 tablespoon Olive oil
1 small Onion; finely diced
2 Garlic cloves; minced
Salt, pepper and nutmeg
2 cub Ricotta
2 Eggs
1 cub Parmesan, freshly grated
3 tablespoon Parsley; chopped
1 teaspoon Lemon peel, minced or grated

BECHAMEL:
1 tablespoon Butter
1 tablespoon Flour
1 cub Milk
Salt, pepper and nutmeg

Preparation:

EGG PASTA: Combine the flour and the salt in a bowl, make a well in the middle, add the egg and the olive oil. Using your fingers, lightly and gradually work the egg into the flour so that it is completely distributed throughout. When it is well combined, press the mixture together to form a dough. Turn it out onto a counter and begin to work it together. If it is too dry, add drops of water, a few at a time, to moisten the dough and help it come together. Knead the dough for about 10 minutes, until it feels smooth and supple. Put it in a plastic bag or wrap it in plastic, and set it aside to rest at least half an hour, preferably an hour before rolling it out.

LASAGNE: Prepare the pasta dough and set it aside to rest. Grate or slice the cheese; then prepare the tomato sauce and spinach-cheese filling. Heat the oil in a wide skillet, add the onion, garlic and marjoram or oregano and saute until the onion is transparent and soft. Season with salt; then add the tomatoes and wine. Cook slowly until the sauce is thickened. If the tomatoes are overly tart, correct the acidity by adding a pinch or two of sugar. Once they are cooked, pass them through a food mill; then season to taste with a few drops of vinegar, freshly ground black pepper and more salt if needed.

SPINACH-CHEESE FILLING: Remove the stems from the spinach; discard any bruised or yellow leaves. Wash the spinach well in 2 changes of water.
Roughly chop the leaves into small pieces about an inch square. In a wide pan, heat the oil and saute the onion for several minutes; then add half the garlic, the spinach leaves and a sprinkling of salt.
Cook until the spinach is wilted; then remove it to a bowl and combine it with the ricotta, eggs, Parmesan, the remaining garlic and the parsley and lemon peel. Season to taste with salt, freshly ground pepper and a scraping or two of nutmeg.

BECHAMEL: Melt the butter in a saucepan, add the flour, and cook over low flame for 2-to-3 minutes, stirring continuously. Scald the milk in a separate pan, then pour it into the flour-butter mixture, whisking as you do so. Season with salt, pepper and a scraping of nutmeg and continue to cook the sauce for 15 minutes over low heat, giving an occasional stir. Roll the dough thin, and cut the final strips into pieces that will fit your baking pan. Bring a pot of water to a boil and add salt. Have ready a large bowl of cold water.
Cook several pieces of dough at a time. Remove them when they rise to the surface, and put them in the cold water to cool; spread on a kitchen towel. Preheat the oven to 350F. Butter a 9-by-13-inch baking dish and spread half the bechamel over the bottom. Piece together several strips of the pasta so that they cover the bottom and hang over the edges of the baking dish. (Later they will be folded over the top, effectively sealing in the fillings.) Spread ½ the tomato sauce over this first layer of pasta and cover with ½ the mozzarella. Put down another layer of pasta and cover this with ½ the spinach-cheese filling. Continue with more pasta, tomato and mozzarella, pasta and spinach-cheese filling. Finish by laying 1-or-2 strips of pasta down the center and folding the overhanging edges over the top. Cover with the remaining bechamel sauce. Cover the lasagna with foil and bake for 20 minutes. Remove the foil and continue baking for another 15 minutes, or until the top is puffed and browned. Let the lasagne rest for a few minutes; then cut it into pieces and serve.

NOTE: Lasagne can also be made by using commercial fresh pasta sheets, ---
====================================================================== ====
BBS: COLOSSUS Date: 11-26-92 (22:08) Number: 2100 From: KAREN MINTZIAS Refer#: NONE To: ALL Recvd: NO Subj: Madison 37 Conf: (125) COOK

Spinach-Miso Pesto

Servings: 1 servings

Ingredients:

¼ cub Walnuts
12 ounce Spinach, washed & stemmed
½ cub Basil leaves
3 tablespoon Olive oil
2 tablespoon Miso, any variety

Preparation:

Toast walnuts in a dry skillet over medium heat, or on a baking sheet at 350F for 3 minutes. Set aside.

Steam spinach until just wilted. When cool enough to handle, remove excess moisture with paper towels or a salad spinner.

Blend spinach, walnuts & remaining ingredients in a food processor or blender until the mixture resembles a rough paste. Serve immediately tossed with hot pasta or refrigerate in an air-tight container for up to 1 week.

"Vegetarian Gourmet" Summer, 1994

Steamed Ginger Rice with Snow Peas

Servings: 6 servings

Ingredients:

2 cub Long grain rice
3 cub Cold water
1 teaspoon Finely grated ginger
¼ pound Snow peas, chopped

Preparation:

Wash rice in several of changes of water until the water runs clear.
Place rice in a 3 quart saucepan that has a tight fitting lid. Add water and grated ginger. Bring to a boil, uncovered. Reduce heat slightly but continue to cook uncovered until surface water disappears and holes appear in the surface of the rice. Cover tightly, turn heat very low and cook 20 minutes. Add snow peas and cover. Cook 2 minutes longer then remove from heat and let stand 3 to 5 minutes before serving. Stir gently to combine rice with snow peas.

Steamed Rice

Servings: 4 servings

Ingredients:

1 cub Long grain rice
1 ¾ cub Water
1 Salt (optional)

Preparation:

Rinse rice well. Combine with water and salt, if using, in a 8 cup microwaveable casserole. Cover and microwave at high for 5 minutes, then at medium for 8 to 12 minutes or until most of water is absorbed.
Let stand covered, 5 to 10 minutes to absorb remaining liquid.

Summer Harvest Pasta Salad

Servings: 2 Servings

Ingredients:

½ cub Snow Peas; trimmed
2 cub Pasta; cooked
2 cub Fresh Vegetables; sliced
¼ cub Parmesan Cheese; grated
2 tablespoon Fresh Basil; chopped
Salt
Pepper

Preparation:

In a small saucepan, bring 3 cups water to a boil over high heat. Add snow peas, and cook for 3-5 minutes, until crisp-tender. Drain, and rinse under cold water until cool. Place in a large bowl with remaining ingredients. Toss with 1/3 cup of your favorite salad dressing 30 minutes before serving.

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

SUN-DRIED TOMATO-NOODLE PUDDING

Servings: 8 servings

Ingredients:

1 cub Sun-dried tomatoes
2 cub Whipping cream
2 cub Milk
4 ounce Egg noodles
2 tablespoon Olive oil, any kind
8 Eggs
½ teaspoon Salt
¼ teaspoon Freshly ground pepper
½ pound Grated Cheddar cheese
½ pound Mozzarella cheese in ½-in pieces

Preparation:

IF THE DRIED TOMATOES are packed in oil, drain them and pat them dry on paper towels. If dried tomatoes are not packed in oil, combine them with 1 cup of cream and let stand to soften for 30 minutes.
Drain tomatoes, saving cream for later. Roughly chop dried tomatoes and place in a medium mixing bowl. Meanwhile, bring a pot of water to a boil on the stove over high heat, add the egg noodles and cook 4 minutes, keeping them al dente. Drain, place in mixing bowl with tomatoes and toss with 1 tablespoon olive oil. Grease an 8-by-10-inch baking dish with remaining olive oil. Preheat oven to 325F. In another bowl, combine eggs, reserved cream and remaining 1 cup milk, salt and pepper and beat well. Add the Cheddar and mozzarella cheeses to the noodles and mix. Add the cream mixture and pour into baking dish. Cover baking dish with aluminum foil and place in a larger pan filled with boiling water and place in oven until the pudding is set, about 35 minutes. The pudding is done when it has puffed slightly and a knife inserted in the center comes out clean. Remove from water bath and let rest for 5 minutes before serving.

MICHAEL ROBERTS - PRODIGY GUEST CHEFS COOKBOOK

Susan Nelson's Fast and Easy Stir-Fried Pasta

Servings: 2 Servings

Ingredients:

3 teaspoon Olive Oil
1 small Onion; chopped
1 Carrot; julienned
1 Zucchini; julienned
1 teaspoon Garlic; finely chopped
1 teaspoon Fresh Ginger; finely chopped
1 dash Red Pepper Flakes
8 ounce Penne Pasta; cooked

Preparation:

Heat the oil in a wok; add onions and carrots; stir-fry 2 minutes.
Add the zucchini, garlic, ginger and red pepper flakes, stirring and tossing to combine. Throw in the cooked pasta. Stir-fry 1 minute, or until everything is heated through and fragrant. Transfer to a big bowl, hop into bed and watch the news.

Per serving: 535 calories, 16 g protein, 98 g carbohydrate, 9 g fat, 1 g saturated fat, 19 mg sodium, 3 g fiber, no cholesterol.

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

SZECHUAN NOODLES

Servings: 4 servings

Ingredients:

¼ cub Sesame oil
½ cub Soy sauce
Ginger; grated to taste
Garlic; minced
Hot bean paste ; to taste
¼ cub Creamy peanut butter
Pasta; hot cooked fresh hom
Scallions; garnish shaved

Preparation:

Mix all ingredients and add to pasta; toss to coat, garnish and serve immediately. Note: Only use enough sauce to coat the pasta. Store any remaining sauce in the refrigerator.

Thai Fried Noodles (Pad Thai)

Servings: 4 servings

Ingredients:

3 tablespoon Oil
2 ounce Ready-fried beancurd (or more), cut into ½ cubes
1 Egg
4 ounce Flat noodles; cooked
1 tablespoon Chi po (preserved turnip) (finely chopped)
2 Spring onions; in 1" pieces
2 tablespoon Chopped roasted peanuts
3 ounce Beansprouts
½ teaspoon Chili powder
1 teaspoon Sugar
2 teaspoon Light soy sauce
1 teaspoon Lemon juice
Lime wedge (for garnish)
Sprig of fresh coriander (for garnish)

Preparation:

In a wok of frying pan, heat oil. Add garlic & fry til golden brown.
Add ready-fried beancurd and stir. Break egg into wok, cook for a moment, then stir. Add cooked noodles, stir, then add turnip and spring onions & half of peanuts and half of beansprouts. Stir well; add chili powder, sugar, light soy sauce, and lemon juice. Stir well & turn on to a plate. Sprinkle with remaining peanuts and chopped coriander leaf. Arrange remaining beansprouts & lime wedge on side of plate.

(From Thai Vegetarian Cooking, Vatcharin Bhumichitr,Clarkson Potter Pub)

Posted by Lorena Horton in Fidonet Intercook

Tofu Manicotti

Servings: 4 servings

Ingredients:

8 Manicotti shells
½ cub Chopped fresh Mushrooms
½ cub Finely chopped Onion
1 tablespoon Snipped fresh Parsley
1 teaspoon Dried Italian seasoning
⅛ teaspoon Paprika
10 ounce Tofu, drained
1 Egg White, slightly beaten
2 tablespoon Grated Parmesan Cheese
1 ¼ cub Skim Milk
2 tablespoon Flour
⅛ teaspoon Garlic powder
½ cub Shredded lo-fat Cheddar chee

Preparation:

Cook pasta shells according to package directions. Rinse in cold water; drain.
Spray a med skillet with Pam. Add mushrooms and onion; cook till tender. Stir in parsley, Italian seasoning, and paprika. Cool slightly.
Mash the tofu in a bowl. Stir in egg white, Parmesan cheese, and mushroom and onion mixture. Stuff each manicotti shell with about ¼ cup of the tofu mixture. Arrange stuffed shells in a 12x7x2" baking dish.
For sauce, in a med saucepan combine milk, flour, garlic powder, ¼ t salt, and ⅛ t pepper. Cook and stir till thickened and bubbly.
Pour sauce over pasta in baking dish.
Bake, covered, in a 350 deg F. oven for 20-25 minutes or till heated through. Sprinkle with cheddar cheese, or Mozzarella cheese if desired. Bake, uncovered, 2 minutes more or till cheese is melted.
*****************************************************************8 Per serving: 285 calories, 19 g protein, 36 g carbohydrates, 7 g fat, 13 mg cholesterol, 347 mg sodium, 328 mg potassium.

Tofu Spaghetti Balls

Servings: 4 servings

Ingredients:

1 pound Tofu
¼ cub Walnuts, chopped or groundin dry blender
2 medium Onions, minced
½ cub Quick-cooking oats
2 tablespoon Chopped parsley
1 teaspoon Dried basil
½ teaspoon Dill weed
½ teaspoon Garlic powder
½ teaspoon Thyme
2 tablespoon Soy sauce
1 tablespoon Corn starch
½ cub Whole wheat flour
Vegetable oil, for browning
2 cub Tomato or spaghetti sauce

Preparation:

Wrap tofu in cloth or paper towels for a few minutes to remove excess water.

Mash and mix well with all ingredients except oil and tomato sauce.
Form into 24 small balls and flatten slightly as you place them in an oiled baking dish.

Sprinkle a little oil on each. Bake at 375'F. for 20-25 minutes, turning once to brown both sides. Spread tomato sauce over balls.
Bake at 350'F. for an additional 15-20 minutes. Serve over pasta or on French bread as a sandwich.

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 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.

Triple Cheese - Poppyseed Noodles

Servings: 5 servings

Ingredients:

8 ounce Wide Egg Noodles
½ cub Ricotta cheese (part skim)
½ cub Plain Yogurt
½ cub Cottage cheese
2 ounce Jar chopped Pimiento
1 Clove garlic, finely minced
1 tablespoon Poppyseed
½ teaspoon Hot Pepper sauce
½ teaspoon Black pepper
½ cub Grated Cheddar cheese (2 oz)
1 dash Paprika

Preparation:

GARNISH: fresh parsley sprigs, steamed broccoli florets, or steamed asparagus spears, optional.
Boil a large pot of water; cook noodles until al dente.
While noodles are cooking, in a med mixing bowl, combine remaining ingredients except Cheddar cheese and paprika.
When noodles are done, drain well. Return them to pot. Pour in sauce mixture and toss well to coat.
Pour mixture into a microwave-proof casserole dish. Sprinkle with grated Cheddar cheese; top with paprika. Heat in microwave, high setting, for 3 minutes, to melt cheese and heat through. Top with garnish. 4 - 6 Servings.
VARIATIONS: - stir in steamed vegetables
: - serve over a bed of steamed spinach : - bake in oven at 375 deg F for about 25 minutes. Though it
takes longer, the crispy edges are delicious!

Triple Cheese Pasta with Green Peas

Servings: 6 servings

Ingredients:

4 ounce Gorgonzola cheese; roomtemperature
3 tablespoon Unsalted butter; softened
5 ounce Mozzarella; cut into ½-incubes
5 ounce Italian fontina cheese; cutinto ½-in cubes
1 tablespoon Olive oil
¼ teaspoon Freshly ground pepper
1 package Frozen baby peas (10 oz) or
2 cub Fresh peas
¾ pound Rotelle pasta

Preparation:

In a small bowl, mash the Gorgonzola and butter. In a medium bowl, combine the mozzarella, Fontina, olive oil, and pepper.
Using a steamer rack, steam the peas over moderate heat until tender, until 5-7 minutes. Alternatively the peas can be cooked in the microwave about 3-4 minutes or until done.
In a large pot of boiling salted water, cook rotelle until tender but still firm to the bite 5-7 minutes, drain well.
Meanwhile, place the Gorgonzola and butter mixture in a large warmed bowl and let melt. Add the pasta and peas to the bowl. Toss to coat well. Sprinkle with the chives, add the mozzarella and Fontina mixture and toss again. Season with salt and additional pepper to taste.
SOURCE: The Best of Food and Wine, 1993 Collection Cookbook. Recipe contributed by Lee Bailey

Shared and MM by Judi M. Phelps - The San Jose Kid

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

Vegetable Saute with Miso Sauce over Linguine

Servings: 4 servings

Ingredients:

2 tablespoon Safflower oil
2 Garlic cloves; minced
¼ cub Sliced shittake mushrooms
½ cub Zucchini, sliced
½ cub Eggplant, sliced
½ cub Yellow pepper, sliced
8 Scallions; finely chopped
¼ cub Miso
1 cub Vegetable stock
4 tablespoon Fresh chopped parsley
1 pound Cooked linguine

Preparation:

In a large saucepan, heat oil over medium heat. Add veggies and garlic and saute for about 3 minutes. Transfer to bowl. Add miso.
Slowly add stock while stirring well. Add parsley, veggies and pasta. Toss and serve. Add more liquid if too thick.

From Bruce Jacobs, Head Chef of Bristol Farms Typed for you by Karen Mintzias

Vegetarian Lasagna

Servings: 8 servings

Ingredients:

8 Lasagna Noodles
10 ounce Pk frozen chopped Broccoli
14 ½ ounce Can Tomatoes
15 ounce Can Tomato Sauce
1 cub Chopped Celery
1 cub Chopped Onion
1 cub Chopped Grn/Sweet Red Pepper
1 ½ teaspoon Dried Basil, crushed *
2 Bay leaves
1 Clove garlic, minnced
1 Beaten Egg
2 cub Lo-fat Ricotta or Cottage Ch
¼ cub Grated Parmesan Cheese
1 cub Shredded Mozzarella Cheese

Preparation:

* or substitute ½ t dried Oregano for ½ t of the dried Basil Cook noodles and broccoli separately according to their package directions; drain well. Set aside.
For sauce, cut up canned tomatoes. In a large saucepan stir together undrained tomatoes, tomato sauce, celery, green or sweet red pepper, basil, bay leaves, and garlic. Bring to boiling; reduce heat. Simmer, uncover, 20-25 minutes or till sauce is thick, stirring occasionally.
Remove bay leaves.
Meanwhile, in a bowl stir together egg, ricotta cheese, parmesan cheese, and ¼ t pepper. Stir in broccoli.
Spread about ½ cup of the sauce in a 13x9x2" baking dish. Top with half the noodles, half of the broccoli mixture, and half of the remaining sauce. Repeat layers, ending with the sauce.
Bake, uncovered, in a 350 deg F oven for 25 minutes; sprinkle with Mozzarella. Bake 5 minutes more or till heated through. Let stand 10 minutes before serving.
********************************************************** Per serving: 282 calories, 18 g protein, 30 g carbohydrates, 10 g fat, 83 mg cholesterol, 646 mg sodium, 620 mg potassium.

Yuvetsi Kritharaki Me Kima Kypriotiko

Servings: 4 servings

Ingredients:

2 tablespoon Vegetable oil or margarine
1 pound Lean meat, ground
1 Onion; minced or grated
Salt & freshly ground pepper
3 Whole cloves
1 Cinnamon stick
2 tablespoon Tomato paste
1 cub -Hot water
1 quart Stock (same flavor as meat)
1 ¼ cub Kritharaki or orzo
Parsley or watercress

Preparation:

Heat the oil and mash the meat into it with a fork, then cook over moderate heat, stirring constantly until the raw color disappears.
Add the onion, salt, and pepper to taste, spices, and tomato paste diluted with hot water. Cover and simmer for 20 minutes, then remove the spices. Add the hot stock and kritharaki and transfer to a buttered "yuvetsi" or baking casserole. Taste and adjust seasonings.

Bake in a moderately hot oven for 40 minutes, or until the pasta is tender and all liquid has been absorbed, stirring once. Remove from the oven. Drape with a dry kitchen towel to absorb moisture. Serve hot, garnished with parsley or watercress.

From: "The Food of Greece" by Vilma Liacouras Chantiles, Avenel Books, New York.

Typed for you by Karen Mintzias