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Italian Cuisine

Baked Vegetable - Serves 4


Carrots, Beans, Peas & Mushrooms, (one can also add veggies of their choice except for Tomatoes, Brinjals and Onions).
Boil all these till they are cooked and keep aside.

For White Sauce
• ½ litre milk
• Maida (all purpose flour)
• Butter, 100 gms
• Add black pepper powder to taste.

Melt butter and add the maida. Mix well till it turns light brown and then remove the pan off the flame and pour milk and keep stirring Now keep it back on the gas and continue stirring. Kindly note that you have to keep stirring the milk or else it will form lumps. Keep stirring until u reach the desired consistency. Remove it from the gas and add the veggies that have been previously boiled Mix well and keep it in the oven for about 15- 20 mins at 120C- 160C.

You can also use various types of Pastas instead of the veggies.

Spanish Paella

• 2 ½ cups basmati rice
• 3 chopped tomatoes
• Ύ cup oil Salt and pepper to taste
• 2 chopped onions
• ½ cup shredded ham

• 4 cloves garlic, ground
• 2 rashers bacon (fried & cut into small pieces)
1 cup shelled peas
• 1 stalk celery, chopped

Heat oil. Add onions and cook till translucent. Add sliced capsicum and garlic paste. Add rice and cook for five minutes, stirring to prevent sticking. Add 3 cups water and cook on high flame till it boils. Turn flame down and add peas, celery, tomatoes, salt and pepper. Cook on a low flame until the rice is fluffy and peas well done. Just before removing add ham bacon and mix well. Serve hot.

Chicken Tetrazzini


• 50 gms butter
• 3 cups Fresh Mushrooms, cut into medium size pieces.
• 1/3 cup Onion; Minced
• 1/2 cup All-purpose Flour
• 2 1/3 cups Chicken Broth
• 2 cups Milk
• 1/4 cup Cream Cheese
• 1/2 tsp. Garlic Powder

• 1/4 cup Dry Sherry (Non-Alcohol Substitute: Apple or White Grape Juice)
• 1/2 tsp. Salt
• 1/4 tsp. Freshly Ground Black Pepper
• 1 small jar Diced Pimiento; Drained
• 1 lb. Fresh Spaghetti / Macroni / Penne
• 2 cups Cooked Chicken Breasts; Chopped
• 2 tbsp Parmesan cheese

Melt butter pan over medium heat. Add mushrooms and onion and saute 7 or 8-minutes minutesAdd the flour and stir till it turns light brown.Gradually add broth, milk, and cream cheese while stirring( Note: this has to be done when the pan is not on the gas ) After adding put in back on the gas & bring sauce to a slow boil and cook about 5-minutes. Keep stirring or else lumps will be formed. Remove from heat and stir in 2 tablespoons Mozerrella cheese, sherry, salt, garlic powder, pepper and pimientos. Stir spaghetti and chicken into sauce. Spoon contents into a deep, 3-quart casserole Sprinkle with 2 tablespoons Parmesan cheese. Cover casserole, and bake at 350-F degrees for 20-minutes. Continue to bake uncovered for 10-minutes. Remove from oven and let stand 5 minutes before serving.

One can use Parmesan cheese instead of Mozerrella, choice is yours!

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