CHICKEN TETRAZINNI

contributed by d rhadika

(8 - 10 Servings)

1 boiled chicken
1/2 lb. macaroni
1/2 lb. mushrooms, sauteed
2 cups chicken broth
1/2 cup almonds slivered
3 tbsp. butter
2 tbsp. flour
1 cup whipping cream
3 tbsp. white wine, dry

Cut meat from chicken bones. Cook macaroni, drain, add mushrooms
and almonds. Make sauce of butter, flour, broth; remove from
heat, stir in cream, wine. Preheat oven to 375 degrees. Add 1/2
sauce to chicken, 1/2 half to macaroni. Place macaroni in baking
dish, greased, make hole in center, fill with chicken. Bake
until lightly browned.

CHICKEN LASAGNE

contributed by : D Rhadika

Ingredients :
8 oz. lasagna noodles
1 can cream of mushroom soup
2/3 c. milk
1/2 tsp. salt
1/2 tsp. poultry seasoning
8 oz. cream cheese, softened
1 c. cream style cottage cheese
1/3 c. chopped onion
1/4 c. minced parsley
3 c. diced cooked chicken
1 1/2 c. soft bread crumbs, buttered
1/3 c. stuffed sliced olives

Directions :
Cook noodles until tender, drain and rinse. Mix soup, milk, salt and poultry seasoning in a saucepan and heat. Beat cheeses together; then mix in olives, onions and parsley. Place 1/2 in noodles in a buttered 9 x 13 x 2 inch baking dish and spread with 1/2 the cheese mixture, 1/2 the soup mixture and 1/2 the chicken. Repeat layers. Top with crumbs. Bake at 375 degrees for 30 minutes. Let stand 10 minutes before serving. Serves 6-8. Freezes.

Basic and Tomato Bruschetta

Contributed by: News Canada

Bruschetta in its original and most basic form is nothing more than garlic bread made with great olive oil. In Tuscany, it came into being as a means for workers to celebrate the first pressing of the olive oil after harvest. There was always a fire going near the press to provide warmth and peasants would grill chewy slabs of bread over it, and then rub the bread with garlic and douse it in the just-pressed oil. What could be more delicious? Well, perhaps the popular summer version topped with juicy, vine-ripened tomatoes and aromatic slivers of bright green basil. As irresistible as Tomato Bruschetta may be during the sultry summer months, be sure to try the Basic Bruschetta - often called Fettunta - as it is the essence of simple yet divine Tuscan cooking.

Ingredients:

* 4 slabs crusty and dense Italian bread, cut 3/4 to 1 inch thick
* 2 large cloves garlic, peeled and cut in half
* Best quality extra virgin olive oil, preferably from Tuscany
* Sea salt to taste
* Tomato Topping:
* 3 cups seeded and diced vine-ripened tomatoes
* 1/4 cup best quality extra virgin olive oil, preferably from Tuscany
* 1 tablespoon minced garlic
* 5 tablespoons slivered fresh basil leaves
* Sea salt and freshly ground pepper to taste

Directions:

Charcoal: Direct - Gas: Direct/Low Heat

To Make Bruschetta: grill bread, turning once, until golden on both sides, about 1-1/2 to 2 minutes per side. Rub one side of each piece of bread with a half clove of garlic; rub hard for good garlicky flavor. Place each piece of bread on a serving plate and drizzle generously with olive oil to suit your taste. Season with salt and enjoy.

For Tomato Bruschetta: Make the topping by combining tomatoes, olive oil, garlic, basil, salt and pepper. Let mixture marinate at room temperature for 45 minutes. Grill the bread in the same manner as the basic bruschetta and top hot-off-the-grill with the tomato mixture. Let stand a few minutes to let the juices absorb into the grilled bread.

Serving Size: Makes 4 appetizer servings

BAKED ZITA

contributed by D Rhadika

(4 servings)

8 oz. zita macaroni
15 oz. spaghetti sauce
1/2 cup mozzarella cheese

Shred cheese. Combine cooked and drained zita and sauce in 2 qt.
casserole. Cook, covered at HIGH 10 minutes, stir once. Sprinkle
with cheese. Let stand 10 minutes before serving.

BAKED STUFFED TOMATOES

contibuted by D rhadika

(4 servings)
8 large tomatoes
1/2 tsp. celery salt
pinch garlic salt
sliced bread
3/4 cup grated cheese
3 tbsp. chopped parsley
2 tbsp. butter
worcestershire sauce
1 tsp. cornstarch
1/2 cup sour cream
juice of 1 lemon
1 tsp. sugar
5 tbsp. cooked ham

Cut tops off tomatoes, scoop out centers. Sprinkle insides with
mixture of celery and garlic salts. Turn upside down and let
drain.

Soak bread in hot water, squeeze dry, place in bowl. Mix in
grated cheese, parsley, chopped ham. Fill tomatoes with
stuffing, replace tops.

Melt butter, add worchestershire (dash), cornstarch blended with
cream, lemon juice, sugar, 5 tbsp. water. Hat, don't boil, pour
around tomatoes. Cook at 400 degrees for 15 minutes.