8 ounces cream cheese cut in bits
3/4 cup parmesan cheese grated
1/2 cup butter or margarine
1/2 cup milk
8 ounces fettuccine; cooked, drained

In a large saucepan combine cream cheese, Parmesan, butter and milk, stirring constantly until
smooth. Toss pasta lightly with sauce, coating well. Leftovers freeze well.

16 ounces fettuccine
1/4 teaspoon oregano
1-1/2 cup sliced mushrooms
1/2 teaspoon garlic powder
1/2 cup butter
1/2 cup light cream
1/4 teaspoon salt
1/4 cup grated mozzarella
1/4 teaspoon pepper
1/4 cup fresh grated romano

Melt butter in a small saucepan. Add mushrooms, salt, pepper, oregano and garlic. Saut? for 5
minutes. Add cream and cook for 2 minutes, stirring occasionally. Drain fettuccine and place in a
warm bowl. Add hot sauce and both cheeses and toss gently.

1-1/2 cup low-fat cottage cheese
3 tablespoons low-fat milk
1/2 cup red sweet pepper, chopped
1 clove garlic, minced
1 tablespoon margarine
1/2 cup frozen peas
1/8 teaspoon salt and pepper
8 ounces fettuccine or linguine, cooked and drained
2 tablespoons grated parmesan cheese
1 tablespoon snipped fresh basil

In a blender container combine cottage cheese and milk; blend until smooth. In a 2-quart
saucepan cook sweet pepper and garlic in hot margarine until tender. Reduce heat. Add milk mixture, peas, salt, and pepper. Cook and stir till heated through (do not boil) Toss with hot
pasta. Sprinkle with Parmesan and basil.

2 tablespoons butter or margarine
1 small onion, thinly sliced
4 cups whipping cream
2 tablespoon parmesan cheese
1 teaspoon fresh grated nutmeg
1/2 teaspoon salt
1/2 teaspoon pepper

Heat margarine in skillet, over medium heat. Saut? onion until tender. Stir in whipping cream,
heat to boiling. Stir in remaining ingredients. Reduce heat to low and cover and simmer for 30
minutes, stirring often. Serve with hot fettuccine.

1 cup cheese, parmesan
1/2 cup butter
1/2 cup light cream
1/4 teaspoon salt
1 dash pepper

Start cooking noodles as package directs. Over a low heat, melt butter and cream in a saucepan.
Stir in cheese, parsley, salt and pepper. Reduce heat to low. Drain noodles and pour in serving
dish. Pour in sauce and stir gently until noodles are coated.

1-2 tablespoon olive oil
2-3 cloves garlic, pressed
8 ounces cream cheese, cut up
2/3-3/4 cup fresh parmesan cheese, grated
1/2 cup butter
1/2 cup whipping cream or half and half
1/8 cup milk, optional

In a large sauce pan lightly cook the garlic (do not brown) . Add the cheeses, butter, cream and
milk, whisking constantly until smooth. If the sauce is too thick, you may want to add a little
milk. Toss fettuccine lightly with sauce, coating well. Any leftover sauce freezes well.

Hand:
1 cup semolina flour, durum
1 teaspoon allspice
1 egg
1 tablespoon olive oil, optional
1- 2 tablespoons water, if and as needed
Electric Extruder:
1-1/3 cups semolina flour, durum
1 teaspoon allspice
1 egg
1 tablespoon olive oil, optional
1- 2 tablespoons water if and as needed
Follow whatever method you normally use to mix and knead your dough.

6 quarts water
2 teaspoons salt
16 ounces dry penne pasta
1 leek well washed, and chopped (about 1 cup)
4 tablespoons unsalted butter
2 tablespoons chopped fresh sage
1 tablespoon poppy seeds
1 bunch spinach, washed and coarsely chopped (about 2 cups)
1 teaspoon salt
1 teaspoon freshly-ground black pepper
1/2 cup grated fontina cheese
1/4 cup grated parmesan cheese

Preheat oven to 400. Place the water in a large pot and bring to the boil. Add the salt, return to
the boil and add the pasta. When the water returns to the boil, begin to time the pasta carefully,
and after 8 minutes of cooking time add the leeks. Cook the pasta and leeks together for another
2 minutes after the water has returned to the boil. While waiting for the pasta to cook, put the
butter into a saucepan and begin to melt until golden-brown. When the butter is a light nut-brown
add the sage and poppy seeds and set aside. The pasta leek combination should cook for a total
time of about 10-11 minutes (check the recommended cooking time on the pasta box). Add the
spinach in the final 2 minutes of cooking time. Cook together for 2-3 minutes, drain and toss
with the sage butter, add the salt and pepper and place into a buttered gratin dish. Add both
cheeses and stir to combine. Place the gratin dish into the oven and bake for 10-12 minutes until
the cheese has melted and the top edges begin to brown. Serve immediately.

3 teaspoons oil
2 pounds ground beef
12 ounces chopped onion
14 ounces slivered carrots
14 ounces diced celery
1 48 ounce diced tomatoes
2 15 ounce cans red kidney beans
1 48 ounce can white kidney beans
88 ounces beef stock
3 teaspoons oregano
2 1/2 teaspoons black pepper
5 teaspoons freshly chopped parsley
1 12 teaspoons Tabasco sauce
1 48 ounce jar of spaghetti sauce
1 box shell or elbow macaroni noodles

Sauté beef in oil in a large 10 quart pot until beef starts to brown. Add onions, carrots, celery and tomatoes and simmer for about 10 minutes.

Drain and rinse beans and add to the pot. Also add beef stock, oregano, pepper, tabasco, spaghetti sauce, and noodles.

Simmer until celery and carrots are tender, about 45 minutes.

This recipe will make 9 quarts of soup.

4 pounds chicken, cut up
1/2 pound mushrooms, thinly sliced
5 tablespoons unsalted butter
1/2 pound spaghetti
2 tablespoons flour
1 cup heavy cream
3 tablespoons medium dry sherry
nutmeg to taste
1/2 cup Parmesan cheese, grated

In a kettle, combine the chicken with enough salted water to cover it by 2 inches. Bring water to a boil, and simmer the chicken for 20 minutes or until it is tender. Let chicken cool in the broth, separate the meat from the skin and bones, returning the skin and bones to the broth.

Cut meat into strips and reserve.

Simmer the broth until it is reduced by half, strain through a fine sieve, discarding the solids. Skim off fat. Boil the stock until it is reduced to about 2 cups.

Meanwhile, in a small saucepan, cook the mushrooms in 2 tablespoons butter over med-low heat, stirring, until they are softened.

In a kettle of boiling salted water, cook spaghetti until it is al dente. Drain it well.

In a saucepan melt remaining butter over med-low heat. Add flour and cook the roux, stirring, for 3 minutes. Whisk in the reserved broth, cream and Sherry. Bring the sauce to a boil, whisking, and simmer it for 5 minutes. Season with nutmeg and salt and pepper to taste.

Stir half into the mushrooms with the spaghetti and transfer it to a well-buttered 2 1/2 qt. baking dish, making a well in the center. Add the chicken meat to the remaining sauce, combine well. Spoon this into the center of the spaghetti and sprinkle with Parmesan cheese.

Bake in the middle of a preheated 350 degree oven for 25-30 minutes or until pale golden in color. Serve immediately.