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Meal: Chicken Spaghetti
Salad: Spinach Salad
Dessert: Lemon Sorbet
Chicken Spaghetti
Ingredients:
1 cup Chopped onion (about 1 large)
1 cup Water
1 tsp Dried oregano leaves
3/4 tsp Dried basil leaves
1/2 tsp Dried marjoram leaves
1 tsp Sugar
1/4 tsp Dried rosemary leaves
1 clove Garlic, crushed
1 Bay leaf
1 (8-ounce) can Tomato sauce
1 (8-ounce) can Tomato paste
1-1/2 cups Cut-up cooked chicken or turkey
4 cups Hot cooked spaghetti
Instructions:
Heat all ingredients except chicken and spaghetti to boiling in 10-inch skillet; reduce heat. Cover and simmer 30 minutes, stirring occasionally. Stir in chicken. Cover and simmer 30 minutes longer, stirring occasionally. Remove bay leaf. Serve sauce over spaghetti.
Note: All three Italian recipes in this article yield 6 servings.
Spinach Salad
Ingredients:
2 or 3 cups Raw spinach
3 slices Bacon
1 whole Avocado, sliced
12 strips Pimiento
Salt and pepper, to taste
1/2 cup Italian olive oil
1/4 cup Vinegar
1 cup crumbled Gorgonzola cheese
Instructions: Wash spinach well, and remove stems. Dry. Fry bacon crisp and then drain. Chop or crumble into small bits. Toss the spinach with remaining ingredients.
Lemon Sorbet
Ingredients:
2-1/4 cups Fresh lemon juice
1-1/2 tbsp Grated lemon zest
4-1/2 cups Simple syrup
Simple Syrup:
3 cups Sugar
6 cups Water
Instructions: Combine the ingredients and freeze in an ice cream maker. Alternatively, place in a bowl set within a larger bowl holding ice cubes and salted water. Beat the mixture with a portable mixer or wire whisk for several minutes until it begins to be thoroughly chilled. Cover and place in the freezer until frozen, stirring occasionally.
Simple Syrup: Place the sugar and water in a stainless steel or enameled saucepan and boil for 5 minutes. Strain through a sieve lined with a damp cloth. Cool.
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