Saffron Rice
Finnish-Style Macaroni
Fettucine Alfredo
Ed's Pasta Fazool
Rustic Lasagna

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  1. In a large nonstick skillet, melt the margarine. Add the onion and sauté until transparent.
  2. Add the rice and sauté, stirring constantly, for 3 minutes or until the rice is just becoming transparent.
  3. Add the wine and cook for 3 minutes. Add the chicken broth 1/2 cup at a time. Cook, stirring constantly, until the liquid is absorbed after each addition.
  4. With the last addition of broth, stir in the saffron, white pepper and salt to taste. Continue cooking until all liquid is absorbed.

Serves 12.


  1. In the top of a double boiler over lightly boiling water, cook the macaroni in the milk until almost soft, stirring frequently. Stir in the butter, horseradish and salt.
  2. Slightly beat the eggs; add a small amount of hot milk from the pan to the eggs; then stir the remaining egg mixture into the macaroni.
  3. Cook until thickened. If desired, adjust the seasoning of the horseradish, pepper and salt.

Serves 6.


  1. Cook fettucine as directed on package; turn into a heated serving bowl.
  2. Cut butter into 4 pieces; add butter, cheese and pepper to hot fettucine and fold quickly to coat them.

Serves 10.


  1. In large heavy saucepan, brown and crumble ground pork.
  2. Stir in onion and garlic; cook and stir until onion is soft, about 3 minutes.
  3. Stir in all remaining ingredients; bring to a boil, lower heat and simmer for 10-12 minutes, until pasta is tender.

Serves 6.


  1. Cook large lasagna noodles according to package directions.
  2. While noodles are cooking, preheat oven to 350° F. Spray a 13 x 9-inch baking dish with vegetable cooking spray; set aside.
  3. In a small bowl, combine tomato sauce, garlic and oregano. Mix well. In a medium bowl, combine broccoli, carrot, ricotta and Parmesan. Mix well.
  4. Drain noodles in a colander. Spread 1/2 cup of tomato sauce in bottom of prepared dish. Place 3 noodles on top of tomato sauce. Spread half of vegetable-cheese mixture over noodles. Spoon 1/2 cup of tomato sauce over mixture; place 3 noodles on top. Spread with remaining vegetable-cheese mixture; top with 1/2 cup of tomato sauce.
  5. Top with remaining noodles and tomato sauce; sprinkle mozzarella over top. Bake until bubbling, about 45 minutes. Place on a wire rack and cool for about 15 minutes; cut into squares.

Serves 8.