PASTA RECIPES -=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-= ANGEL HAIR PASTA WITH SHRIMP (05/23/93) (1:22) SERVINGS: 4 1 1/2 T BUTTER 1 1/2 T FLOUR 1 1/2 C MILK 1/2 C 35 PER CENT CREAM 1 1/2 T PESTO SAUCE 1 1/2 T CHOPPED PARSLEY 1 T MINCED GARLIC 2 T GRATED PARMESAN CHEESE 1/2 TS SALT 1/2 TS WHITE PEPPER 1 X WORCESTERSHIRE AND TABASCO 2/3 LB CAPELLINI 1/2 EA RED PEPPER, CUT IN STRIPS 1/4 LB SNOW PEAS, TRIMMED 1 LB JUMBO SHRIMP IN A SAUCEPAN OVER MEDIUM HEAT, MELT BUTTER, STIR IN FLOUR AND COOK FOR A FEW MINUTES UNTIL GOLDEN. ADD MILK AND CREAM, BRING TO A GENTLE SIMMER AND CONTINUE TO STIR UNTIL THICKENED. ADD PESTO, PARSLEY, GARLIC, PARMESAN, SALT, PEPPER, WORCESTERSHIRE AND TABASCO, AND STIR UNTIL BLENDED. REDUCE HEAT AND KEEP WARM, STIRRING OCCASIONALLY. COOK PASTA QUICKLY IN A LARGE POT OF BOILING WATER (3 TO 4 MINUTES, OR UNTIL AL DENTE). AT THE SAME TIME, POACH THE PEPPER, SNOWPEAS AND SHRIMP IN ANOTHER POT OF BOILING WATER ( 2 OR 3 MINUTES, OR UNTIL JUST HEATED THROUGH). DRAIN THE PASTA, MIX IT WITH THE SAUCE AND PORTION IT INTO HEATED INDIVIDUAL SERVING BOWLS. GARNISH EACH PORTION WITH SHRIMP AND VEGETABLES, AND SERVE IMMEDIATELY. -=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-= CAPONATA-TOPPED PASTA (10/20/94) (23:56) PREPARATION TIME: 5 MINUTES COOKING TIME: 5 MINUTES YIELD: 2 SERVINGS 1 CAN (7&1/2 OUNCES) CAPONATA, SUCH AS PROGRESSO EGGPLANT APPETIZER 1/4 POUND PASTA, SUCH AS MOSTACCIOLI, COOKED 1/4 CUP SHREDDED SIX-CHEESE ITALIAN BLEND 2 TABLESPOONS CHOPPED FRESH BASIL 1. PUT CAPONATA INTO A 2-QUART MICROWAVE-SAFE SERVING BOWL. MICROWAVE ON HIGH (100 PERCENT) POWER UNTIL HOT, ABOUT 2 MINUTES. STIR IN PASTA TO COAT WELL. MICROWAVE ON HIGH UNTIL HOT, ABOUT 2 MINUTES. TOP WITH CHEESE AND BASIL. -=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=- CHEESE-STUFFED MANICOTTI (11/02/94) (20:55) YIELD: 6 SERVINGS -----------------------CHEESE FILLING---------------------------- 1/2 LB FRESH MOZZARELLA CHEESE, 1/2-INCH DICE 2 LB RICOTTA CHEESE (OR 2 15-OUNCE CONTAINERS) 1/4 LB PROSCIUTTO, 1/4-INCH DICE 2 EGGS 1/2 C FRESHLY GRATERD PARMESAN CHEESE SALT AND FRESHLY GROUND BLACK PEPPER 1/4 C MINCED FRESH PARSLEY 14 MANICOTTI SHELLS 3 C TOMATO SAUCE (MEAT OR MARINARA) 1/2 C FRESHLY GRATED PARMESAN CHEESE TO MAKE THE FILLING: COMBINE ALL THE FILLING INGREDIENTS AND MIX VERY THOROUGHLY. HEAT 4 TO 6 QUARTS OF SALTED WATER TO THE BOIL IN A LARGE POT; ADD 2 TABLESPOONS OIL TO HELP PREVENT PASTA FROM STICKING. ADD HALF OF THE MANICOTTI AND COOK FOR 6 TO 8 MINUTES, OR UNTIL NOT QUITE AL DENTE. STIR OCCASIONALLY WITH A LONG-HANDLED FORK. HOLD A STRAINER OVER THE POT AND USE A SLOTTED SPOON TO REMOVE 1 OR 2 MANICOTTI AT A TIME FROM THE BOILING WATER, PLACING THEM IN THE STRAINER. SHAKE MANICOTTI FREE OF WATER OVER THE POT. SPREAD A CLEAN KITCHEN TOWEL ON THE KITCHEN COUNTER. PLACE THE MANICOTTI SIDE BY SIDE ON THE TOWEL, WHICH WILL ABSORB ALL THE REMAINING MOISTURE. (THE SHELLS MUST BE COMPLETELY DRY BEFORE STUFFING.) REPEAT UNTIL ALL SHELLS ARE COOKED. COOL. GENEROUSLY BUTTER A BAKING DISH, 13 X 10 INCHES. FILL EACH SHELL WITH SOME OF THE STUFFING, LETTING A LITTLE OF THE STUFFING COME OUT ON EITHER END. THIS IS BEST DONE WITH A PASTRY TUBE AND A LARGE NOZZLE; OTHERWISEW USE A REGULAR TEASPOON. LAY THE STUFFED MANICOTTI SIDE BY SIDE IN THE BUTTERED DISH AND SURROUND THEM WITH ANY MANICOTTI SHELLS YOU MAY NOT HAVE SUFFICIENT STUFFING FOR. POUR HALF THE TOMATO SAUCE OVER THE SHELLS AND SPRINKLE WITH 1/2 CUP PARMESAN CHEESE. BAKE IN A PREHEATED MODERATE OVEN FOR 15 TO 20 MINUTES. HEAT REMAINING TOMATO SAUCE TO SERVE SEPARATELY. SERVE WITH ADDITIONAL PARMESAN CHEESE. -=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=- CHILI SPAGHETTI POUROVER (11-06-92) (3:07) IBM 4 STRIPS BACON, DICED 1 MEDIUM ONION, CHOPPED 1 CLOVE GARLIC, MINCED 2 (15 OUNCE) CANS CHILI, NO BEANS 1 TEASPOON SUGAR 1/2 TEASPOON OREGANO LEAVES 1/2 OF 1 POUND BAG SPAGHETTI, UNCOOKED GRATED PARMESAN CHEESE IN LARGE SAUCEPAN BROWN BACON, ONION AND GARLIC; COOK UNTIL TENDER; DRAIN. STIR IN CHILI, SUGAR AND OREGANO. BRING TO A BOIL. REDUCE HEAT; SIMMER 20 MINUTES. PREPARE SPAGHETTI ACCORDING TO PACKAGE DIRECTIONS; DRAIN. POUR SAUCE OVER HOT SPAGHETTI. TOP WITH PARMESAN CHEESE. SERVE. -=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-= CONFETTI VEGETABLE PASTA (11-11-92) (2:55) IBM 1 (28 OUNCE) JAR SPAGHETTI SAUCE 1 CLOVE GARLIC, MINCED 2 TABLESPOONS OLIVE OIL 1 CUP CHOPPED FRESH BROCCOLI 1 CUP SHREDDED CARROTS 1 SMALL RED PEPPER, DICED 1 SMALL ZUCCHINI, DICED 1 SMALL YELLOW SQUASH, DICED 1 (12 OUNCE) PACKAGE TWIST OR RUFFLE PASTA, COOKED AND DRAINED 1 TABLESPOON GARLIC HERB CHEESE SPREAD 2 TABLESPOONS SHREDDED PARMESAN CHEESE 1 TABLESPOON CHOPPED FRESH PARSLEY IN SAUCEPAN THOROUGHLY HEAT SAUCE; SET ASIDE. IN LARGE NONSTICK SKILLET, OVER MEDIUM HEAT, SAUTE GARLIC IN OLIVE OIL. ADD VEGETABLES. SAUTE, STIRRING FREQUENTLY, ABOUT 5 MINUTES OR UNTIL TENDER CRISP. TOSS HOT PASTA WITH GARLIC HERB AND PARMESAN CHEESE. SPOON HEATED SAUCE OVER PASTA; TOSS TO COAT WELL. TOP PASTA WITH SAUTEED VEGETABLES. SPRINKLE WITH PARSLEY. SERVES 6. -=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-= CREAM CHEESE PASTA BAKE (11-11-92) (2:52) IBM 4 LINKS SWEET ITALIAN SAUSAGE, CUT IN 1/2 INCH SLICES 1/2 POUND LARGE SHELLS OR PENNE PASTA 2 TABLESPOONS BUTTER, DIVIDED 1 SMALL ONION, CHOPPED 1/2 POUND FRESH MUSHROOMS, WIPED CLEAN AND THICKLY SLICED 2 CUPS COOKED BROCCOLI FLOWERETS 1 (8 OUNCE) CONTAINER COTTAGE CHEESE 4 TABLESPOONS SOUR CREAM 1 (8 OUNCE) CONTAINER COTTAGE CHEESE 1 CUP SHREDDED MOZZARELLA, DIVIDED SALT AND PEPPER TO TASTE IN LARGE SKILLET COOK SAUSAGE, PARTIALLY COVERED, OVER MEDIUM LOW HEAT UNTIL LIGHTLY BROWNED. REMOVE AND DRAIN ON PAPER TOWELS. COOK PASTA ACCORDING TO PACKAGE DIRECTIONS. DO NOT OVERCOOK. DRAIN AND TOSS WITH 1 TABLESPOON BUTTER TO KEEP FROM STICKING. HEAT OVEN TO 350 DEGREES. WIPE OUT SKILLET; ADD REMAINING BUTTER, ONION AND MUSHROOMS. SAUTE UNTIL GOLDEN. REMOVE FROM HEAT, ADD BROCCOLI AND GENTLY TOSS. IN LARGE BOWL BEAT CREAM CHEESE WITH SOUR CREAM; STIR IN COTTAGE CHEESE. ADD PASTA, VEGETABLES, SAUSAGE, HALF THE MOZZARELLA, SALT AND PEPPER. GENTLY TOSS TO MIX. SPOON INTO A 3 QUART CASSEROLE. SPRINKLE REMAINING MOZZARELLA OVER TOP. BAKE 30 MINUTES OR UNTIL HOT AND BUBBLING. SERVE. -=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-= FETTUCCINE ALFREDO (08-27-93) (0:58) SERVINGS: 2 4 T BUTTER 1/2 C HEAVY CREAM 6 T PARMESAN CHEESE 1 X SALT AND PEPPER TO TASTE 8 OZ FETTUCCINE MELT BUTTER IN A SMALL SAUCEPAN OVER A LOW HEAT. OFF THE HEAT ADD THE CREAM AND THE GRATED PARMESAN. PUT BACK ON THE FIRE TO HEAT THE SAUCE THROUGH AND MELT THE CHEESE. DO NOT BOIL. STIR IN THE SALT AND PEPPER. COOK THE FETTUCCINE IN PLENTY OF BOILING SALTED WATER. DRAIN WELL. COMBINE THE NOODLES AND THE SAUCE AND LEAVE TO STAND COVERED FOR TWO MINUTES BEFORE SERVING. -=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-= FETTUCINE ALFREDO 1 (11-26-93) (1:06) INGREDIENT LIST 1/2 CUP UNSALTED (SWEET) BUTTER, 1 LB FRESH FETTUCINE NOODLES (OR A BATCH OF HOMEMADE NOODLES), 1/2 CUP LIGHT CREAM (OR DILUTED CREME FRAICHE), 1 CUP FRESHLY GRATED PARMESAN CHEESE, A PINCH OF NUTMEG, A PINCH OF FRESH PARSLEY (OPTIONAL), AND A LITTLE PEPPER (OPTIONAL). INSTRUCTIONS PUT WATER ON TO BOIL FOR THE NOODLES. AS THE WATER COMES TO A BOIL, START PREPARING THE SAUCE. IN A SEPARATE PAN MELT: 1/2 CUP UNSALTED (SWEET) BUTTER OVER VERY LOW HEAT - DO NOT LET IT BROWN!! ONCE THE BUTTER HAS MELTED, STIR INTO THE BUTTER: 1/2 CUP LIGHT CREAM (OR THE DILUTED CREME FRAICHE), 1 CUP FRESHLY GRATED PARMESAN CHEESE. BEAT THIS WITH A WHISK TO KEEP THE SAUCE FROM CLUMPING. ONCE THE SAUCE IS SMOOTH, SEASON THE SAUCE WITH: A PINCH OF NUTMEG, A PINCH OF FRESH PARSLEY (OPTIONAL), AND A LITTLE PEPPER (OPTIONAL). TURN THE SAUCE DOWN TO A SIMMER AND ADD: 1 LB FRESH FETTUCINE NOODLES (OR A BATCH OF HOMEMADE NOODLES) TO THE BOILING WATER. WHEN THE NOODLES ARE COOKED AL DENTE, DRAIN AND TOSS GENTLY WITH SAUCE. SERVE IMMEDIATELY. THE ORDER OF THESE STEPS IS IMPORTANT, AS IT IS BETTER TO MAKE THE SAUCE WAIT FOR THE NOODLES THAN TO MAKE THE NOODLES WAIT FOR THE SAUCE. -=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-= FETTUCCINE ALFREDO 2 (11/01/94) (0:34) YIELD: 4 SERVINGS 12 OZ FETTUCCINE 1/2 C BUTTER OR MARGARINE 1 C CREAM, HEAVY OR LIGHT 1 1/2 C PARMESAN, GRATED 1/2 TS SALT PEPPER, WHITE, DASH ROMANO CHEESE TO TASTE WE ADD A LITTLE ROMANO TO THIS FOR EXTRA FLAVOR- NOT IN THE ORIGINAL RECIPE- ABOUT 1 OR 2 TABLESPOONS. COOK FETTUCCINE ACCORDING TO PACKAGE DIRECTIONS. WHILE FETTUCCINE COOKS, HEAT BUTTER OR MARGARINE AND CREAM IN A SMALL SAUCE PAN UNTIL BUTTER MELTS. STIR IN PARMESAN CHEESE., SALT AND PEPPER. KEEP WARM OVER LOW HEAT. DRAIN FETTUCCINE, RETURN TO PAN, POUR SAUCE OVER NOODLES, TOSS GENTLY UNTIL NOODLES ARE WELL COATED. -=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=- FETTUCINI CARBONARA ALA FRATELLI (01/08/94) (0:25) SERVINGS: 2 3 SL BACON, CUT INTO 1" PIECES 1/2 C ROMANO CHEESE, GRATED 3 TB ONION, DICED 1 EGG YOLK 4 GARLIC CLOVES, CRUSHED 2 X SERVINGS FETTUCINI, COOKED 3/4 C WHITE WINE CHOPPED PARSLEY FOR GARNISH 3/4 C HALF-AND-HALF IN AN 10" PAN, FRY THE BACON UNTIL THE FATTY PORTIONS ARE JUST BEGINNING TO TURN CLEAR. ADD THE ONION, AND SAUTE OVER HIGH HEAT UNTIL THE ONION IS TRANSLUCENT. DRAIN OFF THE FAT, REMOVE THE BACON AND ONION, AND SET ASIDE. ADD THE GARLIC TO THE PAN, AND DEGLAZE THE PAN WITH THE WINE, SCRAPING UP ANY BACON LEAVINGS. SIMMER FOR ABOUT 1 MINUTE. ADD THE HALF-AND-HALF TO THE PAN, AND WAIT UNTIL THE SAUCE COME BACK UP TO THE SIMMER (WITH PRACTICE, THIS CAN BE DONE SO THAT THE HALF-AND-HALF DOES NOT CURDLE IN THE WINE. IF IT DOES CURDLE, THAT'S OKAY - THE TASTE WILL STILL BE THERE, IT JUST WON'T LOOK AS NICE). ADD THE ROMANO CHEESE (PARMESAN IS ACCEPTABLE, BUT THE TASTE WILL BE A LITTLE MORE PUNGENT), AND STIR UNTIL SMOOTH, ABOUT 30 SECONDS. AT THIS POINT, THE SAUCE MAY BE REMOVED FROM THE HEAT AND HELD FOR ABOUT 15 MINUTES. TO SERVE, BRING THE SAUCE BACK UP TO TEMPERATURE. ADD THE COOKED FETTUCINI TO THE PAN AND TOSS TO COAT THE PASTA. ADD THE BACON, ONION AND RAW EGG YOLK, AND TOSS TO MIX THOROUGHLY. DISH ONTO TWO PLATES, GARNISH WITH A BIT OF CHOPPED PARSLEY, AND SERVE IMMEDIATELY. -=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-= FETTUCINI ROMANO ALA FRATELLI (01/08/94) (0:26) SERVINGS: 2 1 TB OLIVE OIL 1 C ROMANO CHEESE, GRATED 3 CLOVES GARLIC, CRUSHED 2 X SERVINGS SPINACH FETTUCINI, 1/2 C WHITE WINE COOKED 3/4 C HALF-AND-HALF CHOPPED PARSLEY FOR GARNISH ADD THE OLIVE OIL TO A HOT 10" PAN. ADD THE GARLIC, AND SAUTE OVER HIGH HEAT FOR ABOUT 1 MINUTE. ADD THE WINE AND SIMMER FOR ABOUT 2 MINUTES. ADD THE HALF-AND-HALF, AND ALLOW THE SAUCE TO COME BACK TO THE SIMMER. ADD THE ROMANO CHEESE, AND STIR UNTIL SMOOTH, ABOUT 2 MINUTES. TO SERVE: ADD THE PASTA TO THE PAN AND TOSS UNTIL COATED. PORTION ONTO TWO PLATES, AND GARNISH WITH SOME CHOPPED PARSLEY. -=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-= FETTUCCINE WITH CREAM, BASIL AND ROMANO (08-27-93) (0:46) SERVINGS: 4 4 EA BACON SLICES; CHOPPED THICK 4 EA GREEN ONIONS; CHOPPED 1/2 C WHIPPING CREAM 1/2 C PARMESAN; FRESHLY GRATED 1 X OR: 1/2 C ROMANO; FRESHLY GRATED 1/3 C BASIL; CHOPPED FRESH 1/2 LB FETTUCCINE 1 X SALT AND FRESHLY GROUND PEPPER 1 X PARMESAN; FRESHLY GRATED 1 X ROMANO; FRESHLY GRATED COOK BACON IN HEAVY MEDIUM SKILLET OVER MEDIUM HEAT UNTIL BEGINNING TO BROWN. ADD GREEN ONIONS AND STIR UNTIL SOFTENED, ABOUT 1 MINUTE. ADD CREAM AND SIMMER UNTIL BEGINNING TO THICKEN, ABOUT 1 MINUTE. MIX IN 1/2 CUP ROMANO CHEESE AND CHOPPED FRESH BASIL. MEANWHILE, COOK FETTUCCINE IN LARGE POT OF BOILING SALTED WATER UNTIL JUST TENDER BUT STILL FIRM TO BITE, STIRRING OCCASIONALLY. DRAIN WELL. RETURN TO HOT POT. ADD SAUCE AND STIR TO COAT. SEASON WITH SALT AND PEPPER. SERVE IMMEDIATELY, PASSING ADDITIONAL CHEESE SEPARATELY. *** MY NOTES: WHEN I MADE THIS, I USED 1 CUP WHIPPING CREAM, 1/2 CUP EACH PARMESAN AND ROMANO, 1 TBSP DRIED BASIL, AND SUBSTITUTED 4 OR 5 THIN SLICES OF PROSCIUTTO FOR THE BACON- FRYING SLIGHTLY IN BUTTER. I USED ABOUT 6 OUNCES OF "PESTO LINGUINI", WHICH IS A THINNER PASTA CONTAINING BASIL. -=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-= FETTUCCINE WITH PEAS AND HAM (08-27-93) (0:59) SERVINGS: 4 5 T UNSALTED BUTTER 1 C PARMESAN CHEESE 6 EA GREEN ONIONS 1 LB FETTUCCINE COOKED 8 OZ MUSHROOMS SLICED 1 X SALT AND PEPPER 1 1/4 C WHIPPING CREAM 1 EA 10 OZ PK FROZEN TINY PEAS 4 OZ BOILED HAM CHOPPED MELT BUTTER IN HEAVY LARGE SKILLET OVER MEDIUM HEAD. ADD SHALLOTS AND SAUTE UNTIL SOFT. ADD MUSHROOMS, INCREASE HEAT TO HIGH AND COOK UNTIL MUSHROOMS ARE VERY LIGHTLY BROWNED. ADD CREAM AND BOIL TWO MINUTES. STIR IN PEAS AND COOK ABOUT 30 SECONDS. REDUCE HEAT TO LOW; BLEND IN HAM CHEESE AND FETTUCCINE AND TOSS UNTIL HEATED, WELL COMBINED AND SAUCE CLINGS TO PASTA. SEASON TO TASTE. SERVE IMMEDIATELY. -=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-= FETTUCINI WITH PEPPERONI-PEPPER SAUCE (11-28-93) (22:26) 1/4 C. OLIVE OIL 1 CHOPPED ONION 1 CHOPPED GREEN PEPPER 2 MINCED GARLIC CLOVES 1/2 LB. SLICED PEPPERONI 1 LB. CANNED PLUM TOMATOES 1/2 T. OREGANO 1/2 T. BASIL SALT AND PEPPER TO TASTE 12 OZ. FETTUCINI GRATED PARMESAN CHEESE HEAT SALTED WATER FOR FETTUCINI. SAUTE ONION, GREEN PEPPER AND GARLIC IN OIL UNTIL TENDER, ABOUT 5 MINUTES. ADD PEPPERONI, TOMATOES, OREGANO AND BASIL. BREAK UP TOMATOES WITH BACK OF SPOON. COOK ABOUT 5 MINUTES, STIRRING, UNTIL MIXTURE TICKENS SLIGHTLY. SEASON. COOK FETTUCINI TO AL DENTE STATE. DRAIN AND PLACE IN BOWL. TOSS WITH SAUCE AND SERVE WITH PARMESAN. MAKES 4 SERVINGS. -=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-= FETTUCINI WITH SHRIMP AND HERB SAUCE (11-28-93) (22:20) 1 ENVELOPE LIPTON CREAMY HERB SOUP MIX 1-3/4 C. MILK 8 OZ. PARTIALLY THAWED SHRIMP 1/2 C. PARTIALLY THAWED PEAS 6 OZ. FETTUCINI, COOKED 1/4 C. GRATED PARMESAN MIX SOUP MIX WITH MILK AND BRING TO BOILING. ADD SHRIMP AND PEAS AND SIMMER 3 MINUTES UNTIL SHRIMP ARE TENDER. TOSS WITH HOT NOODLES AND CHEESE. MAKES 2 SERVINGS. -=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-= FETTUCINI WITH WALNUT SAGE SAUCE (11-28-93) (22:25) 1-1/4 C. HALF AND HALF, DIVIDED 2/3 C. WALNUTS, DIVIDED 3 T. BUTTER 1-1/2 T. SAGE 1/8 T. WHITE PEPPER 8 OZ. COOKED FETTUCINI 4 OZ. JULIENNED PROSCIUTTO 1/4 C. CHOPPED FRESH PARSLEY IN BLENDER, COMBINE 1/2 C. OF THE CREAM AND 1/3 C. OF THE WALNUTS. BLEND UNTIL SMOOTH. POUR INTO SAUCEPAN. ADD REMAINING CREAM, BUTTER, SAGE AND PEPPER. BRING TO BOILING, REDUCE HEAT AND SIMMER FOR 2 MINUTES. POUR OVER FETTUCINI AND ADD PROSCIUTTO. SPRINKLE INDIVIDUAL SERVINGS WITH PARSLEY AND REMAINING WALNUTS. MAKES 4 SERVINGS. -=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-= GARDEN HARVEST PASTA SHELLS (11-11-92) (2:49) IBM 2 TABLESPOONS VEGETABLE OIL 2 CUPS CHOPPED FRESH BROCCOLI 2 MEDIUM ZUCCHINI, SHREDDED 1 CUP CHOPPED FRESH MUSHROOMS 1 SMALL ONION, CHOPPED 1/2 CUP FINELY CHOPPED CARROTS PINCH NUTMEG SALT AND PEPPER TO TASTE 1 POUND PART SKIM MOZZARELLA CHEESE 1 EGG, LIGHTLY BEATEN 1.4 CUP GRATED PARMESAN CHEESE 3 TABLESPOONS CHOPPED FRESH BASIL 1 (27 1/2 OUNCE) JAR PASTA SAUCE, DIVIDED 1 (12 OUNCE) PACKAGE JUMBO PASTA SHELLS, COOKED AND DRAINED HEAT OVEN TO 350 DEGREES. IN LARGE SKILLET HEAT OIL; SAUTE BROCCOLI, ZUCCHINI, MUSHROOMS, ONION AND CARROTS UNCOVERED UNTIL TENDER. SEASON WITH NUTMEG, SALT AND PEPPER; SET ASIDE. IN A LARGE BOWL THOROUGHLY COMBINE RICOTTA CHEESE, MOZZARELLA CHEESE, EGG, PARMESAN CHEESE AND BASIL. ADD VEGETABLES; STIR TO MIX WELL. SPOON 1 CUP PASTA SAUCE EVENLY IN 13 X 9 INCH BAKING DISH. FILL SHELLS WITH VEGETABLE CHEESE MIXTURE. ARRANGE IN BAKING DISH. SPOON REMAINING SAUCE OVER SHELLS. BAKE COVERED 45 MINUTES. BAKE COVERED 45 MINUTES. UNCOVER AND BAKE 10 MINUTES OR UNTIL BUBBLY. SERVE. -=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-= GARDEN PASTA (08-27-93) (0:47) SERVINGS: 6 5 EA TOMATOES, CHOPPED 2 EA CELERY, CHOPPED 2 EA CARROTS, CHOPPED 1 EA ONION, MEDIUM, CHOPPED 8 EA GREEN ONION, CHOPPED 1 PK EQUAL 1 T BASIL 1/4 T GARLIC POWDER 1/2 T SALT 1/2 T PEPPER 1/2 T OREGANO 1 T VEGETABLE OR SALAD OIL 1 LB SPAGHETTI PUT THE VEGETABLES IN A POT AND COVER TIGHTLY. COOK OVER MEDIUM HEAT, STIRRING OCCASIONALLY, FOR 10 MIN. ADD SEASONINGS. COVER POT, COOK MEDIUM-LOW HEAT FOR 5 MINUTES. ADD OIL AND SIMMER FOR 30 MIN. OR UNTIL CARROTS ARE TENDER. COOK SPAGHETTI, DRAIN. TOSS WITH THE SAUCE. CAL: 150; FAT: 1/2G. -=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-= HERBED MACARONI PARMESAN (08-27-93) (0:43) SERVINGS: 4 8 OZ MACARONI NOODLES 3 T MARGARINE 1/2 C GRATED PARMESAN CHEESE(2 OZ) 1 X ITALIAN PLUM TOMATO, CHOPPED 2 T MINCED FRESH BASIL(2 T DRIED 2 T CHOPPED FRESH PARSLEY 1 DS FRESHLY GROUND BLACK PEPPER GARNISH: BROCCOLI FLORETS, OPTIONAL BRING LARGE POT OF WATER TO BOIL; COOK PASTA UNTIL AL DENTE. WHEN PASTA IS DONE, DRAIN WELL. TOSS HOT NOODLES WITH MARGARINE TO MELT. ADD OTHER INGREDIENTS. TOSS TO COMBINE. GARNISH WITH BROCCOLI FLORETS. VARIATIONS: - ADD SAUTEED MUSHROOM SLICES OR YOUR CHOICE OF STEAMED CHOPPED VEGETABLES. -=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-= LASAGNA ROLLS (08-27-93) (0:49) SERVINGS: 2 1/2 LB BULK ITALIAN SAUSAGE 1/4 C CHOPPED ONION 1 EA LARGE BEATEN EGG 1/2 C CREAM-STYLE COTTAGE CHEESE 2 T GRATED PARMESAN CHEESE 4 EA LASAGNA NOODLES, COOKED 8 OZ (1 CAN) PIZZA SAUCE 1 T WATER OR DRY RED WINE 1/4 C SHREDDED MOZZARELLA CHEESE CRUMBLE THE ITALIAN SAUSAGE INTO A 1-QUART CASSEROLE. STIR IN THE ONION. MICRO-COOK, UNCOVERED, ON 100% POWER FOR 3 TO 4 MINUTES OR TILL SAUSAGE IS DONE AND ONION IS TENDER. DRAIN OFF FAT. STIR IN BEATEN EGG, CREAM-STYLE COTTAGE CHEESE, AND GRATED PARMESAN CHEESE. SPREAD EACH LASAGNA NOODLE WITH SOME OF THE MEAT-CHEESE MIXTURE. ROLL UP EACH NOODLE JELLY-ROLL STYLE, STARTING WITH THE SHORT EDGE. PLACE SEAM SIDE DOWN IN A SMALL GREASED BAKING DISH. STIR TOGETHER THE PIZZA SAUCE AND WATER OR DRY RED WINE. POUR ATOP LASAGNA ROLLS IN THE BAKING DISH. MICRO-COOK, COVERED, ON 100% POWER FOR 4 TO 5 MINUTES OR TILL THE LASAGNA ROLLS ARE HEATED THROUGH. SPRINKLE SHREDDED MOZZARELLA CHEESE ATOP THE LASAGNA ROLLS. MICRO-COOK, UNCOVERED, ON 100% POWER FOR 30 SECONDS TO 1 MINUTE MORE OR TILL CHEESE IS JUST MELTED. -=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-= LINGUINE TOMATO (03/14/94) (19:58) 4 CUPS TOMATOES, ROASTED AND BLENDED 2 TBSPS GARLIC, ROASTED AND CHOPPED SALT, TO TASTE PEPPER, TO TASTE 6 SERVINGS LINGUINI, COOKED, RINSED IN TAP WATER, AND SET ASIDE 24 ROMA TOMATOES, GRILLED OR OVEN-ROASTED AND SLICED 6 PORTOBELLO MUSHROOMS (OR OTHER LARGE MUSHROOMS) GRILLED OR SAUTEED AND SLICED 12 FRESH BASIL LEAVES TO MAKE TOMATO SAUCE: IN A HEAVY SAUCEPAN, MIX 4 CUPS ROASTED TOMATOES WITH GARLIC, SALT, AND PEPPER. SIMMER OVER MEDIUM HEAT UNTIL REDUCED BY ONE-THIRD. JUST BEFORE SERVING: IN A HEAVY SKILLET, BRING THE SAUCE TO BOIL OVER MEDIUM HEAT. ADD LINGUINI AND TOSS WELL. BLANCH THE 6 OF THE BASIL LEAVES IN A LITTLE BOILING WATER. TO SERVE: DIVIDE THE LINGUINI AMONG 6 PASTA BOWLS. ALTERNATE THE ROMA TOMATOES AND MUSHROOM SLICES IN A CIRCLE AROUND IT. DRAIN AND PUT 1 LEAF IN THE MIDDLE OF EACH BOWL. GARNISH EACH WITH A FRESH UNBLANCHED BASIL LEAF. MAKES 6 SERVINGS. -=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-= LINGUINE WITH WHITE CLAM SAUCE (08-27-93) (1:00) SERVINGS: 4 2/3 C MARGARINE 1/4 T BASIL 1/3 C OLIVE OIL 1/4 T OREGANO 3 EA CLOVES GARLIC 1/4 T SALT 3 EA (8 OZ) CANS MINCED CLAMS DRAINED 1/3 C FINELY CHOPPED PARSLEY 1 LB LINGUINE MELT MARGARINE IN SAUCEPOT; ADD OIL; HEAT. SAUTE GARLIC AND CLAMS IN HOT OIL MIXTURE OVER MEDIUM HEAT FOR 2 TO 3 MINUTES. STIR IN PARSLEY, BASIL, OREGANO, SALT, AND PEPPER. SIMMER 5-10 MINUTES. COOK LINGUINE ACCORDING TO PACKAGE DIRECTIONS; DRAIN WELL. RETURN TO POT; ADD SAUCE; TOSS LIGHTLY. SERVE WITH GRATED PARMESAN CHEESE. -=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-= "LONG LIFE" NOODLES WITH EGG (05/21/93) (0:04) THIS DISH IS A TRADITIONAL BIRTHDAY SNACK IN CHINA. 1 LB "LONG LIFE" EGG NOODLES 8 QTS. SALTED WATER 1/2 LB SPINACH 4 EGGS 1 C CHICKEN BROTH 1 T DARK SOY SAUCE 1 T SESAME OIL 1/4 T SALT 1 T CORNSTARCH PASTE 2 GREEN ONIONS, MINCED 1/4 C BOILED HAM, SLIVERED PREPARATION: WASH & TRIM SPINACH. WASH, THEN BOIL NOODLES; DRAIN; DIVIDE AMONG SOUP BOWLS. IN SAME WATER, BLANCH SPINACH; DRAIN; PRESS DRY; CHOP COARSELY; PUT ON NOODLES. HEAT BROTH IN SAUCE PAN. ADD SOY SAUCE, SESAME OIL, SALT & CORNSTARCH PASTE TO THICKEN SLIGHTLY. POACHING EGGS: PUT 4 CUPS OF WATER IN WOK; BRING TO BOIL. BREAK EGGS IN LADLE ONE AT A TIME; POACH FOR 2 MINUTES. PLACE EGG ON SPINACH. FINISHING: POUR HOT SOUP OVER EGG. GARNISH WITH MINCED ONION & HAM. SERVE. SERVES 4 -=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-= MACARONI AND CHEESE (11-26-93) (1:07) INGREDIENT LIST 4 TBSP BUTTER, 4 TBSP FLOUR, 2 CUPS MILK, 1/2 TSP TABASCO, OR MORE TO TASTE, A DASH OF FRESHLY GROUND BLACK PEPPER, 1/2 CUP HEAVY CREAM OR CREME FRAICHE, 1/2 POUND MACARONI ELBOWS OR DOUBLE ELBOWS, AND 12 OZ. GRATED CHEDDAR CHEESE. INSTRUCTIONS IN A SAUCEPAN MELT: 4 TBSP BUTTER OVER LOW HEAT. ADD: 4 TBSP FLOUR AND STIR THE MIXTURE WITH A WOODEN SPOON OR SPATULA FOR AROUND 3 MINUTES, UNTIL THE ROUX IS FROTHY AND THE RAW FLOUR TASTE IS GONE. MEANWHILE, HEAT: 2 CUPS MILK IN ANOTHER PAN. ADD THE WARM MILK GRADUALLY TO THE ROUX, STIRRING HARD ALL THE WHILE. TURN UP THE HEAT AND COOK, STIRRING, UNTIL THE SAUCE IS JUST AT THE BOILING POINT. TURN DOWN THE HEAT AND LET THE SAUCE SIMMER FOR A FEW MINUTES. NOW ADD: 1/2 TSP TABASCO, OR MORE TO TASTE, AND A DASH OF FRESHLY GROUND BLACK PEPPER. DON'T BE AFRAID OF THE TABASCO - IT WILL HELP TO BRING OUT THE TASTE OF THE CHEESE. STIR IN: 1/2 CUP HEAVY CREAM OR CREME FRAICHE. COOK AND DRAIN ABOUT: 1/2 POUND MACARONI ELBOWS OR DOUBLE ELBOWS. MIX: 9 OZ. GRATED CHEDDAR CHEESE INTO THE SIMMERING SAUCE. AS SOON AS IT MELTS, COMBINE THE SAUCE WITH THE COOKED AND DRAINED MACARONI, AND POUR THE MIXTURE INTO A BAKING PAN. SPRINKLE THE TOP WITH: 3 OZ. GRATED CHEDDAR CHEESE BAKE THE DISH FOR 20 TO 30 MINUTES IN A 350 F. OVEN. -=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-= MACARONI AND CHEESE 1 (01/08/94) (0:29) 12 OUNCES MACARONI 4 EGGS 1 POUND CHEESE 2 CUPS MILK 2 OUNCES BUTTER BOIL MACARONI IN SALTY WATER. DRAIN. HEAT MILK, ADD BUTTER AND EGGS (ONE AT A TIME) BEAT; GRATE CHEESE. ADD MACARONI. ADD MILK MIXTURE. ADD SLICE CHEESE. SPRINKLE BLACK PEPPER ON MACARONI AND ON TOP OF CHEESE. BAKE AT 350 DEGREES FOR 35 MINUTES. -=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-= MACARONI AND CHEESE WITH VEGETABLES (08-27-93) (0:42) SERVINGS: 6 8 OZ PASTA (BOW-TIES OR RIBBED) 3 T MARGARINE, DIVIDED 1 T UNBLEACHED FLOUR 1/2 C VEGETABLE STOCK 3/4 C MILK 1/2 C GRATED CHEDDAR CHEESE (2 OZ) 1/2 C GRATED PARMESAN CHEESE(2 OZ) 1 T CHOPPED FRESH PARSLEY 1 T BASIL 1/4 T PAPRIKA 1/4 T BLACK PEPPER 2 C BROCCOLI FLORETS 1 X MED SWEET RED PEPPER,CHOPPED 1 C SLICED MUSHROOMS (3 OZ) 2 X SCALLIONS, SLICED BRING A LARGE POT OF WATER TO BOIL; COOK PASTA UNTIL AL DENTE. WHILE PASTA IS COOKING, IN MED SAUCEPAN, MELT 2 T OF THE MARGARINE. REMOVE FROM HEAT; ADD FLOUR AND STIR UNTIL BLENDED IN. WHISK IN STOCK AND MILK, STIRRING OVER MED HEAT UNTIL MIXTURE COMES TO A BOIL AND THICKENS. REDUCE HEAT TO LOW. STIR IN CHEESES AND SEASONINGS. CONTINUE STIRRING UNTIL CHEESE IS MELTED. REMOVE FROM HEAT AND SET ASIDE. IN A LARGE SKILLET, MELT REMAINING 1 T MARGARINE. ADD REMAINING INGREDIENTS. COOK VEGETABLES, STIRRING CONSTANTLY, FOR ABOUT 5 MINUTES, UNTIL TENDER/CRISP. REDUCE HEAT TO LOW. WHEN NOODLES ARE DONE, DRAIN WELL. TOSS WITH VEGETABLES; STIR IN CHEESE SAUCE. GARNISH WITH SCALLION CURLS. -=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-= NOODLE CHIPS (11-29-93) (22:49) BOIL WIDE EGG NOODLES IN WATER ACCORDING TO THE PACKAGE DIRECTIONS. WHEN COOKED, STRAIN IMMEDIATELY AND RUN UNDER COLD WATER. LET NOODLES COOL AND DRY ON PAPER TOWELS. CUT EACH NOODLE INTO 3-INCH LENGTHS. FILL A HEAVY SKILLET HALFWAY WITH VEGETABLE OIL OR MELTED VEGETABLE SHORTENING AND COOK OVER MEDIUM HEAT UNTIL THE OIL CRACKLES. PUT THE NOODLES IN THE HOT OIL A FEW AT A TIME AND FRY UNTIL GOLDEN (ABOUT 1 MINUTE). REMOVE FROM THE PAN AND DRAIN ON PAPER TOWELS. ONE 8-OZ PACKAGE OF NOODLES MAKES ABOUT 120 CHIPS, OR ENOUGH FOR ABOUT 2 CUPS OF DIP. -=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-= NOODLES ROMANOFF (05-08-92) (23:55) 1 RECIPE BRAN NEW GRAVY (SEE RECIPE) PLUS 1/4 TO 1/2 CUP BRAN 1 CUP SMALL CURD COTTAGE CHEESE 1 TO 2 TEASPOONS WORCESTERSHIRE SAUCE 1 GARLIC CLOVE, MINCED (OR 1/2 TEASPOON GARLIC POWDER) 1/4 CUP MINCED ONION 1 (12 OUNCE) PACKAGE COOKED NOODLES COMBINE ALL INGREDIENTS EXCEPT NOODLES IN A HEAT PROOF SERVING DISH OVER MEDIUM HEAT. MIX WELL AND COOK UNTIL COTTAGE CHEESE HAS MELTED. SERVE OVER COOKED NOODLES. -=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-= PARSLEY ALMOND PESTO (11-28-93) (23:51) 3/4 C. OLIVE OIL, DIVIDED 1 T. BASIL 2 GARLIC CLOVES 1/3 C. CHOPPED ALMONDS (FOR TRADITIONAL PESTO, USE PINE NUTS) 2 C. SLIGHTLY PACKED PARSLEY CLUSTERS 1/2 C. GRATED PARMESAN 12 OZ. FETTUCINI IN BLENDER, PLACE 1/4 C. OLIVE OIL, BASIL AND GARLIC. LET STAND 15 MINUTES. BLEND UNTIL SMOOTH, THEN ADD ALMONDS. ALTERNATE ADDING PARSLEY WITH OIL. TURN INTO BOWL AND ADD PARMESAN. LET STAND 30 MINUTES. COOK FETTUCINI IN BOILING SALTED WATER TO AL DENTE STATE. DRAIN, PLACE IN BOWL, AND TOSS WITH PESTO TO COAT. SERVE WITH EXTRA PARMESAN CHEESE. MAKES 4 SERVINGS. -=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-= PASTA AL PESTO (08-27-93) (0:37) SERVINGS: 6 8 OZ PASTA (PREFERABLY LINGUINE) 3 X CARROTS, THINLY SLICED 2 T SAFFLOWER OR OLIVE OIL 3 X SM ZUCCHINI, THINLY SLICED 1/4 LB PEAPODS -----------------------------------PESTO----------------------------------- 2 C FRESH BASIL LEAVES 1/4 C PINE NUTS (PIGNOLLI) 2 X CLOVES GARLIC 1 T OLIVE OIL PASTA GARNISH: FRESHLY GROUND BLACK PEPPER AND PARMESAN CHEESE, OPTIONAL '''''''''''''''''''''''''''''''''''''''''''''''''''''''''''''''''''''''' PESTO: PLACE INGREDIENTS IN BOWL OF FOOD PROCESSOR. PROCESS UNTIL SMOOTH, USING RUBBER SCRAPER TO PUSH DOWN THE SIDES OCCASIONALLY. MAKES 1/2 CUP. VARIATIONS: - ADD 3/4 C FRESHLY GRATED PARMESAN CHEESE - SUBST. CREAM CHEESE, KEFIR, OR NEUFCHATEL CHEESE FOR OIL - SUBST. WALNUTS OR HAZELNUTS FOR PINE NUTS PASTA: BOIL A LARGE POT OF WATER; COOK PASTA UNTIL AL DENTE. WHILE PASTA IS COOKING, PREPARE PESTO; SET ASIDE, COVERED. STEAM CARROTS. MEANWHILE, IN SKILLET, HEAT OIL. ADD ZUCCHINI AND PEAPODS. STIR CONTINUOUSLY UNTIL CRISP/TENDER. WHEN PASTA IS DONE, DRAIN WELL; TOSS PESTO WITH NOODLES UNTIL THEY ARE WELL COATED. THEN TOSS IN VEGETABLES. GARNISH WITH PEPPER AND CHEESE. VARIATIONS: - ADD 1/2 C PARMESAN CHEESE TO PESTO - ADD OR SUBSTITUTE OTHER STEAMED OR SAUTEED VEGETABLES SUCH AS MUSHROOMS, PEAS, OR SWEET RED PEPPER. -=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-= PASTA ALLA BURINA (11-28-93) (23:52) 1 LB. FRESH PASTA (SHELL-TYPE) 1/2 C. CREAM 6 T. GRATED PARMESAN 8 T. UNSALTED BUTTER 4 SLICES PROSCIUTTO 1 C. FRESH CHOPPED MUSHROOMS 1 C. FRESH OR FROZEN PEAS PLACE CREAM AND 1/2 OF THE CHEESE AND 1/2 OF THE BUTTER IN SERVING DISH AND PLACE IN 200-DEGREE OVEN. MELT REMAINING BUTTER IN FRYING PAN. DICE PROSCIUTTO AND COOK UNTIL LIGHTLY BROWNED. ADD PEAS AND MUSHROOMS. (IF PEAS ARE FRESH, GIVE THEM A 5-MINUTE HEADSTART BEFORE ADDING MUSHROOMS.) COOK AND DRAIN PASTA. ADD HOT CREAM MIXTURE UNTIL COATED, THEN ADD PROSCIUTTO MIXUTRE. ADD REMAINING CHEESE. -=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-= PASTA DI PINA (08-27-93) (0:50) SERVINGS: 4 3 T OLIVE OIL 4 EA MED. CLOVES GARLIC * 2 T FRESH BREAD CRUMBS 1/8 T PEPPER 1 EA ENV. GOLDEN ONION SOUP MIX 3 1/2 C WATER 6 OZ UNCOOKED FINE EGG NOODLES 2 T FINELY CHOPPED PARSLEY 1 X GRATED PARMESAN CHEESE * GARLIC CLOVES SHOULD BE FINELY CHOPPED. --------------------------------------------------------------------- ---- IN MEDIUM SKILLET, HEAT OIL AND COOK GARLIC WITH BREAD CRUMBS OVER MEDIUM HEAT, STIRRING CONSTANTLY, UNTIL GARLIC AND BREAD CRUMBS ARE GOLDEN. STIR IN PEPPER; SET ASIDE. IN LARGE SAUCEPAN, THOROUGHLY BLEND GOLDEN ONION RECIPE SOUP MIX WITH WATER. BRING TO A BOIL, THEN STIR IN UNCOOKED NOODLES. SIMMER UNCOVERED STIRRING FREQUENTLY, 7 MINUTES OR UNTIL NOODLES ARE TENDER. (DO NOT DRAIN!) REMOVE FROM HEAT, THEN TOSS WITH BREAD CRUMB MIXTURE AND PARSLEY. SPRINKLE WITH CHEESE AND SERVE. MAKES ABOUT 4 APPETIZER OR 2 MAIN-DISH SERVINGS. -=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-= PASTA PRIMAVERA (08-27-93) (0:51) SERVINGS: 4 1/2 C SALTED BUTTER 3 C 35% CREAM 2 T FRESH BLACK PEPPER 1/2 C TOMATO SAUCE 2/3 C (TL)CARROTS, ZUCCHINI, BROC. 1 EA ENOUGH FETTUCCINE FOR 4 2 EA EGG YOLKS 2 T CREAM MELT THE BUTTER IN A LARGE SAUCE PAN. ADD THE CREAM AND THE PEPPER. BRING TO A SIMMER. ADD THE TOMATO SAUCE AND THE PRECOOKED VEGETABLES. STIR IN THE COOKED PASTA. REMEMBER TO COOK IT AL DENTE STILL SLIGHTLY FIRM TO THE BITE. WHIP THE EGG YOLKS WITH A FORK AND MIX THEM INTO THE CREAM. WHISK THE MIXTURE INTO THE CREAM SAUCE AND PASTA. THIS WILL SERVE AS A THICKINER. MAKE SURE THE PASTA IS COMPLETELY COATED WITH THE SAUCE AND SERVE WITH SOME PARMESAN CHEESE. -=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-= PASTA SHELLS WITH LEMON VINAIGRETTE (08-27-93) (0:36) SERVINGS: 4 12 X JUMBO PASTA SHELLS ----------------------------------FILLING---------------------------------- 1 1/2 C RICOTTA CHEESE, PART SKIM 3 T CHOPPED FRESH CHIVES * 3/4 T BLACK PEPPER 2 T GRATED LEMON PEEL 1/2 C VERY FINELY CHOPPED ALMONDS -----------------------------LEMON VINAIGRETTE----------------------------- 1/4 C LEMON JUICE 2 T OLIVE OIL 1 T DIJON MUSTARD 2 T CHOPPED FRESH PARSLEY 1 T BASIL 1 X CLOVE GARLIC, FINELY MINCED * OR 1 T DRIED CHIVES OR 1 CHOPPED SCALLION GARNISH: SLICED ALMONDS, CHERRY TOMATOES, LEMON WEDGES, FRESH BASIL LEAVES OR FRESH PARLEY SPRIGS, OR SAUTEED PINE NUTS, AND PARMESAN CHEESE, OPTIONAL. BRING A LARGE POT OF WATER TO A BOIL; COOK PASTA UNTIL AL DENTE. WHILE PASTA IS COOKING, COMBINE FILLING INGREDIENTS IN A MED BOWL. SET ASIDE. IN A LARGE BOWL, COMBINE VINAIGRETTE INGREDIENTS. SET ASIDE. WHEN PASTA IS DONE, DRAIN WELL, RINSE UNDER COLD WATER, AND DRAIN WELL AGAIN. TOSS SHELLS WITH DRESSING TO COAT. STUFF SHELLS WITH FILLING MIXTURE, ALLOWING 1 HEAPING TABLESPOON FOR EACH. ARRANGE ON SERVING PLATTER. DRIZZLE EACH WITH SOME OF THE REMAINING DRESSING. TOP WITH GARNISH(ES) AND SERVE IMMEDIATELY OR CHILL. VARIATIONS: - SUBSTITUTE 6 PIECES OF LASAGNA FOR PASTA SHELLS, SPREAD EACH WITH FILLING, THEN ROLL UP JELLY-ROLL FASHION - SUBSTITUTE 1/2 TO 1 CUP MASHED TOFU FOR PART OF RICOTTA CHEESE, OR FOR ALL OF RICOTTA IF YOU'RE A REAL TOFU FAN - IN PLACE OF LEMON VINAIGRETTE, USE HERBED TOMATO SAUCE -=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-= PASTA WITH CHINES TAHINI SAUCE (08-27-93) (0:39) SERVINGS: 4 8 OZ PASTA * 1 C PEAS ----------------------------CHINESE TAHINI SAUCE---------------------------- 2 T TAHINI (SESAME BUTTER) 1 T RICE VINEGAR 1 T SOY SAUCE 1 T (PREF. TOASTED) SESAME OIL 2 T CHILI PASTE W/GARLIC (HOT) 1 T MINCED GINGERROOT 2 T VEGETABLE STOCK OR WATER 1 DS FRESHLY GROUND BLACK PEPPER * PREFERABLY BUCKWHEAT NOODLES OR CHINESE WHEAT NOODLES GARNISHES: SCALLION CURLS, FRESH CORIANDER SPRIGS, TOASTED SESAME SEEDS, OR CHOPPED DRY-ROASTED UNSALTED PEANUTS, OPTIONAL. NOTE: CHINESE WHEAT NOODLES ARE COMPACTED INTO CUBES. TO COOK, BREAK THE CUBES AND DROP INTO BOILING WATER. WHEN WATER RETURNS TO A BOIL, COOK FOR 3 MINUTES AND DRAIN. THEY MAY BE SERVED AS IS OR PATTED DRY AND SAUTEED IN OIL UNTIL LIGHTLY BROWNED. BRING A LARGE POT OF WATER TO A BOIL, COOK PASTA UNTIL AL DENTE. WHILE PASTA IS COOKING, STEAM PEAS. IN A LARGE BOWL, COMBINE REMAINING INGREDIENTS. WHEN PASTA IS DONE, DRAIN WELL. TOSS DRESSING WITH PASTA; ADD PEAS AND TOSS AGAIN. TOP WITH GARNISH. VARIATIONS: - SAUTE 6 OZ CHOPPED SPINACH IN 1 T SAFFLOWER OIL UNTIL LIMP; TOSS WITH NOODLES AND SAUCE - ADD OR SUBSTITUTE OTHER VEGETABLES SUCH AS SAUTEED SLICED MUSHROOMS, BLANCHED PEAPODS, SWEET RED PEPPERS, STEAMED BROCCOLI, STEAMED SLICED CARROTS, OR SCALLIONS. IF YOU ADD SEVERAL, THE AMOUNT OF DRESSING MAY NEED TO BE INCREASED. - CHILL OR BRING TO ROOM TEMP AND SERVE AS SIDE DISH OR SALAD -=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-= PASTA WITH GARLIC AND EGGS (08-27-93) (0:52) SERVINGS: 4 1/2 LB DRY PASTA 2 EA EGGS, BEATEN 1/2 C OLIVE OIL 4 EA CLOVES OF GARLIC 2 T PARMESAN CHEESE 1 EA SALT AND PEPPER, TASTE COOK PASTA. HEAT THE OIL IN SMALL FRYING PAN, ADD GARLIC. SAUTE FOR JUST A MOMENT. DRAIN PASTA, TOSS ALL INGREDIENTS TOGETHER. SALT AND PEPPER TO TASTE. -=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-= PASTA WITH HERBED RICOTTA AND PINE NUTS (08-27-93) (0:37) SERVINGS: 4 8 OZ PASTA (PREFERABLY SPINACH) 2 T SOFTENED MARGARINE 1/2 C PINE NUTS 1 X SM ONION, CHOPPED (1/4 CUP) 3/4 C RICOTTA CHEESE (PART SKIM) 2 T CHOPPED FRESH PARSLEY 1 T TARRAGON 1 T LEMON JUICE 1/2 T GRATED LEMON RIND 1/2 T PEPPER 1 DS GROUND PEPPER GARNISH: HALVED CHERRY TOMATOES, PARSLEY SPRIGS, SWEET RED PEPPER STRIPS, STEAMED ASPARAGUS SPEARS, OR SAUTEED MUSHROOM CAPS DUSTED WITH PAPRIKA. BOIL A LARGE POT OF WATER; COOK PASTA UNTIL AL DENTE. WHILE PASTA IS COOKING, IN A SMALL SKILLET, MELT MARGARINE. ADD PINE NUTS AND ONION, STIRRING OCCASIONALLY OVER MEDIUM HEAT FOR ABOUT 5 MINUTES, UNTIL PINE NUTS ARE LIGHTLY BROWNED AND ONION IS SOFTENED. SET ASIDE. IN A SMALL BOWL, BEAT CHEESE WITH REMAINING INGREDIENTS. STIR IN PINE NUTS AND ONION. WHEN PASTA IS DONE, DRAIN WELL; TOSS WITH SAUCE. TOP WITH FRESHLY GROUND PEPPER AND GARNISHES. VARIATIONS: - SUBSTITUTE RAW CASHEWS FOR PINE NUTS - SUBSTITUTE BASIL FOR TARRAGON - ADD 1/2 C CHOPPED, COOKED SPINACH TO RICOTTA-SAUCE MIXTURE -=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-= PASTA WITH RICOTTA-WALNUT SAUCE (08-27-93) (0:38) SERVINGS: 4 8 OZ PASTA (PREFERABLY VERMICELLI ----------------------------RICOTTA-WALNUT SAUCE---------------------------- 1/2 C RICOTTA CHEESE 1/2 C PLAIN YOGURT 1 T MARGARINE, SOFTENED 2 X CLOVES GARLIC, MINCED 1/2 C CHOPPED WALNUTS (ABOUT 2 OZ) 1/4 C GRATED PARMESAN CHEESE (1 OZ 1/2 C CHOPPED FRESH PARSLEY 1 T CHOPPED FRESH BASIL 1/2 T BLACK PEPPER GARNISH: CHERRY TOMATOES OR BROCCOLI FLORETS, MORE GRATED PARMESAN CHEESE, AND SPRINKLING OF FRESHLY GROUND BLACK PEPPER, OPTIONAL. BOIL A LARGE POT OF WATER; COOK PASTA UNTIL AL DENTE. WHILE PASTA IS COOKING, IN BOWL OF FOOD PROCESSOR, PLACE RICOTTA, YOGURT, MARGARINE, GARLIC, WALNUTS, AND CHEESE; PROCESS TILL SMOOTH. STIR IN REMAINING INGREDIENTS. WHEN PASTA IS DONE, DRAIN WELL. TOSS WITH SAUCE. TOP WITH GARNISHES AND SERVE IMMEDIATELY. VARIATIONS: - WHEN SAUCE IS TOSSED WITH PASTA, ADD STEAMED VEGETABLES SUCH AS PEAS, BROCCOLI, CUT GREEN BEANS, AND SPINACH - SERVE COLD AS PASTA SALAD - FOR FETTUCINI ALMOST ALFREDO, SUBSTITUTE 1/4 CUP MILK AND 1/4 CUP VEGETABLE STOCK FOR THE YOGURT; OMIT GARLIC, WALNUTS PARSLEY, AND BASIL; GARNISH WITH ALMOND SLICES, PARSLEY SPRIGS, AND CHERRY TOMATOES OR CUT STEAMED ASPARAGUS -=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-= PASTA WITH SHRIMP AND VEGETABLES (08-27-93) (1:02) SERVINGS: 4 3/4 C BUTTER 2 EA CLOVES GARLIC MINCED 20 EA FROZEN LARGE SHRIMP 1 EA BUNCH BROCCOLI FLOWERTTES 4 EA LARGE MUSHROOMS, SLICED 1/2 T DRIED THYME 1/2 T DRIED OREGANO 1 EA ZUCCHINI, THINLY SLICED 1/2 T DRIED BASIL 1 X PARMESAN CHEESE 1 LB COOKED DRAINED SPAGHETTI MELT 1/3 OF THE BUTTER IN A LARGE SKILLET OVER MEDIUM-HIGH HEAT. ADD GARLIC AND SAUTE 1 MINUTE. ADD SHRIMP AND COOK UNTIL PINK, ABOUT 2 MINUTES ON EACH SIDE. REMOVE SHRIMP FROM SKILLET USING SLOTTED SPOON AND SET ASIDE. ADD REMAINING BUTTER TO SKILLET AND MELT. ADD BROCCOLI, MUSHROOMS, OREGANO, THYME AND BASIL AND SAUTE 2 MINUTES. ADD ZUCCHINI AND CONTINUE COOKING UNTIL VEGETABLES ARE TENDER, ABOUT 2 MINUTES. REDUCE HEAT TO LOW. RETURN SHRIMP TO SKILLET AND HEAT THROUGH. ARRANGE VEGETABLES AND SHRIMP OVER SPAGHETTI. TOP WITH REMAINING GARLIC BUTTER FROM SKILLET. SPRINKLE WITH PARMESAN AND SERVE IMMEDIATELY. -=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-= PASTA WITH SZECHWAN PEANUT DRESSING (08-27-93) (0:41) SERVINGS: 5 8 OZ PASTA (PREFERABLY LINGUINE) 2 C BROCCOLI FLORETS --------------------------SZECHWAN PEANUT DRESSING-------------------------- -------------------------------MAKES 3/4 CUP------------------------------- 1/3 C PEANUT BUTTER(SMOOTH/CHUNKY) 1/2 C HOT VEGETABLE STOCK OR WATER 1 T SOY SAUCE 2 T RICE VINEGAR 2 T SAFFLOWER OIL 2 X CLOVES GARLIC, MINCED 1/2 T DRY CRUSHED RED PEPPER 2 CUPS CHERRY TOMATOES GARNISH: CHOPPED SCALLION, OPTIONAL BRING LARGE POT OF WATER TO BOIL; COOK PASTA UNTIL AL DENTE. WHILE PASTA IS COOKING, STEAM BROCCOLI FLORETS. IN A MED MIXING BOWL, WHISK TOGETHER PEANUT BUTTER AND STOCK OR WATER UNTIL SMOOTH. STIR IN REMAINING DRESSING INGREDIENTS. WHEN PASTA IS DONE, DRAIN WELL. POUR SAUCE OVER PASTA; TOSS TO COAT WELL. ADD BROCCOLI AND TOMATOES; TOSS AGAIN. GARNISH WITH CHOPPED SCALLIONS. 4 - 6 SERVINGS VARIATIONS: - ADD MORE RED PEPPER TO TASTE - TRY SZECHWAN PEANUT DRESSING AS A WARM TOPPING ON STEAMED VEGETABLES, ESPECIALLY ON GREEN BEANS,BROCCOLI, OR CAULIFLOWER - MAKE EXTRA DRESSING TO REFRIGERATE AND SERVE LATER ON CHILLED STEAMED GREEN BEANS OR BROCCOLI -=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-= PIEROGI WITH MEAT (08-27-93) (0:52) SERVINGS: 9 1 X ----------STUFFING---------- 2 C LEFTOVER MEAT PIECES 2 EA SLICES WET BREAD SQUEEZED 1 EA ONION, CHOPPED 1 T BACON DRIPPINGS 1 X SALT AND PEPPER 3 EA SLICES BACON, DICED 1 X -----------DOUGH------------ 1 EA EGG 3 1/4 C FLOUR 1 X SALT 1/2 C WATER 1 1/2 T BUTTER, MELTED 1 1/2 T BREAD CRUMBS GRIND THE MEAT WITH BREAD. ADD THE ONIONS WHICH HAVE BEEN SAUTEED IN THE DRIPPINGS. SEASON WITH SALT AND PEPPER. TO PREPARE DOUGH, MIX THE EGG WITH THE FLOUR, ADD A DASH OF SALT AND AS MUCH WATER AS NEEDED TO KNEAD A SMOOTH LOOSE DOUGH. ROLL OUT AS THINLY AS YOU CAN. CUT OUT 2 1/2 TO 3 INCH SQUARES. PUT A LITTLE OF THE STUFFING ON EACH SQUARE. FOLD TO FORM A TRIANGLE, PINCH THE EDGES TOGETHER. COOK IN A LARGE KETTLE WITH BOILING SALTED WATER ON HIGH HEAT FOR 5 MINUTES. REMOVE WITH A COLANDER SPOON TO A WARMED SERVING PLATTER. ADD THE BREAD CRUMBS TO THE BUTTER AND FRY FOR A FEW MINUTES ON LOW HEAT. POUR OVER THE PIEROGI. -=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-= RIGATONI ALLA FONTINA (08-27-93) (1:03) SERVINGS: 4 1 LB RIGATONI 3 T SALT 6 T BUTTER, SWEET 1/2 LB SLICED FONTINA CHEESE 2 PN NUTMEG 1 C PARMIGIANO CHEESE 2 PN BLACK PEPPER PREHEAT OVEN TO 400 DEGREES. COOK THE RIGATONI IN 5 TO 6 QUARTS SALTED BOILING WATER UNTIL EXTRA AL DANTE (THEY WILL FINISH COOKING IN THE OVEN). DRAIN WELL AND PLACE IN A LARGE BOWL. ADD 2/3 OF THE BUTTER, 1/2 OF THE PARMIGIANO, AND NUTMEG AND MIX WELL UNTIL ALL THE PASTA IS COATED. IN A BUTTERED BAKING DISH, MAKE A LAYER OF THE PASTA, A LAYER OF THE FONTINA CHEESE, SPRINKLE WITH THE PARMIGIANO, AND REPEAT THE PROCESS UNTIL THE PASTA IS USED UP, ENDING WITH A LAYER OF THE FONTINA ON TOP. SPRINKLE WITH PARMIGIANO AND BLACK PEPPER AND DOT WITH THE REMAINING BUTTER. BAKE FOR 15 MINUTES, OR UNTIL THE CHEESE IS MELTED. MAY BE SERVED ON FLAT PLATES. -=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-= RIGATONI WITH THREE CHEESES (08-27-93) (1:03) SERVINGS: 4 3 T SALT 1 LB RIGATONI 3 1/2 T MELTED SWEET BUTTER 1/2 C SHREDDED SWISS CHEESE 1/2 C SHREDDED FONTINA 1/2 C SHREDDED MOZZARELLA 1 C HEAVY CREAM 1/2 C GRATED PARMESAN 1/2 T NUTMEG PREHEAT OVEN TO 375 DEGREES. IN LOTS OF BOILING WATER, ADD THE SALT AND RIGATONI. COOK UNTIL SUPER AL DANTE AS THEY ARE GOING INTO THE OVEN. DRAIN AND RINSE IN COLD WATER. IN A LARGE BOWL, MIX THE BUTTER INTO THE PASTA UNTIL IT IS WELL COATED. ADD THE THREE CHEESES AND THE CREAM. TOSS WELL AND ADD 1/2 THE PARMIGIANO WHILE TOSSING. PLACE IN A BUTTERED CASSEROLE AND SPRINKLE THE REMAINING PARMIGIANO ON TOP. SPRINKLE THE NUTMEG OVER EVERYTHING AND BAKE FOR 15 TO 20 MINUTES. WHEN THE TOP OF THE PASTA HAS TURNED GOLDEN BROWN, IT IS DONE. -=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-= RISOTTO CONCERTO (03/01/93) (0:17) IBM 2 TABLESPOONS MARGARINE 1 CUP FRESH MUSHROOMS, SLICED 1/4 CUP ONION, CHOPPED 1 CUP RICE 1 1/2 CUPS CHICKEN BROTH 1/2 CUP DRY WHITE WINE 1 TEASPOON SALT IN A LARGE SAUCEPAN, MELT MARGARINE. ADD MUSHROOMS AND ONION. SAUTE. ADD REMAINING INGREDIENTS. BRING TO A BOIL AND COVER. SIMMER 20 MINUTES. REMOVE FROM HEAT. SPRINKLE WITH PARMESAN CHEESE, IF DESIRED. MAKES 4 (1/2 CUP) SERVINGS. -=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-= SESAME NOODLES (COLD) (08-07-93) (21:07) SERVINGS: 2 4 T PEANUT BUTTER 3 T WATER (SEE DIRECTIONS) 2 T SESAME OIL 1 DS SOY SAUCE 1/2 T SUGAR 1 DS TABASCO, TO TASTE 3 C COOKED SPAGHETTI NOODLES COOK SPAGHETTI, DRAIN AND RINSE WITH COLD WATER (ADJUST HOW MUCH SPAGHETTI YOU MAKE DEPENDING UPON HOW HUNGRY YOU ARE!) MIX PEANUT BUTTER WITH A FEW TEASPOONS OF WARM WATER UNTIL CREAMY AND LIGHT IN COLOR. ADD SESAME OIL, DASH SOY SAUCE, DASH TABASCO TO TASTE. POUR OVER SPAGHETTI. -=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-= SESAME NOODLES ORIENTAL STYLE (11-11-92) (3:02) IBM 8 OUNCES NOODLES OR SPAGHETTI 3 TABLESPOONS DARK SESAME OIL, DIVIDED 1/3 CUP CREAMY PEANUT BUTTER 1/4 CUP CANNED CHICKEN BROTH 4 TEASPOONS RICE OR RED WINE VINEGAR 3 TABLESPOONS SOY SAUCE 1 CLOVE GARLIC, MINCED 1 TABLESPOON GRATED FRESH GINGER 2 TEASPOONS SUGAR 1 TEASPOON CHILI OIL 1/4 TEASPOON BLACK PEPPER 2 GREEN ONIONS, INCLUDING TOPS, MINCED 2 TABLESPOONS TOASTED SESAME SEEDS COOK NOODLES ACCORDING TO PACKAGE DIRECTIONS UNTIL AL DENTE; DRAIN. IN A LARGE BOWL TOSS COOKED NOODLES WITH 1 TABLESPOON OF SESAME OIL. MEANWHILE, IN AN ELECTRIC BLENDER OR FOOD PROCESSOR COMBINE PEANUT BUTTER, BROTH, VINEGAR, SOY SAUCE, GARLIC, GINGER, SUGAR, CHILI OIL AND BLACK PEPPER; PROCESS UNTIL WELL COMBINED-ABOUT 1 MINUTE. ADD SAUCE AND GREEN ONIONS TO NOODLES; TOSS TO COAT. TRANSFER TO A SERVING DISH; SPRINKLE WITH SESAME SEEDS. SERVE AT ROOM TEMPERATURE. -=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-= SINGAPORE FRIED NOODLES (05/20/93) (23:44) "SINGAPORE" SIGNALS THAT THIS DISH IS SEASONED WITH CURRY. 6 SKEINS DRIED SHRIMP NOODLES 1/2 C DRIED SHRIMP 1 EGG 1 T WATER 1/2 LB BARBECUED PORK 2 STALKS CELERY 2 C BEAN SPROUTS, BLANCHED 1 MEDIUM YELLOW ONION 1 GREEN BELL PEPPER 1 MEDIUM FIRM TOMATO 2 CLOVES GARLIC, MINCED 1 T FRESH GINGER, MINCED 1 T CURRY POWDER 4 T PEANUT OIL SAUCE: 1/2 C STOCK 2 T THIN SOY SAUCE 1 T SUGAR 1 T CHILI OIL NOODLES: RINSE SHRIMP NOODLES. BOIL NOODLES IN WATER UNTIL COOKED BUT STILL FIRM. THESE THIN NOODLES ONLY TAKE ABOUT 3 MINUTES TO REACH THIS STAGE. DRAIN, RESERVING BOILING WATER, & RINSE WITH COLD WATER UNTIL NOODLES ARE COOLED & WILL NOT STICK TOGETHER. PLACE IN OILED BOWL, REFRIGERATE UNTIL FIRM. THE NOODLES MUST BE FIRM BEFORE FRYING. CAN BE PREPARED DAY BEFORE. PREPARATION: WASH & SOAK DRIED SHRIMP FOR 30 MINUTES; CUT INTO THIN PIECES. COMBINE EGG & WATER; COOK AS VERY THIN OMELET; COOL; SLICE INTO 2" LONG SHREDS. THINLY SLICE PORK TO MATCH. BLANCH BEAN SPROUTS IN NOODLE WATER (THIS WATER WILL HAVE OTHER USES, SO HOLD ONTO IT). PEEL STRINGS OFF CELERY STALKS, THINLY SLICE. PEEL & HALVE ONIONS, SLICE THINLY. CORE PEPPER, SLICE THINLY IN 2" LENGTHS. SLICE TOMATO IN THIN WEDGES. OR: SLICE THESE VEGETABLES TO MATCH SIZE OF BEAN SPROUTS FOR BETTER LOOKING DISH (A GOOD SHREDDER DOES THIS JOB QUICKLY). MIX SAUCE INGREDIENTS IN BOWL. STIR-FRY: ADD 1/2 OF PEANUT OIL TO HOT WOK. WHEN OIL BEGINS TO SMOKE, TOSS IN GARLIC, GINGER, SHRIMP & VEGETABLES, EXCEPT TOMATO; STIR-FRY ON HIGH HEAT FOR 2 MINUTES. ADD SAUCE, & CONTINUE COOKING UNTIL SAUCE REDUCES BY HALF. REMOVE TO HOLDING BOWL. RINSE WOK; RETURN TO HIGH HEAT; WHEN IT IS DRY, REDUCE HEAT TO MEDIUM & ADD REMAINING PEANUT OIL. HEAT OIL TO MODERATE (DON`T LET IT SMOKE); ADD CURRY POWDER, STIRRING TO MIX WITH OIL. AVOID BURNING CURRY; IF IT BURNS, START OVER. COOK CURRY POWDER FOR ABOUT 30 SECONDS. ADD NOODLES A FIST-FULL AT A TIME, BREAKING NOODLES INTO SHORT PIECES. TOSS NOODLES TO COAT & HEAT THEM. WHEN HOT, ADD COOKED SHRIMP & VEGETABLES; TOSS TOGETHER TO MIX. TURN OFF HEAT. ADD PORK, EGG SHREDS & TOMATO WEDGES; MIX TOGETHER. SERVE. BY THE TIME DISH IS ON THE TABLE, TOMATOES WILL BE HOT, BUT STILL FIRM. SERVES 8 -=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-= SOUP NOODLES WITH CHICKEN (05/21/93) (0:03) A NOODLE DISH FOR THE WINTER MONTHS. 2 NESTS SHRIMP-FLAVORED NOODLES 4 QT. SALTED WATER 1/2 C LILY FLOWERS, SOAKED 1 GREEN ONION, SLIVERED 1 C NAPA CABBAGE, SHREDDED 1 C STEAMED CHICKEN BREAST, COOLED & SHREDDED 3 C CHICKEN BROTH 2 T WHITE RICE VINEGAR 1 T SUGAR 1/2 T SALT 1 T PEANUT OIL PREPARATION: CUT HARD TIPS OFF SOAKED LILY FLOWERS; CUT IN HALF. WASH NOODLES, THEN BOIL UNTIL TENDER - ABOUT 2 MINUTES. DRAIN, PLACE IN BOWLS. HEATING BROTH: HEAT BROTH IN SAUCE PAN WITH SALT & SUGAR. ADD VINEGAR JUST BEFORE ADDING BROTH TO BOWLS. STIR-FRY: ADD OIL TO HOT WOK. WHEN IT BEGINS TO SMOKE, ADD ONIONS, & STIR-FRY UNTIL FRAGRANT. ADD VEGETABLES; STIR-FRY FOR 1 MINUTE. PUT ONTO NOODLES; TOP WITH CHICKEN; ADD SOUP, AND SERVE. SERVES 4 -=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-= SPAETZLE CHEESE NOODLES (05-12-93) (22:46) SERVINGS: 4 3 T BUTTER OR MARGARINE 3 EA ONIONS;SLICED IN SMALL RINGS 3 OZ EMMENTHALER CHEESE; GRATED 1 T DRY MUSTARD 2 C SPAETZLE NOODLES 2 T CHIVES; CHOPPED HEAT BUTTER IN FRYPAN, ADD ONIONS, AND BROWN LIGHTLY. TOSS CHEESE WITH DRY MUSTARD. ADD COOKED NOODLES TO COOKED ONIONS AND CHEESE; MIX WELL. PLACE MIXTURE IN AN OVENPROOF CASSEROLE. BAKE AT 300 DEGREES F. FOR 20 TO 30 MINUTES OR UNTIL HOT AND BUBBLY. SPRINKLE TOP WITH CHOPPED CHIVES BEFORE SERVING. -=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-= SPICY COLD NOODLES WITH CHICKEN (05/21/93) (0:02) A GREAT WAY TO USE LEFTOVER NOODLES, SINCE THEY MUST BE BOILED AND COOLED FIRST ANYHOW, THESE COLD, SPICY NOODLES ARE A COLORFUL AND TASTY APPETIZER. ALMOST ANY MEAT AND VEGETABLE GARNISH WORKS WELL. 1/2 LB THIN CHINESE FLOUR NOODLES (OR ANY FIRM NOODLE) 1 MEDIUM CHICKEN BREAST 2 GREEN ONIONS, SLIVERED 3 EGG YOLKS 2 T PEANUT OIL 1 T COOL WATER 1 T THIN SOY 1 T CHINKIANG VINEGAR 1 T HOT CHILI PEPPER OIL 1/2 T GINGER JUICE 1 CLOVE GARLIC, MINCED 1 PINCH SUGAR 2 T OIL NOODLES: IN LARGE POT OF SALTED BOILING WATER, COOK NOODLES UNTIL CHEWY; RINSE IN COLD WATER; DRAIN. TOSS NOODLES WITH 1/2 T OIL TO PREVENT STICKING. COVER & REFRIGERATE UNTIL READY TO USE. CHICKEN: REMOVE AND DISCARD SKIN FROM CHICKEN BREAST. STEAM BREAST FOR 15 MINUTES; REMOVE FROM STEAMER AND COOL UNCOVERED. SHRED CHICKEN WITH FINGERS; SLICE INTO 3" STRIPS. EGG YOLKS: MIX YOLKS WITH COOL WATER. BRUSH SKILLET AT MEDIUM HEAT WITH PEANUT OIL. POUR SOME EGG YOLK MIXTURE IN SKILLET; SPREAD TO MAKE A THIN SHEET; REMOVE WHEN EGG IS SET. REPEAT UNTIL EGG IS USED. COOL EGG SHEETS. SLICE INTO THIN STRIPS TO MATCH CHICKEN SHREDS. ONIONS: WASH & REMOVE ROOTS. SLICE THE LONG WAY, THEN THINLY SLICE ON THE BIAS. DRESSING: MIX SOY, VINEGAR, CHILI OIL, GINGER JUICE, GARLIC & SUGAR. HEAT OIL UNTIL IT BEGINS TO SMOKE; ADD TO OTHER INGREDIENTS. COOL. USING HOT OIL GIVES DRESSING DISTINCTIVE & MELLOW FLAVOR. MIXING: JUST BEFORE SERVING, MIX DRESSING WITH COLD NOODLES, CHICKEN & ONION. GARNISH WITH EGG STRIPS. SERVE. SERVES 6 -=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-= STUFFED SHELLS PRIMAVERA (03/01/93) (0:19) IBM 2 CUPS CHOPPED FRESH BROCCOLI 2 MEDIUM ZUCCHINI, SHREDDED 1 CUP CHOPPED FRESH MUSHROOMS 1 SMALL ONION, CHOPPED 1/2 CUP FINELY CHOPPED CARROTS 2 TABLESPOONS BUTTER PINCH NUTMEG SALT, PEPPER TO TASTE 1 POUND RICOTTA CHEESE 2 CUPS (8 OUNCES) SHREDDED MOZZARELLA CHEESE 1 EGG, LIGHTLY BEATEN 1/4 CUP GRATED PARMESAN CHEESE 3 TABLESPOONS CHOPPED FRESH BASIL 1 PACKAGE (12 OUNCES) JUMBO PASTA SHELLS FOR STUFFING, COOKED, DRAINED 1 JAN (30 OUNCES) CHUNKY SPAGHETTI SAUCE PREHEAT OVEN TO 350 DEGREES. IN LARGE SKILLET, SAUTE BROCCOLI, ZUCCHINI, MUSHROOMS, ONION AND CARROTS IN BUTTER UNTIL VEGETABLES ARE TENDER. SEASON WITH NUTMEG, SALT AND PEPPER. IN LARGE BOWL, THOROUGHLY COMBINE RICOTTA CHEESE, MOZZARELLA CHEESE, EGG, PARMESAN CHEESE AND BASIL. ADD SAUTEED VEGETABLES; STIR TO MIX WELL. SPOON 1 CUP SPAGHETTI SAUCE EVENLY IN A 13 X 9 INCH BAKING DISH. FILL SHELLS WITH VEGETABLE- CHEESE MIXTURE. ARRANGE IN BAKING DISH. SPOON REMAINING SAUCE OVER SHELLS. BAKE COVERED, 45 MINUTES. BAKE UNCOVERED, 10 MINUTES OR UNTIL BUBBLY. SERVES 6. -=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-= THREE-CHEESE MANICOTTI (11/02/94) (20:56) YIELD: 6 SERVINGS 1 CN (8 OUNCES) TOMATO SAUCE 1 ENVELOPE SPAGHETTI SAUCE MIX 2 C SHREDDED MOZZARELLA CHEESE 1 C CREAM-STYLE COTTAGE CHEESE 1/2 C GRATED PARMESAN CHEESE 2 EGGS, BEATEN 1/4 C SNIPPED PARSLEY 1/2 TS SALT 1/8 TS PEPPER 8 MANICOTTI SHELLS, COOKED AND DRAINED BLEND TOMATO SAUCE, SPAGHETTI SAUCE MIX, AND 1 1/2 CUP WATER. SIMMER, UNCOVERED FOR 10-12 MINUTES. MEANWHILE, COMBINE 1 CUP MOZZARELLA, COTTAGE CHEESE, AND PARMESAN. ADD EGGS, PARSLEY, SALT, AND PEPPER; MIX LIGHTLY. STUFF MANICOTTI SHELLS WITH CHEESE MIXTURE, USING ABOUT 1/4 CUP FOR EACH. POUR 1/2 CUP OF SAUCE MIXTURE IN TO 12 X 7 1/2 X 2-INCH BAKING DISH. ARRANGE MANICOTTI IN DISH; POUR REMAINING SAUCE ATOP. SPRINKLE WITH REMAINING MOZZARELLA. BAKE UNCOVERED AT 350 UNTIL BUBBLY, 25-30 MINUTES. -=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=- TORTELLINI WITH PEAS AND PROSCIUTTO (08-27-93) (0:54) SERVINGS: 4 15 OZ TORTELLINI; CHEESE 1 1/2 C WHIPPING CREAM 1 X NUTMEG; FRESHLY GRATED PINCH 6 T PARMESAN; FRESHLY GRATED 3/4 C PEAS; FROZEN TINY THAWED DR 1 1/2 OZ PROSCIUTTO; FAT TRIMMED CUT 1 X SALT AND FRESHLY GROUND PEPPER COOK TORTELLINI IN LARGE POT OF BOILING SALTED WATER UNTIL BARELY TENDER, STIRRING OCCASIONALLY TO PREVENT STICKING. DRAIN THOROUGHLY. MEANWHILE, BRING CREAM TO BOIL IN HEAVY LARGE SAUCEPAN. REDUCE HEAT. ADD NUTMEG AND SIMMER UNTIL SLIGHTLY THICKENED, ABOUT 8 MINUTES. RETURN TORTELLINI TO POT. ADD WARM CREAM, PARMESAN, PEAS AND PROSCIUTTO. SIMMER OVER LOW HEAT UNTIL TORTELLINI ARE TENDER AND SAUCE THICKENS, STIRRING OCCASIONALLY, ABOUT 4 MINUTES. SEASON WITH SALT AND PEPPER. DIVIDE AMONG FOUR WARM BOWLS AND SERVE. -=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-= TORTELLINI W/SPINACH PESTO DIP (04-19-93) (23:58) IBM 1 1/2 TABLESPOONS PINE NUTS OR CHOPPED WALNUTS 1 CLOVE GARLIC, SLICED 1 PACKAGE (10 OUNCES) FROZEN CHOPPED SPINACH, THAWED AND DRAINED 1 TEASPOON OLIVE OIL 3 TABLESPOONS GRATED PARMESAN CHEESE 8 OUNCES TORTELLINI PLACE THE PINE NUTS, GARLIC, LEMON JUICE, SPINACH AND OLIVE OIL IN AN ELECTRIC BLENDER, AND WHIRL FOR 1 MINUTE. TRANSFER TO A SMALL BOWL AND MIX IN THE CHEESE; SET ASIDE. COOK THE TORTELLINI ACCORDING TO PACKAGE DIRECTIONS. DRAIN. RINSE UNDER COLD RUNNING WATER, AND DRAIN AGAIN. SERVE THE TORTELLINI AS DIPPERS FOR SPINACH PESTO. MAKES 8 SERVINGS. -=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-= TRIPLE CHEESE - POPPYSEED NOODLES (08-27-93) (0:43) SERVINGS: 5 8 OZ WIDE EGG NOODLES 1/2 C RICOTTA CHEESE (PART SKIM) 1/2 C PLAIN YOGURT 1/2 C COTTAGE CHEESE 2 OZ JAR CHOPPED PIMIENTO 1 X CLOVE GARLIC, FINELY MINCED 1 T POPPYSEED 1/2 T HOT PEPPER SAUCE 1/2 T BLACK PEPPER 1/2 C GRATED CHEDDAR CHEESE (2 OZ) 1 DS PAPRIKA GARNISH: FRESH PARSLEY SPRIGS, STEAMED BROCCOLI FLORETS, OR STEAMED ASPARAGUS SPEARS, OPTIONAL. BOIL A LARGE POT OF WATER; COOK NOODLES UNTIL AL DENTE. WHILE NOODLES ARE COOKING, IN A MED MIXING BOWL, COMBINE REMAINING INGREDIENTS EXCEPT CHEDDAR CHEESE AND PAPRIKA. WHEN NOODLES ARE DONE, DRAIN WELL. RETURN THEM TO POT. POUR IN SAUCE MIXTURE AND TOSS WELL TO COAT. POUR MIXTURE INTO A MICROWAVE-PROOF CASSEROLE DISH. SPRINKLE WITH GRATED CHEDDAR CHEESE; TOP WITH PAPRIKA. HEAT IN MICROWAVE, HIGH SETTING, FOR 3 MINUTES, TO MELT CHEESE AND HEAT THROUGH. TOP WITH GARNISH. 4 - 6 SERVINGS. VARIATIONS: - STIR IN STEAMED VEGETABLES - SERVE OVER A BED OF STEAMED SPINACH - BAKE IN OVEN AT 375 DEG F FOR ABOUT 25 MINUTES. THOUGH IT TAKES LONGER, THE CRISPY EDGES ARE DELICIOUS! -=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-= TWO WAY TORTELLINI (01/08/94) (0:27) 1 LB CHEESE-FILLED TORTELLINI 1/4 LB LEAN BEEF, IN ONE PIECE 1 1/2 TBL OLIVE OIL 3 LARGE CLOVES GARLIC, SLICED 2 RED BELL PEPPERS 2 MEDIUM ZUCCHINI 1 LB ITALIAN PLUM TOMATOS (HOT) 1 LB HALVED FRESH CHERRY TOMATOS (COLD) 1 TBL FRESH BASIL 1/4 TSP DRIED OREGANO (COLD) 1/4 TSP DRIED OREGANO (HOT) 1/4 CUP LIGHTLY TOASTED PINE NUTS (COLD) 2 TBL GRATED ROMANO CHEESE COOK TORTELLINI IN 3 QTS BOILING WATER UNTIL AL DENTE (15 - 20 MINUTES, LESS IF FRESH). TEST FOR DONENESS. DRAIN. PARTIALLY FREEZE BEEF AND CUT INTO VERY THIN MATCHSTICK- SIZED PIECES. IN A HEAVY SKILLET OR WOK, HEAT OLIVE OIL TO ABOUT 300 DEGREES. ADD GARLIC AND BEEF, AND COOK UNTIL BEEF IS JUST DONE. DO NOT OVERHEAT OIL. REMOVE FROM HEAT. ROAST PEPPERS IN A 350 DEGREE OVEN FOR 25-30 MINUTES OR UNTIL SKIN IS WRINKLED AND SLIGHTLY BROWN. REMOVE FROM OVEN AND REMOVE SEEDS AND MEMBRANES; SLICE INTO STRIPS. SCORE ZUCCHINI LENGTHWISE WITH A FORK, AND STEAM UNTIL BARELY TENDER. TRIM OFF AND DISCARD ENDS. CUT AT AN ANGLE CROSSWISE INTO 1/4' THICK PIECES. HOT VERSION: TOSS, WITH THE BEEF AND GARLIC, THE DRAINED TORTELLINI, DRAINED PLUM TOMATOS, PEPPERS, AND ZUCCHINI. ADD OREGANO. HEAT GENTLY A FEW MINUTES, LIGHTLY TOSSING; REMOVE FROM HEAT, ADD GRATED ROMANO TO TOP, AND SERVE. COLD VERSION: TOSS, IN A BOWL, THE BEEF WITH GARLIC, DRAINED TORTELLINI, CHERRY TOMATOS, PEPPERS, ZUCCHINI, FRESH BASIL, OREGANO AND PINE NUTS. SERVE ROOM TEMPERATURE OR COLD, WITH GRATED ROMANO SPRINKLED ON TOP. -=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-= ZITI (01/08/94) (0:30) SERVINGS: 12 -----INGREDIENTS----- 1 LB ZITI OR MOSTACCIOLI - PASTA;, COOKED AND DRAINED 3 LB RICOTTA (LOW-FAT) 1 1/3 C GRATED PARMESAN CHEESE 2 (32 OZ) JARS SPAGHETTI SAUCE -----OR----- 2 QT ITALIAN HOMEMADE SAUCE THIS IS VERY SIMPLE TO MAKE AND DO THE NIGHT BEFORE COOK THE ZITI OR MOSTACCIOLI PASTA UNTIL AL DENTE. DRAIN. IN A LARGE ROASTING DISH, SPREAD A THIN LAYER OF SAUCE OVER THE BOTTOM. SPRINKLE WITH 1/3 OF THE PARMESAN CHEESE. SOFTEN THE RICOTTA CHEESE IN MICROWAVE BY COOKING ON LOW (30%) FOR ABOUT 1-1/2 TO 2 MINUTES. LAYER WITH HALF EACH OF ZITI, RICOTTA CHEESE, SAUCE, AND HALF OF REMAINING PARMESAN CHEESE. REPEAT LAYERS. BAKE IN A PREHEATED 350F. DEGREE OVEN FOR APPROXIMATELY 1 HOUR. LET STAND FOR 1/2 HOUR BEFORE SERVING. NOTE: IF MAKING THE NIGHT BEFORE, COVER WITH PLASTIC WRAP. DO NOT COVER WITH FOIL IF DISH IS TO BE STORED AS THE TOMATO MIXTURE REACTS AGAINST THE FOIL. NOTE: REMOVE PLASTIC WRAP AND COVER WITH FOIL BEFORE BAKING. -=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=