Pasta Dishes

Fettuccine with Shitake Mushroom Sauce / Emily D.

Serves: 6

• 1 lb. fettucine, cooked and drained
• 2 oz. dried shitake mushrooms
• 2/3 cup dry white wine
• 4 oz. prosciutto, cut into thin strips

Alfredo Sauce:

• 1/2-cup (1 stick) butter or margarine
• 6-8 cloves garlic, minced
• 1 tsp. chopped fresh basil
• 1 tsp. chopped fresh oregano
• 6 oz. grated Parmesan cheese
• 2 cups whipping cream

1. Rinse mushrooms and drain. Cover with wine and let stand 30 min. Drain, reserving 1/3 cup wine. Slice mushrooms into 1/4-inch pieces.
2. Prepare the Alfredo Sauce: Place all ingredients in heavy saucepan and simmer until hot and sauce begins to thicken. Do not boil.
3. Cook mushrooms over medium heat in reserved wine. Add to Alfredo sauce. Add prosciutto and heat through.
4. Toss with cooked fettuccine and serve.

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Kugel / Ellen R.

Feeds 2 - 5 people

• 4 5 oz. Cooked noodles
• 1 egg well-beaten
• 1/2 cup sugar
• 3 tsp cinnamon
• 1 firm apple, coarsely chopped
• 3 Tbsp butter

1. Grease casserole dish.
2. Add butter to the noodles immediately after they are drained, so as to melt the butter.
3. Combine all ingredients, so that the egg is added last, once the rest of the mixture has cooled down a bit, and bake in pre-heated oven at 375 deg until top gets crusty.
4. May add pecans or walnuts, blonde raisins, or raisins soaked in liqueur if desired.

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Peanut Butter Noodles / Patti B.

• Noodles
• Soy sauce
• Satay sauce (or beat together peanut butter and proportionately less chili sauce)

1. The amount of ingredients you use is entirely up to you and your tastes. All you need to do is boil the noodles, prepare the sauce separately, and then combine them.
2. To make the sauce, mix together the satay and the soy at a proportion of about 3:1, stirring until the texture is somewhat like ketchup. If it tastes too strong, add a little water, and keep going until it's good enough to eat.
3. This dish is meant to be served cold, but some like it hot!

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