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Exported from

MasterCook

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Alfredo's Noodles Recipe By : Serving Size : 4 Preparation Time :0:00 Categories : Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------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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Baked Lasagne Recipe By : donna Beaver Serving Size : 1 Preparation Time :0:00 Categories : Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------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 1 1

pound pound cup

ricotta cheese mozzarella cheese 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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Baked Ziti With Three Cheeses Recipe By : Serving Size : 3 Preparation Time :0:00 Categories : Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------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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Beef Manicotti Recipe By : Serving Size : 6 Preparation Time :0:00 Categories : Amount Measure Ingredient -- Preparation Method -------- ------------ ------------------------------------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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Broccoli And Noodles Parmesan Recipe By : Serving Size : 8 Preparation Time :0:00 Categories : Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------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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Cheese-Stuffed Manicotti Recipe By : Serving Size : 6 Preparation Time :0:00 Categories : Amount Measure Ingredient -- Preparation Method -------- ------------ ------------------------------------cheese filling----1/2 pound fresh mozzarella cheese 1/2 inch dice

2 1 2

1/4 1/2

pound 15 ounce pound cup

1/4 14 3 1/2

cup cup cup

ricotta cheese (or 2 con ) prosciutto -- 1/4-inch dice eggs freshly graterd parmesan cheese salt and freshly ground black pepper minced fresh parsley manicotti shells tomato sauce (meat or marinara) freshly grated parmesan cheese to make the filling: al li g

combine

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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Chicken Filled Manicotti Recipe By : Serving Size : 4 Categories : Amount Measure Preparation Time :0:00 Ingredient -- Preparation Method

-------3 3 1 1 1/2 1/2 1 1/2 1 1/2 1/4 1 1/4 1/2 20 8 1/4 8 1/2 1

-----------tablespoon teaspoon teaspoon teaspoon teaspoon cup teaspoon tablespoon teaspoon teaspoon milliliter teaspoon ounce cup cup

-------------------------------(4 oz.) boned -- skinned water chicken halves -- diced oil curry powder hot sauce paprika sliced green onions salt flour pepper ground cumin garlic manicotti shells chicken bouillon granules plain yogurt hot water 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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Chicken Tetrazzine Recipe By : Serving Size : 6 Preparation Time :0:00 Categories : Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------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 1/3 1/4 1 1/4 2 7 2 1/2

cup cup cup teaspoon teaspoon jars package cup

cream cheese -- light process parmesan cheese -- grated --d sherry garlic powder pepper pimiento -- diced --drain spaghetti--uncooked 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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Cold Pasta Salad Recipe By : Serving Size : 4 Preparation Time :0:00 Categories : Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------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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Crab Tetrazzini Recipe By : Serving Size : 4 Preparation Time :0:00 Categories : Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------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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Creamy Stuffed Pasta Shells Recipe By : Serving Size : 4 Preparation Time :0:00 Categories : Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------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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Delicate Homemade Pasta Recipe By : Serving Size : 8 Preparation Time :0:00 Categories : Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------1 cup flour -- whole wheat pastry 1 cup flour -- unbleached 1 teaspoon salt

2 2 2

teaspoon tablespoon

eggs -- large olive oil 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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Eggplant Lasagne Recipe By : Serving Size : 1 Preparation Time :0:00 Categories : Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------2 pound ricotta 8 ounce mozzarella 2 lg firm eggplants 3/4 cup grated cheese oil for frying

3 3 2

c cup

marinara sauce -- (3 to 4) eggs salt and pepper to taste 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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Eggplant Manicotti Recipe By : Serving Size : 4 Preparation Time :0:00 Categories : Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------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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Fettuccine Alfredo Recipe By : Serving Size : 2 Preparation Time :0:00 Categories : Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------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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Fettuccine Alfredo (Prince)

Recipe By : Serving Size : 4 Preparation Time :0:00 Categories : Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------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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Fettuccine Alla Panna Recipe By : Serving Size : 6 Preparation Time :0:00 Categories : Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------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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Fettuccine Uzie Recipe By : Serving Size : 4 Preparation Time :0:00 Categories : Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------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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Fettuccine With Shrimp

Recipe By : Serving Size : 4 Preparation Time :0:00 Categories : Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------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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Fettucine Pie Recipe By : Serving Size : 4 Preparation Time :0:00 Categories : Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------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 4

cup ounce

mozzarella cheese -- shredded 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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Fettucini Alfredo Recipe By : Serving Size : 1 Preparation Time :0:00 Categories : Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------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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Fideo Recipe By : Serving Size : 6 Preparation Time :0:00 Categories : Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------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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Fresh Pesto Pasta Recipe By : Serving Size : 4 Preparation Time :0:00 Categories : Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------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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Fresh Tomato, Bacon And Onion Fettucine Recipe By : Serving Size : 2 Preparation Time :0:00 Categories : Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------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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Fusilli W/Broccoli & Garlic Recipe By Serving Size : : 4 Preparation Time :0:00

Categories : Amount Measure -------- -----------4 cup 6 cup 1/3 cup

Ingredient -- Preparation Method -------------------------------broccoli flowerttes garlic -- thinly sliced 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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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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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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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 1 2 1 5 2 1

cup clove tablespoon teaspoon pound pound pint cup cup

1/4 1/4 1/4 1/4

mayonnaise garlic -- minced rice wine vinegar curry powder asparagus spears med-size zucchini snow peas mushrooms -- sliced 1/4" thick cherry tomatoes -- halved minced parsley 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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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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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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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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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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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 1 1/2 1 2 cup cup cup

cooked lasagna noodles crumbled (6 oz.) shredded thinly sliced green onions mozzarella cheese 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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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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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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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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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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Linguine W/Mushrooms & Garlic Recipe By Serving Size : : 4 Preparation Time :0:00

Categories : Amount Measure -------- -----------1 pound 1 pound 4 cup 4 tablespoon 3 tablespoon

Ingredient -- Preparation Method -------------------------------linguine -- cooked al dente mushrooms -- thinly sliced garlic -- sliced thin butter 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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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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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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Lite Lasagna Recipe By : Serving Size : 4 Preparation Time :0:00 Categories : Amount Measure Ingredient -- Preparation Method -------- ------------ --------------------------------

1/2 4 2 1/2 1/2 1/2

cup cup cup cup teaspoon

4

spinach; raw, fresh -- minced lasagna noodles -- cooked scallions -- finely minced part-skim ricotta tomato sauce broccoli -- finely chopped & 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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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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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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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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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. this is cooking, start the meatballs <Part II>

While

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

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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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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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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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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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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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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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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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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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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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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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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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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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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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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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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. sauce is thick. Serve on top of pasta. Add honey to reduce acidity. Let it simmer until

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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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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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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. well and put it in a mixing bowl. Drain the pasta

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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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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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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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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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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Pasta With Broccoli Recipe By : Serving Size : 4 Preparation Time :0:00 Categories : Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------1 g granaroli xbrg76a

1 1 1 3 12 4 1

1/2

md mm cup md head tablespoon

1/4

cup ounce cloves tb

onion chopped :mk vmxv03a white wine or chicken broth fresh broccoli salt & fresh grnd pepper butter to taste olive oli pasta cooked garlic minced or 4 grated cheese for topping 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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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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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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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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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 temperature 4 quarts of Drain. Toss serve. ingredients, except the cheese and pasta, and let sit at room for a couple of hours to blend the flavors. Cook the pasta in boiling salted water until tender but still firm - 'al dente'. the pasta with the sauce and cheese until well coated and

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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 4 1/2

teaspoon cup tablespoon

lemon zest - grated fresh basil leaves 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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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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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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Plain Tomato Sauce Recipe By : Serving Size : 4 Preparation Time :0:00 Categories : Amount Measure Ingredient -- Preparation Method -------- ------------ --------------------------------

3 1 1 1 1/2

tablespoon teaspoon tablespoon 34 ounce can large teaspoon teaspoon small tablespoon

1 1

1/2 1/2

oil -- olive pepper -- freshly ground parsley -- chopped tomatoes -- italian garlic clove -- chopped drained -- coarsley chopped salt oregano onion -- chopped 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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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[

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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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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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Rigatoni A La Vodka Recipe By Serving Size : : 4 Preparation Time :0:00

Categories : Amount Measure -------- -----------1/2 cup 1 packet 1 1/2 cup 1 1/4 1/4 1/3 cup pound pound cup

Ingredient -- Preparation Method -------------------------------heavy cream bouillion plain tomato sauce salt and pepper to taste butter rigatoni bacon diced grated cheese(parmagiana) 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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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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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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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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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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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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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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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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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 4 1 1/4 1/2

cup tablespoon teaspoon teaspoon teaspoon

olive oil -- divided lemon juice tarragon -- crushed rosemary -- crushed 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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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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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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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 1 3

teaspoon teaspoon large

dried basil -- crumbled with added puree dried oregano -- crumbled salt and fresh ground pepper 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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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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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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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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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 1/2 1/2 1

can

can

water (as measured from onion -- sliced the tomato soup can) green bell pepper -- sliced spaghetti 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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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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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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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 2 1 2 2 2

tablespoon cup teaspoon teaspoon tablespoon

bacon fat fom above -----pasta----flour salt olive oil eggs 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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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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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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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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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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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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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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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 1 1/2

cup pound teaspoon

bread crumbs -- fine ground turkey 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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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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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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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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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

3 2

tablespoon tablespoon

according to dir. chopped garlic gratd cheese for serving 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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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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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

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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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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 1

sprigs pound

italian parsley coarsely chopped 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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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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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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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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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 2/3 1/4 2 1/4

can cup teaspoon tablespoon teaspoon

(6 oz.) tomato paste part-skim ricotta salt minced fresh parsley 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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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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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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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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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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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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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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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 1 5 8 2/3 1 1/4

teaspoon tablespoon tablespoon ounce cup can cup

garlic powder tapioca flour salt, cayenne -- to taste flour (wondra) vermicelli pasta-1% milk broken and cooked chicken broth (14.5 oz) 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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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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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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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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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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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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