To leave "A to Z Recipes Newsletter" see instructions at the end.
Publisher's Desk Ramblings Did You Know? Monthly Theme Reader Support Discussion Forum Crazy Corner Theme Favorites Heart Healthy For Two Publisher's Choice
Awaken in the arms of your Heavenly Father now, Karol Joseph Wojtyla. You are a most blessed child of God! Good morning to everyone. Did you wake up this morning feeling really old? Do you feel shameful of the having the extra sleep and still feeling tired? You're not old! You set those clocks up, remember? Welcome to daylight savings time, lol. Have you ever had one of those nights when everything is perfect to you? You know, the hair, outfit, accessories, etc. were so "right" that absolutely nothing could have been better? I had one of those last night. My daughter attended her first prom and she was perfect to me, especially that million-dollar smile. Now, for the week that remains before pay day... please send food, lol. What an issue we have today! There are some excellent recipes shared in this issue. I had so many pasta recipes submitted (thank you!) that it was necessary to make a couple of issues out of them. So, if you do not see your recipe (or all of them) in today's issue, you will next Sunday. Also note that some readers sent in many more recipes than others. You may see only one of yours and more from someone else. I have tried to distribute the recipes between the issues. Wouldn't it be wonderful if the Busy Moms Recipes theme works out as well as the Pasatabilities theme? I would be delighted! Personally, I could use some more mom-friendly recipes, lol. I hope you have a great day. By the volume of recipes, you know this issue took a long time to prepare. Won't you spend a moment and cast your vote for this publication at Cumuli.com? Thanks in advance! 
RECIPE FOR FRIENDSHIP Fold two hands together And express a dash of sorrow Marinate it overnight And work on it tomorrow. Chop one grudge in tiny pieces Add several cups of love Dredge with a large sized smile Mix with the ingredients above. Dissolve the hate within you By doing a good deed Cut in and help your friend If he should be in need. Stir in laughter, love and kindness From the heart it has to come Toss with genuine forgiveness And give your neighbor some. The amount of people served Will depend on you It can serve the whole wide world If you really want it to!
Pasta - General Nutrition Information A 1/2 cup serving of cooked pasta (spaghetti) contains a mere 99 calories, less than half a gram of fat, and less than 5 milligrams of sodium. (Source: USDA Handbook 8-20). Pasta is high in complex carbohydrates, which help give you energy. Instead of a quick burst of energy, complex carbohydrates provide a "time release" of energy. Athletes who take advantage of "carbo-loading" eat complex carbohydrates to save up the energy in their body. The carbohydrates become glucose stored in the muscles. The glucose energy is then released when needed during long, tiring exercise, like long-distance running or biking. The U.S. Department of Agriculture's Food Guide Pyramid recommends we eat six to 11 servings of complex carbohydrates daily. Including pasta in your diet three times a week or more is an easy way to help meet that goal. Since one serving of cooked pasta is only 1/2 cup, if you eat a typical serving of cooked spaghetti, this will probably provide two or three of your recommended servings of complex carbohydrates. Since January 1, 1998, new Food and Drug Administration rules have required food manufacturers to fortify grain-based foods such as pasta with folic acid, an important B vitamin. Folic acid, also known as folate and folacin, plays an important role in the body's central nervous system. FDA has determined that diets adequate in folic acid may reduce a woman's risk of having a child with brain or spinal cord defects. Under the new rules, a 2 oz. serving of dry pasta will supply the equivalent of about 100 micrograms a day of folic acid or 25 percent of the recommended daily intake (RDI). An article in the February 1998 issue of The Journal of the American Medical Association (JAMA), reveals that increasing intake of folate and vitamin B6 above current recommended levels may help protect women from developing coronary heart disease (CHD). Apparently, folate and B6 play an important role in metabolism, reducing homecysteine levels. A study of 80,082 women found that those with the highest intakes of both folate and vitamin B6 had a 45 percent reduced risk of CHD. Q. How do you cook pasta perfectly every time? A. Boil 4 to 6 quarts of water for one pound of dry pasta. (You can divide this recipe depending on how much pasta you are cooking.) Add the pasta with a stir and return the water to a boil. Stir the pasta occasionally during cooking. Follow the package directions for cooking times. If the pasta is to be used as part of a dish that requires further cooking, undercook the pasta by 1/3 of the cooking time specified on the package. Taste the pasta to determine if it is done. Perfectly cooked pasta should be "al dente," or firm to the bite, yet cooked through. Drain pasta immediately and follow the rest of the recipe.
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: SLOPPY JOES 1 t oil 1 t salt 1 lb ground beef 1/8 t pepper 1 med onion, minced 1/4 t garlic powder 1 c ketchup 1/3 c water 1 T Worcestershire sauce 6 hamburger buns, warmed Heat oil in skillet, add beef and onion and saute 10 minutes, stirring frequently. Add all remaining ingredients except buns and simmer 10 mins. Spoon over buns and serve. Makes 6 servings. 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.
Placing a vote takes only a moment and helps promote A to Z Recipes.
Having trouble using the method above for placing your vote? Vote for this Ezine at the Cumuli Ezine Finder. A to Z Recipes operates solely through reader support. Your donation helps to defray the expenses involved with publishing this newsletter and the web site. There 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.
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 to go to: A to Z Recipes Discussion Forum You don't have to register or sign in, and you can choose to receive email for newly posted messages -- just select the button when you get there. 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 visit June 2004 A to Z Family Reunion. Also check out Leslie and Rusty's pics from the December 2004 A to Z Family Reunion.
A Little Bit of Pasta Humor... Have you heard about the amazing new pasta diet? It's easy! You learn to walk pasta da refrigerator without stopping, pasta da cookie jar, and pasta da pantry... New-Born Spaghetti A doctor was having an affair with his nurse. Shortly afterward, she told him that she was pregnant. Not wanting his wife to know, he gave the nurse a sum of money and asked her to go to Italy and have the baby there. "But how will I let you know the baby is born?" she asked. He replied, "Just send me a postcard and write "spaghetti" on the back. I'll take care of expenses." Not knowing what else to do, the nurse took the money and flew to Italy. Six months went by, and then one day the doctor's wife called him at the office and said, "Dear, you received a very strange postcard in the mail today from Europe, and I don't understand what it means." The doctor said, "Just wait until I get home and I will explain it to you." Later that evening the doctor came home, read the postcard, and fell to the floor with a heart attack. Paramedics rushed him to the hospital emergency room. The head medic stayed back to comfort the wife. He asked what trauma had precipitated the cardiac arrest. So the wife picked up the card and read: "Spaghetti, Spaghetti, Spaghetti, Spaghetti - Two with sausage and meatballs; two without."
Looking for a particular recipe, ingredient or submitter? Search A to Z Recipes Site and Newsletters: JOY'S SHRIMP IN CREAM SAUCE ~Submitted Joy B., St Francisville, LA 2 sliced portabello caps 1/2 stick of butter 1 lb of shrimp 4 cloves of garlic, pressed 3 stalks of green onion, sliced I /2 cup pimento or roasted red bell pepper 3/4 cup half and half 3/4 cup of sour cream 1/2 cup parmesan cheese 2 dashes of Habanero Tabasco Sauce salt and pepper to taste Pasta of your choice (I prefer angel hair) I cook this in a wok shaped Circulon pan. Melt butter on high heat. When sizzling, add shrimp. In a separate fry pan saute your mushrooms in oil. If you cook them with the rest of the ingredients they absorb most of the butter and the butter is what thickens the cream sauce. Cook shrimp a few minutes then add garlic, green onions, and pimento. Cook until the shrimp are done. Do not overcook, shrimp get tough when overcooked. Remove from heat. Add sauteed mushrooms. Add sour cream, half and half and parmesan cheese. Add salt and pepper to taste. Return to low heat for just a minute to make sure cream sauce is warm enough to serve. Never let a cream sauce come to a boil. Serve immediately over pasta of your choice. Feel free to add more parmesan cheese to your plate. From the time you put the shrimp in the pan, it takes about 10 minutes to complete this dish. A small green salad and crusty garlic French bread complete this meal. I have been told by several people that you can't go out and get a meal this good. To me this is the highest compliment anyone can give. Enjoy! PASTA MY WAY ~Submitted by Sandi, West Palm Beach, FL Use spaghetti or any other pasta. Cook to your desired tenderness and drain well. Add olive oil, finely chopped garlic, add chopped pepperoni, salt, pepper. Enjoy ! You can add peppers-cooked if you 'd like. We also like to add Ricotta cheese mixed with egg, cheese and Italian spices. TUNA JUMBO SHELLS WITH CREAMY CELERY DRESSING ~Submitted by Ann, Montreal, Quebec, Canada 10 jumbo pasta shells 1/2 cup mayonnaise 2 tablespoons sugar 1 (12-ounce) can white albacore tuna, drained 1 cup diced celery 1/2 cup chopped red onion* 1/2 cup shredded carrot 2 tablespoons minced fresh parsley Cook pasta according to package directions; rinse in cold water and drain. In a bowl, combine mayonnaise and sugar. Stir in tuna, celery, onion, green pepper, carrot and parsley. Spoon into pasta shells; cover and refrigerate. Cream Celery Dressing: 1/4 cup sour cream 1/4 cup sugar 1/4 cup cider vinegar 2 tablespoons celery seed 1 teaspoon onion powder Combine sour cream, sugar, vinegar, mayonnaise, celery seed and onion powder. Drizzle dressing over the tuna-stuffed shells. Serves 5. *For the best taste, soak the chopped onion in ice water for at least 10 minutes, drain, and then use as directed. PARTY PASTA WITH PROVOLONE AND GRILLED VEGETABLES ~Submitted by Ann, Montreal, Quebec, Canada Makes 6 servings Prep time: 10 minutes Cook time: 20 minutes 2 medium portabello mushrooms, cleaned, stems removed 1 medium zucchini, halved, scored 1 small Japanese eggplant, halved, scored 2 tablespoons butter, melted Salt and freshly ground black pepper 1/2 cup boiling water 1/2 cup sun-dried tomatoes, not packed in oil 8 ounces cavatappi or rotini pasta 2 ounces (1/2 cup) Parmesan cheese, grated 2 cups lightly packed arugula or spinach leaves, coarsely chopped, divided 3 tablespoons olive oil 2 cloves garlic, chopped 4 ounces (1 cup) smoked or regular provolone cheese, cut into 1/2-inch cubes Grated Parmesan cheese Brush mushrooms, zucchini and eggplant with melted butter. Season with salt and freshly ground pepper. Grill or broil vegetables until almost tender, about 8 minutes, turning once. Remove from grill. Cool slightly and coarsely chop. Set aside. Pour 1/2 cup boiling water in small bowl and soak tomatoes. Let stand 10 minutes, drain. Cook pasta in boiling, salted water according to package directions. To make pesto mixture, place Parmesan, sun-dried tomatoes, 1/2 cup arugula, oil and garlic in food processor. Process until chopped. In large bowl, place pesto mixture and chopped vegetables. Drain cooked pasta and add to bowl with provolone and remaining arugula. Toss gently to combine ingredients. Serve with additional Parmesan. HOMEMADE NOODLES ~Submitted by Lillian, FL Source: Betty Crocker's Picture Cookbook, 1956 Beat until very light: 3 egg yolks 1 whole egg Beat in: 3 Tbsp. cold water 1 tsp. salt Stir in and work in with hands: 2 cups sifted flour Divide dough into 3 parts. Roll each piece as thin as possible (paper thin), on a lightly floured surface. Place between 2 towels until dough is partially dry. Roll dough as for jelly roll and slice into desired widths with a sharp knife. Shake out the strips and allow to dry. This will make about 6 cups or 10 oz. This is very good cooked in chicken broth. FILLED MACARONI RING ~Submitted by Lillian, FL 8 oz. macaroni, boiled 2 cups hot milk, I've used 1/2 cup evaporated milk and 1/2 cup hot water and it makes it very creamy 1/4 cup butter, melted 2 cups shredded American cheese 2 cups soft bread crumbs 2 eggs, well beaten 2 Tbsp.EACH of minced onion, minced parsley, and chopped pimento 2 tsp. salt 1/4 tsp. pepper Combine the cooked macaroni and the remaining ingredients. Pour into a well greased 10" ring mold, set in a pan of water (1" deep). Bake at 350F until set, 30 to 35 minutes. Unmold on platter and fill center with creamed chicken, tuna or with vegetables. Serves 8 Our girls loved this and it was a good way to have them eat veggies. I ususlly added peas and carrots to the creamed mixture that filled the ring. SPICY CHICKEN ALFREDO ~Submitted by Lou, FL I fix this for me quite often. It is good, quick and I do freeze leftovers for another time. Ingredients: 2 tablespoons butter or margarine 2 teaspoon minced garlic (or fresh) 12 ounces boneless, skinless, chicken breasts, cubed 1 teaspoon salt 1/2 teaspoon dried thyme 1/2 teaspoon freshly ground black pepper 1/2 teaspoon white pepper Big pinch ground red pepper 1/3 cup chopped green onions 1 cup half & half or whipping cream 12 ounces dried thin spaghetti, cooked according to package directions 2 tablespoons chopped fresh parsley Freshly grated Parmesan cheese 1 teaspoon onion powder Directions: 1. Melt butter in large skillet over medium-high heat. Add garlic and cook 30 seconds. Stir in chicken, salt, thyme, onion powder, and peppers; cook until lightly browned, about 3 minutes. Stir in green onions; cook 1 minute more. Gradually add cream. Increase heat to high and boil until slightly thickened, about 2 minutes. 2. Combine chicken mixture, hot pasta, and parsley in serving bowl; toss to mix. Serve with Parmesan cheese. Makes 4 servings. One day, I had about a half of a small block of cream cheese left and I threw that in with the cream. Very tasty and I'll do it again on purpose!! BROCCOLI AND BUTTERFLY SOUP ~Submitted by Maxine, FL Prep: 10 minutes Cook: 30 minutes Serves 6 Use tiny bow-shaped pasta called farfalline, or "tiny butterflies," in this soup. 1/2 cup tiny bow-shaped pasta 4 cups homemade chicken broth, or equal parts canned broth and water 1 small bunch (about 1 pound) broccoli, trimmed and coarsely chopped 1/2 cup grated Parmesan cheese salt and pepper to taste Cook the pasta in plenty of boiling, salted water until al dente, or firm to the bite, about 12 minutes. Set strainer or colander over a large heatproof bowl and drain the pasta. Reserve 2 cups of the pasta cooking liquid. Heat the chicken broth in a large saucepan; heat to simmering. Add the broccoli; cook, uncovered, over low heat, stirring occasionally, until very tender, about 10 minutes. Add the reserved 2 cups pasta cooking liquid, the cooked pasta, and the grated cheese. Heat through, stirring, over low heat. Add salt, if needed. Sprinkle generously with black pepper. 365 Ways To Cook Pasta - Marie Simmons (I prefer using cheddar cheese and larger bows) BAKED ZITI WITH RICOTTA ~Submitted by Richard, Bradenton, FL From "Minnie's Kitchen" by Minnie Giraldi Serves 6 This rich casserole has the flavors of lasagna without the work. It's perfect for a Sunday dinner. INGREDIENTS Marinara Sauce: 4 tablespoons olive oil 2 tablespoons butter 3 garlic cloves, minced 2 pounds fresh tomatoes, ground in a food processor or blender 1/3 cup chopped fresh parsley or basil 1 teaspoon dried oregano Salt and ground black pepper Baked Ziti: 2 cups ricotta cheese 1/2 pound mozzarella cheese, cubed 3/4 cup grated Parmesan cheese 2 tablespoons chopped fresh parsley 1/2 teaspoon salt 2 large eggs, lightly beaten 1 pound ziti pasta DIRECTIONS 1. Heat the oil and butter in a large saucepan. Add the garlic and saute over medium heat until golden, about 2 minutes. Add the tomatoes, herbs, and salt and pepper to taste, and simmer until the sauce thickens, about 10 minutes. Set the sauce aside. 2. Combine the ricotta, mozzarella, 1/2 cup Parmesan, parsley, salt, and eggs in a large bowl and set this mixture aside. 3. Preheat the oven to 350 degrees. Meanwhile, bring 4 quarts of water to a boil in a large pot. Add the salt to taste and the pasta and cook until al dente. Drain the pasta and return it to the pot. Toss the pasta with a little sauce. 4. Place a layer of sauced pasta in a large casserole dish. Dot the pasta with small bits of the cheese mixture and then spoon some tomato sauce over the cheese. Repeat this process two more times to make 3 layers of pasta, cheese, and sauce. Sprinkle the top of the casserole with the remaining 1/4 cup Parmesan cheese. 5. Bake until the top is lightly browned, about 20 minutes. Let the pasta casserole rest for 5 minutes before serving. Minnie's Secret: If possible, use a thick homemade ricotta that you can buy at an Italian market. Supermarket ricotta is not nearly as creamy and tasty. VEGGIE-STUFFED SHELLS ~Submitted by Richard, Bradenton, FL INGREDIENTS 1 c. low fat cottage cheese 1/2 c. mozzarella cheese, shredded 1/4 c. Parmesan cheese 1 head fresh broccoli or 10 oz. frozen broccoli, thawed & drained 2 green onions, minced 1/2 tsp. oregano 1/4 tsp. white pepper 20 jumbo shells, cooked & drained 1 c. Ragu homestyle spaghetti sauce DIRECTIONS Mix first 7 ingredients in a bowl. Fill each shell with 1 1/2 tablespoons of cheese mixture. Place shells in a 13 x 9 inch pan, coated with cooking spray. Bake uncovered at 375 degrees for 15 minutes. Place sauce in a saucepan and heat until bubbly. Keep on low until shells are ready. Spoon 2 tablespoons sauce over shells. Makes 5 servings (4 shells/serving) CHEESE AND PASTA IN A POT ~Submitted by Sally, TX Yield: 8 servings 2 pounds lean ground beef vegetable oil salt, pepper, dried Italian seasoning or dried oregano and basil, to taste, optional* 2 medium onions, chopped 1 garlic clove, crushed 1 (14-ounce) jar spaghetti sauce 1 (16-ounce) can stewed tomatoes 1 (3-ounce) can sliced broiled mushrooms 8 ounces shell macaroni 1 1/2 pints dairy sour cream 1 (8-ounce) package sliced provolone cheese 1 (8-ounce) package mozzarella cheese, sliced thin *salt, pepper, and herbs were not in the original recipe Cook ground beef in a little vegetable oil in a large, deep frying pan until brown, stirring often with a fork. Drain any excess fat. If desired, season with salt, pepper, and dried Italian seasoning or dried oregano and basil. Add onions, garlic, spaghetti sauce, stewed tomatoes, and undrained mushrooms; mix well. Simmer 20 minutes, or until onions are soft. Meanwhile, cook macaroni shells according to package directions; drain well. Pour half the shells into a large, deep casserole. Cover with half the tomato-meat sauce. Spread half the sour cream over the sauce. Top with slices of provolone. Repeat, ending with slices of mozzarella. Cover casserole. Bake at 350 degrees for 35 to 40 minutes. Remove the cover and continue baking until mozzarella melts and browns slightly. Serve with a mixed green salad and garlic bread. (Recipe author's note: You can experiment with your favorite kinds of macaroni and/or cheese. The recipe can also be divided or multiplied, depending on the number of servings required.) Recipe source: Parade, March 5, 1972 SPAGHETTI CARBONARA ~Submitted by Shirley, WA State Cooking time: approx. 15 minutes Prep time: approx. 15 minutes 6 oz. ham from deli, cut in strips 4 large fresh eggs 1/3 c. cream or you can add evaporated canned milk in a pinch 1/2 c. parmesan cheese, grated fresh 1 lb. (16 oz) spaghetti fresh ground black pepper Saute ham in non-stick frying pan for 2-3 minutes. Beat the eggs, cream and cheese in a bowl to lightly combine. Cook spaghetti in a large kettle till al dente, following package directions. Drain the pasta and while very hot pour in egg mixture and ham so the hot spaghetti cooks the sauce. Season with black pepper and serve immediately. TOSS well. CASSEROLE SPAGHETTI ~Submitted by Rita, Niceville, FL This is a very good recipe a friend gave me. I think she found the recipe in a Southern Living Cookbook. 1 1/2 pounds ground chuck 1 green pepper, chopped 1 large onion, chopped 1/2 cup chopped celery 2 cloves garlic, crushed 1 (10 3/4-ounce) can cream of mushroom soup, undiluted 3/4 cup water 1 (16-ounce) can tomatoes, undrained and chopped 2 tablespoons chili powder 1/2 teaspoon salt 1/4 teaspoon pepper 1 (8-ounce) package spaghetti, uncooked 2 ounces sharp cheddar cheese, cut into 1/2 inch cubes 1 (8-ounce) jar pimento-stuffed olives, drained 3/4 cup (3-ounces) shredded sharp Cheddar cheese Cook first 5 ingredients in a Dutch oven, stirring until meat crumbles; drain well, and return mixture to Dutch oven. Stir in soup and next 5 ingredients. Bring to a boil over medium heat. Cover, reduce heat, and simmer 1-hour stirring occasionally. Cook spaghetti according to package directions; drain. Stir spaghetti, cheese cubes, and olives into meat sauce. Spoon mixture into a lightly greased 11- x 7- x 1 1/2 inch baking dish. Cover and bake at 325 degrees for 20 minutes or until thoroughly heated. Sprinkle with 3/4 cup shredded cheese and bake, uncovered 10 additional minutes. Yield: 6 to 8 servings. Note: Casserole Spaghetti may be prepared ahead, omitting shredded cheese. Cover and chill 8 hours. Remove from refrigerator; let stand at room temperature 30 minutes. Cover and bake at 325 degrees for 45 minutes or until thoroughly heated. Uncover and sprinkle with shredded cheese; bake 10 additional minutes. CHICKEN LIVERS AND LINGUINI ~Submitted by Hal, OH 1 tablespoon light margarine 1-1/4 pounds chicken livers, cut up small 1 cup sliced mushrooms 2 cups tomato sauce 2 teaspoons instant beef bouillon granules 1 teaspoon dried oregano 2 teaspoons sherry 3 ounces uncooked linguini In a large skillet, melt butter over medium heat. Add livers; saute until brown (ten minutes). Add mushrooms; cook three minutes. Add tomato sauce, bouillon, and oregano. Reduce heat to low; simmer 15 minutes, stirring frequently. Add sherry. Meanwhile, cook linguini according to package directions; drain. Serve liver over pasta. Serves 4 Thanks to Dan, owner of Christy's Alpine Inn, in Vandalia, Ohio. One of our favorite places to eat, until it closed in 1997. RAVIOLI WITH CILANTRO-TOMATO SAUCE ~Submitted by Hal, OH 4 servings 1 1/2 cups lowfat ricotta cheese 1/4 cup chopped green onion 1/4 cup roasted red bell pepper 1 cup reduced fat monterey jack cheese 1/2 teaspoon ground cumin 60 wonton wrappers 3 quarts water 1/2 cup onion, minced 1 clove garlic, minced 2 8 oz. cans tomato sauce 1 4 oz. can chopped green chilies 1 tablespoon jalapeno, minced (optional) 1/3 cup cilantro, chopped 1 teaspoon sugar 1/4 teaspoon salt Combine first 5 ingredients in medium bowl. Place 1 tbs. mixture in middle of 30 wonton skins. Brush edges of skins with water and top with remaining 30 skins. Press edges together with a fork to seal (pushing out air). Trim edges with a fluted pastry wheel if desired, but make sure they are still sealed well. Place onion, garlic, tomato sauce and green chili's in a small saucepan and simmer until onion is cooked (about 20 minutes). Add cilantro. Cook 1/3 ravioli in boiling water for 5 minutes or until tender. Remove with slotted spoon, keep warm. Repeat with remaining ravioli. Spoon Cilantro-Tomato Sauce evenly onto serving plates. Place raviolis on top of sauce. Garnish with additional cilantro if desired. PASTA WITH CHICK PEAS AND SPINACH ~Submitted by Carol, NY I got this from Emeril Live. You don't even miss the meat! Serving Size: 6 Preparation Time: 0:45 1 lb fussili or rotini pasta 2 tablespoons olive oil 1 1/4 cups green pepper -- diced 1 cup onion -- diced 2 tablespoons garlic -- minced 1/2 teaspoon crushed red pepper -- (optional) 1 1/4 teaspoons salt 1/4 teaspoon pepper 2 tablespoons white wine 2 cups vegetable or chicken stock 1 15-oz can chick peas -- drained 8 oz baby spinach -- (or more) 1/4 cup olive oil 2 tablespoons heavy cream 1/2 cup mozzarella cheese -- cubed 1/2 cup Asiago Cheese -- grated Cook fussili according to package directions. Drain and add the 2 tbs of olive oil to prevent pasta from sticking together. Saute green peppers and onions together. Add garlic. Add stock, IMMEDIATELY, to prevent garlic from burning. Add red pepper flakes, salt, pepper, dry white wine, and chick peas. Simmer until chick peas are "happy". Top with the spinach and cover the pan, steaming for a few minutes. Add the 1/4 c. olive oil, and cream. Toss with the pasta, then add the mozzarella cheese and toss again. Serve with freshly grated Asiago Cheese. NOTES : If you prefer you can cut the red pepper flakes to 1/4 tsp. I like more spinach and mozzarella cheese. Brocolli florets work well in this, too, instead of the spinach. MUSHROOM-NOODLE CASSEROLE ~Submitted by Natalia, Pskov City, Russia Noodles, made in home, Casserole with mushrooms. Ingredients: For mushroom sauce: 1 tbsp tomato sauce, 50 g (1,8 oz) dried mushrooms, washed, soaked overnight, cooked in water, drained and chopped. 1 onion, finely chopped. 3 tbsp oleomargarine. salt, chopped dill, parsley to taste. ---------------------- 2 tbsp cheese, grated. For noodles dough: 150 g (5,3 oz) flour, 1 egg, 1 tbsp water, salt Cooking Instructions: To make noodles: Place all ingredients for dough in the bowl. Knead the dough, set aside for 20 minutes, covered with the damp tea towel. Divide the dough into 2 parts. Roll out each part of the dough on a floured board very thinly. Let it to dry. Then make roll and cut. Arrange noodles on covered with tea towel baking sheet to dry for several days in a warm place. To make mushroom sauce: In a skillet with oleomargarine fry onion until golden. Add remained ingredients for mushroom sauce. Stew mushrooms, stirring thoroughly. Cook noodles: Put noodles into boiled water and boil them until tender. When cooked drain, rinse with water and drain thoroughly again. To bake casserole: Put 1/2 amount cooked noodles into greased casserole tin, sprinkle with 1/2 amount grated cheese, pour mushroom sauce. Put remained cooked noodles over mushroom sauce and sprinkle with remained grated cheese. Season with greenery. Bake in the oven. Serve hot. POTATO LASAGNA ~Submitted by Leslie, Pittsburgh, PA This is one of my son's absolute favorite dishes and when we have a family gathering, I better have brought this dish or I will hear about it. 9 lasagne noodles, cooked 3 (I use more ) cups shredded cheddar cheese 8 servings of instant mashed potatoes (don't bother making homemade mashed potatoes, but you can) 1 large onion, chopped 2 sticks butter Saute onion and butter. Spray a little Pam in a 9 x 13 inch baking pan. Put a little onion and butter on bottom of pan, then 3 noodles, then 1/2 the potatoes. Sprinkle 1/3 cheese and spread on some of the butter and onion mixture, 3 more noodles and then rest of potatoes. Put 1/3 of cheese, more butter and onions then last 3 noodles. Put remaining 1/3 cheese on top. Pour on rest of onion and butter on top. Cover and bake at 350 degrees for 25-30 minutes, when cheese is melted on top it is most probably heated through. Can be made ahead, but cooking time will have to be adjusted as it will be coming out of the refrigerator cold instead of going into the oven already hot when just assembled. SPAGHETTI SALAD ~Submitted by Helen, FL l lb linguine (I like angel hair spaghetti best) l medium cucumber diced (I used 2 cucumbers) l medium onion diced (I also used 3 green onions scallions and all). 2 tomatoes diced (Large) (I used 2 cans Italian diced tomatoes drained) 3/4 of a bottle (12 oz) Italian salad dressing (I used the whole bottle) 3/4 of a bottle of McCormick Salad Supreme seasonings (I used 1/4 bottle) salt, pepper & garlic powder to taste Cook, drain and rinse linguine (Spaghetti). Rinse 4 more times. (I rinsed until cool.) Dice cucumber, onion and tomato. Mix all ingredients. Re-mix just before serving. (I make a day or two ahead of time to marinate good.) CROCKPOT LASAGNA ~Submitted by Helen, FL 1 lb. ground beef 1 large onion, chopped 2 garlic cloves, minced 1 can (29 oz) tomato sauce 1 cup water 1 can (6 oz) tomato paste 1 tsp salt 1 tsp. dried oregano 1 package (8 oz) lasagna noodles 4 cups (16 oz) shredded mozzarella cheese 1 1/2 cups (12 oz) ricotta cheese or small curd cottage cheese 1/2 cup grated Parmesan cheese In a skillet, cook beef, onion and garlic over medium heat until meatis no longer pink; drain. Add the tomato sauce, water,tomato paste,salt and oregano; mix well. Spread 1/4 of mixture in bottom ofungreased 5-qt crockpot or slow cooker. Arrange noodles over sauce (break the noodles as necessary). Combine the cheeses; spoon 1/3 of mixture over noodles. Repeat layers twice. Top with remaining meat sauce. Cover and cook on low for 4-5 hours or until noodles are tender. Serves 6-8. Tip: You can substitute 2 lg jars of Ragu (any flavor) for the tomato sauce, water and tomato paste. Also like all good lasagna , this is better the next day. I have made this the day before and just reheated in the crock. SPAGHETTI WITH LEMON ~Submitted by Mary Sue, TX I just got this new cookbook yesterday and it has some fabulous recipes in it, and this one just looked soooooooooo good to me. The cookbook is Four Ingredient Cookbook, by Joanna Farrow. "This is the dish to make when you get home and find there's nothing to eat. If you keep spaghetti and olice oil in the panty, and garlic and lemons in the vegetable rack, you can prepare this delicious mean in minutes. You can also add some freshly grated Parmesan cheese if you have some." 350g/12oz dried spaghetti 90ml/6 Tbsp extra virgin olive oil Juice of 1 large lemon 2 garlic cloves, cut into very thin slivers Cook the pasta in a pan of salted boiling water according to the instructions on the packet, then drain well and return to the pan. Pour the olive oil and lemon juice over the cooked pasta, sprinkle in the slivers of garlic and add seasons to taste. Toss the pasta over a medium to high heat for 1-2 minutes. Serve immediately in four warmed bowls. PASTA WITH LEEKS (and pancetta) ~Submitted by Jessica, Corfu, Greece 3-ish large leeks- white part mostly (thinly sliced sort of diagonally) butter fresh ground black pepper flat leaf parsley chopped (a good handful) fresh grated nutmeg salt thinly sliced pancetta (or bacon, but rinsed as you don't want the smoky taste) package of tagliarini or other flat noodles (could be green) cooked. cream (about a cup) fresh grated parmesan (about 1/2 cup) Trim and wash leeks (beware sand inside) pat dry and cut in julienne or diagonal (just thin). Also - boil pasta. Melt a chunk of butter in a pan. Add leeks, pepper, parsley, nutmeg and salt. Saute briskly til leeks are golden, then remove to a bowl with a slotted spoon. Turn up the heat and saute the pancetta til it's nearly crisp. Return the leeks to the same pan and turn off the heat. Melt a good chunk of butter in a large saucepan. Add the pasta. Stir as you add leeks and pancetta. Add the cream and half the cheese, and cook gently for a couple of minutes over very low heat. Serve with the rest of the cheese and fresh ground pepper. [This is sooo good. The leftovers the next day are quite excellent too!] PASTA WITH BACON AND CHILES (for Larry) ~Submitted by Jessica, Corfu, Greece 1 lb spaghetti 1 tablespoon of olive oil 1 or 2 chile peppers, seeds removed, finely chopped 6 slices of pancetta, (or thick bacon) chopped 3/4 cup of mascarpone cheese 1/2 cup of fresh basil, finely chopped black pepper parmesan Put spaghetti in a large pan of boiling water. Cook for 10 minutes or until pasta is al dente. Place the oil, chili and bacon in a pan over medium-high heat, saute for 4 minutes or until the pancetta is done. Drain the pasta and return to the same pan; add the chili, bacon, mascarpone, basil and pepper. Stir to combine well. Serve with grated parmesan cheese sprinkled on top. LASAGNE PASTA ROLLS WITH SHAVED HAM AND PARMESAN ~Submitted by Robyn, Auckland, New Zealand Serves 6-8 1 packet fresh lasagne sheets 2 cups shaved parmesan 250g shredded ham (a couple of big handfuls) 3 cloves garlic, crushed (1 teaspoon) 300ml cream 2x400g cans tomatoes in juice (or crushed tomatoes and onions) 1/2 cup white wine 2 cups sliced button mushrooms Approx. 1/2 cup black olives, pitted 1 cup mozzarella cheese Tomato, flat-leaf parsley, basil, to garnish Cut the lasagne sheets in half. Place a handful of ham and cheese along the length of each sheet, a couple of centimetres in from the edge. Roll tightly. Cut each roll in half and place in a baking dish. Place the garlic and cream in a large frypan, and stir over medium heat until it comes to a gentle boil. Add the tomatoes, wine, mushrooms and olives. Pour over the pasta rolls and sprinkle with mozzarella. Bake at 180C for 30 minutes. Remove from the oven and decorate the top with chopped fresh tomato, flat-leaf parsley and basil. PASTA WITH GRILLED ASPARAGUS, BROAD BEANS AND LEMON ~Submitted by Robyn, Auckland, New Zealand Serves 4 500g asparagus 2 cups shelled broad beans (frozen are fine) 350g dried penne pasta or other 100ml extra virgin olive oil 2 cloves garlic, crushed Grated rind and juice of 1 lemon 3 teaspoons chopped fresh mint 100ml cream 1/2 cup freshly grated parmesan cheese Salt and freshly ground black pepper Trim the asparagus and slice in half lengthways. Place the asparagus in a grill pan (or on the barbecue), brush with a little oil and grill for 3-4 minutes on each side, until charred and tender. Blanch the beans in lightly salted water for 2 minutes, then remove with a sieve. Refresh the beans in cold water and remove the hard outer skin. Return the bean water to a rolling boil, add the pasta and cook for about 10 minutes, until just tender. Meanwhile, heat the oil, add the crushed garlic and lemon rind, and fry gently for 3 minutes. Add the beans, mint and cream, and heat gently. Drain the pasta and toss with the asparagus and the bean sauce. Stir in the cheese and lemon juice to taste. Season and serve in a warm bowl. HOT PASTA - COLD TOMATO ~Submitted by Robyn, Auckland, New Zealand Tomatoes, sliced Drizzle olive oil Splash white-wine vinegar Lots of salt and freshly ground black pepper Chopped basil or parsley Pasta Parmesan cheese Make a bowl of fresh tomato salad i.e. sliced tomatoes with olive oil, white-wine vinegar and salt and freshly ground black pepper, plus some chopped basil or parsley. Boil pasta, any sort: penne, fettuccine or spaghetti are fine. As soon as the pasta is tender, drain and toss it with the tomato salad, then pick up your fork and go! A little shaved parmesan is a nice touch, and a piece of crusty bread on the side is perfect to mop up the juices. SPAGHETTI AND MEATBALLS ~Submitted by Nancy, NM Here's my father's favorite spagetti recipe. I still love it, especially the meatballs! 2 lbs. ground beef 1 cup bread crumbs 1 tsp salt 1/2 tsp oregano 1/4 tsp black pepper 1/4 tsp garlic powder 1 egg, beaten Mix together the above ingredients. Shape into balls. Brown in 2 TB shortening. When done, add the following: 2 large cans tomatoes (about 29 oz. each) 2 6 oz. cans tomato paste 1 tsp salt 1 tsp sugar 1/2 tsp oregano 1/2 tsp crushed red pepper 2 tsp onion powder 2 tsp dried bell pepper flakes 1/4 cup parsley flakes (dried) Cover the pot with a lid. Simmer slowly for two hours. Remove cover during the last hour of cooking. Serve with pasta, topped with fresh parmesan cheese. ASPARAGUS PASTA ~Submitted by Judy, LaPorte, IN 5 cloves garlic, minced 1 tsp. dried red pepper flakes 2-3 dashes hot pepper sauce 1/4 c. olive oil 1 T. butter 1 lb. fresh asparagus cut into 1 1/2" pieces salt to taste 1/4 tsp. pepper 1/4 c. Parmesan Cheese 1/2 lb. penne pasta In skillet cook garlic, red pepper flakes and hot pepper sauce in oil and butter 2 to 3 minutes. Add asparagus, salt and pepper, saute until asparagus is crisp tender, about 8- 10 minutes. Add Parmesan cheese, mix well. Pour over hot pasta, toss to coat. Serves 4-8. HAMBURGER-PASTA GOULASH ~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! 1 lb. hamburger 1 red onion, chopped 1/2 red bell pepper, chopped 1 (4 oz.) can tomato paste, Contadina Italian-style 1/2 cup chili sauce 1 teaspoon garlic powder 1 tablespoon brown gravy powder 1/2 cup water salt and pepper to taste bow tie pasta (4 to 6 oz.) Saute onion and red pepper in large skillet. Add hamburger and cook until meat is brown and crumbly. Drain grease. Add remaining ingredients, except pasta, and continue to cook over low heat for about 20 minutes. Meanwhile cook pasta according to package directions. Drain pasta and add to meat mixture. LASAGNA ~Submitted by Pat, Minden, NV 1 pound ground beef 3 sweet Italian sausages, crumbled 2 teaspoons Lawry's seasoned salt 1/2 teaspoons Lawry's seasoned pepper 3 cloves garlic, crushed 1 can (4 oz.) black olives, sliced 1 can (1lb. 12 oz.) tomatoes (Del Monte Italian Style Stewed Tomatoes) 1 can (8 oz.) tomato sauce (Contadina) 1 pkg (1-1/2 oz.) spaghetti sauce mix (Lawry's) 1/2 pound lasagna noodles 1/2 pound ricotta cheese 3 cups mozzarella cheese, shredded Parmesan cheese Brown beef and sausage in deep frying pan. Drain fat. Add seasoned salt, seasoned pepper, garlic, olives, tomatoes, tomato sauce and spaghetti mix. Stir thoroughly and bring to a boil. Reduce heat and cover. Simmer 30 minutes, stirring occasionally. Meanwhile, place lasagna noodles in boiling water for 2 to 3 minutes, long enough to soften the noodles. Drain and rinse. Pour 1/3 of meat mixture into a 13x8x2 in. baking dish. Cover meat mixture with 1/2 of noodles. Arrange 1/2 of mozzarella and ricotta cheese over noodles. Repeat layers one more time and end with meat mixture. Sprinkle Parmesan cheese generously over top. Bake uncovered in 350 degree oven for 20 minutes (35 to 40 minutes if refrigerated). Let stand 10 minutes before cutting. Serves 6 to 8 SHELLS ITALIAN ~Submitted by Pat, Minden, NV 1 (12-oz) pkg. small shells 1 red pepper, finely chopped 1 yellow pepper, finely chopped 1/2 yellow onion, chopped 1 teaspoon dried basil 1 teaspoon leaf oregano 3 cloves garlic. crushed 3/4 cup olive oil 2 tablespoons butter Parmesan cheese, freshly ground Pepper to taste Kielbasa sausage, sliced in 1-inch lengths Cook sausages in frying pan to eliminate fat. Remove from pan and discard fat; wipe pan with paper towel. Cook shells according to package directions. Heat olive oil and butter and saute onions, peppers with garlic, black pepper, oregano and basil until vegetables are tender. Add sausage pieces to peppers and heat. Drain pasta and toss with pepper/sausage mixture. Serve with Parmesan cheese. Serves 6 FETTUCCINI AL'ALFREDO #1 ~Submitted by Larry Holmes, Ontario, Canada (Eugenio Leone; son of Luisa Leone, the puissance behind Mama Leone's in Manhattan, claimed that Alfredo, himself, gave him the original recipe for this dish. It has gone through many metamorphoses over the decades all of them worthy of culinary praise) 2 cups sifted all-purpose flour 3 eggs 1/4 teaspoon salt 2 tablespoons cold water cornmeal OR 1 package of prepared fettuccini 3/4 cup butter 6 tablespoons freshly grated Parmesan cheese Place the flour on a pastry board, make a well in the center, and add eggs, salt and 1 tablespoon of the water. Mix well with fingers and knead. Add rest of water as needed. Knead until the dough forms a ball and comes away from your hands clean. Cover and let stand for 1 hour. Cut dough into 4 pieces. Roll out paper thin, as thin as possible. Place on a towel to dry for 20 minutes. Now roll each sheet into a scroll about 2 1/2 inches wide. Place on a board and cut into 1/4-inch trips. Pick up with both hand and lightly shake loose, spreading the strips on wax paper. Sprinkle a little cornmeal over the fettuccini. Cook in salted boiling water for 10 minutes. (Or, if using ready packaged fettuccini, follow directions on package.) Check to see if it is cooked the way you like it. When ready, drain well and place back in the hot pot. Add about half of the butter; mix well. Add half the cheese and mix again. Place in a warm bowl. Add the rest of the butter and cheese and mix well. Place bowl in a hot oven for 2 minutes. Remove and serve from bowl onto hot plates at table. Serve 4 Source: Leone's Italian Cookbook. FETTUCCINI AL'ALFREDO #2 ~Submitted by Larry Holmes, Ontario, Canada 12 ounce package prepared fettuccini 2 tablespoons butter 1 1/4 cups heavy cream 2/3 cup grated Parmesan cheese, plus extra to serve 2 tablespoons finely chopped fresh flat-leaf parsley plus extra to garnish salt and freshly ground black pepper Cook fettuccini in a large pan of rapidly boiling salted water for 8 - 10 minutes or until al dente. Meanwhile, melt the butter in a large flameproof casserole and add the cream and Parmesan, with salt and pepper taste. Stir over medium heat until the cheese has melted and sauce thickened. Drain the fettuccini and add it to the sauce with the chopped parsley. Fold the pasta and sauce together over medium heat until the strands of pasta are generously coated. Grind more black pepper over the pasta and garnish with the extra chopped parsley. Serve immediately with a bowl of grated Parmesan served separately. Source: The Italian Ingredients Cookbook, Whiteman, Wright and Boggiano FETTUCCINI AL'ALFREDO #3 ~Submitted by Larry Holmes, Ontario, Canada 8 ounces fettuccini 4 tablespoons unsalted butter 3/4 cup heavy cream sprig fresh rosemary 2 egg yolks coarse Kosher salt freshly ground pepper freshly grated Parmesan cheese to taste Cook the fettuccini in a large pot of boiling salted water until just tender. Drain. In large skillet, melt the butter. Add the cream and rosemary and bring to a boil. Remove the rosemary. In a large bowl, beat the egg yolks and pour in the cream mixture, a little at as time, whisking constantly. Add the fettuccini and toss well, coating it completely. Return everything to the skillet and cook over medium heat, stirring constantly, to warm the pasta. Season with salt and pepper and the Parmesan cheese. Serve hot. Makes 2 servings. FETTUCCINI ALLA ROMANA ~Submitted by Larry Holmes, Ontario, Canada Dough: 6 cups all-purpose flour 6 - 8 eggs OR 1 1/2 pounds ready-made fettuccini Sauce: 4 tablespoons bacon fat, finely chopped 1/2 cup butter 1 onion, finely chopped 1 clove garlic, crushed 3/4 pound ripe or canned tomatoes 1 ounce dried mushrooms, soaked salt and pepper 3/4 pound chicken giblets, chopped 6 tablespoons white wine stock (beef or chicken) 1/2 cup canned beef gravy 4 tablespoons butter grated Parmesan cheese Make a firm dough with the flour and eggs, but do not use water. Roll it out very thinly and leave for 30 minutes to dray, Cut into strips 1/2 inch wide. Spread these out on large pastry board or table to dry completely. Heat the bacon fat with 5 tablespoons butter; add the onion and garlic. Peel and chop the tomatoes, discarding seeds. Squeeze mushrooms dry. Add both to the pan, season with salt and pepper, and cook over a brisk heat for 20 minutes. Heat the remaining butter in another pan; add the chicken giblet and saute for 2 to 3 minutes. Sprinkle with salt, add the wine and continue cooking until it evaporates. Add pepper and a few tablespoons of the hot stock and continue cooking until the giblets are tender. Add the giblets and beef gravy to the tomato sauce; stir and continue to simmer while the noodles are being cooked. Drain pasta, turn into a hot dish and garnish with the sauce, butter and plenty of Parmesan cheese. Serve 6 Source: Italian Regional Cooking, Ada Boni
BAKED RISOTTO PRIMAVERA ~Submitted by Maggie, TX Source: The Essential Eating Well Cookbook This updated spring classic calls for nutty-tasting short-grain brown rice instead of the traditional white arborio. Because the cooking time is longer with whole-grain rice, this risotto is cooked in the oven rather than on the stovetop, eliminating the need for almost constant stirring. 1 tablespoon extra-virgin olive oil 2 medium onions, chopped (about 1 1/2 cups) 2 medium onions, chopped (about 1 1/2 cups) 1 cup short- or medium-grain brown rice (see Note) 3 cloves garlic, minced 1/2 cup dry white wine 2 14 1/2-ounce cans reduced-sodium chicken broth or 3 1/2 cups vegetable broth 8 ounces asparagus, ends trimmed, cut into 1-inch pieces (2 cups) 1 cup sugar snap peas or snow peas, trimmed, cut into 1-inch pieces 1 cup diced red bell pepper (1 medium) 1 1/2 cups freshly grated Parmesan cheese (3 1/2 ounces) 1/4 cup chopped fresh parsley 1/4 cup chopped fresh chives 1-2 teaspoons freshly grated lemon zest, preferably organic Freshly ground pepper to taste Ingredient Note: Use short- or medium-grain brown rice to achieve the characteristic creamy risotto texture. 1. Preheat oven to 425F 2. Heat oil in a Dutch oven or ovenproof deep sauté pan over medium heat. Add onions and cook, stirring occasionally, until softened, 3 to 5 minutes. Stir in rice and garlic; cook, stirring, 1 to 2 minutes. Stir in wine and simmer until it has mostly evaporated. Add broth and bring to a boil. Cover the pan and transfer to the oven. 3. Bake until the rice is just tender, 50 minutes to 1 hour. 4. Shortly before the risotto is done, steam asparagus, peas and bell pepper until crisp-tender, about 4 minutes. 5. Fold the steamed vegetables, Parmesan, parsley, chives, lemon zest and pepper into the risotto. Serve immediately. Makes 6 servings, about 1 cup each. Per Serving: 267 Calories; 8 g Fat (3 g sat, 3 g mono); 11 mg Cholesterol; 35 g Carbohydrate; 12 g Protein; 3 g Fiber; 607 mg Sodium. Nutritional Bonus: 65 mg Vitamin C (110% DV), 30% DV Vitamin A, 253 mg Calcium (25% DV). BAKED ZITI ~Submitted by Maggie, TX Source: Cooking Light 1 cup chopped onion 1 cup chopped green pepper 1 cup chopped red pepper 1 1/2 cups chopped mushrooms, any type 4 garlic cloves, chopped 1 t dried basil salt and black pepper to taste 1 (14.5 oz) can chopped tomatoes, undrained 1 (8 oz) can tomato sauce 7 cups torn spinach (or use an entire 10 oz bag-about 8 cups) 3 cups hot cooked ziti (about 2.5 cups uncooked) 1 cup part skim ricotta 1/4 cup grated Parmesan Saute onion and bell peppers in 1 T oil for 5 min. Add mushrooms and garlic; saute 2 min. Stir in basil through tomato sauce, and bring to a boil. Reduce heat; simmer 5 min or until slightly thick. Stir in spinach; cook 1 min or until wilts. Stir in pasta. Spoon into a 13x9" dish coated with cooking spray. Dollop with ricotta. Cover and bake at 375F for 20 min. Uncover; sprinkle with parmesan. Bake an additional 5 min or until lightly browned. Serves 6. Calories 237, Fat 6.3g, Fiber 4.5g
PEANUTTY PASTA SALAD ~Submitted by Robyn, Auckland, New Zealand For 2 servings 100g spaghetti 200g of a mixture of carrots, celery and beans, sliced thinly 100g bean sprouts (optional) 2 tablespoons crunchy peanut butter 1 tablespoon soya sauce 1 tablespoon wine vinegar 2 teaspoons sugar 1 teaspoon sesame oil Break the spaghetti into 10cm lengths. Cook in a litre of boiling salted water with a teaspoon of added oil. Trim the vegetables and cut them into long, thin matchsticks. Rinse the beansprouts. Measure the remaining ingredients into a cup, and mix well until smooth. Thin down by adding 1 tablespoon each of water and oil, then repeat if necessary, until sauce is of pouring consistency. When the spaghetti is almost cooked, add the vegetable matchsticks and cook for 2 minutes longer. Add the beansprouts and cook for 30 seconds more. Drain, pour the peanut sauce over spaghetti and turn gently to coat everything with it. Serve warm, with cucumber and lettuce salads. SAVOURY NOODLES ~Submitted by Robyn, Auckland, New Zealand Serves 2-4 1-2 cups large macaroni shapes water for cooking 2 tablespoons butter 2 teaspoons instant chicken stock 1 teaspoon instant green herb stock 1 teaspoon sugar 1/4 cup chopped parsley other chopped fresh herbs (optional) Parmesan cheese (optional) about 2 teaspoons cornflour Boil pasta in lightly salted water until tender. Drain, leaving 1/2 cup liquid in pan with pasta. Add butter, toss to coat, then sprinkle instant stocks, sugar, parsley and other herbs through noodles. Add a sprinkling of Parmesan cheese if desired. Mix cornflour to a paste with a little extra water. Add gradually, using just enough to thicken liquid to coat pasta.
SHRIMP ANGEL HAIR WITH LEMON CAPER CREAM SAUCE Serving Size: 4 Source: Olive Garden Ingredients 8 oz Angel Hair Pasta 1 lb(s) Shrimp 2 cup(s) Heavy Cream 2 oz White Wine 2 Lemons, juiced 2 Tbsp Capers 1 tsp Chopped Garlic 1 tsp Chopped Parsley 2 oz Olive Oil White Pepper (to taste) Salt (to taste) Procedures 1) Heat oil in saute pan. Add shrimp and cook for 2 minutes. 2) Add wine and lemon juice; cook until reduced by half. 3) Add cream; cook for 2 minutes or until sauce slightly thickens. 4) Season sauce with salt, white pepper and parsley. 5) In separate pot, cook pasta as directed. Drain and toss pasta in sauce; coat well and serve. CREAMY BACON NOODLES 4 - 6 servings 40 minutes 20 mins prep 12 slices bacon 2 cups sliced fresh mushrooms 6 green onions, thinly sliced 2 cloves garlic, minced 1/2 cup light cream 1 (8 ounces) package cream cheese, cubed 1/2 teaspoon dried basil 1/2 teaspoon dried thyme salt & freshly ground black pepper 2 medium tomatoes, finely chopped 1 (16 ounces) package wide egg noodles, cooked according to package directions and drained Cook bacon in a large skillet until crisp, remove with a slotted spoon, drain on paper towels then crumble. Pour off all but 2 tbls of the bacon fat, add mushrooms and cook over high heat until they begin to brown. Reduce heat to medium low, add green onion and garlic, cook and stir 1-2 minutes. Add cream, cream cheese, basil, thyme and bacon, reduce heat to low and stir until cheese melts and sauce is smooth. Add tomato, season with salt and pepper, pour over hot noodles and serve. 5-CHEESE CRAB LASAGNA WITH ROASTED GARLIC AND VEGETABLES This creamy, gooey, gorgeous white lasagna will impress your special guests and loved ones. Mild, but with many subtle flavors, it makes for elegant comfort food. Though the recipe appears long, it breaks down into easy steps and can be prepared for baking the day before. Prep time includes roasting times (when you can be doing something else). Those who dislike ricotta may not mind it here, as it dissolves into the sauce. 12 servings 4 hours 5 minutes 3 hrs 20 mins prep 3 heads garlic 3 tablespoons extra virgin olive oil, plus 2 teaspoons extra virgin olive oil, divided 1/4 cup dry white wine, plus 2 teaspoons dry white wine, divided 2 bunches fresh asparagus (30-40 spears) cooking spray (such as Pam) garlic salt salt & freshly ground black pepper, to taste,divided 3 red bell peppers (sweet) 3 tablespoons finely chopped fresh basil, divided 8 ounces dry lasagna noodles 8 roma tomatoes 1 1/2 teaspoons dried oregano 1/2 cup grated parmesan-romano cheese mix, plus 2 tablespoons grated parmesan-romano cheese mix, divided 3 tablespoons butter 1 cup finely minced sweet onions (such as Vidalia) 5 tablespoons flour 2 cups fat-free half-and-half 1/2 lb whole milk ricotta cheese 3/4-1 lb canned white crab meat, flaked 1/2 lemons, juice of 1/2 lb roped provolone cheese (if unavailable, substitute any soft, mild white cheese) 1/2 lb havarti with dill 1/2 lb fontina 1/4 teaspoon Old Bay Seasoning Roast Garlic: Place oven rack on second notch (about 6 inches from heating element). Turn oven to 375 degrees F. Cut tops off of the heads of garlic and discard excess skin. Place garlic on a sheet of aluminum foil and drizzle 1 tsp olive oil over the tops. Fold up edges of foil and add 2 tsp white wine to the bottom. Seal packet tightly and place in oven. Bake 40-45 minutes or until garlic is tender when pierced. Open packet carefully to let cool and set aside (and enjoy the glorious aroma!). Roast Asparagus: Turn up heat to 400 degrees F. Holding at the end, gently bend each asparagus spear and snap off where it gives naturally. Discard ends (or save for soup). Pare leaves from stalks, leaving the tips intact. Soak asparagus in cold water for 10 minutes. Spray two cookie sheets (preferably with rims) with cooking spray. Rinse asparagus twice and drain. Blot dry with paper towels. Place in a large bowl. Drizzle 2 Tbsp olive oil over asparagus, then sprinkle with garlic salt and pepper. Toss to coat. Remove asparagus, letting excess oil drip back into the bowl, and arrange on cookie sheets. Set bowl aside. Roast asparagus 8 minutes or until bright green and crisp-tender. Let cool slightly, then remove asparagus to a plate, cover lightly with foil, and set aside. Roast Peppers: Turn on broiler. Cut peppers in half vertically through the stems. Rinse and remove seeds, stems and soft white inner parts. Blot dry with a paper towel. Place peppers on one of the previously used cookie sheets, cut-side down. Broil 5 minutes. Turn the cookie sheet around 360 degrees and broil another 5-7 minutes or until the pepper skins are about ¾ blackened. Turn off broiler. Remove peppers to a second bowl and cover tightly with foil or plastic wrap. Let rest 10 minutes. Meanwhile, bring a pot of salted water to a boil for the lasagna noodles (follow package directions). After 10 minutes, or when peppers are cool enough to touch, peel off skins with your fingers. Cut peppers into strips and place in the bowl with the leftover olive oil. Add 2 Tbsp finely chopped fresh basil to the bowl. Toss pepper strips to coat, then remove to a plate, allowing excess oil to drip back into the bowl. Cover lightly with foil and set aside. There should be a little olive oil and basil left in the bowl; set bowl aside. Cook Noodles: When water is boiling, add noodles and cook according to package directions. Lay out two sheets of aluminum foil (about the size of cookie sheets) on counter or table top. Spray foil with cooking spray. When noodles are done, drain, then remove with tongs and lay out on foil sheets side by side but not touching. Spray tops of noodles with cooking spray. Set aside. Roast Tomatoes: Turn broiler back on. Spray the cookie sheet used for the peppers with more cooking spray. Wash tomatoes and cut in half length-wise, removing any unpleasant white/yellow inner parts. Place tomatoes in bowl with the leftover olive oil. Add 1 tsp olive oil, 1 1/2 tsp oregano, and 1 Tbsp chopped basil to the bowl. Toss tomatoes to coat. Arrange on cookie sheets, cut-side up. Sprinkle with salt and pepper and drizzle remaining oil/seasoning on top of tomatoes. Sprinkle with 2 Tbsp grated parmesan-romano cheese. Broil 4 minutes. Carefully rotate cookie sheets 360 degrees. Broil another 4 minutes, or until tomatoes are quite soft and cheese is golden brown. Peel off loose skins, if desired. Set sheets of tomatoes aside to cool. Make Sauce: Melt 3 Tbsp butter with 1 Tbsp olive oil in a large nonstick skillet on medium low. Add onion and sprinkle lightly with salt. Saute 5-8 minutes or until softened. Turn down heat to low. Squeeze roasted garlic from individual cloves into skillet. Stir well, mashing any whole cloves with back of spoon. Sprinkle with salt and cook 2-3 minutes, stirring occasionally. Add 5 Tbsp flour and return heat to medium low. Stirring constantly, cook for 4-5 minutes, spreading out mixture with back of spoon (it should look like a slightly wet, uniformly golden paste; turn down heat if it begins to get dark spots, and turn up a bit if nothing seems to be happening). Add 1/4 cup white wine and continue stirring for 1 minute or until wine has mostly disappeared. Remove skillet from heat and whisk in 2 cups fat-free half-and-half. Return to heat and bring to a simmer, whisking constantly (turn up heat to medium if necessary). Turn down heat to low and simmer 5 minutes, stirring frequently the first minute or two, and occasionally thereafter (the sauce should have noticeably thickened by the end). Turn off heat. Add ricotta, crab, and lemon juice. Stir very well. Taste for salt and adjust if necessary. Set aside. Assemble Lasagna: Spray a 9X13 baking dish with cooking spray. Arrange 1/4 of noodles (3 noodles) on bottom of pan. Top noodles with 1/4 of sauce. Arrange tomatoes on top of sauce. Top tomatoes with provel to cover. Add a second layer of 3 noodles. Press down gently but firmly. Add another 1/4 of sauce. Arrange half of asparagus spears on top of sauce in two rows, each row taking up about half the pan length-wise. Choose the less beautiful spears (the rest will go on top). Top asparagus with sliced havarti with dill. Add a third layer of 3 noodles. Press down gently but firmly. Top with 1/4 of sauce (half of remaining sauce). Arrange peppers on top of sauce. Cover peppers with sliced fontina. Add the last layer of 3 noodles. Press down gently and firmly. Top with remaining sauce. Top sauce with the rest of the asparagus, nicely arranged in two rows. Sprinkle asparagus with 1 Tbsp finely chopped fresh basil. Top with 1/2 cup grated parmesan-romano cheese. Sprinkle with Old Bay seasoning and spray with cooking spray. Cover with foil and refrigerate overnight. Bake Lasagna: Preheat oven to 350 degrees F. Bake lasagna, still covered with foil, for 30 minutes. Remove foil and bake an additional 20-25 minutes, or until the edges are bubbly and slightly brown and the parmesan-romano is golden brown. If the lasagna is cooked immediately rather than refrigerated, bake covered 20 minutes and uncovered 10-15 minutes, or until done. Let rest a few minutes, then cut pieces with a sharp knife (to pierce asparagus spears) and serve.
A to Z Recipes Website Contact List Owner-Submit Article Submit a Recipe Sign up for Newsletter Be Removed from Newsletter View recent issue archives at Zinester View vintage issue archives at Topica
The information contained in issues and the website are for use at your own discretion. Confer with health professionals for any special needs. Feel free to forward this publication to family and friends. |
