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

Title: Almost Homemade Spaghetti & Sauce
Categories: Pasta, Vegetables, Cheese, Herbs, Pork
Yield: 7 Servings

1 lb Spaghetti (or other pasta)
1 tb Olive oil
1 md Onion; chopped
3 cl Garlic; peeled, minced
1 lb Bulk Italian sausage
1 ts Dried basil
1 ts Dried oregano
+=OR=+
2 ts Italian seasoning
2 c (8 oz) button mushrooms;
- well washed/patted dry
24 oz (to 28 oz) jarred marinara
- sauce
1 1/2 c Pasta cooking water
2 c Fresh grated Parmiggiano
- Reggiano; NOT the shaker
- can crap
Salt & pepper

Bring a large pot of heavily salted water to a boil over
high heat (the water should taste like the ocean). Add
pasta and cook until tender, about 7-9 minutes. Drain
pasta, reserving 1 1/2 cups of pasta water. Set noodles
aside.

Heat olive oil in a large pan over medium high heat. Add
onion and garlic and cook, stirring occasionally, until
onion begins to soften, about 2 minutes. Add sausage
(or ground beef if you must) and cook until meat is
cooked through and no pink remains, about 5-7 minutes.

Stir in the basil, oregano and mushrooms, cooking just
until spices are aromatic, about 1 minute. Add marinara
sauce and simmer sauce until it thickens, 10-15 minutes.

Add reserved pasta water and simmer for another 10-15
minutes until sauce thickens again. Stir in cheese and
simmer an additional 3-5 minutes. Season sauce to taste
with salt and pepper and serve over cooked spaghetti
noodles.

Makes 6 to 8 servings

Uncle Dirty Dave's Kitchen

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

Title: Kaju Biscuits (Eggless Cashew Cardamom Cookies)
Categories: Cookies, Indian
Yield: 54 Cookies

3/4 c Cashew meal
1 1/2 c All-purpose flour
1 1/4 c Confectioners sugar
1 ts Baking powder
1/4 ts Baking soda
1/4 ts Salt
5 Green cardamom pods; break
- open & grind the seeds
1 pn Nutmeg; fresh grated,
- generous
10 tb Unsalted butter; cold,
- cut into cubes
1/2 c Raw cashews; finely chopped
1/4 c Vegetable oil
2 tb Milk; cold; up to 5 tb
Cashew bits; for top
- (optional)

In a bowl, mix cashew meal, flour, sugar, baking powder, soda & salt
together. Dump the flour mix in a food processor fitted with the metal
blade. Add the cardamom & nutmeg. Add the butter cubes. Pulse for a
minute or so until the butter becomes pea sized.

Remove the metal blade and fit the dough blade in the jar. Add the
1/2 cup finely chopped cashews. Add the oil. Start the processor and
start adding cold mix 1/2 tb at a time until the dough just comes
together. Stop. Open the lid and take out the dough on a clean
surface. The dough will be slightly sticky & loose but that's okay.
Knead gently with dry hands for a minute or less and bring it
together. Divide into 2 portions. Wrap the dough portions in
plastic/cling film. Make sure that the cling film is large enough
since we will be rolling the cookies later in it. With the help of
your palm, flatten each wrapped dough portion. Refrigerate for at
least 30 to 35 minutes or till firm. Now, if you plan to bake them
later, you can freeze one or both of the dough halves.

Once the dough is firm, roll the flattened dough still wrapped in the
cling film to a square sheet about 1/4" thick. After rolling,
refrigerate the rolled out dough again since the heat from your hands
and rolling will melt the butter.

Preheat oven to 300^0F. Line cookie sheet with parchment or wax
paper. You might need a couple of baking sheets or you can bake in
batches.

Once the rolled dough is firm, using a sharp knife, cut very small
squares (about 1/4 x 1/4") since these cookies will spread quite a
bit while baking. Try to cut as evenly sized squares as possible.
Press some cashew bits on top and arrange the squares about 2" apart
on the baking sheet. Refrigerate again for 20 to 25 minutes.

If you do not want to roll the dough, pinch small portions of the
dough, shape into balls and press few cashew pieces on top.

Bake the refrigerated cookies in the preheated oven for 20 to 25
minutes until the cookie bases start & edges start turning golden
brown and the top cashews changes color. I like my cookies slightly
brown so I baked them a few minutes more, about 22 minutes.

Let cool completely on the sheet before storing them in air tight
containers for up to 3 weeks. Serve with hot chai.

Recipe by sanjuro

Recipe FROM: <gopher://sdf.org/0/users/sanjuro/indian-food/
kaju-biscuits--indian-cashew-cardamom-cookies-eggless.txt>

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