Scant 1 Cup Heavy Cream

2/3 Cup Freshly Grated Parmesan Cheese, Plus Extra To Serve

12 Ounces Fresh Fettucine

1. Melt butter in a large pan. Add cream & bring to a boil. Simmer for 5 min. Stirring constantly, then add Parmesan cheese, with salt & freshly ground pepper to taste, & turn off heat under the pan.

2. Bring a large pan of salted water to boil. Drop in pasta. All at once & quickly bring back to a boil, stirring occasionally. Cook pasta 2-3 min. or according to instructions on pasta package. Drain well.

3. Turn on heat under pan of cream to low, add cooked pasta all at once, and toss untill it is thoroughly coated in sauce. Taste the sauce for seasoning. Serve immediately, with extra grated parmesan cheese handed around seperately.

2 (6 1/2) Cans Minced Clams, Drained

1 1/2 Tablespoons Olive Oil

1/3 Cup Minced Shallots (about 2 medium)

1 Tablespoon Bottled Minced Garlic

1/2 Cup Dry White Wine or Clam Juice

2 Teaspoons Lemon Juice

1/2 Teaspoon Black Pepper

1/4 Teaspoon Salt

1/4 Teaspoon Crushed Red Pepper

1/3 Cup Minced Fresh Parsley

1. Cook pasta according to package directions, omitting salt & fat.

2. While pasta cooks, drain clams, reserving 1/2 cup of clam juice. Heat oil in a large nonstick skillet over medium-high heat. Add shallots & garlic; Saute 2 min. or until shallots are tender. Add reserved 1/2 cup clam juice, wine, & next 4 ingredients; Bring to a boil. Stir in clams & parsley. Reduce heat & simmer 3 min.

3. Drain pasta. Combine pasta & clam mixture; Toss well.

1 Cup Matchstick Carrots

1/2 Medium Sweet Onion, Halved & Thinly Sliced (about 1 cup)

1 Teaspoon Bottled Minced Garlic

1 Teaspoon Olive Oil

1/2 Teaspoon salt

1/2 Freshly Ground Black Pepper

1 Pint Grape Tomatoes

8 Ounces Uncooked Penne Pasta

3/4 Cups Whipping Cream

2/3 Cups Grated Fresh Parmesan Cheese

1. Preheat oven to 450*.

2. Snap off ends of asparagus, & cut asparagus into 1 in. pieces. Combine asparagus & next 3 ingredients in a large roasting pan. Drizzle with olive oil, & sprinkle with salt & pepper; Toss gently to coat. Bake at 450* for 15 min. or until veggies begin to brown, stirring veggies after 10 min. Add tomatoes, & cook an additional 5 min.

3. While veggies roast, cook pasta according to package directions, omitting salt & fat. Drain well, reserving 1/3 cup pasta water.

4. Combine veggies, pasta, reserved 1/3 cup pasta water, & whipping cream; Toss gently to coat. Sprinkle with cheese. Serve immediately.

1 Teaspoon Fresh Thyme Leaves

1 Teaspoon Grated Fresh Lemon Rind

2 Tablespoons Fresh Lemon Jice

2 Teaspoons Olive Oil

2 Teaspoons Capers

1/4 Teaspoon salt

1/4 Teaspoon Freshly Ground Black Pepper

2 Tablespoons Grated Fresh Parmesan Cheese, Divided

1. Cook pasta according to package directions, omitting salt & fat.

2. While pasta cooks, combine thyme & next 6 ingredients in a large bowl.

3. Drain pasta, reserving 2 tablespoons of pasta water. Add pasta, reserved pasta water, & 1 tablespoons of cheese to lemon mixture in bowl; Toss well. Sprinkle with remaining 1 tablespoon of cheese. Serve immediately.

1/4 Pound Fresh Green Beans, Trimmed & Halved

8 Ounces Uncooked Linguine

1/4 Cup Grated Fresh Parmesan Cheese, Divided

2 Cups Packed Fresh Basil

2 Tablespoons Pine Nuts, Toasted

2 Garlic Cloves, Peeled & halved

3 Tablespoons Extravirgin Olive Oil

1/2 Teaspoon Salt

1/4 Teaspoon Freshly Ground Black Pepper

1. Cook Potatoes in a large pot of boiling water 5 min. or just until tender. Remove potatoes with a slotted spoon; Place in a large bowl. Add green beans to boiling water, & cook 3 min. or until crisp-tender. Remove green beans with a slotted spoon;Place in bowl with potatoes. Add pasta to boiling water,& cook 9 min. or untill pasta is done.

2. While vegetables & pasta cook, combine 2 tablespoons of parmesan cheese & next 3 ingredients in food processor or blender. With processor on, slowly pour oil through food chute; Process until well blended.

3. Drain pasta, reserving 1/3 cup cooking liquid, add pasta to bowl with potatoes & green beans. Sprinkle with salt & pepper. Add reserved 1/3 cup cooking liquid to food processor; Process until well blended. Add pesto to pasta mixture; Toss gently to coat. Spoon pasta into individual bowls, & sprinkle with remaining 2 tablespoons of cheese.

1/4 Cup Olive Oil

1 Finely Chopped Tomato

1 Cup Cold Water

Black Olives (optional)

Cucumber Slices (optional)

Radishes (optional)

Bacon Bits (optional)

Croutons (optional)

Refrigerate for 1/2 hour to 1 hour to absorb water and blend flavors together. Serve on a bed of lettuce with your choice of garnishes such as black olives, cucumber slices and radishes. Serve 2 – 3 people.

8 oz. Cream Cheese, Softened

1 Egg

1/2 C. Real Butter, Softened

1/4 Teaspoon Vanilla

Powered Sugar – For Coating

Beat together all ingredients, except powered sugar, and refrigerate at least 2 hours. Roll into 1″ balls, roll in powered sugar, and arrange 1″ apart on cookie sheet(s) – ungreased. Bake at 350* for 10-12 min. Sprinkle with additional powered sugar when cooled.

2 Tablespoons White Sugar

1 (.25 oz.) Packet Bread Machine Yeast

or 2 1/4 Teaspoons Bread Machine Yeast

1/4 Cups Vegetable Oil

3 Cups Bread Flour

1 Teaspoon Salt

Place water, sugar, and yeast in pan of bread machine and let yeast dissolve and foam 10 min. add oil, flour and salt. Select basic or white bread setting on machine, and press start.