Lucia's Broccoli And Macaroni Recipe

INGREDIENTS:
2 lg Broccoli heads
6 oz Elbow macaroni
Garlic cloves (several),
-sliced
12 sl Bacon
1 md Onion, chopped
1 tb Butter
1 tb Parmesan cheese, fresh
-(or more; and/or Romano)
DIRECTIONS:
Chop broccoli into small pieces and cook in large pot of salted water till
done. (NOT crisp tender!) Reserve broccoli and cook macaroni in same
water
Saute garlic slices in equal parts vegetable and olive oil (as needed)
until garlic is golden; discard garlic. Cut bacon into 1" pieces; saute in
oil in 2 batches and reserve. Cook onion in drippings, add to bacon
Combine all ingredients and serve warm. (Broccoli will fall apart a little
bit...)
DIRECTIONS:
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Grilled Tomatoes And Green Onions Recipe

INGREDIENTS:
NORMA WRENN MSN
1/3 cup of Olive oil
1 tb Fresh lemon juice or wine
Vinegar
2 tb Fresh basil; chopped
1 tb Shallots; chopped
1/2 teaspoon of Salt
1/4 teaspoon of Freshly ground pepper
3 lg Tomatoes; cut into slices
-1/2-3/4 inch thick
10 To 12 green onions; trimmed
Including 4" of green tops
Sprigs of fresh basil or
Parsley
DIRECTIONS:
Firm tomatoes, even those that are slightly green, should be used for this
recipe. They are less juice and hold their shape better when grilled than
fully ripe ones. Fresh basil is wonderful with tomatoes, but you could also
use chopped tarragon or even parsley in the basting sauce. Serve warm or at
room temperature, with grilled lamb or fish
Prepare a fire in a grill. Position the oiled grill rack 4-6 inches above
the fire
In a small bowl stir together the oil, lemon juice or vinegar, chopped
basil, shallots, salt and pepper
Arrange the tomatoes and onions on the rack. Grill, turning them two or
three times and brushing with the oil mixture, about 5 minutes. If the
onions are large, they might take 1 or 2 minutes longer
Transfer the tomatoes and onions to a platter and garnish with basil or
parsley sprigs
Source: Williams-Sonoma Kitchen Library: Grilling
Posted to -Recipes Digest by "deborah kuhnen"
on Mar 24, 1998

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Polenta Al Radicchio Ai Ferri (Polenta And Gril Recipe

INGREDIENTS:
Polenta, cooked as above
Olive oil
1 md Head radicchio
1/4 cup of Olive oil
Salt & pepper
Vinegar, optional
DIRECTIONS:
Preheat a broiler or fire up a grill. Cut the cooled polenta into 1 1/2" X
3" rectangles & brush lightly with olive oil. To grill, cook the polenta
until it is lightly crispy & marked with the characteristic brown stripes
on both sides. To broil, set thepolenta on a broiler pan about 4" from the
heat & broil, turning once, until the slices are golden & slightly crisp at
the edges. Remove & set on a platter. While the polenta is broiling,
discard any bruised outside leaves of the radicchio, cut it in half
lengthwise & then cut into quarters. Wash & dry each piece carefully.
Drizzle half the olive oil over the radicchio & season with salt & pepper.
Set on an oiled broiler or on the barbecue. As the radicchio begins to
soften & darken in colour, turn it to broil evenly. Using your fingers or a
knife, tear or cut the grilled radicchio into small pieces. Arrange over
the polenta & drizzle with the rest of the olive oil & vinegar if you
desire. Taste for salt. Add freshly ground pepper & serve hot or at rom
temperature.

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Chicken And Vegetable Dijon Recipe

INGREDIENTS:
4 Chicken Breast, bone/skinles
1 1/2 cup of Broccoli flowerets
1 1/2 cup of Mushrooms, sliced
1 sm Green pepper, sliced
1 sm Red pepper, sliced
1 md Onion, sliced
1 cn Broccoli soup
1 cn Cream of chicken soup
1/2 cup of Milk
2 tb Dijon mustard
2 tb Margarine
DIRECTIONS:
In skillet in 1 tbsp margarine, cook chicken 10 minutes, or until browned.
Remove from pan. In 1 tbsp margarine cook veggies until tender. Stir often.
Stir in soups, milk, and mustard. Bring to boil. Return chicken. Simmer
until ready to eat. Serve over pasta
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Chicken And Pasta With Oraange-Basil Sauce Recipe

INGREDIENTS:
3/4 cup of Frozen orange juice
-concentrate; thawed
1/2 cup of Chicken broth
4 teaspoon of Cornstarch
6 oz Dried gemelli pasta; rotini,
-or corkscrew
16 oz Italian blend mixed
-vegetables
2 cup of Cooked chicken; or turkey,
-cubed
1/4 cup of Fresh basil; snipped
DIRECTIONS:
For sauce, in a small saucepan, combine thawed concentrate, chicken broth,
and cornstarch. Cook and stir until thickened and bubbly; cook and stir 2
minutes more.eanwhile, in a large saucepan cook pasta in boiling, slightly salted water
for 5 minutes. add frozen vegetables; return to boiling. cook, uncovered, 5
minutes more or until pasta and vegetables are tender. Drain; return to
saucepan. Add sauce, chicken, basil, and 1/8 teaspoon pepper. Heat and toss
until hot
Source: Special Advertising Section for Florida Citrus
NOTES : For this quick, one-dish meal, purchase a deli-roasted chicken or a
cooked turkey breast
Recipe by: Meredith Corporation 1998
DIRECTIONS:
Posted to MC-Recipe Digest by Barb at PK on Apr 21, 1998

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Rhubarb And Banana Fool Recipe

INGREDIENTS:
1 lb Rhubarb
2 Egg whites
1/4 cup of Brown sugar, soft
1 tablespoon of Sugar, castor
1 1/4 teaspoon of Ginger, preserved
8 oz Quark (soft cheese)
2 lg Bananas, thinly sliced
DIRECTIONS:
Cook and puree the rhubarb, and allow to cool. Add the sugar, ginger and
most of the banana (leave some for decorating). Mix well
Gradually beat the mixture into the quark. Fold in the egg whites
Transfer into individual dishes and chill. Top with the rest of the banana
and serve. Enjoy.

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