Club Food

2 c 1% low-fat milk

1/4 c all-purpose flour

1/2 oz dried porcini mushrooms — crumbled

5 tbsps grated fresh Parmesan cheese

3 tbsps salt

9 ozs egg noodles — fine

2 tsps olive oil

1 lb wild mushrooms — sliced

cooking spray 4 lg egg whites

In a saucepan whisk milk in a stream into flour until smooth.
Add dried porcin i and bring sauce to a boil over moderate heat,
stirring and scraping up any fl our clinging to bottom of pan.
Add
salt to taste and cook over moderately low heat, stirring, about 5
minutes.

Pour sauce through a sieve into a bowl, pressing hard on
mushrooms, and transfe r cooked mushrooms to a cutting board.
Mince
cooked mushrooms fine and return to sauce.
Transfer 1/4 c sauce to
a small saucepan and reserve.
Into remainin g sauce whisk 3 tbsp
Parmesan cheese and salt and pepper to taste and reserve.

In large kettle bring 4 qts water and salt to boil for noodles.
Add noodles an d boil 40 seconds.
Drain noodles in colander and
transfer immediately to bowl of cold water.
Drain noodles
immediately and transfer to a bowl.

In non-stick skillet heat oil over moderately high heat unti hot
but not smokin g and stir in fresh mushrooms.
Saute mushrooms,
stirring, 1 minute and cook co vered, over moderately low heat 3
minutes or until wilted and tender.
Increase heat to moderately
high and saute mushrooms, uncovered, stirring until all of liquid
mushrooms give off is evaporated.
Stir mushrooms into noodles.

Preheat oven to 375 and spray a 9″ round baking dish or gratin
dish with cookin g spray.

In a large bowl with an electic mixer beat egg whites with a
pinch salt until t hey just hold stiff peaks.
Partially fold whites
into sauce in bowl and fold n oodle mixture in gently.
Transfer
mixture to baking dish and sprinkle with rem aining 2 tbsp of
Parmesan cheese.
Bake in middle of oven 25 minutes or until j ust
set in center and slightly puffed.

Preheat boiler.
Add just enough water to reserved sauce in pan
to reach consis tency of heavy cream and heat until just heated
through.
Broil souffle about 4 ” from heat until crisp and golden,
about 30 seconds.

Serve souffle with a small amount of sauce spooned around each
serving.

4 tablespoons olive oil

3 cloves garlic — minced

2 medium onion — thinly sliced

1 pound mushroom — wild

1/4 cup Italian parsley — chopped

1 tablespoon thyme — chopped

1/4 cup Marsala wine

1/4 cup butter

1/4 cup flour

1/8 teaspoon nutmeg

1 cup milk

2 cups fontina cheese

12 lasagna noodles

1 cup mozzarella cheese

1 cup parmesan cheese

salt and pepper 1 cup beef broth

Preheat oven to 375F

In a large skillet, heat olive oil, on med.
high heat.
Add
garlic and onions and saute 6 to 7 minutes.
Add mushrooms, parsley
and thyme, saute 5 minutes.
Stir in wine.
Simmer for 5 minutes and
set aside.

In saucepan, make a roux with butter, flour and nutmet.
Stir in
broth and milk.
Collk til sauce thickens.
Stir in Fontina
Cheese.

In bottom of 12″ x 8″ baking dish arrange 1/3 noodles.
Spread
with 1/4 mushroom mixture and 1/4 of the sauce.
Repeat, finishing
with sauce.
Sprinkle with mozzarella and Parmesan.
Cover with foil
and bake 30 minutes.
Remove foil, bake 10 more minutes.

4 oz Dried mushrooms

12 oz Assorted fresh mushrooms

- (chanterelle, cultivated, – shiitake, oyster) 2 tb Unsalted
butter

1 tb Finely minced garlic

1 tb Finely minced shallots

-=OR=- Onions 1/2 ts Salt

1/4 c Sherry or Madeira

1/2 c Whipping cream

This sauce has an intensely woodsy flavor that would be good on
pasta, roast chicken or pork.
TO RECONSTITUTE DRIED MUSHROOMS,
place them in a bowl and cover with 3 cups of warm water.
Soak for
at least 2 hours or up to 8.
When mushrooms are soft, drain and
reserve water and squeeze out as much water as you can from the
mushrooms.
Pour the mushroom water through a double layer of
cheesecloth or a cloth towel to remove any sand that may have been
lurking in the mushrooms.
Reserve 1 cup of liquid for this recipe.
(Pour the remaining mushroom water into a plastic container or
airtight bag, label and freeze for up to a year to use in soups and
sauces.) Wash the fresh mushrooms and pat dry.
(Slice chanterelles
and cultivated mushrooms, trim and discard the stems of shiitake
mushrooms, and trim and discard root tips of oyster mushrooms.)
Melt the butter in a medium skillet over medium heat and add the
reconstituted dried mushrooms, garlic, shallots and salt.
Cook,
stirring, for 10 minutes.
Add the fresh mushrooms and continue to
cook another 10 minutes.
Add the reserved mushroom water and
sherry.
Increase the heat to high and cook until the liquid reduces
by about 2/3.
Add the cream and cook until the liquid reduces to a
saucelike consistency and is thick enough to coat a spoon.

2 tb Butter

2 tb Flour

1 ts Salt

1 ts Freshly ground black pepper

1 c Burgundy or Beaujolais wine

1/4 md Onion minced

3 To 4 cups Leek and Mushroom

-Stock (see recipe) 1 lb Mixed wild mushrooms *

————————–LEEK AND MUSHROOM
STOCK————————–
4 Carrots, cut in large pieces

2 lg Leeks, well cleaned and

-trim trimmed, cut in large -pieces 2 Onions, peeled, halved

1 Celery stalk

5 Whole cloves

1/4 lb Wild mushrooms **

2 qt Water

1 ts Salt

* (chanterelles, shiitake, cepes), cleaned, trimmed ** or 1/2
pound cultivated white or brown mushrooms, coarsely chopped.
Here’s
one for you lucky folks that have chanterelles popping up in the
back forty…
Melt the butter in a large saucepan over medium heat.
Remove from heat and stir in the flour, whisking as you go.
Add the
salt and pepper.
Return to heat and slowly whisk in the wine.
Simmer for 3 or 4 minutes, continuing to whisk until well blended
and slightly

thickened.
Add the onions.
Simmer for about 30 minutes, stirring
from time to time.
Heat the stock in a saucepan, add the mushrooms
and simmer for 10 minutes over medium heat.
Combine mushroom
mixture and wine mix mixture; simmer for 20 minutes.
The scent of
this cooking is unbelievably fragrant! The finished stew may be
served alone, or over rice, polenta or pasta, and is nice garnished
with a little parsley or young arugula.
Serves 3 or 4.
PER SERVING:
155 calories, 6 g protein, 72 g carbohydrate, 6 g fat (4 g
saturated), 16 mg cholesterol, 856 mg sodium, 2 g fiber.
LEEK AND
MUSHROOM STOCK: This is a good alternative to chicken broth in
almost any recipe.
Put all ingredients in a large pot; bring to a
boil, reduce heat and simmer, covered, for 45 minutes.
Strain for a
clear stock.
Makes 1 1/2 to 2 quarts.
PER CUP: 20 calories, 3 g
protein, 2 g carbohydrate, 0 g fat, 0 mg cholesterol, 356 mg
sodium, 0 g fiber.
San Francisco Chronicle, 9/2/92.
Posted by
Stephen Ceideberg; October 19 1992.

3 1/2 ounces fine noodles (1 3/4 cups)

1 pound boneless skinless chicken breast halves

– OR turkey breast tenderloin steaks 7 1/2 ounces canned
tomatoes — undrained

4 ounces canned sliced mushrooms — drained

1/3 cup tomato sauce

1/4 cup dry red wine

1 tablespoon cornstarch

1 1/2 chicken broth cube

1/2 garlic clove — minced

1/4 teaspoon dried basil — crushed

3/4 cup small frozen whole onions

Advance preparation time: 30 minutes Final preparation time: 10
to 60 minutes

Cook noodles according to the directions on the package, except
use 4 cups of hot water in a large pan.
Drain and rinse with cold
water, and drain again.
Meanwhile, slice the chicken into 3/4-inch
strips.
Spray a cold, large non-stick skillet with cooking spray,
add the chicken and cook over medium-high heat just until tender
and no longer pink (about 4 minutes) turning the pieces
occasionally.
Drain the mushrooms.
Cut up the tomatoes but remember
to save the juice.
In a saucepan, combine the tomatoes and juice,
the drained mushrooms, tomato sauce, wine, cornstarch, bouillon
granules, garlic, and basil.
Cook and stir over medium-high heat
until the mixture thickens and is bubbly.
Cook and stir for another
2 minutes.
Remove from heat.
Stir in the chicken and the onions.
Spoon the pasta to one side of 4 individual shallow baking dishes*.
Spoon the tomato-chicken mixture on the other side.
Cover with
clear plastic wrap and then foil.
Seal, label, and freeze.

*Use microwave-safe dishes if the casseroles will be reheated in
the= microwave.

RE-HEATING: Conventional oven: Remove plastic wrap.
Cover with
foil.
Bake frozen casserole, covered, in a 375=B0 F.
oven for 1
hour or until heated through.
Microwave oven: Remove foil.
Cover
with vented plastic wrap or wax paper.
Cook on 70% power
(medium-high) for 9 minutes (1 serving) or 16-18 minutes (2
servings) or until heated through, turning the dishes once.

Per serving: 276 Kcal 4g fat (0.8g sat fat) 11% CFF 749mg Na
(31.7g PRO/3.3g FAT/26.7g CHO)

2 Roasted bell peppers

1 c Pitted imported olives

6 c Tender fresh spinach or

-arugula, washed with tough -stems removed 1 lg Garlic clove,
finely minced

Greshly ground black pepper, -to taste 1 cn Anchovies, drained
(2 oz)

1/3 c Extra-virgin olive oil

8 oz Rigatoni or other wide-tube

-pasta Coarsely grated Parmesan -cheese, for garnish (opt) When
buying cheese for grating, get the best quality – Parmigiano
Reggiano.
A wedge will keep for a long time in your refrigerator if
it’s very well wrapped in plastic.
As it may be expensive, consider
that you’ve made a worthwhile investment.
1.
Cut roasted peppers
lengthwise into 1/4″ strips.

2.
Coarsely chop the olives.

3.
Place the spinach or arugula in a large bowl.
Sprinkle with
minced

garlic and season generously with black pepper.
Add the pepper
strips and chopped olives.
Toss everything together well.
4.
Cut
anchovies in half crosswise and add to spinach mixture.
Toss

the mixture with olive oil.
5.
Before serving, bring a large pot
of salted water to a boil and

cook the pasta until AL DENTE.
Drain pasta and rinse under warm
water to remove excess starch; toss with the spinach mixture.
Serve
immediately, sprinkled with coarsely grated Parmesan cheese, if
desired.
Per serving: 330 calories, 17 grams fat, 7 milligrams
cholesterol.

—–Stock—–
1/2 cup dried vegetable soup mix

3 cup slightly aged chopped white mushrooms

3 cup water

—–Stew—–
1/2 rutabaga — halved then thinly s

1 cup white mushrooms — slightly aged, halve

6 small shitake — coarsely chopped

1 tablespoon olive oil

salt and pepper to taste 5 garlic cloves — finely chopped

1/2 cup dry sherry

1 medium yellow onion — cut into large piece

1 medium carrot — peeled, 1/2″ slices

2 medium russet potatos — in 1/2 of 1/2″ slice

1 medium fennel bulb — quartered, in 1/2″ s

2 tablespoon fresh thyme — chopped or 2 tsp dri

2 tablespoon fresh marjoram — chopped or 2 tsp dri

2 tablespoon fresh parsley — chopped or 2 tsp dri

This began last night as an effort to make the Winter Vegetable
Pie recipe

in the _Fields of Greens_ cookbook just acquired (and thanks to
those who sent advice on the book last month).
As usual, however,
we varied a great

deal, so the result is greatly different from the book’s–but
was wonderful.
We realized that the recipe started with “Mushroom
stock,” which would take 3 hours to make.
Since it was already 7 in
the evening, that was out.
The celery root we thought was in the
vegetable bin was a rutabaga; we had six shitake to use up.
So we
improvised: Stock: Gently simmer, until reduced to about 2 cups
liquid.

Heat 1 tablespoon of the olive oil in a large skillet; add the
mushrooms, pinch of salt, 2 or 3 grinds of pepper.
Sear the
mushrooms over high heat

until golden.
Add half the garlic and deglaze the pan with half
the sherry.
When the pan is almost dry, transfer the mushrooms to a
bowl.
Heat the remaining tablespoon of olive oil in stew pot and
add the onion, pinch of salt, 2 grinds of pepper; saute until onion
is transparent.
Add the remaining garlic, rutabaga, carrot,
potatos, and fennel, saute for 5 minutes.
Add the mushrooms, herbs,
and the reduced stock.
Cover and simmer until vegetables are soft
and flavors melded, about 30 minutes over

medium/medium low heat.
Serve over grain, pasta, or polenta (we
used a mixed spiral spinach pasta and basmati rice left over from
previous meals), with crusty bread, bread sticks, or pretzels.
The
_Fields of Greens_ book takes its mixture, pours it into a 9 inch
round baking dish, then covers it with a white pastry cover, with
an egg wash on it (there goes the vegan listing!), then bakes in
375 degree oven for 40 minutes.
Our variation worked well; we ate
at about 8:45 (which is fairly normal for us), a rich and warming
stew with the temperature outside at -5, wind chill -37.
We’ll try
some different root vegetables next time, and perhaps add tofu
slices as well.

In a large saute pan, saute turkey italian sausage until completely
cooked.
Crumble.
Drain and set aside.

In a large mixing bowl, add ricotta cheese and mix in eggs whisking
one at a time to blend well.
Add parmesan cheese, mozarella cheese,
parsley, sugar, honey, salt, italian seasoning, pepper, and mix
well.

In a very large (roasting pan size) baking pan, add 1/2 cup of the
sauce to the bottom.
Line the bottom with lasagna noodles; add 1/2
of the cheese mixture, and then add 1/2 of the sausage on top of
the cheese.
Add 1 to 1 1/2 cups of sauce over this layer, top with
noodles and repeat process.
When the final layer of noodles is
added, top with sauce and additional mozarella cheese and parmesan
cheese, if desired.

Heat oven to 400 degrees.
Bake for 30 minutes covered, then uncover
and bake for an additional 30 minutes or until cheese is
bubbly.

Serve in 4×3 inch squares.

1 c Reduced chicken broth

- (boil 2 cups down to 1) 1 tb Cornstarch

6 oz Peas in the pod, shelled

2 oz Carrots, cut into 1/4″ dice

(approximately 1/2 cup) 2 oz Zucchini, cut into 1/4″ dice

(approximately 1/2 cup) 2 oz Golden squash, cut into 1/4″

-dice (1/2 cup) 2 oz Button mushrooms, cut into

-1/4″ slices (1/2 cup) 1 c Low-fat yogurt

1 oz Grated Parmesan cheese

2 tb Fresh Italian parsley,

-chopped 2 tb Basil leaves, shredded fine

Freshly ground pepper Cooked spaghetti, linguine -or penne Pour
1/4 cup of the broth into a small bowl or cup, and stir in the
cornstarch until dissolved.
Set aside.
In a medium saucepan, bring
the remaining broth to a boil over moderate heat.
Add the
vegetables and simmer until tender-crisp, about 3 minutes.
Stir in
the broth-cornstarch mixture, the yogurt, Parmesan, and herbs, and
simmer just until thick, 1 to 2 minutes.
Pour the sauce over cooked
pasta.
Season to taste with black pepper.

2 ea Cucumbers

1/2 c Onions, chopped

8 oz Yogurt

1 ts Dill

1/2 ts Salt

1/4 ts Dry mustard

1/4 ts Pepper, black

2 tb Vinegar, white

Coarsely chop cucumbers.
Combine cucumber and onion; set aside.
In small bowl, stir together yogurt, seasonings, and vinegar; beat
lightly with wire whisk until smooth.
Stir 1/2 cup yogurt dressing
into pasta mixture and toss well.
Cover and chill, stirring
occasionally.
May add 1 c cooked macaroni if desired.

1 pk Kudzu & Sweet Potato Pasta

– (EDEN brand) 1 tb EDEN Toasted Sesame Oil*

– *Hot Pepper 2 c Pea pods, chopped

1 md Red pepper — chopped

1 c Bean sprouts

1 bn Green onions — chopped

1/4 c Cilantro leaves (or more)

– washed and chopped 2 tb Lime juice

1 tb EDEN Organic Shoyu

Or Tamari

Cook pasta according to package directions, set aside.
Heat oil,
add pea pods and red pepper, saute’ 2 minutes.
Add bean sprouts,
simmer 2-3 minutes.
Add remaining ingredients, mix in pasta and
serve.
Prep Time: 5 minutes Yields: 3 servings Copyright 1995 Eden
Foods, Inc.
<Electronic format courtesy of: Karen
Mintzias>

12 oz Uncooked spaghetti

1 pk Mr.
Turkey Italian-Style

-Smoked Sausage, or use -Mr.
Turkey Smoked or -Polish Sausage,
cut in 1/4″ -slices 1 pk French’s Zesty Pasta Sauce

-Mix or use French’s -Italian Style Spaghetti -Sauce Mix 1 3/4 c
Water

1 cn Tomato paste (8 oz)

minutes.
Cook spaghetti as package directs While spaghetti
cooks, in large skillet, cook sausage over medium-high heat,
turning once, until browned, about 4 minutes.
Add remaining
ingredients.
Bring to boil, stirring constantly.
Reduce heat, cover
and simmer 10 minutes, stirring occasionally.
Drain cooked
spaghetti, turn into serving bowl and top with sauce.

—–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.
Deidre Anne Penrod, Prodigy Food
& Wine Board

1/2 c Shelled fresh peas (about

-1/2 lb unshelled) 1/2 lb Asparagus, trimmed, peeled

-and cut on the diagonal -into 1-1/2″ pieces 8 tb Unsalted
butter

1 1/4 c Heavy cream

1 Juice of lemon

1 ts Finely grated lemon rind

Salt Freshly ground white pepper 1/2 lb Ziti or tubular
pasta

3 Hearts of Bibb or butter

-lettuce, separated into -leaves 1/2 c Freshly grated
Parmesan

-cheese (From “Perla Meyers’ Art of Seasonal Cooking,” Simon and
Schuster).
Place the peas in a vegetable steamer, set over
simmering water, and steam, covered, for 3-5 minutes or until just
tender.
Remove and run under cold water to stop further cooking.
Drain and set aside.
Add the asparagus to the vegetable steamer.
Cover and steam for 3-5 minutes or until just tender.
Remove and
run under cold water to stop further cooking.
Drain and set aside.
Add asparagus to the vegetable steamer.
Cover and steam for 3-5
minutes or until just tender.
Run under cold water, drain and
reserve.
In a large heavy skillet, melt the butter over medium heat
and whisk in the cream.
Bring to a boil, reduce the heat, and
simmer until reduced by one-third.
Add the lemon juice and rind.
Season with salt and white pepper and keep warm.
Bring plenty of
salted water to a boil in a large casserole.
Add the ziti and cook
until just tender, al dente.
Add 2 cups of cold water to stop
further cooking.
Drain thoroughly, and add to the lemon cream
together with the peas, asparagus and Bibb lettuce and simmer until
the sauce lightly coats the pasta and the lettuce has just wilted.
Add the Parmesan and toss gently.
Taste and correct the seasoning
and serve at once.
Nutritional analysis per serving: 642.3
calories; 52.6 grams total fat; (33.7 grams saturated fat); 10.9
grams protein; 26.5 grams carbohydrates; 179 milligrams
cholesterol; 230.5 milligrams sodium.
—–

Robbie Shelton XXXJ77A 1/4 cup Olive Oil

1 1/4 pound Broccoli — fresh (to 1 1/2)

2 tablespoon Butter

8 Parsley Sprigs — leaves only

1/4 cup Parmesan Cheese — grate fresh

2 lg Garlic Cloves — mashed

1/2 teaspoon Black Pepper — fresh ground

3/4 pound Ziti

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

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

This recipe is from “LEONE’S ITALIAN COOKBOOK.”

1/2 pound whole wheat ziti or spirals — *

1 1/2 cups diced mozzarella and provolone — any proportion

1/4 cup grated Parmesan cheese

1/2 cup minced parsley

1 teaspoon dried basil

2 cloves garlic — split

2 tablespoons oil (prefably at least part olive oil)

pepper

* Good with green fusilli.

Bring a pot of water to a boil, salt slightly, and cook pasta
until jun tender, about 12 minutes.
Meanwhile, combine cheeses,
parsley, and basil.

Put split cloves of garlic in a small saucepan or heatproof
measuring cup with oil and cook slowly over low heat until garlic
is just brown.
Discard garlic.

Drain pasta.
Return to pot and toss with cheeses, herbs, and hot
garlic oil.

Warm gently until cheese softens but still holds its shape.
Season liberally with pepper.

Serves 4.
(At our house, served 2 as a main course with a small
salad.)

———————————-DRESSING———————————-
1 c Oil

1/3 c Red wine vinegar

1 tb Dijon mustard

2 Garlic cloves; crushed

1 Lemon (juice only)

Salt, pepper
———————————–SALAD———————————–
1 lb Wagon wheel pasta

2 tb Olive oil

1 Green bell pepper; sliced

1 Red bell pepper; sliced

1/2 c Chopped fresh dill

- or more if desired To make dressing, combine oil, vinegar,
mustard, garlic and lemon juice and season to taste with salt and
pepper.
To make salad, cook pasta in boiling salted water until al
dente.
Drain and cool.
Place in large bowl.
Heat olive oil in
skillet.
Add green and red peppers and saute until barely tender.
Add to pasta along with dill.
Add dressing.
Toss to coat pasta
well.
Chill, covered, until serving time.

-Waldine Van Geffen VGHC42A 1 md Onion; chopped

1 ts Olive oil

1 lg Clove garlic

2 c Very hot tap water

1 c Sun-dried tomatoes; not

-marinated 8 oz Wagon wheel pasta; cook

1 tb Parsley; chopped

1 tb Fresh oregano; or

1 ts Dried oregano

2 ts Lemon juice

4 tb Parmigiano reggiano or

-Parmesan cheese Saute onion in hot oil in nonstick skillet
until soft.
Meanwhile, with food processor on drop garlic through
feed tube and mince.
Combine 1/2 cup of the tap water, as hot as
possible, with sun-dried tomatoes, and add to processor.
Process to
puree tomatoes.
Add remaining 1-1/2 cups of water to combine.
Add
tomato mixture to

skillet and bring to boil.
Reduce heat and continue to simmer to
thicken slightly.
Add parsley and oregano to sauce with lemon
juice.
Simmer over low heat.
Serve drained pasta with tomato sauce,
sprinkled with cheese.
(wrv)

10 1/2 oz Pkg more-nu tofu silken; sof

1 c Walnuts; chopped

1/4 c Sunflower seeds

1/4 c Scallions; chopped

2 tb Soy sauce

2 tb Nutritional yeast

1/2 ts Basil

2 c Herb seasoned stuffing; (pep

In a food processor or blender, puree tofu then add rest of
ingredients except stuffing.
Put stuffing into a bowl and pour tofu
mixture over it.
M well.
Form into 8 burger patties and bake on a
greased cookie sheet in a 350F ove for 25-30 minutes or until
golden brown.
(Note: These can be grilled also!) Serve on a burger
bun with your favorite condiments.
NOTE: These can also be formed
into 24 meat balls and served with spaghetti sauce over pasta.
From: garhow@hpubmaa.esr.HP.COM (Garry Howard).
rfvc Digest V94
Issue #181, Aug.
26, 1994.
Formatted by Sue Smith, S.Smith34,
TXFT40A@Prodigy.com

12 oz Egg tagliarini

2 c Walnut meats

3 Cloves fresh garlic

1/4 c Butter

1/4 c Olive oil

1/2 c Grated Parmesan cheese

Cook tagliarini as directed for about 9 minutes or until al
dente.
While tagliarini is cooking, mix walnut meats in blender
with enough hot tagliarini water to make a paste.
Add garlic,
butter, olive oil and Parmesan cheese; blend, adding enough hot
water to form desired consistency.
Pour sauce over drained
tagliarini; toss until well coated and serve hot.
Sprinkle on
additional Parmesan cheese if desired.

Remove pork from pot and shred.
Remove onions and add to shredded
pork in a bowl.
Discard juice in pot.
Return onions and pork to
pot, add barbecue sauce and mix.
Continue to cook on LOW for 3-4
hours.

Makes great barbecue sandwiches.

Freeze leftovers in ice cube trays.
When frozen, remove to zip
bags.
Thaw 2-3 cubes for sandwich; 1 for baked potato topping; 2-3
for barbecue pork pasta.

1 pk Fresh spinach, washed, stems

-removed and torn into -bite-size pieces (10 oz) 1/2 lb
Mushrooms, sliced

7 oz MUELLER’S Pasta Swirls,

-cooked, rinsed with cold -water and drained 1 md Red onion,
sliced

6 sl Uncooked bacon, coarsely

-chopped 1 T Cornstarch

1 T Sugar

1 t Salt

1/2 t Pepper

1 c HELLMANN’S or BEST FOODS

-Real Mayonnaise 1 c Water

1/3 c Cider vinegar

In large serving bowl, toss spinach, mushrooms, pasta and red
onion.
In medium skillet, cook bacon over medium-high heat until
crisp.
Remove with slotted spoon.
Pour off all but 2 tablespoons
drippings.
In small bowl, mix cornstarch, sugar, salt and pepper.
With wire whisk, stir cornstarch mixture into drippings in skillet
until smooth.
Stir in mayonnaise until blended.
Gradually stir in
water and vinegar.
Over medium heat, bring mixture to a boil; stir
constantly.
Boil 1 minute.
Pour over spinach mixture.
Add bacon;
toss to coat well.
Serve immediately.
Makes 8-10 servings.

——————————PHILLY.INQUIRER——————————
1 c TOMATO PUREE

2 tb WHITE WINE HERB VINEGA

1 tb VIRGIN OLIVE OIL

2 tb CHOPPED PARSLEY

BLEND TOGETHER ALL THE INGREDIENTS,WARM AND SERVE.
ON CHICKEN
SALAD,SEAFOOD SALAD,SPINACH SALAD,PASTA SALAD,OR PLAIN GRILLED OR
POACHED MEATS,CHICKEN OR FISH.MAKES ABOUT A 1 1/4 CUPS.

2 pk (9 oz each) fresh cheese

-tortellini 2 c Broccoli flowerets (1 bunch)

1/2 lb Havarti cheese, cut in 1/4″

-cubes Half of 7 1/4 oz jar roasted -red peppers, thinly sliced
1/2 c Reduced-calorie Dijon

-vinaigrette dressing Serves 4 Cook the tortellini in a large
pot of boiling water according to the package directions.
Add the
broccoli for the last 5 min of cooking.
Combine cheese, peppers and
dressing in bowl.
Drain pasta and broccoli.
Add to cheese and
peppers.
Per serving: Cal 659 Pro 38g Fat 27g Carb 68g Sod 1,370mg
Chol 128mg Exchanges: 4starch/bread, 1 veg, 3 3/4 med-fat meat, 1
1/2 fat From Family Circle magazine 11/26/91 Posted by Theresa
Merkling

1 c Cooked thin spaghetti

3 oz Diced cooked chicken

1/2 c Bean sprouts

1/4 c Sliced green onions

1/4 c Diced red pepper

1/2 oz Dry roasted peanuts, chopped

2 tb Reduced-sodium soy sauce

1 tb Water

1 tb Creamy peanut butter

3/4 ts Peanut oil

1/2 Garlic clove, minced

1/4 ts Minced pared gingeroot

1/4 ts Chinese sesame oil

ds Ground red pepper 1 c Shredded lettuce

In medium mixing bowl combine spaghetti, chicken, bean sprouts,
scallions, bell pepper, and peanuts; set aside.
In blender combine
remaining ingredients except lettuce and process on high speed
until thoroughly combined.
Add to spaghetti mixture and toss to
coat.
Cover and refrigerate until chilled, about 30 minutes.
To
serve, on serving platter arrange lettuce around edge of platter;
fill center of platter with spaghetti mixture.
Each serving
provides; 2 1/2 Protein Exchanges, 1 Bread exchange, 2 vegetable
exchanges, 1 1/2 fat exchange, 680 mg sodium, 38 mg cholesterol
Note: sometimes I use different veggies, the dressing is the best
part.
From: Kathy Smith &lt;kathy@oasys.dt.navy.mil> on
rec.food.recipes
—–

3/4 lb Chicken breast OR veal OR

Canned tuna; chopped 2 tb Shallots; finely chopped

2 Plum tomatoes; chopped

1 ts Dried leaf sage; crumbled

1/4 ts Mace

1/4 c Parmeson or Romano cheese;

Grated 1/2 c Parsley; chopped

1/2 ts Black pepper; coursely

Ground 1 tb Brandy or dry sherry

Pasta dough
———————————–SAUCE———————————–
2 tb Olive oil

4 Scallions; thinly sliced

2 Cloves garlic; minced

1 c Tomatoes; crushed

1 c Tomato sauce

1 tb Basil

Place all ingredients, except pasta, in a large mixing bowl and
combine thouroughly.
Fill ravioli with mixture.
Heat oil over
medium heat.
Stir-fry scallions and garlic for about 30 seconds.
Add tomatoes, tomato sauce and basil.
Stir.
Simmer for 10-15
minutes.

8 sl Veal shank, each about

-1 1/2 – 2 inches thick 1/4 c Olive oil

1/3 c Butter, unsalted

3 c White wine, dry

-(or less) 1 Lemon

8 T Parsley (fresh),

-chopped fine Flour, salt and pepper Dredge the veal shank
pieces well in flour.
In a large skillet with high sides, heat the
olive oil and butter over moderately high heat until the butter
stops foaming.
If you do not have a skillet large enough to
accommodate all of the meat in a single layer, use two smaller
pans.
Add the veal shanks to the skillet and arrange in a single
layer.
Cook over moderately high heat until browned on one side.
Add a generous amount of salt and pepper.
Turn meat and brown the
other side, and add salt and pepper.
Add enough white wine to
nearly, but not quite, cover the meat.
Reduce heat to a barely
bubbling simmer.
Cover with a well-fitting lid.
Cook at a simmer
for 2 1/2 hours.
Peel a thin layer of rind from the lemon.
(I find
that a vegetable peeler gives me a nice thin layer of rind.) Cut
rind into fine strips.
Remove veal shanks to a warm plate.
The meat
will be falling-off-the-bone tender, so a wide spatula is advised
for this step to keep each shank intact.
Keep meat warm through the
next several steps.
Add lemon peel and chopped parsley to the sauce
and place over high heat.
Boil vigorously for several minutes to
reduce sauce slightly.
Stir to loosen any brown bits from the pan
and then frequently to prevent burning.
Remove from heat and return
shanks to skillet.
Spoon sauce over shanks and replace skillet lid.
Let sit for 3-5 minutes to reheat shanks.
Serve with sauce over
shanks.
NOTES: * Braised veal shanks in white wine — This recipe
is adapted from Marcella Hazan’s “More Classic Italian Cooking.”
Simple to make, this dish beats any “traditional” osso bucco with
tomatoes and vegetables that I’ve had in the U.S.
or Italy.
* Veal
shanks are a relatively inexpensive cut of meat.
If possible, ask
your butcher to use hind shanks which have more meat than do the
forelegs.
The key to this dish is the quality of the ingredients.
I
use the best ol

3/4 c White wine

1/4 c Lemon juice

1/4 c Olive oil

2 tb Minced garlic

1/4 c Minced onions

1 ts White pepper

1/2 ts Ground coriander

2 ts Salt

1 1/2 c Squid; body cut into rounds,

- tentacles left whole PLACE ALL INGREDIENTS except squid in a
1-quart pot and bring to a boil over high heat on the stove.
Add
the squid, cook 30 seconds and immediately remove from the heat.
Pour the contents of the pot into a glass bowl, cover with a plate
and let cool to room temperature.
Place in refrigerator until
chilled.
Serve over lettuce or chilled pasta.