Please accept this recipe book from - Kean Miller LLP

Macaroni Italiano
1 pkg. whole macaroni
1 (16 oz.) can Big R tomatoes
1 lg. can plain tomato sauce
1 stick butter
10 to 12 oz. cheddar cheese, grated
Melt butter. Add tomatoes and tomato sauce. Cook for about 1/2 hour, until slightly thickened.
(If not cooked long enough, there will be a raw taste.) Cook macaroni until done. Drain. When
tomatoes are cooked, add to macaroni and gently toss. In 3 qt. casserole, put one layer of
macaroni mixture, then a layer of grated cheese. Repeat, ending with a layer of cheese on top.
Cover lightly with foil and bake at 325° until bubbly. Remove foil and bake a few minutes longer.
by Brad Myers (Baton Rouge), a partner practicing in the litigation area
Spicy Vodka Pasta
1/3 cup vodka
3/4 cup heavy whipping cream
red pepper to taste
1 can good quality plum tomatoes, chopped
1/2 cup fresh basil, chopped
1/4 cup fresh grated Parmesan cheese and 1/4 cup fresh grated Romano cheese, mixed together
2 servings pasta (3 cups dried penne is good)
Heat a sauce pan. Add vodka. Flame vodka and reduce by half (20 to 30 seconds). Add cream and
red pepper and simmer 5 minutes, whisking often. Add tomatoes and fresh basil, simmer 5 - 8
minutes. Just before serving, add half of the cheese. Add cooked pasta and mix. Put in serving
bowls and top with remaining cheese. Serves 2.
by Rob Dille (Baton Rouge), a partner practicing in the litigation area
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