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Favorite Recipes

New York City Chocolate Cheesecake

Recipe By :Maida Heatter
Serving Size : 14
8 ounces chocolate wafer cookies
3 ounces unsalted butter
12 ounces semisweet chocolate
24 ounces (3 8-ounce packages) cream cheese -- at room temperature
1 teaspoon vanilla extract
1/8 teaspoon salt
1 cup granulated sugar
3 eggs (graded large or extra-large)
1 cup sour cream

Adjust rack one-third up from the bottom of the oven and preheat oven to 375 degrees. Separate the bottom from the sides of a 9 x 3-inch springform pan; butter the sides only (if you butter the bottom, the crust will stick to the bottom and it will be difficult to serve), and then replace the bottom in the pan and set it aside.
Crumble the cookies coarsely and place them in a food processor or a blender to make fine crumbs (or place them in a plastic bag and pound and roll them with a rolling pin); you should have 2 cups of crumbs. Place them in a mixing bowl. Melt the butter and stir it into the crumbs until thoroughly mixed.
Pour about two-thirds of the mixture into the prepared pan.
To form a thin layer of crumbs on the side of the pan, tilt the pan to about a 45-degree angle and, with your fingertips, press a layer of the crumbs against the sides. Press from the bottom up toward the top of the pan and leave a rim of uncrumbed pan 3/4 of an inch deep around the top. Rotate the pan gradually as you press on the crumbs. Then turn the pan upright on its bottom, pour in the remaining crumbs and, with your fingertips, distribute them evenly around the bottom of the pan. Then press them firmly to make a compact layer.
Place the chocolate in the top of a small double boiler over hot water on low heat. Cover until partially melted, then uncover and stir until completely melted and smooth. Remove from the hot water and set aside to cool slightly.
In the large bowl of an electric mixer, cream the cream cheese until it is very smooth. Add the vanilla, salt, and sugar and beat well, scraping the sides with a rubber spatula, until very smooth. Add the chocolate and beat to mix. Add the eggs one at a time, scraping the bowl with the spatula and beating until thoroughly blended after each addition. Add the sour cream and beat until smooth.
Pour the filling into the crumb crust (it will not quite reach the top of the crumbs) and rotate the pan briskly first in one direction, then in the other, to smooth the top. (It might also be necessary to smooth the top a bit with a spatula.)
Bake for 1 hour. (It will still seem quite soft.)
Let stand on a rack until completely cool. Cover the top of the pan with aluminum foil and refrigerate overnight.
The cheesecake may be removed from the pan just before serving or days before. With a firm, sharp, heavy knife, cut around the sides of the crust, pressing the knife blade firmly against the pan as you cut. Then release and remove the sides of the pan. Now use a firm (not flexible) metal spatula (either a wide one, or a long narrow one): Insert the spatula gently and carefully under the crust and ease it around to release the cake completely from the bottom of the pan. The cake will be firm and strong and easy to transfer. If you are serving it within a day or two (the cake may be refrigerated a day or two before serving), place it on a large, flat dessert platter; if you are going to freeze it, place it on a large piece of plastic wrap and wrap airtight. Refrigerate or freeze. If you freeze the cake, it should thaw completely, overnight in the refrigerator, before it is unwrapped. Serve it cold.
This cake is very rich and should be served in small portions.
Makes 12 to 16 servings.
"Maida Heatter's Book of Great Chocolate Desserts" Copyright: "1978"
Per serving: 507 Calories (kcal); 36g Total Fat; (61% calories from fat); 8g Protein; 44g Carbohydrate; 120mg Cholesterol; 282mg Sodium Food Exchanges: 0 Grain(Starch); 1/2 Lean Meat; 0 Vegetable; 0 Fruit; 7 Fat; 2 1/2 Other Carbohydrates

NOTES : Per Ms. Heatter's sidebar: All extremely rich and dense chocolate desserts taste better to me with whipped cream on the side. This is an extremely rich and dense cheesecake; I think it is better with whipped cream. And, if you wish, a few fresh strawberries, raspberries, or drained, canned black bing cherries. Per SEB: leftovers may be frozen as individual servings.

Pasta with Olives, Garlic and Pine Nuts
Serves 4-6

12 oz. pasta
2 tbsp. pine nuts
1 1/2 tbsp. extra-virgin olive oil
2 cloves garlic, minced
2 cups chopped tomatoes
1/4 cup chopped fresh parsley
3 tbsp. chopped fresh basil
1/2 cup small pitted black olives, halved
1/4 tsp. salt, or to taste
Freshly ground black pepper, to taste

Shaved or grated Parmesan cheese (optional)

Cook the pasta according to pkg. directions. While pasta is cooking, toast the pine nuts in a dry med.-size skillet over med. heat until partially browned, about 2 min. Remove from skillet, set aside.
Heat the oil in the skillet used to cook the pine nuts. Add the garlic; cook, stirring, 20 seconds. Add the tomatoes, parsley, and basil. Cook, stirring, 5 min. or until tomatoes are softened. Add the olives, salt, and drained pasta; cook until heated through. Grind pepepr over pasta, and sprinkle with Parmesan, if desired. Add toasted pine nuts and toss to combine.

1000 Vegetarian Recipes

Cheese Grits

4 cups (1 L) milk
1 cup (250 ml) uncooked grits (not the instant variety)
1/4 lb (110 g) butter
8 oz (225 g) grated cheddar cheese
Salt and freshly ground pepper to taste
2 Tbs (30 ml) grated Parmesan cheese (optional)
Cayenne pepper to taste (optional)

Bring the milk to a boil in a saucepan over moderate heat. Add the grits slowly, stirring constantly. Stir in the butter. Reduce the heat and simmer uncovered, stirring frequently, until the grits are the consistency of porridge, about 20 minutes. Remove from the heat and stir in the remaining ingredients. Serves 6 to 8.

Tex Mex rice (Arroz a la tejana)

1 cup long grain white rice
Olive oil
1 can ( 8 oz. ) tomato sauce
2 cans water (use tomato sauce can)
1 tsp cumin
1 tsp salt
1 half green bell pepper sliced into long strips (can use green or red or combo)
1 half medium onion sliced into long strips.
1 avocado, sliced into strips

Saute the rice in a little olive oil until coated and no longer clear over medium high heat, stirring so it doesn't scorch. Reduce heat to medium, add tomato sauce, water, cumin and salt, and stir to combine. Lay the onion and pepper on top of the water (they will look like they are submerged but will lay flat on the cooked rice. Cover and simmer for about 15 minutes. Top with sliced avocado and serve. Provecho!


Argentine Cottage Pie
Serves 4-6
750gr Minced beef (2lbs approx) I use chicken
3 medium onions, chopped
1/2tsp sweet paprika dissolved in a little warm water
4 hard boiled eggs
100gr pitted olives
Salt and Pepper
1 kilo potatoes (2 1/4 lbs)
Pinch or 2 of sugar
Brown the onions and meat in a little oil, breaking up any lumps which form. Remove from the heat and add the paprika, salt (be careful not to add too much as there are olives in the recipe), pepper and a good pinch or two of oregano. Stir in the olives. Tip into an ovenproof dish and smooth. Slice the hard boiled eggs and spread over the top. Meanwhile boil the potatoes and then mash them. You can add an egg or two to the mash but it sends the dish into cholesterol overload! Spread the potato over the top of the dish and sprinkle a little sugar over and cook in the oven until the pie is hot right through and the topping brown.

You can change the oregano for cumin if you like and if you are keen on the difference between savoury and sweet you can use sweet potatoes for the topping.

Queen of Sheba Chocolate Cake

For the cake:
4 oz (4 squares, 100 g) semi-sweet chocolate
2 Tbs (30 ml) rum or coffee
1/4 lb (100 g) butter at room temperature
2/3 cup (160 ml) plus 1 Tbs (15 ml) sugar
3 egg, separated
1/3 cup (80 ml) finely ground almonds
1/4 tsp (1 ml) almond extract
1/2 cup (125 ml) cake flour, measured then sifted

For the icing:
2 oz (2 squares, 50 g) semi-sweet chocolate
2 Tbs (30 ml) rum or coffee
6 Tbs (90 ml) butter at room temperature
Whole almonds for garnish

Melt the chocolate and rum or coffee in a pot set over simmering water, stirring to combine. Cream the butter and 2/3 cup (160 ml) sugar together until pale yellow and fluffy. Beat in the egg yolks. In a separate bowl beat the egg whites and 1 tablespoon (15 ml) sugar until stiff. Combine the chocolate mixture, butter mixture, ground almonds, almond extract, and blend thoroughly. Fold 1/4 of the egg whites into the chocolate mixture, followed by 1/4 of the sifted flour. Repeat until all the egg whites and flour have been incorporated. Pour the batter into a greased and floured 8-inch (20 cm) round cake pan, pushing the batter to the edges of the pan with a spatula. Bake in the center of a preheated 350F (180C) oven for about 25 minutes. When done, the cake will have puffed up, the outer edges of the cake should be firm, and the center should move slightly when the pan is shaken. A toothpick inserted in the outer portion should come out clean, and slightly oily when inserted in the center. Allow the cake to cool in the pan for 10 minutes. Run the blade of a knife around the inside of the pan and invert the cake onto a cooling rack. Allow to cool completely before icing.

To prepare the icing, melt the chocolate and rum or coffee in a pot set over simmering water, stirring to combine. Remove from the heat and beat in the butter 1 tablespoon (15 ml) at a time. Place the pot in a large bowl filled with ice water and continue beating until the mixture has cooled to spreading consistency. Spread the icing over the cake with a knife or spatula and decorate with whole almonds. Makes 1 cake to serve 6 to 8.

Bon appetit from the Chef and staff at World Wide Recipes

** Cake
2 cups plain flour
2 cups sugar
2 teaspoons soda
4 eggs
1 tablespoon cinnamon
1 cup oil
1/4 teaspoon salt
2 cups pumpkin (16 oz can)

** Cream Cheese Icing
8 ounces cream cheese
1 teaspoon vanilla
1 box confectioners sugar
1 stick butter

Mix ingredients well. Grease tube or Bundt pan and bake 1 hour and 15 minutes at 350 degrees. Cool completely and frost.
Let cheese and butter soften and mix with sugar and vanilla and spread on cake.
YIELD: 1 Cake
Categories: Desserts


* When a cake recipe calls for flouring the baking pan, use a bit of the dry cake mix instead, no flour mess on the outside of the cake.

* For perfect shaped cakes or jelly rolls, first grease the pan, then line it with greased waxed paper. After baking, invert pan and peel off the waxed paper. No more broken corners or edges! Great for fudges and bars!

* When frosting cakes, always anchor the bottom cake layer to the serving plate or lazy Susan with a dab of frosting. That way, the cake won't slide about as you frost. This also helps keep a cake from sliding on its plate during transit. The frosting will hold the cake in place deliciously and your dessert will arrive in perfect shape.

* To prevent icing from running off your cake, try dusting the surface lightly with cornstarch before icing.

* When filling and frosting a cake, place first layer(s) with bottom side up; place last layer with the top side up.

* For best results in cake baking, let eggs, butter and milk reach room temperature before mixing.

* To prevent nuts and fruits from sinking to the bottom of a cake during baking, warm them a bit in the oven and toss them with flour. Shake off excess flour before mixing them into the batter.

18 cloves garlic, peeled
1 cup olive oil
8 russet potatoes
4 tbsp. unsalted butter
1 cup heavy cream
1/2 cup Asiago cheese, grated 2 tbsp.
1/2 cup Parmesan cheese, grated
Salt and pepper, to taste
Put the garlic and olive oil in a heavy saucepan over lowest possible heat and simmer until soft; 30 to 40 minutes. Drain off oil Puree garlic; set aside. Meanwhile, prick potatoes with a fork and bake in a 400 degree oven for 1 hour, or until soft. While still hot, peel and mash. Melt butter in heavy cream; whisk in pureed garlic. Stir into potatoes. Stir in cheeses and season with salt and pepper. Spoon into a casserole dish. Place in a 400 degree oven for 12 to 15 minutes or until browned and bubbling.
YIELD: 12 Servings
Categories: Side Dishes

Green Tomato Sweet Relish

12 large green tomatoes, quartered
6 green peppers, quartered
2 sweet red peppers, quartered
3 large onions, quartered
2 tsp. pickling salt
4 c. sugar
3 c. cider vinegar (5 percent acidity)
2 tsp. ground turmeric
1 (6 oz.) jar prepared mustard

Position blade in food processor bowl; add vegetables, a few at a time. Process until ground. A food grinder can be used also with medium setting. Transfer to a large non-aluminum bowl; sprinkle with pickling salt and let stand 3-4 hours. Drain. Combine sugar, vinegar and turmeric in a large Dutch oven; cook over medium heat, stirring constantly, until sugar dissolves. Add vegetables and bring to a boil. Stir in mustard and cook, stirring constantly, until thickened. Pack hot mixture into hot jars, filling to 1/2 inch from top. Remove air bubbles; wipe jar rims. Cover at once with metal lids and screw on bands. Process in boiling water bath for 15 minutes. Makes 7 (12 ounce) jars.
from Southern Living June 1993

1/2 lb. parsnips, peeled and chopped
1/2 lb. baking potatoes, peeled and chopped
1/4 cup shredded Swiss cheese
1 Tbs. grated Parmesan cheese
2 Tbs. milk
2 tsp. butter, softened
2 Tbs. freshly chopped parsley
Preheat oven to 375 degrees. Place parsnips and potatoes in a steamer basket over boiling water. Cover saucepan and steam 10-12 minutes or until tender. Drain and return vegetables to pan. Mash well. Stir in next 5 ingredients. Season with salt and pepper to taste. Pour mixture into a buttered baking dish. Bake 20 minutes until mixture is bubbly.
Category: Side Dishes, Potatoes

Oven Apple Butter
Makes 2 qts.

2 qts. water
2 tbsp. salt
6 lbs. apples, cored, peeled and sliced
2 qts. sweet cider
3 1/2 to 4 cups sugar
1 tsp. cinnamon
1/2 tsp. cloves
1/2 tsp. allspice
Combine water and salt. Add apples. Drain well but do not rinse slices.
Grind through finest blade of food grinder. Measure pulp and juice (should be 2 qts.).

Combine with cider. Place in a large enamel pan. Center pan in 350* oven. Let mixture simmer until cooked down about half and is thick nad mushy (about 3 to 3 1/2 hrs.). Stir thoroughly every half hr.

Put mixture through seive or food mill; should yield 2 1/4-2 1/2 qts.

Combine sugar and spices; add to sauce and return to oven. Continue simmering about 1 1/2 hrs. or until thick, stirring every half hr. To test, pour small amount onto cold plate. If no liquid oozes around edge, apple butter is cooked.

Pour into hot, sterilized jars and seal at once.
Farm Journal's Country Cookbook 1959 Edition

Mom's Fresh Peach Pie

4 cups (1 L) peeled, pitted, and sliced fresh peaches
1 cup (250 ml) sugar
1/4 cup (60 ml) water
3 Tbs (45 ml) cornstarch (cornflour)
A 9-inch (23 cm) Graham cracker or baked pastry pie shell
For the topping:
1 cup (250 ml) sour cream
1 Tbs (15 ml) sugar
1 tsp (5 ml) vanilla extract
A generous grating of fresh nutmeg

Combine half the peaches with the sugar, water, and cornstarch in a saucepan and bring to a boil over moderate heat. Simmer until the mixture has thickened and the peaches are tender, about 20 minutes. Mash the peaches with a wooden spoon to form a coarse puree. Place the remaining peaches in the pie shell and pour the pureed peach mixture over them. Combine the sour cream, sugar, and vanilla, stirring to mix thoroughly. Pour over the peaches, top with the nutmeg, and bake in a preheated 350F (180C) oven for 10 minutes. Allow to cool to room temperature and refrigerate until chilled, at least 2 hours. Serves 6 to 8.


4 broiler-fryer chicken breast halves, skinned and boned
2 teaspoons lemon-pepper seasoning
1-1/2 teaspoons extra virgin olive oil
1/3 cup balsamic vinegar
1/4 cup chicken broth
2 garlic cloves, minced
4 teaspoons butter
parsley sprigs
cherry tomatoes

On hard surface with meat mallet or similar flattening utensil, lightly pound chicken to 1/4-inch thickness. Press lemon-pepper seasoning evenly on both sides of chicken. In large frypan, place oil and heat to medium temperature. Add chicken and cook, turning once, about 7 minutes or until fork can be inserted in chicken with ease. Remove chicken to warm serving platter; keep warm. In medium bowl, mix together vinegar, broth and garlic; add to frypan. Cook over medium-high heat, scraping up brown meat bits, about 2 minutes or until mixture is reduced and syrupy. Add butter; stir to melt. Place chicken on serving dish and spoon sauce over chicken. Garnish with parsley sprigs and cherry tomatoes.


6 chicken breasts
2 cup sliced fresh mushrooms
1 1/4 cup chopped onion (1 medium)
1/2 cup chopped bell pepper
2 tablespoons minced jalapeno pepper
1 (4 oz) can chopped green chiles
1/4 cup milk
3 tablespoons all-purpose flour
1 1/2 cups water
3/4 teaspoons chili powder
1/2 teaspoons salt
1/2 teaspoon ground cumin
1/4 teaspoon pepper
8 corn tortillas
1 cup shredded cheddar cheese
1/2 cup tomato-chopped-unpealed
1/4 cup sour cream

Cook chicken and dice, set aside. Saute mushrooms, onion, bell pepper, & minced jalapeno pepper until tender. Remove skillet from heat; stir in chicken and green chiles. Set aside. Combine milk and flour in a small saucepan. Gradually stir in water; place on medium heat-cook & stir until thick & bubbly. Stir in chili powder, salt, cumin, & pepper. Add to chicken mixture and set aside. Wrap tortillas in damp paper towels & then in foil & bake at 350 degrees for 10 min. Arrange half of the tortillas in a 12x8x2 dish. Top with half of chicken mixture. Repeat with est of tortillas and chicken mixture. Cover and bake at 350 degrees for 25 min. Uncover and sprinkle with cheese; let stand 10 min. Top serving with tomato and sour cream. Garnish with additional jalapeno pepper slices.

Yield: 6 Servings
Categories: Casseroles, Mexican

Smoked Salmon Cherry Tomatoes
Makes 2 1/2 dozen

30 cherry tomatoes
3 oz. smoked salmon, finely chopped
1/3 cup finely chopped onion
1/3 cup finely chopped green pepper
Salt and pepper, to taste
1 pkg. (3 oz.) cream cheese, softened
1 tsp. milk
Fresh dill sprigs

Cut a thin slices off from each tomato top; scoop out and discard pulp. Invert tomatoes onto paper towels to drain. In a bowl, combine the salmon, onion, green pepper, salt and pepepr; mix well. Spoon into tomatoes.

In a small mixing bowl, beat the cream cheese and milk until smooth. Insert a star tip into a pastry or plastic bag. Pipe a small amount of cream cheese mixture onto tomatoes. Garnish with dill.

Nutty Tomato Hors d'oeuvres
Makes 50

50 cherry tomatoes
1 cup cream cheese, softened
3 tbsp. finely chopped walnuts
2 tbsp. finely chopped green onions
1 tbsp. minced fresh parsley
1 tbsp. sherry
1/4 tsp. black pepper
Walnut pieces

Remove stems from tomaotes. With a sharp knife, cut an opening into the top of each tomato. Carefully scoop out the seeds and the pulp with the knife point. Use pulp for another purpose.

Combine cream cheese, walnuts, onions, parsley, sherry, and balck pepper.

With pastry tube, fill each tomato with cream cheese mixture. Top with a walnut piece. Place filled tomatoes on a serving platteer. Cover and chill before serving.


Olive oil or canola oil
1 medium white onion (diced)
1 garlic clove diced
2 cups pumpkin puree
4 cups chicken stock
Bay leaf
Pinch sugar
1/3 tsp curry powder, or to your taste
Pinch nutmeg
2 cups half-and-half
Salt and pepper
Toasted coconut

Slowly saute onion and garlic in oil until transparent, about 5 minutes. Add pumpkin puree and chicken stock, bay leaf, sugar, curry, nutmeg and mix well. Bring to boil, then lower heat to simmer. Cook 20 - 30 minutes. Taste for seasoning. Add half-and-half and simmer another 10 minutes. Remove from heat and cool. Blend in batches in blender. Strain through a fine strainer. Reheat gently, and serve with toasted coconut.

Yield: 4 Servings
Categories: Soup

Garlic Knots

Recipe By : RisaG
Serving Size : 8
3/4 cup lukewarm water
2 cups bread flour
1 tsp sea salt
1 tbsp sugar
1 tsp breadmachine yeast
1/3 cup olive oil
2 tbsp parmesan cheese -- grated
2 cloves garlic -- minced
1/8 tsp cayenne pepper

For dough: Set machine for dough cycle. Add ingredients to pan according to manufacturer directions. Press start. When done, remove dough and place in a greased bowl. Let rise for 1/2 hour. When risen, remove and cut into 8 long strips. Roll the strips up and place in a greased sticky bun pan or something similar.

Mix topping ingredients together in a small bowl. Let stand for 10 minutes to infuse then spread on top of rolls.

Preheat oven to 400F. Bake for 6 minutes. Then brush more topping on and finish baking - about another 6-9 minutes, until golden brown and soft.
Serve warm.


1 cup chopped fresh spinach
1 cup chopped fresh basil
1 teaspoon minced garlic
1/4 cup olive oil
1 cup freshly grated Parmesan cheese
salt and pepper to taste
1 (8 ounce) package cream cheese, softened
1 (4 ounce) package feta cheese, crumbled
2 tablespoons sun-dried tomato paste

Blend the spinach, basil and garlic in a food processor. Gradually mix in the olive oil and Parmesan cheese. Process until smooth. Salt and pepper to taste. Blend cream cheese and feta cheese in a medium bowl. Line a separate medium bowl with plastic wrap. Spread 1/2 the cream cheese mixture in the bowl. Top with sun-dried tomato paste and the spinach mixture. Cover with remaining cream cheese mixture. Pat together, cover and chill in the refrigerator at least 1 hour before serving. Flip out of the plastic lined bowl onto a medium serving dish to serve.

YIELD: 10-12 Servings


2 cups water
1 cup quick-cooking oats
3 tablespoons butter or margarine
2 (.25 ounce) packages active dry yeast
1/2 cup warm water (100 to 110 degrees)
1 tablespoon sugar
4 cups all-purpose flour
1 1/2 teaspoons salt
1/3 cup firmly packed brown sugar

Bring 2 cups water to a boil in a medium saucepan; stir in oats and butter. Boil, stirring constantly, 1 minute. Remove from heat; let cool to 110 degrees. Stir together yeast, 1/2 cup warm water, and 1 tablespoon sugar in a 2-cup measuring cup; let stand 5 minutes. Beat oat mixture, yeast mixture, flour, salt, and brown sugar at medium speed with an electric mixer until smooth. Turn dough out onto a lightly floured surface; knead until smooth and elastic (about 5 minutes). Place in a well-greased bowl, turning to grease top. COVER and let rise in a warm place (85 degrees), free from drafts, 1 hour or until dough is doubled in bulk. Punch dough down, and divide in half; shape each portion into 16 (1 1/2- inch) balls. Place evenly into 2 lightly greased 9- x 1 3/4-inch round cake pans. Cover and let rise in a warm place (85 degrees), free from drafts, 30 minutes or until doubled in bulk. Bake at 375 degrees for 15 minutes or until golden brown.

YIELD: 32 Rolls

Zesty Rice and Beans
Makes 6 servings

1 tbsp. butter or margarine
2 cloves garlic, minced
1 can (14 1/2 oz.) chicken broth
1 cup uncooked white rice
1 can (15 oz.) black beans, drained and rinsed
1/2 cup cherry tomatoes, quartered
2 scallions, chopped
2 tbsp. lime juice
1 tbsp. chopped fresh cilantro
2 tsp. grated lime zest

In pot melt butter over med.-high heat. Add garlic; cook 1 min. Add enough water to broth to make 2 cups. Add to pot. Stir in rice. Reduce heat to low; simmer, covered, until liquid is absorbes, about 20 min. Remove from heat. Stir in black beans, tomatoes, scallions, lime juice, cilantro and zest. Cover; let stand 5 min. or until heated through.

Burgundy Mushroom Marinara
Serves 8-10

1 1/2 - 2 pounds spaghetti or pasta of your choice
2 tablespoons olive oil
1 1/2 pounds large button mushrooms, quartered
2 cups yellow onions, chopped
8 cloves garlic, minced
3/4 pound lean ground turkey
1 tablespoon basil
1 cup Burgundy or Pinot Noir
1 quart vine-ripened tomatoes*
1 (6 oz.) can tomato paste
1 (15 oz.) can tomato sauce
? cup freshly grated Parmesan

1. Heat 1 tablespoon of the olive oil in a large pot over medium heat. Add mushrooms, salt to taste if desired, cover and cook until mushrooms render their liquids, about 10 minutes, stirring occasionally.
2. Remove cover and cook, stirring occasionally, until rendered liquids evaporate and mushrooms brown and shrivel, about 10 more minutes. Remove and reserve mushrooms.
3. Add remaining tablespoon of olive oil to same hot pot. Add onions and garlic, cover and cook, stirring occasionally, until onions soften, about 10 minutes.
4. Remove cover and add turkey and basil. Cook, uncovered, until turkey browns and liquids evaporate, about 10-15 minutes.
5. Add back mushrooms and cook 2 minutes.
6. Add wine and cook until harsh alcohol aroma evaporates, about 3-4 minutes.
7. Add tomatoes and cook until they fall apart, about 10 minutes.
8. Add tomato paste and tomato sauce, stir thoroughly, reduce heat to low and cook until sauce thickens to your liking, about 10-20 minutes. Season to taste with additional salt and pepper if desired.
9. Meanwhile, cook pasta in plenty of rapidly boiling salted water until al dente. Drain and place in a large serving bowl. Pour sauce over, toss, and serve immediately, sprinkling with Parmesan at the table.

Vegetable and Cheddar Frittata
Makes 4 servings

2 tbsp. chopped fresh cilantro or parsley
1/2 tsp. salt, divided
1/4 tsp. black pepper
4 large egg whites
3 large eggs
12 green onions, trimmed
Cooking spray
1 cup frozen fresh corn, thawed
16 grape or cherry tomatoes, halved (1bout 3/4 cup)
1/2 cup (2 oz.) shredded reduced-fat cheddar cheese, divided

Preheat broiler.

Combine cilantro or parsley, 1/4 tsp. salt, and next 3 ingredeints (salt through eggs) in a bowl, stirring with a whisk.

Cut 8 green onions in half crosswise; set aside. Thinly slice remaining onions to measure 1/2 cup.

Heat a med. nonstick skillet coated with cooking spray over med. heat. Add onion halves; cook 3 min. Add corn; cook 1 min. Add sliced onions and tomatoes; cook 1 min. Sprinkle with 1/4 tsp. salt and 6 tbsp. cheese. Pour in egg mixture; cook 3 min. or until egg mixture is almost set. Tilt pan and carefully loosen edges of fritta portion with a spatula; allow uncooked portion to flow underneath cooked portion. Wrap handle of pan with foil; broil 2 min. or until egg mixture is set. Sprinkle with 2 tbsp. cheese. Cut into 4 wedges.

Fabulous Zucchini Bread

3 eggs
3/4-cup applesauce
1/4-cup oil
2-cups granulated sugar
1-tablespoon vanilla
1-cup whole-wheat flour 2 cups all-purpose flour
1-teaspoon salt
1-teaspoon soda
1-tablespoon cinnamon
1/2-teaspoon nutmeg
1/2-teaspoon cloves
1/2-teaspoon allspice
1/4-teaspoon ginger
1/4-teaspoon baking powder
2 cups zucchini, peel if desired, grated
1-cup nuts, chopped, if desired

1. Preheat oven to 3500 Cream together eggs, oil, and applesauce. Add sugar and vanilla.
2. Add dry ingredients and mix well.
3. Stir in zucchini.
4. Grease and flour loaf pans.
5. Large loaf pans bake for 50 minutes or until a toothpick comes out clean.
6. Small loaf pans bake approx. 25-30 minutes or until a toothpick comes out clean.
7. Remove from oven to cooling racks and let cool until slightly warm before removing.
8. Because this is moist bread it freezes very well.

1 cup butter or margarine softened
1 1/2 cups sugar
2 eggs
1 teaspoon baking soda
2 3/4 cups all purpose flour
1/4 teaspoon salt
2 teaspoons Cream of Tarter
1/2 cup sugar with 2 teaspoon cinnamon stirred in.

Cream together the butter and sugar. Add the eggs one at a time, mixing well after each. Mix all dry ingredients together and add them to the egg mixture 1/3 at a time, mixing well after each addition. Cookie dough will be soft and sticky. Refrigerate the dough for at least 1 hour. Shape the dough into small balls (the size of a large marble) and roll them in cinnamon sugar. Place them on a parchment paper lined cookie sheet about 2 inches apart and flatten them slightly. Cookies will spread out as they bake. Bake at 400 for 10 to 12 minutes or until lightly browned around the edges, but still soft. Remove from cookie sheet immediately as the cookies will stick if allowed to cool on cookie sheet.