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A to Z Recipes Newsletter
April 10, 2005
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Publisher's Desk
Ramblings
Did You Know?
Monthly Theme
Reader Support
NEW Birthday Babies
Discussion Forum
Crazy Corner
Pastabilities Favorites
Heart Healthy
For Two
Publisher's Choice
No man is lonely while eating spaghetti. It requires so much attention.
~Christopher Morley
Good morning and welcome to the last installment of our Pastabilities! theme recipes. We have enough here to try one every day of the month. And then some!
Because I have a houseful of guests, I am setting this issue for deffered posting. That function has been having some problems (Zinester) so I have not used it in
some time. If you receive this posting on Saturday... then Zinester has not fixed the problem!
I am so very pleased with the response to this theme and have high hopes for the current theme of Mom Friendly Recipes. Make sure to visit that section where
I will give you a sample recipe in each issue. Sending in a recipe is one of the nicest things you can do. Sharing is a great way to show you appreciate the efforts
here. Of course, voting each day doesn't hurt either, lol.
We have had gorgeous weather here in Texas. I am most pleased that today's weather will be good as I am having all my children and grandchildren here for a
Spring Fling at Nana's. Since the youngest grandchild, Joseph, has a birthday soon, we will be celebrating with a surprise birthday cake for him. But, the
biggest surprise is that we have a small, perfectly decorated birthday cake for each of the grandbabies! We didn't get to celebrate Ashley's birthday properly and
we don't want Stephanie to feel left out, so we went wild, lol. I know we will have a great time. The food will be especially for the babies: all finger foods. We're
doing all sorts of things including: chicken strips, miniature corn dogs, taquitos. Then I am preparing something special for my oldest daughter, Joanna, as she
doesn't often get to sample my cooking. My two younger children (Angela and Trey) each have a friend over, so we will be living large today, lol.
We hope you have a wonderful day. You'll have another recipe- and fun-filled issue coming your way tomorrow.
PS: Notice anything NEW in today's issue?
Cookbooks, Recipes, Gourmet Cooking from Amazon
What Is Your Address?
Shared by Rusty, FL
There is a family nobody likes to meet,
They live, it is said, on Complaining Street.
In the city of Never-Are Satisfied,
The River of Discontent beside.
They growl at that, and they growl at this;
Whatever comes there is something amiss;
And whether their station be high or humble,
They are known by the name of Grumble.
The weather is always too hot or too cold,
Summer and winter alike they scold;
Nothing goes right with the folks you meet
Down on that gloomy Complaining Street.
They growl at the rain, and they growl at the sun;
In fact, their growling is never done.
And if everything pleased them, there isn't a doubt
They'd growl that they'd nothing to grumble about!
And the worst thing is that if anyone stays
Among them too long he will learn their ways,
And before he dreams of the terrible jumble
He's adopted into the family of Grumble.
So it were wisest to keep our feet
from wandering into Grumbling Street.
And never to growl whatever we do,
Lest we be mistaken for Grumblers too.
~L. M. Montgomery~
Some Interesting (and not so interesting) Facts
~Submitted by Larry Holmes, Ontario, Canada
1. Money isn't made out of paper, it's made out of
cotton.
2. The Declaration of Independence was written on hemp
paper.
3. The dot over the letter i is called a "tittle".
4. A raisin dropped in a glass of fresh champagne will
bounce up and down continuously from the bottom of the
glass to the top.
5. Susan Lucci is the daughter of Phyllis Diller.
6. 40% of McDonald's profits come from the sales of
Happy Meals.
7. 315 entries in Webster's 1996 Dictionary were
misspelled.
8. The 'spot' on 7UP comes from its inventor, who had
red eyes. He was albino.
9. On average, 12 newborns will be given to the wrong
parents, daily.
10. Warren Beatty and Shirley MacLaine are brother and
sister.
11. Chocolate affects a dog's heart and nervous
system; a few ounces will kill a small sized dog.
12. Orcas (killer whales) kill sharks by torpedoing up
into the shark's stomach from underneath, causing the
shark to explode.
13. Most lipstick contains fish scales (eeww).
14. Donald Duck comics were banned from Finland
because he doesn't wear pants.
15. Ketchup was sold in the 1830s as medicine.
16.. Upper and lower case letters are named 'upper' and
'lower' because in the time when all original print
had to be set in individual letters, the 'upper case'
letters were stored in the case on top of the case
that stored the smaller, 'lower case' letters.
17. Leonardo da Vinci could write with one hand and
draw with the other at the same time ... hence,
multi-tasking was invented.)
18. Because metal was scarce, the Oscars given out
during World War II were made of wood.
19. There are no clocks in Las Vegas gambling casinos.
20. The name Wendy was made up for the book Peter Pan;
there was never a recorded Wendy before!
21. There are no words in the dictionary that rhyme
with: orange, purple, and silver!
22. Leonardo Da Vinci invented scissors. Also, it took
him 10 years to paint Mona Lisa's lips.
23. A tiny amount of liquor on a scorpion will make it
instantly go mad and sting itself to death.
24. The mask used by Michael Myers in the original
"Halloween" was a Captain Kirk mask painted white.
25. If you have three quarters, four dimes, and four
pennies, you have $1.19. You also have the largest
amount of money in coins without being able to make
change for a dollar (good to know.)
26. By raising your legs slowly and lying on your
back, you can't sink in quicksand (and you thought
this list was completely useless.)
27. The phrase "rule of thumb" is derived from an old
English law,which stated that you couldn't beat your
wife with anything wider than your thumb (sign of a
true civilized society ... not.)
28. The first product Motorola started to develop was
a record player for automobiles. At that time, the
most known player on the market was the Victrola, so
they called themselves Motorola.
29. Celery has negative calories! It takes more
calories to eat a piece of celery than the celery has
in it to begin with. It's the same with apples! (Guess
what I'm buying on my next trip to the grocery store?)
30. Chewing gum while peeling onions will keep you
from crying!
31. The glue on Israeli postage stamps is certified
kosher.
32. Guinness Book of Records holds the record for
being the book most often stolen from Public
Libraries.
33. Astronauts are not allowed to eat beans before
they go into space because passing wind in a space
suit damages it (families taking long car trips should
adopt this same policy.)
Busy Mom Recipes
Here's the scoop on the current theme:
Like many of our readers, I am a busy Mom. I love to cook (and my kids love to eat!). However, finding recipes that are busy-Mom-friendly can be difficult. Who has
the time? Most of us are pretty good cooks. But some of the best recipes take a lot of time and a lot of ingredients. What we are looking for in this coming theme
issue are recipes easy to fix, require no fancy-schmancy ingredients, and will help us prepare great food in our busy lives. The issue will be posted in plenty of time
for Mother's Day. What a wonderful gift to all the Mothers in our group.
Here's a sampler for you:
QUICK AND EASY SALMON ALFREDO MANICOTTI
16 oz. container ricotta cheese
7.1 oz. pouch skinless, boneless pink salmon
1 large egg, beaten
8 cooked, drained manicotti shells
2 C. prepared Alfredo sauce
dill weed, for garnish
Preheat oven to 350?°F. Combine ricotta, salmon and egg. Fill each manicotti with ricotta mixture; if additional mixture remains, stir into sauce. Place filled pasta in
an 11 x 9 x 2 inch baking dish. Pour prepared sauce over manicotti. Sprinkle with dill weed, if desired. Bake, covered, for 35 to 40 minutes Serve hot. Serves 4.
Please use this link: Busy Mom Recipes
A to Z Recipes continues with its popular Theme Issues. We will share theme recipes and post them on the first Sunday of each month. Send your recipes no later
than the last Friday of each month to have them posted in the next monthly theme issue. You may send in your favorite theme recipes in ONE email. If the
number of recipes exceeds those needed in the issue, the publisher will post as many from every submitter as possible and save the remaining recipes for the
following Sundays of that month. The rules for recipe submissions for the monthly theme issues are the same as ALL recipes submitted for posting.
The rules are as follows:
As a service to your fellow readers, please send only recipes that are in a form that others could easily copy and save for their own use. Recipes that would require
a lot of editing or cleaning up or use non-standard measurements should not be submitted. Recipes without a name and location of sender may NOT be posted
or posted without any credit given. There will be NO recipes posted that are from other recipe-zines. A to Z Recipes protects the privacy of its readers and does
NOT publish email addresses. There will be no exceptions.
See the A to Z Recipes Theme Issues collection here:
A to Z Recipes Theme Issues
The theme issue for Busy Mom Recipes has a deadline of April 29, 2005, and will be posted on May 1, 2005.
Please use this link: Busy Mom Recipes
As usual, only recipes are to be sent to: A to Z Recipes Inbox.
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Vote for this Ezine at the Cumuli Ezine Finder.
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is no monetary gain involved, only the opportunity for you to offset the Publisher's expenses thereto. You may donate through PayPal, or other methods listed.
To make donations using other methods, go here.
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Would you like to celebrate your birthday with us here at A to Z Recipes? We would love to help you strike up the band and light the candles on that
cake.
Please send your request using this link. Tell us some basic
information:
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You may include anything else you would like to share such as:
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This information will help us get to know you as well as help celebrate your special day. Knowing our a2z family, I am sure it will help others find shared interests
and make new friendships. Because of time constraints, only birthdays shared using the appropriate link and basic information will be considered.
Our discussion forum at QuickTopic is where a2z??™ers go to meet others, swap recipes and give feedback about what is going on in A to Z Recipes. It is
expected that opinions, suggestions, etc. posted there be done with kindness and respect for all involved*. To join in at QT (or just to read) use your web browser
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NOTE:
Maybe once you get to the site, you could add it to favorites. Links that are easy to find are more likely to be used again.
*Offensive postings will be deleted by the publisher.
Family Photos!
You may view the
June 2004 A to Z Family Reunion. Check out Leslie and Rusty's pics from the
December 2004 A to Z Family Reunion.
True Confessions
Shared by Aafrin, Pune, India
A drunk staggers into a Catholic Church, enters a confessional booth, sits down but says nothing.
The Priest coughs a few times to get his attention but the drunk continues to sit there.
Finally, the Priest pounds three times on the wall.
The drunk mumbles, "ain't no use knockin; there's no paper on this side either."
Signs That You've Angered the Kitchen Fairy
Shared by Ann, FL
9. The turkey in the freezer has been replaced by an odd-shaped
package of meat, and you can't find your pet Dachschund anywhere.
8. All your spices have turned white and the DEA is at the
door.
7. Let's just say a tiny being dive-bombing your head from an
airborne creme brulee torch and yelling "Yeee-hah!" isn't as
cute as you'd think.
6. You open the spice cupboard to find a bunch of identical clear
bottles, and their shredded labels spelling out "Good luck,
loser!"
5. While you were sleeping, she removes your stove and only leaves a quarter.
4. That's the third time this week you've had to shoo the Iron Chef
*and* William Shatner out of your pantry.
3. Everywhere you go -- singing Vikings and pallets of Spam!
2. It sounded like she said "kick it up a notch," but the sharp
pain in your gonads makes you think otherwise.
... and the #1 Sign You've Angered the Kitchen Fairy ...
1. That drawer full of take-out menus is sticking AGAIN.
Nurse!
Shared by Pam, OH
A nurse walks into a bank, preparing to endorse a check. She reaches in her pocket and pulls out a rectal thermometer
and tries to write with it. She looks up at the teller, pauses for a moment, then realizing her mistake, she says, "Well
that's great...... just great..... Some *sshole's got my pen."
Looking for a particular recipe, ingredient or submitter?
Search A to Z Recipes Site and Newsletters:
Kitchen Bestsellers from Amazon
HOME-MADE PASTA
~Submitted by Larry Holmes, Ontario, Canada
(When I married into an Italian family 40 years ago, I decided I would have to master Italian cooking ??“ to demonstrate adaptability to new culinary challenges, and that an Anglo-Saxon could meet the demands of Italian palates. Well, I did learn how to make pasta ??“ with the help of kitchen technology: the food processor and two pasta machines: one for flat noodles [lasagna, fettuccini, tagliatelle, etc.] and extruded [fusilli, shells, elbows, penne, rotelle, et al.] Oh yes, and a drying rack. The machine for the flat noodles was a luxury ??“ it beat rolling out the pasta dough to the desired thickness and then trying to cut even strips of noodles.. The other machine was a necessity, if I did not want to rely on the supermarket pasta shelves.)
BASIC EGG PASTA
(serve 2 ??“ may be expanded proportionally to accommodate 4, 6, 8 diners)
1 cup all-purpose flour
1 extra large egg
1 teaspoon olive or vegetable oil
pinch of salt
Place flour on pastry board. Use fork to make a well in the center. Pour egg into the well, then oil and salt. With fork, first mix together the egg, oil and salt and then begin to incorporate the flour from the inner rim of the well, always incorporating fresh flour from the lower part, pushing it under the dough that is forming to keep it from sticking to the board. When the mixture forms into a ball of dough, knead it on the pastry board until you have a ball of elastic and smooth dough
Now, let??™s do it the easier way: food processor. Add all ingredients to the processor bowl (with steel blade) and process. Within a minute the dough should form into a ball atop the blade Remove to a smooth, lightly floured surface and knead by hand briefly/ If dough is sticky, add a little more flour during the kneading process.
GREEN PASTA
3 1/2 cups all-purpose flour
2 large eggs
2 tablespoons olive oil
1 heaping tablespoons finely chopped spinach
pinch of salt.
Process by either of the above techniques.
RED PASTA
Use all ingredients as in the above recipe except spinach. In it place add
1 heaping tablespoons finely chopped boiled beets
OR
1 tablespoon tomato paste.
PASTA WITHOUT EGGS
Substitute 1/3 cup cold water for the olive oil in the above recipes.
CANNELLONI, MANICOTTI & CANNOLI
~Submitted by Larry Holmes, Ontario, Canada
(There are many recipes for stuffed pasta, among them
these three forms. The first three recipes are taken from the
previously mentioned Leone??™s Italian Cookbook. One
should note, however, that more often than not, cannelloni
and manicotti are used interchangeably. The pasta used for
cannelloni and manicotti is usually made with eggs and water.
Cannoli, are stuffed cr??pes, served for dessert. The dough is
made using eggs and milk. If you choose not to make the dough
yourself, you can purchase cannelloni and manicotti tubes already
prepared, or in 1-pound packages of pasta sheets.)
CANNELLONI ALLA ROMANA
Cr??pe Batter:
1 cup cold water
1 cup cold milk
4 eggs
1/2 teaspoon salt
1 cup sifted all-purpose flour
1/4 cup butter, melted
Place water, milk, eggs and salt in a bowl and beat well. Add flour, then butter. Cover and refrigerate overnight or not less than3 hours. Batter should be like thin cream. If too thick after your first cr??pe, beat in a little water.
Use a 6- to 6 1/2-inch skillet (or cr??pe pan). Brush a little olive oil over entire skillet. Heat until pan is hot. Remove from heat. Place 2 tablespoons of the batter in center of pan, then tilt pan in all directions until bottom of pan is covered. Return pan to heat for about 70 seconds. Shake pan sharply to loosen the cr??pe. Lift edge of cr??pe to see if it is light brown, then turn to cook on the other side for about 30 seconds. Slide cr??pe onto a plate. Oil skillet again and cook another cr??pe, and so on until all batter is used. These can be prepared ahead. If prepared the day before, refrigerate until ready to use.
Note: To prevent cr??pes from sticking to each other, separate with sheets of was paper.
Makes 12 to 14 cr??pes.
Meat Sauce:
1/4 cup butter
1/4 cup olive oil
4 ounces salt pork, diced
3/4 pound onions, peeled and diced
1 1/2 pound beef, ground
1 pound Italian sweet sausage
1/4 pound fresh chicken livers
2 bay leaves
2 garlic cloves, mashed
8 fresh parsley sprigs, leaves only
1 1/2 pounds canned peeled plum tomatoes
1 tablespoon tomato paste
Combine butter, olive oil and salt pork in a saucepan. Heat. Add the onions and brown slowly. Add beef, sausage, chicken livers and bay leaves. Cook slowly for 10 minutes. Taste for salt. Chop garlic and parsley together and add to the sauce. Stir and cook for 5 minutes. Add tomatoes and simmer slowly for 30 minutes. Stir well, remove from heat, add tomato paste and allow to cool.
Remove all meat from the sauce and put through a food grinder twice, or chop very fine.
Return half of ground meat to the sauce and simmer slowly for 20 minutes.
Set remaining ground meat aside for the stuffing.
Stuffing for Cannelloni:
1 pound fresh spinach
half of meat from sauce
2 eggs, beaten
1/4 cup freshly grated Parmesan cheese
pinch freshly grated nutmeg
1/4 teaspoon freshly ground pepper
salt
Cook the spinach in very little salted boiling water for 10 minutes. Drain thoroughly and chop fine; drain again so that it is quite dry. Add the ground meat, beaten eggs, the cheese, nutmeg and pepper. Taste and add salt if necessary. Mix well.
Sauce B?©chamel:
2 tablespoons butter
2 1/2 tablespoons all-purpose flour
1 cup boiling milk
1/2 teaspoon salt
pinch freshly grated nutmeg
1/4 cup heavy cream
Stir butter and flour in a saucepan over low heat for 2 minutes. Remove from heat and add boiling milk and seasonings. Boil, stirring, for 1 minutes. Low the heat and slowly add the cream, stirring constantly until thick. Remove from heat.
Assembling Cannelloni:
Spread out the cr??pes. Place some stuffing evenly across the center of each, making a mound about 3/4 inch thick. Fold cr??pe twice over the filling. When all cr??pes are filled, arrange the in a buttered baking dish. Spoon enough meat sauce over the cr??pes to cover them. Sprinkle with 11/4 cup Parmesan cheese. Stir 1/2 cup of the meat sauce into the warm B?©chamel and mix well. Spoon this over everything. Place the baking pan in a preheated moderate oven (350F) for about 12 minutes. If any sauce is left over use with other pasta dishes. For each serving allow 2 of the filled cr??pes.
Serves 6 or 7 persons.
MANICOTTI ALLA MAMA LEONE
3 cups sifted all-purpose flour
4 eggs
4 1/2 tablespoons cold water
pinch salt
1 tablespoon olive oil stuffing for Manicotti (recipe follows)
3 cups Meat Sauce (recipe follows
1/4 cup grated Parmesan cheese
Place flour on a pastry board and make a well in the center. Break the eggs into the well and add water. 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 and 6 inches long. Place between pieces of wax paper. You should have 12 pieces. Cook half at a time in 4 quarts salted boiling water with the olive oil added. Cook for 5 minutes. Drain and place between two cloth towels.
Divide stuffing into 12 parts. Place a mound of stuffing on each dough rectangle about 1/3 inch from the edge; mound should be about 1/2 inch thick and 1/2 inch wide. Fold dough over twice. Spread a thin payer 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 oven (300F) for 15 to 20 minutes.
Serves 6 or 7.
Stuffing for Manicotti:
3/4 cup ricotta or cottage cheese
3/4 pound mozzarella cheese, diced
3 eggs, lightly beaten
2 tablespoons butter
2 tablespoons grated Parmesan cheese
1/2 teaspoon salt
pinch of black pepper
Drain the ricotta or cottage cheese. Combine ricotta, mozzarella, eggs, butter, Parmesan cheese, salt and pepper in a bowl. Mix well.
Meat Sauce:
(This recipe will make 3 1/2 quarts, from which you can take the 3 cups required for the Manicotti recipe. This is a wonderful sauce for spaghetti and many other past dishes. After removing the 3 cups the balance may be frozen if not immediately required.)
1/2 pound salt pork, diced
1/4 cup olive oil
1/4 cup butter
3/4 cup onions, peeled and diced
1 pound lean beef, cut into 1/2-inch cubes
1/2 pound lean pork shoulder, cut into 1/2-inch pieces
4 chicken livers, chopped fine
4 chicken gizzards, cut into small pieces
2 bay leaves, crumbled
5 garlic cloves, mashed
1 tablespoon fresh rosemary
1/2 teaspoon ground allspice
1 teaspoon freshly ground black pepper
5 pounds ripe fresh tomatoes OR
6 cans (1 pound each) peeled plum
tomatoes, chopped fine
1/4 pound carrots, scraped and minced
1/4 pound celery, minced
salt
7 ounces tomato paste
Combine salt pork, olive oil and butter in a large saucepan; heat. Add onions and saut?© to medium brown. Add beef, pork, chicken livers and gizzards and bay leaves; stir. Cook slowly, uncovered, for 30 minutes. Chop garlic and rosemary together and add to the sauce with allspice and pepper. Stir well and continue to cook over low heat for 20 minutes and savor the aroma! Cover and cook for 5 minutes. Add tomatoes, carrots, celery and 1/2 tablespoon salt. Simmer slowly for 1 1/2 hours, stirring occasionally. Do not hurry the cooking for a good sauce.
Remove sauce from the heat and allow to cool for 10 minutes. Then strain the sauce. Put whatever remains in the strainer through a food mill and return it to the sauce. Add the tomato paste, stir well, and bring to a boil. (Check for salt, adding more if necessary.)
CANNOLI
14 tablespoons sifted confectioners??™ sugar
2 tablespoons butter
1 egg
1 cup sifted all-purpose flour
3 tablespoons cream sherry
1 tablespoons wine vinegar
fat for deep frying (half olive oil and half vegetable shortening)
1 pound ricotta
1/4 pound diced mixed candied fruits
1 teaspoon vanilla extract
1/2 teaspoons ground cinnamon
1 tablespoons heavy cream, (or more)
Mix together 2 tablespoons of the sugar, the butter, egg, flour, sherry and vinegar. If too stiff, add a little water. Let dough stand at room temperature for about 30 minutes. Cut dough into pieces about the size of a walnut. Roll out each piece to an oval shape. Wrap each around an oiled wooden stick about 1 inch in diameter and 6 inches long. Seal the edge with a drop of cold water. Heat the fat to 365F on a frying thermometer. Gently remove the stick and drop each rolled wafer into the fat. Fry until golden brown; lift out carefully, drain and place on a cake rack to cool.
Drain the ricotta. Be sure it is cold and dry, but not iced. Mix it with the remaining confectioners??™ sugar, the candied fruits, vanilla, cinnamon and cream. If the mixture is too thick, add a little more cream. Mix well. Use it to fill the cooled cannoli. Refrigerate until reach to serve.
Serves 12.
SCALLOPS AND PASTA
~Submitted by Ann, Montreal, Quebec, Canada
Dill and crushed red pepper lend lively flavor to this dish.
1 pound sea scallops
8 ounces dried fettuccine or linguine
1 tablespoon margarine or butter
1 tablespoon canola oil
2 large carrots, thinly sliced
2 to 3 cloves minced garlic
6 ounces frozen sugar snap peas or snow pea pods, defrosted
3 green onions, thinly sliced
1/2 cup white grape juice
1/3 cup water
1/2 teaspoon dried dill weed, or 1 TBS fresh snipped dill
1 teaspoon Wyler's Chicken-Flavor Instant Bouillon
1/4 teaspoon crushed red pepper
2 tablespoons cornstarch
2 tablespoons cold water
1/4 cup freshly grated parmesan cheese
fresh ground black pepper
Cut large scallops in half, set aside. Cook fettuccine according to package directions; drain. Return fettuccine to pan; toss with margarine. Cover to keep warm.
Meanwhile, pour oil into a wok. Preheat over medium-high heat. Add carrots and garlic; stir-fry for 4 minutes. Add sugar peas and green onions; stir-fry for 2 to 3
minutes. Remove vegetables from wok. Cool wok for 1 minute.
Carefully add white grape juice, the 1/3 cup water, dill, bouillon granules and crushed red pepper to wok. Bring to boiling. Add scallops, reduce heat. Simmer,
uncovered, for about 2 minutes or until scallops are opaque, stirring often.
Stir together cornstarch and 2 TBS water; add to wok. Cook and stir until mixture is thickened and bubbly. Return vegetables to wok; add pasta. Toss to mix; heat
through. Transfer to dinner plates. Sprinkle with Parmesan cheese and cracked black pepper.
CRISPY NOODLE CAKE
~Submitted by Ann, Montreal, Quebec, Canada
For the noodle cake:
2 pounds dried spaghetti
2 cups chopped onions
1/2 stick (1/4 cup) unsalted butter
6 large eggs
2 cups heavy cream
1/2 pound provolone, grated
1/2 pound whole-milk mozzarella, grated
1/2 pound smoked ham, diced
2 cups freshly chopped parsley leaves (preferably flat-leaf)
1 Tablespoon salt
1 Tablespoon pepper
For the sauce:
1/2 cup olive oil
1/2 teaspoon minced garlic
4 large tomatoes, peeled and chopped coarse
3/4 cup clarified butter
Make the noodle cake: Preheat the oven to 350*F. In a large kettle of boiling salted water cook the spaghetti until it is al dente and drain it well. In a heavy skillet
saute the onion in the butter over moderately high heat, stirring, until it is golden. In a large bowl whisk together the eggs and the cream, add the provolone, the
mozzarella, the ham, the parsley, the salt, the pepper, the sauteed onion, and the spaghetti, and toss the mixture until it is combined well. Transfer the mixture to a
well-greased 9-inch springform pan, put the pan on a baking sheet, and bake the noodle cake in the middle of the oven for 1 hour and 15 minutes, or until the top is
just firm to the touch at the center. Let the cake cool in the pan on a rack for 30 minutes and chill it for at least 3 hours or overnight.
Make the sauce: In a skillet heat the oil over moderately high heat until it is hot but not smoking and add the garlic, the tomatoes, and salt and pepper to taste. Bring
the mixture to a boil, stirring, and boil it, stirring, for 2 minutes. Strain the mixture through a fine sieve set over a bowl, transfer the tomatoes in the sieve and half
the strained liquid, discarding the remaining liquid, to the skillet, cleaned, and keep the sauce warm, covered. Run a sharp knife around the side of the noodle cake,
remove the side of the pan, and run the knife along the bottom of the cake. Cut the cake into 12 wedges. In a skillet heat 4 tablespoons of the clarified butter over
moderately high heat and in it saute 4 wedges of the cake, turning them, until they are golden brown and crisp. Cook the remaining 8 wedges in 2 batches in the
remaining 8 tablespoons clarified butter in the same manner. Serve the noodle cake with the sauce.
Serves 12
POTATO LASAGNA
~Submitted by Lillian, FL
1 lb. lasagna noodles
8 to 10 large potatoes
?? lb. American cheese
?? to ?? lb. butter
6 large onions
Cook the noodles and the potatoes, in separate pans. Drain both. Meanwhile, lightly brown butter and onions together. Mash the potatoes using the cheese instead
of milk, adding a little of the butter-onion mixture. Layer butter and onions, noodles and potatoes. Keep layering as above. Cover and bake at 350?? for 30 to 40
minutes.
This is a large recipe and will fill a regular lasagna pan or 1 13 x 9??? pan PLUS a 9 ??? square dish. It is great for a pot luck dinner. You can freeze any unused
lasagna.
PASTA WITH GARLIC AND OIL
~Submitted by Lillian, FL
1 lb. pasta (spaghetti / angel hair)
?? cup olive oil
3 garlic cloves, finely chopped
2 Tbsp. each of fresh parsley and fresh basil
Ground pepper, to taste
Grated parmesan cheese
Pignoli nuts, if desired
Cook pasta according to directions on package for al dente.. Meanwhile, heat oil and saut?© garlic until golden brown.
Drain pasta and add oil and garlic mixture, toss to coat. Add all other ingredients and serve hot with Parmesan cheese sprinkled over the top.
VERSATILE PASTA SALAD
~Submitted by Lou, FL
Salad Ingredients:
4 ounces pasta, uncooked (or linguine or fettucini)
1/2 tsp. salt
1/2 tsp. pepper
1-1/2 cups broccoli flowerets
1 cup diced Cheddar cheese (I use the bag of cheese cubes)
1/2 cup chopped green pepper
1/2 cup shredded carrot
1/2 cup cherry tomatoes, halved (6-8 whole ones)
Dressing Ingredients:
1/3 cup vegetable oil
1/4 cup balsamic or red wine vinegar
1/2 cup finely chopped green onions
2 Tbsp. minced fresh parsley
2 cloves garlic, crushed
1/2 tsp. sugar
1/2 tsp. dried whole basil
1/4 tsp. salt
1/2 tsp. dried whole oregano
1/4 tsp. crushed red pepper flakes
Directions:
1. Cook pasta according to package directions; drain. Rinse with cold
water; drain again.
2. Combine cooked pasta and next 7 ingredients in a large bowl. Set
aside.
3. Combine vegetable oil and remaining ingredients in a jar. Cover
tightly and shake vigorously, or mix it up in the blender Pour
dressing over pasta mixture; toss well.
4. Refrigerate in a tightly covered container at least 2 hours and up to
3 days.
I have added pepperoni and some raw brocolli to this and I have used a
good bottled Italian dressing also.
YIELD: 6 servings.
SHELLS WITH SHRIMP AND GREEN BEANS IN GARLIC OIL
~Submitted by Maxine, FL
Prep: 20 minutes
Cook: 15 minutes
Serves 4
1/4 cup olive oil
2 garlic cloves, crushed
1/4 teaspoon crushed dried red pepper
8 ounces shrimp, shelled, deveined,
and coarsely chopped
2 tablespoons thinly slivered sun-dried
tomatoes packed in oil
2 tablespoons coarsely chopped parsley
8 ounces medium shells
8 ounces fresh green beans, trimmed and cut
into 1-inch lengths
Heat the olive oil in a medium skillet; stir in garlic and red pepper; saute over low heat 1 minute. Raise heat to high; immediately add the shrimp all at once. Saute,
stirring constantly, until they become pink, about 3 minutes (do not overcook). Stir in sun-dried tomatoes and parsley. Remove from heat.
Cook the shells and beans together in plenty of boiling salted water until they are tender, about 12 minutes; drain.
Toss shrimp mixture, shells, and beans together. Serve at once.
365 Ways To Cook Pasta - Marie Simmons
GARLIC PARMESAN PASTA
~Submitted by Richard, Bradenton, FL
INGREDIENTS:
1/2 cup butter
2 tsp. dried basil
2 tsp. lemon juice
1 1/4 tsp. garlic powder
3/4 tsp. seasoned salt
8 oz. fettucine or angel hair pasta (cooked and drained)
1 1/2 cups broccoli floweretts (cooked tender crisp)
3 Tbsp. chopped walnuts
fresh grated Parmesan cheese
optional: seasoned chicken breast or shrimp
DIRECTIONS:
Melt the butter in a large skillet.
Add in the basil, lemon juice, garlic powder and seasoned salt. Blend well.
Add in the fettuccine, broccoli, walnuts and chicken or shrimp (if using). Blend well and then add to the pasta. Toss to coat.
Top off with fresh grated Parmesan cheese.
AL BROWN'S LASAGNA
~Submitted by Sally, TX
Yield: 16 servings
This is a blonde lasagna, rather than the traditional red version, an alternative for those who have problems with the acidity of tomatoes.
8 ounces lasagna noodles
1 pound ground beef
1 cup finely chopped celery
3/4 cup finely chopped onion
1 clove garlic, minced
2 teaspoons dried basil, crushed
1 teaspoon dried oregano, crushed
3/4 teaspoon salt
?? teaspoon Italian herb seasoning
1 cup light cream
1 (3-ounce) package cream cheese, cubed
?? cup dry white wine
2 cups shredded Cheddar cheese
1?? cups shredded Gouda cheese
1 (12-ounce) carton cream-style cottage cheese (1?? cups)
1 slightly beaten egg
12 ounces sliced mozzarella cheese
Cook lasagna noodles in a large pan according to package directions. Drain and set aside.
In a skillet, brown the ground beef, then add the celery, onion, and garlic; cook until the vegetables are tender. Drain any fat from the skillet. Add dried basil, oregano, salt, and Italian herb seasoning to the skillet; stir to combine.
Next, add the light cream and cream cheese. Cook and stir over low heat to melt the cheese.
Add the wine and stir to combine.
Gradually add Cheddar and Gouda, stirring and heating until cheese is nearly melted. Remove from heat.
Place the egg in a bowl and beat slightly, then add cottage cheese and stir to combine; set aside.
To assemble:
Layer half the noodles in a greased 13x9x2-inch baking dish. Top with half of the meat sauce, half of the cottage cheese-egg mixture and half of the mozzarella slices. Repeat the layers.
Bake, uncovered, in a 375-degree oven for 30 to 35 minutes. Let stand 10 minutes before serving.
Recipe source: Better Homes & Gardens, July 1978
PASTA SALAD
~Submitted by Sally, TX
Yield: 10 to 12 servings
1 (12-ounce) package rotini (white, orange, and green twirls)
1 (12-ounce) package spinach noodles*
5 to 6 green onions, sliced, including tops
1 cucumber, peeled, seeded, and chopped
1 (2.25-ounce) can sliced ripe olives, drained
?? (10-ounce) jar stuffed green olives, sliced or salad olives, drained
1?? teaspoons Schilling or McCormick Salad Supreme seasoning
freshly ground pepper, to taste
1 (24-ounce) bottle Wishbone Italian dressing
*Spinach fettuccine broken into 3-inch pieces can be substituted if spinach noodles are not available.
Cook rotini and noodles or fettuccine separately according to package directions. Drain, then rinse in cold water. Drain well and place in a large mixing bowl.
Add green onions, cucumber, ripe olives, and green olives. Stir in salad supreme, pepper, and 16 ounces of salad dressing. Refrigerate as long as possible to blend flavors. Check during refrigeration; if necessary, add more salad dressing. Stir before serving. Keeps well in the refrigerator for days.
Additions:
?? of a large red bell pepper, chopped
?? of a large green bell pepper, chopped
1 (2.5-ounce) jar sliced mushrooms, drained
additional Salad Supreme seasoning
halved cherry tomatoes or chopped, seeded tomatoes served on the side (not added to the salad if there will be leftovers)
Recipe source: a friend
BEEFY MAC SOUP
~Submitted by Shirley, WA State
1 lb. lean ground beef
1 large onion, diced
3 stalks of celery, diced
1-46 oz can of V-8 juice
2 cups cold water
2 cloves smashed garlic or to taste
salt and pepper to taste
hot sauce, such as sambal orleck or tabasco, to taste
12 oz of elbow macaroni
Cook the macaroni to al-dente and drain according to pkg. directions. Set aside.
Brown the meat in a heavy soup kettle till it is no longer pink. Add onion . celery and garlic. Saute' till the vegetable are soft. Pour in juice, water and hot sauce. Bring to a boil. Add the cooked pasta and bring back to a boil and serve.
More liquid can be added if it is to thick for you. I have used canned beef broth or buillion cubes too.
PASTA WITH TOMATO, BASIL, RICOTTA
~Submitted by Hal, OH
4 servings
1 1/2 cups tomatoes, chopped
1/4 cup fresh basil, chopped
1 tablespoon red onion, minced
1 clove garlic, chopped
1/2 cup part-skim ricotta cheese
1 tablespoon olive oil
salt and freshly ground black pepper
1/2 pound pasta, rotelle, Ziti Or Penne, cooked al dente
Combine the tomatoes, basil, onion, garlic. Stir in the ricotta, olive oil, salt and pepper to taste. Toss hot pasta with the sauce and serve at once.
TRIPLE CHEESE BAKED SPAGHETTI
~Submitted by Hal, OH
6 ounces dry spaghetti pasta
3/4 cup low-fat ricotta cheese
1/2 cup (2 ounces) finely grated Romano cheese
2 cups (16 ounce jar) prepared spaghetti sauce
1 teaspoon dry basil
2 teaspoons dry oregano
1/4 teaspoon black pepper
4 ounce part-skim mozzarella cheese, shredded
Cook pasta according to package directions. Drain completely.
Preheat oven to 350 ?°F.
In a large bowl, combine ricotta and Romano cheeses, 1 cup spaghetti
sauce,basil, oregano, and pepper.
Set aside remaining 1 cup spaghetti sauce.
Mix cooked pasta with cheese mixture, stirring until pasta is distributed.
Place in a casserole dish coated with vegetable oil cooking spray. Top pasta and cheese mixture with shredded mozzarella cheese. Cover with lid or foil and bake 20 minutes.
Remove cover; continue baking until cheese bubbles.
Remove from oven and let stand for three minutes.
Cut into four large or six smaller servings. Top each portion with remaining spaghetti sauce before serving.
Makes 4 servings
ALFREDO
~Submitted by Carol, NY
I love this recipe! It is easy! By cooking raw shrimp in garlic butter, you have Shrimp Alfredo!
3/4 cup butter -- cut in 1" pieces
1 1/2 cups heavy cream
1 3/4 cups Parmesan cheese -- grated
Freshly ground black pepper
In a medum saucepan, heat the butter and cream over medium heat, stirring occasionally, until the butter melts and the cream is hot.
Gradually stir in 1 1/4 c. of Parmesan. As soon as the cheese has melted and thickened the sauce, pour the sauce over the cooked pasta. Let guests add more
Parmesan to their individual servings and season with black pepper to taste. Serve with fettucini or penne!!
NOTES : For a lower calorie version, half and half may be substituted for the heavy cream. I also like to steam stiir-fry veggies or fresh veggies and make this
into a Primavera!!
MACARONI AND CHEESE
~Submitted by Helen, FL
8 oz. Elbow macaroni, cooked and drained
4 cups (16 oz.) shredded sharp Cheddar Cheese, divided
1 can (12 oz.) evaporated milk
1 ?? cups milk
2 eggs
1 tsp. Salt
?? tsp. Black pepper
Place cooked macaroni in a 3 ?? quart (or larger) slow cooker that has been coated with nonstick cooking spray. Reserve 1 cup of the cheese, add the remaining
cheese and the other ingredients to the macaroni, mix well. Sprinkle with the remaining 1 cup cheese, then cover and cook on the low setting for 5-6 hours or until
the mixture is firm and golden around the edges. Do not remove the cover or stir until the mixture has finished cooking.
CRUNCHY SLAW
~Submitted by Helen, FL
2 Breast of Chicken with Garlic & Herbs baked and cut up in small pieces.
1 bag broccoli slaw or reg.
1 pkg. Ramen noodles, chicken or oriental
3-4 green onions chopped
6 Tblsp. Oil
6 Tblsp. Red wine vinegar
6 Tblsp. Sugar
seasoning pkg. From noodles
salt, pepper, garlic powder to taste.
Mix chicken, slaw, noodles and onions together, and pour dressing over.
SLOPPY JOE SPAGHETTI CUPS
~Submitted by Helen, FL
8 oz spaghetti, uncooked, broken in half
vegetable cooking spray
1 egg, lightly beaten
1/2 cup fat-free sour cream
3/4 cup fat-free sharp cheddar cheese, grated and divided
1/4 tsp salt
3/4 lb lean ground beef
1 1.31 oz package Sloppy Joe seasoning mix
1 6 oz can tomato paste
1 cup water
1. Spray a 12-cup muffin tin with vegetable cooking spray; set aside. Preheat oven to 350 degrees F.
2. Break spaghetti in half; cook pasta according to package directions.
3. While pasta is cooking, mix together egg, sour cream and 1/2 cup cheese. When spaghetti is cooked al dente, drain and rinse under cold water until completely
cool. Drain completely. Transfer back to cooking pot. Add sour cream mixture to the spaghetti and toss until well mixed. Set aside.
4. Meanwhile, cook beef in skillet until browned. Drain well and pat beef dry with paper towels. Return beef to skillet; add seasoning mix, tomato pasta and water.
Mix well. Cook over medium heat 10 minutes, stirring frequently. Set aside.
5. Divide spaghetti mixture evenly among muffin cups (about 1/4 cup spaghetti each). Press pasta firmly into cups with back of spoon. Spoon beef mixture into
center of each cup (about 1-1/2 tablespoons each), dividing evenly among cups. Top each with 1 teaspoon cheese.
6. Bake until firm and heated through, about 20 minutes. Let stand 8 to 10 minutes. Loosen edges with a knife and remove from muffin cups. Serve immediately.
Servings: 6
Yield: 12 cups
SPAGHETTI ALL' AMATRICIANA
~Submitted by Jessica, Corfu, Greece
1/3 lb pancetta cut into pieces (or diced bacon)
1/2 C chopped onion
good splash (1/4 C?) white wine
1 lb tomatoes fresh or canned and coarsely chopped
fresh ground pepper
1/4 t dried red pepper flakes
(optional: 1 fresh chili pepper- seeds removed- chopped)
1lb spaghetti -cooked and drained (we like capallini - like angel hair)
1 C grated parmesan cheese
In saucepan, cook the pancetta and onion until browned. Add the wine, and cook til amost evaporated. Add the tomatoes and the peppers; cook for about 10-15
minutes. Taste for seasoning (sometimes I add fresh chopped basil or flat leafed parsley at this point).
Toss hot drained spaghetti with a small pat of butter and 1/2 cup of the cheese . Pour the sauce over the spaghetti. Yum.
Last but not least.... this is just the best pasta recipe, ever. I've made it countless times since you published it, but I must give credit where credit is due: "Johnny
in LA" sent you this one....(Thanks again Johnny!)
OLIVE GARDEN'S?® FETTUCINE ALFREDO
~Submitted by Jessica, Corfu, Greece
Source: Johnny, LA
Serves : 6
Prep. Time : 0:30
1/2 cup butter
2 Tbls. cream cheese
1 pint heavy cream
1 tsp. garlic powder
salt - to taste
black pepper - to taste
2/3 cup grated parmesan OR Romano cheese - preferably fresh
1 Lb. fettucine - prepared as directed
-In a medium saucepan, melt butter.
-When butter is melted, add cream cheese.
-When the cream cheese is softened, add heavy cream.
-Season with garlic powder, salt, and pepper.
-Simmer for 15 - 20 minutes over low heat, stirring constantly.
-Remove from heat and stir in parmesan.
-Serve over hot fettucine noodles.
EASY CHEESY PASTA
~Submitted by Robyn, Auckland, New Zealand
Cooked pasta (spirals or similar)
Ham or bacon
Salt and pepper
Tasty cheese, grated
Parmesan, grated
Thickened cream
Put cooked pasta into oven dish. Cut up ham or bacon and mix with pasta. Add salt and pepper.
Top with plenty of grated tasty cheese then grated parmesan.
Dribble thickened cream over cheese.
Bake at 200-210C until gold and bubbly.
FETTUCCINE WITH PRAWNS, ASPARAGUS AND SNOW PEAS
~Submitted by Robyn, Auckland, New Zealand
Serves 4
375g fettuccine
1 tablespoon oil
2 cloves garlic, crushed
750g green (raw) prawns, shelled and de-veined
100g snow peas, top and tail removed
1 bunch asparagus, cut into lengths
375ml can light & creamy evaporated milk
1 tablespoon cornflour
2 teaspoons chicken stock powder
Cook pasta according to directions, drain, keep warm.
Heat oil in pan, add garlic and prawns, cook until prawns are pink.
Add snow peas and asparagus, cook 2 minutes.
Add combined remaining ingredients, cook stirring until sauce boils and thickens.
Pour sauce over pasta, toss to combine.
PASTA WITH ???INSTANT??™ SAUCE
~Submitted by Robyn, Auckland, New Zealand
For 4-6 servings
350-500g uncooked pasta ??“ (choose a pasta with lots of crevices to hold more sauce)
75g butter
?? cup hot water
1 tablespoon instant vegetable stock
1 tablespoon pesto (or chopped fresh basil or 1 teaspoon dried basil)
1 teaspoon sugar
?? teaspoon salt (to taste)
?? teaspoon garlic powder
black pepper to taste
dash of hot pepper sauce
?? cup grated Parmesan cheese
?? cup grated tasty cheese (optional)
3-4 tomatoes, diced (optional)
1-2 tablespoons chopped fresh herbs if available, such as basil, parsley or chives (optional)
Cook the pasta following the packet instructions.
Melt the butter and add the next eight ingredients, stirring to make sure no lumps remain.
Pour this mixture over the hot, cooked pasta. Add the grated Parmesan and any of the optional additions if desired.
Stir together, reheating over a low heat if necessary and serve.
PEANUT AND SESAME PASTA SAUCE
~Submitted by Robyn, Auckland, New Zealand
Serves 4
1 large onion
1 tablespoon oil
?? cup peanut butter
1 tablespoon tahini (optional)
2 tablespoons sweet hot pepper sauce
1 ?? cups water
light soya sauce or salt
2 tablespoons toasted sesame seeds
about 350g of your favourite pasta
Cut the onion in half from top to bottom then cut in thin slices, to form half-rings. Cook these in the oil in a covered pan for about 5 minutes, stirring and turning several times until evenly and lightly browned.
Add the peanut butter, tahini, sweet chilli sauce and water, and stir over moderate heat until the lumps have dissolved. Add extra water, or cook for a little longer until sauce is of thin coating consistency, then season carefully, adding extra chilli sauce for extra sweetness or hotness, and enough light soya sauce or salt to bring out the flavour.
Stir sauce into the freshly cooked, drained pasta, sprinkle with toasted sesame seeds, and serve hot or warm with a cucumber salad, marinated green beans or a
crisp green salad.
Variation:
For extra richness, add cream cheese or sour cream to taste.
PASTABILITIES
~Submitted by Pat, Minden, NV
These recipes are from a cookbook that my husband put together...he is the best cook and I am the most spoiled wife as he does all the cooking...wait a minute, I do
all the baking, this is not his thing but it is mine. Please enjoy!
PASTA WITH CHILI
~Submitted by Pat, Minden, NV
8 oz. rigatoni or mostacolli
1 lb. hamburger
3 sweet Italian sausages, sliced 1/2 inch thick
3 cloves garlic, minced
1/2 red onion, chopped
2 (15 oz.) cans Stagg Classic Chili With Beans
1 (2-1/4 oz.) can sliced black olives
1 (11 oz.) can Mexicorn
1/4 cup Pace Picante Sauce
salt to taste
garlic salt to taste
1/4 cup fresh parsley, chopped
grated Parmesan or cheddar cheese
Prepare pasta according to package directions. In large skillet, brown hamburger and Italian sausage. Cook until meat is done. Drain grease. Add other
ingredients, except parsley and cheese, and simmer for 30 minutes, stirring occasionally. Drain cooked pasta. Add pasta to chili mixture. Sprinkle parsley over top.
Serve with Parmesan or cheddar cheese.
MANICOTTI FLORENTINE
~Submitted by Pat, Minden, NV
1/2 lb. ground beef
1 (10 oz.) package frozen chopped spinach, thawed
1/2 cup seasoned bread crumbs
1/4 cup grated Parmesan cheese
2 eggs
1 clove garlic, chopped
1/2 teaspoon oregano leaves
1/2 teaspoon basil
1/2 teaspoon salt
1/2 teaspoon pepper
1 (16 oz.) jar Prego Spaghetti Sauce With Meat
8 to 10 manicotti shells
Preheat oven to 325 degrees. Cook manicotti shells in boiling, salted water for about 3 minutes, or until just softened. Do not over cook or they will be very
difficult to stuff. In medium skillet, brown beef. Drain grease. In large mixing bowl. combine cooked beef, spinach, bread crumbs, Parmesan cheese, eggs, garlic
and spices. Drain shells and let cool. Stuff shells with mixture. Place stuffed shells in shallow baking dish. Pour spaghetti sauce over top of shells. Top off with a
sprinkling of parmesan cheese. Bake for 1 hour at 325 degrees. If refrigerated before baking, let stand at room temperature for 30 minutes before baking.
ITALIAN PASTA SALAD
~Submitted by Pat, Minden, NV
2/3 cup olive oil
1/2 cup Balsamic vinegar
2 teaspoons salt
1 teaspoon dried basil leaves
8 drops Tabasco sauce
4 cloves garlic, minced
8 oz. linguini, broken in half
2 cups salami, cut into 1/4 inch strips (see note)
1 cup celery, sliced
2 medium tomatoes, coarsely chopped
1/4 cup fresh Italian parsley, chopped
3 tablespoons fresh basil, chipped
3 tablespoons pimento-stuffed green olives, sliced
NOTE: you can also use pepperoni, seasoned chicken breast, ham etc.
In a container with a lid, combine oil, vinegar, salt, basil leaves, Tabasco sauce and garlic. Shake well to blend. Cook linguini according to package directions.
Drain and rinse linguini with cold water. In a large bowl, combine linguini with other ingredients. Pour half of dressing over salad and toss gently, Cover and
refrigerate several hours or overnight. Just prior to serving, pour remaining dressing over salad and toss lightly again.
MOSTACOLLI WITH BUTTER-BACON SAUCE
~Submitted by Pat, Minden, NV
1 (8 oz.) pkg. mostacolli
1/2 cube butter
1/2 cup extra virgin olive oil
3 tablespoons fresh parsley, chopped
2 cloves garlic. minced
2 tablespoons grated Parmesan cheese
1 teaspoon fresh ground pepper
3 strips fried bacon, crumbled
1/2 teaspoon salt
Parmesan cheese for topping
Cook pasta according to package directions. Drain and place in serving bowl. In small saucepan, melt butter over medium heat. Add oil and stir. Stir in remaining
ingredients. Remove from heat and pour over cooked pasta. Mix well, top with Parmesan cheese and serve.
CHICKEN AND RICOTTA FETTUCINE ALFREDO
~Submitted by Maggie, TX
2 Cups small broccoli florets
2 Tablespoons butter or margarine
2 Tablespoons all-purpose flour
2 Cups fat-free milk
2/3 Cup part-skim ricotta cheese
1/2 Cup grated parmesan cheese
1/4 teaspoon salt
1/4 teaspoon coarsely grated pepper
4 Cups hot cooked fettuccine (about 8 ounces)
2 Cups cooked, chopped chicken
Steam broccoli, covered, 3 minutes or until crisp-tender. Melt the butter in a saucepan over medium heat. Add flout, and cook for 1 minute, stirring constantly.
Gradually add milk, stirring with a whisk until blended. Cook 15 minutes or until thick, stirring constantly. Stir in cheeses, salt, and pepper, and cook 5 minutes or
until cheese melts. Stir in broccoli, pasta and chicken.
Yield 4-6 servings
Nutitional information not given.
CREAMY BOW TIE PRIMAVERA
~Submitted by Maggie, TX
8 oz. bow tie pasta, uncooked
1 cup broccoli flowerets
1 cup sliced carrots
1 pkg. (8 oz.) Fat Free Cream Cheese, cubed
3/4 cup skim milk
1/4 cup (1 oz.) KRAFT Reduced Fat Parmesan Style Grated Topping
1/4 cup chopped green onions
1/2 tsp. Italian seasoning
1/4 tsp. garlic powder
PREPARE pasta as directed on package, adding broccoli and carrots to water during last 5 minutes of cooking time. Drain.
STIR cream cheese, milk, grated topping, onions and seasonings in large saucepan on low heat until smooth.
ADD pasta and vegetables; toss lightly.
Nutrition Info (per Serving): Calories 220, Total Fat 2 g, Saturated Fat 1 g, Cholesterol 10 mg, Sodium 290 mg, Total Carbohydrate 37 g, Dietary Fiber 2 g, Sugars
6 g, Protein 13 g, Vitamin A 150 % DV, Vitamin C 10 % DV, Calcium 25 % DV, Iron 10 % DV
Diet Exchange: 2 Starch, 1 Vegetable, 1 Meat (VL)
CAESAR SHRIMP AND PASTA
~Submitted by Maggie, TX
Serves 4
8 oz. Ziti, Mostaccioli or other medium pasta shape, uncooked
3 cups broccoli florets
1/3 cup plus 2 tbsp. bottled light Caesar salad dressing
12 oz. uncooked peeled and deveined shrimp, thawed if frozen
1/4 tsp. crushed red hot pepper flakes
1/4 cup grated Romano cheese
Prepare pasta according to package directions; three minutes before pasta is done, add broccoli florets. While pasta is cooking, heat 2 tablespoons of the dressing
in large skillet over medium-high heat. Add shrimp and pepper flakes; stir-fry 3-4 minutes or until shrimp is opaque.
Drain pasta and broccoli; transfer to a serving bowl. Add remaining 1/3 cup dressing and shrimp mixture; toss well. Sprinkle with cheese and serve.
Each Serving Provides:
372 Calories
24.3 g Protein
46.6 g Carbohydrates
9.2 g Fat
131 mg Cholesterol
825 mg Sodium
Calories from Fat: 23%
ONE PAN DINNER FOR TWO
~Submitted by Robyn, Auckland, New Zealand
250g minced beef
1 clove garlic
1 large onion
Thyme or basil
1 packet tomato soup
3 cups boiling water
250g fresh vegetables
1 cup (75g) large macaroni shapes
?? cup grated Cheddar or Mozzarella cheese
Brown the mince, garlic and onion in a large pan over high heat, breaking up meat as it loses its pinkness. Add fresh or dried herbs to taste, if required.
Sprinkle dry soup mix into pan, stir well then add the boiling water and the vegetables. Use fairly large pieces of broccoli, cauliflower, celery, peppers, etc.
Stir macaroni into boiling mixture. Cover pan and cook until macaroni is tender, about 15 minutes. Remove lid, raise heat for a drier mixture.
Serve in bowls, sprinkled with cheese.
LEMON-SHRIMP PASTA
2 servings
~Submitted by Maggie, TX
1 teaspoon extra-virgin olive oil
2-3 cloves garlic, minced
8 ounces shrimp, deveined and sliced in half lengthwise
1/2 cup frozen green peas, thawed
1/3 cup coarsely shredded carrots
1/2 cup reduced-sodium chicken broth
1 tablespoon processed light cream cheese
2 cups cooked farfalle pasta, cooked without added salt or fat (bow tie pasta)
3 tablespoons grated parmesan cheese
1/2 teaspoon grated fresh lemon rind
1/8 teaspoon salt
fresh ground black pepper
fresh chives (optional)
Coat a large nonstick skillet with cooking spray. Add oil and place over medium-high heat until hot. Add minced garlic and saute 15 seconds. Add shrimp and saute
until pink. Add peas and carrot. Saute 1 minute, remove from skillet and set aside.
Add broth and cream cheese to skillet; cook over medium-high heat 3 minutes or until cheese melts, stirring constantly with a wire whisk. Stir in shrimp mixture,
farfalle, and next 4 ingredients. Cook 1 minute.
If desired, garnish with chives.
LINGUINI WITH ARTICHOKE SAUCE
4 servings
30 minutes
20 mins prep
1/2 cup olive oil
1/2 cup butter
2 tablespoons flour
2 cups chicken broth or vegetable broth
2 cloves garlic, minced
2 cans artichoke hearts, drained and chopped
1/4 cup lemon juice, fresh
1/4 cup parmesan cheese, freshly grated
8 ounces linguine, cooked aldente (about 8-10 minutes)
For Garnish
capers
sliced black olives
parsley
Combine oil, butter, flour and chicken broth or vegetable broth, and simmer until it thickens. Add garlic, chopped artichoke hearts, lemon juice and Parmesan cheese.
Cook over low heat until flavors blend, about 5 minutes. Add capers and parsley. Toss linguini with pasta sauce, and sprinkle with sliced black olives.
Calories 679
Calories from Fat 485 (71%)
Amount Per Serving %RDA
Total Fat 54.0g 83%
Saturated Fat 19.6g 97%
Polyunsat. Fat 3.9g
Monounsat. Fat 27.5g
Cholesterol 110mg 36%
Sodium 748mg 31%
Potassium 251mg 7%
Total Carbohydrate 37.7g 12%
Dietary Fiber 0.2g 0%
Protein 12.5g 24%
Vitamin A 942mcg 18%
Vitamin B6 0.1mg 5%
Vitamin B12 0.4mcg 7%
Vitamin C 7mg 12%
Vitamin E 3mcg 12%
Calcium 110mg 11%
Magnesium 34mg 8%
Iron 2mg 14%
TWENTY-FOUR HOUR SEA SALAD
A different and delightful make ahead dish. Layers of pink salmon, spinach, rotini pasta, pea pods and fresh mushrooms topped with a dressing made a hint of curry
powder and dry mustard. Prep time does not include chilling.
6 servings
25 minutes
25 mins prep
2 cups fresh spinach leaves, torn
6 ounces rotini pasta, cooked,rinsed with cold water and drained
2 cups pea pods, ends removed and steamed
1 (6 ounces) can skinless boneless pink salmon, drained
1 medium red peppers, coarsely chopped
1/2 lb fresh mushrooms, sliced (about 3 cups)
1 1/4 cups mayonnaise or salad dressing
1/2 teaspoon curry powder
1/2 teaspoon dry mustard
In 3 quart clear straight sided bowl layer spinach, noodles, pea pods, salmon, red pepper and mushrooms. In small bowl combine mayonnaise, curry and mustard.
Spread dressing over mushrooms smoothing to rim. Cover and refrigerate 24 hours. Toss salad before serving.
Calories 248
Calories from Fat 158 (63%)
Amount Per Serving %RDA
Total Fat 17.6g 27%
Saturated Fat 2.6g 12%
Polyunsat. Fat 9.3g
Monounsat. Fat 4.7g
Cholesterol 27mg 9%
Sodium 370mg 15%
Potassium 316mg 9%
Total Carbohydrate 16.2g 5%
Dietary Fiber 1.5g 5%
Protein 8.0g 16%
Vitamin A 1304mcg 26%
Vitamin B6 0.2mg 9%
Vitamin B12 1.0mcg 16%
Vitamin C 51mg 85%
Vitamin E 2mcg 8%
Calcium 24mg 2%
Magnesium 19mg 4%
Iron 1mg 7%
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