Subject: COLLECTION(4) Italian Entrees
From: [email-masked] (Bill Stoneman)
Date: 17 Mar 1996 06:20:37 -0700
Newsgroups: rec.food.recipes

MMMMM----- Recipe via Meal-Master (tm) v8.02
 
      Title: Lasagna
 Categories: Italian, Main dish
      Yield: 6 servings
 
      8    Sausages, sliced thin
    1/4 c  Olive Oil
      2 md Onions, chopped
      1    Garlic Clove, minced
     16 oz Tomato Sauce
      1 ts Salt
      1 ts Cayenne
      1 lb Ricotta
    1/2 lb Mozzarella Cheese
      1 c  Parmesan Cheese
      1 pk Lasagna Noodles
      3 tb Parmesan Cheese, grated
 
Cook noodles according to directions.  Ground beef can be
substituted for sausage.
  
Heat oil and saute garlic and onions until tender.  Add tomatoes,
salt and pepper.  Bring to a boil then cover and simmer over low
heat 1 hour.
  
Saute sausage until brown.  Discard fat.  Mix ricotta and diced
mozzarella cheese together in a bowl.  Spread 1/2 cup sauce on
bottom of baking pan. Arrange noodles with layer of cheese mixture,
Parmesan cheese, tomato sauce and meat.  Repeat process ending 
with layer of noodles and sauce. Bake at 350F for 20 minutes, 
or until hot.
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v8.02
 
      Title: Pesto Spaghetti
 Categories: Main dish, Italian
      Yield: 4 servings
 
      1 c  Parsley, minced
      1 tb Basil
      1 ts Salt
    1/8 ts White pepper
      2    Garlic cloves, minced
      2 tb Butter
      2 tb Water, boiling
    3/4 c  Parmesan Cheese, grated
      1 lb Linguine
    1/4 c  Pignoli Nuts, chopped
    1/2 c  Salad Oil
 
Cook Linguine as package directs and drain well.
Combine all ingredients in a bowl and pour over Linguine.  Serve
with Parmesan Cheese.
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v8.02
 
      Title: Petti Di Pollo Alla Roma
 Categories: Italian, Poultry
      Yield: 6 servings
 
      4    Chicken Breasts, Skinned
      2 c  Tomato Sauce
      3 tb Olive Oil
      2 c  White Wine, dry
      2 md Onion, chunked
     10 oz Stewed Tomatoes
      2 md Green Pepper, chunked
    1/4 c  Parmesan Cheese
           Salt and pepper, to taste
      6 ds Tabasco Sauce
 
  Debone chicken breasts if necessary.  Slice breast lengthwise into
  thirds. Heat the oil in large pan over medium heat.  Lightly brown
  the chicken. Add onion, pepper and garlic.  Saute for several
  minutes  over medium heat. 
  Add Tomato sauce, dry white wine, tabasco and
  stewed tomatoes.  Add salt and pepper to taste.  Reduce heat and
  simmer until chicken is tender.  Top with Parmesan cheese and serve
  immediately.
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v8.02
 
      Title: Salse Bolognese
 Categories: Italian, Sauces
      Yield: 1 batch
 
      3 md Onions, chopped
     36 oz Tomato Paste
      2 lb Chuck, ground
  2 1/2 ts Oregano
      1 lb Italian Sausage
  2 1/2 ts Rosemary, ground
      2 lb Pork Spare Ribs
      4    Garlic cloved, minced
      3 tb Olive Oil
           Salt and pepper, to taste
    138 oz Tomato Juice
  1 1/2 tb Sugar
 
  Remove excess fat off ribs.  Cut sausage into 2 inch pieces.  Add
  olive oil to 15 quart kettle. Brown ribs and sausage.  Add ground
  chuck half way through browning.  Add onion and garlic.  Reduce heat
  to simmer.  Add tomato paste and toamto juice.  Add oregano, basil,
  rosemary, pepper and sugar.  Simmer four to five hours until
  thickened.  Add salt to taste. Cool and remove excess fat from top.
  Remove spare ribs, debone and return to sauce.
 
MMMMM

[email-masked]
http://www.mindspring.com/~bjbear/brawny.html

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