Ham and Vegetable Linguine

Ingredients for Ham and Vegetable Linguine Recipe

8 oz Linguine
1/2 lb Fresh asparagus, cut into 1
-pieces
1/2 lb Fresh mushrooms, sliced
1 md Carrot, thinly sliced
1 md Zucchini, diced
2 c Fully cooked ham, julienned
1/4 c Butter or margarine
1 c Whipping cream
1/2 c Frozen peas
3 Green onions, sliced
1/4 c Parmesan cheese, grated
1 ts Dried basil
3/4 ts Salt
1 ds Pepper
1 ds Ground nutmeg
Additional Parmesan cheese,
-optional
Ham and Vegetable Linguine Preparation

Cook linguine according to package directions. Meanwhile, in a large skillet, saute asparagus, mushrooms, carrot, zucchini and ham in butter until the vegetables are tender. Add cream, peas, onions, Parmesan, basil, salt, pepper, and nutmeg; bring to a boil. Reduce heat; simmer for 3 minutes, stirring frequently. Rinse ad drain linguine; add to vegetable mixture and toss to coat. Sprinkle with Parmesan cheese if desired. Yield: 4 servings. NOTES : I”ve been pleasing dinner guests with delicious pasta dish for years. The delicate cream sauce blends well with the colorful and hearty mix of vegetables. I chop the vegetables ahead and later prepare this dis in a snap. Submitted by Kerry Kerr McAvoy, Rockford, Michigan. Recipe by: Taste of Home, June/July, 1997 Posted to MC-Recipe Digest V1 #665 by NGavlak2@aol.com on Jul 11, 1997

Recipe Hearty Minestrone

Ingredients for Hearty Minestrone Recipe

6 c Chicken Broth
1 ts Dried Basil
1 ts Dried Parsley
1/2 ts Ground Black Pepper
1 lg Onion, Chopped, Divided
4 md Carrots, Half,Slice,Divide
4 Stalks Celery,
-Half, Slice, Divide
14-1/2 oz Tomatoes, Can, Crushed
1-1/2 c Corn, Frozen
1-1/2 c Sliced Zucchini
15 oz Red Beans, Canned
3 oz Pasta, Seashell
1/2 c Grated Nonfat Parmesan, Plus
-2 Tbsp
Hearty Minestrone Preparation

Notes: Chicken broth replaced the Hearty Beef Stock recipe called for. I omitted the 1 tbs plus 1 tsp instant beef bouillon granules and 3 cups shredded cabbage. 1 tsp each dried basil and parsley replaced the 2 tsp dried Italian seasonings.

1. Place the broth, basil, parsley, pepper, half of the onion, half of the carrots, and half of the celery, in a 5-quart pot, and bring to a boil over high heat. Reduce the heat to low, cover, and simmer for 20 minutes, or until the vegetables are tender.

2. Using a slotted spoon, transfer the vegetables to a blender. Add 1 1/2 c of the hot broth, and place the lid on the blender, leaving the top slightly ajar to allow steam to escape. Carefully blend at low speed until the mixture is smooth. Return the pureed mixture to the pot, and stir to mix well.

3. Add the remaining onion, carrots, and celery, along with the undrained tomatoes, to the pot, and bring to a boil over high heat. Reduce the heat to low, cover, and simmer for 10 minutes, or until the vegetables are barely tender.

4. Add the corn to the pot, and simmer for 10 minutes. 5. Add the zucchini, beans, and pasta to the pot, and bring to a boil over high heat. Reduce the heat to low, cover, and simmer for about 8 minutes, or until the pasta is al dente.

6. Ladle the soup into individual serving bowls, and serve hot, topping each serving with a rounded tsp of parmesan. Cal 177.4 Fat .

Posted to MC-Recipe Digest V1 #355 Recipe by: Secrets of Fat-Free Italian Cooking

Grouper Saor Recipe

Ingredients for Grouper Saor Recipe

4 oz Virgin olive oil
6 lg Onions — sliced
1 pn Salt — to taste
1 pn Black pepper — to taste
4 oz Golden seedless raisins –
Soaked & drained
12 oz Red wine vinegar
4 oz Balsamic vinegar
24 oz Grouper fillets — cut in
6 oz Portions
Salt and pepper — to taste
Virgin olive oil — to saute
The fish
2 oz Pine nuts — toasted
(garnish)
1 tb Fresh chives — chopped
(garnish)
2 oz Additional virgin olive oil
(garnish)
Grouper Saor Preparation

STEP ONE: Soak golden raisins in water until plump, then drain. STEP TWO: Heat saute pan on high heat, until very hot. Add 4 ounces oil, heat until smoking. Toss in onions, stirring quickly so they don”t burn. Season with salt and pepper, and cook 5 to 10 minutes until lightly caramelized. Add raisins and vinegars and cook on low heat until all vinegar is absorbed into the onions. Set aside, keep warm. STEP THREE: Season fish with salt, pepper, and oil. Grill each side 2 to 3 minutes over high heat until done. Place bed of onions on serving platter, top with fish, and garnish with pine nuts, chives, and additional olive oil. Recipe By : Carlucci on Halsted Street, Chicago From: Date: File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/mmdja006.zip