MMMMM----- Recipe via Meal-Master (tm) v8.06

Title: Kluski
Categories: Five, Pasta, Dairy
Yield: 1 Pound (dri

4 c Flour
1/2 ts Salt; + 1/4 ts for cooking
- water
2 lg Eggs
2 tb Butter; melted
Milk as needed to achieve
- desired consistency

EQUIPMENT: Rolling pin or pasta machine
: Pizza cutter or sharp knife

Break the eggs into a mixing bowl and mix well. Add
milk and mix until combined. Stir in the melted butter

Add 1 tsp. salt to 4 quarts of water. Bring to a boil.
Alternatively, if you're making soup, have the soup
made and at near boiling before making the kluski.

Mix all the ingredients in a large bowl until combined.

Turn the dough out onto a floured surface. Use a rolling
pin or pasta machine to roll the dough to approximately
1/8" thick. Use a sharp knife or pizza cutter to cut
the dough into noodles 1" X 2" in size.

Cook the noodles in boiling salted water or soup for 7
to 9 minutes.

These freeze or dry well. - UDD

From: Uncle Phaedrus, Finder of Lost Recipes

Uncle Dirty Dave's Kitchen

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MMMMM----- Recipe via Meal-Master (tm) v8.06

Title: Shrimp Linguini Alfredo
Categories: Seafood, Pasta, Cheese, Dairy, Wine
Yield: 6 Servings

1/3 c Olive oil
3 cl Garlic; minced
1 lb Shrimp; peeled, deveined,
- tails off
2/3 c Clam juice or chicken broth
1/3 c Dry white wine
1 c Heavy (whipping) cream
1/2 c Fresh grated Parmesan cheese
- (+ additional for serving)
2 tb Lemon juice
2 tb Chopped parsley
1/4 ts (ea) dried basil & oregano
- leaves; crushed
1 lb Pkg linguini; cooked,
- drained

Heat oil in large skillet over medium-high heat. Add
garlic; reduce heat to low. Simmer until garlic is
tender.

Add shrimp in same skillet and cook over medium-low heat
until opaque. Remove shrimp; reserve liquid in pan.

Add clam juice or chicken broth; bring to a boil.

Add wine; cook over medium-high heat 3 minutes, stirring
constantly.

Reduce heat to low; add cream, stirring constantly. Add
cheese; stir until smooth. Cook until thickened.

Add shrimp to sauce. Heat through. Add lemon juice,
parsley, basil, and oregano. Pour over linguine in large
bowl; toss gently to coat. Serve with additional grated
Parmesan cheese, if desired.

Makes 6 servings

Adapted from source: Copykat.com/September 13 1999

Recipe from: http://www.recipelink.com

Uncle Dirty Dave's Kitchen

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MMMMM----- Recipe via Meal-Master (tm) v8.06

Title: Cavatelli Al Sugo Di Pollo
Categories: Tv-food, Pasta, Poultry, Sauces, Cheese
Yield: 8 Servings

1 lb Cavatelli
3 1/2 lb Chicken; in 16 equal-sized
- pieces
3 tb Extra virgin olive oil
Salt & pepper
3 md Red onions; peeled, chopped
pn Red chile flakes
2 lb Very ripe fresh tomatoes;
- passed through a food mill
2 tb Tomato paste
2 lg Pinches saffron
21 Basil leaves; julienned *
Fresh grated Pecorino
- Romano

* HUH? That's awf'ly precise - UDD

Place the olive oil in a large heavy-bottomed pot over
medium heat and saute the pieces of chicken until golden
brown on all sides, about 12 minutes.

Remove the chicken pieces with a slotted spoon. Add the
onions to the pot, along with the red pepper flakes, and
cook them for 10 minutes or until translucent. Add the
tomato and the tomato paste, mixing well. Add the saffron
and allow to simmer for 3 to 4 minutes.

Add the chicken back to the pot, along with the basil, and
lower the heat, allowing the sauce to simmer for 30
minutes. Season with salt and pepper.

While the chicken is simmering, cook the pasta, drain it,
mix well with the sauce and serve with the grated Pecorino
on the side.

Yield: 8 servings - 4 servings at my house

David Ruggerio

SOURCE: Chef du Jour Cooking Show #DJ9505

MM Format by Dave Drum - 28 December 1999

FROM: Uncle Dirty Dave's Kitchen

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