Spaghetti & crab meat

Ingredients

1/4 cup olive oil (extra virgin)
1 tsp black pepper
1 1/2 cup chopped onions
2 tsp salt
2 cloves garlic
1/2 tsp paprika
1/4 cup chopped parsley

1 1/2 cup water
1/4 cup chopped celery
1 lb fresh crab meat (well picked)
14-oz solid pack tomatoes
1/4 cup spanish sherry
1 cup tomato sauce
parmesan cheese

How to prepare

Saut

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Pasta with pesto sauce

Ingredients

6 large cloves garlic, peeled
1 cup pine nuts
1 cup shelled walnuts
1/4 cup blanched almonds
1 cup freshly grated aged pecorino or parmigiano cheese
1/4 cup olive oil
6 oz cherry tomatoes,- optional
salt
freshly ground pepper fresh
pasta
16 med-size fresh basil leaves, optional

How to prepare

Place garlic, pine nuts, walnuts, almonds, cheese, olive oil and tomatoes in food processor or blender and blend until very smooth sauce forms. Transfer sauce to crockery or glass bowl. Season to taste with salt and pepper, mix well and refrigerate, covered, until needed. When ready to use, remove sauce from refrigerator. Remove 3/4 cup boiling water from pot in which fresh pasta is cooking and stir into sauce. Ladle half of sauce onto large serving platter. Drain fresh pasta, place on prepared dish, add remaining sauce and mix gently but thoroughly. Sprinkle with basil leaves to garnish and serve hot. Makes 8 servings. Note. No extra cheese should be served with this dish.

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Fast egg foo yung

Ingredients

Basic chinese sauce – see recipe
2 tbsp sesame oil
1 tbsp soy sauce
4 cups (about 1 pound) fresh mung bean sprouts
4 scallions, chopped
1/2 lb mushrooms, sliced

8 eggs
freshly ground pepper to taste
oil for frying

How to prepare

Prepare the basic chinese sauce – up to the point before heating it, and set it aside. Heat the oil and soy sauce in a large skillet or wok. Add sprouts, scallions, and mushrooms and fry over moderate heat until they are all slightly wilted. Remove from heat. Beat 2 eggs in small bowl. Grind in a little pepper and stir in 1/4 of fried vegetables. Heat just enough oil to coat bottom of a 6 or 7 in. Non-stick skillet. When the oil is hot enough to make a drop of oil sizzle add egg mixture, cover, and cook over moderate heat until the bottom is nicely browned and the eggs are fairly set on top. Flip and brown other side uncovered. Repeat process three more times with rest of eggs and vegetables (2 eggs, 1/4 vegetables each time). Keep pancakes hot while others cook. While last pancake is cooking finish preparing sauce. Serve right away, covering each pancake with generous portion of the sauce.

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Deep fried french toast

Ingredients

2 eggs
1/3 cup milk
1/4 tsp salt
4 slices bread (1″ thick)
maple syrup
honey
fruit syrup

How to prepare

Preheat the oil in the deep fryer. Beat the eggs with the milk and salt in a shallow dish. Trim the crusts from the bread. Dip the bread, one slice at a time, into the egg mixture. Let stand for a few seconds. Turn the bread and repeat on the other side. Use a slotted spoon or fryer basket to lower the bread into the deep fryer. Fry until golden brown (about 2 minutes). Drain. Serve hot with maple or fruit syrup or honey. Goes well with sausage links, ham, bacon, etc. Yields 4 slices

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Spaghetti alla puttanesca

Ingredients

12 oz spaghetti
12 oz fresh tomatoes or canned
4 oz large black olives, stoned and sliced
8 canned anchovies fillets
1 tbsp capers

2 cloves garlic
1 tbsp parsley
6 tbsp olive oil
2 dried red chilies, crumbled
salt (if not using the anchovies)

How to prepare

Cook the spaghetti in boiling salted water for about ten minutes. Towards the end of the cooking time, fry the anchovies, garlic and red chili in the olive oil for one minute. Add the tomatoes, olives and capers and cook for a couple of minutes more. Season to taste. Drain the spaghetti, add to the sauce, sprinkle in the parsley and mix well.

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Pasta with white beans, and pepperoni

Ingredients

1 garlic clove, thinly sliced
1 tbsp olive oil
1/4 cup onion, chopped
1/3 cup pepperoni, chopped
16 oz plum tomatoes, with juice, chopped
1/2 tsp basil, crumbled
1/4 tsp oregano, crumbled
1/4 tsp hot red pepper flakes
2/3 cup white beans, canned, drained and rinsed well
1 tbsp fresh parsley, minced
1/4 lb tubular pasta
parmesan cheese, grated

How to prepare

In a heavy skillet, cook the garlic in the oil over moderate heat, stirring, until it is golden. Remove it with a slotted spoon and discard. Add the onion and pepperoni and cook over mod-low heat, stirring occasionally, for 3 minutes. Add the tomatoes and the juices, basil, oregano, pepper flakes, and salt and pepper to taste. Simmer the mixture, stirring occasionally, for 5 minutes. Add the beans and parsley, and simmer the sauce, covered partially, for 5-7 minutes, or until it is thickened slightly. In a kettle of boiling salted water, cook the pasta until it is al dente and drain it well. In a bowl, toss it with the sauce. Divide the pasta between 2 heated bowls and serve it, sprinkled with parmesan cheese and garnished with parsley sprigs.

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Gingerbread muffins

Ingredients

1 cup butter
1/2 cup brown sugar
4 eggs
2 1/2 cups all-purpose flour
1 cup molasses
2 tsp cinnamon
2 tsp baking soda
1 cup buttermilk
2 tsp ground ginger
2 cups whole-wheat flour

How to prepare

Cream butter and sugar. Add eggs, one at a time, beating after each. Add molasses. Sift flours, baking soda. And spices. Add alternately with buttermilk. Stir in raisins. Fill greased muffin pans 2/3 full and bake at 350 degrees for 15 minutes.

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Pasta puttanesca

Ingredients

4 tbsp olive oil
1 tbsp anchovy paste
1 clove garlic
1 crushed red pepper
1 tbsp capers
2.5 oz chopped black olives
28 oz can italian tomatoes, chopped

How to prepare

Heat olive oil in a pan. Add anchovy paste and garlic and saut for one minute. Add tomatoes, capers, olives, red pepper. Simmer for 30 minutes, mashing tomatoes with a fork. Sauce should be thick and chunky. Serve over penne. Top with fresh grated parmesan.

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Greek lamb baked in paper

Ingredients

2 oz feta or kasseri (or more)
1 leg of lamb *
1 tsp thyme
1 tsp oregano
2 lemons, juice only
pepper to taste
1 tsp mint flakes

1 tbsp salt
2 garlic cloves

How to prepare

Wipe meat with damp cloth. Make incisions with small sharp knife on all sides of leg or shanks. Insert pieces of garlic clove and cheese. Rub with lemon juice. Sprinkle with herbs, salt and pepper. Wrap securely in heavy paper twice. Use grease proof paper such as cooking parchment or oil brown paper. (do not use aluminum foil. It prevents browning.) Tie with string. Bake a leg for 2 1/2 hours in 350 f oven. Bake 2 hours if using shanks. *note: lamb shanks may be substituted for leg of lamb.

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Shrimp stuffing

Ingredients

2 lb shrimp, cleaned
1 cup celery, chopped
1 cup onion, chopped
1 cup butter
4 cup herb-seasoned stuffing mix
1 cup macadamia nuts, chopped
1 cup milk, hot

1 egg, beaten

How to prepare

Peel, devein and wash shrimp thoroughly. Cut large shrimp in half. Cook celery, onion and shrimp in butter until vegetables are tender. Combine all ingredients and mix thoroughly. Makes enough for 5-9 lb bird, double recipe for 10-15 lb bird.

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