Reprinted from the February, 2001 Medina County Messenger

Something Borrowed... Dinner for Two...

*** Aperitif Hot Artichoke Crab Dip

1. In medium saucepan, heat 1T olive oil over medium heat and cook 2 cloves garlic, finely chopped for 30 seconds.
2. Stir in 1 can (6oz) snow crabmeat (drained), Five Brothers' brand Creamy Alfredo Sauce, 1 can (14oz) artichoke hearts (drained and finely chopped) and 1 package cream cheese (3oz) cut into chunks.
3. Simmer over low heat, stirring frequently, 5 minutes or until cheese is melted.
4. Just before serving, stir in 3T chopped fresh flat-leaf parsley and 1/2tsp finely grated lemon peel; spoon into 1 round loaf crusty Italian bread, hollowed.
5. Serve hot and if desired, with sliced Italian bread or crackers.
6. Makes about 3C dip.

*** Main Course: Penne Puttanesca

1. In a 12-inch skillet, heat 3T olive oil over low heat and cook 2 cloves garlic, finely chopped, 30 seconds.
2. Add 26oz tomato sauce (homemade, canned or jar) with 2T basil seasoning.
3. Add 1/2C pitted oil-cured (chopped) olives, 2T drained small capers, 3 anchovy filets (optional), drained and chopped, 1/2tsp dried oregano leaves, 1/4tsp red pepper flakes, 1/4tsp salt and 1/4tsp freshly ground pepper.
4. Simmer uncovered stirring occasionally. 15 minutes.
5. Stir 2T chopped fresh flat-leaf Italian parsley.
6. To serve, spoon sauce over hot pasta (1 package, 16oz penne pasta, cooked and drained). Makes about six servings.

*** Salad

1. In a small bowl, with a wire whisk, blend 1/4C extra-virgin olive oil, 1T balsamic vinegar, 1/2tsp finely chopped garlic, 1/2tsp salt, freshly ground pepper to taste and 1/4C ripe olives, finely chopped.
2. Spoon over chilled mixed salad greens (8C) made up of arugula, radicchio, escarole and mesclun.
3. Toss to lightly coat. Garnish with crumbled Gorgonzola cheese.

*** Dessert: Gelato con salsa di fragole

1. In food processor or blender, process 2C (1pt) fresh or frozen strawberries, stems removed, 5T confectioners sugar, and 2T Anise Liqueur (optional) until smooth.
2. Stir in 1tsp finely grated lemon peel; chill.
3. To serve, scoop gelato into dessert dishes (1Q vanilla gelato or premium ice cream); top with strawberry sauce.
4. Garnish if desired, with additional strawberries.

*** The above recipes were borrowed with permission from The Recipes of the Five Brothers, Volume II. Copyright 1998 Lipton.