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Tasty fare for spring

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FETTUCCINE

ITALIANA

8 oz. uncooked fettuccine

1 pkg. (14 oz.) reduced-fat smoked turkey sausage, thinly sliced

2 cups cut fresh asparagus (11/2 inch pieces)

1 cup sliced fresh mushrooms

1/4 cup chopped onion

1 garlic clove, minced

1/2 tsp. dried thyme

1 Tbsp. olive oil

1 Tbsp. cornstarch

1 cup reduced-sodium chicken broth

1/4 cup shredded Parmesan or Romano cheese

METHOD: Cook fettuccine according to package directions. Meanwhile, in a large saucepan, sauté turkey sausage, asparagus, mushrooms, onion, garlic and thyme in oil until vegetables are tender. Combine cornstarch and chicken broth until smooth; stir into sausage mixture. Bring to a boil; cook and stir for 1 to 2 minutes or until thickened. Drain fettuccine. Add to sausage mixture; toss to coat. Sprinkle with Parmesan cheese. Makes 4 servings. One serving (1 cup) equals: 285 calories, 8 g fat, 39 mg cholesterol, 908 mg sodium, 34 g carbohydrate, 3 g fiber, 19 g protein.

LIGHT AND LOVELY PINEAPPLE APRICOT SALAD

1 (6 oz.) pkg. apricot gelatin

1 (16 oz.) can crushed pineapple, undrained

2 cups buttermilk

1 (8 oz.) carton frozen whipped topping, thawed

2/3 cup chopped pecans

METHOD: Boil together gelatin and crushed pineapple. Allow to cool, then stir in buttermilk, whipped topping, and pecans. Pour into a large casserole and refrigerate till set.

SHRIMP SCAMPI PASTA IN A FLASH

1 (8 oz.) pkg. spaghetti

1 stick butter

11/2 cups dry white wine

2 lbs. shrimp, peeled, deveined

1 tsp. dried basil

METHOD: Bring a large pot of salted water to a boil. Add pasta and cook 8 to 10 minutes; drain. In a large saucepan or skillet over medium heat, melt butter, then add white wine, shrimp, and basil. Cook until shrimp are pink, 3 to 5 minutes. Serve over pasta. Makes 6 to 8 servings.

ARTICHOKE CHEESE OVEN OMELET

3/4 cup salsa

1 can (14 oz.) water-packed artichoke hearts, rinsed, drained and chopped

1 cup (4 oz.) shredded Monterey Jack cheese

1 cup (4 oz.) shredded cheddar cheese

1/4 cup grated Parmesan cheese

6 eggs, beaten

1 cup (8 oz.) sour cream

Chopped fresh tomatoes, sliced ripe olives and minced chives, optional

METHOD: Spread salsa in a greased 9-inch deep-dish pie plate. Top with the artichoke hearts and cheese. In a bowl, whisk the eggs and sour cream. Pour over the cheeses. Bake, uncovered, at 350 degrees for 25 to 30 minutes or until a knife inserted near the center comes out clean. Let stand for 5 minutes before cutting. Garnish with tomatoes, olives and chives if desired. Makes 6 to 8 servings.

TORTELLINI

ALFREDO

2 pkgs. (9 oz. each) refrigerated cheese tortellini

1/2 cup chopped onion

1/3 cup butter, cubed

11/2 cups frozen peas, thawed

1 cup thinly sliced fresh mushrooms

1 cup cubed fully cooked ham

13/4 cups heavy whipping cream

1/4 tsp. coarsely ground pepper

3/4 cup grated Parmesan cheese

Shredded Parmesan cheese, optional

METHOD: Cook tortellini according to package directions. Meanwhile, in a skillet, sauté the onion in butter until tender. Add the peas, mushrooms and ham; cook until mushrooms are tender. Stir in cream and pepper; heat through. Stir in grated Parmesan cheese until melted. Drain tortellini and place in a serving dish; add the sauce and toss to coat. Sprinkle with the shredded Parmesan cheese if desired. Makes 4 to 6 servings.

STIR-FRIED STEAK AND VEGGIES

1 Tbsp. cornstarch

1 Tbsp. brown sugar

3/4 tsp. ground ginger

1/2 tsp. chili powder

1/4 tsp. garlic powder

1/4 tsp. pepper

1/2 cup cold water

1/4 cup soy sauce

1 lb. boneless sirloin steak, cut into thin strips

2 Tbsp. vegetable oil

2 cups broccoli florets

2 cups cauliflowerets

1 lg. onion, chopped

1 cup sliced carrots

Hot cooked rice

METHOD: In a small bowl, whisk together the first eight ingredients until smooth; set aside. In a skillet or wok, stir-fry steak in oil for 3 to 5 minutes. Add broccoli, cauliflower, onion, carrots and soy sauce mixture; cover and cook for 8 minutes or until vegetables are crisp-tender, stirring occasionally. Serve over rice. Makes 4 servings.

RED BEANS-AND-RICE SALAD

1 can (14 oz.) organic chicken broth

1 box (6.2 oz.) quick-cooking long grain and wild rice

1 can (15 oz.) no-salt-added organic kidney beans, rinsed and drained

1 cup chopped sweet onion

2 ribs celery, chopped

1 jar (4 oz.) chopped pimientos, drained

1/4 cup light balsamic vinegar salad dressing

METHOD: In a small saucepan, combine chicken broth and rice with seasoning packet. Bring to a boil over high heat; reduce heat. Cover and simmer for 5 minutes. Remove from heat. Fluff with fork and spread on a baking sheet to cool. In a large bowl, combine cooled rice, beans, onion, celery, pimientos, and salad dressing. Toss thoroughly. Serve at once or cover and chill in the refrigerator for up to 24 hours. Makes 6 servings. Per serving: 194 calories, 2 g fat, 1 mg cholesterol.

SPRING PEA SALAD

10 oz. pkg. frozen peas

1 cup diced celery

1 cup chopped fresh cauliflower florets

1/4 cup diced green onions

1 cup chopped cashews

1/4 cup crisp-cooked and crumbled bacon

1/4 cup sour cream

1/2 cup Ranch salad dressing

1/4 tsp. Dijon mustard

1 sm. clove garlic, minced

METHOD: Thaw peas, drain. In a large mixing bowl, combine peas, celery, cauliflower, onion, cashews, and bacon with sour cream. In a small bowl, mix together Ranch dressing, mustard, and minced garlic. Begin by pouring only half the dressing over salad mixture. Toss gently. Add more if needed. (The dressing amount is generous.) Chill before serving. Makes 4 servings.

STEAKS WITH

PEPPERY ONIONS

3 med. onions, sliced

1 tsp. minced garlic

1 tsp. salt

1 tsp. pepper

2 Tbsp. olive oil

1 Tbsp. butter

4 boneless rib eye steaks (6 oz. each)

METHOD: In a large skillet over medium heat, cook the onions, garlic, salt and pepper in oil and butter for 15 to 20 minutes or until the onions are golden brown, stirring frequently. Meanwhile, broil steaks 3 to 4 inches from the heat for 6 to 8 minutes on each side or until meat reaches desired doneness (for medium-rare, a meat thermometer should read 145 degrees, medium, 160, well-done, 170). Serve with onion mixture. Makes 4 servings.

MAI-THAI GOOD SHRIMP SOUP

1 (28 oz.) carton chicken broth

1 cup water

1 sm. zucchini, cut into small chunks

1 Thai-style rice noodle mix with lemongrass

1 Thai-style rice noodle mix with ginger

1/4 tsp. crushed red pepper

2 Tbsp. chopped fresh basil

1 lb. med. frozen shrimp, thawed, peeled

1/2 cup sliced baby carrots

1 cup snow peas

1 (14 oz.) can unsweetened coconut milk (not cream of coconut)

1 bunch green onions, chopped

METHOD: In a medium soup pot, bring chicken broth and water to a low boil. Add chunks of zucchini; cover and boil 5 minutes. Mix dry rice noodles with their seasoning packets and oils, then add to chicken stock. Add red pepper, basil, shrimp, carrots, and snow peas. Simmer for 3 minutes, or until shrimp turns pink. Stir in coconut milk, and continue simmering until smooth. Toss in green onions right before serving. Sprinkle soup with toasted coconut, if desired. Makes 4 servings.

ASPARAGUS

CHICKEN CHOWDER

1 broiler/fryer chicken (3 to 31/2 lbs.)

31/2 qts. water

2 tsp. chicken bouillon granules

5 bacon strips, diced

2 med. carrots, chopped

1 med. onion, chopped

1/2 lb. fresh asparagus, cut into 1/2-inch pieces

2 cups cubed peeled potatoes

1 Tbsp. salt

11/2 tsp. dried thyme

1/2 tsp. pepper

1/2 cup all-purpose flour

11/2 cups heavy whipping cream

2 Tbsp. chopped fresh parsley

METHOD: Place chicken, water and bouillon in a Dutch oven or soup kettle. Cover and bring to a boil; skim fat. Reduce heat, cover and simmer for 1 to 11/2 hours or until chicken is tender. Remove chicken; cool. Remove 1 cup broth and set aside. In a skillet over medium heat, cook bacon until crisp. Remove bacon; drain and discard all but 2 tablespoons drippings. Sauté carrots, onion and asparagus in drippings over medium heat until crisp-tender. Add to kettle along with potatoes, salt, thyme and pepper; return to a boil. Reduce heat; cover and simmer for 20 minutes or until potatoes are tender. Combine flour and reserved broth; stir into soup. Bring to a boil; cook and stir for 2 minutes. Debone chicken and cut into thin strips; add to soup along with cream and parsley. Heat through (do not boil). Sprinkle with bacon just before serving. Makes 16-18 servings (41/2 quarts.) Editor's Note: If fresh asparagus is unavailable, a 10 oz. box of frozen cut asparagus (thawed) may be used. Add it with the chicken, cream and parsley.

Credits: 500 Fast & Fabulous Five Star 5 Ingredient Recipes, Sandra Lee Semi-Homemade Fast -Fix Family Favorites, Best of Country Breakfast & Brunch, Best of Country 30 Minute Recipes, Fast & Fabulous Soups, Salads and Sandwiches, Fix-It and Enjoy-It! Cookbook, Taste of Home Guilt Free Cooking, Taste of Home's Big Book of Soup, Taste of Home 2008 Quick Cooking Annual Recipes.

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Taste of Home

Perk up a platter of fettuccine with spicy sausage and delicately flavored asparagus and mushrooms with this recipe for Fettuccine Italiana.