Ingredients

1-1/4 lbs medium or large shrimp - shelled, deveined if desired, rinsed, and patted dry

3 large garlic cloves, minced

Salt and freshly ground pepper to taste

6 Tbl olive oil

4 to 6 Tbl butter, room temperature

1 bunch broccoli (about 1-1/2 pounds), cut in medium flowerets

9 to 10 oz fresh angel hair pasta or 8 ounces dried

Combine shrimp, garlic, a pinch of salt and pepper, and 4 tablespoons olive oil in medium bowl. Cover and let marinate in refrigerator for 1 hour or up to 4 hours. Remove shrimp from marinade and reserve marinade. Remove garlic pieces adhering to shrimp with a small rubber spatula and return garlic to marinade. Put 2 to 4 tablespoons butter in a large, warm bowl for tossing with pasta. Add broccoli to a large saucepan of enough boiling salt water to cover generously. Cook uncovered over high heat about 5 minutes or until just tender. Drain broccoli well. Return to saucepan. Cover and keep warm. Meanwhile, heat remaining 2 tablespoons olive oil and 2 tablespoons butter over medium-high heat in a large, heavy skillet. Add shrimp and saute, tossing often, 1-1/2 to 2 minutes or until pink on the outside; large shrimp can be white inside when cut. Reserving fat in skillet, transfer shrimp with a slotted spoon to a large bowl. Cut some of larger shrimp into thirds. Cover and keep warm. Bring a large pot of water to a boil; add salt, then pasta. Cook, uncovered, over high heat, separating strands occasionally with a fork, about 2 minutes for fresh or about 8 minutes for dried or until tender but firm to the bite. Drain well. Add angel hair to the bowl containing butter pieces and toss well. Add about 2/3 of shrimp and about 1/2 of broccoli flowerets; toss. Add shrimp marinade to skillet used to cook shrimp. Cook over medium heat, stirring, about 1 minute or until garlic is tender but not brown. Immediately pour mixture over pasta and toss until blended. Taste and adjust seasoning. Mound pasta mixture on a large heated platter and encircle with remaining shrimp and broccoli. Serves: 4 (main course servings)

Ingredients

1 stick butter

3 Tbl flour (regular)

2 C milk

1 C Colby cheese (grated)

1/2 box Parmesan cheese (grated)

Chicken or Turkey

Country Ham or Baked Ham

Bacon - fried to a crisp

Tomato slices

Paprika

Tabasco sauce (5 dashes or more to taste)

2 egg yolks

In a 4-quart, heavy sauce pan, melt butter. Mix in flour until mixture is smooth. Add milk in small amounts at a time, cook until sauce is thick. Add Tabasco sauce and Parmesan cheese. Remove from heat. Take out 1/2 cup sauce and add the two beaten egg yolks. Mix well and return to the remainder, stirring constantly. Add Colby and American cheeses. Remove from heat. Toast six slices of bread on both sides. Slice each piece in half and place on a heat-resistant plate. Layer with chicken or turkey, ham of your choice, sauce, tomato, and 2 slices of bacon. Top with paprika. Bake at 400 degrees for 10-15 minutes.

Ingredients

1 lb box bow tie macaroni

3 to 4 large Portabello mushrooms at least 4 inches in diameter with stems (approximately 2 pounds)

Olive oil

Fresh garlic cloves (approximately 3 large)

Fresh Italian Parsley

Fresh basil

Balsamic vinegar

Ground black pepper

Chicken broth (1/2 cup)

10 chicken breasts, boned

Fajitas seasoning for chicken

Coat the chicken breasts with fajitas seasoning and store for several hours or overnight in the refrigerator. Grill the chicken breasts and slice into bite-size pieces. Set aside. Clean the mushrooms with a brush. Chop off the bottom of the stems. Cut the mushrooms lengthwise and then chop them into bite-size pieces. Set aside. Finely chop 3 large cloves of garlic and saute them in two batches in approximately 1/4 cup of olive oil. Do not brown them. Add the mushrooms and additional olive oil as needed to saute them. Sprinkle liberally with Balsamic vinegar. The mushrooms should be firm to slightly limp. Set aside in a glass bowl to cool. Boil the macaroni in a large pot for 13 minutes. Drain and rinse. Have a large pasta bowl ready and add approximately 1/4 cup of olive oil to the bottom of the bowl. Dump in the macaroni. Add the mushrooms and the sliced chicken and mix together. Add parsley, approximately less than 1/4 cup snipped. Add chopped or snipped basil, approximately three tablespoons full (do not use dry basil). Salt and pepper to taste. Mix it all together. You can add more vinegar and olive oil as needed. Serve at room temperature.

Ingredients

2 fillets of sea trout or grouper

1 tomato, sliced thin

1 onion, sliced thin

6 medium fresh mushrooms, sliced

1 Tbl of fresh lemon juice

1 Tbl mayonnaise

salt and pepper to taste

Cut a piece of foil large enough to enclose the fillets. Spray the foil with Pam (aerosol cooking spray). Place the fillets on the foil. Coat the filets with one teaspoon of mayonnaise. Add lemon juice, salt and pepper. Layer onions, tomatoes and mushrooms on the fish and bring corners of the foil together to make a packet. Place on cookie sheet. Bake 20 minutes at 400 degrees. Open packet and place under broiler until slightly brown. Fish is done when you can flake it with a fork.

Submitted By: Judy Clark (Judith127) from Florida

Ingredients

4 chicken breasts 1/2" thick (may be frozen) (should be skinless & boneless)

Honey Mustard

6 pieces of bacon, sliced in half and fried crisp

1/2 tsp McCormick Season-All

1 C sliced mushrooms (canned or jar), drained

Olive oil

3 C shredded Colby/Monterey Jack cheese

Rub chicken breasts with Season-All and set aside to marinate for 1 hour. While the breasts are marinating, fry bacon crisp & drain. Shred cheese and set aside. Gather all other items together and make ready for the preparation. Take chicken from marinate and saute on medium heat in pan with just enough olive oil to prevent sticking. Cook on both sides until a slight golden color and cooked in the middle, but not dry. Remove from pan. Spread chicken breasts with honey mustard, cover with a layer of mushrooms, three slices of bacon and then sprinkle with shredded cheese, chicken should be covered with cheese. Pop in heated oven at 350 degrees, 5-7 min., or just until cheese melts. Sprinkle with parsley and extra honey mustard may be served on the side.

First I use ground round, ground veal and ground pork...This is the secret to a good Italian meatball....Also, I put my meatballs in the last remaining hour of cooking my own homemade sauce....Can you smell it cooking?....uuummmmmm good!!!

Ingredients

Salt and pepper

eggs to moisten or canned milk

Italian bread crumbs..the brand that I use is called Sons of Italy.

Italian seasonings: marjariom-ground, basil, oregano, garlic powder

fresh grated Romano Chesse, that makes your meatball taste so yummmy

Shape them into balls and roll each one in water before adding to the sauce...this is the secret because it makes them moist on the inside when you bite into them, They are cooked in the sauce. Taste for doneness.

Submitted By: Mary (Luv That Pizza) from Maryland