Procedure :

———————————–PASTA———————————– 1 c Flour *

1 lg Egg

1 ts Salt

1 ts Pepper, white

2 tb Water

2 tb Oil, olive

———————————–SAUCE———————————– 2 tb Butter

2 tb Mushrooms, button, chopped

2 tb Puree, shallot **

1 ts Peppercorns, crushed

2 ea Bay leaves

1 c Wine, white

2 c Stock, chicken

1 c Cream, heavy

1/2 c Wine, Madeira

4 tb Truffles, finely chopped

Salt (to taste) Pepper (to taste) ———————————-ASSEMBLY———————————- 4 tb Mushrooms, cepes, sliced

4 tb Mushrooms, Shitake,

– sliced 4 tb Mushrooms, Chanterelle,

– sliced 1 tb Oil, olive

* The flour used for this pasta recipe is made up of 70% semolina, and 30% of either all-purpose, rice, or buckwheat flours.

** See recipe for Shallot Puree. For the Pasta: ============== Place your flour on a work space. Add the egg, olive oil, water, salt and pepper. Mix and roll the dough into a ball, then continue working by hand until smooth and consistent. Dust the dough lightly with flour. Run the dough through a pasta machine to form noodles. Dust with flour and reserve. For the Sauce: ============== Melt the butter in a saute pan. Add the mushrooms, shallot puree, peppercorns, and bay leaves. Reduce the mixture over high heat for about 2 minutes. Add chicken stock and continue cooking over medium heat for 2 to 3 minutes. Add cream, bring the mixture to a boil, then reduce by one-third and make it a smooth consistency. Adjust the seasoning. In another saute pan, add Madeira wine to 3 tablespoons of truffles. Reduce over high heat for 2 to 3 minutes. Strain the cream sauce into the truffles and wine, then reduce it to a smooth consistency. To Assemble: ============ Cook the pasta in plain boiling water, then drain. In a saute pan, heat 2 tablespoons of olive oil, 1 tablespoon of chopped truffles, salt, and pepper. Add pasta to the saute pan. Add a little cream truffle sauce and heat. In another saute pan, saute 1 tablespoon sliced cepes, 1 tablespoon sliced shitake and 1 tablespoon of sliced chanterelle mushrooms in 1 tablespoon of olive oil. Strain. To serve, ladle some of the sauce onto a serving plate, swirl pasta in the center and garnish with a quarter of the sauteed mushrooms. Top with chopped truffles. Source: Great Chefs of San Francisco, Avon Books, 1984 Chef: Masataka Kobayashi, Masa’s, Vintage Court Hotel, : San Francisco, CA

Procedure :

8 ounces pasta (mostaccioli rigati)

1 medium zucchini, cut into thin strips

1 medium red pepper, cut into strips

1/2 pound mushrooms — sliced

1/2 cup scallions — chopped

2 tablespoons olive oil

1 cup chopped tomatoes (fresh or canned)

1/4 cup flour

1 cup skim milk

1/2 can vegetable broth

1/4 teaspoon nutmeg

1 dash freshly ground pepper

1 10 oz. pkg. frozen chopped spinach, thawed & — well-drained

1/4 cup grated Parmesan cheese

Cook pasta per package directions, cooking only 7 minutes; drain. Spoon i nto a 13×9″ baking dish. Cook and stir zucchini, red peppers, mushrooms, and scallions in hot olive oil in a skillet for 3-4 minutes. Add tomatoes. Spoo n over pasta. Whisk flour into drippings in skillet and whisk in milk, add broth, nutme g, and pepper. Cook and stir over medium heat until mixture thickens and comes to a boil. Add spinach and cheese. Pour sauce over vegetables & pasta. Cover with foil and bake at 350 degrees until thoroughly heated and chee se is melted.

Procedure :

2 c Morel mushrooms

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

1/4 c Brandy

1/2 c Whipping cream

12 oz Fresh pasta; -=OR=-

8 oz -Dried Pasta

This recipe is good on either pasta or rice. Or, you can fill small pie shells with the mixture. WIPE MORELS CLEAN. Cut larger ones in quarters, leave smaller ones whole. Bring 4 quarts of cold, salted water to a boil over high heat on the stove. Melt the butter in a medium skillet over medium heat and add the morels, garlic, shallots and salt. Cook, stirring, for 5 minutes. Add the sherry and brandy. 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. Remove from the heat and keep in a warm place until the pasta is finished cooking. Add the pasta to the boiling water, cook until desired doneness, drain and toss with the mushrooms. Place on a serving platter or in a large serving bowl and serve immediately. Can be prepared up to an hour in advance to this point and kept, covered, in the pan. TO FREEZE MUSHROOMS AND SAUCE, fill an airtight plastic freezer bag 3/4 full and squeeze out excess air. Label and place in freezer for up to 3 months. Defrost at room temperature or on the defrost setting of a microwave.

Procedure :

2 sl Stale bread, crusts removed

2 tb Stock, warmed

1 c Walnuts, toasted

1/2 c Parsley, stems trimmed

3 md Garlic cloves, chopped

1/2 ts Salt

1/8 ts Black pepper

6 tb Olive oil

Soak the bread in the stock & then squeeze out any excess moisture. Combine the bread with the walnuts, parsley, garlic, salt & pepper in a food processor. Process, adding the olive oil in a very slow stream until you have a thick paste. Toss with your favourite pasta & serve hot.

Procedure :

——————————MAIN INGREDIENTS—————————— 1 Entire unsplit chicken

Breast (2 chicken breast Pieces), deboned 1 cn (8-1/2 oz.) artichoke

Hearts – NOT marinated 6 To 8 medium-sized fresh

Mushrooms, sliced 1/2 cn Black olives, slivered

Dash paprika Olive Oil 10 oz Cooked mostaccioli

2 c (about) of Bechamel sauce

——————————-BECHAMEL SAUCE——————————- 4 tb Butter or margarine

2 tb Grated onion

2 tb All-purpose flour

1 c Chicken broth

1 c Half-and-half

1/2 ts Salt

1/4 ts White pepper

Dash ground thyme Dash cayenne pepper 1. Cut chicken into bite-sized chunks, and artichoke hearts into small

bite-sized pieces. 2. Over medium heat, saute strips of chicken in virgin olive oil until chicken is light to golden brown in color. 3. Add artichoke hearts to pan and heat for about 90 seconds. 4. Turn heat to low, add cooked noodles to pan, and heat until warm. 5. Add warm Bechamel sauce to pan and toss ingredients 3-4 times. 6. Serve. 7. Add freshly grated black pepper and fresh parmesan cheese to taste. 8. Sprinkle dash of paprika over food for color. BECHAMEL SAUCE (Microwave instructions): 1. In microwave oven, melt butter in a 1-quart glass measuring pitcher for

about 1 minute at HIGH). Add grated onion and flour, then mix well. Gradually add warm or room temperature chicken broth (NOT hot) and half-and-half to container, stirring constantly. Cook uncovered for 5-6 minutes at HIGH, or until sauce is thickened. Do NOT boil. After 2 minutes, stir mixture, then stir again every 30 seconds to one minute. 2. Remove from oven; add seasonings; stir.

Procedure :

1 ts Olive oil

2 Garlic cloves, peel & mince

1/2 c Dry white wine

1/4 c Freshly squeezed lemon juice

1 c Chopped tomato (1 medium)

4 oz Spinach angel hair pasta

4 oz Semolina angel hair pasta

1/4 c Chopped fresh basil

2 tb Freshly grated Parmesan

Ground black pepper to taste Bring a large pot of water to a boil over high heat and maintain at a boil. Put the olive oil and garlic in a saute’ pan and cook over medium heat just until the garlic begins to brown. Remove the saute’ pan from the heat and pour in the wine. Return it to the heat. Cook for another 1 to 2 minutes, until the wine has been reduced by half. Stir in the lemon juice and tomato. Remove the pan from the heat. Place the pasta in the boiling water and cook to desired doneness, 30 seconds to 1 minute. Drain the pasta and put it into a warm serving bowl. Add the basil, Parmesan cheese, and black pepper, along with the tomato mixture. Toss and serve immediately.

Procedure :

2 Chicken breasts, split,

Skinned and boned 1 c Celery, coarsely chopped

1 c Onion, coarsely chopped

3 Jalapeno(s), fresh minced

1 tb Sesame oil, dark

1/2 ts Celery seed, whole

8 ts Water chestnuts, sliced

(canned as a last resort) 2 tb Chili powder, home made

(prepared if you must) 1/2 ts Cumin

1 tb Oregano, fresh (3/4 t if

Dried) 1/4 c Red wine, (dry-ish)

4 Cloves garlic, crushed

3 cn Tomato sauce

1/2 ts Curry powder

1 tb Szechwan chili sauce

Oil for saute Contributed to the echo by: Janice Norman Chicken “Ya-hah!” Saute the celery, onions and garlic in the oils while you cut the chicken into bite-sized pieces. When the onion is translucent add the chicken, celery seed, jalapenos and water chestnuts. Saute until chicken is barely done… add the remaining ingredients, cover and simmer for an hour. Serve over either cornbread, rice or pasta… they’re all good. Enjoy!

Procedure :

1 tb Butter or olive oil

2 lb Italian plum tomatoes

– peeled & coarsely chopped 1/2 lg Onion — coarsely chopped

1 lb Squid — cleaned

– tentacles intact — body in bite-size pieces 1/4 ts Fresh thyme

2 ts Fresh oregano — chopped

1 tb Fresh marjoram — chopped

2 tb Fresh basil — chopped

Salt and pepper — to taste 1 lb Spaghetti or perciatelli

– (tubular spaghetti)

Heat butter or oil in large saucepan. Add tomatoes and onions and cook for 20 minutes over medium heat, stirring occasionally until tomatoes break apart easily and onion is soft. Add squid, reduce heat to low, and cook for 10 minutes more. Add herbs and cook for 5 minutes. The squid should be very tender. Add salt and pepper and serve over pasta. Recipe from Angela Luis Dougherty of Seattle, WA in “Great Spaghetti Sauce Cookoff” article in “The Herb Companion.” Dec. 1992/Jan. 1993, Vol. 5, No. 2. Pg. 79. Posted by Cathy Harned.

Procedure :

2 1/2 cups white sauce –prepared as directed

1/2 teaspoon dry mustard

6 ounces cheddar cheese — shredded

8 ounces macaroni– elbow

1 1/2 cups ham cubes

1 freezer bag — jumbo

Stir dry mustard into white sauce; add 1 3/4 cup grated cheese and stir until m elted (reserve 1/4 cup cheese for topping). Cook elbow macaroni for six minutes ; drain. Add cheese sauce to macaroni; stir. Turn into a greased, 2-quart casse role dish; stir in ham cubes. Top with reserved grated cheese. To freeze: cover casserole with aluminum foil; seal dish in jumbo freezer bag. Freeze. To prepa re: place frozen casserole (covered with aluminum foil) in preheated 375-degree oven. Bake for 25 minutes; remove al uminum foil. Bake 25 minutes more, or until hot and bubbly.

busted by sooz

Procedure :

8 oz Acine di Pepe or Ditalini

-OR Small Shells, uncooked 2 md Acorn squash

- (about 1 1/2 lb each), – split, peeled, seeded – and quartered 2 tb Margarine

1 lg Onion — chopped

3/4 ts Ground mace or nutmeg

1/2 ts Ground ginger

1/2 ts Cinnamon

1 c Grated carrot

1 1/2 ts Brown sugar

3 cn Low-sodium chicken broth

-(13 1/4 oz. each) —–TOPPING—– 1 c Non-fat sour cream

1 tb Sugar

Cook squash in one inch of water in covered saucepan for 15 minutes, or until tender. Cool. Scrape out pulp and put back in pot. Add margarine, onion, carrots, sugar, mace, ginger and cinnamon. Cover and simmer gently for 10 minutes, stirring occasionally. Cook until vegetables are tender. Add 3 cups of the broth and puree all in a blender or food processor. Return to the pot and add remaining three cups of broth, bring to a boil and add pasta. Cook, stirring occasionally, for 10 minutes, or until pasta is done. Before serving, blend sour cream and sugar in a separate bowl. Put dollop on top of each bowl of soup. Serve hot. NOTE: If soup is too thick, thin with additional chicken broth. Serves 4 to 6 Each serving contains: 330 Calories; 12.5 g Protein; 62.2 g Carbohydrates; 5 g Fat; 2.1 mg Cholesterol; 710

mg Sodium. Calories from Fat: 13% Copyright National Pasta Association (http://www.ilovepasta.org) (Reprinted with permission)

Procedure :

2 Chicken breast halves

-skinned and boned About 1/2 lb total 3 oz Fresh angel hair pasta

2 tb Italian parsley

2 cn (14 1/2 oz ea) chicken broth

2 tb Pine nuts

1. Cut the chicken into thin strips, 1/4×1-inch. Cut

the pasta into 1-inch pieces. Mince the parsley and set aside. 2. Bring the chicken broth to a boil in a covered

medium saucepan over high heat. Add the chicken and reduce the heat to medium-high. Cook. stirring occasionally, until the chicken is almost cooked through, about 1 min. Add the angel hair pasta and cook until tender but still firm, 2 min longer. 3. Meanwhile, place the pine nuts in a small, dry

frying pan over medium heat. Cook, stirring occasionally, until golden brown, about 3 min. 4. To serve, spoon the soup into bowls and garnish

with the pine nuts and minced parsley. The 5 in 10 Pasta and Noodle Cookbook 5 Ingredients in 10 Minutes or Less by Nancie McDermott ISBN

0-688-13475-0 pg 22

Procedure :

1 pound beef cubed steaks

1 medium onion, chopped

2 cans chili seasoned chunky tomatoes

1 1/2 cups uncooked wagon wheel pasta

1/2 cup shredded Monterey jack cheese — or Cheddar

cheese

Cut beef steaks lengthwise into 1″ wide strips then crosswise into 1″ inch pieces. Spray Dutch oven with vegetable cooking spray; heat oven to medium-high heat until hot. Add beef and onion to pan; cook and stir 3 minutes . Stir tomatoes, pasta, and 1/2 cup water into pan. Bring to a boil, reduce heat to low. Cover tightly; simmer 20 minutes or until pasta is tender. Sprinkle with cheese before serving. Makes 4 servings.

Procedure :

Procedure :

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)

Procedure :

———————————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.