3:39 AM 1/24/98

PASTA WITH CHICKEN AND TOMATO PESTO:

INGREDIENTS:

1 LB PASTA (I PREFER FETTUCINE WITH THIS, BUT ANY STRING PASTA WORKS WELL)
16 OZ SUN DRIED TOMATOES, RECONSTITUTED (OR 2 8 OZ JARS, DRAINED)
1 CUP FRESH BASIL LEAVES, STEMS REMOVED
1/2 CUP TOASTED WALNUTS
1 BUNCH PARSLEY, STEMS REMOVED
6 WHOLE CLOVES GARLIC
2 TSP LEMON ZEST
1 CUP GRATED PECORINO ROMANO CHEESE, DIVIDED (OR PARMESAN)
1 LB BONELESS CHICKEN BREASTS, CUBED
1 CUP THINLY SLICED SCALLIONS
1 SHALLOT, CHOPPED
1 14OZ PKG FROZEN ARTICHOKE HEARTS, DEFROSTED AND CHOPPED

METHOD:

BOIL PASTA IN LARGE POT OF BOILING, SALTED WATER UNTIL AL DENTE; DRAIN.

MEANWHILE, COMBINE DRIED TOMATOES, BASIL, WALNUTS, GARLIC, AND LEMON ZEST IN FOOD PROCESSOR OR BLENDER.  ADD 4 TBL OLIVE OIL.  PROCESS UNTIL SMOOTH, SCRAPING SIDES OF CONTAINER.  ADD 1/2 CUP CHEESE; PROCESS UNTIL WELL BLENDED.

HEAT 3 TBL OLIVE OIL IN LARGE SKILLET OVER MED-HIGH HEAT.  COOK CHICKEN 5 MINUTES, STIRRING FREQUENTLY.  ADD SCALLIONS AND SHALLOT, AND COOK UNTIL CHICKEN IS BROWNED AND COOKED THROUGH.  ADD ARTICHOKES AND COOK UNTIL ARTICHOKES ARE HOT.

DRAIN PASTA AND PLACE IN A LARGE BOWL.  ADD HALF OF PESTO AND CHICKEN MIXTURE AND COMBINE.  SEASON WITH SALT AND PEPPER.  ADD REMAINING CHEESE AND TOSS WELL.  SERVE IMMEDIATELY.

NOTE: YOU CAN ADJUST THE AMOUNT OF PESTO YOU USE TO YOUR TASTE.  PLUS, THIS RECIPE IS EASILY DOUBLED OR TRIPLED. THE REMAINING PESTO CAN BE FROZEN IN AN AIRTIGHT CONTAINER, OR REFRIGERATED.  IF REFRIGERATING, ADD A LAYER OF OLIVE OIL ON TOP, AND KEEP IN AIRTIGHT CONTAINER.  LASTS 1 - 2 WEEKS.

SERVES 6

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


PASTA WITH SCALLOPS AND VEGETABLES:

1 LB PASTA (I PREFER FETTUCINE WITH THIS DISH, BUT ANY PASTA WORKS WELL)
2 CELERY STALKS, JULIENNE
1 RED PEPPER, SEEDED AND JULIENNE
2 CARROTS, JULIENNE
4 SCALLIONS, JULIENNE
1 ONION, THINLY SLICED
4 CLOVES GARLIC, MINCED (OR 2 TSP JAR GARLIC)
1 LB RAW OCEAN OR BAY SCALLOPS
1/2 CUP ORANGE JUICE
1/4 TSP RED PEPPER FLAKES (ADD MORE OR LESS TO TASTE)
1 TSP GRATED ORANGE ZEST
3/4 CUP GRATED PECORINO ROMANO CHEESE
1/4 CUP CHOPPED PARSLEY

METHOD:

BOIL PASTA IN LARGE POT OF BOILING WATER UNTIL AL DENTE; DRAIN.

MEANWHILE, HEAT 2 TBL OIL IN A LARGE SKILLET; ADD CELERY, PEPPERS, CARROTS, SCALLIONS, ONION AND GARLIC.  COOK ABOUT 5 MINUTES, UNTIL JUST BEGINNING TO BROWN.  ADD SCALLOPS AND TOSS UNTIL OPAQUE, ABOUT 3 MINUTES.  ADD ORANGE JUICE, RED PEPPER, AND ORANGE ZEST.  COOK 5 MINUTES MORE.

ADD DRAINED PASTA TO SKILLET (OR CONTENTS OF SKILLET TO POT OF PASTA) AND MIX WELL TO COMBINE.  SEASON WITH SALT AND PEPPER.  ADD CHEESE AND PARSLEY - TOSS WELL TO COAT AND SERVE IMMEDIATELY.

NOTE: IF USING LARGE SEA SCALLOPS, YOU CAN QUARTER THEM AND TOSS THEM IN, OR YOU CAN SEAR THEM IN A VERY HOT NONSTICK SKILLET AND JUST PREPARE THE PASTA WITH THE VEGETABLES; THEN PLACE 2 SEARED SCALLOPS ON TOP OF THE PASTA.  SMALL BAY SCALLOPS ARE BEST USED IN THE PASTA.  ALSO, YOU CAN SUBSTITUTE SHRIMP OR CHICKEN FOR THE SCALLOPS; SHRIMP TAKE ABOUT THE SAME TIME TO COOK, BUT YOU MIGHT NEED TO INCREASE THE COOKING TIME FOR THE CHICKEN.

SERVES 6

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


WINTER VEGETABLE LASAGNE:

INGREDIENTS:

1 LB LASAGNE (MY PERSONAL PREFERENCE IS NOT TO USE THE NO-BOIL LASAGNE - I FIND IT A BIT MUSHY)
1 LARGE ONION, DICED
1 LB BUTTERNUT SQUASH, PEELED AND DICED
3 LARGE CARROTS, DICED
1 LEEK, WELL WASHED AND THINLY SLICED
5 CLOVES GARLIC, MINCED (OR 1 TBL JAR GARLIC)
1/2 CUP FLOUR
3 CUPS MILK (OR EVAPORATED SKIM MILK)
1/2 CUP WHITE RAISINS (OPTIONAL)
2 CUPS GRATED PROVELONE CHEESE
1 1/2 CUPS GRATED PECORINO ROMANO CHEESE (OR PARMESAN) (1/2 CUP RESERVED FOR THE TOP)
1/4 CUP TOASTED, CHOPPED WALNUTS (FOR THE TOP)

METHOD:

COOK LASAGNE IN A LARGE POT OF SALTED, BOILING WATER ONLY UNTIL HALF COOKED.  DRAIN, TOSS WITH A LITTLE OLIVE OIL TO PREVENT STICKING.

PREHEAT OVEN TO 350.  HEAT 4 TBL OLIVE OIL IN A LARGE SAUCEPAN OVER MED-HIGH HEAT.  ADD VEGETABLES, AND COOK UNTIL GOLDEN BROWN, AND SOFT, ABOUT 10 MINUTES.  STIR IN FLOUR.  GRADUALLY STIR IN THE MILK, UNTIL THE MIXTURE IS SMOOTH.  BRING TO A BOIL AND STIR IN RAISINS.  SEASON WITH SALT AND PEPPER.  REMOVE FROM HEAT, AND SET 1 CUP ASIDE. STRAIN VEGETABLES FROM RESERVED CUP, AND ADD VEGETABLES TO SAUCE IN POT.  KEEP STRAINED SAUCE RESERVED.

IN A LARGE BAKING DISH, SPREAD A LAYER OF SAUCE ON BOTTOM OF PAN.  COVER WITH A LAYER OF LASAGNE.  SPRINKLE WITH SOME PROVELONE AND GRATED CHEESE, THEN A LAYER OF SAUCE.  CONTINUE TO LAYER ENDING WITH A LAYER OF SAUCE.  TOP WITH RESERVED CHEESE AND WALNUTS.  

BAKE, UNCOVERED, FOR ABOUT 40 MINUTES, OR UNTIL WELL BROWNED AND BUBBLY.  LET SIT FOR 10 MINUTES BEFORE CUTTING, AND SERVE WITH HEATED, RESERVED SAUCE.

NOTE:  YOU CAN CHANGE THE COMBINATION OF VEGETABLES TO SUIT YOUR TASTE - JUST ABOUT ANYTHING WORKS HERE.  THIS RECIPE CAN ALSO BE DOUBLED, AND MADE INTO 2 LASAGNE, 1 OF WHICH CAN BE COVERED WELL AND FROZEN.

SERVES 6 - 8

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


RISOTTO WITH CHICKEN AND BEET GREENS:

1 ONION, CHOPPED
4 CLOVES GARLIC, MINCED (OR 2 TSP JAR GARLIC)
1/2 CUP SUN DRIED TOMATOES - RECONSTITUTED AND JULIENNE (OR DRAINED JAR DRIED TOMATOES)
1 LB BEET GREENS, STEMS TRIMMED AND LEAVES WASHED WELL
1 LB BONELESS CHICKEN BREAST, CUBED
2 CUPS ARBORIO RICE
1/2 CUP WHITE WINE
4 CUPS SIMMERING CHICKEN STOCK
2 TSP RED WINE VINEGAR
3 TBL BUTTER
1/2 CUP GRATED PECORINO ROMANO CHEESE (OR PARMESAN)
1/4 CUP CHOPPED PARSLEY

METHOD:

IN LARGE SAUCEPAN, HEAT 4 TBL OLIVE OIL OVER MED-HIGH HEAT.  ADD ONION AND GARLIC.  ADD BEET GREENS AND COOK UNTIL GREENS ARE TENDER.  ADD CHICKEN AND COOK UNTIL CHICKEN IS BROWNED.  ADD DRIED TOMATOES, AND COOK 5 MINUTES.

ADD RICE TO POT, AND SAUTE 3 MINUTES MORE.  ADD WINE , STIRRING CONSTANTLY UNTIL ENTIRELY ABSORBED.  ADD 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.  

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

NOTE: ANY GREEN CAN BE SUBSTITUTED FOR BEET GREENS.

SERVES 6

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



RISOTTO WITH SAUSAGE AND LENTILS:

INGREDIENTS:

1 LB ITALIAN SAUSAGE, CASING REMOVED (HOT OR SWEET - YOUR PREFERENCE)
1 ONION, CHOPPED
5 CLOVES GARLIC, MINCED
1 LEEK, WASHED WELL AND THINLY SLICED
2 CUPS ARBORIO RICE
1/2 CUP DRY WHITE WINE
4 CUPS SIMMERING CHICKEN STOCK
1 CUP COOKED LENTILS
1/2 CUP SLICED BLACK OLIVES
3 TBL BUTTER
3/4 CUP GRATED PECORINO ROMANO CHEESE
1/4 CUP CHOPPED PARSLEY

METHOD:

IN A LARGE SKILLET, COOK SAUSAGE OVER MED-HIGH HEAT, BREAKING UP LARGE PIECES.  BROWN WELL, DRAIN, AND SET ASIDE.

IN LARGE SAUCEPAN, HEAT 4 TBL OLIVE OIL OVER MED-HIGH HEAT.  ADD ONION, GARLIC, AND LEEK. SAUTE UNTIL TENDER, BUT NOT BROWNED.  ADD RICE TO POT, AND SAUTE 3 MINUTES MORE.  ADD WINE , STIRRING CONSTANTLY UNTIL ENTIRELY ABSORBED.  ADD 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 LENTILS AND SAUSAGE. 

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

NOTE: YOU CAN SUBSTITUTE ANY BEAN YOU PREFER FOR THE LENTILS.  ONLY COOK LENTILS UNTIL 3/4 DONE, ACCORDING TO PKG DIRECTIONS. THIS WAY THEY WILL NOT BE MUSHY IN THE RISOTTO.

SERVES 6

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


RISOTTO WITH BABY SHRIMP, 2 TOMATOES AND ROASTED FENNEL:

INGREDIENTS:

1 LARGE FENNEL BULB, GREENS REMOVED, SLICED IN HALF, LENGTHWISE
5 WHOLE GARLIC CLOVES
1 ONION, CHOPPED
3 PLUM TOMATOES, CHOPPED
1/2 CUP DRIED TOMATOES, RECONSTITUTED (OR 1/2 CUP JAR DRIED TOMATOES, DRAINED)
2 CUPS ARBORIO RICE
1/2 CUP DRY WHITE WINE
4 CUPS SIMMERING CHICKEN STOCK
1 LB BABY OR POPCORN SHRIMP, THAWED IF FROZEN
3 TBL BUTTER
1/2 CUP GRATED PECORINO ROMANO CHEESE (OR PARMESAN)
1 TBL FRESH THYME, CHOPPED (OR 1 TSP DRY)
1 TBL FRESH BASIL, JULIENNE (OR 1 TSP DRY)
1/4 CUP CHOPPED PARSLEY

METHOD:

BRUSH FENNEL AND GARLIC WITH OLIVE OIL.  PLACE ON A BAKING SHEET AND ROAST IN A 375 OVEN FOR 20 -30 MINUTES, UNTIL BROWNED AND VERY TENDER.  LET FENNEL COOL, AND SLICE THINLY.  SQUEEZE PULP FROM GARLIC, DISCARD SKINS AND SET ASIDE. (SEE NOTE)

IN LARGE SAUCEPAN, HEAT 4 TBL OLIVE OIL OVER MED-HIGH HEAT.  ADD ONION, AND FRESH TOMATO. 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 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, DRIED TOMATOES, AND FENNEL.

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

NOTE: IF YOU LIKE, YOU CAN MAKE SEVERAL CLOVES, OR HEADS OF GARLIC.  TO DO WHOLE HEADS, REMOVE PAPERY SKIN FROM OUTSIDE BUT DO NOT SEPARATE INTO CLOVES.  BRUSH HEAD WITH OLIVE OIL AND ROAST UNTIL SOFT.  SQUEEZE PULP INTO A  CONTAINER.  TO DO SEVERAL CLOVES, JUST TOSS WITH OLIVE OIL AND ROAST, THEN SQUEEZE PULP.  TO STORE, KEEP IN AN AIRTIGHT CONTAINER, WITH A LAYER OF OLIVE OIL OVER THE TOP.  SHOULD KEEP 1-2 WEEKS.
IF YOU DO NOT LIKE FENNEL, YOU CAN ROAST THE ONION IN A SIMILAR MANNER AND SAUTE THE TOMATOES BY THEMSELVES, ADDING THE ROASTED ONION WHERE IT CALLS FOR THE FENNEL. 
SERVES 6

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


STUFFED PEPPERS:

6 LARGE RED OR GREEN BELL PEPPERS, CAPS CAREFULLY REMOVED, INSIDE SEEDS AND RIBS CAREFULLY REMOVED
1 ONION, FINELY CHOPPED
5 GARLIC CLOVES, MINCED (OR 1 TBL JAR GARLIC)
1 LB GROUND BEEF (OR TURKEY, OR SAUSAGE)
2 1/2 CUPS COOKED RICE
1 CUP GRATED PECORINO ROMANO CHEESE (OR PARMESAN)
1/4 CUP CHOPPED PARSLEY
1 RECIPE TOMATO SAUCE (TO FOLLOW)

METHOD:

WASH PEPPERS INSIDE AND OUT, REMOVING AS MANY SEEDS AS POSSIBLE.  SET PEPPERS AND CAPS ASIDE.

IN A LARGE SKILLET, HEAT 2 TBL OLIVE OIL OVER MED-HIGH HEAT.  ADD ONION AND GARLIC AND SAUTE UNTIL ONION IS SOFT.  ADD GROUND BEEF, BREAKING UP ANY LARGE PIECES.  COOK UNTIL BEEF IS WELL BROWNED AND CRUMBLY.  DRAIN OFF FAT.

IN A LARGE BOWL COMBINE RICE, MEAT MIXTURE,CHEESE AND PARSLEY.  SEASON TO TASTE WITH SALT AND PEPPER.  ADD OLIVE OIL AS NEEDED TO MAKE MIXTURE STICK TOGETHER.

CAREFULLY STUFF PEPPERS.  FILL TO TOP, BUT DO NOT PACK FILLING IN TIGHTLY, LEAVING ROOM TO EXPAND.

IN A BAKING DISH LARGE ENOUGH FOR ALL 6 PEPPERS, COAT BOTTOM WITH SAUCE.  ADD PEPPERS, THEN ENOUGH SAUCE TO COME 1/2 WAY UP SIDES OF PEPPERS. PUT CAPS ON PEPPERS AND COVER TIGHTLY WITH FOIL.  BAKE FOR 20 MINUTES AT 350.

REMOVE FOIL AND ROAST FOR 45 MORE MINUTES AT 350.  PEPPERS SHOULD BE SOFT WHEN DONE.  SERVE WITH SAUCE.

NOTE: THIS RECIPE IS EASILY DOUBLED AND TRIPLED.  CAN BE MADE THE DAY BEFORE, PEPPERS STUFFED, COVERED AND REFRIGERATED.

SERVES 6


TOMATO SAUCE:

2 ONIONS, CHOPPED
8 CLOVES GARLIC, MINCED (OR 1 1/2 TBL JAR GARLIC)
1 28 OZ CAN CRUSHED TOMATOES
1 28 OZ CAN TOMATO PUREE
1/2 CUP RED WINE
1/4 CUP CHOPPED BASIL (OR 2 TSP DRY)
1/4 CUP CHOPPED PARSLEY ( OR 2 TBL DRY)

METHOD:

IN LARGE SAUCEPAN HEAT 4 TBL OLIVE OIL ON MED-HIGH HEAT.  ADD ONION AND GARLIC AND COOK UNTIL SOFT, AND JUST BEGINNING TO BROWN.

ADD TOMATOES, STIR WELL.  ADD WINE.  BRING TO A BOIL. AS SOON AS IT BOILS, REDUCE HEAT TO LOW AND SIMMER FOR 45 MINUTES.

ADD BASIL AND PARSLEY, SEASON WITH SALT AND PEPPER.  SIMMER 20 MINUTES MORE.

NOTE: THIS RECIPE IS EASILY DOUBLED AND TRIPLED.  SAUCE CAN BE FROZEN IN AN AIRTIGHT CONTAINER OR REFRIGERATED FOR UP TO 2 WEEKS.


GREENS WITH AMARETTI:

INGREDIENTS:

1 TBL DRIED PORCINI MUSHROOMS (OR DRIED MUSHROOM OF YOUR CHOICE)
2 LB GREENS (SUCH AS SPINACH, ESCAROLE, BROCCOLI RABE, SWISS CHARD, OR ANY COMBO THAT YOU PREFER)
4 TBL BUTTER
3 OZ AMARETTI BISCUITS

METHOD:

SOAK THE MUSHROOMS IN LUKEWARM WATER UNTIL SOFT, THEN DRAIN AND CHOP THEM.  COOK THE GREENS IN A LARGE POT OF BOILING, SALTED WATER FOR 1 MINUTE.  DRAIN AND SQUEEZE OUT ALL MOISTURE.

PLACE GREENS IN A PAN WITH 1 TSP OLIVE OIL AND THE BUTTER.  ADD THE MUSHROOMS; SEASON WITH SALT AND PEPPER, AND COOK OVER MED-LOW HEAR FOR ABOUT 10 MINUTES.  TRANSFER TO A SERVING DISH AND CRUMBLE AMARETTI OVER TOP, AND SERVE IMMEDIATELY.

SERVES 6


STRING BEANS WITH BACON:

INGREDIENTS:

3 OZ PANCETTA (OR REG BACON), CHOPPED
1 ONION, THINLY SLICED
2 LB FRESH GREEN BEANS, STEM ENDS SNAPPED OFF, BLANCHED IN BOILING WATER FOR 5 MINUTES.
3 RIPE TOMATOES, PEELED AND CHOPPED
1/2 CUP GRATED PECORINO ROMANO CHEESE (OR PARMESAN)

METHOD:

FRY THE PANCETTA IN A SAUCEPAN  OVER MED -LOW HEAT WITH THE ONION UNTIL THE ONION IS TRANSLUCENT.  ADD THE BEANS AND COOK FOR ABOUT 5 MINS.  ADD TOMATOES, AND RAISE HEAT TO MED-HIGH.  COOK UNTIL ALL LIQUID IS ABSORBED, ABOUT 5 MINUTES MORE.  SEASON WITH SALT AND PEPPER.  TOSS IN GRATED CHEESE AND SERVE.

SERVES 6

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


ROCCIATE (FRUIT AND NUT BISCUITS):

INGREDIENTS:

1/2 CUP DRIED PRUNES
1/2 CUP RAISINS
AMARETTO FOR SOAKING
1/2 CUP DRIED FIGS, STEMMED AND SLICED
2 GRANNY SMITH APPLES, PEELED, CORED, AND SLICED
1/4 CUP HAZELNUTS, COARSELY CHOPPED
1/4 CUP ALMONDS, COARSELY CHOPPED
1/4 CUP WALNUTS, COARSELY CHOPPED
1/4 CUP PINE NUTS
1/4 CUP MARSALA WINE
5 TBL EXTRA VIRGIN OLIVE OIL
5 OZ SUGAR
1 3/4 CUPS ALL PURPOSE FLOUR
PINCH OF SALT
POWDERED SUGAR

METHOD:

SOAK THE PRUNES AND RAISINS IN ENOUGH AMARETTO TO COVER, FOR 30 MINUTES; DRAIN.  PIT THE PRUNES.

MIX THE FRUIT AND NUTS IN A BOWL.  ADD THE MARSALA, 1 TBL OIL AND 3 OZ SUGAR. MIX WELL.

SIFT THE FLOUR AND SALT TOGETHER.  MIX IN THE REMAINING OIL AND SUGAR, AND ENOUGH WATER TO MAKE A SOFT DOUGH. FORM INTO A BALL AND LET REST, COVERED FOR 30 MINUTES.

DIVIDE THE DOUGH INTO 12 EQUAL PARTS.  ROLL OUT EACH PIECE INTO A VERY THIN (ABOUT 1/8") SQUARE.  SPREAD SOME OF THE FRUIT MIXTURE ON EACH SQUARE OF DOUGH, DIVIDING EVENLY.

PREHEAT OVEN TO 350.  ROLL THE SQUARES UP INTO CYLINDERS AND PLACE ON A LIGHTLY GREASED BAKING SHEET.  BAKE UNTIL GOLDEN, ABOUT 30 MINUTES.  SPRINKLE WITH SIFTED POWDERED SUGAR, AND SERVE.

SERVES 6

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


ENJOY EVERYONE!!!!

NANCY
8=: )
