Rudy's Cookbook


Baked French Wedge Potatoes
Chive Potatoes and Caramelized Shallot
Duchess Potatoes
Garlic Mashers
Garlic Potatoes
Garlic Roasted Vegetables with Potatoes
Golden Egg and Potato Salad
Grilled Herb Potato Salad
Grilled Yukon Potatoes
Hobo Pack of New Potatoes, Spinach and Pearl Onions
Mashed Potatoes with Truffle Oil
Mediterranean Potato Salad
Mexican Stuffed Potato
Mustard Roasted Potatoes
Onion Roasted Potatoes
Oven French Fries
Oven Roasted Red Potatoes with Roquefort
Parsley Potato Salad
Potato Salad with Italian Dressing
Potatoes Florentine
Quick Parmesan Mashed Potatoes
Roasted New Red Potatoes
Rudy’s Potato Salad
Scalloped Potatoes
Skinny Mashed Potatoes
Texas Potatoes
Ultra Creamy Mashed Potatoes

Baked French Wedge Potatoes

4 medium potatoes, unpeeled
2 tablespoons margarine, melted
1/2 teaspoon chili powder
1/2 teaspoon dried basil
1 teaspoon crushed garlic
1 1/2 teaspoons chopped fresh parsley
1 tablespoon grated Parmesan cheese

Scrub potatoes. Cut each into 8-wedges. Place on Baking Sheet sprayed with Pam.
Combine margarine, chili powder, basil, garlic and parsley in a small bowl. Brush to wedges, edge side up and, sprinkle with cheese. Bake at 375° for 30-minutes. Turn wedges over. Brush and sprinkle with remaining ingredients and cheese. Bake 30-minutes longer. (Makes 6 servings)

Chive Potatoes and Caramelized Shallot

2 1/2 pounds russet potatoes, halved
2 tablespoons butter
2/3 cup thinly sliced shallots
3/4 cup fat-free sour cream
1/4 cup 1/3-less-fat cream cheese
1/4 cup skim milk
1 bunch fresh chives, sliced (about 2 1/2 tablespoons)
1/2 teaspoon salt, or to taste
Freshly ground pepper, to taste

Place potatoes in a large pot with water to cover. Bring to a boil and cook for about 20-minutes or until potatoes are tender when pierced with a fork.
While potatoes cook, melt butter in a small skillet. Add the shallots and cook over medium-low heat, stirring frequently, for 10-minutes or until shallots are very soft and golden brown. Drain potatoes and let cool slightly, then place in a medium bowl and mash until smooth. Stir in the sour cream, cream cheese and milk; mash until smooth. Add the cooked shallots, chives, salt and pepper. (Makes 8 servings)

Duchess Potatoes

5 or 6 medium potatoes
1/4 cup melted butter
1/2 teaspoon salt
Dash of pepper
2 egg yolks, slightly beaten
1/3 cup cream
1 egg, beaten
2 teaspoons water
2 tablespoons melted butter

Pare potatoes. Cook in boiling salted water until done. Drain. Put through ricer to be sure there is no lumps. Add butter, salt, pepper, egg yolks, and cream to riced potatoes. Beat until light and fluffy. Use rose tube in canvas pastry bag and fill bag full of potato mixture. Force potato mixture onto greased baking sheet into rosette forms. Brush with beaten egg to which water has been added. Put in 425° hot oven to brown. Brush with melted butter after removing from oven. Serve with broiled lamb chops, roast lamb, or pork.
Duchess potatoes may be formed into cone shape and browned in the oven or used as a potato border on a plank. (Makes 5 to 6 servings)

Garlic Mashers

5 large russet (baking) potatoes (about 31/2 pounds), peeled and quartered
Salt and freshly ground pepper
1 tablespoon canola oil
3 tablespoons finely chopped garlic (about 6 cloves)
1 cup heavy cream
1 1/2 tablespoons butter

Put the potatoes in a large saucepan. Add enough water to cover, plus 1/2-teaspoon salt. Bring to a boil over high heat and cook until the tip of a knife inserted into the potatoes meets no resistance, 20 to 25-minutes.
Meanwhile, heat a medium saucepan over medium heat. Add the oil and swirl to coat the bottom of the pan. When the oil shimmers, add the garlic and sauce, stirring, until golden, about 2-minutes. Add the cream and reduce by one third over medium heat, about 12-minutes.
Thoroughly drain the potatoes. Transfer them to a large bowl or the bowl of a mixer and add the cream mixture Using a hand masher and wooden spoon, or a mixer with a paddle attachment, whip the potatoes until smooth. Fold in the butter, season with salt and pepper, and serve immediately with the beef stew.

Garlic Potatoes

3 medium (6 to 8 ounces each) potatoes, well scrubbed
Cooking spray
Pepper, to taste
1/2 stick butter (1/4 cup)
1 medium onion, chopped (about 3/4 cup)
1 teaspoon garlic salt

Preheat oven to 400°. Spray a loaf pan or small casserole with cooking spray. Slice potatoes, with skins on, into pan or dish. Season with pepper.
In a small saucepan, over medium heat, sauté butter with chopped onion and garlic salt for 5-minutes, or until onions are soft. Pour onion mixture over the potatoes.
Cover pan with foil and bake for 35 to 40-minutes. Or, place pan on a medium-hot grill for 20 to 25-minutes. (Makes 4 servings)

Garlic Roasted Vegetables with Potatoes

1 whole bulb garlic (Cut 3/4-inch off top, cutting through tip of each clove and cover with foil; discard top, set aside.)
3 medium all-purpose potatoes (Cut lengthwise in half, then crosswise)
4 small onions (Cut lengthwise in half)
6 small plum tomatoes (Cut lengthwise in half)
2 medium zucchini (Cut into 3/4-inch slices)
2 tablespoons olive oil
1 teaspoon dried Italian seasoning
1/2 teaspoon cracked black pepper
1/4 cup grated Parmesan cheese

In a large bowl, combine seasoning ingredients. Add vegetables; toss to coat Reserve tomato and zucchini in bowl to add later. Arrange potatoes, onions and foil-wrapped garlic on a 15 x 10-inch jellyroll pan; roast in 425° oven for 30-minutes.
Add tomato and zucchini to vegetables in pan, Continue to roast l5-minutes, or until vegetables are tender.
Remove vegetables to a large bowl. Unwrap garlic. Squeeze softened cloves over vegetables. Toss with cheese and season with salt as desired. May be served with roast. (Makes 8 Servings)

Golden Egg and Potato Salad

1 tablespoon plus 3/4 teaspoon salt
2 teaspoons ground coriander
2 teaspoons onion powder
1 3/4 teaspoons dried basil
1 3/4 teaspoons garlic powder
1 1/2 teaspoons dry mustard
1 1/2 teaspoons ground turmeric
1 1/4 teaspoons cayenne
1 teaspoon ground dried ancho chili peppers
1 teaspoon black pepper
1/2 teaspoon white pepper
6 hard-cooked eggs plus 1 fresh egg
3 cups chicken broth
1 can (13.5 ounces) un-sweetened coconut milk
2 pounds baby white potatoes, washed but not peeled
1/2 cup plus 2 tablespoons olive oil, in all
1 1/2 cups chopped onions
1/2 cup seeded and chopped red bell peppers
1/2 cup seeded and chopped yellow bell peppers
1/2 cup seeded and chopped green bell peppers
3/4 cup chopped celery
3 tablespoons white balsamic vinegar
2 teaspoons sugar

In a small bowl combine the salt, coriander, onion powder, basil, garlic powder, dry mustard, turmeric, cayenne, ancho, black and white peppers and set aside.
Peel boiled eggs. In a large bowl, cut them into 1/2-inch, pieces and set aside.
In a 5-quart pot, combine the stock, coconut milk and 3-tablespoons plus 1-teaspoon of the seasoning mix. Stir well, cover, and place over high heat. Bring to a boil, then add potatoes. Cover and cook until the potatoes are tender, about 30-minutes. Remove the potatoes and set aside to cool. Reserve 1-cup of the liquid. If there is less than 1-cup, add enough water to make 1-cup. As soon as the potatoes are cool enough to handle cut them into 1/2-inch pieces and add them to the bowl with the eggs.
In a 10-inch skillet, preferably nonstick, heat 2 tablespoons of the olive oil over high heat just until the oil begins to smoke, about 3 or 4-minutes. Add onions, bell peppers, celery and the remaining seasoning mix. Reduce heat to medium and cook, stirring frequently with a wooden spoon and scraping the bottom of the skillet, until the vegetables are only slightly crunchy, fading in color and with, a sweet flavor from cooking in the olive oil, about 10 to 12-minutes. Remove from heat, transfer vegetables to a plate and let them cool in the, refrigerator or at room temperature.
In a blender, process the fresh egg until it is light-colored, about 15-seconds. Add the remaining 1/2-cup olive oil in a slow, thin stream until it is absorbed. Add the reserved cooking liquid, the vinegar, and sugar and continue to process, scraping down the sides of the blender, until the ingredients are combined into a mayonnaise, about 1 1/2 to 2-minutes.
Add the cooled vegetable mixture to the bowl of potatoes and eggs. Add the mayonnaise and stir gently but thoroughly until the ingredients are evenly distributed and coated with the mayonnaise. Serve immediately at room temperature or refrigerate until cold. This should be eaten the day it is made. (Makes 7 servings)

Grilled Herb Potato Salad

1 1/2 pounds small rod potatoes, scrubbed
1/4 cup olive oil
1 tablespoon chopped fresh rosemary or 1 teaspoon dried
3 tablespoons mayonnaise
2 tablespoons dry white wine
1 tablespoon white wine vinegar
2 Teaspoons Dijon mustard
1/2 teaspoon salt
1/4 teaspoon freshly ground black pepper
3 to 4, fresh rosemary branches for fire (optional)
1/3 cup thinly sliced scallions
3 tablespoons chopped parsley, preferably flat-leafed (Italian)

Put the potatoes in a large saucepan and cover with cold water. Bring to a boil, and simmer until JUST tender. (Time will vary with size of potato; small potatoes should cook in 8 to 10-minutes.) Drain and set aside.
In a shallow dish, combine the olive oil and rosemary. Let stand at least 30-minutes or up to 2-hours.
In another small bowl, whisk together the mayonnaise, wine, vinegar, mustard, salt and pepper. Let stand at least 20-minutes or refrigerate up to 2-hours; return to room temperature before using.
Prepare a hot fire in a covered gas or charcoal grill (see note). Roll the potatoes in the rosemary oil, and then thread onto metal skewers. If using fresh rosemary branches, dampen them with cold water and toss onto coals just before cooking.
Grill the potatoes, turning occasionally and brushing with any remaining oil, until tender and tinged with brown, about 5 to 7-minutes.
Place the potatoes in a mixing bowl. Add the flavored mayonnaise, scallions and parsley. Toss to combine. Season with additional salt and pepper to taste. Serve warm or at room temperature. (Makes 4 servings)

Grilled Yukon Potatoes

12 Yukon gold potatoes (red potatoes can be substituted)
1/2 cup olive oil
Salt and pepper, to taste
2 sprigs fresh rosemary
2 sprigs fresh thyme

Cut potatoes in half lengthwise. Mix raw potatoes in olive oil, salt and pepper. Place in cake pan or on cookie sheet and place sprigs of rosemary and thyme across potatoes. Roast in 375° oven until done, about 40-minutes.

Hobo Pack of New Potatoes, Spinach and Pearl Onions

12 new potatoes, about the size of golf balls
24 pearl onions, skin on, both ends trimmed
1/2 pound spinach, well-washed
1/4 cup coarsely chopped fresh sage
1/3 cup olive oil
1 teaspoon red pepper flakes
Kosher salt and freshly ground pepper, to taste
Heavy-duty aluminum foil, for wrapping

Toss all ingredients together gently. Tear off four sheets of foil, each about 2-feet long, and stack them. Arrange the vegetables in the center of the top sheet and season with salt and pepper.
Fold up the foil around the vegetables, one sheet at a time, turning the package one quarter turn between sheets and making sure each sheet is well sealed around the vegetables. Place the hobo pack oh the bottom of the grill off to one side, pile coals up around it and cook for about 25 to 30-minutes, depending on the intensity of the heat from the coals. (Makes 6 Servings)

Mashed Potatoes with Truffle Oil

2 1/2 pounds Idaho potatoes, peeled and roughly sliced
1/2 cup heavy cream
4 tablespoons butter
1 teaspoon truffle oil (available at gourmet stores)
Salt and pepper to taste

Cover potatoes with cold water and cook until tender. Drain and mash until smooth with cream, butter, salt and pepper. Add truffle oil and mix in just before serving. (Makes 6 servings)

Mediterranean Potato Salad

2 pounds new red-skinned potatoes, cut into quarters
3/4 cup Caesar Dressing
1/2 cup (2 oz.) Grated Parmesan Cheese
1/4 cup chopped fresh parsley
1/4 cup chopped roasted red peppers

Cook potatoes in boiling water 10 to 12-minutes or until fork tender. Drain: Pour dressing over potatoes in large bowl. Add cheese, parsley and peppers: Toss lightly, Serve warm or chilled. (Makes 8 to 10 servings)

Mexican Stuffed Potato

2 large baked potatoes
3 tablespoons each, non-fat sour cream and fat-free milk
1 cup cooked red kidney or pinto beans, drained
1 cup yellow corn kernels, cooked drained
2 tablespoons chopped cilantro
Salt and pepper to taste
1/2 cup shredded sharp cheddar cheese
1/2 cup spicy tomato salsa

Bake potatoes in microwave. Cut in half lengthwise. Remove pulp. Mash with sour cream and milk Combine with beans, corn, cilantro, salt and pepper. Pile mixture into skins. Top with cheese.
Bake 20-minutes in 400° oven. Serve with salsa. (Makes 4 servings)

Mustard Roasted Potatoes

Light vegetable oil cooking spray
4 tablespoons Dijon-style: mustard
2 teaspoons paprika
1 teaspoon ground cumin
1 teaspoon chill powder
1/8 teaspoon cayenne pepper
16 baby red potatoes

Preheat oven to 400°, spray a roasting pan 3-times to coat with the vegetable oil. Put the mustard, paprika, cumin, chili powder, and cayenne pepper in a large bowl. Whisk to blend.
Prick the potatoes several times with the tines of a fork and add them to the bowl. Toss to coat the potatoes evenly. Pour the coated potatoes into the prepared roasting pan, leaving a little space between them. Bake for about 45-minutes to 1-hour, until the potatoes are fork tender. (Makes 4 serving)

Onion Roasted Potatoes

1 envelope Lipton Recipe Secrets Onion Soup Mix
2 pounds of potatoes, cut into chunks
1/3 cup olive or vegetable oil

In a large plastic bag, add all ingredients. Close and shake until potatoes are evenly coated. Empty potatoes into shallow baking pan. Bake in preheated 450° oven, stirring occasionally, 40-minutes, or until potatoes are tender and golden brown. Garnish with chopped fresh parsley. (Makes 8 servings)

Oven French Fries

4 medium potatoes (Irish potatoes are good)
1 tablespoon oil

Preheat oven to 475°. Peel potatoes and cut into long strips about 1/2 inch wide. Dry strips thoroughly on paper towels. Toss in .a bowl with oil as if making a salad. When strips are thoroughly coated with the oil, spread them in a single layer on a cookie sheet and place in preheated oven for 35 minutes. Turn strips periodically to brown on all sides. If a crispier, browned potato is desired, run under broiler for a minute or two. Sprinkle with salt before serving. (Makes 6 servings)

Oven Roasted Red Potatoes with Roquefort

1 tablespoon olive oil
1/2 pound small red potatoes, halved
1/4 teaspoon salt
1/4 teaspoon freshly ground pepper
2/3 cup crumbled Roquefort or other blue cheese

Preheat the oven to 450°. Brush the olive oil on a nonstick baking sheet. Arrange the potatoes; cut sides up, on the baking sheet. Sprinkle with the salt and pepper and turn the potatoes over.
Roast the potatoes for about 20-minutes, until browned on the bot-tom. Turn them over and keep warm. Leave the oven on.
Five minutes before serving sprinkle the cheese on the potatoes. Bake about 3-minutes until the cheese starts to melt. Don't overcook or the, cheese will melt off the potatoes. (Makes 2 Servings)

Parsley Potato Salad

2 cups diced cooked potatoes
1/2 tablespoon chopped pimiento
1/2 cup diced celery
1 tablespoon chopped onion
2 tablespoons chopped parsley
1/2 tablespoon cider vinegar
1 teaspoon dry mustard
1/2 teaspoon celery seed
1/8 teaspoon pepper
1/2 teaspoon salt
1/4 cup mayonnaise

Combine all ingredients except mayonnaise. Toss lightly and chill. A few hours before serving time, add mayonnaise and return salad to the refrigerator. Serve in lettuce cups, garnished with small strips of pimiento. (Makes 4 servings)

Potatoes Florentine

4 large potatoes (about 21/2 pounds)
3 tablespoons butter
1 small leek, thinly sliced (white and pale green part only)
2 cups coarsely chopped fresh spinach, lightly packed
1/4 cup skim milk
1/2 cup shredded Parmesan cheese
1/4 teaspoon salt
Freshly ground pepper, to taste
3 tablespoons finely chopped roasted red bell peppers
1 tablespoon chopped fresh basil

Pierce the potatoes and microwave for 20-minutes or until tender when gently squeezed. Let cool slightly.
Meanwhile, melt the butter in a medium skillet. Add the leek and cook until very soft, about 10-minutes, stirring frequently. Add the spinach and cook for a few minutes more until the spinach is cooked and any liquid has been absorbed.
Preheat oven to 400°. Cut the potatoes in half and scoop out the insides, leaving a 1/4-inch rim of potatoes in the skins. Mash the potatoes with the milk until smooth, then stir in the leek mixture, half the cheese, the salt and pepper. Lightly stir in the roasted peppers and basil. Place the potato skins onto a baking sheet and fill with the potato mixture; sprinkle with remaining cheese. Bake for 15-minutes. (Makes 8 servings)

Quick Parmesan Mashed Potatoes

1 1/2 pounds all-purpose potatoes, scrubbed, quartered
3 tablespoons water
3 large cloves garlic, crushed
1/3 cup low-fat milk
3 tablespoons grated Parmesan cheese
3/4 teaspoon salt

In 2-quart microwave-safe container, combine potatoes, water and garlic. Cover and microwave at high (100 percent power) 12 to 14-minutes or until potatoes are tender.
Mash potatoes until smooth. Add milk, cheese and salt, beating until light and fluffy. If mixture becomes too thick, add additional milk, 1-tablespoon at a time. (Makes 6 servings)

Potato Salad with Italian Dressing

2 pounds small red potatoes
1 medium shallot, peeled and minced 1/2 pound green beans, trimmed, cut into halves.
1/2 cup of Kalamata olives, halves and pitted
3 plum, tomatoes seeded and cut into slivers
8 basil leaves, slivered
1 1/2 cups Italian Dressing

Scrub the potatoes but do not peel. Cut in halves. Place in a steamer basket and steam over boiling water until tender, about 20 to 25-minutes. Drain and transfer to a bowl. Add 4-tablespoons of the Italian Dressing and the shallot. Refrigerate 1 to several hours.
Bring a small pan of water to the boil, add the beans and time, about 5-minutes, or until tender. Drain and plunge into ice water to stop the cooking. Pat dry and add to the potatoes.
Stir in the olives, tomatoes and, basil leaves. Add enough Italian Dressing to coat the salad. If making the salad ahead refrigerate, remove from refrigeration about 1-hour before serving. (Makes 10 servings)

Roasted New Red Potatoes

3 pounds small red new potatoes, halved
1/4 cup olive oil
1 teaspoon salt
freshly ground black pepper

Adjust oven rack to lowest position and heat oven to 450°. Toss potatoes with oil, salt and pepper. Arrange, cut side down, on a large lipped cookie sheet. Set potatoes on lowest rack, and roast until tender and golden brown, about 30-minutes (check after 20 minutes). Transfer to a serving dish and keep warm until ready to serve. (Makes 8 servings)

Rudy’s Potato Salad

5-pounds red boiling potatoes, scrubbed and cut into 1-inch pieces
1/2 cup of sweet pickle juice
1 cup diced red onions
1 cup mayonnaise
1 cup sour cream
3 tablespoons horseradish mustard
Salt and black pepper
1 cup diced sweet pickles
1 2-ounce jar pimento stuffed green olives, drained and chopped
1 large rib celery, diced
1/4 cup chopped chives
5 hard boiled eggs, peeled and cut into 1-inch pieces
Chopped parsley for garnish

In a large pot boil potatoes until just tender, about 12-minutes. Drain, cool, peel and dice potatoes and transfer to large bowl. Pour the pickle juice over hot potatoes, stir gently and let cool to room temperature.
Place the diced red onion in a small bowl, cover with ice water for 20-minutes to reduce the acidity. Drain and squeeze out the excess moisture with paper towel add to potatoes.
In a medium bowl stir together the mayonnaise, sour cream, horseradish mustard, salt and pepper, pickles, olives, celery and chives. Pour this mixture over the potatoes and toss gently. Add the eggs and toss again. Sprinkle salad with paprika and chopped parsley. (Makes 10 servings)

Scalloped Potatoes

4 cups thinly sliced, peeled raw potatoes
1 onion, peeled and sliced thinly
1 tablespoon chopped parsley, if desired
3 tablespoons flour
1/8 teaspoon pepper
1 1/2 teaspoons salt
3 tablespoons margarine
1 1/2 cups skim milk

Preheat oven to 350°. In a lightly oiled casserole, place a layer of potatoes. Sprinkle with flour, then place a layer of onions. Sprinkling each layer with flour, alternate potatoes and onions until all are used. Season with salt and pepper. Heat the milk and margarine together and pour over the potatoes. Cover casserole and bake for 1 hour, then remove cover and bake another 1/2-hour to brown. (Makes 6 servings)

Skinny Mashed Potatoes

3 1/2 cups Swanson® Chicken Broth
5 large potatoes, cut into 1-inch pieces (about 7 1/2 cups)
Generous dash of pepper

In a medium saucepan, place broth and uncooked potatoes over high heat to boil. Reduce heat to medium. Cover and cook 10-minutes or until potatoes are tender. Drain, reserving broth.
Mash potatoes with 1 1/4-cups broth and pepper. If needed, add additional broth until potatoes are desired consistency.
For Garlic Skinny Mashed Potatoes: Substitute 2-cans (14 1/2 ounces each) Swanson® Seasoned Chicken Broth with Roasted Garlic for 3 1/2-cups Chicken Broth. (Makes 6 servings)

Texas Potatoes

2 pounds frozen hash brown potatoes, broken loosely
1 can cream of chicken or cream of mushroom soup
2 cups sour cream
1 stick melted margarine
1 cup shredded Cheddar cheese
1 1/2 cups chopped onions
1 cup crushed corn flakes, for topping

Combine all ingredients except corn flakes, and put into a 9 x 13-inch pan. Sprinkle corn flakes over the top. Bake at 350° for 40 to 50-minutes. (Makes 10 to 12 servings)

Ultra Creamy Mashed Potatoes

2 cans (14 oz. each) Swanson® Chicken Broth
5 large potatoes cut into 1-inch pieces (about 7 1/2 cups)
1/2 cup light cream
2 tablespoons butter or margarine generous dash pepper

Place broth and potatoes in saucepan. Heat to a boil. Cover and cook over medium heat 10-minutes or until tender. Drain, reserving broth. Mash potatoes with 1/4-cup broth, cream, butter and pepper. Add additional broth, if needed, until desired consistency. (Makes 6 servings)


Cajun Fettuccine Alfredo
Everyday Easy Lasagna
Fettuccine Alfredo
Fideo Spaghetti
Herbed Spinach Pasta
Italian Spaghetti Sauce
Macaroni and Cheese
Mustard Pasta
Orzo Au Pistou
Rich & Meaty (no boiling) Lasagna
Rigatoni Broccoli Pasta
Spaghetti Pizza Pie
Spicy Peanut Pasta

Cajun Fettuccine Alfredo

1/2 pound raw medium shrimp, peeled and deveined
1/2 pound Andouille sausage cut into 1/4-inch slices
1/2 pound crawfish tails
1 tablespoon olive oil
1 tablespoon minced garlic
1/2 teaspoon oregano
1/2 teaspoon basil
1 teaspoon blackened redfish seasoning
1 cup grated Parmesan cheese
2 pounds fettucine, cooked al dente

Heat oil and garlic in a skillet. Add shrimp, crawfish, sausage and seasonings. When shrimp are just turned pink, add heavy cream and bring to a simmer. Add Parmesan cheese and simmer until a smooth and creamy consistency is reached. Toss with cooked fettucine, garnish with chopped scallions and serve with warm French bread. (Makes 6 servings)

Everyday Easy Lasagna

1 medium red or green pepper, chopped
1 jar (28 oz.) spaghetti sauce (about 3 cups)
1 pound ground beef
1 cup water
1 package (16 oz) Mozzarella Cheese, divided
12 oven-ready (no-boil) lasagna noodles

Brown meat in large skillet on medium-high heat; drain. Add peppers; cook and stir 3 to 5-minutes or until crisp-tender. Remove from heat. Add spaghetti sauce, water and 1-cup of the cheese; mix well.
Layer 3-noodles, 1/4-of the sauce mixture and 1/4 of the remaining cheese in 13 x 9 inch baking dish. Repeat all layers 3-times. Cover with foil. Bake at 400° for 30-minutes. (Makes 8 servings)

Fettuccine Alfredo

10-ounces fresh or 6-ounces dry fettuccine noodles (fresh is recommended)
Olive oil
1 cup fresh, shredded Parmesan cheese
2 tablespoons butter
2 tablespoons garlic, chopped fine
1 cup heavy cream
Salt, to taste
Fresh ground black pepper, to taste
2 tablespoons parsley, chopped

Have everything measured and ready. Precook the pasta in boiling water, being careful not to overcook. Immediately chill with cold running water and toss with a little olive oil, just enough to prevent sticking. Shred the cheese and have it ready. Melt the butter on low heat in a sauté pan. Add the garlic; cook just long enough for the butter to grab the garlic flavor. Add the pasta, coat with the butter. Add the cream and the cheese. The cream will reduce to make a natural thick sauce. Season with a little salt and fresh ground black pepper. Garnish with chopped parsley.

BUTTERED ASPARAGUS: Simply place clean, fresh asparagus on a microwave dish, splash with a little water and a few ounces of butter. Cover tightly with clear wrap and place in microwave for 2-minutes on high 100% power. Do this while the cream is thickening in the fettuccine. Plan on five pieces of asparagus each.

1/2 cup granulated sugar
3 egg whites
1 cup whipping cream
4 tablespoons powdered sugar
/2 teaspoon vanilla Cocoa powder, sifted, to taste Chocolate syrup, as needed
2 heart-shaped cookies

Her favorite chocolate candy, for garnish Dissolve granulated sugar in the egg whites. Whip at slow speed until thoroughly dissolved then increase the speed to high. Whip to a stiff peak. In a separate chilled bowl, whip the heavy cream to a stiff peak; add powdered sugar and vanilla. Fold together, adding cocoa powder a little at a time until you achieve the chocolate flavor you desire. Coat the inside of a large wineglass with the chocolate syrup and spoon in the mousse and refrigerate. When you serve, stick in a heart-shaped cookie (your local baker would be happy to inscribe it for you). You mate also serve her favorite chocolate candy.

Fideo Spaghetti

4 tablespoons olive oil, divided
1 medium onion, chopped
1(14 1/2-ounce) can chopped stewed tomatoes
1(14-ounce) can tomato sauce
1 (12-ounce) package cut Fideo thin pasta
Salt and pepper to taste

In large, deep skillet, heat 1-tablespoon oil over medium-high heat. Add , onion and cook until softened. Add stewed tomatoes and tomato sauce. When sauce bubbles, reduce heat to medium and simmer. Meanwhile, in another large, deep skillet, heat 3-tablespoons oil over medium-high heat. Add Fideo, stirring constantly, until browned. Remove to a bowl. Pour hot: tomato sauce over pasta. Serve warm. (Makes 4 to 6 servings)

Herbed Spinach Pasta

2 cups uncooked penne pasta
1/2 medium onion, sliced
1 clove garlic, minced
1 tablespoons olive oil
3/4 teaspoon basil
1 medium red, yellow or green pepper cut into strips
1 can spinach, drained

Cook the pasta and drain. Cook the onion, garlic and basil in the oil until tender. Add the pepper strips and cook for 3-minutes longer. Stir in the spinach. Heat for another minute until warmed through. Toss with the pasta. Top with Parmesan cheese.

Italian Spaghetti Sauce

1 6-ounce can tomato paste
1 onion, finely chopped
1 green pepper, chopped
1 tablespoon chopped parsley
1 No. 2 1/2 can tomatoes
1/2 teaspoon salt
1/8 teaspoon pepper
Dash of oregano
Romano cheese
1 package Italian Spaghetti or Rigatoni pasta

Sauté tomato paste in meatball residue until it curdles. Add onion and green pepper in the fat. Add parsley, tomatoes, and seasonings. Simmer for 2-hours over very low heat. Add more seasoning if necessary. Add the meatballs and cook for 15-minutes longer.
Cook one 1-pound package long Italian spaghetti in boiling salted water for about 20 to 25-minutes. Don't break up the spaghetti, it should be left long. Remove to serving platter. Serve meat sauce over spaghetti or, if desired, put spaghetti in baking pan and pour the sauce over it and bake in slow oven 325° 20 to 30-minutes. Serve with plenty of Romano cheese.
NOTE: To cook long Italian spaghetti successfully, you'll need a large kettle and plenty of boiling water. Put about three quarts of water into a 12-inch kettle. Let water come to a boil. Add 3-teaspoons salt. Now you are ready to cook the spaghetti. Remove spaghetti from wrapper and hold it all with one hand. Put one end of spaghetti into the boiling water, and as it softens force more of it in and coil spaghetti around bottom of pan until all of it is in the water. Lift gently with a fork from bottom of pan several times during cooking period so it will not stick.
Cook 15 to 20-minutes, or long enough to just cook through. The spaghetti should be rather firm and not soft or mushy. (Makes 6 to 8 servings)
Be sure to have lots of Romano cheese for generous sprinkling. Serve with crisp bread sticks and a green salad that has been dressed with a tangy garlic salad dressing-just enough to make each leaf glisten. For dessert, a cool lime sherbet. O f course, you may have to teach your guests how to eat this long spaghetti by using a spoon in the left hand and twisting a forkful against the inside of the spoon to get it coiled around the fork. It may take a little practice, but it's an accomplishment.

Macaroni and Cheese

10 ounces whole wheat pasta spirals
4 cups broccoli florets
8-ounce, container crème fraiche
1/2 teaspoon red pepper flakes (optional)
2 cups grated sharp cheddar cheese
Freshly ground black pepper

Bring two medium saucepans of water, one lightly salted, to a boil. In the salted pan, cook the pasta according to package directions. Reserve 1/2-cup cooking water, then drain and return pasta to the pan. Set aside.
In the second saucepan, add the broccoli florets. Return to a simmer and cook until bright green and just tender, about 4 minutes. Use a slotted spoon to transfer the florets to the pan with the cooked pasta. Toss lightly. Meanwhile, in a small saucepan over medium heat, whisk the crème fraiche and red pepper flakes until smooth, about 2 minutes. Stir in the Cheddar cheese until melted and very smooth.
To the cheese sauce, mix in about half of the reserved pasta cooking water, or as needed to get desired consistency. Season to taste with black pepper.
To serve, either divide the pasta and florets between serving bowls and top with cheese sauce, or add cheese sauce to the pan with pasta and broccoli, toss to coat evenly, then divide. (Makes 4 servings)

Mustard Pasta

4 tablespoons Laurent de Clos Whole Grain Dijon
2 tablespoons Laurent de Clos Dijon Mustard
I egg yolk
2 tablespoons olive oil
1 teaspoon salt
1 1/2 cups semolina flour
7 tablespoons water

Combine all ingredients except water in a mixer fitted with a dough hook attachment. Add water slowly until the dough comes together, then keep mixing until the dough is smooth and shiny.
Allow dough to rest at leant 45-minutes before rolling out and cutting. Cook as you would any other homemade pasta, in salted, boiling water, for a few minutes.
Note: A bold sauce is suggested for the pasta. (Makes 1 pound of dough)

Orzo Au Pistou

8 ounces orzo pasta
1 cup fresh basil leaves
1 teaspoon fresh thyme
1 1/2 ounces aged dry goat cheese or imported Parmesan cheese, cut in 3 pieces
1 large clove garlic
1/3 cup extra-virgin olive oil
1/4 teaspoon salt
1 cup small cherry or teardrop tomatoes cut in half
2 ounces fresh goat cheese, crumbled
Cook orzo according to package directions.

Meanwhile, combine basil and thyme in a food processor with metal blade. Turn machine and drop dry goat cheese pieces and garlic through feed tub.
Process until all ingredients are finely minced. Add oil and salt, mix well. When pasta is cool toss with basil mixture and tomatoes. (Makes 4 servings)

Rich & Meaty (no boiling) Lasagna

2 containers (15 ounces each) ricotta cheese
2 cups shedded mozzarella cheese
1/2 grated Parmesan cheese
2 eggs
2 jars (2 pounds each) Raqú Rich & Meaty Meat Sauce®
12 uncooked lasagna noodles

Preheat oven to 375°. In bowl, combine ricotta, 1-cup mozzarella cheese, 1/4-cup Parmesan cheese and eggs. In 13 x 9-inch baking dish, spread 1-cup Raqú Rich & Meaty Meat Sauce®, Layer, 4 uncooked noodles, then 1-cup sauce and 1/2-of the ricotta mixture; repeat. Top with remaining 4 uncooked noodles and 2-cups sauce. Cover tightly with aluminum foil and bake 1 hour. Remove foil and sprinkle with remaining cheeses. Bake uncovered an additional 10-minutes. Let stand 10-minutes before serving. Serve with remaining Sauce, heated. (Makes 12 servings)
NOTE: Recipe can be halved. Bake in an 11 x 7-inch baking dish 1 hour. Continue as above, omitting last 10 minutes of baking.

Rigatoni Broccoli Pasta

1 pound rigatoni pasta
4 tablespoons Canola oil
1 sliced whole onion
3 cups steamed broccoli florets
4 tablespoons of pine nuts
2 teaspoons crushed red pepper
32 ounces (store bought) marinara sauce
4 tablespoons freshly grated Parmesan cheese
Salt and pepper to taste

Heat pot of water to boiling. Cook rigatoni to slightly al dente, (firm, not soft) drain, then set aside.
In a large frying pan, heat oil, add sliced onion, broccoli, pine nuts and red pepper. Reduce heat, toss and sauté items until onion is slightly soft.
Add marinara sauce and cheese. Simmer for about a half-minute. Add warmed pasta and mix all items together until all pasta is coated. Remove from heat and serve.

Spaghetti Pizza Pie

8 ounces Spaghetti, cooked, drained
1/2 cup grated Parmesan cheese
1 egg lightly beaten
1 pound ground beef, cooked and drained
2 cups spaghetti sauce
8 ounces shredded mozzarella cheese

Toss cooked spaghetti, Parmesan cheese and egg. Place in 9-inch pie plate. Press along bottom and sides to form crust.
Mix cooked meat and spaghetti sauce. Spread meat mixture over spaghetti crust. Sprinkle with mozzarella cheese. Bake at 350° for 30-minutes or until thoroughly heated. Let stand 5-minutes before cutting into wedges. Spoon additional heated spaghetti sauce on serving plate. Top with slice of Spaghetti Pizza Pie. (Makes 8 servings)

Spicy Peanut Pasta

8 ounces pasta shells
1 large carrot, thinly sliced
2 cups broccoli florets (about 1 pound with stems)
2 green onions, sliced
1 medium green bell pepper, sliced
1/2 cup Creamy Peanut Sauce
2 tablespoons chopped peanuts

In a medium saucepan cook pasta according to package directions. Meanwhile, place carrots, broccoli and green onions in a skillet with a little water. Cover and steam until tender, about 3-minutes. Add green pepper and Creamy Peanut Sauce, mix together and keep on low heat. When pasta is cooked al dente, drain and add to vegetable mixture. Mix thoroughly and serve, garnishing with chopped peanuts. (Makes 4 servings)

Creamy Peanut Sauce
1 cup peanut butter, at room temperature
1 cup plain nonfat yogurt
1 garlic clove, minced
1 teaspoon sugar
1 teaspoon sodium-reduced soy sauce
1 teaspoon dark sesame oil
1/2 teaspoon ground ginger
1/8 teaspoon crushed red pepper flakes, or to taste
1 tablespoon hot water

In a mixing bowl, combine all ingredients and mix well with a wire whisk. Sauce can be stored in the refrigerator for several days. (Makes 2 cups)


Caribbean Fried Rice
Jambalaya Rice
Jasmine Rice
Lemon Rice
Lemon Rice Salad
Mexican Fried Rice
Mushroom and Wild Rice Pilaf
Pecan Rice
Rice and Corn Pilaf

Caribbean Fried Rice

3 cups of chicken stock
3/4 cup black beans
3 cups water
1/4 teaspoon ground cumin
1 stick cinnamon
1/4 teaspoon dried thyme
1 onion, chopped
1/4 teaspoon oregano
2 celery ribs, chopped
2 plantains, peeled and coarsely chopped
1 carrot, chopped
3 tablespoons olive oil
1/2 cup corn oil
1 tablespoon chopped garlic
1 bunch green onions
3 cups basmati rice
1 bunch cilantro
3 bay leaves
Salt and pepper to taste
Dash crushed red chili flakes

Bring chicken stock and water to boil in a large saucepan. Add Cinnamon stick and reduce heat. Cover pan and simmer 15-minutes.
In Dutch oven over medium heat, sauté chopped onions, celery and carrot in olive oil until tender. Add garlic and cook several minutes: do not brown. Add rice and stir until translucent, 1-minute. Remove cinnamon stick from stock and discard. To rice, add stock, bay leaves, chili, beans, cumin, thyme and oregano. Bring to boil, cover, and reduce heat to low and cook 20-minutes. Remove from heat. Let stand, Cover, 10-Minutes.
While rice is standing, in skillet sauté plantains in 1/2-cup oil until golden. Remove and drain on a paper towel. Add to rice mixture along with green onions and cilantro and toss. Season to taste with salt and pepper.

Jambalaya Rice

1 cup uncooked, long-grain rice
1 tablespoon dried onion flakes
1 tablespoon dried green pepper flakes
1 tablespoon dried parsley flakes
2 teaspoons beef-flavored bouillon granules
1 teaspoon dried snipped chives
1 teaspoon celery flakes
1/2 teaspoon black popper
1/4 teaspoon garlic powder
1/4 teaspoon dried thyme
1/4 teaspoon ground red pepper

Combine rice mix, 2-cups water and 1 8-ounce can tomato sauce in a Dutch oven. Bring to a boil; cover, reduce heat and simmer for 20-minutes. Stir in 1-pound sliced smoked sausage and 1-cup chopped cooked ham. Heat through. (Makes 6 servings)

Jasmine Rice

2 1/2 cups Jasmine rice (available in supermarkets and Asian markets)
4 cups water
3/4 cup chopped or thin-sliced dried apricots
3/4 cup dried cherries
1/2 cup sliced almonds, toasted
1/2 teaspoon ground cinnamon
1 teaspoon mixed dried herbs (thyme, oregano, and parsley)

Place water in 2 1/2-quart saucepan. Add the rice and cook, covered, for about 15-minutes. After rice has cooked, stir in apricots, cherries, sliced almonds, cinnamon and herbs. Keep covered and reheat gently to serve. (Makes 6 Servings)

Lemon Rice

Grated rind of 1 lemon
2/3 cup rice
1 1/3 cups chicken broth

Combine lemon rind, rice and broth in small pan. Bring to boil. Reduce heat to low and simmer, covered, until rice is tender and liquid is absorbed, about 18-minutes. (Makes 2 servings)

Lemon Rice Salad

1 cup broccoli florets
2 to 3 lemons
3 cups freshly cooked rice, at room temperature
1/2 medium red onion, or 2 shallots, finely chopped
1 pint cherry tomatoes, stems removed
1/3 cup Canola oil
1/4 cup balsamic vinegar
1 teaspoon salt
1/4 teaspoon freshly ground black pepper
1/4 cup chopped parsley

In a large pot of boiling water, blanch the broccoli florets just until bright green. Drain and plunge immediately into cold water. Drain and set aside.
With a vegetable peeler, remove zest from the lemons. Chop finely to make 1/4-cup. In a small pot of boiling water, blanch the chopped lemon zest 5-minutes. Drain and plunge into cold water to cool. Drain and set aside. The lemon zest and the broccoli may be stored, covered, up to 8-hours in the refrigerator. Just before serving, place rice in a large bowl. Add the broccoli, lemon zest, chopped onion or shallots, and tomatoes. Using your hands or two forks, toss, to blend.
In a small bowl, whisk together the oil, vinegar, salt and pepper. Add to the rice; toss to blend. Adjust seasoning to taste, top with the chopped parsley, and serve. (Makes 6 servings)

Mexican Fried Rice

2 tablespoons vegetable oil
2 cups long-grain white rice, uncooked
3 cups low-sodium chicken broth, divided use
1 1/2 cups finely chopped white onion
1 to 2 teaspoons minced garlic
1 can (14 1/2-ounce) Mexican-style tomatoes, ready-cut
1/2 teaspoon salt
1 green bell pepper, seeded and chopped

Heat oil in a medium-size saucepan over medium heat. Sauté the rice until just golden, about 5-minutes. Add 1/2-cup of chicken broth if moisture is, needed. Add onions and garlic and sauté for a minute or two. Stir in the tomatoes and, the juice, along with the rest of the chicken broth and the salt and bell pepper. Bring to a boil. Reduce heat to low. Simmer, covered, for 20 to 25-minutes, or until the broth is absorbed. Serve hot. (Makes 8 servings)

Mushroom and Wild Rice Pilaf

2 tablespoons butter
1 medium shallot, peeled and finely chopped
1 cup chopped Shiitake, oyster or white mushrooms
1/2 cup wild rice
1 (1-inch) piece fresh rosemary or 1/4 teaspoon crushed dried rosemary
1 cup chicken broth
Salt and freshly ground black

Melt butter in small pan. Add shallot and mushrooms and sauté over medium heat 5-minutes. Add wild rice, rosemary and chicken broth. Bring to boil. Reduce heat to low. Cover and simmer until rice, is tender and liquid absorbed, about 1-hour. If any liquid remains, remove cover; increase temperature to medium and cook off excess liquid. Season to taste with salt and pepper. (Makes 2 servings)

Pecan Rice

1 tablespoon margarine
2/3 cup finely chopped onion
1/3 cup chopped pecans
1 cup long-grain rice
2 cups of chicken stock
1/2 teaspoon dried basil
Salt and pepper to taste

In medium saucepan over medium heat melt margarine. Add onion and pecans and sauté until pecans are toasted, about 5-minutes. Add rice. Stir in stock and basil. Cover and cook until liquid is absorbed, 18 to 20-minutes. Remove from heat; let stand 5-minutes. Toss rice gently with fork and season to taste.

Rice and Corn Pilaf

1 tablespoon butter
1 large shallot, peeled and minced (1/4 cup)
1 ear corn
1/2 cup sliced Shiitake mushrooms
2 tablespoons coarsely chopped pecans
1/4 teaspoon crushed dried thyme
3/4 cup converted rice
1 1/2 cups chicken broth
1 heaping tablespoon minced cilantro
Salt, freshly ground black pepper

Melt butter in medium pan. Add shallot and sauté 5-minutes over medium heat. Remove kernels from cob. Add corn kernels and mushrooms to pan and sauté 5-minutes over medium heat. Stir in pecans and thyme. Spoon mixture into bowl.
Add rice to pan and sauté 1-minute. Add broth and bring to boil. Reduce heat to low. Cover and simmer until rice is tender, 18 to 20-minutes. Stir in corn mixture. Stir in cilantro and hot red pepper sauce. Season to taste with salt and pepper. Serve hot. (Makes 2 servings)

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