Magic Bars

3 cups Graham cracker crumbs

½ cup butter or margarine (melted)

1 cup chocolate chips

1 ½ cups coconut

1 cup chopped nuts

1 can condensed milk (14 oz)

9 x 12 pan

Sprinkle graham cracker crumbs in pan. Pour melted butter over graham crackers.
Place chocolate chips on top, then sprinkle coconut, then chopped nuts. Last, spread
condensed milk over whole pan. Bake at 350 for 25 minutes or until brown

A La Lui Sauce

Serves 2

2 tablespoons olive oil

2 tablespoons Wesson oil

4 tablespoons margarine or butter

Garlic (or garlic powder)

Parsley flakes or fresh parsley

½ pound pasta

Grated parmesian cheese

Saute garlic in either oil. Add remaining ingredients and cook on very low flame
until well blended. Add olive oil or butter as required. Sprinkle with pepper and
grated cheese.

Sunset dip

8 ounces cream cheese

1 cup shredded cheddar cheese

1 cup salsa

Spread softened cream cheese in 9 inch microwave safe plate. Sprinkle with cheese.
Microwave on high 2 to 3 mins. Top with salsa.
Macaroni and Cheese – Serves 12 side-dish portions

1 pound penne rigate

¾ pound sharp shredded cheddar

½ pound Gruyere cheese, shredded

½ cup shredded Asiago or Permesian cheese

3 tablespoons unsalted butter

3 tablespoons flour

2 cups milk

½ teaspoon onion powder

½ teaspoon salt

1/8 teaspoon cayenne pepper

Nonstick cooking spray

Heat oven to 350. Coat a 2-quart oval baking dish with nonstick cooking spray. Boil a
large pot of slightly salted water.

When water boils, add penne. Cook 6 mins and drain. In a separate bowl, toss
together cheddar, Gruyere and Asiago.

Melt butter in medium-size saucepan over medium heat. Whisk in flour until smooth
and slightly bubbly. Whisk in milk. Stir in onion powder, salt, and cayenne. Bring to a
boil over medium high heat. Reduce heat and simmer 3 mins. Remove from heat;
whisk in 2 ½ cups of the cheese mixture.

In pasta pot, stir together penne and cheese sauce. Pour half into baking dish.
Sprinkle with cheese mixture. Then spoon remaining penne into dish and top with
remaining cheese.

Bake at 350 for 20 minutes. Increase oven temp to broil and cook 3 minutes to
brown top. Cool before serving.

Pasta with fresh tomatoes and basil

2 cloves garlic, quartered

4 ripe tomatoes, skinned and seeded (3 chopped roughly, one pureed in food
processor)

2 tablespoons pure olive oil

2 cups fresh chicken stock

1 small online, thinly sliced, lengthwise

3 tablespoons fresh basil, chopped

1 pound fresh pasta

1 ounce Parmesian cheese

Freshly ground pepper

In a heavy-bottomed saucepan, slowly brown the garlic in olive oil. Add online and
cook until translucent. Stir in chopped tomatoes and puree and cook for 5 mins. Add
chicken stock and bring to a boil. Stir in the basil and let simmer for 10 mins.

Cook pasta in boiling sated water until al dente. Drain. Add the pasta to the sauce.
Stir in cheese and black pepper.

Shrimp Scampi

3 tablespoons olive oil

3 tablespoons butter

6 cloves garlic, peeled and finely chopped

¾ pound large shrimp, shelled and deveined

1/3 cup dry white wine

1 tablespoon lemon juice

¼ teaspoon salt

¼ teaspoon black petter

3 tablespoons chopped flat-leaf parsley

¾ pound angel hair pasta

Heat 2 tablespoons of the oil and 2 tablespoons of the butter in a large skillet over
medium high heat. Add garlic and cook one minute. Add shrimp and cook one
minute per side. Stir in wine, lemon juice, salt, and pepper. Cook 2 minutes. Stir in
parsley and remove from heat.

Prepare pasta following package directions. Save ½ cup of the cooking liquid.

Add pasta to shrimp in skillet. Toss. Stir in cooking liquid and remaining oil and
butter. Stir until pasta is coated and butter is melted. Serve immediately.

Ziti with broccoli (or not) and clam sauce

12 ouncez pasta
½ of a large bunch of broccoli, stems peeled and cut in chinks, florets cut in bite-size
pieces

¼ cup olive oil

2 teaspoons minced garlic

1 can (6 ½ ounces) minced clams, drained

½ cup chicken broth

½ teaspoon salt

¼ teaspoon crushed red pepper

Bring large pot of slightly salted water to a boil. Add pasta and cook according to
package. Add broccoli about 5 mins before pasta is done and cook until pasta and
broccoli are firm and tender. Drain

Heat oil in small saucepan. Add garlic and cook over medium low heat for 3 to 5
minutes, stirring often, until tender. Stir in clams, chicken broth, salt, and red
pepper. Bring to a boil, reduce heat and simmer 3 to 5 minutes. Toss drained pasta
and broccoli with clam sauce.

Shrimp Fra Diavolo

1 pound large shrimp, peeled, deveined

1 teaspoon salt, plus additional as needed
1 teaspoon dried crushed red pepper flakes
3 tablespoons olive oil, plus 1 to 2 tablespoons
1 medium onion, sliced
1 (14 1/2-ounce) can diced tomatoes
1 cup dry white wine
3 garlic cloves, chopped
1/4 teaspoon dried oregano leaves
3 tablespoon chopped fresh Italian parsley leaves
3 tablespoon chopped fresh basil leaves

Toss the shrimp in a medium bowl with 1 teaspoon of salt and red pepper flakes.
Heat the 3 tablespoons oil in a heavy large skillet over medium-high heat. Add the
shrimp and saute for about a minute, toss, and continue cooking until just cooked
through, about 1 to 2 minutes. Transfer the shrimp to a large plate; set aside. Add
the onion to the same skillet, adding 1 to 2 teaspoons of olive oil to the pan, if
necessary, and saute until translucent, about 5 minutes. Add the tomatoes with their
juices, wine, garlic, and oregano. Simmer until the sauce thickens slightly, about 10
minutes. Return the shrimp and any accumulated juices to the tomato mixture; toss
to coat, and cook for about a minute so the flavors meld together. Stir in the parsley
and basil. Season with more salt, to taste, and serve.

Macaroons

2 cups (one 7 ounce package) of coconut

¾ cup sweetened condensed milk

Dash of salt

1 teaspoon vanilla

1 teaspoon almond extract

Parchment paper

Combine all ingredients and mix well. Drop by teaspoon a full 1 inch apart on
parchment paper. Bake at 325 degrees for about 15 minutes or until golden brown.
Remove from baking sheet ASAP.

Emril’s Linguine with Clam Sauce

• 1 pound linguine, or spaghettini

• 2 tablespoons olive oil
• 3 ounces chorizo, diced
• 1/2 cup finely chopped yellow onions
• 3 tablespoons thinly sliced garlic
• 2 teaspoons chopped fresh oregano
• 1/2 teaspoon salt
• 1/4 teaspoon crushed red pepper flakes
• 2 pound Little Neck clams, scrubbed and purged in water
• 3/4 cup dry white wine
• 1/2 cup clam juice
• 1/2 cup heavy cream
• 2 teaspoons fresh lemon juice
• 1 tablespoon extra-virgin olive oil
• 1/4 cup finely chopped fresh parsley leaves
• 1/2 cup finely grated Parmesan

Bring a large pot of salted water to a boil. Add the linguine and cook until al dente, 8
to 9 minutes. Drain the pasta in a colander, reserving 1/2 cup of the cooking liquid.
Return the pasta to the pot and toss with the cooking liquid. Cover and set aside.

In a large, heavy saute pan or medium pot, heat the oil over medium heat. Add the
chorizo and cook, stirring, for 2 minutes. Add the onions and cook, stirring, until
soft, 3 minutes. Add the garlic, oregano, salt, and red pepper flakes, and cook,
stirring, for 1 minute. Add the wine and clam juice and cook for 1 minute. Add the
clams, cover, and shaking occasionally, cook until the clams open, about 5 minutes.
Discard any unopened clams. Add the cream and lemon juice, stir well, and simmer
for 1 minute. Add the cooked pasta and toss to coat. Add the extra-virgin olive oil
and parsley, and toss to coat. Divide among serving bowls and top each portion with
cheese. Serve immediately.