Anniversary Pasta (Debbie)
1
pkg. bow tie pasta
1/2
cup (1 cube) butter (the real stuff)
2-3
cloves garlic, minced
3/4
cup grated Parmesan cheese
1-2
chicken bouillon cubes
1
pint heavy cream
Salt
and pepper to taste
10-15 spears asparagus, blanched
1/2 cup bacon, cooked and crumbled
1/2 cup toasted pine nuts (or to taste)
Parsley, to taste
Parmesan cheese, to taste
Chicken (grilled, breaded, etc.)
Boil
bow tie pasta in salted water until al dente.
Do NOT overcook. In wok or heavy
skillet melt butter. Add minced garlic
and sauté a minute or so. Add Parmesan
Cheese and bouillon cube(s). When the bouillon cube is dissolved, slowly stir
in heavy cream and salt and pepper. Add
cooked pasta to cream sauce and toss until pasta is well covered. Add blanched
asparagus. Sprinkle with crumbled bacon,
toasted pine nuts, parsley and parmesan cheese and toss together. Serve immediately.
Mom’s Bow Tie Pasta (Debbie)
1
box bow-tie noodles
2
- 3 Italian Sausages cut into small pieces
1
red bell pepper, diced
1
package sliced mushrooms (optional)
2
- 3 garlic minced garlic cloves
1
can Italian styled stewed tomatoes
2
jars of Bertolli’s Alfredo sauce (with or without mushrooms)
Bow
tie pasta noodles
Brown
sausage, peppers, mushrooms, and garlic. Once cooked, add Italian tomatoes and
Alfredo sauce. Mix and cook until
bubbles. Serve over bow tie noodles.
Citrus Pasta (Leisa)
1 package angel hair pasta
2 shredded carrots
2 chopped shallots or green onions
2 chopped zucchini
1 chopped red onion
grated garlic- or 1 tbsp. minced garlic from jar
Citrus Sauce:
1 lemon – zest and juice
1 orange – zest and juice
1 bunch chopped fresh mint
1 bunch chopped fresh parsley
Sauté carrots, shallots/onions, zucchini, onion and
garlic. Season with salt, pepper and 2
TBS. thyme. Cook pasta to al dente (do
not overcook). While pasta is cooling
prepare Citrus sauce ingredients and mix them together. Drain pasta and toss with sautéed veggies. Stir in Citrus Sauce. Serve hot as a main course or cold as a side
pasta salad.
Clam Spaghetti (Leon)
2
medium size onions (chopped)
2-3
cloves of garlic (minced)
2-4
red chiles (whole unchopped)
1/2
cup olive oil
Dollop
of butter (about 1 - 2 tsp.)
2
TBS. basil
2
TBS. oregano
Salt
(few dashes)
Pepper
(few dashes)
1
1/2 to 2 cups clam juice
1
lb. spaghetti (use good brand)
1/2
lb. canned clams (2 small cans or 1 big can, minced – save juices)
Fresh
parsley (handful chopped
1/4
cup parmesan cheese
In
large skillet or Dutch oven, cook onions, garlic, red chiles, olive oil, &
butter at very low heat for 30 min - 1 hour with lid on. Onions and garlic should become translucent
without browning. Take lid off and heat
almost at low—basil, oregano, salt, pepper, clam juice (not the clams), 1/2 cup
beef bouillon, tomato juice, or diluted cider vinegar. Cook to sludge like Ragu spaghetti sauce
looks ~ 1 ¼ to 1 ½ hrs. Cook spaghetti until
done. Add clams and parsley to
sauce. Drain spaghetti and add to sauce
(toss over medium heat for 5 minutes. Toss
in cheese and serve.
Fettuccine’ (Jannie)
1
pkg. dry Italian Seasoning (Good Seasons)
1
cube butter
2
chicken breasts
1
can cream chicken soup
1-8
oz. pkg. cream cheese
1/2
cup water
Cook
1st 4 ingredients in crockpot 1 1/2 hours thawed or 2-2 1/2 hours
frozen. Then cut up cream cheese into
pieces. Add water and cook 11/2 hours
more on high or low. Last 30 minutes
take lid off to thicken.
Fettuccine Alfredo (Debbie)
1
cube butter (not margarine)
1/2
tsp. tarragon
1/4
tsp. salt (heaping)
1/4
tsp. white pepper
4
cloves garlic (smashed flat but still in one piece)
2
drops Tabasco sauce
2
TBS. flour
1
1/2 cups heavy cream
8
oz. grated parmesan cheese
1/2
cup white grape juice (slightly- watered down)
Combine
in heavy saucepan over low heat; butter, tarragon, salt, white pepper, garlic,
and Tabasco. Simmer until garlic is
clear. Remove garlic pieces. Add flour and whisk until smooth. Add cream and parmesan cheese. Finally add grape juice. Heat just until the mixture simmers and
thickens slightly. (Do not boil
vigorously or the sauce may separate).
If the sauce is too thin, thicken with additional parmesan cheese. Pour over rinsed, well-drained, hot fettuccine noodles. Serve immediately.
Chicken (for Fettuccine)
4-5
chicken breasts cut-up
2
TBS. olive oil
2
TBS. butter
1/2 tsp. salt
1/4 tsp. pepper
1/4 tsp. dry basil leaves
Put
olive oil, butter, salt, pepper, and basil in frying pan and heat to
medium-high heat. Add chicken and cook
“hot and fast”—this makes the chicken tender.
Be careful with heating butter and oil not to burn the butter. Check to make sure chicken is cooked
through. Remove from heat and put over fettuccine noodles, and top with alfredo sauce.
Italian Pasta (Alena)
Prep: 10 min
Total: 30 min
Makes: 2 servings
2
cups of pasta (penne, bow-tie and rotini)
1
lb. of chicken breast
1
TBS. of oil
1
pepper (red and orange are the best)
1/2
cup of carrots chopped
20
oz. tomato sauce
1/4
cup of heavy cream
1 TBS. oregano
1 tsp. basil
1 tsp. salt
1 tsp. pepper
Asparagus (opt)
Italian herbs and seasonings
1/2 cup mozzarella or parmesan cheese
Cook
pasta in large sauce pan as directed on package. Drain.
While
pasta is cooking, in saucepan cook chicken. Cut chicken into cubes. Place oil in saucepan and cook cubed chicken,
pepper and carrots. Add tomato sauce and
cream to pasta noodles, heat on low. Add chicken and vegetables to noodles. Add oregano, basil, salt and pepper. Cook and stir for an additional 5 min until
sauce is heated, add mozzarella or parmesan cheese.
-Lasagna –
American Lasagna (Jannie)
8
oz. pkg. wide noodles
1
lb. ground beef & 2 cloves garlic (chopped)
6
oz. can tomato paste
2
1/2 cups canned tomatoes (I use 2 small cans)
1
tsp. salt
1/4
tsp. pepper
1/2
tsp. oregano
8 oz. Swiss cheese or mozzarella
12 oz. carton cottage cheese
1 can meat sauce
Brown
ground beef and garlic. Add tomato
paste, tomatoes, salt, pepper and oregano.
Cover and simmer 20 minutes. Cook
noodles according to package directions.
In 9 x 13 pan alternate layers of:
cooked noodles, swiss cheese or mozzarella (1 1/2 cups), cottage cheese,
meat sauce. Bake at 350° for 20 - 30 minutes. Serve with grated parmesan cheese
Lasagna (Grandma Morgan)
2
TBS. oil
1
lbs. ground beef
1
cup onion chopped
1
clove garlic chopped
1
tsp. salt
1/4
tsp. pepper
1/2
to 1 tsp. oregano
2 - 8 oz. cans tomato paste
1 cup tomato juice
1/2 cup hot water
1 - 8 oz. pkg. lasagna noodles (cooked)
1/2 lb. grated cheddar cheese
1/2 lb. cottage cheese
1 cup parmesan cheese
Heat
oil in skillet. Sauté hamburger, onion,
and garlic. Add salt, pepper, oregano,
tomato paste, juice and hot water.
Simmer 15 minutes. Layer half of
the remaining ingredients in following order:
Noodles, cheddar cheese, cottage cheese, meat, parmesan cheese. Repeat layer.
Bake 375° for 20 - 30 minutes until warmed
through.
Lasagna (Alena)
Prep time: 15
min
Cook Time: 30 min
Serves: 6
9
Lasagna noodles
1
lb. ground beef
1
can stewed tomatoes
1
can tomato sauce
1 TBS. Italian seasoning
1 TBS. oregano
16 oz. cottage cheese
Boil
water and cook noodles for approximately 10 minutes. Brown ground beef, drain. Blend stewed tomatoes and tomato sauce. Add most of tomato sauce to ground beef. Leave approximately 1 cup and set aside. Add Italian seasoning and oregano to
mixture. Coat bottom of 9x 13” pan with
half of the set aside tomato sauce (approx. 1/2 cup). Layer the pan with 3
noodles, half of the ground beef mixture and half a container of cottage
cheese. Repeat. Add 1 more layer of noodles and top with remaining tomato
sauce. Top with grated mozzarella cheese.
Bake at 350° for 30 minutes. Best made a day ahead and heated.
Lasagna (Heather)
serves 4
3
TBS. butter
1/4
cup flour
2
cups milk
1/2
jar of Spaghetti Sauce
9
dried lasagna sheets
1/3
cup grated mozzarella cheese
1/4
cup grated parmesan cheese
Preheat
oven to 375°.
Grease an 11 x 8 in lasagna dish. Melt
butter in a heavy-based saucepan over medium-high heat. Add flour.
Cook, stirring for 1-2 minutes, or until mixture is bubbling. Remove from heat. Slowly add milk, stirring until mixture is
smooth. Return to heat. Cook, stirring for 10 minutes or until
mixture comes to a boil. Spoon a little
tomato sauce into base of baking dish. Top with 3 sheets of pasta. Spoon over half the remaining spaghetti
sauce. Top with one-third of the white
sauce. Spread evenly over spaghetti
sauce. Repeat pasta, spaghetti sauce and
white sauce layers. Top with final layer of pasta. Spoon remaining white sauce over pasta
sheets. Spread evenly. Sprinkle with
cheeses. Bake lasagna, uncovered, for 30
- 35 minutes, or until pasta is tender and top is golden. Let stand 10 minutes before serving.
- Sauces –
Brown Butter Sauce (Leisa)
6 TBS. butter
1/2 tsp. salt
1 tsp. chopped fresh sage
2 TBS. heavy cream
1/2 cup grated Parmigiano-Reggiano
In a small saucepan, melt butter and salt over medium-low
heat. Add sage and cook, stirring often, until the butter begins to brown,
about 5 minutes. Stir in cream and remove from the heat. Add Parmigiano-Reggiano
cheese when tossing with pasta.
Easy Cream Sauce (Leisa)
3/4 cup heavy cream
2 TBS. butter
1/2 tsp. salt
2 TBS. chopped flat-leaf parsley
1/3 cup grated Parmigiano-Reggiano cheese
In an 8-inch skillet, combine cream, butter and salt over
medium-high heat. Bring to a simmer and cook, stirring, until thick enough to
coat a spoon, about 4 minutes. Stir in parsley and remove from the heat. Add Parmigiano-Reggiano
cheese when tossing with pasta. Makes
2/3 cup.
*Can
double – if making more for a large group…only cook doubled at a time
Amazing Homemade Pesto (Stefanie)
4
cups packed basil leaves
5
cloves garlic
1/2
cup butter
2
cups parmesan cheese
olive
oil
A
handful of pine nuts or walnuts
Put first four ingredients into bowl of food
processor in order given: mash as many basil leaves in as you can, just as long
as you leave a few inches of space at the top of the bowl, then add garlic,
slice up the butter on top, and dump the cheese on top of that. Pulse and gradually add olive oil until
mixture is the consistency of thick paste. (Taste at this point and see if it
needs more of anything.) Add nuts and continue
to blend. Once done, spoon into jars and keep in fridge until ready to
enjoy. Yields about two cups. (You can also freeze and pull it out when you
need it!) Use with pasta, or on pizza,
or dip.
Spaghetti Sauce (Grandma Morgan)
1/2
cup chopped onion
1
lb. ground beef
1
tsp. garlic salt
1/4
cup chopped parsley or 2 tsp. dried parsley
2
cups canned tomatoes
1/2
tsp. oregano
Dash of basil
1 can mushrooms
1- 8 oz. can tomato sauce
1 tsp. salt
1/4 tsp. pepper
1 Bay leaf
Sauté
onions and ground beef together. Add all
other ingredients. Cover and simmer 1
hour. Uncover for 30 minutes. Remove Bay leaf. Enjoy!
