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Week of 3/13/2000
Linguine
with Red Clam Sauce
Quick and easy! Preparation time is only 12 minutes and cooking time
18 minutes.
12 oz. uncooked linguine
2 tsp. olive oil
2 tsp. bottled minced garlic
1 (25.5 oz.) bottle fat-free or low-fat marinara pasta sauce
2 Tbls. sun-dried or regular tomato paste
1/4 tsp. crushed red pepper
3 (6 1/2 oz.) cans chopped clams, undrained
Cook pasta according to package directions. Heat oil in a medium saucepan
over medium low heat. Add garlic; saute for about 2 minutes being careful
not to burn. Stir in marinara sauce, tomato paste, and red pepper; bring
to a simmer. Drain clams in a sieve over a bowl, reserving liquid; set
clams aside. Stir reserved clam liquid into marinara-sauce mixture. Simmer
10 minutes. Stir in clams, and simmer 3 minutes. Serve pasta with sauce.
Serves 4.
Roast
Beef and Broccoli Salad with Creamy Horseradish Dressing
Use roast beef from the deli to make this a Supermarket
Shortcut.
1 1/2 lbs. broccoli
2 Tbls. white wine vinegar
1/4 cup drained bottled horseradish
2 tsp. Dijon mustard
3/4 tsp. salt
1/8 tsp. fresh ground black pepper
1/2 cup olive oil
3 Tbls. sour cream
3/4 lb. thick-sliced (1/8 inch) roast beef, cut crosswise into
1/2 inch strips
2 1/2 cups halved cherry-tomatoes
6 scallions including green tops, cut diagonally into thin slices
Separate the broccoli tops into small florets. Peel the broccoli stems
and cut them in half lengthwise and then into 1/4 inch slices. In a
large saucepan, steam or boil the broccoli until crisp tender, 4-5 minutes.
Drain and plunge into ice cold water to stop cooking immediately. Drain
and set aside.
In a large glass bowl, whisk together the vinegar, horseradish, mustard,
salt and pepper. Add the oil slowly, whisking. Whisk in the sour cream.
Add the broccoli, beef, tomatoes and scallions and toss to coat. Serves
4.
Shortcut Fudgy Chocolate Mint Cupcakes
St. Paddy’s day would not be complete without a sweet finish...
1 box devil’s food cake mix (l lb. 2.25 oz.)
1 1/3 cups water
1/2 cup vegetable oil
3 large eggs
1 Tbls. vanilla extract
1 1/2 cups semi-sweet chocolate chips
Frosting:
12 oz. cream cheese, room temperature
1/4 cup (1/2 stick) unsalted butter, room temperature
1 3/4 cups powdered sugar
1/2 tsp. peppermint extract
2 drops green food coloring
For Cupcakes: Preheat oven to 350°. Line eighteen regular sized
muffin cups with paper liners. Combine first 5 ingredients in large
bowl. Using electric mixer, beat 2 minutes. Mix in chocolate chips.
Pour batter into cups. Bake until tester inserted into center comes
out with crumbs attached, about 25 minutes. Cool on racks.
Frosting: Using
electric mixer, beat all ingredients in medium bowl until light and
fluffy. Spread frosting over cupcakes and decorate as desired (candy
shamrocks, chocolate shavings, etc.)
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