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BALSAMIC VINEGAR AND MINT ---Pour balsamic and red wine vinegar over pasta. Stir in sauteed garlic, fresh mint, basil, oregano and whatever other herbs you like. Top with parmesan or another hard Italian cheese . Almonds and poppy seeds -- Sauté slivered almonds in butter until brown. Add poppy seeds and lemon juice. Almonds and sweets --- Fry almonds with stale bread crumbs. Blend with raisins, apple or cherry jam, a bit of white wine and vinegar. Add ginger, cloves and cinnamon. Almonds and walnuts --Mash or blend walnuts and almonds with milk and oil to make a smooth sauce. Season with salt and nutmeg. Bread crumbs --Toss pasta in a sauce of sliced onions and chopped parsley sautéed in oil and seasoned with oregano and black pepper. Top with bread crumbs that have been browned lightly in oil. Cognac and garlic --Marinate mashed garlic in cognac. Discard garlic, add butter, salt, black pepper. Cognac and butter --Combine cognac with melted butter, salt and pepper. Simmer briefly. Fried bread crumbs --In olive oil, lightly fry stale bread torn into crumbs. Add salt and pepper and combine with pasta. Hot bananas --Fry sliced bananas rapidly in hot butter but don’t let them get mushy. Cook pasta, toss with butter, cheese and hot red pepper. lop with bananas. Lemon and pepper --Lemon juice and black pepper on unbuttered pasta. Marsala --Make a thick sauce of butter, flour and beef stock. Thin it with butter and Marsala. Oil and garlic --Green, fruity olive oil and lots of chopped garlic. Peanuts and Wine -- Sauté onions and garlic in a large skillet. Add chicken broth, white wine, basil and peanut butter (crunchy or smooth.) Bring to a boil and reduce mixture to a creamy sauce. Serve over pasta tossed with or topped with chicken.--- John Tuttle, St Paul, MN. Walnuts --Chopped walnuts sautéed, without burning, in oil, and lots of black pepper. Walnuts and wine --Sauté chopped garlic in oil, add white wine and then crumbled or chopped walnuts, lop with cheese.
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