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INGREDIENTS

• 1 lb pancetta, diced
• 3 cups white beans, cooked and mashed
• 1 egg
• 1 cup flour
• 1/4 teaspoon salt, to taste
• 1 cup fresh parmesan cheese, grated
• 1 1/2 cups heavy cream, warm

DIRECTIONS

1. Saute pancetta over medium heat, stirring frequently until crisp.
2. Drain on paper towel.
3. Place mashed beans in saucepan over high heat.
4. Quickly move beans around pan for about 2 minutes or until beans begin to dry.
5. Do not allow beans to brown.
6. Remove from heat and cool.
7. Combine cooled beans with egg, approximately 3/4 cup flour, and salt to make a light dough.
8. Sprinkle some flour on a clean, cool work surface.
9. Roll a handful of dough out on the floured surface to make a long, finger size roll.
10. Cut into one inch pieces.
11. Repeat until dough has all been rolled and cut.
12. Boil gnocchi in salted water until they rise to the surface.
13. Remove with slotted spoon.
14. When all gnocchi are cooked, toss with pancetta, Parmesan cheese and warm cream.
15. Serve hot with additional grated cheese.

INGREDIENTS

• 1 lb uncooked soba noodles or any other kind any other kind Asian noodles (ramen work great and are inexpensive)
• 2-4 tablespoonspeanut oil
• 1 onion, finely chopped
• 3 minced garlic cloves
• 1/2 inch gingerroot, peeled and grated
• 2 leeks, chopped (green & white parts) or
• 6 scallions , chopped (green & white parts)
• 1 1/2 cups snow peas
• 1 1/2 cups mung bean sprouts
• 3 tablespoons ketjap manis(or 3 tbs soy sauce mixed with 1 1/2 tbs brown sugar)
• 1-2 tablespoonsambal oelek chili paste or cayenne pepper, to taste
• 2 eggs, scrambled (recommended)(optional)
• 1 lb firm tofu, drained and cubed(optional)

DIRECTIONS

1. Prepare the noodles according to the package directions; drain and set aside.
2. In a wok or large skillet, heat the oil and add the onion, garlic, and ginger; stir fry until the onion is limp.
3. Stir in the leeks or scallions, snow peas, and bean sprouts, and cook until tender-crisp.
4. Then stir in the noodles, kecap manis, and sambal or cayenne.
5. Add the eggs or tofu.
6. Mix throughly until heated through (about 5 minutes).
7. Serve hot.

INGREDIENTS

• 6 cupschicken stock
• 2 1/2 ounces flour
• 2 1/2 ounces butter
• 1/8 cup onions, chopped
• 1/8 cup carrots, chopped
• 1/4 teaspoongarlic salt
• 1/4 teaspoon Tabasco sauce
• 1 tablespoon Worcestershire sauce
• 1 cup beer
• 4 ounces baconor ham, diced
• 1 1/4 cups extra-sharp cheddar cheese, shredded

DIRECTIONS

1. Cook bacon, then set aside.
2. Saute onion and carrot in butter until tender.
3. Set aside.
4. Warm butter in a small pan, add flour and cook for 5 minutes on low heat, stirring frequently.
5. Set aside.
6. Bring chicken stock to a boil.
7. Stir in flour/butter mixture until dissolved.
8. Reduce heat to low and cook for 10 minutes, stirring often to prevent burning.
9. Add onion, carrot, Worcestershire sauce, garlic salt, tabasco, and bacon.
10. Cook on low-medium heat for 25 minutes, stirring occasionally.
11. Stir in cheese until completely melted, add beer and cook for 15 minutes on low, stirring frequently, and serve.

INGREDIENTS

• 2 1/2 cups grated swiss cheese, divided
• 2 cups part-skim ricotta cheese
• 1 egg
• 1/4 cuplight cream
• 2 tablespoons minced fresh parsley
• 1 teaspoon dried oregano
• 1 1/2 lbs new potatoes
• 1/2 lb carrots
• 3/4 cup red onionsor purple onion, thinly sliced,divided
• 3/4 teaspoon salt, divided
• fresh ground black pepper, to taste
• 2 tablespoons grated parmesan cheese

DIRECTIONS

1. Making the filling:.
2. Preheat oven to 375 degrees.
3. Spray a shallow 2-quart casserole dish with vegetable cooking spray.
4. In a medium bowl, combine 2 cups grated Swiss, ricotta, egg, cream, and oregano; stir until well blended.
5. Wash and scrub potatoes and carrots.
6. Slice unpeeled potatoes about 1/8 inch thick; set aside.
7. Slice carrots about 1/8 inch thick; transfer to a microwave-safe dish.
8. Add 2 tablespoons water.
9. Heat on HIGH until carrots are slightly softened, about 2 minutes; drain.
10. Arrange first layer of potato slices, overlapping slightly, in the bottom of the prepared casserole dish.
11. Sprinkle with 1/4 cup onions and 1/4 teaspoon salt; add pepper to taste.
12. Spread half of the cheese mixture over the potato layer.
13. Arrange another potato layer over the cheese filling; top with a layer of carrots.
14. Top carrots with 1/4 onions and 1/4 teaspoon salt; add pepper to taste.
15. Spread with remaining cheese mixture.
16. Arrange remaining potato and carrot slices in separate concentric circles on top of the cheese layer.
17. Top with remaining onions and salt; add pepper to taste.
18. Sprinkle with remaining Swiss and Parmesan.
19. Cover lasagna with aluminum foil; bake until potatoes are tender.
20. 40-45 minutes.
21. Remove aluminum foil and increase oven temperature to 450 degrees; continue baking the lasagna until the topping is browned, 5-10 minutes longer.
22. Remove the casserole dish from the oven; let lasagna stand for 10 minutes before serving.

INGREDIENTS

• 1 cup sugar
• 3/4 cup buttermilk
• 1 teaspoon baking soda
• 2 cups flour
• 1/2 cup butter, softened
• 2 eggs
• 1 teaspoon cinnamon

DIRECTIONS

1. Preheat oven to 375 degrees.
2. Cream together sugar and butter.
3. Mix in eggs and buttermilk until well blended.
4. Combine dry ingredients in a seperate bowl.
5. Mix into wet ingredients all at once, until thourghly blended.
6. Pour into a well greased 13×9 cake pan.
7. Bake at 375 degrees for 25-35 minutes or until done.