---------- Recipe via Meal-Master (tm) v7.04
 
      Title: Zucchini Frittata
 Categories: Vegetarian, Main dish, Vegetables
   Servings:  6
 
      2 tb Salad oil                           6 x  Eggs
           Small onion, finely chopped       1/8 ts Pepper
           Clove garlic, minced/pressed      1/4 ts Dry basil
      2 x  Large Swiss Chard *               1/4 ts Oregano leaves
           Med-sized zucchini chopped          1 c  3oz. grated Parmesan cheese
 
  A frittata is a flat omelet with a meledy of vegetables and herbs mixed
  into it.  This recipe calls for zucchini and chard, but you can substitute
  any summer squash for zucchini, and spinach for the chard.
  
  * Swiss chard leaves (including stems), coarsley chopped
  
  Heat oil in a wide frying pan over medium heat.  Add onion, garlic,chard,
  and zucchini; cook, stirring ocasionally, until vegetables are soft (about
  5 minutes).  Remove from heat and let cool slightly.
  
  Beat eggs lightly with pepper, basil, and oregano.  Stir in cheese and
  vegetables.  Pour into a greased 9-inch pie pan.  Bake in a 350 degree oven
  for 25 to 30 minutes or until puffed and brown.  Serve hot or at room
  temperature.
  
  Per serving: 14 grams protein, 4 grams carbohydrates, 269 milligrams
  cholestrol, 204 calories
 
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---------- Recipe via Meal-Master (tm) v7.04
 
      Title: ITALIAN MINESTRONE SOUP COCA-COLA
 Categories: Soups, Italian, Beef
   Servings:  6
 
  2 1/2 lb Blade chuck roast OR              1/4 c  Onion, diced
           Meaty soup bones                  1/4 c  Parsley, chopped
  2 1/2 qt Water                               1    Clove garlic, minced
      2 ts Salt                              1/2 c  (2 oz) elbow macaroni
      1 sm Onion                               1 cn (6 oz) tomato paste
    1/2 c  Celery leaves                       1 c  COCA-COLA
      1    Bay leaf                            1 tb Olive oil
      2    Slices, bacon, diced                1 tb Worcestershire sauce
  1 1/2 c  Kidney beans                        1 tb Italian seasoning
    1/2 c  Green beans, fresh/chopped          1 ts Salt
    1/2 c  Celery, diced                     1/4 ts Black pepper
    1/2 c  Green peas                               Parmesan cheese,
    1/2 c  Zucchini, thinly sliced                  Grated (optional)
    1/2 c  Carrots, thinly sliced         
 
  In a large pan, place the meat, water, salt, small onion, celery leaves,
  and bay leaf.  Cover and simmer about 2-1/2 hours until the meat is tender.
  Remove the meat.  Strain the broth (should measure 2 quarts). Add ice cubes
  to the broth to harden the fat and remove the fat. Discard the fat.
  
  Finely dice the meat, discarding any fat and bones (should be about 2
  cups).  In a 5 to 6 quart kettle or Dutch oven, combine the beef broth and
  the meat.  Place over low heat while preparing the rest of the ingredients.
  
  Pan-fry the bacon until crisp.  Add the bacon and the drippings and all the
  remaining ingredients, except Parmesan cheese, to the broth. Cover and
  simmer about 30 minutes, until the vegetables and macaroni are tender.
  Serve sprinkled with Parmesan cheese, if desired. Makes about 3 quarts.
  Recipe:  "International Cooking with Coca-Cola", a give-away
         pamphlet from The Coca-Cola Company, 1981
 
-----
 
---------- Recipe via Meal-Master (tm) v7.04
 
      Title: Lasagna Deliciousa
 Categories: Italian, Pork, Beef, Main dish
   Servings: 10
 
    1/2 lb Uncooked Creamette Lasagna      1 1/2 ts Dried basil, crushed
      1 lb Bulk italian sausage              1/2 ts Fennel seeds
    1/2 lb Ground beef                       1/4 ts Pepper
      1 c  Chopped onion                      15 oz Ricotta cheese
      2    Cloves garlic, minced               1    Egg, beaten
      1 c  (28 ounces) tomatoes,               1 tb Parsley flakes
           Cut up, undrained                   1 c  Sliced pitted ripe olives
      2 c  Tomato paste                        4 c  Shredded mozzarella cheese
      2 ts Sugar                             3/4 c  Grated Parmesan cheese
  2 1/2 ts Salt, divided                  
 
  Prepare lasagna according to package directions; drain.  Cook sausage,
  ground, beef, onion and garlic in large skillet over medium-high heat until
  sausage is no longer pink and onion is tender.
  
  Stir in tomatoes, tomatoe paste, sugar, 2 teaspoons of the salt, the basil,
  fennel seeds and pepper.  Bring to a boil over high heat. Reduce heat to
  low.  Simmer, uncovered, for about 20 minutes.
  
  In small bowl, blend ricotta, egg, parsley and remaining 1/2 teaspoon of
  salt.  Spoon 1 1/2 cups of meat sauce into 13x9 inch baking dish. Layer 1/3
  each of the lasagna, remaining meat sauce, ricotta mixture, olives,
  mozzarella and Parmesan cheese into dish.
  
  Repeat layers.  COver with foil.  Bake at 375 F for 25 minutes. Uncover.
  Bake about 20 minutes more or until heated through.  Let stand 10 minutes
  before cutting.
  
  Makes about 8 to 10 servings....
 
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---------- Recipe via Meal-Master (tm) v7.04
 
      Title: SUMMER LASAGNA
 Categories: Italian, Cheese, Microwave
   Servings:  6
 
      8 oz Can Tomato Sauce                    1 md Onion, chopped
    1/4 ts Basil leaves                      1/4 ts Salt, optional
    1/8 ts Fresh Ground Pepper               1/4 ts Oregano leaves
      1 c  Ricotta cheese                    1/2 c  Shredded Mozzarella Cheese
      1 ts Parsley                             3 md Zucchini, about 9-in.long
      1 lg Tomato                              2 tb Grated Parmesan Cheese
 
  1.     Combine tomato sauce, onion, basil, salt, pepper & oregano in small
  mixing bowl; set aside.  In medium bowl, combine ricotta, mozzarella and
  parsley.  Set aside. 2. Peel zucchini and cut off ends. Slice zucchini
  lengthwise into strips. Arrange strips in 8x8-in. baking dish. Cover with
  wax paper. 3. Microwave at High for 6 to 8 minutes, or until fork tender,
  rearranging after half the time.  Drain liquid; place zucchini on towels to
  absorb excess moisure; cool slightly. 4. Layer 4 to 6 of the strips in the
  bottom of baking dish. Reserve 6 strips for second layer. Spread ricotta
  mixture over zucchini. Layer with sliced tomatoes. 5. Spread half of tomato
  sauce mixture over tomatoes; top with zucchini slices. Pour remaining sauce
  over zucchini and sprinkle with Parmesan. 6. Reduce power to 50% (medium).
  Microwave uncovered 20 to 25 minutes or until zucchini is tender and
  mixture is hot in center.  Let stand 5 minutes before serving.
 
-----
 
---------- Recipe via Meal-Master (tm) v7.04
 
      Title: Minnestrone Soup
 Categories: Italian, Soups, Beef
   Servings:  4
 
      1 lb Hamburger                                Basil, sage, rosemary,
      1 c  Chopped onion                            And thyme.
      1 ts Minced garlic                      16 oz Can whole tomatos --broken
    1/4 ts Pepper                                   Into byte sized pieces
      1    Can beef broth                      8 oz Can kidney beans/undrained
      2    Cans water                      1 1/2 c  Sliced carrots
      3 ts Beef soup base (heaping)            1 c  Frozen green beans
  1 1/2 ts Italian seasoning OR                1 c  Frozen lima beans
    1/2 ts EACH fresh oregano,                 1 c  Small seashell macaroni
 
  Brown hamburger, onion, garlic and pepper.  Add rest of ingredients except
  macaroni. cook for at least 20 min add macaroni and cook until macaroni is
  done. If you can find the fresh herbs use them, I think it makes a big
  difference in the soup.
 
-----
 
---------- Recipe via Meal-Master (tm) v7.04
 
      Title: EGGPLANT PARMESAN
 Categories: Italian, Vegetables, Main dish
   Servings:  8
 
      1    Onion, chopped                        md Eggplants
      2    Cloves garlic, minced             1/2 c  Grated Parmesan cheese
      2 lg Cans tomatoes                       1 tb Chopped parsley
           (approx. 32 oz ea)                  1 c  Italian bread crumbs
    1/2 c  Ketchup                             1 c  Plain bread crumbs
    3/4 ts Salt                                1 tb Oregano (optional)
    1/4 ts Pepper                            1/2 lb Mozzarella cheese,
      1 c  Oil                                      Thinly sliced
 
  Add 1 or 2 creole tomatoes, if they are in season (These are tomatoes local
  to New Orleans.  They are delicious!!)
  
  Simmer onion, garlic, tomatoes, ketchup, salt and pepper for 30 minutes.
  Add 1/2 c oil to frying pan while other mixture is simmering. Slice
  eggplant into 1/2 inch slices (slice only enough to fit into fry pan) Do
  NOT slice ahead of time.)  Add eggplant to HOT oil. Fry until slightly
  browned.  Press each slice against side of pan to drain oil before
  removing.  Add more oil as needed.
  
  Mix Parmesan cheese, parsley, bread crumbs, and oregano in a bowl.
  
  Place one layer of eggplant in a flat casserole dish. Sprinkle with bread
  crumb mixture and cover with tomato mixture.  Alternate layeres and top
  with mozzarella cheese.
  
  Bake at 350 degrees for 30 minutes.
 
-----
 
---------- Recipe via Meal-Master (tm) v7.04
 
      Title: Baked Lasagna
 Categories: Italian, Beef, Main dish
   Servings:  6
 
      1    Onion, minced                     1/4 ts Pepper
      1    Clove garlic menced               1/2 lb Lasagna noodles
      1 lb Ground beef                     2 1/2 qt Boiling water
      2 ts Shortening                        1/2 lb Sliced Mozzarella cheese
      1 md Can whole tomatoes                  1 c  Cream cottage cheese
      1 cn Tomato sauce                      1/2 c  Cheddar cheese
      1 ts Oregano                        
 
  Saute onion, garlic, and meat in shortening about 20 minutes.  Add next
  four ingredients. with 1 tsp salt.  Simmer for 40 minutes.  Cook noodles
  with 1 tbsp salt for 20 minutes; drain.
  
  Put 1/3 meat mixture in baking dish.  Add layer of noodles, add 1/2 cottage
  cheese, 1/3 Mozzarella, and 1/2 Cheddar.  Repeat layers, ending with
  remaining meat mixture and top with remaining 1/3 Mozzarella cheese.
 
-----
 
---------- Recipe via Meal-Master (tm) v7.04
 
      Title: Marinated Broccoli and Tomato Salad
 Categories: Salads, Vegetables
   Servings:  4
 
      1 lb Broccoli                          3/4 c  Black olives, pitted, drain
    1/4 lb Mushrooms, fresh                    1 c  Tomatoes, cherry

----------------------------------DRESSING----------------------------------
    1/3 c  Olive oil                           1    Onion, green, minced
      1 tb Vinegar, white wine                 1    Garlic, clove, minced
      1 tb Lemon juice                       1/2 ts Salt
      2 tb Parsley, fresh chopped            1/4 ts Pepper, freshly ground
 
  PREP TIME: 20 MIN        MARINADE TIME: 3 HOURS OR MORE 1. Trim flowerets
  from broccoli, you should have about 1 quart. Reserve stems for another
  use. 2. Drop broccoli flowerets into boiling salt water for 1 min. or just
  until they turn bright green; drain. 3. Trim mushroom stems to 1/2-inch. 4.
  Combine broccoli, mushrooms, olives and tomatoes in bowl. 5. Measure oil,
  vinegar, lemon juice, parley, onion, garlic, salt and pepper into small
  bowl.  Whisk until blended. 6. Pour dressing over vegetable mixture. 7.
  Turn gently to coat vegetables.  Cover and refrigerate 3 or more
    hours until ready to serve.
 
-----
 
---------- Recipe via Meal-Master (tm) v7.04
 
      Title: CANNOLI  (Cream Rolls)
 Categories: Italian, Pasta, Cheese
   Servings:  6
 
----------------------------------FILLING----------------------------------
      3 c  Ricotta cheese                    1/2 c  Finely chopped candied
  1 1/4 c  Sugar                                    Citron
      2 ts Vanilla extract                   1/4 c  Semi=sweet chocolate pieces

-----------------------------------SHELL-----------------------------------
      3 c  Flour                               2    Eggs, well beaten
    1/4 c  Sugar                               2 tb White vinegar
      1 ts Ground cinnamon                     2 tb Cold water
    1/4 ts Salt                                2 oz Pistachio nuts
      3 tb Shortening                          1    Egg white, slightly beaten
 
  FOR FILLING:  Combine and beat until smooth (about 10 min. with an electric
  mixer at medium-high speed) Stir in, mixing thoroughly, citron and
  chocolate pieces Place mixture in refrigerator to chill. FOR SHELLS: Sift
  together first 4 ingredients into a bowl. Cut shortening in with a pastry
  blender until pieces are size of small peas. Stir in eggs. Blend in, a
  tablespoon at a time, the vinegar and cold water. Turn dough onto a lightly
  floured surface and knead until smooth and elastic, about 5 to 8 minutes.
  Use a small amount of additional flour if necessary to get a smooth dough.
  Wrap in waxed paper and chill in refrigerator for 30 minutes.
  
  Set out six aluminum cannoli tubes (6 inches long, about 3/4-inch
  diameter).  Set out deep saucepan or automatic deep-fryer. Add vegetable
  oil (or half vegetable oil and half olive oil) and heat to 360 F. Cut an
  oval shaped pattern from cardboard (about 6 x 4 1/2 inches). Blanche in
  boiling water, then cool and finely chop pistachios. Roll chilled dough an
  lightly floured surface to 1/8 inch thickness. Cut with a pastry cutter and
  the oval pattern. Wrap dough loosely around tubes slightly overlapping
  opposite edges. Seal edges by brushing with egg white. press edges together
  to seal.
  
  Fry only as many shells as will float uncrowded one layer deep in the hot
  oil.  Fry about 8 minutes or until golden brown, turning occasionally in
  the oil.  Drain over the pan before removing to paper toweling. Cool
  slightly and remove tubes, then cool completely. Continue forming and
  frying cannoli shells.
  
  When ready to serve, fill with the chilled ricotta filling. Sprinkle ends
  with the chopped nuts and dust with confectioners' sugar.
  
  Yield: About 16 to 18 cannoli
 
-----
 
---------- Recipe via Meal-Master (tm) v7.04
 
      Title: VERDURA MISTA  (Mixed Vegetablse)
 Categories: Italian, Vegetables, Side dish
   Servings:  8
 
      1 bn Broccoli                            2 c  Chopped tomatoes, fresh
      1    Head cauliflower,                        If possible (drain canned)
           Cut into flowerets                 22    Black olives (about)
      3    Potatoes, peeled and                     Hot pepper flakes to
           Sliced 1/4 inch thick                    Taste (Optional)
      3 tb Olive oil                           1 tb Dried oregano
      1 tb Safflower oil                            Salt and freshly ground
      3    Cloves garlic, finely                    Black pepper to taste
           Chopped                             1 tb Olive oil
 
  Skin broccoli stems and quarter them lengthwise.  Cut flowerets into large
  pieces.  Blanch broccoli, cauliflower, and potatoes in boiling water then
  drain.  Heat the oils in a medium skillet and add one third the chopped
  garlic.  When garlic begins to color, add tomatoes and simmer, covered, for
  5 minutes. Place the blanched vegetables in a large, shallow baking dish,
  add the rest of the ingredients, including the remaining chopped garlic.
  Toss lightly, then spread the tomatoes on the surface. Cover and bake in a
  preheated 500 F oven until vegetables are cooked, about 20 minutes.  Do not
  overcook.
 
-----
 
---------- Recipe via Meal-Master (tm) v7.04
 
      Title: ITALIAN VEGETABLES
 Categories: Italian, Rice, Side dish, Salads
   Servings:  2
 
    3/4 c  Rice                              1/4 ts Pepper
    1/4 ts Salt                              1/4 ts Turmeric
      2 c  Water                             1/4 lb Spinach
      6 tb Oil                               1/2 c  Sliced green onion
      2 tb White wine vinegar                  4    Crumbled slices crisp
      2 tb Soy sauce                                Bacon
 
  Simmer rice, covered, in salted water until rice is done. Drain. Combine
  oil, vinegar, soy, pepper, turmeric. Stir into the still warm rice. TEAR
  the spinach into small pieces. Toss spinach, onion and bacon into the rice.
  
  Eat it as a cold salad, or warm as a side dish.
 
-----
 
---------- Recipe via Meal-Master (tm) v7.04
 
      Title: PASTA DOUGH (Manual Pasta Machines ONLY)
 Categories: Italian, Breads
   Servings:  1
 
  2 1/3 c  All purpose flour                   2 lg Eggs
           (for better pasta, use              1 tb Olive oil
  1 1/3 c  AP flour and                      1/2 ts Salt
      1 c  Semolina flour)                   1/3 c  Water
 
  Mix 2 cups flour and salt in bowl, reserve 1/3 cup for later. Make a well
  in the center Mix eggs, olive oil and water and pour into well. Stir flour
  into egg mixture until dough forms into a ball. Turn out onto floured
  surface and kneed for about 10 minutes, adding extra flour if too moist.
  Kneed until dough is smooth and elastic. Cover with towel and rest for 30
  minutes. Cut into 4 portions, keep pieces covered until used.
  
  Get out your machine and set dial on widest setting (1 on the Atlas).
  Flatten dough ball and run through rollers several times until smooth (you
  may add a bit of flour here too). Move rollers to next setting and roll
  again once. Continue to roll until pasta is the proper thickness (5 or 6 on
  the Atlas).  You may cut sheet in half if it's too long. Continue with
  other pieces and then put the finished sheet aside to dry for about 3
  minutes.  Attach desired pasta cutters and run the sheets through.
  
  You can use right away or spread out the pasta to dry overnight and then
  freeze extra.
  
  To cook, drop into large pot of boiling water with a bit of salt and oil.
  Cook until al dente, which should only take about 2 minutes for fresh.
  
  A tip - be sure the dough is fairly dry, otherwise it won't cut into
  separate strands.
  
  Another tip - You can substitute heavy cream for the 1/3 c water for a
  richer pasta. Great for fettuchini alfredo.
 
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---------- Recipe via Meal-Master (tm) v7.04
 
      Title: Coquilles Saint-Jacques Sautees A la Provencale
 Categories: Italian, Shellfish
   Servings:  4
 
      1 lb Or about 2 c. scallops                   (preferably a no-stick
           Cut into 1/2 inch pieces                 Pan)
           Lemon juice, salt, and              2 tb Minced shallots or
           Pepper                                   Scallions
    1/2 c  Flour                               1    Clove garlic, mashed
           Olive oil or cooking oil            2 tb Butter
           A 10 inch frying pan                2 tb Minced fresh parsley
 
  Dry the scallops in paper towels, then place on a large sheet of waxed
  paper.  Sprinkle with drops of lemon juice, then with salt and pepper. The
  moment before sauteing, dredge with flour and shake in a sieve to dislodge
  excess flour. Film the frying pan with a 1/16-inch layer of oil. When
  almost smoking, add the scallops. Toss for 4 to 5 minutes until scallops
  are lightly browned.  Then toss for a moment with the shallots or
  scallions, and garlic; finally toss with the butter and parsley and serve.
  Suggested accompaniments: If the scallops are a first course, accompany
  with French bread. For a main course, accompany with broiled tomatoes and
  green beans. Notes: Sauteed scallops should be crisp light brown outside
  and moistly tender inside. Keys to success are: have your sauteing oil very
  hot before the scallops go in, and have no more than one layer of scallops
  in the pan.  Otherwise the scallops will steam, exude moisture, and will
  not brown. You may find, in using frozen scallops, that they will start out
  nicely, then suddenly release juices in the pan; to avoid this, blanch them
  before cooking by dropping them in a large pan of rapidly boiling water and
  bringing them quickly back to the boil, then drain immediately, dry them,
  and proceed with the recipe.
 
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---------- Recipe via Meal-Master (tm) v7.04
 
      Title: Spinach Stuffed Shells
 Categories: Italian, Vegetarian
   Servings:  8
 
      2 tb Vegetable oil                            Salt and pepper to taste
      1 sm Onion, diced                       12 oz Pkg. jumbo macaroni shells
     28 oz Can tomatoes                       20 oz Frozen creamed spinach in
      6 oz Can tomato paste                         Boiling bags
      2 ts Brown sugar                        15 oz Container ricotta cheese
  1 1/2 ts Oregano leaves                      8 oz Shredded mozzarella cheese
 
  In a large saucepan over medium heat, heat oil and cook onion until tender,
  stirring often. Add tomatoes(chopped or squished with your hands) with
  their liquid, tomato paste, brown sugar, oregano (oops I just realised I
  forgot-1 clove garlic, minced), garlic, 1 1/2 t. salt and 1/4 t. pepper (or
  to taste). Heat to boiling; then reduce heat to low, cover and simmer for
  20 minutes.  Meanwhile, prepare macaroni shells as label directs; pour into
  collander and cool slightly. Prepare spinach as label directs, pour into
  bowl and cool (again) slightly. Stir in ricotta and mozzarella (I also add
  1/4 c. parmagian), 1 t. salt and 1/4 t. pepper. Fill each cooked shell with
  about 1 T.  cheese mixture.  Preheat oven to 350. Spoon sauce evenly into
  14"X10" (or 13"X9") roasting pan, arrange filled shells in sauce. Cover
  roasting pan with foil and bake 30 minutes or until hot and bubbly.
 
-----
 
---------- Recipe via Meal-Master (tm) v7.04
 
      Title: RAVIOLI WITH RICOTTA FILLING
 Categories: Italian, Cheese
   Servings: 36
 
-----------------------------BASIC PASTA DOUGH-----------------------------
      4 c  Sifted flour                        4    Eggs
    1/2 ts Salt                                6 tb Very cold water

------------------------------RICOTTA FILLING------------------------------
      3 c  Ricotta cheese (about             3/4 ts Salt
           1 1/2 lbs)                        1/4 ts Pepper
      2    Eggs, well beaten               1 1/2 tb Chopped parsley
      1 tb Parmesan cheese                
 
  BASIC PASTA DOUGH Stir into a large bowl a mixture of: 4 c sifted flour and
  salt. Make a well in center of flour.  Add eggs, one at a time, mixing
  slightly after each addition: Add gradually about: 6 Tablespoons very cold
  water Mix well to make a stiff dough. Turn dough onto a lightly floured
  surface and knead for 3 to 5 minutes until smooth and elastic. (Use shorter
  time if you are using a pasta machine to roll the dough.) RICOTTA FILLING
  Combine in a large bowl all filling ingredients. ASSEMBLY Divide dough into
  fourths.  Lightly roll each portion 1/8 inch thick and cut lengthwise into
  5 inch wide strips.  Use the strips immediately--do nt allow to dry. Place
  2 teaspoons of the filling 1 1/2 inches from the narrow end and in the
  center of the strip. Continue along the strip, placing the filling at about
  3 1/2 inch intervals.  Fold the strip in half lengthwise, covering the
  mounds of filling.  To seal, press the edges together with the tines of a
  fork.  Press gently between the mounds to form rectangles about 3 1/2
  inches long. Cut apart with a pastry cutter and press the cut edges with
  the tines of a fork to seal. COOKING In a large saucepan bring to a boil: 7
  quarts water 2 Tb salt Gradually add the ravioli (about one-half at a
  time).  Boil rapidly, uncovered, about 20 minutes or until tender. Remove
  raviolis with a slotted spoon and drain.  Palce on a warmed platter and top
  with tomato sauce.  Sprinkle with: grated Romano or Parmesan cheese Serve
  immediately.
  
  Makes about 3 dozen ravioli.
 
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---------- Recipe via Meal-Master (tm) v7.04
 
      Title: Spaghetti Carbanara
 Categories: Italian, Pasta
   Servings:  4
 
      1 lb Bacon cooked and crumbled           1 sm Clove garlic crushed
      1 md Onion, diced                        2 tb Bacon fat fom above
      1    Green pepper, diced           

-----------------------------------PASTA-----------------------------------
      2 c  Flour                               2    Eggs
      1 ts Salt                                2 tb Water
      2 ts Olive oil                      
 
  Saute the onion and pepper. Cook pasta and drain. Add pepper, onion and
  bacon Add 2 eggs and stir over med heat until egg starts to cook. You don't
  want the eggs to become scrambled. It should be on the creamy side. Add
  pepper and parmesan to taste. PASTA:
   Mix the flour, salt and olive oil, then beat in the eggs, (a food
  processor, or a mixmaster does this very easily).  When well combined, add
  all of the water. Work until this becomes a dough ball, and then knead for
  two minutes, stretching out the dough, and folding it. Put in a plastic
  bag, and store in the fridge for at least a half an hour. Divide the dough
  into four pieces, and run through the machine, adding flour (this is a good
  place to work in some semolina) so that the dough is not sticky. After
  kneading on the widest setting for about 10/15 passes, reduce the size of
  the roller one step at a time until you reach the thinnest size. Put
  through the cutter of your choice, and dry on a rack or a line. Use fresh,
  or freeze unused portions.  Easy, and quick and impresses the hell out of
  your guests!  I sometimes add thyme, or oregano to my dough when mixing
  (about 2 t) and this adds nicely to the taste of the dough.
 
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---------- Recipe via Meal-Master (tm) v7.04
 
      Title: Eggplant Parmigiana
 Categories: Italian, Vegetarian
   Servings:  8
 
      1 lg Eggplant                            4 oz Tomato paste
      4    Eggs, beaten                        1 md Onion
  1 1/2 c  Sliced mushrooms                    6 oz Ricotta cheese
    3/4 c  Diced celery Italian bread          4    Cloves garlic
           Crumbs                              1 lb Mozzarella
     16 oz Tomato sauce                      1/4 c  Grated parmesan cheese
      4 oz Firm tofu                                Oregano
      2    Bay leaves                               Basal
     16 oz Whole tomatos                            Olive oil
 
  Cut eggplant into  1/4" thick slices. Dip in egg batter and then Italian
  bread crumbs. Brown in frying pan. Set aside.
  
  Saute a few minutes alone... firm tofu, diced into small squares and onion,
  diced .....before adding: Fresh (preferably): garlic bay leaves, sliced
  mushrooms, celery.
  
  Saute.
  
  Add: 16 oz tomato sauce, 16 oz whole tomatoes -mashed with juice, tomato
  past, Basil, (to taste), Oregano (to taste)
  
  Simmer 15 minutes or so.
  
  Layer a 9x13 baking pan with  fried eggplant, sauce, ricotta cheese,
  mozzarella cheese until all ingredients are used. Top with mozzarella
  sprinkled with grated parmesan.  Bake at 400 about 1 hour, or until the
  cheese is melted and browning. Enjoy!
 
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---------- Recipe via Meal-Master (tm) v7.04
 
      Title: ROASTED GARLIC SOUP
 Categories: Italian, Soups
   Servings:  4
 
      4    Garlic heads (about 1/2             4 c  Chicken stock or canned
           Pound total), unpeeled                   Broth, heated
    1/4 c  Olive oil                         1/3 c  Dry Sherry
      6 tb (3/4 stick) unsalted                1 c  Whipping cream
           Butter                                   Fresh lemon juice
      4    Leeks (white part only),                 Salt and fresh ground
           Chopped                                  White pepper
      1    Onion, diced                        2 tb Chopped fresh chives
      6 tb All purpose flour              
 
     Preheat oven to 350F.  Cut off top 1/4 inch of each garlic head. Place
  garlic heads in small shallow baking dish.  Drizzle oil over. Bake until
  golden, about 1 hour.  Cool slightly.  Press individual garlic cloves
  between thumb and finger to release garlic.  Chop garlic.
     Melt butter in heavy large saucepan over medium heat.  Add garlic, leeks
  and onion and saute until onion is translucent, about 8 minutes. Reduce
  heat to low.  Add flour and cook 10 minutes, stirring occasionally. Stir in
  hot stock and Sherry.  Simmer 20 minutes, stirring occasionally. Cool
  slightly.  Puree soup in batches in blender or processor. (Can be prepared
  1 day ahead.  Cover and refrigerate.)
     Return soup to saucepan.  Add cream and simmer until thickened, about 10
  minutes.  Add lemon juice to taste.  Season with salt and white pepper.
  Ladle into bowls.  Garnish with chives.
 
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---------- Recipe via Meal-Master (tm) v7.04
 
      Title: White Meat Ravioli
 Categories: Pasta, Italian, Chicken, Meats, Fish
   Servings:  4
 
    3/4 lb Chicken breast OR veal OR                Grated
           Canned tuna; chopped              1/2 c  Parsley; chopped
      2 tb Shallots; finely chopped          1/2 ts Black pepper; coursely
      2    Plum tomatoes; chopped                   Ground
      1 ts Dried leaf sage; crumbled           1 tb Brandy or dry sherry
    1/4 ts Mace                                     Pasta dough
    1/4 c  Parmeson or Romano cheese;    

-----------------------------------SAUCE-----------------------------------
      2 tb Olive oil                           1 c  Tomatoes; crushed
      4    Scallions; thinly sliced            1 c  Tomato sauce
      2    Cloves garlic; minced               1 tb Basil
 
  Place all ingredients, except pasta, in a large mixing bowl and combine
  thouroughly.  Fill ravioli with mixture.
  
  Heat oil over medium heat.  Stir-fry scallions and garlic for about 30
  seconds.  Add tomatoes, tomato sauce and basil.  Stir.  Simmer for 10-15
  minutes.
 
-----
 
---------- Recipe via Meal-Master (tm) v7.04
 
      Title: SALTIMBOCCA #1
 Categories: Italian, Meats
   Servings:  6
 
      2 lb Veal scallopine, each               3 tb Butter
           Piece about 5" square                    Salt
      1 ts Dried sage                               Freshly ground pepper
    1/4 lb Thin slices of prosciutto         1/2 c  Dry white wine
 
  Sprinkle veal slices with sage.  Cover each slice with a slice of
  prosciutto and trim this to the same size as the meat.  (Reserve trimmings
  for sauces.)  Pin prosciutto slices to the veal slices with toothpicks.
  Heat the butter in a large frying pan.  Add meat in one  layer and cook for
  2 to 3 minutes.  Turn with a pancake turner and cook  until golden on both
  sides.  Season to taste.  Place the slices of meat, ham side up, on a
  heated serving platter and remove the picks.  Keep  meat warm.  Add the
  wine to pan, scrape the brown bits from the bottom, and bring quickly to
  the boiling point. Pour the sauce over the meat and serve immediately. 4 to
  6 servings.
 
-----
 
---------- Recipe via Meal-Master (tm) v7.04
 
      Title: SALTIMBOCCA ALLA GENOVESE (from Liguria area)
 Categories: Italian
   Servings:  6
 
      2 lb Veal scallops, sliced 1/4"        1/2 lb Thin slices of prosciutto
           Thick, pounded thin                      Flour
           Salt                                4 tb Butter
           Freshly ground pepper               1 c  Marsala or dry white wine
           Fresh sage, dried sage or         1/2 c  Hot beef bouillon
           Ground sage                    
 
  Trim the veal scallops so that they are approximately all the same size.
  (Save trimmings for sauces.)  Sprinkle a little salt and pepper on each
  slice of meat.  Place 2 or more leaves of fresh or dried sage on each veal
  slice, or sprinkle about a scant 1/4 teaspoon ground sage on each. Cut
  prosciutto to the same size as veal slices.  Top each veal slice with a
  prosciutto slice.  Roll up and secure with toothpicks or tie with kitchen
  thread.  Coat each veal roll lightly with flour, shaking off excess flour.
  Divide butter between 2 large frying pans; heat it  without browning. Over
  medium heat, cook veal rolls about 5 minutes, or until golden brown on all
  sides.  Reduce heat and add 1/2 cup marsala  and 1/4 cup beef bouillon to
  each frying pan.  Cover frying pans and  cook for 5 to 10 minutes longer;
  cooking time depends on the size and  thickness of the rolls. Shake the
  pans frequently to prevent sticking.  If necessary, add a little more beef
  bouillon; there should be 1 to 2 tablespoons sauce for each veal bird.
  Transfer the cooked veal birds  to a heated serving dish and spoon the
  sauce over them.  Serve  immediately and very hot with a tossed green
  salad.  6 servings.
 
-----
 
---------- Recipe via Meal-Master (tm) v7.04
 
      Title: CHICKEN ALMENDRADO
 Categories: Italian, Chicken
   Servings:  4
 
      1 md Onion, Chopped, (1/2 Cup)           1 ts Vinegar
      2 tb Margarine Or Butter               1/2 ts Sugar
      1 tb Vegetable Oil                     1/2 ts Ground Cinnamon
      1 c  Chicken Broth                       4    Boneless Chicken Breast
    1/4 c  Slivered Almonds                         Halves
      1 tb Ground Red Chile Flakes                  Slivered Almonds For A
           (Not Red Pepper)                         Garnish
 
  Cook and stir onion in margarine and oil in 10-inch skillet until tender.
  Stir in broth, 1/4 cup almonds, the ground red chiles, vinegar, sugar and
  cinnamon.  Heat to boiling; reduce heat.  Simmer uncovered for 10 minutes.
  
  Spoon mixture into blender container; cover and blend on low speed until
  smooth, about 1 minute.  Return sauce to skillet.  Dip chicken breasts into
  sauce to coat both sides.  Place skin sides up in single layer in skillet.
  Heat to boiling; reduce heat.  Cover and simmer until done, about 45
  minutes.
   Serve sauce over chicken; garnish with slivered almonds.
 
-----
 
---------- Recipe via Meal-Master (tm) v7.04
 
      Title: Zucchini Pesto Quiche
 Categories: Italian, Cheese
   Servings:  8
 
      1    9" prebaked pastry shell            2    Cloves garlic, minced
      3 sm Zucchini (halved and cut          1/2 ts White pepper
           In 1/4" slices                    1/4 ts Cayenne pepper
      2 tb Pesto                             1/4 c  Red bell pepper, chopped
      2 c  Swiss cheese, grated                3    Eggs
  1 1/4 c  Jack cheese, grated                 1 c  Half-and-half
 
  Precook zucchini (saute in butter or microwave 5 minutes). Cool and drain
  off excess moisture.  In mixing bowl, combine zucchini, pesto, cheeses,
  seasonings, and pepper.  Mound filling in pastry shell. Whisk eggs and
  half-and-half until smooth. Pour over filling. Bake in preheated 375 oven
  for 30 minutes or until done. If top begins to brown too fast, cover with
  foil.  Quiche is done when knife inserted in center comes out clean. Allow
  to stand on wire rack 5-10 minutes before cutting. Serve hot. Quiche may be
  reheated.  Great with sour cream.)
 
-----
 
---------- Recipe via Meal-Master (tm) v7.04
 
      Title: EASY PESTO
 Categories: Italian, Sauces
   Servings:  1
 
      1 c  Chopped basil leaves,             1/2 c  Pine nuts or walnuts
           Cleaned and dried                 1/2 c  Parmesan cheese, grated
      3    Cloves garlic                     1/2 c  Good quality olive oil
 
  In a blender, combine basil, garlic, nuts, and cheese.  Slowly add oil
  while blender is running.  Makes about 1 1/2 cups.
 
-----
 
---------- Recipe via Meal-Master (tm) v7.04
 
      Title: Saltimbocca alla Romana
 Categories: Italian, Meats
   Servings:  6
 
      2 lb Veal scaloppine, each               3 tb Butter
           Piece 5 inches square                    Salt and freshly ground
      1 ts Dried sage                               Black pepper
    1/4 lb Thin slices prosciutto            1/2 c  Dry white wine
 
        Sprinkle veal slices with sage.  Cover each slice with a slice of
  prosciutto and trim this to the same size as the veal, reserving the
  trimmings for sauces.  Pin the prosciutto slices to the veal slices with
  toothpicks.  Heat the butter in a large frying pan.  Add the meat in one
  layer and cook for 2 to 3 minutes.  Turn with a pancake turner and cook
  until golden on both sides.  Season to taste.  Place the slices of meat,
  ham side up, on a heated serving platter and remove the toothpicks. Keep
  the meat warm.  Add the wine to the pan and scrape the browned bits from
  the bottom; bring quickly to the boiling point.  Pour the sauce over the
  meat and serve immediately.
 
-----
 
---------- Recipe via Meal-Master (tm) v7.04
 
      Title: Manicotti (Mamma Leone's)
 Categories: Italian, Pasta, Cheese
   Servings:  6
 
      3 c  Sifted all-purpose flour            1 tb Olive oil
      4    Eggs                                3 c  Meat sauce
  4 1/2 ts Cold water                        1/4 c  Freshly grated Parmesan
           Pinch   salt                             Cheese

---------------------------STUFFING FOR MANICOTTI---------------------------
    3/4 c  Ricotta cheese                      2 tb Freshly grated Parmesan
    3/4 lb Mozarella cheese, diced                  Cheese
      3    Eggs, lightly beaten              1/2 ts Salt
      2 tb Butter                                pn Black pepper
 
        Place flour on a pastry board and make a well in the center. Break
  the eggs into the well and add the water, a little at a time, and the salt.
  Knead for about 10 minutes.  Let stand, covered, for about 1 hour. Cut
  dough into 4 pieces and roll as thin as you can.  Cut into rectangles 4
  inches wide by 6 inches long.  Place between pieces of waxed paper. You
  should have about 12 pieces.  Cook, half at a time, in 4 quarts salted
  boiling water with olive oul added.  Cook for 5 minutes. Drain and place
  between 2 towels.
        Divide stuffing into 12 parts.  Place a mound of stuffing on each
  dough rectangle about 1/3 inch from a long edge.  Mound should be about 1/2
  inch thick and 1/2 inch wide.  Fold dough over twice.  Spread a thin layer
  of the meat sauce on the bottom of a baking pan.  Arrange manicotti about
  1/4 inch apart in the pan and spoon the rest of the sauce over the top.
  Sprinkle a teaspoon of Parmesan cheese over each of the manicotti. Bake in
  a preheated slow (300 F) oven for 15 to 20 minutes. Drain the ricotta
  cheese.  Combine all of the ingredients and mix well.
 
-----
 
---------- Recipe via Meal-Master (tm) v7.04
 
      Title: Cheese-Stuffed Manicotti
 Categories: Italian, Pasta, Cheese
   Servings:  6
 
-------------------------------CHEESE FILLING-------------------------------
    1/2 lb Fresh mozzarella cheese,                 Salt and freshly ground
           1/2-inch dice                            Black pepper
      2 lb Ricotta cheese (or 2              1/4 c  Minced fresh parsley
           15-ounce containers)               14    Manicotti shells
    1/4 lb Prosciutto, 1/4-inch dice           3 c  Tomato sauce (Meat or
      2    Eggs                                     Marinara)
    1/2 c  Freshly graterd Parmesan          1/2 c  Freshly grated Parmesan
           Cheese                                   Cheese
 
        TO MAKE THE FILLING:  combine all the filling ingredients and mix
  very thoroughly.
        Heat 4 to 6 quarts of salted water to the boil in a large pot; add 2
  tablespoons oil to help prevent pasta from sticking.  Add half of the
  manicotti and cook for 6 to 8 minutes, or until not quite al dente. Stir
  occasionally with a long-handled fork.  Hold a strainer over the pot and
  use a slotted spoon to remove 1 or 2 manicotti at a time from the boiling
  water, placing them in the strainer.  Shake manicotti free of water over
  the pot.  Spread a clean kitchen towel on the kitchen counter. Place the
  manicotti side by side on the towel, which will absorb all the remaining
  moisture.  (The shells must be completely dry before stuffing.) Repeat
  until all shells are cooked.  Cool.  Generously butter a baking dish, 13 x
  10 inches.  Fill each shell with some of the stuffing, letting a little of
  the stuffing come out on either end.  This is best done with a pastry tube
  and a large nozzle; otherwisew use a regular teaspoon. Lay the stuffed
  manicotti side by side in the buttered dish and surround them with any
  manicotti shells you may not have sufficient stuffing for. Pour half the
  tomato sauce over the shells and sprinkle with 1/2 cup Parmesan cheese.
  Bake in a preheated moderate oven for 15 to 20 minutes. Heat remaining
  tomato sauce to serve separately.  Serve with additional Parmesan Cheese.
 
-----
 
---------- Recipe via Meal-Master (tm) v7.04
 
      Title: Three-Cheese Manicotti
 Categories: Italian, Pasta, Cheese
   Servings:  6
 
      1 cn (8 ounces) tomato sauce             2    Eggs, beaten
      1    Envelope spaghetti sauce          1/4 c  Snipped parsley
           Mix                               1/2 ts Salt
      2 c  Shredded mozzarella cheese        1/8 ts Pepper
      1 c  Cream-style cottage cheese          8    Manicotti shells, cooked
    1/2 c  Grated parmesan cheese                   And drained
 
   Blend tomato sauce, spaghetti sauce mix, and 1 1/2 cup water. Simmer,
  uncovered for 10-12 minutes.  Meanwhile, combine 1 cup mozzarella,
   cottage cheese, and Parmesan.  Add eggs, parsley, salt, and pepper; mix
  lightly.  Stuff manicotti shells with cheese mixture, using about 1/4 cup
  for each.  Pour 1/2 cup of sauce mixture in to 12 x 7 1/2 x 2-inch baking
  dish.  Arrange manicotti in dish; pour remaining sauce atop. Sprinkle with
  remaining mozzarella.  Bake uncovered at 350 until bubbly, 25-30 minutes.
 
-----
 
---------- Recipe via Meal-Master (tm) v7.04
 
      Title: Penne in Tomato Sauce with Crabmeat
 Categories: Italian, Shellfish, Pasta
   Servings:  4
 
    1/4 c  Olive oil                         1/2 lb Lump crabmeat, picked over
      1 md Onion, minced                            And flaked
      3 tb Minced Italian parsley                   Salt and ground black
      1 cn (28 ounce) plum tomatoes,                Pepper
           Chopped coarsely with              12 oz Penne (or rotini, med.
           Juices reserved                          Shells)
    1/4 c  Dry white wine                 
 
  Heat olive oil in a medium skillet.  Add the onions and parsley; saute
  until onions soften, about 3 minutes.  Add reserved juices from the canned
  tomatoes; simmer until thickened slightly, about 10 minutes.  Add tomatoes
  and wine; simmer to blend flavors, about 5 minutes.  Add the crabmeat;
  simmer until heated through, about 3 minutes. Season with 1/2 teaspoon salt
  and 1/4 teaspoon ground pepper or to taste.
  
  Meanwhile, bring 6 quarts water to boil in a soup kettle.  Add 1 tablespoon
  salt and penne; cook until just tender, about 9 minutes. Drain and return
  penne to soup kettle.  Add sauce; toss to combine. Serve immediately.
 
-----
 
---------- Recipe via Meal-Master (tm) v7.04
 
      Title: Fideo
 Categories: Italian, Pasta
   Servings:  6
 
      3 tb Oil                                 1    Clove garlic, minced
      4    Coils of fideo ( coil             1/2 c  Canned tomato sauce
           Vermicelli)                         3 c  Water
      2 tb Minced onion                             Salt, pepper
 
  Heat oil, add fideo and cook until lightly browned.  Add onion and cook
  until tender.  Add garlic, tomato sauce and water and season to taste with
  salt and pepper.  Bring to a boil.  Lower heat, cover and simmer for 10
  minutes.
  
  Thats the plain version...add ground beef, fry it on the side...then add
  the cooked, drained beef when you add the garlic etc.
 
-----
 
---------- Recipe via Meal-Master (tm) v7.04
 
      Title: Fresh Pesto Pasta
 Categories: Italian, Pasta
   Servings:  4
 
      3    Cloves garlic, sliced               1 tb Lemon juice
      2 tb Olive oil                           6 tb Toasted Pine nuts
      2 c  Fresh Basil leaves                  9 oz Dry durum wheat pasta
    1/4 c  Water                               1    Sweet red pepper, cut
      1 ts Light-colored miso                       Into slivers
 
  Saute garlic in olive oil.  Place in blender or food processor container
  with basil, 1/4 cup water, miso, lemon juice and 3 Tblsp. pine nuts.
  Process until smooth, adding remaining 1/4 cup water if thinner consistency
  is desired. Cook pasta al dente according to package directions. Drain.
  Serve sauce over pasta, sprinkled with 3 Tblsp. pine nuts and garnished
  with red pepper slivers.
 
-----
 
---------- Recipe via Meal-Master (tm) v7.04
 
      Title: SALTIMBOCCA #2
 Categories: Italian, Meats
   Servings:  6
 
      2 lb Veal cutlets, very thinly         1/2 lb Prosciutto, sliced thin
           Sliced                              6 tb Sweet butter
      2 ts Bon Appetit                       1/2 ts Beef flavor base
    1/4 ts Black pepper                      1/4 c  Hot water
    1/2 ts Rubbed sage                         2 tb Dry white wine
    1/8 ts MSG                            
 
  Cut veal into serving-size pieces.  Sprinkle with mixture of Bon Appetit,
  pepper, sage and MSG.  Place a slice of prosciutto on each piece of veal;
  fasten with a toothpick or small skewer.  Melt 4 tablespoons of the butter
  in large skillet.  Saute meat 2 to 3 minutes on each side, ending with the
  prosciutto side up.  remove to hot platter. To the drippings in skillet,
  add beef flavor base, water and the remaining butter, stirring to mix well.
  Heat until butter is melted, then add wine and simmer 2 to 3 minutes. Spoon
  sauce over meat.  Serve immediately with sauteed mushrooms and zucchini.
  You will find this recipe good for the chafing dish.
 
-----
 
---------- Recipe via Meal-Master (tm) v7.04
 
      Title: Veal Piccata
 Categories: Italian, Meats
   Servings:  6
 
      2 lb Boneless veal round,                1 lg Onion, chopped
           (about 9-10 small pieces)       1 1/2 c  Beef broth
      1 ts Salt                              1/4 c  Fresh lemon juice
    1/2 ts Pepper                              8    Thin slices lemon
      3 tb Flour                               2 tb Capers
    3/4 ts Dried oregano                     1/4 c  Finely minced fresh
      3 tb Olive oil                                Parsley
      2    Cloves garlic                  
 
  Rub the veal pieces with the salt, pepper, flour, and oregano. Heat the oil
  over moderate-low heat in a 12-inch skillet. Add the garlic and onion and
  saute for 3-5 minutes or until soft but not browned. With a slotted spoon
  remove the onion and garlic and set aside. Raise the heat to medium-high
  and brown the veal slices on both sides. Return the onion and garlic to the
  pan and add the broth. Bring to a boil, cover, then turn to simm for 10-15
  minutes. Stir in the lemon juice and coat the veal slices evenly with the
  juice. Arrange on a heated serving platter and garnish with the lemon
  slices, capers, and parsley. A nice accompaniment is Gnocchi a la Romaine.
 
-----
 
---------- Recipe via Meal-Master (tm) v7.04
 
      Title: Gorgonzola and Fresh Thyme Sauce for Pasta
 Categories: Italian, Sauces
   Servings:  2
 
  1 1/2 c  Heavy or whipping cream             3    Generous grates nutmeg OR
      6 oz Aged gorgonzola cheese,           1/8 ts Ground nutmeg
           Crumbled                                 Salt
      1 ts Fresh thyme OR                           White pepper
    1/2 ts Dried thyme                              Hot cooked pasta
 
  Stir together cream, cheese, thyme, and nutmeg in a large skillet. Cook
  gently over medium heat until mixture reduces by one-fourth. Add salt and
  pepper to taste. Toss with pasta to coat well. Serve with extra nutmeg, if
  desired.
 
-----
 
---------- Recipe via Meal-Master (tm) v7.04
 
      Title: Linguine with Mushroom and Garlic Cream Sauce
 Categories: Italian, Pasta
   Servings:  2
 
      3 tb Butter                                   Salt
      8 oz Mushrooms, sliced                   4 oz Dried linguine
      3 md Garlic cloves, minced               2 oz Bel Paese cheese, cut
    1/2 ts Dried rosemary, crumbled                 Into small cubes
           Freshly ground pepper                    Chopped fresh parsley
    1/2 c  Whipping cream                 
 
  Melt butter in heavy large skillet over medium-low heat.  Add mushrooms,
  garlic, rosemary and generous amount of pepper.  Cook until mushrooms exude
  their juices, stirring occasionally, about 5 minutes. Add cream and simmer
  until sauce thickens slightly, about 3 minutes. Season with salt.
  Meanwhile, cook pasta in large pot of boiling salted water.  Drain well.
  Add pasta and cheese to sauce and stir until cheese melts.  Sprinkle with
  parsley and serve.
 
-----
 
---------- Recipe via Meal-Master (tm) v7.04
 
      Title: Cream Sauce for Fettuccine Alfredo
 Categories: Italian, Sauces
   Servings:  5
 
    1/4 c  Unsalted butter                          To taste
      1 c  Whipping cream                    1/4 c  Freshly grated Parmesan
           Salt and WHITE pepper                    Cheese
 
  Melt butter in a large skillet.  When butter foams, add cream. Simmer over
  medium heat about 2 minutes until slightly thickened. Season with salt and
  white pepper
  
  When your fettuccine has been cooked, drain noodles and place in the
  skillet with the cream.  Add 1/4 cup Parmesan cheese.  Toss noodles and
  sauce over medium heat until sauce coats noodles, 20 to 30 seconds. Serve
  immediately with additional Parmesan cheese. Makes 4 to 6 servings.
 
-----
 
---------- Recipe via Meal-Master (tm) v7.04
 
      Title: Yellow and Red Bell Peppers Filled with Tuna and Capers
 Categories: Italian, Fish, Appetizers
   Servings: 16
 
     10    Yellow bell peppers, cut                 Ground pepper
           Lengthwise into thirds              3 cn Albacore tuna packed in
     10    Red bell peppers, cut                    Water, drained
           Lengthwise into thirds            1/2 c  Chopped fresh parsley
      1 c  Plus                                5 tb Drained capers
      2 tb Olive oil                                Fresh parsley sprigs
      5 tb Fresh lemon juice                        Imported black olives
      5    Garlic cloves, pressed                   (such as Kalamata or
           Salt and freshly                         Nicoise)
 
  Arrange pepper skin side up in broiler pan (in batches if necessary) and
  broil until blackened.  Wrap in paper bag and let stand 10 minutes to
  steam.  Peel and pat dry.
  
  Mix olive oil, lemon juice and garlic in large bowl.  Season with salt and
  pepper.  Add peppers and marinate at least 30 minutes. (Can be prepared 1
  day ahead.  Cover and refrigerate.  Bring to room temperature before
  continuing.)
  
  Drain peppers, reserving marinade.  Combine tuna, chopped parsley and
  capers in another bowl, breaking up tuna with a fork.  Mix in enough
  reserved marinade to season to taste.  Season with salt and pepper. Place 1
  tablespoon tuna mixture on inside of each piece of pepper at one end. Roll
  up.  Arrange seam side down on serving platter.  Pour remaining marinade
  over rolls.  (Can be prepared 6 hours ahead.  Cover and refrigerate.)
  Garnish with parsley sprigs and olives before serving. 16 appetizer
  servings.
 
-----
 
---------- Recipe via Meal-Master (tm) v7.04
 
      Title: Quick Chicken Piccata
 Categories: Italian, Chicken
   Servings:  4
 
      4    Boneless chicken                  1/2 c  Chicken broth
           Breast halves, skinned            1/4 c  Vermouth
           Salt and freshly ground             2 tb Fresh lemon juice
           Pepper                              1 tb Capers, drained, rinsed
      2 tb Butter                                   Lemon slices
      1 ts Vegetable oil                  
 
  Pat chicken dry.  Season with salt and pepper.  Melt butter with oil in
  heavy large skillet over medium-high heat.  Add chicken and cook until
  springy to touch, 4 minutes per side.  Remove from skillet; keep warm.
  
  Increase heat to high.  Stir broth and vermouth into skillet.  Boil until
  reduced by half, scraping up any browned bits.  Remove from heat. Mix in
  lemon juice and capers.  Place chicken on plates and pour sauce over.
  Garnish chicken with lemon slices.  4 servings.
 
-----
 
---------- Recipe via Meal-Master (tm) v7.04
 
      Title: Panzarotti (Fried cheese-filled crescents)
 Categories: Italian, Cheese
   Servings:  4
 
-----------------------------------DOUGH-----------------------------------
  2 1/4 c  All-purpose flour                        Salt
    1/4 c  Plus                                1    Egg yolk
      3 tb Butter                        

----------------------------------FILLING----------------------------------
      4 oz Mozzarella                               Pinch of nutmeg
      3 oz Cooked ham                          2 tb Chopped parsley
      2    Eggs                                2    Eggs, beaten
    1/2 c  Grated Parmesan cheese                   Oil for frying
 
  Sift the flour into a mound, make a well in the center and add the butter,
  cut into pieces, a pinch of salt and an egg yolk. Mix together, kneading
  and gradually adding sufficient water to obtain a smooth elastic dough.
  Shape into a ball, cover and leave to stand in a cool place for at least
  1/2 hour. Roll out, folding the dough over on to itself a few times, as if
  making flaky pastry, then roll out into a thin sheet.  Cut into circles
  about 3 inches in diameter.  Dice the Mozzarella, cut the ham into pieces
  and place in a bowl with the 2 whole eggs, grated Parmesan, pinch of nutmeg
  and chopped parsley. Mix well, then spoon a little into the center of each
  circle. Brush the edges with beaten egg, fold over and press gently. Heat
  plenty of oil in a skillet.  When hot, dip the crescents in beaten egg and
  then fry, a few at a time, until golden brown and puffed up. Drain well on
  paper towles and serve piping hot.
 
-----
 
---------- Recipe via Meal-Master (tm) v7.04
 
      Title: Bread Salad with Tomatoes and Basil
 Categories: Italian, Salads
   Servings:  8
 
      1    Loaf (1 pound) Italian            1/3 c  Olive oil
           Bread, cut into 1-inch            1/4 c  Minced basil
           Thick slices                             Salt and ground black
      2 lg Tomatoes, cut into med dice              Pepper
      2 tb Red wine vinegar               
 
  Dip each slice of bread into a large bowl of cold water, then transfer to a
  colander set aside in the sink; let drain for 15 minutes. Gently squeeze
  each slice of bread to remove excess water, then cut the slices into medium
  dice.
  
  Transfer bread cubes to a large nonreactive bowl.  Add the remaining
  ingredients including 1 teaspoon salt and 1/4 teaspoon pepper; toss the
  ingredients to combine.  Cover and chill for 1 hour. Serve.
 
-----
 
---------- Recipe via Meal-Master (tm) v7.04
 
      Title: CHICKEN CACCIATORE #2
 Categories: Italian, Chicken
   Servings:  4
 
      3 lb Chicken, quartered                1/2 lb Mushrooms, fresh sliced
    1/2 c  Flour                               1    Clove Garlic, minced
      1 ts Salt                               12    Olives, ripe whole
    1/8 ts Black Pepper                        4 oz Tomato puree OR
    1/4 c  Butter or Olive oil                 1 c  Canned
           (can be mixed )                   1/2 c  Claret wine or sherry
      1 md Onion, sliced                  
 
  Dust chicken parts with flour which has been well mixed with salt and
  peppe. Saute in butter(or olive oil) until golden brown. Add remaining
  ingredients, cover, and simmer over low heat for 20-30 mins.
 
-----
 
---------- Recipe via Meal-Master (tm) v7.04
 
      Title: STUFFED ZUCCHINI ANDALOUSE (Zucchini Ham Beef)
 Categories: Italian, Beef, Meats
   Servings:  6
 
      6    Zucchini, small                   1/2 c  Beef cooked chopped
      2 tb Onion chopped                   1 1/3 c  Bread crumbs soft
      3 tb Mushrooms chopped                        Lightly piled
      3 tb Green Pepper chopped              1/2    Clove   Garlic chopped
    1/3 c  Tomato chopped                      2 tb Broth if needed
    1/4 c  Ham cooked chopped                1/8 ts Salt
    1/2 ts Garlic minced                     1/8 ts Black pepper
 
  Cook zucchini in salted water 5 mins; cut in half length-wise remove pulp.
  Combine pulp with remaining ingredients; pile this into zucchini and bake
  in moderate oven (350 degF) 30 mins.
 
-----
 
---------- Recipe via Meal-Master (tm) v7.04
 
      Title: BROTHERS' SCAMPI
 Categories: Italian, Shellfish
   Servings:  2
 
      1 lb De-tailed, butterfly              3/4 c  Chicken broth
           Shrimp                              1    Juiced lemon
      1    Stick margarine                   1/4 c  Chicken broth
      1 tb Olive oil                         1/2 c  Dry white wine
      4    Cloves minced garlic                     Flakes parsley
  1 1/2 tb Flour                          
 
  Remove shells & tails from shrimp. Butterfly them. In pan, heat up
  margarine & oil & garlic until bobbly. Add shrimp & fry for a short while.
  Meanwhile, combine flour and 3/4 cup chicken broth in gravy shaker. When
  shrimp are ready, add flour/broth to pan. The gradually add the remaining
  chicken broth, lemon juice (use 2 1/2 Tbsp juice if not using a real
  lemon), and wine. Sprinkle with parsley flakes before serving over rice.
 
-----
 
---------- Recipe via Meal-Master (tm) v7.04
 
      Title: Scaloppine di Vitello all'Agro
 Categories: Italian, Meats
   Servings:  6
 
      2 lb Veal scaloppine                     1 tb Olive oil
    1/2 c  All-purpose flour                        Juice of 2 lemons
           Salt and freshly ground             3 tb Chopped parsley
           Pepper to taste                     2    Garlic cloves - chopped
    1/4 c  Butter                              2 tb Capers
 
   Place scaloppine between 2 pieces of waxed paper and pound until
   thin.  When pounding meat do not use a straight up-and-down
   movement.  Use a sliding action so meat is stretched more than
   flattened (I use the edge of a saucer for this).  Coat meat
   lightly with flour.  Sprinkle with salt and pepper.  Melt 3
   tablespoons butter with oil in a large heavy skillet.  When
   butter foams, add veal.  Cook over high heat about 1 minute on
   each side.  Veal should be light golden outside and pink inside.
   Place veal on a warm platter.  Add 1 tablespoon butter and lemon
   juice to skillet.  Deglaze skillet by stirring to disolve meat
   juices attached to bottom of skillet.  Stir in parsley, garlic
   and capers.  Taste and adjust sauce for seasoning, then spoon
   over veal.  Serve immediately.
 
-----
 
---------- Recipe via Meal-Master (tm) v7.04
 
      Title: FLORENTINE CHICKEN (Pollo alla Fiorentina)
 Categories: Italian, Chicken
   Servings:  4
 
      1    Frying chicken (2-1/2 lb)                Juice of 1 lemon
           Salt and freshly ground           3/4 c  All-purpose flour
           Pepper to taste                     2    Eggs
      1 tb Parsley - chopped                        Oil for frying
    1/2 c  Olive oil                      
 
   Cut chicken into 14 to 16 small pieces or ask butcher to do so.
   Wash and dry pieces thoroughly.  Place chicken pieces in a large
   bowl.  Season with salt and pepper and sprinkle with parsley.
   Add oil and lemon juice; mix well.  Let stand 2 to 3 hours.  Beat
   eggs with salt and pepper in a medium bowl.  Remove chicken from
   marinade and pat dry with paper towels.  Coat chicken lightly
   with flour.  Dip into beaten eggs; let excess egg drip off.  Pour
   oil 2 inches deep in a large saucepan of deep-fryer.  Heat oil to
   375F, or until a 1-inch cube of bread turns golden brown after 1
   minute.  Fry chicken pieces 10 to 12 minutes or until golden on
   all sides.  Drain on paper towels.  Place chicken pieces on a
   warm platter, sprinkle lightly with salt.  Serve immediately.
 
-----
 
---------- Recipe via Meal-Master (tm) v7.04
 
      Title: HOT ZABAGLIONE (Zabaglione Caldo)
 Categories: Italian, Desserts
   Servings:  6
 
      8    Egg yolks                         3/4 c  Dry Marsala wine,
    1/2 c  Sugar                                    Sherry or port
 
   In a large bowl or the top part of a double boiler, beat egg
   yolks and sugar until pale and thick.  Set bowl or top part of
   double boiler over simmering water, do not let water boil.  Add
   Marsala, sherry or port slowly, beating constantly.  Zabaglione
   is ready when mixture has tripled in volume and it is soft and
   fluffy, after 4 to 6 minutes.  Spoon into individual glasses.
   Serve immediately.
  
   Cold Zabaglione (Zabaglione Freddo):
  
   As soon as Zabaglione swells up into a soft mass, set bowl or top
   part of double boiler over a bowl of ice water.  Continue
   stirring until cool.  Spoon into glasses and refrigerate until
   ready to serve.
 
-----
 
---------- Recipe via Meal-Master (tm) v7.04
 
      Title: Sun-dried Tomato & Basil pasta sauce/dressing
 Categories: Italian, Sauces, Vegetarian
   Servings:  1
 
     10    Basil leaves, fresh, large        1/4 c  Balsamic vinegar, OR
      2    Garlic clove, large                      Red wine vinegar
      4    Sun-dried tomatoes,                 1 ts Salt
           Large, oil-packed                 1/2 ts Sugar
      6 tb Olive oil                         1/4 ts Red pepper flakes, dried
 
  Insert steel knife in food processor. Place basil in work bowl. With
  machine running, drop garlic through feed tube and mince. Scrape down sides
  of bowl. Add drained sun-dried tomatoes and process until finely chopped,
  scraping down bowl as needed. Add olive oil, vinegar, salt, sugar and red
  pepper flakes. Process until tomatoes are pureed, about 1 1/2 minutes. (Can
  be prepared 6 hours ahead. Transfer to small bowl. Cover and let stand at
  room temperature. Re-whisk before using if necessary.)
 
-----
 
---------- Recipe via Meal-Master (tm) v7.04
 
      Title: EGGPLANT IN A CARRIAGE (Melanzane in Carrozza)
 Categories: Italian, Vegetarian
   Servings: 20
 
      2    Long, narrow eggplants              1 cn (2 oz.) anchovy fillets
           (about 1 lb. each), sliced        1/4 c  Fresh basil leaves plus
           Crosswise 1/4-inch thick                 Several sprigs for garnish
  1 1/2 ts Salt                                3    Eggs
  2 1/4 c  Extra-virgin olive oil            1/2 c  All-purpose flour
    1/4 ts Freshly ground pepper               3 c  Fresh Italian bread crumbs
      6 oz Fresh mozzarella cheese,                 Marinara Sauce as
           Sliced 1/8-inch thick                    Accompaniment (optional)
 
  1.  Layer the eggplant slices in a colander, sprinkling each layer with the
  salt.  Set aside to drain for at least 1 hour.  Pat the eggplant dry with
  paper towels. 2. Preheat the oven to 375F. Using 1/4 c. of the olive oil,
  brush both sides of each eggplant slice. Arrange the slices in a single
  layer on 2 large baking sheets.  Bake for 15 to 20 minutes, turning once,
  until the eggplant is tender when pierced with a fork but still holds its
  shape. 3. Remove from the oven; season with eggplant with the pepper. Cover
  half the eggplant with mozzarella.  Finely chop the anchovies and basil
  together; sprinkle over the cheese.  Cover with the remaining eggplant
  slices to form sandwiches. 4. In a medium bowl, beat the eggs with 2
  teaspoons of water and 2 teaspoons of the olive oil. Coat the eggplant
  sandwiches with the flour, dusting off any excess. Dip into the beaten egg,
  then coat the sandwiches thoroughly with the bread crumbs, pressing gently
  to adhere. 5. In a large heavy skillet, heat the remaining oil over
  moderately high heat to 375F or until a small bread cube browns in about 1
  minute.
   Fry the eggplant sandwiches in small batches until golden, 1 to 2 minutes
  per side.  Remove with a slotted spoon and drain on paper towels. Arrange
  the sandwiches on a platter or plates and serve on their own or with
  Marinara Sauce, garnished with sprigs of fresh basil.
   (The eggplant sanndwiches can be assembled and fried early in the day.
   Set aside on a cookie sheet at room temperature and reheat in a 400F oven
  for about 5 minutes just before serving.)
 
-----
 
---------- Recipe via Meal-Master (tm) v7.04
 
      Title: Little Corner Restaurant Cake - Dolce del Cantoncino
 Categories: Italian, Desserts
   Servings:  8
 
      1 c  Unsalted butter                   1/4 c  Rum
      1 c  Whipping cream                  1 1/2 c  Chopped walnuts
      2 oz Semisweet chocolate, chopped        9    Blanched almonds

--------------------------------SPONGE CAKE--------------------------------
    1/4 c  Butter                            1/2 ts Vanilla extract
      6    Eggs, room temperature              1 c  All-purpose flour
    1/2 c  Sugar                         

-------------------------------CUSTARD CREAM-------------------------------
      3 c  Milk                              1/2 ts Vanilla extract
      8    Egg yolks, room temperature       3/4 c  All-purpose flour
      1 c  Sugar                         

-----------------------------COFFEE ZABAGLIONE-----------------------------
      5    Egg yolks, room temperature       1/4 c  Espresso coffe, room temp.
      1 c  Sugar                          
 
  A rich, luscious dessert from the famous Il Cantoncino Restaurante in
  Bologona.
  
  Prepare Sponge Cake.  Prepare Custard Cream.  Prepare Coffee Zabaglione.
  Cream butter in a large bowl until pale and fluffy.  Gradually add cooled
  zabaglione to butter, beating vigorously after each addition.  Refrigerate
  mixture 2 to 3 minutes to stiffen slightly.  Whip cream and refrigerate.
  Preheat oven to 200F (95C).  Put chocolate into a small ovenproof bowl and
  place in oven until chocolate has melted, 4 to 5 minutes.  Cut cake into 2
  layers.  Sprinkle rum over 2 cut surfaces of cake.  Spread 1 layer with
  Custard Cream.  Top with second layer.  Spread zabaglione mixture evenly
  over top of cake.  Hold cake in 1 hand and spread zabaglione mixture around
  sides of cake.  Gently press walnuts onto sides of cake.  Put whipped cream
  into a pastry bag fitted with a medium star tube.  Pipe a cream border
  around edge of cake.  Decorate center of cake with 9 cream rosettes. Dip
  almonds into melted chocolate and place on top of rosettes. Refrigerate
  cake until serving.  Cake can be prepared up to 24 hours ahead. Let cake
  stand 30 minutes at room temperature before serving. Makes 8 to 10
  servings.
  
  SPONGE CAKE: Preheat oven to 350F (175C). Butter and flour a 10-inch cake
  pan with a removable bottom; shake off excess flour. Melt butter in a small
  saucepan; cool slightly.  Put eggs, sugar and vanilla in a large bowl. Set
  bowl in a larger one containing hot water or use a double boiler off the
  heat.  Beat at high speed 10 to 12 minutes or until mixture is pale and
  thick and has tripled in volume.  Sift flour over batter in several
  batches, gently folding in with a spatula after each addition.  Gradually
  add cooled butter, folding gently until well blended.  Pour batter into
  prepared pan.  Cook 20 to 25 minutes or until a wooden pick inserted in
  center of cake comes out dry.  Cool cake in pan 20 to 30 minutes, then
  transfer to a rack.  Cake can be prepared 1 or 2 days ahead, covered with
  plastic wrap and stored at room temperature.
  
  CUSTARD CREAM: In a medium saucepan, bring milk just to a boil. Put egg
  yolks, sugar and vanilla into a medium bowl. Beat 2 to 3 minutes until
  mixture is pale and thick. Gradually beat in flour. Very slowly stir half
  the hot milk into yolk mixture. Pour mixture into pan containing remaining
  hot milk.  Whisk over medium heat 2 to 3 minutes or until custard has a
  medium-thick consistency. Do not let mixture boil. Place custard in bowl.
  Cover and refrigerate.
  
  COFFEE ZABAGLIONE: In a large bowl or the top part of a double boiler, beat
  egg yolk and sugar until pale and thick. Set bowl or top part of double
  boiler over simmering water; do not let water boil. Gradually add coffee,
  beating constantly. Continue beating until zabaglione has doubled in volume
  and is soft and fluffy, 4 to 6 minutes. Remove from heat and set pan or
  bowl over a bowl full of ice water. Stir with a whisk until mixture has
  cooled.
 
-----
 
---------- Recipe via Meal-Master (tm) v7.04
 
      Title: CALZONE WITH SUN-DRIED TOMATOES
 Categories: Italian, Pizza
   Servings:  4
 
           Deep-Dish Pizza Dough               2 tb Chopped fresh parsley
      1 tb Oil from sun-dried tomatoes       1/4 lb Sliced prosciutto or dry
      1 md Onion, finely chopped                    Salami, cut into strips
      1    Clove garlic, minced                2 c  (1/2 lb) shredded whole-
           Or pressed                               Milk mozzarella cheese
      1 c  (8 oz) ricotta cheese                    Cornmeal (for baking sheet)
    1/4 c  Chopped sun-dried tomatoes               Olive oil
 
  1. Prepare Deep-Dish Pizza Dough and let it rise.
  
  2. While dough rises, prepare filling. In a medium frying pan heat tomato
  oil over moderate heat; add onion and cook, stirring often, until soft but
  not browned. Mix in garlic, then remove from heat.
  
  3. In a medium bowl mix ricotta cheese with dried tomatoes and parsley;
  stir in cooked onion mixture.
  
  4. Divide dough into two equal portions. Roll each half out on a floured
  suface to a 12-inch circle. Spread half of the ricotta filling over half of
  each circle of dough, leaving about a 1/2-inch margin.
  
  5. Sprinkle half of each circle with half of the prosciutto strips and 1
  cup of the mozarella cheese. Fold circles in halves over filling,
  moistening and pinching edges together (or pressing with tines of a fork)
  to seal.
  
  6. Preheat oven to 450~ F. Sprinkle a large, greased baking sheet lightly
  with cornmeal. Place calzone well apart on prepared baking sheet. Let rise
  until puffy (12 to 15 minutes). Brush tops lightly with olive oil, then
  serve hot.
 
-----
 
---------- Recipe via Meal-Master (tm) v7.04
 
      Title: Aioli
 Categories: Salads, Dressings, Italian
   Servings:  2
 
      1    White bread, thin slice                  Salt
      3 tb Milk                                     Pepper, white
      4    Clove garlic, medium,                    VARIATION: Rouille
           Minced                              1    Red bell pepper
      2    Egg yolk, large                          VARIATION: Skordalia
      2 tb Lemon juice                       1/2 c  Almonds, blanched,
    1/2 c  Olive oil                                Finely ground
 
  Remove crust from bread- preferrably Italian white bread.  In a small bowl,
  combine bread and milk.  Let soak 5 minutes.  Squeeze the bread with your
  hands to get rid of any excess liquid.  Place bread, garlic, egg yolks, and
  lemon juice in blender or food processor fitted with a steel blade. Process
  10 seconds, or until completely smooth.  With machine running, slowly
  drizzle in oil until thickened. Season with salt and pepper to taste.
  
  VARIATION: Rouille Add 1 peeled, seeded, roasted red pepper to Aioli
  recipe.  Combine in blender or food processor with bread, garlic, egg
  yolks, and lemon juice. Follow the rest of the Aioli recipe.
  
  VARIATION: Skordalia Add 1/2 cup finely ground blanched almonds and 2 tbsp
  chopped parsley to one Aioli recipe.
  
  At a true Provencal feast, Aioli is served with mounds of boiled vegetables
  ~ leeks, cauliflower, green beans - boiled eggs, poached flaky salt-cod,
  and crusty French bread.  Or the dip may accompany sea snails or bourride -
  a Provencal fish stew.
 
-----
 
---------- Recipe via Meal-Master (tm) v7.04
 
      Title: Penne with Cauliflower, Tomatoes and Basil
 Categories: Italian, Vegetarian
   Servings:  4
 
 
   2    c  finely chopped plum tomatoes
         (about 4 large)
   1/2  c  chopped green onion
   1/4  c  chopped fresh basil
   2    tb olive oil
   2    tb chopped, drained oil-packed
         sun-dried tomatoes
   1       garlic clove, minced
   2    c  penne or other tubular pasta
   3    c  small cauliflower florets
         (about 1 med. head)
         Salt and freshly ground pepper
         Freshly grated Parmesan cheese
  
  Combine first 6 ingredients in large bowl and toss thoroughly.
  
  Cook pasta in large pot of rapidly boiling salted water until almost
  tender.  Add cauliflower to pasta and continue cooking until cauliflower is
  tender, about 3 minutes.  Drain well.  Add to tomato mixture in bowl and
  toss.  Season with salt and pepper if desired. Serve with Parmesan.
 
-----
 
---------- Recipe via Meal-Master (tm) v7.04
 
      Title: CHICKEN MARENGO
 Categories: Italian, Chicken
   Servings:  8
 
      2    Quartered broiler-fryers            3 tb Flour
  1 1/2 ts Salt                              1/8 ts Pepper
      2 tb Olive or salad oil                  4 tb Butter or margarine
      1    Garlic clove, crushed             1/2 ts Dried thyme leaves
    1/2 ts Dried basil leaves                  1 tb Parsley, chopped
      4    Ripe tomatoes (2 lb)                3 tb Tomato paste
    1/2 ts Sugar                               2    Tabasco drops
      1 c  Dry white wine                    1/2 lb Fresh mushrooms

----------------------------------GARNISH----------------------------------
      2    Chicken livers, washed            1/4 c  Finely chopped onions
      2    Mushrooms, finely chopped         1/4 c  Butter or margarine
      8    White toast slices                       Chppped parsley
 
  1. Wash chicken under cold water; dry well on paper towels. On sheet of
  waxed paper, combine flour, salt and pepper; mix well. Roll chicken pieces
  in flour mixture, coating evenly. In a 5-quart Dutch oven, slowly heat the
  olive oil and 2 tablespoons butter.
  2. Add chicken pieces to hot fat in a single layer; saute on all sides,
  turning with tongs, until nicely browned - 10 minutes. Remove chicken as it
  browns. Brown rest of chicken; remove and set aside. Add the garlic, thyme,
  basil and parsley to Dutch oven.
  3. Saute herbs, stirring, over medium heat 5 minutes. If using fresh
  tomatoes, scald in boiling water; peel skins. Cut tomatoes in quarters; add
  to Dutch oven. (if using canned tomatoes, add with liquid.) Add tomato
  paste, sugar, Tobasco and 3/4 cup of the wine.
  4. Stir to mix well. Place chicken in sauce. Bring to boiling; reduce heat;
  simmer, covered, 40 minutes. Meanwhile, wash mushrooms; slice through stem,
  1/4 inch thick. In 2 tablespoons remaining butter in small skillet, saute
  mushrooms about 5 minutes, stirring.
  5. Add sliced mushrooms to chicken; cook, covered, 10 minutes longer. About
  10 minutes before serving, drain chicken livers on paper towels; halve.
  Saute livers, chopped onion and chopped mushrooms in 2 tablespoons hot
  butter, stirring, about 5 minutes.
  6. Mash with fork; add 1 tablespoon soft butter; mix well. Cut toast with
  heart-sharp cutter; spread with remaining butter, then with liver mixture.
  Stir 1/4 cup wine into sauce. Arrange chicken, with sauce and toast, on a
  platter.  Sprinkle with parsley
 
-----
 
---------- Recipe via Meal-Master (tm) v7.04
 
      Title: Stuffed Artichokes
 Categories: Italian, Vegetables
   Servings:  3
 
      3 lg Artichokes                        1/4 c  Olive oil (this needs to
      5 oz Parmesan cheese, grated                  Be olive oil, NO
      1 lg Clove of garlic, minced                  Substitute)
      1 c  Italian bread crumbs                     Lemon juice
 
  Cut the stems and the tops (Just low enough to remove the pointy ends of
  the leaves) off of the artichokes. Mix cheese, garlic,and crumbs. Spread
  the artichoke leaves so you can fill each layer, from the outside in, with
  the crumb mixture.
  
  Place the artichokes in a pot with about 1-2 inches of water.  Drizzle
  olive oil and lemon juice over the top of each artichoke. Cover and steam
  45 minutes or longer, checking occasionally that the water has not
  completely evaporated. The artichokes are done when a leaf can be easily
  pulled off.
 
-----
 
---------- Recipe via Meal-Master (tm) v7.04
 
      Title: BOW TIES with SAUSAGE, TOMATOES and CREAM
 Categories: Italian, Pork
   Servings:  4
 
      2 tb Olive oil                                Tomatoes, drained,
      1 lb Sweet Italian sausage,                   Coarsely chopped
           Casings removed, crumbled       1 1/2 c  Whipping cream
    1/2 ts Dried red pepper flakes           1/2 ts Salt
    1/2 c  Diced onions                       12 oz Bow tie pasta
      3    Garlic cloves, minced               3 tb Minced fresh parsley
      1    28-oz. can Italian plum                  Grated Parmesan cheese
 
  Heat oil in heavy large skillet over medium heat.  Add sausage and pepper
  flakes.  Cook until sausage is no longer pink, stirring frequently, about 7
  minutes.  Add onion and garlic to skillet and cook until onion is tender
  and sausage is light brown, stirring occasionally, about 7 minutes. Add
  tomatoes, cream and salt. Simmer until mixture thickens slightly, about 4
  minutes. Cook pasta in large pot of boiling salted water until just tender
  but still firm to bite, stirring occasionally to prevent sticking. Drain.
 
-----
 
---------- Recipe via Meal-Master (tm) v7.04
 
      Title: Melanzane Sott'Olio d'Oliva (Marinated Eggplant In Olive Oil
 Categories: Italian, Vegetables
   Servings:  6
 
      4 md Eggplants (about 3 1/2 lbs)       1/4 c  Chopped garlic
    1/2 c  Salt                                1 ts Crushed red pepper
      1 qt White vinegar                       1 tb Dried oregano OR
      1 c  Extra virgin olive oil          2 1/2    Fresh oregano
      3 c  Olive oil                         1/2 ts Salt
 
  1. Slice the skins off the eggplants, and slice them about 1/4 inch thick
  from top to bottom. Then slice across to get pieces the size of French
  fries. Put the eggplant strips in a bowl and toss with the 1/2 cup of salt.
  2. Move the eggplant strips into a colander, arraying them in a relatively
  uniform layer up the sides. Put a bowl the same size as the colander inside
  the colander and weigh it down with three or so pounds of weight. [I find a
  foil covered common solid brick is a handy kitchen tool] Put the entire
  apparatus in the sink to drain for 45 minutes. This will remove any
  bitterness from the eggplant. 3. Rinse the salt off the eggplant with cold
  water. Drain it well, then SQUEEZE it dry. Put the eggplant in a bowl with
  the vinegar, and marinate it for 30 minutes. [It will return to shape like
  a wet sponge] 4. Drain the vinegar from the eggplant and squeeze it dry
  again. Put the eggplant into a bowl with all the other ingredients. 5. Pour
  the contents into a canning jar. Make SURE therre is enough olive oil to
  completely cover all the eggplant about 1/2 inch deep. Tightly seal and
  refrigerate the jar. Marinate for at least a week; the ideal time is
  actually three months, and the eggplant will keep getting better even after
  that.
 
-----
 
---------- Recipe via Meal-Master (tm) v7.04
 
      Title: Green Bean And Red Onion Salad
 Categories: Italian, Salads
   Servings:  4
 
      1 lb Green beans                         3 tb Olive oil
      1 sm Red onion, very                   1/4 ts Salt
           Thinly sliced                     1/4 ts Freshly ground black
    1/3 c  Finely minced parsley                    Pepper
      2 tb Minced fresh mint                   1 ts White wine vinegar.
    1/3 c  Coarsely shredded Parmesan     
 
  1.  Bring a large pan of water to the boil.  Trim the green beans,
    cut in halves or thirds if long.  Put the beans into the boiling
    water and time about five minutes, or until tender.  Drain and rinse
    with cold water until completely chilled.  Pat dry with paper
    towels.
  
  2.  Soak the red onion in cold water 5 minutes to reduce the acidity.
    Drain and pat dry.  Combine with the green beans, the parsley,
    mint, Parmesan, olive oil, salt and pepper.  Mix well.  The salad
    can be refrigerated at this point.
  
  3.  Serve the salad at room temperature.  Just before serving, stir in
    the vinegar.
 
-----
 
---------- Recipe via Meal-Master (tm) v7.04
 
      Title: BAGNA CAUDI (ON ZITI WITH CARROTS)
 Categories: Italian
   Servings:  8
 
    1/4 c  Butter                              1 ts Dijon mustard
    1/4 c  Olive oil                           2 tb Roast Garlic mashed
     15    Cloves garlic, chopped fine       1/2 lb Ziti, cooked
      4 oz Anchovies, chopped                1/4 c  Matchstick-sliced carrots,
      1 qt Heavy cream                              Par-boiled
 
  The Sauce: Saute the chopped garlic in butter and oil until lightly
  browned. Add the chopped anchovies. Cook until the anchovies are dissolved.
  Add the cream, mustard and roast garlic. Reduce by one-fourth. Final
  assembly: Heat the sauce, then add the cooked ziti and carrots. Toss until
  thoroughly coated and serve immediately.
 
-----
 
---------- Recipe via Meal-Master (tm) v7.04
 
      Title: TRIPE FLORENTINE
 Categories: Italian, Meats
   Servings:  8
 
      2 lb Tripe                             1/2 c  Beef stock
      4 tb Peanut oil                        1/2 c  Dry red wine
      2    Carrots, grated                     1 ts Oregano
    1/2 c  Celery, chopped                     1    Bay leaf, crushed
      1    Yellow onion, peeled &            1/2 ts Basil
           Chopped                                  Salt & pepper to taste
    1/2 c  Parsley, chopped                    2    1" pieces lemon peel
      3    Cloves garlic, crushed            1/2 c  Parmesan or Romano
      1    (8-oz) tomato sauce                      Cheese, freshly grated
 
  Parboil tripe for about 30 minutes.  Drain & cool.  Slice up tripe into
  1/2" wide pieces.  Saute very quickly in a little of the oil in a large
  frying pan.
  
  Saute in a little of the oil the carrots, celery, onion, parsley & garlic.
  Add the tomato sauce, beef stock and wine.  Add the seasonings and lemon
  peel.  Simmer the sauce for a few minutes, and then add the tripe. Cook it
  on top of the stove, covered, for 1-1/2 hours or until tender. Or bake it
  in a moderate oven. When ready to serve, sprinkle on the Parmesan or
  Romano. Serve with pasta.
 
-----
 
---------- Recipe via Meal-Master (tm) v7.04
 
      Title: SAUSAGE WITH FRIGGIONE
 Categories: Italian, Pork
   Servings:  6
 
      2 lb Sweet Italian sausage               2 c  Of water

---------------------------------FRIGGIONE---------------------------------
      5 tb Olive oil                                Into strips
      4    Potatoes, peeled,                        Salt and freshly ground
           Cut into small pieces                    Black pepper to taste
      2 lg Onions, thinly sliced               2 c  Canned crushed
      2    Red or green sweet                       Italian-style or whole
           Peppers, seeded, cut                     Tomatoes
 
   Pierce sausages in several
   places with a fork.  Put sausages in water in a large skillet.
   Bring water to a boil.  Cook 10 to 15 minutes over medium heat,
   turning sausages during the cooking.  By the end of
   the cooking time water should have evaporated leaving sausages
   and some of their fat in skillet.   Brown sausages on all sides.
   Add Friggione to skillet.  Cook Friggione and sausages 5 to 8
   minutes longer.  Serve immediately.  Makes 4 to 6 servings.
   *FRIGGIONE*
   Heat oil in a large skillet.  Add potatoes, onions and peppers.
   Season with salt and pepper.  Cook uncovered over low heat 30
   minutes, stirring several times.  Press tomatoes through a food
   mill or a sieve to remove seeds.  Add tomato pulp to skillet.
   Cook uncovered over medium heat 25 to 30 minutes or until mixture
   reduces to a medium-thick consistency.  Add salt and pepper to
   taste.
 
-----
 
---------- Recipe via Meal-Master (tm) v7.04
 
      Title: Fried Pasta with Sausage
 Categories: Italian, Pork
   Servings:  4
 
    1/2 lb Vermicelli                        1/4 c  Chopped fresh basil, OR
     12 oz Hot Italian sausage,              1/4 c  Chopped fresh parsley
           Removed from casing                 1 tb Dried basil
      2 md Onions, sliced                    1/4 ts Black pepper
      2    Garlic cloves, minced               4    Plum tomatoes, chopped
      2    Red or green bell peppers,      1 1/3 c  Marinara Sauce
           Seeded, cut in 1" cubes             2 tb Olive oil

-------------------------------MARINARA SAUCE-------------------------------
      1 tb Vegetable oil                     1/4 ts Salt
    1/2 c  Chopped onion                     1/8 ts Dried basil
     16 oz Canned tomatoes, chopped          1/8 ts Pepper
      2 tb Dry red wine                             Dash of dried oregano
      1 tb Tomato paste                   
 
   Preparation: Cook vermicelli according to package directions. Drain. In
   10" skillet, over medium-high heat, cook sausage 5 minutes stirring
   frequently to break up. Add onions and cook until onions are softened.
   Stir in garlic, bell peppers, basil and pepper. Cook until sausage is
   no longer pink and vegetables are tender. Stir in tomatoes and Marinara
   Sauce. Remove from heat. Wipe out skillet. In same skillet, over high
   heat, heat oil. Add vermicelli, cook two minutes. Reduce heat to medium
   and cook until edges are browned and crisp, about 5 minutes. With
   pancake turner, loosen from skillet. Invert vermicelli onto serving
   plate. Spoon sausage mixture over vermicelli. MARINARA SAUCE Preparation:
  In 1 qt. saucepan heat oil over medium heat. Add onion and cook, stirring
  often, until soft. Stir in remaining ingredients. Simmer, stirring
  occasionally, 25 minutes until thick.
 
-----
 
---------- Recipe via Meal-Master (tm) v7.04
 
      Title: EASY CHOCOLATE TERRINE
 Categories: Italian, Desserts
   Servings: 10
 
      8 oz German sweet chocolate             12 oz Pkg whipped topping,
    1/3 c  Water                                    Thawed (about 4-3/4 c)
      8 oz Pkg cream cheese, softened          1 tb Milk
    1/4 c  Sugar                               2 tb Almond liqueur
      2 ts Vanila                         
 
   Lightly grease 8x4" loaf pan; line bottom and sides with waxed paper. Melt
  chocolate with water in saucepan over low heat, stirring constantly. Cool
  slightly. Beat cream cheese and sugar until smooth. Beat in vanilla and
  chocolate mixture.  Fold in 3 C of the La Creme. Stir in milk. Spread into
  lined pan.  Chill until firm, about 4 hours.
     Unmold and remove waxed paper.  Add liqueur to remaining La Creme.
   Cut terrine into slices and serve with topping mixture.
 
-----
 
---------- Recipe via Meal-Master (tm) v7.04
 
      Title: Chicken Pepperoni
 Categories: Italian, Chicken
   Servings:  4
 
    1/2 lb Pasta noodles                            Oregano
    1/2    Stick pepperoni                          Basil
    1/3 c  Flour                                    Tarragon
      1 lb Boneless chicken breast                  Garlic powder
      2 cn (8oz) tomato sauce                       Onion powder
           Fresh pepper                   
 
  Dice pepperoni into 1/4" cubes. Cook in frying pan over medium heat until
  mostly degreased. Remove from pan and set aside. Cut chicken into
  bite-sized pieces. Season flour and toss chicken pieces until coated. Brown
  in pepperoni fat (and olive oil, if needed). Set aside. Stir tomoto sauce
  and remaining flour together in pan. Stir in chicken and pepperoni. Add
  1/3-1/2 cup water to cover meat. Allow to simmer 30-45 minutes or until
  chicken is tender. Serve over a bed of pasta.
 
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---------- Recipe via Meal-Master (tm) v7.04
 
      Title: Medallions of Pork with Red-Wine Sauce
 Categories: Italian, Pork
   Servings:  4
 
      8    Slices boneless loin of             2 tb Finely chopped shallots
           Pork, 3 oz each,                    2 tb Butter
           Trimmed of fat                      1 tb Freshly grated ginger
      1    Whole clove                       1/2 ts Dried thyme OR
    1/2 c  Red wine                            2    Sprigs of fresh
      1 ts Balsamic vinegar                    1    Bay leaf
      2 ts Honey                                    Salt and pepper to taste
      1 tb Olive oil                      
 
  Place pork slices on a flat surface.  Pound lightly with a mallet. Sprinkle
  with salt and pepper.  Combine ginger, thyme, vinegar, bay leaf, clove,
  wine, and honey in a bowl and blend well.  Place sliced pork in a dish and
  pour mixture over it.  Marinate for 10 minutes.  Drain the pork medallions
  and pat dry.  Reserve marinate. Place meat in a single layer in skillet in
  the hot oil.. Cook for 5 minutes, turn and cook for 5 minutes more over
  medium high heat.  Reduce heat and cook meat for 2 minutes more. Transfer
  meat to a dish and keep warm.  In skillet add the shallots and cook
  stirring until wilted.  Add the reserved marinate and cook, stirring and
  scraping the botton.  Cook until marinate is reduced to 3/4 its original
  amount.  Swirl in the butter and pour the sauce over the medallions. Remove
  bay leaf and sprigs of thyme before serving.
 
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---------- Recipe via Meal-Master (tm) v7.04
 
      Title: Sausage Cacciatore
 Categories: Italian, Pork
   Servings:  6
 
      2 lb Italian Sausage                     3 cl Garlic
           (hot/sweet/both)                  1/2 lb Canned mushrooms
      1 lb Green bell peppers                  3 c  Italian tomatoe sauce
    3/4 lb Spanish onions                 
 
     Fry sausage until 3/4 cooked ( about 15min ). Remove. Cut and core
  peppers and slice into strips. Peel and slice onions into strips. Fry
  pepper strips in sausage grease add oil if not enough grease. Fry about 5
  min and onions and continue frying chop garlic and add mushrooms and fry
  about 5 mins. Add sausage and sauce and simmer on low until meat is hot
  about 10 min. I usually serve this as a "hot" dish in a hot and cold
  buffet. It can serve as a main dish with a side of pasta or rice. Also
  makes a great hot sandwich on Italian bread.or great pocket sandwich on
  syrian (pita) bread. It also makes great table art when you drop it on a
  white tablecloth (smile). Its a very versitle dish can substitute with any
  kind of meat.Enjoy!
 
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---------- Recipe via Meal-Master (tm) v7.04
 
      Title: COQ AU VIN (Burgundy Chicken)
 Categories: Italian, Chicken
   Servings:  8
 
    1/2 c  Flour                             1/2 ts Dried marjoram
           Salt and freshly ground           1/2 ts Dried thyme
           Black pepper to taste               1    Bay leaf
    1/2 ts Paprika                             1 tb Fresh parsley, finely
      3 lb Chicken, cut into joints                 Chopped
    1/2 c  Butter                          1 1/4 c  Dry red wine (like
      4 oz Shallots                                 Burgundy)
      6    Slices bacon, roughly           1 1/4 c  Chicken stock
           Chopped                             1 c  Buttom mushrooms
      2 cl Garlic, crushed                   1/3 c  Brandy
 
  Combine the flour, salt, pepper and paprika and coat the chicken joints
  well, shaking off the excess.  Reserve this excess flour.
  
  Melt 1/4 c of the butter in a flameproof casserole over a gentle heat.
   Add the chicken joints and fry lightly for 5 minutes on eaach side.
   Add shallots, bacon and garlic.  Continue to fry gently for 5 minutes,
  stirring occasionally, until the shallots have softened but not browned.
  
  Sprinkle in the herbs and stir in the wine and stock.  Bring to the boil.
  Cover ;and cook in a moderate oven, 350F, for 50 minutes.
  
  Meanwhile, melt 2 T of the remaining butter and gently fry the mushrooms
  for 2 minutes. Pour over the brandy and ignite. Rotate the pan until the
  flames die down. Remove the casserole from the oven and add the mushrooms
  and liquor. Cover and cook for another 10 minutes.
  
  Melt the remainaing 2 T of butter in a saucepan over gentle heat and stire
  in the reserved flour.  Cook the roux for 1 minute.  Strain 1-1/4 c of the
  liquid from the casserole into the roux.  Bring to the boil, stirring
  constantly.  Simmer for 2 minutes then pour into the casserole.
   Return to the oven and cook for a further 5 minutes.
 
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---------- Recipe via Meal-Master (tm) v7.04
 
      Title: CHICKEN FRANCESA
 Categories: Italian, Chicken
   Servings:  8
 
      4 lg Boneless chicken breasts                 Grand Marnier Liqueur
           (halved)                                 Salt
      1 c  Milk enough to soak chicken              Pepper
      1 c  Breadcrumbs                         1    Lemon
      1 c  Grated parmesan cheese              1 c  White wine
      2 tb Chopped parsley                          Butter
      1 c  Olive oil                         1/4 c  Lemon juice
      1 c  Chicken broth                  
 
  Remove the tenderloin from each half chicken breast and save. Fillet each
  half chicken breast into two slices to yield 12 pieces. Use flat of meat
  pounder and lightly pound each piece,inculding tenderloins. Soak all the
  chicken in milk about 10 mins. Mix breadcrumbs,parmesan cheese,chopped
  parsley and dredge each slice of chicken in the mixture making sure each
  slice is well covered. Add oil to a large skillet and quickly braise
  breasts on each side untill lightly browned. Do not over cook. Place one
  slice of lemon on top of each breast and place in a lightly buttered baking
  dish. Remove all but 1 tbsp. of oil from skillet leaving residue from
  chicken. Add white wine and boil untill liquid is reduced by half. Add
  lemon juice and chicken broth and boil till reduced by half then pour over
  chicken breasts. Next drizzle Grand Marnier over each slice of chicken
  breast according to taste. Bake at 350 F untill liquid begins to bubble
  between 20-25 mins and your finished. Serve with buttered noodles and any
  green vegetable.
 
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---------- Recipe via Meal-Master (tm) v7.04
 
      Title: Fettuccine Alfredo (Prince)
 Categories: Pasta, Sauces, Italian
   Servings:  4
 
     12 oz Fettuccine                        1/2 ts Salt
    1/2 c  Butter or margarine                      Pepper, white, dash
      1 c  Cream, heavy or light                    Romano cheese to taste
  1 1/2 c  Parmesan, grated               
 
  We add a little romano to this for extra flavor- not in the original
  recipe- about 1 or 2 tablespoons.
  
  Cook fettuccine according to package directions.  While fettuccine cooks,
  heat butter or margarine and cream in a small sauce pan until butter melts.
  Stir in parmesan cheese., salt and pepper.  Keep warm over low heat. Drain
  fettuccine, return to pan, pour sauce over noodles, toss gently until
  noodles are well coated.
 
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---------- Recipe via Meal-Master (tm) v7.04
 
      Title: DELICATE HOMEMADE PASTA
 Categories: Italian, Pasta
   Servings:  8
 
      1 c  Flour, whole wheat pastry           2    Eggs, large
      1 c  Flour, unbleached                   2 ts Olive oil
      1 ts Salt                                2 tb Water, more as necessary
 
  Sift together the flours and salt and pour out on a clean, dry board. Shape
  into a mound, then make a well in the center with the "walls" of the flour
  even all around.  Crack the eggs into the well and add the oil. Using a
  fork, mix the flour together with the egg mixture, keeping the "well"
  intact by cupping one hand around the wall of flour while you brush flour
  from the top of the wall into the well, incor-porating it into the egg
  mixture.  The mixture of eggs and flour will get very sticky; keep
  incorporating flour with the fork while you con-tinue to confine the flour
  with your other hand so it doesn't scatter itself all over the working
  surface.  (You won't be able to get all the flour incorporated, and some
  flakes of the mixture won't be absorbed, but don't be concerned with this
  small amount---you'll have plenty of pasta.)
  
  When you have incorporated all the flour you can into the egg mixture,
  sprinkle with the water.  This may make the mixture sticky. Sprinkle with a
  little more flour---just a little---so you can handle the dough, and mix
  the dough vigorously with your hands.  When the dough is smooth and
  elastic, knead it for 5 minutes.  Shape the dough into a ball, wrap it in a
  damp towel, and let rest for 30 minutes to an hour.
  
  Divide the dough into eight. Roll out as thin as possible---start at the
  thickest setting your machine allows, and run each piece through many
  times, each time setting the machine one notch thinner.  The dough will
  shrink back a little, so roll it thinner than you want it. Run through the
  cutters, or cut with a knife into the desired shapes, and place on waxed
  paper until ready to cook.  If storing, allow to dry and wrap in plastic.
  Keep in a cool, dry place.
 
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---------- Recipe via Meal-Master (tm) v7.04
 
      Title: Veal Parmesan with Prosciutto
 Categories: Italian, Meats
   Servings:  2
 
    1/2 lb Veal, thin sliced, pounded               Into 1-inch long strips)
           Thin (1/8" thick)                   3 tb Olive oil
      1    Shallot (minced)                         Fresh grated parmesan cheese
      1 cl Garlic (minced)                          Flour
    1/2 c  White wine                               White pepper
    1/4 c  Prosciutto (chopped-up                   Chopped parsley
 
   Sprinkle pepper on both sides of veal and roll in flour. Put
   oil in skillet and heat to medium-high. Add prosciutto and
   cook for 1 minute. Add veal and cook for 1 minute on each
   side. Remove veal and set aside.
   Scrape sides of skillet. Add shallot and garlic and saute for
   1 minute. Pour in wine, stir, set heat to high and reduce
   fluid for 3-5 minutes. Set heat to medium and add veal to pan
   for another minute without turning.
   Arrange veal on dinner plate with prosciutto on top of each
   piece. Drizzle liquid over veal and sprinkle with parmesan
   cheese. Add a touch of parsley and serve.
   Great with cold-pasta salad, or a simple green salad with
   vinegar and oil.
 
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---------- Recipe via Meal-Master (tm) v7.04
 
      Title: Microwave Lasagna
 Categories: Italian, Pasta, Microwave
   Servings:  6
 
     10    UNCOOKED lasagna noodles            1    Egg
     32 oz Jar spaghetti sauce (I use               Pepper to taste
           Prego Green Label) mixed           12 oz Mozzarella, either
           With                                     Shredded or sliced
    1/2 c  Water                             1/4 c  Parmesan
      1 lb Ricotta Cheese mixed with      
 
  layer in this order, in a 9x13 pyrex pan: sauce, 1/2 the noodles, 1/2
  ricotta, 1/2 mozzarella, sauce, noodles, ricotta, mozzarella, sauce.
  
  Cover tightly with Saran wrap.  My microwave is a 650 watt machine, with a
  carousel.  I cook it on HIGH for 8 to 8 1/2 minutes, and MEDIUM LOW for 32
  mins.  Remove saran, sprinkle w/ Parmesan, recover and let stand for 15
  minutes.
 
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---------- Recipe via Meal-Master (tm) v7.04
 
      Title: SORREL-CHIVE HERB PASTE (Pesto)
 Categories: Italian, Sauces
   Servings:  1
 
      1 c  Sorrel                            1/4    Red onion, chopped
      4 tb Finely minced shallots              1 tb Dry mustard
      4 tb Pine nuts, ground                   1 ts Salt
      3 tb Chopped parsley                     1 ts Black pepper
      3 tb Chopped chives                           Pinch cayenne
           Grated peel of 4 oranges          3/4 c  Olive oil
 
  1.  Wash the sorrel and dry it well, by hand or in a salad spinner.  Chop
    the sorrel coarsely, and again squeeze away any liquid.
  
  2.  Blend the sorrel, shallots, pine nuts, parsley, chives, orange peel
    and onion in a food processor or blender.  (If using a blender, make
    sure these ingredients are already finely chopped.)
  
  3.  Add dry mustard, salt, pepper and cayenne, and mix again.  SLOWLY
    drizzle in the oil while the blade is moving.  Transfer to tempered
    glass jars and store in refrigerator (for up to 8 to 10 weeks) or in
    the freezer for up to a year.
  
  NOTES:  Sorrel's peak season is summer, although you can find hothouse
        sorrel year round in some stores.  You may reduce the amount of
        orange peel by 1/4 or 1/2 if you'd like to emphasize the sorrel
        or other flavors.  Walnuts or almonds may be substituted for
        the pine nuts.
 
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---------- Recipe via Meal-Master (tm) v7.04
 
      Title: THYME-LEMON ZEST HERB PASTE
 Categories: Italian, Sauces
   Servings:  1
 
      4 tb Chopped shallots                    2 tb Chopped parsley
           (about 4 shallots)                  1 tb Chopped shives
      3 tb Ground almonds                    3/4 ts Salt
           (about 24 almonds)                1/2 ts Ground white pepper
           Grated peel of 4 lemons           3/4 c  Olive oil
      2 tb Fresh thyme (heaping)          
 
  1.  In a food processor or blender, blend the shallots, almonds, lemon
    peel, thyme, parsley and chives.
  
  2.  Mix in the salt and white pepper.  SLOWLY drizzle in the oil while the
    blade is turning.  Transfer to tempered glass jars and store in the
    refrigerator (8-10 weeks) or freezer for a year.
  
  NOTE:  You may wish to include up to 4 T. minced garlic in step 1.
  
  This goes well in tomato-based sauces.
 
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---------- Recipe via Meal-Master (tm) v7.04
 
      Title: Green Pasta Salad
 Categories: Pasta, Salads, Vegetables, Italian
   Servings:  6
 
    1/2 lb Spinach spaghetti                   2    Med-size zucchini
    1/2 c  Mayonnaise                        1/4 lb Snow peas
      1    Clove garlic, minced              1/4 lb Mushrooms, sliced 1/4" thick
      2 tb Rice wine vinegar                   1 pt Cherry tomatoes, halved
      1 ts Curry powder                      1/4 c  Minced parsley
      5    Asparagus spears                  1/4 c  Minced basil
 
  1. Break the spaghetti strands into thirds.  Cook the spaghetti in a large
  quantity of boiling water until tender (about 8 min).  Drain and set aside.
  2. Whisk together in a small bowl the mayonnaise, garlic, vinegar, and
  curry powder.  Add this to the cooked spaghetti and gently mix. 3. Scrape
  the asparagur and cut each spear on the diagonal into 1" pieces. Steam
  these pieces into a small amount of boiling water 5 min.  Drain and stir
  into the spaghetti. 4. Cut the zucchini in half lengthwise. Slice each half
  crosswise into 1/4" pieces. Stir these into the spaghetti. 5. Cut the snow
  peas on the diagonal into 3/4" slices.  Stir these into the spaghetti. 6.
  Stir in the mushrooms and tomatoes. 7. Combine the parsley and basil.
  Shower the salad with the combined herbs but do not toss. 8. Salad can be
  served now or covered and refrigerated.  If chilled, let it return nearly
  to room temperature for best flavor.
 
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---------- Recipe via Meal-Master (tm) v7.04
 
      Title: Riccota
 Categories: Italian, Cheese
   Servings:  8
 
      2 qt Milk                              1/4 c  Fresh lemon juice
      3 tb Distilled white vinegar OR               Salt (if desired)
 
  Pour the milk into a heavy stainless-steel or enameled saucepan and stir in
  the white vinegar or lemon juice.
  
  Set the pot over very low heat and bring the milk very slowly to a simmer
  (a reading of 200 degrees on a thermometer).  There will be fine beads
  around the edge of the milk, which will look foamy but will not appear to
  be boiling.
  
  Remove the pot from the heat and set it, covered, in a spot where it can
  remain undisturbed and where the temperature will remain fairly uniform at
  a reading between 80 and 100 degrees.  (An unheated oven, without a pilot
  light, is a good spot.)  Let the milk stand for about 6 hours, or until a
  solik curd floats above the liquid (the whey).  More or less time may be
  required, depending on the temperature of the environment and the
  characteristics of the milk.
  
  Line a fine sieve with doubled, dampened cheesecloth (or, better yet, two
  layers of very fine-mesh nylon curtain netting, dampened) and set it over a
  bowl.  Dip the curds and whey into the sieve and allow the whey to drain
  off until the ricotta is yogurtlike.  If you want firmer cheese, tie the
  corners of the cloth to form a bag and hang it up to drain further.  (In
  warm weather, the draining might well be completed in the refrigerator.)
  
  When the texture of the ricotta is to your liking, add a little salt (from
  1/4 to 1/2 t) if you wish.  Store the cheese, covered, in the refrigerator.
  It will be at its best after it has chilled for 24 hours, and will keep
  well for 4 or 5 days.
  
  Author's notes:  Unlike most other fresh cheeses-cottage and cream cheese,
  for example-the curd of this bland, light cheese is fromed from the direct
  addition of acid to the milk, not by fermentation.  For that reason the
  time required to make it is generally short.
   If you haven't used this Italian favorite before, try it in place of
  cottage cheese, as well as in Italian recipes for such dishes as lasagne
  and manicotti.  You'll find it is a bit creamier than most cottage cheeses,
  with a much finer curd.
   For a pleasant light milk dessert, sweeten ricotta slightly and top it
  with a sprinkling of grated chocolate or cinnamon.
 
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---------- Recipe via Meal-Master (tm) v7.04
 
      Title: Spaghetti Squash
 Categories: Italian, Vegetables
   Servings:  4
 
      1    Spaghetti squash, 1 1/2             2 c  Tomato sauce
           To 2 lbs.                         1/2 ts Oregano
      1 c  Grated Cheddar cheese             1/2 ts Garlic powder
      1 c  Grated Mozzarella cheese          1/2 ts Salt (or less)
  1 1/2 c  Grated zucchini or diced                 Dash of pepper
           Green pepper                      1/2 c  Grated Parmesan cheese
 
  Cut squash in half lengthwise. Scoop out seeds. Place squash, cut side
  down, in 2" simmering water; cover and cook 15 minutes. (Now call the kids
  to watch!) Holding the hot squash in a potholder, run the tines of a fork
  across its pulp-and like magic, there is your spagetti! Mix the strands
  with the cheeses, zucchini or peppers, sauce, oregano, garlic, salt and
  pepper in a large bowl. Scoop back into squash shells, top with Parmesan,
  and bake at 350 for 20 minutes.
 
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---------- Recipe via Meal-Master (tm) v7.04
 
      Title: (Crostini Napoletani) NEAPOLITAN-STYLE CROSTINI
 Categories: Italian, Appetizers
   Servings: 16
 
     16    Slices of Italian bread,                 Cut in 14 1/4-inch slices
           Cut 1/2-inch thick                1/2 lb Plum tomatoes, cut
    1/4 c  Extra-virgin olive oil                   Lengthwise into 16 1/4-inch
    1/3 c  Black or green olivada* OR               Slices
    1/3 c  (4 oz.) Calamata olives,          1/8 ts Salt
           Pitted or finely chopped          1/8 ts Freshly ground black pepper
    1/2 lb Fresh mozzarella cheese,       
 
  1.  Preheat the oven to 400F.  Brush one side of the bread slices with some
  of the olive oil and arrange on a baking sheet oiled side up. Bake until
  lightly browned and crusty, about 4 minutes. 2. Spread the olivada or
  chopped olives on each toast, cover each with a slice of mozzarella and top
  with a slice of tomato.  Brush the tomatoes with the remaining oil and
  sprinkle with the salt and pepper. Bake until the cheese is melted, about 8
  to 10 minutes.  Serve at once.
  
  * Olivada is a puree of black or green olives packed in oil that is sold at
  specialty food stores.  You can substitute tapenade or make your own. (Note
  from me:  We have a batch of pesto in the refrigerator so I plan to use it
  instead of the olivada.)  I also plan to use Creole or homegrown tomatoes.
 
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---------- Recipe via Meal-Master (tm) v7.04
 
      Title: Insalata de Peperoni Arrostiti (ROASTED PEPPER SALAD)
 Categories: Italian, Salads
   Servings:  8
 
      1 tb Mayonnaise                          6 md Green bell peppers
      1 ts Anchovy paste OR                         (about 2-1/2 lbs.)
      1    Anchovy fillet--rinsed,             6 md Red bell peppers
           Dried & mashed                           (about 2-1/2 lbs.)
      1 ts Red wine vinegar                  1/2 c  Fresh peas OR
      1 c  Extra-virgin olive oil            1/2 c  Thawed frozen peas
    1/2 md Red onion, minced                   1 lb Fresh mozzarella cheese,
      3 tb Chopped parsley                          Cut into 1/4-inch slices
      3 tb Capers--rinsed, dried &             6 md Ripe tomatoes
           Finely chopped                           (about 3 lbs), peeled and
    1/2 ts Salt                                     Sliced 1/4-inch thick
 
  1.  In a medium bowl, combine the mayonnaise, anchovy paste and vinegar.
  Slowly pour in the olive oil in a steady stream, stirring constantly. Stir
  in the onion, parsley, capers and salt.  (The sauce can be prepared up to 4
  days ahead.  Cover and refrigerate.) 2. Preheat the broiler. On a baking
  sheet, broil the peppers, 6 at a time, as close to the heat as possible,
  turning occasionally, until charred all over, about 25 minutes per batch.
  Immediately transfer the peppers to brown paper bags, seal and set aside to
  steam for about 20 minutes. Peel and core the peppers, then cut them in
  half and remove the seeds and ribs. Slice lengthwise into 1-1/2-inch
  strips. 3. If using fresh peas, blanch them in boiling salted water for 5
  minutes.  Drain, refresh under cold running water, drain again and set
  aside.  Arrange alternating red and green pepper strips around the edge of
  a large serving platter.  Layer alternate slices of cheese and tomato down
  the center and sprinkle the peas on top.  Drizzle the dressing over the
  salad and serve.  (The salad can be completely assembled 3 to 4 hours ahead
  before serving and kept covered at room temperature.)
 
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---------- Recipe via Meal-Master (tm) v7.04
 
      Title: MARINARA SAUCE (Food & Wine, 1990)
 Categories: Italian, Sauces
   Servings:  3
 
    1/4 c  Extra-virgin olive oil                   14-oz. can of Italian plum
      2 sm Garlic cloves, minced OR                 Tomatoes, lightly drained
           Crushed and peeled*                      And finely chopped
  2 1/2 lb Plum tomatoes, peeled,            1/4 ts Salt
           Seeded and finely chopped         1/2 ts Pepper
           OR one 35-oz. can and one           2 tb Shredded fresh basil
 
  1.  In a medium nonreactive skillet, heat the oil over moderately low heat.
  Add the garlic and cook, stirring, until golden, about 4 minutes. Discard
  the garlic if desired. 2. Add the tomatoes, salt and pepper. Cook, stirring
  occasionally, until thickened, about 30 minutes. Soft bits of tomato will
  remain, and the sauce should be thick enough to hold its shape on a spoon.
  (The sauce can be made ahead and kept covered in the refrigerator for up to
  4 days or frozen for up to 3 months.)  Stir in the basil just before
  serving. * Crushed, peeled garlic cloves can be discarded after browning
  for a very subtle flavor or left in and discarded at the end of cooking for
  a slightly more emphatic garlic taste. More often than not I used minced
  garlic and leave it in.  This gives the sauce a strong garlic flavor. NOTE:
  Many southern Italians refer to a quick tomato sauce as "marinara" because
  it could be made at a moment's notice by a fisherman's wife upon her
  husband's return.  Serve over breaded or fried foods or mixed into baked
  pasta dishes or spaghetti, it is the most common southern Italian tomato
  sauce.  I like to make a simple marinara, which I can later adjust by
  adding sauteed onions, other fresh herbs, such as oregano, parsley,
  marjoram or rosemary, or by adding hot peppers. Food and Wine, August, 1990
 
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---------- Recipe via Meal-Master (tm) v7.04
 
      Title: EGGPLANT IN THE STYLE OF MODUGNO (Melanzane alla Modugno)
 Categories: Italian, Vegetarian
   Servings:  8
 
      1 lg Eggplant (about 2 lbs),           1/2 c  Chopped parsley
           Sliced lengthwise 1/4-inch      1 3/4 c  Grated mozzarella cheese
           Thick                                    (8 oz.)
      1 tb Salt                              1/2 c  Freshly grated Parmesan
      2 c  Olive oil                                Cheese (2 oz.)
    1/4 c  Dry bread crumbs                         Freshly ground pepper
      2 ts Minced garlic (3 medium             1 c  Marinara Sauce
           Cloves)                        
 
  1.  Layer the eggplant slices in a colander, sprinkling each layer with the
  salt.  Set aside to drain for at least 1-1/2 hours.  Gently squeeze out the
  excess liquid.  Pat dry with paper towels. 2. In a large skillet, heat the
  olive oil over moderately high heat to 375F or until a small bread cube
  browns in about 1 minute.  Add the eggplant slices in small batches and
  fry, turning once, until golden and cooked through, about 2 minutes per
  side.  Remove with a slotted spoon and drain on paper towels. 3. Preheat
  the oven to 375F.  In a medium bowl, combine the bread crumbs, garlic,
  parsley, mozzarella and all but 2 Tablespoons of the Parmesan. Stir in the
  egg and season with salt and pepper. 4. Spoon 3/4 c. of the Marinara Sauce
  into a nonreactive 8-by-12-inch baking pan. Spread about 1 Tablespoon of
  the mozzarella mixture on each slice of eggplant, roll up and place seam
  side down in the pan. Spoon the remaining 1/4 c. Marinara Sauce over the
  eggplant rolls and sprinkle the reserved 2 Tablespoons Parmesan on top.
  (This dish can be prepared to this point several hours ahead and kept
  covered at room temperature.) Bake until the mixture bubbles and the cheese
  is melted, about 20 minutes. Serve hot or at room temperature. These
  eggplant rolls are from Apulia, the region that forms the heel of the
  Italian boot.  They make a wonderful antipasto or a delicious luncheon
  dish.  Serve at room temperature to enjoy their fullest flavor.
 
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---------- Recipe via Meal-Master (tm) v7.04
 
      Title: SWEET AND SOUR PEPPERS WITH ALMONDS (Mandorlata di Peperoni)
 Categories: Italian, Vegetables
   Servings:  8
 
    1/3 c  Dark raisins (2 oz.)                3 tb Extra-virgin olive oil
      3 md Red bell peppers                  1/3 c  Slivered almonds
           (about 1-1/4 lbs.),                      (1-1/2 oz.)
           Quartered and deribbed              2 tb Sugar
      2 md Green bell peppers                  3 tb Red wine vinegar
           (about 3/4 lb.),                1 1/2 ts Salt
           Quartered and deribbed         
 
  1.  In a small bowl, soak the raisins in warm water for 20 minutes; drain
  and set aside. 2. If you want to peel the peppers, cut the quartered
  peppers in half lengthwise and flatten slightly. Peel the pieces with a
  swivel-bladed vegetable peeler, then cut them lengthwise into 1/2-inch
  strips. Alternatively, slice unpeeled peppers into 1/4-inch strips. 3. In a
  large saucepan, heat the oil over moderate heat.  Add the almonds and cook,
  stirring occasionally, for 2 minutes.  Add the raisins and cook for 1
  minute, then stir in the peppers, sugar, vinegar and salt. Cover and cook
  for 20 minutes.  Uncover and continue to cook until the peppers are very
  tender and slightly glazed, 10 to 15 minutes longer. If the peppers begin
  to stick to the pan, add 1 to 2 Tablespoons of warm water. Serve at room
  temperature.  (This dish can also be made several hours ahead and reheated
  just before serving.) This delicious and unusual pepper dish is from
  Basilicata in the instep of the Italian boot. It is wonderful with grilled
  meat, especially Italian sausages. Peeling the peppers without roasting
  them first makes them particularly succulent, but peeling isn't mandatory.
  The dish is delicious either way.
 
-----
 
---------- Recipe via Meal-Master (tm) v7.04
 
      Title: ROASTED PEPPERS WITH MOZZARELLA AND CARAMELIZED GARLIC
 Categories: Italian, Vegetables
   Servings:  6
 
      4 md Yellow and red bell peppers       1/4 ts Dried
      2 tb Extra-virgin olive oil              6 oz Fresh mozzarella cheese,
     18    Garlic cloves, sliced                    Sliced as thin as possible
    1/4 c  Plus 1-1/2 teaspoons              1/4 c  Coarsely chopped flat-leaf
           Balsamic vinegar                         Parsley or fresh basil
      2    Sprigs of fresh thyme OR                 Freshly ground black pepper
 
  1.  Roast the bell peppers directly over a gas flame or under the broiler
  as close to the heat as possible, turning, until charred all over, about 5
  minutes.  Enclose the peppers in a paper bag and set aside for 10 minutes
  to steam.  With a small knife, scrape off the blackened skin; remove the
  cores, seeds and ribs.  Rinse under running water. Slice the peppers
  lengthwise into 1-inch strips.  (The recipe can be prepared to this point
  up to 3 days ahead; cover and refrigerate.) 2. In a small nonreactive
  skillet, combine the olive oil and garlic. Cover and cook over very low
  heat until the garlic is very tender, 7 to 10 minutes. Uncover the pan,
  increase the heat to moderate and cook until browned, about 2 minutes. Stir
  in the vinegar and thyme and cook for 1 minute. 3. To assemble,
  decoratively arrange the pepper strips and mozzarella slices on 6 small
  plates.  Spoon the caramelized garlic dressing over the peppers and cheese
  and sprinkle the parsley and black pepper on top. Serve at room
  temperature.  (The salad can be assembled up to 2 hours before serving.)
 
-----
 
---------- Recipe via Meal-Master (tm) v7.04
 
      Title: Home-Improved Tomato Sauce
 Categories: Italian, Sauces
   Servings:  4
 
      2 tb Olive Oil                           1 ts Sugar (optional)
      1    Garlic clove finely chopped         1 tb Basil, Oregano, or Marjoram
     16 oz Can tomato sauce                         - finely chopped
      1 sm Onion - finely chopped                   Pepper - freshly ground
      2 tb Fresh Parsley - freshly                  Salt to taste (optional)
           Chopped and divided            
 
  When fresh tomatoes aren't in season, here's a quick way to doctor up
  canned tomato sauce. In a Non-Stick VISIONS 1-quart saucepan, heat olive
  oil.  Add onion and garlic and saute over medium heat until onion is pale
  golden. (DON'T BURN IT!) Add tomato sauce and a tablespoon of the parsley
  and cook on medium-low heat about 15 minutes to blend the flavors. Taste.
  If too acidic, add a teaspoon of sugar.  Add freshly ground pepper to taste
  and salt, if needed. Finish by stirring in another tablespoon of parsley
  and  your choice of Basil, Oregano, or Marjoram. This sauce came from the
  cookbook included with the new CORNING Ware VISIONS Non-Stick 1-quart Sauce
  Pan.
 
-----
 
---------- Recipe via Meal-Master (tm) v7.04
 
      Title: Pesto with spinach
 Categories: Italian, Sauces
   Servings:  1
 
      2 c  Tightly packed spinach,           1/2 c  Olive oil
           Washed and stemmed                1/2 c  Freshly grated
      2 tb Broken pine nuts or                      Parmesan cheese
           Shelled walnuts                     2 tb Freshly grated
      2 lg Cloves of garlic, peeled                 Romano cheese
           Salt                           
 
        Place spinach, pine nuts, garlic, and 1/4 to 1/2 tsp. of salt, if
  desired, in a food processor fitted with the steel blade or a blender jar.
  Pulse several times to begin chopping and blending the ingredients. Then
  turn on machine at high speed and pour in the olive oil in a steady stream.
  Blend until the mixture is a smooth paste. If you are using a blender you
  will have to stop and start the machine occasionally to give the
  ingredients a stir. When the ingredients are pureed, transfer to a bowl and
  stir in the cheeses. Blend thoroughly.
  
  For parsley pesto, substitute 2 c. of parsley for the spinach.
 
-----
 
---------- Recipe via Meal-Master (tm) v7.04
 
      Title: Vegetarian Lasagne
 Categories: Italian, Vegetarian
   Servings:  8
 
--------------------------------TOMATO SAUCE--------------------------------
      2 tb Oil                             1 1/2 ts Basil
      1 md Onion, chopped                    1/2 ts Oregano
      1    Garlic clove, chopped               2 md Zuccini OR
     28 oz Can of tomatoes, chopped            2 md Yellow squash OR
           And undrained                       1    Eggplant, chopped
      6 oz Tomato paste                        8 oz Fresh mushrooms, chopped

---------------------------------CASSEROLE---------------------------------
      8    Long spinach lasagne              1/2 lb Swiss or Mozzarella cheese,
           Noodles                                  Grated + more for
    1/2 c  Parmesan cheese                          Topping (optional)
     16 oz Ricotta cheese                 
 
  Tomato Sauce:  Saute the onion and garlic in the oil in a large skillet.
  When tender, add tomatoes and tomato paste.  Stir in basil and oregano. Add
  squash and mushrooms.  Simmer about 1 hour, stirring occasionally, until
  sauce thickens.
  
  Casserole:  Preheat oven to 350 degrees.  Grease a 13x9 inch pan. Layer 1/2
  the tomato sauce, 1/2 the lasagne noodles, half the ricotta cheese, 1/2 the
  Parmesan cheese, and half the Swiss or Mozzarella cheese. Repeat. Top with
  additionial Swiss or Mozzarella cheese, if desired. Bake 45 minutes. Let
  cool 15 minutes before cutting.
 
-----
 
---------- Recipe via Meal-Master (tm) v7.04
 
      Title: FOCACCIA
 Categories: Italian, Breads
   Servings:  1
 
      4 c  Unbleached flour                   10 tb Olive oil
    2/3    Fresh cake yeast,                 1/3 c  Water
           Dissolved in 2/3 cup warm       2 1/2 ts Salt
           Water                          
 
   Mix 2 cups flour with the dissolved yeast.  Knead the dough for 10
   minutes, either by hand or in the bowl of an electric mixture with
   a dough hook.  Shape the dough into a ball, and put in an oiled bowl
   to rise until doubled in bulk, about 3 hours.
  
   Punch down, put the dough on a floured board, and knead again,
   incorporating the remaining flour, 1/3 cup olive oil, water, and
   salt.  Knead until dough is smooth and elastic.  Let rise again in a
   covered bowl for another 3 hours.
  
   Preheat the oven to 400 degrees.
  
   Divide the dough in half and roll out on a well-floured board to
   circles or squares 1/2 inch thick.  Brush with the remaining olive
   oil and press the topping of your choice into the top of each circle.
   Bake on a baking sheet until golden brown, about 20 minutes.  Serve
   warm or at room temperature, cut into wedges, squares, or triangles.
  
   NOTE:  Slashes may be made in a decorative or random pattern in the
   breads before baking.
  
   TOPPINGS: * Thinly sliced rounds of yellow onion * Paper-thin crosswise
  slices of tomatoes and chunks of sun-dried
    tomatoes * Oregano leaves and slivers of garlic * Coarse salt and olive
  oil * Rosemary sprigs, coarse salt, and olive oil * Black olive halves and
  coarse salt * Sage leaves, coarse salt, and olive oil
 
-----
 
---------- Recipe via Meal-Master (tm) v7.04
 
      Title: ITALIAN PESTO SAUCE
 Categories: Italian, Sauces
   Servings:  1
 
      3 c  Loosely packed fresh basil        1/2 c  Parmesan cheese -
    3/4 c  Olive oil                                Freshly grated
    1/4 c  Pine nuts                           3 tb Romano pecorino cheese OR
      3    Garlic cloves                            Parmesan cheese
      1 ts Salt                           
 
   Put basil, oil, pine nuts, garlic and salt into a blender or food
   processor.  Process until smooth.  Pour sauce into small bowl.
   Add Parmesan cheese and Romano pecorino cheese or extra Parmesan
   cheese.  Mix to blend.  Taste and adjust for seasoning.
  
   If you plan to freeze the sauce, add the cheese after the sauce
   has thawed.
 
-----
 
---------- Recipe via Meal-Master (tm) v7.04
 
      Title: PESTO SAUCE, WINTER STYLE
 Categories: Italian, Sauces
   Servings:  8
 
      5    Large Cloves Garlic                      Fresh Pignoli
      1    Bunch   Parsley                     4 oz Parmesan Cheese, Grated
  1 1/2 c  Olive Oil                                (Plus More For Dusting
      2 tb Dried Basil                              Pasta)
      2 oz Bottle Pignoli (Pine Nuts)        1/2 ts Salt
           Or A Small Package Of          
 
  Peel and cut up the garlic cloves.  Rinse the parsley and remove the stems.
  Shake dry.  Add everything to the blender in the order given.  Blend on
  HIGH until the sauce is smooth.  Refrigerate, covered, until needed.  This
  makes enough sauce for 2 lbs of pasta or 8 servings.
  
  NOTES:
  
  You will need extra grated Parmesan cheese to sprinkle over the pasta that
  you have added the sauce to.  Do this just before serving.
  
  Leftover sauce freezes well.  Use to flavor soups, or on broiled meat or
  fish, or as a spread on toasted French Bread.
 
-----
 
---------- Recipe via Meal-Master (tm) v7.04
 
      Title: Marinated Crabs
 Categories: Italian, Shellfish, Salads
   Servings:  6
 
  1 1/2    Lemons                              3    Stalks celery, chopped
    1/2 c  Olive oil                                Parsley, chopped
      6    Cloves garlic, minced          
 
  To cook crabs, place in boiling water with salt, crab boil and lemons for
  20 minutes.
  
  Clean crabs, removing legs.  (This means: take tops off of crabs and remove
  the dead man's fingers -- the spongy material on either tip). Break in half
  if small, quarters if large. Slice lemons and squeeze. Combine lemon juice,
  olive oil, garlic, celery, and parlsey and pour over crabs. Turn
  occasionally while marinating.
 
-----
 
---------- Recipe via Meal-Master (tm) v7.04
 
      Title: Polo alla cacciatora
 Categories: Italian, Chicken
   Servings:  5
 
      3 lb Frying chicken cut                  1 md Carrot, sliced very thin
           Into 4 to 6 pieces                1/2    Stalk celery, cut in
      3 tb Veg oil                                  Thin strips
      1 c  Flour                               1    Clove garlic, peeled and
           Salt and pepper                          Chopped very fine
    2/3 c  Dry wine (i.e. the Marsala)       2/3 c  Canned Italian tomatoes,
    1/3 c  Thinly sliced yellow onion               Coarsely chopped, with
      1    Green pepper, seeded, cut                Their juices.
           In thin strips                 
 
  Dredge chicken in flour, shake off excess; brown on both sides in oil in
  large skillet. Transfer to warm platter, season with salt and pepper. Draw
  off most of fat, add wine, boil rapidly til reduced by half; scrape up any
  residue in pan; lower heat to medium, add sliced onion, cook 5 mins. Add
  chicken pieces, all but breasts; add sliced pepper, carrot, celery, garlic,
  tomatoes and juice; adjust to low simmer and cover. After 10 mins add
  breasts, cook til tender, about 30 mins. Turn and baste chicken a few times
  while cooking.  Transfer chicken to platter. If sauce in pan is too thin,
  boil briskly til it thickens; pour sauce over chicken and serve
  immediately. Marcella Hazan's "The Classic Italian Cookbook"
 
-----
 
---------- Recipe via Meal-Master (tm) v7.04
 
      Title: Chicken Liver Marsala  (NY Times Cook Book)
 Categories: Italian, Chicken
   Servings:  1
 
    1/4 c  Butter                              2    Slices prosciutto, diced
    1/2 ts Salt                                8    Bread triangles, sauteed
    1/4 ts Pepper                            1/4 c  Marsala
    1/2 ts Sage                                1 tb Butter
 
  Cut livers in half, simmer in melted butter together with seasonings and
  prosciutto for 5 mins. Remove livers, place them on sauteed bread
  triangles. Add wine to pan gravy, cook 3 mins. Add remaining butter, mix
  well, pour over the livers. 4 servings.
 
-----
 
---------- Recipe via Meal-Master (tm) v7.04
 
      Title: Chicken Romano
 Categories: Italian, Chicken
   Servings:  4
 
  2 1/2 lb Broiler-fryer                       1 md Omino, halved & sliced
      2 tb Vegetable oil                      12 oz Chili sauce
           Salt                                1 ts Dried oregano
           Pepper                                   Grated parmesan cheese
 
  In large skillet, brown chicken in oil, drain excess fat and season with
  the salt and pepper. Add onion and cook covered for 30 minutes. Stir in
  chili sauce and cook uncovered 10 minutes longer, basting frequently. Skim
  excess fat from sauce. Sprinkle grated parmesan chesse and serve at once.
 
-----
 
---------- Recipe via Meal-Master (tm) v7.04
 
      Title: Veal Scaloppine with Marsala
 Categories: Italian, Meats
   Servings:  2
 
    1/2 lb Scallopine of veal, cut                  Freshly ground Pepper
           Into 1/4 inch slices                2 tb Butter
           Flour for dredging                  2 tb Olive oil
           Salt                              1/4 c  Marsala wine
 
  Unless the scaloppine are very small, cut them into pieces measuring ab. 3
  in. by 3 in or slightly larger.  Place them between sheets of wax paper and
  pound lightly to flatten.(use a rolling pin, bottom of a heavy skillet,
  pounder, etc.) Blend flour with salt and pepper to taste. Dip the meat into
  flour to coat lightly. Using a large, heavy skillet, heat the butter and
  oil and when it is very hot but not brown, add the meat in one layer. Cook
  over relatively high heat until golden brown on one side.  Turn and cook
  until golden brown on the other.  The cooking time should be from 4-6 min.
  Transfer meat to a serving platter or two plates and keep warm. To the
  skillet add the wine and stir to dissolve the particles in the pan. Reduce
  wine slightly and pour equal amounts over each serving. Naturally, these
  amts. may be increased to serve more people. For Chicken marsala, I don't
  see why you can't substitute chicken breasts.
 
-----
 
---------- Recipe via Meal-Master (tm) v7.04
 
      Title: Chicken Saltimbocca
 Categories: Italian, Chicken
   Servings:  4
 
      1    Whole chicken breast                     Pepper
           (about 1 pound), halved,                 Ground nutmeg
           Boned & skinned                     6 lg Mushrooms, sliced
      1    Pkg of sliced jack cheese           2 tb Cream Sherry  (this is
      1    Pkg of sliced ham                        Niggardly; I use *more*)
      2 tb Butter/margarine                         Chopped parsley
           Salt                           
 
  Place each piece of chicken on a piece of waxed paper; cover with another
  piece of waxed paper and pound meat firmly with a flat mallet until about
  1/4" thick.  Place 1 slice of cheese & 1 slice of ham on each chicken
  piece; then fold each chicken piece in half to enclose cheese & ham; secure
  with a wooden pick.
  
  Melt butter in a shallow baking dish in the microwave 1 minute; turn
  chicken bundles over in butter to coat all sides.  Lift out and sprinkle
  lightly with salt, pepper and nutmeg.  Add mushrooms to dish and cook,
  uncovered, for 1 to 1-1/2 minutes.  Stir mushrooms, arrange chicken over
  top, cover, and cook 4-6 minutes or until chicken is opaque throughout when
  slashed in thickest portion.
  
  Lift chicken to a warm serving platter; if any melted cheese remains in
  dish, spoon over chicken.  Stir Sherry into pan juices; cook, uncovered,
  1-1/2 to 2  minutes until liquid is reduced and slightly thickened. pour
  over chicken and garnish with parsley.
 
-----
 
---------- Recipe via Meal-Master (tm) v7.04
 
      Title: Hearty Pasta and Red Bean Salad
 Categories: Salads, Pasta, Italian
   Servings:  6
 
      2 c  Raw, med-size shaped pasta        1/4 c  Grated Parmesan cheese
      2 c  Cooked/canned red beans OR          1 c  Plain yogurt
      2 c  Kidney beans                      1/2 ts Chili powder r more to taste
      1 c  Diced zucchini (@ 1 med)          1/2 ts Ground coriander
      1    Sm green pepper, fine chop        1/2 ts Paprika
      1    Med ripe tomato, chopped          1/4 ts Dried sage
    1/3 c  Chopped green olives           
 
  Cook the pasta al dente and rinse with cool water.  Drain the pasta well
  and put it in a mixing bowl.  Add the remaining ingredients and mix
  thoroughly.  Serve at room temperature or chilled.
 
-----
 
---------- Recipe via Meal-Master (tm) v7.04
 
      Title: Pasta Salad with Artichokes and Sprouts
 Categories: Salads, Vegetables, Pasta, Italian
   Servings:  6
 
      1 c  Raw sm shaped pasta               1/2 c  Sliced/chopped black olives
    3/4 lb Marinated artichoke hearts        1/4 c  Red wine vinegar, more/less
    3/4 c  Firmly packed alfalfa sprout      1/2 ts Dried basil
      1 sm Green pepper finely chop          1/2 ts Dried summer savory
      1 md Carrot, coarsely chopped       
 
  Cook the pasta al dente, then rinse it with cool water.  Drain the pasta
  well and put it in a mixing bowl.
  
  Chop the artichokes into bite-sized pieces and add them to the pasta.  Add
  the alfalfa sprouts, separating the strands as much as possible with a
  fork, and the remaining ingredients.  Mix well and allow to stand for 1 to
  2 hours either at room temperature or refrigerated before serving.
  
  Variation: To serve as a main dish salad, garnish with hard-boiled eggs or
  add some diced mozzarella cheese.
 
-----
 
---------- Recipe via Meal-Master (tm) v7.04
 
      Title: SCALLOPS AND PASTA WITH FRESH TOMATO CREAM SAUCE
 Categories: Italian, Shellfish
   Servings:  4
 
  1 1/2 lb Bay scallops                        2 tb Minced red bell pepper
      1 tb Butter                            1/4 c  Shredded fresh basil
    1/2 c  Dry white wine                      1 c  Heavy cream
      2 tb Minced shallots                   1/2 c  Chopped tomato *
      1 tb Chives                              2 c  Cooked pasta shells
      1 ts Minced garlic                            Salt & Pepper

------------------------BASIC PEELED, SEEDED AND CHO------------------------
      2    Ripe tomatos                        1    Gallon boiling water
 
  Rinse the scallops. Heat the butter in a pan and add the scallops. Cook and
  toss for a minute and add the wine, shallots, chives, garlic, bell pepper.
  Cover the pan and let simmer for five minutes or until the scallops are
  just done.  Remove the scallops with a slotted spoon and reserve. Put the
  liquid into a glass dish. Add the basil to the liquid. Put the cream and
  tomato into the pan and reduce over high heat buy one-half. Add the
  reserved liquid and reduce by half again. Add the pasta to this to heat
  through and then the scallops for just a minute. Serve with freshly grated
  parmesan cheese.  Servings: 4
  
  Plunge the tomatos into the water for 10 to 15 seconds or until the skin
  just begins to show a tiny split or two. Remove and let cool for a second
  or two and then peel the tomato under running water. Slice into halves and
  gently squeeze the tomato to force out the seeds. Chop the tomato quickly
  into a glass bowl until ready for use. (Glass or glazed china is important
  because of the acid)
 
-----
 
---------- Recipe via Meal-Master (tm) v7.04
 
      Title: Pasta w/Broccoli and Garlic
 Categories: Italian, Pasta, Vegetables
   Servings:  4
 
      1 lg Bunch broccoli, trimmed                  Paper thin
           And cut into flowerettes            2 ts Crushed red pepper flakes
    1/2 c  Extra virgin olive oil              1 lb Large shell macaroni,
    1/2 c  (1 stick) unsalted butter                Cooked
      6 lg Garlic cloves, sliced          
 
   Cook broccoli to desired tenderness in lightly salted boiling water.
   RESERVE 1 CUP of BROCCOLI COOKING WATER.  Drain remaining water from
   broccoli and cut into bite-size chunks; set aside.
  
   In a medium size saucepan; heat olive oil over medium, add garlic
   slices and stir until lightly and evenly browned.  (At this point,
   you can remove and dicard the garlic, but I always leave it in!)
   Add the butter, stirring until melted.  Add red pepper flakes and
   simmer 3 minutes.  Add the reserved broccoli water and simmer another
   minute.  Turn off heat and stir in broccoli.  Cover and set aside
   while cooking pasta.
  
   Place cooked pasta into large bowl.  Pour broccoli sauce over pasta.
   Toss to coat and serve with freshly grated Parmesan cheese and black
   pepper.  YUM.
 
-----
 
---------- Recipe via Meal-Master (tm) v7.04
 
      Title: BRENDA'S ITALIAN BREAD
 Categories: Breads
   Servings:  2
 
  5 1/2 c  Unsifted flour                           (120 to 130 degrees)
      1 tb Salt                                     Cornmeal
      1 tb Sugat                                    Corn or other vegetable oil
      1 tb Butter or margerine                 1    Egg white
      2    Pkgs active dry yeast               1 tb Cold water
  1 3/4 c  Very warm tap water            
 
  With the metal blade in place, add 3 cups flour, salt, sugar, butter and
  yeast to bowl of processor. Turn machine on and off rapidly 2 or 3 times or
  until butter is thoroughly cut into dry ingredients. Add half the water and
  turn processor on and off 4 times. Add 1 1/2 cups flour and remaining
  water. Repeat on/off turns 4 times, then let processor run until a ball of
  dough formson the blades.  If the dough is too sticky (wet), add remaining
  flour a few tablespoons at a time. When correct consistency, let processor
  run 40 to 60 seconds to knead dough.
  
  Turn dough out onto a lightly floured board and knead several times to form
  a smooth ball. Cover with plastic wrap and a towel. Let rest 20 minutes.
  Divide dough in half. Roll each half into an oblong 15 x 10 inches.
  Beginning at wide side, roll tightly Pinch seam to seal and taper ends by
  rolling gently back and forth. Place on greased baking sheets sprinkled
  with cornmeal. Brush dough with corn oil. Cover loosely with plastic wrap.
  Refrigerate 2 to 24 hours.
  
  When ready to bake, remove from refrigerator. Uncover dough carefully and
  let stand at room temperature for 10 minutes. Make 3 ro 4 cuts on top of
  each loaf with edge of metal blade or sharp knife. Bake at 425 degrees for
  20 minutes. Remove from oven and brush with egg white beaten with cold
  water.  Return to oven and bake 5 to 10 minutes longer or until golden
  brown. Remove from oven and cool on a wire rack.
 
-----
 
---------- Recipe via Meal-Master (tm) v7.04
 
      Title: BASIL-PARMESAN SCONES
 Categories: Breads, Appetizers
   Servings:  4
 
      1    Recipe buttermilk bisquits               Dash garlic & onion
    1/2 c  Parmesan                                 Powder, black pepper
      1 tb Basil                          
 
  There's a bakery near me called Aunt Mary's (are you listening, Sallie?)
  and they have the most wonderful basil-parmesan scones.  One day I
  experimented and was pleased to find a pretty good facsimile.
  
  Just add the above ingredients along with all the other dry ingredients and
  proceed as above.  These are a nice change of pace from Italian or garlic
  bread.  Or cut with smaller cutter and serve as appetizer (don't forget to
  reduce baking time if smaller).
 
-----
 
---------- Recipe via Meal-Master (tm) v7.04
 
      Title: HOT ITALIAN SAUSAGE (1)
 Categories: Italian, Pork
   Servings:  1
 
      1 ts Crushed red chile                   1 ts Salt
    1/2 ts Cayenne powder                  1 1/2 ts Fennel seed
      2 lb Pork, coarsely ground               1 ts Italian seasoning
      2    Garlic cloves, minced               3 oz Dry red wine
      1 ts Coarsely ground black pepper        1 tb Sugar
 
   Knead together all ingredients in a large bowl.  Stuff the mixture
   firmly into hog casings, pricking any trapped air bubbles with a pin.
   Tie off in 4 to 6-inch lengths.
  
   Cook the sausages in your preferred manner and crumble them over
   lasagna, or slice and serve them with a spicy marinara sauce over
   spaghetti.
 
-----
 
---------- Recipe via Meal-Master (tm) v7.04
 
      Title: SICILIAN-STYLE HOT OR SWEET SAUSAGE #1
 Categories: Italian, Pork
   Servings: 20
 
      5    Feet medium (2-inch                 3 ts Freshly coarse ground
           Diameter) hog casings                    Black pepper
  4 1/2 lb Lean pork butt, cubed               3 ts Fennel seed
    1/2 lb Pork fat, cubed                          Crushed red pepper to
  2 1/2 ts Salt, or to taste                        Taste for hot sausage
 
  1. Prepare the casings.
  
  2. Grind the meat and fat together through the coarse disk.
  
  3. Mix the remaining ingredients together with the meat and fat.
  
  4. Stuff the mixture into casings and twist off into three- or four-inch
  links.
  
  5. Refrigerate and use within three days or freeze.
 
-----
 
---------- Recipe via Meal-Master (tm) v7.04
 
      Title: SICILIAN-STYLE HOT OR SWEET SAUSAGE #2
 Categories: Italian, Pork
   Servings: 20
 
      5    Feet medium (2-inch                      Black pepper
           Diameter) hog casings               3 ts Fennel seed
  4 1/2 lb Lean pork butt, cubed                    Crushed red pepper to
    1/2 lb Pork fat, cubed                          Taste for hot sausage
  2 1/2 ts Salt, or to taste                   2 cl Garlic, finely minced
      3 ts Freshly coarse ground               1 ts Anise seed
 
  1. Prepare the casings. 2. Grind the meat and fat together through the
  coarse disk. 3. Mix the remaining ingredients together with the meat and
  fat. 4. Stuff the mixture into casings and twist off into three- or
  four-inch links. 5. Refrigerate and use within three days or freeze.
 
-----
 
---------- Recipe via Meal-Master (tm) v7.04
 
      Title: NORTHERN ITALIAN-STYLE HOT OR SWEET SAUSAGE
 Categories: Italian, Pork
   Servings: 20
 
      3    Feet medium (2-inch                      Black pepper
           Diameter) hog casings               2 ts Finely ground coriander
  2 1/2 lb Lean pork butt, cubed               2 cl Garlic, finely minced
    1/2 lb Pork fat, cubed                     1 ts Crushed red pepper for
  1 1/2 ts Salt, or to taste                        Hot sausage, or to taste
      2 ts Freshly coarse ground          
 
  "This variety is easy to make and is delicious roasted or used to flavor
  tomato sauce. To make three pounds: 1. Prepare the casings. 2. Grind the
  meat and fat together through the coarse disk. 3. Mix the remaining
  ingredients together with the meat. 4. Stuff into the casings and twist off
  into three-inch links. 5. Refrigerate and use within three days or freeze.
 
-----
 
---------- Recipe via Meal-Master (tm) v7.04
 
      Title: HOT ITALIAN SAUSAGE (2)
 Categories: Italian, Pork
   Servings:  2
 
  2 1/2 ts Coarse (kosher) salt              1/2 ts Dried thyme
    1/2 ts Whole black peppercorns             1 ts Fennel seeds
      6    Dried hot red peppers             1/2 ts Very finely minced garlic
           (each about 1-1/2 inches        1 3/4 lb Lean, trimmed pork, cut
           Long), seeds removed, OR                 Into 1-inch dice and
      2 ts Crushed dried red pepper                 Chilled
           Flakes                            1/2 lb Fresh pork fat, cut into
      1 tb Paprika                                  1/2-inch dice and chilled
 
  1. Combine the salt, peppercorns, hot peppers, paprika, thyme, and fennel
  in a spice mill or a mortar and grind to a coarse texture, not a powder.
  Mix in a small bowl with the garlic. 2. Combine the meat, fat, and spices
  in a large bowl. 3. Put half the mixture in the container of a food
  processor and process to a medium-coarse grind (if you are using a meat
  grinder, follow the directions on page 4, using the medium disc). The meat
  and fat should be distinct from each other, but reduced to pieces of about
  the same size; do not overprocess. Scrape into a bowl. Repeat with the
  remaining ingredients, then knead the batches together, cover the bowl, and
  refrigerate for 12 to 24 hours. 4. Stuff the casings as indicated in the
  general sausage-making instructions on pages 4-5, tying off the links at 4
  to 5 inches. If weather is cool, hang the sausages for a few hours, until
  they are just dry to the touch. If it's too hot or humid to hang the
  sausages, simply refrigerate them, uncovered, for a minimum of 12 hours.
  Store in the refrigerator for up to 3 days, or freeze for longer storage.
  TO COOK: Prick the sausages with a needle and arrange in a single layer in
  a baking pan. Bake in a 425-degree oven for 25 minutes, or until browned,
  tuning often. Or place the pricked sausages in a large skillet and add 1/4
  inch of water. Cook over moderate heat, turning often, until the water has
  evaporated and the sausages are well browned.
 
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---------- Recipe via Meal-Master (tm) v7.04
 
      Title: Veal Marsala with Provolone
 Categories: Meats, Italian
   Servings:  4
 
      2 lb Veal cutlets                        4    Mushrooms, fresh, sliced
           Flour                             1/2 c  Marsala wine
           Salt & pepper                       4 tb Butter, cold
      2 tb Butter                                   Provolone cheese, sliced
      2 tb Olive oil                      
 
  Pound veal cutlets between sheets of waxed paper til about 1/4" thick.
   Combine flour and salt & papper to taste.  Dredge cutlets in the flour
  mixture.  Combine 2 Tbsp butter with the 2 Tbsp olive oil in a large frying
  pan over medium high heat.  Cook cutlets until lightly browned- about 2-3
  minutes per side.  Remove cutlets to a platter or pan suitable for use
  under a broiler.  Place sliced mushrooms in the frying pan and cook until
  tender, adding a little butter if needed. Add Marsala and reduce sauce to
  about half of the original volume. Pre-heat broiler. Lower heat under the
  frying pan to VERY low, or place pan in a larger pan of hot water. Whisk in
  cold butter, 1 Tbsp at a time, adding each just before the last is
  completely incorporated. Remove sauce from heat immediately when done.
  Place a slice of provolone on each cutlet and broil until cheese bubbles
  and just starts to brown. Serve sauce alongside the cutlets, or spoon over
  as they are served.  (This type of sauce will separate if it becomes too
  hot at any point- mine always does :) ).
  
  Other ideas:  Use chicken in place of veal.  Place a slice of prosciutto on
  the chicken or veal, then the slice of cheese before broiling.
 
-----
 
---------- Recipe via Meal-Master (tm) v7.04
 
      Title: Lamb Patties with Vegetables Provencal
 Categories: Meats, Main dish
   Servings:  4
 
      1 lb Ground raw lamb                     1    Med onion cut in rings
      1    Large egg                           2 lg Cloves crushed garlic
      2 tb Bread crumbs                        8 oz Zucchini cut in 1/4"
  1 1/4 ts Salt                                     Slices
      1 ts Rosemary                       14 1/2 oz Canned tomatoes
      1 ds Hot pepper sauce                   16 oz Can sm whole potatoes
      1 tb Olive oil                                Drained
 
  Mix lamb, egg, bread crumbs, 1 t salt, 3/4 t rosemary and hot pepper sauce
  in bowl.  Shape into 8 patties.  Heat oil in large skillet over high heat.
  Add lamb patties and cook about 2 min per side until done as desired.
  Remove from skillet with slotted spoon.  Add onion and garlic to pan drips.
  Cook over med heat until onion is golden, stirring occasionally. Stir in
  zucchini and tomatoes.  Season with remaining salt and rosemary. Cover and
  simmer about 10 min until zucchini is tender. Stir in potatoes; put lamb
  patties on top of vegetables. Cover and heat through. Sprinkle with
  parsley.  Serve.
 
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---------- Recipe via Meal-Master (tm) v7.04
 
      Title: Spiced Oil
 Categories: Sauces, Salads, Pasta, Italian
   Servings:  1
 
    1/2    Carrot                              1    Slice red pepper
      1    Slice lime                      3 1/2 c  Olive oil
      1    Slice lemon                         1    Sprig fresh rosemary
      1    Fresh bay leaf                      1    Slice tomato
      4    Fresh basil leaves                  2    Shallots
      1    Sprig thyme                         1 ts Red pepper
      3    Garlic cloves- unpeeled             1    Scallion
      1 ts Black pepper                   
 
  Fasta pasta...For a fast pasta dish, toss 1/4 cup of this herbed oil with
  some fresh pasta and steamed vegetables, or use it in summer pasta salads.
  
  Place the vegetables and spices in a jar and add the oil.  Set aside for at
  least 4 days before using.  Can be stored for 2 weeks, or strain and store
  indefinitely.
 
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---------- Recipe via Meal-Master (tm) v7.04
 
      Title: Penne with Smothered Scallops, Tomato, Basil
 Categories: Pasta, Italian, Main dish, Shellfish
   Servings:  4
 
      8    Tomatoes - large, ripe OR           2 tb Italian parsley
      2 cn Roma tomatoes                     1/3 c  Olive oil
      1 lb Scallops                          1/4 ts Crushed chilli pepper
      1 tb Garlic - chopped fine               1 ts Lemon zest - grated
      1 ts Salr                              1/2 c  Fresh basil leaves
      1 lb Dried penne                         4 tb Parmesan cheese - grated
 
  Drop tomatoes, briefly into boiling water to loosen skins and peel. Remove
  most seeds and chop coarsely.  Slice scallops into thin rounds about
  1/4-inch thick and place in bowl with lemon rind.  Saute garlic in oil
  until pale golden and add the tomatoes, salt and hot pepper flakes. Simmer
  for 5 minutes.  Boil a large pot of water, add salt and pasta. Cook for 7
  to 9 minutes, until barely done.  Drain and immediately add to sauce. Add
  basil, chopped parsley and scallops. Cover pot tightly and remove from
  heat.  Let stand 4 minutes to cook scallops. Remove lid, stir in Parmesan
  and serve.
 
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---------- Recipe via Meal-Master (tm) v7.04
 
      Title: Fettuccine With Shrimp
 Categories: Italian, Shellfish, Pasta
   Servings:  4
 
    1/2 c  Olive oil                                Sliced & pitted
      1 lb Shrimp - medium, uncooked,          3 lg Garlic cloves - minced
           Peeled & deveined                   2 tb Shallots - minced
      4 lg Tomatoes - seeded and                    Salt & freshly ground
           Coarsely chopped                         Black pepper
    1/2 c  Fresh basil - chopped               1 lb Fettuccine, freshly cooked
    1/3 c  Black olives -                           Romano cheese - grated
 
  Heat oil in heavy large skillet over medium-high heat.  Add shrimp,
  tomatoes, basil, olives, garlic and shallot.  Season with salt and pepper.
  Cook until shrimp turn pink,  stirring frequently, about 3 minutes. Place
  pasta in serving bowl.  Pour sauce over and toss. Sprinkle with Romano.
  Serve immediately.
 
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---------- Recipe via Meal-Master (tm) v7.04
 
      Title: Chicken Scallopine w/Mushroom Sauce
 Categories: Chicken, Italian
   Servings:  4
 
-------------------------------MUSHROOM SAUCE-------------------------------
    3/4 c  Chicken Broth                       2 c  Mushrooms - thinly sliced
      1 tb Flour                             1/2 c  Whipping Cream
      1 tb Butter                                   Salt & freshly ground pepper
      1 ts Green Onion - finely                     Nutmeg
           Chopped (white part only)                Cayenne Pepper

----------------------------------CHICKEN----------------------------------
      1 lb Chicken Breasts - boned                  And skinned,

-----------------------------OR VEAL SCALLOPINE-----------------------------
      2 tb Flour                           1 1/2 c  Breadcrumbs
           Salt & freshly ground pepper        5 tb Olive Oil
      1    Egg                                 2 tb Butter
      2 tb Water                          
 
  CHICKEN:
    Pound meat between sheets of waxed paper until thin.  Combine flour, salt
  and pepper in pie plate.  Beat egg with water in shallow dish. Dredge meat
  in flour; dip in egg mixture; roll well in breadcrumbs. LET SIT ON WAX
  PAPER FOR 10 MINUTES!!!  Heat oil and butter in large skillet over
  medium-high heat.  Add meat in batches and saute until browned, turning
  once, about 3-5 minutes, adding more oil and butter if necessary. Keep warm
  and spoon mushroom sauce (see recipe). MUSHROOM SAUCE:
     Combine broth and flour in small bowl and stir until flour is dissolved.
  Melt butter in skillet over medium high heat. Add onion and saute until
  tender, about 1 minute.  Reduce heat to medium; add mushrooms; saute 2 to 3
  minutes.  Stir in broth. Increase heat to medium high and cook until
  slightly thick, stirring occasionally, about 10 minutes. Blend in cream,
  salt and pepper.  Season to taste with nutmeg and cayenne pepper.
  VARIATION:  For thicker gravy, delete the whipping cream.  Gravy will also
  be browner too.  (Or add Kitchen Bouquet to darken sauce.) NOTE: We find
  that if we are making this for company it is best to use TWO frying pans to
  speed things up.  Also, this is wonderful when served with Fettucine
  Alfredo and Stuffed Tomatoes!
 
-----
 
---------- Recipe via Meal-Master (tm) v7.04
 
      Title: Garlic Lover's Pizza Sauce
 Categories: Sauces, Italian
   Servings: 10
 
      3 tb Olive Oil                           6 oz Tomato Paste; 1 Cn
    1/2 c  Onion; Minced, 1 Md.              1/2 ts Basil; Dried
    1/2    Green Pepper; Minced              1/2 ts Oregano; Dried
      3    Cloves Garlic; Large, Minced        1 ts Parsley; Dried
  1 1/2 c  Water                                    Salt & Pepper; To Taste
 
  Pour the oil into a deep, heavy skilled over medium-high heat.  Add the
  onion and green pepper then cook and stir for about 5 minutes.  Add the
  garlic and continue to cook, stirring, until the vegetables are tender. Add
  the water and then stir in the tomato paste.  Sprinkle the sauce with the
  basil, oregano, and parsley.  Lower the heat and let simmer for about 5
  minuts.  Add the salt and pepper to taste.  If desired, add 2 to 3 dashes
  of hot pepper sauce.  Let simmer, stirring often, about 30 minutes or until
  the sauce if very thick.
  
  Makes about 3 Cups of sauce.  This is sufficient sauce for two 12 to
  14-inch round pizza or 1 oblong pizza or 1 deep dish pizza.
 
-----
 
---------- Recipe via Meal-Master (tm) v7.04
 
      Title: SPAGHETTI AL POMODORO E BASILICO
 Categories: Italian, Pasta
   Servings:  8
 
  2 1/2 lb Fresh ripe tomatoes                      Salt & pepper to taste
    1/3 c  Italian olive oil               1 1/4 lb Spaghetti
    1/2 c  Chopped onion                     3/4 c  Parmesan cheese
      3 cl Garlic                             20    Basil leaves
      2 tb Chopped fresh basil            
 
  Wash, peel & chop tomatoes, discarding seeds.  Heat oil in a moderately
  deep pan, add onion & garlic and saute until onion is limp.  Discard garlic
  and add tomatoes, chopped basil and salt & pepper.  Simmer for about 20
  minutes over moderate heat. While sauce is simmering, bring a large pot of
  water to boil.  Add salt to taste and add spaghetti. Boil until spaghetti
  is "al dente," aprox 8 to 10 minutes. Drain spaghetti, toss with the sauce
  and the grated cheese.
  
  Garnish each plate with some of the basil leaves.  Serve at once.
 
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---------- Recipe via Meal-Master (tm) v7.04
 
      Title: SPAGHETTI ALL'AGLIO E PEPERONCINO PICCANTE
 Categories: Italian, Pasta
   Servings:  4
 
      2 tb Olive oil                           1 tb Chopped parsley
      6 lg Ripe tomatoes, peeled                    Salt to taste
           And chopped                         1 lb Spaghetti
      3 cl Garlic, finely chopped            1/2 c  Freshly grated Parmesan
      1 ts Crushed red pepper                       Cheese
 
   Heat olive oil in a large skillet and add tomatoes, garlic and crushed
   pepper.  Let simmer over low heat for 15 minutes.  Add parsley and salt
   and simmer 2 minutes longer.
  
   Meanwhile, heat 4 to 6 quarts water in a large pot.  Add salt to taste and
   the spaghetti.  Bring to boil and boil about 8 minutes, until spaghetti
   is "al dente."  Do not over cook.  Drain and add to the skillet.  Heat
   through and serve sprinkled generously with Parmesan cheese.
 
-----
 
---------- Recipe via Meal-Master (tm) v7.04
 
      Title: Apple-Prosciutto Chicken
 Categories: Italian, Chicken
   Servings:  4
 
      4    Boned skinless chicken              2 tb Finely chopped green onion
           Breast halves (about 1 lb.          1 tb Margarine or butter
           Total)                              1 tb All-purpose flour
      4    Slices prosciutto or              2/3 c  Skim milk
           Boiled ham                        1/2 c  Shredded provolone
    1/2 c  Finely chopped apple                     Cheese (2 ounces)
    1/8 ts Apple pie spice                          Hot cooked rice (optional)
           Apple pie spice                
 
  Rinse chicken, pat dry.  Place each breast half between 2 pieces of plastic
  wrap.  Pound from the center to the edges with the flat side of a meat
  mallet till 1/4 inch thick.  Remove plastic wrap. Place one prosciutto
  slice atop each breast half.  Combine apple and 1/8 teaspoon pie spice.
  Place a fourth of the apple mixture on each breast. Fold in sides and roll
  up each half starting from a narrow end. Secure with wooden toothpicks.
  Sprinkle with additional apple pie spice.  Place in a 10x6x2 inch baking
  dish.  Bake, uncovered, in a 350 degree oven for 25 to 30 minutes until
  tender and no longer pink.  Remove picks. In a small saucepan cook onion in
  margarine until tender.  Stir in flour and dash pepper. Add milk. Cook and
  stir till thickened and bubbly; cook and stir 1 minute more. Stir in cheese
  till melted. Serve sauce over chicken rolls. Serve with rice or on a bed of
  rice, if desired.
 
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---------- Recipe via Meal-Master (tm) v7.04
 
      Title: Chicken Cacciatoria #2
 Categories: Chicken, Main dish, Italian
   Servings:  4
 
      1    Chicken, cut up                     1 cn Tomatoes (28 oz)
      1 cl Garlic, peeled                      8 sm White onions, peeled
    1/4 c  Flour                               6 oz Tomato paste
      2 ts Salt                                2 ts Sugar
    1/8 ts Pepper                              1    Bay leaf
    1/4 c  Oil                            
 
  Rub chicken with garlic.  Mince garlic and save.  Combine flour, 1 tsp
  salt, and pepper in large paper bag; shake chicken pieces until coated.
  Heat oil in Dutch oven.  Brown chicken a few pieces at a time on all sides;
  drain on absorbent paper.  Pour off any oil remaining in pan. Return
  chicken to Dutch oven.  Add garlic, tomatoes, tomato paste, onions, sugar,
  1 tsp salt, and bay leaf. Cover. Basting occasionally with sauce in the
  pan, simmer 1 hour or until chicken is tender.
 
-----
 
---------- Recipe via Meal-Master (tm) v7.04
 
      Title: Penne Pasta with Sun-Dried Tomatoes and Chile
 Categories: Italian, Pasta
   Servings:  6
 
      4 tb Crushed red chile                   1 tb Grated lemon peel
    1/2 c  Sun-dried tomatoes,                 3 cl Garlic, minced
           Cut in slivers                    1/2 c  Olive oil
      1 c  Black olives, cured in              2 tb Oil from the tomatoes
           Oil, pitted and halved              2 ts Freshly ground black pepper
    1/2 c  Fresh basil, chopped              3/4 lb Parmesan cheese, grated
    1/2 c  Fresh Italian parsley,              1 lb Penne pasta
           Chopped                        
 
   Combine all ingredients, except the cheese and pasta, and let sit at
   room temperature for a couple of hours to blend the flavors.
  
   Cook the pasta in 4 quarts of boiling salted water until tender but
   still firm - 'al dente'.  Drain.
  
   Toss the pasta with the sauce and cheese until well coated and serve.
 
-----
 
---------- Recipe via Meal-Master (tm) v7.04
 
      Title: Spaghettini alla Carrettiera
 Categories: Italian, Pasta
   Servings:  6
 
      4 ts Ground red chile                    2 tb Vodka
      1 lb Fresh tomatoes, cut up             10    Sprigs Italian parsley,
      3 cl Garlic                                   Coarsely chopped
      2 tb Olive oil                           1 lb Spaghettini
    3/4 c  Heavy cream                    
 
   Combine the chile, tomatoes, garlic and olive oil.  Simmer the sauce
   for 30 minutes and run through a food mill to remove seeds and skins.
  
   Add the cream and vodka and simmer until the sauce is reduced.
  
   Cook the spaghettini in 4 quarts of boiling salted water until tender
   but still firm (al dente), being very careful not to overcook this
   thin spaghetti.  Drain.
  
   Mix the sauce with the spaghettini, top with the parsley and serve.
 
-----
 
---------- Recipe via Meal-Master (tm) v7.04
 
      Title: PARMESAN CHICKEN BAKE
 Categories: Italian, Chicken
   Servings:  8
 
      8    Chicken breasts                   3/4 c  Parmesan cheese
    1/2 c  Melted butter                       1 cl Garlic, minced
      1 c  Fine whole wheat bread            1/4 c  Chopped parsley
           Crumbs                            1/2 ts Seasoned salt
 
  Preheat oven to 400 degrees.  Rinse chicken breasts; pat dry.  Dip into
  melted butter; coat with mixture of the remaining ingredients.  Arrange
  skin side up in shallow baking pan. Sprinkle with any remaining butter and
  crumb mixture. Bake for 50 minutes or until tender.
 
-----
 
---------- Recipe via Meal-Master (tm) v7.04
 
      Title: CREAMY STUFFED PASTA SHELLS
 Categories: Pasta, Italian, Main dish, Microwave
   Servings:  4
 
      6 oz Bulk sausage                        2    Scallions
      1 c  Canned chicken                    1/4 lb Mushrooms
    1/8 pk Saltines                            2 tb Parsley
      2 tb White wine                        1/2 ts Celery salt
      5 oz Conchiglioni                      1/2 c  Parmesan cheese
    1/4 c  Parsley                             1 tb Paprika
 
  Crumble sausage into casserole.  Add scallions.  Nuke on high three to four
  minutes.  Pour off fat.  Stir in chicken, sauteed mushrooms, crumbs, wine,
  parsley, and celery salt.  Mix well. Stuff 16 shells and place four in each
  gratin dish.  Pour Mornay Sauce over shells. Cover with plastic wrap. Nuke
  on high for seven to eight minutes, turning once. Spoon sauce over pasta
  before serving.  Sprinkle with parmesan, parsley and paprika.
 
-----
 
---------- Recipe via Meal-Master (tm) v7.04
 
      Title: Bean Soup Veneto-Style-Pasta e Fagioli alla Veneta
 Categories: Italian, Soups
   Servings:  8
 
      2 c  Dried pinto beans                   1 ts Dried rosemary
      4 c  Beef stock  OR                      2 tb Parsley, chopped
      3 c  Canned beef broth                   2    Garlic cloves, chopped
      6 c  Water                               1 tb All-purpose flour
      6 tb Olive oil                           2 tb Tomatoe paste
      2    Slices prosciutto rind OR                Salt & pepper, to taste
      2    Slices salt pork                  1/4 lb Small elbow macaroni  OR
      1    Carrot, chopped                   1/4 lb Arborio rice
      1    Celery stalk, chopped             1/3 c  Parmesan cheese,fresh grated
      1    Medium onion, chopped                    Additional Parmesan cheese
      1    Sprig fresh rosemary  OR       
 
  Place beans in a large bowl.  Add enough cold water to cover and let stand
  overnight.  Drain and rinse beans thoroughly.  Prepare meat broth.  Place
  beans in a large saucepan.  Add water, broth, 2 tablespoons oil, prosciutto
  rind or salt pork, carrot, celery and onion.  Cover and bring to a boil.
  Reduce heat.  Simmer 50 to 60 minutes, stirring occasionally. Heat 3
  tablespoons oil in a small saucepan.  Add rosemary.  Cook over medium heat
  until lightly browned.  Discard rosemary.  Add parsley and garlic; saute.
  When garlic changes color, stir in flour.  Cook and stir about 1 minute.
  Remove 1 cup cooking liquid from bean mixture.  Stir in tomato paste. Stir
  into flour mixture.  Season with salt and pepper. Cook 5 to 10 minutes,
  stirring frequently.  Add to bean mixture.  With a slotted spoon, place a
  third of bean mixture in a blender or food processor. Process until smooth.
  Return to saucepan.  Bring soup to a boil. Add pasta or rice and cook over
  high heat 8 to 10 minutes.  Stir several times during cooking. Taste and
  adjust for seasoning.  Stir 1 tablespoon oil and 1/3 cup Parmesan cheese
  into soup.  Serve hot with additional Parmesan cheese.
 
-----
 
---------- Recipe via Meal-Master (tm) v7.04
 
      Title: Italian Cooking Sauce Mix
 Categories: Master mix
   Servings:  1
 
      2 cn (14 1/2 oz) Stewed Tomatoes         4 cn (8 oz) Tomato Sauce
      2 c  Water                               2 cn (6 oz) Tomato Paste
      2 tb Instan Minced Onion                 2 tb Parsley Flakes
      3 ts Salt                                2 tb Cornstarch
      4 ts Green Pepper Flakes                 1 ts Instant Minced Garlic
      3 ts Sugar                           1 1/2 ts Italian Seasoning
 
  Puree Stewed tomatoes.  Combine all ingredients in a large kettle or Dutch
  oven.  Simmer 15 minutes over medium-low heat.  Cool and put into six 1-pt
  containers leaving 1/2-inch space at top.  Seal and label containers
  Italian Cooking Sauce Mix.  Freeze and use within 6 months. Makes about 6
  pints of mix.
 
-----
 
---------- Recipe via Meal-Master (tm) v7.04
 
      Title: Italian Meat Sauce Mix
 Categories: Master mix
   Servings:  1
 
      1 lb Mild Italian Sausage                2 lb Lean Ground Beef
      4 ts Salt                              1/4 ts Pepper
    1/2 ts Instant Minced Garlic               1    Small onion, Peeled
      1    Medium Carrot, Peeled                    Water
      2 tb Sweet Basil Leaves                1/4 ts Chili Powder
    1/4 ts Thyme                               1 pk (10 oz) Frozen Cauliflower
      1 pk (10 oz) Frozen Broccoli             1 cn (29 oz) Tomato Puree
      1 cn (12 oz) Tomato Paste                8 c  Water
 
  Peel and crumble the sausage.  In a large kettle or dutch oven, brown the
  Italian sausage, ground beef, salt, pepper, and minced garlic.  Drain. Put
  onion and carrot in blender.  Cover with water and finely chop.  Drain off
  water and add onion and carrot to meat in the kettle.  Continue cooking
  with meat mixture.  Stir in basil, chili powder, thyme, cauliflower and
  broccoli.  Add tomato puree, tomato paste and 8 cups water. Bring to a
  boil.  Cover and simmer 8 hours.  Skim off fat.  Put into eight or nine 1
  pint containers.  Seal and label containers Italian Meat Sauce Mix. Freeze
  and use within 6 months. Makes between 8 and 9 pints of mix.
 
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