2  medium zucchini, sliced thinly lengthwise into ribbons

4  teaspoons extra-virgin olive oil, divided

¾  teaspoon salt, divided

1  large garlic clove, minced

1  teaspoon fresh thyme leaves, minced

½  pound penne

3  ounces reduced-fat goat cheese

1  tablespoon fresh flat-leaf parsley, chopped

Heat over to 424°F.  toss zucchini with 2 teaspoons of the oil.  Arrange in a single layer n a large baking sheet lined with parchment paper.  Bake 20 minutes, or until tender and lightly browned;  sprinkle with ¼ teaspoon salt.  Meanwhile, cook pasta according to package directions:  reserve ½ cup of the pasta water before draining.  Combine remaining 2 teaspoons oil, garlic and thyme in a microwaveable cup:  cook on high in microwave 20 seconds.  Toss with pasta, reserved cooking water, goat cheese, parsley and remaining ½ teaspoon salt until cheese begins to melt.  Carefully fold in zucchini. – Cynthia DePersio

Make 4 servings.

Macaroni and Cheese

2 cups uncooked elbow macaroni (7 ounces)

¼ cup butter or margarine

¼ cup all-purpose flour

½ teaspoon salt

¼ teaspoon pepper

¼ teaspoon ground mustard

¼ teaspoon Worcestershire sauce

2 cups milk

2 cups shredded sharp Cheddar cheese (8 ounces)

1.  Heat oven to 350°F.

2.  Cook macaroni as directed on package.

3.  Meanwhile, in 3-quart saucepan, melt butter over low heat.  Stir in flour, salt, pepper, mustard and Worcestershire sauce.  Cook over low heat, stirring constantly, until mixture is smooth and bubbly; remove from heat.  Stir in milk.  Heat to boiling, stirring constantly.  Boil and stir 1 minute; remove from heat.  Stri in cheese until melted.

4.  Drain macaroni.  Gently stir macaroni into cheese sauce.  Pour into ungreased 2-quart casserole.

5.  Bake uncovered 20 to 25 minutes or until bubbly.

1 serving (about 1 cups):  Calories 610 (calories from  Fat 305); Fat 34g (Saturated 21g); Cholesterol 100mg; Sodium 790mg; Carbohydrate 51g (Dietary Fiber 2g); Protein 26g % Daily Value: Vitamin A 28%; Vitamin C 0%; Calcium 46%; Iron 14% Exchanges: 2 ½  Starch, 1 Milk,  1 ½ High-Fat Meat, 4 Fat Carbohydrate Choices: 3 ½

Reference:  “COCINA” Betty Crocker

Primavera is an Italian word meaning spring-style and refers to the raw or crisp-cooked vegetables tossed with hot cooked pasta.

Pasta Primavera

8 ounces uncooked fettuccine or linguine

1 tablespoon olive or vegetable oil

1 cup broccoli flowerets

2 medium carrots, thinly sliced (1 cup)

1 cup frozen green peas (from 1-pount bag), rinsed to separate

1 small onion, chopped (1/4 cup)

½ cup butter or margarine

½ cup whipping (heavy) cream

¾ cup grated Parmesan Cheese

½ teaspoon salt

Dash or pepper

1 tablespoon grated Parmesan Cheese

1.  Cook fettuccine as directed on package.

2.  While fettuccine is cooking, heat oil in 12-inch skillet over medium-high heat.  Cook broccoli, cauliflower, carrots, peas and onion in oil 6 to 8 minutes, stirring frequently, until vegetables are crisp-tender.  Remove from heat; keep warm.

3.  Heat butter and whipping cream in 10-inch skillet over medium heat, stirring frequently, until butter is melted and mixture starts to bubble.  Reduce heat to low, simmer 6 minutes, stirring frequently, until sauce is slightly thickened.  Remove from heat; stir in ¾ cup cheese, salt and pepper.  Stir sauce into vegetable mixture.

4.  Drain fettuccine.  Stir fettuccine into sauce mixture; heat through.  Sprinkle with 1 tablespoon cheese.

1 serving (about 1 ¾ cups):  Calories 500 (calories from  Fat 270); Fat 30g (Saturated 11g); Cholesterol 130mg; Sodium 420mg; Carbohydrate 48 g (Dietary Fiber 5g); Protein 15g % Daily Value: Vitamin A 46%; Vitamin C 30%; Calcium 22%; Iron 18% Exchanges: 3 Starch, 1 Vegetable, ½ High-Fat Meat, 2 Fat Carbohydrate Choices: 3

Reference:  “COCINA” Betty Crocker

For a heartier meal, serve the shrimp over fettuccine. Cook and drain 8 ounces uncooked fettuccine as directed on package. Serve shrimp mixture over fettuccine and sprinkle with cheese.

Shrimp Scampi

1 ½ pounds uncooked medium shrimp in shells, thawed if frozen

2 tablespoons olive or vegetable oil

1 tablespoon chopped fresh parsley

2 table spoons lemon juice ¼ teaspoon salt

2 medium green onions, thinly sliced (2 tablespoons)

2 cloves garlic, finely chopped Grated Parmesan cheese, if desired

1. Peel shrimp. Make a shallow cut lengthwise down back of each shrimp; wash out vein.

2. In 10-inch skillet, heat oil over medium heat. Cook shrimp and remaining ingredients except cheese in oil 2 or 3 minutes, stirring frequently, until shrimp are pink and firm; remove from heat. Sprinkle with cheese and chopped parsley, if desired.

1 serving: Calories 90 (calories from Fat 35); Fat 4g (Saturated 1g); Cholesterol 105mg; Sodium 220mg; Carbohudrate 1 g (Dietary Fiber 0g); Protein 12g % Daily Value: Vitamin A 4%; Vitamin C 4%; Calcium 2%; Iron 10% Exchanges: 2 Very Lean Meat, ½ Fat Carbohydrate Choices: 0

Reference: “COCINA” Betty Crocker

1 lb. shrimp, cooked, shelled and deveined

½ cup sliced celery

½ cup sliced green onion

½ cup julienne green pepper

1/3 cup julienne red pepper

2/3 cup bottled herb & Garlic dressing

1 teaspoon curry powder

1 cup Pepperidge Farm Seasoned Croutons

Crisp lettuce leaves

In a bowl, combine first 8 ingredients.  Toss to blend.  Cover and refrigerate several hours to blend flavors.  To serve, toss in croutons.  Spoon onto lettuce leaves.  Makes 4 to 6 servings.

Reference:  Casseroles and One-dish-meal

6 medium Chinese mushrooms,

soaked in warm water 20 minutes and sliced

2 medium onions, sliced

½ tsp (2.5 mL) chopped garlic

1 tsp (5 mL) chopped fresh ginger

2/3 lb (300 g) Chinese cabbage, shredded

1 cup (250 mL) celery, sliced

1 cup (250 mL) green beans, sliced

2 cup (250 mL) carrot, grated

2 oz (60 g) soybean sprouts

¼ lb (110 g) water chestnuts

¼ cup (60 mL) light soy sauce

1 tsp (5 mL) sesame oil

Pinch pepper

1 ½ tbsp (20 mL) cornstarch blended with

3 tbsp (45 mL) vegetable stock

12 large white or 3 tbsp (45 mL) water

¼ lb (110 g) firm bean curd, sliced

5 tbsp (75 mL) plum sauce

1 Heat oil in a wok.  Fry mushrooms, onions, garlic and ginger 1 minute.  Add remaining vegetables and stir-fry 2 minutes.  Blend in soy sauce, sesame oil and pepper.

2 Stir in combined cornstarch and vegetable stock to thicken pan juices.  Place mixture in a large pan to cool.  Divide filling into twelve portions.  Arrange spring roll wrappers with one corner towards you.  Brush edges with egg white.  Place a portion of filling onto each skin, top with sliced bean curd.  Fold lower point over filling.  Fold left and right points into center.  Brush with egg white again.  Roll up firmly  and stand on sealed edge.

3 Rolls can be deep-fried two or three at a time in vegetable oil until golden, or brushed with oil and over-baked at 350°F (180°C) for 15 to 20 minutes.  Serve with warm plum sauce.  Serves 4-6.

Reference:  “Chinese Cooking Made Easy”  Douglas Marsland

This classic brunch dish was created years ago and named after Mr. and Mrs. LeGrand Benedict, Patrons of Delmonico’s Restaurant in New York, after they complained there was nothing new on the lunch menu! 

Egg Benedict

Hollandaise Sauce (below)

3 English Muffins

3 tablespoons butter or margarine, softened

1 teaspoon butter or margarine

6 thin slices Canadian-style bacon or fully cooked ham

6 large eggs

Paprika, if desired

1.   Make Hollandaise Sauce; keep warm.

2.   Split English muffins; toast.  Spread each muffin half with some of the 3 tablespoons butter; keep warm.

3.   In 10-inch skillet, melt 1 teaspoon butter over medium heat.  Cook bacon in butter until light brown on both sides; keep warm.

4.   In skillet or saucepan, heat 2 to 3 inches water to boiling; reduce to simmering.  Break cold eggs, one at a time, into custard cup or saucer.  Holding dish close to water’s surface, carefully slip eggs into water.  Cook 3 to 5 minutes or until whites and yolks are firm, not runny. Remove with slotted spoon.

5.   Place 1 slice bacon on each muffin half.  Top with egg.  Spoon warm Hollandaise Sauce over eggs.  Sprinkle with paprika.

Hollandaise Sauce

3 large egg yolks

1 tablespoon lemon juice

½ cup firm butter (do not use margarine)

In ½-quart saucepan, vigorously stir egg yolks and lemon juice with wire whisk.  Add ¼ cup of the butter.  Heat over very low heat, stirring constantly with wire whisk, until butter is melted.  Add remaining ¼ cup butter.  Continue stirring vigorously until butter is melted and sauce is thickened.  (Be sure butter melts slowly so eggs have time to cook and thicken sauce without curdling.)  if the sauce curdles (mixture begins to separate), add about 1 tablespoon boiling water and beat vigorously with wire whisk or hand beater until it’s smooth.  Serve immediately.

1 Serving: Calories 415 (Calories from Fat 295); Fat 33g (Saturated 17g); Cholesterol 400mg; Sodium 670mg; Carbohydrate 14g (Dietary Fiber 1g); Protein 15g  % Daily Value:  Vitamin A 26%; Vitamin C 0%; Calcium 10% Exchange: 1 Starch, 1 ½ High-Fat Meat, 4 Fat Carbohydrates Choices: 1

Reference:  “COCINA” Betty Crocker

1 package Hamburger Helper mix for Cheeseburger Macaroni

3 cups hot water

1 package (10 oz) frozen green peas, thawed and drained

2 cups sliced celery

¼ cup sweet pickle relish

½ cup mayonnaise or salad dressing

1 teaspoon dry mustard

2 teaspoons lemon juice

1/8 teaspoon cayenne pepper

Cook and stir ground beef in 10-inc skillet until brown, drain.  Stir in Macaroni.  Sauce Mix and water.  Heat to boiling, stirring constantly.  Reduce heat; cover and simmer, stirring occasionally, 10 minutes.  Mix peas, celery and relish in small bowl.  Mix mayonnaise, mustard, lemon juice and cayenne mixture and vegetables into mayonnaise mixture.  Serve immediately or, if desired, cover and refrigerate until chilled, at least 3 hours.  Makes 4 to 5 servings.

Reference:  Casseroles and One Dish Meal

1 can (11 oz) mandarin oranges segments, drained

1 can (8 oz) sliced water chestnuts, drained

¼ cup slivered almonds, toasted

Prepare tuna salad as directed on package except—stir orange segments, water chestnuts and almonds into tuna mixture.  Makes 5 servings. 

NOTE:  To toast almonds, heat over to 350°.  Bake on undergreased cookie sheet, stirring occasionally, until golden brown, about 10 minutes.

Reference:  Casseroles and One Dish Meal

1 cup cubed sweet yellow pepper

½ cup crumbled blue cheese

2 green onions, diagonally sliced

Lemon Basil Vinaigrette

Toss all ingredients in mixing bowl just before serving; mix well.  Makes 4 servings.

LEMON BASIL VINAIGRETTE

Combine 2 tablespoons olive oil, 1 tablespoon lemon juice, 1 teaspoon sugar, ½ teaspoon crushed dried basil and salt and pepper to taste; mix well.  Makes about ¼ cup.

Reference:  Casseroles and One Dish Meal