---------- Recipe via Meal-Master (tm) v8.05 Title: Italian Meatballs in a Basket Categories: Meats, Beef, Hamburger, Italian Yield: 8 servings 2 lb Ground Beef Chuck 2 T Margarine 1 ea Med. Green Pepper, Chopped 1 ea Med. Onion, Chopped 16 oz (1 cn) Stewed Tomatoes 1/2 t Basil 1/4 t Thyme 2 T Unbleached Flour 1 x Ital. Bread Basket ---------------------------------GARNISHHES--------------------------------- 1 x Green peppr rings 1 x Cherry Tomatoes Lightly shape ground beef into 1 1/2-inch balls. Lightly brown balls in margarine in large frying-pan, about 5 minutes. Add the green pepper and onion to meatballs; cook 5 minutes, stirring occasionally. Drain tomatoes, reserving liquid. Add tomatoes, all but 1/4 c tomato liquid, basil and thyme to meat balls. Cover tightly and cook slowly 5 minutes. Combine reserved tomato liquid with flour, stirring until smooth. Stir into meatballs, cover tightly and cook 5 minutes or until slightly thick. Meanwhile prepare Italian Bread Basket and place on platter. Spoon meatball mixture into and around bread. Garnish with green pepper rings and cherry tomatoes, if desired. Italian Bread Basket: 1 Loaf (16 ozs) Italian Bread, Unsliced 1/4 Cup Margarine, Melted 1/4 Cup Parmesan Cheese, Grated Cut a 3/4 slice from top of bread. With fork, scoop out inside of bread to form basket, leaving 1-inch bread on all sides and bottom of loaf. Place loaf on foil in shallow baking pan. Brush top, sides and inside of bread with melted margarine. Sprinkle loaf with Parmesan cheese, coating sides evenly. Bake in hot oven (400 Degrees F.) for 10 minutes. ----- ---------- Recipe via Meal-Master (tm) vv8.05 Title: Rigatoni Alla Fontina Categories: Pasta, Italian, Main dish Yield: 4 servings 1 lb Rigatoni 2 pn Nutmeg 3 T Salt 1 c Parmigiano cheese 6 T Sweet butter 2 pn Black pepper 1/2 lb Sliced fontina cheese eheat 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. ----- ---------- Recipe via Meal-Master (tm) vv8.05 Title: Rigatoni W Three Cheeses Categories: Pasta, Italian, Main dish Yield: 4 servings 3 T Salt 1/2 c Shredded mozzarella 1 lb Rigatoni 1 c Heavy cream 3 1/2 T Melted sweet butter 1/2 c Grated parmigiano cheese 1/2 c Shredded swiss cheese 1/2 t Nutmeg 1/2 c Shredded fontina 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. ----- ---------- Recipe via Meal-Master (tm) vv8.05 Title: Fettuccine Alfredo 1 Categories: Pasta, Italian, Main dish Yield: 2 servings 4 T Butter 1 x Salt and pepper to taste 1/2 c Heavy cream 8 oz Fettuccine 6 T Parmesan cheese 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. ----- ---------- Recipe via Meal-Master (tm) vv8.05 Title: Fettuccine with Cream, Basil and Romano Categories: Pasta, Italian Yield: 4 servings 4 ea Bacon slices; chopped thick 1/3 c Basil; chopped fresh 4 ea Green onions; chopped 1/2 lb Fettuccine 1/2 c Whipping cream 1 x Salt and freshly ground pepp 1/2 c Parmesan; freshly grated 1 x Parmesan; freshly grated 1 x Or: 1 x Romano; freshly grated 1/2 c 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. We like LOTS of sauce! Source: Stephanie Dicamillo- Cooking echo ----- ---------- Recipe via Meal-Master (tm) vv8.05 Title: Tortellini with Peas and Prosciutto Categories: Pasta, Italian Yield: 4 servings 15 oz Tortellini; cheese 3/4 c Peas; frozen tiny thawed dr 1 1/2 c Whipping cream 1 1/2 oz Prosciutto; fat trimmed cut 1 x Nutmeg; freshly grated pinc 1 x Salt and freshly ground pepp 6 T Parmesan; freshly grated 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. ----- ---------- Recipe via Meal-Master (tm) vv8.05 Title: Fusilli with Broccoli & Garlic Categories: Italian, Pasta, Main dish Yield: 4 servings 4 c Broccoli flowerttes 6 c Garlic; thinly sliced 1/3 c Olive oil 1 x Salt & pepper; to taste Saute garlic in olive oil until JUST beginning to brown. DO NOT allow garlic to brown. At the FIRST sight of browning the garlic is finished. Any more cooking will make the garlic bitter. Add broccoli & toss to coat, then add this mixture to the hot, drained pasta and toss to mix completely. Season w/salt & pepper to taste. ----- ---------- Recipe via Meal-Master (tm) vv8.05 Title: Struffoli (Honey Balls) Categories: Desserts, Italian, Cookies Yield: 1 servings 3 ea Large eggs 1/2 t Baking powder 1 T Butter; softened 1 c Honey 1 t Sugar; plus 1 x Vegetable oil; for deep-fryi 1/2 c Sugar 1 x Colored sprinkles 2 c All-purpose flour Whisk together: eggs, butter, 1 tsp sugar until foamy. Add baking powder; add flour. Work the mixture into a soft dough with your hands. Divide dough into 4 pieces. On a floured surface, roll each piece into a rope about the width of your index finger and 12 inches long. Cut the ropes into 1" pieces. Toss the pieces with enough flour to dust them lightly and shake off excess flour. Heat oil to 375F in a deep fryer. Fry the struffoli a few handfuls at a time until they puff up and are golden brown. Using a slotted spoon, transfer to a paper towel to drain. Combine the honey and the 1/2 cups sugar in a large saucepan over low heat; stirring until the sugar has dissolved; keep warm over low heat. Add the fried balls, a few at a time, and turn them with a wooden spoon to coat on all sides. Transfer the balls to a large platter and mound them into a pyramid, shaping with wet hands. Sprinkle with the colored sprinkles and let stand for 1 to 2 hours. Then just break off some pieces with your hands to eat. ----- ---------- Recipe via Meal-Master (tm) vv8.05 Title: Linguine W/mushrooms & Garlic Categories: Italian, Pasta, Main dish Yield: 4 servings 1 lb Linguine; cooked al dente 4 T Butter 1 lb Mushrooms; thinly sliced 3 T Olive oil 4 c Garlic; sliced thin 1 x Salt & pepper Saute garlic in 1 Tblsp butter & 2 Tblsp olive oil until wilted. Add mushrooms & saute until they are beginning to dry out a bit. Add the remaining butter and oil and allow to melt. Season w/salt and pepper and toss with cooked, drained linguine to thoroughly incorporate ingredients. Taste, adjust seasoning & enjoy! ----- ---------- Recipe via Meal-Master (tm) vv8.05 Title: Onion-Basil Pasta Categories: Main dish, Pasta, Italian Yield: 1 servings 5 lb Onion; sweet 1/4 c Brandy 1/2 c Olive oil 1/2 t Salt & pepper going then start the pasta. Slice the onions nice and thin. In a deep skillet or dutch oven,toss the onions with the oil, Over med heat,cook til onions begin to get limp,stir occasionally.Lower the heat and cook til they form a golden mass, don't brown, stir now and again. Now add the brandy and cook for 15 to 20,all liquid will-> evaporate. When pasta is ready, take the basil leaves and slice them fine,mix into the onion sauce,add salt and pepper to taste, toss with drained hot pasta and top with parmesan. ----- ---------- Recipe via Meal-Master (tm) vv8.05 Title: Seafood Lasagna Categories: Main dish, Seafood, Italian Yield: 8 servings 1/2 c Butter 2 c Mozzarella cheese; shredded 1/2 c Flour 1/2 c Green onion; sliced 1/2 t Salt 15 ea Lasagna noodles; uncooked 2 c Garlic; crushed 1 c Cottage cheese; small curd 2 c Milk 2/3 c Cooked shrimp \cut into bite 2 c Chicken broth 2/3 c Cooked bay scallops / siz 1/4 t Pepper 2/3 c Crabmeat / 1 t Basil 1/3 c Dry white wine This was originally posted 5/5 by Patti Anderson. I've just made it once, but we loved it and it will probably be a family favorite. Heat butter in a large saucepan over low heat until melted. Add garlic. Stir in flour and salt. Cook, stirring constantly until bubbly. Remove from heat. Stir in milk, broth and white wine. Return to stove and heat until boiling, stirring constantly. Boil for one minute. Stir in mozzarella, onions, basil and pepper. Cook over low heat until cheese is melted, stirring constantly. Spread about 1 1/2 cups of the sauce in an ungreased 9X13 pan. Top with uncooked lasagna noodles, overlapping as needed. Spread cottage cheese over the noodles. Spread with another 1 1/2 cups of sauce, and then with another 5 noodles. Top with seafood and another round of sauce. Add last 5 noodles and top with all remaining sauce. If desired top with 1/2 cup grated parmesan cheese. Bake, uncovered, at 350 deg. for 35-40 minutes or until the noodles are tender. Let stand for 15 minutes before cutting. When I made this, I just used 1 cup each of shrimp and faux crab meat, and skipped the scallops. The "crab" was just fine. I mashed the cottage cheese, since I don't like the texture of curds. Next time I'll use ricotta. Make sure when you measure the last sauce that you leave at least 1 1/2 cups for the top, so you don't have crispy noodle tips exposed. Also, we didn't want to overlap the noodles so much, so we just broke them to make a complete layer. ----- ---------- Recipe via Meal-Master (tm) vv8.05 Title: Strombolli Categories: Main dish, Appetizers, Italian Yield: 4 servings 1 ea Bread dough; frozen 1 x Pepperoni 1 x Mozzarella cheese 1 x Ham 1 x Italian salad dressing 1 x Provolone cheese 1 ea Jars Olive; italian Let dough thaw and rise a little. Roll out dough into a thin layer on a floured surface. Brush dough with a thin layer of Italian salad dressing. Layer ham, provolone cheese, pepperoni, and mozzarella cheese. Spread olive mix on top. Roll up and seal edges. Bake at 350 degrees until brown. ----- ---------- Recipe via Meal-Master (tm) vv8.05 Title: Tiramisu--Italian Dessert Categories: Italian, Desserts Yield: 1 servings 1 ea Ladyfingers ; 4-ounce packa 2 lb Mascarpone cheese ; or 1/2 c Coffee ; brewed espresso co 1 1/2 lb Cream cheese ; mixed with 2 T Brandy 1/2 c Heavy cream;- and 6 ea Egg ; seperated 1/4 c Sour cream 6 T Sugar 4 T Cocoa ; unsweetened powder 1.Spread ladyfingers on a large baking sheet. In small bowl com- bine the coffee and brandy. Sprinkle the ladyfingers>> with this mixture, set aside. 2.In medium bowl,beat egg yolks and sugar with elictric mixer until thick and lemon colored, 4 to 5 minutes. Add mascarpone and blend on low speed until combined. 3.In a large bowl, beat egg whites, until soft peaks form, 2 to 3 minutes. Using a spatula, fold whites into>>>> mascarpone mixture. Line the bottom of an 8-cup souflle dish with half of the ladyfingers. Spread half the mascarpone mixture on the ladyfingers and sift 2, Tablespoons of cocoa over the surface. Repeat layers, ending with the cocoa. Cover with plastic wrap and refrigerate at least 2 hours. To serve, spoon into serving plate. ----- ---------- Recipe via Meal-Master (tm) vv8.05 Title: Tony's Lemony Veal Piccata Categories: Main dish, Italian, Meats Yield: 4 servings 1 lb Veal scallops; pounded thin 1/2 c Dry white wine 1 x Flour 1/2 c Chicken broth 1 x Salt 3 T Capers 1 x Pepper 1 ea Sm Lemon; peeled ,white remo 3 T Olive oil 2 T Butter 3 c Garlic; crushed 4 T Parsley; fresh Dust the veal with flour.Season with salt and pepper.Saute in the oil till lightly browned,about 2-3 min. Remove from pan and keep warm. Pour off any remaining oil add the garlic and saute several seconds.Add wine or sherry and bring to boil.Reduce to 1/3-cup.Stir in capers and lemon.Return to boil.Swirl in the butter and parsley.Dip the veal slices into the sauce,place on platter and top with remaining sauce. I like to garnish with more parsley and some lemon slices. ----- ---------- Recipe via Meal-Master (tm) vv8.05 Title: Veal Roast Florentine Categories: Main dish, Meats, Italian Yield: 1 servings 4 lb Boneless breast of veal 2 c Mozzarella cheese; shredded 1/4 t Pepper 1 ea Red or yellow pepper;chopped 2 t Poultry seasoning 2 T Olive oil 2 t Basil 13 3/4 oz Chicken broth 1 1/2 t Garlic powder 1/4 c White wine; dry, or water 20 oz Frozen chopped spinach;drain 3 T Cornstarch 1 t Salt DIRECTIONS -- SEASON OUTSID OF MEAT WITH PEPPER,1/2 T EA POULTRY SEASONIN, BASIL AND GARLIC POWDER;TURN MEAT OVER. COMBINE SPINACH, SALT, CHEESE, AND RED PEPPER WITH REMAINEING 1 1/2 T EA POULTY SEASONING AND BASIL, AN 1 T GARLIC POWDER. SPREAD EVENLY OVER MEAT. TIGHTLY ROLL UP MEAT; TIE WITH STRING AT 1 IN INTERVALS. HEAT OIL IN DUTCH OVEN OR HEAVY ROASTING PAN; BROWN ROAST ONALL SIDES POUR BROTH ON TOP. COVER TIGHTLY; ROAST AT 350F FOR 1 1/2 HOURS OR UNTIL 165F INTERNAL TEMP. REMOVE ROAST TO CARVING BOARD; KEEP WARM. STRAIN LIQUID AND SKIM FAT. COMBINE WINE AND CORNSTARCH, STIR INTO LIQUID. BRING TO BOIL, SIMMER 5 MIN, STIRRING, UNTIL THICKENED. ----- ---------- Recipe via Meal-Master (tm) vv8.05 Title: Chicken Marbella Categories: Italian, Casseroles, Main dish, Poultry Yield: 16 servings 4 ea 2.5 lb chickens, quartered 1 ea Head garlic, peeled, pureed 1/4 c Dried oregano 1 ea Salt and pepper to taste 1/2 c Red wine vinegar 1/2 c Olive oil 1 c Pitted prunes 1/2 c Pitted, grn Spanish olives 1/2 c Capers with a bit of juice 6 ea Bay leaves 1 c Brown sugar 1 c White wine 1/4 c Italian parsley, or cilantro In a lg bowl combine chicken quarters, garlic, oregano, pepper and coarse salt to taste, vinegar, oil, prumes, olives, capers and juice, and bay leaves. Cover and let marinater, refrigerated, overnight. Preheat overn to 350 F. Arrange chicken in a single layer in one or two large, shallow baking pans and spoon marinade over it evenly. Sprinkle chicken pieces with brown sugar and pour white wine around them. Bake for 50 min to 1 hr, basting frequently with pan juices. Chicken is donw when thigh pieces, pricked with a fork at their thickest, yield clear yellow (rather than pink) juice. With a slotted spoon transfer chicken, prunes, olives and capers to a serving platter. Moisten with a ffew spoonfuls of pan juices and sprinkle generously with parsley or cilantro. Pass remaining pan juices in a sauce boat. ----- ---------- Recipe via Meal-Master (tm) vv8.05 Title: Lemon Italian Ice Categories: Ice cream, Desserts, Italian Yield: 1 servings 3 c Water 1 1/2 ts Grated lemon peel 1 1/4 c Sugar 3/4 c Lemon juice Combine water, sugar and lemon peel in medium saucepan. Bring to a boil on medium heat, stirring constantly. remove from heat and allow to cool.Pour mixture into canister of ice cream maker. stir in lemon juice. Freeze according to manufacturer's directions. Makes 1 quart. ----- ---------- Recipe via Meal-Master (tm) vv8.05 Title: Italian Minestrone Soup Categories: Soups/stews, Beef, Vegetables, Italian Yield: 6 servings 2 1/2 lb Blade Chuck Roast 1/2 c Sliced Carrots 2 1/2 qt Water 1/4 c Diced Onion 2 ts Salt 1/4 c Chopped Parsley 1 sm Onion 1 Clove Garlic, Minced 1/2 c Celery Leaves 1/2 c Elbow Macaroni 1 Bay Leaf 6 oz Tomato Paste 2 Slices Bacon, Diced 1 c Coca-Cola 1 1/2 c Cooked Kidney Beans 1 tb Olive Oil 1/2 c Fresh Chopped Green Beans 1 tb Worcestershire Sauce 1/2 c Diced Celery 1 tb Italian Seasoning 1/2 c Fresh Or Frozen Green Peas 1 ts Salt 1/2 c Sliced Zucchini 1/4 ts Black Pepper ----------------------------------GARNISSH---------------------------------- Grated Parmesan Cheese In a large pot, place the meat, water, salt, small onion, celery leaves and bay leaf. Cover and simmer for about 2-1/2 hours until the meat is tender. Remove the meat. Strain the broth (should measure 2 quarts). Add ice cubes to the broth to harden the fat and remove the fat. Discard the fat. Finely dice the meat, discarding any fat and bones (should be about 2 cups). In a 5 to 6 quart kettle or Dutch oven, combine the beef broth and the meat. Place over low heat while preparing the remaining ingredients. Pan fry the bacon until crisp. Add the bacon and the drippings and all the remaining ingredients, except the Parmesan cheese, to the broth. Cover and simmerfor about 30 minutes, until the vegetables and macaroni are tender. Serve sprinkled with Parmesan cheese, if desired. From: "International cooking with Coca-Cola", a give-away pamphlet from the Coca-Cola Company, 1981. ----- ---------- Recipe via Meal-Master (tm) vv8.05 Title: Torta Di Polenta Categories: Cakes, Italian Yield: 10 servings ------------------------------------CAKEE------------------------------------ 2/3 c Sugar 1 ts Baking powder 3 tb Margarine, softened 1 ts Baking soda 2 Egg yolks 1/2 ts Ground nutmeg 2 ts Vanilla 1/4 ts Salt 1 3/4 c Yellow cornmeal 1 1/2 c Low-fat buttermilk 3/4 c Flour Vegetable cooking spray ------------------------------TWO BERRY SAUCE------------------------------ 3/4 c Frozen blackberries, divided 1/4 c Unsweetened orange juice 3/4 c Frozen raspberries, divided 2 ts Cornstarch 1/4 c Water 2 tb Chambord (raspberry liqueur) 1 tb Sugar For the Cake: 1. Cream sugar, margarine and egg yolks together at medium speed of an electric mixer until light and fluffy. Add vanilla; beat at low speed until blended. 2. Combine cornmeal and next 5 ingredients. With mixer on low speed, add to creamed mixture alternately with buttermilk, beginning and ending with cornmeal. Pout into a 9" round cakepan coated with cooking spray. Bake at 350F for 40 minutes or until wood pick inserted comes out clean. Cool in pan 10 minutes, remove from pan and cool on rack. Serve with Two-Berry Sauce. For the Sauce: 1. Position knife blade in food processor; add half of the berries, water, and orange juice. Process 1 minute or until smooth. 2. Combine sugar and cornstarch in a small saucepan, stirring well. Gradually add berry puree, stirring with a wire whisk until blended. Bring to a boil over medium heat, cook 1 minute or until thickened. Add remaining berries and Chambord; heat thoroughly. Yields: 1 1/4 c. Serving information: Cake: 257 calories; fat 6.1 gm; sodium 239 mg Sauce: 16 calories; fat .1 gm; sodium 0 mg Source: Cooking Light Magazine, October 1993 Typed for you by: Linda Fields, Cyberealm BBS Watertown, NY 1993 ----- ---------- Recipe via Meal-Master (tm) vv8.05 Title: Linguine Carbonara #1 Categories: Italian, Pasta Yield: 4 servings 1 tb Salt 1/2 c Grated parmesan cheese 1 tb Oil 4 lg Eggs, well beaten 1 lb Dried or fresh linguine 1 tb Chopped fresh parsley 1/2 c Butter 1. In a 6 qt saucepan, bring 4 qts of water to a boil. Add linguine, and return to a boil. Cook linguine 8-10 min. or until done to your taste. 2. When linguine is drained and set aside prepare sauce. Place butter and parmesan cheese in a large skillet. Cook over medium heat stirring constantly with a wooden spoon until butter melts and is thoroughly combined with cheese. 3. Reduce heat to low; add drained linguine. Toss to coat with butter and cheese mixture. Add eggs all at once and toss with wooden spoons until eggs are just cooked. Immediately remove from skillet. Transfer linguine to a warmed platter and sprinkle with parsley. Source: Christine Underwood, FIDO Cooking Conference Typed for you by: Linda Fields Cyberealm BBS Watertown NY 1993 ----- ---------- Recipe via Meal-Master (tm) vv8.05 Title: Pasta Ala Puttanesca Categories: Italian Yield: 4 servings 1 lb Spaghetti, linguini, or 1/2 c Tiny black Nicoise olives Other pasta of your choice 1/4 c Drained capers 2 cn Peeled italian tomatoes 4 cl Garlic, peeled and minced 1/4 c Olive oil 8 Anchovie filets, chopped 1 ts Oregano 1/2 c Chopped parsley 1/8 ts Dried red pepper flakes 2 tb Salt 1. Bring 4 quarts water to a boil; add salt and stir in spaghetti. Cook until tender but still firm. Drain, and transfer to heated plates. 2. While spaghetti is cooking, drain the tomatoes, cut them cross- wise into halves, and squeeze out as much liquid as possible. Combine tomatoes and olive oil in a skillet and bring to a boil. Keep the sauce at a full boil and add remaining ingredients except pasta, one at a time, stirring frequently. 3. Reduce heat and continue to cook for a few minutes, or until sauce has thickened to your liking. Serve immediately over hot pasta and garnish with additional parsley. Source: The Silver Palate Cookbook ----- ---------- Recipe via Meal-Master (tm) vv8.05 Title: Pasta Carbonara Categories: Italian Yield: 4 servings 1 lb Thick-sliced bacon, diced 1/3 c Chopped Italian parsley 2 tb Salt Grated Parmesan cheese 1 lb Linguini Fresh ground pepper to taste 3 Eggs 1. Saute the bacon in a small skillet until crisp. Remove with a slotted spoon and drain well on a paper towel. 2. Boil the water and cook linguini until firm and tender. 3. Meanwhile, beat the eggs thoroughly in a large bowl suitable for serving. Have the cooked bacon and the chopped parsley ready at hand. 4. When the pasta is done, drain it immediately in a colander, and pour into the bowl of eggs and immediately begin tossing it. As the strands of pasta become coated with the beaten eggs, their heat will cook the eggs. 5. Sprinkle the bacon and parsley on, and serve immediately. This is great with lots of freshly grated Parmesan cheese and freshly ground black pepper. Source: The Silver Palate Cookbook ----- ---------- Recipe via Meal-Master (tm) vv8.05 Title: Foccacia with Parmesan Categories: Breads, Italian Yield: 4 servings 1 pk Yeast, not instant 4 tb Grated parmesan cheese 1 ts Sugar 1/2 ts Dried rosemary, crushed 1 1/4 c Warm water 1 tb Cornmeal 2 3/4 c Bread flour 1 ts Coarse salt 6 tb Olive oil Black pepper 1/2 ts Salt 1. Dissolve the yeast and the sugar in 3/4 cup warm water, about 110 degrees. Set aside for 15 minutes until very foamy. 2. Stir in 1 cup flour. Cover with plastic wrap and let this sponge proof in a warm place until tripled idn volume and very bubbly, about 3 hours. 3. Into the yeast mixture, add the remaining 1/2 cup warm water, 2 T olive oil, 1/2 t regular salt, parmesan and rosemary. 4. Add enough of the remaining flour to form a soft and workable dough. Knead on a lightly floured surface until smooth and elastic, about 10 minutes. 5. Oil a large bowl. Put the dough into the bowl, cover loosely and let rise in a wam place until doubled in size, about 1 1/2 hours. 6. Sprinkle a baking sheet with the cornmeal. Divide the dough into 4 parts and roll each into a circle about 7 in. in diameter. Place on the baking sheet. Use the tips of your fingers to make the dimples in the dough. Spoon a tablespoon of olive oil on each bread piece and sprinkle with the coarse salt and pepper. 7. Bake in a preheated 475F oven for 20 minutes or until golden brown. Submitted by Andy Biegel, Sysop Culinary Cuisine BBS and Hub of Kook-Net Typed in MM format by Linda Fields, Cyberealm BBS and home of Kook-Net Watertown NY 315-786-1120 ----- ---------- Recipe via Meal-Master (tm) vv8.05 Title: Fried Mozzarella Italiano Categories: Italian Yield: 4 servings 1 lb Mozzarella cheese, cut into 3/4 c Italian season bread crumbs 1 inch cubes Vegetable oil 3 Eggs, well beaten Italian tomato sauce 1/2 c Flour ----------------------------ITALIAN TOMAATO SAUCE---------------------------- 2 cl Garlic, minced 1 lg Pinch of sugar 1 tb Olive oil 1 pn Salt 1 cn 28 oz italian plum tomatoes, 1 1/2 ts Italian seasoning -chopped and undrained 1 ds Pepper For the mozarella: 1. Dip the cheese cubes in egg, roll in flour, and dip in egg again. Then dip into bread crumbs. Place on waxed paper and chill 1 hour. 2. In a large saucepot or deep fat fryer, heat oil to 375F. Fry chilled cubes in hot oil; drain on paper towels. 3. Serve immediately with Italian Tomato sauce. For the Sauce: 1. Saute garlic in oil in a heavy skillet; stir in remaining ingredients. Bring to boil. 2. Reduce heat, simmer uncovered for 45 minutes or until mixture is thickened, stirring occasionally. Source: Stephanie Needham, Cyberealm BBS Watertown NY 9/92 Typed in MM format by Linda Fields, Cyberealm BBS Watertown NY 315-786-1120 ----- ---------- Recipe via Meal-Master (tm) vv8.05 Title: Italian Stuffed Pork Categories: Meats, Italian Yield: 4 servings ------------------------------FROM DIANEE HICKS------------------------------ 4 Thick pork chops or roast 1/2 c Pesto sauce 1/2 c Plain croutons, slightly 1/4 c Chopped sundried tomatoes -crushed Mix croutons, pesto sauce, and tomatoes. Stuff pork chops or pork roast. Bake, uncovered, at 325F-350F for about 1 hour, or until brown. Cover tightly with foil, and continue baking until done. Source: Diane Hicks, Wildnet Cooking Conference, Comphile BBS Typed in MM format by Linda Fields, Cyberealm BBS Watertown NY 315-786-1120 ----- ---------- Recipe via Meal-Master (tm) vv8.05 Title: Italian Chicken Casserole Categories: Poultry, Italian Yield: 4 servings 1 md Frying Chicken 3 md Tomatoes 9 oz Onions Salt & Pepper to taste Olive oil Parsley, chopped Italian white wine 3 Potatoes 8 oz Fresh Mushrooms Peel onions and cut into thin rings. Grease a casserole dish with oliveoil. Fry the onions in it till they are golden brown. Skin and debone the chicken, cut the meat in pieces and brown with the mushrooms in casserole. Pour white wine over all, till covered. Peel tomatoes and cut into 8 pieces each,season with fresh ground pepper. Peel and cut potatoes in 8 pieces each and add to the casserole. Let it simmer, over medium heat for about 30 minutes. Garnish with fresh chopped parsley. Source:"Actuelle"magazine. Typed by Brigitte Sealing Cyberealm BBS Watertown NY 315-786-1120 ----- ---------- Recipe via Meal-Master (tm) vv8.05 Title: Fettuccine Alfredo 2 Categories: Italian, Pasta, Low cal Yield: 4 servings 1 tb Margarine 1 1/4 c (2 1/2 oz.) Grated fresh- 2 sm Cloves garlic, minced -parmesan cheese, divided 1 tb All-purpose flour 4 c Hot cooked fettuccine, - 1 1/3 c Skim milk -cooked without salt or fat 2 tb Light process cream cheese- 2 ts Chopped fresh parsley -product Freshly ground pepper Melt margarine in a saucepan over medium heat. Add garlic; saut‚ 1 minute. Stir in flour. Gradually add milk, stirring with a wire whisk until blended; cook minutes or until thickened and bubbly, stirring constantly. Stir in cream cheese, cook 2 minutes. Add 1 Parmesan cheese, stirring constantly until it melts. Pour over hot cooked fettuccine; toss well to coat. Top with remaining 1/4 cup Parmesan cheese, fresh parsley, and pepper. Yield: 4 Servings (serving size: 1 cup). NUTRITIONAL INFORMATION: Calories..................345 (25% from fat) Protein..,................16.8 g Fat.......................9.7 g (sat 4.4g, mono 2.7g, poly 1.4g) Fiber.....................2.3 g Carbohydrates,............46.7 g Cholesterol...............18 mg Iron.....................2.3 mg Sodium...................401 mg Calcium..................333 mg Typed for you by Lois Flack, CYBEREALM BBS, Watertown, NY. Source: May 1994 "Cooking Light" magazine ----- ---------- Recipe via Meal-Master (tm) vv8.05 Title: Italian Parmesan Potatoes Categories: Side dishes, Low cal, Italian Yield: 4 servings 3 md Russet potatoes, unpeeled, 1/8 ts Salt & cut lengthwise into 1/8's 1/8 ts Garlic powder 2 ts Olive oil 1/8 ts Paprika 1/4 ts Italian seasoning 2 -3 Tbs. parmesan cheese Heat the grill. Cut 14 inch square sheet of heavy duty foil. Place potatoes in the center. In a small bowl, combine the oil & all season- ings. Drizzle over potatoes; stir gently to coat. Wrap and seal securely with tight double folds. Place foil packet on gas frill over medium heat or on charcoal grill 4-6 inches from medium-high heat. Cook 30-40 minutes or until tender. Open packet; stir gently. Sprinkle with cheese. Return to grill and cook an additional 3-5 minutes, or until cheese is melted. Serve immediately. OVEN DIRECTIONS: Heat oven to 450F. Prepare potatoes in foil packet as described above. Bake for 40-50 minutes or until potatoes are tender. Open and stir gently; sprinkle with cheese and return to oven and bake an additional 3-5 minutes or until cheese is melted. Nutritional info: per 1/4 serving-- calories, 230. 5 gm fat. Dietary exchanges per 1/4 serving.. 1 bread, 1 fat, 30 optional cal. Source: Pillsbury Fast and Healthy Magazine, May/June 1994 Typed for you by Linda Fields, Cyberealm BBS Watertown NY 315-786-1120 ----- ---------- Recipe via Meal-Master (tm) vv8.05 Title: Italian Chicken Dinner Categories: Crockpot, Poultry, Italian Yield: 6 servings From: Judy Garnett PJXG05A 1 Chicken; broiler or fryer - 1 Sm Cabbage; cut in wedges And frozen 1 c Mushrooms; canned 1 Jars Meatless spaghetti sauc 2 tb Tapioca; quick cooking Parmesan cheese; grated In a 3 1/2 to 6 quart crockery cooker place cabbage wedges, onion and mushrooms. Sprinkle tapioca over vegetables. Place FROZEN chicken pieces atop vegetables. Pour spaghetti sauce over chicken. Cover; cook on low-heat setting for 10 to 12 hours. Transfer to a serving platter. Sprinkle with Parmesan Cheese. Makes 6 servings. Notes from Gaye: The original recipe did not indicate the amount of onion to use. I used 1/4 cup dried chopped onion (equivalent to one onion). I used 1 cup of Ragu Garden Style with Tomatoes, Garlic and Onions. Also, I used fresh, skinned chicke n breasts. ----- ---------- Recipe via Meal-Master (tm) vv8.05 Title: Spaghetti with Garlic and Oil 2 Categories: Italian, Pasta, Main dish Yield: 1 servings - G. Granaroli XBRG76A 1/2 c White wine -MM:MK VMXV03A Salt and pepper to taste 1/4 c Olive oil 16 oz Thin spaghetti- cooked 1/4 Stick butter -according to dir. 3 tb Chopped garlic Gratd cheese for serving 2 tb Fresh chopped parsley Melt the butter in olive oil. Add garlic and sautee for 5 min on low. Add wine and simmer for 5 min. Toss with pasta and garnish with parsley. Serve hot with grated cheese on the side. Serve with crusty bread and salad. ----- ---------- Recipe via Meal-Master (tm) vv8.05 Title: Pasta Twists with Asparagus Sauce*** Categories: Italian, Pasta, Vegetables, Sauces, Asparagus Yield: 1 servings - G. Granaroli XBRG76A 1 pt Half and half - MM:MK VMXV03A 1 lg Flavor cube 3 tb Butter 12 oz Pasta cooked according 3 tb Olive oil -to directions 2 c Asparagus tips and tender Salt and pepper to taste -pieces (1")steamed Grated cheese for topping 2 tb Flour Melt butter in olive oil and lightly sautee asparagus tips. Remove and set aside. Add flour to the pan and mix well. Slowly add the 1/2 and 1/2 mixing well to avoid lumps. Keep on low heat. Crumble flavor cube and add to mixture. Mix well and salt and pepper to taste.Add tips and serve over hot pasta. Top with cheese. ----- ---------- Recipe via Meal-Master (tm) vv8.05 Title: Marinara Sauce*** Categories: Italian, Sauces, Pasta Yield: 1 servings - G. Granaroli XBRG76A 28 oz Can Italian tomatoes -MM:MK VMXV03A -crushed (by your hands) 1/4 c Olive oil 1/2 c Red wine 1 lg Onion chopped 1 ts Dried sweet basil 3 Cloves garli minced 1/2 ts Dried oregano 2 tb Tomato paste 1/2 c Water 28 oz Tomato puree Salt and pepper to taste Sautee garlic and onion in oil til lightly browned.( add garlic last minute) Add all other ingredients and simmer 2 hours stirring often to prevent sticking. ----- ---------- Recipe via Meal-Master (tm) vv8.05 Title: Risotto Milanese*** Categories: Italian, Rice Yield: 4 servings - G. Granaroli XBRG76A 1 1/2 c Rice; Uncle Ben`s converted -MM:MK VMXV03A 2 Pk saffaron; can be found in 1 Onion; chopped -Italian or Spanish section) 1/2 Stick butter 3 Sausages; (Optional) 1/4 c Olive oil 1/2 c Cheese; grated (up 2 3/4c) 1 qt Chicken broth; (canned o.k.) 1/2 c White wine 2 Boullion cubes Melt butter in olive oil and sautee onion until golden. Remove sausage meat from skin and crumble up and add to onions.Brown slowly on med heat. In a separate pot, heat chicken broth with boullion and keep warm. Add rice to sausage mixture andmix well. Gradually add broth to rice about 1 1/2 cups at a time and cook until broth is absorbed.Continue this process until rice is cooked. Before the last cups are added add the wine and saffaron and continue to mix so it doesn`t stick. When the rice is done, mix in 1/2 cup of grated cheese. Serve hot with extra cheese on the side. This is really not hard, give it a try. It can be a meal in itself or a side dish. It`s great for a buffet. ----- ---------- Recipe via Meal-Master (tm) vv8.05 Title: Brasciole*** Categories: Italian, Meats, Main dish Yield: 1 servings - G. Granaroli XBRG76A -dash dry basil) -MM:MK VMXV03A 1 Egg beaten Thin slices of beef or veal 4 tb Olive oil per cup of bread -(pounded to tenderize) -crumbs Flavored bread crumbs(bread Salt and pepper -crumbs,grated cheese, Tomato sauce (enough to -parsley, dash of oregano, -almost cover) Pound the slices of meat as thin as possible. Make a mixture of bread crumbs, egg and oil. Lay meat out and lightly salt and pepper each piece. Place some of the mixture on each piece and spread covering most of the meat except the edges. Roll and secure with a toothpick. Lightly brown each in a bit of butter and oil. When browned place in oven proof dish. To the browning pan add tomato sauce and mix to get all flavor from bottom of pan. Pour over meat and bake in oven at 350 for 45 min. Turn often to prevent drying. Serving suggestions.... Mashed potatoes..with a touch of garlic while mashing. The sauce makes a wonderful tasty gravy. A bright veg such as carrots or broccoli. Crust bread and a salad. ----- ---------- Recipe via Meal-Master (tm) vv8.05 Title: Pasta E Fagioli*** Categories: Italian, Soups/stews, Main dish, Pasta Yield: 1 servings - G. Granaroli XBRG76A -coffee filter cut down and - MM:MK VMXV03A -tied tightly with thread) 1 lg Onion chopped 1 lg Bouillion cube 1 Stalk celery chopped 1 1/2 qt Water 1 Carrot chopped 1 lb Navy beans 2 tb Butter 6 oz Tomato sauce 2 tb Olive oil Salt and pepper to taste 2 Cloves garlic chopped 6 To 8 oz ditalini pasta 1 ts Rosemary in a sack (use a Melt butter in olive oil. Saute vegetables until golden. Add rest of ingredients and bring to boil. Lower to simmer and cook until beans are tender. When the beans are just soft, add 6 to 8 oz of ditalini according to how thick you want it and cook til tender. Serve hot with grated cheese on the side. ----- ---------- Recipe via Meal-Master (tm) vv8.05 Title: Italian Quiche Categories: Italian, Appetizers, Dairy, Main dish Yield: 1 servings - G. Granaroli XBRG76A 1/2 c Grated cheese - MM:MK VMXV03A 3 Sausage links (skinned, 1 Deep dish frozen pie crust -cooked and drained well) 5 lg Eggs Salt and pepper to taste 1/2 c Ricotta Pre-bake pie shell. Place sausage on bottom of crust. Blend eggs and cheeses and seasoning. Pour over sausage and bake 350 for 45 min or until center is almost firm. ----- ---------- Recipe via Meal-Master (tm) vv8.05 Title: Amaretto Compote*** Categories: Italian, Desserts Yield: 1 servings - G. Granaroli XBRG76A 2 md Red pears, cored and sliced - MM:MK VMXV03A 1/4 c Sugar 2 c Water 1 c Amaretto 1 c Pitted prunes 1 ts Shredded lemon peel 1 c Dried appricots In a medium saucepan combine water, prunes, and apricots. Bring to a boil. Remove from heat and let stand for 15 min. Drain, reserving 1/2 cup liquid. Leave prunes and apricots on the side. In the 1/2 cup liquid, combine pears, Amaretto, sugar and lemon peel. Cover and simmer 10 minutes until the pears are crisp-tender. Stir in prunes and apricots and heat through. Serve warm over vanilla ice-cream or frozen yogurt. Also makes a wonderful topping for pound cake. ----- ---------- Recipe via Meal-Master (tm) vv8.05 Title: Lasagne Rollups Categories: Italian, Pasta, Main dish Yield: 1 servings - G. Granaroli XBRG76A -MM:MK VMXV03A 8 lasagne noodles (San Giorgio if possible or an imported) *Cook noodles until easy to work with but very al dente. Drain on flat cloth to get rid of exess moisture. Filling: 1 lb ricotta 4 oz grated mozzarella 1/2 cup grated Ital. cheese 1/2 pk frozen chopped spinach, cooked and drained well 1 egg salt and pepper to taste Sauce: Any meat, marinara or jarred sauce if you prefer. I prefer homemade. There is a marinara sauce posted that is easy and good. I will post a meat sauce befor the end of the day. Assembly: Mix filling ingredients together well. On each wide noodle place filling along entire strip leaving 1" at each end. Gently roll each noodle carefully keeping the filling inside. In a rectangular dish, cover bottom with sauce. Place roll-ups side by side. Pour enough sauce over top to partially cover. Seal with foil. Bake at 375 for 45 min. For a special topping use a white sauce or what is called "bachemal". Low-Fat-Conversion: ricotta-Polly-o no fat mozzarella-Polly-o no fat grated cheese-Alpine lace Lite grated Parma egg- egg beaters or 2 egg whites sauce- any homemade without oil, butter or meat or Healthy choice. This may be frozen in individual portions before or after cooking. Have a meal on hand when you don`t have time to fuss. ----- ---------- Recipe via Meal-Master (tm) vv8.05 Title: Fettucini Alfredo 3 Categories: Italian, Pasta, Main dish Yield: 1 servings 1 Stick sweet butter 3/4 c Parmegiana cheese 1/2 lb Chopped ham 12 oz Fettucini noodles (green are 1 pt Heavy cream - best - the fresher the 1 pt 1/2 and 1/2 - better) In a pan, saute the ham in butter for 5 min. Turn off heat. Add the rest of ingredients and serve with HOT pasta. Serve immediately. ----- ---------- Recipe via Meal-Master (tm) vv8.05 Title: Spaghetti with Bacon & Egg Categories: Italian, Pasta, Main dish Yield: 4 servings - G Granaroli XBRG76A 3 tb Unsalted butter -MM:MK VMXV03A Pepper to taste 1/2 lb Bacon 12 oz Thin spaghetti 4 Eggs-beaten 1/2 c Grated Italian cheese 1/2 c White wine Cook bacon until lightly crisp. Drain and reserve 2 tbls drippings. Coarsly chop bacon and leave on the side. Melt butter in bacon drippings, add wine and pepper and simmer 5 min. Cook spaghetti according to directions. Add bacon to butter-wine mixture. The next step must be done quickly so the eggs will cook from the heat of the pasta. Drain pasta, well. Toss pasta with bacon sauce and beaten eggs. Mix with 1/2 the grated cheese and serve with extra cheese on the side for topping. For those looking to keep the fats down a bit, Eggbeaters can be substituted for the eggs.) ----- ---------- Recipe via Meal-Master (tm) vv8.05 Title: Asparagus Parmigiano Categories: Vegetables, Italian, Asparagus Yield: 6 servings 1 1/2 lb Asparagus; cooked 1 lb Tomatoes, canned 1 Onion; chopped 1/4 ts Thyme 10 Garlic; minced 8 oz Tomato sauce; canned 3 tb Oil 4 oz Mozzarella cheese; thin slic 1 ts Salt 2 tb Parmesan cheese; grated 1/4 ts Tabasco sauce Recipe by: -----LISA CRAWLEY TSPN00B----- Drain cooked asparagus; arrange in shallow baking dish. Sauté onion and garlic in oil in saucepan til golden. Add salt, Tabasco sauce, and tomatoes; simmer, uncovered, 10 min. Add thyme and tomato sauce; simmer 20 min. Pour over asparagus. Place slices of mozzarella cheese over top. Sprinkle with Parmesan. Bake in preheated 350 oven 30 min. Yield: 6-8 servings. ----- ---------- Recipe via Meal-Master (tm) vv8.05 Title: Risotto Alla Milanese Categories: Italian Yield: 8 servings 1/4 ts Saffron threads; crushed 1/2 c Dry white wine 4 c Chicken broth; divided 1/2 ts Salt 7 tb Butter; divided ds Pepper 1 Lg. Onion; chopped 1/4 c Grated parmesan cheese 1 1/2 c Short-grain white rice Recipe by: Cooking Class Cookbook Preparation Time: 0:30 Put saffron powder into small bowl. Bring broth to a boil in saucepan over medium heat; reduce heat to low. Stir 1/2 cup broth into saffron to dissolve; set aside. Keep remaining broth hot. Heat 6 tablespoons of butter in large skillet until melted and bubbly. Add onion and cook until onion is soft, about 5 minutes. Add rice; cook for 5 mintues. Add wine, salt, and pepper. Cook, uncovered, for 3 to 5 minutes over medium high heat, stirring occasionally. Measure 1/2 cup hot broth; stir into rice. Reduce heat to medium-low, Cook and stir until broth has absorbed. Repeat, adding 1/2 cup broth 3 more times. cooking and stirring until broth has absorbed. Add saffron-flavored broth to rice and cook until absorbed. Continue adding remaining broth, 1/2 cup at a time, and cooking until rice is tender but firm and mixture has slighly creamy consistency. (Not all broth may be necessary. Total cooking time of rice will be about 20 minutes). Remove risotto from heat. Stir in remaining 1 tablespoon of butter and cheese. Serve immediately. ----- ---------- Recipe via Meal-Master (tm) vv8.05 Title: Rosemary Garlic Bread Categories: Breads, Italian, Low fat Yield: 14 servings 1 pk Active dry yeast 1 1/2 ts Garlic; minced in oil or 1-2 1 c Whole-wheat flour ; cloves crushed 2 c Flour; unbleached 1 tb Dried parsley 1 ts Salt 1 ts Dried rosemary 1 ts Ground pepper; freshly 1 1/2 ts Dried oregano 2 tb Oil 1 1/4 c Warm water; very (adapted from Bernard Clayton's _Complete Book of Bread_, p. 464) >From: blue@azure.cam.nist.gov (Jim Blue) Formatted into MasterCook II by Reggie Dwork reggie@netcom.com ----- ---------- Recipe via Meal-Master (tm) vv8.05 Title: Tarragon-Lime Chicken Categories: Poultry, Italian Yield: 4 servings 4 Chicken breast halves; 2 ts Dried tarragon -boneless, skinless 1/2 ts Dried oregano 1/4 c Olive oil Salt and pepper; to taste 3 tb Fresh lime juice Recipe by: Bon Appetit Arrange chicken in single layer in glass casserole or pie plate. Season with salt and pepper. Whisk oil, lime juice, tarragon and oregano in small bowl to blend. Pour marinade over chicken and turn to coat. Let stand at room temperature for 20 minutes. Preheat broiler or prepare barbecue (medium-high heat). Transfer chicken to broiler pan or barbecue. Season with salt and pepper. Broil until just cooked through, about 3 minutes per side. ----- ---------- Recipe via Meal-Master (tm) vv8.05 Title: Beef Tenderloin with Marsala Categories: Italian, Beef, Pork Yield: 6 Servings 3 ts Butter, plus 3 T, melted 6 1 Inch Slices (about 2 1/4 2 oz Sliced pancetta (Italian -Lbs.) filet mignon -dry-cured unsmoked bacon OR Salt and pepper to taste 2 oz Bacon 3/4 c Dry Marsala 1 Onion, thinly sliced 1/2 c Beef stock Heat 3 teaspoons butter and pancetta or bacon in a skillet large enough to hold meat in one layer. Saute' until golden brown. Add onion and saute' until golden. Remove pancetta or bacon and onion with a slotted spoon. Reserve bacon and discard onion. Put beef slices in same skillet and pan-broil until quite brown, about 3 minutes on each side. Season to taste with salt and pepper. Add melted butter, wine and stock and lower heat. Cook 2 more minutes on each side, turning once to coat slices with sauce. Remove meat, place on top of reserved bacon on serving platter, and keep warm. Boil sauce until slightly reduced, 2 to 3 minutes. Pour over meat and serve. Serves 6. SOURCE: *Quick Italian Cuisine International, Knapp Press C 1984 ISBN 0-89535-147-1 SHARED BY: Jim Bodle 3/93 ----- ---------- Recipe via Meal-Master (tm) vv8.05 Title: Rigatoni Al Gorgonzola Romana Categories: Pasta, Italian Yield: 6 Servings 1 c Heavy Cream 2 T Butter 1/2 lb Gorgonzola cheese, crumbled 3/4 c Parmesan, grated 1/2 t Nutmeg, grnd Heat cream to simmering, do not boil. Add Gorgonzola, salt, pepper and nutmeg; crush Gorgonzola against the pot's sides with the back of a wooden spoon until it's thoroughly mixed. Cook rigatoni al dente, toss with butter, then mix the pasta into the cream sauce. Mix in about half the Parmesan, serve the rest at table. [It's worth a trip to the Italian deli to get a GOOD hunk of Gorgonzola for this!] ----- ---------- Recipe via Meal-Master (tm) vv8.05 Title: Jimmy Stewart's Chicken Breast Italian Categories: Poultry, Italian Yield: 1 Servings 2 Chicken breasts halves, 1/2 Lemon, juice of Skinless, boneless 2 Eggs yolk 1/2 c All-purpose flour 3 tb Light cream 1/4 lb Chicken liver halves Salt, freshly ground pepper 3 tb Butter or margarine To taste 1/2 ts Garlic powder Parsley sprigs, garnish Coat 2 chicken breasts (skinned, boned and divided in halves, (4) pieces total) with flour and set aside. Using a skillet over low heat, saute 1/4 lb. halved chicken liver in butter or margarine. When browned on all sides, add chicken breasts and season with 1/2 tsp. garlic powder. Sprinkle on the juice of 1/2 lemon and turn breasts, cooking on both sides. Cover skillet. In a mixing bowl, blend 2 eggs yolks with 3 tbsps. light cream, and season with 1/4 tsp salt and freshly ground pepper. Add this to skillet ingredients, stirring so as to coat chicken and liver. Cover skillet and cook 30 minutes over low heat. Turn ingredients once or twice during cooking. Garnish withsprigs of parsley. ----- ---------- Recipe via Meal-Master (tm) vv8.05 Title: Classic Cannoli - Cannoli Alla Siciliana Categories: Italian, Desserts Yield: 6 Servings 1 1/2 c ALL-PURPOSE FLOUR OLIVE OIL 1 pn SALT 1/2 lb RICOTTA CHEESE 1/2 ts BAKING POWDER 4 ts ORANGE FLOWER WATER 2 EGGS 1/2 c DICED CANDIED ORANGE OR 4 ts SUGAR -CITRON 2 tb BUTTER 1 oz BITTER CHOCOLATE, CRUSHED 1 c MARSALA OR DESSERT WINE CONFECTIONERS' SUGAR 1. Combine flour, salt, baking powder, 1 egg, sugar, & butter; mix well. 2. Gradually add enough wine to make a firm dough. Knead until smooth & elastic. Roll into very thin sheets; cut into 12 squares. 3. Place metal cannoli tubes diagonally onto each square so tube divides each square into 2 triangles. Lay points of triangles over tubes so they meet in middle. Separate remaining egg & use a little of the egg white to moisten overlap. Press gently to seal. 4. Heat 3-4 inches deep olive oil in deep pan. Fry cannoli until golden brown, drain well on paper towels, & cool. Remove metal tubes. 5. Combine remaining part of egg with ricottta cheese, orange flower water, candied orange, & chocolate & blend well. Fill cannoli with cheese mixture. Sprinkle with confectioner's sugar. ----- ---------- Recipe via Meal-Master (tm) vv8.05 Title: Citrus Risotto Categories: Italian Yield: 2 Servings 1/2 tb Olive oil 1/8 c Lemon juice 1 Cloves of garlic 1/4 c Orange juice 1/2 Onion 1 3/4 c Hot veg. stock or water 3/4 c Short grain rice 1/2 tb Shredded orange rind 1 ts Grated lemon rind 1/2 tb Shredded lemon rind 1 ts Grated orange rind Preparation: crush the garlic clove and chop the onion. 1. Heat the oil in a large pan. Add the garlic and onion and cook over a low heat for 2-3 minutes. Stir in the rice, making sure that the grains are well-coated in the oil. 2. Add the grated lemon and orange rind, juices, stock or water. 3. Bring to the boil then reduce the heat to a simmer. 4. Cover and cook for 25 minutes or until the rice is tender. 5. Place the rice on a serving place, garnished with combined shredded orange and lemon rind. Serve immediately ----- ---------- Recipe via Meal-Master (tm) vv8.05 Title: Pasta with Coriander Pesto Categories: Italian, Pasta Yield: 2 Servings 250 g Spinach fettucine 1/2 Garlic clove 1/2 Bunch of coriander 1/4 c Grated parmesan cheese 3/8 c Olive oil 1 tb Poppy seeds 1/8 c Pine nuts Extra pine nuts 1. Cook the pasta in a large quantity of boiling water until just tender. 2. While the pasta is cooking was the coriander under cold running water. Cut away root end of the coriander and discard. Roughly chop the stems and leaves. Blend the coriander, olive oil, pine nuts, and peeled garlic clove in a blender or food processor until the mixture is well combined. 3. Transfer the coriander mixture to a bowl. Stir in the parmesan cheese and poppy seeds. 4. Drain hot fettucine and mix through the pesto mixture. Place on a large serving platter, sprinkle with the extra toasted pine nuts and serve. ----- ---------- Recipe via Meal-Master (tm) vv8.05 Title: Italian Tomato Bruschetta Categories: Italian Yield: 1 Servings 8 1/2-inch-thick slices Salt & pepper to taste -French bread 2 lg Tomatoes, Sliced 1/3inch Extra-virgin olive oil 8 Fresh basil or Italian 2 Garlic cloves halved -parsley springs Preheat broiler. Place bread slices on cookie sheet and broil until lightly brown on both sides. Brush one side with oil, rub with garlic. Sprinkle with salt/pepper. (Can be prepared 4 hours ahead. Let bread slices stand at room temperature.) Place tomato slice atop each bread slice. Brush with oil, sprinkle with salt/pepper. Broil until heated through. Top with basil or parsley and serve. ----- ---------- Recipe via Meal-Master (tm) vv8.05 Title: Pork Chops Italiano Categories: Meats, Italian Yield: 2 Servings 2 Pork loin chops 1 Onion, diced 10 1/2 oz Tomato soup, condensed 1 Bay leaf -(1 small can) Oil for frying 1 Green pepper, sliced Salt and pepper Heat the oil in a saucepan or frying pan (choose one with a lid). Season both sides of the chops with salt and pepper to taste. Brown the chops quickly on both sides. Remove from the pan. Fry the onions until soft, but not brown. You may need to add a little more fat, but I prefer to use as little as possible. Return the chops to the pan, add the tomato soup, green pepper and bay leaf. Bring to the boil, then simmer gently for 30-40 minutes, or until the chops are cooked. NOTES: * Pork chops simmered in tomato and onion -- Apologies to anyone of Italian descent, I'm sure this dish will seem a slander on your culinary heritage, but that's the way I learned this recipe. As much as I like grilled pork chops, I enjoy a change. This recipe isn't haute cuisine, but I think it is particularly good when you get home from work on a cold, wet evening. The preparation is fairly quick, and it leaves you time to warm up in front of the fire with a cup of tea and read a newspaper. * I serve this with rice. If you like brown rice, it has the advantage of taking as long to cook as the rest of the meal, so you get an uninterrupted half-hour. : Difficulty: easy. : Time: 15 minutes preparation, 40 minutes cooking. : Precision: No need to measure. : Stephen Withers, : University of Melbourne, Parkville, Victoria, Australia : stephenw@murdu.oz : Copyright (C) 1986 USENET Community Trust ----- ---------- Recipe via Meal-Master (tm) vv8.05 Title: Penne in Vodka Sauce Categories: Pasta, Italian Yield: 4 Servings 2 Dried red peppers -seeded & chopped 3/4 c Vodka 1 lb Penne 2 2/3 c Whipping cream 3/4 c Parmesan; grated 10 T Butter 3 T Parsley, fresh; minced 6 oz Tomato, fresh ripe; peeled, Pepper; to taste Soak red peppers in vodka for 24 hours. Combine cream, butter and tomatoes in heavy large saucepan. Simmer until reduced by 1/3, about 12 minutes. Cook pasta according to directions. Drain and add to sauce. Boil 1 minute, stirring constantly. Discard red peppers, and add vodka to pasta. Simmer until sauce thickens, stirring constantly, about 3 minutes. Mix in 3/4 cup Parmesan and parsley. Serve immediately, passing additional Parmesan and pepper separately. ----- ---------- Recipe via Meal-Master (tm) vv8.05 Title: Broccoli Linquine Categories: Vegetables, Pasta, Main dish, Italian Yield: 4 Servings 6 oz Linguine, uncooked 1/2 t Thyme, ground 2 c Broccoli floweretts 1 t Oregano 1 c Sour Cream 1/2 c Romano, grated 1 lg Egg yolk 2 T Butter 1/4 t Pepper Steam the broccoli florettes. Cook linguine per package directions. (if you use fresh use 9 oz). While they are cooking, combine the next five ingredients. Place drained linguine and broccoli in a large bowl and toss with cheese and butter. Combine with sour cream mixture and serve. ----- ---------- Recipe via Meal-Master (tm) vv8.05 Title: Mushroom & Spinach Lasagna Categories: Pasta, Main dish, Vegetables, Italian Yield: 12 Servings 2 md Pepper red 4 md Garlic clove 1/2 md Onion 6 oz Mushrooms 2 md Garlic cloves 1 c Ricotta Chs skim milk 4 md Tomato raw 2 oz Swiss Cheese low fat 1/8 t Thyme, ground 1/4 c Basil, fresh 1/2 c Vegetable Broth (home made) 1 lb Spinach fresh 1/8 t Hot Pepper Sauce 1 T Parsley fresh 1 md Onion 6 oz Lasagna noodles (spinach) 1 t Balsamic vinegar 4 oz Parmesan grated 3 md Tomato raw Sauce Use the first 8 ingredients to make the sauce. Roast the red peppers, and all the onions and garlic. (to roast onion and garlic in a microwave) place an un pealed onion in microwave for 5 minutes on high. In the last 2 minutes add garlic cloves. Combine peppers, onion, garlic, tomato (peeled, seeded & diced), thyme and stock in a sauce pan; simmer for 15 minutes. Transfer to food processor or blender, add pepper sauce and balsamic vinegar and then puree. Set aside. Lasagna Cook lasagna noodles per instructions, drain and rinse with cold water. Wash spinach leaves and steam Chop coarsely.In a non-stick skillet combine onions, tomatoes, garlic and mushrooms; simmer until liquid evaporates, about 15 minutes. Let cool then add ricotta cheese, swiss cheese, basil, parsely, salt and pepper. Mix well. In an oiled 9X13 baking dish, put down a layer of noodles. Top with a layer of spinach, then onion-and-tomato mixture, then parmesan. Repeat layers until all ingredients are gone. Bake in a 350 oven for 40 minutes. Serve with tomato-red bell pepper sauce on top. ----- ---------- Recipe via Meal-Master (tm) vv8.05 Title: Penne W/garlic Sauce Categories: Vegetables, Main dish, Italian, Pasta Yield: 4 Servings 1 lb Penette pasta 3 md Tomato raw, 1 medium 1 t Salt 1/2 c Wine table, white 1 t Olive oil 1 1/2 c Cream, heavy whipping 2 T Garlic clove minced 1/2 c Parmesan grated 4 Bacon strips 1/2 t Basil 6 md Garlic clove The 6 cloves of garlic is really a head of garlic. Slice the top off place in an oven pan and drizzle olive oil over it. Roast about 3/4 hour in a 250 oven. Cook the penne per instructions, leave a little al dente. Rinse and coat with olive oil to prevent sticking together. Sauce: In a skillet over high heat add olive oil and finely chopped bacon. Cook until golden add the roasted head of garlic by squeezing the soft garlic into the pan. Cook for awhile to reduce then add white wine. Stirring occasionally continue to reduce. Add the cream, tomato and basil continue to reduce. Slowly stir in the grated parmesan and blend into smooth sauce. When reduction is complete add the penne and cook to heat it through. ----- ---------- Recipe via Meal-Master (tm) vv8.05 Title: Italian Rum Cake #2 Categories: Italian, Beverages, Cakes Yield: 10 Servings 3 Egg yolks 3/4 c Sour cream 1 c Sugar 1 ts Vanilla extract 2 1/4 c All-purpose flour 1/2 ts Nutmeg 2 c Milk 1/4 ts Baking soda 1/2 Lemon; Grated peel only 1/4 ts Salt 1 c Butter; room temperature 1/2 c Dark rum 4 Eggs Preheat oven to 350~F. Beat the yolks and 1/4 cup sugar together in a mixing bowl and slowly add 1/4 cup flour. Meanwhile, place the milk in a small pot and bring to the brink of boiling. Slowly pour the milk over the yolk mixture, then pour the whole thing back into the pot. Place over medium heat and cook, stirring constantly, until the mixture thickens. Remove from the heat and mix in the lemon peel. Scrape into a plastic container, cover and place in the refrigerator to chill. Running your mixer at high speed, cream butter and remaining sugar together in a mixer fitted with a paddle. Add the eggs 1 at a time, waiting until the previous 1 has been absorbed. Add the sour cream and mix until incorporated. Add vanilla, nutmeg, baking soda and salt. Decrease the speed to medium, add remaining flour and mix an additional minute. Scrape the batter into a 1-quart round or rectangular cake pan, leaving 1/2-inch space at the top. Place on the middle rack of the oven for 50-to-60 minutes. The cake is done when the surface cracks and a toothpick inserted into the center comes out clean. Remove cake from the oven and let cool for 15 minutes before unmolding onto rack. When the cake is completely cool, slice it into 6 layers. Place the first layer on a cake platter and sprinkle with some of the rum. Cover the layer with some of the custard mixture. Place the second layer on top of the custard, sprinkle with rum and cover with more custard. Continue until the cake is assembled. Lightly spread the custard all over the surface of the cake. Refrigerate for 2 hours before serving. ----- ---------- Recipe via Meal-Master (tm) vv8.05 Title: Shrimp in Garlic Sauce (Ital.)mcdonald (Vtdd24 Categories: Seafood, Italian, Sauces Yield: 4 Servings ----------------------------BAKED PRAWNSS WITH G---------------------------- 4 Cloves garlic, minced 1/2 c Dry vermouth 1 1/2 ts Dried oregano 1/3 c Fresh lemon juice 24 Uncooked prawns,shelled,deve Salt & freshly grnd pepper 1/2 c Olive oil 1/4 c Minced, fresh parsley Combine first 6 ingredients in medium saucepan and bring to a boil over medium-high heat, stirring frequently. Remove from heat. Taste and season with salt & pepper. Let cool. Arrange prawns in single layer in baking dish. Pour vermouth mixture over prawns. ====>>>> Let marinate at room temperature for 1 hour. Preheat oven to 375. Bake prawns, basting once or twice, until pink and translucent, about 15 - 20 minutes. Serve hot. ----- ---------- Recipe via Meal-Master (tm) vv8.05 Title: Sicilian Style Sausage Categories: Italian, Meats Yield: 5 Pounds 5 Ft hog or sheep casings 2 ts Crushed red pepper 3 lb Pork meat, up to 25% fat 2 ts Salt 2 lb Chicken meat 2 ts Black pepper 2 ts Whole fennel seed 1 ts Garlic powder 2 ts Crushed fennel seed Prepare casings. Using fine disk, grind meats and mix with remaining ingredients and grind again. Stuff into casings and twist off into 3" links. Age refrigerated at least 2 days. ----- ---------- Recipe via Meal-Master (tm) vv8.05 Title: Italian Sausages (Medium Hot) Categories: Meats, Main dish, Italian Yield: 1 Servings 2 1/2 T Salt 1 1/2 t Crushed dried hot peppers 1 c Ice cold water 1/2 t Caraway seeds 1/2 T Fennel seeds 1/2 T Coriander seeds 1 t Black pepper 5 lb Pork meat (not too lean) 1/2 T Sugar Ground the pork meat. Combine all the spices, using a coffee grinder to crush the seeds. Mix all ingrendients. Put into small hog casing. Cook on a hot grill. ----- ---------- Recipe via Meal-Master (tm) vv8.05 Title: Tuscan Chicken Rolls Categories: Main dish, Poultry, Italian Yield: 6 Servings 3 lg Whole Chicken Breasts 1/4 ts Pepper 1/2 lb Ground pork 2 tb Margarine Or Butter, melted 1 sm Onion, finely chopped 1/2 ts Salt 1 cl Garlic, chopped 1/2 c Dry White Wine 1 Egg, beaten 1/2 c Cold Water 1/2 c Soft Bread Crumbs 2 ts Cornstarch 1/2 ts Salt 1/2 ts Instant Chicken Bouillon 1/4 ts Ground Savory Snipped Parsley Remove bones and skin from chicken breasts; cut chicken into halves. Place between 2 pieces of plastic wrap; pound with a mallet or the side of a saucer until 1/4-inch thick, being careful not to tear the meat. Cook and stir pork, onion, and garlic over medium heat until pork is brown. Drain fat. Stir in egg, bread crumbs, 1/2 teaspoon salt, savory, and pepper. Place about 1/3 cup pork mixture on each chicken breast half. Roll up; secure with wooden picks. place rolls in greased oblong baking dish, 11X7X1 1/2 inches. Brush rolls with margarine; pour any remaining margarine over rolls. Sprinkle with remaining 1/2 teaspoon salt. Add win. Cook uncovered at 400F degrees until chicken is done, 35 to 40 minutes. Remove chicken to warm platter; remove wooden picks. Keep warm. Pour liquid from baking dish into 1-quart saucepan. Stir water into cornstarch; pour into liquid. Stir in bouillon. Heat to boiling over medium heat, stirring constantly. Boil and stir 1 minute. Pour gravy on chicken. Top with parsley. ----- ---------- Recipe via Meal-Master (tm) vv8.05 Title: Italian Stuffed Mushrooms Categories: Appetizers, Italian Yield: 36 Appetizers 36 md Mushrooms 1/2 ts Dried Oregano 2 tb Butter or Margarine 1/4 ts Salt 1/4 c Chopped Green Onions 1/4 ts Pepper 1/4 c Chopped Red Bell Pepper 1 tb Margarine or Butter 1 1/2 c Soft Bread Crumbs Grated Parmesan Cheese Heat oven to 350F degrees. Twist mushrooms stems to remove from mushroom caps. Finely chop enough stems to measure 1/3 cup. Reserve mushroom caps. Melt 2 tablespoons margarine in 10-inch skillet over medium-high heat. Cook chopped mushroom stems, onions, and bell pepper in margarine about 3 minutes, stirring frequently, until onions are softened; remove from heat. Stir in bread crumbs, oregano, salt, and pepper. Fill mushroom caps with bread crumb mixture. Melt 1 tablespoon margarine in rectangular pan, 13 X 9 X 2 inches, in oven. Sprinkle with cheese. Bake 15 minutes. Set oven control to broil. Broil mushrooms with tops 3 to 4 inches from heat about 2 minutes or until tops are light brown. Serve hot. ----- ---------- Recipe via Meal-Master (tm) vv8.05 Title: Italian Meat Loaf Categories: Main dish, Beef, Southern, Italian Yield: 6 Servings 2 lb Ground meat; any mixture of 1 sl Cheese, Swiss; to 2 slices -beef, pork, and veal 2 tb Oil, olive 1 c Meat loaf sauce 8 oz Tomato herb sauce 1/2 c Breadcrumbs, Italian 1/4 c Wine, dry red 1/3 c Onion; chopped 1/2 c Cheese, Cheddar; shredded 1/4 c Cheese, parmesan Green pepper rings; opt. 2 Eggs; hard-cooked, sliced Combine meat, meat loaf sauce, breadcrumbs, and onion in a large mixing bowl; mix well. Place half of mixture in a 13x9x2" baking pan, and shape inot a 9x5" loaf. Sprinkle Parmesan cheese over meat; top with egg slices, then Swiss cheese. Shape remaining meat mixture over filling. Pinch edges of meat together to seal. Brush loaf with olive oil, and bake at 350 degrees for 1 hour. Combine tomato herb sauce and wine; mix well. Spoon half over meat loaf. Bake 15 minutes longer. Add cheddar cheese to remaining sauce mixture, stirring well; spoon over meat loaf, and bake 10 minutes longer. Garnish loaf with green pepper rings, if desired. SOURCE: Southern Living Magazine, September, 1979. Typed for you by Nancy Coleman. ----- ---------- Recipe via Meal-Master (tm) vv8.05 Title: Bruschetta Categories: Italian, Breads Yield: 24 Servings 24 Italian bread slices ---------------------------HILLS OF ROMEE TOPPING--------------------------- 3 tb Olive oil 2 c Mozzarella; shredded 1 qt Onion; coarsely chopped 1 c Asiago; grated 4 Garlic clove; minced 1 1/2 tb Pepper, black 1 tb Rosemary, dried; crushed -------------------------------PESTO TOPPPING------------------------------- 1 qt Basil, fresh; washed & dried 1/4 c Pine nuts; toasted 2 c Parsley, fresh; washed/dried 1 c Asiago; grated 4 Garlic clove 1 c Olive oil -------------------------------TUSCAN TOOPPING------------------------------- 1 c Dried tomatoes in oil, 1/2 c Scallions; minced -drained, chopped 3 oz Asiago; grated 1/2 c Toasted pine nuts, coarsley 8 oz Provolone; shredded -chopped Method: Spread 1-2 Tbsp of desired topping (recipes follow) on each slice of bread. Bake bread until golden brown and heated through. Conventional oven 400 F, 6-8 minutes; Convection oven, 350F, 5-7 minutes. Serve immediately. Hills of Rome: In large skillet, heat oil, add onions, and saut 5 minutes. Add garlic and continue sauting an additional 8 minutes, or until caramelized, stirring often. Stir in rosemary and cook 1 minute. Remove from heat, cool completely. Spread 1 Tbsp. onion mixture over each piece of bread. Top with 2 Tbsp. of a mixture of: Mozzarella, Asiago and pepper. Pesto: In bowl of food processor, combine basil, parsley, garlic and pine nuts. Process until smooth. Add Asiago and process 30 seconds. Slowly add the oil while the motor is running. Tuscan: Mix tomatoes, nuts, scallions, Asiago and Provolone. Use 1 1/2 - 2 Tbsp. topping to sprinkle over top of bread. Source: Cheers magazine, May/June, 1993 per Kathy Pitts Posted By waring@infomail.com (Sam Waring) On rec.food.recipes or rec.food.cooking ----- ---------- Recipe via Meal-Master (tm) vv8.05 Title: Pasta and Vegetable Carbonara Categories: Italian, Pasta, Vegetables, Main dish Yield: 4 Servings 3 c Bow tie pasta 2 ts Unbleached flour 1 tb Olive oil 1/2 c Soymilk 1 c Red bell pepper, chopped 1/4 ts Salt 9 oz Frozen cut broccoli, thawed 1/4 ts Pepper Cook the pasta to the desired doneness as directed on the package. Drain and keep warm. Heat olive oil in a skillet. Add the bell pepper and broccoli & cook for 3 to 5 minutes or until the vegetables are crisp-tender, stirring frequently. Stir in the cooked pasta. Cook 3 to 5 minutes, over medium heat, or until thoroughly heated, stirring frequently. In a small bowl, combine the flour, salt, pepper, soy milk, stirring until smooth. Add to the mixture in the skillet and cook until the mixture is thickened, stirring constantly. Adapted from "Pillsbury Classic Cookbooks It's Italian!" Posted by Rich Harper ----- ---------- Recipe via Meal-Master (tm) vv8.05 Title: Asparagi Di Campo (Cold Marinated Asparagus) Categories: Salads, Vegetables, Asparagus, Italian Yield: 4 Servings 3/4 sm Onion, minced Salt & pepper Salt 1 ea Mint leaf 1 1/2 ts Capers, rinsed & chopped 1 lb Thin asparagus 1 ts Lemon juice Place onion & salt in a bowl large enough to hold the asparagus. Mix well & let steep for 30 minutes. Add the capers, lemon juice & mint leaf & marinate for at least 1 hour. Mix thoroughly from time to time. Meanwhile, bring an asparagus cooker to a boil & cook the asparagus until tender but still crisp, about 3 minutes. Drain. Toss the still warm asparagus with the marinade & add salt & pepper. Toss gently & serve. Carol Field, "Italy in Small Bites" ----- ---------- Recipe via Meal-Master (tm) vv8.05 Title: Italian Bars Categories: Cookies, Italian Yield: 1 Servings 1 1/2 c Flour 1 c Oil 2 c Sugar 4 Eggs 1/2 t Baking powder 1 t Vanilla 1/4 t Salt 2 c Chopped nuts Sift together flour, sugar, baking powder and salt. Make a well in the center and add oil, eggs, and vanilla. Mix by hand. Then add chopped nuts. Bake in greased 9x 13 inch pan at 350 degrees for 45 to 50 minutes. When they are warm, put a thin icing of confectioners' sugar, water and a drop of vanilla, cut into squares. ----- ---------- Recipe via Meal-Master (tm) vv8.05 Title: Fettuccine Alfredo 5 Categories: Italian, Pasta, Main dish Yield: 1 Servings 1 pk (12-oz) extra long 1/4 lb Sweet butter -fettuccine 1/2 c Grated parmesan cheese 2/3 c Light cream Cook noodle according to package directions. WHile noodles are cooking, melt butter. Place drained, hot noodles in warm serving bowl or platter. Pour cream over the noodles. Then add melted butter and about half the cheese. Toss noodles with a fork and spoon until well blended, adding balance of the cheese a little bit at a time while tossing. Top with additional grated cheese, if desired. ----- ---------- Recipe via Meal-Master (tm) vv8.05 Title: Italian Scalloped Potatoes Categories: Vegetables, Italian Yield: 6 Servings 4 md Potatoes; about 1-1/4 lbs 1 cn Cream of Mushroom Soup -very thinly sliced, 4 cups -Campbell's Condensed 1 md Onion; chopped, 1/2 cup -10-3/4 oz. can 1 c Shredded mozzarella cheese 1/4 c Milk -(4 oz.) 1/2 ts Italian seasoning; crushed 1/4 c Grated Parmesan cheese 1/4 ts Garlic powder 1. In greased 1-1/2-quart casserole dish arrange half the potatoes and half the onion. Sprinkle with half the mozzarella cheese and half the Parmesan cheese. Repeat layers. 2. Heat oven to 400-degrees F. 3. In small bowl combine soup, milk, Italian seasoning and garlic powder; spoon over potato mixture. 4. Cover; bake one hour. 5. Uncover; bake 10 minutes or until potatoes are tender. 6. Serve. Makes 6 servings. From a Campbell's Soups advertisement. APB ----- ---------- Recipe via Meal-Master (tm) vv8.05 Title: Crockpot Italian Pot Roast Categories: Meats, Italian Yield: 6 Servings 4 lb Beef chuck roast Salt and pepper 1 1/2 oz Pkg. spaghetti sauce mix 2 Tomatoes, chopped Sprinkle meat with salt and pepper and then dry spaghetti seasoning mix. Place in crock-pot. Top with chopped tomatoes. Cover and cook on low for 7 to 9 hours or until meat is tender. Slice and Serve on hot spaghetti; spoon sauce over all. Makes 6 to 7 servings.... ----- ---------- Recipe via Meal-Master (tm) vv8.05 Title: Crockpot Round Steak Italiana Categories: Meats, Italian, Beef Yield: 6 Servings 1 1/2 lb Round steak 1/2 ts Oregano 15 1/2 oz Spaghetti sauce w/mushrooms 1/4 ts Pepper 1 ts Salt 16 oz Can whole small onions Cut steak into 5 or 6 serving-size pieces. Coat with salt, oregano, and pepper. In crock-pot pour spaghetti sauce over the meat. Cover and cook on low for 7 to 9 hours or until meat is tender. Turn control to high; add onions. Cook on high for 10 to 15 minutes. Serve with Italian green beans and toasted garlic cheese bread... Makes 5 to 6 servings... ----- ---------- Recipe via Meal-Master (tm) vv8.05 Title: Asparagus and Shitake Risotto Categories: Low fat, Rice, Mushrooms, Italian, Asparagus Yield: 4 Servings 2 c Arborio rice 1/2 lb Asparagus 4 c Broth (or water with bullion 1 c Dried shitake mushrooms (or Cube added) Your favorite dried 2 Splashes red wine or sherry Variety) (about 1 1/2-2 tablespoons) 1 c Hot water Salt and pepper to taste 1 Onion 8 Sun dried tomatoes, not 4 Cloves garlic, minced Packed in oil Soak mushrooms in hot water for 15 minutes (cover and force mushrooms to be submurged). Squeeze out excess water and coursely chop. Chop asparagus into 1-inch pieces. Chop onion. In a large pot saute onion in water for a minute or two. Add garlic and diced sun-dried tomatoes and wine (or use 1/4 cup water). Cook for 5 minutes, until onion is soft. Add rice, stirring, for about 1 minute. Deglaze pan with 1/2 cup broth. When water boils, bring to medium and stir constantly. When water is absorbed, add an additional 1/2 cup water. Keep adding water in 1/2 cup increments and stirring constantly. After 5 to 10 minutes of this, add asparagus. Continue until rice is tender, about 25 to 30 minutes. Season with salt and pepper. Serve immediately. I've never had risotto before, so I can only wonder if this is how it is supposed to taste. If anyone ever tries this, let me know how it comes out. Date: Mon, 23 May 94 18:52:05 EDT From: tara@starburst.umd.edu (Tara McDermott) Converted to MM format by Dale & Gail Shipp, Columbia Md. From: Dale Shipp Date: 23 Dec 96 National Cooking Echo Ä ----- ---------- Recipe via Meal-Master (tm) vv8.05 Title: Italian Asparagus Categories: Italian, Diabetic, Asparagus Yield: 4 Servings 1/2 lb Asparagus spears; 1/2 ts Oregano; -cooked or canned 1/4 ts Garlic powder; 1/4 c Tomato sauce; Salt and pepper to taste 1/4 c Water 1/2 c Swiss cheese Lay asparagus spears in shallow baking dish coated with vegetable cooking spray. Blend Tomato Sauce, water, oregano, garlic powder, salt, and pepper. Bake at 350F for 25 to 30 minutes. Microwave: Cook on High for 5-6 minutes. Food Exchange per servings: 1/2 VEGETABLE EXCHANGE + 1/2 MEAT EXCHANGE Source: The Complete Diabetic Cookbook by Mary Jane Finsand Brought to you and yours via Nancy O'brion and her Meal-Master ----- ---------- Recipe via Meal-Master (tm) vv8.05 Title: Italian Asparagus Rice Salad Categories: Salads, Main dish, Side dishes, Asparagus, Italian Yield: 6 Servings 1/4 c Parmesan cheese -- (cooked in chicken broth) 1/4 c Italian-style breadcrumbs 1 lb Asparagus; blanched 4 Chicken breast halves -- and cut into 1" pieces -- (boneless, skinless) 2 Plum tomatoes; sliced 1 tb Olive oil 1/2 c Sliced red onion 6 c Torn spinach leaves 1/3 c Walnuts; toasted -- stems removed 2 tb Chopped fresh basil 3 c Cooked rice; cooled 2/3 c Vinaigrette salad dressing Combine cheese and breadcrumbs in a medium bowl. Coat each chicken breast with breadcrumb mixture. Heat olive oil in skillet over medium-high heat until hot. Add chicken; cook and stir about 5 minutes until brown. Remove chicken; place in large bowl. Add spinach, rice, asparagus, tomatoes, onion, walnuts, and basil; toss well. Just before serving pour dressing over salad; toss to coat. Each serving provides: * 493 calories * 28 g. protein * 27 g. fat * 4 g. saturated fat * 37 g. carbohydrate * 4 g. dietary fiber * 51 mg. cholesterol * 781 mg. sodium Source: Rice & Chicken - New Ideas for Old Favorites Reprinted with permission from The USA Rice Council Electronic format courtesy of Karen Mintzias ----- ---------- Recipe via Meal-Master (tm) vv8.05 Title: Asparagus Risotto with Mushrooms and Sun-Dried Tomatoes Categories: Rice, Mushrooms, Italian, Asparagus Yield: 1 Servings 1 tb Olive oil 12 Sun-dried tomatoes, thinly 1 lg Onion, diced Sliced 1 lg Leek, halved and thinly 1 c Thinly sliced asparagus Sliced 1 1/2 Sliced mushrooms 1 tb Minced garlic 1/2 c Fresh basil, chopped 2 c Arborio rice 1/4 c Grated Parmesan cheese 1/4 ts Pepper (optional) 8 c Vegetable broth In a large skillet over medium heat, heat oil. Add onion, leek and garlic; saute 3 minutes. Add rice and pepper; saute 5 minutes more. In a separate pot, heat vegetable broth to nearly boiling. Add 7 cups hot broth and tomatoes to rice mixture. Bring to a boil; reduce heat to a simmer and cook 12 minutes, stirring often. After 10 minutes, combine remaining 1 cup broth, asparagus, mushrooms and basil in a microwave-safe bowl. Cover loosely and heat in microwave on high until hot but not completely cooked, about 1 1/2 minutes. Add to simmering rice mixture, stir well and simmer about 5 minutes. (I lost the last part of the recipe that tell what to do with the parmesan cheese. I believe that you just added it to the pot, mix it in thoroughly, then remove the pot from the heat and serve. Happy leeking!) a recipe from Vegetarian Times: From: wbarbour@ix.netcom.com (Bill Barbour) ----- ---------- Recipe via Meal-Master (tm) vv8.05 Title: Asparagus Soup (Zuppa Di Asparagi) Categories: Italian, Soups/stews, Vegetables, Asparagus Yield: 6 Servings 2 tb Extra-virgin olive oil 1 qt Chicken broth 2 Cloves garlic, minced 4 Eggs 2 lb Asparagus, trimmed, peeled 1/2 c Freshly grated Parmesan or -and cut (1 inch pieces) -pecorino cheese Salt and pepper 6 sl Italian bread, toasted Heat the oil and garlic in a soup pot until the garlic is golden. Add the asparagus and cook until they begin to color. Season with salt and pepper. Add the broth and bring to a boil; reduce the heat and simmer for 15 minutes, or until the asparagus is tender. Beat the eggs and cheese together. When the asparagus is tender, reduce the heat so the soup is no longer simmering. Very slowly ladle some of the hot soup into the beaten eggs, stirring continuously. After adding about 2 cups of the hot soup to the eggs, reverse the process and gradually stir the eggs mixture into the soup pot. The soup must not boil or the eggs will scramble. Heat until thickened. Put one slice of toasted bread into each soup dish. Ladle the hot soup on top and pass additional grated cheese. Serves 6. NOTE: To trim asparagus, hold the tip in one hand and the base of the stalk in the other. Bend gently. The asparagus will snap, leaving the tender part with the tip. [ "We Called It Macaroni"; Nancy Verde Barr; Knopf; ISBN 0-394-55798-0 ] Posted by Fred Peters. ----- ---------- Recipe via Meal-Master (tm) vv8.05 Title: Risotto Milanese with Asparagus Categories: Rice, Italian, Asparagus Yield: 1 Servings 10 Spears Asparagus 1 sm Onion, finely chopped 6 c Chicken Stock 1 1/2 c Arborio Rice 1 pn (about 1/4 tsp) Saffron 1/2 c Dry White Wine Threads 1/2 c Grated Parmesan Cheese 3 oz Butter Cut off tough ends of asparagus & discard. Remove tips & reserve. Slice remaining spears. Bring the chicken stock to a simmer & keep hot. Take out 1/2 cup & use it to steep the saffron. In a heavy saucepan, melt half the butter, add the chopped onion and sliced asparagus (not the tips) & cook gently, stirring until softened. Add the unwashed rice & stir for 3-4 minutes. Stir in the wine &, when evaporated, add a ladle of the simmering stock. Cook over a moderate heat, stirring until the stock is absorbed. Add the remaining stock a ladle at a time until the rice absorbs the stock, stirring constantly. Repeat this procedure until the risotto is cooked. Lastly, add the saffron-steeped stock. The rice should be cooked after 20 minutes - add the asparagus tips during the final 5 minutes. At this stage, remove the pan from the heat &, without stirring, allow the rice to absorb the last of the liquid. Just before serving, fold in the remaining butter & parmesan cheese & stir well into the rice. Taste finally for seasoning. Serves 4. Source: New Idea, 5/10/96 From: Liz Gunn Date: 03 Dec 96 National Cooking Echo Ä ----- ---------- Recipe via Meal-Master (tm) vv8.05 Title: Lemon Risotto Primavera Categories: Pasta, Vegetables, Italian, Low fat Yield: 4 Servings 1 tb Olive oil 1 ts Grated lemon peel 1 lb Fresh asparagus, trimmed,and 2 cn Chicken broth, fat-free Cut into 1" pieces 1/2 c Water 1/4 c Chopped green onions 1 c Green Giant Frozen Sweet 1 1/2 c Uncooked short grain rice, Peas, thawed (Arborio rice) 2 tb Chopped fresh parsley In a large skillet, heat olive oil over medium heat until hot. Add asparagus and onions; cook and stir 5-7 minutes or until asparagus is crisp-tender. Stir in rice, lemon peel and 1/2 c of the broth. Cook and stir 2 minutes or until liquid is absorbed. Continue adding broth and water, 1/2 c at a time, stirring constantly for about 2 minutes after each addition or until liquid is absorbed. After about 20 minutes, rice should be creamy but still slightly chewy. (Cover skillet for last 5 minutes of cooking time if rice is still not tender, stirring occasionally.) Stir in peas; cook until thoroughly heated. Serve risotto sprinkled with parsley. Per serving: 280 calories, 4 g fat, 0 mg cholesterol, 530 mg sodium, 51 g carbohydrates, 10 g protein Exchanges: 3 starch, 1 vegetable, 1/2 fat OR 3 carbohydrates, 1 vegetable, 1/2 fat Pilsbury Classics, "Low-Fat Italian", 1997 From: Barbara O'keefe Date: 31 Jan 97 Low-Fat Echo Ä ----- ---------- Recipe via Meal-Master (tm) vv8.05 Title: Asparagus Alla Milanese Categories: Italian, Vegetables, Asparagus Yield: 1 Servings 28 Stalks asparagus -- medium 4 lg Eggs Size 1/2 c Freshly grated Parmigiano 4 tb Unsalted butter -- plus 4 T Bring 4 quarts water to boil and set up ice bath. Trim asparagus of hard ends and drop into water. Cook 70 seconds. Remove with tongs and refresh in ice bath. Drain and set aside. In a 10 inch to 12 inch saute pan, heat 4 tablespoons butter until very dark brown. Add asparagus and toss until warm. Remove asparagus and divide among 4 plates. Towel off saute pan and add remaining butter. Cook until foam subsides. Crack eggs in and cook sunnyside up, about 2 minutes. Place one egg over each plate, sprinkle with cheese and serve. Yield: 4 servings Recipe By : MOLTO MARIO From: Sue Date: 02 Mar 97 Mastercook Recipes (Mailing List) Ä ----- ---------- Recipe via Meal-Master (tm) vv8.05 Title: Roasted Asparagus Crostini with Parmesan Categories: Sandwiches, Italian, Asparagus Yield: 1 Servings 1 lb Fresh asparagus -- washed 1 Clove garlic -- halved And trimmed 1 tb Balsamic vinegar 1/4 c Plus 2 tablespoons extra White truffle oil or another Virgin olive oil Favorite Salt and pepper -- to taste Flavored olive oil 1 Loaf good-quality baguette Piece of Parmesan -- to Cut into Shave over 3/4 -inch slices Asparagus Preheat oven to 475 degrees F. In a roasting pan toss the asparagus with 3 tablespoons olive oil until coated. Spread asparagus out in a single layer, if possible. Roast asparagus for 10 minutes until tender. Season with salt and pepper and set aside. Rub slices of bread with halved garlic and brush lightly with remaining olive oil. Arrange bread slices on a baking sheet. Bake the bread until lightly toasted about 6 to 8 minutes. When asparagus has cooled sufficiently, cut the stalks on the diagonal into 2-inch pieces. Arrange toasted bread on serving platter and top each slice with asparagus pieces. Drizzle asparagus with balsamic vinegar and truffle oil. Using a vegetable peeler shave Parmesan over asparagus. Yield: 4 to 6 servings Recipe By : Cooking Live Show #CL8855 From: Angele Freeman Date: 07 Apr 97 Mastercook Recipes (Mailing List) Ä ----- ---------- Recipe via Meal-Master (tm) vv8.05 Title: Baked Lasagna with Asparagus and Pesto Categories: Italian, Pasta, Vegetables, Asparagus Yield: 1 Servings 1 lb Asparagus, medium-sized 2 c Fresh basil leaves, picolo 1 Recipe Fino Rolled to thinnest setting 1 Clove garlic On pasta machine 1 pn Sea salt 2 c Salsa balsamella 1/4 c Freshly grated parmigiano 1 c Pesto sauce 3 tb Freshly grated pecorino 1 c Grated pecorino sardo 5 oz Ligurian extra virgin olive 1/2 c Bread crumbs Oil To Make Pesto Sauce: Basic pasta 3 tb Pine nuts In a large stone mortar, place pine nuts, basil, garlic and salt and grind with a pestle until paste. Add cheeses and drizzle in olive oil, beating with a wooden spoon. Store in jars, topped with extra virgin olive oil. To Prepare Baked Lasagna Dish: Preheat oven to 425 F. Bring 6 quarts water to boil and add 2 tablespoons salt. Set up ice bath next to boiling water. Trim asparagus and boil one minute. Drain and refresh in ice bath. Remove, drain well, and cut into 4-inch to 5-inch pieces and set aside. Cut pasta into 5-inch squares and drop into same boiling water as asparagus. Cook one minute until tender. Remove and refresh in ice bath. Drain on towels and set aside. In a mixing bowl, stir balsamella, pesto, and grated cheese together until mixed well. Butter 4 gratin dishes and place one piece of 5-inch pasta on the bottom of each one. On top of pasta, place the following: 3 pieces of asparagus, followed by 2 tablespoons pesto, followed by another piece of pasta. Continue with this layering until you have 4 pieces of pasta and 4 layers of asparagus and pesto mixture. Lay one more piece of pasta on top, followed by a spoonful of pesto mixture and sprinkle each of the 4 gratin dishes with bread crumbs. Put all 4 dishes in oven and bake for 12 to 15 minutes, or until bubbling and golden brown on top. Remove and serve immediately. Yield: 4 servings Recipe By : Molto Mario MB1D32 From: Sue Date: 01 Jun 97 Mastercook Recipes (Mailing List) Ä ----- ---------- Recipe via Meal-Master (tm) vv8.05 Title: Italian Roasted Vegetables Categories: Appetizers, Italian Yield: 8 Servings 2 Yellow Peppers -- Cut into 24 Spears Asparagus -- Chunks Whole, trimmed 2 Red Bell Peppers -- Cut into 1 lb Baby New Potatoes - Chunks - Sliced thin 2 Green Peppers -- Cut into 8 oz Mushrooms -- Halved or whole Chunks 1 bn Fresh Rosemary -- Chopped 3 Zucchini -- Sliced 12 cl Garlic -- Chopped Lengthwise 1/4 c Extra Virgin olive oil 2 bn Green Onions -- Trimmed Salt and pepper 2 Japanese Eggplant -- Sliced Preheat oven to 500. Put vegies into open roasting pan. Toss with rosemary, chopped garlic, salt and fresh ground black pepper and just enough olive oil to coat. Roast for about 45 minutes, or until crisp tender. Recipe By : Jeffrey Maurer ----- ---------- Recipe via Meal-Master (tm) vv8.05 Title: Risotto Tutto Giardino Categories: Vegetables, Rice, Italian Yield: 4 Servings 2 tb Olive Oil 1 Zucchini, chunked 5 Shallots, chopped 1/2 Red Bell Pepper, cubed 3 Cloves Garlic, chopped 1/4 c Peas or Corn 1 1/3 c Arborio Rice 6 Spears Asparagus, cut up 4 c Vegetable Broth 1/4 c Parmesean Cheese, grated Broccoli Florets 2 tb Basil, chopped Heat Olive oil in a saute pan over medium-high heat. Add shallots and garlic and saute until softened, then stir in rice. Stir in wine and 1 cup of the hot broth. Cook over meduim-high heat, stirring, until liquid is almost absorbed, then pour in another cup of stock and continue cooking and stirring. The grains will swell, the liquid will become creamy and the rice will be cooking it's way to al dente. Continue stirring and adding broth. When rice is nearly cooked, about 20 minutes, begin adding vegetables, starting with those that take the longest to cook, and ending with those that take but a moment. Sir in half the Parmesean, then serve immediately, sprinkled with the remaining Parmesean and the basil. Source: San Francisco Chronicle ----- ---------- Recipe via Meal-Master (tm) vv8.05 Title: Risotto with Asparagus Tips - Risotto Con Punte Di Aspara Categories: Main dish, Italian, Asparagus Yield: 6 Servings 6 c Chicken broth 1/2 c Dry white wine 1 1/2 lb Asparagus, smallest possible 1/3 c Whipping cream 6 tb Butter 1/2 c Parmesan cheese, grated 1 Medium onion, chopped fine Salt to taste 2 1/2 c Arborio rice Additional Parmesan cheese Now is the time to try this one, when asparagus is at its best. Prepare chicken broth (see my recipe posted previously). Clean asparagus and cut off tips. Reserve stalks for another use. Heat broth in a medium saucepan. Melt 1/4 butter in a large saucepan. When butter foams, add onion. Saute over medium heat until pale yellow. Add rice and mix well. When rice is coated with butter, add wine. Cook, stirring constantly, until wine has evaporated. Stir in 1 or 2 ladles of broth, or enough to cover rice. Stir over medium heat until broth has been absorbed. Add more broth as liquid is absorbed. After 10 minutes add asparagus tips. Continue cooking and stirring rice, adding broth a little at a time until rice is done, about 10 minutes. Rice should be tender but firm to bite. Add cream, 1/2 cup Parmesan cheese and remaining butter; mix gently. Season with salt. Place in a warm dish. Serve immediately with additional Parmesan cheese. NOTE: Italian rice is short and thick-grained. It is perfect for risotto. Imported Italian rice such as arborio is available in Italian groceries and speciality stores. California short-grained rice can be substituted for arborio. ----- ---------- Recipe via Meal-Master (tm) vv8.05 Title: Shrimp and Asparagus Fettuccine Categories: Italian, Seafood, Pasta, Asparagus Yield: 1 Servings 12 oz Uncooked fettuccine Alfredo sauce 1 Box (10 ounces) BIRDS EYE 1 Jar (4 ounces) sliced Asparagus Cuts* Pimiento, drained 1 tb Vegetable oil *Or, substitute 1 1/2 cups 1 pk (16 ounces) frozen, uncooked BIRDS EYE frozen Green Peas Cocktail-size shrimp Or BIRDS 1 Jar (12 ounces) prepared EYE frozen Broccoli Cuts. Cook fettuccine according to package directions, adding asparagus to water 8 minutes before pasta is cooked. Drain. Meanwhile, heat oil in large skillet over medium-high heat. Add shrimp. Cover and cook 3 minutes until shrimp turn pink. Drain excess liquid, leaving shrimp and about 2 tablespoons liquid in skillet. Reduce heat to low. Stir in Alfredo sauce and pimiento. Cover and cook 5 minutes (do not boil). Toss fettuccine and asparagus with shrimp mixture. Makes about 4 servings Prep Time: 5 minutes Cook Time: 20 minutes from my kitchen to------------------------------->yours..... Dan Klepach ----- ---------- Recipe via Meal-Master (tm) vv8.05 Title: Fettucine with Lemon and Vodka Sauce Categories: Italian, Pasta, Seafood Yield: 4 Servings FOR THE FETTUCINE 1/2 ts Fresh ground black pepper 4 qt Water 1/4 c Fresh parsley -- chopped 2 tb Kosher salt 3/4 c Parmesan cheese -- fresh & 1 lb Fettucine Grated FOR THE SAUCE Cooked scallops -- optional 2 lg Lemon -- juice reserved Cooked asparagus cut in 1" - Pieces -- optional 1 c Heavy cream Grate the rind 1/4 c Vodka Bring water to a boil; add the kosher salt, and cook the pasta at a rapid boil until 'al dente", 8-10 minutes. Drain. Grate the rind of 1 lemon, then squeeze the juice out and reserve. Combine the cream and vodka in a 10-inch skillet and simmer for 5 minutes, or until the sauce thickens a little. Add the lemon juice and rind to the hot sauce and cook for 1 minute, stirring. Add the drained hot pasta to the sauce and toss. Season with pepper, garnish with the parsley, and serve immediately on warmed plates. Serve the parmesan separately. VARIATION: Add cooked scallops, and/or cooked asparagus, cut in 1-inch pieces, into the sauce, just before tossing with pasta. Garnish with slices of the second Lemon. Recipe By : LINDA CALDWELL VIA PRODIGY 12/16/95 ----- ---------- Recipe via Meal-Master (tm) vv8.05 Title: Fettuccini Carbonara Categories: Main dish, Pasta, Italian, Meats Yield: 4 Servings 1/2 lb Bacon 1/2 c Grated Parmesan cheese 12 oz Fettuccini 2 Eggs, lightly beaten 1/4 c Softened butter or margarine 2 T Chopped fresh parsley 1 c Heavy or whipping cream Cook bacon until crisp and crumble. Cook fettuccini according to package instructions, drain and place in warm bowl. Add remaining ingredients and toss until fettuccini is well coated. Bo Kerrihard Sunny Haven Midwestern Sunbathing Association 1992 SEARS, Geri, ed. Nude With Cookbook The Willamettans 37000 Parsons Creek Road Springfield, OR 97478 Submitted by John Hartman Indianapolis, IN 15 May 1996 ----- ---------- Recipe via Meal-Master (tm) vv8.05 Title: Italian Cabbage and Sausages Categories: Main dish, Vegetables, Sausage, Italian Yield: 4 Servings 1 Head savoy cabbage 1/2 ts Freshly grated nutmeg 1 lg Onion, chopped Salt to taste 2 T Olive oil 1 lb Italian sausages 1/2 c Chicken broth 1 md Onion, sliced 1/2 ts Black pepper In a large skillet, saute the onion in olive oil until just softened. Core and thinly slice cabbage. Add cabbage to the onion in the skillet. Add the brothm cover and cook quickly over medium high heat until the cabbage is wilted and tender, stirring occasionally. Add salt to taste. Grate nutmeg over the cabbage. Saute sausages and onion with 4 tablespoons of water until sausages are cooked through, water has evaporated, and sausages are browned. Serve immediately on a mound of savoy cabbage accompanied by hot mashed potatoes. NOTE: Although the Celts were responsible for spreading cabbage throughout Europe and Asia Minor several centuries before the birth of Christ, hard-heading varieties were not recorded in European history until the 1500's. By that time also crinkly-leaved "savoy cabbage", named after the Italian province, had made its way to England. Cold resistance makes cabbage an ideal vegetable where winters are mild, and hard storage varieties provide fresh food all winter long throughout the cold north. 1995 Seed Savers from the Preservation Garden 1996 Calendar. Judd Publishing, Inc. Washington, DC MM Format by John Hartman Decorah, Iowa, 21 July 1996 ----- ---------- Recipe via Meal-Master (tm) vv8.05 Title: Fungo Dolce (Hazelnut and Rice Macaroons) Categories: Cookies, Italian, Nuts, Rice Yield: 20 Macaroons 2/3 c Hazelnuts -temperature 3/4 c Cooked medium-grain white 1 pn Salt -rice 1 1/4 c Sugar 4 Egg whites at room Preheat the oven to 400F. Spread the hazelnuts out on a baking sheet, and bake 5 minutes. Carefully wrap the nuts in paper towels and place in a plastic bag. Let stand until cool enough to handle. Reduce oven heat to 350F. Spread the rice out on a baking sheet, and bake, stirring once, five minutes. The rice will be slightly crisp. Set aside to cool. Rub the hazelnuts in paper towels to remove the skins. Finely chop half the nuts. Coarsely chop the remaining nuts. Beat the egg whites with the salt in the large bowl of an electric mixer until soft peaks form. Slowly add the sugar on hig speed, and continue to beat until thick and shiny. Fold in the nuts and rice. Transfer the mixtue to a large heavy saucepan. Cook, stirring constantly, over medium-low heat until the mixture becomes less glossy and thickens, about 15 minutes. (Humidity will determine actual time.) The mixture is ready when it resembles the stage at which fudge is ready to be poured into a pan. Do not overcook, because like fudge, it hardens too quickly. (If dough becomes too stiff, add an extra egg white and quickly beat back to semi-soft consistency.) Let cool slightly. Using your fingers and a tablespoon, form the mixture into balls and place them on parchment-lined baking sheets. Bake until crisp and lightly browned, about ten minutes. Cool slightly before peeling the paper from the macaroons. Cool completely before storing in an airtight container. NOTE: From the Piedmont section of Italy, the addition of toasted rice turns this dry hazelnut macaroon into a coconut candy-like bar. 1988 GREENE, Bert The Grains Cookbook Workman Publishing New York MM Format by John Hartman Indianapolis, IN ----- ---------- Recipe via Meal-Master (tm) vv8.05 Title: Quiche Florentine with Sausage Categories: Italian, Pies, Dairy, Breakfast Yield: 6 Servings 1 lb Italian sausage 1/2 ts Salt 6 Eggs 1/8 ts Pepper 2 pk Spinach, frozen; thawed 1/8 ts Garlic powder 1 lb Mozzarella Pastry for two crust pie 2/3 c Ricotta 1 T ;Water Slice sausage. Cook until well browned. Preheat oven to 350 degrees. Reserve one egg yolk. Combine rest of eggs with sausage, spinach, Mozzarella, Ricotta, salt, pepper and garlic powder. Place unbaked crust in deep pie pan. Add filling. Place second crust on top. Trim edges and fold under. Slit top. Combine yolk with water. Brush top of pie. Bake in 1-1/4 hours. Let stand 10 minutes. Serve hot or cold. per Barbara Zack Fidonet COOKING echo ----- ---------- Recipe via Meal-Master (tm) vv8.05 Title: Tortellini-Basil Soup Categories: Italian, Soups/stews, Vegetables Yield: 7 Cups 4 c Low sodium chicken broth 2 T Balsamic vinegar 9 oz Pkg cheese-filled tortellini 1/4 ts Salt 15 oz Can cannellini beans, drain 1/3 c Freshly grated parmesan 1 c Tomato, chopped 1 1/2 ts Freshly ground pepper 1/2 c Fresh basil, shredded Bring broth to a boil in a large Dutch oven. Add tortellini, and cook 6 minutes or until tender. Stir in beans and tomato. Reduce heat, and simmer 5 minutes or until thoroughly heated. Remove from heat; stir in basil, vinegar and salt. Ladle into individual bowls; sprinkle evenly with cheese and pepper. : *Cooking Light Cookbook 1996 -----