Spencer’s Pasta Salad

1 bag of spiral or tube noodles cooked and chilled

1- 8 oz. package of mozzarella cheese

1 small can of minced olives

1 can of large olives, drained

1/2 green bell pepper, diced

1/2 red bell pepper, diced

1 bottle of Wishbone Italian Dressing

Cook noodles, drain, and chill until they are cold. Add mozzarella cheese and olives. Finely chop green and red bell peppers and add to pasta salad. Add dressing to coat all noodles.

Sweet Pasta Salad (Andrea)

2 bags of bow tie pasta                                         

1 cup mayo                                                           

1 bottle Kraft Coleslaw dressing                            

1 roasted chicken picked and chopped                           

1 cup craisins                                                       

2 small cans crushed pineapple                             

1 cup red grapes, sliced

1 bunch green onions chopped

1 can water chestnuts, chopped

2 cans mandarins

3 stalks celery diced

Cashews

Cook pasta and rinse in cool water.   Mix all remaining ingredients and serve with cashews on top.

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.

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.

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.

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!