Ingredients:

2-2/3  cups dried  ziti (8 ounces)

2  medium onions, cut into thin wedges, or 5 medium leeks, sliced

2  cloves garlic, minced

1  tablespoon butter or margarine

1/4  cup all-purpose flour

1/2  teaspoon anise seeds, crushed

1-3/4  cups milk

1-1/2  cups chicken broth

1/4  cup grated Parmesan cheese

1  10-ounce package frozen chopped spinach, thawed and well drained

2  ounces prosciutto, cut into thin bite-size strips

1  medium tomato, seeded and chopped

Directions:

Cook pasta according to the package directions. Drain; rinse pasta with cold water. Drain again. In a large saucepan cook onion and garlic, covered, in hot butter about 5 minutes or

until onion is tender, stirring occasionally. Stir in flour and anise seeds. Add the milk and chicken broth all at once. Cook and stir until slightly thickened and bubbly. Stir in Parmesan cheese. Stir in the cooked pasta, spinach, and prosciutto. Spoon the mixture into a ]2-quart casserole dish.

Bake, covered, in a 350°F oven for 25 to 30 minutes or until heated through. Let stand about 5 minutes. To serve, stir gently and top with chopped tomato.

Serves 6

Ingredients:

6 to 8  large potatoes (about 3 pounds)

1  8-ounce carton dairy sour cream

1/4  cup butter or margarine

2  tablespoons snipped fresh chives or green onion tops

1/4  teaspoon pepper

1  10-ounce package frozen chopped spinach, thawed and well drained

1  cup shredded cheddar cheese (4 ounces)

Directions:

Peel and quarter potatoes. In covered large saucepan, cook in small amount of boiling lightly salted water for 20 to 25 minutes or until tender. Drain. Mash (should have about 6 cups). Add sour cream, butter, chives, and pepper; mash again until butter is melted and mixture is smooth. Stir in spinach. Transfer to a 2-quart casserole. Bake, uncovered, in a 400 degree F oven for 15 to 20 minutes or until heated through. Sprinkle with cheese.

Serves 12