2 tb To 3 tb oil

1/2 lb Lasagne noodles (about 12

-noodles) 2 Cloves garlic, minced

1 md Onion, chopped

2 Tomatoes, chopped

10 md Mushrooms, sliced

1/2 ts Oregano

1/2 ts Basil

1/2 ts Rosemary

2 tb Chopped dresh parsley

1 lb Spinach, washed, drained,

-and chopped 1 c Low fat cottage cheese

1/2 c Grated Parmesan cheese

8 - 10 oz grated Mozarella cheese

Cook noodles until al dente, drain, and set aside.
Preheat oven to 350 degrees F.
Heat oil in a big skillet and saute garlic, onion, tomatoes, and mushrooms.
When onion is translucent, add herbs and spinach, stirring until spinach is wilted.
Simmer. Reserving 1/2 cup Mozarella cheese, in a large bowl combine cheeses.
Pour vegetables into cheese mixture and mix thoroughly. Layer noodles alternately with vegetable-cheese mixture in an 8 x 13 inch baking pan.
Top with reserved mozarella and more Parmesan cheese, if desired.
Bake for 1/2 hour.
Let sit for 5 to 10 minutes before serving.
Complementary protein: milk products and grain From: DIET FOR A SMALL PLANET by Frances Moore Lappe’ ISBN 0-345-30691-0.
Random House, New York.
1971-82 Posted by: Karin Brewer, Cooking Echo, 7/92

4 oz Dried mushrooms

12 oz Assorted fresh mushrooms

- (chanterelle, cultivated, - shiitake, oyster) 2 tb Unsalted butter

1 tb Finely minced garlic

1 tb Finely minced shallots

-=OR=- Onions 1/2 ts Salt

1/4 c Sherry or Madeira

1/2 c Whipping cream

This sauce has an intensely woodsy flavor that would be good on pasta, roast chicken or pork.
TO RECONSTITUTE DRIED MUSHROOMS, place them in a bowl and cover with 3 cups of warm water.
Soak for at least 2 hours or up to 8.
When mushrooms are soft, drain and reserve water and squeeze out as much water as you can from the mushrooms.
Pour the mushroom water through a double layer of cheesecloth or a cloth towel to remove any sand that may have been lurking in the mushrooms.
Reserve 1 cup of liquid for this recipe. (Pour the remaining mushroom water into a plastic container or airtight bag, label and freeze for up to a year to use in soups and sauces.) Wash the fresh mushrooms and pat dry.
(Slice chanterelles and cultivated mushrooms, trim and discard the stems of shiitake mushrooms, and trim and discard root tips of oyster mushrooms.) Melt the butter in a medium skillet over medium heat and add the reconstituted dried mushrooms, garlic, shallots and salt.
Cook, stirring, for 10 minutes.
Add the fresh mushrooms and continue to cook another 10 minutes.
Add the reserved mushroom water and sherry.
Increase the heat to high and cook until the liquid reduces by about 2/3.
Add the cream and cook until the liquid reduces to a saucelike consistency and is thick enough to coat a spoon.

2 tb Olive oil

1/2 Onion, chopped

1/2 ts Thyme

1/2 ts Cayenne pepper

1/2 ts Black pepper

1/2 ts Basil

1 tb Chopped garlic

1 tb Worcestershire sauce

1/2 ts Tabasco sauce

2 c Diced peeled and

-seeded tomatoes 2 tb Sugar

1/2 c Green onions, chopped

3 c Chicken or shrimp stock

1 lb Vermicelli or linguine

1 lb Fresh shrimp, peeled

-and deveined * 1/2 c Grated parmesan cheese

* or substitute chicken Saute the onion in the olive oil for approximately four minutes.
Add the garlic and stir.
Add thyme, cayenne and black peppers, and basil and cook at low heat for five more minutes.
Add everything else except for the pasta, shrimp, and cheese, and cook over lowish heat for an hour.
Saute the shrimp in some butter and garlic until three-quarters cooked (pink, but not totally opaque).
Add the sauce and cook for an additional two minutes.
Add the cooked pasta and toss well with the grated cheese. Serve hot.
Serves 4-6

5 quarts water — (up to 6)

2 tablespoons salt plus fine sea salt — (up to 3)

14 ounces spaghetti — (up to 16)

2 garlic cloves

1 small hot red pepper or chili pepper flakes to

– taste 3 tablespoons extra virgin oil

1 pound cherry tomatoes

3 tablespoons coarsely chopped fresh basil — (up to 4)

Bring 5 to 6 quarts of water to a rolling boil.
Add 2 to 3 tablespoons salt and the spaghetti and cook until it still offers considerable resistance to the tooth, about three quarters of the cooking time.

While the pasta is cooking, saute the garlic cloves and hot pepper in the oil over moderate heat in a large nonstick skillet. When the garlic barely begins to color add the cherry tomatoes and season lightly with the sea salt.
Cook over high heat until the tomatoes lose their shape.

Drain the spaghetti and add it to the skillet along with 1 cup of pasta cooking water.
Cook over high heat, stirring frequently, to amalgamate the tomatoes and pasta and to complete cooking.
Add more pasta water if the sauce gets too dry.

Sprinkle with chopped basil before serving.

1/4 c Olive oil — extra virgin

20 Kalamata olives — pitted and

-halved 1 tb Capers plus 1/2 ts.
marinade

5 Garlic cloves, chopped

1 c Tomatoes, coarsely chopped

1/4 c Basil leaves, some whole,

-some chopped in half Salt to taste pn Red pepper flakes 3/4 lb Macaroni pasta like penne

*Pasta with Marinated Tomatoes, Capers, Olives, Garlic, Chilies, and Herbs.
Author’s note: “This pasta dish would not be the same without the piquancy it picks up from the capers, and from its Italian name.
The dish loosely translates as ‘bad woman pasta,’ as several other lusty tomato and garlic and herb pasta dishes do. Legend has it that these dishes are so named because they are very aromatic and lure customers in when other charms fail.
Another explanation is that the dishes are so quick they can be prepared between customers.” Combine olive oil with olives, capers, garlic, tomatoes, basil, salt, and pepper flakes.
Let sit and marinate for half hour if possible.
Cook penne in rapidly boiling salted water until al dente.
Drain and toss with sauce.
Serve immediately, or let cool and enjoy as a salad.
Source: From Pantry to Table by Marlena Spieler

2 tb Olive oil

3 md Garlic cloves, chopped fine

1/2 c Rich, salt-free fish stock

1 lg Pinch of saffron threads

32 sm Fresh mussels in the shell,

-rinsed clean & debearded 1 cn Salt-free whole tomatoes

-(16-ounce) 1 tb Double-concentrate tomato

-paste 1 tb Sugar

1 Bay leaf

2 tb Fresh chives, finely chopped

Cooked spaghetti or linguine In a large saucepan, heat the olive oil with the garlic over moderate heat.
Add the stock and the saffron and bring to a boil.
Add the mussels, cover the pan, and steam until all the mussels have opened, 3 to 3 minutes; discard any unopened mussels.
With a slotted spoon, remove the mussels from the pan and keep them warm in a covered bowl.
Add the tomatoes to the pan, breaking them up with your hands, and stir in the remaining ingredients, except for the chives.
Simmer briskly until the sauce is thick but fairly liquid, 5 to 7 minutes.
then return the mussels to the pan and simmer to warm them through, about 1 minute more.
Spoon the sauce, shells and all, over cooked pasta. Garnish with chives.

2 bn Rice vermicelli, about 8

-ounces Oil for deep frying 1 lg Onion, finely chopped

5 Garlic cloves, finely

-chopped 1/2 lb Pork fillet, sliced and cut

-into 1″ long pieces 1 Whole chicken breast,

-boned, sliced and cut into -1″ pieces.
6 Dried Chinese mushrooms

-(shiitake), soaked and -finely sliced.
2 sm Fresh chilies, seeded and

-finely sliced.
3 tb Soy sauce.

Juice from 2 limes.
2 tb Rice vinegar.

4 Or 5 tablespoons sugar,

-granulated, brown or palm.
3 tb Fish sauce.

3 tb Small shrimp++cooked or raw.

4 Eggs, beaten.

Handful of bean sprouts 6 Green onions, finely

-chopped.
4 tb Fresh cilantro, chopped

2 Green onions, cut for

-decoration.
Optional stuff: crab meat, bean curd, dried shrimp Tear noodles into handful bunches (inside a large shopping bag to avoid a mess).
Heat oil and fry the noodles until they puff up. Flip over for a few seconds.
Do this by bunches and drain in bag. Pour off oil, leaving 6 tablespoons in wok.
Fry the onions and garlic lightly.
Add pork and cook it through.
Add chicken and fry until it turns white.
Put in mushrooms and chilies and reduce heat. In a bowl, combine soy sauce, lime juice, vinegar, sugar and fish sauce.
Add to wok and simmer until liquid is reduced by half and starting to turn syrupy.
Add shrimp and cook for 1 minute.
Push contents of wok to the sides and pour beaten eggs into center of wok.
Let set for a minute then stir and add the bean sprouts and drained noodles.
Toss LIGHTLY (the noodles are fragile) to mix ingredients and then let heat through.
Transfer to serving platter and garnish with cilantro and green onions.
NOTE: Rice vermicelli are also known as rice sticks or cellophane noodles depending on where you find them.
All the Asian cuisines that I’ve encountered have some variation of them.
Use the thinnest you can find.
Other kinds of noodles won’t work.
When they hit the hot oil, they kinda go “whooosh” and double or triple in size and turn a milky white. Kids really like to watch the process.
The oil MUST be fresh and hot (375F to 400F) or the centers may be tough.
This recipe makes enough for 6-8 people.
I’d recommend halving it for less than that. It’s a sweet/sour dish with the emphasis on the sweet.
Very tasty and rich.
Posted by Stephen Ceideberg; September 28 1992.

onions olive oil fresh parsley Parmesan cheese white wine cooked pasta

Slice up lots of onions (1.5 cups per person).
Put them in a saute pan with olive oil or sprayed with Pam and cover.
Cook on low heat 45 minutes, until soft.
Remove cover, turn heat to medium and cook liquid away.
Add salt & pepper (don’t be shy w/ the salt), and continue cooking and stirring onions until they turn golden brown (if they stick a little, that’s ok, just turn the heat down a tad).
Splash in a little white wine, and stir it in, scraping up any browned bits.
Turn heat to high, stirring and scraping until the wine is gone.
Throw in a big handful of fresh parsley (or a smaller handful of dried), toss, and serve over spaghetti.
Add parmesan to taste at the table.

Note: I like this just as it is, but Bob’s likes it with a little more sauce.
You may want to add some cream or a little tomato sauce or a bit of both.

1 c All-purpose flour

Salt and freshly ground pepp 1/4 c Olive oil

4 tb Butter

2 Onions; chopped

6 Lg cloves garlic; chopped

1/2 ts Dried basil

1/2 ts Oregano

28 oz Can plum tomatoes

2 c Dry white wine

2 c Beef stock; ( homemade or ca

3/4 c Fresh parsley; chopped

1 Grated zest of two lemons

5 - 6 lb veal shank; 2″ thick 1.
season flour with salt and pepper,

dredge pieces of veal in it and shake off excess.
2.
Heat oil and butter in lg dutch oven, and quickly sear the veal over med-high heat, browning well on all sides.
Transfer veal to paper towels to drain.
3.
Add the onions, garlic, basil, and oregano to the pan and cook over med heat for 10 minutes, stirring occasionally.
4.
Add the tomatoes, salt and pepper to taste and continue to cook for 10 min.
Skim off any fat.
5.
Add the wine, raise the heat, and bring to a boil; Reduce the heat and simmer, uncovered for 15 min.
6.
Return the veal to the pan and add just enough stock to cover the meat.
Cover and let simmer for 1 to 1 1/2 hours.
Or bake in 350 degree oven for the same time.
Remove lid and continue to simmer or bake for 1/2 hour till veal is tender.
7. Just before serving, sprinkle with the lemon zest and parsley.
It is traditional to serve this with risotto Milanase.
It has been suggested that I try ( and I will!) small potatoes, tossed with some olive oil and garlic or any kind of pasta treated the same way.
Let me know if you try it and what you think! FROM: SUSAN DE BONIS (GKNM89A)

1 whole head garlic

1 tsp olive oil

3 tbsp jalapeno pepper — finely chopped

3 c plum tomatoes — chopped

3 c hot cooked linguine

1 c grated fresh Parmesan cheese

3 tbsp