Chef On A Shoestring
Dom DeLuise
Aug. 28, 1999
author, Eat This Too!
All recipes are adapted from the cookbook Eat This Too!
By Dom DeLuise
8-10 cooked asparagus spears, cut into 2-inch pieces and lightly steamed
1 small red onion, chopped
6-oz. pitted olives, drained
2 tablespoons grated cheese
1 tablespoon cider vinegar
8 tablespoons olive oil and the juice of 1 lemon (or 1/4 cup Italian salad dressing)
1 teaspoon sugar
3 cups torn leaf lettuce
Combine all ingredients, except lettuce, in bowl and let marinate for 30 minutes in the refrigerator. Serve on the lettuce.
Serves 4-6.
5 garlic cloves, minced
1/3 cup olive oil
3 onions, sliced into thin crescents
1 pound spaghetti or linguine
3 eggs
2 cups fresh parsley, finely chopped
2 cups grated cheese
1 cup fresh basil, cut into small piece
ground pepper to taste
In a medium frying pan cook garlic in olive oil over medium heat. Add onions and saute gently until golden brown. Cook pasta al dente. While pasta cooks, beat together the eggs, half the parsley, half the grated cheese, half the basil and pepper in a large serving bowl. Drain the pasta (do not rinse) and place while very hot in the bowl with the egg mixture. Toss gently. The heat from the pasta will cook the eggs. Add the contents of the frying pan, then mix with pasta, the remaining basil, parsley, pepper and grated cheese.
Enjoy with good wine and a friend. Great the next day! Serves 4-5
3 medium apples, peeled cored and sliced into crescents
1/4 teaspoon cinnamon
1 tablespoon raisins
1/2 cup Grape-Nuts
1 cup apple juice
Place sliced apples in an 8 in pie dish. Add cinnamon and raisins. Cover with Grape-Nuts. Moisten with apple juice and bake at 350 degrees for 1 to 2 hours.
Serve with low-fat ice cream, frozen yogurt, Häagen Dazs or Ben & Jerry's.
Serves 6.
Salad
Asparagus
1.28
Red Onion
.63
Red Pepper
1.52
Olives
.90
Grated Cheese
1.81
Lettuce
.99
Entree
Linguine
1.19
Garlic
.66
Onions
.59
Parsley
.49
Basil
1.29
Dessert
Apples
1.65
Grape-nuts
2.59
Raisins
1.29
Apples Juice
1.49
Total
$18.37