Greatest Recipes

2 Chicken breasts, split,

Skinned and boned 1 c Celery, coarsely chopped

1 c Onion, coarsely chopped

3 Jalapeno(s), fresh minced

1 tb Sesame oil, dark

1/2 ts Celery seed, whole

8 ts Water chestnuts, sliced

(canned as a last resort) 2 tb Chili powder, home made

(prepared if you must) 1/2 ts Cumin

1 tb Oregano, fresh (3/4 t if

Dried) 1/4 c Red wine, (dry-ish)

4 Cloves garlic, crushed

3 cn Tomato sauce

1/2 ts Curry powder

1 tb Szechwan chili sauce

Oil for saute Contributed to the echo by: Janice Norman Chicken “Ya-hah!” Saute the celery, onions and garlic in the oils while you cut the chicken into bite-sized pieces. When the onion is translucent add the chicken, celery seed, jalapenos and water chestnuts. Saute until chicken is barely done… add the remaining ingredients, cover and simmer for an hour. Serve over either cornbread, rice or pasta… they’re all good. Enjoy!

1 tb Butter or olive oil

2 lb Italian plum tomatoes

– peeled & coarsely chopped 1/2 lg Onion — coarsely chopped

1 lb Squid — cleaned

– tentacles intact — body in bite-size pieces 1/4 ts Fresh thyme

2 ts Fresh oregano — chopped

1 tb Fresh marjoram — chopped

2 tb Fresh basil — chopped

Salt and pepper — to taste 1 lb Spaghetti or perciatelli

– (tubular spaghetti)

Heat butter or oil in large saucepan. Add tomatoes and onions and cook for 20 minutes over medium heat, stirring occasionally until tomatoes break apart easily and onion is soft. Add squid, reduce heat to low, and cook for 10 minutes more. Add herbs and cook for 5 minutes. The squid should be very tender. Add salt and pepper and serve over pasta. Recipe from Angela Luis Dougherty of Seattle, WA in “Great Spaghetti Sauce Cookoff” article in “The Herb Companion.” Dec. 1992/Jan. 1993, Vol. 5, No. 2. Pg. 79. Posted by Cathy Harned.

2 1/2 cups white sauce –prepared as directed

1/2 teaspoon dry mustard

6 ounces cheddar cheese — shredded

8 ounces macaroni– elbow

1 1/2 cups ham cubes

1 freezer bag — jumbo

Stir dry mustard into white sauce; add 1 3/4 cup grated cheese and stir until m elted (reserve 1/4 cup cheese for topping). Cook elbow macaroni for six minutes ; drain. Add cheese sauce to macaroni; stir. Turn into a greased, 2-quart casse role dish; stir in ham cubes. Top with reserved grated cheese. To freeze: cover casserole with aluminum foil; seal dish in jumbo freezer bag. Freeze. To prepa re: place frozen casserole (covered with aluminum foil) in preheated 375-degree oven. Bake for 25 minutes; remove al uminum foil. Bake 25 minutes more, or until hot and bubbly.

busted by sooz

8 oz Acine di Pepe or Ditalini

-OR Small Shells, uncooked 2 md Acorn squash

- (about 1 1/2 lb each), - split, peeled, seeded - and quartered 2 tb Margarine

1 lg Onion — chopped

3/4 ts Ground mace or nutmeg

1/2 ts Ground ginger

1/2 ts Cinnamon

1 c Grated carrot

1 1/2 ts Brown sugar

3 cn Low-sodium chicken broth

-(13 1/4 oz. each) —–TOPPING—– 1 c Non-fat sour cream

1 tb Sugar

Cook squash in one inch of water in covered saucepan for 15 minutes, or until tender. Cool. Scrape out pulp and put back in pot. Add margarine, onion, carrots, sugar, mace, ginger and cinnamon. Cover and simmer gently for 10 minutes, stirring occasionally. Cook until vegetables are tender. Add 3 cups of the broth and puree all in a blender or food processor. Return to the pot and add remaining three cups of broth, bring to a boil and add pasta. Cook, stirring occasionally, for 10 minutes, or until pasta is done. Before serving, blend sour cream and sugar in a separate bowl. Put dollop on top of each bowl of soup. Serve hot. NOTE: If soup is too thick, thin with additional chicken broth. Serves 4 to 6 Each serving contains: 330 Calories; 12.5 g Protein; 62.2 g Carbohydrates; 5 g Fat; 2.1 mg Cholesterol; 710

mg Sodium. Calories from Fat: 13% Copyright National Pasta Association (http://www.ilovepasta.org) (Reprinted with permission)

2 Chicken breast halves

-skinned and boned About 1/2 lb total 3 oz Fresh angel hair pasta

2 tb Italian parsley

2 cn (14 1/2 oz ea) chicken broth

2 tb Pine nuts

1. Cut the chicken into thin strips, 1/4×1-inch. Cut

the pasta into 1-inch pieces. Mince the parsley and set aside. 2. Bring the chicken broth to a boil in a covered

medium saucepan over high heat. Add the chicken and reduce the heat to medium-high. Cook. stirring occasionally, until the chicken is almost cooked through, about 1 min. Add the angel hair pasta and cook until tender but still firm, 2 min longer. 3. Meanwhile, place the pine nuts in a small, dry

frying pan over medium heat. Cook, stirring occasionally, until golden brown, about 3 min. 4. To serve, spoon the soup into bowls and garnish

with the pine nuts and minced parsley. The 5 in 10 Pasta and Noodle Cookbook 5 Ingredients in 10 Minutes or Less by Nancie McDermott ISBN

0-688-13475-0 pg 22

1 pound beef cubed steaks

1 medium onion, chopped

2 cans chili seasoned chunky tomatoes

1 1/2 cups uncooked wagon wheel pasta

1/2 cup shredded Monterey jack cheese — or Cheddar

cheese

Cut beef steaks lengthwise into 1″ wide strips then crosswise into 1″ inch pieces. Spray Dutch oven with vegetable cooking spray; heat oven to medium-high heat until hot. Add beef and onion to pan; cook and stir 3 minutes . Stir tomatoes, pasta, and 1/2 cup water into pan. Bring to a boil, reduce heat to low. Cover tightly; simmer 20 minutes or until pasta is tender. Sprinkle with cheese before serving. Makes 4 servings.