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Show DINNERS WITH A VENETIAN FLAVOR Venetian dining spells elegance, and so some favorite Italian entrees appearin a new and more sophisticated way. BROCCOLI SPAGHETTI RING (pictured): Cook spaghetti from 2 (2314 oz.) pkgs. spaghetti dinner with meat- balls. Cook 2 (10 oz.) pkg. frozen: broccoli spears according to pkg. directions. In 2 Tb.oil sauté 2 cloves garlic, crushed. Add 24 cup each golden raisins and pine nuts and meatballs from pkgs. Simmer co.2red 5 min. Arrange spaghetti around edge ofserving dish. Arrange broccoli spears as pictured. Pour meatballs and sauce in very center. Serve with cheese from pkgs. Serves 6. LASAGNA SAUSAGE ROLLS (pic- tured): Cook lasagna noodles from 1 (23% oz.) pkg. lasagna dinner according to pkg. directions. Simmer 10 Italian sweet sausages (approx. 114 Ibs) in water 10 min. Sauté 10 mins. more until completely couked, Blend together 1 cup ricotta or small curd cottage cheese and 1% tsp. each basil and oregano. Spread each noodle with a little of cheese mixture. Cut each sau- sagein half, crosswise. Place a sausage half at end of noodle. Roll up. Arrange rolls as pictured in 114-qt. greased baking dish. Pour sauce from pkg. aroundrolls. Sprinkle with cheese from pkgd. dinner. Bake at-425 for 15 mins. Serves 4. CHICKEN PARMIGIANA: Cut 3 whole chicken breasts, skinned and boned, through center to make 6 pieces. Pound each piece until flat, then dip into 2 eggs, slightly beaten and toss into 114 cup dry breadcrumbsto coat completely. Fry, a few pieces at a time, in 4 cup oil until brown. Set aside. Blend 1 (16 02.) jar spaghetti sauce with mushrooms with 14 cup dry red wine. Pour into well-greased shallow casserole. Place chicken in sauce. Cover and bake at 350 for 30 mins. Cut 1 (8 02.) mozzarella cheese into 6 even slices. Piace 1 slice on each cutlet. Sprinkle 14 cup grated Parmesan cheese over all. Bake 10 mins.longer. Serves 6. FRITTATA SPAGHETTI: Mash1 (15 02.) can spaghetti and meat balls with a fork until finely divided. Beat 4 egg yolks and add to spaghetti. Add 3/ tsp. rosemary, 14 tsp. salt and ¥% tsp. pepper. Beat 4 egg whites until stiff. Fold into spaghetti mixture. Heat 2 Tb. butter or margarine in medium heavy skillet. Pour in mixture and cook over medium heat 10 mins. Place in 450 oven for 5 mins. or until top surface is set and puffed. Serves 2 |