¾ cup creamy coleslaw
1/3 cup bottled salad dressing (1000 Island, creamy Italian or creamy Blue Cheese)
1 round loaf of bread (French, Italian, rye or sourdough), about 1½ lbs.
Leaf lettuce
½ lb. cooked turkey, thinly sliced
½ lb. cooked ham, thinly sliced
¼ lb. Cheddar, Muenster or Swiss cheese, sliced
Drain excess liquid from coleslaw; add 2 tbsp. of dressing to coleslaw, mixing
well. Cut a thin slice on top of bread; spread cut surface of slice with
some of the dressing mixture. Hollow out read, leaving about ½” thick bread
shell. Line bread shell with lettuce; brush with remaining dressing.
Press turkey onto bottom; cover with half of coleslaw mixture. Repeat with ham,
remaining coleslaw and cheese.
Garnish with lettuce; cover with top bread slice. Place 6 to 8 long wooden picks
into sandwich to secure. Chill no longer than 4 to 6 hours before serving.
To serve cut between picks to dorm 8 to 8 wedge-shaped sandwiches.
Makes 6 to 8 sandwiches.
Wednesday, May 5, 2010
Mexicali Pizza
2 large flour tortillas or 4 small flour tortillas
1 lb. ground beef
1 pkg. Lawry’s® Taco Spices & Seasonings
¾ cup water
1½ cups Monterey Jack or Cheddar cheese
3 tbsp. diced green chilies
2 medium tomatoes, sliced
½ cup salsa
In large skillet, pour in oil to ¼” depth; heat. Fry each flour tortilla about
5 seconds. While still pliable, turn tortilla over. Fry until golden
brown. (Edges of tortillas should turn up about ½”.) Drain well on paper towels.
In medium skillet, brown beef until crumbly; drain fat. Add seasonings and
water; blend well. Bring to a boil; reduce heat and simmer, uncovered,
5 minutes. Place fried tortillas on pizza pan. Layer taco meat, ½ of
cheese, chilies, tomatoes, remaining ½ of cheese and salsa on each fried
tortilla. Bake, uncovered, at 425° for 15 minutes or large pizza or 7 to 8
minute for small pizzas.
Makes 4 servings
1 lb. ground beef
1 pkg. Lawry’s® Taco Spices & Seasonings
¾ cup water
1½ cups Monterey Jack or Cheddar cheese
3 tbsp. diced green chilies
2 medium tomatoes, sliced
½ cup salsa
In large skillet, pour in oil to ¼” depth; heat. Fry each flour tortilla about
5 seconds. While still pliable, turn tortilla over. Fry until golden
brown. (Edges of tortillas should turn up about ½”.) Drain well on paper towels.
In medium skillet, brown beef until crumbly; drain fat. Add seasonings and
water; blend well. Bring to a boil; reduce heat and simmer, uncovered,
5 minutes. Place fried tortillas on pizza pan. Layer taco meat, ½ of
cheese, chilies, tomatoes, remaining ½ of cheese and salsa on each fried
tortilla. Bake, uncovered, at 425° for 15 minutes or large pizza or 7 to 8
minute for small pizzas.
Makes 4 servings
Loaf Sandwiches with Bacon & Ham
¼ cup margarine, melted
1 to 2 tsp. garlic powder
1 large loaf French bread
3 oz. Armour® Ham, thinly sliced
2 oz. Monterey Jack cheese, thinly sliced
6 cherry tomato slices
6 slices bacon, cut in half and cooked crisp
12 zucchini slices
Combine margarine and garlic powder in small bowl; set aside.
Make 6 diagonal cuts at equal distances along of bread, cutting ¾ of the way
through loaf. Spread margarine mixture on cut sides of bread. Evenly
distribute ham and cheese among cuts. Place 1 tomato slice, 2 bacon
pieces and 2 zucchini slices in each cut.
If desired, wrap entire loaf with foil and bake in oven at 375° for about
15 to 20 minutes or until cheese is melted. Cut into 6 servings.
1 to 2 tsp. garlic powder
1 large loaf French bread
3 oz. Armour® Ham, thinly sliced
2 oz. Monterey Jack cheese, thinly sliced
6 cherry tomato slices
6 slices bacon, cut in half and cooked crisp
12 zucchini slices
Combine margarine and garlic powder in small bowl; set aside.
Make 6 diagonal cuts at equal distances along of bread, cutting ¾ of the way
through loaf. Spread margarine mixture on cut sides of bread. Evenly
distribute ham and cheese among cuts. Place 1 tomato slice, 2 bacon
pieces and 2 zucchini slices in each cut.
If desired, wrap entire loaf with foil and bake in oven at 375° for about
15 to 20 minutes or until cheese is melted. Cut into 6 servings.
Lipton Onion Burgers
1 envelope Lipton® Recipe Secrets Onion, Onion-Mushroom, or Beefy Onion Recipe Sour Mix
2 lbs. ground beef
½ cup water
In large bowl, combine all ingredients; shape into 8 patties. Grill or broil
until done. Serve, if desired, on hamburger rolls.
Makes 8 servings
2 lbs. ground beef
½ cup water
In large bowl, combine all ingredients; shape into 8 patties. Grill or broil
until done. Serve, if desired, on hamburger rolls.
Makes 8 servings
Gourmet Ole Burgers
1½ lb. ground beef
1 pkg. Lawry’s® Taco Spices & Seasonings
¼ cup ketchup
Monterey Jack cheese
Salsa
In medium bowl, combine beef, seasonings and ketchup; blend well. Shape into
patties. Grill or broil burgers 5 to 7 minutes on each side or to desired
doneness. Top each burger with a slice of cheese. Return to grill or broiler
unit cheese melts. Top with dollop of salsa.
Serve on lettuce-lined hamburger buns. Garnish with avocado slices, if desired.
1 pkg. Lawry’s® Taco Spices & Seasonings
¼ cup ketchup
Monterey Jack cheese
Salsa
In medium bowl, combine beef, seasonings and ketchup; blend well. Shape into
patties. Grill or broil burgers 5 to 7 minutes on each side or to desired
doneness. Top each burger with a slice of cheese. Return to grill or broiler
unit cheese melts. Top with dollop of salsa.
Serve on lettuce-lined hamburger buns. Garnish with avocado slices, if desired.
Garden-Fresh Pitas
1½ cups cut-up cooked chicken
1/3 cup WishBone® Creamy Italian Dressing
¼ cup finely chopped celery
4 small pita breads, split
Lettuce leaves
1 medium tomato, sliced
½ cup thinly sliced cucumber
In medium bowl, combine chicken, dressing and celery; Cover and chill. To serve,
line pita breads with lettuce, tomato and cucumber; spoon in chicken mixture.
Makes about 4 servings.
1/3 cup WishBone® Creamy Italian Dressing
¼ cup finely chopped celery
4 small pita breads, split
Lettuce leaves
1 medium tomato, sliced
½ cup thinly sliced cucumber
In medium bowl, combine chicken, dressing and celery; Cover and chill. To serve,
line pita breads with lettuce, tomato and cucumber; spoon in chicken mixture.
Makes about 4 servings.
Curried Turkey and Ham Croissant
1 lb. fresh asparagus or 1 10oz. pkg. frozen asparagus spears, cooked and drained
12oz. thinly sliced cooked ham
12oz. thinly slice cook turkey breast
6oz. sliced Swiss cheese
8 croissants split
Curry Sauce:
¼ cup margarine
2 tbsp. flour
½ tsp. curry powder
¼ tsp. salt
1½ cups cream or half and half
¼ cup ReaLemon® Lemon Juice from Concentrate
Arrange equal amounts of asparagus, ham, turkey and cheese on bottom half of
each croissant.
Place to halves of croissants on cheese. Bake at 350° 10 to 15 minutes or until hot.
Meanwhile, to make Curry Sauce, in small saucepan, melt margarine; stir in
flour, curry powder and salt. Gradually add cream or half and half; over
medium heat, cook and stir unit thickened, about 5 minutes. Remove from
heat; slowly stir in lemon juice.
Spoon over hot croissants with Curry Sauce. Garnish with paprika, if desired.
Refrigerate leftovers.
Makes 8 servings
12oz. thinly sliced cooked ham
12oz. thinly slice cook turkey breast
6oz. sliced Swiss cheese
8 croissants split
Curry Sauce:
¼ cup margarine
2 tbsp. flour
½ tsp. curry powder
¼ tsp. salt
1½ cups cream or half and half
¼ cup ReaLemon® Lemon Juice from Concentrate
Arrange equal amounts of asparagus, ham, turkey and cheese on bottom half of
each croissant.
Place to halves of croissants on cheese. Bake at 350° 10 to 15 minutes or until hot.
Meanwhile, to make Curry Sauce, in small saucepan, melt margarine; stir in
flour, curry powder and salt. Gradually add cream or half and half; over
medium heat, cook and stir unit thickened, about 5 minutes. Remove from
heat; slowly stir in lemon juice.
Spoon over hot croissants with Curry Sauce. Garnish with paprika, if desired.
Refrigerate leftovers.
Makes 8 servings
Croissant Sandwich
1½ lbs. beef flank steak
Heinz® Worcestershire Sauce
1 3oz. cream cheese, softened
2 tbsp. minced green onions
1 tbsp. Heinz® Worcestershire Sauce
Generous dash white pepper
4 to 6 croissants, split, heated
Spinach, romaine or lettuce leaves
Generously sprinkle both sides of steak with Worcestershire; broil steak 3” from
heat source, 5 to 6 minutes per side. Cover; chill.
In small bowl, combine cream cheese, green onions, 1 tbsp. Worcestershire and
pepper. Thinly slice meat diagonally across grain. Spread half of each
croissant with cream cheese mixture; arrange one portion of meat on top.
Cover meat with spinach; top with remaining croissant half.
4 to 6 servings
Heinz® Worcestershire Sauce
1 3oz. cream cheese, softened
2 tbsp. minced green onions
1 tbsp. Heinz® Worcestershire Sauce
Generous dash white pepper
4 to 6 croissants, split, heated
Spinach, romaine or lettuce leaves
Generously sprinkle both sides of steak with Worcestershire; broil steak 3” from
heat source, 5 to 6 minutes per side. Cover; chill.
In small bowl, combine cream cheese, green onions, 1 tbsp. Worcestershire and
pepper. Thinly slice meat diagonally across grain. Spread half of each
croissant with cream cheese mixture; arrange one portion of meat on top.
Cover meat with spinach; top with remaining croissant half.
4 to 6 servings
Butter Crusted Pan Pizza
Pizza Dough:
1 pkg. active dry yeast
½ cup warm water
½ margarine, melted, cooled
3 to 3½ cups flour
¼ cup freshly grated parmesan cheese
2 tsp. salt
3 eggs
Topping:
¼ cup margarine
3 cups thinly sliced onions
1 tsp. minced fresh garlic
8 medium Roma tomatoes, sliced 1/8” thick
1 tsp. basil
½ cup freshly grated parmesan cheese
Additional toppings:
Sautéed red, yellow or green peppers; tiny cooked shrimp; chopped marinated
artichokes or eggplant; canned mushrooms, etc
For pizza dough, in large bowl, dissolve yeast in warm water. Add ½ cooled
margarine, 2 cups flour, ¼ cup cheese, slat and eggs. Beat, scraping bowl
often, until smooth, 1 to 2 minutes. By hand, stirring enough remaining
flour to make dough easy to handle. Turn dough onto lightly floured
surface. Knead until smooth and elastic, 3 to 5 minutes. Place in greased
bowl, turn grease side up. Cover; let rise in warm place until double in
size, about 1 hour. Dough is ready if indentation remains when touched.
Punch down dough; divide in half. Let stand 10 minutes.
Heat even to 400°. For toping, in 10” skillet, melt ¼ cup margarine until sizzling.
Add onions and garlic; cook over medium heat, stirring occasionally,
until onions are tender, 6 to 8 minutes. Set aside. Pat on half of dough
on bottom of greased 12” pizza pan. Repeat for second pizza. Divide
sautéed onion between pizzas. On each pizza, arrange half of tomatoes
slices, sprinkle each with ½ tsp. basil. Sprinkle each with ¼ cup cheese.
If desired, arrange additional suggested topping ingredients on pizzas. Bake at
400° for 16 to 22 minutes or until golden brown.
1 pkg. active dry yeast
½ cup warm water
½ margarine, melted, cooled
3 to 3½ cups flour
¼ cup freshly grated parmesan cheese
2 tsp. salt
3 eggs
Topping:
¼ cup margarine
3 cups thinly sliced onions
1 tsp. minced fresh garlic
8 medium Roma tomatoes, sliced 1/8” thick
1 tsp. basil
½ cup freshly grated parmesan cheese
Additional toppings:
Sautéed red, yellow or green peppers; tiny cooked shrimp; chopped marinated
artichokes or eggplant; canned mushrooms, etc
For pizza dough, in large bowl, dissolve yeast in warm water. Add ½ cooled
margarine, 2 cups flour, ¼ cup cheese, slat and eggs. Beat, scraping bowl
often, until smooth, 1 to 2 minutes. By hand, stirring enough remaining
flour to make dough easy to handle. Turn dough onto lightly floured
surface. Knead until smooth and elastic, 3 to 5 minutes. Place in greased
bowl, turn grease side up. Cover; let rise in warm place until double in
size, about 1 hour. Dough is ready if indentation remains when touched.
Punch down dough; divide in half. Let stand 10 minutes.
Heat even to 400°. For toping, in 10” skillet, melt ¼ cup margarine until sizzling.
Add onions and garlic; cook over medium heat, stirring occasionally,
until onions are tender, 6 to 8 minutes. Set aside. Pat on half of dough
on bottom of greased 12” pizza pan. Repeat for second pizza. Divide
sautéed onion between pizzas. On each pizza, arrange half of tomatoes
slices, sprinkle each with ½ tsp. basil. Sprinkle each with ¼ cup cheese.
If desired, arrange additional suggested topping ingredients on pizzas. Bake at
400° for 16 to 22 minutes or until golden brown.
Burger Toppers
“Secret Recipe” Sauce
¾ cup Miracle Whip® Dressing
3 tbsp. dill pickle relish
3 tbsp. catsup
Mix ingredients until well blended; refrigerate. Makes ¾ cup
Zippy Mustard Sauce
¾ cup Miracle Whip® Dressing
2 tbsp. Kraft® Pure Prepared mustard
2½ tsp. Worcestershire sauce
Mix ingredients until well blended; refrigerate. Makes ¾ cup
Cucumber Onion Sauce
½ cup Miracle Whip® Dressing
¼ cup seeded chopped cucumber
1 tbsp. chopped onion
Mix ingredients until well blended; refrigerate. Makes ¾ cup
¾ cup Miracle Whip® Dressing
3 tbsp. dill pickle relish
3 tbsp. catsup
Mix ingredients until well blended; refrigerate. Makes ¾ cup
Zippy Mustard Sauce
¾ cup Miracle Whip® Dressing
2 tbsp. Kraft® Pure Prepared mustard
2½ tsp. Worcestershire sauce
Mix ingredients until well blended; refrigerate. Makes ¾ cup
Cucumber Onion Sauce
½ cup Miracle Whip® Dressing
¼ cup seeded chopped cucumber
1 tbsp. chopped onion
Mix ingredients until well blended; refrigerate. Makes ¾ cup
Avocado Bacon Pitas
2 pita brad, cut in half
4 leaves leaf lettuce, washed and drained
12 slices bacon, cut in half and cooked crisp
1 avocado, peeled, pitted and sliced
1 15oz. can pineapple spears, well drained
4 radishes, thinly sliced
8 tbsp. bottled zesty Italian salad dressing
Open sliced edges of pita bread halves. Line with leaf lettuce.
Divide bacons, avocado, pineapple and radishes evenly along bread pockets.
Before serving, spoon 2 tbsp. of the dressing over top of each sandwich.
Makes 4 sandwiches.
4 leaves leaf lettuce, washed and drained
12 slices bacon, cut in half and cooked crisp
1 avocado, peeled, pitted and sliced
1 15oz. can pineapple spears, well drained
4 radishes, thinly sliced
8 tbsp. bottled zesty Italian salad dressing
Open sliced edges of pita bread halves. Line with leaf lettuce.
Divide bacons, avocado, pineapple and radishes evenly along bread pockets.
Before serving, spoon 2 tbsp. of the dressing over top of each sandwich.
Makes 4 sandwiches.
Amigo Pita Pocket Sandwiches
1 lb. ground turkey
1 pkg. Lawry’s® Taco Spices & Seasonings
1 6oz. can tomato paste
½ cup water
½ cup chopped green bell pepper
1 7oz. can whole kernel corn, drained
8 pita breads
Curly lettuce leaves
Grated Cheddar cheese
In large skillet, brown turkey; drain fat. Add remaining ingredients except
pita bread, lettuce and cheese; blend well. Bring to a boil; reduce heat
and simmer, uncovered, 15 minutes.
Cut off top ¼ of pita breads. Open pita breads to form pockets. Line each with
lettuce leaves. Spoon ½ cup filling into each pita bread and top with cheese.
Makes 8 servings
1 pkg. Lawry’s® Taco Spices & Seasonings
1 6oz. can tomato paste
½ cup water
½ cup chopped green bell pepper
1 7oz. can whole kernel corn, drained
8 pita breads
Curly lettuce leaves
Grated Cheddar cheese
In large skillet, brown turkey; drain fat. Add remaining ingredients except
pita bread, lettuce and cheese; blend well. Bring to a boil; reduce heat
and simmer, uncovered, 15 minutes.
Cut off top ¼ of pita breads. Open pita breads to form pockets. Line each with
lettuce leaves. Spoon ½ cup filling into each pita bread and top with cheese.
Makes 8 servings
All American Cheeseburgers
1 lb. lean ground beef
1 tbsp. Wyler’s® or Steero® Beef Flavor Instant Bouillon
¼ cup chopped onion
4 slices Borden® Singles Process American Cheese
4 hamburger buns, split, buttered and toasted
Lettuce
4 slices tomato
In medium bowl, combine beef, bouillon and onion; mix well. Shape into 4 patties.
Grill or broil to desired ones. Top with cheese slices; heat unit cheese
begins to melt. Top bottom halves of buns with lettuce, tomato and meat
patties. Serve open-faced or with bun tops.
Refrigerate leftovers.
Makes 4 servings
1 tbsp. Wyler’s® or Steero® Beef Flavor Instant Bouillon
¼ cup chopped onion
4 slices Borden® Singles Process American Cheese
4 hamburger buns, split, buttered and toasted
Lettuce
4 slices tomato
In medium bowl, combine beef, bouillon and onion; mix well. Shape into 4 patties.
Grill or broil to desired ones. Top with cheese slices; heat unit cheese
begins to melt. Top bottom halves of buns with lettuce, tomato and meat
patties. Serve open-faced or with bun tops.
Refrigerate leftovers.
Makes 4 servings
Arizona’s 7- Layer Taco Sandwich
1 lb. thin-sliced cooked Butterball® Turkey
½ tsp. chili powder
½ tsp. cumin
¼ tsp. salt
½ cup mayonnaise
½ cup sour cream
½ cup sliced green onions
4 large oval slices French bread, about ½” thick
1 large tomato, sliced
1 ripe avocado, peeled, sliced
¾ cup shredded Cheddar cheese
¾ cup shredded Monterey Jack cheese
Lettuce leaves
Salsa
Combine chili powder, cumin and salt in medium bowl; reserve 2 tbsp. Stir
mayonnaise, sour cream and onions into remaining creamy mixture. Using ½ of
the mixture, spread on 1 side of each bread slice. Top with tomato and turkey. Spread remaining mixture on top of turkey. Top with avocado slice.
Sprinkle with cheese.
Transfer sandwiches to baking sheet. Bake at 350° for 15 minutes or until hot.
Top with reserved mixture. Serve on lettuce leaves with salsa.
Makes 4 open-faced sandwiches
½ tsp. chili powder
½ tsp. cumin
¼ tsp. salt
½ cup mayonnaise
½ cup sour cream
½ cup sliced green onions
4 large oval slices French bread, about ½” thick
1 large tomato, sliced
1 ripe avocado, peeled, sliced
¾ cup shredded Cheddar cheese
¾ cup shredded Monterey Jack cheese
Lettuce leaves
Salsa
Combine chili powder, cumin and salt in medium bowl; reserve 2 tbsp. Stir
mayonnaise, sour cream and onions into remaining creamy mixture. Using ½ of
the mixture, spread on 1 side of each bread slice. Top with tomato and turkey. Spread remaining mixture on top of turkey. Top with avocado slice.
Sprinkle with cheese.
Transfer sandwiches to baking sheet. Bake at 350° for 15 minutes or until hot.
Top with reserved mixture. Serve on lettuce leaves with salsa.
Makes 4 open-faced sandwiches
Tortellini Primavera
1 cup sliced mushrooms
½ cup chopped onion
1 garlic, minced
2 tbsp. margarine
1 10oz. pkg Birds Eye® Chopped Spinach, thawed, well drained
1 8oz. container Philadelphia Brand® Soft Cream Cheese
1 medium tomato, chopped
¼ cup milk
¼ cup Kraft® 100 Grated Parmesan Cheese
1 tsp. Italian seasoning
¼ tsp. salt
9oz to 10oz. fresh or frozen cheese-filled tortellini, cooked and drained
Cook and stir mushrooms, onion and garlic in margarine in large skillet. Add
all remaining ingredients except tortellini; mix well. Cook until mixture
just begins to boil, stirring occasionally. Stir in tortellini; cook until
thoroughly heated.
Makes 4 servings
½ cup chopped onion
1 garlic, minced
2 tbsp. margarine
1 10oz. pkg Birds Eye® Chopped Spinach, thawed, well drained
1 8oz. container Philadelphia Brand® Soft Cream Cheese
1 medium tomato, chopped
¼ cup milk
¼ cup Kraft® 100 Grated Parmesan Cheese
1 tsp. Italian seasoning
¼ tsp. salt
9oz to 10oz. fresh or frozen cheese-filled tortellini, cooked and drained
Cook and stir mushrooms, onion and garlic in margarine in large skillet. Add
all remaining ingredients except tortellini; mix well. Cook until mixture
just begins to boil, stirring occasionally. Stir in tortellini; cook until
thoroughly heated.
Makes 4 servings
Tortellini with Three-Cheese Tuna Sauce
1 lb. cheese-filled spinach and egg tortellini
2 green onions, thinly sliced
1 garlic, minced
1 tbsp. margarine
1 cup ricotta cheese
½ cup milk
1 9oz. Starkist® Tuna, drained and broken into chunks
½ cup shredded mozzarella cheese
¼ cu grated Parmesan or Romano cheese
2 tbsp. chopped fresh basil or 2 tsp. dried basil
1 tsp. grated lemon peel
Fresh tomato wedges, optional
Cook tortellini in boiling salted water according to package directions. When
tortellini is nearly done, in another saucepan sauté onions and garlic in
margarine for 2 minutes. Remove form heat. Whisk in ricotta and milk. Add
tuna, cheeses, basil and lemon peel. Cook over medium-low heat until
mixture is heated and cheeses are melted.
Drain pasta; add to sauce. Toss well to coat; garnish with tomato wedges, if
desired. Serve immediately.
Makes 4 to 5 servings
2 green onions, thinly sliced
1 garlic, minced
1 tbsp. margarine
1 cup ricotta cheese
½ cup milk
1 9oz. Starkist® Tuna, drained and broken into chunks
½ cup shredded mozzarella cheese
¼ cu grated Parmesan or Romano cheese
2 tbsp. chopped fresh basil or 2 tsp. dried basil
1 tsp. grated lemon peel
Fresh tomato wedges, optional
Cook tortellini in boiling salted water according to package directions. When
tortellini is nearly done, in another saucepan sauté onions and garlic in
margarine for 2 minutes. Remove form heat. Whisk in ricotta and milk. Add
tuna, cheeses, basil and lemon peel. Cook over medium-low heat until
mixture is heated and cheeses are melted.
Drain pasta; add to sauce. Toss well to coat; garnish with tomato wedges, if
desired. Serve immediately.
Makes 4 to 5 servings
Taglatelle with Creamy Sauce
7 to 8oz. tagliatelle pasta, cooked, drained
1 cup mascarpone cheese
1 10oz. pkg. frozen peas, cooked, drained
2oz. finely chopped prosciutto
1½ cups shredded mozzarella cheese
Margarine
Layer ½ of tagliatelle in buttered 9 x 9 baking dish. Spoon ½ of cheese into
pasta. Sprinkle with ½ of peas and ½ of the prosciutto. Top with ½ of
mozzarella. Repeat layers. Dot with margarine. Bake at 350° for 20 minutes
or until heated through.
Makes 4 to 6 servings
1 cup mascarpone cheese
1 10oz. pkg. frozen peas, cooked, drained
2oz. finely chopped prosciutto
1½ cups shredded mozzarella cheese
Margarine
Layer ½ of tagliatelle in buttered 9 x 9 baking dish. Spoon ½ of cheese into
pasta. Sprinkle with ½ of peas and ½ of the prosciutto. Top with ½ of
mozzarella. Repeat layers. Dot with margarine. Bake at 350° for 20 minutes
or until heated through.
Makes 4 to 6 servings
Tacos in Pasta Shells
1¼ lbs. ground beef
1 3oz. pkg. cream cheese with chives, cubed an softened
1 tsp. salt
1 tsp. chili powder
18 uncooked jumbo pasta shells, cooked, rinsed and rained
2 tbsp. margarine, melted
1 cup prepared taco sauce
1 cup shredded Cheddar cheese
1 cup shredded Monterey Jack cheese
1½ cups crushed tortilla chips
1 cup sour cream
3 green onions, chopped
Leaf lettuce, optional
Cherry tomatoes, optional
Cook beef in large skillet, over medium high heat until brown, stirring to
separate meat; drain fat. Reduce heat to medium low. Add cream cheese,
salt and chili powder; simmer 5 minutes.
Toss shells with margarine; fill with beef mixture. Arrange shells in buttered
13 x 9 glass baking pan. Pour taco sauced over each shell. Cover with foil.
Bake at 350° for 15 minutes. Uncover; top with Cheddar and Monterey Jack
cheese and chips. Bake 15 minutes more or until bubbly. Top with sour cream
and onions. Garnish with lettuce and tomatoes.
Makes 4 to 6 servings
1 3oz. pkg. cream cheese with chives, cubed an softened
1 tsp. salt
1 tsp. chili powder
18 uncooked jumbo pasta shells, cooked, rinsed and rained
2 tbsp. margarine, melted
1 cup prepared taco sauce
1 cup shredded Cheddar cheese
1 cup shredded Monterey Jack cheese
1½ cups crushed tortilla chips
1 cup sour cream
3 green onions, chopped
Leaf lettuce, optional
Cherry tomatoes, optional
Cook beef in large skillet, over medium high heat until brown, stirring to
separate meat; drain fat. Reduce heat to medium low. Add cream cheese,
salt and chili powder; simmer 5 minutes.
Toss shells with margarine; fill with beef mixture. Arrange shells in buttered
13 x 9 glass baking pan. Pour taco sauced over each shell. Cover with foil.
Bake at 350° for 15 minutes. Uncover; top with Cheddar and Monterey Jack
cheese and chips. Bake 15 minutes more or until bubbly. Top with sour cream
and onions. Garnish with lettuce and tomatoes.
Makes 4 to 6 servings
Sweet Garlic with Chicken Pasta
8oz. garlic, minced
5 tbsp. olive oil
1½ lbs. shiitake mushrooms, sliced
2 cups fresh plum tomatoes, diced
1 cup chopped green onions
1 tsp. red pepper
2 cups chicken broth
1½ lbs. Chicken breasts, grilled, skinned, boned and diced
1 16oz. pkg. uncooked bow tie noodles, cooked, rinsed and drained
4oz. cilantro, chopped
Cook and stir garlic in hot oil in large skillet over medium-high heat until
lightly browned. Add mushrooms, tomatoes, green onions, and red pepper.
Cook and stir 2 minutes more. Add broth; simmer mixture to reduce slightly.
Add chicken, noodles and ½ of the cilantro; heat through.
Garnish with remain cilantro.
Makes 6 to 8 servings
5 tbsp. olive oil
1½ lbs. shiitake mushrooms, sliced
2 cups fresh plum tomatoes, diced
1 cup chopped green onions
1 tsp. red pepper
2 cups chicken broth
1½ lbs. Chicken breasts, grilled, skinned, boned and diced
1 16oz. pkg. uncooked bow tie noodles, cooked, rinsed and drained
4oz. cilantro, chopped
Cook and stir garlic in hot oil in large skillet over medium-high heat until
lightly browned. Add mushrooms, tomatoes, green onions, and red pepper.
Cook and stir 2 minutes more. Add broth; simmer mixture to reduce slightly.
Add chicken, noodles and ½ of the cilantro; heat through.
Garnish with remain cilantro.
Makes 6 to 8 servings
Sunday Super Stuffed Shells
3 garlic
2 tbsp. olive oil
¾ lb. ground veal
¾ lb. ground pork
1 10oz. pkg. chopped spinach, cooked, drained and squeezed dry
1 cup parsley, finely chopped
1 cup bread crumbs
2 eggs, beaten
3 garlic, minced
3 tbsp. grated parmesan cheese
Salt to taste
1 12oz. pkg. uncooked jumbo pasta shells, cooked, rinsed and drained
3 cups spaghetti sauce
Cook and stir the 3 garlic in hot oil in large skillet over medium heat until
garlic is browned. Discard garlic. Add veal and pork; cook until lightly
browned, stirring to separate meat; drain fat. Set aside.
Combine spinach, parsley, bread crumbs, eggs, minced garlic and Parmesan in
large bowl; blend well. Season to taste with salt. Add cooled meat mixture;
blend well. Fill shell with stuffing.
Spread about 1 cup of the spaghetti sauce over bottom of greased 12 x 8 glass
baking pan. Arrange shells in pan. Pour remaining sauce over shells. Cover
with foil. Bake at 375° for 35 to 45 minutes or until bubbly.
Serve with sautéed zucchini slices, if desired.
2 tbsp. olive oil
¾ lb. ground veal
¾ lb. ground pork
1 10oz. pkg. chopped spinach, cooked, drained and squeezed dry
1 cup parsley, finely chopped
1 cup bread crumbs
2 eggs, beaten
3 garlic, minced
3 tbsp. grated parmesan cheese
Salt to taste
1 12oz. pkg. uncooked jumbo pasta shells, cooked, rinsed and drained
3 cups spaghetti sauce
Cook and stir the 3 garlic in hot oil in large skillet over medium heat until
garlic is browned. Discard garlic. Add veal and pork; cook until lightly
browned, stirring to separate meat; drain fat. Set aside.
Combine spinach, parsley, bread crumbs, eggs, minced garlic and Parmesan in
large bowl; blend well. Season to taste with salt. Add cooled meat mixture;
blend well. Fill shell with stuffing.
Spread about 1 cup of the spaghetti sauce over bottom of greased 12 x 8 glass
baking pan. Arrange shells in pan. Pour remaining sauce over shells. Cover
with foil. Bake at 375° for 35 to 45 minutes or until bubbly.
Serve with sautéed zucchini slices, if desired.
Spinch-Garlic Pasta with Garlic-Onion Sauce
Spinach-Garlic Pasta:
1½ cups flour
2 eggs plus 4 yolks
1 tbsp. olive oil
½ lb. fresh spinach, blanched, squeezed dry and finely chopped
6 large garlic, crushed and finely chopped
½ tsp. salt
Garlic-Onion Sauce:
½ cup margarine
1 tbsp. olive oil
1 lb. Vidalia or other sweet onions sliced
1/3 cup chopped fresh garlic (about 12 garlics)
1 tbsp. honey, optional
¼ cup Marsala wine
Grated Parmesan cheese, optional
For pasta, place 1 cup flour in large bowl, Make well in center; place eggs,
yolk and olive oil in well. Add spinach garlic and salt. Mix, working in
more flour as needed. Knead until dough is smooth. Cover with plastic
wrap. Let rest 15 to 30 minutes. Roll dough to desired thickness with
pasta machine. Cut in to desired width. Cook in boiling water about
2 minutes; drain.
For sauce, heat margarine and oil in large skillet over medium heat. Add onion
and garlic; cover and cook until soft. Add honey; reduce heat to low. Cook,
uncovered, 30 minutes, stirring occasionally. Add wine; cook 5 to 10
minutes more. Pour sauce over pasta; toss gently to coat. Serve with
cheese. Garnish as desired.
Makes 2 to 4 servings
1½ cups flour
2 eggs plus 4 yolks
1 tbsp. olive oil
½ lb. fresh spinach, blanched, squeezed dry and finely chopped
6 large garlic, crushed and finely chopped
½ tsp. salt
Garlic-Onion Sauce:
½ cup margarine
1 tbsp. olive oil
1 lb. Vidalia or other sweet onions sliced
1/3 cup chopped fresh garlic (about 12 garlics)
1 tbsp. honey, optional
¼ cup Marsala wine
Grated Parmesan cheese, optional
For pasta, place 1 cup flour in large bowl, Make well in center; place eggs,
yolk and olive oil in well. Add spinach garlic and salt. Mix, working in
more flour as needed. Knead until dough is smooth. Cover with plastic
wrap. Let rest 15 to 30 minutes. Roll dough to desired thickness with
pasta machine. Cut in to desired width. Cook in boiling water about
2 minutes; drain.
For sauce, heat margarine and oil in large skillet over medium heat. Add onion
and garlic; cover and cook until soft. Add honey; reduce heat to low. Cook,
uncovered, 30 minutes, stirring occasionally. Add wine; cook 5 to 10
minutes more. Pour sauce over pasta; toss gently to coat. Serve with
cheese. Garnish as desired.
Makes 2 to 4 servings
Spinach Stuffed Manicotti
1 tsp. rosemary
1 tsp. sage
1 tsp. oregano
1 tsp. thyme
1 tsp. chopped fresh garlic
1½ tsp. olive oil
1½ cups canned or fresh tomatoes, chopped
1 10oz. pkg. frozen spinach, cooked, drained and squeezed dry
4oz. ricotta cheese
1 sliced whole wheat bread, torn into coarse crumbs
2 egg whites, lightly beaten
8 uncooked manicotti shells, cooked, rinsed and drained
Cook and stir rosemary, sage, oregano, =thyme and garlic in oil in small saucepan
over medium heat about 1 minute; do not let herbs turn brown. Add tomatoes;
reduce heat to low. Simmer 10 minutes, stirring occasionally.
Combine spinach, cheese and bread crumbs, in medium bowl. Fold in egg whites.
Stuff manicotti with spinach mixture. Place 1/3 of the tomato mixture on
bottom of 13 x 9 glass baking dish. Arrange manicotti in pan. Pour remaining
tomato mixture over manicotti. Cover with foil. Bake at 350° for
30 minutes or until bubbly.
Makes 4 servings
1 tsp. sage
1 tsp. oregano
1 tsp. thyme
1 tsp. chopped fresh garlic
1½ tsp. olive oil
1½ cups canned or fresh tomatoes, chopped
1 10oz. pkg. frozen spinach, cooked, drained and squeezed dry
4oz. ricotta cheese
1 sliced whole wheat bread, torn into coarse crumbs
2 egg whites, lightly beaten
8 uncooked manicotti shells, cooked, rinsed and drained
Cook and stir rosemary, sage, oregano, =thyme and garlic in oil in small saucepan
over medium heat about 1 minute; do not let herbs turn brown. Add tomatoes;
reduce heat to low. Simmer 10 minutes, stirring occasionally.
Combine spinach, cheese and bread crumbs, in medium bowl. Fold in egg whites.
Stuff manicotti with spinach mixture. Place 1/3 of the tomato mixture on
bottom of 13 x 9 glass baking dish. Arrange manicotti in pan. Pour remaining
tomato mixture over manicotti. Cover with foil. Bake at 350° for
30 minutes or until bubbly.
Makes 4 servings
Spinach Pesto
1 bunch fresh spinach, washed, dried and chopped
1 cup fresh parsley leaves
2/3 cup grated Parmesan cheese
½ cup walnut pieces
6 garlic, crushed
1 tbsp. tarragon
1 tsp. basil
1 tsp. salt
¼ anise or fennel
1 cup olive oil
Hot cooked pasta twists, spaghetti or shells
Place all ingredients except oil and pasta in covered food processor. Process
until mixture is smooth. With motor running, add oil n thin stream. Adjust
seasonings, if desired. Pour desired amount over pasta; toss gently to coat.
Serve with mixed salad, if desired.
Note: Sauce will keep about 1 week in a covered container in the refrigerator.
1 cup fresh parsley leaves
2/3 cup grated Parmesan cheese
½ cup walnut pieces
6 garlic, crushed
1 tbsp. tarragon
1 tsp. basil
1 tsp. salt
¼ anise or fennel
1 cup olive oil
Hot cooked pasta twists, spaghetti or shells
Place all ingredients except oil and pasta in covered food processor. Process
until mixture is smooth. With motor running, add oil n thin stream. Adjust
seasonings, if desired. Pour desired amount over pasta; toss gently to coat.
Serve with mixed salad, if desired.
Note: Sauce will keep about 1 week in a covered container in the refrigerator.
Spinach Lasagna
1 lb. ground beef
2 (15oz. each) jars spaghetti sauce
1 6oz. can tomato paste
1 4oz. can mushroom stems and pieces, drained
¼ cup chopped onion
½ tsp. parsley
½ tsp oregano
½ tsp. basil
¼ tsp. garlic
Seasoned salt, to taste
1 lb. dry curd cottage cheese
3 cups shredded mozzarella cheese
3oz. grated Romano cheese
1 egg, lightly beaten
1 10oz. pkg. chopped spinach, thawed and squeezed dry
8oz. uncooked lasagna noodles, cooked, rinsed and drained
3 oz. sliced pepperoni
½ cup grated Parmesan cheese
Cook beef in large skillet over medium-high heat until brown, stirring to
separate meat; drain fat. Add spaghetti sauce, tomato paste, mushrooms,
onion and seasonings. Bring to a boil, stirring constantly; set aside.
Combine cottage cheese, 1 cup of mozzarella cheese, Romano cheese, egg and
spinach in medium bowl. Spoon 1½ cups meat sauce in bottom of 13 x 9 glass
baking dish. Place a layer of noodles over sauce, then ½ of cheese mixture
and pepperoni,. Sprinkle with Parmesan cheese. Repeat layers of sauce,
noodles and cheese mixture. Sprinkle with remaining mozzarella. Bake at 350°
for 30 to 45 minutes or until bubbly. Broil for a few minutes to brown
cheese, if desired. Let stand 10 minutes.
Makes 8 to 10 servings
2 (15oz. each) jars spaghetti sauce
1 6oz. can tomato paste
1 4oz. can mushroom stems and pieces, drained
¼ cup chopped onion
½ tsp. parsley
½ tsp oregano
½ tsp. basil
¼ tsp. garlic
Seasoned salt, to taste
1 lb. dry curd cottage cheese
3 cups shredded mozzarella cheese
3oz. grated Romano cheese
1 egg, lightly beaten
1 10oz. pkg. chopped spinach, thawed and squeezed dry
8oz. uncooked lasagna noodles, cooked, rinsed and drained
3 oz. sliced pepperoni
½ cup grated Parmesan cheese
Cook beef in large skillet over medium-high heat until brown, stirring to
separate meat; drain fat. Add spaghetti sauce, tomato paste, mushrooms,
onion and seasonings. Bring to a boil, stirring constantly; set aside.
Combine cottage cheese, 1 cup of mozzarella cheese, Romano cheese, egg and
spinach in medium bowl. Spoon 1½ cups meat sauce in bottom of 13 x 9 glass
baking dish. Place a layer of noodles over sauce, then ½ of cheese mixture
and pepperoni,. Sprinkle with Parmesan cheese. Repeat layers of sauce,
noodles and cheese mixture. Sprinkle with remaining mozzarella. Bake at 350°
for 30 to 45 minutes or until bubbly. Broil for a few minutes to brown
cheese, if desired. Let stand 10 minutes.
Makes 8 to 10 servings
Spaghetti Bolognese
2 tbsp. olive oil
1 medium onion, chopped
1 lb. ground beef
½ small carrot, finely chopped
½ rib celery, finely chopped
1 cup dry white wine
½ cup milk
1/8 tsp. nutmeg
1 14oz. can whole peeled tomatoes, undrained
1 cup beer broth
3 tbsp. tomato paste
1 tsp. salt
1 tsp basil
½ tsp. thyme
1 bay leaf
1 lb. uncooked dry spaghetti
1 cup freshly grated Parmesan cheese
Heat oil in large skillet over medium heat. Cook and stir onion in hot oil
4 to 5 minutes until soft. Crumble beef into onion mixture. Brown 6 minutes
or until meat just loses is pink color.
Stir carrot and celery into meat mixture; cook 2 minutes over medium-high heat.
Stir in wine; cook 4 to 6 minutes until wine evaporates. Stir in milk and
nutmeg; reduce heat to medium and cook 3 to 4 minutes until milk evaporates.
Remove from heat.
Press tomatoes and juice through sieve into meat mixture; discard seeds. Stir
beef broth, tomato paste, salt, basil, thyme, and bay into tomato-meat
mixture. Bring to a boil over medium-high heat; reduce heat to low.
Simmer, uncovered, 1 to 1½ hours until most of liquid has evaporated and
sauce thickens, stirring frequently. Remove and discard bay.
To serve cook spaghetti in large pot of boiling salted water 8 to 12 minutes
just until al dente; drain well. Combine hot spaghetti and meat sauce in
serving bowl; toss lightly. Sprinkle it cheese.
Makes 4 to 6 servings
1 medium onion, chopped
1 lb. ground beef
½ small carrot, finely chopped
½ rib celery, finely chopped
1 cup dry white wine
½ cup milk
1/8 tsp. nutmeg
1 14oz. can whole peeled tomatoes, undrained
1 cup beer broth
3 tbsp. tomato paste
1 tsp. salt
1 tsp basil
½ tsp. thyme
1 bay leaf
1 lb. uncooked dry spaghetti
1 cup freshly grated Parmesan cheese
Heat oil in large skillet over medium heat. Cook and stir onion in hot oil
4 to 5 minutes until soft. Crumble beef into onion mixture. Brown 6 minutes
or until meat just loses is pink color.
Stir carrot and celery into meat mixture; cook 2 minutes over medium-high heat.
Stir in wine; cook 4 to 6 minutes until wine evaporates. Stir in milk and
nutmeg; reduce heat to medium and cook 3 to 4 minutes until milk evaporates.
Remove from heat.
Press tomatoes and juice through sieve into meat mixture; discard seeds. Stir
beef broth, tomato paste, salt, basil, thyme, and bay into tomato-meat
mixture. Bring to a boil over medium-high heat; reduce heat to low.
Simmer, uncovered, 1 to 1½ hours until most of liquid has evaporated and
sauce thickens, stirring frequently. Remove and discard bay.
To serve cook spaghetti in large pot of boiling salted water 8 to 12 minutes
just until al dente; drain well. Combine hot spaghetti and meat sauce in
serving bowl; toss lightly. Sprinkle it cheese.
Makes 4 to 6 servings
Smoked Sausage Stuffed Pasta Shells
¾ lb. Eckrich® Smoked Sausage, chopped fine
18 large macaroni shells
1 lb. ricotta cheese
1 egg, beaten
1½ cups shredded mozzarella cheese
½ cup chopped fresh parsley
¼ cup grated Parmesan cheese
½ tsp. basil
½ tsp. oregano
1 15oz. jar prepared spaghetti sauce with mushrooms and onions
1/3 cup water
Prepare shells according to package directions. Combine ricotta cheese an egg
in medium bowl. Add mozzarella, parsley, Parmesan cheese and herbs. Stir
in sausage.
Combine spaghetti sauce and water in small bowl. Put ¾ cup of sauce on bottom
of 13 x 9 glass baking pan. Fill shells with sausage-cheese mixture and
place in pan. Pour remaining sauce over top. Bake at 375° for 35 minutes or
until stuffed shells are heated through and cheese melts.
Makes 9 servings
18 large macaroni shells
1 lb. ricotta cheese
1 egg, beaten
1½ cups shredded mozzarella cheese
½ cup chopped fresh parsley
¼ cup grated Parmesan cheese
½ tsp. basil
½ tsp. oregano
1 15oz. jar prepared spaghetti sauce with mushrooms and onions
1/3 cup water
Prepare shells according to package directions. Combine ricotta cheese an egg
in medium bowl. Add mozzarella, parsley, Parmesan cheese and herbs. Stir
in sausage.
Combine spaghetti sauce and water in small bowl. Put ¾ cup of sauce on bottom
of 13 x 9 glass baking pan. Fill shells with sausage-cheese mixture and
place in pan. Pour remaining sauce over top. Bake at 375° for 35 minutes or
until stuffed shells are heated through and cheese melts.
Makes 9 servings
Shrimp in Angel Hair Pasta Casserole
1 tbsp. margarine
2 eggs
1 cup half and half
1 cup plain yogurt
½ cup shredded Swiss cheese
1/3 cup feta cheese
1/3 cup chopped parsley
¼ cup chopped fresh basil or 1 tsp. dried basil
1 tsp. oregano
1 9oz. pkg. uncooked fresh angel hair pasta
1 16oz. jar mild, thick and chunky salsa
1 lb. medium shrimp, peeled and deveined
½ cup shredded Monterey Jack cheese
Snow peas, optional
Plum tomatoes, stuffed with cottage cheese, optional
With 1 tbsp. margarine, greased 12 x 8 pan. Combine eggs, half and half,
yogurt, Swiss cheese, feta cheese, parsley, basil and oregano in medium
bowl; mix well.
Spread ½ of pasta on bottom of prepared pan. Cover with salsa. Add ½ of shrimp.
Cover with remaining pasta. Spread egg mixture over pasta and top
with remaining shrimp. Sprinkle Monterey Jack cheese over top. Bake at
350° for 30 minutes or until bubbly. Let stand 10 minutes.
Garnish with snow peas and stuffed plum tomatoes.
Makes 6 servings
2 eggs
1 cup half and half
1 cup plain yogurt
½ cup shredded Swiss cheese
1/3 cup feta cheese
1/3 cup chopped parsley
¼ cup chopped fresh basil or 1 tsp. dried basil
1 tsp. oregano
1 9oz. pkg. uncooked fresh angel hair pasta
1 16oz. jar mild, thick and chunky salsa
1 lb. medium shrimp, peeled and deveined
½ cup shredded Monterey Jack cheese
Snow peas, optional
Plum tomatoes, stuffed with cottage cheese, optional
With 1 tbsp. margarine, greased 12 x 8 pan. Combine eggs, half and half,
yogurt, Swiss cheese, feta cheese, parsley, basil and oregano in medium
bowl; mix well.
Spread ½ of pasta on bottom of prepared pan. Cover with salsa. Add ½ of shrimp.
Cover with remaining pasta. Spread egg mixture over pasta and top
with remaining shrimp. Sprinkle Monterey Jack cheese over top. Bake at
350° for 30 minutes or until bubbly. Let stand 10 minutes.
Garnish with snow peas and stuffed plum tomatoes.
Makes 6 servings
Seafood Primavera
1 medium onion, chopped
4 green onions, chopped
1/3 cup olive oil
3 carrots, cut into strips
1 zucchini, cut into strips
1 each small red and yellow pepper, ct into strips
3oz. snow peas
1/3 cup sliced mushrooms
3 garlics, minced
½ lb. each scallops and shrimp, peeled and deveined
2/3 cup clam juice
1/3 cup dry white wine
1 cup heavy cream
½ cup freshly grated Parmesan cheese
2/3 cup flaked crabmeat
2 tbsp. each lemon juice and chopped parsley
¼ tsp. basil
¼ tsp. oregano
1 8oz. pkg. uncooked linguine, hot cooked and drained
Cook and stir onions in hot oil in large skillet over medium-high heat until
soft. Add vegetables and garlic; reduce heat to low. Cover; simmer until
vegetables are tender. Remove; set aside.
Cover and cook scallops and shrimp in same skillet over medium-low heat until
opaque. Remove; reserve liquid in pan. Add clam juice; bring to a boil.
Add wine; cook over medium-high heat 3 minutes, stirring constantly. Reduce
heat to low; add cream, stirring constantly. Add cheese; stir until
smooth. Cook until thickened.
Add vegetables, shrimp, scallops and crabmeat to sauce. Heat through. Add
remaining ingredients except linguine. Pour over linguine in large bowl;
toss gently to coat. Serve with additional grated Parmesan cheese,
if desired.
Makes 6 servings
4 green onions, chopped
1/3 cup olive oil
3 carrots, cut into strips
1 zucchini, cut into strips
1 each small red and yellow pepper, ct into strips
3oz. snow peas
1/3 cup sliced mushrooms
3 garlics, minced
½ lb. each scallops and shrimp, peeled and deveined
2/3 cup clam juice
1/3 cup dry white wine
1 cup heavy cream
½ cup freshly grated Parmesan cheese
2/3 cup flaked crabmeat
2 tbsp. each lemon juice and chopped parsley
¼ tsp. basil
¼ tsp. oregano
1 8oz. pkg. uncooked linguine, hot cooked and drained
Cook and stir onions in hot oil in large skillet over medium-high heat until
soft. Add vegetables and garlic; reduce heat to low. Cover; simmer until
vegetables are tender. Remove; set aside.
Cover and cook scallops and shrimp in same skillet over medium-low heat until
opaque. Remove; reserve liquid in pan. Add clam juice; bring to a boil.
Add wine; cook over medium-high heat 3 minutes, stirring constantly. Reduce
heat to low; add cream, stirring constantly. Add cheese; stir until
smooth. Cook until thickened.
Add vegetables, shrimp, scallops and crabmeat to sauce. Heat through. Add
remaining ingredients except linguine. Pour over linguine in large bowl;
toss gently to coat. Serve with additional grated Parmesan cheese,
if desired.
Makes 6 servings
Seafood Lasagna
1 large onion, chopped
2 tbsp. margarine
1½ cups cream-style cottage cheese
1 8oz. pkg cream cheese, cubed, softened
2 tsp. basil
½ tsp. salt
1/8 tsp. white pepper
1 egg, lightly beaten
2 (10oz. each) cans cream of mushroom soup
1/3 cup milk
1 garlic , minced
½ cup dry white wine
½ lb. bay scallops
½ lb. flounder fillets, cubed
½ lb. medium shrimp, peeled and deveined
1 16oz. pkg. lasagna, cooked, rinsed and drained
1 cup shredded mozzarella cheese
2 tbsp. grated Parmesan cheese
Cook onion in hot margarine in medium skillet over medium heat until tender,
stirring frequently. Stir in cottage cheese cream cheese, basil,
salt and pepper; mix well. Stir in egg; set aside.
Combine soup, mil and garlic in large bowl; until well blended. Stir in wine,
scallops founder and shrimp.
Place a layer of overlapping noodles in greased 13 x 9 glass baking pan. Spread
½ of cheese mixture over noodles. Place a layer of noodles over cheese
mixture and top with ½ of seafood mixture. Repeat layers. Sprinkle with
mozzarella and Parmesan cheeses. Bake at 350° for 45 minutes or until
bubbly. Let stand 10 minutes.
Makes 8 to 10 servings
2 tbsp. margarine
1½ cups cream-style cottage cheese
1 8oz. pkg cream cheese, cubed, softened
2 tsp. basil
½ tsp. salt
1/8 tsp. white pepper
1 egg, lightly beaten
2 (10oz. each) cans cream of mushroom soup
1/3 cup milk
1 garlic , minced
½ cup dry white wine
½ lb. bay scallops
½ lb. flounder fillets, cubed
½ lb. medium shrimp, peeled and deveined
1 16oz. pkg. lasagna, cooked, rinsed and drained
1 cup shredded mozzarella cheese
2 tbsp. grated Parmesan cheese
Cook onion in hot margarine in medium skillet over medium heat until tender,
stirring frequently. Stir in cottage cheese cream cheese, basil,
salt and pepper; mix well. Stir in egg; set aside.
Combine soup, mil and garlic in large bowl; until well blended. Stir in wine,
scallops founder and shrimp.
Place a layer of overlapping noodles in greased 13 x 9 glass baking pan. Spread
½ of cheese mixture over noodles. Place a layer of noodles over cheese
mixture and top with ½ of seafood mixture. Repeat layers. Sprinkle with
mozzarella and Parmesan cheeses. Bake at 350° for 45 minutes or until
bubbly. Let stand 10 minutes.
Makes 8 to 10 servings
Santa Fe Pasta
¾ lb. Velveeta® Pasteurized Process Cheese Spread
2 tbsp. milk
1 8oz. can whole kernel corn, drained
1 8oz. can kidney beans, drained
2 cups mostaccioli noodles, cooked, drained
1 4oz. can chopped green chilies, drained
½ tsp. chili powder
1 cup corn chips
Cube ½ lb. Cheese Spread. Combine with milk in saucepan; stir over low heat
until cheese is melted. Add corn, beans, noodles, chilies and chili
powder; mix lightly. Spoon mixture into 2½ qt. casserole. Bake at 350°
for 20 minutes. Top with chips and remaining cheese spread, sliced.
Continue baking until cheese begins to melt.
Makes 6 servings
2 tbsp. milk
1 8oz. can whole kernel corn, drained
1 8oz. can kidney beans, drained
2 cups mostaccioli noodles, cooked, drained
1 4oz. can chopped green chilies, drained
½ tsp. chili powder
1 cup corn chips
Cube ½ lb. Cheese Spread. Combine with milk in saucepan; stir over low heat
until cheese is melted. Add corn, beans, noodles, chilies and chili
powder; mix lightly. Spoon mixture into 2½ qt. casserole. Bake at 350°
for 20 minutes. Top with chips and remaining cheese spread, sliced.
Continue baking until cheese begins to melt.
Makes 6 servings
Pesto
¼ cup plus 1 tbsp olive oil
2 tbsp. pine nuts
1 cup tightly packed, rinsed, drained, stemmed fresh basil leaves
2 medium cloves garlic
¼ tsp. salt
¼ cup freshly grated Parmesan cheese
1½ tbsp. freshly Romano cheese
Heat 1 tbsp. of oil in small saucepan or skillet over medium low heat. Add
ppine nuts; sauté, stirring and shaking pan constantly, until nuts are
lightly brown, 30 to 45 seconds. Transfer nuts immortally to paper towed
lined plate to drain.
Combine pine nuts, basil, garlic, salt and remaining oil in food processor or
blender. Process until mixture is evenly blended and piece are very finely
chopped. Transfer to small bowl. Stir in both cheeses.
Pesto can be refrigerated, covered with thinl layer of olive oil up to 1 week,
or pesto can be frozen for several months. Thaw and bring to room temperature
before using.
Makes about 3/4 cup pesto
Serving Suggestions:
Toss pesto with hot cooked buttered fettuccine or linguine; this recipe will
dress ½ to ¾ lb. of pasta. Stir small amount of pesto into broth-based
vegetables or meat soups. Whisk small amount of pesto into vinaigrette for
tossed salads. Mix pesto with softened margarine to be used on steamed
vegetables, poached fish or omelets.
2 tbsp. pine nuts
1 cup tightly packed, rinsed, drained, stemmed fresh basil leaves
2 medium cloves garlic
¼ tsp. salt
¼ cup freshly grated Parmesan cheese
1½ tbsp. freshly Romano cheese
Heat 1 tbsp. of oil in small saucepan or skillet over medium low heat. Add
ppine nuts; sauté, stirring and shaking pan constantly, until nuts are
lightly brown, 30 to 45 seconds. Transfer nuts immortally to paper towed
lined plate to drain.
Combine pine nuts, basil, garlic, salt and remaining oil in food processor or
blender. Process until mixture is evenly blended and piece are very finely
chopped. Transfer to small bowl. Stir in both cheeses.
Pesto can be refrigerated, covered with thinl layer of olive oil up to 1 week,
or pesto can be frozen for several months. Thaw and bring to room temperature
before using.
Makes about 3/4 cup pesto
Serving Suggestions:
Toss pesto with hot cooked buttered fettuccine or linguine; this recipe will
dress ½ to ¾ lb. of pasta. Stir small amount of pesto into broth-based
vegetables or meat soups. Whisk small amount of pesto into vinaigrette for
tossed salads. Mix pesto with softened margarine to be used on steamed
vegetables, poached fish or omelets.
Rigatoni with Four Cheeses
3 cups milk
1 tbsp. chopped carrot
1 tbsp. celery
1 tbsp. chopped onion
1 tbsp. parsley sprigs
½ bay leaf
¼ tsp. peppercorns
¼ tsp. hot pepper sauce
Dash ground nutmeg
¼ cup margarine
¼ cup flour
½ cup grated Parmesan cheese
¼ cup grated Romano cheese
12oz. uncooked rigatoni, cooked and drained
1½ cups shredded Cheddar cheese
1½ cups shredded mozzarella cheese
¼ tsp. chili powder
Combine milk, carrot, celery, onion, parsley, bay, peppercorns, hot pepper
sauce and nutmeg in medium saucepan. Bring to a boil. Reduce heat to low;
simmer 10 minutes. Strain; reserve milk.
Melt margarine in another medium saucepan over medium heat. Stir in flour.
Gradually stir in reserved milk. Cook, stirring constantly, until thickened.
Remove from heat. Add Parmesan and Romano cheeses, stirring until
blended. Combine pasta and sauce in large bowl; toss gently to coat.
Combine Cheddar and mozzarella in medium bowl. Place ½ of the pasta mixture
in buttered 2-qt. casserole. Sprinkle cheese mixture over top; place
remaining pasta mixture on top. Sprinkle with chili powder. Bake at 350°
for 25 minutes or until bubbly. Garnish as desired.
Makes 6 servings
1 tbsp. chopped carrot
1 tbsp. celery
1 tbsp. chopped onion
1 tbsp. parsley sprigs
½ bay leaf
¼ tsp. peppercorns
¼ tsp. hot pepper sauce
Dash ground nutmeg
¼ cup margarine
¼ cup flour
½ cup grated Parmesan cheese
¼ cup grated Romano cheese
12oz. uncooked rigatoni, cooked and drained
1½ cups shredded Cheddar cheese
1½ cups shredded mozzarella cheese
¼ tsp. chili powder
Combine milk, carrot, celery, onion, parsley, bay, peppercorns, hot pepper
sauce and nutmeg in medium saucepan. Bring to a boil. Reduce heat to low;
simmer 10 minutes. Strain; reserve milk.
Melt margarine in another medium saucepan over medium heat. Stir in flour.
Gradually stir in reserved milk. Cook, stirring constantly, until thickened.
Remove from heat. Add Parmesan and Romano cheeses, stirring until
blended. Combine pasta and sauce in large bowl; toss gently to coat.
Combine Cheddar and mozzarella in medium bowl. Place ½ of the pasta mixture
in buttered 2-qt. casserole. Sprinkle cheese mixture over top; place
remaining pasta mixture on top. Sprinkle with chili powder. Bake at 350°
for 25 minutes or until bubbly. Garnish as desired.
Makes 6 servings
Penne with Artichokes
1 10oz. pkg. frozen artichokes
1¼ cups water
2 tbsp. lemon juice
5 garlics, minced
2 tbsp. olive oil
2oz. sun-dried tomatoes in oil, drained
2 small dried hot red peppers, crushed
2 tbsp. chopped parsley
¼ tsp. salt
¾ cup fresh bread crumbs
1 tbsp. chopped garlic
12oz. uncooked penne, hot cooked and drained
1 tbsp. grated Romano cheese
Cook artichokes in water and lemon juice in medium saucepan over medium heat
until tender. Cool artichokes, then cut into quarters. Reserve artichoke liquid.
Cook and stir the 5 minced garlics in 1½ tbsp. oil in large skillet over medium
high heat until golden. Reduce heat to low. Add artichokes and
tomatoes; simmer 1 minute. Stir in artichoke liquid, red peppers, parsley,
and salt. Simmer 5 minutes.
Meanwhile, cook and stir bread crumbs and 1 tbsp. chopped garlic in remaining
oil. Pour artichoke sauce over penne in large bowl; toss gently to coat.
Sprinkle with bread crumb mixture and cheese.
Makes 4 to 6 servings
1¼ cups water
2 tbsp. lemon juice
5 garlics, minced
2 tbsp. olive oil
2oz. sun-dried tomatoes in oil, drained
2 small dried hot red peppers, crushed
2 tbsp. chopped parsley
¼ tsp. salt
¾ cup fresh bread crumbs
1 tbsp. chopped garlic
12oz. uncooked penne, hot cooked and drained
1 tbsp. grated Romano cheese
Cook artichokes in water and lemon juice in medium saucepan over medium heat
until tender. Cool artichokes, then cut into quarters. Reserve artichoke liquid.
Cook and stir the 5 minced garlics in 1½ tbsp. oil in large skillet over medium
high heat until golden. Reduce heat to low. Add artichokes and
tomatoes; simmer 1 minute. Stir in artichoke liquid, red peppers, parsley,
and salt. Simmer 5 minutes.
Meanwhile, cook and stir bread crumbs and 1 tbsp. chopped garlic in remaining
oil. Pour artichoke sauce over penne in large bowl; toss gently to coat.
Sprinkle with bread crumb mixture and cheese.
Makes 4 to 6 servings
Pasta & Vegetable Toss
½ cup chopped onion
1 garlic, finely chopped
1 tsp. Italian seasoning
1 tbsp. olive oil
¼ cup water
2 tsp. beef flavor instant bouillon
2 cups broccoli flowerets
2 cups sliced zucchini
2 cups mushrooms, sliced
1 medium red bell pepper, cut into thin strips
½ pkg. fettuccini, cooked as package directs and drained
In large skillet, cook onion, garlic and Italian seasoning in oil until tender.
Add water, bouillon and vegetables. Cover and simmer 5 to 7 minutes
until vegetables are tender-crisp. Toss with hot fettuccini.
Serve immediately. Refrigerate leftovers.
Makes 4 servings
1 garlic, finely chopped
1 tsp. Italian seasoning
1 tbsp. olive oil
¼ cup water
2 tsp. beef flavor instant bouillon
2 cups broccoli flowerets
2 cups sliced zucchini
2 cups mushrooms, sliced
1 medium red bell pepper, cut into thin strips
½ pkg. fettuccini, cooked as package directs and drained
In large skillet, cook onion, garlic and Italian seasoning in oil until tender.
Add water, bouillon and vegetables. Cover and simmer 5 to 7 minutes
until vegetables are tender-crisp. Toss with hot fettuccini.
Serve immediately. Refrigerate leftovers.
Makes 4 servings
Pasta Primavera
1 medium onion, finely chopped
1 large garlic, minced
2 tbsp. margarine
¾ lb. asparagus, cut diagonally into 1½” pieces
½ lb. mushrooms, sliced
1 medium zucchini, sliced
1 carrot, sliced
1 cup half and half or cream
½ cup chicken broth
1 tbsp. flour
2 tsp. basil
1 lb. pkg. fettuccine, uncooked
¾ cup Sargento® Fancy Supreme shredded Parmesan & Romano Cheese
In large skillet, cook onion and garlic in margarine over medium heat until
onion is tender. Add asparagus, mushrooms, zucchini and carrot; cook,
stirring constantly, 2 minutes. Increase heat to high. Combine half an
half, broth, four an basil; add to skillet. Allow mixture to boil stirring
occasionally, until thickened.
Meanwhile, cook fettuccine, according to package directions; drain.
In serving bowl, combine cooked pasta with sauce and cheese.
Makes 8 servings
1 large garlic, minced
2 tbsp. margarine
¾ lb. asparagus, cut diagonally into 1½” pieces
½ lb. mushrooms, sliced
1 medium zucchini, sliced
1 carrot, sliced
1 cup half and half or cream
½ cup chicken broth
1 tbsp. flour
2 tsp. basil
1 lb. pkg. fettuccine, uncooked
¾ cup Sargento® Fancy Supreme shredded Parmesan & Romano Cheese
In large skillet, cook onion and garlic in margarine over medium heat until
onion is tender. Add asparagus, mushrooms, zucchini and carrot; cook,
stirring constantly, 2 minutes. Increase heat to high. Combine half an
half, broth, four an basil; add to skillet. Allow mixture to boil stirring
occasionally, until thickened.
Meanwhile, cook fettuccine, according to package directions; drain.
In serving bowl, combine cooked pasta with sauce and cheese.
Makes 8 servings
Pasta Delight
1 medium zucchini, sliced
1 tbsp. olive oil
2 tbsp. chopped shallots
2 garlics, chopped
1 medium tomato, diced
2 tbsp. chopped fresh basil or ½ tsp. dried basil
2 tbsp. grated Parmesan cheese
12 oz. uncooked penne pasta, hot cooked and drained
Cook and stir zucchini in hot oil in large skillet over medium-high heat.
Reduce heat to medium. Add shallots and garlic; cook 1 minute. Add tomato;
cook and stir 45 seconds. Add basil and cheese. Pour vegetable
mixture over penne in large bowl; toss gently to mix.
Makes 4 to 6 servings
1 tbsp. olive oil
2 tbsp. chopped shallots
2 garlics, chopped
1 medium tomato, diced
2 tbsp. chopped fresh basil or ½ tsp. dried basil
2 tbsp. grated Parmesan cheese
12 oz. uncooked penne pasta, hot cooked and drained
Cook and stir zucchini in hot oil in large skillet over medium-high heat.
Reduce heat to medium. Add shallots and garlic; cook 1 minute. Add tomato;
cook and stir 45 seconds. Add basil and cheese. Pour vegetable
mixture over penne in large bowl; toss gently to mix.
Makes 4 to 6 servings
Luscious Vegetarian Lasagna
1 14oz. tomatoes, undrained
1 12oz. tomato sauce
1 tsp. oregano
1 tsp basil
1 large onion, chopped
1½ tsp. mined garlic
2 tbsp. olive oil
2 small zucchini, chopped
8oz. mushrooms, sliced
1 large carrot, chopped
1 green pepper, chopped
1 cup shredded mozzarella cheese
2 cups cottage cheese
1 cup grated Parmesan or Romano cheese
8oz uncooked lasagna noodles, cooked, rinsed and drained
Simmer tomatoes with juice, tomato sauce, oregano, and basil in medium saucepan
over low heat. Cook and stir onion and garlic in hot oil in large skillet
over medium-high heat until onion is golden. Add zucchini, mushrooms,
carrots and green pepper. Cook and stir unit vegetables are tender, 5 to 10 minutes.
Stir vegetables into tomato mixture; simmer 15 minutes. Combine
mozzarella, cottage and Parmesan cheese in large bowl; blend well.
Spoon about 1 cup sauce in bottom of 12 x 8 glass baking dish. Place a layer of
noodles over sauce, then ½ of cheese mixture and ½ of the remaining sauce.
Repeat layers of noodles, cheese mixture and sauce. Bake at 350° for
30 to 45 minutes or until bubbly. Let stand 10 minutes.
Makes 6 to 8 servings
1 12oz. tomato sauce
1 tsp. oregano
1 tsp basil
1 large onion, chopped
1½ tsp. mined garlic
2 tbsp. olive oil
2 small zucchini, chopped
8oz. mushrooms, sliced
1 large carrot, chopped
1 green pepper, chopped
1 cup shredded mozzarella cheese
2 cups cottage cheese
1 cup grated Parmesan or Romano cheese
8oz uncooked lasagna noodles, cooked, rinsed and drained
Simmer tomatoes with juice, tomato sauce, oregano, and basil in medium saucepan
over low heat. Cook and stir onion and garlic in hot oil in large skillet
over medium-high heat until onion is golden. Add zucchini, mushrooms,
carrots and green pepper. Cook and stir unit vegetables are tender, 5 to 10 minutes.
Stir vegetables into tomato mixture; simmer 15 minutes. Combine
mozzarella, cottage and Parmesan cheese in large bowl; blend well.
Spoon about 1 cup sauce in bottom of 12 x 8 glass baking dish. Place a layer of
noodles over sauce, then ½ of cheese mixture and ½ of the remaining sauce.
Repeat layers of noodles, cheese mixture and sauce. Bake at 350° for
30 to 45 minutes or until bubbly. Let stand 10 minutes.
Makes 6 to 8 servings
Linguine with Red Seafood Sauce
3 tbsp. olive oil
1 large onion, finely chopped
2 garlics, minced
½ cup dry white wine
2 cups canned or homemade meatless spaghetti sauce
2 tbsp. chopped parsley
1 bay leaf, crumbled
2 tsp. basil
½ tsp. salt
¾ lb. medium shrimp, peeled, deveined
¾ lb. sea scallops, quartered or bay scallops
12oz. linguine, cooked, drained
In large heavy saucepot, cook onion and garlic 5 minutes or until golden Add
wine; simmer until reduce by half. Stir in spaghetti sauce, parsley, bay,
basil and salt. Cover, simmer 10 minutes. Add shrimp and scallops. Cover;
simmer 4 to 5 minutes or until seafood is done. Serve with linguine.
Makes 6 servings
1 large onion, finely chopped
2 garlics, minced
½ cup dry white wine
2 cups canned or homemade meatless spaghetti sauce
2 tbsp. chopped parsley
1 bay leaf, crumbled
2 tsp. basil
½ tsp. salt
¾ lb. medium shrimp, peeled, deveined
¾ lb. sea scallops, quartered or bay scallops
12oz. linguine, cooked, drained
In large heavy saucepot, cook onion and garlic 5 minutes or until golden Add
wine; simmer until reduce by half. Stir in spaghetti sauce, parsley, bay,
basil and salt. Cover, simmer 10 minutes. Add shrimp and scallops. Cover;
simmer 4 to 5 minutes or until seafood is done. Serve with linguine.
Makes 6 servings
Lasagna with White and Red Sauces
Bechamel Sauce:
2 tbsp. margarine
2 tbsp. flour
¾ cup milk
White pepper to taste
½ medium onion, sliced
1 garlic, minced
2 to 3 tbsp. oil
1 lb. ground beef
1 28oz. can crushed tomatoes
½ cup thinly sliced celery
½ cup thinly sliced carrot
1 tsp. basil
1 lb. lasagna noodles, cooked, drained
6oz. provolone cheese, sliced
6 hard-coked eggs, sliced
2 tbsp. margarine, cut into small pieces
1 cup freshly grated Parmiginao-Regginao cheese
Prepare Béchamel Sauce: Melt 2 tbsp. margarine in small saucepan over medium
low hat. Stir in flour. Gradually blend in milk. Season with white pepper
to taste. Cook until thick and bubbly, stirring constantly. Set aside.
Cook and stir onion and garlic in hot oil in Dutch oven over medium high heat
until tender. Add beef and cook unit no longer pink, stirring occasionally.
Add tomatoes celery, carrot and basil. Reduce heat to low.
Cover and simmer 45 minutes. Remove cover and simmer 15 minutes more.
Arrange ½ of lasagna noodles in bottom of buttered 13 x 9 glass baking dish.
Add ½ of provolone cheese and ½ o the eggs. Spread with meat sauce. Repeat
layers of noodles, provolone and eggs. Spread with Béchamel Sauce. Top with
layer of noodles. Dot with margarine. Sprinkle with Parmigiano-Reggiano.
Bake at 350° for 30 to 40 minutes or until heated through.
Let stand 10 minutes before cutting.
Makes 6 servings
2 tbsp. margarine
2 tbsp. flour
¾ cup milk
White pepper to taste
½ medium onion, sliced
1 garlic, minced
2 to 3 tbsp. oil
1 lb. ground beef
1 28oz. can crushed tomatoes
½ cup thinly sliced celery
½ cup thinly sliced carrot
1 tsp. basil
1 lb. lasagna noodles, cooked, drained
6oz. provolone cheese, sliced
6 hard-coked eggs, sliced
2 tbsp. margarine, cut into small pieces
1 cup freshly grated Parmiginao-Regginao cheese
Prepare Béchamel Sauce: Melt 2 tbsp. margarine in small saucepan over medium
low hat. Stir in flour. Gradually blend in milk. Season with white pepper
to taste. Cook until thick and bubbly, stirring constantly. Set aside.
Cook and stir onion and garlic in hot oil in Dutch oven over medium high heat
until tender. Add beef and cook unit no longer pink, stirring occasionally.
Add tomatoes celery, carrot and basil. Reduce heat to low.
Cover and simmer 45 minutes. Remove cover and simmer 15 minutes more.
Arrange ½ of lasagna noodles in bottom of buttered 13 x 9 glass baking dish.
Add ½ of provolone cheese and ½ o the eggs. Spread with meat sauce. Repeat
layers of noodles, provolone and eggs. Spread with Béchamel Sauce. Top with
layer of noodles. Dot with margarine. Sprinkle with Parmigiano-Reggiano.
Bake at 350° for 30 to 40 minutes or until heated through.
Let stand 10 minutes before cutting.
Makes 6 servings
Lasagna Deliciousa
½ lb. uncooked Lasagna noodles
1 lb. Italian sausage
½ lb. ground beef
1 cup chopped onion
2 garlics, minced
1 28oz. can tomatoes, cut up, undrained
2 (6oz. each) tomato paste
2 tsp. sugar
2½ tsp. salt
1½ tsp. basil
½ tsp. fennel
1 15oz. container ricotta cheese
1 egg, beaten
1 tbsp. parsley
1 lb. shredded mozzarella cheese
¾ cup grated Parmesan cheese
Prepare lasagna according to package directions; drain. Cook sausage, ground
beef, onion and garlic in large skillet over medium-high heat until sausage
is no longer pink and onion is tender, drain. Stir in tomatoes, tomato
paste, sugar, 2 tsp. salt, basil, and fennel. Bring to a boil over high
heat. Reduce heat to low. Simmer, uncovered, 20 minutes.
In small bowl, blend ricotta, egg, parsley and remaining salt. Spoon 1½ cups of
meat sauce into 13 x 9 glass baking dish. Layer 1/3 each of lasagna,
remaining meat sauce, sauce, ricotta mixture, mozzarella and Parmesan into
dish. Repeat layers. Cover with foil. Bake at 375° for 25 minutes.
Uncover, bake about 20 minutes more or until heated through.
Let stand 10 minutes before cutting.
Makes 8 to 10 servings
1 lb. Italian sausage
½ lb. ground beef
1 cup chopped onion
2 garlics, minced
1 28oz. can tomatoes, cut up, undrained
2 (6oz. each) tomato paste
2 tsp. sugar
2½ tsp. salt
1½ tsp. basil
½ tsp. fennel
1 15oz. container ricotta cheese
1 egg, beaten
1 tbsp. parsley
1 lb. shredded mozzarella cheese
¾ cup grated Parmesan cheese
Prepare lasagna according to package directions; drain. Cook sausage, ground
beef, onion and garlic in large skillet over medium-high heat until sausage
is no longer pink and onion is tender, drain. Stir in tomatoes, tomato
paste, sugar, 2 tsp. salt, basil, and fennel. Bring to a boil over high
heat. Reduce heat to low. Simmer, uncovered, 20 minutes.
In small bowl, blend ricotta, egg, parsley and remaining salt. Spoon 1½ cups of
meat sauce into 13 x 9 glass baking dish. Layer 1/3 each of lasagna,
remaining meat sauce, sauce, ricotta mixture, mozzarella and Parmesan into
dish. Repeat layers. Cover with foil. Bake at 375° for 25 minutes.
Uncover, bake about 20 minutes more or until heated through.
Let stand 10 minutes before cutting.
Makes 8 to 10 servings
Ham and Vegetable Primavera
½ lb. lean cooked ham, cut into strips
1 medium red bell pepper, cut into strips
1½ cups fresh pea pods
1 cup sliced fresh mushrooms
1/3 cup sliced green onions
1½ tsp. Italian seasoning
1 garlic, finely chopped
2 tbsp. olive oil
1 tbsp. flour
½ cup water
3 tbsp. Lemon juice
1 tsp. chicken flavor instant bouillon
½ lb. spaghetti, cooked as directed and drained
In large skillet, cook red pepper, pea pods, mushrooms, onions, Italian seasoning
and garlic in oil until tender-crisp. Stir in flour then water, juice
and bouillon. Add ham; cook and stir until thickened and bubbly.
Toss with hot pasta and cheese. Refrigerate leftovers.
Makes 4 servings
1 medium red bell pepper, cut into strips
1½ cups fresh pea pods
1 cup sliced fresh mushrooms
1/3 cup sliced green onions
1½ tsp. Italian seasoning
1 garlic, finely chopped
2 tbsp. olive oil
1 tbsp. flour
½ cup water
3 tbsp. Lemon juice
1 tsp. chicken flavor instant bouillon
½ lb. spaghetti, cooked as directed and drained
In large skillet, cook red pepper, pea pods, mushrooms, onions, Italian seasoning
and garlic in oil until tender-crisp. Stir in flour then water, juice
and bouillon. Add ham; cook and stir until thickened and bubbly.
Toss with hot pasta and cheese. Refrigerate leftovers.
Makes 4 servings
Garlic Shrimp with Noodles
4 tbsp. margarine
¼ cup finely chopped onion
2 cups water
1 pkg. Lipton® Noodles & Sauce Butter & Herb
2 tbsp. olive oil
1 tbsp. finely chopped garlic
1 lb. medium shrimp, cleaned
1 14oz. can artichoke hearts, drained and halved
¼ cup finely chopped parsley
In medium saucepan, melt 2 tbsp. Of margarine; add onion and cook until tender.
Add water and bring to a boil. Stir in noodles and sauce; continue boiling
over medium heat; stirring occasionally, 8 minutes or until noodles are tender.
Meanwhile, in large skillet, heat remaining margarine with olive oil; cook
garlic over medium high heat 30 seconds. Add shrimp and artichokes; cook
stirring occasionally, 3 minutes or until shrimp turn pink. Stir in parsley.
To serve, combine shrimp mixture with hot noodles. Garnish if desired.
Makes 3-4 servings
¼ cup finely chopped onion
2 cups water
1 pkg. Lipton® Noodles & Sauce Butter & Herb
2 tbsp. olive oil
1 tbsp. finely chopped garlic
1 lb. medium shrimp, cleaned
1 14oz. can artichoke hearts, drained and halved
¼ cup finely chopped parsley
In medium saucepan, melt 2 tbsp. Of margarine; add onion and cook until tender.
Add water and bring to a boil. Stir in noodles and sauce; continue boiling
over medium heat; stirring occasionally, 8 minutes or until noodles are tender.
Meanwhile, in large skillet, heat remaining margarine with olive oil; cook
garlic over medium high heat 30 seconds. Add shrimp and artichokes; cook
stirring occasionally, 3 minutes or until shrimp turn pink. Stir in parsley.
To serve, combine shrimp mixture with hot noodles. Garnish if desired.
Makes 3-4 servings
Fusilli Pizzaiolo
8oz. mushrooms, sliced
1 large red pepper, diced
1 large green pepper, diced
1 large yellow pepper, diced
10 green onions, chopped
1 large onions, chopped
8 garlics, coarsely chopped
3 large shallots, chopped
½ cup chopped fresh basil or 2 tsp. dried basil
2 tbsp. chopped fresh oregano or 1 tsp. dried oregano
¼ cup olive oil
4 cups canned tomatoes, chopped
Salt to taste
1 16oz. pkg. uncooked fusilli or spaghetti, hot cooked and drained
2 tbsp. chopped parsley
Cook and stir mushrooms, peppers, onions, garlic, shallots, and herbs in hot
oil in large skillet until lightly browned. Add tomatoes with juice; bring
to a boil. Reduce heat to low; simmer 20 minutes. Season to taste with
salt. Place fusilli on plates. Spoon sauce over fusilli. Garnish with parsley.
Makes 6 to 8 servings
1 large red pepper, diced
1 large green pepper, diced
1 large yellow pepper, diced
10 green onions, chopped
1 large onions, chopped
8 garlics, coarsely chopped
3 large shallots, chopped
½ cup chopped fresh basil or 2 tsp. dried basil
2 tbsp. chopped fresh oregano or 1 tsp. dried oregano
¼ cup olive oil
4 cups canned tomatoes, chopped
Salt to taste
1 16oz. pkg. uncooked fusilli or spaghetti, hot cooked and drained
2 tbsp. chopped parsley
Cook and stir mushrooms, peppers, onions, garlic, shallots, and herbs in hot
oil in large skillet until lightly browned. Add tomatoes with juice; bring
to a boil. Reduce heat to low; simmer 20 minutes. Season to taste with
salt. Place fusilli on plates. Spoon sauce over fusilli. Garnish with parsley.
Makes 6 to 8 servings
Fresh Tomato Pasta Andrew
1 lb. fresh tomatoes, cut into wedges
1 cup packed fresh basil
2 garlics, chopped
2 tbsp. olive oil
6 oz. Camenzola or Asiago cheese, cut into small pieces
Salt and white pepper to taste
4oz. uncooked angle hair or vermicelli pasta, hot cooked and drained
Grated Parmesan cheese
Place tomatoes, basil, garlic and oil in covered food processor or blender;
pulse on and off until ingredients are coarsely chopped but not pureed.
Combine tomato mixture and cheese in large bowl. Season to taste with salt
and white pepper. Add pasta; toss gently until cheese melts. Serve with
parmesan. Garnish as desired.
Makes 2 main-dishes or 4 appetizer servings
1 cup packed fresh basil
2 garlics, chopped
2 tbsp. olive oil
6 oz. Camenzola or Asiago cheese, cut into small pieces
Salt and white pepper to taste
4oz. uncooked angle hair or vermicelli pasta, hot cooked and drained
Grated Parmesan cheese
Place tomatoes, basil, garlic and oil in covered food processor or blender;
pulse on and off until ingredients are coarsely chopped but not pureed.
Combine tomato mixture and cheese in large bowl. Season to taste with salt
and white pepper. Add pasta; toss gently until cheese melts. Serve with
parmesan. Garnish as desired.
Makes 2 main-dishes or 4 appetizer servings
Fettuccini with Roasted Red Pepper
3 large red peppers*
½ cup heavy cream
¼ cup Wish-Bone® Italian Dressing
2 tbsp. chopped fresh basil
Salt to taste
1 12oz. pkg. fettuccine or medium egg noodles, cooked and drained
In large aluminum foil lined baking pan or on broiler rack, place peppers.
Broil, turning occasionally, 20 minutes or until peppers turn almost
completely black. Immediately place in paper bag; close bag and let cook
about 30 minutes. Under cold running water, peel off skin, then remove
steams and seeds.
In food processor process prepared peppers, cream, Italian dressing, basil and
salt until bended. Toss with hot fettuccine and serve with grated Parmesan cheese.
Makes 4 main-dish servings
*Substitute 2 cups bottled roasted red peppers, drained
½ cup heavy cream
¼ cup Wish-Bone® Italian Dressing
2 tbsp. chopped fresh basil
Salt to taste
1 12oz. pkg. fettuccine or medium egg noodles, cooked and drained
In large aluminum foil lined baking pan or on broiler rack, place peppers.
Broil, turning occasionally, 20 minutes or until peppers turn almost
completely black. Immediately place in paper bag; close bag and let cook
about 30 minutes. Under cold running water, peel off skin, then remove
steams and seeds.
In food processor process prepared peppers, cream, Italian dressing, basil and
salt until bended. Toss with hot fettuccine and serve with grated Parmesan cheese.
Makes 4 main-dish servings
*Substitute 2 cups bottled roasted red peppers, drained
Fettuccine Alfredo
¾ lb. uncooked fettuccine
Boiling salted water
6 tbsp. margarine
2/3 cup heavy cream
½ tsp. salt
Large pinch white pepper
Large pinch nutmeg
2 cup freshly grated Parmesan cheese
2 tbsp. chopped fresh parsley
Cook fettuccine in large pot of boiling salted water just until al dente,
6 to 8 minutes; drain well. Return to dry pot.
While fettuccine is cooking, place margarine and cream in 10” heavy skillet
over medium-low heat. Cook, stirring constantly, until blended and mixture
bubbles for 2 minutes. Stir in salt, pepper and nutmeg. Remove from
heat. Gradually stir in Parmesan until thoroughly blended ad fair
smooth. Return skillet briefly to heat, if necessary to completely blend
cheese, but don’t let sauce bubble or cheese will become lumpy and tough.
Pour sauce over fettuccine in pot. Place over low heat. Stir to toss with 2 forks
until sauce is lightly thickened and fettuccine evenly coated, 2 to 3 minutes.
Sprinkle with parsley.
Serve immediately.
Makes 4 servings
Boiling salted water
6 tbsp. margarine
2/3 cup heavy cream
½ tsp. salt
Large pinch white pepper
Large pinch nutmeg
2 cup freshly grated Parmesan cheese
2 tbsp. chopped fresh parsley
Cook fettuccine in large pot of boiling salted water just until al dente,
6 to 8 minutes; drain well. Return to dry pot.
While fettuccine is cooking, place margarine and cream in 10” heavy skillet
over medium-low heat. Cook, stirring constantly, until blended and mixture
bubbles for 2 minutes. Stir in salt, pepper and nutmeg. Remove from
heat. Gradually stir in Parmesan until thoroughly blended ad fair
smooth. Return skillet briefly to heat, if necessary to completely blend
cheese, but don’t let sauce bubble or cheese will become lumpy and tough.
Pour sauce over fettuccine in pot. Place over low heat. Stir to toss with 2 forks
until sauce is lightly thickened and fettuccine evenly coated, 2 to 3 minutes.
Sprinkle with parsley.
Serve immediately.
Makes 4 servings
Early Spring Pasta
Oriental Dressing:
1 medium onion, sliced
¾ cup water
2 tbsp. soy sauce
2 tbsp. rice vinegar
2 tsp. garlic, minced
2 tsp. fresh ginger, minced
2 tsp. sesame oil
2 tsp. lemon juice
¾ tsp. sugar
¾ tsp. hot pepper sauce
1 tbsp. cornstarch
2 tbsp. water
8oz. cooked turkey breast, cut into julienne strips
4 oz. carrots, cut into julienne strips
4oz. asparagus, diagonally sliced into 1” pieces
4oz. spinach, chopped
12oz. uncooked linguine, hot cooked and drained
To make Oriental Dressing: Spread onion on large baking pan. Heat onions in
400° oven until edges are dark brown, about 15 minutes. Puree onion in
food processor. Place onion and remaining ingredients except cornstarch and
2 tbsp. water in medium saucepan. Bring to a boil. Combine cornstarch
and 2 tbsp. water in cup until smooth. Gradually stir into dressing
mixture. Heat until mixture boils, string constantly. Reduce heat to low;
simmer 2 to 3 minutes.
Add turkey, carrots, asparagus and spinach; cook 5 to 7 minutes. Pour sauce
over linguini in large bowl; toss gently to coat.
Makes 4 to 6 servings
1 medium onion, sliced
¾ cup water
2 tbsp. soy sauce
2 tbsp. rice vinegar
2 tsp. garlic, minced
2 tsp. fresh ginger, minced
2 tsp. sesame oil
2 tsp. lemon juice
¾ tsp. sugar
¾ tsp. hot pepper sauce
1 tbsp. cornstarch
2 tbsp. water
8oz. cooked turkey breast, cut into julienne strips
4 oz. carrots, cut into julienne strips
4oz. asparagus, diagonally sliced into 1” pieces
4oz. spinach, chopped
12oz. uncooked linguine, hot cooked and drained
To make Oriental Dressing: Spread onion on large baking pan. Heat onions in
400° oven until edges are dark brown, about 15 minutes. Puree onion in
food processor. Place onion and remaining ingredients except cornstarch and
2 tbsp. water in medium saucepan. Bring to a boil. Combine cornstarch
and 2 tbsp. water in cup until smooth. Gradually stir into dressing
mixture. Heat until mixture boils, string constantly. Reduce heat to low;
simmer 2 to 3 minutes.
Add turkey, carrots, asparagus and spinach; cook 5 to 7 minutes. Pour sauce
over linguini in large bowl; toss gently to coat.
Makes 4 to 6 servings
Creamy Herbed Chicken
1 9oz. pkg. fresh bow tie pasta or fusilli
1 tbsp. olive oil
4 boneless, skinless chicken breast halves, cut into ½” strips
1 small red onion
1 10oz. pkg. frozen green peas, thawed, drained
1 yellow or red bell pepper, cut into strips
½ cup chicken broth
1 8oz. container soft cream cheese with garlic and herbs
Cook pasta in lightly salted boiling water according to package directions,
5 minutes; drain.
Meanwhile, heat oil in large skillet over medium-high heat. Add chicken and
onion; stir-fry 3 minutes or until chicken is no longer pink in center.
Add peas and yellow pepper; stir-fry 4 minutes. Reduce heat to medium.
Stir in broth and cream cheese. Cook, stirring constantly until cream
cheese is melted.
Combine pasta and chicken mixture in serving bowl; mix lightly. Season with
salt to taste. Garnish as desired.
Makes 4 servings
1 tbsp. olive oil
4 boneless, skinless chicken breast halves, cut into ½” strips
1 small red onion
1 10oz. pkg. frozen green peas, thawed, drained
1 yellow or red bell pepper, cut into strips
½ cup chicken broth
1 8oz. container soft cream cheese with garlic and herbs
Cook pasta in lightly salted boiling water according to package directions,
5 minutes; drain.
Meanwhile, heat oil in large skillet over medium-high heat. Add chicken and
onion; stir-fry 3 minutes or until chicken is no longer pink in center.
Add peas and yellow pepper; stir-fry 4 minutes. Reduce heat to medium.
Stir in broth and cream cheese. Cook, stirring constantly until cream
cheese is melted.
Combine pasta and chicken mixture in serving bowl; mix lightly. Season with
salt to taste. Garnish as desired.
Makes 4 servings
Creamy Fettucini Alfredo
1 8oz. pkg. Philadelphia Brand® Cream Cheese, cubed
¾ cup Kraft® 100% Grated parmesan Cheese
½ cup margarine
½ cup milk
8oz. fettuccini, cooked, drained
In large saucepan, combine cream cheese, parmesan cheese, margarine and milk;
stir over low heat until smooth. Add fettuccini; toss lightly.
4 servings
¾ cup Kraft® 100% Grated parmesan Cheese
½ cup margarine
½ cup milk
8oz. fettuccini, cooked, drained
In large saucepan, combine cream cheese, parmesan cheese, margarine and milk;
stir over low heat until smooth. Add fettuccini; toss lightly.
4 servings
Chicken Zucchini Lasagne
8 lasagna noodles
3 cups zucchini slices
1 tbsp. margarine
1 12oz. jar Heinz® HomeStyle Chicken Gravy
2/3 cup half and half or milk
1/3 cup grated Romano or Parmesan cheese
½ tsp. basil
¼ tsp. thyme
1½ cups ricotta cheese
1 egg, slightly beaten
3 green onions, sliced
2 tbsp. chopped fresh parsley
2 cups cubed cooked chicken
1 cup shredded mozzarella cheese
¼ cup grated Romano or Parmesan cheese
¼ cup dry bread crumbs
1 tbsp. margarine, melted
Cook lasagna noodles following package directions. In large skillet, lightly
sauté zucchini in margarine. In medium bowl, combine gravy, half and half,
1/3 cup grated cheese, basil and thyme.
In another medium bowl combine ricotta , egg, green onions, and parsley. Pour
1/3 of gravy mixture into 3-qt. oblong baking dish. Arrange 4 noodles over
gravy. Cover noodles with half of each: ricotta mixture, zucchini, chicken,
and mozzarella cheese. Spoon 1/3 of gravy mixture over cheese;
repeat layers, ending with remaining gravy mixture.
In small bowl combine ¼ cup grated cheese, bread crumbs and melted margarine;
sprinkle over top of lasagna. Bake at 350° for 45 minutes, let stand
10 minutes before serving.
Makes 6 to 8 servings
3 cups zucchini slices
1 tbsp. margarine
1 12oz. jar Heinz® HomeStyle Chicken Gravy
2/3 cup half and half or milk
1/3 cup grated Romano or Parmesan cheese
½ tsp. basil
¼ tsp. thyme
1½ cups ricotta cheese
1 egg, slightly beaten
3 green onions, sliced
2 tbsp. chopped fresh parsley
2 cups cubed cooked chicken
1 cup shredded mozzarella cheese
¼ cup grated Romano or Parmesan cheese
¼ cup dry bread crumbs
1 tbsp. margarine, melted
Cook lasagna noodles following package directions. In large skillet, lightly
sauté zucchini in margarine. In medium bowl, combine gravy, half and half,
1/3 cup grated cheese, basil and thyme.
In another medium bowl combine ricotta , egg, green onions, and parsley. Pour
1/3 of gravy mixture into 3-qt. oblong baking dish. Arrange 4 noodles over
gravy. Cover noodles with half of each: ricotta mixture, zucchini, chicken,
and mozzarella cheese. Spoon 1/3 of gravy mixture over cheese;
repeat layers, ending with remaining gravy mixture.
In small bowl combine ¼ cup grated cheese, bread crumbs and melted margarine;
sprinkle over top of lasagna. Bake at 350° for 45 minutes, let stand
10 minutes before serving.
Makes 6 to 8 servings
Beef Oriental
1 lb. ground beef
7 green onions, diagonally sliced into 2” pieces
3 tbsp. soy sauce
¼ tsp. ginger
2 to 3 ribs celery, diagonally sliced into 1” pieces
8 mushrooms, sliced
1 20oz. pkg. frozen pea pods, rinsed under hot water and drained
1 8oz. can tomato sauce
3 cups uncooked corkscrew pasta, cooked and drained
3 fresh tomatoes cut into wedges
1 cup shredded Cheddar cheese
1 green pepper, cut into thin slices
Cook beef, onions, soy sauce and ginger in wok over medium-high heat until meat
is brown, stirring to separate meat. Push mixture up the side of the work.
Add celery and mushrooms; stir-fry 2 minutes. Push up the side. Add pea
pods and tomato sauce; cook 4 to 5 minutes, stirring every minute. Add
pasta, tomatoes and ¾ cup of the cheese. Stir gently to combine all
ingredients. Cook 1 minute. Add green pepper; sprinkle remaining cheese
over top. Reduced heat to low; cook until heated through.
Makes 4 servings
7 green onions, diagonally sliced into 2” pieces
3 tbsp. soy sauce
¼ tsp. ginger
2 to 3 ribs celery, diagonally sliced into 1” pieces
8 mushrooms, sliced
1 20oz. pkg. frozen pea pods, rinsed under hot water and drained
1 8oz. can tomato sauce
3 cups uncooked corkscrew pasta, cooked and drained
3 fresh tomatoes cut into wedges
1 cup shredded Cheddar cheese
1 green pepper, cut into thin slices
Cook beef, onions, soy sauce and ginger in wok over medium-high heat until meat
is brown, stirring to separate meat. Push mixture up the side of the work.
Add celery and mushrooms; stir-fry 2 minutes. Push up the side. Add pea
pods and tomato sauce; cook 4 to 5 minutes, stirring every minute. Add
pasta, tomatoes and ¾ cup of the cheese. Stir gently to combine all
ingredients. Cook 1 minute. Add green pepper; sprinkle remaining cheese
over top. Reduced heat to low; cook until heated through.
Makes 4 servings
Subscribe to:
Posts (Atom)