Hot Food & Recipes

Servings: 4 Servings
Category: Pasta
Ingredients

• 5 Lasagne noodles; (2″ wide)
• 2 Cloves garlic; minced
• 1/2 ts Thyme; crushed
• 2 tb Butter or margarine
• 2 tb Flour
• 1 1/3 c Milk
• 1 c Shredded Mozzarella cheese
• 1 c Julienne ham
• 1 cn (15-oz) asparagus spears;
• -drained

Directions
Date: Fri, 05 Apr 1996 13:37:00 -0800 From: Gerald Edgerton From the CookBook USA CD. Cook noodles as directed on package; drain and cut in half crosswise. In saucepan, cook garlic and thyme in butter. Blend in flour; cook, stirring constantly. Stir in milk; cook, stirring constantly until thickened. Season sauce with salt and pepper. In buttered, 2 quart microwaveable dish, layer 1/3 of noodles, sauce, cheese, ham and asparagus. Repeat layers twice. In microwave, cover and cook on high 10 minutes, turning twice. MC-RECIPE@MASTERCOOK.COM MASTERCOOK RECIPES LIST SERVER From the MasterCook recipe list. Downloaded from Glen’s MM Recipe Archive, http://www.erols.com/hosey.

Servings: 6 Servings
Category: Pasta
Ingredients

• 2 tb Butter
• 1 md Onion; finely chopped
• 2 Cloves garlic; minced
• 3 tb All purpose flour
• 2 c Low fat milk
• 1/2 ts Grated lemon peel
• 1/4 ts Ground nutmeg
• 3/4 lb Asparagus
• 1 1/2 c Ricotta cheese
• 6 -(up to)
• 9 Lasagne noodles
• 1 1/3 c Shredded Swiss cheese
• -(about 5 oz.)
• 1 c Diced Canadian bacon (about
• -5-1/2 oz.)
• 1/2 c Canned tomato sauce
• Freshly grated Parmesan
• -cheese

Directions
Date: Fri, 05 Apr 1996 13:37:00 -0800 From: Gerald Edgerton From the CookBook USA CD. Melt butter in heavy medium saucepan over medium low heat. Add onion and garlic and saute onion until translucent, about 8 minutes. Add flour and cook 2 minutes, stirring occasionally. Gradually whisk in milk. Simmer until mixture thickens, stirring constantly, about 2 minutes. Mix in lemon peel and nutmeg. Remove from heat. Season with salt and pepper. (Can be prepared 1 day ahead. Cover white sauce and refrigerate.) Grease 8″ square baking pan. Steam asparagus over boiling salted water until just crisp tender, about 6 minutes. Refresh under cold water; drain. Cut asparagus into 1″ pieces. Combine asparagus and ricotta in small bowl. Cook lasagne noodles in large pot of rapidly boiling salted water until just tender but still firm to bite, stirring occasionally. Drain. Rinse noodles with cold water and drain well. Spread 1/2 of white sauce in bottom of pan. Top with single layer of lasagne noodles, trimming to fit. Cover with 1/2 cup white sauce. Top with 1/2 of asparagus mixture. Top with half each of Swiss cheese and bacon. Top with another layer of noodles. Cover with remaining white sauce. Top with remaining asparagus mixture, Swiss cheese and bacon. Cover with remaining noodles. Drizzle top with tomato sauce. Sprinkle with Parmesan cheese. (Can be prepared 1 day ahead. Cover and refrigerate. Bring to room temperature before continuing.) Preheat oven to 350 degrees. Bake lasagne until heated through, about 20 minutes. Cool slightly before serving. 6 servings. MC-RECIPE@MASTERCOOK.COM MASTERCOOK RECIPES LIST SERVER From the MasterCook recipe list. Downloaded from Glen’s MM Recipe Archive, http://www.erols.com/hosey.

Servings: 4 Servings
Category: Pasta
Ingredients

• 1/4 c Rice vinegar
• 2 tb Soy sauce
• 2 tb Honey
• 1 ts Chinese chile paste
• 2 tb Finely chopped fresh ginger
• 2 Scallions; finely chopped
• 8 oz Fresh ginger angel-hair
• -pasta
• 2 ts Dark; roasted sesame oil

Directions
Date: Mon, 25 Mar 96 13:05:40 EST submitted by: davidg@clam.rutgers.edu (from Cherry Hill, NJ, USA) 1. Put a large pot of water on to boil. Combine all ingredients, except pasta and sesame oil, in a small bowl and mix well; set aside. 2. Cook the pasta in boiling water for about 1 1/2 minutes, or until tender but still firm to the bite (or al dente). Drain the pasta well and then toss with the sesame oil. Add the sauce and again toss well. Makes four servings. Each serving contains approximately 275 calories; no cholesterol; 4 gm of fat; 335 mg of sodium; 10 gm protein; 50 gm carbohydrate. DAVE RECIPEINTERNET LIST SERVER RECIPE ARCHIVE – 26 MARCH 1996 From the ‘RECIPEinternet: Recipes from Around the World’ recipe list. Downloaded from Glen’s MM Recipe Archive, http://www.erols.com/hosey.

Servings: 6 Servings
Category: Pasta | Salad and d
Ingredients

• 6 oz Chinese style egg noodles
• 1/3 c Chopped green onions; about
• -3
• 2 tb Chopped fresh cilantro
• 2 tb Apple juice; frozen
• -concentrate, thawed
• 1 tb Balsamic vinegar
• 1 tb Soy sauce; low sodium
• 2 ts Fresh ginger root; finely
• -chopped
• 1/2 ts Sesame oil
• 1 Clove garlic; finely chopped

Directions
Chinese egg noodles are the noodles used to make lo mein dishes. If they are not available, substitute thin egg noodles or spaghetti. Cook noodles as directed on package–except omit salt; drain. Toss noodles and remaining ingredients. Cover and refrigerate about 2 hours or until chilled. Sources Betty Crocker New Choices Cookbook computer program Recipe by: Betty Crocker New Choices Cookbook computer program Posted to MC-Recipe Digest V1 #990 by Carol & Bob Floyd on Jan 05, 1998

Servings: 4 Servings
Category: Pasta
Ingredients

• 3 oz Manicotti shells
• 2 ts Olive oil
• 3/4 c Red onion; chopped
• 2 c Artichoke hearts; frozen,
• -chopped
• 2 tb Parsley; chopped
• 2 ts Thyme; chopped
• 1/4 ts Salt
• 1/2 c Chicken broth
• 1/2 c Ricotta cheese; part skim
• -milk
• 2 ts Parmesan cheese; grated
• 1/3 c Spaghetti sauce;
• -w/mushrooms, reduced
• -calorie
• 2 oz Mozzarella cheese; part skim
• -milk

Directions
Date: Fri, 15 Mar 1996 00:29:31 EST From: MarySpero@prodigy.com (MS MARY E SPERO) Source: Weight Watchers Magazine, March, 1990 In large pot of boiling water, cook manicotti shells 6 minutes, or until still slightly firm; drain. In large nonstick skillet, heat olive oil over medium heat. Add onion; saute 2-3 minutes, or until onion is tender. Add artichoke hearts, 1 tablespoon parsley, thyme and salt; saute 2 minutes. Preheat oven to 350 degrees F. Add chicken broth to skillet; cook, stirring frequently, 6-7 minutes, until liquid evaporates. Remove skillet from heat; stir in Ricotta and Parmesan. Spread spaghetti sauce in the bottom of an 8-inch square baking dish. Spoon artichoke filling evenly into the manicotti shells; place in baking dish. Cover with aluminum foil; bake 20 minutes. Remove foil. Sprinkle mozzarella and remaining parsley over shells; bake 10-12 minutes, or until cheese melts and filling is hot. Each serving provides: 1 P, 1 B, 1 1/2 V, 1/2 FA, 15 C 238 calories, 13 g. protein, 8 g. fat, 29 g. carbohydrates, 527 mg. sodium, 18 mg. cholesterol. MC-RECIPE@MASTERCOOK.COM MASTERCOOK RECIPES LIST SERVER From the MasterCook recipe list. Downloaded from Glen’s MM Recipe Archive, http://www.erols.com/hosey.

Servings: 5 Servings
Category: Pasta | Vegetarian
Ingredients

• 1 tb Olive oil
• 1 c Onion; minced
• 3/4 lb Mushroom; sliced
• 1 1/2 ts Salt
• 1/2 ts Dried thyme
• 1/2 ts Dried sage
• 1/2 lb Kale or collard greens;
• -stemmed and chopped
• 4 lg Clov garlic; minced
• 4 tb Vegetable broth or water; or
• -for a zippier taste, white
• -wine
• 1 tb Unbleached white flour
• 2 6 oz. jars marinated
• -artichoke hearts or crowns
• Freshly ground black pepper;
• -to taste
• 6 Leaves fresh basil
• 3 tb Milk or cream; optional

Directions
1. Heat the olive oil in a large, deep skillet or Dutch oven. Add the onion and saute for about 2 minutes over medium heat. 2. Add the mushrooms, 1/2 tsp. salt, thyme and sage. 3. Stir and cook over medium heat for about 5 minutes, then add the greens, garlic, and remaining salt. 4. Stir, cover, and cook another 5 minutes over medium heat. 5. Add the broth, water, or wine, and wait until it bubbles. Sprinkle in the flour, stirring as you sprinkle. 6. Cook uncovered for another minute or two, stiring constantly. The liquid will thicken. 7. Cut the artichokes into bite sized pieces. Add these to the skillet, along with all the liquid from the jars. 8. Grind in some black pepper, stir in the basil, and if desired, stir in the milk or cream. Remove from heat and serve. NOTES : serve this luxurious sauce over pasta, plain cooked rice, or baked potatoes. Note: Use any kind of leafy green in addition to (or in place of) kale or collard greens. (Try spinach, escarole or chard.) Recipe by: Mollie Katzen/The Enchanted Broccoli Forest Posted to recipelu-digest Volume 01 Number 426 by RecipeLu on Dec 31, 1997

Servings: 4 Servings
Category: Pasta
Ingredients

• 8 oz Tomato; artichoke or spinach
• -fettuccini; or any pasta of
• -your choice
• 1/2 c Cooking oil
• 6 tb Butter
• 1/4 c Olive oil
• Salt to taste
• Pepper to taste (freshly
• -ground is best)
• 1 pt Half and Half
• 1/2 lb Prosciutto; cut into thln
• -strips
• 2 lg Zucchini; coarsely
• -grated
• 1 c Finely grated Parmesan
• -cheese or any other
• -cheese; finely grated

Directions
In a large pot, boil the pasta in 3 quarts of water. Add 1/2 cup cooking oil to keep pasta from sticking together. When soft to the bite (about 8 minutes), drain. In a large saucepan, melt the butter, add olive oil, salt and pepper. Add the Half and Half, meat and squash. Cook about 3 minutes, stirring constantly. Toss the hot pasta with the sauce and cheese. Yield: 4 servings. CATHERINE HIPP NEW YORK, NY From , by the Little Rock (AR) Junior League. Downloaded from Glen’s MM Recipe Archive, http://www.erols.com/hosey.

Servings: 4 Servings
Category: Pasta
Ingredients

• 1/2 Stick melted butter
• 2 tb Olive oil
• 1 tb Flour
• 1 c Chicken broth
• 1 Clove garlic crushed
• 1 tb Minced fresh parsely
• 2 -(up to)
• 3 ts Fresh lemon juice
• Salt & pepper to taste
• 1 cn (14-oz) artichoke hearts;
• -packed in water; drained
• -and sliced
• 2 tb Freshly grated Parmesan
• -cheese
• 2 ts Capers; rinsed and drained
• 1/4 ts Salt
• 1 lb Linguine; cooked al
• -dente/drained
• 1/4 c Olive oil
• 1 tb Butter
• 1 tb Freshly grated Parmesan
• -cheese
• 2 oz Minced Prosciutto or other
• -ham (garnish)

Directions
Date: Sun, 24 Mar 1996 09:10:13 +0300 From: dweinsaf@lib.drury.edu (Dianne Weinsaft) Melt butter with oil in small saucepan over medium heat. Add flour and stir until smooth about 3 minutes. Blend in broth, stirring until thickened, about 1 minute. Reduce heat to low and add garlic, parsely, lemon juice, salt and pepper and cook about 5 minutes, stirring constantly. Blend in artichokes, cheese and capers. Cover and simmer about 8 minutes. Melt remaining butter in large skillet over medium heat. Stir in remaining oil, cheese and salt. Add linguine and toss lightly. Arrange pasta on platter and pour sauce over. Garnish with prosciutto. Serves 4, MM-RECIPES@IDISCOVER.NET MEAL-MASTER RECIPES LIST SERVER MM-RECIPES DIGEST V3 #84 From the MealMaster recipe list. Downloaded from Glen’s MM Recipe Archive, http://www.erols.com/hosey.

Servings: 4 Servings
Category: Pasta | Fruits
Ingredients

• 2 c Noodles, cooked and drained
• 2 x Apples, peeled and sliced
• 1 ds Cinnamon
• 4 tb Brown Sugar
• 4 tb Butter

Directions
Preheat oven to 350 deg F. Place half of the noodles and apples in a buttered baking dish. Sprinkle with half the brown sugar and a dash of cinnamon. Dot with half the butter. Repeat. Cover and bake 30 minutes. Stir well before serving (or, leave uncovered toward the end of baking to give the top a nice crunchy texture.) From Gemini’s MASSIVE MealMaster collection at www.synapse.com/~gemini

Servings: 8 Servings
Category: Pasta | Main dish | Vegetarian
Ingredients

• 1 lb Penne, rotini, etc. uncooked
• 12 oz Roasted peppers, strips
• 12 oz Marinated artichoke hearts
• 1 c Diced muenster, brick,
• -or provolene cheese, etc
• 1 c Mushrooms, sliced
• 1/2 c Chopped red onion
• 1/3 c Chopped fresh basil
• 2/3 c Lowfat caesar or italian
• -salad dressing
• Freshly ground pepper
• Sliced pepperoncine peppers

Directions
Date: Wed, 22 May 1996 13:35:15 -0600 From: Arlene Schiffman These were in my local newspaper today. Enjoy. Prepare pasta according to package directions. While pasta is cooking, combine pepper strips, artichoke hearts, cheese, mushrooms, onion and basil in a large bowl. When pasta is done, drain and rinse with cold water. Drain well and add pasta and dressing to bowl; toss well. Cover; refrigerate at least 1 hour before serving. Posted to MealMaster Recipes List, Digest #142