Gnocchi

Ingredients:

2 cups durum wheat (semolina) flour

1 tsp iodized salt

3 eggs

1 cup cooked mashed potato

1/4 cup olive oil

2 tbsp water

Directions:

Sift together the flour and salt into a large bowl. Whisk the eggs in a separate bowl. Add the potato, oil, and water, and stir to mix. Make a well in the center of the flour and pour in the egg mixture. Mix together the wet and dry ingredients by hand or in a mixer with a dough hook until fully incorporated and the dough forms into a ball. Use 2 spoons to form the dough into ovals about 1/2 tsp in size. To cook, bring a large pot of water to a slow boil. Add the pasta, and stir to prevent sticking. Boil for 10 to 15 minutes, until al dente. Drain, and serve.

Serves 8 to 10

Baked Ham with Sauce

Ingredients:

1 medium ham with bone in

5 ounces cola (approximately)

1 teaspoon wine vinegar

1 teaspoon dry mustard

2 cups packed brown sugar

Heavy juice from medium can of pear halves

Directions:

Core ham and remove excess fat. Put in uncovered shallow roast pan. Pour the cola over the ham and bake at 325 degrees for 1 hour. Skim off excess fat. Mix rest of ingredients and baste over ham. Cook for another 2 hours basting with sauce every 30 minutes. The sauce will thicken and you can serve it in a gravy boat along with the ham.

Sweet Potato Burritos

Ingredientes

1 tablespoon vegetable oil

1 onion, chopped

4 cloves garlic, minced

6 cups canned kidney beans, drained

2 cups water

3 tablespoons chili powder

2 teaspoons ground cumin

4 teaspoons prepared mustard

1 pinch cayenne pepper, or to taste

3 tablespoons soy sauce

4 cups cooked and mashed sweet potatoes

12 (10 inch) flour tortillas, warmed

8 ounces shredded Cheddar cheese

Directions

Preheat oven to 350 degrees F (175 degrees C). Heat oil in a medium skillet, and saute onion and garlic until soft. Stir in beans, and mash. Gradually stir in water, and heat until warm. Remove from heat, and stir in the chili powder, cumin, mustard, cayenne pepper and soy sauce. Divide bean mixture and mashed sweet potatoes evenly between the warm flour tortillas. Top with cheese. Fold up tortillas burrito style, and place on a baking sheet. Bake for 12 minutes in the preheated oven, and serve.

CHICKEN & BROCCOLI STIR FRY

Ingredients:

3/4 cup all-purpose flour

1/4 teaspoon baking powder

3/4 cup water

2 tablespoons soy sauce

2 cloves garlic, flattened

1/4 cup honey

2 tablespoons soy sauce

2 tablespoons cider vinegar

2 tablespoons molasses

2 tablespoons water

2 tablespoons dry sherry

2 cloves garlic, minced

2 teaspoons cornstarch

12 ounces boneless, skinless chicken breast halves

Cooking oil for deep-fat frying

1 tablespoon cooking oil

3 cups broccoli flowerets

Directions:

In a medium mixing bowl stir together flour, baking powder, 3/4 cup water, 2 tablespoons soy sauce, and flattened garlic; let stand for 15 minutes. Remove and discard garlic. Meanwhile, in a small mixing bowl combine honey, 2 tablespoons soy sauce, vinegar, molasses, 2 tablespoons water, dry sherry, minced garlic, and cornstarch; set aside. Rinse chicken; pat dry. Cut chicken into 1 1/2x1/2-inch strips. Add to flour batter. In a wok or 2-quart saucepan heat 2 inches of oil to 365 degrees. Remove chicken from flour batter, allowing excess to drain off. Fry chicken strips, a few pieces at a time, in hot oil for 30-60 seconds, or till golden. Drain on paper towels. Pour 1 tablespoon cooking oil into a large skillet. (Add more oil as necessary during cooking.) Preheat over medium-high heat. Add the broccoli and stir-fry for 4-5 minutes, or till crisp-tender. Arrange broccoli around the edge of a serving platter; keep warm. Stir honey-soy mixture; add to the skillet. Cook and stir till thickened and bubbly. Cook and stir for 1 minute more. Return cooked chicken to skillet; heat through. Pour chicken and sauce into center of broccoli-lined serving platter.

Yield: 4 servings

Tagliatelle Verde Recipe

Ingredients:

1/4 pound spinach tagliatelle

1 small onion, thinly sliced

1 clove garlic, pressed

1/2 cup sliced fresh mushrooms

1/4 cup extra-virgin olive oil

1/4 cup (1/2 stick) plus 2 tablespoons butter

4 ounces prosciutto, julienned

1/3 cup peeled, seeded and chopped tomato

1 cup cooked chicken breast, julienned

1/4 cup heavy cream

1/4 teaspoon nutmeg

Salt, to taste

1/2 teaspoon freshly ground pepper

1 cup freshly grated Parmesan cheese

Directions:

Saute onion and garlic in olive oil until golden. Add mushrooms and saute mixture for 2 minutes. Add 1/4 cup butter, prosciutto and tomatoes. Simmer mixture for 5 minutes. Stir in chicken, cream, nutmeg, salt and pepper. Bring liquid to a boil and simmer over heat, stirring frequently. Remove sauce from heat. Set aside and keep warm.

Cook tagliatelle until al dente. Drain. In a serving dish, toss pasta with 2 tablespoons butter. Cover with sauce and serve with freshly grated Parmesan cheese.

Serves: 2

Acorn Squash Soup in Shells

Ingredients:

6 acorn squash of equal size

2 medium onions, chopped

4 Tablespoons butter

3/4 cup bread crumbs

salt and pepper, to taste

1/8 teaspoon nutmeg

1 cup grated Gruyere cheese

1/4 cup grated Parmesan cheese

6 cups chicken stock

1 cup heavy cream

Directions:

Preheat oven to 400 degrees. Cut thin slice off bottom of each squash so it sits level. Slice cap off squash and reserve. Scrape out seeds and fibers. Saute onions in butter until tender. Add bread crumbs and stir until butter is absorbed. Remove from heat and stir in salt, pepper, nutmeg, and cheeses. Place squash in buttered baking pan. Divide crumb-cheese mixture equally among the squash. Add enough stock so that the squash is almost full. Replace cap on each squash. Bake 45 to 60 minutes or until soup is simmering and squash pulp begins to get tender. Reduce heat to 350 degrees and bake 15 to 20 minutes until squash is tender. Squash should not lose its shape. Stir cream into each squash and adjust seasonings. Serve soup and remember to scrape the inside of the squash bowl.

Servings: 6