Community Magazine June 2009

62 COMMUNITY MAGAZINE Ingredients: 1 bag bowtie noodles • 1 can sliced black olives • 10 oz. sun dried tomatoes • 1 cup pine nuts • 10 cloves garlic, diced • ½ cup olive oil • 1 tsp. crushed red pepper • dash salt • 8 oz. shredded Muenster • cheese 8 oz. Feta cheese • Instructions: Cook and strain the 1. bowtie noodles Sauté garlic with crushed 2. red pepper Add olives, pine nuts and 3. tomatoes, and continue to sauté for several minutes. Stir in cheeses and 4. noodles together with the sauté. Served warm or chilled. 5. Chocolate Chunk Cookies Ingredients: 1 ¼ cup butter • 1 ¼ cup sugar • ¾ cup light brown sugar • 2 eggs • 1 ¾ cup flour • 2 tsp. baking soda • 1 ¼ cup cocoa • 9 oz. milk white chocolate • chunk Instructions: Beat sugar with butter, 1. then add the eggs and beat. Combine all dry ingredi- 2. ents, add to mixture and beat well. Fold chocolate chunks 3. into the batter. Line cookie sheet with 4. parchment paper, drop teaspoon full of batter onto the tray and shape into balls. Bake at 350 degrees for 5. 8-10 minutes. Do not over bake. RECIPES: Out of the Ordinary L ooking for something different? The Toscana Fettuccine, a somewhat more exotic pasta than the usual, is perfect for a summertime get together, light brunch, or melaveh malka. For complementary dessert, try the Chocolate Chunk Cookies, a concoction that is often savored to the last crumb. Rena Chehebar Toscana Fettuccine