TORTA VERDE (4 to 6 servings) 4 ounces spinach egg noodles 1/4 cup butter, softened 3 ounces cream cheese, soft 2 large eggs, separated 1/2 pint sour cream, at room temperature 1/2 cup grated parmesan cheese
Cook noodles according to package directions and drain. Beat together butter and cheese until blended; add egg yolks and sour cream and beat until smooth. Fold in the noodles and 1/4 cup of the parmesan. Beat egg whites until stiff; fold in. Turn into a 10-by-6-by-1 3/8-inch baking dish. Sprinkle with remaining parmesan. Bake in a 350-degree oven until a knife inserted in center comes out clean. MICHELE URVATER'S CARROT SOUP (Makes 5 to 6 cups) 3 tablespoons butter 2 medium onions, finely chopped 3 medium carrots, finely chopped 1 quart clear fat-free chicken broth 1/3 cup long-grain rice 3/4 teaspoon salt 1/4 teaspoon pepper 1/2 cup heavy cream Minced parsley
In a 4-quart saucepan, melt butter; stir in onion and carrots. Cover and cook over low heat, stirring occasionally, for 10 minutes. Add broth, rice salt and pepper; bring to a boil; simmer, uncovered, 25 minutes longer. Puree in a food mill, electric blender or food processor. Stir in cream, reheat and correct seasoning. Garnish with parsley. MIDNIGHT BARS 1/4 pound butter, at room temperature or cut in thin pats 1 cup sugar 1/2 cup dutch-process cocoa 2 large eggs 1/2 cup all-purpose flour 1 cup coarsely chopped walnuts
With an electric beater cream butter, sugar and cocoa; at high speed, beat in eggs, one at a time. Add flour; beat gently to blend. Stir in walnuts. Turn into a buttered 8-by-8-by-2 inch baking pan. Bake in a 350-degree oven until sides shrink from pan -- a cake tester inserted in center will not come our clean -- 25 minutes. Cool on wire rack. Chill before cutting into bars and removing with a small metal spatula.