Foods Recipes

-----INGREDIENTS----- 1 lb Ziti or Mostaccioli

- Pasta -- , cooked and drained 3 lb Ricotta (low-fat)

1 1/3 c Grated Parmesan Cheese

2 (32 oz) Jars Spaghetti Sauce

-----OR----- 2 qt Italian Homemade Sauce

THIS IS VERY SIMPLE TO MAKE AND DO THE NIGHT BEFORE Cook the ziti or mostaccioli pasta until al dente. Drain. In a large roasting dish, spread a thin layer of sauce over the bottom. Sprinkle with 1/3 of the Parmesan cheese. Soften the ricotta cheese in Microwave by cooking on LOW (30%) for about 1-1/2 to 2 minutes. Layer with half each of ziti, ricotta cheese, sauce, and half of remaining Parmesan cheese. Repeat layers. Bake in a preheated 350F. degree oven for approximately 1 hour. Let stand for 1/2 hour before serving. NOTE: If making the night before, cover with plastic wrap. DO NOT COVER WITH FOIL if dish is to be stored as the tomato mixture reacts against the foil. NOTE: Remove plastic wrap and cover with foil before baking. Deidre Anne Penrod, Prodigy Food & Wine Board

12 oz Uncooked spaghetti

1 pk Mr. Turkey Italian-Style

-Smoked Sausage, or use -Mr. Turkey Smoked or -Polish Sausage, cut in 1/4" -slices 1 pk French's Zesty Pasta Sauce

-Mix or use French's -Italian Style Spaghetti -Sauce Mix 1 3/4 c Water

1 cn Tomato paste (8 oz)

minutes. Cook spaghetti as package directs While spaghetti cooks, in large skillet, cook sausage over medium-high heat, turning once, until browned, about 4 minutes. Add remaining ingredients. Bring to boil, stirring constantly. Reduce heat, cover and simmer 10 minutes, stirring occasionally. Drain cooked spaghetti, turn into serving bowl and top with sauce.

1 pk Kudzu & Sweet Potato Pasta

-- (EDEN brand) 1 tb EDEN Toasted Sesame Oil*

-- *Hot Pepper 2 c Pea pods, chopped

1 md Red pepper -- chopped

1 c Bean sprouts

1 bn Green onions -- chopped

1/4 c Cilantro leaves (or more)

-- washed and chopped 2 tb Lime juice

1 tb EDEN Organic Shoyu

Or Tamari

Cook pasta according to package directions, set aside. Heat oil, add pea pods and red pepper, saute' 2 minutes. Add bean sprouts, simmer 2-3 minutes. Add remaining ingredients, mix in pasta and serve. Prep Time: 5 minutes Yields: 3 servings Copyright 1995 Eden Foods, Inc. <Electronic format courtesy of: Karen Mintzias>

2 ea Cucumbers

1/2 c Onions, chopped

8 oz Yogurt

1 ts Dill

1/2 ts Salt

1/4 ts Dry mustard

1/4 ts Pepper, black

2 tb Vinegar, white

Coarsely chop cucumbers. Combine cucumber and onion; set aside. In small bowl, stir together yogurt, seasonings, and vinegar; beat lightly with wire whisk until smooth. Stir 1/2 cup yogurt dressing into pasta mixture and toss well. Cover and chill, stirring occasionally. May add 1 c cooked macaroni if desired.

1 c Reduced chicken broth

- (boil 2 cups down to 1) 1 tb Cornstarch

6 oz Peas in the pod, shelled

2 oz Carrots, cut into 1/4" dice

(approximately 1/2 cup) 2 oz Zucchini, cut into 1/4" dice

(approximately 1/2 cup) 2 oz Golden squash, cut into 1/4"

-dice (1/2 cup) 2 oz Button mushrooms, cut into

-1/4" slices (1/2 cup) 1 c Low-fat yogurt

1 oz Grated Parmesan cheese

2 tb Fresh Italian parsley,

-chopped 2 tb Basil leaves, shredded fine

Freshly ground pepper Cooked spaghetti, linguine -or penne Pour 1/4 cup of the broth into a small bowl or cup, and stir in the cornstarch until dissolved. Set aside. In a medium saucepan, bring the remaining broth to a boil over moderate heat. Add the vegetables and simmer until tender-crisp, about 3 minutes. Stir in the broth-cornstarch mixture, the yogurt, Parmesan, and herbs, and simmer just until thick, 1 to 2 minutes. Pour the sauce over cooked pasta. Season to taste with black pepper.