Risotto ai Funghi


Chicken broth (can be made with
bouillon cubes)
Rice
parsley, chopped
Fresh mushrooms (I use dried porcini
mushrooms too)
Parmesan cheese

If using dried mushrooms, you only need a few ounces, but make sure
you soak them in warm water and rinse well, saving the water you
soaked them in and putting it through a cheesecloth to rid it of sand
and dirt. In a casserole, saute the mushrooms in the butter and
chopped parsley for few minutes. Add desired amount of rice and stir.
At this time you will add the water you soaked the mushrooms in.
To the rice you will alternate adding ladles of the gently boiling broth,
stirring until it is absorbed, more broth, stir, etc. until rice is cooked
to your liking. This is a delicate dish that needs your attention
(so rice won't burn) and needs to be served immediately with Parmesan
on the side for those who want it.


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


CHICKEN PARMIGIANO


4 boneless chicken breasts
Meatless tomato sauce
Flour
Salt
Pepper
1/2 c. dry bread crumbs
Grated Parmesan cheese
1/4 c. chopped parsley
Oil
4 slices Mozzarella cheese

Season flour with salt, pepper and beat eggs; mix crumbs with 1/2 cup grated cheese and parsley. Dip chicken in flour then
egg, then crumb mixture. Saute in hot oil until browned, reduce heat, cover and cook for 10 minutes. Remove chicken to
baking pan and sprinkle with more cheese. Layer with tomato sauce on chicken then Mozzarella cheese and cover with more
sauce then grated cheese. Bake at 350 degrees for twenty minutes. Serve with spaghetti.


CHICKEN PARMIGIANO


3 whole chicken breasts, split,
skinned and boned
2 eggs, lightly beaten
1/8 tsp. pepper, salt
3/4 c. fine bread crumbs
1/2 c. vegetable oil
1 tsp. margarine
8 oz. Mozzarella cheese
2 c. tomato sauce
1/4 tsp. basil
1/4 tsp. garlic powder
1/2 c. grated Parmesan cheese

Place chicken breast on cutting board and pound lightly until about 1/2 inch thick. Combine eggs, salt and pepper. Dip
chicken into egg mixture, then bread crumbs. Heat oil until hot in large frying pan. Quickly brown chicken on both sides,
remove to shallow baking dish. Pour excess oil from pan. Stir tomato sauce, basil, garlic into pan, heat to boiling, simmer 10
minutes. Stir in margarine. Pour over chicken. Sprinkle with Parmesan cheese. Cover. Bake at 350 degrees for 30 minutes.
Uncover. Place Mozzarella cheese over chicken. Bake 10 minutes longer or until cheese melts. Serve with spaghetti.


CHICKEN PARMIGIANO


Skin and bone 6 chicken breasts. Place between plastic wrap and pound thin with a rolling pin.SAUCE:
3 tbsp. oil
3 cloves garlic, finely minced
1 onion, minced
1 (1 lb. 4 oz.) can tomatoes (2 1/2
c.), drained
1 1/4 tsp. salt
1/4 tsp. pepper
1 (8 oz.) can tomato sauce
1/8 to 1/4 tsp. oregano
1/8 tsp. thyme

In the oil, saute garlic and onion until golden. Add tomatoes, salt, and pepper; break up tomatoes with spoon; simmer,
uncovered, 10 minutes. Add tomato sauce, oregano, and thyme. Simmer, uncovered, 20 minutes. Strain or put through food
mill. To prepare: 1/4 c. Parmesan cheese 3 tbsp. oil 1/2 lb. Mozzarella cheese 1/4 c. Parmesan cheese 1/4 c. packaged
bread crumbs Beat egg with fork. Combine crumbs and 1/3 cup of Parmesan cheese. Dip each chicken supreme into egg,
then crumbs; saute in oil, turning once, until golden brown on both sides. Place, side by side, in shallow baking dish. Start
heating oven to 350 degrees. Thinly slice Mozzarella. Pour 2/3 of tomato mixture over chicken. Arrange Mozzarella slices
on top. Spoon on remaining tomato mixture. Sprinkle with 1/4 cup Parmesan cheese. Bake, uncovered, 30 minutes. Serve.


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


EASY CHEESE MANICOTTI


500 ml tub regular or light ricotta cheese
1 small onion finely chopped
1/2 c assorted peppers finely chopped
1 egg, slightly beaten
1/2 c. grated Parmesan cheese
12 manicotti shells
1 to 1 1/2 c. shredded Mozzarella
Olive oil
Salt
Pepper
500 ml can of your favorite spaghetti sauce - or make your own


Mix ricotta, spinach, egg, and Parmesan cheese together. Add salt and
pepper to taste. Grease 9 x 13 inch pan with olive oil. Spread half of
the spaghetti sauce in pan. Spoon ricotta filling down middle of each
tortilla. Roll up and place seam side down in single layer on top of the
sauce in the pan. Pour remaining sauce over all. Bake covered at 350
degrees for about 1 hour. Uncover and sprinkle with Mozzarella. Bake 5
minutes longer or until cheese is melted.



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


CABBAGE ROLLS



1/2 c. uncooked rice
1 1/2 lbs. lean ground beef or ground
turkey
1/4 c. chopped onion
1 1/2 tsp. salt
1/2 tsp Accent
Dash of pepper
1 bottle of Campbell's Tomato Juice
1 tsp of lemon juice
10 cabbage leaves
1 tbsp. cornstarch
1 tbsp. cold water

Combine first 8 ingredients and mix well. Steam cabbage leaves 3
minutes or until just limp. Drain. Spoon meat mixture onto leaves; roll
each leaf around meat, turning ends under. Place in large saucepan or
dutch oven; pour remaining tomatoes over rolls. Cover, simmer 45
minutes. Remove rolls to warm platter. Combine cornstarch and cold
water, stir into liquid in saucepan. Cook and stir over medium heat until
mixture thickens and boils. Serve with cabbage rolls.

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

I have bunches more....pm me and I will email then to you if you want.