8 oz. mostaccioli or ziti
2 medium onions, cut into thin wedges or 5 medium leeks, sliced
2 cloves garlic, minced
1 Tbsp. butter
1/4 cup flour
1/2 tsp. anise seeds, crushed
1 3/4 cups milk
1 1/2 cups chicken broth
1/4 cup grated Parmesan cheese
1 10 oz. package frozen chopped spinach, thawed and well drained
2 oz. prosciutto, cut into thin bite-sized strips
1 medium tomato, seeded and chopped

Cook pasta according to package directions. Drain; rinse pasta with cold water. Drain again.
In a large saucepan cook onions and garlic, covered, in hot butter about 5 minutes or until onions are tender, stirring occasionally. Stir in flour and anise seeds. Add milk and chicken broth all at once. Cook and stir until slightly thickened and bubbly. Stir in Parmesan cheese. Stir in cooked pasta, spinach, and prosciutto. Spoon mixture into 2 1/2 Quart French White CorningWare Round Casserole.
Bake, covered, in a 350 degree oven for 25-30 minutes or until heated through. Let stand about 5 minutes. To serve, stir gently and top with chopped tomato. Serves 6.

1 large onion, chopped
4 tsp. cooking oil
3 Tbsp. flour
2 cups 1-inch pieces asparagus spears
2 cups milk
1 (14 1/2 oz.) can chicken broth
8 oz. red potatoes, cubed
1/4 tsp. salt
1/8 tsp. ground red pepper
1 cup shredded sharp cheddar cheese (4 oz.)
1 small tomato, seeded and chopped
1/3 cup dairy sour cream

In a large saucepan cook onion in hot oil over medium heat until tender. Sprinkle flour over onion and stir to coat. Add the asparagus, milk, chicken broth, potatoes, salt, and red pepper. Cook and stir until thickened and bubbly; reduce heat. Simmer, covered, for 10-12 minutes or just until vegetables are tender, stirring occasionally. Add cheddar cheese, tomato, and sour cream; stir until cheese is melted.
Makes 4 servings.

3 anchovy fillets
3 Tbsp. lemon juice
4 Tbsp. olive oil
1 Tbsp. Dijon-style mustard
1/2 tsp. Worcestershire sauce
1 hard-cooked egg yolk
1 clove garlic, halved
10 cups torn romaine
2 cups garlic or Parmesan croutons
1/4 cup grated Parmesan cheese
freshly ground pepper
1 Tbsp. butter

Dressing: In a blender combine the 3 garlic cloves, anchovy fillets, and lemon juice. Cover and blend until mixture is nearly smooth, stopping to scrape down sides as needed. Add oil, mustard, Worcestershire sauce, and cooked egg yolk. Cover and blend or process until smooth. Cover with plastic wrap; chill for 2-24 hours. To serve, rub inside of a wooden salad bowl with cut edged of halved garlic clove; discard. Add romaine and croutons to bowl. Pour dressing over salad; toss lightly to coat. Sprinkle Parmesan cheese over top; toss gently. To serve, divide among 6 plates; sprinkle pepper over each salad.