1 Beef eye round roast (3 lb)
1/2 c Italian dressing
1/2 c Prepared horseradish
1 t Dried rosemary leaves

SCORE roast lightly, criss-crossing diagonally, using the tip of small paring knife. Mix dressing, horseradish and rosemary in a large resealable plastic bag; add roast. Refrigerate at least 1 hour or overnight to marinate.

PREHEAT oven to 375 Degrees F. Remove roast from bag; place on rack in roasting pan. Pour marinade over roast. Roast 1 1/4 to 1 1/2 hours or until internal temperature reach 140 Degrees F to 155 Degrees F.

PLACE roast on carving board; tent with foil and let stand 15 min. (Internal temperature will continue to rise 5 to 10 Degrees F.) Slice roast thinly.

1 (16 oz.) dry ziti pasta
1 pound lean ground beef
1 onion chopped
2 (26 oz.) spaghetti sauce
6 oz. sliced provolone
6 oz. sliced mozzarella
1 1/2 sour cream
1/2 cup grated parmesan
1/4 chopped basil

Bring a large pot of lightly salted water to a boil. Add pasta and cook for 8 10 10 minutes or until al dente; drain. set aside.

In a large skillet, brown ground beef over medium heat.  Add onions and cook until onions are tender.  Drain off any excess grease and add spaghetti sauce; simmer for about 15 minutes.

Preheat oven to 350 degrees F.

In a lightly greased, 2 quart baking dish, place about half of the cooked pasta; top with a layer of provolone and mozzarella cheese slices.  ladle on half of the spaghetti sauce mixture and sour cream.

Cover with remaining pasta, cheese and sauces.  Sprinkle with  parmesan cheese and fresh basil.

Bake in preheated oven for 30 minutes or until cheese and sauce are bubbly.  Serve.

1 can (14-1/2 oz. ) Italian style diced tomatoes, undrained
1-1/4 cups low moisture, shredded mozzarella cheese to be divided
1/4 cup chopped basil
1 pkg. (6 oz.) chicken flavored stuffing mix
8 small boneless, skinless chicken breast halves (2 lb.)
1/3 cup roasted red pepper Italian with Parmesan cheese dressing

Heat oven to 350 degrees F.

Mix tomatoes, 1/2 cup cheese and basil in medium bowl.  Add stuffing mix and stir until moistened

Place 2 chicken breasts in large freezer-weight reusable plastic bag.  Pound with meat mallet or side of a heavy can until chickens are 14 inch thick.  Remove from bag; place top sides down on cutting board.  Repeat with remaining chicken breasts.  Spread chicken with stuffing.  Starting at narrow end, tightly toll up each breast.  Place seam side down in a 13x9 inch baking dish.  Drizzle with dressing.

Bake 40 minutes or until chicken is done ( 165 degrees F) and juices run clear.   Sprinkle with cheese and bake an additional 5 minutes or until cheese is melted.

1/4 cup all-purpose flour
1/2 tsp. salt
14 tsp. ground black pepper
1/2 tsp. dried oregano
4 skinless , boneless chicken breast halves-pounded to 1/4 inch thick
4 tbsp. butter
4 tbsp. olive oil
1 cup sliced mushrooms
1/2 cup Marsala wine
1/4 cup cooking sherry

In a shallow dish or bowl, mix together the flour salt and oregano.  Coat the chicken pieces in flour mixture.

In a large skillet, melt butter in oil over medium heat.  Place chicken in the pan, and lightly brown.  Turn chicken over and add mushroom pieces.  Pour in wine and sherry.  Cover and simmer for 10 minutes, turning once more.  Cook until chicken in so longer pink and when pierced the juices from chicken run clear.

1 jar Spaghetti sauce (26 oz)
6 T Grated Parmesan cheese, divided
6 Small boneless skinless chicken breast halves
1 1/2 c Shredded Mozzarella Cheese

HEAT oven to 375 Degrees F. Pour sauce into 13x9-inch baking dish. Stir in 1/4 cup (4 T) Parmesan. Add chicken; turn to coat both sides with sauce. Cover with foil.

BAKE 30 minutes. Uncover.

TOP with remaining cheeses; bake 5 min. or until chicken is done (165 Degrees F) and cheese is melted.

Courtesy of America's Test Kitchen 1 1/2 cups heavy cream
2 tbsp. unsalted butter
table salt
9 ounces fresh fettuccine
1 1/2 ounces Parmesan cheese, grated ( about 3/4 cup)
1/8 tsp. fresh nutmeg

Bring 4 1/2 quarts water to a rolling boil, covered in a large stock pot or dutch oven.  Using a ladle or heat proof measuring cup, fill each individual serving bowl with about 1/2 cup boiling water, set aside to warm.

While water comes to a boil, bring 1 cup heavy cream and butter to simmer in a 3 to 4 quart saucepan over medium heat; reduce heat to low and simmer gently until mixture reduces to 2/3 cup (about 12 to 15 minutes).  Off heat, stir in remaining 1/2 cup cream, 1/2 tsp. salt and pepper.

Add 1 tbsp. salt and pasta to boiling water; cook pasta until just shy of al dente.  Reserve 1/4 cup pasta cooking water, then drain pasta.  Meanwhile, return cream mixture to simmer over medium-high heat; reduce heat to low and add pasta, Parmesan and nutmeg to cream mixture.  Cook over low heat, tossing the pasta with tongs to combine, until sauce coats pasta and pasta is just al dente and cheese is melted ( 1 to 2 minutes).  Stir in reserved pasta cooking water; sauce may look rather thin but will gradually thicken as pasta is served and eaten.  Working quickly, empty serving bowls of water; divide pasta equally among bowls, tossing pasta to coat well with sauce.  Serve immediately.

1 lb. radiatore pasta, (radiator shaped), uncooked
2 cups fresh basil leaves
1/4 cup pine nuts
2 cloves garlic, peeled
1/4 tsp. salt
1/4 tsp. ground black pepper
1/2 cup olive oil
1 cup grated romano cheese

Cook pasta as directed on package

Meanwhile, place basil, pine nuts, garlic, salt and pepper in food processor, fitted with a steel blade and process until smooth.  Add oil gradually through feed at top of food processor, processing until well blended after each addition.  Spoon into medium bowl, stir in cheese.

Drain pasta; place in  large bowl.  Add basil mixture and toss to coat.  Serve and enjoy with fresh baked bread!

1 lb. medium sized, peeled and deviened shrimp
3 tbsp. real butter
8 oz. sliced mushrooms
3 medium garlic cloves
1/2 tsp. dried rosemary, crumbled
salt to taste
4 oz. dried linguine
2 oz. Bel Paese cheese, cut into small cubes. (if unable to find Bel Paese cheese, you can substitute garlic & herb Alouette cheese)
1/4 cup chopped fresh parsley

Melt butter in a heavy, large skillet over medium low heat.  Add garlic and mushrooms and a generous amount of fresh grated coarse black pepper.  Cook until mushrooms exude their  juices, stirring occasionally, about 5 minutes.  Add shrimp and cook until they are starting to turn pink.  Add cream.  Add cream and cook untill sauce thickens slightly, about 3 minutes.  Season with salt

Meanwhile, cook pasta in a large pot pf boiling salted water.  Add oil to water to keep pasta from sticking together.  Drain well.

Add Pasta and cheese to sauce and stir until cheese melts.Transfer to plates.  Sprinkle with parsley and serve.

2 lb. tofu
1/3 cup lemon juice
3 tsp. honey or sugar
1-1/2 tbsp. salt
4 tbsp. oil
3 tsp. basil
1 tsp. garlic powder
1 tsp. onion powder
2 jars spaghetti sauce
12 rice pasta noodles (uncooked)
1 pkg. vegan mozzarella

Preheat oven to 350 degrees F. 

Completely mash tofu and add lemon juice, honey or sugar, salt, oil, basil, garlic powder and onion powder.

Spray 9x13 inch baking dish with non-stick cooking spray.
Place a thin layer of pasta sauce on the bottom of the pan, and then cover with uncooked pasta noodles top with half of the mashed tofu mixture and then sprinkle with cheese.  Continue to repeat this order until all ingredients have been used and/or pan is full.

Cover and bake for 60 minutes or until done.