GREEN CHILI SOUR CREAM ENCHILADAS 2 -4 oz cans green chilis, chopped Rinse under cold water to remove seeds. Chop chiles, and se aside. Fry tortillas, one at a time, in a small skillet in hot oil 3-5 seconds on each side or just until tortillas are softened. Combine onion and cheese; place about 3 Tablespoons cheese mixture on each tortilla; roll tortilla up and place on a greased 13 x 9 x 2 inch baking dish. Melt butter ; add flour, stirring until smooth. Cook 1 minute, stirring constantly. Gradually add chicken broth; cook over medium heat, stirring constantly, until mixture thickens. Remove from heat. Stir in sour cream and chiles. Pour sauce over tortillas, and bake at 375 degrees for 10-15 minutes or until bubbly. SPINACH- BLACK BEAN LASAGNA 2 large eggs, lightly beaten STIR together eggs, ricotta cheese, spinach, salt, and 1 portion of the Monterey Jack cheese; BAKE for one hour FETTUCCINE AND SPINACH 2 Tablespoons olive oil Heat oil in skillet and add garlic and next five ingredients, stir well. Reduce heat and cook, stirring constantly, about 3 minutes. Add fettuccine, toss gently; Sprinkle with Parmesan cheese; serve immediately. RICOTTA LASAGNE SPINACH SWIRL 2 bunches spinach Steam spinach until it is quite limp, but not mushy. Put washed spinach in a pan with a tight fitting lid and cook over low heat about 7 minutes. Mix the spinach with the cheese, nutmeg, salt and pepper. Coat each noodle with 2-3 teaspoons of the mix along its entire length, roll up, turn end so that you see the spiral and place in a shallow dish. Top with your favorite pasta sauce, slices of mozzarella cheese (2) Tablespoons of ricotta cheese, and sprinkle with parmesan cheese. Bake 350 degrees for 20 minutes. DOUBLE SPINACH FETTUCCINE Salt Cook pasta until it about 1 minute shy of al dente. When the spinach is completely wilted, scoop out and reserve 1 cup of the cooking water, then drain the pasta and spinach and return them to the warm pot. Add butter and salt and pepper, then toss well. Add ½ cup of the cheese and toss again, moistening with some of the reserved pasta water as needed. Put in serving bowl and top with remaining cheese. FETTUCCINE WITH GARLIC-BASIL CREAM SAUCE 1 Tablespoon olive oil Heat oil over low heat. Add garlic, cook until golden, turning cloves over as the cook. Transfer to food processor. Add sour cream, Parmesan, salt and pepper. While until creamy. Pour into serving bowl. Cook fettuccine according to package directions. Drain. Add to bowl with sauce. SPINACH STUFFED SHELLS 24 jumbo macaroni shells Cook macaroni shells according to package directions; drain and set aside. Spoon 1 cup spaghetti sauce into a lightly greased 13 x 9 x 2 inch baking dish; set aside remaining sauce. Combine next 9 ingredients. Mix well. Stuff each macaroni shell with 1 ½ Tablespoon spinach mixture and arrange in baking dish. Spoon remaining sauce over shells; sprinkle with ¼ cup Parmesan cheese. Cover and bake at 350 degrees for 30-40 minutes. Yield: 6-8 CREAMY BROCOLLI-PARMESAN FETTUCINE 2 Tablespoons unsalted butter Bring 4 quarts water to boil. Meanwhile heat butter and oil in large nonstick skillet over medium-high heat until butter is foaming. Add broccoli, season with salt, and cook until browned in spots and just tender, about 5 minutes. Add garlic and stir until fragrant, about 30 seconds. Add 1 cup cream and red pepper flakes and bring to boil. Reduce heat to low and gently simmer until broccoli is tender – sauce will still be a little thin, 6-7 minutes. Add 1 Tablespoon salt and pasta to boiling water and cook until al dente. Reserve ½ cup pasta cooking water, then drain pasta and return to pot. Add broccoli sauce and remaining ½ cup cream to pasta and simmer over medium heat, tossing constantly, until sauce has thickened, 1-2 m inutes. Stir in lemon zest, lemon juice, and Parmesan and toss until cheese has melted, adding reserved pasta water as needed to adjust consistency of sauce. Adjust salt to taste and serve. BANDERA ENCHILADAS 2 cups finely chopped onion Saute ¼ cup of the onions in ¼ cup of oil until soft but not brown. Add the garlic and flour and blend well. Combine the tomatoes and water and add to skillet. Add the chili powder, cumin, and salt. Simmer for about 1 hour. Add a little water if the sauce gets thicker than the consistency of cream. Heat the remaining ½ cup of oil. Dip the tortillas, one at a time, in the hot oil and then in the hot sauce you have prepared. Spread the dipped tortilla with about 2 teaspoons of the mixed grated cheeses and 1 teaspoon of the chopped raw onion. Roll the tortillas and fasten with a toothpick. Place the enchiladas seam side down in a shallow baking dish. Sprinkle with the remaining onion and cheese. Our the remaining sauce over all. Heat in a 400 degrees about 10 minutes or until cheese is melted. PENNE with 1 pound thick asparagus |