Greatest Recipes

1 1/2 c Stellini or Alphabets

-OR other small pasta shape, -uncooked 1 tb Butter or margarine

3 md Carrots — finely diced

2 Celery stalks — finely diced

6 c Low-sodium chicken broth

– skimmed of fat 1 1/2 c Diced cooked chicken

1/2 c Frozen peas — thawed

Salt — to taste

Prepare pasta according to package directions, drain and set aside. Melt the butter or margarine in a medium saucepan. Add carrots and celery. Saute vegetables over medium heat until soft, about 7 to 10 minutes. Stir in chicken broth, diced chicken, pasta and peas. Bring the soup to a boil, season to taste with salt and serve. Each serving provides: 287 Calories; 19.3 g Protein; 40.8 g Carbohydrates; 5.1 g Fat; 30.3 mg Cholesterol;

722 mg Sodium. Calories from Fat: 16%

Copyright National Pasta Association (http://www.ilovepasta.org) (Reprinted with permission)

———————————FOR PASTA——————————— 1 1/3 c Flour

Pinch of salt 1/2 ts Sugar

1 tb Grated orange or lemon rind

1 tb Butter

Marsala wine 1 Egg white, beaten

Oil; for frying ——————————–FOR FILLING——————————– 1 lb Ricotta cheese

2 tb Miniature chocolate bits, or

Shaved semi-sweet chocolate 1 tb Candied citron, or glaced

Fruit; slivered 2 tb Sugar

PASTA: Combine flour, salt, sugar, citrus rind and butter and blend well. Add Marsala by the teaspoonful until dough is stiff. Chill for 2 hours. Roll dough on a lightly-floured board into a large

rectangle. Cut into 4″ squares. Wrap squares around cannoli tubes so that 2 corners fold over and two corners point outward. Brush the touching corners with egg white so that they will stick together. Deep fry in hot oil until golden. Cool and remove from tubes. Fill. Makes 10 to 12 cannoli. If you don’t have cannoli tubes, make 2″ diameter tubes out of heavy-duty aluminum foil and fold dough accordingly. FILLING: Combine all ingredients and fill the cannoli.

1 c Chopped onions

1 c Sliced mushrooms

1/2 c Diced green peppers

1 tb Parsley flakes

1/2 ts Each basil, oregano, chili

-powder 5 oz Mozzarella cheese

1 Garlic clove, minced

1 c Chopped carrots

3 c Tomatoes

1/4 ts Dried rosemary

3 oz Grated Romano cheese

1 1/3 c Cottage cheese

Saute onions, garlic, mushrooms, carrots, and peppers until soft. Add tomatoes, parsley, basil, oregano, chili powder, rosemary, and pepper. Simmer 15 minutes. Mix together the 3 cheeses. Starting with sauce, layer with 8 cooked lasagna noodles and cheese in an 8 x 12 inch casserole. Bake at 375 degrees for 30 minutes. —–

500 g Lean hamburger

1 md Onion — minced

2 Garlic cloves — minced

500 g Stewed tomatoes

500 g Tomato sauce

200 g Tomato paste

1 ml Sugar

5 ml Salt

5 ml Basil

5 ml Parsley

2 Eggs — beaten

500 g Ricotta cheese

250 g Small curd cottage cheese

150 g Grated romano cheese

15 ml Parsley flakes

5 ml Salt

5 ml Oregano

Pepper to taste 300 g Lasagne noodles (use enough

Noodles to cov 5 ml Salt for each liter of

Boiling water 500 g Mozzaralla cheese — grated

1. Brown meat and drain off fat. Heat, but don’t

brown, onions; stir in remaining sauce ingredients. Simmer for about 30 minutes. 2. Fill a very large pot with water. Add 5 ml of salt

for each liter of water in the pot. Add the lasagne noodles. Make sure that you cook enough noodles to cover a 33×22 baking pan 6 layers deep. Pre-heat oven to 150 ?C . 3. Grease the inside of the baking pan with a light

vegetable oil. Now make three filling layers. For each, put down 1/3 of the noodles, in two layers. Then spread 1/3 of the ricotta mixture on the noodles. Then sprinkle with 1/3 of the mozzaralla cheese. Finally, top with 1/3 of the sauce. 4. Bake uncovered for 40-45 minutes or until bubbly

hot. Cool for 5-10 minutes. Author’s Notes: Carol Angell and Juan Ochoa are old friends from Tektronix. Her lasagne recipe is one of my favorites. Difficulty : moderate. Precision : Approximate measurement OK. Recipe By : Paul Pomes Univ of Illinois, CSO, Urbana, IL —–

1 Pound ziti pasta, preferably Italian

2 Cups basic tomato sauce

2 Cups balsamella sauce

1 Pound fresh mozzarella — in 1/2″ cubes

1/2 Cup grated parmigiano reggiano

1/2 Cup fresh bread crumbs

Preheat oven to 425 F. Bring 6 quarts water to boil and add 2 tablespoons salt.

Cook ziti according to package instructions until al dente. Remove, drain and refresh in cold water. Drain again and place in large mixing bowl. Add tomato sauce, balsamella, mozzarella and grated cheese and stir to mix well. Divide among 4 gratin dishes, sprinkle with bread crumbs and bake in oven until bubbling and crusty on top, about 20 minutes. Remove from oven and serve immediately.