Ingredients :

· 1/4 lb. ground pork
· 1/4 lb. ground beef
· 4 cloves garlic, minced
· 2 onions, chopped
· 1 tsp. oregano
· 1/4 cup sugar
· salt and pepper, to taste
· 2 to 4 hotdogs (wieners), sliced
· 1 can tomato sauce
· 1 can tomato paste
· 1 cup spaghetti water
· cornstarch, to thicken (optional)
· 1/2 lb. spaghetti
· grated cheese (of your choice), for toppings

Cooking Procedures :

1. Boil spaghetti according to package instructions. Reserve a cup of water. Drain and set aside.
2. Brown meat for 3 to 5 minutes. Drain excess fat. Stir in garlic and onions. Sauté for a few minutes until onions are soft and translucent.
3. Season with oregano, sugar, salt and pepper, and then add in the sliced hotdogs, stir to blend.
4. Add tomato sauce and tomato paste. Stir and simmer for 3 to 5 minutes. Pour spaghetti water and let simmer again. Thicken with cornstarch (if using). Remove from heat and set aside.
5. You may combine the pasta and the sauce, depends on your style and liking. Or you’ll let the individuals do the mixing for themselves. Top with grated cheese.

Ingredients

• 1 c Fresh mushrooms, sliced
• 1/4 ts Fresh ground pepper
• 2 cl Garlic
• Freshly chopped parsley
• 1/4 c Butter
• 1 tb Olive oil
• 3 tb Flour
• 12 oz Chopped clams, res. liquid
• 1 c Half and half
• 1/4 c Parmesan cheese

Directions

Brown mushrooms and garlic in butter and olive oil. Stir in flour. Stir in clam liquid and cook until thickened. Add clams, cream, cheese, pepper and keep warm.

Ingredients

• 1/2 lb uncooked rotini
• 1 12-1/2 oz can tuna, drained and flaked
• 2 cups thinly sliced cucumbers
• 1 tomato, chopped
• 1/2 cup sliced celery
• 1/4 cup chopped green pepper
• 1/4 cup sliced green onions
• 1 cup Italian dressing
• 1/4 cup mayonnaise
• 1 T. prepared mustard
• 1 tsp dill weed
• 1 tsp salt
• 1/8 tsp ground black pepper

Directions

Prepare rotini according to package directions; drain. In a large bowl combine rotini, tuna, cucumbers, tomato, celery, green pepper, and onions. In a small bowl blend Italian dressing, mayonnaise, mustard, and seasonings. Add to salad mixture; toss to coat. Cover and chill.

Ingredients

• 6 pieces cold, spicy fried chicken
• 1 tsp garlic, chopped
• 6 cups cooked rotini pasta
• 1/4 cup red bell peppers, minced
• 6 boiled eggs, yolks separated
• 1/4 cup green bell peppers, minced
• 1 cup mayonnaise
• 1/4 cup sliced green onions
• 1 tbsp Creole mustard
• 1/2 cup sweet pickle relish
• 1/4 cup (each) onions, minced; celery minced
• salt and pepper to taste

Directions

If you don’t have leftover fried chicken, simply take a trip to your favorite fried chicken fast food outlet and pick up 6 pieces of their spicy version. Personally, I love Popeyes. Debone chicken and cut into cubes, making sure that the skin is left intact. Set aside until later. In a large mixing bowl, mash egg yolks well with a fork, then add mayonnaise and Creole mustard, blending well into the yolks. Finely dice egg whites and add to the mixture. Combine all remaining ingredients except the chicken and pasta and mix well until all seasonings are thoroughly coated with the mayonnaise sauce. Add rotini pasta blending well into the mixture, then gently toss in the cold fried chicken cubes. Season to taste using salt and pepper. Place on a large serving platter and garnish with boiled eggs, or you may wish to surround the pasta with additional whole pieces of hot fried chicken. NOTE: Since the mayonnaise sauce is a typical blend for potato salad, you may wish to add your own special seasoning blend to personalize the dish. The most important flavor aspect here is the seasoning applied to the chicken prior to frying.

Ingredients

• ½ c Minced spinach leaves
• ½ c Minced fresh parsley
• 1 tb Dried basil
• 1 tb Olive oil, extra-virgin
• 3 ea Garlic cloves, minced
• 1 tb Light miso
• ¼ c Pine nuts, toasted

Directions

Place all ingredients in a blender & puree to a smooth paste.
Toss with hot pasta of your choice.

2 Tbs. Olive Oil
1 Cup Flour, seasoned with a pinch of salt & freshly ground black pepper
1 Lb. Chicken Livers, separated into individual lobes,
all visible fat removed
2 Tbs. Unsalted Butter
1 Lb. assorted mushrooms, Shiitake (stems removed), Portobello, Crimini,
White button, sliced thinly
1 Cup dry red wine
1 28 Oz. Can, peeled Tomatoes
2 Tbs. Flat−leafed Italian Parsley, finely chopped
Salt & freshly ground black pepper
1 Lb. Spaghetti or Perciatelli

Heat a saute pan over high heat, then add the olive oil. Flour the chicken
livers, shaking off any excess and add to the pan. Saute until they are
slightly browned and firm. Remove livers and set aside. Pour off the olive
oil, then add the two tablespoons of butter. When the butter has foamed and
the foam begins to subside, add the mushrooms, tossing to coat with the
butter. Cook for four or five minutes, until the mushrooms begin to give off
some of their juices. Add the wine all at once, scraping the bottom of the
pan to loosen any caramelized bits of liver and mushroom from the bottom.
Continue, cooking over high heat until the wine has reduced by about half.
Lower the heat, puree the tomatoes through a food mill, or in a food
processor, then add to the mushrooms and wine. Adjust the heat so the
mixture barely simmers. Slice the chicken livers crosswise into half−inch
rounds and add them, with any of their accumulated juices, to the tomato
sauce. Taste for seasoning, add salt and pepper if necessary, then cook over
low heat for about thirty minutes, or until the extraneous juices have
evaporated. In the meantime, bring a large pot with about six quarts of
water to a boil. Add the pasta and cook until al dente. Drain the pasta,
divide into four plates, top with the sauce, garnish with the chopped
parsley.

8 eggs
2 tsp. salt
4 cups all purpose flour

In a large bowl, combine eggs & salt. Beat well. Add flour, 1 cup at a time
until dough sticks together but is still soft.
Spread flour on a board, knead dough for 15−20 minutes. Cover and let stand
in a warm place for about 1 hour.
Knead for another 5 minutes. Flatten small amounts of dough to form a 2″ x
2″ square. Coat square in flour and repeatedly run through pasta machine
until desired thickness is obtained, or use rolling pin.
Cut paste shape using pasta machine or slice desired shape by hand.
Lay out cut pasta on table covered with a table cloth until dry. Pack in
plastic bags and store in a cool place.
Cook pasta in boiling salted water until tender. Homemade pasta usually
takes less time to cook. Top with your favorite sauce.

1/4 cup extra virgin olive oil
6 cloves garlic, minced
1 can (6 ounces) tomato paste
2 cans (15 ounces each) cannellini beans, undrained
2 teaspoons dry basil leaves
3−4 cups boiling water, divided usage
2 cups beef broth
1/3 cup dry red wine
12 ounces ditalini, elbow macaroni, or any short tubular pasta
Salt and pepper to taste
Parmesan cheese, freshly grated
Chopped fresh basil leaves, optional

1. Place olive oil and garlic in a large saucepot (6 quart). Cook over
medium heat just until golden. Add tomato paste and cook 3−4 minutes
stirring occasionally.
2. Puree 1 can of beans in food processor or blender; add to saucepot with
remaining beans. Cook 2 minutes; stir in basil. Add 2 cups boiling water,
broth, wine, salt and pepper. Increase heat and bring to a boil, stirring
occasionally, about 5 minutes. Add pasta. Cook about 8 minutes or until al
dente, adding remaining hot water, if needed and stirring occasionally.
3. Serve hot topped with Parmesan and fresh basil, if desired.

6 ounces dry pasta (macaroni, penne, rotini or shells)
1 can alaska salmon (14-3/4 ounces)
2 tablespoons french dressing
1 red bell pepper, thinly sliced
3 tablespoons cilantro or parsley, chopped
1 lime, juiced / rind grated
1 tablespoon tomato paste
1/2 cup sour cream
paprika to taste
1 bunch green onion, thinly sliced
2 tablespoons light mayonnaise
3 ripe avocados, diced
lettuce leaves to serve on

Cook the pasta according to package directions. Drain and toss with the french dressing. Allow
to cool. Drain and flake the salmon. Add to the pasta with the green onions, sliced bell pepper
and cilantro. Whisk together the lime juice and grated rind, the mayonnaise, sour cream and
tomato paste until thoroughly combined. Toss the pasta salad with the dressing. Season to taste
with salt and pepper; cover and chill. Before serving, gently toss the avocados into the salad.
Spoon the salad onto a bed of lettuce leaves. Sprinkle with paprika for garnish.

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.