12:25 AM 2/21/98

PASTA AND CANNELLINI RAGU:

INGREDIENTS:

1 LB PASTA (I PREFER ROTELLE WITH THIS DISH, BUT ANY SHAPE WORKS WELL)
8 OZ ITALIAN SAUSAGE, CASING REMOVED (OR GROUND TURKEY)
2 ONIONS, DICED
4 CLOVES GARLIC, CHOPPED (OR 2 TSP JAR GARLIC)
1 LARGE BUNCH BROCCOLI, CHOPPED (ABOUT 2 CUPS), OR 10 OZ FROZEN CHOPPED BROCCOLI, THAWED AND DRAINED
1 TSP SAGE
2 TBL CHOPPED BASIL (OR 1 TSP DRY)
2 16 OZ CAN WHOLE TOMATOES, CHOPPED FINE, LIQUID RESERVED
3 CUPS CHICKEN STOCK
2 15 1/2 OZ CANS CANNELLINI BEANS, RINSED AND DRAINED
1/4 CUP CHOPPED PARSLEY
1/2 CUP GRATED PECORINO ROMANO CHEESE (OR PARMESAN)
4 TBL PLAIN BREAD CRUMBS

METHOD:

COOK PASTA IN A LARGE POT OF BOILING, SALTED WATER, ONLY HALF WAY ACCORDING TO PKG DIRECTIONS.  DRAIN.

PREHEAT OVEN TO 350.  HEAT A LARGE SKILLET OVER MED-HIGH HEAT.  ADD SAUSAGE, BREAKING UP WITH A SPOON.  COOK, STIRRING OCCASIONALLY, UNTIL COOKED THROUGH, ABOUT 5 MINUTES.  POUR OFF ALL BUT 1 TBL DRIPPINGS IN PAN.  ADD ONION, GARLIC, BROCCOLI, AND SAGE TO THE PAN.  COOK UNTIL VEGETABLES ARE SOFT, ABOUT 5 MINUTES.  ADD TOMATOES AND HEAT TO BOILING, STIRRING OCCASIONALLY.  BOIL 3 MINUTES.  REMOVE SKILLET FROM HEAT AND ADD CHICKEN STOCK, & BEANS .  SEASON WITH SALT AND PEPPER.

IN A LARGE BOWL, COMBINE MEAT AND VEGETABLE MIXTURE WITH COOKED PASTA.  ADD HALF OF GRATED CHEESE AND TOSS WELL.  TRANSFER MIXTURE TO A LARGE BAKING PAN.  TOSS TOGETHER BREAD CRUMBS AND REMAINING CHEESE AND SPRINKLE OVER TOP.  BAKE UNTIL VERY HOT AND GOLDEN, ABOUT 30 MINUTES.

NOTE: THIS IS A FAIRLY LOW CALORIE/LOW FAT DISH, IF TURKEY IS SUBSTITUTED FOR THE SAUSAGE, SO NO OTHER SUBSTITUTIONS ARE REALLY NECESSARY.  THIS DISH CAN BE MADE AHEAD AND NOT BAKED, COVERED WELL, AND EITHER FROZEN FOR UP TO 2-3 MONTHS, OR REFRIGERATED UP TO 4 DAYS.

SERVES 8

******** END RECIPE ********


MUSHROOM, RADICCHIO, AND SMOKED MOZZARELLA LASAGNE:

INGREDIENTS:

1 LB LASAGNE
1 1/2 LBS RADICCHIO, CHOPPED (OR SWISS CHARD, OR SPINACH)
2 1/4 MUSHROOMS, HALF SLICED THIN, HALF QUARTERED (ANY COMBINATION OF YOUR CHOICE)
1/2 STICK (1/4 CUP) BUTTER
4 TBL FLOUR
2 1/2 CUPS MILK
4 CLOVES GARLIC, MINCED (OR 2 TSP JAR CHOPPED GARLIC)
1 CUP CHOPPED PARSLEY (OR 3 TBL DRY)
1 TBL LEMON JUICE
8 OZ SMOKED MOZZARELLA, GRATED (ABOUT 2 CUPS)
4 OZ PLAIN MOZZARELLA, GRATED (ABOUT 1 CUP)

METHOD:

COOK LASAGNE IN LARGE POT OF BOILING WATER ONLY UNTIL JUST PLIABLE ENOUGH TO WORK WITH.  RINSE UNDER COLD WATER TO STOP COOKING, AND TOSS WITH OLIVE OIL TO PREVENT STICKING.  SET ASIDE.

IN A LARGE SKILLET, HEAT 2 TBL OLIVE OIL OVER MED-HIGH HEAT UNTIL HOT, AND SAUTE RADICCHIO, STIRRING, UNTIL WILTED AND GOLDEN.  IN A FOOD PROCESSOR PULSE QUARTERED MUSHROOMS UNTIL CHOPPED FINE.  ADD CHOPPED MUSHROOMS TO RADICCHIO, SAUTE STIRRING UNTIL LIQUID MUSHROOMS GIVE OFF IS EVAPORATED.  SEASON WITH SALT AND PEPPER.

IN A HEAVY SAUCEPAN, MELT BUTTER OVER MODERATELY LOW HEAT AND WHISK IN FLOUR UNTIL SMOOTH.  COOK ROUX, WHISKING 3 MINUTES.  WHISK IN MILK IN A STREAM, AND SEASON WITH SALT AND PEPPER, WHISKING OCCASIONALLY, 5 MINUTES, OR UNTIL THICK.  STIR SAUCE INTO MUSHROOM MIXTURE.  MUSHROOM SAUCE MAY BE MADE 3 DAYS AHEAD AND CHILLED, SURFACE COVERED WITH PLASTIC WRAP TO PREVENT SKIN FROM FORMING.

IN A SKILLET HEAT 2 TBL OLIVE OIL OVER MED-LOW HEAT.  ADD GARLIC AND COOK UNTIL SOFTENED.  ADD SLICED MUSHROOMS AND SAUTE OVER MED-HIGH HEAT, STIRRING, UNTIL GOLDEN, AND LIQUID MUSHROOMS GIVE OFF IS EVAPORATED.  STIR IN PARSLEY AND SEASON TO TASTE WITH SALT AND PEPPER. REMOVE SKILLET FROM HEAT AND COOL.  STIR IN LEMON JUICE.

RESERVE 1/2 CUP SMOKED MOZZARELLA FOR TOPPING.  IN A BOWL COMBINE REMAINING SMOKED MOZZARELLA WITH PLAIN MOZZARELLA.

PREHEAT OVEN TO 375.

POUR 1 CUP MUSHROOM SAUCE INTO A BAKING DISH, AND COVER WITH 1 LAYER OF LASAGNE SHEETS.  SPREAD ABOUT 1 CUP SAUCE OVER PASTA.  TOP SAUCE WITH 1/3 OF THE SLICED MUSHROOM MIXTURE AND HALF OF MIXED CHEESES.  MAKE 1 MORE LAYER IN THE SAME MANNER, BEGINNING AND ENDING WITH PASTA.  SPREAD REMAINING SAUCE EVENLY OVER TOP PASTA LAYER, MAKING SURE PASTA IS COMPLETELY COVERED.  SPREAD REMAINING SLICED MUSHROOM MIXTURE EVEN OVER SAUCE AND SPRINKLE WITH RESERVED SMOKED MOZZARELLA.

COVER DISH TIGHTLY WITH FOIL, AND BAKE IN MIDDLE OF OVEN 30 MINUTES.  REMOVE FOIL AND BAKE LASAGNE 20 MINUTES MORE, UNTIL TOP IS BUBBLING AND GOLDEN.  LET STAND 10 MINUTES BEFORE SERVING.

NOTE:  YOU CAN USE ANY COMBINATION OF MUSHROOM VARIETY THAT YOU PREFER.  TRY EXPERIMENTING WITH DIFFERENT COMBINATIONS.

IF YOU ARE UNABLE TO FIND SMOKED MOZZARELLA, YOU CAN USE ALL PLAIN MOZZARELLA, OR YOU CAN SUBSTITUTE SWISS OR PROVELONE CHEESE FOR A DIFFERENT TASTE.

SERVES 6 -8

********** END RECIPE **********


PASTA FRITTATA:

INGREDIENTS:

8 OZ CAPELLINI (ANGEL HAIR) OR SPAGHETTINI (THIN SPAGHETTI)
3 EGGS
1/3 CUP MILK
1/2 CUP GRATED PECORINO ROMANO CHEESE (OR PARMESAN)
1 CUP COOKED BONELESS, SKINLESS, CHICKEN BREAST, DICED
1 CUP FROZEN BABY PEAS, THAWED AND DRAINED
1 1/2 CUPS TOMATO SAUCE (TO FOLLOW)

METHOD:

BOIL PASTA IN LARGE POT OF BOILING, SALTED WATER, UNTIL JUST AL DENTE, OR ON THE HARD SIDE OF AL DENTE - A LITTLE HARDER THAN YOU WOULD COOK IT IF YOU WERE JUST GOING TO HEAT IT PLAIN.  DRAIN.

HEAT OVEN TO 300.  PLACE TOMATO SAUCE IN A SMALL SAUCEPAN AND WARM OVER LOW HEAT.

BEAT EGGS, MILK, AND GRATED CHEESE IN A LARGE BOWL.  ADD PASTA, CHICKEN, PEAS AND SALT AND PEPPER TO TASTE.  TOSS UNTIL BLENDED.

POUR 2 TSP OLIVE OIL INTO A 6" NONSTICK SKILLET OR OMELET PAN, AND PLACE OVER MED HEAT.  TOSS PASTA MIXTURE AGAIN, AND MEASURE 1/4 OF THE MIXTURE (ABOUT 1 CUP) INTO THE SKILLET.  FLATTEN INTO AN EVEN LAYER.  COOK ABOUT 1 MINUTE, THEN SLIDE SPATULA AROUND TO BE SURE FRITTATA DOESNT STICK.  CONTINUE COOKING FOR ABOUT 3 MINUTES, UNTIL BOTTOM IS BROWNED, SHAKING PAN OCCASIONALLY TO PREVENT STICKING.  CAREFULLY FLIP FRITTATA AND COOK 3 MORE MINUTES.  

SLIDE FRITTATA ONTO A BAKING SHEET AND KEEP WARM IN THE OVEN WHILE PREPARING OTHER PANCAKES.

SERVE PANCAKES WITH TOMATO SAUCE AND PASS EXTRA GRATED CHEESE.

NOTE:  YOU CAN ADD OTHER MEATS AND VEGETABLES TO THIS DISH, IN ANY COMBINATION THAT YOU PREFER.  THIS IS ALSO A GREAT WAY TO USE UP LEFTOVERS FROM THE PREVIOUS NIGHTS DINNER.

SERVES 4


CHUNKY TOMATO SAUCE:

6 CLOVES GARLIC, CHOPPED (OR 1 1/2 TBL JAR CHOPPED GARLIC)
1 ONION, CHOPPED
2 LARGE CANS DICED TOMATOES (NOT CRUSHED)
1/4 CUP RED WINE
1/4 CUP CHOPPED BASIL (OR 1 TSP DRY)
1/4 CUP CHOPPED PARSLEY (OR 2 TBL DRY)

METHOD:

IN LARGE SAUCEPAN, HEAT 4 TBL OLIVE OIL OVER MED-HIGH HEAT.  ADD GARLIC AND ONION AND SAUTE UNTIL ONION IS SOFT AND JUST BEGINNING TO BROWN.  ADD TOMATOES AND STIR WELL. ADD WINE, AND  BRING TO A BOIL.  REDUCE HEAT TO LOW AND COOK, STIRRING OCCASIONALLY, FOR 30 MINUTES.  

ADD PARSLEY AND BASIL AND SEASON WITH SALT AND PEPPER.  COOK 15 MINUTES MORE.

THIS SAUCE CAN BE MADE AHEAD AND FROZEN IN AN AIR TIGHT CONTAINER OR REFRIGERATED FOR UP TO 2 WEEKS.

********** END RECIPE ***********


SPINACH AND HAZELNUT RISOTTO:

INGREDIENTS:

4 CLOVES GARLIC, MINCED (OR 2 TSP JAR CHOPPED GARLIC)
10 OZ FRESH SPINACH, WASHED WELL, STEMS REMOVED, JULIENNE
1 ONION, CHOPPED
2 CUPS ARBORIO RICE
1/2 CUP DRY WHITE WINE
4 CUPS SIMMERING CHICKEN STOCK
1/2 CUP SUN DRIED TOMATOES, RECONSTITUTED AND CHOPPED (OR 1/2 CUP JAR DRIED TOMATOES, DRAINED AND CHOPPED)
1/2 CUP TOASTED, CHOPPED HAZELNUTS (OR PINE NUTS OR WALNUTS)
4 TBL BUTTER
1/2 CUP GRATED PECORINO ROMANO CHEESE (OR PARMESAN)
2 TBL CHOPPED BASIL (OR 1 TSP DRY)
1/4 CUP CHOPPED PARSLEY (OR 2 TBL DRY)

METHOD:

IN LARGE SKILLET HEAT 2 TBL OLIVE OIL OVER MED-HIGH HEAT.  ADD GARLIC AND SAUTE UNTIL JUST BEGINNING TO BROWN.  ADD SPINACH, STIRRING CONSTANTLY, UNTIL JUST WILTED.  REMOVE FROM HEAT AND SET ASIDE.

IN A  LARGE SAUCEPAN, HEAT 4 TBL OLIVE OIL OVER MED-HIGH HEAT.  ADD ONION, AND SAUTE UNTIL ONION IS TENDER, BUT NOT BROWNED.  ADD RICE TO POT, AND SAUTE 3 MINUTES MORE.  ADD WINE , STIRRING CONSTANTLY UNTIL ENTIRELY ABSORBED.  ADD CHICKEN STOCK, 1/2 CUP AT A TIME UNTIL ABSORBED,  BEFORE ADDING NEXT ADDITION.  AFTER 4TH ADDITION OF STOCK, BEGIN TASTING RICE - RICE SHOULD BE AL DENTE WHEN DONE.  ADD SPINACH AND DRIED TOMATOES.

WHEN LAST ADDITION OF STOCK IS ABSORBED, ADD HAZELNUTS.  REMOVE FROM HEAT, AND ADD BUTTER, GRATED CHEESE, BASIL AND PARSLEY. SEASON WITH SALT AND PEPPER.

NOTE:  RESERVE A FEW HAZELNUTS TO SCATTER ON TOP FOR A PRETTY PRESENTATION.

SERVES 6

********** END RECIPE **********


RISOTTO WITH ROASTED ZUCCHINI,OLIVES, AND PROVELONE:

INGREDIENTS:

3 MEDIUM ZUCCHINI, SLICED INTO 1/2" SLICES
1 ONION, CHOPPED
4 CLOVES GARLIC, MINCED (OR 2 TSP JAR GARLIC)
1/2 TSP CRUSHED RED PEPPER FLAKES (OPTIONAL)
2 CUPS ARBORIO RICE
1/2 CUP DRY WHITE WINE
4 CUPS SIMMERING CHICKEN STOCK
1 12OZ JAR ROASTED PEPPERS, DRAINED AND CHOPPED
1/2 CUP SLICED BLACK OLIVES
4 TBL BUTTER
1/2 CUP GRATED PECORINO ROMANO CHEESE (OR PARMESAN)
1/4 CUP GRATED PROVELONE CHEESE
1 TSP THYME, CHOPPED (OR 1/2 TSP DRY)
1/4 CUP CHOPPED PARSLEY (OR 2 TBL DRY)

METHOD:

PREHEAT OVEN TO 500.  SPRAY 2 LARGE COOKIE SHEETS WITH COOKING SPRAY.  LAY THE ZUCCHINI ON THE SHEETS AND SPRAY THEM WITH MORE COOKING SPRAY.  ROAST THE ZUCCHINI ABOUT 10 - 15 MINUTES OR UNTIL TENDER AND STARTING TO BROWN.

IN A  LARGE SAUCEPAN, HEAT 4 TBL OLIVE OIL OVER MED-HIGH HEAT.  ADD ONION, GARLIC, AND CRUSHED RED PEPPER, AND SAUTE UNTIL ONION IS TENDER, BUT NOT BROWNED.  ADD RICE TO POT, AND SAUTE 3 MINUTES MORE.  ADD WINE , STIRRING CONSTANTLY UNTIL ENTIRELY ABSORBED.  ADD CHICKEN STOCK, 1/2 CUP AT A TIME UNTIL ABSORBED,  BEFORE ADDING NEXT ADDITION.  AFTER 4TH ADDITION OF STOCK, BEGIN TASTING RICE - RICE SHOULD BE AL DENTE WHEN DONE.  ADD ROASTED PEPPERS AND ZUCCHINI.

WHEN LAST ADDITION OF STOCK IS ABSORBED, ADD BLACK OLIVES.  REMOVE FROM HEAT, AND ADD BUTTER, BOTH GRATED CHEESES, THYME AND PARSLEY. SEASON WITH SALT AND PEPPER.  STIR WELL TO MELT CHEESE.


SERVES 6

********** END RECIPE **********


RISOTTO WITH SHRIMP AND FETA CHEESE:

INGREDIENTS:

1 ONION CHOPPED
4 CLOVES GARLIC, CHOPPED (OR 2 TSP JAR CHOPPED GARLIC)
1 LEEK, WASHED WELL AND THINLY SLICED
2 CARROTS, THINLY SLICED
2 CUPS ARBORIO RICE
1/2 CUP DRY WHITE WINE
4 CUPS SIMMERING CHICKEN STOCK (WITH 2 TBL LEMON JUICE ADDED)
1 LB SHRIMP, PEELED AND DEVEINED, TAILS REMOVED (SIZE YOUR PREFERENCE)
4 TBL BUTTER
1/2 CUP GRATED PECORINO ROMANO CHEESE
1/2 CUP CRUMBLED FETA CHEESE
1/4 CUP BASIL, CHOPPED (OR 1 TSP DRY)
1/4 CUP PARSLEY, CHOPPED (OR 2 TBL DRY)

METHOD:

IN A  LARGE SAUCEPAN, HEAT 4 TBL OLIVE OIL OVER MED-HIGH HEAT.  ADD ONION, GARLIC, LEEK AND CARROT, AND SAUTE UNTIL ONION IS TENDER, BUT NOT BROWNED.  ADD RICE TO POT, AND SAUTE 3 MINUTES MORE.  ADD WINE , STIRRING CONSTANTLY UNTIL ENTIRELY ABSORBED.  ADD CHICKEN STOCK, 1/2 CUP AT A TIME UNTIL ABSORBED,  BEFORE ADDING NEXT ADDITION.  AFTER 4TH ADDITION OF STOCK, BEGIN TASTING RICE - RICE SHOULD BE AL DENTE WHEN DONE.  ADD SHRIMP.

WHEN LAST ADDITION OF STOCK IS ABSORBED, REMOVE FROM HEAT, AND ADD BUTTER, GRATED CHEESE, AND CRUMBLED FETA, BASIL AND PARSLEY. SEASON WITH SALT AND PEPPER.  

NOTE:  YOU CAN USE ANY SIZE SHRIMP THAT YOU PREFER - FROM THE VERY SMALL TO THE VERY LARGE.  YOU CAN ALSO SUBSTITUTE CLAMS, SCALLOPS, SALMON OR EVEN CHICKEN FOR THE SHRIMP.

SERVES 6

********** END RECIPE **********



CIOPPINO (ITALIAN FISH STEW);

INGREDIENTS:

2 ONIONS, DICED
1 BUNCH SCALLIONS, DICED
1 GREEN PEPPER, DICED
1 FENNEL BULB, GREENS REMOVED, VERY THINLY SLICED
6 CLOVES GARLIC, MINCED (OR 1 1/2 TBL JAR CHOPPED GARLIC)
2 LBS PLUM TOMATOES, PEELED, SEEDED AND DICED
8 OZ TOMATO PUREE
8 OZ DRY WHITE WINE
ABOUT 15 CHERRY STONE CLAMS, WASHED WELL
2 CRABS, DISJOINTED
ABOUT 20 SHRIMP, PEELED AND DEVEINED
2 LBS SWORDFISH, CUT IN LARGE DICE
3 TBL BASIL, CHOPPED (OR 1 TSP DRY)
1/4 CUP CHOPPED PARSLEY (OR 2 TBL DRY)
1 SMALL LOAF ITALIAN BREAD, SLICED INTO 8 PIECES

METHOD:

IN A LARGE STOCK POT, HEAT 4 TBL OLIVE OIL OVER MED-HIGH HEAT.  ADD ONIONS, SCALLIONS, GREEN PEPPER AND FENNEL.  SAUTE UNTIL ONION IS TRANSLUCENT.  ADD GARLIC AND SAUTE 3 MINUTES MORE.

ADD TOMATOES AND PUREE, & WHITE WINE.  COVER THE POT AND SIMMER SLOWLY ON LOW HEAT FOR 45 MINUTES.  ADD A SMALL AMOUNT OF WATER IF NECESSARY.

SEASON WITH SALT AND PEPPER.  ADD THE WHOLE CLAMS AND THE CRABS.  SIMMER FOR 10 MINUTES.  ADD THE SHRIMP AND SWORDFISH; SIMMER THEM JUST UNTIL THE FISH IS COOKED THROUGH.

MEANWHILE, DRIZZLE BREAD SLICES WITH EXTRA VIRGIN OLIVE OIL.  ADD SALT AND PEPPER TO TASTE.  TOAST BREAD IN A 450 OVEN UNTIL BROWNED WELL ON BOTH SIDES.  PLACE ONE BREAD SLICE IN EACH BOWL, WARMING BOWLS IN OVEN IF POSSIBLE.

ADD CHOPPED BASIL TO STEW, ADJUST SALT AND PEPPER TO TASTE.  LADLE STEW INTO HEATED BOWLS OVER BREAD AND SERVE IMMEDIATELY.

NOTE:  THE FISH MEASUREMENTS ARE APPROXIMATE.  YOU CAN CHANGE THE FISHES TO ANY COMBINATION THAT YOU PREFER, PUTTING MORE OR LESS OF A CERTAIN FISH TO YOUR TASTE.  THE ONLY CAUTION IS IF SUBSTITUTING FOR THE SWORDFISH - YOU NEED TO USE A VERY FIRM FISH IN THIS RECIPE OR IT WILL FALL APART - SUCH AS MONKFISH, OR STRIPED BASS.

SERVES 8


CHICKPEAS WITH SAFFRON:

INGREDIENTS:

1 LB CHICKPEAS
1 ONION, CHOPPED
5 PLUM TOMATOES, PEELED AND CHOPPED
1/2 TSP CRUSHED RED PEPPER (OPTIONAL)
1/2 TSP SAFFRON DISSOLVED IN 4 TBL HOT WATER

METHOD:

SOAK THE CHICKPEAS IN COLD WATER TO COVER FOR 12 HOURS.  DRAIN AND PLACE IN A SAUCEPAN, ADD PLENTY OF SALTED WATER, AND BRING TO A SLOW BOIL.  TURN THE HEAT DOWN AS LOW AS POSSIBLE AND COOK THE CHICKPEAS FOR 1 1/2 HOURS.  DRAIN THEM AND RESERVE ABOUT 1/2 CUP OF THE COOKING LIQUID.

HEAT 3 TBL OLIVE OIL IN A SKILLET OVER MED-LOW HEAT.  ADD THE ONION AND COOK UNTIL TRANSLUCENT.  ADD THE CHICKPEAS, TOMATOES AND RED PEPPER.  SEASON WITH SALT AND PEPPER AND POUR IN THE RESERVED CHICKPEA LIQUID.  BRING TO A BOIL AND SIMMER 30 MINUTES.  

ADD THE DISSOLVED SAFFRON TO THE PAN.  MIX WELL AND SIMMER 5 MORE MINUTES AND SERVE.

NOTE:  YOU CAN MAKE THIS DISH USING CANNED CHICKPEAS ALSO - SIMPLY BEGIN RECIPE FROM THE SAUTEING OF THE ONION AND INSTEAD OF ADDING RESERVED COOKING LIQUID ADD 1/2 CUP CHICKEN STOCK.

SERVES 8


POTATOES WITH SPICY ITALIAN SAUSAGE:

INGREDIENTS:

8 OZ HOT ITALIAN SAUSAGE, CASING REMOVED
1 ONION, CHOPPED
4 CLOVES GARLIC, CHOPPED (OR 2 TSP JAR CHOPPED GARLIC)
6 LARGE BAKING POTATOES, PEELED AND SLICED

METHOD:

HEAT 3 TBL OLIVE OIL IN A LARGE SKILLET OVER MEDIUM HEAT.  ADD SAUSAGE, BREAKING UP WITH A SPOON.  ADD ONION AND POTATOES AND COOK, COVERED, OVER LOW HEAT FOR 30 MINUTES.

UNCOVER, INCREASE THE HEAT TO HIGH AND SAUTE THE POTATOES UNTIL BROWN, STIRRING OFTEN.  SEASON WITH SALT AND PEPPER.

SERVES 8

********** END RECIPE **********


MACEDONIA DI FRUTTA (MARINATED APRICOTS AND FIGS)

INGREDIENTS:

8 OZ DRIED FIGS, CUT IN HALF LENGTHWISE
4 OZ DRIED APRICOTS
1/2 CUP DRIED SOUR CHERRIES
1 CUP ORANGE JUICE
1/2 CUP AMARETTO
1/2 TSP LEMON ZEST
3/4 CUP RICOTTA
1 TBL VANILLA
PINCH OF NUTMEG
TOASTED AND SLICED ALMONDS TO GARNISH

METHOD:

PLACE FIGS, APRICOTS, CHERRIES, ORANGE JUICE, AMARETTO AND LEMON ZEST IN A MEDIUM SIZE MICROWAVE SAFE BOWL.  COVER TIGHTLY.  MICROWAVE ON HIGH 5 TO 6 MINUTES.  WITHOUT REMOVING COVER, GENTLY SHAKE BOWL TO STIR FRUIT.  LET STAND, COVERED UNTIL ROOM TEMPERATURE.  REFRIGERATE OVERNIGHT OR AT LEAST 4 HOURS.  

IN A SMALL BOWL COMBINE RICOTTA, VANILLA AND NUTMEG.  REFRIGERATE UNTIL READY TO SERVE.  SPOON FRUIT AND JUICE INTO INDIVIDUAL BOWLS OR WINE GLASSES.  TOP EACH WITH RICOTTA MIXTURE.  GARNISH WITH ALMONDS.

NOTE: YOU CAN SUBSTITUTE ANY COMBINATION OF DRIED FRUITS THAT YOU PREFER.

SERVES 4 -6


ORANGE GLAZED PEARS:

INGREDIENTS:

3 CUPS WATER
3/4 CUP SUGAR
2 CINNAMON STICKS
4 MEDIUM PEARS
1/4 CUP LEMON JUICE
1 TSP VANILLA
2 TBL AMARETTO
1 16OZ CAN APRICOT HALVES, DRAINED AND HALVED
3/4 CUP ORANGE MARMALADE
1/4 CUP GRAND MARNIER

METHOD:

COMBINE WATER, SUGAR AND CINNAMON STICKS IN A SMALL SAUCEPAN.  HEAT ON HIGH HEAT UNTIL SYRUP BOILS, REDUCE HEAT AND SIMMER SYRUP.

PEEL PEARS, LEAVING STEMS ON, AND BRUSH WITH LEMON JUICE.  STIR VANILLA AND AMARETTO INTO SYRUP.  PLACE PEARS IN SYRUP, LAYING ON THEIR SIDES, IF NECESSARY TO COVER WITH SYRUP.  COVER AND SIMMER GENTLY ON MED-LOW HEAT UNTIL PEARS ARE COMPLETELY COOKED AND TENDER.  ADD APRICOTS.  COVER AND LET STAND UNTIL ROOM TEMP.  

TO PREPARE SAUCE, IN A SMALL SAUCEPAN, COMBINE 1/2 CUP SYRUP, MARMALADE AND GRAND MARNIER.  HEAT ON MEDIUM HEAT UNTIL HOT.  

PLACE PEARS AND APRICOTS INTO INDIVIDUAL DESSERT DISHES OR WINE GLASSES.  SPOON SAUCE OVER PEARS.

SERVES 4

****** END RECIPE - AND END OF CHAT!!!!! ******

Enjoy everyone!!!

Nancy
8=: )