Pasta and GrainsFettuccini with Shrimp Sauce (Paul)1-1/2 cups chicken broth In saucepan, combine chicken broth, wine, marjoram and dash of pepper. Bring to boil. Add shrimp. Return to boiling. Cook 1 minute or until shrimp are tender. Remove shrimp. Cover and set aside. Bring broth mixture to full boil and boil until reduced to about 1/2 cup (approximately 20 minutes). Combine cornstarch and milk and add to reduced mixture in saucepan. Cook and stir until thickened and bubbly. Cook and stir 2 minutes longer. Add cheese and chives. Stir until cheese melts. Return shrimp to saucepan and heat through. Serve with pasta. Makes 4 servings. Risotto (Sheila)2 tablespoons butter/margarine Heat together butter/margarine and olive oil in large, heavy saucepan or 10-inch skillet with tight-fitting lid. Sauté chopped onion over medium heat until soft and golden, stirring often. Add garlic and rice; stir until rice is "milky" and opaque, about 3 minutes. Add 1 cup broth and optional saffron, reduce heat, cover and simmer until most liquid has been absorbed, about 10 minutes. Add about half the remaining broth, stir and recover pan. Cook for about 10 minutes. Add rest of broth, stir and recover pan; cook until rice is tender and most liquid has been absorbed, about 10 to 15 minutes longer. Stir in cheese and optional butter before serving. Hearty Fisherman's Lasagna (Paul)1-1/2 pounds frozen cod, haddock, Boston blue, turbot or pickerel fillets Partially thaw fillets and cut into 1-inch pieces. Sauté vegetables in butter until onion is transparent. Stir in tomato paste, tomatoes and seasonings. Simmer 5 minutes. Layer half the noodles in 8-cup (2 liter) well-greased, shallow baking dish. Cover with half the fish, half the sauce and half the cheese. Repeat layers. Sprinkle with Parmesan cheese. Bake at 375 degrees for 25-35 minutes until bubbly and browned. Makes 6 servings. Pasta with Garlic and Bread Crumbs (Sheila)12 ounces angel hair pasta Cook pasta according to package directions. Heat olive oil in large skillet over low heat. Add garlic cloves. Cook slowly until garlic is golden, about 7 minutes. Remove garlic and discard. Add bread crumbs to skillet. Cook 3-4 minutes until golden. Add remaining ingredients and stir well to mix. Remove from heat. Drain pasta. Transfer to serving bowl. Pour sauce over hot pasta and toss to serve. Serves 4. Spaghetti with Smothered Onions (Sheila)1-1/2 pounds onions Cut onions into very thin slices. Combine with olive oil in large skillet. Cover and cook over low heat (simmer) for 45 minutes. Uncover. Cook at medium high heat until onions turn amber. Add salt, pepper and wine. Cook over high heat, stirring until wine evaporates, for about 3-5 minutes. Stir in parsley and remove from heat. Cook spaghetti in boiling salted water until al dente ("to the tooth" - not mushy). Just before pasta is done, add Parmesan cheese to onions, reheating if necessary. Drain pasta and serve with onions as a sauce. Lasagna (Sharon)Sauce: Brown meat slowly. Spoon off excess grease. Add next five ingredients. Simmer uncovered, stirring occasionally, for 30 minutes. Cook 10 ounces of lasagna noodles (package directions) in large amount of salted water. Drain and rinse. Combine for filling: Slice 1 pound of mozzarella cheese thin. Place half the noodles in a 13" x 9" x 2" pan. Cover with half the cheese filling, half the mozzarella and half the meat sauce. Repeat. Bake at 375 degrees for about 30 minutes. Let stand 10 minutes before cutting. Can be prepared ahead of time and refrigerated before baking. Lasagna-the-Easier-Way (Sheila)1 large jar prepared spaghetti sauce, your choice Cook lasagna noodles according to package directions in salted water. To prevent sticking and boil-over, add 1-2 tablespoons oil to the cooking water after it has reached a hard boil. Drain in a colander and rinse with cold water. Beat eggs and add ricotta, Parmesan cheese, parsley flakes, salt and pepper. Layer half the noodles in a 13 x 9 x 2 inch baking dish. Spread half the ricotta filling over the noodles and top with half the spaghetti sauce and half the mozzarella cheese. Repeat layers. Bake at 375 degrees for 30 minutes or till bubbling. Or, assemble earlier, refrigerate, and bake about 45 minutes at 375 degrees. Serves 8-10. Wild Rice Buffet (Sharon)1 cup wild rice Wash wild rice. Combine with broth and water in a large, covered pot. Bring to a boil. Reduce heat to a slow boil for one hour or until rice begins to open and is soft. Sauté onion and mushrooms in skillet used for sausage. Add sausage, onion and mushrooms to rice. In same skillet used for sausage and onion-mushrooms, combine flour and cream. Stir constantly to make a creamy sauce, adding more cream or water if necessary. Bring to boil for three minutes. Add seasonings. Pour rice mixture, sauce and almonds into large casserole. Mix well and bake at 350 degrees for 30 minutes. Serves 10 to 12. Risotto with Spring Vegetables (Roy)5 cups chicken broth Heat butter and olive oil over medium high heat in heavy deep frying pan, saucepan or casserole. Sauté shallots until soft and lightly golden but not browned. Stir in rice and sauté until well-coated with oil and butter, about 2 minutes. Add wine and rest of vegetables. Begin to add broth, 1/2 cup at a time, adjusting heat if necessary so liquid does not evaporate too quickly. Keep liquid simmering. Stir constantly, scraping bottom and sides of pan until liquid has evaporated, about 15 to 20 minutes total. Serves 8. Eileen's "Pasta Stuff" (Sheila)Heat some olive oil in a skillet and sauté "too much" garlic (5-6 cloves, crushed). Add about 6 chopped sun-dried tomatoes (packed in olive oil). Continue cooking for a couple of minutes. Throw in a "handful" (3/4 to 1 cup) feta cheese, shredded. Turn off heat and remove to cool burner or surface. Add about a "handful" (about 1/2 a bunch) of washed, roughly chopped cilantro. Stir to wilt. Serve over angel hair or similar pasta. Pesto Pasta Sauce (Sheila)Puree together in a blender: Mix together with cooked pasta. Add chopped sun-dried tomatoes. |