| Creamy Fettucini Alfredo | NEW Crab Linguine |
| Stuffed Shells | NEW Fred & Val's Shrimp Rolls |
| Spatzle | NEW Seafood-filled Jumbo Shells |
1 cup sifted flour 1/2 tsp. salt Pinch nutmeg Pinch paprika 1 egg, lightly beaten 1/3 cup cold water 2 tbsp. melted butter or margarine
Sift flour with salt and spices. Mix egg and water and add slowly to dry mixture; beat hard until smooth (batter will be quite thick). Bring about 2 quarts (2 L) well-salted water or broth to a slow boil in a large, heavy saucepan. Balance a colander on rim of saucepan so that it is well above water. Spoon about 1/3 of batter into colander, then carefully press through holes, letting spatzle fall into water. (If you like these, look for a spatzle maker at kitchen shops) Cook 3 to 4 minutes, lift out with a slotted spoon, and keep warm. Toss spatzle with melted butter and serve hot.
1/2 of 16-oz package large sea shell pasta Cook shells, drain, rinse and chill. 1/2 cup chopped celery 2 tbsp. chopped onion 3 tbsp. vegetable oil 1 cup cottage cheese 1 7-oz. can shrimp 10-oz. frozen spinach, cooked 1 egg, beaten 1/4 tsp. salt 1/8 tsp. oregano 1 tsp. lemon juice PepperCook celery and onion in oil. Combine with rest of ingredients. Mix and fill shells with mixture.
3 tbsps. vegetable oil 2 tbsps. chopped onion 3 tbsps. flour 1/4 tsp. salt 1 1/2 cups milk 3/4 cup chicken broth 1/4 cup grated parmesan cheese
Cook onion in oil Blend in flour and salt. Stir in milk and chicken broth. Cook, stirring, until thick. Stir in cheese. Pour half of sauce in 7x12x2" pan. Arrange shells on sauce. Drizzle remaining sauce on top. Bake at 350 F uncovered for 10-20 minutes.
8-oz. pkg. Philadelphia Cream Cheese 3/4 cup grated Parmesan 1/2 cup butter 1/2 cup milk 1/2 lb. fettucini, cooked and drained
In large saucepan, combine cream cheese, parmesan, butter and milk; stir over low heat till smooth. Add fettucini and toss lightly. Serves 4.
1/4 cup Olive oil 1 teaspoon Garlic, minced 1/4 cup Parsley 2 cups Crushed tomatoes 1 cup Clam juice (bottled) 1 cup White wine 1 pound Crabmeat (picked over for shell fragments) 8 ounces Linguine, cooked
Heat the oil in a heavy saucepan. Add the garlic and parsley. Cook for1 minute. Add the tomatoes, clam juice and wine. Simmer over low heat for 1 hour, stirring frequently. Toss the crab, sauce and cooked pasta. Serve warm with crusty bread.
¼ cup flour ¼ tsp salt 1/3 tsp pepper 1 cup chicken broth 4 lasagna noodles 12 0z. frozen shrimp ¼ cup minced celery 1 tbsp butter & ¼ cup butter ¾ cup whipping cream 1 tsp lemon juice
Cook lasagna noodles according to package directions. Drain and cut in half. Cook shrimp and chop coarsely. Saute celery in 1 tbsp butter and set aside. Melt ¼ cup butter. Stir in flour, salt and pepper. Add broth and cook stirring constantly ‘til thickened. Remove from heat and stir in cream and lemon juice. Blend ½ cup of sauce with shrimp and celery. Roll mixture in the 8 noodle halves, arrange in baking dish and cover with remaining sauce. Bake at 325 deg F about 1 hour.
30 jumbo shells - cooked 6 tbsp. butter 6 tbsp. flour 2 cups small curd cottage cheese 1½ cups grated cheddar cheese 1½ cups grated mozarella cheese 2 eggs, beaten 4 cups milk ¼ cup parsley, chopped ½ shrimp, cooked Salt & pepper, to taste
Cook shells and drain. Melt butter in saucepan - blend in flour until smooth. Remove from heat and add milk. Heat to boiling - boil 1 minute - remove. Stir in parsley and salt & pepper. In another bowl combine remaining ingredients. Fill shells with shrimp mixture. Spread 1½ cups of sauce in 13x9 pan. Arrange a single layer of shells and cover with remaining sauce. Bake @ 375 deg F for 20 minutes. Serves 6-8
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