| PASTA DISHES |
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| LINGUINE ALLE VONGOLE INGREDIENTS: *2 tbsp. butter *2 tbsp. olive oil *3 cloves garlic *2 61/2 oz. cans minced clams drained *1/4 tsp. oregano *2 tbsp. finely chopped parsley *1 lb. linguine *5 qts. salted water (1-2 coarse salt) DIRECTIONS: *Melt butter in saucepan. Add oil. *When hot, saute garlic and clams in hot oil mixture over medium heat for 2-3 minutes. *Stir in parsley, Oregano, salt, and pepper. *Simmer 5-10 minutes. *Bring salted pasta water to boil and cook linguine until al dente or to taste (usually 8-10 minutes). *Drain well. *Pour pasta into saucepan with sauce, mix well. *If you like serve with parmesan cheese. |
| NOODLES ROMANOFF INGREDIENTS: *1 (8oz.) package wide egg noodles *1 (8oz.) container cottage cheese *1 (8 oz.) container sour cream *3/4 tsp. finely chopped onion *1/4 tsp. minced garlic *1/2 tsp. Worcestershire sauce *1 dash hot pepper sauce *1/2 tsp. salt *2 tbsp. shredded cheddar cheese DIRECTIONS: *In a large pot with boiling water coo egg noodles until al dente. Drain. *In a large bowl mix together the cottage cheese, sour cream, minced onion, garlic, worcestershire sauce, red pepper sauce, and salt. *Stir in cooked egg noodles. *Pour into a greased 2 qt. casserole dish. *Bake in preheated 350 degree oven for 30 minutes, or until heated thoroughly and bubbly. *Serve warm. |
| LINGUINE WITH CLAM SAUCE INGREDIENTS: *2 (6.5oz.) cans minced clams, with juice *1/4 cup butter *1/2 cup vegetable oil *1/2 tsp. minced garlic *1 tbsp. dried parsley *1/4 tbsp. dried basil *1 (16oz.) package linguine pasta *ground pepper to taste DIRECTIONS: *Cook pasta according to package directions. *Meanwhile prepare the sauce. Combine clams in juice, butter or margarine, vegetable oil, minced garlic, parsley, basil, and pepper in large sauce pan. *Place over medium heat until boiling. *Serve warm. |
| ASIAN CHICKEN PASTA INGREDIENTS: *8 oz. rotelle pasta *5 boneless chicken brest halves, cooked and cut into bite-sized pieces. *5 tbsp. vegetable oil for frying *1 tsp. salt, divided *2 carrots, sliced diagonally *1/2 lb. fresh mushrooms, quartered. *1/2 head broccoli, cut into florets *1/2 head cauliflower, broken into small florets *1/4 cup water *1 bunch green onions, chopped *2 tbsp. soy sauce *3 tbsp. sesame oil DIRECTIONS: *Bring a large pot of water to a boil. Add pasta and cook for 8-10 minutes, or until al dente. Drain. *Place in large bowl with chicken. *In large skillet or wok, heat 1 tbsp. oil. *Cook carrots with tsp. salt until tender-crisp, 3-5 minutes. *Remove carrots, place in bowl with chicken and pasta. *Add 2 tbsp. oil to wok and cook mushrooms with 1/4 tsp salt until tender--5 minutes. *Remove mushrooms and place in bowl. *Add 2 more tbsp. oil to wok and stir-fry broccoli and cauliflower and onion until coated with oil. *Add 1/2 tsp. salt and 1/4 cup water, cover and cook 5-10 minutes, until tender-crisp, stirring occasionally. *Remove vegetables with slotted spoon and toss with pasta and chicken. *Mix in green onions, soy sauce and sesame to taste. *Serve warm or cold. *Makes 6 servings. |
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| FETTUCCINE ALFREDO INGREDIENTS: *8 oz. dry fettuccine pasta *1 cup butter, softened *1/2 cup grated Parmesan cheese *Freshly ground black pepper DIRECTIONS: *Cook pasta according to package directions. Drain. *Stir in butter or margarine, and toss with grated cheese. *Season with freshly ground black pepper. *Makes 4 servings. |
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| BEEF STROGANOFF INGREDIENTS: *2 lbs. beef tenderloin, cut into bite-sized pieces *2 cups fresh mushrooms, sliced *1 large onion, chopped *2 cloves garlic, minced *1 16oz. container sour cream *1 tbsp. Worcestershire Sauce *1/4 cup flour *1/4 cup butter *1/4 cup dry red wine (optional) *1 14oz. can beef broth salt and pepper to taste DIRECTIONS: *Lightly coat tenderloin pieces with flour, salt and pepper. *In a large saucepan, saute beef in butter with onions, mushrooms, and garlic until meat is browned and onions and mushrooms are tender. *Add Worcestershire Sauce and beef broth and cook over medium heat for 10-15 minutes. *Stir in sour cream and wine and heat for about 5 minutes. *Serve over hot cooked noodles. |
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