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Baked Rigatoni with Amalfitan
Sauce
1 pound rigatoni, cooked according to package directions
4 cups Marinara Sauce (see below), at room temperature or chilled
4 eggs, lightly beaten
1/4 cup grated Parmesan Cheese
4 ounces shredded low-fat mozzarella
1 pound low-fat ricotta
Salt and black pepper to taste
Preheat oven to 375 degrees. Put all the ingredients in a large bowl and
toss well.
Turn into a rectangular glass-baking dish sprayed with non-stick
cooking spray. Bake
about 30 minutes, until heated through and lightly
browned on top. Serves 6.
Marinara Sauce
1/2 cup olive oil
6 large cloves garlic, minced
Two 28-ounce cans whole peeled Italian tomatoes
1/2 cup chopped fresh basil
1 teaspoon crushed red pepper flakes
Salt to taste
Black pepper to taste
Heat the oil in a large skillet over low heat. Add the garlic and cook for 3
minutes, stirring
frequently, until golden brown. Do not let the garlic burn
or your sauce will be bitter. Add the
tomatoes and raise the heat to medium.
Simmer for 10 minutes, stirring often. Using a spoon,
break up the tomatoes
into small pieces. Add the basil, red pepper flakes, salt and pepper.
Simmer, stirring frequently, for another 15 to 20 minutes, until the sauce
is thick. Taste for seasonings. Serves 6.
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Brown Rice Casserole
1 cup rice
2 cans beef consommé
1 small onion, chopped
1/2 cup margarine
Combine all ingredients in greased 1-1/2-quart casserole. Cover.
Bake at 350 degrees for 1 hour.
Yield: 4-6 servings.
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Cheese Rice Pudding
1 tablespoon butter or margarine
2 tablespoons all-purpose flour
¾ teaspoon dried marjoram leaves
¼ teaspoons each salt and black pepper
1-1/2 cups low-fat (1% milkfat) milk
1-1/2 cups Shredded Cheddar Cheese (6 ounces)
3 cups cooked long-grain white rice
2 large egg whites
1 large egg
Preheat oven to 325 degrees. In a medium-size saucepan, melt butter over
moderate heat.
Whisk in the flour, marjoram,
salt, and pepper and cook for 1 minute or until bubbly. Add the milk. Cook, whisking constantly, until
the mixture starts to thicken. Stir in the Cheddar cheese until melted.
In a medium-size bowl, combine the rice, egg whites, and egg. Fold in the
cheese mixture. Spoon into a lightly greased 8” x 8” x 2”
baking dish. Bake for 30 to 35 minutes or until the center is set. Makes 6 main-dish servings. Prep
Time-10 minutes, Cooking Time: 36 minutes
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| Greek immigrants brought the recipe for this layered
lamb-and-macaroni casserole with them from the old country. Serve it, as
you would lasagna, accompanied by a green salad and French bread or
bread sticks. |
Greek Pastitsio
6 ounces elbow macaroni
2 large eggs
½ cup feta cheese, cubed (2 ounces), or 1/3 cup grated Parmesan cheese
¼ cup low-fat (1% milkfat) milk
For the meat filling:
12 ounces lean ground beef or lamb
1 large yellow onion, chopped
1-3/4 cups chopped tomatoes or 1 can (14-1/2 ounces) lower sodium
tomatoes, undrained and cut up
1 teaspoon dried oregano leaves
¼ teaspoon ground cinnamon
1/8 teaspoon each salt and black pepper
2/3 cup grated Parmesan Cheese
For the sauce:
1-1/2 cups low-fat (1% milkfat) milk
2 tablespoons all-purpose flour
¼ teaspoons each salt and black pepper
¼ cup grated Parmesan cheese
Preheat the oven to 350 degrees. Cook the macaroni according to package
directions. Drain, rinse, and drain again; transfer to a warm bowl.
Separate the eggs. In a small bowl, lightly beat the yolks; set aside for
the sauce. Stir the egg whites, feta cheese, and the ¼ cup milk into the
macaroni. Set aside.
Meanwhile, to prepare the meat filling, in a large skillet, cook the beef or
lamb and onion over moderately high heat until meat is browned. Drain
off fat. Stir in the tomatoes, oregano, cinnamon, the 1/8 teaspoon
salt and the 1/8 teaspoon pepper. Bring to boil.
Lower the heat and simmer,
for 5 minutes. Remove from heat. Stir in the 2/3-cup Parmesan cheese. Layer
half of the macaroni mixture in a lightly greased 8” x 8” x 2” baking dish.
Top with the meat filling, then with the remaining macaroni mixture.
To prepare the sauce, in a medium-size saucepan, whisk together the 1-1/2
cup milk, the flour, the ¼ teaspoon salt, and the ¼ teaspoon pepper. Cook
over moderate heat, whisking, constantly, for 8 minutes or until mixture is
thickened and bubbly. Slowly stir about 1 cup of the hot mixture to the
saucepan. Cook, stirring constantly, for 3 minutes or until mixture
thickens. (Do not boil.) Stir in the ¼ cup Parmesan cheese. Pour the
sauce over the macaroni layer. Bake for 30 to 35 minutes or until heated
through. Let stand 10 minutes before serving. Makes 6 main-dish servings.
Prep Time: 20 minutes, Cooking Time: 30 minutes, Baking Time: 30
minutes, Standing Time: 10 minutes
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Kasha and
Noodles
| This is an age-old Jewish specialty. It has a nutty flavor
that goes well with main dishes, such as meatballs or chicken. The
egg coats the grains of Kasha so they don't stick together. |
6 ounces curly or plain egg noodles
2 tablespoons olive or vegetable oil
1 large yellow onion, chopped
2 cups thinly sliced fresh mushrooms
¾ cups Kasha (toasted buckwheat groats)
1 large egg, lightly beaten
1-3/4 cup lower-sodium chicken broth
½ teaspoon salt
¼ teaspoon black pepper
Cook the noodles according to package directions. Drain, rinse, and drain
again; transfer noodles to a warm bowl and
keep warm. Meanwhile, in a large
saucepan, heat the oil over moderate heat. Add
the onion and mushrooms and
cook for 5 minutes or until the onion is
tender. In a small bowl, combine the kasha
and egg, stirring well to coat each grain.
Push the onion mixture to one side of the
saucepan; add kasha mixture tothe other side.
Cook over moderately high heat,
stirring constantly, for 3 to 4 minutes or
until the kasha grains have separated. Stir
in the chicken broth, salt, and pepper. Bring
to a boil. Lower the heat and simmer,
covered, for 12 to 15 minutes or until the
kasha is tender. Stir in the cooked noodles;
heat through. Makes 8 side-dish servings.Prep
Time: 10 minutes, Cooking Time: 30 minutes
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| I would also like to thank Nancy O. for submitting today’s
Recipe. Nancy, this looks great. Thank You. The variety of
cheese flavors available means this dish can taste different every time
you make it! |
Lazy Cook's Macaroni and Cheese
5 tablespoons margarine
2 cups macaroni -- uncooked
1 jar Ragú or Classico Cheese Sauce -- any flavor
5 cups milk
salt and pepper -- to taste
Preheat oven to 325 degrees.
Melt margarine in a 13x9-inch pan. Add uncooked macaroni, cheese sauce,
milk, salt and pepper.
Bake, uncovered, for 75 minutes.
Variations:
Substitute 3 cups of any type of shredded cheese in place of the cheese
sauce.
Add your favorite spice such as thyme, Italian seasoning, etc. For a great
casserole,
before baking add 1 pound of any
of the following cooked meats: Ground beef, ground
turkey, ground sausage, hot dogs,
chicken, pork, Spam, smoked sausage links or kielbasa.
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Noodles in Cream
1 pound wide noodles
1 pint whipping cream
½ cup butter
Salt and pepper to taste
Cook noodles according to package directions; drain. Add cream,
butter, salt, and pepper; toss
gently. Serve. Yield: 8 servings.
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| Italian grandmothers served this hearty soup for lunch with
cheese and bread. If cannellini beans are not available, substitute
great Northern. |
Pasta and Beans
4 ounces elbow macaroni
1 tablespoon olive or vegetable oil
1 large yellow onion, halved lengthwise and thinly sliced
1 medium-size sweet green pepper, chopped
1 large carrot, shredded
2 cloves garlic, minced
1-3/4 cups chopped tomatoes or 1 can (14-1/2 ounces) lower-sodium
tomatoes, undrained and cut up
1 teaspoon each dried oregano leaves and basil leaves
½ teaspoon salt
¼ teaspoon black pepper
1 can (15 ounces) cannellini beans or great Northern beans, rinsed and
drained
Cook the macaroni according to package directions. Drain, rinse, and
drain again; return the cooked
macaroni to the saucepan. Meanwhile, in
a Dutch oven, heat the oil over
moderate heat. Add the onion, green pepper,
carrot, and garlic and cook for 5
minutes or until vegetables are tender. Stir in
the tomatoes, oregano, basil,
salt, and pepper. Bring to a boil. Lower the heat
and simmer, covered, for 10
minutes. Stir in the cooked macaroni and the beans.
Cook, covered, for 5 minutes more
or until heated through. Serve with grated
Parmesan cheese and minced
parsley. Makes 4 main dish servings.
Prep Time: 20 minutes, Cooking Time: 25 minutes.
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| Did you know that creamy one-dish meals made with salmon first
became popular in the 1930’s? You can substitute tuna or chicken for the
salmon, if you prefer. |
Salmon Noodle Casserole
4-ounce medium-size noodles
1 tablespoon olive or vegetable oil
1 medium-size yellow onion, chopped
1 medium-size sweet green pepper, chopped
1 stalk celery, sliced
1/3 cup all-purpose flour
1/8 teaspoon black pepper
3 ½ cups low-fat (1% milkfat) milk
½ cup shredded Swiss cheese (2 ounces)
1 can (14 ¾ ounces) pink salmon, picked through, rinsed, drained, and
flaked; or 2 cans (6 ounces, each) water packed, chunk light tuna,
rinsed, drained, and flaked; or 2 cups cooked chicken
1/3 cup grated Parmesan cheese
Preheat oven to 350 degrees. Cook the noodles according to the package
directions. Drain, rinse, and
drain again; return to the saucepan. Meanwhile,
in a large saucepan, heat the oil
over moderate heat. Add the onion, green
pepper, and celery and cook for 5
minutes or until the vegetables are tender.
Stir in the flour and black
pepper. Add the milk. Cook, stirring constantly, for
10 minutes or until the mixture
is thickened and bubbly. Stir in the Swiss cheese
until melted. Stir in the cooked
noodles. Carefully stir in the salmon. Spoon the
mixture into a lightly greased 8”
x 8” x 2” baking dish. Top with Parmesan cheese.
Bake for 25 minutes or until
heated through. Makes 4 main dish servings
Prep Time: 20 minutes, Cooking Time: 42
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Three Cheese Fettuccine:
2 cups broccoli flowerets
2 cups thinly sliced carrots
1 tablespoon olive or vegetable oil
1 cup thinly sliced leek or 8 large green onions with tops, finely sliced
2 cloves garlic minced
¼ cup all-purpose flour
1 teaspoon dried marjoram leaves or oregano leaves
¼ teaspoon black pepper
2 ½ cups low-fat (1- percent) milk
¾ cups Gouda or fontina cheese
¾ cups shredded Swiss cheese (3 ounces)
½ cup grated Parmesan Cheese
12 ounces dried fettuccine or linguine
In a large saucepan, bring ½ inch water to a boil over high heat. Add the
broccoli
and carrots. Lower the heat
and simmer, covered, for 8 to 10 minutes or until crisp-
tender. Drain. In a large
saucepan, heat the oil over moderate heat. Add the leek
and garlic and cook until leek
is tender. Stir in flour, marjoram, and pepper and cook
for 1 minute or until bubbly.
Add the milk. Cook, stirring constantly, until mixture starts
to thicken. Stir in the Gouda
cheese, Swiss cheese, and ¼ cup of the Parmesan cheese.
Stir broccoli and carrots into
cheese mixture. Cover and keep warm. Meanwhile, in a
Dutch oven, cook fettuccine
according to package directions. Drain; return fettuccine
to the Dutch oven. Add cheese
mixture to fettuccine and toss gently until well mixed.
Sprinkle with the remaining ¼
cup Parmesan cheese. Serve immediately. Makes 6
main-dish servings. Prep.
Time: 20 minutes, Cooking Time: 20 Minutes.
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Rice and Sprouts
(Low-Cal)
1/2 cup rice
1 bouillon cube
1 (1 pound) can bean sprouts, drained
Salt, pepper and Worcestershire sauce to taste
Cook rice according to package directions using bouillon cube to replace
salt. Toss with bean sprouts; heat through. Season with salt, pepper
and Worcestershire sauce. Yield: 4 servings
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Italian-Style Spaghetti
1 pound lean ground beef
2 tablespoons minced onion
1 package Italian-style spaghetti sauce mix
2 cans tomato sauce
10 to 12 ounces spaghetti, cooked
In large skillet brown the ground beef and onion. Drain off all but
1-tablespoon of fat.
Add spaghetti sauce mix, tomato sauce and 3 sauce cans water; cover. Simmer
10
to 20 minutes. Cook spaghetti according to package directions. Drain and
serve with
meat sauce. Yield: 4 to 6 servings.
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Noodles Romanoff
4 ounces curly or plain egg noodles
1 tablespoon olive or vegetable
1 large yellow onion, chopped
2 cloves garlic, minced
1 carton (12 ounces) low-fat (1% milkfat) cottage cheese
1 cup reduced-fat sour cream
2 teaspoons poppy seeds
1/4 teaspoon salt
1/8 teaspoon hot red pepper sauce
1/4 cup fine dry bread crumbs
1 tablespoon butter or margarine, melted
Preheat oven to 350 degrees. Cook the noodles according to package
directions. Drain, rinse, and drain again; transfer to a warm large
bowl.
Meanwhile, in a medium-size skillet, heat oil over moderate heat. Add
the onion and garlic and cook 5 minutes or until onion is tender. Add
onion mixture to noodles. Stir in the cottage cheese, sour cream, poppy
seeds, salt, and red pepper sauce.
Spoon into a lightly greased 8" x 8" x 2"
baking dish. In a small bowl,
combine the bread crumbs and melted butter.
Sprinkle over the noodle
mixture. Bake for 25 minutes or until heated through.
Makes 6
side-dish servings.
Prep Time: 15 minutes, Cooking Time: 40 minutes
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Lasagna-and-Cheese Casserole
1/2 cup seedless raisins
1 to 2 tablespoons rum
1 package (1/2-pound) lasagna
1 cup sour cream
1 cup cottage cheese
2 to 3 tablespoons blanched, slivered almonds
Preheat oven to 350-degrees. Soak the raisins in rum.
Cook the noodles in boiling salted water until just tender. Drain;
rinse with cold water. Drain again; put into deep buttered casserole.
Sprinkle with a little salt and pepper.
Mix sour cream with cottage cheese and raisins. Pour over noodles; toss
together lightly. Sprinkle with almonds; bake about 20 minutes. Yield
4 servings.
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Cheesy Macaroni and Cheese
1 tablespoon fine dry bread crumbs
8 ounces elbow macaroni
1 large yellow onion, coarsely chopped
2-1/2 cups shredded extra-sharp Cheddar cheese (10-ounces)
1 cup low-fat (1% milkfat) milk
2 large eggs
1/4 teaspoon black pepper
1 can (3 ounces) French fried onion (optional)
Preheat the oven to 350-degrees. Sprinkle the bottom and sides of a lightly
greased 2-quart casserole dish with the bread crumbs, tilting the casserole
dish to cover to coat evenly. Set aside.
In a large saucepan, bring 3-quarts of water to a boil. Add the macaroni and
onion and cook for 5 to 6 minutes or until the macaroni is tender but still
firm. Drain, rinse, and drain again.
Arrange a third of the macaroni mixture in the casserole dish. Spoon 1-cup
of cheddar cheese over macaroni mixture. Repeat with another third of the
macaroni and another 1-cup of the Cheddar cheese. Top with remaining
macaroni mixture. In a medium sized bowl, whisk together the egg, egg white,
milk, and pepper. Pour over the macaroni mixture.
Bake, covered, for 30 minutes or until a knife inserted near the center
comes out clean. Remove from the oven. Sprinkle with the remaining 1/2-cup
Cheddar cheese. Spoon French fried onion (if using) around the outside edge.
Bake uncovered, for 5 minutes more until the cheese is melted. Makes 6
main-dish servings.
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Red Beans and Rice
4 cups water
1-1/4 cups dried red beans or red kidney beans, soaked
1 meaty ham hock (1 to 1-1/2 pounds)
1 large yellow onion, chopped
2 stalks celery, sliced
2 bay leaves
2 cloves garlic minced
1-1/2 teaspoons dried thyme leaves
1/4 teaspoon each salt and black pepper
1 cup uncooked long-grain white rice
1/4 cup minced parsley
In a Dutch oven, combine the water, the soaked beans, and ham hock. Bring to
a boil. Lower the heat and simmer, covered, for 1 to 1-1/2 hours or until
beans are tender. Drain beans, reserving 2 cups liquid. Remove 2 cups of the
beans from Dutch oven. Using a fork, slightly mash these beans. Return the
mashed beans to Dutch oven. Remove ham bone. When bone is cool, remove all
the meat from the bone. Discard bone. Cut meat into bite-size pieces and
then return to Dutch oven.
Stir in the reserved liquid, onion, celery, bay leaves, garlic, thyme, salt,
and pepper. Bring to a boil. Lower heat and simmer covered, for 30 minutes
or until vegetables are tender, stirring occasionally. Discard bay leaves.
Meanwhile, cook rice according to package directions; omit the salt and
butter. Spoon bean mixture over rice. Sprinkle with parsley. Serve with corn
bread. Makes 6 main-dish servings.
Prep Time: 20 minutes plus soaking, Cooking Time: 1 hour 40 minutes, and
calories per serving: 433.
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Souper Macaroni and Cheese
2 cups cooked macaroni
1 tablespoon butter
1 (10-ounce) ca n cream of mushroom soup
1 cup Cheddar Cheese, shredded
Blend hot macaroni with butter in 1-1/2 quart casserole; stir in soup,
1/3-cup water, 3/4-cup cheese and onion. Sprinkle remaining cheese on top.
Bake at 350-degrees for 30 minutes or until browned and bubbly. Yield: 4
servings.
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Herbed Fried Rice
2/3 cup chopped onion
3 tablespoons butter or margarine
1 cup rice
1 teaspoon marjoram
1 teaspoon rosemary
1/2 teaspoon savory
3 cups chicken broth
Sauté onion in butter until soft; add rice, marjoram, rosemary and savory.
Cook, stirring constantly, until rice is lightly browned; add broth. Simmer
for 20 minutes or until rice is tender. Serve as a main dish or with chicken
chow mein. Yield: 6 servings.
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Creamy Fettucini
1 (8 ounce) package cream cheese, softened
1/2 cup margarine
8 ounce fettuccini, cooked and drained
3/4 cup Parmesan cheese
1/2 cup milk
In large saucepan, combine cream cheese, Parmesan cheese, margarine, and
milk; stir over low heat until smooth. Add fettuccini and toss lightly.
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Four Cheese Baked Macaroni
1 pound elbow macaroni
1/8 pound mozzarella cheese
1/8 pound sharp cheddar cheese
1/8 pound Swiss cheese
4 tablespoons grated Romano or Parmesan cheese
1/4 pound melted butter
Cook macaroni until barely tender; drain. Save 1/2-cup water. Put
macaroni in buttered baking dish.
Cut cheddar and Swiss cheese
into small slivers; mix together. Add to
macaroni; toss lightly. Mix
butter and hot water together; pour over
macaroni. Sprinkle with
grated cheese. Bake about 15 minutes in
400-degree oven. Yield: 4 to 6 servings.
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Beefy Rice
2/3 cup long grain rice
2 beef bouillon cubes
Dash of garlic powder
2 tablespoons slivered almonds
Bring 1-2/3 cups water to a boil; add rice, bouillon cubes and garlic
powder. Cover. Cook for 25 minutes, stirring once. Fluff lightly once with a
fork; stir in almonds. Serve immediately. Yield: 4 servings.
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Macaroni Sauté
2 cups macaroni
½ cup chopped onion
½ cup chopped green pepper
1 clove garlic, minced (optional)
½ cup salad oil
1 teaspoon salt
3 cups undrained canned tomatoes or tomato juice
¼ teaspoon pepper
2 teaspoon Worcestershire sauce
Sauté macaroni, onion, green pepper and garlic in oil until macaroni turns
yellow. Add remaining ingredients; bring to a boil. Simmer, covered, for 20
minutes or until macaroni is tender. Yield: 6 servings.
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Tomato-Cheese Macaroni
2 cups macaroni
1 can tomato soup
½ cup milk
2 cups shredded cheddar cheese
¼ cup chopped parsley
2 tablespoons buttered bread crumbs
Cook macaroni according to package directions. Heat soup, milk and 1-1/2
cups cheese over low heat until cheese melts; add parsley. Blend soup
mixture and macaroni together; pour into greased 2-quart casserole. Top with
remaining cheese and bread crumbs. Bake at 400-degrees for 20 minutes or
until hot.
Yields: 6 servings.
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California Casserole
1 cup converted rice
1-1/2 teaspoons salt
1 cup chopped onion
¼ cup butter or margarine
2 cups sour cream
1 cup creamed cottage cheese
1 bay leaf, crumbled
1/8 teaspoon pepper
3 cans green chilies, drained
2 cups grated Cheddar cheese
Chopped parsley
Bring 2-1/2 cups water to a boil in large saucepan. Add rice and 1 teaspoon
salt; cover tightly. Cook over low heat for about 25 minutes or until water
is absorbed. Sauté onion in butter until golden brown; remove from heat.
Stir in rice, sour cream, cottage cheese, bay leaf, remaining salt and
pepper; toss to mix well. Place half the rice mixture in greased 12 x 8 x
2-inch pan. Cut green chilies in half; place half the chilies on rice
mixture. Sprinkle with half the cheese; repeat layers. Bake, uncovered, at
350-degrees for 25 minutes or until bubbly and hot; sprinkle with parsley.
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Rice-Pecan Casserole
1 cup rice
½ cup butter
1 can cream of mushroom soup
1 cup chopped pecans
Cook the rice according to package directions; add butter to hot rice. Add
soup and pecans; place in greased casserole. Bake at 350-degrees for 20
minutes. Yield: 6 servings.
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Creamy Pasta
5 cups rigatoni, twirls, or ruffle trio pasta, uncooked (approx.
12-ounces)
1 (10-3/4 ounce) can condensed cream of mushroom soup
1 cup milk
1/2 cup grated Parmesan cheese
2 tablespoons chopped fresh parsley
1/2 cup margarine
Cook pasta according to directions; drain. Meanwhile, in medium
saucepan, blend soup, milk, cheese and parsley; add margarine. Cook
over medium-low heat, stirring frequently, until margarine melts and
sauce is heated through. Toss with hot pasta before serving. Makes 4-6
servings.
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New Orleans Dirty Rice
1-1/4 cups lower-sodium beef broth
1/4 teaspoon salt
2 bay leaves
1/2 cup uncooked long-grain white rice
3 tablespoons all-purpose flour
3 tablespoons vegetable oil
1 large yellow onion, finely chopped
1 medium-size sweet green pepper, finely chopped
1 stalk celery, finely sliced
2 cloves garlic minced
8 ounces chicken livers, coarsely chopped
1 teaspoon dried thyme leaves or oregano leaves
1/8 teaspoon ground red pepper (cayenne)
1/4 cup minced parsley
In medium-size saucepan, bring broth, salt, and bay leaves to boil. Stir in
rice. Lower heat and simmer, covered, for 20 minutes or until rice is tender
and liquid is absorbed. Discard bay leaves. Using fork, fluff rice.
Meanwhile, for roux, in heavy Dutch oven, stir flour and oil until smooth.
Cook over moderate heat, stirring constantly, 5 to 7 minutes or until dark
brown. Add onion, green pepper, celery, and garlic and cook 8 to 10 minutes
or until vegetables are tender; stir frequently. Add chicken livers, thyme,
and red pepper. Cook, covered, over moderately low heat for 6 to 8 minutes
or until livers are slightly pink, stirring often.
Stir rice and parsley into liver mixture. Cook, uncovered, for 1 to 2
minutes more or until heated through. Makes 6 side-dish or 3 main-dish
servings.
Prep Time: 20 minutes, Cooking Time: 25 minutes
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Rice & Green Peas
1/3 cup butter
3 cups cooked brown rice
2 cups cooked peas
2 tablespoons fresh chopped parsley
Oregano to taste
Salt and pepper
Heat butter in skillet. Toss the rice and peas in it for a few minutes over
medium heat. Sprinkle with oregano, parsley, salt and pepper. Stir the
mixture and cook over low heat until heated through, about 5 minutes.
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Creamy Rice Casserole
2 cups cooked rice
1 carton sour cream
1 small can chili peppers, chopped
Grated Cheddar Cheese
Combine rice, sour cream and chopped chilies in casserole; top with cheese.
Bake, covered, at 350-degrees for 20 to 30 minutes. Yield: 6 servings.
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Cheese-Rice Ring
2 tablespoons chopped onion
1 green pepper, chopped
2 tablespoons butter
1-1/2 cup cooked rice
1/4 teaspoon salt
Dash of pepper
1/2 cup grated cheese
Cook onion and green pepper in butter until tender; add tomatoes and rice.
Cook slowly until rice has absorbed liquid; add seasonings and cheese. Pack
into buttered ring mold; unmold immediately onto serving plate. Fill with
scrambled eggs or green vegetable. Yield: 6 to 8 servings.
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Pasta Carbonara
3 teaspoons olive oil
3 teaspoons butter
1-1/2 teaspoon garlic, crushed
2-1/2 cups whipping cream
6 ounces fresh Parmesan cheese, grated
3 tablespoons bacon, fried crisp and chopped
4-1/2 ounces ham, cut into julienne’s strips
3 tablespoons parsley
3 tablespoons black olives, pitted and sliced
Dash of pepper
16 ounces fettucinni, cooked and hot
In a large skillet sauté the garlic in oil and butter. Add the
whipping cream and Parmesan cheese.
Stir in the bacon, ham, parsley, olives and pepper. Mix well.
Add the fettuccini noodles and toss.
Put in a casserole dish and keep warm in the oven until ready to serve.
Serves: 6.
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Linguini with White Clam Sauce
1/4 cup olive oil
1 clove garlic, thinly sliced
1 tablespoon parsley, chopped
1/2 teaspoon salt
1/4 teaspoon oregano leaves
1/4 teaspoon pepper
1 (10-ounce) can baby clams, do not drain
1/2 cup evaporated milk
8 ounces linguini, cooked and drained
Heat oil in a skillet and sauté garlic over medium heat until garlic is
lightly browned. Add parsley, salt, oregano, pepper, and clams to
garlic oil and stir. Heat stirring constantly until heated through.
Mix in evaporated milk and heat through. Serve over cooked linguini.
Serves 4 to 6.
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Light Lemon Pasta
6 ounces angel hair pasta, fresh not dried
1/4 cup fresh basil, chopped
1/4 cup lemon juice
1 tablespoon grated lemon peel
3 tablespoons olive oil
Fresh grated Parmesan cheese
In a large saucepan cook the pasta in boiling water for 3 to 5 minutes.
Drain. Toss with the remaining ingredients except cheese. Mix
well. Sprinkle Parmesan cheese over the top and serve.
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Spicy Italian Sausage Rigatoni
1 pound rigatoni, cooked and drained
1 tablespoon olive oil
1 pound ground Italian sausage
2 tablespoons garlic, chopped
1/2 teaspoon red pepper flakes
1 (14-ounce) can tomatoes, diced
1 (14-ounce) can Italian tomatoes, diced
2 tablespoons fresh basil, chopped
2 tablespoons fresh parsley, chopped
Salt and pepper to taste
In a large skillet, heat oil. Add sausage, garlic, and red pepper
flakes. Cook about 8 to 10 minutes or until sausage is fully cooked.
Add the tomatoes. Cook for about 8 to 10 minutes until slightly
thickened. Add basil, parsley, salt and pepper. Mix well and
serve immediately over pasta. Serves: 6.
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|
The Native Americans of the Great Lakes region
showed European settlers how to cook a local marsh-grass seed. The
settlers called it wild “rice”. They did so because the grass
grows in water like regular rice. |
Wild Rice with Apples
1 cup uncooked wild rice
2 cups lower-sodium chicken broth
1 tablespoon olive oil
1 large yellow onion, chopped
1 celery stalk, thinly sliced
1 medium-size tart apple, chopped
1/4 cup parsley, minced
1/4 cup pecans or walnuts, toasted and chopped
1 teaspoon dried marjoram leaves
1/4 teaspoon salt and pepper
Using a wire strainer run cold water over the rice and rinse thoroughly to
clean. In a medium-size saucepan, bring the chicken broth to a boil.
Stir in the rice. Return to a boil. Lower heat and simmer,
covered for 40 minutes or until most of the liquid is absorbed. Remove
from heat and drain off the remaining liquid. In a large saucepan,
heat the oil over moderate heat. Add the onion and celery and cook for
5 minutes. Vegetables should be tender. Stir in the apple,
parsley, pecans, marjoram, salt, and pepper. Cook for 2 more minutes,
stirring occasionally. Stir the cooked wild rice into the apple
mixture. Cook for 3 minutes or until heated through. Makes 6
side dish servings. Prep. Time: 15 minutes, Cooking Time: 42 minutes,
Calories per serving: 186.
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Spaghetti with
Butter, Cream, and Parmesan
1/2 cup butter (do not substitute)
1/2 cup heavy cream
1 pound thin spaghetti, cooked and drained according to package directions
1/2 cup grated Parmesan cheese
Salt and pepper to taste
In small saucepan heat the butter and cream. Be sure not to boil.
Butter a warm large bowl. Mound the paste in the bowl and pour in the
cream, sprinkle with cheese. Toss thoroughly but lightly. Season with
salt and pepper to taste and serve. About 390 calories per serving.
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Baked Vermicelli Casserole
3/4 pound lean ground beef
3/4 pound lean ground pork
2 onions, chopped
1/3 cup green pepper, diced
3 stalks celery, diced
Salt and pepper to taste
1 (4-ounce) package vermicelli
1 or 2 cans stewed tomatoes
1 can cream of celery soup
1 tablespoon Worcestershire sauce
2 cups grated Cheddar cheese
1 (2-1/2 ounce) jar mushroom stems and pieces, drained
In large skillet cook the beef and pork until lightly browned, stirring
frequently. Add the onions, green pepper, celery, salt and pepper;
cook stirring frequently, until vegetables are tender. Prepare the
vermicelli according to package directions. Mix beef mixture,
vermicelli, tomatoes, soup and Worcestershire sauce; place in 9 x 13-inch
baking dish. Bake in preheated 350-degree oven for 30 minutes.
Sprinkle cheese and mushrooms on top. Return to oven; bake until
cheese is melted. If you would like you can add almonds with the
cheese and mushrooms.
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Florentine Rice
1 cup rice
1 (10-ounce) package frozen spinach, chopped
3 tablespoons onion, chopped
1 teaspoon salt
1/4 cup margarine
1/4 teaspoon pepper
1 (8-ounce) package Cheddar cheese, cubed
In a large saucepan bring 2-1/2 cups salted water to a boil. Add the
rice, spinach, and onion; cover. Reduce heat and simmer for 25
minutes. Add the remaining ingredients and mix well. Yield: 6 to
8 servings.
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Baked Spaghetti
1/2 pound spaghetti
2 tablespoons margarine
1-1/2 tablespoons onion, chopped
1-1/2 tablespoon green pepper, chopped
2 cups canned or stewed tomatoes
1 teaspoon salt
1/4 teaspoon salt
1/4 teaspoon pepper
1/8 teaspoon paprika
1 tablespoon sugar
1 cup grated cheese
In large saucepan boil the spaghetti according to manufactures instructions.
Drain.
In large skillet melt the butter; sauté onion and green pepper until soft.
Add the tomatoes, salt, pepper, paprika, and sugar; simmer about 10 minutes.
Add the cooked spaghetti and mix well. Add 1/2-cup cheese. Turn
into a well-greased 2-1/2 quart baking dish. Sprinkle with remaining
cheese. Bake in a 400-degree oven until cheese is brown, approximately
20 to 25 minutes.
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Rice and Cheese Loaf
2 cups uncooked rice
1 clove garlic
1/2 pound American cheese, grated
1-2/3 cups evaporated milk
2 eggs
3/4 teaspoon salt
1/4 cup parsley, finely cut
1 tablespoon grated onion
In large saucepan boil the rice until tender in salted water with garlic
clove. Remove garlic. Drain and rinse rice. In double
broiler melt cheese over boiling water. In large bowl beat eggs; add
salt, parsley, onion, rice, and melted cheese. Pour into buttered loaf
pans. Bake in 350-degree oven for 1 hour. Serves 8.
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Rice and Onion Casserole
1 onion, sliced
1/2 cup margarine
1 can mushrooms
1 cup rice
2 cans bouillon
Salt and pepper to taste
Place onion and margarine in casserole; heat until margarine melts.
Add remaining ingredients. Bake, covered, at 375-degrees for 45
minutes.
Serves 8.
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Easy Lasagna
1 jar spaghetti sauce
1 pound ground beef
1-1/2 cups water
8 ounces ricotta cheese
10 ounces mozzarella, grated
1/2 cup parmesan cheese, grated
12 pieces lasagna, noodles, uncooked
In a skillet, brown the meat. Remove from heat and drain excess fat. Combine
the sauce, hamburger and water together. Mix cheeses together. Layer in cake
pan: meat sauce, noodles, meat sauce, cheese generously all over, and
sprinkle with the parmesan cheese. Repeat until all ingredients are gone.
Sprinkle with the Parmesan cheese last. Bake at 350-degrees for 1
hour. Serves 6 at 956 calories per serving.
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Baked Macaroni and Cheese
1 cup uncooked elbow macaroni
2 eggs, beaten
1 cup skim milk
1 cup low-fat cottage cheese
1/4 cup (1-ounce) extra-sharp Cheddar cheese, shredded
1/2 teaspoon salt
1/4 teaspoon freshly ground pepper
Vegetable cooking spray
1 tablespoon fine, dry breadcrumbs
In a saucepan, cook the macaroni according to package directions, omitting
the salt; drain. Combine the macaroni with the next 6 ingredients, mixing
well. Spoon the macaroni mixture into a 1-quart baking dish coated with
cooking spray; sprinkle with breadcrumbs. Bake at 350-degrees for 1 hour.
Serves: 6 at approximately 158 calories per 2/3-cup serving.
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Wild Rice Casserole
1 (6-ounce) package long-grain and wild rice mix
6 green onions, chopped
8 medium mushrooms, sliced
2 cups chicken broth
1 (8-ounce) can sliced water chestnuts, drained
Spray a medium-sized skillet with cooking spray. Place over medium heat
until hot. Add the rice; cook until lightly browned, stirring occasionally.
Stir in the remaining ingredients, and spoon the mixture into a 1-3/4 quart
casserole dish. Cover and bake at 350-degrees for 1 hour or until rice is
done. Serves: 6 at approximately 134 calories per serving.
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Pineapple Pilaf
1 small can (8-ounce) pineapple chunks, drain and reserve liquid
1/4 cup onion, finely chopped
3/4 cup long grain white rice
2 tablespoons butter
1/2 teaspoon salt
1/4 teaspoon ground ginger
1 teaspoon grated lemon rind
Chicken broth or water
In a saucepan, sauté the onion and rice in 2 tablespoons butter until the
onion is soft. Add the salt, ground ginger, grated lemon rind. Mix well. Add
the pineapple. In a measuring cup, measure the pineapple liquid; add chicken
broth or water to make 1-1/2 cups. Add to the rice mixture. Cover. Cook over
low heat until the rice is tender, approximately 25 minutes.
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Green Rice
2 cups rice
1-1/2 cup milk
1/2 cup salad oil
1 cup chopped parsley
1 cup chopped green onions
1 cup chopped green pepper
2 cloves of garlic, minced
1 pound grated sharp cheese
Salt and pepper to taste
Cook rice to package directions; mix with remaining ingredients. Place
in oiled casserole. Bake, uncovered, at 350-degrees for 1 hour.
Yield: 12 servings.
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Stuffed Pasta Shells
1 package large pasta shells, cooked
1-2 packages frozen spinach, thawed and drained
1 container cottage cheese
1/2 cup grated cheddar cheese
1/2 cup mozzarella cheese
Mix together spinach and cottage cheese. Stuff shells. Arrange
shells in a single layer in a baking dish. Sprinkle with grated
cheeses. Bake at 350-degrees for 15 to 20 minutes, until hot and
cheese is melted.
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Crumb-Topped Macaroni Casserole
1 package macaroni
1 small onion, finely chopped
1/4 cup butter
1 can cream of mushroom soup
1 soup can milk
1 cup grated cheese
1/2 cup buttered breadcrumbs
Cook macaroni according to package directions. Sauté onion in butter
until tender; add soup, milk and cheese. Combine macaroni and soup
mixture. Place in buttered casserole; sprinkle top with buttered
crumbs. Bake at 350-degrees until brown. Yield: 6 servings.
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|
Homemade pasta dough is made even more special by
rolling fresh herbs between the sheets just before passing it through
the pasta machine for the last time. I have found a very basic
dough, which can be machine cut into strands of varying widths and also
be used, for pasta packages, such as ravioli and panzotti. |
Fresh Pasta Dough
2 cups unbleached all-purpose flour
3 eggs
1/2 cup fresh herbs leaves (optional)
Place the flour in a food processor, and with the motor running, add the
eggs one at a time. Continue processing for 15 seconds. Turn the dough
out onto a lightly floured surface, and knead until it has formed smooth
firm ball. Cover the dough and let rest for 30 minutes. Divide the dough
into 5 pieces. Make sure to recover the remaining 4 pieces. Roll
one piece slightly with a rolling pin. Sprinkle flour on the dough,
both sides. Roll the dough through the widest setting of a pasta machine.
Repeat this 4 times, folding the dough each time. Continue rolling the pasta
through the machine, gradually making the opening smaller, until you arrive
at the third-thinnest setting. At this point if you are adding the
herbs such as parsley or tarragon, lay the leaves on half the sheet of
dough, and then fold the other half over them. Run the dough through
the machine the machine one last time. It is now ready to be cut for
pasta. Repeat with the remaining four pieces of dough. Yields:
1 pound of pasta enough for 4 to 6 portions.
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Sugar-and Spice Rice
1 cup cold water
1 cup milk
1 teaspoon salt
1 cup uncooked rice
1/2 cup butter or margarine
1/2 cup granulated sugar
2 teaspoons cinnamon
In a large saucepan combine the water, milk, salt, and uncooked rice.
Bring to a boil. Turn the heat to low, cover and cook 20 minutes or
until water and milk are absorbed. Keep the cover on while cooking.
Spoon into serving dishes and top each serving with 2-tablespoons margarine.
In a small bowl combine the sugar and cinnamon and mix well. Sprinkle
over the top of each serving. You can also place rice into a casserole
dish. Dot with the margarine; sprinkle with cinnamon and sugar
mixture. Place in 350-degree oven until margarine melts.
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Mushroom Fettucine
1 (10-ounce) can condensed cream of mushroom soup
3/4 cup milk
1/2 cup grated Parmesan cheese
3 cups hot cooked fettucine noodles
4 tablespoons butter or margarine
In large saucepan add soup and stir until smooth. Blend in the cheese
and milk. Heat; stirring occasionally. Just before serving toss
the noodles with butter and combine with soup mixture.
Serve with additional cheese. Yields: 4 servings.
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Vegetable Spaghetti
2 cups plain spaghetti sauce
1 cup broccoli florets
1 cup mushrooms, sliced
1 cup tomato, coarsely chopped
1 cup zucchini, coarsely chopped
4 cups cooked spaghetti noodles
Parmesan cheese, grated
In large saucepan mix the spaghetti sauce, broccoli florets, mushrooms,
tomato, and zucchini. Heat thoroughly. Serve over spaghetti
noodles. Sprinkle with Parmesan cheese.
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Jambalaya
1 cup chicken, cooked and diced
1 cup ham, cooked and diced
12 pork sausage links, cooked and diced
1 (16-ounce) can tomatoes, drained
1 cup onion, chopped
1 cup green pepper, chopped
1 teaspoon garlic powder
1 tablespoon parsley flakes
1 cup chicken broth
1/4 teaspoon chili powder
1/2 teaspoon thyme
1-1/2 teaspoon salt
1/4 teaspoon pepper
In a large mixing bowl combine all of the ingredients and mix well.
Pour into a 3-quart glass casserole dish. Microwave on High for 15 to
20 minutes. Serve over rice if desired.
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Cheesy Wild Rice Casserole
1 (6-ounce) package long grain and wild rice mix
1 (4-ounce can sliced mushrooms, drained
2-1/2 cups water
1 (10-ounce) package frozen spinach, chopped
3/4 cup onion, chopped
1 tablespoon margarine
2 teaspoons prepared mustard
1/4 teaspoon ground nutmeg
1 (8-ounce) package cream cheese, cut into cubes
In a bowl combine the rice mix, seasoning packet and mushrooms. Mix
well and pour into a 2-quart casserole dish. In a medium-sized
saucepan, combine the water, spinach, onion, margarine, mustard and nutmeg.
Bring to a boil. Remove from heat and stir the mixture. Pour
over the rice mixture. Stir in the cream cheese. Bake, covered,
at 375-degrees for 20 minutes. Stir the mixture. Cover and bake
an additional 15 to 20 minutes longer or until the rice is tender.
Stir again. Let stand for 5 minutes before serving. Serves: 6 to
8.
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Wild Rice Casserole 2
1-1/2 cup uncooked long grain rice
1/2 cup uncooked wild rice
1 envelope dry onion soup mix
1 tablespoon parsley (optional)
4 cup water
1 bunch green onions, chopped
8 ounce fresh or canned mushrooms, sliced
1/4 cup butter or margarine, melted
In a large bowl combine all ingredients. Mix well. Pour into lightly
greased slow cooker.
Cover & cook on high 2-1/2 hours, stirring occasionally.
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The Dish
3/4 cup Monterey Jack cheese, shredded
3 cups sour cream, salted
2 cans green chilies, chopped
3 cups rice, cooked
Salt and pepper to taste
1/4 cup Cheddar cheese, grated
Mix sour cream and chili peppers. In a 1-1/2 quart casserole dish,
buttered, layer rice (mixed with Monterey Jack cheese) and sour cream
mixture until you run out of ingredients. End with rice on top.
Bake in a moderate (350-degree) oven for 30 minutes. Sprinkle Cheddar
cheese on top just before removing. Let the cheese melt and get brown.
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Colorful Rice Casserole
Vegetable cooking spray
1-1/2 pounds zucchini, thinly sliced
3/4 cup green onion, chopped
1 (17-ounce) can corn, drained
1 (16-ounce) can tomatoes, un-drained and chopped
3 cups cooked regular rice or brown rice
1/2 teaspoon salt
1/4 teaspoon pepper
1/4 cup fresh parsley, chopped
1/4 teaspoon dried whole oregano
Coat an electric skillet or large skillet with cooking spray; heat at
350-degrees until hot. Add the zucchini and onion; sauté for approximately 5
minutes or until crisp-tender. Stir in the remaining ingredients; cover,
reduce heat, and simmer for 15 minutes. Serves:12 at approximately 84
calories per 1/2-cup serving.
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Broccoli-Rice Casserole
1 small onion or green onion, chopped
1 package frozen chopped broccoli or fresh
1/2 cup Cheez Whiz
1 can cream of mushroom soup
1/2 stick butter or margarine
1/4 cup milk
1 cup Minute Rice
Sauté onion in butter or margarine. Cook broccoli according to
directions on package. Drain broccoli, reserving 1/8 to1/4-cup liquid.
Combine liquid with remaining ingredients. Add Broccoli. Bake at
350-degrees for 45 minutes.
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Vegetarian
Lasagna
3 garlic cloves, chopped
1 large onion, chopped
1/2 green pepper, chopped
1/2 yellow pepper, chopped
1/2 red pepper, chopped
1 eggplant, peeled and chopped
2 large zucchini, chopped
1-1/2 tablespoon olive oil
1 large can whole tomatoes
1 small can tomato paste
1 tablespoon Worcestershire sauce
2 tablespoons oregano
1 teaspoon basil
1 teaspoon marjoram
1-1/2 teaspoon salt
1 tablespoon black pepper
2 eggs
1 large container cottage cheese
2 tablespoon butter
4 tablespoons Parmesan cheese
1 (12 ounce) package Mozzarella cheese,
grated
1 (16-ounce) package lasagna noodles
In large skillet sauté all vegetables until
brown with olive oil. Add all tomatoes and spices. Cook and simmer for
2 hours. In a medium-sized bowl combine cottage cheese, eggs and
Parmesan cheese. Cook noodles and drain. Grease a casserole dish
with butter. Line dish with layers: noodles, sauce, cottage cheese
mixture, and mozzarella. Repeat layers. On last layer omit the
cottage cheese and add more mozzarella cheese to cover casserole. Bake
at 350-degrees. Cover with foil for 40 minutes and 10 to 12 minutes
leave uncovered.
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PASTA
VEGGIES AND PESTO
1 box vermicelli
1 can chick peas
2 carrots
1/2 head broccoli
1 can corn
Salt and pepper to taste
PESTO SAUCE:
1 cup olive oil
1 cup fresh basil, chopped
1/2 cup Parmesan
2 tablespoons parsley, chopped
In a small bowl combine Pesto Sauce
ingredients and mix well; cover Do NOT refrigerate, let sit for 2 hours or
more. In a large saucepan bring corn to a boil. Add the pasta.
When pasta is 3 minutes short of done, add sliced carrots, broccoli and
chick peas to the water and continue cooking for 3 to 5 minutes. Drain
and add 1/2 pesto mix, more if needed. Mix and serve. Serves 4.
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Noodles Alfredo
1/8 cup salt
4 to 8 quarts boiling water
1 pound medium egg noodles
1/2 pound sweet butter, softened
2 cups grated Parmesan cheese
1/2 cup heavy cream, room temperature
In a large saucepan add the salt to boiling
water. Add the noodles gradually so that the water continues to boil.
Cook uncovered until tender. Drain. Place butter in a hot 2-1/2
quart casserole dish. Add noodles, tossing gently to coat with butter.
Add cheese and toss again. Pour in cream and toss well. Sprinkle
with fresh ground pepper to taste if desired. Yield: 6 to 12 servings.
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|
Cinco de Mayo (the
5th of May) commemorates the remarkable defeat of Napoleon's French army
by the out numbered, yet ingenious Mexicans at the Battle of Puebla in
1862. Cinco de Mayo celebrations are much more hearty in
America than Mexico, yet involve
Mexican-style foods like salsa, enchiladas, tostadas, quesadillas and
other zesty dishes. |
Mexican
Stuffed Shells
21 jumbo pasta shells, uncooked
1 (16 ounce) jar Picante sauce
1 (8 ounce) can tomato sauce
1/2 cup water
1 pound lean ground beef
1 (4-ounce) can chopped green chilies,
drained
1-1/2 cups Monterey Jack cheese, shredded,
divided
1 small can French fried onion rings
In a large saucepan cook shells according to
directions, drain. In a small bowl combine Picante sauce, tomato sauce and
water; set aside. In a large skillet cook ground beef over medium
heat; drain. Add 1/2-cup Picante mixture, green chilies, 1/2-cup
cheese and 1/2-can onions. Fill each shell with about 2-tablespoons
ground beef mixture. Spoon about half of remaining Picante mixture
into 13x9x2 inch. Place filled shells on sauce; top with remaining
Picante mixture. Cover and bake at 350-degrees for 30 minutes.
Uncover; sprinkle with remaining cheese and onions. Bake an additional
5 minutes. Makes 4 servings.
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Rice Hot Dish
1-1/2 cups Round Steak, cut in cubes
2 cups Celery, chopped
3 medium Onions, chopped
3 tablespoons soy sauce
1/2 cup raw rice
1 can cream of chicken soup
1 can cream of mushroom soup
Combine all of the ingredients in a large bowl and mix well.
Pour into a
baking dish and bake at 350-degrees for 1-1/2 to 2 hours.
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Green Been Tetrazzini
1 pound package spaghetti, broken into 3-inch lengths
1 pound fresh, cooked, sliced green beans
1 can (10-1/2 ounces) condensed cream of mushroom soup
1 cup milk
1/2 cup blanched, slivered almonds
3/4 cup Parmesan cheese
2 tablespoons margarine
1/2 teaspoon paprika
Cook the spaghetti according to package directions. Preheat the oven to
350-degrees.
Grease at 2-quart shallow baking dish. Remove the spaghetti from heat and
drain. Combine
the spaghetti, beans, mushroom soup, milk, almonds, and 1/2-cup cheese. Mix
well. Pour into
prepared baking dish. Sprinkle with the remaining cheese. Dot with
margarine and sprinkle with
paprika. Bake for 25 minutes or until bubbly and lightly browned.
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Spaghetti Casserole
1 cup spaghetti, broken
8 cup water
2 teaspoon salt
1/2 onion, chopped
1/2 pound ground beef
1/2 teaspoon salt
1/2 teaspoon Worcestershire sauce
1 cup canned tomatoes
Mozzarella and Cheddar cheese
Heat water in a large saucepan. Add the salt. Cook spaghetti until done.
Remove from heat and drain. In a large skillet cook the meat and onion until
brown. Add the tomatoes and seasonings. Simmer for 10 minutes. Add the
drained spaghetti to the meat mixture and turned into a greased baking
dish. Sprinkle with Mozzarella and Cheddar cheese. Bake at 350-degrees for
20 minutes.
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Pasta Primavera
1 cup onion, chopped
4 cloves garlic, chopped
4 tablespoons fat-free chicken broth
2 cans (15 ounce each) no-salt tomato sauce
4 tablespoons honey
2 teaspoon dried oregano, crushed
2 teaspoon dried basil, crushed
Pinch white pepper, optional
1 large red pepper, cut in 1-inch strips
1-1/2 cups sliced mushrooms
1-1/2 cups yellow summer squash or zucchini, in thin sticks 1-1/2 inches
long
1-1/2 cups carrot, in very thin sticks 1-1/2 inches long
1-1/2 cups small broccoli florets
3 tablespoons balsamic vinegar
3/4 cup peas
1 (10-ounce) whole grain pasta, cooked
1/4 cup green onion, chopped
2 tablespoons fresh parsley, chopped
In a medium saucepan, over medium high heat, cook the onion and garlic in
2-tablespoons broth for 5 to 7 minutes or until softened. Add the tomato
sauce, honey, oregano, basil and white pepper. Bring the mixture to a boil,
reduce the heat and simmer gently for 20 minutes. In a large skillet or wok,
combine the red pepper, mushrooms, squash, carrots, broccoli and
2-tablespoons each balsamic vinegar and broth. Stir-fry over high heat
until crisp tender, approximately 10 minutes; add the peas and stir-fry for
an additional 2 minutes. Set aside. Add 1-tablespoon balsamic vinegar to
sauce and cook for 5 minutes. Reserve 1-cup sauce to serve at the table;
pour the remaining sauce over the cooked pasta and toss thoroughly. Add the
stir-fried vegetables and toss again thoroughly. Sprinkle the green onion
and parsley over the top and serve immediately. Calories: 285, Fat: 1.7g
(percentage of calories from fat: 5%)
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| I know many nights that we have had to do a quick
fix in our house pasta and cheese has come to the rescue. You will find
this recipe both quick and easy to prepare. A quick variation of
lasagna with a wonderful blend of cheese gives this dish a wonderful
flavor. |
Layered Cheese and Noodle Bake
1 cup onion, chopped
2 teaspoons oregano leaves, crushed
2 tablespoons margarine
2 cans (10-3/4 ounces each) condensed tomato soup
1/2 cup water
Generous dash of pepper
4 cups wide noodles, cooked
1 package (10-ounce) frozen spinach, cooked, chopped and well drained
1 pound (2-cups) small curd creamed style cottage cheese
4 slices (4-ounces) Provolone cheese, quartered
Parmesan cheese, grated
Combine the onion and oregano with the butter in a large saucepan. Cook
until tender. Add the soup, water, salt, pepper, and noodles. Mix well.
Spoon 1/3 of the noodle mixture into a 3-quart casserole dish. Top with 1/2
of the spinach and 1/2 of the cottage cheese. Arrange 2 slices Provolone
cheese on top of the cottage cheese. Top with 1/3 of the noodle mixture,
the remaining spinach, and the remaining cottage cheese. Sprinkle with the
Parmesan cheese. Arrange the remaining noodle mixture around the edge of
the casserole and top with the remaining Provolone cheese. Bake at
400-degrees for 35 minutes. Makes: 8 servings.
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Quick-Roni-Bake
2 tablespoons salt
1 (8-ounce) package small macaroni
1 tablespoon dry pepper flakes
1 teaspoon dry onion flakes
2 tablespoons butter or margarine
Dash of salt and pepper
1 can cream of cheese soup
Dash of paprika
Add salt to 6 cups boiling water; add macaroni slowly. Boil for about 10
minutes; drain all but 1/2-cup water from macaroni. Soak pepper flakes and
onion flakes in 1/4-cup water for 5 minutes; add to macaroni. Spread butter
evenly over bottom and sides of 2-quart casserole. Combine macaroni
mixture, pepper and soup; toss lightly. Turn into casserole; sprinkle with
paprika. Bake at 350-degrees for 15 minutes.
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| Please use caution when preparing this recipe. It
does ask that you flame the mixture. Never pour liquor from a bottle
into a pan that is near an open flame (the flame can follow the stream
of alcohol into the bottle and cause it to explode). Ignite with a long
match. Always ignite the fumes and not the liquid itself. Never lean
over the dish or pan as you light the fumes. |
Scampi with Fettuccini
1 cup onion, chopped
1/2 cup butter
2 pounds raw scampi or jumbo shrimp, shelled and cleaned
1/4 cup cognac
1/4 cup flour
1 cup clam juice
1 cup light cream
1/2 cup tomato puree
Salt, to taste
Pepper, to taste
1 pound fettuccini, cooked
Butter, melted
Parmesan cheese, grated
In a large skillet heat the butter. Add the onion and cook until wilted.
Add the shrimp and cook for 5 minutes. Remove from heat, add the cognac and
flame. Make a sauce by melting the 1/4-cup butter, adding the flour and
mixing well. Then stir in the clam juice, cream, tomato puree, salt and
pepper. Cook slowly for 5 minutes or until thick and smooth. Be sure to
stir occasionally. Add the shrimp and mix well. Toss the cooked fettuccini
with butter. Pour the shrimp mixture over the top. Top with Parmesan
cheese. Serves: 8.
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Baked Spaghetti 2
1/2 cup chopped onion
1/2 cup green pepper
1 tablespoon butter
1 (14-1/2 ounce) can tomatoes, chopped, peeled, and drained
1 (2-1/2 ounce) can olives, drained
1 (4-ounce) can mushrooms stems and pieces, drained
1 teaspoon dried oregano
1/2 teaspoon Italian seasoning
1/2 pound lean ground beef
6 ounce spaghetti
1 cup shredded cheddar cheese
1/2 can cream of mushroom soup
1/8 cup water
1/8 cup grated Parmesan cheese
In a large skillet brown the meat, remove from heat and drain off excess
fat. Place in a bowl and set aside. In a saucepan cook the spaghetti
according to package directions. Remove from heat and set aside. Melt the
butter in the skillet and sauté the onions and green pepper until tender.
Add tomatoes, olives, mushrooms, oregano, and Italian seasoning. Add cooked
meat, mix well, and simmer uncovered for 10 minutes. Place 1/2 of cooked
spaghetti in greased 8 x 8 x 2 inch baking dish. Top with 1/2 of meat
mixture and sprinkle 1/2-cup grated Cheddar cheese over top. Add the
remaining spaghetti, the remaining meat sauce, and ½-cup grated Cheddar
cheese. In a small bowl combine the undiluted soup with 1/8-cup water and
spread on top and sprinkle 1/8-cup of Parmesan cheese over top. Bake at
350-degrees for 30-35 minutes or until heated through. Serves: 6.
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Broccoli-Pasta Toss
2 cups broccoli flowerets
1 tablespoon oil
1 teaspoon sesame seed, toasted
4 ounce Fettuccine, broken up
3 tablespoons Parmesan cheese, grated
1/8 teaspoon garlic powder
Pepper, to taste
In a large saucepan cook the broccoli and pasta in a large amount of boiling
water for 6 to 8 minutes or just until tender, stirring once or twice.
Remove from heat and drain. Add the oil to the pasta mixture and toss to
coat. Add the cheese, sesame seeds, garlic powder, and pepper to taste.
Toss gently to coat. Serve at once. Serves: 4 at 168 calories 5 grams fat.
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| This tasty casserole will become a favorite with or
without company. |
Noodle Pudding Soufflé
1 (8-ounce) package medium noodles
Salted water
1/4 pound butter or margarine, softened
1/2 cup sugar
1/2 pint (1-cup) cottage cheese
1 pint dairy sour cream
1/2 teaspoon salt
2 teaspoons vanilla extract
5 eggs
Cinnamon
Preheat the oven to 350-degrees. Grease a 13 x 9-inch baking dish; set
aside. In a large saucepan, cook the noodles in boiling salted water to
cover until tender, 8 to 10 minutes. Remove from heat, drain and set aside.
In a large bowl, beat the butter or margarine and sugar. Add the cottage
cheese, sour cream, salt and vanilla. Mix in eggs 1 at a time, beating after
each addition. Stir in the cooked noodles. Pour into a prepared baking dish.
Sprinkle the top with cinnamon. Bake for 50 to 55 minutes, or until golden
brown. Let stand 5 minutes before cutting into squares. May be frozen and
reheated. Makes 12 servings.
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Noodles with Tomatoes
3 to 4 medium tomatoes peeled and dice
3 cloves of garlic, minced
1/2 pound Mozzarella cheese, cubed
1 package egg noodles
In a bowl combine the cheese, garlic and tomatoes. Cover and
Refrigerate for 2 hours. In a saucepan cook the noodles according
to package directions. Remove from heat and drain. Divide the noodles
on the plates, cover with the tomato mixture and serve.
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Quick Lasagna
1-1/2 pound
ground beef
1 cup water
1 package onion
soup mix
1 (8-ounce)
package lasagna noodles
2 large jars
Spaghetti Sauce
1/2 pound
Mozzarella cheese, shredded
In a skillet
cook the bacon. Drain. Stir in the onion soup, tomato sauce and water.
Bring the
mixture to a boil. Reduce heat and simmer for 15 minutes. Cook the
noodles
according to package directions. Drain well and let stand in cool water
for easier
separating. Heat oven to 400-degrees. In a 2-quart baking dish, alternate
the layers of
noodles, meat, sauce and cheese. Bake for 15 minutes. Serves: 6 to 8.
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Baked Mostaccioli
1 cup Mostaccioli pasta, uncooked
1/2 pound ground beef
2 Italian sausages, removed from casings
2 tablespoons each onion and green pepper, chopped
1 clove garlic, minced
1 cup canned tomatoes, cut up
3 ounces tomato paste
1/2 cup water
1 teaspoon dried basil leaves
1/2 tablespoon chili powder
1/2 teaspoon red pepper
1/2 teaspoon salt and dried oregano
Dash sugar
Dash black pepper
1 egg, slightly beaten
8 ounces ricotta cheese
1/4 cup Parmesan cheese
In a saucepan cook the Mostaccioli until al dente in boiling salted water.
Remove from heat and drain. Set aside. In a large skillet, combine the meat,
sausages, onion, green pepper and garlic. cook breaking up the meat,
continue
to cook until the meat is browned. Remove from heat and drain off excess
fat.
To the meat, add all of the remaining ingredients, except for the egg and
cheeses.
Bring the meat sauce to a boil. Reduce heat. Cover and simmer for 15 to 20
minutes,
stirring occasionally. meanwhile, combine the egg and cheeses. To assemble,
stir the
cooked pasta into the meat sauce. Place half of the mixture in a 1-quart
buttered baking
dish. Spread the cheese mixture evenly over the top. Cover with the
remaining pasta.
Bake, covered, at 350-degrees for 30 to 35 minutes or until cooked through.
Serves 4.
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| Recipe Submitted: Thank you Joyce! |
15 Minute Parmesan Pasta
8 ounce package pasta, cooked
1 clove garlic, minced
1/4 cup olive oil
3/4 cup grated Parmesan cheese
Place pasta in a large serving bowl; keep warm. Sauté garlic in olive oil
until golden and tender; pour over pasta. Add cheese; toss gently to coat.
Serve at once. Makes 4 servings.
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Baked Rigatoni Casserole
2 (16-ounce) packages rigatoni or ziti
Salt
14 tablespoons (1-3/4 sticks) margarine or butter
1/2 cup all-purpose flour
7 cups milk
2 cups grated Parmesan cheese
1 20-ounce bag frozen peas, thawed
2 (14-1/2 ounce) cans diced tomatoes
1 cup loosely packed basil leaves, cut into strips
1/2 cup plain dried bread crumbs
Preheat the oven to 350-degrees In a large (12 quart) saucepan, prepare the
rigatoni as per package directions, using 1-tablespoon salt in the water;
drain. Return the rigatoni to saucepan; keep warm. Meanwhile, in a 3-quart
saucepan over low heat, melt 10 tablespoons margarine or butter (1-1/4
sticks). Stir in the flour; cook for 3 minutes, stirring constantly. With a
wire whisk, gradually blend in the milk. Increase the heat to medium; cook,
stirring often, until the mixture boils and thickens slightly, approximately
20 minutes. Stir in 2-teaspoons salt and 1-1/2 cups grated Parmesan cheese.
Pour the Parmesan sauce over the rigatoni in the saucepan, stirring to
combine. Stir in the peas, tomatoes with their juice, and basil. Spoon the
rigatoni mixture into 2 shallow 3-1/2 to 4-quart casseroles or two 13 x
9-inch glass baking dishes. In a small saucepan over low heat, melt the
remaining 4-tablespoons of margarine or butter (1/2 stick); remove from heat
and stir in bread crumbs and remaining 1/2-cup grated Parmesan cheese.
Sprinkle the topping on the rigatoni before baking. Bake the rigatoni until
hot and bubbly and topping is golden, approximately 30 to 35 minutes if
cooking right away, or about 1 hour if refrigerated.
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Dressed-Up Wild Rice
3 green onions, sliced
1 cup fresh mushrooms, sliced
2 tablespoons butter, melted
1 (6-ounce) package long-grain and wild rice mix
2 cups water
1/3 cup sherry or white wine
In a medium-sized saucepan, sauté the green onions and sliced mushrooms in
butter until the onions are tender. Add the rice mix, and prepare according
to package
directions using 2 cups water and 1/3-cup sherry, omitting salt. Serves: 4
to 6.
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Garlic Pasta Marinara Sauce
1 (9-ounce) package refrigerated angel hair pasta, uncooked
1/2 teaspoon salt
4 cloves garlic, minced
2 tablespoons olive oil
1/2 teaspoon ground pepper
1 (15-ounce) carton commercial marinara sauce
Parmesan cheese, grated
In a large saucepan cook the pasta according to package directions, using
only
1/2-teaspoon salt. Remove from heat and drain. In a large skillet, sauté
the garlic
in oil over medium-high heat, stirring constantly. Remove from heat and
pour over
the pasta. Sprinkle with pepper, tossing gently. Serve with the marinara
sauce, and
sprinkle with the cheese. Serves: 3.
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Baked Cheddar Macaroni
1 cup elbow macaroni, uncooked
2 tablespoons butter, melted
2 tablespoons flour
1 cup mild Cheddar cheese, grated
1/2 teaspoon salt
1/4 teaspoon pepper
1 cup milk
In a large saucepan cook the macaroni according to package directions.
Remove from
heat and drain, set aside. In small saucepan, add the melted butter, flour,
salt and pepper.
Stir until smooth; add the milk slowly and cook mixture over medium low
heat. Cook until thick,
stirring constantly. Add the cheese and cook until melted. Combine the sauce
and macaroni together.
Mix well. Pour into a greased 8-inch baking dish. Bake 30 minutes at
350-degrees. Serves: 4 to 6
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Tuna-Noodle Crisp
4 ounce noodles
1/4 cup shortening (Crisco)
1/3 cup onion, chopped
2 tablespoons green pepper, chopped
1 (10-1/2 ounce) can cheese soup
1/2 cup milk
1 tablespoon pimento, chopped
1 teaspoon salt
1/8 teaspoon pepper
1 (6-1/2 or 7-ounce) can tuna
1/2 cup bread crumbs
Cook the noodles according to package directions. Remove from heat and
drain. Melt the shortening in a large skillet. Add the onion and green
pepper. Cook until tender. Stir in the soup, milk, pimento, salt, and
pepper. Bring the mixture to a boil. Add the cooked noodles and the tuna.
Pour the mixture into a 1-1/2 or 2-quart casserole dish. Sprinkle with the
bread crumbs. Bake in a preheated 350-degree oven for 25 to 30 minutes.
Serves: 4 to 6.
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| This is a great casserole to cook ahead. This
version of lasagna follows the traditional style of southern Italy. If
you enjoy a spicier flavor, you can substitute Italian sausage for part
of the beef. |
Lasagna Belmonte
1 medium-size
onion, chopped
3 tablespoons
olive oil or salad oil
1-1/2 pounds
lean ground beef or 1 pound lean ground beef and 1/2 pound mild Italian
sausages
1 clove garlic,
minced or pressed
2 cans (8 ounce
each) tomato sauce
1 can (6 ounce)
tomato paste
1/2 cup each
dry red wine and water
1 teaspoon salt
1 teaspoon
oregano leaves
1/2 teaspoon
pepper
1/2 teaspoon
sugar
8 ounces
lasagna noodles
Boiling salted
water
2 cups (1
pound) ricotta cheese or 1 pint small curd cottage cheese
8 ounces
mozzarella cheese, thinly sliced
1/2 cup grated
Parmesan cheese
In a large
skillet over medium-high heat, cook the onion in oil until the onion is
soft; add the beef and garlic and cook, stirring, until meat is browned and
crumbly. (If using sausages, remove casings; chop sausage and brown with
beef.) Spoon off and discard excess fat. Stir in the tomato sauce, tomato
paste, wine, water, salt, oregano, pepper, and sugar. Cover the pan and
simmer for about 1-1/2 hours. Meanwhile, following package directions, cook
the lasagna noodles in a large saucepan of boiling salted water until al
dente. Drain, rinse with cold water, and drain again. Butter a 9 x 13-inch
baking dish. Spread a thin layer of sauce over the bottom. Arrange 1/3 of
the noodles in an even layer over sauce. Spread 1/3 of the sauce over
noodles; dot with 1/3 of the ricotta, then cover with 1/3 of the mozzarella.
Repeat this layering two more times. Sprinkle the Parmesan cheese over the
top. If made ahead, cover and refrigerate. Bake, uncovered, at
350-degrees until hot and bubbly (40 to 50 minutes). Cut into squares to
serve. Serves: 8.
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Clam Pasta
1 stick butter
1 to 2 cloves
garlic, minced
1 can clams,
drained & chopped
1/2 cup
parsley, minced
1/2 cup
Parmesan Cheese
Pasta, cooked
In a skillet
sauté the garlic and clams in butter for 5 to 10 minutes.
Add the parsley
and parmesan cheese. Mix together and serve over pasta.
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Quick
Chicken and Pasta
2 quarts water
1/2 teaspoon salt
4 ounces vermicelli, uncooked
3/4 cup frozen English peas
1/3 cup Italian salad dressing
1 cup cooked chicken, chopped
1/4 teaspoon sweet red pepper flakes
2 tablespoons grated Parmesan cheese
In a large saucepan combine the water and
salt; bring to a boil. Add the vermicelli and the peas. Return to a boil;
reduce the heat, and cook for 10 minutes. Drain and set aside. Heat the
salad dressing in a saucepan. Add the chopped chicken and red pepper
flakes, and cook, stirring constantly, 2 minutes. Add the reserved pasta
mixture, and cook until thoroughly heated. Sprinkle with Parmesan cheese,
tossing mixture well. Serves: 2.
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