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* Exported from MasterCook *

Alfredo's Noodles

Recipe By :
Serving Size : 4 Preparation Time :0:00
Categories :
Amount Measure Ingredient -- Preparation Method
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1 pound fettuccine
1/4 teaspoon oregano
1 1/2 cup sliced mushrooms
1/2 teaspoon garlic powder
1/2 cup butter
1/2 cup light cream
1/4 teaspoon salt
1/4 cup grated mozarella
1/4 teaspoon pepper
1/4 cup fresh grated romano

Melt butter in a small saucepan. Add mushrooms, salt, pepper, oregano and
garlic. Saute for five minutes. Add cream and cook for two minutes,
stirring occasionally. Drain fettuccine and place in a warm bowl. Add hot
sauce and both cheeses and toss gently. Serves 4. (more on the next
page)

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* Exported from MasterCook *

Baked Lasagne

Recipe By : donna Beaver


Serving Size : 1 Preparation Time :0:00
Categories :
Amount Measure Ingredient -- Preparation Method
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2 pound ground beef
1 onion -- chopped
2 cup tomato paste
1 cup tomato sauce -- small
12 lasagne noodles
2 cup whole tomatos -- chop
1 1/2 tablespoon oregano
1 1/2 tablespoon italian seasoning
2 tablespoon sugar
1 garlic clove -- minced (1/8t)
1/3 cup parnesan cheese -- grated
3/4 pound ricotta cheese
1 pound mozzarella cheese
1 cup tomato juice

DIRECTIONS - BROWN MEAT WITH ONION. DRAIN. ADD TOMATO SAUCE, PASTE AND
WHOLE TOMATOS, ALONG WITH OREGANO, ITALIAN SEASONING, MINCED GARLIC,
SUGAR,(SALT AND PEP- PER TO TASTE, PARMESAN. SIMMER FOR 1 HOUR. PLACE 3
COOKED LASAGNE NOODLES BOTTOM OF LOW BAKING DISH. OVER THIS LAYER SPREAD
SAUCE TO COVER THE SPREAD RICOTTA CHEESE, PARMESAN CHEESE, AND MOZZARELLA.
LAYER MOR NOODLES, MORE SAUCE AND THE 3 CHEESES. WHEN ALL INGREDIENTS
HAVE BEEN LAYERED ADD TOMATO JUICE TO LIQUIFY. BAKE AT 350 FOR 45 MIN.

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* Exported from MasterCook *

Baked Ziti With Three Cheeses

Recipe By :
Serving Size : 3 Preparation Time :0:00
Categories :
Amount Measure Ingredient -- Preparation Method
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6 ounce ziti
1 clove garlic -- minced
15 ounce ricotta cheese
1/4 teaspoon black pepper
8 ounce mozzarella cheese -- shredded
1 pinch ground nutmeg
1 egg -- lightly beaten
1/4 cup parmesan cheese
1/4 cup chopped parsley

Cook pasta following package directions; drain. Preheat oven to 350F.


Grease 2-quart casserole. In lg bowl, blend ricotta, 1 cup mozzarella,
egg, parsley, garlic, pepper & nutmeg; stir in ziti. Spoon into prepared
casserole & sprinkle with remaining mozzarella & Parmesan. Bake until top
is golden, about 30 min. Makes 8 servings. (The way my family eats it does
not make 8 servings!!) Hope this works for you. Jamie in Fl FROM: JAMIE
WOOSTER (DRWN11A)
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* Exported from MasterCook *

Beef Manicotti

Recipe By :
Serving Size : 6 Preparation Time :0:00
Categories :
Amount Measure Ingredient -- Preparation Method
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-----meat filling-----
1 pound lean ground beef
1/2 cup milk
1/4 cup onion -- chopped
1 tablespoon parsley -- snipped
3 sl bread -- torn up small
1 teaspoon salt
1 1/2 cup mozzarella cheese -- shredded
1/4 teaspoon pepper
1 lg egg
-----pasta-----
8 ounce manicotti shells -- 1 pk
-----tomato sauce-----
4 ounce mushroom stems & pieces
1 tablespoon italian seasoning
15 ounce tomato sauce
1/2 teaspoon sugar
12 ounce tomato paste
1/2 teaspoon salt
1/4 cup onion -- chopped
1/8 teaspoon pepper
1 clove garlic -- minced
1/3 cup parmesan cheese -- grated
4 cup water

Cook and stir the meat and the first 1/4 cup of onion in a large skillet
until the meat is brown. Drain off excess fat. Remove from the heat and
stir in the remaining ingredients for the Meat Filling. Fill the uncooked
manicotti shells, packing the filling into both ends. Place the shells in
an ungreased baking pan, 13x9". Heat the oven to 375. Heat the undrained
mushrooms and the remaining ingredients for the Tomato sauce except the
Parmesan Cheese to boiling, stirring occasionally. Reduce the heat and
simmer, uncovered, for about 5 minutes. Pour the sauce over the filled
shells. Cover the pan with aluminum foil and bake until the shells are
tender, 1-1/2 to 1-3/4 hours. Sprinkle with the cheese and cool 5-10
minutes before serving.
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* Exported from MasterCook *

Broccoli And Noodles Parmesan

Recipe By :
Serving Size : 8 Preparation Time :0:00
Categories :
Amount Measure Ingredient -- Preparation Method
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1 1/2 pound broccoli
2 tablespoon butter or margarine
1/2 cup chopped onion
1 md clove garlic -- minced
1 can campbell's soup *
1/2 teaspoon dried basil leaf -- crushed
1 cup monterey jack cheese **
1/2 cup parmesan cheese -- grated
1 cup sour cream
5 cup cooked wide egg noodles ***

* 10-3/4 Condensed Cream of Mushroom ** Shredded *** 5 cups BEFORE cooking


Cut broccoli into bite-size pieces. In covered 4-qt saucepan over medium
heat, in 1" boiling water, cook broccoli 6 mins or until tender. Drain in
colander. In same saucepan over medium heat, in hot butter, cook onion and
garlic until onion is tender, stirring occasionally. Stir in soup and
basil; mix well. Add cheeses, stirring until melted. Stir in sour cream,
broccoli and cooked noodles. Pour into 2-qt casserole. Cover; bake at 350F
for 30 mins or until bubbly.

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* Exported from MasterCook *

Cheese-Stuffed Manicotti

Recipe By :
Serving Size : 6 Preparation Time :0:00
Categories :
Amount Measure Ingredient -- Preparation Method
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-----cheese filling-----
1/2 pound fresh mozzarella cheese
1/2 inch dice
2 pound ricotta cheese (or 2
1 15 ounce con )
1/4 pound prosciutto -- 1/4-inch dice
2 eggs
1/2 cup freshly graterd parmesan
cheese
salt and freshly ground
black pepper
1/4 cup minced fresh parsley
14 manicotti shells
3 cup tomato sauce (meat or
marinara)
1/2 cup freshly grated parmesan
cheese
to make the filling: combine
al
li g

ingredients and mix very thoroughly. Heat 4 to 6 quarts of salted water to


the boil in a large pot; add 2 tablespoons oil to help prevent pasta from
sticking. Add half of the manicotti and cook for 6 to 8 minutes, or until
not quite al dente. Stir occasionally with a long-handled fork. Hold a
strainer over the pot and use a slotted spoon to remove 1 or 2 manicotti
at a time from the boiling water, placing them in the strainer. Shake
manicotti free of water over the pot. Spread a clean kitchen towel on the
kitchen counter. Place the manicotti side by side on the towel, which will
absorb all the remaining moisture. (The shells must be completely dry
before stuffing.) Repeat until all shells are cooked. Cool. Generously
butter a baking dish, 13 x 10 inches. Fill each shell with some of the
stuffing, letting a little of the stuffing come out on either end. This
is best done with a pastry tube and a large nozzle; otherwisew use a
regular teaspoon. Lay the stuffed manicotti side by side in the buttered
dish and surround them with any manicotti shells you may not have
sufficient stuffing for. Pour half the tomato sauce over the shells and
sprinkle with 1/2 cup Parmesan ch eese. Bake in a preheated moderate oven
for 15 to 20 minutes. Heat remaining tomato sauce to serve separately.
Serve with additional Parmesan Cheese.

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* Exported from MasterCook *

Chicken Filled Manicotti

Recipe By :
Serving Size : 4 Preparation Time :0:00
Categories :
Amount Measure Ingredient -- Preparation Method
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3 (4 oz.) boned -- skinned
3 tablespoon water
chicken halves -- diced
1 teaspoon oil
1 1/2 teaspoon curry powder
1/2 teaspoon hot sauce
1 1/2 teaspoon paprika
1 1/2 cup sliced green onions
1/4 teaspoon salt
1 tablespoon flour
1/4 teaspoon pepper
1/2 teaspoon ground cumin
20 milliliter garlic
8 manicotti shells
1/4 teaspoon chicken bouillon granules
8 ounce plain yogurt
1/2 cup hot water
1 cup chopped tomatoes

Combine Chicken, Curry Powder, Paprika, Salt, Pepper, & Garlic Mincedin A
Medium Bowl & Toss Well. Cover & Chill Mixture 1 Hour. Dissolve Bouillon
in Hot Water. Set Aside. Coat A Large Skillet With Vegetable Spray & Add
Oil & Place Over Medium Heat Until Hot. Add Chicken Mixture & Cook 3 Min.,
Stirring Constantly. Add Green Onions & Cook 2 Min. Stir in Flour & Cook
1 Min. Gradually Add Bouillon Mixture & Cook 3 Min. OR Until Thickened,
Stirring Constantly.Stuff Each Shell With About 1/2 C. Chicken Mixture.
Arrange in A Baking Dish Coated With Spray. Cover & Bake At 350 For 30
Min.Combine Yogurt, Tomatoes, Water, Cumin & Hot Sauce in A Bowl. Spoon
Over Manicotti. Serve Warm. 282 Cal. Per 2 Shells & 1/2 C. Sauce.

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* Exported from MasterCook *

Chicken Tetrazzine

Recipe By :
Serving Size : 6 Preparation Time :0:00
Categories :
Amount Measure Ingredient -- Preparation Method
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1 tablespoon margerine
3 cup mushrooms -- fresh --sliced
1/2 cup onion -- minced
1/2 cup flour
2 1/3 cup chicken broth
2 cup skim milk
1/4 cup cream cheese -- light process
1/3 cup parmesan cheese -- grated --d
1/4 cup sherry
1 teaspoon garlic powder
1/4 teaspoon pepper
2 jars pimiento -- diced --drain
7 package spaghetti--uncooked
2 1/2 cup chicken -- chopped cooked bre
vegetable cooking spray

Melt margerine in large pan. Add mushrooms and onion and saute 6-7 mins or
until liquid evaporates. Stir in flour. Gradually add chicken broth, skim
milk and light process cream cheese. Bring to a boil for 5 mins. stirring
constantly. Remove from heat and stir in 2 TBS Parmesan cheese and next 5
ingredients. Set aside. Cook spaghetti according to package directions
after breaking into 4 inch pieces. Omit salt and oil from pot. Stir
spaghetti and chicken into mushroom mixture. Spoon into a deep 3 quart
casserole coated with cooking spray. Sprinkle with remaining Parmesan
cheese. Cover casserole and bake at 350* for 20 mins. Uncover and
continue baking for 10 mins more. Let stan 5 mins beafore serving.
Enjoy GUY FROM: GUY ATTWOOD (NFWF89A)

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* Exported from MasterCook *

Cold Pasta Salad

Recipe By :
Serving Size : 4 Preparation Time :0:00
Categories :
Amount Measure Ingredient -- Preparation Method
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1 pound pastas twists
8 ounce shrimp or chicken
1/2 cup mushrooms -- marinated
1/2 cup peas -- frozen
1/2 cup carrots -- shredded
1/2 cup cheese -- diced
3 tablespoon parsley -- chopped
1/2 cup virgin olive oil
1/4 cup lemon juice -- fresh
2 anchovies fillets -- chopped
2 tablespoon garlic -- finely chopped
salt
pepper -- freshly ground

Cook pasta according to directions. Rinse quickly to stop cooking and


place in large serving bowl. Add coarsly chopped shimp or chicken or both.
Cook peas until not quite done drain and rinse in cold water. Add to pasta
along with mushrooms and other veggies and cheese. Mix olive oil, lemon
juice, chopped anchovies and parsley in a separate bowl and add to pasta.
Toss everything together until pasta is well coated. Let sit in
refrigerator for 2 hours. Season with salt and pepper and serve over beds
of lettuce with lemon wedges.

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* Exported from MasterCook *

Crab Tetrazzini

Recipe By :
Serving Size : 4 Preparation Time :0:00
Categories :
Amount Measure Ingredient -- Preparation Method
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2 cup fettucine; cook -- drain
1/2 teaspoon dried sweet basil -- crumble
3 tablespoon butter
1 can crab meat (6oz)
2 cup mushrooms -- sliced
1 tablespoon flour
1/2 teaspoon garlic salt
3/4 cup chicken broth
1/3 cup green onion -- sliced
1/4 cup white wine -- dry
1/3 cup parsley; fresh -- minced
1/4 cup parmesan cheese -- grated

Place fettucine in a greased 1-quart casserole. Melt 2 tablespoons butter


in large skillet; saute mushrooms in butter until just tender. Add garlic
salt, green onion, parsley and basil to mushrooms; saute 1 minute. Spoon
mixture over fettucine. Drain crab meat; arrange on vegetables. Melt
remaining butter in skillet; blend in flour. Gradually add chicken broth;
cook, stirring constantly, until smooth and thickened. Blend in wine. Add
cheese; cook until cheese melts. Spoon sauce over crab; bake in preheated
400: oven 15 to 20 minutes.
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* Exported from MasterCook *

Creamy Stuffed Pasta Shells

Recipe By :
Serving Size : 4 Preparation Time :0:00
Categories :
Amount Measure Ingredient -- Preparation Method
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6 ounce bulk sausage
1 cup canned chicken
1/8 package saltines
2 tablespoon white wine
5 ounce conchiglioni
1/4 cup parsley
2 scallions
1/4 pound mushrooms
2 tablespoon parsley
1/2 teaspoon celery salt
1/2 cup parmesan cheese
1 tablespoon paprika

Crumble sausage into casserole. Add scallions. Nuke on high three to


four minutes. Pour off fat. Stir in chicken, sauteed mushrooms, crumbs,
wine, parsley, and celery salt. Mix well. Stuff 16 shells and place four
in each gratin dish. Pour Mornay Sauce over shells. Cover with plastic
wrap. Nuke on high for seven to eight minutes, turning once. Spoon sauce
over pasta before serving. Sprinkle with parmesan, parsley and paprika.

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* Exported from MasterCook *

Delicate Homemade Pasta

Recipe By :
Serving Size : 8 Preparation Time :0:00
Categories :
Amount Measure Ingredient -- Preparation Method
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1 cup flour -- whole wheat pastry
1 cup flour -- unbleached
1 teaspoon salt
2 eggs -- large
2 teaspoon olive oil
2 tablespoon water -- more as necessary

Sift together the flours and salt and pour out on a clean, dry board.
Shape into a mound, then make a well in the center with the "walls" of the
flour even all around. Crack the eggs into the well and add the oil.
Using a fork, mix the flour together with the egg mixture, keeping the
"well" intact by cupping one hand around the wall of flour while you brush
flour from the top of the wall into the well, incor-porating it into the
egg mixture. The mixture of eggs and flour will get very sticky; keep
incorporating flour with the fork while you con-tinue to confine the flour
with your other hand so it doesn't scatter itself all over the working
surface. (You won't be able to get all the flour incorporated, and some
flakes of the mixture won't be absorbed, but don't be concerned with this
small amount---you'll have plenty of pasta.) When you have incorporated
all the flour you can into the egg mixture, sprinkle with the water. This
may make the mixture sticky. Sprinkle with a little more flour---just a
little---so you can handle the dough, and mix the dough vigorously with
your hands. When the dough is smooth and elastic, knead it for 5 minutes.
Shape the dough into a ball, wrap it in a damp towel, and let rest for 0
minutes to an hour.

Divide the dough into eight. Roll out as thin as possible---start at the
thickest setting your machine allows, and run each piece through many
times, each time setting the machine one notch thinner. The dough will
shrink back a little, so roll it thinner than you PRODIGY(R) interactive
personal service 09/20/93 7:10 PM want it. Run through
the cutters, or cut with a knife into the desired shapes, and place on
waxed paper until ready to cook. If storing, allow to dry and wrap in
plastic. Keep in a cool, dry place.

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* Exported from MasterCook *

Eggplant Lasagne

Recipe By :
Serving Size : 1 Preparation Time :0:00
Categories :
Amount Measure Ingredient -- Preparation Method
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2 pound ricotta
8 ounce mozzarella
2 lg firm eggplants
3/4 cup grated cheese
oil for frying
3 c marinara sauce -- (3 to 4)
3 eggs
salt and pepper to taste
2 cup flavored breadcrumbs

Peel and slice eggplant (1/4 "). Beat eggs with dash of salt. Heat oil in
pan til hot but not smoking. Dip each slice of eggplant in egg and bread
crumbs and fry til golden. Drain well. Continue til all are fried. In an
ovenproof dish (8x14 or larger) Place enough sauce to cover pan. Make
layer of eggplant by placeing in sauce and turning to coat on both sides.
Add a bit more sauce. Cover with dabs of ricotta and slices of mozzarella.
Dip each nest slice of eggplant in sauce to coat and continue process
until you have about three layers. Top with extra sauce and cheese. Bake
in oven at 350 for 1 hour. 1/2 covered lightly, 1/2 uncovered. When you
remove it from the oven let it sit for 15 min. before serving. Serve with
crusty bread and a salad.

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* Exported from MasterCook *

Eggplant Manicotti

Recipe By :
Serving Size : 4 Preparation Time :0:00
Categories :
Amount Measure Ingredient -- Preparation Method
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1 md eggplant (1 lb. about)
vegetable cooking spray
20 milliliter garlic sliced
3 cup tightly packed fresh
1 red bell pepper
spinach (about 1/4 lb.)
3 lg plum tomatoes
1/2 cup low fat cottage cheese
1 tablespoon dried thyme
1/4 teaspoon pepper
1/4 teaspoon salt
1 tablespoon lemon juice
8 cooked manicotti shells
3 tablespoon grated parmesan

Make Several 1/2 in. Slits On Eggplant. Insert Garlic Slices. Bakeat 350
For 1 Hour. Let Cool. Peel & Cut Into 1-Inch Cubes. Cut Pepper in Half
Lengthwise. Place Pepper, With Skin Side Up On A Baking Sheet. Flatten
With Palm Of Hand. Broil 3 in. From Heat 10 Min. OR Until Charred. Place
in Ice Water, Let Stand 5 Min. Remove From Water, Peel & Discard Skins.
Knife Blade in Processor; Add Eggplant, Pepper, Tomatoes, Thyme & Salt.
Process Mixture Until Chopped. Stuff Each Shell With 1/3 C. Mixture. Put
in Baking Dish Coated With Spray. Cover & Bake At 350 For 30 Min. Wash
Processor Bowl & Blade. Combine Spinach Cottage Cheese, Lemonjuice,&
Pepper in Processor & Process Until Smooth. Spoon Spinach Mixture Over
Shells And Sprinkle With Parmesan. Cover And Let Stand 5 Min. Yield: 4
Servings ( About 203 Cal. Per 2 Shells And 1/3 C. Sauce.)

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* Exported from MasterCook *

Fettuccine Alfredo

Recipe By :
Serving Size : 2 Preparation Time :0:00
Categories :
Amount Measure Ingredient -- Preparation Method
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4 tablespoon butter
salt and pepper to taste
1/2 cup heavy cream
8 ounce fettuccine
6 tablespoon parmesan cheese

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.

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* Exported from MasterCook *

Fettuccine Alfredo (Prince)


Recipe By :
Serving Size : 4 Preparation Time :0:00
Categories :
Amount Measure Ingredient -- Preparation Method
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12 ounce fettuccine
1/2 cup butter or margarine
1 cup cream -- heavy or light
1 1/2 cup parmesan -- grated
1/2 teaspoon salt
pepper, white -- dash
romano cheese to taste

We add a little romano to this for extra flavor- not in the original
recipe- about 1 or 2 tablespoons.

Cook fettuccine according to package directions. While fettuccine cooks,


heat butter or margarine and cream in a small sauce pan until butter
melts. Stir in parmesan cheese., salt and pepper. Keep warm over low
heat. Drain fettuccine, return to pan, pour sauce over noodles, toss
gently until noodles are well coated.

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* Exported from MasterCook *

Fettuccine Alla Panna

Recipe By :
Serving Size : 6 Preparation Time :0:00
Categories :
Amount Measure Ingredient -- Preparation Method
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1/2 cup unsalted butter
1/2 cup fresh grated parmesan cheese
1/2 cup cream

Put butter and cream in wide shallow serving bowl in warm (200 degree)
oven. When butter has melted stir in 2/3 of the cheese. When pasta is al
dente, toss with sauce, sprinkle with remaining cheese. Delicious. FROM:
MONICA DEBIASE
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* Exported from MasterCook *

Fettuccine Uzie

Recipe By :
Serving Size : 4 Preparation Time :0:00
Categories :
Amount Measure Ingredient -- Preparation Method
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1 pound fettuccine noodles
1 dash salt
1 dash oil
1 tablespoon butter
1 tablespoon shallots -- minced
1 tablespoon garlic -- minced
8 lg sea scallops -- cut in half
horizontally
12 md raw shrimp
peeled -- deveined and
butterflied
keep tails
1 cup heavy cream
salt and pepper
italian parsley -- chopped

Saute in shrimp butter. Cook the pasta in a 4-quart pot of boiling water,
adding the salt and oil. Cook a few minutes or until the pasta is al
dente. (The pasta will continue to cook as you make the sauce, so don't
overcook.) Drain. Heat an 11" saucepan. Add the butter, shallots and
garlic. Cook until translucent. Add shrimp and scallops and simmer for one
minute. Add cream. Reduce heat to simmer. Add pasta and salt and pepper to
taste. Cook, tossing occasionally, until shellfish and pasta are al
dente. Garnish with parsley and serve. NOTE: If using fresh fettuccine,
cook only one to two minutes. Packaged noodles may take eight to twelve
minutes. The starch from the pasta helps to bind this delicious sauce. May
be served as an entree.

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* Exported from MasterCook *

Fettuccine With Shrimp


Recipe By :
Serving Size : 4 Preparation Time :0:00
Categories :
Amount Measure Ingredient -- Preparation Method
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1/2 cup olive oil
1 pound shrimp - medium, uncooked
peeled & deveined
4 lg tomatoes - seeded and
coarsely chopped
1/2 cup fresh basil - chopped
1/3 cup black olives -
sliced & pitted
3 lg garlic cloves - minced
2 tablespoon shallots - minced
salt & freshly ground
black pepper
1 pound fettuccine -- freshly cooked
romano cheese - grated

Heat oil in heavy large skillet over medium-high heat. Add shrimp,
tomatoes, basil, olives, garlic and shallot. Season with salt and pepper.
Cook until shrimp turn pink, stirring frequently, about 3 minutes. Place
pasta in serving bowl. Pour sauce over and toss. Sprinkle with Romano.
Serve immediately.

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* Exported from MasterCook *

Fettucine Pie

Recipe By :
Serving Size : 4 Preparation Time :0:00
Categories :
Amount Measure Ingredient -- Preparation Method
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3/4 pound ground beef
1/2 cup parmesan cheese -- divided
onion -- chopped
3 eggs
16 ounce crushed tomatoes
2 tablespoon butter -- melted
1 teaspoon oregano leaves -- crumbled
parsley -- chopped
salt and pepper
1/4 teaspoon garlic powder
1/2 cup mozzarella cheese -- shredded
4 ounce fettucini

Brown meat and onion in skillet. Stir in tomatoes, oregano, salt and
pepper. Bring to boil. Simmer, uncovered, stirring occasionally, 20
minutes. Remove from heat and add mozzarella and 1/4c parmesan. Let stand
9-12 minutes. Meanwhile, cook fettucine. Beat egggs, stir in remaining
parmesan, butter, parsley and garlic powder. Stir into hot noodles. Spoon
onto tomato mixture. Cover. Cook over low heat, 15 minutes or until set.
Let stand 5 minutes. Turn out on round platter.

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* Exported from MasterCook *

Fettucini Alfredo

Recipe By :
Serving Size : 1 Preparation Time :0:00
Categories :
Amount Measure Ingredient -- Preparation Method
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1 pint 1/2 and 1/2
3/4 cup parmegiana cheese
1 stick sweet butter
12 ounce fettucini noodles (green are
1/2 pound chopped ham
best - the fresher the
1 pint heavy cream
better)

In a pan, saute the ham in butter for 5 min. Turn off heat. Add the rest
of ingredients and serve with HOT pasta. Serve immediately.

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* Exported from MasterCook *


Fideo

Recipe By :
Serving Size : 6 Preparation Time :0:00
Categories :
Amount Measure Ingredient -- Preparation Method
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3 tablespoon oil
4 coils of fideo ( coil
vermicelli)
2 tablespoon minced onion
1 clove garlic -- minced
1/2 cup canned tomato sauce
3 cup water
salt -- pepper

Heat oil, add fideo and cook until lightly browned. Add onion and cook
until tender. Add garlic, tomato sauce and water and season to taste with
salt and pepper. Bring to a boil. Lower heat, cover and simmer for 10
minutes.

Thats the plain version...add ground beef, fry it on the side...then add
the cooked, drained beef when you add the garlic etc.

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* Exported from MasterCook *

Fresh Pesto Pasta

Recipe By :
Serving Size : 4 Preparation Time :0:00
Categories :
Amount Measure Ingredient -- Preparation Method
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3 cloves garlic -- sliced
2 tablespoon olive oil
2 cup fresh basil leaves
1/4 cup water
1 teaspoon light-colored miso
1 tablespoon lemon juice
6 tablespoon toasted pine nuts
9 ounce dry durum wheat pasta
1 sweet red pepper -- cut
into slivers

Saute garlic in olive oil. Place in blender or food processor container


with basil, 1/4 cup water, miso, lemon juice and 3 Tblsp. pine nuts.
Process until smooth, adding remaining 1/4 cup water if thinner
consistency is desired. Cook pasta al dente according to package
directions. Drain. Serve sauce over pasta, sprinkled with 3 Tblsp. pine
nuts and garnished with red pepper slivers.

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* Exported from MasterCook *

Fresh Tomato, Bacon And Onion Fettucine

Recipe By :
Serving Size : 2 Preparation Time :0:00
Categories :
Amount Measure Ingredient -- Preparation Method
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4 ounce uncooked fettuccine
3 slices bacon
1/4 cup chopped onion
1 cup (1 medium) chopped tomato
1 tablespoon chopped fresh basil or
1/2 teaspoon dried basil leaves

Cook fettuccine to desired doneness as directed on package. Drain, keep


warm. Meanwhile, cook bacon in medium skillet until crisp; remove bacon
and drain on paper towels. Reserve 1 Tbsp. drippings in skillet. Add
onion; cook until crisp-tender. Crumble bacon; add to onion with tomato
and basil. Cook just until heated. Immediately toss with cooked
fettuccine. 4 side dish servings; 2 main dish servings.

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* Exported from MasterCook *

Fusilli W/Broccoli & Garlic

Recipe By :
Serving Size : 4 Preparation Time :0:00
Categories :
Amount Measure Ingredient -- Preparation Method
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4 cup broccoli flowerttes
6 cup garlic -- thinly sliced
1/3 cup olive oil
salt & pepper -- to taste

Saute garlic in olive oil until JUST beginning to brown. DO NOT allow
garlic to brown. At the FIRST sight of browning the garlic is finished.
Any more cooking will make the garlic bitter. Add broccoli & toss to coat,
then add this mixture to the hot, drained pasta and toss to mix
completely. Season w/salt & pepper to taste & enjoy! SUSAN FROM: SUSAN
AARONSON (PSTT79C)

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* Exported from MasterCook *

Garlic Pasta

Recipe By :
Serving Size : 4 Preparation Time :0:00
Categories :
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1/2 stick butter
1 pound pasta, any shape -- *
1/2 cup slivered almonds
1/4 cup parmesan cheese
2 cloves garlic

* I prefer rotini or macaroni. Melt 1 tbsp of butter in small skillet. Add


almonds and toast them. Add minced garlic and saute together. Cook pasta
according to package directions. After draining pasta, pour pasta over
remaining butter. Stir until butter is melted. Add almonds and cheese.
Toss and serve with salad.

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* Exported from MasterCook *


Green Lasagna With Spinach And Ricotta

Recipe By :
Serving Size : 8 Preparation Time :0:00
Categories :
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1 1/2 cup parmesan cheese -- grated
1 pound spinach lasagna noodles
1 teaspoon salt
2 pound fresh spinach -- stemmed and
1/2 teaspoon pepper
washed or...
1/4 teaspoon nutmeg -- grated
2 package (10 oz each) frozen chopped
1 pound mozzarella cheese -- cut into
spinach
1/2 " cubes
1 1/2 pound ricotta cheese
4 cup tomato sauce
4 egg yolks

Cook lasagna noodles and drain. Cool under cold running water; drain
again and set aside. Preheat oven to 350 degrees. In a large saucepan,
cook spinach over medium-high heat, stirring frequently until leaves are
limp 2-3 minutes. Drain spinach in a colander and press excess water out
with the back of a wooden spoon. When cool enough to handle, squeeze dry.
Turn spinach out onto a cutting surface and chop fine.

In a large bowl, combine spinach, ricotta, egg yolks, 3/4 cup Parmesan
cheese, salt, pepper and nutmeg. Mix with a wooden spoon until well
blended. In a greased 13x9 inch baking dish, alternately layer spinach
pasta with spinach - ricotta mixture and mozzarella, making a total four
layers. Cover with foil and bake 25 minutes. Uncover and bake 10 minutes
longer, or until tomato sauce and remaining Parmesan cheese on the side.

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* Exported from MasterCook *

Green Pasta Salad

Recipe By :
Serving Size : 6 Preparation Time :0:00
Categories :
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1/2 pound spinach spaghetti
1/2 cup mayonnaise
1 clove garlic -- minced
2 tablespoon rice wine vinegar
1 teaspoon curry powder
5 asparagus spears
2 med-size zucchini
1/4 pound snow peas
1/4 pound mushrooms -- sliced 1/4" thick
1 pint cherry tomatoes -- halved
1/4 cup minced parsley
1/4 cup minced basil

1. Break the spaghetti strands into thirds. Cook the spaghetti in a large
quantity of boiling water until tender (about 8 min). Drain and set
aside. 2. Whisk together in a small bowl the mayonnaise, garlic, vinegar,
and curry powder. Add this to the cooked spaghetti and gently mix. 3.
Scrape the asparagur and cut each spear on the diagonal into 1" pieces.
Steam these pieces into a small amount of boiling water 5 min. Drain and
stir into the spaghetti. 4. Cut the zucchini in half lengthwise. Slice
each half crosswise into 1/4" pieces. Stir these into the spaghetti. 5.
Cut the snow peas on the diagonal into 3/4" slices. Stir these into the
spaghetti. 6. Stir in the mushrooms and tomatoes. 7. Combine the parsley
and basil. Shower the salad with the combined herbs but do not toss. 8.
Salad can be served now or covered and refrigerated. If chilled, let it
return nearly to room temperature for best flavor.

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* Exported from MasterCook *

Hot Pasta Primavera

Recipe By :
Serving Size : 4 Preparation Time :0:00
Categories :
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
heavy cream
reggiano parmesan -- grated
butter
salt black pepper to taste.

Mix all the ingredients together in a saucepan until melted and smooth.
Taste, adjust seasonings pour over hot angel hair or linguine that has
been tossed with steamed-----> vegetables (sliced carrots, broccoli,
cauliflower, zucchini, yellow squash (seeds removed), snap peas, snow
peas, red bell pepper--you name the vegetable--you can put it in there)
For special effect, I cut each slice of carrot and zucchini into flower
shapes. It makes a stunning presentation. I serve this as an appetizer in
a large scallop shell.

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* Exported from MasterCook *

Inside Out Ravioli

Recipe By :
Serving Size : 6 Preparation Time :0:00
Categories :
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1 pound lean ground beef
salt & pepper to taste
1 md onion -- chopped
6 ounce mastoccioli pasta
3 cloves garlic
10 ounce spinach; frozen -- cooked
1 tablespoon salad oil -- (opt)
1 cup american cheese -- grated
16 ounce tomato sauce
1/2 cup soft bread crumbs
6 ounce tomato paste
2 eggs -- well beaten
1 tablespoon dried parsley
1/4 cup salad oil
1/2 teaspoon oregano
1/4 cup parmesan cheese -- grated

Brown meat, onion and garlic in oil (oil is optional for use if meat is
extra-lean). Drain excess grease. Add tomato sauce and paste (diluted with
3 cans of water), dried parsley, oregano, salt and pepper. Simmer for 10
min. Cook the mostaccioli as directed on package. Drain and rinse with
cold water. Put back into pan in which it was cooked. Add cooked spinach,
american cheese, bread crumbs, eggs, oil and parmesan cheese. Spread
mixture in a 9x13" greased baking dish. Top with meat mixture. Sprinkle
more grated parmesan cheese on top. Bake at 350:F for 30 minutes.
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* Exported from MasterCook *

Judy's Spaghetti Sauce

Recipe By :
Serving Size : 8 Preparation Time :0:00
Categories :
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
56 ounce italian peeled tomatoes
salt & pepper
16 ounce tomato sauce
3/4 cup red wine
12 ounce tomato paste
1 pound sausage -- ( sweet and/or hot
1 lg onion -- chopped
meatballs
2 cup garlic -- minced
1 pound ground beef
oregano -- (to taste)
2 lg eggs
rosemary -- (optional)
1/2 cup parmesan cheese -- grated
parsley -- (to taste)
1 cup italian bread crumbs

Put tomatoes through food mill. Simmer onion and garlic in oil until
translucent. Add cut up sausage. Cook until brown, stirring often.
Add sieved tomatoes, sauce and paste, rinsing tomato paste cans with a
little water to pick up any residue. Bring slowly to a soft boil. Add bay
leaves, basil, oregano, rosemary, parsley, salt pepper and wine. Simmer.
To make meatballs: mix ground beef with eggs. Mixture should be quite
wet. Add cheese and bread crumbs. Form into meatballs. (If you moisten
your hands with water prior to rolling between palms, it's much easier!)
Bake at 350 F. on cookie sheet for 20 minutes. Drain. Add to sauce and
heat through.

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* Exported from MasterCook *

Lasagna Bolognese

Recipe By :
Serving Size : 8 Preparation Time :0:00
Categories :
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
3 tablespoon butter or margarine
1 dash pepper
3 tablespoon flour
1/2 pound lasagna noodles
1 cup milk
meat sauce bolognese
1 cup whipping cream
1 cup grated parmesan cheese
1/4 teaspoon salt

Melt butter in saucepan, blend in flour. Gradually add milk and cream,
stirring until thickened and smooth. Add salt and pepper Cook lasagna
noodles in boiling salted water, according to package directions.
Drain;rinse and spread on a damp towel. Spread a thin layer of meat sauce
Bolognese in a 13x9 inch baking dish. Top with a layer of half the lasagna
noodles, half the meat sauce, half the white sauce and half the cheese.
Repeat layers. Bake uncovered at 375 degrees, 35-40 minutes, or until
mixture is bubbly and top is golden brown. Let stand 10 minutes. Cut into
squares and serve. 8 servings

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* Exported from MasterCook *

Lasagna Rolls With Tomato-Fennel

Recipe By :
Serving Size : 8 Preparation Time :0:00
Categories :
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
2 lg garlic cloves minced
1/2 teaspoon fennel seeds
3/4 pound mushrooms sliced
1/4 teaspoon pepper
1/2 cup diced red bell pepper
1 (14 1/2 oz.) whole
1 teaspoon thyme
tomatoes undrained &
1/4 teaspoon salt -- pepper
choppped
1 (10 1/2 oz.) pkg.
1 tablespoon tomato paste
firm tofu drained &
8 cooked lasagna noodles
crumbled
1 1/2 cup (6 oz.) shredded
1 cup thinly sliced green onions
mozzarella cheese
2 cup finely chopped fennel bulb

Coat A Large Skillet With Spray. Place Over Medium Heat Until Hot. Add
Garlic; Saute 2 Min. Add Mushrooms, Diced Red Pepper, Thyme, Salt & Black
Pepper; Cook Over High Heat 8 Min. OR Until Liquid Evaporates, Stirring
Constantly. Combine Mushroom Mixture & Tofu in A Medium Bowl. Stir Well
And Set Aside. Wipe Pan Dry With A Paper Towel; Coat With Cooking Spray.
Place Over Medium-High Heat Until Hot. Add Green Onions & Saute 3 Min.
Stirring Frequently. Add Fennel Bulb, Fennel Seeds, Black Pepper & Salt;
Cook 3 Min., Stirring Frequently. Add Tomatoes & Tomato Paste; Cook An
Additional 5 Min. Remove From Heat. Spread 1 C. Tomato Mixture Over
Bottom Of An 8-Inch Square Baking Dish. Spread 1/3 C. Mushroom Mixture
Over Each Noodle. Sprinkle Each With 3 T. Cheese. Roll Up Jellyroll
Fashion, Beginning At The Narrow End. Arrange Rolls, Seam Side Down in The
Tomato Mixture in Baking Dish. Spoon Remaining 1 1/2 C. Tomato Mixture
Over The Rolls. Cover And Bake At 350 For 15 Min. Uncover & Bake An
Additional 10 Min. (Chol. 6, Pro. 13, Fat 7.2, Carb. 29.8, Sodium 205,
Calcium 142)

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* Exported from MasterCook *

Lasagne

Recipe By :
Serving Size : 8 Preparation Time :0:00
Categories :
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1 pound lasagne noodles
1 tablespoon parsley
1 1/2 pound ground beef
1 dash cinnamon
2 pound ricotta cheese
1 dash nutmeg
2 cup mozzarella cheese -- grated
1/2 cup parmesan cheese -- grated
3 eggs
1 quart spaghetti sauce

Cook lasagne as directed. Brown meat and chill. Mix ricotta, parsley,
nutmeg, cinnamon and eggs. Alternate in baking pan; first, layer of sauce.
Then a layer of cooked lasagne. Spread ricotta, sprinkle with some of the
meat and mozzarella cheese. Repeat layers until all the lasagne is used.
Make sure top layer is lasagne. Top with remaining sauce and sprinkle with
parmesan cheese. Bake at 375:F for 30 minutes.

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* Exported from MasterCook *

Lasagne Rolls

Recipe By :
Serving Size : 6 Preparation Time :0:00
Categories :
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
-----sauce-----
4 teaspoon olive oil
1 teaspoon dried basil -- 1/2 t. marjoram
2 md onions chopped
1/2 teaspoon pepper -- 1/4 t. rosemary
2 md garlic cloves minced
1/2 cup dry white wine
1 md red pepper chopped
1 can tomatoes undrained (1 lb)
1 md carrot minced
2 tablespoon tomato paste
-----filling-----
1 tablespoon olive oil
1/8 teaspoon rosemary
1/2 pound mushrooms coarsely chopped
1/8 teaspoon mace
1 lg leek coarsely chopped
1/8 teaspoon pepper
1 md shallot coarsely chopped
8 tablespoon parmesan cheese
1 md garlic clove minced
6 lasagne noodles (ruffled
1/4 teaspoon marjoram
edges)
1/4 teaspoon grated lemon peel

Sauce: Heat Oil in Heavy Large Skillet Over Medium-High Heat. Add Onions,
Garlic, Pepper, Carrot, Basil, Marjoram, Pepper & Marjoram. Cook Until
Vegetables Are Tender, Stirring Frequently. Add Wine & Boil Until Almost
All Liquid Evaporates, About 5 Min. Add Tomatoes; Break Up Large Pieces
With Spoon. Mix in Tomato Paste. Reduce Heat To Low, Cover & Cook 45
Min., Stirring Occasionally. Uncover & Simmer Until Sauce Thickens
Slightly, Stirring Frequenlty, About 10 Min. (Can Be Prepared 1 Day Ahead
And Refrigerated.) Filling: Heat Oil in Skillet Over Medium Heat. Add
Mushrooms, Leek, Shallot, Garlic, Marjoram, Lemon Peel, Rosemary, Mace &
Pepper & Cook 30 Min., Stirring Occasionally. Uncover & Simmer Until
Reduced To Thick Paste, Stirring Occasionally, About 10 Min. Mix in 5 T.
Parmesan & Salt. Transfer To Small Bowl. Cover & Refrigerate At Least 20
Min. (Filling Can Be Prepared 1 Day Ahead.) Preheat Oven To 375. Cook
Noodles Until Tender But Firm To Bite. Drain & Submerge in Cold Water &
Drain. Spread Half Of Tomato Sauce Over Bottom Of 9 in. Square Baking
Pan. Pat 1 Noodle Dry. Place On Work Surface. Spread 3 T. Filling On
Noodle, Leaving 1 1 /2 Inch Border At Each End. Roll Up Jelly Roll
Fashion. Arrange Seam Side Down Over Sauce. Repeat With Other Noodles,
Arranging in Pan So They Just Touch. Cover With Foil And Bake 25 Min.
Spoon Remaining Saucedecoratively Over Rolls. Cover & Bake 20 Min. Sprinle
With Remaining 3 T. Parmesan. Bake Uncovered Until Cheese Melts, About 5
Min.

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* Exported from MasterCook *

Linguine Alle Vongole

Recipe By :
Serving Size : 4 Preparation Time :0:00
Categories :
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
3 hard-shell clams -- small in
1/2 pound linguine or spaghetti
salted water
2 tablespoon butter or margarine
2 tablespoon olive oil
1 sm onion -- finely chopped
3 cup garlic -- minced or pressed
1/2 cup dry white wine
salt and pepper
1/2 cup parsley -- chopped fresh

Place clams and 1/4 cup water in a large heavy pan. Cover and simmer just
until clams pop open (5 to 10 minutes). When cool enough to handle, remove
clams from shells and set aside (save a few clams in shells for garnish,
if you wish). Strain clam broth through a piece of dampened muslin to
remove grit; reserve broth. Cook linguine in a large kettle of boiling
salted water according to package directions until al dente; drain well.
While linguine cooks, place butter and oil in a wide frying pan over
medium heat. When butter is melted, add onion and cook, stirring often,
until soft. Mix in garlic, wine, and strained clam broth. Bring to a
boil, stirring occasionally, and cook until liquid is reduced by about
half. Add clams, season with salt and pepper to taste, and stir in
parsley. Arrange linguine on a warm serving platter. Spoon hot sauce
over linguine. Garnish with reserved clams in shells, if you wish.

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* Exported from MasterCook *

Linguine Gamberini (Garlic Shrimp Sauce)

Recipe By :
Serving Size : 6 Preparation Time :0:00
Categories :
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1 pound shrimp; peeled -- deveined
1/2 cup dry marsala
3 cloves garlic -- finely minced
1 cup chicken broth
1 onion -- finely chopped
1/2 cup italian parsley -- minced
3 tablespoon olive oil
salt and pepper
2 tablespoon flour
1 pound linguine

Heat olive oil in a large skillet. Add garlic and stir for 30 seconds.
Add onion and cook until transparent, stirring occasionally. Add flour and
stir until well mixed. Whisk in the broth, wine and parsley. Bring to a
boil and cook for a couple of minutes, stirring constantly. Lower heat to
medium and add shrimp; cook until shrimp are just pink and done. Serve
over pasta, cooked according to package direction.

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* Exported from MasterCook *

Linguine W/Mushrooms & Garlic

Recipe By :
Serving Size : 4 Preparation Time :0:00
Categories :
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1 pound linguine -- cooked al dente
1 pound mushrooms -- thinly sliced
4 cup garlic -- sliced thin
4 tablespoon butter
3 tablespoon olive oil
salt & pepper

Saute garlic in 1 Tblsp butter & 2 Tblsp olive oil until wilted. Add
mushrooms & saute until they are beginning to dry out a bit. Add the
remaining butter and oil and allow to melt. Season w/salt and pepper and
toss with cooked, drained linguine to thoroughly incorporate ingredients.
Taste, adjust seasoning & enjoy! FROM: SUSAN AARONSON (PSTT79C)

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* Exported from MasterCook *

Linguine With Mushroom And Garlic Cream Sauce

Recipe By :
Serving Size : 2 Preparation Time :0:00
Categories :
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
3 tablespoon butter
8 ounce mushrooms -- sliced
3 md garlic cloves -- minced
1/2 teaspoon dried rosemary -- crumbled
freshly ground pepper
1/2 cup whipping cream
salt
4 ounce dried linguine
2 ounce bel paese cheese -- cut
into small cubes
chopped fresh parsley

Melt butter in heavy large skillet over medium-low heat. Add mushrooms,
garlic, rosemary and generous amount of pepper. Cook until mushrooms
exude their juices, stirring occasionally, about 5 minutes. Add cream and
simmer until sauce thickens slightly, about 3 minutes. Season with salt.
Meanwhile, cook pasta in large pot of boiling salted water. Drain well.
Add pasta and cheese to sauce and stir until cheese melts. Sprinkle with
parsley and serve.
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* Exported from MasterCook *

Linguine With White Clam Sauce #2

Recipe By :
Serving Size : 4 Preparation Time :0:00
Categories :
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
2 can (6 1/2 oz. ) minced clams
1/2 teaspoon garlic powder
undrained
1/8 teaspoon pepper
1/2 cup chopped onion
4 cup hot cooked linguine
2 tablespoon fresh minced parsley
2 tablespoon grated parmesan

Drain Clams, Reserving Liquid; Set Aside. Coat A Large Nonstick Skillet
With Cooking Spray; Place Over Medium High Heat Until Hot. Add Onion;
Saute Until Tender. Add Reserve Clam Liquid; Reduce Heat & Simmer
Uncovered 15 Min. Stir in Clams, Parsley, Garlic powder & Pepper. Cook
Until Thoroughly Heated. Combine Clam Mixture & Linguine in A Large Bowl.
Toss Well. Sprinkle With Parmesan Cheese & Serve Immediately. (Fat 2.4,
Chol. 26)

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* Exported from MasterCook *

Lite Lasagna

Recipe By :
Serving Size : 4 Preparation Time :0:00
Categories :
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1/2 cup spinach; raw, fresh -- minced
4 lasagna noodles -- cooked
2 scallions -- finely minced
1/2 cup part-skim ricotta
1/2 cup tomato sauce
1/2 cup broccoli -- finely chopped &
4 teaspoon part-skim mozzarella
blanched

Preheat oven to 375. Pat the noodles dry, then lay them out on the
counter. In a medium bowl fold together the riccota, broccoli, spinach
and scallions. Divide this mixture evenly between the noodles, spreading
it out with the back of a spoon. Roll up the noodles as you would a jelly
roll, then set them in a baking dish that's been sprayed with nonstick
vegetable spray. Pour on the tomato sauce, sprinkle on the cheese, and
bake until cooked through and the cheese has melted, about 20 minutes.
Serve warm.

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* Exported from MasterCook *

Macaroni With Ham And Asparagus

Recipe By :
Serving Size : 1 Preparation Time :0:00
Categories :
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1/2 pound ham diced
1 cup heavy cream
2 cup asparagus tips and stems
salt and pepper to taste
steamed (1" pieces -- tender
1 pound macaroni cooked according to
only)(fresh only)
directions
1/4 cup butter
grated cheese (parmigiana)
2 med onions chopped

Saute onions in butter until pale in color. Add asparagus and ham and
saute for 2 min. Keep heat low and add heavy cream. After 30 seconds turn
OFF heat.(don`t get the cream too hot or it will separate). Pour over hot
cooked pasta and toss with cheese. Serve with extra cheese on the side.
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* Exported from MasterCook *

Manicotti (Mamma Leone's)

Recipe By :
Serving Size : 6 Preparation Time :0:00
Categories :
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
3 cup sifted all-purpose flour
4 eggs
4 1/2 teaspoon cold water
1 pinch salt
1 tablespoon olive oil
3 cup meat sauce
1/4 cup freshly grated parmesan
cheese
-----stuffing for manicotti-----
3/4 cup ricotta cheese
3/4 pound mozarella cheese -- diced
3 eggs -- lightly beaten
2 tablespoon butter
2 tablespoon freshly grated parmesan
cheese
1/2 teaspoon salt
1 pinch black pepper
pl ce flour on a pastry board
an
we l in

the center. Break the eggs into the well and add the water, a little at a
time, and the salt. Knead for about 10 minutes. Let stand, covered, for
about 1 hour. Cut dough into 4 pieces and roll as thin as you can. Cut
into rectangles 4 inches wide by 6 inches long. Place between pieces of
waxed paper. You should have about 12 pieces. Cook, half at a time, in 4
quarts salted boiling water with olive oul added. Cook for 5 minutes.
Drain and place between 2 towels. Divide stuffing into 12 parts. Place a
mound of stuffing on each dough rectangle about 1/3 inch from a long edge.
Mound should be about 1/2 inch thick and 1/2 inch wide. Fold dough over
twice. Spread a thin layer of the meat sauce on the bottom of a baking
pan. Arrange manicotti about 1/4 inch apart in the pan and spoon the rest
of the sauce over the top. Sprinkle a teaspoon of Parmesan cheese over
each of the manicotti. Bake in a preheated slow (300 F) oven for 15 to 20
minutes. Drain the ricotta cheese. Combine all of the ingredients and mix
well.
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* Exported from MasterCook *

Marinara Sauce

Recipe By :
Serving Size : 1 Preparation Time :0:00
Categories :
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1 28 ounce can italian tomatoes
crushed (by your hands)
1/4 cup olive oil
1/2 cup red wine
1 lg onion chopped
1 teaspoon dried sweet basil
3 cloves garli minced
1/2 teaspoon dried oregano
2 tablespoon tomato paste
1/2 cup water
28 ounce tomato puree
salt and pepper to taste

Saute garlic and onion in oil til lightly browned.( add garlic last
minute) Add all other ingredients and simmer 2 hours stirring often to
prevent sticking.

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* Exported from MasterCook *

Mary Callahan's Italian Rigatoni Part 1

Recipe By :
Serving Size : 20 Preparation Time :0:00
Categories :
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
4 meaty pork ribs or otherpork
2 pound italian sausage
2 large onions -- chopped
1 garlic clove -- chopped
water to cover ingredients

Place all ingredients in a pan & cover with the water. Bring to a boil and
lower to a simmer for approximately 1 1/2-2 hours. Discard small bones.
The original recipe calls for ribs, but I'm afraid of the bones, so I
substitute about 3/4 pound of boneless pork. Any type will do fine. While
this is cooking, start the meatballs <Part II>

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* Exported from MasterCook *

Mary Callahan's Rigatoni Part 2

Recipe By :
Serving Size : 20 Preparation Time :0:00
Categories :
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
3 1/2 pound ground chuck
1 large onion -- diced finely
8 ounce bread crumbs
3 garlic cloves -- chopped finely
6 eggs
1 tablespoon garlic powder
2 tablespoon onion powder
3 tablespoon parsley -- heaping
1/2 cup romano cheese
1 tablespoon salt
2 teaspoon pepper
vegetable oil

Combine first four ingredients in a large bowl. Add remaining


ingredients, except oil and mix well. Add 1" of oil to a large skillet
and heat on medium high. Shape meatballs and fry in the oil until browned.
Remove from skillet and place on paper towels to drain excess oil.

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* Exported from MasterCook *

Mary Callahan's Rigatoni Part 3


Recipe By :
Serving Size : 20 Preparation Time :0:00
Categories :
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1/3 cup vegetable oil
5 med.cans tomato paste
20 cans water
2 tablespoon dried parsley
1 teaspoon pepper
2 tablespoon garlic powder
2 tablespoon onion powder
2 tablespoon dried oregano
1 tablespoon dried basil

Place the oil in a very large pot and heat on medium. Add the tomato
paste, and measure 4 cans of water for each can of paste. Add remaining
ingredients. Then add meatballs, pork & liquid from the pork. Bring to a
boil and simmer approximately 3 hours. Adjust salt. It isn't in the
original recipe, but I also add 1 cup or dry red wine. Serve over
Rigatoni or any other pasta.

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* Exported from MasterCook *

Meat Sauce Bolognese

Recipe By :
Serving Size : 8 Preparation Time :0:00
Categories :
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
6 bacon slices
1/4 pound chicken livers -- diced
1 medium onion -- chopped
1/4 teaspoon nutmeg
1/2 cup chopped celery
1 bay leaf
1/2 cup chopped carrot
1 tablespoon vinegar
6 tablespoon butter or margerine
8 ounce tomato sauce
1 pound ground beef -- round
1 cup beef boullion
1 teaspoon salt
1 cup sliced fresh mushrooms
1/2 teaspoon oregano
1/2 cup dry white wine

Saute bacon in skillet; drain off all but 2 T fat. Add onion, celery,
carrot and cook until tender. Add 2 T butter and the chicken livers. Brown
lightly; add ground beef round. Cook 10-15 minutes, or until well browned.
Stir in salt, oregano, nutmeg, bay leaf, vinegar, tomato sauce and
boullion. Cover and simmer 1/2 hour. Saute mushrooms in remaining 4 T
butter. Add to meat sauce, along with wine. Remove bay leaf. Simmer 1/2
hour longer.

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* Exported from MasterCook *

Mock Ravioli

Recipe By :
Serving Size : 1 Preparation Time :0:00
Categories :
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
-----meat mixture-----
1 lg garlic clove -- minced
1 can tomato paste
2 md onions -- finely chopped
3/4 teaspoon rosemary
1 cup water
3/4 teaspoon oregano
2 pound beef ground
1 cup parmesan cheese -- divided
1 can tomato sauce
1 cup parsley; chopped -- divided
-----spinach layer-----
1 cup vegetable oil
1 teaspoon garlic salt
4 package spinach; frozen -- chopped
1 teaspoon ground sage
6 eggs -- well beaten
1 pound butterfly macaroni
2 cup bread crumbs soft

Saute onions, minced garlic and meat. Add 1/3 cup parsley and 1/3 cup
parmesan cheese and remaining meat mixture ingredients and simmer. For
spinach layer combine oil, 1/3 cup parsley, spinach, bread crumbs, 1/3 cup
parmesan cheese, eggs and 1 tsp garlic salt and 1 tsp ground sage. Cook
pasta and drain well. Sprinkle 1/3 cup parsley and 1/3 cup Parmesan cheese
over pasta and mix well. Butter a large baking dish. Cover the bottom with
a layer of pasta, then a layer of the spinach mix, then a layer of meat.
Repeat layers until all ingredients are used, ending with the meat sauce.
Sprinkle remaining parmesan cheese and parsley over top. Bake at 350: for
20-30 minutes.

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* Exported from MasterCook *

Mom Cambareri's Lasagne

Recipe By :
Serving Size : 12 Preparation Time :0:00
Categories :
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
-----sauce-----
1 pound ground beef
1 tablespoon basil
3 cloves garlic
2 cup tomatoes (1 lg. can)
5 1/2 teaspoon salt
12 ounce tomato paste
-----lasagne-----
10 ounce lasagne noodles
2 tablespoon parsley flakes
2 eggs -- beaten
1/2 cup parmesan cheese -- grated
3 cup riccota or cottage cheese
1 pound mozzarella cheese -- grated
2 teaspoon salt
4 eggs; hard -- sliced thin
1/2 teaspoon pepper

Brown meat slowly. Spoon off fat. Add next 5 ingredients. Simmer uncovered
30 minutes. Cook noodles in boiling salted water until just tender. Drain
and rinse in cold water. Meanwhile, combine riccota or cottage cheese with
beaten eggs, seasonings, and parmesan. Place half the cooked noodles in a
13"x19"x2" baking dish. Add, in layers, 1/2 each of ricotta mixture,
mozzarella cheese, sliced egg, and meat sauce. Sprinkle with grated
parmesan. Repeat the layers with the remaining ingredients. Bake in 375F
oven for 30 minutes. Garnish with triangles of mozzarella cheese, salami.
Let stand 10-15 minutes before cutting into squares. For an extra treat,
double the meat sauce recipe and serve the extra sauce to be ladled over
the individual servings.
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* Exported from MasterCook *

Mushroom Pasta

Recipe By :
Serving Size : 8 Preparation Time :0:00
Categories :
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1 1/2 pound assorted trimmed mushrooms
1/4 cup sherry or madeira
2 tablespoon unsalted butter
1/2 cup whipping cream
1 tablespoon finely minced garlic
12 ounce fresh pasta or 8 ounces drie
1 tablespoon finely minced shallots or on
grated cheese
1/2 teaspoon salt

Here is a pasta recipe from the LA TIMES; 11/29/91 issue. The recipe is by
Michael Roberts. Wipe mushrooms if necessary to remove any sand or dirt.
Slice chanterelles and cultivated mushrooms, trim and discard stems of
shitake mushrooms, trim and discard root tips of oyster mushrooms. Bring 4
quarts of cold, salted water to boil over high heat on stove. Melt butter
in large skillet over medium heat and add mushrooms, garlic, shallots and
salt. Cook, stirring, 15 minutes. Add Sherry, increase heat to high and
cook 2 minutes. Add whipping cream and cook until liquid reduces to
sauce-like consistency and is thick enough to coat spoon. Remove from heat
and keep in warm place until pasta is finished cooking. Add pasta to
boiling water, cook until desired doneness, drain and toss with mushrooms.
Place on serving platter or in large serving bowl and serve immediately.
Serve with grated cheese. Makes 4 servings. Now, tell me, how could this
not be good? I hope anyone who makes it enjoys it in good health.
Sincerererely, Punky

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* Exported from MasterCook *


Mushrooms & Peas For Pasta Or Rice

Recipe By :
Serving Size : 4 Preparation Time :0:00
Categories :
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
3 tablespoon butter
1/4 cup white wine
10 ounce fresh mushrooms sliced
1/2 pint heavy cream (room temp)
evenly(try an egg slicer)
1 pint half and half (room temp)
5 ounce frozen baby peas
1/2 cup grated parmigiana cheese
1/4 cup olive oil
pasta or rice

Melt butter in olive oil. Sautee mushrooms and peas about 5 minute. Add
wine and simmer 5 minutes. Turn off heat. Add cream and half and half and
mix well. (never cook cream or half and half on high heat- it will
separate) Cook pasta or rice according to directions and drain well but
keep hot. Mix with sauce and toss with 1/2 th cheese. Serve hot with extra
cheese on the side.

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* Exported from MasterCook *

Neopolitan Spaghetti Sauce

Recipe By :
Serving Size : 6 Preparation Time :0:00
Categories :
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
2 onions -- sliced thin
1 can tomato paste -- italian
2 garlic cloves -- mashed
4 chili peppers
1/2 cup olive oil
1 teaspoon salt
1 1/2 pound ground beef
1/4 teaspoon pepper
2 1/2 cup tomato juice
1 teaspoon sugar
1 1/2 cup tomato puree
12 green olives; stuffed -- slic
Brown onions and garlic in oil. Add meat and brown slowly. Heat tomato
juice, puree and paste in a deep kettle; add meat mixture, chili peppers;
salt, pepper and sugar. Simmer 2-1/2 to 3 hours, until thick. Remove chili
peppers and add olives. Simmer 10 minute longer. Serve with spaghetti,
topped with grated Parmesan cheese. Makes sauce for 1 pound spaghetti.

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* Exported from MasterCook *

Nothing For Dinner

Recipe By :
Serving Size : 4 Preparation Time :0:00
Categories :
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
-----philly.inquirer-----
1 pound linquine
1/2 cup oil cured black olives
1/4 cup olive oil
pitted -- chopped
4 cloves garlic -- minced
salt to taste
2 cans chopped clams -- drained
hot red pepper flakes
1 6 ounce jar -- marinated artichoke
to taste
1/4 cup fresh ground locatelli cheese

Cook linquine in boiling water until al dente.... While pasta cooks,make


sauce.Heat olive oil in skillet.When oil is hot,add minced garlic.Saute
garlic 1 minute.Add drained clams ( save the juice for soup ).Drain and
chop artichoke hearts in big chunks;add to clam mixture with olives.If
desired,add the marinade from the artichokes as well... Allow to
simmer,uncovered,until pasta is done.Drain pasta and toss with
sauce,adding salt and red pepper flakes to taste.Sprinkle freshly grated
cheese over each serving..Makes 4 servings...

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* Exported from MasterCook *

Orzo/Fresh Tomato Sauce

Recipe By :
Serving Size : 4 Preparation Time :0:00
Categories :
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
4 cup water
1/2 pound ripe tomatoes,peeled -- 1/2"cub
1 salt to taste
1 fresh ground pepper to taste
3/4 cup orzo
1/4 teaspoon red pepper flakes
2 tablespoon olive oil
2 tablespoon fresh basil,shred -- loose pack
1 teaspoon garlic -- finely minced

Bring water to a boil in a saucepan and add salt to taste.Add orzo and
cook,stirring briefly,10 minutes or until tender.Do not over cook.Drain.
Meanwhile,heat oil in a sauce pan and add garlic.Cook stirring.Do not
brown.Add tomatoes and sprinkle with salt,pepper and pepper flakes.Stir
and bring to a boil.Add orzo and basil.Stir to blend,and serve.Makes 4
servings...

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* Exported from MasterCook *

Pasta & Sausage Oregano

Recipe By :
Serving Size : 8 Preparation Time :0:00
Categories :
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1 pound rigatoni
2 cup heavy cream
2 tablespoon oregano
1/4 cup white wine
1 pound hot bulk sausage -- -or- sweet
1 garlic clove -- minced
sausage can be used
2 tablespoon oil
1/4 cup parmesan cheese
In a pot, cook past al dente. In a large sauce pan, add oil, garlic and
sausage broken up with a fork while cooking for about 5 minutes. Add wine
and oregano and cook for 5 minutes more. Add cream and parmesan cheese and
cook until the sauce boils. Add salt and pepper to taste. Pour over cooked
pasta and toss to coat.

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* Exported from MasterCook *

Pasta & Vegetables

Recipe By :
Serving Size : 4 Preparation Time :0:00
Categories :
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1 cup part skim milk ricotta
2 cup broccoli florets
1/2 cup grated mozzarella
1 cup minced onions
1/2 cup grated romano cheese
3 md carrots sliced
3 egg whites (optional)
2 celery stalks sliced
1/2 teaspoon dried thyme
1/2 pound spaghetti
1/2 teaspoon dried oregano
1 tablespoon vegetable oil
1/8 teaspoon garlic powder
1 cup diced fresh tomatoes
salt & pepper
1/2 cup chopped fresh parsley

Combine Cheeses, Egg Whites, Thyme, Oregano, Garlic Powder, Salt & Pepper
in Medium Bowl. Set Aside.Steam Broccoli, Onions, Carrots & Celery Until
Broccoli Is Crisp-Tender, About 5 Min. Add Pasta & Oil To Large Pot Of
Boiling Water & Cook Until Pasta Is Just Tender But Still Firm To Bite,
About 5 Min. Drain. Return To Pot. Add Steamed Vegetables & Toss. Add
Cheese Mixture & Toss. Transfer To Serving Bowl. Spoon Tomatoes in Center
Of Pasta. Garnish Edges With Parsley.

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* Exported from MasterCook *

Pasta And Oregano

Recipe By :
Serving Size : 8 Preparation Time :0:00
Categories :
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1 pound rigatoni
2 cup cream-heavy
2 tablespoon oregano
1/4 cup white wine
1 pound sausage-hot or sweet
1 cup garlic-minced
1/4 cup parmesan cheese
2 tablespoon oil

IN A POT COOK PASTA TO YOUR LIKING.REMOVE CASING FROM SAUSAGE. IN A LARGE


SAUCE PAN, ADD OIL, GARLIC, AND SAUSAGE BROKEN UP WITH A FORK WHILE
COOKING FOR ABOUT 5 MIN. ADD WINE AND OREGANO, AND COOK FOR 5 MIN. MORE.
THEN ADD CREAM AND PARMESAN CHEESE AND COOK UNTIL SAUCE BOILS.ADD SALT AND
PEPPER TO TASTE. POUR OVER COOKED PASTA TOSS TO COAT SERVE. GOOD LUCK JOHN
IN N.J.

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* Exported from MasterCook *

Pasta E Fagiolle

Recipe By :
Serving Size : 8 Preparation Time :0:00
Categories :
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
2 tablespoon chopped onion
1 pound pea or pinto beans
1/4 cup olive oil
3 cup beef broth
3 tablespoon chopped carrots
pepper
3 tablespoon chopped celery
6 ounce small tubular macaroni
2 small pork chops
2 tablespoon parmesan cheese
Saute onions; add celery, carrots, and pork. Add tomatoes and cook for
20minutes. Add precooked beans and cook for 5 minutes, then add broth and
bring to a boil. To thicken, scoop out 1/2 of the beans and put in a food
processor. Adjust liquid and macaroni. Cook until ready and add cheese at
last minute. FROM: ARTHUR MOORE

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* Exported from MasterCook *

Pasta Fontina

Recipe By :
Serving Size : 4 Preparation Time :0:00
Categories :
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
alyce mantia krbs41a
1/4 pound asiago cheese -- grated
1 cup unsalted butter
1/4 cup minced fresh parsley
1/2 pound fontina cheese -- grated
1 pound fresh linguine

While you are cooking the pasta, melt butter in a large skillet and cook,
stirring, until it just turns brown. Meanwhile, toss the cheeses together
(if you can't find Asiago, use Romano or Parmesan, not quite the same but
still good). Drain pasta, place in a large warmed pasta bowl. Sprinkle
with cheeses, drizzle with browned butter and toss well. Serve at once
with parsley sprinkled over the top. Rich, but YUMMY!

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* Exported from MasterCook *

Pasta Napolitana
Recipe By : MS Access
Serving Size : 4 Preparation Time :0:30
Categories :
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
2 teaspoons Oregano
1 can tomatoes -- plum
3 cloves garlic
2 tablespoons olive oil
1/2 teaspoon honey

Saute garlic in a skillet with olive oil until they are brown at medium
heat.

Reduce heat and add tomatoes, oregano and bay leaves. Let it simmer until
sauce is thick.

Serve on top of pasta. Add honey to reduce acidity.

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* Exported from MasterCook *

Pasta Ooooh Baby

Recipe By :
Serving Size : 4 Preparation Time :0:00
Categories :
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
boiling salted water
1/2 large onion -- sliced medium
2 large tomatoes ( firm but
thick
juicy)
1 cloves garlic minced -- (1 to 2)
8 ounce rigatni,ziti -- or other pasta
8 ounce fresh button mushrooms -- whole
4 tablespoon extra virgin olive oil
1 tablespoon minced fresh basil or thyme
2 medium small zucchini -- about
salt to taste
1 lb. sliced 3/4" thick
fresh ground pepper to taste
2 medium small yellow summer
cayenne pepper to taste
squash -- 1 lb.sliced 3/4"thic
freshly grated parmesan or
1 bunch scallions -- trimmed
romano cheese
white only.

When the water is boiling,core the tomatoes and slash a little X on the
blossom end.Plunge fruit into boiling water 20 to 25 seconds,then remove
with slotted spoon.At this point,add pasta to the boiling water.Cool and
peel the tomato under cold running water.Cut into thickish
wedges.Reserve... In a large saute or frying pan,heat the oil over high
heat.When sizzling hot,add the zucchini and summer squash and
cook,stirring and tossing until vegetables brown 4 to 6 minutes.Add the
scallions,onion and garlic.Reduce heat and cook,stirring often,another 2
to 3 minutes.Add the mushrooms,reserved tomatoes,basil,salt,pepper and
cayenne;bring mixture to a boil and immediately cover pan tightly and
simmer 2 to 3 minutes... Remove lid and adjust seasonings to taste.Spoon
sauce over drained hot pasta and add the freshly grated cheese.Makes 4
entree or 6 appetizer servings........

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* Exported from MasterCook *

Pasta Primavera

Recipe By :
Serving Size : 2 Preparation Time :0:00
Categories :
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1 cup nonfat dry milk
1/2 cup sliced mushrooms
1/2 teaspoon basil -- 1 clove garlic
1/4 cup chopped onions
1/4 teaspoon salt -- dash of pepper
1/4 cup frozen peas
1/4 cup grated parmesan
1 ounce fat free ham -- julienned
1/2 cup diced zucchini
1 tablespoon sliced pimentos
1/2 cup broccoli flowerettes
1 cup uncooked pasta twists

In Saucepan, Boil Milk, Basil, Salt & Pepper. in Cup Mix Cornstarch&
Water. Add To Milk & Boil, Stirring Constantly. Stir in Parmesan& Cover.
Cook Pasta According To Package Directions. in Skillet, Saute Garlic,
Zucchini, Broccoli, Mushrooms, Onions & Ham in Oil Until Tender. Add Peas,
Pimentos & Pasta & Heat. Pour Sauce Over, Toss & Serve Immediately.
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* Exported from MasterCook *

Pasta Salad With Artichokes And Sprouts

Recipe By :
Serving Size : 6 Preparation Time :0:00
Categories :
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1 cup raw sm shaped pasta
3/4 pound marinated artichoke hearts
3/4 cup firmly packed alfalfa sprout
1 sm green pepper finely chop
1 md carrot -- coarsely chopped
1/2 cup sliced/chopped black olives
1/4 cup red wine vinegar -- more/less
1/2 teaspoon dried basil
1/2 teaspoon dried summer savory

Cook the pasta al dente, then rinse it with cool water. Drain the pasta
well and put it in a mixing bowl.

Chop the artichokes into bite-sized pieces and add them to the pasta.
Add the alfalfa sprouts, separating the strands as much as possible with a
fork, and the remaining ingredients. Mix well and allow to stand for 1 to
2 hours either at room temperature or refrigerated before serving.

Variation: To serve as a main dish salad, garnish with hard-boiled eggs


or add some diced mozzarella cheese.

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* Exported from MasterCook *

Pasta Sauce, Olivia


Recipe By :
Serving Size : 2 Preparation Time :0:00
Categories :
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1 6 ounce jar artichoke hearts
salt and pepper
1/8 cup olive oil
1 pinch cayenne pepper
1/2 cup onion -- chopped
1 14 ounce can tamatoes -- with juice
20 milliliter garlic -- crushed
mushrooms -- sliced
1/2 teaspoon oregano
black olives -- sliced
1/2 teaspoon basil
parmesean cheese -- grated

Heat olive oil in large sauce pan. Add onion, garlic, seasonings and
artichoke marinade. Saute on medium low heat for about 10 minutes. Add
tomatoes and simmer for 30 minutes. Add mushrooms, artichoke hearts,
olives and parmesean cheese and simmer for about 5 minutes. Serve over
pasta.

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* Exported from MasterCook *

Pasta W/ Goat Cheese & Asparagus

Recipe By :
Serving Size : 8 Preparation Time :0:00
Categories :
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1 1/2 pound asparagus -- fresh
2 tablespoon chives -- chopped
1 pound fettuccine
pepper -- freshly ground
1/4 pound goat cheese
2 tablespoon butter

1. Scrape and trim the asparagus. Slice the spears on the bias, creating
lengths of 1/4 inch. 2. In a kettle bring 3 quarts of water to a boil. Add
the fettuccine, boiling vigorously for 9 to 12 minutes.Do not overcook the
pasta should be al dente. Reserve 1/4 cup of the cooking water and drain
the pasta. 3. Melt the butter in the kettle and add the asparagus. Saute
for about 1 minute and add the fettuccine, goat cheese, chives and the
pepper. Pour in the reserved water. Toss well and serve.

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* Exported from MasterCook *

Pasta W/Broccoli And Garlic

Recipe By :
Serving Size : 4 Preparation Time :0:00
Categories :
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1 lg bunch broccoli -- trimmed
and cut into flowerettes
1/2 cup extra virgin olive oil
1/2 cup (1 stick) unsalted butter
6 lg garlic cloves -- sliced
paper thin
2 teaspoon crushed red pepper flakes
1 pound large shell macaroni
cooked

Cook broccoli to desired tenderness in lightly salted boiling water.


RESERVE 1 CUP of BROCCOLI COOKING WATER. Drain remaining water from
broccoli and cut into bite-size chunks; set aside.

In a medium size saucepan; heat olive oil over medium, add garlic slices
and stir until lightly and evenly browned. (At this point, you can remove
and dicard the garlic, but I always leave it in!) Add the butter, stirring
until melted. Add red pepper flakes and simmer 3 minutes. Add the
reserved broccoli water and simmer another minute. Turn off heat and stir
in broccoli. Cover and set aside while cooking pasta.

Place cooked pasta into large bowl. Pour broccoli sauce over pasta. Toss
to coat and serve with freshly grated Parmesan cheese and black pepper.
YUM.

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* Exported from MasterCook *

Pasta With Anchovy And Clam Sauce

Recipe By :
Serving Size : 4 Preparation Time :0:00
Categories :
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
3 anchovies -- salted whole or
1/4 cup parsley -- finely chopped pre
2 cherrystone clams -- in the s
1/2 teaspoon rosemary -- chopped
1/4 cup olive oil
1/2 cup dry white wine
3 tablespoon butter
freshly ground pepper to tas
3 cup garlic -- minced
1 pound linguine ; other pasta -- coo
2 shallots -- finely chopped

If salted whole anchovies are used, wash them in cold running water to
remove most of the external salt and any tiny scales that may be present.
Use the fingers to pull the fillets from the bone. Discard the bones. Set
the fillets aside. Open the clams or have them opened and reserve both
the clams and 1 cup of clam juice. Finely chop the clams and set aside.
Heat the oil and butter in a skillet. Add the garlic and shallots and cook
until light brown. Add the anchovies and stir until they dissolve. Add
the parsley, rosemary, reserved clam juice and white wine and bring to a
boil. Add pepper and a tiny bit of salt and simmer 15 minutes. Add the
chopped clams and cook 5 minutes. Serve piping hot over the freshly cooked
pasta. Serve red pepper flakes on the side, if desired, but no cheese.
Rita in Scottsdale 09/28 11:04 pm FROM: RITA TAULE (BTVC62A)

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* Exported from MasterCook *

Pasta With Broccoli

Recipe By :
Serving Size : 4 Preparation Time :0:00
Categories :
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1 g granaroli xbrg76a
1 md onion chopped
1 mm :mk vmxv03a
1/2 cup white wine or chicken broth
1 md head fresh broccoli
salt & fresh grnd pepper
3 tablespoon butter
to taste
1/4 cup olive oli
12 ounce pasta cooked
4 cloves garlic minced or 4
grated cheese for topping
1 tb ready chopped garlic

Wash and cut broccoli into bite size pieces. Cook in salted water until
crisp. Drain well and set aside. In a pan, melt butter in olive oil.
Sautee onion until translucent. Add garlic and simmer for 1 minute. Add
broccoli, and wine or broth and simmer 3 minutes. Add salt and pepper. In
a large bowl mix drained pasta with broccoli mixture. Toss well. Serve
immediately with grated cheese for topping.

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* Exported from MasterCook *

Pasta With Scallops/Vegetables

Recipe By :
Serving Size : 4 Preparation Time :0:00
Categories :
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
10 ounce fresh white or spinach fettu
1/4 cup dry white wine
2 cup broccoli florets
1/2 cup chicken broth or clam juice
1 tablespoon olive oil
1/4 teaspoon nutmeg
2 cloves garlic -- crushed
1/4 teaspoon white pepper
1 red or yellow pepper -- cored
1/4 teaspoon salt
seeded and diced
1 teaspoon cornstarch
4 ounce mushrooms -- sliced
2 teaspoon lemon juice
3/4 pound bay or sea scallops

Bring 2 quarts of salted water to a boil.Add fettuccine and bring to a


boil.Add broccoli florets and cook 3 to 5 minutes,until tender.( if using
dried pasta,cook pasta 5 minutes,then add broccoli and cook 4 to 5 minutes
more.)Drain and toss. Heat oil in large,nonstick skillet over medium
heat.Saute garlic one minute,until fragrant.Add peppers and
mushrooms.Cook,stirring constantly for 3 to 4 minutes,or until peppers
begin to soften.Stir in scallops with any accumulated juice.Cook just
until scallops begin to go opaque.Stir in white wine and broth.Add
nutmeg,white pepper,and salt.Bring liquid to a simmer and cook 2 to 4
minutes more depending on size of scallops. In a small dish blend
cornstarch and lemon juice to a smooth paste and stir into scallop
mixture.Cook just until sauce thickens slightly.Turn warm pasta into
serving bowl.Add scallop mixture and toss to coat pasta.If dersired
sprinkle with Parmesan cheese.Serve warm.Makes 4 servings.

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* Exported from MasterCook *

Pasta With White Truffles, Olive Oil, Parmesan, And Basil

Recipe By :
Serving Size : 6 Preparation Time :0:00
Categories :
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1 cup dark green extra virgin
salt
olive oil
freshly ground white
3 tablespoon dark green extra virgin
pepper
olive oil
1/4 cup freshly grated reggiano
1 angel hair pasta for 6
parmesan cheese
2 ounce fresh white truffles
2 tablespoon julienne of fresh basil

In a large pot, bring 8 quarts of lightly salted water to a boil; add the
3 tablespoons of olive oil. Add the pasta to the boiling water and cook
until al dente, no morethan two minutes; drain well.

Toss the pasta with the cup ofolive oil, half the basil, and salt and
pepper to taste. Mound the pasta in the middle of each of 6 heated large
serving plates. Sprinkle the pasta with the Parmesan Cheese. With a
truffle shaver or swivel-bladed vegetable peeler, shave the truffle over
each serving. Garnish with the remaining basil.
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* Exported from MasterCook *

Penne In Tomato Sauce With Crabmeat

Recipe By :
Serving Size : 4 Preparation Time :0:00
Categories :
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1/4 cup olive oil
1 md onion -- minced
3 tablespoon minced italian parsley
1 can (28 ounce) plum tomatoes
chopped coarsely with
juices reserved
1/4 cup dry white wine
1/2 pound lump crabmeat -- picked over
and flaked
salt and ground black
pepper
12 ounce penne (or rotini -- med.
shells)

Heat olive oil in a medium skillet. Add the onions and parsley; saute
until onions soften, about 3 minutes. Add reserved juices from the canned
tomatoes; simmer until thickened slightly, about 10 minutes. Add tomatoes
and wine; simmer to blend flavors, about 5 minutes. Add the crabmeat;
simmer until heated through, about 3 minutes. Season with 1/2 teaspoon
salt and 1/4 teaspoon ground pepper or to taste.

Meanwhile, bring 6 quarts water to boil in a soup kettle. Add 1


tablespoon salt and penne; cook until just tender, about 9 minutes. Drain
and return penne to soup kettle. Add sauce; toss to combine. Serve
immediately.

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* Exported from MasterCook *

Penne Pasta W/Tomatoes & Chile


Recipe By :
Serving Size : 6 Preparation Time :0:00
Categories :
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
4 tablespoon crushed red chile
1/2 cup sun-dried tomatoes -- cut in
slivers
1 cup black olives, cured in oil
pitted and halved
1/2 cup fresh basil -- chopped
1/2 cup fresh italian parsley
chopped
1 tablespoon grated lemon peel
30 milliliter garlic -- minced
1/2 cup olive oil
2 tablespoon oil from the tomatoes
2 teaspoon freshly ground black pepper
3/4 pound parmesan cheese -- grated
1 pound penne pasta

Combine all ingredients, except the cheese and pasta, and let sit at room
temperature for a couple of hours to blend the flavors. Cook the pasta in
4 quarts of boiling salted water until tender but still firm - 'al dente'.
Drain. Toss the pasta with the sauce and cheese until well coated and
serve.

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* Exported from MasterCook *

Penne With Smothered Scallops, Tomato, Basil

Recipe By :
Serving Size : 4 Preparation Time :0:00
Categories :
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
8 tomatoes - large -- ripe or
2 can roma tomatoes
1 pound scallops
1 tablespoon garlic - chopped fine
1 teaspoon salr
1 pound dried penne
2 tablespoon italian parsley
1/3 cup olive oil
1/4 teaspoon crushed chilli pepper
1 teaspoon lemon zest - grated
1/2 cup fresh basil leaves
4 tablespoon parmesan cheese - grated

Drop tomatoes, briefly into boiling water to loosen skins and peel. Remove
most seeds and chop coarsely. Slice scallops into thin rounds about
1/4-inch thick and place in bowl with lemon rind. Saute garlic in oil
until pale golden and add the tomatoes, salt and hot pepper flakes. Simmer
for 5 minutes. Boil a large pot of water, add salt and pasta. Cook for 7
to 9 minutes, until barely done. Drain and immediately add to sauce. Add
basil, chopped parsley and scallops. Cover pot tightly and remove from
heat. Let stand 4 minutes to cook scallops. Remove lid, stir in Parmesan
and serve.

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* Exported from MasterCook *

Penne With Vodka & Tomato Cream Sauce

Recipe By :
Serving Size : 4 Preparation Time :0:00
Categories :
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1 tablespoon butter
1 tablespoon olive oil
1 onion -- chopped
1 28 ounce can italian plum tomatoes
1 cup heavy cream
1/4 cup vodka
1/4 teaspoon dried crushed red pepper
1 pound penne pasta
1/4 cup parmesan -- freshly grated
1 tablespoon fresh chives -- minced

Drain, seed and chop the tomatoes. Melt butter with oil in heavy large
saucepan over medium heat. Add onion and saute until translucent, about 5
minutes. Add tomatoes and cook until almost no liquid remains in pan,
stirring frequently, about 25 minutes. Add cream, vodka and red pepper and
boil until thickened to sauce consistency, about 25 minutes. Season to
taste with salt and pepper. (Sauce can be prepared 1 day ahead. Cover and
refrigerate.) Cook pasta in large pot of boiling salted water until just
tender but still firm to bite, stirring occasionally. Drain well. Transfer
to a large bowl. Bring sauce to a simmer. Pour over pasta and toss well.
Sprinkle with Parmesan and chives and serve.
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* Exported from MasterCook *

Pepper Pasta

Recipe By :
Serving Size : 2 Preparation Time :0:00
Categories :
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1 red pepper -- julienned
3 cloves garlic -- minced
1 yellow pepper -- julienned
1 dash tabasco sauce
1/2 cup sliced mushrooms
2 large s tomatoes -- skins
salt and pepper -- to taste
3 tablespoon tomato paste
1 handful chopped parsley
1 package pepperoni -- chopped
olive oil
removed and chopped

Saute' garlic and peppers in a small amount of olive oil. Add remaining
ingredients and simmer about 45 minutes. Serve over warm pasta. Enjoy,
Sheryl

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* Exported from MasterCook *

Plain Tomato Sauce

Recipe By :
Serving Size : 4 Preparation Time :0:00
Categories :
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
3 tablespoon oil -- olive
1/2 teaspoon pepper -- freshly ground
1 tablespoon parsley -- chopped
1 34 ounce can tomatoes -- italian
1 large garlic clove -- chopped
drained -- coarsley chopped
1/2 teaspoon salt
1/2 teaspoon oregano
1 small onion -- chopped
1 tablespoon butter

Saute garlic and onion in oil. Add tomatoes, parsley, salt, pepper, and or
gano and butter, and simmer uncovered 15 to 20 minutes. Correct seasoning
if necessary.

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* Exported from MasterCook *

Pork Cheese Spaghetti

Recipe By :
Serving Size : 6 Preparation Time :0:00
Categories :
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1 pound pork chops
1 tablespoon fat
1 onion
1/2 cup celery
1 cup tomato
1 tablespoon soy sauce
1 tablespoon worcestershire sauce
1/2 teaspoon sugar
1/4 teaspoon pepper
1 1/2 teaspoon salt
8 ounce spaghetti
1 cup cheddar cheese

Notes: Use end cut pork chops. Meat should total 1 lb. boned and diced.
Shop onion. Dice celery. Use 1 lb. can of tomatoes. Cheese to be
shredded. Brown pork in the fat. Add onion and celery and cook 5 minutes.
Add remaining ingredients, except spaghetti and cheese and simmer 30
minutes. Cook and drain spaghetti. Combine meat mixture with spaghetti
in 2 qt. casserole. Mix well and sprinkle with cheese. Bake in moderate
oven (350) 30 minutes.
- - - - - - - - - - - - - - - - - -

NOTES : Use end cut pork chops. Meat should total 1 lb. boned and diced.
Shop onion. Dice celery. Use 1 lb. can of tomatoes. Cheese to be
shredded. Brown pork in the fat. Add onion and celery and cook 5
minutes. Add remaining ingredients, except spaghetti and cheese
and simmer 30 minutes. Cook and drain spaghetti. Combine meat
mixture with spaghetti in 2 qt. casserole. Mix well and sprinkle
with cheese. Bake in moderate oven (350) 30 minutes.

</DirT>
</DirS>
</RcpE>
<RcpE name="Quick Spaghetti With Meat Sauce" author="">
<RTxt>
<![CDATA[

* Exported from MasterCook *

Quick Spaghetti With Meat Sauce

Recipe By :
Serving Size : 4 Preparation Time :0:00
Categories :
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1 pound raw ground turkey
1/4 teaspoon garlic powder
3 tablespoon minced onion
1 can (6 oz.) tomato paste
1 cup water
2 tablespoon grated parmesan
1 1/2 teaspoon italian seasoning
2 cup hot cooked spaghetti
1/8 teaspoon salt

Coat A Large Skillet With Cooking Spray. Place Over Medium Heat Until Hot.
Add Turkey & Onion; Cook Until Turkey Is Browned, Stirring To Crumble.
Drain Well. Return To Skillet. Stir in Water & Italian Seasoning, Salt,
Garlic Powder & Tomato Paste. Bring To A Boil. Reduce Heat & Simmer
Uncovered 10 Min. OR Until Thickened, Stirring Occasionally. Serve Over
Spaghetti; Sprinkle With Cheese. 334 Cal. Per 3/4 C. Sauce, 1/2 C.
Spaghetti & 1 1/2 t. Cheese. (Fat 12.2, Chol. 74.)

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* Exported from MasterCook *

Ravioli With Broccoli Sauce

Recipe By :
Serving Size : 4 Preparation Time :0:00
Categories :
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1/4 cup olive oil
4 garlic cloves -- chopped
salt and pepper to taste
1/4 cup dried red pepper flakes
1 cup heavy cream
1 1/2 pound broccoli
3/4 cup grated parmesan cheese *
15 ounce frozen ricotta ravioli

* Substitute Romano Cheese if desired Heat oil in medium saucepan. Add


garlic, salt, pepper and red pepper. Saute until garlic is lightly
browned, 5-7 mins. Add cream; cook 20 min. to thicken, stirring
occasionally. Meanwhile, cut broccoli into 1-1/2" flowerettes. Place in
separate pan, cover with water and cook until tender, drain and set aside.
Add cheese to sauce mixture, stir to blend. Prepare broccoli as directed,
drain. Add broccoli to sauce and pour over ravioli.

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* Exported from MasterCook *

Rigatoni A La Vodka

Recipe By :
Serving Size : 4 Preparation Time :0:00
Categories :
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1/2 cup heavy cream
1 packet bouillion
1 1/2 cup plain tomato sauce
salt and pepper to taste
1/4 cup butter
1 pound rigatoni
1/4 pound bacon diced
grated cheese(parmagiana)
1/3 cup vodka

Lightly sautee bacon. Drain except for 2 tbls drippings. Add butter and
simmer on low heat for 3 min. Add vodka and tomato sauce and simmer 5 min.
Add cream. salt and pepper and keep warm(never cook with cream on high
heat-it will separate) Cook macaroni according to directions. Drain well,
mix with sauce, top with cheese and serve.

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* Exported from MasterCook *

Rigatoni Alla Fontina

Recipe By :
Serving Size : 4 Preparation Time :0:00
Categories :
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1 pound rigatoni
2 pinch nutmeg
3 tablespoon salt
1 cup parmigiano cheese
6 tablespoon sweet butter
2 pinch black pepper
1/2 pound sliced fontina cheese

Preheat 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, 1/2 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.
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* Exported from MasterCook *

Rigatoni W Three Cheeses

Recipe By :
Serving Size : 4 Preparation Time :0:00
Categories :
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
3 tablespoon salt
1/2 cup shredded mozzarella
1 pound rigatoni
1 cup heavy cream
3 1/2 tablespoon melted sweet butter
1/2 cup grated parmigiano cheese
1/2 cup shredded swiss cheese
1/2 teaspoon nutmeg
1/2 cup shredded fontina

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 1/2 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.

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* Exported from MasterCook *

Sausage In Cream Sauce


Recipe By :
Serving Size : 2 Preparation Time :0:00
Categories :
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1 pound sweet italian sausage meat
1 teaspoon basil
1 cup onion -- finely minced
1 teaspoon sage
2 teaspoon garlic -- finely minced
1 teaspoon tarragon
3 tablespoon butter
1 teaspoon oregano
3 tablespoon olive oil
1 pint heavy cream
1 teaspoon thyme
hot pasta of your choice

Heat a very large skillet, melt butter and oil and saute onion and garlic
until translucent. Add sausage meat and spices to the onion mixture and
cook on moderate heat for 10 to 15 minutes, or until the sausage is
completely cooked. Add the cream and reduce by one-third. This should take
about 5 minutes on moderate heat. Stir very frequently to insure it
doesn't stick or burn. Taste, adjust seasoning with salt and pepper and
whatever else you want to add. Pour over hot pasta and MANGIA!!!

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* Exported from MasterCook *

Sausage Sauce

Recipe By :
Serving Size : 1 Preparation Time :0:00
Categories :
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
3 tablespoon olive oil
1 28 ounce can crushd tomatoes or puree
2 pound sausage removed from skin
1 cup dry wine
and broken up
salt and pepper
1 md onion chopped
grated cheese
2 cloves garlic crushed
Saute onion and garlic in oil. Discard garlic. Add sausage meat and brown.
(discard some of the grease if it looks too fatty)Add tomatoes and wine
and simmer for 1 hour. Add salt and pepper to taste and simmer another 15
min. This is great over polenta topped with cheese. It`s also great over
pasta. If the sauce seems a bit too thick, add water, wine or broth. Serve
with a crisp salad and crusty bread.

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* Exported from MasterCook *

Sausage, Beef, And Ribs With Rigatoni

Recipe By :
Serving Size : 6 Preparation Time :0:00
Categories :
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1/4 cup olive oil
3 cup water
2 onions -- chpd
2 cup dry red wine or water
8 cloves garlic -- minced
6 ounce tomato paste
1 1/2 pound boneless chuck -- cut 1" cubes
2 tablespoon fresh basil -- chpd
1 pound italian sausage -- sliced 1/2"
1 pound cooked rigatoni
6 beef short ribs
parmesan cheese
1 1/2 cup marinara sauce

In a large pan, saute onions and garlic in oil until tender. Remove and
set aside. Add chuck to pan, brown on all sides, then remove to onion
dish. Add sausage and brown, Return all to pan. Add ribs, mainara sauce,
water or wine, tomato paste and spices and bring to a boil. Reduce heat,
cover partially, simmer 3 hrs. or until chuck is very tender, degreasing
occasionally. Just before serving, stir in basil. Divide pasta among 6
bowls and top with meat mixture then cheese.

This is absolutely excellent. I made my spaghetti sauce in place of


marinara sauce. Next time, change the ribs and beef and substitute round
steak. The wine makes it!
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* Exported from MasterCook *

Shrimp & Vegetable Pasta

Recipe By :
Serving Size : 6 Preparation Time :0:00
Categories :
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
2 pound lg shrimp -- peeled & deveined
1 teaspoon salt
2 yellow peppers -- 1/4" dice
1/2 cup fresh lemon juice
2 red peppers -- 1/4" dice
1 cup olive oil
6 plum tomatoes -- 1/2" dice
1 tablespoon olive oil
1/2 cup fresh dill -- chopped
1/4 teaspoon hot chile oil
2 teaspoon dried tarragon
1 head broccoli -- cut small
2 tablespoon chopped shallots
1 1/2 cup cooked peas
1/2 teaspoon dried red pepper flakes
1 pound linguine
1 teaspoon coarsely ground black pepper

At least 2 hours ahead, bring a large pot of water to a boil. Carefully


drop in the shrimp and cook until just tender, 1 minute. Drain, rinse
under cold water, drain again, and place in a large serving bowl. Add the
peppers, tomatoes, dill, tarragon, shallots, red pepper flakes, black
pepper, salt, lemon juice, 1 c olive oil and the chili oil to the serving
bowl. Toss well with the shrimp. Cover and refrigerate. When you are ready
to serve, bring a large pan of water to a boil. Drop in the broccoli and
cook 1 minute. Drain and rinse under cold water, drain again. Toss the
peas and broccoli with the shrimp and vegetables, set aside. Bring a large
pot of water to a boil. Add the remaining 1 T olive oil and the linguine.
Cook at a rolling boil until just tender. Drain the linguine and
immediately toss with the shrimp and vegatable sauce. Serve at once. From:
The New Basics Cookbook
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* Exported from MasterCook *

Shrimp & Wine-Sauced Spaghetti

Recipe By :
Serving Size : 2 Preparation Time :0:00
Categories :
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
2 green onions -- chopped
1/4 teaspoon oregano
1 cup garlic -- minced (or more)
1 dash pepper
16 ounce tomatoes -- cut up
8 ounce shrimp -- peeled and cleaned
2 tablespoon white wine
1 tablespoon cornstarch
1 teaspoon sugar
4 ounce spaghetti -- hot
1 teaspoon basil
1 tablespoon cheese -- grated romano chees

I probably post this recipe at least once a month....maybe even more...but


I think it is wonderful. It was originally posted by Ann Miller. Cook
onion and garlic in 2 t. oil. Add UNDRAINED tomatoes, wine, sugar and
seasonings. Cover, simmer 25 min. Add shrimp, return to simmer and cook
about 5 min. To tender. Blend cornstarch in 1 T. cold water, stir into
shrimp mixture. Cook to bubbly. Serve over the hot spaghetti and
sprinkle with cheese. This is also excellent made with scallops and/or
chicken.

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* Exported from MasterCook *

Shrimp Pasta

Recipe By :
Serving Size : 6 Preparation Time :0:00
Categories :
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1 12 ounce twi pasta -- small
1 pound cooked shrimp -- shelled & dev
1/2 cup chopped parsley
1/2 cup olive oil -- divided
4 tablespoon lemon juice
1 teaspoon tarragon -- crushed
1/4 teaspoon rosemary -- crushed
1/2 teaspoon salt -- to taste
tabasco sauce

Thedressing Try this one from THE PASTA SALAD BOOK by Nina Graybill &
Maxine Rapoport. Have not tried it myself but it looks great! Cook pasta
until al dente, drain well & toss with 2 tble. oil. Set aside to cool. Cut
some of the shrimp into smaller pieces if desired Throughly mix
remaining oil, lemon juice, herbs, salt & Tabasco sauce. Taste & adjust
seasonings. In a serving bowl, toss the pasta, shrimp, dressing & parsley.
Cover & let flavors blend about 1/2 hour. (Refrigerate if salad won't be
served for more than 1/2 hour.) Just before serving, toss again.

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* Exported from MasterCook *

Shrimp Scampi & Pasta Penny Fogelson

Recipe By :
Serving Size : 2 Preparation Time :0:00
Categories :
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1 3/4 cup defated chicken broth
1/2 pound angel-hair pasta
2 tablespoon chopped garlic
1 pound peeled and deveined shrimp
4 tablespoon chopped shallots
pepper to taste
4 tablespoon chopped parsley

1.Bring a large pot of water to a boil for the pasta. 2.Combine broth,
garlic and 3 tablespoons each of shallots and parsley in a large saucepan.
Bring slowly to a simmer; cook 2 minutes. 3.Add pasta to boiling water;
cool according to directions. 4.Add shrimp to broth, stir well and cook
for 2 1/2 to 3 1/2 minutes, or until shrimp are cooked through. Add
remaining shallots. 5. Drain pasta; divide evenly abomg large shallow
plates. Arrange shrimp over pasta and spoon "broth sauce" over shrimp.
Sprinkle with pepper, garnish with remaining parsley. Serve immediately.
Serves 6 as an appetizer or 4 as an entree.
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* Exported from MasterCook *

Shrimp Scampi Primavera

Recipe By :
Serving Size : 4 Preparation Time :0:00
Categories :
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1 pound spaghetti
2 tablespoon lemon juice
1/2 cup olive oil
3/4 teaspoon salt
1/2 teaspoon lemon peel -- (finely choppe
1/8 teaspoon pepper
1 1/2 pound shrimp ; med -- cleaned
2 tablespoon basil

Cook and drain spaghetti as directed on package. Meanwhile, heat oil in


large skillet and saute garlic and lemon peel about 30 sec- onds. Add
vegetables and shrimp; cook and stir over medium heat until shrimp turns
pink (5 to 7 min).Sprinkle with lemon juice, salt and pepper. Stir in
basil & parsley. Spoonover pasta and toss well. MICHAEL GROSZ (VBFF60A)

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* Exported from MasterCook *

Sicilian Sauce

Recipe By :
Serving Size : 4 Preparation Time :0:00
Categories :
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
3 tablespoon olive oil
2 tablespoon tomato paste
1 medium onion -- finely chopped
1 can crushed tomatoes (28oz)
2 teaspoon dried basil -- crumbled
with added puree
1 teaspoon dried oregano -- crumbled
salt and fresh ground pepper
3 large garlic cloves -- minced

Heat oil in heavy medium saucepan over medium heat. Add onion, basil and
oregano. Cook until onion softens slightly, stirring occasionally, about 6
minutes. Mix in garlic and cook 2 minutes. Add tomato paste and cook 3
minutes, stirring occasionally. Add tomatoes and bring to a simmer. Simmer
until sauce is of desired thickness. Season with salt and pepper. (Sauce
can be prepared ahead. Cover and refrigerate 1 week or freeze up to 1
month.) Makes about 2 1/2 cups

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* Exported from MasterCook *

Skillet Lasagne

Recipe By :
Serving Size : 4 Preparation Time :0:00
Categories :
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1 pound ground beef
1 envelope spaghetti sauce mix
1 pound ricotta cheese
8 ounce lasagne noodles -- uncooked
1 teaspoon italian seasoning -- or
oregano
1 tablespoon dried parsley
salt
1 16 ounce can crushed tomatoes
1 8 ounce can tomato sauce
1 cup water
8 ounce mozzeralla cheese -- shredded

Brown meat in fry pan and sprinkle with half spaghetti sauce mix. Spoon
ricotta over mixture and cover with half the noodles.Add seasonings,
tomatoes, tomato sauce and water. Lay on remaining noodles. Push down
slightly to moisten. Bring to a boil, cover and simmer 35 minutes or until
noodles are tender. Sprinkle cheese over top, cover and let stand 5
minutes.
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* Exported from MasterCook *

Spaghetti & Meat Balls By Little Joe's In La.

Recipe By :
Serving Size : 6 Preparation Time :0:00
Categories :
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
-----sauce-----
1 onion, medium -- minced
1 tablespoon basil, dried -- crushed
2 tablespoon bell pepper -- minced
1 teaspoon oregano, dried -- crushed
1 celery stalk -- minced
1 bay leave
1 garlic, clove -- minced
1/2 cup red wine -- dry
3 tablespoon vegetable oil
1 cup water
1 can whole tomatoes -- chopped (1lb
2 teaspoon salt
12 oz cn)
1/2 teaspoon black pepper
1 can tomato pureee (1lb 12 oz cn)
-----meat balls-----
1 pound ground beef
4 eggs
1/2 pound ground pork
1/4 cup parsley -- chopped
1/2 pound ground veal
oregano -- dried (dash)
1 cup onions -- chopped
1 teaspoon salt
1 garlic clove -- minced
1/2 teaspoon pepper -- black
grated parmesan cheese
1/4 cup oil
1 cup bread crumbs

SAUCE: Cook minced onion, green pepper, celery and 1 clove garlic in 3
Tbsp oil until vegetables are tender. Add tomatoes and liquid, tomato
puree, basil, 1 tsp oregano and bay leaf and simmer.

MEAT BALLS: Combine all ingredients and mix well. Make 1" balls and fry
on medium heat until lightly browned. Place meatballs into simmering
sauce.
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* Exported from MasterCook *

Spaghetti Al Pomodoro E Basilico

Recipe By :
Serving Size : 8 Preparation Time :0:00
Categories :
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
2 1/2 pound fresh ripe tomatoes
1/3 cup italian olive oil
1/2 cup chopped onion
30 milliliter garlic
2 tablespoon chopped fresh basil
salt & pepper to taste
1 1/4 pound spaghetti
3/4 cup parmesan cheese
20 basil leaves

Wash, peel & chop tomatoes, discarding seeds. Heat oil in a moderately
deep pan, add onion & garlic and saute until onion is limp. Discard
garlic and add tomatoes, chopped basil and salt & pepper. Simmer for
about 20 minutes over moderate heat. While sauce is simmering, bring a
large pot of water to boil. Add salt to taste and add spaghetti. Boil
until spaghetti is "al dente," aprox 8 to 10 minutes. Drain spaghetti,
toss with the sauce and the grated cheese.

Garnish each plate with some of the basil leaves. Serve at once.

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* Exported from MasterCook *

Spaghetti Ala Suzy De Bus

Recipe By :
Serving Size : 4 Preparation Time :0:00
Categories :
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
6 pork chops
2/3 can water (as measured from
1/2 onion -- sliced
the tomato soup can)
1/2 green bell pepper -- sliced
spaghetti
1 can tomato soup

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

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* Exported from MasterCook *

Spaghetti All'aglio E Peperoncino Piccante

Recipe By :
Serving Size : 4 Preparation Time :0:00
Categories :
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
2 tablespoon olive oil
4 ripe tomatos -- peeled and
chopped
30 milliliter garlic -- finely chopped
1 teaspoon crushed red pepper
1 tablespoon chopped parsley
1 pound spaghetti
1/2 cup freshly grated parmesan
cheese
salt to taste

(Spaghetti W/Garlic And Red Pepper) Heat olive oil in a large skillet and
add tomatos, garlic and crushed pepper and simmer 2 minutes longer.
Meanwhile, heat 4 to 6 quarts water in a large pot. Add salt to taste and
the spaghetti. Bring to boil and boil about 8 minutes, until spaghetti is
"al dente." Do not over cook. Drain and add to the skillet. Heat through
and serve sprinkled generously with Parmesan cheese.
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* Exported from MasterCook *

Spaghetti All'amatriciana

Recipe By :
Serving Size : 4 Preparation Time :0:00
Categories :
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1 1/2 cup skinned chopped tomatoes
1 canned pimento (diced)
1 tablespoon olive oil
14 ounce spaghetti
1 tablespoon butter
salt and pepper to taste
1/2 cup diced lean bacon (or
grated cheese
prosciuto)

Heat oil and butter in pan and gently fry the bacon for 5 min until golden
brown. Add tomatoes and pimento and cook over moderate heat for 10 min
stirring occasionally. Cook pasta according to directions and drin well.
Mix well with 1/2 the sauce. Top with the rest. Sprinkle with cheese and
serve with extra cheese on the side.

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* Exported from MasterCook *

Spaghetti Carbanara

Recipe By :
Serving Size : 4 Preparation Time :0:00
Categories :
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1 pound bacon cooked and crumbled
1 md onion -- diced
1 green pepper -- diced
1 sm clove garlic crushed
2 tablespoon bacon fat fom above
-----pasta-----
2 cup flour
1 teaspoon salt
2 teaspoon olive oil
2 eggs
2 tablespoon water

Saute the onion and pepper. Cook pasta and drain. Add pepper, onion and
bacon Add 2 eggs and stir over med heat until egg starts to cook. You
don't want the eggs to become scrambled. It should be on the creamy side.
Add pepper and parmesan to taste. PASTA: Mix the flour, salt and olive
oil, then beat in the eggs, (a food processor, or a mixmaster does this
very easily). When well combined, add all of the water. Work until this
becomes a dough ball, and then knead for two minutes, stretching out the
dough, and folding it. Put in a plastic bag, and store in the fridge for
at least a half an hour. Divide the dough into four pieces, and run
through the machine, adding flour (this is a good place to work in some
semolina) so that the dough is not sticky. After kneading on the widest
setting for about 10/15 passes, reduce the size of the roller one step at
a time until you reach the thinnest size. Put through the cutter of your
choice, and dry on a rack or a line. Use fresh, or freeze unused portions.
Easy, and quick and impresses the hell out of your guests! I sometimes
add thyme, or oregano to my dough when mixing (about 2 t) and this adds
nicely to the taste of the dough.

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* Exported from MasterCook *

Spaghetti Florentine

Recipe By :
Serving Size : 6 Preparation Time :0:00
Categories :
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
spaghetti sauce -- %
4 ounce spaghetti **
1 package frozen chopped spinach *
1 1/2 cup cottage cheese
1 package (6oz) mozzarella cheese slic
1/3 cup grated parmesan cheese

* 10oz, thawed and drained ** Cooked and drained Combine sauce and
spaghetti, toss lightly. Combine cottage cheese and 1/4 c parmesan cheese,
mix well. Place half the spaghetti mixture in a 10"x6" baking dish; cover
with spinach, cottage cheese and half the mozzarella cheese. Top with
remaining spaghetti mixture. Cut remaining mozzarella cheese into 1/2"
strips; arrange on top of spaghetti mixture to form a lattice design.
Sprinkle with remaining parmesan cheese. Bake at 350 for 30 mins.

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* Exported from MasterCook *

Spaghetti Martini

Recipe By :
Serving Size : 8 Preparation Time :0:00
Categories :
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
3 tablespoon butter
1/4 teaspoon whole coriander -- ground
1 tablespoon olive oil
1 teaspoon salt
2 shallots -- minced
1 red bell pepper
4 cloves -- garlic
1 1/2 cup heavy cream
1 jalapeno pepper -- chopped*
1/3 cup finely chopped cilantro
2 medium tomatoes -- chopped
3 tablespoon minced parsley
4 ounce vodka
1 pound fresh spaghetti
3 tablespoon dry vermouth
sliced black olives
2 tablespoon fresh lime juice
6 sprigs fresh cilantro (as ga
2 teaspoon tomato paste
crushed red pepper
1/2 teaspoon white pepper -- ground

* but not seeded Heat butter and oil over medium heat in large saucepan.
Add shallots and garlic; and saute about 2 min. Add the jalapeno and saute
30 sec. Add the tomatoes, Vodka, vermouth, lime juice, tomato paste, white
pepper, ground coriander, and salt; raise the heat and reduce, stirring
frequently for about 3 minutes. Add the pepper and continue to simmer for
2-3 minutes. Add the cream and reduce for about 10 minutes. When nearly
to the desired consistency, add the fresh cilantro and parsley, followed
by the parmesan and simmer maybe another minute. Keep mixture warm until
served. Serve pasta and top generously with sauce, freshly grated
parmesan, olives and a sprig of fresh cilantro. Crushed red pepper is
optional.
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* Exported from MasterCook *

Spaghetti Pie

Recipe By :
Serving Size : 6 Preparation Time :0:00
Categories :
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
6 ounces spaghetti
2 tablespoons butter
1/3 cup parmesean cheese
2 eggs -- well beaten
1 pound ground beef
1/2 cup onion -- chopped
1/4 cup green pepper -- chopped
1 tomatoes; canned -- cut up
6 ounces tomato paste
1/2 teaspoon garlic salt
1 teaspoon sugar
1 teaspoon oregano
1 cup ricotta cheese
mozarella -- shredded topper

Cook and drain spaghetti. stir butter into spaghetti. Stir in Parmesean
cheese and eggs. For spaghetti mix into a crust in a buttered 10" pie
pan. Cook ground beef, onion, and peppers till meat is browned and
vegetables are tender. Drain off fat. Stir in the undrained tomatoes,
tomato paste, sugar, oregano and garlic salt. Heat through. Spread the
Ricotta cheese over the bottom of the crust. Fill with the tomato mix.
Bake 20 minutes. Sprinkle mozarella on top and return to oven until
cheese melts, but do not allow it to brown. Serve with some good garlic
bread and a nice tossed salad.

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* Exported from MasterCook *

Spaghetti Rolls
Recipe By :
Serving Size : 4 Preparation Time :0:00
Categories :
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1 1/2 pound ground beef
1/2 teaspoon pepper
1 tablespoon vegetable oil
2 cup spaghetti sauce -- divided
1 tablespoon onion powder
1 cup mozzarella cheese
1 teaspoon salt
1 package manicotti shells

Cook and drain manicotti shells. Cook beef in oil in large skillet over
medium high heat until brown, stirring to separate meat; drain fat. Stir
in onion powder, salt andpepper. Stir in 1 cup of the spaghetti sauce;
cool and set aside. Reserve 1/2 cup of the ground beef mixture. Combine
remaining beef mixture with cheese in large bowl. Stuff into manicotti.
Arrange in greased 13x9" pan. Combine remaining spaghetti sauce with
reserved beef mixture in small bowl; blend well. Pour over manicotti.
Cover with foil. Bake in preheated 350: oven 20-30 minutes or until hot.
Garnish as desired.

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* Exported from MasterCook *

Spaghetti Sauce Of Three Meats

Recipe By :
Serving Size : 12 Preparation Time :0:00
Categories :
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1 pound beef -- cut up
1 juice of 1/2 lemon
3 bay leaves
4 garlic cloves -- crushed
1 pound chicken -- cut up
1 1/2 pound italian meatballs
1 tablespoon basil
16 ounce tomato paste
1 pound pork -- cut up
1 pound spaghetti
1 cup parsley -- chopped
1 28 ounce can italian tomatoes
1 onion

1. Brown the meat pieces in hot fat with the sliced onion and garlic. 2.
Add the strained tomatoes and paste. Stir in the seasoning and simmer f 1
1/2 to 2 hours. 3. Add the lemon juice to taste. 4. Cook the spaghetti. 5.
Heat the meat balls. 6. Slice the meat, which you have removed from the
sauce and then combine sauce, meat and meat balls. Serve. 7. This recipe
freezes well.

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* Exported from MasterCook *

Spaghetti Sauce With Ribs & Meatballs

Recipe By :
Serving Size : 12 Preparation Time :0:00
Categories :
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
-----sauce-----
2 can (29 oz.) tomato puree
2 teaspoon salt
2 1/4 can (29 oz.) cans water
1/2 teaspoon ground black pepper
1 green peppers
1 tablespoon basil
3 garlic cloves
1 tablespoon oregano
2 teaspoon ground anise
1 tablespoon parsley flakes
-----meatballs-----
1/2 pound lean ground beef
1/4 tablespoon oregano
1/2 pound italian sausage
1/4 tablespoon basil
1 green bell pepper; seeded
1 teaspoon salt
chopped fine
1/2 teaspoon ground black pepper
2 eggs
3 pound country style pork ribs
1/2 cup bread crumbs
1 can (12 oz.) tomato paste
1/2 cup parmesan -- grated
2 can (12 oz.) water

For the sauce: Empty tomato puree into an 8-qt. non-aluminum kettle. Fill
the two empty cans with water and add to puree. In a blender, add another
1/4 can water, one seeded green pepper and 2 cloves of garlic. Blend or
process until liquified. Add to tomato puree. Add anise, 2 tsp. salt, 1/2
tsp. pepper, 1 Tbsp. basil, 1 Tbsp. oregano and 1 Tbsp. parsley. Bring to
a boil and simmer. Prepare meat: Thoroughly brown ribs on all sides. Turn
off the heat. Do not drain fat. Transfer ribs to a bowl and set aside.
Combine ground beef and sausage. In a blender, process eggs, garlic clove,
seeded green pepper and add to ground beef mixture. Add remaining spices,
bread crumbs and Parmesan. Mix well. Roll into meatballs. Brown thoroughly
and set aside with ribs. Pour tomato paste into the same skillet used to
brown meat. On high temperature, stirring constantly for one to two
minutes, scorch bottom of skillet until some of the paste sticks and turns
black. Add the two 12-oz. cans of water, scraping the bottom of the
skillet to loosen scorched paste. (This gives the sauce a deep, rich color
and flavor.) Add this mixture to the already simmering sauce. Add ribs and
meatballs. Continue simmering the sauce for a minumum of three hours,
stirring occasionally. For best results, refrigerate after cooking and
reheat the next day.

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* Exported from MasterCook *

Spaghetti Sauce With Turkey Meatballs

Recipe By :
Serving Size : 6 Preparation Time :0:00
Categories :
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1 cup onion -- chopped
2 teaspoon italian seasoning -- crushed
1 cup green pepper -- coarsely
1/2 teaspoon sugar
chopped
1/2 teaspoon garlic powder
1/2 cup carrot -- coarsely chopped
1/2 teaspoon salt
1/2 cup celery -- sliced
12 ounce spaghetti or mostaccioli
2 16 oz can tomatoes -- cut up
cooked and drained
1 6 oz can tomato paste (2/3 cup)
-----turkey meatballs-----
1 egg -- beaten
1/2 teaspoon salt
2 tablespoon low-fat milk
1/8 teaspoon pepper
1/4 cup bread crumbs -- fine
1 pound ground turkey
1/2 teaspoon italian seasoning

For Sauce: Cook onion, green pepper, carrot, and celery in a covered 4
1/2qt dutch oven in a small amount of boiling water for 4 minutes or till
tender. Drain. Stir in undrained canned tomatoes, tomato paste, Italian
seasoning, sugar, garlic powder, and salt. Bring to boiling; reduce heat.
Add meatballs; cover and simmer for 30 minutes. If necessary, uncover and
simmer for 10 to 15 minutes more or to desired consistency, stirring
occasionally. Serve over hot cooked pasta. For Meatballs: In a medium
bowl, combine all ingredients, except the turkey. Mix well and add the
ground turkey; mix well. With wet hands, shape meat into 24 - 1 inch
balls. Spray a 13x9x2 inch baking pan with nonstick spray. Place meatballs
in prepared pan. Bake in a 375 degree oven for 20 minutes or till no pink
remains; drain. 3P, 3V, 2B, 30C. 424 cal, 9gm fat.

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* Exported from MasterCook *

Spaghetti W/ Eggplant Sauce

Recipe By :
Serving Size : 6 Preparation Time :0:00
Categories :
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1 sm eggplant
1/3 cup olive oil
2 teaspoon salt
2 teaspoon fresh basil -- chopped or
28 ounce italian plum tomatoes
3/4 ts dried basil -- crumbled
7 italian/greek-style black
1/8 teaspoon hot red pepper sauce
olives
1/4 cup fresh parsley -- chopped
6 flat anchovy filets
1 pound spaghetti -- uncooked
2 teaspoon capers -- drained
boiling salted water
1 lg green bell pepper
grated parmesan or romano
1 md onion
if desired
2 md cloves garlic
Pare eggplant; cut into 3/4" cubes. Place eggplant cubes in colander;
sprinkle with the salt and toss. Let stnad and drain in sink or over bowl,
tossing occasionally, 1 hr. Meanwhile, chop undrained tomatoes in cn with
scissors or knife; reserve. Pit olives. Rinse anchovies; pat dry. Chop
olives, anchovies and capers together; reserve. Rinse eggplant and drain
well; squeeze dry in clean kitchen towel. Core, seed and chop green
pepper. Chop onion; mince garlic. Heat oil in 3 qt. non corrosive saucepan
over md-high heat. Add eggplant, gr. pepper and onion; saute 5 min. Add
garlic; cook 30 sec. Stir in reserved tomatoes and their liquid, the basil
and red pepper sauce. Heat to boiling; reduce heat. Simmer covered 20
min. Uncover and cook, stirring occasionally, until sauce is thickened to
coating consistency, about 10 min. longer. Stir in reserved olive mixture
and the parsley. Simmer covered 5 min. longer. Just before serving, cook
spaghetti in lg. pot of boiling salted water just until al dente, 8-12
min.; drain well. Toss spaghetti w/ sauce in heated serving bowl. Serve w/
cheese to sprinkle. Makes 4-6 servings.

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* Exported from MasterCook *

Spaghetti With Bacon & Egg

Recipe By :
Serving Size : 4 Preparation Time :0:00
Categories :
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
3 tablespoon unsalted butter
pepper to taste
1/2 pound bacon
1 12 ounce thi spaghetti
4 eggs-beaten
1/2 cup grated italian cheese
1/2 cup white wine

Cook bacon until lightly crisp. Drain and reserve 2 tbls drippings.
Coarsly chop bacon and leave on the side. Melt butter in bacon drippings,
add wine and pepper and simmer 5 min. Cook spaghetti according to
directions. Add bacon to butter-wine mixture. The next step must be done
quickly so the eggs will cook from the heat of the pasta. Drain pasta,
well. Toss pasta with bacon sauce and beaten eggs. Mix with 1/2 the grated
cheese and serve with extra cheese on the side for topping. For those
looking to keep the fats down a bit, Eggbeaters can be substituted for the
eggs.)
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* Exported from MasterCook *

Spaghetti With Bacon Sauce

Recipe By :
Serving Size : 4 Preparation Time :0:00
Categories :
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
16 ounce spaghetti -- cooked
green onions tops -- chopped
bacon -- diced
eggs -- beaten
2 tablespoon olive oil
1/2 cup parmesan -- grated (up to 3/4c)
1/8 teaspoon hot prpper flakes or cayenne

In Skillet, cook bacon until crisp. Add oil and hot pepper flakes and
continue cooking for a few mins. Add green onion. Cook until onion is
tender. Remove from heat. In serving bowl, mix in eggs. Pour bacon
mixture over spaghetti; toss. Toss in parmesan.

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* Exported from MasterCook *

Spaghetti With Garlic And Oil

Recipe By :
Serving Size : 1 Preparation Time :0:00
Categories :
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1/2 cup white wine
salt and pepper to taste
1/4 cup olive oil
1 16 ounce thi spaghetti- cooked
1/4 stick butter
according to dir.
3 tablespoon chopped garlic
gratd cheese for serving
2 tablespoon fresh chopped parsley

Melt the butter in olive oil. Add garlic and sautee for 5 min on low. Add
wine and simmer for 5 min. Toss with pasta and garnish with parsley. Serve
hot with grated cheese on the side. Serve with crusty bread and salad.

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* Exported from MasterCook *

Spaghetti With Pesto

Recipe By :
Serving Size : 6 Preparation Time :0:00
Categories :
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
3 cup basil -- fresh
garlic clove
1/4 cup italian olive oil
3/4 cup pine nuts
4 tablespoon butter
1/2 cup parmesan cheese
2 pound spaghetti

1. Wash and diry the basil and remove the stems. 2. Place it in a blender
with the garlic, olive oil, pine nuts, butter and cheese. Puree. 3. Cook
the spaghetti al dente in boiling salted water. 4. Drain and toss at once
with the sauce. 5. Serve with additional cheese.

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* Exported from MasterCook *

Spaghetti With Superb Meat Sauce


Recipe By :
Serving Size : 16 Preparation Time :0:00
Categories :
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
3 pound beef roast
2 bay leaves
1/2 teaspoon oregano leaves
1 cup red wine -- dry
1/2 teaspoon basil leaves
1 teaspoon celery salt
3 teaspoon salt
1/2 cup ripe olives -- sliced
1/2 teaspoon parsley -- finely chopped
1 teaspoon black pepper
1/4 cup flour
1/2 cup stuffed olives -- sliced
1/2 teaspoon rosemary leaves -- crushed
2 teaspoon sugar
1/4 cup olive oil
2 4 oz can mushrooms
2 cup hot water
1/2 teaspoon red pepper -- crushed
1/8 teaspoon nutmeg -- fresh ground
4 pound spaghetti
4 garlic -- squashed
1 tablespoon season-all
4 tomatoe paste -- 6 oz cans
parmesan cheese -- grated
1 onion -- finely chopped
1/4 teaspoon msg
1 quart water

Long, slow simmering of meat and herbs produces the base for this
incomparable sauce. Season roast with salt; dredge with flour. In Dutch
oven brown slowly on all sides in hot olive oil. Add hot water; cover and
cook slowly 3 hours or until meat almost falls apart. Tear into small
pieces with fork. Add remaining ingredients except spaghetti and cheese.
Cover tightly and simmer 2 hours longer, stirring occasionally. Remove
cover and continue cooking until sauce thickens to desired consistency.
Cook spaghetti following directions on package, allowing 1 pound for 4
servings. Ladle sauce over spaghetti. Top with cheese. Makes about 3 1/2
quarts sauce, enough for 4 pounds spaghetti. NOTE: Since you may not need
such a large quantity of spaghetti, freeze extra sauce in half-pint, pint
or quart freezer jars and use as needed. I prefer to use rump roast, but
chuck or round is acceptable.

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* Exported from MasterCook *

Spaghetti With Tomato Sauce

Recipe By :
Serving Size : 4 Preparation Time :0:00
Categories :
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
4 cup tomatoes -- canned
1 tablespoon garlic -- chopped
1/4 teaspoon thyme -- dried
1 tablespoon margarine
2 tablespoon olive oil
3/4 cup green pepper -- chopped
1 tablespoon basil
1 pound spaghetti
3/4 cup onion -- chopped
1/4 teaspoon red hot pepper flakes
pepper -- black
1 bay leaf

1. Heat the oil in a saucepan and add the onion, garlic, green pepper and
crushed hot red pepper. Cook, stirring often, for about 5 minutes. 2. Add
the tomatoes, bay leaf, thyme and a generous grinding of pepper. Bring to
a boil and simmer 20 minutes. 3. Spoon mixture into the container of a
food processor. Blend to a fine puree. Add the basil. Reheat. Swirl in the
margarine. Serve over spaghetti This sauce freezes well.

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* Exported from MasterCook *

Spaghettini Alla Carrettiera

Recipe By :
Serving Size : 6 Preparation Time :0:00
Categories :
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
4 teaspoon ground red chile
1 pound fresh tomatoes -- cut up
30 milliliter garlic
2 tablespoon olive oil
3/4 cup heavy cream
2 tablespoon vodka
10 sprigs italian parsley
coarsely chopped
1 pound spaghettini

Combine the chile, tomatoes, garlic and olive oil. Simmer the sauce for 30
minutes and run through a food mill to remove seeds and skins.

Add the cream and vodka and simmer until the sauce is reduced.

Cook the spaghettini in 4 quarts of boiling salted water until tender but
still firm (al dente), being very careful not to overcook this thin
spaghetti. Drain.

Mix the sauce with the spaghettini, top with the parsley and serve.

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* Exported from MasterCook *

Spiced Oil

Recipe By :
Serving Size : 1 Preparation Time :0:00
Categories :
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1/2 carrot
1 slice lime
1 slice lemon
1 fresh bay leaf
4 fresh basil leaves
1 sprig thyme
3 garlic cloves- unpeeled
1 teaspoon black pepper
1 slice red pepper
3 1/2 cup olive oil
1 sprig fresh rosemary
1 slice tomato
2 shallots
1 teaspoon red pepper
1 scallion

Fasta pasta...For a fast pasta dish, toss 1/4 cup of this herbed oil with
some fresh pasta and steamed vegetables, or use it in summer pasta salads.

Place the vegetables and spices in a jar and add the oil. Set aside for
at least 4 days before using. Can be stored for 2 weeks, or strain and
store indefinitely.
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* Exported from MasterCook *

Spicy Country Pasta And Cheese

Recipe By :
Serving Size : 2 Preparation Time :0:00
Categories :
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
2 tablespoon chopped onion
2 garlic cloves -- minced
1 teaspoon olive oil
1 cup white or shitake mushrooms
sliced
1 cup canned italian tomatoes
(reserve liquid) -- chopped
5 sm black olives -- sliced in half
1/8 teaspoon crushed red pepper
2 cup cooked penne or ziti pasta
2 teaspoon grated parmesan cheese
fresh basil leaves

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.

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* Exported from MasterCook *

Spicy Spaghetti Sauce With Pepperoni


Recipe By :
Serving Size : 8 Preparation Time :0:00
Categories :
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
8 ounce uncooked spaghetti
1 can tomato paste (6oz)
1 cup fresh mushrooms -- sliced 1/2"
2 teaspoon basil leaves
1 cup onions (2 med.) -- chopped
1/2 teaspoon oregano leaves
1 cup pitted ripe olives
1/4 teaspoon pepper
sliced 1/2"
1 tablespoon country-style dijon mustard
1/2 cup fresh parsley -- chopped
1 teaspoon fresh garlic minced
1 cup water
3 ounce sliced pepperoni
2 can stewed tomatoes (14.5oz ea)

Cook spaghetti according to package directions; drain. Meanwhile, in 3-qt.


saucepan combine all ingredients except pepperoni. Cook over medium heat,
stirring occasionally, until sauce is thickened (15 to 20 min.). Stir in
pepperoni; continue cooking until heated through (4 to 5 min.). Serve over
spaghetti.

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* Exported from MasterCook *

Spinach-Ricotta Stuffed Shells

Recipe By :
Serving Size : 5 Preparation Time :0:00
Categories :
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
vegetable cooking spray
1/4 teaspoon pepper divided
1 cup chopped onion
15 cooked jumbo macaroni
6 cup chopped fresh spinach
shells
1 1/4 cup minced cabbage
1 can (10 1/2 oz.) chicken broth
2 tablespoon chablis or dry white wine
1 can (6 oz.) tomato paste
2/3 cup part-skim ricotta
1/4 teaspoon salt
2 tablespoon minced fresh parsley
1/4 teaspoon ground nutmeg

Coat A Large Skillet With Spray. Place Over Medium Heat Until Hot. Add
Chopped Onion & Saute Until Tender. Add Spinach, Cabbage & Wine. Saute 4
Min. Stir in Ricotta Cheese, Parsley & 1/8 t., Pepper. Saute 2 Min. Stuff
Each Shell With 2 1/2 t. Spinach Mixture. Arrange in Shallow Baking Dish
Coated With Spray. Set Aside. Combine Remaining 1/8 t. Pepper, Broth,
Tomato Paste, Salt & Nutmegin A Small Bowl. Spoon Over Shells. Cover &
Bake At 350 For 30 Min. OR Until Heated Thoroughly. Yields 5 Servings
(About 193 Cal. Per 3 Shells & 1/3 C. Sauce) (Fat 3.8 Grams. Per Serving,
194 Calories.)

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* Exported from MasterCook *

Three-Cheese Manicotti

Recipe By :
Serving Size : 6 Preparation Time :0:00
Categories :
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1 can (8 ounces) tomato sauce
1 envelope spaghetti sauce
mix
2 cup shredded mozzarella cheese
1 cup cream-style cottage cheese
1/2 cup grated parmesan cheese
2 eggs -- beaten
1/4 cup snipped parsley
1/2 teaspoon salt
1/8 teaspoon pepper
8 manicotti shells -- cooked
and drained

Blend tomato sauce, spaghetti sauce mix, and 1 1/2 cup water. Simmer,
uncovered for 10-12 minutes. Meanwhile, combine 1 cup mozzarella, cottage
cheese, and Parmesan. Add eggs, parsley, salt, and pepper; mix lightly.
Stuff manicotti shells with cheese mixture, using about 1/4 cup for each.
Pour 1/2 cup of sauce mixture in to 12 x 7 1/2 x 2-inch baking dish.
Arrange manicotti in dish; pour remaining sauce atop. Sprinkle with
remaining mozzarella. Bake uncovered at 350 until bubbly, 25-30 minutes.
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* Exported from MasterCook *

Tomato Sauce

Recipe By :
Serving Size : 4 Preparation Time :0:00
Categories :
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
-----tomato sauce - basic-----
1/4 cup olive oil
1 teaspoon salt
1 medium onion -- chopped
1/2 teaspoon pepper
3 cloves garlic -- minced
1/2 teaspoon sugar
1 28 ounce can progresso crushed tomato
1/4 cup freshly chopped parsley
1 28 ounce can progresso italian style
1/4 cup freshly chopped basil
1 bay leaf

Saute onion and garlic in olive oil in medium saucepan till translucent.
Put Italian style tomatoes in blender; puree, and pour into saucepan. Add
can of crushed tomatoes. Add Italian seasoning, bay leaf, salt, pepper,
and sugar. Simmer, covered, for 1 hour. Add fresh parsley and chopped
basil and simmer another 15 minutes. If you would like to add browned
ground beef, meatballs, or sausage....this would be the perfect sauce to
do so. If you prefer a thicker sauce, add a Tbl or two of tomato paste. I
personally just don't think it needs it. Rita in Scottsdale 03/24/92 21:05

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* Exported from MasterCook *

Tomato Sauce 2
Recipe By :
Serving Size : 4 Preparation Time :0:00
Categories :
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
-----tomato sauce - rabiata-----
1/4 cup olive oil
1 28 ounce can progresso italian style
1 medium onion -- chopped
1 teaspoon salt
3 cloves garlic -- minced
1/2 teaspoon pepper
1 green bell pepper -- chopped
1/4 cup freshly chopped parsley
4 red hot chili peppers -- (4 to 6)
1/4 cup freshly chopped basil
1 28 ounce can progresso crushed tomato

Saute onion, garlic, and bell pepper in olive oil in medium saucepan till
onion is translucent on medium/hi heat. Put Italian style tomatoes in
blender; puree, and pour into saucepan. Add can of crushed tomatoes. Add
salt and pepper. Simmer, covered, for 1 hour. Add fresh parsley and
chopped basil and simmer another 15 minutes. Rita in Scottsdale 03/24/92
21:08

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* Exported from MasterCook *

Tortellini With Peas And Prosciutto

Recipe By :
Serving Size : 4 Preparation Time :0:00
Categories :
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
15 ounce tortellini -- cheese
1 1/2 cup whipping cream
nutmeg -- freshly grated pinc
6 tablespoon parmesan -- freshly grated
3/4 cup peas -- frozen tiny thawed d
1 1/2 ounce prosciutto -- fat trimmed cut
salt and freshly ground pepp

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.

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* Exported from MasterCook *

Tortellini/White Sauce

Recipe By :
Serving Size : 4 Preparation Time :0:00
Categories :
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
3 tablespoon butter
1 cup heavy cream
1 cup sliced mushrooms
4 tablespoon grated romano cheese
3 ounce prosciutto (italian ham) -- dic
8 ounce spinach tortellini
2 cloves garlic -- chopped
8 ounce cheese tortellini
1/2 cup fresh or frozen peas
chopped fresh parsley

Melt the butter in a large skillet. Add mushrooms, garlic and prosciutto.
Saute for 2 to 3 minutes. Add peas, cream and cheese. Cook until sauce
thickens. Cook tortellini according to package directions. Drain. Add
tortellini to sauce. Toss until well coated. Sprinkle with parsley. Serve
immediately. Serves 4.

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* Exported from MasterCook *


Turkey Or Chicken Tetrazzini

Recipe By :
Serving Size : 8 Preparation Time :0:00
Categories :
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1/2 cup butter
3 cup sliced turkey or chicken
1/8 teaspoon pepper
2 cup chicken / turkey broth
1/2 cup caned siced mushrooms
1 cup light cr.or evap.milk
1 8 ounce pack pasta
1 cup shredded sharp cheddar
1/4 cup flour
1 teaspoon salt

MELT BUTTER IN SKILLET AND ADD MUSHROOMS AND COOK FOR 2 MINUTES.ADD
FLOUR,BROTH,CREAM,SALT,PEPPER.COOK OVER LOW HEAT,STIRRING UNTIL
THICKENED.BUTTER A 2 QUART CASSEROLE DISH,IN A LARGE BOWL MIX TURKEY AND
MUSHROOM CREAM MIXTURE TOGETHER WITH SPAGHETTI.PUT 1/2 OF THE CHEESE IN WI
THIS MIXTURE.PUT INTO CASSEROLE DISH AND SPRINKLE REST OF CHEESE ON TOP.BA
IN 400 DEG. OVEN FOR 20 MINUTES OR UNTIL HOT AND BUBBLY.CAN BE MADE IN
ADVANCE AND FROZEN.YIELD 8 SREVINGS.

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* Exported from MasterCook *

Turkey/Chicken Tetrazzini

Recipe By :
Serving Size : 4 Preparation Time :0:00
Categories :
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
4 chicken breast halves -- cooked
2 tablespoon sherry
or--
1/2 med. onion -- diced
3 cup turkey -- cooked and cubed
1/2 cup celery -- minced
1/2 pound sliced mushrooms
1/2 teaspoon dried thyme
2 tablespoon olive oil
1/2 teaspoon dried parsley
2 tablespoon margarine
1/2 teaspoon garlic powder
1 tablespoon tapioca flour
salt, cayenne -- to taste
5 tablespoon flour (wondra)
8 ounce vermicelli pasta--
2/3 cup 1% milk
broken and cooked
1 can chicken broth (14.5 oz)
1/4 cup parmesan cheese

Note: 1 more Tb flour can be substitute for tapioka flour but the sauce
won't be as rich (note the 1% milk instead of half and half) Chop chicken
(or turkey) and set aside. Saute mushrooms, onions, celery in 2 tbs olive
oil. In a separate 9 or 10" fry pan, melt margarine and add flour and
tapioka flour. Add broth and milk slowly, stirring constantly to keep
smooth. When thickened add sherry and other seasonings. Mix together the
chicken, sauce, mushrooms, vermicelli and parmesan cheese. Place in
casserole and sprinkle lightly with parmesan cheese. Place under broiler
until bubbly and slightly golden on top. DO NOT OVER BROWN: Sauce will
become bitter!

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* Exported from MasterCook *

Veal Francesca

Recipe By :
Serving Size : 1 Preparation Time :0:00
Categories :
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
2 pieces veal (4 ounces
directions:
each)
2 ounce noodles
1 cup red sauce
3 slices eggplant
2 ounce parmesan cheese
2 slices mozzarella cheese

In a sauce pan saute the veal. Remove from the heat. Cook the noodles
until done and drain. Place the noodles on the bottom of a casserole
dish. Place the veal on top of the noodles and add the red sauce. Place
the eggplant on top and sprinkle with the Parmesan cheese. (57 min left),
(H)elp, More? Cover with the mozzarella. Bake at 350-degrees until brown
and serve.
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* Exported from MasterCook *

White Meat Ravioli

Recipe By :
Serving Size : 4 Preparation Time :0:00
Categories :
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
3/4 pound chicken breast or veal or
canned tuna -- chopped
2 tablespoon shallots -- finely chopped
2 plum tomatoes -- chopped
1 teaspoon dried leaf sage -- crumbled
1/4 teaspoon mace
1/4 cup parmeson or romano cheese
grated
1/2 cup parsley -- chopped
1/2 teaspoon black pepper -- coursely
ground
1 tablespoon brandy or dry sherry
pasta dough
-----sauce-----
2 tablespoon olive oil
4 scallions -- thinly sliced
2 cloves garlic -- minced
1 cup tomatoes -- crushed
1 cup tomato sauce
1 tablespoon basil

Place all ingredients, except pasta, in a large mixing bowl and combine
thouroughly. Fill ravioli with mixture.

Heat oil over medium heat. Stir-fry scallions and garlic for about 30
seconds. Add tomatoes, tomato sauce and basil. Stir. Simmer for 10-15
minutes.

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* Exported from MasterCook *

White Mushroom Sauce

Recipe By :
Serving Size : 1 Preparation Time :0:00
Categories :
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
2 tablespoon fresh chopped parsley
salt and pepper to taste
1 pound fresh mushrooms slicd evenly
1/2 cup white wine
(try an egg slicer)
1 pound pasta -- cooked and drained
1/4 cup butter
grated cheese
1 cup heavy cream

Sautee mushrooms in melted butter until golden. Stir in wine, parsley,


salt and pepper. Cook for 10 min. on med heat. Add heavy cream and take
off heat. Serve over hot pasta with cheese on the side.

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* Exported from MasterCook *

Ziti Al Forno*** (Bvbd27b)

Recipe By :
Serving Size : 8 Preparation Time :0:00
Categories :
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
2 cup tomato sauce
3 sweet italian sausage
1/2 pound ricotta cheese
1/2 cup parmesan cheese
1/4 teaspoon nutmeg
1/4 teaspoon pepper
1/2 teaspoon oregano
1/2 teaspoon sugar
1/2 teaspoon salt
1 tablespoon chopped parsley

Mix tomato sauce with oregano and parsley, heat. Slide sausage out of
casing, brown until light and crumbled, drain. Combine ricotta, nutmeg,
salt, pepper and sugar, blending well. Cook and drain Ziti. Spoon half
the sauce in 9x13 casserole, half the Ziti, spoon on all the sausage and
ricotta mixture. Add remaining Ziti and top with remaining sauce.
Sprinkle with parmesan. Bake uncovered at 400 degrees for 15 min. or until
hot. This recipe can be made ahead and frozen or refrigerated, just allow
extra baking time.
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* Exported from MasterCook *

Ziti With Broccoli

Recipe By :
Serving Size : 4 Preparation Time :0:00
Categories :
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1/4 cup olive oil
1 1/4 pound broccoli -- fresh (to 1 1/2)
2 tablespoon butter
8 parsley sprigs -- leaves only
1/4 cup parmesan cheese -- grate fresh
2 lg garlic cloves -- mashed
1/2 teaspoon black pepper -- fresh ground
3/4 pound ziti

Cut stems off broccoli and wash thoroughly. Chop parsley and garlic
together. Steam broccoli in a little water in a covered saucepan for about
25 minutes. In another pot cook the ziti in boiling salted water for about
20 minutes. Combine olive oil, butter, parsley, and garlic. Stir to get
flavor of garlic. Warm this sauce for 2 minutes, but do not cook or burn.

Drain broccoli and ziti as soon as cooked. Place both in the hot pot the
ziti was cooked in and pour the sauce mixture over both. Sprinkle on the
cheese and black pepper, stir, and serve immediately. Have a loaf of good
Italian Bread and a bottle of Barolo. Instead of dessert, try a mixed
rugola and dandelion salad with Italian Salad Dressing and a soft Brie and
Bel Paese cheese.

This recipe is from "LEONE'S ITALIAN COOKBOOK."

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