Pasta Recipes
Pepperoni Lasagna Roll-Ups
3 lasagna noodles
3/4 cup ricotta cheese
1/2 tsp. minced chives
1/2 tsp. dried oregano
1/2 tsp. dried basil
24 slices pepperoni
3 slices Swiss cheese, cut into thirds
1 cup meatless spaghetti sauce
1/4 cup shredded parm cheese
Cook noodles according to package directions; drain.
Combine ricotta cheese, chives, oregano and basil; spread 1/4 cup over each noodle within 1/2" of edges.
Top with pepperoni and Swiss cheese; carefully roll up.
Place seam side down in a greased shallow 1 qt. baking dish; top with spaghetti sauce. Cover and bake at 350°F. for 20-25 min. or until bubbly.
Uncover; sprinkle with Parm cheese. Bake 5 min. longer or until cheese is melted. Let stand for 5 minutes before serving. Yield: 3 servings Source: Taste of Home Magazine, April and May 2008
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Asparagus Spring Rolls
1 8-ounce package reduced-fat cream cheese (Neufchatel)
2 tablespoons snipped chives
2 tablespoons milk
1 to 2 tablespoons snipped fresh dill
1 clove garlic, minced
1 tablespoon lemon juice
1/2 teaspoon freshly ground pepper
1 tablespoon olive oil
1/4 teaspoon salt
8 dried lasagna noodles
24 asparagus spears
6 ounces thinly sliced smoked salmon
8 long fresh chives
In a small mixing bowl combine cream cheese, snipped chives, milk, dill, garlic, lemon juice, and pepper; set aside.
In a large pot bring 3 quarts water and the olive oil to boiling; add salt and lasagna noodles. Cook noodles for 10 to 12 minutes or until pasta is nearly tender.
Meanwhile, snap off and discard woody bases of asparagus. If necessary, trim asparagus to 5-inch lengths. Add asparagus to pasta; cook 3 minutes more. Drain; rinse with cold water. Drain again and pat pasta dry with paper towels.
Spread about 2 tablespoons of the cream cheese mixture evenly over each lasagna noodle. Divide salmon evenly among the noodles, placing a single layer of salmon on each noodle. Place 3 asparagus spears on one end of each noodle, letting the tips extend beyond the edge. Roll up each noodle. Tie with a fresh chive. Stand spring rolls upright to serve, if desired. Makes 8 side-dish servings. Source: Better Homes and Gardens
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Cap'n John's Linguini With Clam Sauce
1 can chopped or minced clams
6 large cloves garlic, pressed
1 bottle clam juice
2 tbl. fresh or dried parsley
1 tbl. olive oil
Salt & pepper, to taste
1# linguine
In sauce pan, saute garlic in olive oil;
add clams, juice, parsley, salt and pepper.
Heat only until hot.
Spoon over hot linguine.
Serve with Parmesan cheese.
An original recipe by Cap'n John - ref:03/29/98
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Parmesan Orzo Primavera
1 can 14.5 oz. chicken broth
1 cup uncooked orzo pasta
1/3 c. water
2 1/2 c. fresh veggies, i.e., broccoli, spinach, carrots, green onions, red peppers
1/3 c. parmesan grated cheese
Combine broth, orzo and water in saucepan. Bring to boil. Reduce heat to med. low; cover and cook 7 minutes.
Stir in veggies and cook an additional 5 minutes. Remove from heat.
Stir in parmesan cheese.
Makes 8 servings.
kraftfoods.com - ref:07/23/05
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Pasta Primavera a la Pam
½-16oz. box ziti
12 spears asparagus, cut into 2" pieces
1-16oz. tub mild fresh salsa
4oz. soft goat cheese
1 tsp. sugar
8oz. bag frozen cooked shrimp, thawed
Cook the pasta according to the label, adding the asparagus to boiling water during the last 5 minutes of cooking. Drain.
Meanwhile, heat the salsa in a large skillet over medium heat, stirring frequently until the tomatoes release their juices, 2-3 minutes.
Stir in the goat cheese and sugar and heat until smooth. Add the shrimp and fold in gently until heated through, about 2 minutes.
Pour the sauce over the pasta and toss.
Thanks to my Sis, Pam - ref:08/09/03
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Manicotti ala Aunt Theresa
Crepe batter:
2 eggs
½ c. flour
½ c. water
Stuffing:
1 tub ricotta
1 egg
1 c. mozzarella
1 c. grated Parmesan
Parsley
Cinnamon
Italian seasoning
Prepare Crepes:
Combine stuffing ingredients and stuff crepes.
Place in pan and cover with favorite sauce.
Bake in 350°F. oven for 25 min. or until cheese has melted.
Thanks, Aunt Theresa - ref:01/05/02
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Mexican Chicken/Turkey Manicotti
8 uncooked manicotti shells
1 package (8-oz.) cream cheese, softened
2 cups shredded Jack Cheese with jalapeno
1 medium green onion, sliced (2 tablespoons)
2 tablespoons chopped fresh cilantro or parsley
1 clove garlic, finely chopped
1 pound cooked shredded chicken or turkey
1 - 2 small or 1 large jars thick-and-chunky salsa
Heat oven to 350°F.
Cook and drain manicotti shells as directed on package.
Lay out on a sheet of waxed paper to cool.
Mix cream cheese, 1 cup of Monterey Jack cheese, the onion,
cilantro and garlic in medium bowl. Stir in chicken.
Fill manicotti shells with chicken mixture.
Coat bottom of 13 x 9 inch pan with some of the salsa.
rrange filled shells in pan. Pour remaining salsa over shells.
Sprinkle with remaining 1 cup of Monterey Jack Cheese.
Cover and bake 40 - 45 minutes or until filling is hot in center.
Makes about 10 shells.
Serves 6 people.
From Betty Crocker - April 1998 Page 22 - Sherri Jackson - ref:11/28/99
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Rice Recipes
Wild Rice, Pecan, & Cranberry Salad w/Citrus Vinaigrette
1 cup wild rice (see package instructions, substitute 1 cup chicken stock for 1 cup of the water)
1/2 cup dried cranberries
1/2 cup chopped pecans
1/2 cup chopped apple
1/2 cup chopped celery
1/4 cup chopped
Parsley
1/4 cup sliced green onions
Vinaigrette:
1/8 cup orange juice
1/8 cup cranberry juice
1 Tbsp. grated orange peel
2 Tbsp red wine vinegar
1 Tbsp. sugar
2 Tbsp olive oil
Salt and Pepper
Cook wild rice according to instructions on package. Remove from stove and let sit, covered for 10 minutes. Then uncover, fluff up with a fork, and let cool.
n a medium sized serving bowl, mix the rice, cranberries, pecans, apples, celery, parsley, and green onions together.
In a separate jar, mix the vinaigrette ingredients, adding salt and pepper to taste. Just before serving, mix dressing in with the rice mixture.
Serve warm, chilled, or room temperature. Source: Sassy Sandi
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Dirty Rice
½ cup dry white rice (cooked)
1 pound ground beef
½ red bell pepper, chopped
½ green bell pepper, chopped
1/4 tsp. crushed red pepper
1 small onion, chopped
Dash hot sauce
Brown meat in large pan; drain;
add onion, peppers & red pepper.
Simmer ½ hour;
add cooked rice; simmer 1 hour
from: My Sister Pam - ref:4/15/00
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Couscous Recipes
Sweet Couscous with Nuts and Dried Fruit
2 1/3 cups water
1/2 cup sugar
1/3 cup dried cranberries
1/3 cup dried apricots, chopped
1/3 cup dried cherries, chopped
2 1/2 cups (about 1 pound) couscous
1/2 cup coarsely chopped toasted slivered almonds
1/2 cup coarsely chopped toasted and skinned hazelnuts
1/4 cup extra-virgin olive oil, if desired
In a medium saucepan, combine the water, sugar, cranberries, apricots, and cherries. Bring the mixture to a boil over medium-high heat, stirring constantly, until the sugar has dissolved, about 2 minutes. Stir in the couscous and remove the pan from the heat. Cover the pan with a tight fitting lid until the couscous has absorbed all of the cooking liquid, about 5 to 7 minutes.
Using a fork, fluff the couscous to break up any lumps. Add the almonds and hazelnuts and toss. Spread the mixture evenly on a baking sheet until completely cooled, about 10 minutes.
Transfer the couscous to an airtight container and store in the refrigerator.
Serving Suggestion: Drizzle the couscous with 1/4 cup of extra-virgin olive oil for a moister texture. Recipe courtesy Giada De Laurentiis, 2008
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Orzo Recipes
Artichoke and Feta Orzo Pilaf
1/2 cup orzo
1 tablespoon extra virgin olive oil
3 ounces marinated artichokes (1/2 of 6-oz.jar) -- drained and chopped
1/4 cup halved pitted kalamata olives
2 tablespoons chopped roasted red peppers
Pinch kosher salt -- optional
1/4 teaspoon Italian or Greek seasoning
1/2 cup cubed feta cheese
Baby spinach leaves
Lemon slices for garnish
Prepare orzo according to package directions. Drain and set aside.
In a medium skillet, heat oil and add artichokes, olives and peppers. Sprinkle with a pinch of salt if desired, and cook 1-2 minutes or until heated through. Stir in cooked orzo and Italian or Greek seasoning and cook 1-2 minutes.
Arrange spinach leaves in a serving bowl. Spoon pilaf into the bowl, top with cheese and garnish with lemon slices. Serves: 4
Calories 169; Proteiin 5g; Carb 19g; Fiber 1 g; Cholesterol 13 mg; Fat 3 g; Sodium 452 mg
Source: http://www.shaboomskitchen.com
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fSpinach and Basil Orzo
2 teaspoons crushed garlic
1 medium sweet onion, chopped
2 tablespoons olive oil
1 (1-pound) box orzo
1 3/4 cups chicken stock
Fistful fresh basil leaves, chopped
3 sprigs rosemary leaves removed and chopped
1 lemon wedge, juiced
1 (10-ounce) package frozen spinach, defrosted and water squeezed out
Saute garlic and onion in olive oil over medium-high heat for 3 minutes until slightly tender.
Add orzo and chicken stock, cover and cook for about 3 minutes on medium heat.
Add basil and rosemary and cover and let simmer for about 5 minutes until all liquid has evaporated.
Turn heat to
low add lemon juice and spinach, stir to combine and cook for 1 minute until spinach is heated through.
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Asparagus Spring Rolls
Baked Brown Rice 
Sweet Couscous with Nuts and Dried Fruit
Artichoke and Feta Orzo Pilaf