2 large head cabbage, grated into small pieces
2 heaping tbsp.salt
1 cup vegetable oil
2 tbsp. pepper
*Square or bowtie egg noodles

Method

In a large bowl put grated cabbage. Sprinkle salt over top. Let stand about 45 minutes until juice forms. In a large pot, add vegetable oil.  Squeeze juice out of cabbage and place in pot.  Add pepper.  Sautee until golden brown, stirring frequently. In Large pot, boil noodles. Drain. Add noodles to cabbage mixture. Mix well.

3 medium onions, sliced
1/2 cup vegetable oil
1 tbsp. paprika
12-15 sweet yellow peppers, sliced
3 medium tomatoes
1 tbsp. salt
1-7" piece of kolbassa, cut into 1/4" slices
1/2 lb. *egg drop noodles
2 1/2 cups water

Method

In a large pot add oil and onions.  Sautee until golden brown.  Remove from burner and add paprika.  Mix well.  Add sweet yellow peppers, tomatoes, salt and 1 cup water. Mix well. Cover and simmer for 10 minutes.  Add *egg drop noodles and 1 cup water.  Mix well.  Cover and simmer for 20 minutes, stirring often.  Add
kolbassa and 1/2 cup water.  Simmer for 20-30 minutes, stir often (add more water if needed).  Enjoy!!

* egg drop noodles can be purchased at almost any European deli.

8 tbsp butter, plus extra for greasing
2 garlic cloves, finely chopped
4 oz shallots
8 ozs wild mushrooms, such as chanterelles
1 lb spinach, cooked, drained and finely chopped
2 cups grated cheddar cheese
1/4 tsp freshly grated nutmeg
1 tsp chopped fresh basil
2oz all purpose flour
2-1/2 cups hot milk
2/3 cup grated Cheshire cheese
salt and pepper
8 sheets pre-cooked lasagne

Method

Lightly grease an ovenproof dish with a little butter. Melt 4 tbsp of the butter in a saucepan. Add the garlic, shallots and wild mushrooms and fry over a low heat for 3 minutes. Stir in the spinach,cheddar cheese, nutmeg and basil. Season well with salt and black pepper and set aside. Melt the remaining butter in another saucepan over low heat. Add the flour and cook, stirring constantly,for 1 minute. Gradually stir in the hot milk, whisking constantly until smooth. Stir in1/4 cup of the cheshire cheese and season to taste with salt and black pepper. Spread half of the mushroom and spinach mixture over the base of the baking dish. Cover with a layer of lasagne and then with half of the cheese sauce. Repeat the process and sprinkle over the remaining Cheshire cheese. Bake in a preheated oven 400F for 30 minutes, until golden brown.

 5 C chopped mustard greens (about 3/4 lb.)
 2 T canola oil
 3 cloves garlic, minced
 1 medium red onion, chopped
 3 large  carrots, julienned
 3 t curry powder
 2 T grated ginger
 12 oz spinach fettuccine
 Tamari
 Cayenne

Method

Wash the mustard greens.  Discard the stems and coarsely chop the leaves.  Heat oil in a large wok or saute pan.  Cook the garlic, onions, and carrots over high heat for 5 min., stirring frequently. Lower the heat to medium, stir in the curry powder, and cook for 1 min.  Toss in the mustard greens and grated ginger.  Partially cover  with a lid and cook for 5 min., until the greens are tender. Cook and drain noodles.  Toss the greens with the noodles and season with tamari and cayenne.

 1 lb. brie (remove rind)
 1 c. fresh basil leaves, julienned (no stems)
 1 c. olive oil
 1 tsp. black pepper
 2 cloves garlic, minced
 2 large tomatoes, cubed
 1 tsp. salt
 grated Parmesan

Method

 After removing the rind from the brie, cut or tear the cheese into small pieces no larger than 1 inch in size. Then combine brie with the tomatoes, basil, garlic, salt, pepper, and olive oil. Set aside, covered, at room temperature for at least two hours before serving time. This is important to ensure that the flavors will blend and the brie will be soft enough to melt properly. Cook the pasta according to the directions on the package. Drain well.  Toss at once with the marinated brie sauce. Serve immediately with freshly grated parmesan cheese (if desired). Served with a salad and toasted garlic bread this makes a great meal for a family of four. If doubled, this recipe will handily feed 4 to 6 people with hearty appetites.

 1 red bell pepper, sliced
 1 green bell pepper, sliced
 1 yellow bell pepper, sliced
 3-4 cloves of garlic, minced
 1 Tbs. capers
 1/2-3/4 cup balsamic vinegar
 1/2 cup cider vinegar
 1 pkg. rotini (whatever it's called--the twisty stuff) pasta

Method

 Cook the pasta and drain it. Meanwhile, throw the vinegars in a skillet. Heat it up and saute the garlic in it for about a minute. Put the pepper slices in, stir them, bring to a boil. Reduce heat. Throw in the capers and stir to mix. Let the whole thing simmer for about 15-20 minutes. Toss with pasta.

2 pounds fresh plum tomatoes, peeled, seeded and coarsely chopped
 1 cup coarsely chopped fresh basil leaves
 3 Tbsp sherry vinegar
 1 3-1/4 oz jar capers, drained and rinsed
 salt and pepper to taste
 1 pound capellini or angel hair pasta
 3/4 to 1 cup olive oil (preferably extra-virgin)

Method

 Combine tomatoes and basil.  Marinate at room temperature 1 to 2 hours or overnight in refrigerator.  Blend vinegar, capers, salt and pepper into tomato mixture.  Bring large amount of salted water to rapid boil Add pasta and cook until just tender but still firm to bite; drain well. Transfer to platter.  Add enough oil to coat.  Mix in tomato sauce. Let stand 5 minutes before serving.

 4 ounces uncooked farfelle (bow-tie) pasta
 1/4  cup olive oil
 1 medium red bell pepper -- chopped
 1 pound  asparagus -- cut into 1" pieces
 1 teaspoon grated lemon peel
 1/2  teaspoon      salt
 1/2  teaspoon freshly ground pepper
 3 tablespoons lemon juice
 15-16 oz can  Navy beans -- rinsed & drained
 freshly ground pepper

Method

 Cook and drain pasta per package directions.  While pasta is cooking, heat oil in a 12-inch skillet over medium high heat.  Cook bell pepper, asparagus, lemon peel, salt, and 1/2 tsp. pepper in oil, stirring occasionally, until vegetables are crisp-tender.  Stir in lemon juice and beans.  Cook until beans are hot.  Add pasta; toss
with vegetable mixture.  Sprinkle with pepper.

 For each serving:

 1 Tbsp butter - melt and cool
 1/8 c mozzarella
 1/8 c swiss
 1/8 c parmesan
 1/8 c blue cheese
 1/4 c light cream
 1/8 tsp garlic powder
 1/8 tsp parsley
   1 c rigatoni

Method

 Melt butter and cool.  Add the rest of the ingredients and cook over low heat just until melted.  Then add to 1 cup cooked, drained rigatoni and eat. 

 32 round gyoza wrappers (available in Asian markets and some grocery stores)

 5 oz white button mushrooms
 1/2 oz dried porcini mushrooms
 1 head garlic
 1 tbsp butter
 olive oil
 1/2 cup very sharp cheddar cheese, shredded.

Method

 Roast the head of garlic: cut 1/2 inch off the top of the head. Rub all over with olive oil, and pour a little inside through the cut. Roast over a low grill or in a 350F oven for 1 hour, or until soft and caramelized. Remove cloves from paper, mash, and set aside. Soak dried porcini in 1/2 cup boiling water for 20 minutes, or until soft. Remove mushrooms, reserving liquid. Chop finely. Chop button mushrooms finely (a food processor on pulse works really well).
Saute in the 1 tbsp butter until soft. Add the garlic and the porcini. Heat through.Add the porcini soaking liquid, being careful not to add the grit in the bottom. Simmer liquid until mixture is fairly dry. Let mixture cool. Adjust seasoning with salt and pepper. Stuff the ravioli: on one round gyoza wrapper, put approximately 1 measuring tsp mushroom mixture and 1/2 tsp cheddar cheese. (You don't want them stuffed thickly, but you want something there.) Wet the edges of the wrapper and top with another. Seal. Repeat until all wrappers or mixture is used, whichever comes first. Boil raviolis in boiling water 5 minutes. Drain and serve with a light sauce and lots of parmesan cheese. They are VERY rich.
 Tomato Sauce
 1 small can tomato sauce (4 oz?)
 1 tsp balsamic vinegar
 1/2 tsp dried oregano
 1/4 tsp salt
 1/4 tsp pepper

 Mix together and simmer for 15 minutes. Serve over ravioli.

 1/2 pound elbow macaroni
 1 1/2 cups milk
 1 1/2 teaspoons powdered mustard
 1 teaspoon Worcestershire sauce
 1/4 teaspoon salt
 Few drops of hot pepper sauce
 3 1/2 tablespoons butter
 1 egg, beaten
 3 1/2 cups grated sharp Cheddar cheese (about 3/4 pound)
 1/2 cup fresh bread crumbs
 1/2 teaspoon paprika

Method

 Preheat the oven to 350F.  Butter a shallow 2 quart baking dish. In a large pot of boiling salted water, cook the macaroni until  tender but still firm, about 8 minutes.  Drain well. Meanwhile, in a small heavy saucepan, bring the milk to a simmer over
 moderate heat.  Removed from the heat and stir in the powdered mustard,Worcestershire sauce, salt and hot pepper sauce.  Set the seasoned milk aside.Transfer the macaroni to a medium bowl.  Add 1 1/2 tablespoons of the  butter and the egg and mix well.  Stir in 3 cups of the Cheddar cheese. Spread the macaroni evenly in the buttered baking dish.  Pour the seasoned milk over the macaroni and sprinkle with the remaining 1/2 cup grated cheese. In a small skillet, melt the remaining 2 tablespoons butter over  moderate heat.  Stire in the bread crumbs until well coated. Scatter the buttered crumbs evenly over the macaroni and sprinkle with the paprika. Bake for 30 minutes, or until the macaroni is bubbling and lightly  colored.  Transfer to the broiler and broil about 6 inches from the  heat until the bread crumbs are golden brown, 1 to 2 minutes.

1/2 cup Mayonnaise
1/3 cup sour cream
1 tbsp seeded mustard
1 hot BBQ chicken ( remove meat, discard bones, cut into bite sized pieces)
1/2 red bell pepper, thinly sliced
3-1/2 ozs baby spinach leaves, finely shredded
8 ozs spiral pasta
 

Method

 Combine Mayonnaise, sour cream and seeded mustard. Cover and set aside. Mix chicken, Bell pepper and spinach in a serving dish. Cook pasta according to packet instructions, drain and toss hot pasta through chicken mixture. Pour dressing over pasta and mix well.

1 cup rice
bacon
1 large onion
mixed herbs
 

Method

Cook rice, chop bacon finely,chop onion finely add pinch mixed herbs. Combine together, then it is ready for use.