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Maple $140 Pro Jerseys, Sweat Shirts, T-Shirts, Caps and Jackets 10% OFF Poac k Purchase of $5.00 or more and 01.00OFF FREE PACK OF HOCKEY CARDS with this ad. 5/20/981 ROASTED VEGETABLE STACKS Marinade 1 tablespoon garlic, chopped or pressed 1/3 cup balsamic vinegar 1/3 cup olive oil 1 tablespoon basil 2 large Portabella Mushrooms 4 slices eggplant, 1/3 inch each 1 yellow squash cut into 1/3 inch slices 2 slices red onion, 1/3 inch each 4 thick slices of tomato 4 slices of cheese (either Swiss, Muenster or mozzarella or any combo thereof) 2 tablespoons grated Parmesan cheese 2 stalks fresh rosemary Combine all the marinade ingredients in a small bowl and mix well. Put the eggplant, squash and onion in a large bowl and pour all the marinade over them. Let sit for about 1/2 hour. Add the mushrooms to the marinade and only let them sit in the marinade for five minutes before roasting, otherwise they will absorb too much. The tomatoes don't need to be marinated. Preheat oven to 450 degrees. Brush a baking sheet with oil. Remove veg- etables from marinade and arrange in a single layer on the baking sheet. Roast for 10-15 minutes or until browned and tender. Note: Tomatoes need to roast for only 3-5 minutes. Keep a close watch on them or they will completely fall apart when you try to remove them from the baking sheet. You can prepare up to this point up to two days ahead of time. Store the vegetables in single layers between sheets of plastic wrap in the refrigera- tor. When you're ready to bake the stacks, proceed as follows. Oil a bak- ing sheet and place the portabella mushrooms on the sheet. Sprinkle Parmesan over the portabellas. Top with one slice of eggplant, one slice of tomato, a slice of cheese, onion slice, squash, more cheese, squash, etc., fin- ishing with the second slice of egg- plant. Insert a metal or wooden skew- er through the center of each stack from top to bottom. Take a stalk of rosemary and trim off the bottom leaves. Insert rosemary stalk next to skewer and bake stacks for about 5 minutes or until cheese is melted and vegetables are heated through. Care- fully transfer stacks to serving plate and carefully pull out skewers. I like to serve these stacks on a bed of angel hair pasta. Serves 2. This can be dou- bled or tripled. PASTA WITH TEQUILA LIME CREAM SAUCE 1/2 cup lime juice 1/2 cup tequila 1/4 cup white wine vinegar 1 1/2 cup plus 2 tablespoons whipping cream 1 shallot finely minced 3 garlic cloves, minced or pressed 3 tablespoon butter 1 teaspoon corn starch 16 oz. fettuccine pasta 5 green onions, finely chopped 5 diced Roma tomatoes Cilantro In a saucepan combine the garlic and shallots with the tequila, lime juice and vinegar. Cook until reduced to about 1/4 cup. Add the cream and cook until reduced by 1/2. Strain out garlic and shallot if desired. Return sauce to heat and whisk in butter. In a small bowl mix the cornstarch with 1 table- spoon water until smooth. Whisk into sauce to thicken it. This recipe can be doubled or tripled. Cook pasta according to package directions. Drain pasta. Add green onions and tomatoes to hot pasta pot and stir. Add drained pasta and sauce and mix well. Serve garnished with cilantro, if desired. You can also top the pasta with grilled fish. Serves 4 EGGS TETRAZZINI 1/2 cup celery, diced 2 tablespoons chopped green pepper or parsley 1 tablespoon onion, chopped fine 1/4 cup mushrooms, chopped 1/4 cup butter 1 tablespoon flour 3/4 cup milk 1/4 pound sharp cheddar cheese, diced 1/2 teaspoon salt 2 teaspoons Worcestershire sauce 1 tablespoon sherry 6 hard cooked eggs, chopped 1/2 lb. thin spaghetti, cooked 1 hard cooked egg, sliced 1/4 cup Parmesan cheese, grated In a skillet cook the celery, green pep- per, onion, and mushrooms in the butter until it's tender. Sprinkle the flour over the vegetables and cook for 1 minute. Add the milk and cook stirring constantly until thickened. c — /