Angel Hair Pasta

Ingredients:
5-6 cloves garlic, minced
2 Tablespoons olive oil
8-10 sun-dried tomatoes packed in oil, drained and chopped
8-10 Kalamata olives, chopped
1/2 cup fresh chopped basil
4 chicken breasts, skinned, boned, cooked and julienned
Pinch red pepper flakes
6 medium tomatoes, chopped
1 pound angel hair pasta, cooked according to package directions
Grated Parmesan cheese

Procedure:
1. Saute garlic in oil.
2. Add sun-dried tomatoes, olives and basil. Simmer for 3 minutes.
3. Add prepared chicken and heat for 2 more minutes.
4. Add pepper flakes and tomatoes and continue heating for a few more minutes.
5. Do not overcook.
6. Combine sauce with drained pasta in a large bowl and toss well.
7. Top with grated Parmesan cheese.

Serves six people.

A Different Chicken Salad

Ingredients:
4 cups chopped cooked chicken
2 (5-ounce) cans water chestnuts, sliced
1 cup finely chopped celery
1 pound fresh seedless grapes
1 cup toasted slivered almonds
1 cup mayonnaise
1-1/2 teaspoons curry powder
1 Tablespoon soy sauce
1 Tablespoon lemon juice
1 (16-ounce) can pineapple chunks

Procedure:
1. Combine chicken, water chestnuts, celery, grapes and almonds.
2. Mix mayonnaise, curry powder, soy sauce and lemon juice.
3. Add seasoned mayonnaise to chicken mixture and chill for several hours.
4. Serve on a lettuce leaf and top with pineapple chunks.

Serves ten people.

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Linguine in Egg Sauce

Ingredients:
1 pound uncooked linguine or noodles
8 slices bacon, diced
3 eggs at room temperature, slightly beaten
1 cup grated Romano or Parmesan cheese
Freshly ground pepper
1/4 cup butter

Procedure:
1. Cook linguine in boiling salted water 8-10 minutes.
2. Drain, season with salt, and return to pan to keep warm.
3. Fry bacon until crisp, drain, and keep hot.
4. Reserve bacon drippings and keep hot.
5. Add eggs, cheese, pepper, hot bacon pieces and hot bacon dripping to linguine.
6. Mix well.
7. If eggs are not entirely set, mixture may be heated slightly.
8. Place in heated serving dish and top with slices of butter.
9. If all ingredients are mixed while very hot, the eggs will be set and the linguine ready to serve when the slices of butter have melted.

Serves six people.

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Pear Cake

Ingredients:
1-1/2 cups plus 2 tablespoons flour
1-1/2 cups sugar
1-1/2 teaspoons baking soda
1/2 teaspoon salt
1/4 teaspoon ground cloves
1/2 teaspoon ground ginger
2 eggs
3/4 cup pear nectar (or juice from canned pears)
1/2 teaspoon vanilla extract
1 pound 13 ounce can pears in heavy syrup, sliced
3/4 cup brown sugar, packed
3 tablespoons butter, softened
1 cup slivered blanched almonds

Procedure:
1. Preheat oven to 350 degrees.
2. Sift together flour, sugar, baking, soda, salt, cloves and ginger.
3. Set aside.
4. Beat eggs slightly and add pear nectar and vanilla.
5. Mix in sifted dry ingredients.
6. Pour batter into buttered 9x13-inch pan.
7. Press sliced pears evenly into batter, pushing down slightly.
8. Prepare Topping: Combine brown sugar, butter and almonds until mixture is crumbly.
9. Sprinkle evenly over pears.
10. Bake for 40-45 minutes or until golden brown.

Serves eight people.

Vegetable Casserole

Ingredients:
3 cups thinly-sliced onions
1/2 cup olive oil
4 green peppers, sliced
1 eggplant, peeled and thinly sliced
4 zucchini, thinly sliced
5 tomatoes, peeled and thinly sliced
3 cloves garlic, crushed
2 teaspoons salt
3/4 teaspoon freshly ground black pepper

Procedure:
1. Saute onions in 2 Tablespoons of the oil for 5 minutes.
2. Remove onions.
3. Add 2 more Tablespoons oil and saute green peppers for 5 minutes.
4. Remove peppers.
5. Add 2 more Tablespoons oil and saute eggplant on each side for 2 minutes.
6. Remove eggplant.
7. Add remaining 2 Tablespoons oil and saute zucchini for 3 minutes.
8. Arrange alternate layers of the sauteed vegetables and tomatoes in a casserole.
9. Sprinkle each layer with garlic, salt and pepper.
10. Cover and bake in a 325 degree oven for 45 minutes.
11. Remove cover and bake 5 minutes longer.
12. Serve hot or cold.

Serves 8 people.