Italian – Page 10 – Kristen's Recipes

Individual Sicilian Meat Loaves

February 20, 2000 Kristen

1 beaten egg

1 14-ounce jar garlic and onion pasta sauce (1-3/4 C.)

1/4 C. seasoned fine dry bread crumbs

1/4 tsp. salt

1/4 tsp. black pepper

12 ounces ground beef

2 ounces mozzarella cheese

4 thin slices prosciutto or cooked ham (about 2 ounces)

1 9-ounce package refrigerated plain or spinach fettuccine

Preheat oven to 400 degrees F. In a medium bowl beat egg with a whisk. Stir in 1/4 C. of the pasta sauce, the fine dry bread crumbs, salt, and pepper. Add ground beef; mix well. Cut mozzarella cheese into four logs, each measuring approximately 2 1/4×3/4×1/2 inches. Wrap a slice of prosciutto or ham around each cheese log. Shape one-fourth of the ground beef mixture around each cheese log to form a loaf. Flatten each meat loaf to 1-1/2 inch thickness. Place the four meat loaves in a shallow baking pan. Bake loaves about 20 minutes or until meat is done (160 degrees F).* Meanwhile, cook pasta according to package directions. In a small saucepan heat remaining pasta sauce over medium heat until bubbly. Arrange meat loaves over hot cooked pasta. Spoon sauce over top. *NOTE: The internal color of a meat loaf is not a reliable doneness indicator. A beef or pork loaf cooked to 160 degrees F is safe, regardless of color. To measure the doneness of a meat loaf, insert an instant-read thermometer into the center of the loaf.

Lasagna Soup

February 18, 2000 Kristen

16 ounces hot Italian turkey sausage

2 C. diced onions

1 C. diced carrots

5 garlic cloves, minced

1/2 tsp. dried basil

1/2 tsp. dried oregano

1/4 tsp. red pepper flakes

1/8 tsp. salt

1/8 tsp. pepper

4 C. chicken broth

14 1/2 ounce can fire roasted crushed tomatoes

10 ounces tomato sauce

1 C. dry Campanelle pasta

2 C. chopped fresh spinach

4 ounces diced provolone cheese

1 ounce fresh grated Parmesan cheese

1 T. plus 1 tsp. sliced fresh basil

In a Dutch oven over medium-high, add sausage and cook until browned – crumble the sausage as you go with a wooden spoon. Add the onions and carrots – cook 3 minutes. Mix in the garlic, basil, oregano, red pepper flakes, salt and pepper – cook 1 minute. Pour in the broth, crushed tomatoes and tomato sauce. Bring to a boil and add in the pasta. Simmer soup until the pasta has cooked. Mix in the fresh spinach and cook until wilted – about 1 to 2 minutes. Remove from the heat. To serve – place 1 ounce of diced provolone in the bottom of 4 bowls. Evenly divide the soup between the 4 bowls. Sprinkle each serving with Parmesan and basil.

Meat-Free Lasagna Soup

February 16, 2000 Kristen

1 T. of olive oil

1 large red onion, chopped

1 large bell pepper, chopped

4 large garlic cloves, minced

8 large button mushrooms, chopped

A pinch of sea salt

A pinch of black pepper

A pinch of dried oregano

A pinch of dried basil

1 – 28 ounce can of crushed tomatoes

1 – 16 ounce can of tomato sauce

1/2 a carton of vegetable broth

8 ounces of fusilli pasta

Mozzarella, cubed

Parmesan cheese, shredded

In a large stockpot sauté onion, green pepper, mushrooms and garlic until tender with sea salt, black pepper, oregano and basil. Add tomatoes, tomato sauce and broth and stir. Cook for at least 1 hour. (I like soup that cooks for a while. It makes the flavors come together.) Add pasta and cook until tender. Put several cubes of mozzarella on the bottom of your bowl and top with soup. Then add Parmesan to the top of the soup.

Ravioli Skillet Lasagna

February 15, 2000 Kristen

2 C. purchased pasta sauce

1/3 C. water

1 9-ounce package refrigerated or frozen cheese- or meat-filled ravioli

1 egg, lightly beaten

1 15-ounce carton ricotta cheese

1/4 C. grated Romano or Parmesan cheese

1 10-ounce package frozen chopped spinach, thawed and well drained

Grated Romano or Parmesan cheese

In a 10-inch skillet combine pasta sauce and the water. Bring to boiling; stir in ravioli. Reduce heat. Cook, covered, over medium heat about 5 minutes or until ravioli are nearly tender, stirring once to prevent sticking. Meanwhile, in a medium bowl stir together egg, ricotta cheese, and the 1/4 C. Romano cheese. Top ravioli with spinach. Spoon ricotta mixture on top of spinach. Cook, covered, over low heat about 10 minutes or until ricotta layer is set and ravioli are tender. Sprinkle each serving with additional Romano cheese.

Cheater’s Cheesy Pasta Bake

January 29, 2000 Kristen

Cheater’s Cheesy Pasta Bake

2 (24-ounce) jars good marinara sauce

1 teaspoon Italian seasoning (optional)

1 pound tubular pasta, such as penne or ziti

8 ounces fresh mozzarella cheese, torn into bite-size pieces

1 (15- to 16-ounce) container whole-milk ricotta

½ cup (2 ounces) finely grated Parmesan cheese

Nonstick cooking spray or olive oil, for greasing

Kosher salt and freshly ground black pepper

Arrange a rack in the upper third of the oven and preheat the oven to 400°F. Pour the marinara into a 9 × 13-inch or 3-quart baking dish. Pour 1 cup water and the Italian seasoning (if using) into one of the jars, close the lid, and shake to get all the sauce in the jar. Pour that into the other jar, close the lid, shake, then pour the saucy water into the baking dish. Add the pasta and half the mozzarella and stir until combined. Spread into an even layer. Dollop the ricotta in spoonfuls on top, then sprinkle with the remaining mozzarella and the Parmesan. Coat a piece of aluminum foil with cooking spray or olive oil, then use it to cover the pan tightly, coated side down. Bake until the pasta is al dente and the sauce is bubbling, 30 to 35 minutes. Uncover and cook until the pasta is tender and the sauce is thickened, 10 to 15 minutes. Move the pan to the top rack, set the broiler to high, and broil until browned in spots, 2 to 3 minutes. Let cool for 10 to 15 minutes. Spoon the servings onto plates and season to taste with salt and pepper.

Turkey Sandwiches with Pesto Mayonnaise and Dried Cranberries

January 25, 2000 Kristen

1 loaf ciabatta or French bread, 14 to 16 inches in length, ends trimmed on the bias

Pesto Mayonnaise, recipe follows

1/4 C. dried cranberries or cherries

3 T. coarsely grated Parmesan

1 pound sliced baked turkey breast

2 C. chiffonade Romaine lettuce

Cut the bread in half lengthwise and place on a work surface, cut sides up.

Spread the pesto mayonnaise on both sides of the bread to taste and sprinkle the cranberries across the bottom slices. Top the cranberries with a light layer of the cheese and arrange the sliced turkey evenly over the cheese and top with the lettuce. Place the top piece of bread over the lettuce, pressing down to adhere. Slice crosswise on the bias into 4 equal portions, arrange on plates, and serve.

Pesto Mayonnaise:

1 C. (packed) fresh basil leaves (about 2 ounces)

1/3 C. lightly toasted pine nuts

1 T. minced garlic

1/2 tsp. salt

1/4 tsp. freshly ground black pepper

1/4 C. extra-virgin olive oil

1/4 C. freshly grated Parmesan

1/4 C. mayonnaise (good quality store bought, or homemade)

In the bowl of a food processor or blender, combine the basil, pine nuts, garlic, salt, and pepper and puree, scraping down the sides as needed. With the machine running, add the oil through the feed tube and process until the mixture is thick and smooth. Add the Parmesan and process for 15 seconds. Transfer to a bowl and add the mayonnaise, stirring to blend well. Cover tightly and refrigerate until ready to serve. (The pesto mayonnaise will keep for 3 days refrigerated.)

Fennel Slaw with Prosciutto and Pistachio Pesto

January 24, 2000 Kristen

Pistachio Pesto:

2 C. (lightly packed) flat-leaf parsley

3/4 C. shelled and toasted pistachios

1 T. fresh thyme leaves

3 garlic cloves

3/4 C. extra-virgin olive oil

Salt and freshly ground black pepper

Fennel Slaw:

4 to 5 (about 3 1/2 pounds) fennel bulbs, thinly sliced

4 ounces prosciutto, thinly sliced

For the Pistachio Pesto: Combine the parsley, pistachios, thyme, and garlic cloves in the bowl of a food processor; blend until finely chopped. With the machine running, gradually add the olive oil, processing until well blended. Season the pesto with salt and pepper, to taste. For the Fennel Slaw: Place the fennel in a large serving bowl. Add the pesto and toss to coat well. Tear the prosciutto into 1-inch pieces and add to the bowl. Gently toss to combine. Serve.

Spiral Rolled Fillet with Pesto

2 pounds center cut fillet of beef, spiral cut

Salt and freshly ground pepper

1/2 C. store bought pesto

Extra-virgin olive oil

8 long wooden skewers, soaked in cold water for at least 30 minutes

With the heel of your hand or a meat mallet, pound the meat and flatten to a thickness of about 1/2-inch. Sprinkle the inside of the meat with salt and pepper. Spread the pesto over the meat, leaving a 1-inch border on 1 long side. Roll the meat towards the border. With your knife, mark the fillet at 1-inch intervals. Run skewers through your fillet in between your knife marks so that each portion has a skewer securing it. Using your knife marks as a guide, cut your fillet into slices. Drizzle with the oil. Preheat the grill or a grill pan. Grill slices over high heat for about 3 to 4 minutes per side for medium rare. Let rest for a few minutes before serving.

Veggie Scrambles with Pesto

January 23, 2000 Kristen

3 T. extra-virgin olive oil, 3 turns of the pan

1 medium onion, chopped

1 small red bell pepper, chopped

1 C. frozen green peas

8 eggs

Salt and pepper

8 rounded tsp.fuls store bought, good quality basil pesto sauce

Heat a large nonstick skillet over medium heat. Add extra-virgin olive oil, 3 turns of the pan, then onions and peppers. Cook 6 to 7 minutes then add peas and cook another minute. Whisk eggs with salt and pepper then add to veggies and scramble to desired doneness. Remove from heat and stir in pesto then plate up and serve.

Polenta

January 9, 2000 Kristen

9 C. water

1 Tsp. Salt

3 C. cornmeal

1 T. oil to fry

Bring water to a boil. Reduce to simmer. Add salt. Slowly stir in corn meal 1 C. at a time. Stir while you add to avoid clumps. Stir continuously for 12-15 min. Polenta will thicken. When it starts to pull away from the pot, turn off the heat and pour it into a greased dish or platter. Let cool 10-15 minutes. Slice and fry until golden brown. Variations: Garlic: You can mince the garlic and add it to the boiling water at the start, or you can roast the garlic (slice off the top, pour on 1 T. of olive oil, put on a pan in the oven at 450 for 30-45 min or until soft), mash it and mix in while the polenta is thickening. Butter: mix in a few T. of butter when the polenta is thick. Cooling: instead of a platter or dish, you can use C.cake tins to make little polenta cakes (my favorite), if you have any fun shaped cake pans that would work as well. Toppings: top with marinara sauce, basil or eat plain. Cost: Whole batch – $0.65 (with 3 clove garlic), makes 24 C.cakes Per serving – $0.09 ($0.03 per cake: serving size 3 cakes)

Salmon Pastries with Dill Pesto

December 18, 1999 Kristen

1/2 C. lightly packed chopped fresh dill weed

1/3 C. CRISCO® Light Olive Oil

1/4 C. Fisher® Chef’s Naturals® Chopped Walnuts

1/4 C. fresh lime juice

1 clove garlic

1 T. Dijon mustard

2/3 C. shredded Parmesan cheese

Salt and pepper, if desired

3/4 lb salmon fillet, thawed if frozen and patted dry

1 box (15 oz) Pillsbury® refrigerated pie crusts, softened as directed on box

Dill weed sprigs

Heat oven to 400°F. In food processor bowl with metal blade or in blender, place chopped dill weed, oil, walnuts, lime juice, garlic, mustard, 1/2 C. of the cheese, the salt and pepper. Cover; process, stopping once to scrape side of bowl, until smooth. If salmon has skin or bones, remove them; rinse fillet and pat dry with paper towel. Cut salmon into 24 (1-inch) cubes. On cutting board, roll 1 pie crust into 12-inch round. Cut into 4 rows by 3 rows to make 12 (4×3-inch) rectangles. Repeat with remaining crust. (Rectangles cut at edge of crust will have rounded side.) Spoon 1 level tsp. dill pesto onto center of each rectangle; top with 1 salmon cube. Bring 4 corners of each rectangle over filling to center and pinch at top; pinch corners, leaving small openings on sides to vent steam. (For rectangles with rounded side, bring 3 points together at top, pinching to seal.) On ungreased large cookie sheet, place pastries 1 inch apart. Bake 20 to 25 minutes or until golden brown. Place remaining pesto in small resealable food-storage plastic bag. Cut small tip off 1 bottom corner of bag; squeeze bag to drizzle pesto over serving plate. Place pastries on serving plate. Sprinkle pastries with remaining cheese and garnish with dill weed sprigs. Serve warm.

Chicken Marsala with Mushrooms

September 12, 1999 Kristen

4 Chicken half-breast, boneless & skinless

1/4 C. Flour

1/2 tsp. Salt

Pepper to taste

1/2 tsp. Oregano, dried

4 T. Oil

4 T. Butter (or margarine)

1 C. Fresh Mushrooms, sliced

1/2 C. Marsala wine

Pound chicken breasts between sheets of “Saran Wrap” until about 1/4″ even-thickness. Combine flour, salt, pepper and oregano, blend. Dredge chicken pieces in the flour, shake off excess. Cook the breasts on medium heat for about two minutes on the first side, until lightly brown. Turn breasts over to second side to cook, add the mushrooms around the chicken breasts. Cook breasts about two more minutes, until lightly browned on the second side, stir the mushrooms. When lightly browned, add Marsala around the chicken pieces, cover and simmer for about ten minutes. Transfer to serving plate.

Yield:

Calories:

Fat:

Fiber:

Bruschette Carrabba

July 22, 1999 Kristen

1 loaf Italian-style or French bread

1/2 C. (1 stick) butter, softened

3 to 4 cloves garlic, finely chopped

1/2 tsp. garlic powder

3 slices Fontina cheese, thinly sliced and trimmed to fit bread slices

3 slices mozzarella cheese, thinly sliced and trimmed to fit bread slices

3 oz. mushrooms, sliced, and sauteed in butter

3 slices Roma tomato, sliced 1/4-inch thick

1 1/2 T. pesto sauce

Pinch of extra-virgin olive oil

Pinch of fresh basil, cut into fine strips (julienne strips)

Bake loaf of Italian bread in oven until lightly browned. Slice the bread into 1/2-inch slices and discard end pieces. Cut larger middle slices into equal halves. Mix softened butter with chopped garlic and garlic powder. Spread garlic butter over six of the smaller pieces of bread. Place Fontina slices on 3 buttered slices of bread. Place mozzarella on the three remaining pieces of buttered bread. Place sauttoaed mushrooms on top of the Fontina cheese. Top the mozzarella cheese with the tomato slices and Pesto. Place all six slices on a baking pan and bake in a preheated 500 degree F oven for 4 minutes, or until cheese has melted. Remove from oven and top Fontina-mushroom bruschette with a drizzle of olive oil. Do not add olive oil to the tomato-pesto bruschette. Sprinkle all bruschette with the thinly sliced basil leaves.

Yield:

Calories:

Fat:

Fiber:

Sweet Onion and Gorgonzola Pizza

July 3, 1999 Kristen

2 T. extra-virgin olive oil (approx)

2 large sweet onions, thinly sliced

1/4 C. granulated sugar

1/4 C. balsamic vinegar

1/4 tsp. salt

1 prepared pizza crust (12 inches/30 cm)

2 T. pine nuts

4 tsp. chopped fresh sage

8 oz gorgonzola cheese, crumbled

In large skillet, heat half of the oil over medium-high heat; cook onions, stirring occasionally, for 10 to 12 minutes or until starting to turn golden. Add sugar and vinegar; cook over medium heat, stirring occasionally, for 20 minutes or until almost no liquid remains. Remove from heat; stir in salt. Let cool. Place pizza crust on baking sheet; brush with remaining oil. Spread onions over top; sprinkle with pine nuts, sage and cheese. Bake in 400°F (200°C) oven for 7 to 10 minutes or until cheese is bubbly. Let stand for 10 minutes before serving.

Yield:

Calories:

Fat:

Fiber:

Spinach and Provolone Frittata

June 26, 1999 Kristen

8 large eggs

1/2 tsp. salt

1/4 tsp. black pepper

Pinch nutmeg

1 T. extra-virgin olive oil

2 cloves garlic, finely minced

8 C. fresh baby spinach

1/4 lb provolone cheese, cut into 1/4-inch (6-mm) pieces

Preheat the broiler. Whisk together the eggs, salt, pepper and nutmeg; set aside. Heat oil in a 10-inch (25-cm) cast-iron or ovenproof nonstick skillet over medium-high heat. Add the garlic and cook, stirring, for 15 to 30 seconds, or until softened. Working in batches, add the spinach, tossing constantly and adding more spinach as it cooks down. The entire process should take 2 to 3 minutes. Spread the spinach in an even layer across the bottom of the pan. Lower the heat to medium and pour the egg mixture over the spinach; cook for 5 to 6 minutes, or until the egg is almost set. Sprinkle the cheese over the top and cook under the broiler for 1 to 2 minutes, or until the cheese is melted and the egg is fully set.

Yield:

Calories:

Fat:

Fiber:

Potato Gnocchi with Sausage and Vegetables

June 18, 1999 Kristen

1 lb potato gnocchi

1 cup fresh baby spinach

1 tsp. diced garlic

1/2 lb. sliced kielbasa

1/2 small zucchini, sliced

1/2 yellow onion, sliced

1/4 tsp. dried oregano

1/4 tsp. dried thyme

1/2 tsp. red pepper flakes

salt and pepper to taste

1 tbsp. butter

In a medium-sized pot, boil 4-5 cups of water with a dash of salt. Once the water boils, drop in the gnocchi and boil for 2-3 minutes, or until the gnocchi begin to float. Remove from heat, drain, and set aside. In a large sauce pan/wok, heat up the butter on medium heat until it begins to melt. Add in onions and garlic and brown for 3 minutes. Add in mushrooms and zucchini and cook for another 5 minutes. One the vegetables begin to cook and soften, toss in the sliced sausage and cook until the meat starts to heat through and brown. Add in the drained gnocchi, thyme, oregano, red pepper flakes, and salt and pepper. Cook for another 2-3 minutes. Just before cooking is complete, toss in the spinach an stir the ingredients around to incorporate. Cook for 2 more minutes until the spinach begins to wilt. Remove from heat and serve.

Yield:

Calories:

Fat:

Fiber:

Chicken Saltimbocca with Lemon Sauce

June 4, 1999 Kristen

4 skinless boneless chicken breast halves

8 large fresh sage leaves

8 thin prosciutto slices (about 3 oz.)

1/2 C. plus 2 tsp. all purpose flour

1 T. butter

1 1/2 T. olive oil

2 T. dry white wine

1/2 C. low-salt chicken broth

2 T. fresh lemon juice

Place chicken between 2 sheets of plastic wrap on work surface. Using mallet, pound chicken to 1/3-inch thickness. Sprinkle chicken with salt and pepper. Place 2 sage leaves atop each chicken breast half. Top each chicken breast with 2 prosciutto slices, pressing to adhere. Spread 1/2 C. flour on plate. Turn chicken in flour to lightly coat both sides. Melt butter with oil in large nonstick skillet over medium-high heat. Add chicken, prosciutto side down; cook 4 minutes. Turn chicken over and cook just until cooked through, about 3 minutes. Transfer to platter and cover to keep warm; reserve skillet. Whisk wine with remaining 2 tsp. flour in small bowl. Add broth and lemon juice to same skillet; bring to boil. Add wine mixture; whisk until sauce thickens slightly, about 30 seconds. Season to taste with salt and pepper. Spoon sauce over chicken and serve with orzo.

Yield:

Calories:

Fat:

Fiber:

Smoked Salmon and Cream Cheese Frittata

April 17, 1999 Kristen

6 large eggs

2 T. milk

1 T. chopped fresh dill

1 tsp. kosher salt

Freshly ground black pepper, to taste

2 T. chopped chives

2 oz. cream cheese, softened

2 oz. smoked salmon, chopped

2 tsp. extra-virgin olive oil

Serving suggestion: Crispy potatoes and mesclun salad

Position a rack in the center of the oven and preheat to 375 degrees F. Whisk the eggs, milk, dill, salt, pepper, and chives together in a bowl. Using two spoons or your fingers, separate the cream cheese into small clumps. Fold the cream cheese and salmon into the egg mixture. Heat the oil in a medium non-stick skillet over medium-low heat. Pour the egg mixture into the skillet, and stir lightly to make sure the fillings are evenly arranged in the pan. Cook until the bottom is set, but not brown, about 2 minutes. Transfer the skillet to the oven and bake until the top is set, about 8 minutes. Remove from the oven, cover, and set aside for 5 minutes. Invert the frittata onto a large plate. Cut into wedges and serve warm or at room temperature.

Yields:

Calories:

Fat:

Fiber:

Canastitas Caprese (Open-faced Empanadas with Tomato, Basil and Mozzarella)

January 18, 1999 Kristen

12 empanada shells

3 small tomatoes, chopped

6 oz. mozzarella cheese, diced

10 basil leaves, chiffonade [thinly sliced]

kosher salt and freshly ground black pepper to taste

Preheat the oven to 425ºF. Line a baking sheet with parchment paper. Form a ½-inch pleat by pinching together the side of the empanada shell. Fold the pleat over and press firmly against the edge of the dough. Continue to pleat and fold the empanada shell in this manner until it forms a basket shape.

Place it on the baking sheet, covered with a slightly dampened dish towel. Repeat the shaping process with the rest of the empanada shells. Evenly divide half of the cheese cubes among the canastitas, followed by all of the chopped tomato and basil. Sprinkle a tiny pinch of salt and a grind of pepper over each canastita. Top the canastitas with the remaining cheese. Bake in the oven for about 15 minutes or until the dough and cheese turn lightly golden brown. Allow the canastitas to cool for 5 minutes before serving. Tips: Roma tomatoes work well in this recipe because they’re not too juicy, but you can use any sort of flavorful garden tomato for the canastitas. You may want to deseed and/or drain the juice from the tomatoes once they’re chopped to keep the canastitas from getting too watery. Also, be generous with the filling — the ingredients cook down considerably in the oven.

Wild Mushroom Ravioli with Eggplant and Goat Cheese

August 11, 1998 Kristen

1 to 1 1/4 lb. eggplant: 4 (5 to 6-inch) Japanese eggplant or 1 small, firm eggplant

2 T. extra-virgin olive oil, 2 turns of the pan

3 cloves garlic, chopped

Salt and pepper

1 (12-oz.) package fresh wild mushroom ravioli

2 medium vine ripe tomatoes, about 8 oz.

8 oz. goat cheese, to crumble

1 C., 20 leaves, fresh basil leaves, torn or shredded

Place a pot of water on the stove to boil for pasta. Trim half of the skin from the eggplant. Leaving a little skin on will add color and texture to the dish. The small, firm eggplants are not too bitter and when they are firm, they will not soak up as much oil, so they do not need to be salted and pressed. However, if you leave all the skin, especially when you use baby eggplant, the skin overpowers the flavor of the flesh and the texture is too tough overall. Heat a medium nonstick skillet over medium-high heat. Cut the eggplant into 1-inch-by-1/2 inch bite size pieces. Add 2 turns of extra-virgin olive oil to the pan, the garlic and the eggplant. Turn and toss the eggplant and season it with salt and pepper. Let it brown lightly at edges, about 5 minutes, then reduce heat to medium low and continue to cook. Add salt and ravioli to the pasta water and simmer to package directions, about 5 or 6 minutes, until just tender. While the pasta cooks, dice tomatoes and add them to the cooking eggplant. Adjust seasoning with salt and pepper. Drain cooked pasta and plate individually or on a platter. Top with eggplant and tomatoes and all of the basil and cheese. If you plate individually, use 1/4 of the basil and 2 oz. of cheese, crumbled, per portion.

Yield:

Calories:

Fat:

Fiber:

Chicken Piccata Pasta

August 10, 1998 Kristen

1 lb. chicken tenders, cut into bite size pieces

1 lb. Whole Wheat Gemelli Pasta

4 T. flour, divided (any variety)

1 stick butter (8 Tb.)

3 T. olive oil

2 cloves garlic, minced

1/2 small red onion, halved and sliced thin

1 T. fresh chopped rosemary

1/3 cup fresh lemon juice

3/4 cup chicken stock

3 oz. capers, drained

1/4 cup chopped parsley

Salt and Pepper

Place a large pot of salted water over high heat and bring to a boil. Meanwhile, chop the chicken, onion, and herbs. Place a large skillet over medium heat and add the butter and oil. Drop the pasta in the boiling water and cook as instructed on the package (about 8 minutes) then drain. Once the butter is melted, salt and pepper the chicken liberally and toss with 2 Tb. flour. Place the chicken pieces in the hot butter and sauté for 2-3 minutes per side until golden brown. Remove the chicken with a slotted spoons and place on paper towels to dry. Add the rosemary, garlic and onions to the butter and sauté for 1 minute. Then whisk in the remaining 2 Tb. flour to thicken the sauce. Cook for another minute, then whisk in the lemon juice and chicken stock. Once the sauce is simmering again, toss in the pasta, capers and parsley. Mix in the chicken and serve warm.

Italian Garlic Shrimp with Cherry Tomatoes and Thin Spaghetti

June 12, 1998 Kristen

Coarse salt

1 lb. thin spaghetti

1 lb. small shrimp, deveined and peeled, tails removed

2 tsp. lemon zest plus the juice of 1/4 lemon

1/4 C. extra virgin olive oil

6 garlic cloves, minced

1 pint cherry tomatoes, halved

4 scallions, thinly sliced on angle

1/4 C. white vermouth or 1/3 C. dry white wine

2 handfuls fresh flat-leaf parsley

20 fresh basil leaves, torn or shredded

Course black pepper

Heat a large pot of water for the pasta. When the water boils, salt it and cook the pasta al dente. Heat a large nonstick skillet over medium to medium-high heat. Season the shrimp with lemon zest, lemon juice, and a little salt. Add the olive oil to the hot pan and then add the shrimp. Cook for a minute, then add the garlic, tomatoes, scallions and toss, cooking for another minute or two until the shrimp are firm and pink. Add the wine and the herbs. Turn off the heat. Drain pasta well and add to sauce/shrimp. Toss to combine and season with salt and pepper.

Yield:

Calories:

Fat:

Fiber:

Mini Chicken Sausage Meatballs with Gnocchi and Tomato Sauce

June 8, 1998 Kristen

Salt

1 1/2 lb. ground chicken

1 T. grill seasoning (recommended: Montreal Steak Seasoning by McCormick)

1 tsp., 1/3 palm full, fennel seeds

1/4 C. tender sun-dried tomatoes (available in pouches or tubs in produce section)

1 C., 20 leaves fresh basil, divided

2 T. extra-virgin olive oil, plus some to drizzle

4 cloves garlic, minced

1 medium onion, finely chopped

1/2 tsp. crushed red pepper flakes, eyeball it in your palm

1 (28-oz.) can crushed tomatoes

1 (8-oz.) can tomato sauce

Pepper

1 lb. gnocchi, potato dumplings, from refrigerated or frozen foods section of market

Grated Parmigiano-Reggiano or Romano, 1/2 C. – a couple of handfuls, plus some to pass at table

Crusty bread, to pass at table

Peppery Salad, recipe follows

Bring a pot of water to a boil for gnocchi. Salt boiling water but wait a while to drop in gnocchi. Preheat oven to 400 degrees F. Place chicken in a medium bowl with grill seasoning and fennel seeds. Pile sun-dried tomatoes on top of each other in small stacks then slice into thin strips. Coarsely chop the thin strips and add to bowl. Stack the basil leaves together then roll them up into a log. Shred the basil by thinly slicing the log. Add the half the basil to the bowl. Drizzle extra-virgin olive oil over the bowl. Mix chicken together, roll into mini balls, 1 1/2 inches across, and arrange on a nonstick cookie sheet. Bake at 400 degrees F for 10 to12 minutes or until firm and lightly golden. Heat a large skillet over medium heat. To the hot skillet, add extra-virgin olive oil, 2 turns of the pan then the garlic, onions and crushed red pepper flakes. Cook until tender, about 5 to 6 minutes. Add crushed tomatoes, tomato sauce and season sauce with salt and pepper. Drop gnocchi in boiling water and cook 5 minutes or to package directions. Stir basil into sauce to wilt it. Drain gnocchi and arrange on a platter. Remove balls from oven and add to gnocchi, equally distributing them. Sprinkle cheese over meatballs and hot dumplings then top with sauce by carefully ladling it all over and around the platter. Gently toss to combine then serve with crusty bread and Peppery Salad.

Peppery Salad

2 tsp. steak seasoning

2 T. red wine vinegar, eyeball it

1/4 C. extra-virgin olive oil, eyeball it

6 large radishes, thinly sliced

1 green Italian cubanelle pepper, seeded and very thinly sliced

4 scallions, chopped on an angle

1 C. chopped pickled green beans, available on condiment aisle, or hot pickled Italian vegetable salad, Giardiniera, drained well

2 bunches, 6 C., arugula, cleaned and trimmed, coarsely chopped

Handful flat-leaf parsley, coarsely chopped

Salt

Place the steak seasoning and vinegar in the bottom of a small bowl then whisk in extra-virgin olive oil and let dressing stand 10 to 15 minutes. Add the radishes, peppers, pickled vegetables, arugula and parsley to a salad bowl. When you’re ready to serve the salad, dress it, toss and season it with salt, if necessary, to taste.

Yield:

Calories:

Fat:

Fiber:

Spinach and Mushroom Lasagna Roll-ups with Gorgonzola Cream

April 22, 1998 Kristen

16 cremini caps, cleaned with a damp towel and finely chopped in food processor

1 small yellow-skinned onion, finely chopped

2 cloves garlic, minced

2 T. (2 turns around the pan) extra-virgin olive oil

1 (10-oz.) package frozen chopped spinach, defrosted and squeezed dry

Salt and pepper

1/4 tsp. ground nutmeg or the equivalent of freshly grated

2 C. part skim ricotta

8 curly edge lasagna noodles, cooked to al dente (12 to 14 minutes)

1 C. fat free chicken broth

8 oz. Gorgonzola, crumbled

1/2 C. (3 turns around the pan) heavy cream

1 to 1 1/2 C. shredded mozzarella

Serving suggestions:

Steamed asparagus (2 small or 1 large bundle asparagus)

Broiled tomatoes (4 vine-ripe tomatoes)

In a medium skillet over moderate heat, saute mushrooms, chopped onions, and garlic in oil until mushrooms give off their juices and darken and onions are tender, about 7 or 8 minutes. Season with salt and pepper; the salt will help draw water out of the vegetables as they cook. Add dry chopped spinach to the pan and heat through for 1 minute. Adjust seasonings with salt, pepper, and a little nutmeg. Add ricotta and stir into mixture to heat cheese through, 1 minute longer. Remove pan from heat but leave in the warm skillet. Heat broth in a small pan over moderate heat. Melt Gorgonzola into broth and bring liquid to a bubble. Stir in cream and thicken sauce 2 minutes. Place cooked lasagna noodles on a large work surface or cutting board. Spread lasagna noodles with a layer of spinach-mushroom filling. Roll up pasta and arrange the 8 bundles in a shallow casserole dish. Pour warm sauce over roll-ups and top with mozzarella. Place casserole under broiler to melt cheese. Serve with steamed asparagus and broiled tomatoes.

Steamed Asparagus Tips:

2 small or 1 large bundle asparagus

While you boil your lasagna noodles, place fresh asparagus tips in a small colander over the boiling water in the pasta pot. Place a lid on the colander and steam asparagus while you are cooking your pasta for 4 minutes or until tips are just tender.

Roasted Tomatoes:

4 vine-ripe tomatoes

Split 4 vine ripe tomatoes across the center and drizzle with extra-virgin olive oil, salt, and pepper. Broil tomatoes. Serve alongside your completed casserole. Top with any fresh herb you have on hand: basil, thyme, or rosemary.

Yields:

Calories:

Fat:

Fiber:

Mediterranean Vegetable Sandwich with Basil and Feta Pesto

April 11, 1998 Kristen

1 C. fresh basil leaves, packed

1 T. minced garlic

3 T. crumbled feta cheese

1/8 tsp. salt

1/8 tsp. black pepper

1 1/2 tsp. white wine vinegar

2 T. extra virgin olive oil

8 pitted, chopped kalamata olives

2 portabella mushroom caps, stemmed, sliced into 1/2″ thick vertical slices

1 red bell pepper, quartered

1 red onion, sliced

1 small eggplant, sliced into eight 1/2″ thin horizontal slices

1 large zucchini, sliced into vertical 1/4″ planks

Salt, pepper to taste

Nonstick pan spray

2 medium tomatoes, sliced

1 C. shredded lettuce

4 whole wheat hoagie buns, split

Puree the basil through the olive oil in a food processor or blender. Pulse in the olives, and set aside. Spray the mushrooms, bell pepper, onion, eggplant and zucchini with nonstick spray. Season with salt and pepper, then grill until softened and slightly charred. Layer the cooked vegetables onto the buns; top with tomatoes, lettuce and pesto.

Cod with Burst Grape Tomatoes, Parsley-Mint Pesto Broth and Roast Fingerling Potato Crisps with Herbs

March 29, 1998 Kristen

Potato Crisps:

4 large fingerling potatoes

2 T. extra-virgin olive oil

Salt and pepper

2 T. chopped fresh tarragon leaves or 2 tsp. dried

2 T. chopped fresh chives or 1 tsp. dried

2 T. chopped fresh flat-leaf parsley

Fish:

1 3/4 to 2 lb. thick cod fillet, cut into 4 portions (buy thick center cuts of fillet for this dish rather than pieces which include thin ends to fillets)

1/2 lemon, juiced

Salt

Extra-virgin olive oil, for drizzling

1/2 pint whole grape tomatoes

Broth:

1/2 C. flat-leaf parsley, a couple of handfuls

1/4 C. mint leaves, a handful

1 C. chicken stock

1 small shallot or 1/2 large shallot, coarsely chopped

Salt and pepper

4 T. light in color and weight olive oil or vegetable oil, for frying

4 cloves garlic, gently cracked from skin and very thinly sliced

Preheat oven to 400 degrees F. Preheat oven safe skillet over high heat or wrap rubber handles in double layers of foil to protect the surface in the oven. Prick the potatoes 3 or 4 times each with a fork and cook them in the microwave on high for 5 minutes. Pat cod dry and squeeze a little lemon juice over it and season with salt. Drizzle fish with extra-virgin olive oil. When potatoes cool just enough to handle, slice them into 1/4-inch pieces lengthwise. Coat them with extra-virgin olive oil and salt and pepper. Arrange them on a cookie sheet in a single layer and roast them for 20 minutes. Do not move them or turn them as they cook. Chop tarragon, chives and parsley and combine and reserve. Add cod seasoned side down to very hot skillet. Sear it 2 minutes, then drizzle the tomatoes with extra-virgin olive oil and season them with salt and pepper and add them to the fish. Sear tomatoes 1 minute, then transfer the pan to the oven and roast the fish and tomatoes 8 minutes until fish if firm and opaque and tomatoes have all burst. Place parsley, mint, chicken stock and shallot in food processor or blender and puree. Transfer to small sauce pot and bring to a simmer. Season the broth with salt and pepper, to your taste. Heat the light frying oil in small skillet over medium heat. Add sliced garlic to the hot oil and let it fry until crisp and golden brown, 3 to 5 minutes. Drain garlic chips on a paper towel and reserve. When the potatoes are very brown and crisp on the bottom side and tender on the top side, remove. Coat sliced potatoes liberally with the chopped herbs. Pour warm pesto broth onto each dinner plate. Remove the fish from the oven. The bottom should be crisp and brown. Turn the fish over to place the crispy side up in pools of parsley-mint broth. Arrange the herb potato slices and tomatoes decoratively around the fish. Top the dish off with a scattering of garlic crisps and serve.

Yields:

Calories:

Fat:

Fiber:

Mason Jar Creamy Alfredo Noodles with Chicken, Mushrooms, & Pine Nuts

January 27, 1998 Kristen

Mason Jar Creamy Alfredo Noodles with Chicken, Mushrooms, & Pine Nuts

4 C. pasta broken in 2”pieces (use pasta that normally cooks on stovetop in 4 min. or less—thin egg noodles, angel hair pasta, or quick-cooking artisan pastas)

1 T. chia seeds or ground flaxseed (optional)

1 C. freeze dried chopped chicken

1 C. toasted pine nuts

1 C. freeze dried chopped mushrooms

½ C. powdered chicken flavor base (or boullion granules)

¾ C. grated Parmesan cheese (the dried, unrefrigerated kind in a can)

½ C. instant dried buttermilk powder (or regular powdered milk)

½ C. corn starch

2 T. Italian herb blend

1 tsp. garlic powder

1/2 tsp. ground black pepper

1 tsp. salt (or more to taste)

5 C. water

Bring water to a boil. Add ingredients to boiling water and stir; remove from heat, cover and set aside for about 10 minutes before eating.

Split Pea Tortellini Soup Mix in a Jar

January 21, 1998 Kristen

Split Pea Tortellini Soup Mix in a Jar

3 oz. dried cheese-filled tortellini (2/3 C.)

1/4 C. dried tomatoes

1/3 C. dried split green peas

1/2 C. dried chopped carrots

1 T. instant chicken bouillon granules

2 T. Tomato Powder

1 T. dried minced onion

1 1/2 tsp. dried basil

1 1/2 tsp. dried thyme

1/2 tsp. garlic powder

1/4 tsp. ground pepper

Layer all ingredients in a Jar, or Vacuum Seal bag; seal & attach a tag with directions.

Add 5 C. water. Bring mixture to boil. Reduce heat; cover and simmer 50 minutes or until peas are tender. Optional: Add 1 C. chopped cooked ham or sausage or add imitation bacon bits to the pot.

Mason Jar Creamy Tomato-Basil Tortellini

January 18, 1998 Kristen

Mason Jar Creamy Tomato-Basil Tortellini

Heaping ½ C. Tomato Powder

1 tsp. Beef Bouillon

½ tsp. dried Oregano

1 tsp. Garlic Powder

¾ tsp. dried Basil

Pinch Crushed Red Pepper Flakes

¼ C. non-Instant Milk Powder

1 T. Cornstarch

1 tsp. Sugar

2 tsp. Salt

2 C. dry Tortellini

Mix tomato powder, bouillon, oregano, garlic, basil and red pepper in a small bowl, and place in bottom of 1 quart wide mouth canning jar. Mix milk, cornstarch, sugar and salt in the bowl and place on top of tomato mixture. Add tortellini to jar. To use mix contents of jar with 4 C. of water in a large skillet with a lid. Bring to a boil, then reduce heat to medium low, cover, and simmer for 20-25 minutes, until pasta is soft. Stir occasionally, and add more water if needed.

Homemade Gnocchi

October 6, 1997 Kristen

Homemade Gnocchi

1 C. dried Potato Chunks

2 1/3 C. Water

1 T. OvaEasy Whole Egg Crystals or Thrive Life Scrambled Egg Mix

1 C. Flour

In a small saucepan, bring potato chunks and 2 1/2 C. water to a boil. Boil on medium heat for 20-25 minutes, stirring occasionally until most of the water is gone. Turn off heat and let potatoes sit for 5 minutes. Mash potatoes and water in the saucepan with a potato masher. Turn out onto a large wooden cutting board. Let cool for a couple of minutes. Sprinkle egg powder on top of potatoes. Sprinkle 1/2 C. flour on top of potato and egg powder. Using a fork, gently mix potatoes, egg powder and flour until mixture starts to come together. Add an additional 1/4 C. flour. .Once mixture starts to stick together, start to knead like bread dough. Mixture should be moist but not sticky. If needed add up to 1/4 C. more flour, but you would most likely only need this on a humid day or if less water evaporated while cooking. .Cut dough into 6 equal pieces. Roll each piece into a long strand that is the width of a roll of pennies. Cut each strip into about 1 inch pieces. Don’t get overly concerned with the size. Get the water boiling while shaping the gnocchi. Fill a deep saucepan with water. Add salt and bring to a gentle boil. Shape the gnocchi by holding a fork in one hand at an angle with the tip of the tines resting on the cutting board. In the other hand, pick up a piece of gnocchi. With slightly firm pressure roll the gnocchi using your thumb across the tines of the fork. The gnocchi will take the imprint of the fork on one side and curl slightly from your thumbprint. Don’t stress if they are all a little different looking from each other. It’s homemade! When the water is boiling, drop about 20 gnocchi at a time into the water using a slotted spoon. The gnocchi will float to the top of the water when they are cooked, in about 2 minutes. Let them cook an additional 30 seconds or so. Scoop the gnocchi from the water into a bowl using a slotted spoon. Slather with your favorite sauce, cheese and herbs!

Pantry Friendly Fettuccini Alfredo

September 8, 1997 Kristen

Pantry Friendly Fettuccini Alfredo

1 T. olive oil

1 clove garlic, minced

12 oz. Fettuccini pasta

1 T. all-purpose flour

1 C. water

3 T. Milk Powder (not instant non-fat)

1/2 C. evaporated milk

1/2 tsp. salt, plus more to taste

3/4 C. grated Parmesan cheese

2 T. dried Parsley

Cook the pasta al dente according to the directions on the package. Ladle out a half C. of the pasta water and set aside. Drain the pasta and return it to the pasta pot. Meanwhile, make the sauce. Combine 3 T. milk powder with 1 C. water until dissolved. Stir the flour into the milk until it is completely dissolved. Put a T. of olive oil in the skillet and heat over a medium-high heat. Add the minced clove of garlic and cook for 30 seconds. Add the flour-milk mixture and cook until the mixture begins to boil, stirring constantly. Reduce heat to low and cook, stirring, for 2 minutes more. Add the evaporated milk, salt, and cheese and cook, stirring, until the cheese is melted, about 1 minute. Season with additional salt to taste. Add the sauce and parsley to the pasta in the pot and toss to combine. Add a little of the reserved pasta water as necessary to loosen; serve.

Tuscan Supper

August 29, 1997 Kristen

Tuscan Supper

1/3 C. Cream of Anything Soup Mix

1 ¼ C. Water

1 15 oz. can Great Northern Beans

1 15 oz. can Green Beans

1 6 oz. can Mushrooms

1 15 oz. can diced Tomatoes

1 14 oz. can Chicken or Vegetable Broth

1/3 C. dried Onion

1 T. Italian Seasoning

½ C. Corkscrew Pasta

¼ C. Parmesan Cheese

Mix cream of anything soup mix with 1 ¼ C. water in large pot, stirring until dissolved over low heat. Add all remaining ingredients (except cheese) to pot – do not drain cans. Stir to combine, then simmer over medium heat until pasta is tender, stirring occasionally. Serve with cheese sprinkled on top.

Alpine Spaghetti

August 26, 1997 Kristen

Alpine Spaghetti

8 oz. of spaghetti or noodles

1 T. of olive oil

1 C. of parmesan cheese

3 tsp. of dried sweet basil

1 T. of parsley flakes

1 garlic clove, minced

Water

Bring a pot of water to a boil and add spaghetti. Boil for 10 minutes and drain. Add olive oil, mix with pasta, and then add the remaining ingredients. Mix again and serve.

Tuscany Chickpea Stew

August 21, 1997 Kristen

Tuscany Chickpea Stew

1 T. olive oil

2 garlic cloves, minced

1/4 C. dry white wine

½ tsp. dried marjoram

Two 15.5-oz. cans chickpeas, drained (and rinsed, if possible)

One 15-oz. can diced white potatoes, drained

One 15-oz. can artichoke hearts, drained and chopped

One 6-oz. jar roasted red bell peppers, drained and chopped

1 T. dehydrated minced onion

1 bay leaf

1 1/4 C. vegetable broth

Salt and freshly ground black pepper

Heat the oil in a large saucepan over medium heat. Add the garlic and cook until fragrant, about 30 seconds. Stir in the wine and marjoram. Add the chickpeas, potatoes, artichoke hearts, bell peppers, onion, and bay leaf. Stir in the broth and bring to a boil. Reduce the heat to low, season with salt and pepper to taste, and simmer to develop the flavors, about 10 minutes.

Italian Wedding Soup

July 9, 1997 Kristen

Italian Wedding Soup

8 C. Water

3 T. Chicken Bouillon Granules

2 C. small soup Pasta shape (Acini di Pepe, stars, shells, Anelli, Ditalini, etc.)

2 T. dried Onions

2 C. freeze dried Sausage Crumbles

½ C. diced dried Bell Peppers

2 C. freeze dried Spinach

¼ C. jarred Pesto

Add water and bouillon to a large pot, and heat to boiling. Add pasta and cook a few minutes (depends on the pasta shape, you want it cooked about halfway through). Add onion, sausage and peppers. Stir and cook another minute or two. Turn heat off and add spinach and pesto; stir and cover. Allow to sit a few minutes. Stir and serve.

Asian Spam Spaghetti

July 5, 1997 Kristen

Asian Spam Spaghetti

1 (8 oz.) package uncooked spaghetti

1 T. vegetable oil

1 (12 oz.) container fully cooked luncheon meat (e.g. Spam), cubed

2 T. dehydrated green onion, rehydrated

1 clove garlic, chopped

1 T. soy sauce

1/2 C. water

1/2 T. sesame oil

1 tsp. freshly ground black pepper

Bring a large pot of lightly salted water to a boil. Add pasta and cook for 8 to 10 minutes or until al dente; drain. Meanwhile, heat vegetable oil in a medium saucepan over medium heat. Add luncheon meat, green onion and garlic and sauté until light brown. Stir in cooked spaghetti, then stir in soy sauce, water, sesame oil and pepper. Mix all together, heat through and serve.

Italian Chicken

May 22, 1997 Kristen

Italian Chicken

6 oz. Pasta

1 can Chicken Broth

1 can Chicken, drained

1 can Mushrooms, drained

2 cans Italian Style Tomatoes

½ C. Parmesan Cheese

1 tsp. Italian Seasoning

1 tsp. Garlic Flakes

1 T. dried Parsley

Simmer pasta in broth until softened. Combine remaining ingredients except cheese and parsley in a separate pot. Bring to a simmer; stir in drained pasta and heat through. Garnish each serving with cheese and parsley.

Italian Sausage Soup

January 2, 1997 Kristen

Italian Sausage Soup

1 lb. ground pork sausage

1/2 tsp. salt (I usually end up adding more salt at the end )

1/2 tsp. pepper

1/4 tsp. oregano

1/4 tsp. basil

1 tsp. garlic powder

1/2 envelope of Italian salad dressing powder

4 C. water

8 oz. can of tomato sauce

1 T. soy sauce

1 C. shredded potatoes

1 C. shredded carrots

1/2 C. fine chopped onion

1 can green beans

Brown sausage in frying pan, drain and add to crockpot. Add water, tomato sauce and soy sauce. Mix in spices. Add the potatoes, carrots, onions and beans. Cover and cook on low for 6-8 hours.

Notes: I have found that if you shred the potatoes for this soup they will be well cooked when the cooking time is over. I have had trouble with potatoes still being hard after cooking in a crockpot even when they were cut very small. This seems to take care of that problem. Shredding the carrots is not a complete necessity but blends well with the shredded potatoes.

Italian Zucchini

December 6, 1996 Kristen

Italian Zucchini

2 lb. Zucchini, cut into 1 1/2 inch pieces

1 8 oz. Can stewed tomatoes

1 to 2 Cloves garlic, chopped optional

1/4 tsp. Oregano or Italian Seasoning

1/2 tsp. Salt

1/4 tsp. Pepper

Parmesan cheese, grated

Place zucchini in a crock pot, and combine remaining ingredients, except cheese. Pour mixture of ingredients over squash and cover. Cook at high temp for 2 to 4 hours or until zucchini is just tender. Serve topped with a sprinkling of parmesan cheese.

Spaghetti Sauce with Ground Chicken or Turkey

November 2, 1996 Kristen

Spaghetti Sauce with Ground Chicken or Turkey

One large can of whole tomatoes

One large can of pureed tomatoes

Oregano to taste

Basil to taste

Parsley

2-3 tsp. fresh chopped garlic

1 onion. chopped in big chunks

1 or 2 zucchini chopped in big chunks

Fresh mushrooms, I use them whole so Mr. can pick them out. Lots of em.

1 C. Spinach, chopped

2 T. sugar

1/2 to 1 C. fresh Parmesan cheese

Pour in some basalmic vinegar probably about 1/4th C. or a little under.

1 lb. or more of ground chicken cooked

Simmer all day in crock pot on low. Add tomato paste about an hour before serving. Add as much as you like so sauce is the thickness you like. I fry up chicken before adding to sauce because crock pot cooks so low it is the safest way. You can chop spinach real small like parsley, it lends a great flavor to sauce without the large leaves.

Italian Chicken Dinner

October 25, 1996 Kristen

Italian Chicken Dinner

1 small cabbage — cut in wedges

1 C. mushrooms — canned

2 T. tapioca — quick cooking

1 chicken — broiler or fryer, frozen

1 jars meatless spaghetti sauce

Parmesan cheese — grated

In a 3 1/2 to 6 quart crockery cooker place cabbage wedges, onion and mushrooms. Sprinkle tapioca over vegetables. Place frozen chicken pieces atop vegetables. Pour spaghetti sauce over chicken. Cover; cook on low-heat setting for 10 to 12 hours. Transfer to a serving platter. Sprinkle with Parmesan Cheese.