po box 138
great river, NY 11739
Linguini al Tonno
By L. Albanase
(The trick to this one is to simmer the sauce for as long as possible - it gives it a little extra body that goes nicely with the tuna)
2-3 large cloves crushed garlic
1/3 minced onion
1 can peeled tomatoes/jar of tomato sauce
2 cans oil-packed tuna, preferably Genova
1 lb linguini
handful of fresh basil
dried, crushed hot pepper
white wine (optional)
Saute minced garlic and onion in olive oil on a medium flame until garlic is slightly brown and onion is translucent. Add tomatos (if using whole, puree in blender first) with about half a cup of water. Add basil. Cook til boiling and bring down to a simmer. Add tuna (don't drain the oil), stir in. Add salt and hot pepper to taste. Continue to simmer until the sauce gets fairly dense, adding sugar to taste (no more than one or two teaspoons to cut the acidity). Add about half a cup of white wine, continue to simmer, lower heat. Meanwhile, boil and salt water. Cook the linguini and drain. Add about two spoonfuls of the sauce to the linguini, stir and SERVE IMMEDIATELY. The rest of the sauce, naturally, goes on top. :)
Linguini & Clam Sauce
by M. Gilpin
12 cherry stone or 6 chowder clams minced or chopped
1 tsp dried oregano
4 garlic cloves crushed
black or red pepper to taste
3/4 cup of extra virgin olive oil
1/3 cup of white wine
1/2 cup fresh parsley chopped or 1 tbsp dried
1 pound or linguine
Boil linguini in salted water according to taste.
Brown garlic and olive oil. Add dry ingredients, clams let simmer for 10 minutes add wine simmer anther 5 minutes. Pour over cooked linguini.
Tip: To open clams freeze for two hours. Take out and let sit for 1/2 hour. When open chop semi frozen clams, easier with cooking shears.
Sea Scallops over Fettuccini
by R. Matthews
1 lb Fettuccini pasta, cooked
12 sea scallops
1 lb asparagus (steamed)
½ pkg sun dried tomatoes
4 cloves garlic, chopped
1 tbsp Italian parsley
pinch of salt
½ stick butter
½ cup parmesan cheese
Marinate the scallops with sun dried tomatoes, lemon, garlic, parsley and salt for 1 hour. Remove scallops from marinade and sauté’ in pan on medium high heat for 5 minutes with butter . Add marinade to pan with asparagus and cook for an additional 10 minutes. Top off with parmesan cheese. Serve this over pasta.
by K. D'Eugenio
1/4 cup butter
8 ounces Canadian bacon,cut into 1/4 julienne strips (Regular bacon cooked and chopped up also works)
1 8 ounce jar roasted red bell peppers,drained and chopped
1/4 pound snow pea pods,cut in half digonally (can substitute with a box of frozen peas!)
1 cup heavy cream (can substitute with Half and Half for a few less calories)
1/2 tsp. salt
1/4 tsp pepper
1 cup freshly grated Parmesan cheese
1 pound fettucine, cooked al dente and drained (actually any pasta will do – I use Bow-Ties when preparing for a crowd. They are easy to serve)
In a large skillet, melt the butter.
Add bacon and cook, stirring for 1 minute
Add peppers and pea pods.
Cook for 1 minute, stirring to coat with butter
Stir in cream, salt and pepper: heat to boiling.
Lower heat and simmer, stirring ocasionally, until sauce thickens slightly , about 3 minutes
Add Parmesan to sauce and mix until well blended. (For the BEST flavor - a fresh grated Parmesan makes this dish !)
Toss with warm fettucine and serve immediately.
by S. Cyr
1 lb. Lean ground beef, chicken, or turkey
1 pkg. Frozen chopped spinach, thawed and drained (optional)
2 cups cottage cheese (I use part skim small curd)
¼ cup Parmesan or Romano cheese
Beat eggs with a fork, stir in cheeses until blended and set aside.
To the drained meat (and spinach) add 1 jar (32 oz.) sauce.
10 lasagna noodles (I use whole wheat, uncooked)
In a large skillet, cook meat or place in large microwavable bowl, break up, cover with waxed paper and microwave for 3 ½- 4 min.
In a 9x13 baking dish place 1 ½ cups of the meat/sauce mixture Place 5 noodles on top. Spread ½ of the cheese mixture over noodles. Cover with another 1 ½ cups of the sauce. Place 6 slices of mozzarella cheese (or sprinkle grated mozzarella cheese over that. Place remaining 5 noodles over cheese, remaining cheese mixture over that and the rest of the sauce. Cover with plastic wrap and turn back one corner. Microwave at high power for 8 minutes. Turn dish and microwave for 30 minutes at 50% power, turning dish after 15 minutes. Top lasagna with 6 more mozzarella slices or sprinkle the rest of the grated mozz. Over the top. Microwave, uncovered on high power for 1 minute. Remove from microwave. Cover tightly with aluminum foil and let stand for 15 minutes or until set before serving.
Last Minute Lasagna
by K. Doxtader
1- 26 oz jar pasta sauce or your favorite homemade sauce
1 -30 oz bag frozen cheese ravioli, unthawed
1- 10 oz box frozen chopped spinach, thawed and squeezed dry
1- 8 oz bag shredded mozzarella
1/2 cup grated parmesan
Heat oven to 350 degrees. Coat a 13x 9 inch baking dish with cooking spray and spoon in 1/3 of sauce. Arrange ravioli over sauce and scatter spinach over them. Top with half of each cheese. Layer remaining ravioli, sauce and cheese. Cover with foil, bake 25 minutes. Uncover, bake 5-10 minutes or until bubbly.
by T. Muck
2 tbls unsalted butter
4 tsp all-purpose flour
1 1/4 cups whole milk
1/4 tsp salt
1/8 tsp ground black pepper
pinch ground nutmeg
1 (15-oz.) container whole milk ricotta cheese
1 (10 oz.) package frozen chopped spinach, thawed, squeezed dry
1 cup plus 2 tbls grated parmesan
3 oz. thinly sliced prociutto, chopped
1 large egg, beaten to blend
3/4 tsp salt, plus more for salting water
1/2 teaspoon freshly ground black pepper
1 to 2 tbls olive oil
12 uncooked lasagna noodles
2 cups marinara sauce
1 cup shredded mozzarella (about 4 oz.)
To make sauce: Melt the butter in a heavy medium saucepan over medium-low heat. Add the flour and whisk for 3 minutes. Whisk in the milk. Increase the heat to medium -high. Whisk the sauce until it comes to a simmer and is thick and smooth, about 3 minutes. Wisk the salt, pepper, and nutmeg into béchamel sauce.
Preheat the oven to 450 degrees F.
Whisk the ricotta, spinach, 1 cup Parmesan, prociutto, egg, salt, and pepper in a medium bowl to blend.
Add a tablespoon or 2 of oil to a large pot of boiling water. Boil the noodles until just tender but still firm to the bite. Drain. Arrange the noodles in a single layer on a baking sheet to prevent them from sticking.
Butter a 13-by-9-by-2-inch glass baking dish. Pour the béchamel sauce over the bottom of the prepared dish. Lay out 4 lasagna noodles on a work surface, then spread about 3 tablespoons of ricotta mixture evenly over each noodle. Starting at one end, roll each noodle like a jelly roll. Lay the lasagna rolls seam side down, without touching. Top with béchamel sauce. Repeat with the remaining noodles and ricotta mixture. Spoon 1 cup of marinara sauce over the lasagna rolls. Sprinkle the mozzarella and remaining 2 tablespoons of Parmesan over the lasagna rolls. Cover tightly with foil. Bake until heated through and the sauce bubbles, about 20 minutes. Uncover and bake until the cheese on top becomes golden, about 15 minutes longer. Let stand for 10 minutes. Meanwhile, heat the remaining marinara sauce in a heavy small saucepan over medium heat until hot, and serve alongside.
Gnocchi (Potato dumpling)
by N. Cousins
4 cups all-purpose flour
Bring a large pot of salted water to a boil. Peel potatoes and add to pot. Cook until tender but still firm, about 15 minutes. Drain, cool and mash with a ricer or potato masher.
Combine mashed potato, flour and eggs in a large bowl. Knead until dough forms a ball. Shape small portions of the dough into long "ropes". On a floured surface, cut ropes into half-inch pieces.
Bring a large pot of lightly salted water to a boil. Drop in a plate full of gnocchi at a time and cook for 3 to 5 minutes or until gnocchi have risen to the top. Scoop out with a slotted spoon and reserve in a covered pasta bowl. Repeat until all gnocchi are cooked. Serve with your favorite tomato sauce.
by P. Farnsworth
1/3 cup butter
8 Tbsp. freshly grated parmesan cheese
1 1/4 cups heavy cream
14 ounces of store bought fettuccine
salt & freshly ground black pepper
dash of nutmeg
Place the butter and cream in a heavy bottomed pan and cook over high heat for 2 min. Remove from heat. Cook the fettuccine in a large pot of salted boiling water until al dente. Drain and transfer to the pan with the cream. Add the parmesan, nutmeg, salt and pepper to taste. Place over medium/low heat for 1 minutes tossing the pasta constantly. Serve immediately.
Northern Italy-Style Fettuccini Alfredo
by L. Romano
1 lb of fettuccini pasta
1 stick of butter
½ pt of heavy cream
8 oz of ricotta cheese
¼ cup parmesan cheese
salt and pepper
Cook pasta drain put in bowl with a ½ sick butter .
In a sauce pan mix ½ stick butter, heavy cream, ricotta and parmesan cheese. Cook until hot. Serve immediately over pasta.
Penne a la Vodka
by L. Romano
2/3 cup vodka
1 tsp crushed red pepper
Fresh chopped basil
fresh chopped garlic
1 ½ sticks butter
28 oz can crushed tomatoes
1 cup heavy cream
1 pkg. knorr poma rosa (seasoning mix)
1 lb. penne pasta, cooked
1 cup parmesan cheese
Soak vodka and crushed red pepper together and set aside(30-60 minutes). Sauté basil, onion, garlic and butter together. Add vodka and pepper and simmer vigorously 5-7 min or until vodka evaporates
Add tomatoes, heavy cream, and seasoning. Pour sauce over pasta. Stir in parmesan cheese and serve immediately.
Meeting Night Meal-Linguine with Goat Cheese
by C. Dove
1/2 lb of linguine
8 thinly sliced pieces of prosciutto
1-2 bunches of spinach or dandelion
8 oz. goat cheese
1/4 cup of fat free half and half
While pasta is cooking, put spinach in frying pan with 1/2 inch water to steam. Before it is completely steamed, add goat cheese to melt, and prosciutto, and half and half. Let it all mix and melt together. When pasta is complete, drain and then add 1 tablespoon of olive oil to coat. Combine pasta with sauce and have a great time! (For 2)
by B. Romano
2-28 oz can crushed tomatoes
6-8 cloves of garlic
1 lb of ground veal
2 lbs of ziti macaroni
¼ cup olive oil, extra virgin
Spices: Little salt, parsley and basil
1 lb of ground beef and veal
16 oz mozzarella cheese
4 oz Romano cheese
Sauce: Sauté onions, garlic in olive oil until golden. Add ground beef and veal. When browned add tomato and spices and simmer for 2 hrs. Boil Macaroni and drain. In a large baking pan layer the following:
First: a little sauce on bottom.
Fourth: ricotta and mozzarella
Top: with Romano cheese.
Bake: at 350 for 45 minutes.
Penne in Garlic Butter w/ Roasted Vegetables and Sun-dried Tomatoes
by E. Wayne
Here is a really great recipe with a light spring or summer touch (although John knows I like it all year round).
1 lb. penne pasta
6 oz. butter or olive oil
2 tbsp finely minced garlic
1 oz. grated parmesan cheese
1 cup zucchini
1 cup julienne red pepper
1/2 lb asparagus
1 cup mushrooms
8oz. sun-dried tomatoes in olive oil
good chicken sausage (recipe called for 5 oz prosciutto but we prefer sausage)
broccoli florets are optional
Cook pasta and drain, and rinse in cold water or drizzle a small amount of olive oil in pasta to prevent sticking. Set aside. Roast vegetables (we do this on a roasting tray on the barbecue which enhances their flavor) with the good spiced chicken sausage (also barbecued and amount to your taste) with drizzled olive oil. In pan, melt butter and sauté garlic, and sun-dried tomatoes. Combine cooked penne, roasted vegetables, parmesan cheese, and remaining ingredients. At this point the recipe suggests that you put them in a casserole dish and heat in oven at 325 degrees until hot, approx. 40 minutes but if everything is cooked and hot enough we usually combine all the ingredients and enjoy immediately. This is really delicious recipe in which you can adjust and enhance to your taste.
Bon Appetite-recipe from the Wayne family.
Danny's Macaroni and Cheese
by D. Zecchini
1 lb. sharp cheddar cheese
2 lb. Velveeta cheese
1 lb. elbow macaroni
1 & 1/2 qts. milk
1/4 lb. butter
Preheat oven to 350 degrees. Place 1 & 1/2 qts. of milk in pot at low heat. When heated place chopped cubes of cheddar and Velveeta cheese into milk. Add 1/4 lb. of butter to melted cheeses. At the same time bring sauce pot of water to a boil for elbow macaroni. Cook elbow macaroni only 1/2 the cooking time on the box then colander water out. Put elbow macaroni in large Pyrex pan. Add melted cheese and mix. Put in oven 40 minutes at 350 degrees. Then sprinkle bread crumbs on top. Broil until light brown.
Tuna Noodle Casserole
by D. Zecchini
8 oz. Noodles
2 Cans (7 oz.) tuna well drained
1 & 1/2 cup of sour cream (12 oz.)
3/4 cup milk
1 can sliced mushrooms, drained
1/2 tsp salt
1/4 tsp pepper
1/2 cup bread crumbs
1/2 cup grated cheese
4 tsp butter/melted
Heat oven to 350 degrees. Cook noodles, returned drained noodles to pot, stir in tuna, sour cream, milk, mushrooms, salt and pepper. Pour into greased 2 quart casserole. Mix bread crumbs, cheese and butter. Sprinkle over casserole. If desired sprinkle paprika over bread crumbs mixture. Bake uncovered 35 to 40 minutes or until bubbly.