Recipe Swap: Pasta dishes

these can be vegetarian or not

Re: Recipe Swap: Pasta dishes

healthy pasta chicken salad

1/2 box whole wheat rotini
routissary chicken (you get at the supermarket)
cherry tomatoes
broccoli
olives
peppers
carrots
any veggies you want to add...

cook pasta as package states and add broccoli the last few minutes left of cooking. drain everything and rinse with cold water. Meanwhile, while pasta is cooking slice peppers, cherry tomatoes, olives, carrots and rip up the white meat of the chicken... mix all together and add it to pasta and broccoli in big bowl. Add f/f italian dressing and refrigerate. Sooo easy, healthy and yummy

Re: Recipe Swap: Pasta dishes

Summer Pasta

1 lb pasta (any kind is fine -rigatoni, penne, even linguini)
plum tomatoes, seeded and chopped
red or vidallia onion, sliced thin
fresh mozzarella ball, cubed
Fresh Basil, sliced 'Chiffonade' style (in long thin strips)
garlic, minced
olive oil
Salt & Pepper to taste

use your judgement on tomatoes, onions, basil and garlic ... everyone likes it differently - my family are garlic and basil lovers so we tend to overdo it.

In a bowl, combine tomato, onion, mozzarella, garlic, salt & pepper and olive oil. Let sit for a few hours or overnight.
Boil Pasta according to directions and taste.
Pour mixture over pasta
Serve immediately

The warm pasta helps to melt the cheese a bit, yet it's not a supper 'hot' heavy pasta dish.

Re: Recipe Swap: Pasta dishes

Tortelinni w/ Porcini Cream Sauce

1 ounce dried porcini mushrooms
4 oz other mushrooms (whqatever you like - button, shitayke, crimini)
2 tablespoons (1/4 stick) butter
1 cup sliced shallots
4 teaspoons chopped fresh thyme, divided
1/2 cup whipping cream
1/2 cup freshly grated Parmesan cheese
Tortelinni, cooked


Place porcini mushrooms in 2-cup measuring cup; add enough hot water to measure 2 cups. Let stand until mushrooms are soft, about 20 minutes. Drain mushrooms, reserving soaking liquid. Coarsely chop porcini mushrooms.

Chop up other mushrooms.

Meanwhile, melt butter in large skillet over medium-high heat. Add shallots; sautée until golden and tender, about 4 minutes. Add mushrooms and 3 teaspoons thyme; sauté 8 minutes or until tender. Stir in 1 cup mushroom soaking liquid and cream; boil until thickened to light sauce consistency, about 3 minutes. Season to taste with salt and pepper.

Cook adn Drain Tortelinni. Add mushroom mixture and toss to coat. Stir in 1/2 cup cheese. Season with salt and pepper. Top with Frsh chopped thyme.

Message edited 10/20/2008 4:13:23 PM.

Re: Recipe Swap: Pasta dishes

You can substitute in chicken (coat with spices or breaded cutlets) and it tastes JUST like the cajan chicken pasta from Beachtree Cafe.

Ingredients
1/4 cup kosher salt
1 pound linguine
2 tablespoons unsalted butter
1 tablespoon olive oil
1 pound large shrimp, peeled and deveined
2 tablespoons Essence, recipe follows
1 1/2 teaspoons salt
1 cup finely chopped yellow onion
1/4 cup finely chopped jalapeno
1 tablespoon minced garlic
11/2 cups heavy cream
1/2 teaspoon freshly ground black pepper
1 cup diced tomatoes
1/2 cup reserved pasta cooking water
1 cup grated Pepper Jack cheese
1/4 cup grated Parmesan
2 tablespoons chopped fresh parsley leaves
2 tablespoons chopped fresh basil leaves
Directions
Set a large 1-gallon stock pot of water to a boil and add the kosher salt. Place the linguine in the pot and stir the pot until the water returns to a boil. Cook the pasta until tender, but with a bit of resistance (al dente), about 12 minutes. Drain a reserve 1/2 cup pasta water.

While the pasta cooks, prepare the sauce. Set a 12-inch saute pan over medium-high heat. Add the butter and olive oil to the pan. Once the butter has melted, season the shrimp with 1 tablespoon of the Essence and 1/4 teaspoon of the salt and add the shrimp to the pan. Sear the shrimp until well browned on both sides, about 2 minutes. Remove from the pan and set aside.

Add the onions and jalapenos to the pan and saute until the onions are softened and lightly caramelized, about 4 to 5 minutes. Add the garlic to the pan and saute until fragrant, about 30 seconds. Add the cream, remaining 1 tablespoon of Essence, remaining 1 1/4 teaspoons of the salt and the pepper to the pan and bring to a boil. Cook the sauce until the cream is reduced by half, about 2 minutes.

Return the shrimp to the pan, and add the tomatoes, linguine and the reserved cooking water to the pan and cook, tossing to incorporate for 3 to 5 minutes. Remove pan from the heat and add the Pepper Jack, Parmesan, parsley and basil and toss to blend. Serve immediately.

Emeril's ESSENCE Creole Seasoning (also referred to as Bayou Blast):Emeril's ESSENCE Creole Seasoning (also referred to as Bayou Blast):

2 1/2 tablespoons paprika
2 tablespoons salt
2 tablespoons garlic powder
1 tablespoon black pepper
1 tablespoon onion powder
1 tablespoon cayenne pepper
1 tablespoon dried oregano
1 tablespoon dried thyme
Combine all ingredients thoroughly.

Re: Recipe Swap: Pasta dishes

carbonara

Ingredients
-Salt & freshly ground black pepper to taste
-1 pound pasta, such as spaghetti or rigatoni
-1/4 cup extra virgin olive oil (enough to coat bottom of pan)
-1/4 pound pancetta (italian bacon), chopped
-1 tsp red pepper flakes
-5 to 6 cloves garlic, chopped
-1/2 cup dry white wine
-2 large egg yolks
-Freshly grated romano cheese
-handful of flat-leaf parsley, for garnish

Directions:
-Put a large saucepot of water on to boil. Add a liberal amount of salt & the pasta. Cook to al dente (about 8 minutes)
-Meanwhile, heat a large skillet over medium heat. Add the olive oil & pancetta. Brown pancetta 2 minutes. Add red pepper flakes and garlic and cook 2 to 3 minutes more. Add wine and stir up all the pan drippings.
-In a separate bowl, beat yolks, then add 1 large ladleful (about 1/2 cup) of the pasta cooking water. This tempers the eggs and keeps them from scrambling when added to the pasta
-Drain pasta well and add it directly to the skillet with pancetta and oil. Pour the egg mixture over the pasta. Toss rapidly to coat the pasta without cooking the egg
-Remove pan from heat and add a big handful of cheese, lots of pepper and a little salt. Continue to toss and turn the pasta until it soaks up egg mixture and thickens, 1 to 2 minutes. Garnish with parsley & extra grated romano.

Re: Recipe Swap: Pasta dishes

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Message edited 10/20/2008 11:00:26 PM.

Re: Recipe Swap: Pasta dishes

Broccoli Noodle Pudding (Kosher with non-dairy creamer)

Ingredients
8 ounces egg noodles
3 eggs, beaten
1 cup non-dairy coffee creamer, Coffee Rich is good (can sub half/half)
1 (1/2 ounce) envelope onion soup mix
1/8 lb margarine, melted
10 ounces frozen broccoli, chopped, thawed, drained

Directions
Preheat oven to 350 degrees F.
Cook noodles and drain.
Mix eggs, soup mix, creamer and broccoli and add this to the noodles in then add the melted margarine.
Place this in a 2 quart casserole and bake, uncovered, 55 minutes.
This could be prepared ahead of time and reheated.

Re: Recipe Swap: Pasta dishes

Parpadelle with Smoked Mozzarella
1 lb parpadelle pasta
1/4 lb sun dried tomatoes
2 large portabello mushrooms
3 cloves garlic chopped
salt
pepper
1/2 cup white wine
1/2 smoked mozzarella cut in chunks

Slice and saute mushrooms in olive oil till brown remove from pan and keep warm
Cook pasta in a large pot of boiling salted water
add olive oil and garlic to pan and saute garlic do not brown garlic about 1/3 cup of olive oil
slice sun dried tomatoes in half and add to garlic
add mushrooms back to pan with white wine
cook wine about 1 - 2 min
when pasta is done drain and reserve 1 1/2 cups of pasta water
add pasta to pan with salt pepper and pasta water toss
add smoked mozzarella and toss
remove from heat and serve

Re: Recipe Swap: Pasta dishes

Broccoli Rabe Pene
1 lb penne pasta
1/2 slice of Pancetta
1 head broccoli rabe (2 if they are small)
3 cloves garlic chopped
olive oil
salt
pepper

Cut broccoli rabe in small pieces and wash
heat oil in pan and slice pancetta in small pieces
Brown pancetta and remove from pan
Boil pasta
Add oil and garlic to pan in olive oil
add broccoli rabe salt and pepper and saute 3 min
add 1/2 cup water and cover till broccoli is soft and breaking down
you can use your spoon to help break it down
add pancetta back to pan
drain pasta and reserve 1 cup cooking water
add pasta to pan with cooking water and cook for about 2 min
serve with grated cheese

Re: Recipe Swap: Pasta dishes

Penne Vodka
2 cans crushed tomatoes
1/2 cup vodka
2 cups heavy cream
garlic
parsley
salt
pepper
olive oil

crush garlic and add with olive oil to pan let cook a little do not brown
add tomatoes and let cook for 20 min over low simmer
add vodka and let cook for 5 minutes
add cream and cook till it just bubbles
mix with pasta

can add grilled shrimp or girlled chicken

Re: Recipe Swap: Pasta dishes

Warm Pasta Salad

Bag Spinach
Head Broc Rabe
Small Can Sliced Black Olives
2 Vine Ripe Tomatoes
Garlic
Small Container Sun Dried Tomatoes
Jar Roasted Peppers
1/2 lb Asiago Cheese
1/2 piece soprosata
Olive Oil
1 lb Rontini Pasta

Cook Spinach in olive oil and garlic and chop up
cut broccoli rabe in small pieces and cook in olive oil and garlic
Cook Pasta
Cut up tomatoes
Cut up roasted peppers
cut up sun dried tomatoes
Cut cheese and soprosata in small pieces
when pasta is cooked mix everything together with a little olive oil salt pepper and garlic

Re: Recipe Swap: Pasta dishes

spaghetti squash

1 large spaghetti squash, cut in half lengthwise, seeds removed
6 tablespoons extra virgin olive oil (EVOO), divided
Salt and ground black pepper
1/2 cup grated Pecorino Romano cheese, plus more for topping, if desired
1/4 pound thickly sliced pancetta, chopped
1-1 1/2 pounds ground sirloin
1 carrot, peeled and cut into small dice or shredded
1 medium onion, cut into small dice
3 cloves garlic, finely chopped or grated
1/4 cup tomato paste
1/2 cup red wine
1/2 cup beef stock
1/2 cup fresh basil (about a handful), chopped
1/2 cup fresh parsley (about a handful), chopped

Pre-heat the oven to 400ºF.

Place the spaghetti squash halves, cut-side up, onto a baking sheet. Drizzle with 2 tablespoons of EVOO, salt and pepper. Turn the squash over so they're cut-side down and roast until the flesh is tender, about 45 minutes to an hour. Once cooked, use a fork to loosen the squash strands up. Drizzle with 2 tablespoons EVOO, ground black pepper, and a sprinkle of cheese. Reserve squash in the shells.

While the squash is roasting, place a large skillet over medium-high heat with two turns of the pan of EVOO, about 2 tablespoons. Add the pancetta to the pan and cook until crispy, about 5 minutes. Add the sirloin to the pan and cook until golden brown, 6-7 minutes. Add the carrots, onion and garlic to the pan and cook until the veggies are tender, about 5 minutes.

Season everything with salt and pepper, then add the tomato paste, cooking it until golden brown and aromatic, about 1 minute. Add the red wine and beef stock, scraping the bottom for any bits that may be stuck, and cook the sauce until thickened and slightly reduced, about 5 minutes.

To serve, ladle the meat sauce on top of each squash half and garnish each with fresh basil, parsley and additional Pecorino Romano cheese

Re: Recipe Swap: Pasta dishes

Easy Linguine Shrimp Marinara

1/3 cup olive oil
1 1/2 lbs medium shrimp
2 cloves of chopped garlic
32 oz of marinara sauce (can use jarred)
1/3 cup of white wine

Stir fry for approximately one minute or until the shrimp turn white (opaque).

Add marinara sauce and white wine to the pan.

Cook for an additional 5 minutes on low/med heat and stir.

Don't overcook!!!!!

Serve the sauce with 1 1/2 lbs of linguine.

Re: Recipe Swap: Pasta dishes

OK reading all these has gotten me starving!

But here goes Penne alla vodka - my style

1lb penne
light cream
vidalia onion
crushed tomatoes
olive oil
vodka
salt
parsley
peas

sautee the onion in oil, add the vodka sauce and stir until the alcholol vapors. Add cream and crushed tomatoes. Add some salt to taste. bring to boil. Add peas and some parsley.

U can add some grilled chicken as well.

I LOVE peas and practically put peas in everything lol
I dont measure when i cook i just eyeball it... sorry if not accurate

Re: Recipe Swap: Pasta dishes

One of my favorites and so easy to make. I made it for DD Christening and everyone loved it.

Farfalle with Sausage, Tomatoes, and Cream
Bon Appétit | January 2006


Makes 6 servings.


2 tablespoons olive oil
1 pound sweet Italian sausages, casings removed
1/2 teaspoon dried crushed red pepper
1 cup chopped onion
3 garlic cloves, minced
1 28-ounce can crushed tomatoes with added puree
1/2 cup whipping cream

1 pound farfalle (bow-tie pasta)
1/2 cup (packed) chopped fresh basil
Freshly grated Pecorino Romano cheese

Heat oil in heavy large skillet over medium-high heat. Add sausage and crushed red pepper. Sauté until sausage is no longer pink, breaking up with back of fork, about 5 minutes. Add onion and garlic; sauté until onion is tender and sausage is browned, about 3 minutes longer. Add tomatoes and cream. Reduce heat to low and simmer until sausage mixture thickens, about 3 minutes. Season to taste with salt and pepper.

Meanwhile, cook pasta in large pot of boiling salted water until tender but still firm to bite. Drain, reserving 1 cup cooking liquid. Return pasta to same pot.
Add sausage mixture and toss over medium-low heat until sauce coats pasta, adding reserved cooking liquid by 1/4 cupfuls if mixture is dry. Transfer pasta to serving dish. Sprinkle with basil. Serve, passing cheese separately.
Add sausage mixture and toss over medium-low heat until sauce coats pasta, adding reserved cooking liquid by 1/4 cupfuls if mixture is dry. Transfer pasta to serving dish. Sprinkle with basil. Serve, passing cheese separately.

Re: Recipe Swap: Pasta dishes

Creamy Cheesy Chicken Pasta


INGREDIENTS
8 ounces wide egg noodles
1/2 cup frozen green peas
3 skinless, boneless chicken breast halves
1 (10.75 ounce) can condensed cream of mushroom soup
1/3 cup milk
1/4 cup mozzarella cheese

DIRECTIONS
In a medium pot cook egg noodles in boiling salted water. When pasta is 3 minutes away from being cooked, add in frozen peas or broccoli. Cook until vegetables and noodles are tender. Drain well.
Meanwhile, boil the chicken in a medium saucepan until cooked completely. Drain chicken and cut into bit size pieces.
In a large saucepan mix cream of mushroom soup and milk until warm and lumps are dissolved.
To the large saucepan add the cooked and chopped chicken, noodles and vegetables. Blend ingredients with the milk and soup mixture. Stir in grated mozzarella cheese until melted.
Serve warm.

Re: Recipe Swap: Pasta dishes

I just made this and it came out so good!

White Spinach Lasagna

For Bechamel sauce:
2 tbs butter
4 tsp flour
1 cup milk
salt, pepper and cinnamon

No bake lasagna noodles
frozen spinach, thawed
ricotta cheese
mozzerella cheese, shredded

Make Bechamel sauce:
melt 2 Tbs of butter in a pan
add 4 tsp of flour and whisk for 2 min
add 1 cup milk and continue whisking until thick.
light sprinkle of salt, pepper and cinnamon
(you can move this off the heat while you make the rest)


In a lasagna pan layer the following:

1 layer no bake lasagna noodles
spinach
Ricotta cheese - I dropped spoonfuls of the Ricotta to my preference
generous sprinkle of mozzerella
spoon Bechamel sauce over the layer
repeat with the lasagna noodles.
when youre done layering pour the remaining Bechamel sauce over the whole thng.

Cover with foil and bake for 30 min at 350

Re: Recipe Swap: Pasta dishes

I've made this one several times already for us, and for company also and everyone raved about it.

Pasta Casino
Serves 4
Recipe By: Robin Miller
Published in: Robin To The Rescue

1 lbs linguine
4 slice bacon -- diced
1 med green bell pepper -- seeded and chopped
3 clove garlic -- minced
1 can baby clams -- undrained 11 oz
1 cup chicken broth
2 bay leaves
1/4 cup parsley -- chopped
salt and black pepper to taste
4 ounce chunk aged Asiago cheese

Cook the pasta according to the package directions. Drain and set aside.
While the pasta is cooking, cook the bacon in a large skillet over medium
heat until crisp. Add the bell pepper and garlic and cook, stirring,
until softened, about 3 minutes. Add teh clams with their liquid from the
can, the broth, and the bay leaves, bring to a simmer, and let simmer for
5 minutes. Remove the bay leaves, stir in the linguine, and toss to
combine. Remove from the heat, stir in the parsley, and season with salt
and pepper. Transfer to a serving platter and, using a vegetable peeler,
shave the cheese over the top of the pasta right before serving.

Re: Recipe Swap: Pasta dishes

This one is also really good. It's from Giada's new cookbook. I used large shrimp in place of the prawns and purchased the butternut squash already peeled and cubed from the supermarket, so that saved a lot of time.

3 tablespoons olive oil, plus 3 tablespoons
1 pound butternut squash, trimmed and cut into 1-inch cubes
2 garlic cloves, minced
1 teaspoon salt, plus 1 teaspoon
1/4 teaspoon freshly ground black pepper, plus 1/2 teaspoon
1 cup vegetable stock
1 pound rigatoni
1 pound prawns, peeled and deveined
3/4 to 1 cup whole milk
1/2 cup chopped fresh basil leaves
1/4 cup grated Parmesan
Directions
Warm 3 tablespoons of olive oil in a large, heavy skillet over medium-high heat. Add the butternut squash, garlic, 1 teaspoon salt, and 1/4 teaspoon freshly ground black pepper. Saute until the squash is golden and tender, 5 to 7 minutes. Add the vegetable stock, bring to a simmer, cover and cook until the squash is very soft, another 5 to 7 minutes. Transfer the squash mixture to a blender or food processor and puree.

Bring a large pot of salted water to a boil over high heat. Add the pasta and cook until tender but still firm to the bite, stirring occasionally, about 8 to 10 minutes. Drain pasta.

Meanwhile, warm the remaining 3 tablespoons of olive oil in a large, heavy skillet over medium-high heat. Sprinkle the prawns with the remaining 1 teaspoon of salt and remaining 1/2 teaspoon of freshly ground black pepper. Add the prawns to the pan and cook until just pink, about 3 minutes.

In a large pot over low heat combine the cooked pasta, pureed squash mixture, and 3/4 cup milk. Stir to combine. Add the remaining 1/4 cup milk if the sauce needs to be moistened. Add the cooked prawns, basil, and cheese. Stir until warm and serve.

ETA: Forgot to say the name of the recipe is Rigatoni with Squash and Prawns

Message edited 11/14/2008 3:04:45 PM.

Re: Recipe Swap: Pasta dishes

Rigatoni with Sausage, Peppers, and Onions

1/4 cup extra-virgin olive oil
1 pound sweet Italian turkey sausage
2 red bell peppers, sliced
2 yellow onions, sliced
1 teaspoon kosher salt
1 teaspoon freshly ground black pepper
1/2 teaspoon dried oregano
1/2 cup chopped fresh basil leaves
4 garlic cloves, chopped
2 tablespoons tomato paste
1 cup Marsala wine
1 (14.5-ounce) can diced tomatoes
1/4 teaspoon red pepper flakes, optional
freshly grated Parmesan cheese for garnish
Heat the oil in a heavy large skillet over medium heat. Add the sausages and cook until brown on both sides, about 7 to 10 minutes. Remove from the pan and drain. (I sliced the sausages before cooking them to reduce cooking time)
Keeping the pan over medium heat, add the peppers, onions, salt, and pepper and cook until golden brown, about 5 minutes. Add the oregano, basil, and garlic and cook 2 more minutes.
Add the tomato paste and stir. Add the Marsala wine, tomatoes, and chili flakes, if using. Stir to combine, scraping the bottom of the pan with a wooden spoon to release all the browned bits. Bring to a simmer.
Cut the sausages into 4 to 6 pieces each, about 1-inch cubes. Add the sausage back to the pan and stir to combine. Cook until the sauce has thickened, about 20 minutes.
While the sauce simmers, bring a large pot of salted water to a boil over high heat. Add the pasta and cook until tender but still firm to the bite, stirring occasionally, 8-10 minutes. Drain the pasta and add to the thickened sauce; toss to combine. Spoon into individual bowl and sprinkle each serving with Parmesan cheese.

Re: Recipe Swap: Pasta dishes

Rigatoni with Sausage, Artichokes, and Asparagus

3/4 cup drained oil-packed sun-dried tomatoes, sliced, 2 tablespoons of oil -reserved
1 pound hot Italian sausage, casings removed
2 (8-ounce) packages frozen artichoke hearts
1 cup asparagus, trimmed and cut in 1-inch pieces
2 large garlic cloves, chopped
1 3/4 cups chicken broth
1/2 cup dry white wine
12 ounces rigatoni or other tubular pasta
1/2 cup shredded Parmesan cheese, plus more for serving
1/3 cup chopped fresh basil
1/4 cup chopped fresh flat-leaf parsley
8 ounces fresh mozzarella, cubed (optional)
Salt and freshly ground black pepper

Heat the oil reserved from the tomatoes in a large, heavy frying pan over medium-high heat. Add the sausage and cook until browned, breaking up the meat into bite-size pieces with a fork, about 8 minutes. Use a slotted spoon to transfer the sausage to a bowl. Add the artichokes, asparagus, and garlic to the same skillet, and saute over medium heat until the garlic is tender, about 2 minutes. Add the broth, wine, and sun-dried tomatoes. Boil over medium-high heat until the sauce reduces slightly, stirring occasionally, about 8 minutes.

Meanwhile, bring a large pot of salted water to a boil. Cook the pasta in boiling water until tender but still firm to the bite, stirring often, about 10 minutes. Drain the pasta.
Add the pasta, sausage, 1/2 cup of the Parmesan cheese, the basil, and parsley to the artichoke mixture. Toss until the sauce is almost absorbed by the pasta. Stir in the mozzarella, if using. Season to taste with salt and -pepper. Serve, passing the additional Parmesan cheese alongside.

Re: Recipe Swap: Pasta dishes

bump

Re: Recipe Swap: Pasta dishes

Since it was bumped I will add mine .

Penne with Chicken Sausage and Swiss Chard.

1 lb. penne
1 package of chicken sausage (the thin coiled one)
1 bunch of red or green swiss chard trimmed and then chopped (you can also use broccoli rabe, but I would blanch that it to take the bitterness out first)
2-3 TBS of olive oil
1 can chicken stock or broth
2 cloves of garlic minced
Crushed hot red pepper to taste
S&P to taste

Cook penne to al dente. In large pan, cook sausage. Remove sausage from pan and cut into bite size pieces. In same pan with the sausage drippings add the olive oil and garlic and sautee for about 1-2 minutes. Add swiss chard, sausage and 1/2 can of stock. Cover and simmer for about 10 mins, then add pasta mixing all ingredients in the pan, add s&p to taste.

Re: Recipe Swap: Pasta dishes

Penne w/ Sausage, Spinach and Tomatoes - I use whole wheat pasta.

3/4-1 box whole wheat penne
1 package bulk sausage (sausage chop meat or just sausage without the casings)
1 can petite diced tomatoes (any flavor)
1 large bag baby spinach (apparently they come in 6 & 9oz sizes)
a little chicken stock or water

Brown sausage like you would chop meat. Add tomatoes and stock/water if necessary* to heat thru. Add spinach to wilt. Serve over pasta/mixed together.

*Depending on your preference of sausage to pasta ratio, desired sauce quanity/consistancy, what's in the pantry - you might want to add a little stock/water. I go lighter on the pasta/ heavy on the spinach.

Garlic Bread
Cut open crusty bread, drizzel/brush on a little EVOO, toast. As soon as it comes out rub with raw clove of garlic. Top with parm cheese if desired.

ETA: I made this once w/ sausage raviolli, tomatoes and spinach - came out just as good - one less step.

Message edited 11/19/2009 12:58:54 PM.