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  • Broccoli Spaghetti
  • Chili Blanco
  • Eggplant Parmesan In Northern Italian Spaghetti Sauce
  • Father's Favorite Chilli
  • Hearty Polish Stew
  • Linguine and Vegetable Supreme
  • Mazetti
  • Mexican Chicken And Barley Chilli
  • Mock Sukiyaki (Japanese)
  • Penne With Vegetables
  • Pizza Casserole
  • Quick Pigs In A Blanket
  • Spinach Lasagna
  • Spinach Stuffed Shells


    Anthony Dauro/Andrea Dauro

  • 1 c. Spaghetti sauce (great for leftover sauce)
  • 1-2 stalks Fresh broccoli, (1 per person)
  • Romano or Parmesan cheese
  • ½ box pasta (any kind)
  • 1 c, broccoli water (see below)

    Boil broccoli until semi- tender. [DO NOT DISCARD THE WATER, YOU WILL NEED THIS FOR RECIPE.] In A different pot begin boiling pasta until al dente (just done). Scoop out 1 cup broccoli water. Now drain the remaining water from the broccoli. Place this cup of broccoli water back into pan with broccoli and add sauce. Bring to a boil. Drain pasta and put in a serving bowl. Cover pasta with broccoli mixture and top with cheese. Serve 1-2 persons. For 4 persons, use 3 cups sauce, 3 cups broccoli water and ¾ box pasta, 4 stalks of broccoli. For 6-7 persons use 4-5 cups sauce, 4-5 cups broccoli water, 1 full box pasta and 6-7 stalks broccoli.


    Anita Tellock

  • 1 lb. dry white beans, soaked overnight and rinsed
  • 6 c. chicken broth
  • 1 tsp. chicken stock base
  • 2 onions, chopped
  • 1 T. oil
  • 5 - 8 cloves garlic, minced
  • 7 oz. diced green chilies
  • 2 - 3 tsp. ground cumin
  • 2 tsp. dried oregano leaves
  • 1 tsp. cayenne pepper
  • 4 c. cooked and diced chicken
  • 1 c. sour cream
  • 3 c. shredded Monterey Jack cheese
  • sour cream for garnish
  • chopped green onions for garnish
  • chopped cilantro for garnish
  • chopped tomatoes for garnish

    Combine beans, broth and chicken stock base in large pot. Simmer covered for 2 hours. Sauté onions in oil until golden. Add onions, garlic, green chilies, cumin, oregano, cayenne pepper and chicken to bean mixture. Simmer another 30 minutes. Add sour cream and cheese. Heat until cheese melts. Serve with sour cream, green onions, cilantro and chopped tomatoes. Makes 4 to 6 servings.


    Michele Matheus/Andrea Dauro

  • 6 - 28oz cans plumb tomatoes (whole tomato and imported if possible)
  • 2 - 6 oz. cans tomato paste (imported if possible)
  • ¼ med. onion sliced in large chunks
  • 3 whole cloves of garlic
  • 1/3 c. Romano cheese (imported if possible)
  • ¼ - ½ tsp. salt
  • ¼ - ½ tsp. pepper
  • ¼ c. fresh sweet basil
  • 3 pcs. mild Italian sausage
  • 1 pkg. pork neck bones or rib parts (for flavor)
  • mild olive oil (not virgin)

    Make sauce first, then prepare eggplant. Start with a frying pan and about 2 cups of olive oil, sauté 2 garlic cloves, onions, pork bones, and sausage until the meats are browned. [DO NOT DISCARD USED OIL]. If cans of whole tomato were purchased, the puree them in a blender. Place tomatoes in a 6-8 qt. soup pot, add paste, 5 sections of remaining garlic clove (sliced, Romano cheese, basil, salt and pepper. Stir thoroughly. Bring to a boil, return to simmer (very light bubbles should appear.) Add browned meat to sauce. Stir. Strain 1/3 to ½ of the used oil into the sauce (terrific flavoring). Discard the remaining oil, onions and garlic. Continue cooking at a simmer for about 3-½ hours, stirring occasionally. [Do not let sauce burn bottom of, pan. It will taste terrible.] When the sauce is almost done (approximately 3 hours begin preparing the eggplant.

    Eggplant Parmesan:

  • 2 large eggplants
  • ¼ c. parsley (fresh is best)
  • Small handful fresh sweet
  • chopped basil
  • 1/8 c. Romano cheese (or Parmesan)
  • 1/8 tsp. salt
  • 1/8 tsp. pepper
  • 1/16 tsp. garlic powder
  • 9 eggs
  • flour
  • corn oil
  • Romano cheese

    Cut off ends of eggplants and peel off skin. Cut into slices about ¼ to ½" thick. Mix together all ingredients except the flour, oil, and Romano cheese. Mix well. Preheat corn oil in a frying pan, approximately ½" deep. Place some flour in a dish. Coat an eggplant slice in flour on both sides, dip into the egg mixture then into frying pan. Continue with all eggplant slices. Brown both sides of the eggplant slice. Place cooked eggplant on paper towel to blot excess oil. You may have to change the corn oil several times. Once all eggplants slices and the sauce is cooked, you are ready to combine them. In a baking pan, (any size, it may take 2 or more pans), put a sauce layer on bottom, a layer of eggplant, sauce, cheese, eggplant, sauce, cheese, continue until pan is almost full. Last layer should be cheese. Bake ½ hour at 350°. Serve.


    Father Andrew Harrison

  • 6 slices bacon
  • 10 oz. hot Italian sausage, cut into 1" pieces
  • 10 oz. Lean ground beef
  • 1 large Spanish onion, cut into chunks
  • 1 bell pepper, cut into large pieces
  • 2 cloves garlic, minced
  • ½ Jalapeño chili pepper, diced
  • 1 c. dark red wine
  • ½ c. Worcestershire sauce
  • 1 tsp. hot dry mustard
  • 1 tsp. celery seeds
  • 1-½ tsp. chili powder
  • ½ tsp. salt
  • 1-½ tsp. freshly ground black pepper
  • 6 c. Italian (pear-shaped)tomatoes
  • 1 can pinto beans
  • 1 can kidney beans
  • 1 can garbanzo beans

    1. Brown bacon in chili pot (preferably a cast iron pot) or a 4-½-quart Dutch oven. Drain. Crumble bacon and set aside. Pour bacon fat from pot, leaving only a film. Brown sausage set aside with bacon. Pour sausage fat from pot, again leaving only a film. Fry ground beef, drain and set aside with other meats. Pour excess fat from the pot. 2. Cook onion, pepper, garlic and chili pepper over low heat for 2 to 3 minutes. Stir in wine and Worcestershire sauce; simmer uncovered about 10 minutes. Mash tomatoes; add (with liquid) and meats to onion mixture. Heat to boiling; reduce heat and simmer covered ½ hour, stirring occasionally. 3. Stir beans (with liquid) into chili; heat to boiling. Reduce heat; cover and simmer 1 hour, stirring occasionally.



  • 3 T. butter or margarine
  • 1 lg. onion, chopped (1 c.)
  • 3 sm. potatoes, cut into 1 in. pieces, not peeled
  • 1 med. apple, cored, unpared & chopped (1 c.)
  • 1 clove garlic, minced
  • 1 lb. sauerkraut, drained
  • 1 14 -16 oz. can tomatoes, chopped
  • ½ c. beef broth
  • 1 lb. polish sausage, cut in ¾ in. pieces
  • 1 tsp. caraway
  • ¼ tsp. pepper

    In Dutch oven, melt butter. Add onions, potatoes, apples and garlic. Cook 5 minutes, stirring often. Stir in sauerkraut, tomatoes, broth, sausage, caraway seed and pepper. Cover and simmer 30 minutes or until potatoes are soft when pierced with a fork.


    Michaelyn Sloan

  • 6 oz. uncooked linguine
  • 2 T. margarine or butter
  • 2 c. (2 med.) shredded zucchini
  • ½ c. (1 sm.) shredded carrot
  • ½ c. chopped onion
  • 4 oz. (1 c.) shredded mozzarella cheese
  • ½ c. half and half or milk
  • 2 T. dry white wine, if desired
  • ½ tsp. salt
  • 1/8 tsp. garlic powder
  • 1/8 tsp. basil leaves

    Cook linguine to desired doneness as directed on package. Drain, rinse with hot water. In large skillet, melt margarine. Add zucchini, carrot and onion; cook over medium heat for 3 minutes, stirring occasionally. Add cooked linguine and remaining ingredients to vegetables; toss mixture until cheese is melted. Serve immediately. 6 (2/3 c.) servings.


    Anita Tellock

  • 1 lb. ground beef
  • 8 oz. wide egg noodles, cooked until almost tender
  • 1 c. chopped onion
  • 4 ribs celery chopped (1 ½ c.)
  • 1 1g. clove garlic, crushed
  • 2 T. butter
  • 12 oz, can corn, undrained
  • 1 can tomato soup
  • 4 oz. can mushrooms, undrained
  • ½ c. milk
  • 1-½ tsp. salt
  • ½ tsp. fresh pepper
  • ½ lb. American or cheddar cheese, shredded

    Brown beef, add to cooked noodles. Sauté onion, celery and garlic. Add to noodles. Mix in rest of ingredients, except cheese. Turn into greased 3 qt. casserole. Top with cheese. Bake uncovered 25 to 30 minutes at 400°.


    Michaelyn Sloan

  • 1 c. chopped onion
  • 1 clove garlic, minced
  • 1 T. vegetable oil
  • 3 c. water
  • ½ c. medium Quaker barley
  • 1 - 16 oz. can tomatoes, undrained, chopped
  • 1 -16 oz. can no-salt added tomato sauce
  • 1 - 14-½ oz. can reduced sodium chicken broth
  • 1 - 11 oz. can whole kernel corn, drained
  • 1 - 4 oz. can chopped green chilies, drained
  • 1 T. chili powder
  • ½ tsp. ground cumin
  • 3 c. chopped, cooked chicken(about 1-½ lbs.)

    In 4-quart saucepan or Dutch oven, cook onion and garlic in oil until onion is tender. Add remaining ingredients except chicken. Bring to a boil. Reduce heat to low; cover. Simmer 40 minutes, stirring occasionally. Add cooked chicken; continue simmering 5 to 10 minutes or until chicken is heated through and barley is tender. Add additional water or chicken broth if chili becomes too thick upon standing. Nine 1-cup servings.

    MOCK SUKIYAKI (Japanese)

    Maria A. Vrame

  • 1 lb. sirloin tip, cut into strips
  • 2 T. flour mixed with a little dry mustard
  • 2 T. butter
  • ¼ c. chopped onion
  • 1 can mushrooms
  • 1 can beef consume (or bullion)
  • ¼ c. dry red wine
  • 1 tsp Worcestershire sauce
  • parsley for garnish

    Coat meat with flour mixture and brown in butter. Add onions, mushrooms and cook about 5 minutes. Stir in consume, wine and Worcestershire sauce. Simmer for 30 minutes. Garnish with parsley. Serve over hot rice.


    Maria A. Vrame

  • 1 sm. eggplant cut into 1 in. chunks
  • 1 tsp. salt
  • ½ c. olive oil
  • ½ lb. yellow squash, halved, thinly sliced
  • 1 med. red bell pepper, sliced
  • 2 med. onions, sliced
  • 1 can (14 oz.) diced fresh tomatoes with basil & oregano
  • 2 garlic cloves
  • freshly ground pepper
  • 1 lb. penne pasta

    1. Put eggplant in colander, sprinkle with salt and let drain 30 minutes. Rinse chunks and pat dry with paper towels. 2. Heat half of oil in large skillet over high heat. Add eggplant and stir fry until browned, 3 to 5 minutes. Transfer with slotted spoon to a bowl. Put squash slices into pan and stir fry until browned, about 3 minutes, adding more oil if necessary. Transfer to bowl with eggplant. 3. Add red pepper slices to pan, stir fry until limp, transfer to bowl. 4. Heat 1 T. more oil in pan, add onions and stir fry until lightly brown, about 2 minutes. 5. Return eggplant, squash, pepper to the pan and add tomatoes and garlic. Add pepper. Reduce heat to low, cover and cook until tender, stirring occasionally, 10 to 15 minutes. 6. While vegetable sauce is cooking, cook pasta according to package directions. When cooked, drain and rinse with hot water and drain thoroughly. 7. Transfer pasta to pan and mix with vegetables. (Note) Some of the oil can be replaced with cocktail sherry, mixing it with a couple tablespoons of oil. Also, the garlic can be mixed into the oil/wine mixture so vegetables will pick up the garlic flavor.


    Karen Verderber

  • 6 oz. egg noodles (or "no yolk" noodles)
  • 1 lb. ground turkey
  • 16 oz. jar pizza sauce
  • 2 c. shredded low fat mozzarella cheese
  • Pizza relishes: onion, mushrooms, green pepper, etc.

    Cook noodles in boiling water for 3 minutes. Place in 9 x 13 inch glass dish. Brown turkey; drain. Place over noodles. Cover with pizza relishes, then cover with pizza sauce. Cook for 15 minutes on high (100% power) in the microwave. Add shredded low fat mozzarella cheese. Cook 10 minutes more on high.


    Mary Hoffman

  • 1 sm. Head cabbage
  • 1-½ lb. ground beef
  • ½ c. chopped onion
  • ¾ c. Minute Rice
  • ½ tsp. salt
  • ¼ tsp. pepper
  • 1 can Hunts tomato sauce
  • 1 can tomato soup
  • 1-½ c. water
  • ¼ c. grated cheese

    Chop cabbage in medium pieces, spread in a greased 9" x 13" pan. Brown meat, breaking it up. Drain off fat. Add onion in skillet. As it cooks, stir in rice, salt, pepper, Hunts tomato sauce, cheese and tomato soup. Bring to a boil. Pour over cabbage. Cover pan with foil. Bake for 1-½ hours at 350º.


    Maria A. Vrame

  • 1 pkg. (16 oz.) lasagna noodles
  • 1 pkg. (10 oz.) frozen chopped spinach, thawed
  • 1 lg. egg, beaten
  • 1 lb. shredded mozzarella
  • 1 lb. ricotta cheese
  • 1 c. pizza sauce or spaghetti sauce
  • 2 c. grated Parmesan
  • 1 T. unsalted butter

    Cook noodles according to directions on package. Drain and rinse under cold water. Squeeze excess water from spinach. In mixing bowl, beat egg and stir in spinach, mozzarella and ricotta until well mixed. Butter a 13 x 9 x 2 inch baking pan. Arrange 1/3 drained noodles over bottom of pan and spoon half of the spinach mixture over the noodles. Top with half of remaining noodles, spoon on rest of spinach mixture and top with remaining noodles. Pour sauce over the top, sprinkle with Parmesan cheese and bake in the preheated 350° oven about 20 minutes or until top is bubbly and lightly browned. Let stand 5 minutes, then cut into squares.


    Alexandria Lukashonak

  • 2 T. salad oil
  • 1 sm. onion, chopped
  • 1 - 28 oz. can tomatoes
  • 1 - 6 oz. can tomato paste
  • 2 tsp. brown sugar
  • 1 tsp. oregano
  • 1-½ tsp. salt
  • ¼ tsp. pepper
  • 2 - 10 oz. pkgs. frozen creamed spinach in boilable bag
  • 1 - 16 oz. container ricotta cheese
  • 1 - 8 oz. pkg. mozzarella cheese, shredded
  • Stuffed shells

    In 3 qt. saucepan, over medium heat, in hot oil, cook onion until tender, stirring often. Add tomatoes with their liquid, tomato paste, brown sugar, oregano, salt and pepper, stirring to break up tomatoes. Cook over high heat to boiling. Reduce heat, cover and simmer 20 minutes to blend flavors. Prepare shells as label directs, drain. Prepare creamed spinach as label directs; pour into large bowl and cool slightly. Stir in ricotta and mozzarella cheese, 1 tsp. salt and ¼ tsp. pepper. Fill each cooked shell with about 1 T, cheese mixture. Preheat oven to 350°. Spoon sauce evenly into 14 x 10 inch roasting pan; arrange filled shells in sauce. Cover roasting pan with foil; bake 30 minutes or until hot and bubbly.