Ingredients:

Serves 4

Ingredients:

In a mixing bowl, mix the bread crumbs and flour.

Rinse chicken, leaving damp. Drop each piece of chicken in the flour/bread crumb mixture, coating the chicken thoroughly.

Heat a small amount of olive oil in a skillet. Saute the chicken until done and browned on all sides. Remove the chicken from the pan, and keep warm.

Add wine to the pan, and stir. Bring to a boil; add chicken and mushrooms. Simmer on low, covered, about 30 minutes.

Serve with side dish of pasta with marinara sauce.

Serves 4

Ingredients:

• 1 lb lean ground beef
• 1/3 cup finely chopped onion
• 2 cloves garlic, finely chopped 2
• 1 teaspoon salt
• 1/8 teaspoon crushed red pepper
• 1 teaspoon oregano
• 1 6-oz can tomato paste
• 1 8-oz can tomato sauce
• 1/2 cup hot water
• 1 large egg, beaten
• 3/4 pound ricotta cheese
• 6 cooked lasagna noodles
• 4 ounces shredded mozzarella cheese
• 1/4 cup Parmesan cheese

Crumble beef; cook until lightly browned. Stir in onion. Cook until onion is tender; add garlic. Cook a couple of minutes. Drain off fat. Add seasonings, tomato paste, tomato sauce, and water. Simmer for 20 minutes, stirring occasionally. In a mixing bowl, blend egg with ricotta cheese.

In an 8x8 inch pan, spread a layer of meat mixture (about 3/4 cup). Add a layer each of noodles (2 1/4), meat mixture (about 3/4 cup), riccota cheese mixture (about 3/4 cup), mozzarella cheese (1/3 cup), and parmesan cheese (1 1/2 tablespoons). Repeat layers until all ingredients are used.

Preheat oven to 400 F. (hot). Bake 30 minutes or until sauce bubbles at edges.

Serves 6

Ingredients:

Sauce:

• 2 medium onions, chopped
• 3 cloves garlic, chopped
• 1 teaspoon dried basic
• 1/4 cup olive oil
• 1 6-oz can tomato paste
• 6 oz water
• red wine (optional)
• 2 16-oz cans diced tomatos
• 1 tbl salt
• 1 teaspon pepper
• 3 tbl pesto

Make the sauce first. In a large pan heat the olive oil, and saute the onions, and basil for about 5 minutes. Add the garlic, cook another 5 minutes, then add the tomato paste. Stir the mixture thoroughly as it cooks for a few minutes; add the water. If desired, add a couple of splashes of wine. Cook until the sauce thickens. Add tomatoes. Bring sauce to a simmer, adding salt, pepper and pesto. Cook covered at low simmer for 3 hours, stirring occasionally.

Make the cheese and spinach filling while the sauce simmers. In a large bowl combine the ricotta, mozzarella, parmesan, parsley, spinach, eggs, salt, pepper and nutmeg. Mix the ingredients thoroughly and taste for seasoning. Refrigerate until ready to stuff manicotti.

When the sauce has finished cooking, prepare the pasta. Bring six quarts of water to boil in a large pot. Gently drop manicotti into boiling water, using a wooded spoon to separate them. Cook 5 minutes; remove pasta gently with a slotted spoon, and pour cold water over them to stop the cooking process and prevent splitting.

To fill a manicotti, hold it carefully and gently stuff each tube with the cheese spinach filling. Place the stuffed manicottis in an 8x8 baking dish. Spread some of the tomato sauce over them.

Bake in a preheated 350 degree oven for 20 minutes. Spoon hot tomato sauce over each manicotti, and top with freshley grated parmesan. Serve immediately.

Serves 7

Ingredients:

Place all ingredients except the pasta in Crock-Pot. Cover; cook on Low 8 to 10 hours [High: 4 to 5 hours]. Add the cooked pasta and stir to combine.

Serve with crunchy bread or crackers.

Serves 6 to 8.

Ingredients:

For crust, mix 3/4 cup of the flour, the yeast, sugar, and 1/4 t salt. Add oil and 1/2 cup warm water (120-130 deg). Beat with electric mixer on low speed 30 seconds, scraping the bowl. Beat on high speed 3 minutes. Stir in as much of the remaining flour as you can. Then, knead in enough remaining flour to make a moderately stiff dough that is smooth and elastic (5 minutes total). Shape into a ball. Place in a greased bowl; turn once. Cover; let rise in warm place till double (about 30 minutes). Punch down. Cover; let rest 10 minutes.

On a floured surface roll dough into a 14 inch circle. Place on a pizza pan sprayed with Pam and sprinkled with the cornmeal. Build up edges slightly. Bake crust in 425 deg F oven about 10 minutes or lightly browned.

In a blender combine cottage cheese, egg, Parmesan cheese, basil, garlic, and 1/8 t pepper. Cover; blend till smooth. Spread over hot crust. Cut peppers into rings. Place atop pizza with mushrooms. Sprinkle with Mozzarella. Bake in 425 degree oven till hot.

Serves 6

Ingredients:

• Lightly spray a 4-quart saucepan or Dutch oven with olive oil no-stick spray.
• Add the mushrooms, onions, celery, green peppers, parsley and garlic.
• Cook and stir about 5 minutes over medium heat or until the vegetables are tender.
• Add the sausage and ground beef. Cook about 10 minutes or until no longer pink, stirring occasionally. If desired, sprinkle with Parmesan cheese.
• Stir in the tomatoes (with juices), tomato sauce, tomato paste, basil, salt, oregano, paprika, crushed and ground red peppers and bay leaf. Bring to a gentle boil. Reduce the heat to low. Cover and gently simmer for 1 1/2 hours.
• If using wine, stir in and gently simmer for 15 minutes.
• Before serving, cook the pasta according to the directions on the package and drain.
• Remove and discard the bay leaf from the meat mixture.
• Serve the meat mixture on top of the spaghetti. Add Parmesan cheese if desired.

Serves 6

Ingredients:

Dredge veal in flour and shake off excess. Heat 1 Tbsp. oil in large non-stick skillet on medium high heat. Cook veal until brown and no longer pink inside, about 2 minutes each side. Remove and keep warm.

Add remaining oil to skillet and cook mushrooms until browned, about 10 minutes. Add sherry and chicken stock and simmer 3 to 5 minutes until reduced slightly. Add parsley. Season with salt and pepper. Spoon sauce over veal. Serve with rice and green beans with dill.

Serves 4