Chocolate Coconut Pecan Pie

4 each egg
3 cups sugar
1/2 cup Nestle Toll House Baking Cocoa
12 fluid ounces Carnation Evaporated Milk
2 teaspoons vanilla
1/4 teaspoon salt
1/2 cup butter -- melted
2 cups coconut
1 cup pecans -- chopped
1 each pie shell -- unbaked

Preheat oven to 350 degrees F. In a large mixer bowl, beat eggs. Add sugar and unsweetened baking cocoa; mix well. Add evaporated milk, vanilla, salt, and melted butter. Stir in coconut and chopped pecans. Pour into a 9" unbaked pie shell. Bake for 40 minutes, or until firm.

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Potato And Rosemary Risotto ~ Riso E Patate


50 grams butter -- 2 oz / 1/2 stick
50 grams bacon -- 2oz
3 medium potatoes -- peeled and cubed
1 onion -- finely sliced
2 teaspoons chopped fresh rosemary
1 tablespoon finely chopped fresh parsley
1 2/3 cups vialone nano rice (or carnaroli or arborio -- 300g /
10-1/2 oz
1 1/2 liters light meat stock -- 2-3/4 pints / 6 cups
salt and black pepper
50 grams freshly grated parmesan -- 2 oz / > 1/2 cup

Melt half the butter in a large pan and stir in the bacon and potato. After 5 minutes add the onion and herbs. Stir and cook gently for another 5 minutes. Stir in the rice and let it absorb the flavors for about 5 minutes. Add the boiling stock, ladle by ladle, waiting for the rice to absorb the liquid before stirring in more. When the risotto is cooked but still al dente and liquid, check the seasoning and stir in the remaining butter and half the Parmesan. Serve the remaining cheese at table.

Author's note:
In Italy potatoes are combined with rice or pizza in a number of delicious dishes, but non-Italians have to overcome their initial resistance to the idea. I am an ardent convert and I have a passion for the Pugliese tielle (potato, rice & tomato bake), and the Roman pizza rustica topped with potato and rosemary. In Venice, Riso e Patate is enjoyed during the cold, damp months, and since I am a fan of Donna Leon's thrillers, I can imagine the Brunetti family savoring this risotto for lunch during the acqua alta (floods).

Yield: Serves 4

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Spinach and Cheese Stuffed Shells

24 jumbo macaroni shells -- cooked*
1 10 ounce -- thawed and drained
1/2 cup diced black olives (optional
1 cup low-fat cottage cheese
1/2 cup low-fat shredded Swiss cheese
1 tablespoon green onions -- minced
2 14 1/2 oz. cans stewed tomatoes -- cut in pieces
(one with juice, and one drained)
1 tablespoon parsley -- chopped
Parmesan cheese


*Precook the macaroni shells according to package directions on the al dente side

Preheat oven to 375 degrees. Spray an 9 x 13 inch pan with non-stick vegetable spray. In large bowl, mix spinach, cottage cheese, Swiss cheese, and onion until blended. Put 1 cup of the stewed tomatoes in bottom of prepared pan. Spoon cheese mixture evenly into the 24 shells and place open side up in pan. Pour remaining 2 cups of tomatoes over shells. Cover pan
with foil and bake for 25 minutes. Uncover; sprinkle with Parmesan cheese and bake for an additional 15 minutes.

Note: The cheese mixture and precooking of the shells can be done ahead and refrigerated until ready to assemble casserole. Increase cooking time by about 15 minutes if ingredients are cold.

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Orange Glazed Carrots

1 pound baby carrots
1/4 cup orange juice
3 tablespoons brown sugar
2 tablespoons butter
1 pinch salt

Place carrots in a shallow saucepan, and cover with water. Boil until tender. Drain, and return carrots to pan.

Pour orange juice over carrots, and mix well. Simmer over medium heat for about 5 minutes. Stir in brown sugar, butter, and salt. Heat until butter and sugar melt.

Description:
"A wonderfully easy glazed carrot recipe that the whole family will enjoy. Great for special occasions or an every day meal."

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