4 Cups Low Sodium Chicken Broth (1 Large Can)

Minestrone Soup

4 cups low sodium chicken broth (1 large can) 1 16 oz can kidney beans 1 16 oz can chopped tomatoes 2 carrots, peeled and sliced 1 stalk celery, sliced 1 medium onion, finely chopped 1 clove garlic, chopped 1/2 cup uncooked macaroni 1 tsp. salt 1 tsp. Italian seasoning 3/4 cup green beans, cut into 1" pieces (or 1 small pkg. frozen beans) 1 small zucchini, cut into 1" pieces

1. Place chicken broth, tomatoes, carrots, celery, onion, garlic, macaroni, salt, and Italian seasoning in large stock pot or pan. Heat to boiling. Reduce heat. Cover and simmer for 15 minutes.

2. Add green beans, kidney beans and zucchini and simmer until all vegetables are tender, about 10 minutes. Serve at once, sprinkled with parmesan cheese. Garlic Bread

1 loaf french or Italian style bread 4 oz butter, softened 2 cloves garlic, crushed 1 tablespoon chopped fresh parsley

Mix together the butter, garlic and parsley.

Slice the bread lengthwise.

Using butter knife, gently spread garlic butter on both sides of bread. Wrap the bread in aluminum foil, place on baking sheet and bake in 350° oven for 10-15 minutes until warm.

Slice diagonally into 1-2" slices and serve at once. Chicken Cacciatore

4 chicken breasts, skinned and boned 1/4 cup oil 1/2 cup flour 1 large onion, chopped 1/2 green pepper, chopped 2 cloves garlic, crushed 1 lb can tomatoes, drained and chopped 1 8oz can tomato sauce 1 cup sliced fresh mushrooms 1 tsp. salt 1/4 tsp. oregano 1/4 tsp. basil

1. Rinse chicken, pat dry and cut into bite size pieces. Add oil to large skillet or electric fry pan. Coat chicken with flour. Brown in hot oil. Cook over medium heat until tender, about 10 minutes. Remove from pan.

2. Add onion slices, green pepper and garlic to skillet. Cook until tender but not colored. Stir in remaining ingredients. Add chicken back to pan.

3. Cover and simmer for 15-20 minutes or until chicken is cooked through.

4. Serve with noodles or spaghetti. Italian green salad

1 pkg. Italian lettuce (including lettuce, endive, romaine, escarole etc.) 1 clove garlic

1 box croutons

For dressing: 3 tbsp. olive oil 1 tbsp. white wine vinegar 1 clove garlic, crushed 1/4 tsp. salt 1/8 tsp. black pepper 1/2 tsp. Italian seasoning

1. Wash lettuce in cold water. Pat dry with paper towel and tear into bite size pieces. Place in salad bowl. Rub salad bowl with peeled, crushed garlic clove.

2. To prepare dressing, place all ingredients in jar. Shake well and just before serving toss with lettuce and croutons. Biscuit Tortoni

2 cups cold milk 2 cups half and half 2 small pkg. vanilla instant pudding 20 vanilla wafer crackers

1. Crush vanilla wafers by placing in plastic bag and rolling with rolling pin. Set aside.

2. Pour milk and cream into large bowl. Add pudding mix. Combine slowly with rotary beater for at least 1 minute.

3. Pour into pan.

4. Top with crumbs .

5. Let stand at room temperature for at least 15 minutes before serving. Cut into 12 small slices. Manicotti with cheese

14 pieces manicotti, uncooked 1 3/4 cups part skim ricotta cheese 2 cups shredded mozarella cheese 1/4 cup parmesan cheese 1 egg, slightly beaten 2 tablespoons chopped fresh parsley 1/2 teaspoon salt 1/4 teaspoon ground black pepper 3 cups (30 oz) spaghetti sauce

Cook pasta in boiling water for 10 minutes. Drain on paper towels. Mix cheeses, egg, parsley, salt and pepper and spoon into cooled pasta shells. Spread thin layer of sauce on bottom of 13x9x2" glass baking dish. Arrange filled pasta in single layer over sauce. Pour remaining sauce over pasta, cover with foil. Bake for 40 minutes at 350 degrees. Remove foil and cook for further 15 minutes.

NO BOIL METHOD

Do not cook pasta before filling tubes. Add 1 cup water to spaghetti sauce and heat to boiling. USE HEATED SAUCE IN PREPARING DISH.

Bake at 400 degrees. STRAWBERRY WATER ICE (GRANITE)

2 cups water 1 cup sugar 4 cups (1 quart) fresh or frozen strawberries 2 tablespoon lemon juice

Bring water and sugar to boil. Boil exactly 5 minutes. Remove from heat.

Puree strawberries in food processor or electric blender. Stir pureed strawberries and lemon juice into cooled syrup. Pour into divided ice cube trays (2)

Freeze until solid. Remove cubes. Crush in blender or processor.

Variations:

Replace strawberries with 2 cup lemon juice

Replace strawberries with 2 cup orange juice Reduce sugar to 1 cup Tiramisu

2 cups mascarpone cheese 1 cup confectioners' sugar ¼ cup coffee extract 3/4 cup double cream

2/3 cups water 5 teaspoons instant espresso ½ cup powdered sugar

1 package lady fingers

To finish: shaved chocolate, cocoa powder

In a medium bowl, use electric mixer set on medium speed beat the mascarpone cheese, 1 cup confectioners' sugar coffee extract until well blended. Add the cream and beat until fluffy, about 1 minute. Set aside.

In a small saucepan over high heat combine water, remaining 1/2 cup of confectioners' sugar and espresso powder. Bring to a boil. Stir occasionally. Remove from heat and cool.

Arrange half of the lady fingers around a large oval or rectangular glass or ceramic dish trimming to fit. Brush half of the cooled espresso mixture over cake. Spread half of the mascarpone mixture evenly over the top. Then repeat and do the second layer.

Decorate with shaved chocolate and cocoa powder. MARINATED VEGETABLES FOR ANTIPASTA PLATE

½ cup extra-virgin olive oil 2 tablespoons balsamic vinegar 3 tablespoons chiffonade of basil 1 clove minced garlic Salt and pepper

1 bunch of blanched asparagus 1/2 pound blanched green beans 1/2 pound baby carrots, blanched

1 x 6 oz can of artichoke hearts, quartered 1 medium red onion, cut into rings 1 cup Kalamata olives (pitted)

Blanch prepared asparagus, green beans, carrots and cauliflower in salted boiling water for 5 minutes. Immediately plunge into an ice bath until cold. Drain.

In a mixing bowl, whisk the olive oil, balsamic, basil and garlic together. Season with salt and pepper. Place the vegetables, onion, olives and artichoke hearts in a sealable plastic container. Pour the vinaigrette over the vegetables and refrigerate overnight.

Other items for antipasta plate include: fresh mozzarella cheese, sliced; proscuittio, sopraseta, sliced tomatoes, Italian hot peppers, Italian bread etc. RISOTTO using Italian ARBORIO rice

Arborio or Italian rice is a round "short" grain rice which is very good in risotto dishes since it retains its shape, is not starchy or soggy and plumps to a nice round shape. If you cannot find this rice, substitute a long grain rice such as "Uncle Ben's", or a Japanese style short grain rice.

1 1/2 cups Arborio rice 1 small onion, peeled and chopped finely 1 tablespoon olive oil 1 tablespoon butter 4 cups chicken or beef stock 1/4 cup fresh grated parmesan cheese salt and pepper Optional: a pinch of saffron

To add a little pizazz try adding: 1/2 cup frozen peas at end of cooking, a little chopped pancetta bacon or proscuttio ham, some wild mushrooms -lightly sauteed, or some chopped red and green peppers.

Saute onion in a little oil and butter. Cook until tender then add the rice, stirring until it becomes transparent. Do not brown.

Bring stock to the boil in a saucepan. If using saffron, sprinkle over stock and stir. When stock has boiled, ladle over the rice gradually and cook gently until all the stock has been absorbed - about 20 minutes.

Add parmesan cheese and a knob of butter. Taste for seasoning and add a little salt and pepper if necessary. Add any flavorings. Serve. POLENTA (corn meal) with marinara sauce and parmesan cheese

I tube polenta – plain or flavored (available in the produce section) ¼ cup olive oil, for frying 1/4 cup grated Parmesan Salt

1 cup purchased marinara sauce

Lightly oil an 11 by 7-inch baking dish.

Cut the polenta into ½” pieces. Heat the oil in a heavy large skillet over medium-high heat. Working in batches, fry the polenta pieces until golden brown on all sides, about 3 minutes per side. Using tongs, transfer the polenta pieces to paper towels and drain. Place the polenta pieces in the baking dish.

Sprinkle the polenta with the Parmesan cheese . Serve, passing the marinara sauce alongside.

To turn into a delicious meal: lightly sauté 1lb Italian sausage, 1 lb mushrooms, sliced, in 2 tablespoons olive oil until browned. Add 2 cups canned tomatoes and simmer for 20 minutes. Add salt and pepper to taste. Spoon over polenta and sprinkle with Romano cheese. CHOCOLATE HAZELNUT BISCOTTI

2 cups all-purpose flour 1/2 cup unsweetened cocoa powder 1 teaspoon baking soda 1 teaspoon salt 3/4 stick (6 tablespoons) unsalted butter, softened 1 cup granulated sugar 2 large eggs 1 cup blanched hazelnuts, coarsely chopped 3/4 cup semisweet chocolate chips 1 tablespoon confectioners' sugar

Preheat oven to 350 degrees F and butter and flour a large baking sheet.

In a bowl whisk together flour, cocoa powder, baking soda, and salt. In another bowl with an electric mixer beat together butter and granulated sugar until light and fluffy. Add eggs and beat until combined well. Stir in flour mixture to form a stiff dough. Stir in hazelnuts and chocolate chips.

On prepared baking sheet and with floured hands, form dough into two slightly flattened logs, each 12 inches long and 2 inches wide, and sprinkle with confectioners' sugar. Bake logs 35 minutes, or until slightly firm to the touch. Cool biscotti on baking sheet 5 minutes.

On a cutting board cut biscotti diagonally into 3/4-inch slices. Arrange biscotti, cut sides down, on baking sheet and bake until crisp, about 10 minutes. Cool biscotti on a rack. Biscotti keep in airtight containers 1 week and , frozen, 1 month.