Chocolate Sauce

Ingredients:

• ¾ cup sugar
• 4 teaspoon cornstarch
• ⅓ cup unsweetened cocoa
• ⅔ cup evaporated lowfat milk
• 1 teaspoon vanilla extract

Directions:
Instructions: In saucepan, stir together sugar, cocoa powder, and cornstarch; add milk. Cook & stir constantly over medium heat until sauce is thick & bubbly. Cook & stir for 2m more. Remove from heat; stir in vanilla. Serve warm or cool.

Puttanesca Sauce

Ingredients:

• ¼ c olive oil
• 1 c chopped onion
• 6 cloves garlic, minced
• 2 (28oz) cans Roma plum tomatoes, w/juice
• 1 c tightly packed, pitted, chopped Kalamata olives
• 2 T tomato paste
• 2 T drained capers
• 2 T minced anchovy fillets (<=>8 fillets)
• ½ t crushed basil
• ½ t dried crushed red pepper flakes (optional)
• salt

Directions:
In large pot heat olive oil over medium high heat; add onion. Saute until soft & lightly caramelized. Add garlic; cook 2m. Add tomatoes, olives, tomato paste, capers, anchovies & basil.

Simmer until slightly thickened, about 40m. Adjust seasonings.

(Serves 6)

Comments: Emeril Lagasse 2001

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Risotto with Peas and Prosciutto

Ingredients:

• 5 cups low-sodium chicken broth
• ½ cup finely chopped onion
• ½ stick (1/4 cup) unsalted butter
• 1 ½ cups Arborio rice (12 oz)
• ½ cup dry white wine
• 1 cup frozen baby peas, thawed
• 2 ounces thinly sliced prosciutto, cut crosswise into 1/4-inch-wide strips
• ½ teaspoon finely grated fresh lemon zest
• 1 cup finely grated Parmigiano-Reggiano (2 oz)
• 3 tablespoons finely chopped fresh flat-leaf parsley

Directions:
Bring broth to a simmer in a saucepan and keep at a bare simmer, covered.

Cook onion in 2 tablespoons butter in a 3- to 4-quart heavy saucepan over moderate heat, stirring occasionally, until softened, 3 to 4 minutes. Add rice and cook, stirring, 1 minute. Add wine and simmer, stirring, until absorbed.

Stir in 1 cup simmering broth and cook at a strong simmer, stirring constantly, until broth is absorbed. Continue simmering risotto and adding broth, about 1/2 cup at a time, stirring constantly and letting each addition become absorbed before adding next, until rice is just tender and creamy but still al dente, 18 to 20 minutes (there will be leftover broth).

Stir in peas, prosciutto, zest, 2/3 cup cheese, parsley, remaining 2 tablespoons butter, and salt and pepper to taste. If necessary, thin risotto with some of remaining broth. Serve immediately, with remaining 1/3 cup cheese.

(Serves --)



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