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In a spice grinder or small food processor, combine all of the ingredients.
Grind well and store in a small glass jar. Olive Garden Eggplant
Parmigiana
2
Eggplants; peel; slice 1/4" circles
Flour
Oil
Seasoned salt
1
1
1
1
1
lb. jar meat-flavored Prego
/4 cup grape jelly
4 oz. can sliced-style stewed tomatoes
/2 lb. shredded mozzarella cheese
/4 cup grated parmesan cheese
Moisten eggplant (milk) and coat lightly in flour. Quickly brown
slices in hot oil, dusting each side generously with seasoned salt.
When fork tender and golden brown transfer to a 9 X 13 X 2 pan.
Cover loosely with foil and bake at 375 F. about 20 to 25 minutes
or until tender.
SAUCE-Combine sauce, jelly and tomatoes that have been broken
up with a fork. Heat on medium until hot, but do not boil.
Spread mozzarella cheese over eggplant, then add sauce. Top
with parmesan cheese and return to oven for 5-10 minutes
to melt mozzarella. Serve immediately.
Olive Garden Fettucine Alfredo
8
3
1
1
8
ounces Cream cheese -- cut in bits
/4 cup Parmesan cheese -- grated
/2 cup Butter or margarine
/2 cup Milk
ounces Fettuccine; cook -- drain
In large saucepan combine cream cheese, Parmesan, butter and
milk, stirring constantly until smooth. Toss pasta lightly with
sauce, coating well. Leftovers freeze well.
Olive Garden House Dressing
8
1
1
1
3
1
ounces Paul Newman's Vinegar and Oil Dressing
clove garlic, peeled and minced
/2 teaspoon Dried basil
/2 teaspoon Dried oregano
packages Sweet and Low -- or
tablespoon Sugar
Put ingredients into the bottle of dressing and shake well. Refrigerate 24
hours before using. Olive Garden Pasta e Fagioli
1
1
1
3
2
2
1
1
1
1
1
1
1
pound ground beef
small onion, diced (1 cup)
large carrot, julienned (1 cup)
stalks celery, chopped (1 cup)
cloves garlic, minced
14.5-ounce cans diced tomatoes
15-ounce can red kidney beans (with liquid)
15-ounce can great northern beans (with liquid)
15-ounce can tomato sauce
12-ounce can V-8 juice
tablespoon white vinegar
1/2 teaspoons salt
teaspoon oregano
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