• Coffee Syrup
• 1/3 cup Water
• ½ cup Sugar
• 2 tbsps Coffee
• ¼ cup Brandy

Mascarpone Filling

• Cocoa powder
• 1/3 cup Sugar
• 2 tsps Vanilla Essence
• 150 gms Sliced Sponge cake
• -½ cups Heavy Whipping cream
• 400 gms Mascarpone Cheese (can even use hung Curd)

Method:

Syrup

1. Combine water and sugar in a small saucepan.
2. Bring to a simmer, stirring occasionally to dissolve sugar.
3. Remove from heat, cool.
4. Add coffee and brandy.

Filling

1. Whip cream with sugar and vanilla until soft peaks form.
2. Fold cream into softened mascarpone.

Assembly

1. Place a layer of the sponge cake slices in the bottom of a shallow dish.
2. Sprinkle with half the syrup.
3. Spread with half the filling.
4. Repeat with remaining sponge, syrup and filling, spreading the top smooth, using a metal spatula.
5. Cover with plastic wrap and refrigerate for up to 24 hours before serving.
6. Immediately before serving place cocoa in a fine strainer and shake a light coating on surface.

This recipe makes 8 to 10 servings.

2 tbsp. olive oil
1/2 lb. mushrooms, chopped
1/2 lb. red peppers, roasted and chopped
1/2 c. carrots, sliced
1 1/4 tsp. garlic, minced
1 chicken, cooked, picked, and cut into bite size pieces
1 c. white wine
Pepper to taste
1/2 c. sherry
3 c. milk
2 oz. Prosciutto, shredded (may substitute with dried chipped beef)
1 (8 oz.) box lasagna noodles, cooked according to pkg. directions
7 tbsp. unsalted butter
3/4 c. onion, chopped
1/3 c. celery, chopped
1/2 tsp. rosemary, crumbled
2 tsp. salt
1 c. chicken broth
6 tbsp. flour
1 1/2 c. Parmesan cheese

DIRECTIONS:

In a small skillet, heat 1 tablespoon of the olive oil and 1 tablespoon of the butter; saute mushrooms. Remove from heat and add to red peppers. Set aside.

In another skillet, heat remaining 1 tablespoon of olive oil and 1 tablespoon of butter; saute onion, carrots, celery, and garlic. Season with rosemary. Add chicken and 1/2 cup wine. Increase heat to medium high and reduce wine, stirring often. Season with 1 teaspoon of the salt and pepper to taste. Remove from heat and set aside.

In a saucepan, melt remaining 5 tablespoons butter over medium heat. Stir in flour. Whisk in milk and let the sauce come just to a boil. Reduce to low heat and simmer until thickened. Stir in reserved broth mixture and 1/2 cup Parmesan cheese. Add remaining 1 teaspoon salt and pepper to taste. Stir until thickened.

In a 9 x 13 inch greased baking dish, spread a small amount of thickened white sauce. Arrange a layer of noodle on top. Layer half of the chicken mixture, half of the shredded Prosciutto, half of the mushroom mixture, 1 cup of the white sauce, 1/2 cup Parmesan cheese, and 1/3 cup Mozzarella cheese. Repeat layers and top with noodles, remaining sauce, and cheeses.

Bake for 30 minutes in a preheated 400 degree oven. Let stand 15 minutes before serving.

This dish may be assembled one day in advance and refrigerated until ready to bake.

1 c. heavy cream
1/2 c. chopped tomatoes
1/4 c. Romano cheese
1/4 c. shredded fontina
1/4 lb. mozzarella cheese
1 tbsp. ricotta cheese (if handy)
1/2 lb. Penne rigate
2 tbsp. butter

DIRECTIONS:

1. Preheat oven to 500 degrees.

2. Bring water to boil for penne.

3. In a mixing bowl, combine all the ingredients except the penne and butter. Stir well to combine.

4. Drop the penne into the boiling water and parboil for 4 minutes. Drain in a colander and add to the ingredients in a mixing bowl, tossing to combine.

5. Divide the pasta mixture among a few individual shallow dishes or 1 large shallow dish. Dot with the butter and bake until bubbly and brown on top, 7-10 minutes.

8 oz. sm. shell pasta, cooked as directed
2 tbsp. butter
2 tbsp. flour
1 1/2 c. milk
2 1/2 c. grated cheddar cheese, divided
2 oz. ham, cut into chunks or strips
1/2 c. scallions

DIRECTIONS:

Heat oven to 350 degrees. In small saucepan melt butter over medium heat and add flour. Cook, stirring, 2 minutes. Add milk and cook, stirring until thickened. Add 1 cup of cheese. Combine cheese sauce with cooked shells, 1 cup of cheese, ham, and scallion. Place in casserole dish. Top with extra cheese. Bake until browned and bubbly, about 10 minutes. Serves 2-4.

1 c. chopped onion
1 c. sliced fresh mushrooms
1 c. sliced zucchini
1/2 c. chopped celery
1 clove garlic, minced
3 tbsp. butter, melted
1 (14 1/2 oz.) can whole tomatoes, drained & chopped
1 tsp. dried whole basil
1/2 tsp. salt
1/4 tsp. crushed red pepper
8 oz. shell macaroni, uncooked
3 c. chopped cooked chicken
1 1/2 c. whipping cream
2 c. (8 oz.) shredded Monterey Jack cheese
1/2 c. grated Parmesan cheese

DIRECTIONS:

Saute first 5 ingredients in butter until vegetables are crisp-tender. Stir in tomatoes, basil, salt and crushed red pepper; set aside.

Cook pasta according to package directions; drain. Combine pasta, vegetable mixture and chicken in a large bowl; spoon mixture into an 11 x 7 x 1 1/2 inch baking dish. Combine whipping cream and cheeses in a medium saucepan; cook over low heat until cheese melts, stirring frequently. Pour sauce over pasta mixture.

To store: Cover and refrigerate up to 24 hours. To serve: Bake, covered, at 350 degrees for 40-45 minutes or until thoroughly heated. Yield: 6-8 servings.

12 jumbo shells (4 oz.)
1/2 c. chopped onion
1/2 c. thin strips of green pepper
1 tsp. instant chicken bouillon granules
1/2 tsp. dried thyme, crushed
1 clove garlic, minced
1 (16 oz.) oz can tomatoes, cut up
1/2 of 6 oz. can tomato paste
1 recipe chicken filling
2 tbsp. grated Parmesan cheese

DIRECTIONS:

In medium saucepan combine onion, pepper, bouillon granules, thyme, garlic, and 3 tablespoons water. Bring to boil; reduce heat. Cover and simmer 5 minutes or until onion is tender. Stir in undrained tomatoes and tomato paste. Remove from heat. Set aside 1/3 cup tomato mixture for filling. Spray 12 x 7 x 2 inch baking dish with non-stick coating. Stuff pasta with chicken filling using about 2 1/2 tablespoons per shell. Placed filled pasta in dish. Pour remaining tomato mixture on top. Bake covered at 350 degrees for 25 minutes. Sprinkle with cheese bake 5 more minutes.

CHICKEN FILLING:

1 1/2 c. diced cooked chicken
1/4 tsp. paprika
4 oz. mushrooms
1/8 tsp. pepper

Stir together with 1/3 cup of tomato sauce.

2 tbsp. olive oil
1 lb. lean coarse ground beef
3 cloves garlic, peeled and crushed
3/4 c. spaghetti sauce
3/4 c. brown gravy (homemade or canned)
1/2 c. half and half
1/4 c. Parmesan cheese
1 tsp. oregano
1/2 tsp. rosemary
Salt and pepper to taste
3/4 lb. sm. rigatoni

TOPPING:

1 c. Mozzarella or Swiss cheese, coarsely grated

Bring 4 quarts of water to boil. Heat a large frying pan and add the oil, beef, and garlic. Saute until meat is tender and then drain excess fat. Add all remaining ingredients except the cheese for topping and the pasta. Simmer the mixture while the pasta cook until just barely tender.

Drain the pasta and mix it with the sauce. Pour all into a 3 quart glass rectangular baking dish and top with remaining cheese. Bake uncovered at 350 degrees for 25 minutes or until all is bubbly hot. Serves 6.

1 med. onion, chopped
1 clove garlic, chopped
1/4 tsp. cayenne
1 tbsp. chili powder
1 qt. undrained canned tomatoes
1 tsp. oregano
1/2 tsp. cumin
1 c. uncooked whole wheat elbow macaroni
1 1/2 c. corn kernels
3 c. cooked pinto beans
1/3 c. sliced olives
1 c. (5) broken corn tortillas
1 c. sliced Lifetime cheese

DIRECTIONS:

Saute onion and garlic for 3 minutes to soften. Add cayenne and chili powder and cook briefly. Add tomatoes, oregano, and cumin; bring to a boil. Add pasta and corn and simmer, uncovered, for 15 minutes until pasta is just tender. Stir in beans and olives. Preheat oven to 325 degrees. Transfer bean mixture to a shallow 2 quart casserole. Bake for 10 minutes to melt cheese. If casserole is assembled in advance of baking and chilled, increase baking time to approximately 20 minutes or until heated through. Serves 6.

3 med. eggplants, approx. 2 1/2 - 3 lbs.
1 tbsp. salt
1 tsp. olive oil
1/2 lb. rigatoni, penne or some other short, stout pasta
1 1/2 c. tomato sauce
2 tbsp. chopped basil
10 almonds, blanched, peeled & chopped
1/2 c. freshly grated Parmesan
Salt & freshly ground pepper to taste
1/2 lb. caciocavallo or sharp provolone cheese, thinly sliced

DIRECTIONS:

Peel the eggplants, slice lengthwise approximately 1/4 to 1/2 inch thick, sprinkle all over with salt and place in a colander to drain for 30 minutes.

Rinse all the salt off the eggplant slices, pat them dry between paper towels and broil them until browned on both sides.

Preheat the oven to 375 degrees. Generously oil a 9? square baking dish.

Cut the eggplants into pieces roughly the size of the pasta you intend to use and set aside.

Bring 4 quarts of salted water to a rapid boil, stir in the pasta and cook until almost al dente. The pasta should be under done. Drain thoroughly and transfer to a large mixing bowl. Combine the tomato sauce with the basil. Add to the pasta half the eggplant pieces, half the chopped almonds, half the tomato sauce, 1/4 cup of Parmesan, salt and pepper and combine well. Place the mixture in the prepared baking dish and press down firmly.

On top of the mixture first spread the remaining eggplant, then the almonds, and finally the tomato sauce. Cover with the thinly sliced caciocavallo or provolone, sprinkle the remaining Parmesan on top, cover with foil and bake in the preheated oven until the cheese melts. Remove the foil and bake for another 5 or 10 minutes to brown. Remove from the oven and allow it to rest for 5 minutes, then serve. Serves 4.

2 tbsp. olive oil
1 lb. lean ground beef
3 cloves garlic, peeled & crushed
3/4 c. spaghetti sauce
3/4 c. good brown gravy (homemade or canned)
1/2 c. half and half
1/4 c. Parmesan cheese, grated
1 tsp. dried whole oregano
1/2 tsp. rosemary
Salt & Pepper to taste
1 lb. Penne pasta or mostaccioli

TOPPING:

1 c. Mozzarella cheese, coarsely shredded

Bring 4 to 6 quarts water to a boil. Heat a large frying pan and add oil, beef and garlic. Saute until meat is tender, drain excess fat. Add all remaining ingredients, except pasta and cheese for topping. Simmer mixture while pasta cooks until pasta is just barely tender. Drain pasta and mix with the sauce. Pour mixture into 3 quart, rectangular glass baking dish. Top with remaining cheese. Bake at 350 degrees, uncovered, for 25 minutes or until all is bubbly hot. Serves 6 or more.