This week I am doing something different. Usually I post this at night, around 8
pm on Friday, but this week I am posting it earlier in the day. Tonight is the
Daytime Emmys and I don't want to miss a second. All I know is, Susan Lucci
better win or else!!!! I'm sick of all these mediocre actresses beating her when
she is THE daytime diva!!! Good luck Susan, I'll be watching!!

*** This Weeks Winners ***

Sunday Night Dinner

Tonight I made pasta with a fresh sauce. I included just the sauce recipe
because you all know how to make your favorite pasta. I served the pasta with
the sauce, sprinkled with parmesan and a warm breadstick.

* Exported from MasterCook *

Mamma's Marinara Sauce

Recipe By : Eat This...It'll Make You Feel Better by Dom DeLuise
Serving Size : 1 Preparation Time :0:00
Categories :
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
4 tbsp olive oil
5 cloves garlic -- minced
2 28 oz cans peeled tomatoes -- OR
5 lb fresh tomatoes -- peeled & sliced
1 6 oz can tomato paste
4 tbsp sun-dried tomatoes -- chopped (opt)
10 fresh basil leaves
Pepper
Parmesan cheese

In a deep 10" frying pan, heat the olive oil and gently saute the garlic. Add
tomatoes, tomato paste and sun-dried tomatoes, if you are using these.

Put on medium heat for 20-30 minutes, stirring occasionally. Tear basil leves
into small pieces and sprinkle on top after adding to pasta. Add pepper and
grated cheese to taste.

Book notes: This sauce is fabulous with fish, scallops, shrimp or broiled
chicken, etc.

Alternative: Add 1 medium onion, finely chopped, and saute the onion with the
garlic until limp.

Each step makes a different sauce that is delicious, fresh and unique!

If fresh tomatoes are being used, put them in a pot of boiling water for about
10 seconds until the skin can be easily peeled off. Discard skin. Cut tomatoes
into pieces and add to frying pan mixture. Add tomato paste and sun-dried
tomatoes.

Makes about 2 quarts of sauce

- - - - - - - - - - - - - - - - - - ~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~
Monday Night Dinner

Since it was Monday and I had the beginning of the week sleepies, I didn't feel
like making a big deal dinner. So I grabbed Low Fat & Fast. I knew I could find
something there. I did. Low Fat, full of fiber, vegetables, and tasty. This was
good altho' the seasonings could be varied. I didn't feel like curry powder, I
felt like chiles. So I used chile powder (my own mixture) and a little chopped
cilantro. It was good.

* Exported from MasterCook *

Spicy Kidney Bean Stew

Recipe By : Low Fat & Fast by Vegetarian Times
Serving Size : 6 Preparation Time :0:00
Categories : Low Fat Stews

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
3 1/2 cups cooked red kidney beans -- or 2-15.5 oz cans
1 cup bean cooking liquid -- or liquid from 2 can
2 tbsp canola oil
2 small onions -- finely chopped
3 cloves garlic -- minced
1 tsp curry powder
1 tomato -- chopped
2 med potatoes -- cooked & cubed
2 carrots -- cut in 1/2" cubes
and steamed
1 tbsp fresh parsley -- chopped

In a blender, puree 1 cup beans with 1 cup bean liquid until smooth, set aside.
Place remaining 2-1/2 cups beans in a separate bowl.

In a large saucepan, heat oil, add onions and garlic and cook, stirring, until
onions are translucent, about 3 minutes. Add curry powder and mix well. Add
tomato and reserved bean puree. Simmer, covered, until tomato almost dissolves
in the sauce, about 10 minutes. Add potatoes and carrots and simmer 5 minutes.
Add reserved beans and simmer another 5 minutes. Sprinkle with parsley and
serve.

230 calories per serving, 10g protein, 5g fat, 39g carbo, 0 chol, 522mg sodium,
12g fiber.

- - - - - - - - - - - - - - - - - -
Tuesday Nights Dinner

DH wasn't too thrilled but I loved this. I changed the recipe considerably. I
didn't like that you had to boil or microwave the eggplant to soften it so I
just roasted it the way I always do and then I cut it up into small pieces. I
did the same thing with the zucchini and the tomatoes. I thought it would make
it more interesting. It did.

So the following are my directions to this dish - not the original from the
book:

* Exported from MasterCook *

My Garden Ratatouille

Recipe By : Adapted from Red Hot Peppers by Jean Andrews
Serving Size : 4 Preparation Time :0:00
Categories : Stews

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1 lg eggplant
1 6 inch zucchini
1/4 cup olive oil
2 onions -- finely chopped
6 ripe plum tomatoes
1 bell pepper -- seeded & chopped
1 fresh jalapeno pepper or serrano pepper -- seeded &
chopped
1 clove garlic -- minced
1 tbsp fresh parsley -- chopped
1 bay leaf
1 tbsp Worcestershire sauce
Salt and freshly ground black pepper -- to taste

Preheat oven at 375°F. Coat a baking sheet with cooking spray. Cut Eggplant into
slices and peel them. Place them on the baking sheet. Cut the ends off the
zucchini and slice in half horizontally and place them on the baking sheet. Cut
the tomatoes in half lengthwise. Place them on the baking sheet. Spray the tops
with cooking spray and sprinkle with salt and pepper. Roast in the oven for
15-20 minutes. Take out and let cool a bit so you can handle them. When cool
enough to handle, slice zucchini in 1/2 inch slices. Cut tomatoes into 3
vertical slices and then chop them. Cut the eggplant slices into 3 vertical
slices each and then chop them.

Heat the oil in a large saucepan over medium heat. Add the onions and cook,
stirring, until browned. Stir in the rest of the ingredients and simmer until
the juices are cooked down and the mixture is semi-dry. Allow to cool. Serve the
next day either hot or at room temperature.*

Note: This freezes well in freezer containers and is a good way to put up
hard-to-freeze squash.

Variation: In some of my travels I had a delicious ratatouille that used those
cucumbers that get yellow and too big - try it.

Makes 4-6 servings.

I served this with some soft polenta and a sprinkling of Parmesan cheese.

- - - - - - - - - - - - - - - - - -

NOTES : * I cooked it and ate it the same day. It was quite good. If you are
going to do that, put a little water in the bottom of the pan and scrape up the
little brown bits for more flavor and also to make a light sauce.
~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~
Wednesday Nights Dinner

Chicken tonight but done a little different. I wanted to use the GF Grill again
so I took the marinade from one book and cooked the chicken on the GF Grill
instead of the charcoal grill or the broiler and I served it with a different
take on "risotto". It was delicious.

* Exported from MasterCook *

Elizabeth Taylor's Spicy Chicken

Recipe By : Adapted From In The Kitchen With Miss Piggy by Moi
Serving Size : 4 Preparation Time :0:00
Categories : Grilling & Bbq Poultry Entrees

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
Marinade:
2 tsp curry powder
1 tsp ground cumin
1/2 tsp ground ginger
1/2 clove garlic -- minced
1 onion -- chopped
1 tsp ginger -- peeled & grated
tbsp Inner Beauty Hot Sauce -- or other hot sauce
2 tbsp water
Chicken:
1 3.5 lb chicken (skinned) -- cut in 8 pc.

Combine dry ingredients in a small bowl. Place garlic, onions, ginger, Inner
Beauty and water in food processor. Pulse until it starts combining together.
Then add dry ingredients and puree as smooth or chunky as you like.

Wash chicken pieces and dry with paper towels. Sprinkle with salt, on both
sides. Cover chicken with marinade and let sit in refrigerator from 3 hours to
overnight.

When ready to cook, take it out of the refrigerator and let it sit for a little
while.

Charcoal Grill or Broiler Directions:
Place on a moderately hot grill for 35-45 minutes or broil in oven approx. 25
minutes or until done, turning once.

GF Grill Directions:
Preheat GF Grill. When light goes out, spray with nonstick spray and then place
chicken pieces on grill. Close and cook for 3-1/2 minutes. After 3-1/2 minutes,
open and turn over. Cook for another 1-2 minutes until it is no longer pink
inside but still juicy.

Serve with rice pilaf or basmati rice.

- - - - - - - - - - - - - - - - - - * Exported from MasterCook *

Bulghur Risotto with Asparagus and Porcini (adapted)

Recipe By : Le Mas Tourteron, Gordes, France
Serving Size : 6 Preparation Time :0:00
Categories : May Side Dishes

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
3 tbsp butter
2 tbsp canola oil or extra-virgin olive oil
1 lg onion -- chopped
3 cloves garlic -- minced
1 1/2 cups bulghur wheat
4 cups vegetable stock -- or canned broth
1 lb asparagus -- trim/cut in 3/4" pc
1/2 oz dried porcini mushrooms -- rehydrated in water*
3/4 cup Parmesan cheese -- freshly grated
1/4 cup milk
1 tsp cornstarch dissolved in 1 Tbsp water
2 tbsp fresh tarragon -- chopped
Add'l Parmesan Cheese -- freshly grated

Melt 4 tbsp butter in heavy large saucepan over medium heat. Add onion and
garlic; saute until light golden, about 5 minutes. Mix in bulghur. Add 1/2 cup
stock and cook until absorbed, stirring often, about 5 minutes. Add 1/2 cup
stock 2 more times, simmering after each addition and stirring often until
liquid is absorbed. Mix in asparagus. Continue adding stock 1/2 cup at a time
until bulghur is tender and mixture is creamy, simmering after each addition and
stirring often until stock is absorbed, about 20 minutes. Add mushrooms and cook
3 minutes longer. Stir in 3/4 cup Parmesan, cornstarch slurry, tarragon and
remaining 1 tbsp butter. Serve, passing add'l grated parmesan, if desired.

From Bon Appetit, May 1999, p. 42 - - - - - - - - - - - - - - - - - -

NOTES : * To rehydrate porcini, pour boiling water over the mushrooms for 15-20
minutes. When soft, drain into bowl and dry with paper towels. Save liquid for
other purposes, it is wonderful as stock.

Adapted from restaurant recipe in Bon Appetit, May 1999 issue. Original recipe
had peas, cream and a lot of butter. You can cut the fat a bit and it will still
taste good.
~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~
Thursday Nights Dinner

I made fresh fettuccine and the only way to eat fettuccine in my mind is Alfredo
- but real Alfredo Sauce is about 40 gm fat per serving. So, I made this lower
fat version. It started out I was going to make the Creamy Light Fettuccine
Alfredo from Low Fat & Fast but I changed it along the way. So I am giving you
my version, not theirs. I don't know the fat content on this but it has to be
lower than 40 gm.

* Exported from MasterCook *

Creamy LowFat Fettuccine Alfredo

Recipe By : Adapted from Low Fat & Fast by Vegetarian Times
Serving Size : 4 Preparation Time :0:00
Categories : Pasta

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1 recipe homemade fettucciine -- OR 3/4 lb dried
2 cups evaporated skim milk -- or low fat soy milk
1/2 cup white sauce mix
5 cloves garlic -- minced or pressed
6 tbsp Parmesan cheese -- freshly grated
1/4 cup parsley -- chopped
Freshly ground black pepper -- to taste
2 cups steamed & chopped veggies of your choice
such as carrots, green beans, zucchini,
onions, broccoli or peas -- * see note

Put up a pot of water for pasta. When boiling, add salt and pasta and cook for a
couple of minutes (if fresh) or according to box directions until al dente.
Drain. Set aside.

Meanwhile, heat a large nonstick skillet; add evaporated skim milk, 1/2 cup
white sauce mix and the garlic. Bring to a simmer; stirring frequently. Add
cheese.

Continue cooking until cheese melts and sauce thickens. Stir in parsley and
black pepper. Put cooked pasta in large serving bowl. Place vegetables on top
and cover with the sauce. Toss gently and serve immediately.

Makes 4 servings.

Book Hiint: You may substitute 1-1/2 cups powdered skim milk mixed with 1-1/4
cups water for the evaporated skim milk. - - - - - - - - - - - - - - - - - -

NOTES : * I omitted the veggies and made a salad instead.

Original recipe did not call for white sauce mix. It was just the milk, garlic,
cheese and parsley but didn't seem to me that the sauce would thicken without
some type of thickener so I added the white sauce mix.

BTW, the white sauce mix was from a mix from the book Make-A-Mix Cookery. Great
book.
~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~
Friday Nights Dinner

Another from the Miss Piggy book. This one from Jean Stapleton. I love fish,
sour cream and onions so this is perfect for me.

* Exported from MasterCook *

Jean Stapleton's Sheba Casserole

Recipe By : In The Kitchen With Miss Piggy by Moi
Serving Size : 4 Preparation Time :0:00
Categories : Fish & Seafood

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1 med onion -- thin slice into ring
1 med green pepper (stemmed & seeded) -- slice into thin ring
1 1/2 lb sole fillets
1 cup sour cream
salt and pepper

Preheat oven to 350°F.

Cook onion rings and green pepper rings in boiling water until slightly soft.
Drain. Wash the sole and pat dry. In a shallow casserole, layer the sole,
vegetables, and sour cream, seasoning each layer with salt and pepper to taste
and ending with sour cream.

Cover and bake for 25-30 minutes or until the fish is cooked and all is bubbly.

Serves 4.

Notes from book: I call this the Sheba Casserole because it was introduced to me
while on tour with the great Shirley Booth in Come Back, Little Sheba, her Tony
Award-winning role. A long road tour can bring a company together in a real
family sense. Dinners are prepared and colleagues are invited. Wilson Brooks, a
member of the company, made this casserole for the delight of his friends while
we were playing in Chicago. - - - - - - - - - - - - - - - - - -