Foods Recipes

4 tablespoons olive oil

3 cloves garlic -- minced

2 medium onion -- thinly sliced

1 pound mushroom -- wild

1/4 cup Italian parsley -- chopped

1 tablespoon thyme -- chopped

1/4 cup Marsala wine

1/4 cup butter

1/4 cup flour

1/8 teaspoon nutmeg

1 cup milk

2 cups fontina cheese

12 lasagna noodles

1 cup mozzarella cheese

1 cup parmesan cheese

salt and pepper 1 cup beef broth

Preheat oven to 375F

In a large skillet, heat olive oil, on med. high heat. Add garlic and onions and saute 6 to 7 minutes. Add mushrooms, parsley and thyme, saute 5 minutes. Stir in wine. Simmer for 5 minutes and set aside.

In saucepan, make a roux with butter, flour and nutmet. Stir in broth and milk. Collk til sauce thickens. Stir in Fontina Cheese.

In bottom of 12" x 8" baking dish arrange 1/3 noodles. Spread with 1/4 mushroom mixture and 1/4 of the sauce. Repeat, finishing with sauce. Sprinkle with mozzarella and Parmesan. Cover with foil and bake 30 minutes. Remove foil, bake 10 more minutes.

2 c 1% low-fat milk

1/4 c all-purpose flour

1/2 oz dried porcini mushrooms -- crumbled

5 tbsps grated fresh Parmesan cheese

3 tbsps salt

9 ozs egg noodles -- fine

2 tsps olive oil

1 lb wild mushrooms -- sliced

cooking spray 4 lg egg whites

In a saucepan whisk milk in a stream into flour until smooth. Add dried porcin i and bring sauce to a boil over moderate heat, stirring and scraping up any fl our clinging to bottom of pan. Add salt to taste and cook over moderately low heat, stirring, about 5 minutes.

Pour sauce through a sieve into a bowl, pressing hard on mushrooms, and transfe r cooked mushrooms to a cutting board. Mince cooked mushrooms fine and return to sauce. Transfer 1/4 c sauce to a small saucepan and reserve. Into remainin g sauce whisk 3 tbsp Parmesan cheese and salt and pepper to taste and reserve.

In large kettle bring 4 qts water and salt to boil for noodles. Add noodles an d boil 40 seconds. Drain noodles in colander and transfer immediately to bowl of cold water. Drain noodles immediately and transfer to a bowl.

In non-stick skillet heat oil over moderately high heat unti hot but not smokin g and stir in fresh mushrooms. Saute mushrooms, stirring, 1 minute and cook co vered, over moderately low heat 3 minutes or until wilted and tender. Increase heat to moderately high and saute mushrooms, uncovered, stirring until all of liquid mushrooms give off is evaporated. Stir mushrooms into noodles.

Preheat oven to 375? and spray a 9" round baking dish or gratin dish with cookin g spray.

In a large bowl with an electic mixer beat egg whites with a pinch salt until t hey just hold stiff peaks. Partially fold whites into sauce in bowl and fold n oodle mixture in gently. Transfer mixture to baking dish and sprinkle with rem aining 2 tbsp of Parmesan cheese. Bake in middle of oven 25 minutes or until j ust set in center and slightly puffed.

Preheat boiler. Add just enough water to reserved sauce in pan to reach consis tency of heavy cream and heat until just heated through. Broil souffle about 4 " from heat until crisp and golden, about 30 seconds.

Serve souffle with a small amount of sauce spooned around each serving.

16 oz Wholewheat spaghetti

1 lg Bunch broccoli, cut into

-- small florets 8 ea Garlic cloves, chopped

1/4 c Olive oil

1 ea Dried hot red chili, broken

-- into several pieces Salt & pepper Cook the spaghetti until half done; add the broccoli & continue cooking until both pasta & broccoli are *al dente*. Meanwhile, heat the garlic in the olive oil with the red chili. When the garlic is golden, remove the pan from the heat & remove the bits of chili. Discard the chili & set the oil aside. Drain the pasta & broccoli & toss with the reserved garlic. Season with salt & pepper & serve immediately.

16 oz Wholewheat spaghetti

1 lg Bunch broccoli, cut into

-- small florets 8 ea Garlic cloves, chopped

1/4 c Olive oil

1 ea Dried hot red chili, broken

-- into several pieces Salt & pepper

Cook the spaghetti until half done; add the broccoli & continue cooking until both pasta & broccoli are *al dente*. Meanwhile, heat the garlic in the olive oil with the red chili. When the garlic is golden, remove the pan from the heat & remove the bits of chili. Discard the chili & set the oil aside. Drain the pasta & broccoli & toss with the reserved garlic. Season with salt & pepper & serve immediately.

2 1/3 c Whole wheat flour

1/2 ts Salt

2 Eggs; beaten

1/3 c Water

1 ts Olive oil

In a mixing bowl stir together 2 cups of the flour and salt. Combine eggs, water, and olive oil; add to flour. Mix well. Sprinkle the kneading surface with the remaining 1/3 cup flour. Turn dough out onto the floured surface. Knead till the dough is smooth and elastic (8-10 minutes). Cover; let rest 10 minutes. Divide dough into thirds or fourths. On a lightly floured surface roll each third of dough into a 16 x 12 rectangle or each fourth into a 12 inch square. If using a pasta machine, pass dough through machine till 1/16"thick. Dust with additional flour as necessary. Cut and shape as desired. Makes 1 pound.