Recipe Sheet

Raspberry Mold

admin — Sun, 27 Jul 2008 18:04:53 +0000

2 (3 oz.) pkg. raspberry jello
1 can applesauce
1 or 2 boxes frozen raspberries
3 c. water (hot)

Mix jello with water. After jello sets slightly, mix in applesauce and raspberries. Serves 8 to 10.

Gloria Getzug

Pasta with Uncooked Tomato, Basil and Mozzarella Sauce

admin — Tue, 10 Jun 2008 12:39:04 +0000

1 1/2 pound ripe tomatoes (about 3) — seeded and chopped

2 garlic cloves — minced

1/2 cup packed fresh basil leaves — chopped coarse

1/2 pound fresh or processed mozzarella — diced 1/2

cup extra-virgin olive oil 2 tablespoons balsamic or red-wine vinegar

salt and freshly ground black pepper 1 pound dried shaped-pasta of choice — i.e. penne,

– farfelle, rigatoni — or 1 medium shells

In a large bowl combine the tomatoes, garlic, basil, mozzarella, oil, vinegar, salt and pepper to taste and let the sauce stand, covered at room temperature for at least 1 hour and up to 4 hours. Just before serving, in a kettle of boiling salted water cook the pasta until it is al dente, drain it well, and add to the sauce. Toss the pasta well with the sauce. Adjust seasoning with salt and pepper.

Pasta with Uncooked Fresh Tomatoes Vinaigrette

admin — Tue, 10 Jun 2008 12:39:04 +0000

1 3/4 lb Firm, vine-ripened tomatoes

- peeled, cored, halved, -seeded, and cut into 1/2″ -pieces 3 tb Olive oil

3 tb Lemon juice

1 1/2 tb Fresh basil leaves, shredde

1 1/2 tb Chopped fresh parsley

Freshly ground white pepper Cooked pasta In a mixing bowl, stir together the tomatoes, oil, lemon juice, basil, and parsley. Season to taste with white pepper and let the mixture sit at room temperature, uncovered, for 20 to 30 minutes. Toss with cooked pasta the moment the pasta has been drained.

Pasta with Tomato, Chard and Sunflower Seed Sauce

admin — Tue, 10 Jun 2008 12:39:04 +0000

1/2 cup sunflower seeds

1 teaspoon canola oil

8 ounces onion — chopped

2 cloves garlic — minced

2 pounds fresh tomatoes — peeled and seeded

1 can tomato paste — (6 ounce)

1 teaspoon minced fresh oregano

1 tablespoon minced fresh basil

1 teaspoon salt — optional

freshly ground pepper 8 ounces fresh chard

1 pound linguine

Substitutions: 1 can (28 ounce) crushed or whole, peeled tomatoes with juice. Use any long, thin pasta.

Prepare the chard: wash, remove ribs, and cut crosswise into 1-inch ribbons.

In a large saucepan or sautepan, toast seeds until very lightly browned. In food processor or nut grinder, grind half of the seeds until very fine.= Reserve remaining half for garnish. Heat oil in the pan. Add onion and cook, stirring, until softened. Add garlic and cook briefly. Add tomatoes,= tomato paste, ground sunflower seeds, herbs, salt and pepper. Simmer about 15 minutes until somewhat thickened. Steam chard until tender, about 5 minutes. In a large pot of boiling, salted water, cook pasta until al dente. Drain; remove to serving platter. Toss with sauce. Top with remaining sunflower seeds. Serves 6

Pasta with Szechuan Spiced Shrimp

admin — Tue, 10 Jun 2008 12:39:04 +0000

1/4 lb Spinach leaves

1/4 c Chinese chili paste

1 lb Dry or fresh penne

16 lg Shrimp

Fettucine

2 TB Olive oil

2 Garlic cloves

1/2 c Butter –cut into 10 pieces

Rinse spinach and remove stems. Peel and seed tomatoes. Chop roughly. Clean and devein shrimp. Set aside. Heat olive oil in skillet. Add garlic. Saute a few seconds. Add shrimp and chili paste. Cook until shrimp turn pink. Set aside. Arrange hot cooked pasta on serving platter or individual plates. Arrange shrimp over pasta. Saute spinach and tomatoes in half of butter until tender. Stir in remaining butter, bit by bit, until all butter in pan is melted. Pour equal amounts of spinach-tomato-butter mixture over pasta.

Pasta with Sun-Dried Tomato Sauce Supreme

admin — Tue, 10 Jun 2008 12:39:04 +0000

4 tablespoons butter

1 1/2 cups whipping cream

1/2 teaspoon nutmeg — freshly grated

8 oz “Bella” sun-dried tomatoes in oil

4 cups pasta — *

1 egg yolk

3/4 cup parmesan cheese — freshly grated

* hot cooked pasta, such as fresh egg noodles, fettucini, tagliarini, or hot or cold tortellini, ravioli or gnocchi.

Melt butter with cream, tomatoes, and the 1/2 teaspoon nutmeg in a wide frying pan. Stir in the cooked pasta and bring quickly to boiling; stir gently from time to time. Let boil rapidly 1 to 2 minutes, then blend a little of the hot sauce with the egg yolk. Remove pan from heat and stir in egg yolk mixture and the 3/4 cup Parmesan cheese, blending thoroughly. Serve at once, offering additional nutmeg and Parmesan cheese.

Pasta with Spinach Pesto

admin — Tue, 10 Jun 2008 12:39:04 +0000

12 oz Pasta

1 1/2 c Fresh spinach, packed

1/4 c Water or chicken stock

3 tb Olive oil

2 tb Pine nuts

3 tb Parmensan cheese

1 1/2 ts Crushed garlic

Pepper

1. Cook pasta in boiling water according to package instructions or

firm to the bite. Drain and place in serving bowl.

2. Meanwhile, in food processor, puree spinach, water, oil,

nuts,cheese, garlic, and pepper until smooth.

Pour over pasta.

tip: Refrigeraate sauce up to 3 days ahead or freeze for up to 6 weeks.

Pasta with Spinach Chiffonade In Chicken Broth

admin — Tue, 10 Jun 2008 12:39:04 +0000

2 tb Olive oil

3 md Garlic cloves, chopped fine

4 c Packed raw spinach leaves,

-stemmed and washed, cut -into 1/2-inch wide strips

2 c Reduced chicken broth -(boil 4 cups down to 2)

1 oz Grated parmesan cheese

Freshly ground black pepper Cooked spaghetti or linguine In a large skillet, heat the olive oil with the garlic over moderate heat. When the garlic sizzles, add the spinach and saute just until it wilts, about 30 seconds. Add the broth. As soon as it reaches a simmer, pour the sauce over cooked pasta. Garnish wit Parmesan and season to taste with black pepper.

Pasta with Spinach Chiffonade In Chicken Brot

admin — Tue, 10 Jun 2008 12:39:04 +0000

2 tb Olive oil

3 md Garlic cloves, chopped fine

4 c Packed raw spinach leaves,

-stemmed and washed, cut -into 1/2-inch wide strips 2 c Reduced chicken broth

-(boil 4 cups down to 2) 1 oz Grated parmesan cheese

Freshly ground black pepper

Cooked spaghetti or linguine

In a large skillet, heat the olive oil with the garlic over moderate heat. When the garlic sizzles, add the spinach and saute just until it wilts, about 30 seconds. Add the broth. As soon as it reaches a simmer, pour the sauce over cooked pasta. Garnish wit Parmesan and season to taste with black pepper.

Pasta with Spinach and Tomato Cream Sauce

admin — Tue, 10 Jun 2008 12:39:04 +0000

1 Bag Pasta — used butterfly

1 Box Frozen Spinach

2 C Tomatoes — chopped, or fresh tomatoes

1 Container Fatfree Cream Cheese — most of it not all

Black Pepper Assorted Herbs

Boil the pasta, drain and reserve Meanwhile, microwave the frozen spinach until it’s thawed Drain the spinach and add it and the cream cheese to a large pot Stir until the two blend and the cream cheese melts Add the chopped tomatoes, heat and stir until you blend the sauce Pour the sauce over the pasta, mix it all together, add pepper and herbs. Serve.