Foods Recipes

1/3 c Butter

1/3 c Olive oil

3 Cloves garlic, minced

1 lb Muchrooms, sliced

1/2 ts Salt

1/4 ts Dried oregano

1/4 c Minced parsley

1/3 c Dry red wine

1/2 lb Thin spaghetti, uncooked

Grated Parmesan cheese -(optional) Crushed dried red pepper -(optional) In a 10-inch skillet, over moderate heat, cook the butter, olive oil, and garlic for about 1 minute. Do not brown the garlic. Add mushrooms and cook, turning often, until softened...about 5 minutes. Sprinkle with salt, oregano and parsley. Pour in wine. Stir well to heat wine; cover and keep warm off heat. Meanwhile, break spaghetti strands in half and cook according to package directions. Drain well. Add mushroom sauce to cooked thin spaghetti, and toss well. Serve on warmed plates. Accompany with Parmesan cheese and red peppers for those who want to sprinkle this over the top. Source: "Savannah Sampler Cookbook" * The Polka Dot Palace BBS 1-201-822-3627 Posted by LISA on 07-15-95

1/3 cup vegetable oil

1/3 cup extra virgin olive oil

3 tablespoons white wine vinegar -- (up to 4)

1 tablespoon dijon style mustard

1 large garlic clove -- peeled

1 pound penne or medium sized pasta shells

--boiled until al dente -- drained --rinsed - cooled and patted dry 3 cups cooked french whole green lentils -- cooled

--and patted dry --1 cup uncooked 1 cup grated carrot

1/2 cup sliced scallions

1 cup finely diced celery

1 cup finely diced red or yellow bell pepper

1/2 cup chopped flat leaf parsley

--and fresh basil 1 cup cherry tomatoes

--left whole if small or halved 1/2 cup toasted pine nuts -- optional

In the bottom of a mixing bowl combine the oils, vinegar and Dijon mustard. Pass the garlic through a press into the dressing and season it well with salt and pepper. Add all the ingredients but the pine nuts and toss to blend. Adjust the seasoning; add a bit more of whatever you think the salad needs.

Top each portion of salad with the pine nuts.

Busted by Gail Shermeyer <4paws@netrax.net> on Jun 22, 1997

8 oz Can Tomato Sauce

1/4 ts Basil leaves

1/8 ts Fresh Ground Pepper

1 c Ricotta cheese

1 ts Parsley

1 lg Tomato

1 md Onion, chopped

1/4 ts Salt, optional

1/4 ts Oregano leaves

1/2 c Shredded Mozzarella Cheese

3 md Zucchini, about 9-in.long

2 tb Grated Parmesan Cheese

1. Combine tomato sauce, onion, basil, salt, pepper & oregano in small

mixing bowl; set aside. In medium bowl, combine ricotta, mozzarella and parsley. Set aside. 2. Peel zucchini and cut off ends. Slice zucchini lengthwise into strips. Arrange strips in 8x8-in. baking dish. Cover with wax paper. 3. Microwave at High for 6 to 8 minutes, or until fork tender, rearranging after half the time. Drain liquid; place zucchini on towels to absorb excess moisure; cool slightly. 4. Layer 4 to 6 of the strips in the bottom of baking dish. Reserve 6 strips for second layer. Spread ricotta mixture over zucchini. Layer with sliced tomatoes. 5. Spread half of tomato sauce mixture over tomatoes; top with zucchini slices. Pour remaining sauce over zucchini and sprinkle with Parmesan. 6. Reduce power to 50% (medium). Microwave uncovered 20 to 25 minutes or until zucchini is tender and mixture is hot in center. Let stand 5 minutes before serving.

3/4 c Ricotta cheese

3/4 lb Mozarella cheese, diced

3 Eggs, lightly beaten

2 tb Butter

2 tb Freshly grated Parmesan

-cheese 1/2 ts Salt

1 pn Black pepper

Drain the ricotta cheese. Combine all of the ingredients and mix well. [ Leone's Italian Cookbook; Gene Leone; Harper & Row, 1987 ]

***PASTA** 12 ounces pasta shells

***FILLING** 2 large garlic cloves -- minced

12 oz mushroom -- coarsely chopped

1/2 cup red bell pepper -- finely chopped

1 teaspoon thyme

1/4 teaspoon salt -- optional

1/8 teaspoon pepper

1 lb tofu

6 oz mozzarella chese, fat free

***SAUCE** 1 cup scallions -- thinly sliced

2 cups fennel bulbs -- finely chopped

1/2 teaspoon fennel seed

1/4 teaspoon pepper

1/8 teaspoon salt

1 can tomatoes, canned -- 14-16 oz

1 tablespoon tomato paste

PASTA: Cook Shells, Set aside, taking care to keep separate so they won't stick. FILLING: While the Pasta cooks, saute garlic. Add mushrooms, red pepper, thyme, salt and pepper. Cook until mushroom liquid evaporates. Transfer mixture to a large bowl. Add the Tofu and Cheese to the mushroom mixture, and toss to combine thoroughly. Press some of the filling into each of the cooked shells. Set the stuffed shells in a shallow baking dish that has been sprayed with oil. PreHeat the oven to 350 degreesF. SAUCE: Saute scallions for three minutes. Add the fennel, fennel seed, pepper, and salt, and cook the mixture, stirring often, another three minutes. Stir in the tomatoes with their juice and the tomato paste, and cook the sauce 5 minutes longer. Pour the sauce over the stuffed shells, cover the shells with foil, sealing the edges. Put the shells in the hot oven and bake for 15 minutes. Remove the foil, and continue baking the shells for another 5 to 10 minutes, or until dish is heated through.