I'm planning on trying this. Fettuccine with Tuna, Lemon and Capers (Fine Cooking) 1 lemon, 1/4 cup plus 2 Tbs. extra-virgin olive oil; more for drizzling 1/4 cup small capers, rinsed, drained, and patted dry 3 cloves garlic, thinly sliced 1 12-oz. can or 2 6-oz. cans solid white tuna in water, drained well 1/8 tsp. crushed red pepper flakes 3/4 lb. dried fettuccine Freshly ground black pepper 3 Tbs. chopped fresh flat-leaf parsley Zest the lemon into thin strips, or, using a vegetable peeler, shave off the zest, then slice into very thin strips. Juice the lemon to get 2 Tbs. juice. Heat 1/4 cup of the oil in a 10-inch pan over medium heat. Add the capers and cook until they start to brown and get crisp, 3 to 5 minutes. Stir in the lemon zest and cook until it starts to crisp and curl up, about 1 minute. Using a slotted spoon, transfer the capers and lemon zest to a plate lined with a paper towel. Reduce the heat to medium low, add the garlic to the remaining oil in the pan and cook, stirring, until it browns lightly but doesn't burn, 2 to 3 minutes. Add the tuna and red pepper flakes and cook until the tuna just heats through, about 2 minutes. Remove from the heat. Meanwhile, cook the fettuccine. Reserve 1/2 cup of the pasta water and drain the pasta. Return the saute pan to medium heat. Add the drained pasta, 1/4 cup of the reserved pasta water, 2 Tbs. of the lemon juice, and the remaining 2 Tbs. olive oil. Cook, tossing and stirring, for 1 to 2 minutes to blend the flavors. If the pasta isn't tender, add the remaining cooking water and continue to cook and stir until done. Season to taste with salt, pepper, and more lemon juice. Serve immediately, drizzled with a little olive oil and sprinkled with the capers, lemon strips, parsley, and a few grinds of black pepper.

Roasted Tomato Spaghetti (Real Simple) 3 tablespoons olive oil 1 cup chopped red onion 4 garlic cloves, minced 1/3 cup pitted kalamata olives (about 12) 3 anchovy fillets, drained (optional) 1/2 teaspoon crushed red pepper 1 teaspoon dried oregano 1 28-ounce can Italian plum tomatoes with juice (or fresh) kosher salt and black pepper 1 pound spaghetti 2 tablespoons chopped parsley Heat oven to 450 F. In a large ovenproof skillet or baking pan over low heat, combine the oil, onion, garlic, olives, anchovies (if desired), crushed red pepper, and oregano. Bring to a simmer, stirring, 2 minutes. Remove from heat, pour the tomatoes over the top, and season with 1/2 teaspoon salt and 1/4 teaspoon pepper. Transfer to oven and roast for 20 minutes until the sauce is hot and bubbly and the onions are soft. Transfer the roasted tomato mixture to a food processor or blender and pulse once or twice (sauce should be chunky). Toss with cooked spaghetti and parsley.

Nita, Harry will love your beef and broccoli. One question, though. In the instructions it says to add the broccoli and water. How much water? GARLIC CHEDDAR BISCUITS 2 cups unbleached all purpose flour 2 oz sharp cheddar cheese, shredded 2 teaspoons sugar 2 teaspoons baking powder 1/2 teaspoon table salt 2 cloves garlic, minced 1 cup whole milk 1/4 cup sharp cheddar cheese, shredded (for topping) for the garlic butter topping: 4 tablespoons butter 1 clove garlic, minced 1/2 teaspoon dried parsley garlic salt, to taste 1) Adjust oven rack upper-middle position and heat oven to 425 degrees. Line baking sheet with parchment paper or grease for easy removal of biscuits. 2) Whisk together flour, cheddar cheese, sugar, baking powder, salt, and garlic in a medium bowl. Add milk and stir until ingredients are mixed, be careful not to over mix. At this point the dough should be fairly sticky but not runny or dry. Add more flour or milk as needed to achieve desired consistency. 3) Scoop dough onto prepared baking sheet with a large cookie scoop (about 3 tablespoons worth of dough). Top each biscuit with a sprinkle of cheddar cheese. Bake for 15 minutes or until the tops of the biscuits begin to brown. 4) In a small bowl, melt the butter along with the garlic and parsley in the microwave. Brush tops with garlic butter mixture and sprinkle with garlic salt to taste. Makes 12.

Sweet Potato Roll with Cream Cheese 3/4 cup all-purpose flour 1/2 teaspoon baking powder 1/2 teaspoon baking soda 3/4 teaspoon ground cinnamon 1/4 teaspoon nutmeg 1/4 teaspoon salt 3 large eggs 3/4 cup granulated sugar 3/4 cup mashed sweet potatoes 1 teaspoon vanilla Filling 8 ounces cream cheese, room temperature 1 1/2 cups powdered sugar, sifted 6 tablespoons butter 1 teaspoon vanilla 2/3 cup toasted coconut, optional* powdered sugar, for sprinkling Preparation: Butter and flour a 15x10-inch jelly roll pan or spray thoroughly with baking spray with flour. Heat oven to 375 F. Lay a cotton kitchen towel out on the counter and sprinkle generously with powdered sugar. In a bowl, combine the flour, baking powder, soda, spices, and salt; set aside. In a mixing bowl, beat eggs with sugar until thick and lemon-colored. Beat in mashed sweet potatoes and vanilla. Stir in the flour mixture until well blended. Spread the batter in the prepared pan. Bake for 11 to 14 minutes (dark pans will take less time), or until the top of the cake springs back when lightly touched with a finger. Immediately loosen the cake from the sides of the pan and turn onto the towel sprinkled with powdered sugar. Roll up the cake and towel together, starting with the narrow end. Cool the rolled cake on a rack. Beat cream cheese with the powdered sugar, butter, and vanilla until light and smooth. Stir in toasted coconut, if using. Chill for 10 to 15 minutes to firm the filling slightly. Unroll the cooled cake and spread with the cream cheese mixture. Reroll the cake and wrap in plastic wrap. Refrigerate until thoroughly chilled, about 1 to 2 hours. To serve, unwrap the cake and sprinkle with more powdered sugar. This freezes well. Serves 8 to 10. *To toast coconut, spread the coconut out in a single layer on an ungreased baking sheet. Bake at 350 F for 7 to 10 minutes, or until lightly browned, stirring frequently. Remove from the oven and transfer to a small bowl; set aside. Sue