Recipes Included On This Page Pasta with Turkey Sausage and Tuscan Cabbage Peanut Butter and Chocolate Cheesecake, Individuals Penne with Creamy Mushroom and Vodka Sauce Use Your Browser's "Back" Button to Return to This Recipe List
	* Exported from MasterCook *   Pasta with Turkey Sausage and Tuscan Cabbage <T> Recipe By : Mario Batali: Tested & adapted by Hanneman 2/99 Serving Size : 2 Preparation Time :0:30 Categories : Entree Pasta   Sausage Volume 2-2, Feb.'99   Amount Measure Ingredient -- Preparation Method -------- ------------ --------------------------------   1 tablespoon olive oil -- light   1 small red onion -- cut into crescents   2 lean Italian sausage links -- crumbled   1 teaspoon fennel seed -- crushed   1/2 pound Tuscan cabbage or kale -- leaves only   cut into 1/2-inch ribbons   1 garlic clove -- finely chopped   1 cup ready cut Italian Peeled Tomatoes -- with juice   seasoned with Basil and Oregano   4 ounces tomato sauce   salt and pepper -- to taste   1 sprig fresh thyme -- leaves only   2 cups rotini pasta -- dry measure   2 tablespoons parmigiano reggiano -- freshly grated 1. Heat a dutch oven or 4 quart sauce pan with a non-stick surface. When hot, add oil and onion and cook over medium heat until just softened, about five minutes. Add crumbled sausage and fennel seed. Cook until red is gone. Remove from the pan; drain grease and use a knife to chop the meat into a finer crumb. 2. Meanwhile, return the pan to the burner. Add the garlic and kale and cook over medium for 2 to 3 minutes or until kale has wilted. Add the seasoned tomatoes and the tomato sauce. Season with salt, pepper, and thyme. Cover pan and simmer over low heat for 20 to 25 minutes. 3. Meanwhile, cook pasta according to package instructions until just "al dente" and drain. Remove lid from pan and add hot pasta. Toss to mix well and keep warm for about 5 minutes while you prepare a sale. Serve topped with freshly grated cheese. EACH: 638 cals, 27% from fat, (20g total fat), 88g carbs, (6g fiber), 32g protein. Mario demonstrated this dish on television to introduce Tuscan Cabbage, also known as Cavolo Nero or black cabbage. Similar to kale but it holds it's color: it will be dark green after cooking. Another tip: mix the pasta and sauce and heat together before serving. The dish is Mario's: simple home cooking, slightly under-cooked with lots of color. My version added peeled tomatoes and herbs; used less oil and lean turkey sausage. Pat's Notes: Mario's show on Tuscan Cabbage and fact that it was available at Ralphs got me to try it. The recipe is Mario Batali's - very rustic, quickly cooked. Tri-color: white, red, and green. Except: I substituted lean turkey italian sausage. After tasting it with just tomato sauce, I added herbs and some ready-cut tomatoes with juice. I also let it steep longer. The cabbage/kale was pleasant. It did not have much of a flavor or it didn't compete with the tomatoes. I will use the other half pound in a Tuscan potato soup. - pat Contributed to FareShare, February 24, 1999, Y2V2-19 PatHanneman at kitpath@earthlink.net http://home.earthlink.net/~kitpath/web/mstrcook.htm Formatted in MasterCook by Art Guyer, Subscribe to this list at http://fareshare.tripod.com   - - - - - - - - - - - - - - - - - - NOTES : REVIEW: Classic pasta and tomato with the crunch and color of   kale. With cheese, it was very comforting. Just a rustic and   straightforward one-pot meal. The Tuscan Cabbage didn't have   much flavor: that was a surprise. -Pat and Bob Nutr. Assoc. : 0 0 0 32769 0 773 0 2689 0 0 0 0 4785 0   * Exported from MasterCook *   Peanut Butter and Chocolate Cheesecake, Individuals Recipe By : BHG, Prize Winning Recipes Serving Size : 12 Preparation Time :0:00 Categories : Cheesecakes Chocolate   Cream Cheese Desserts   Peanut Butter Volume 2-2, Feb.'99   Amount Measure Ingredient -- Preparation Method -------- ------------ --------------------------------   3/4 cup chocolate covered graham crackers -- crushed   11 ounces cream cheese -- softened   1/2 cup sugar   1 teaspoon vanilla   1/2 cup milk   2 eggs   1/2 cup chocolate chips -- melted/slightly cool   1/3 cup peanut butter Line 2 1/2 " muffin pans with paper baking cups. Place about 1 t. of the graham cracker crumbs in each cup. Set aside. In small mixer bowl, beat cream cheese until smooth. Add sugar and vanilla. Beat until fluffly. Beat in milk. Add eggs. Beat just until blended. DO NOT OVER- MIX. Divide mixture in half. Gradually stir half of the cheese mixture into melted chocolate until well blended. Gradually stir remaining cheese mixture into the peanut butter until blended. Place 2 T. of the peanut butter mixture in each muffin cup. Spread evenly. Spoon 2 Tablespoons of the chocolate mixture over the peanut butter mixture. spread evenly. Bake in a 325 F. for 20-25 minutes or until mixture is set. Cool cheesecakes on wire rack. Chill to store. At serving time, peel off paper cups and invert.   - - - - - - - - - - - - - - - - - - Serving Ideas : Nice buffet dessert. NOTES : Recipe submitted to magazine by Becky Hofner, Rockford, OH   Contributed to FareShare, February 14, 1999, Y2V2-12   MC formatting by Roberta Banghart at bobbi744@acd.net ICQ#   12099532   Formatted in MasterCook by Art Guyer,   Subscribe to this list at http://fareshare.tripod.com   * Exported from MasterCook *   Penne with Creamy Mushroom and Vodka Sauce Recipe By : Claire's Italian Feast by Claire Criscuolo (Plume) Serving Size : 2 Preparation Time :0:20 Categories : Pasta Mushrooms   Vegetarian Volume 2-2, Feb.'99   Amount Measure Ingredient -- Preparation Method -------- ------------ --------------------------------   2 tablespoons butter OR   1/2 stick soybean margarine -- cut   into two pieces   1 small shallot -- finely chopped   1 garlic clove -- finely chopped   1/2 pound assorted mushrooms -- cut   into thick slices   Salt and pepper   1/2 pound penne pasta   10 large cherry tomatoes -- cut into halves   2 tablespoons vodka   1/4 teaspoon red pepper flakes   1 1/2 cups milk   or soy milk   1 1/2 tablespoons unbleached all-purpose flour   1/4 cup Parmigiano reggiano -- grate then measure Tis quick pasta has a luscious, rich sauce. Use as many kinds of mushrooms you can find, such as button, shiitake, oyster, portabello 1. Melt the butter in a large pot over medium-low heat. Add the shallot and garlic. Cover and cook, stirring occasionally, for 2 minutes, or until the shallot is softened. Add the mushrooms, salt and pepper to taste. Cover and cook, stirring occasionally, for 10 minutes, or until the mushrooms have released some of their moisture. 2. Meanwhile, bring a stockpot of lightly salted water to a boil over high heat and cook the penne according to package directions. Before draining the pasta, reserve 1/2 cup of the cooking water. 3. Add the cherry tomatoes, vodka and red pepper flakes to the mushrooms. Stir well to mix. Raise the heat to medium and bring to a medium boil. Cover and cook for about 10 minutes, stirring occasionally. 4. Combine the milk and flour in a bowl and whisk to blend. Stir into the mushroom mixture. Cover and cook, stirring frequently, for 8 to 10 minutes, or until the sauce thickens slightly. 5. Add the reserved cooking water and the cooked penne. Toss well to coat the pasta evenly. Cook for 1 minute, stirring frequently. Stir in the grated cheese if desired. Taste for seasonings. PER SERVING: 759 calories, 25 grams protein, 113 grams carbohydrate, 20 grams fat, 24 percent calories as fat, 4 grams fiber, 55 milligrams cholesterol, 237 milligrams sodium. Valentine's 1999 Menu by Pam Smith O'Hara of the Miami Herald <mailto:foodsection@herald.com> (ELF MC FS) kitpath@earthlink.net Contributed to FareShare, February 10, 1999, Y2V2-9 PatHanneman at kitpath@earthlink.net Formatted in MasterCook by Art Guyer, Subscribe to this list at http://fareshare.tripod.com   - - - - - - - - - - - - - - - - - -

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