Penne with Cannellini Beans and Anchovies

INGREDIENTS

½ tsp crushed red pepper

1 cup canned cannellini beans or other white

beans, rinsed and drained

1 tsp dried basil, or 2 tbsp fresh, finely minced

6 flat cans anchovies, patted dry

¼ cup grated Parmesan cheese

½ cup olive oil

2 cloves garlic, crushed

¾ lb penne or other tube pasta

2 plum tomatoes, seeded and chopped

1 cup fresh breadcrumbs

1 cup Swiss chard, stems trimmed and leaves cut

 DIRECTIONS

Combine crushed red pepper, anchovies, and garlic and

mince to form a paste. Set aside. Heat half the oil in a large

nonreactive pot over medium-high heat. Add breadcrumbs

and cook 3-4 minutes, until crisp, stirring constantly. Stir in

basil and pepper to taste. Transfer to a bowl and set aside.

Wipe pot clean with a paper towel. Heat remaining oil in same

pot over medium-high heat. Add garlic paste mixture and cook

1 minute, stirring constantly, until garlic begins to soften. Stir in

beans, tomato, and salt and pepper to taste. Cook about 1

minute, until heated throughout. Transfer to a large bowl.

Using same pot, cook pasta in boiling salted water 5 minutes.

Add  chard and cook another 5 minutes, or until pasta is

al dente. Drain through a colander, removing as much liquid

as possible. Lightly stir pasta into bean mixture. Serve

sprinkled with breadcrumbs and Parmesan c heese.

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Zeppolone Spignese

Ingredients

* 2 lbs. Endive or Escarole

* 1/2 cup oil

* 2 cloves garlic

* 1 1/2 cup bread crumbs

* 1 tsp. salt

* 1/2 cup of flour

* 2 tsp. mint

* 1 hot pepper (optional)

Preparation

Boil endive or escarole until tender. Squeeze out water by hand. You want this to be as dry as possible. Cut greens into small pieces. Mix greens with bread crumbs, flour, garlic, mint, salt and hot pepper. Place oil in 8 inch frying pan and let heat. Place the mixture into the pan and fry. You must mix it until it is thoroughly cooked. When it is cooked on the bottom, place dish over the pan and press it. Turn the pan over so that the mixture is now on the plate. Slide it back into the pan to cook the other side. You may want to add more oil prior to putting it back into the pan. When cooked place dish over the pan and press down. Flip over the pan and your zeppolone is ready to serve.

Zucchine con Pomodori

Ingredients

* 4 cups diced zucchini

* 2 cups diced plum tomatoes

* 1 small diced onion

* 2 cups shredded mozzarella cheese

* 4 tablespoons olive oil or margarine melted

* 1 large lemon

Preparation

Saute onion in small amount of olive oil or margarine. In large bowl add zucchini, tomatoes & sauteed onion. Squeeze the juice from the lemon in a small bowl & add olive oil or melted margarine and beat until well blended. Add to zucchini mixture and salt & pepper if desired. Mix all ingredients well. Place in baking dish or pan, sprinkle mozzarella cheese on top. Cover & bake at 350 degrees for 1 to 1.5 hours.

Bread Machine Bagels

Ingredients

• 1 cup warm water (110 degrees F/45 degrees C)

• 1 1/2 teaspoons salt

• 2 tablespoons white sugar

• 3 cups bread flour

• 2 1/4 teaspoons active dry yeast

• 3 quarts boiling water

• 3 tablespoons white sugar

• 1 tablespoon cornmeal

• 1 egg white

• 3 tablespoons poppy seeds

Directions

1. Place water, salt, sugar, flour and yeast in the bread machine pan in the order recommended by the manufacturer. Select Dough setting.

2. When cycle is complete, let dough rest on a lightly floured surface. Meanwhile, in a large pot bring 3 quarts of water to a boil. Stir in 3 tablespoons of sugar.

3. Cut dough into 9 equal pieces, and roll each piece into a small ball. Flatten balls. Poke a hole in the middle of each with your thumb. Twirl the dough on your finger or thumb to enlarge the hole, and to even out the dough around the hole. Cover bagels with a clean cloth, and let rest for 10 minutes.

4. Sprinkle an ungreased baking sheet with cornmeal. Carefully transfer bagels to boiling water. Boil for 1 minute, turning half way through. Drain briefly on clean towel. Arrange boiled bagels on baking sheet. Glaze tops with egg white, and sprinkle with your choice of toppings.

5. Bake in a preheated 375 degree F (190 degrees C) oven for 20 to 25 minutes, until well browned.

Muffins

Ingredients

• 1/2 cup white sugar

• 1/4 cup margarine, melted

• 3/4 teaspoon ground nutmeg

• 1/2 cup milk

• 1 teaspoon baking powder

• 1 cup all-purpose flour

• 1/4 cup margarine, melted

• 1/2 cup white sugar

• 1 teaspoon ground cinnamon

Directions

1. Preheat oven to 375 degrees F (190 degrees C). Grease 24 mini-muffin cups.

2. Mix 1/2 cup sugar, 1/4 cup margarine, and nutmeg in a large bowl. Stir in the milk, then mix in the baking powder and flour until just combined. Fill the prepared mini muffin cups about half full.

3. Bake in the preheated oven until the tops are lightly golden, 15 to 20 minutes.

4. While muffins are baking, place 1/4 cup of melted margarine in a bowl. In a separate bowl, mix together 1/2 cup of sugar with the cinnamon. Remove muffins from their cups, dip each muffin in the melted margarine, and roll in the sugar-cinnamon mixture. Let cool and serve.