Lemon Dill Chicken Pasta Salad

from Ball p.77

Note: Good served a little warm or chilled. I was surprised the girls liked this too. I added a bit extra lemon last time and learned not to do that :)

Ingredients:
4 c cooked bow tie pasta
1 lb. cooked chicken or shrimp
1 c frozen peas
1/2 c. chopped green onions
1/4 c. minced fresh parsley
1 c. plain yogurt
1 c mayo
1/4 c lemon juice
1 T dill weed
1/2 tsp. salt
1/4 tsp. pepper

Directions:
In a large bowl, combine the pasta, chicken or shrimp, peas, onions, and parsley. In a small bowl, combine the yogurt, mayo, lemon juice, dill, salt and pepper. Pour over pasta mixture and toss gently. Cover and refrigerate for at least 2 hours before serving.

Cincinnati Style Chili

Chili: Cincinnati Style

This is from a patient a long time ago who was from Cincinnati. From what I remember of Cincinnati chili this is pretty close and we enjoy it.

Chili Ingredients (serves 4-6):

1 lb ground beef (lean)

2 med. onions, chopped

1 clove garlic, minced

1 6 oz can tomato paste

1 1/2 tsp salt

1 tsp vinegar

1 T brown sugar

1 tsp worcestershire  sauce

1 tsp cumin

1 dash hot sauce

1 tsp ground allspice

1/2 square unsweetened chocolate

1 T chili powder

1 qt water

1 can kidney beans

Served with:

Serve over cooked spaghetti. Topping options are: shredded cheese, chopped onions, and oyster crackers

Directions:

Brown meat, onion & garlic on stove. Blend this up in a blender and add back to pan.

Add all spices and other ingredients (do not cover).

Add 1 can kidney beans when chili is a creamy consistency.

Can also cook in crockpot on low for 7 hours.

Sweet Chicken Pasta Salad

We had this at my bridal shower at home. It was great then and as leftovers. This recipe makes a really big batch.

 

from Mom

 

Ingredients:

4 c. diced chicken

16 oz each - rotine pasta, tri-color, curly and

                   bowtie pasta

1 20 oz. can pineaple tidbits

1 1/2 c. red grapes  (cut in half)

1 1/2 c.  green grapes (cut in half)

4 green onions - chopped

1 c. celery chopped

cashews if desired

 

Dressing and Directions: 

Mix 1 bottle Marzetti cole slaw dressing with 1 c. mayonaise.  This salad is better if mixed early and let set. It allows the flavors to "marry".

Add the cashews just before serving.

Zucchini Lasagna

from Mels Kitchen Cafe

Notes: Tastes great! Apparently I only make veggie lasagnas since being married Daniel informed me. Oops. You can taste the cream cheese in this. Next time want to try using an electric mixer to mix cottage cheese and cream cheese to see if it will help it blend better. Used store bought marinara sauce and was great and would easily do again to save work (used about 3/4 bottle I think). Didn't know if the zucchini would be very seasoned, but it was. Cottage cheese I used wasn't liquidy and didn't drain it and had no problem with too much liquid.

Zucchini Lasagna

Yield: Serves 4-6 depending on how many sides and who's eating :)

If you use cottage cheese instead of ricotta, the lasagna might have a tad bit more liquid while baking. The 10-15 minute rest at the end should help everything firm up (you can lightly drain the cottage cheese before using, if desired). Look for zucchini (or pick them from your garden) that are more small than large - the larger the zucchini, the more seeds and water it will have. Finally, check below the recipe for a concise, step-by-step on cutting the zucchini thinly for this recipe.

Ingredients

Sauce:
• 28 ounces crushed tomatoes
• 1/2 teaspoon dried basil
• 1/4 teaspoon dried oregano
• 1/4 teaspoon garlic powder
• 1/4 teaspoon onion powder
• 1 teaspoon sugar
• 1/2 teaspoon salt
• 1/4 teaspoon pepper
Lasagna:
• 8 ounces cream cheese, light or regular, softened to room temperature
• 3 cups part-skim ricotta or cottage cheese
• 1/2 teaspoon salt
• 1/4 teaspoon pepper
• 4 small to medium zucchini
• 2 garlic cloves, finely minced
• 1 teaspoon dried oregano
• 12 no-boil lasagna noodles
• 8 ounces part-skim mozzarella cheese, shredded

Directions

1. Preheat the oven to 375 degrees F. Lightly grease a 9X13-inch baking dish and set aside.
2. In a medium saucepan, combine all the sauce ingredients. Bring the mixture to a simmer and cook for about 10 minutes.
3. While the sauce is cooking, proceed with prepping the rest of the ingredients. In a medium bowl, stir together the cream cheese, ricotta or cottage cheese, salt and pepper.
4. Trim the knobby ends from each zucchini and cut in half lengthwise (see pictures below) and then slice each half very thinly. The pieces should look like thin, zucchini pasta sheets or noodles. In a medium bowl, toss the zucchini with the garlic and oregano and season with salt and pepper to taste (about 1/4 to 1/2 teaspoon of each).
5. To assemble the lasagna, spread 1/2 cup sauce on the bottom of the pan. It will be a very thin, splotchy layer - that's ok. Spread out a single layer of zucchini so they aren't overlapping but cover most of the pan. A few empty spots are ok as long as it is mostly covered. Layer four no-boil lasagna noodles, slightly overlapping (I use the Barilla brand that calls for overlapping noodles; consult your particular lasagna noodle box to see if you should use 3 or 4 noodles for each layer - some brands say not to overlap; you basically want the noodles to cover the whole area of the baking pan).
6. Dollop 1/3 of the ricotta mixture over the noodles and spread into a somewhat even layer. Spread 3/4 cup of the sauce over the top, one layer of zucchini and sprinkle with 1/3 of the mozzarella. You'll repeat this two more times (4 noodles, 1/3 of the ricotta mixture, 3/4 cup sauce, zucchini layer and mozzarella). On the final layer if you have more than 3/4 cup of sauce, that's fine, just use it all.
7. Cover the lasagna with aluminum foil and bake for 30-35 minutes. Uncover and bake for another 10-15 minutes until golden and bubbly. Remove from the oven and let stand for 10-15 minutes before serving.

Recipe Source: Mel’s Kitchen Cafe
Here’s a little step-by-step on cutting the zucchini for the lasagna:

Low Fat Alfredo Vitamix Sauce

Vitamix p. 138

Notes: The vitamix is awesome when it's super hot and I don't want to heat up my kitchen cooking. This is great for a quick, low fuss meal. For some reason, I love it with peas.

Ingredients:
1/2 lg uncooked fetttuccine
1 garlic clove, peeled
1 T all-purpose flour
2 T fat-free cream cheese
1/2 C grated Parmesan or Romano cheese (had mozarella on hand)
1 1/2 T butter
optional to add when done
cooked meat
broccoli, peas,

Directions:
1. Cook fettuccine in boiling water for 10 min. or until al dente. Drain.

2. Place rest of ingredients into the Vitamix container in the order listed and secure lid.

3. Select Variable 1.

4. Turn machine on and quickly increase speed to Variable 10, then to Hgih.

5. Blend for 5-6 min. Pour over cooked fettucine and toss until coated.

Southwest Pasta Salad

Tastes great. Skipped the chicken. Great to use as a last minute thought as usually have most ingredients on hand.

Southwest Pasta Salad
Recipe by Our Best Bites

Ingredients
1/2 lb bowtie pasta
1 14oz can black beans, drained and rinsed
2 roma tomatoes, diced or about 3/4 C or halved cherry tomatoes
1 large red, yellow, or orange bell pepper, diced
1/2 C sliced green onions
1/2 C frozen fresh corn
zest from 2 limes
optional: 8 oz diced cooked chicken (this is fantastic)
1/2 C Queso Fresco or Cotija Cheese (or you could sub grated jack, cheddar or pepperjack)
Dressing:
6 Tbs fresh lime juice (about 3 juicy limes)
1/4 C white wine or rice vinegar
4-5 cloves garlic, roughly chopped
1 1/2 tsp chili powder
1 tsp cumin
1/2 tsp coriander
1/2 tsp kosher or sea salt
2 tsp sugar (add a touch more if your limes are extra sour/bitter)
3/4 C canola oil
1/2 C roughly chopped cilantro

Directions

To prepare dressing place Boil pasta in salted water until cooked.  While it’s cooking, prepare dressing.
First zest your limes and place the zest in a large salad bowl.
Place the lime juice, vinegar, garlic, chili powder, cumin, coriander, salt and sugar in a blender.  (Basically everything except the cilantro and oil)  Process until smooth.  With the motor running slowly, add the oil in a steady stream until incorporated.  Add the cilantro and pulse so it gets broken up, but some pieces still remain in tact.
When pasta is done cooking, drain and rinse immediately with cold water to cool.  Place the pasta in the large salad bowl with the lime zest.  Add black beans, tomatoes, diced pepper, green onions, corn (no need to thaw the corn),  and chicken if desired.  Toss with dressing.  Taste, and add additional salt and pepper to taste.  For best results, chill for 1 hour before serving.  Right before serving, sprinkle cheese on top.  Serve with extra lime wedges if desired.
Makes about 4 dinner sized servings or 10-12 side servings

Creamy Tomato Macaroni & Cheese

I had an open can of Italian diced tomatoes and used those instead of tomato paste. Still turned out tasting good. Could try adding chicken or sausage with it if meat is desired.

from a Pretty Life in the Suburbs

Serves: 4-5

 

Ingredients

• 1 lb (450 g) elbow macaroni (used mini fusili (sp?)
• 1 tbsp butter
• 2 cloves garlic
• 1 small onion, chopped
• 1½ cups milk
• 2 tbsp flour
• ¼ cup tomato paste
• ½ tsp dried oregano
• 1½ cups cheese (mild, medium or sharp Cheddar Cheese or Monterey Jack)
• 2 tbsp parmesan cheese
• salt & pepper to taste

Instructions

1. Cook the pasta according to package directions. Then drain and set aside.
2. In a pan, melt the butter and cook the onion and garlic until lightly browned.
3. Add the flour to the onion mix and stir, mixing thoroughly.
4. Whisk in the milk, and stir until the mixture is thickened.
5. Add the tomato paste and oregano. Stir.
6. Gradually stir in the grated and parmesan cheeses.
7. Add the pasta and stir.
8. Serve right away and enjoy!

Her Notes

I put my finished macaroni in an oven proof dish, covered it, and kept it in a 300 degree oven until dinner time. (Maximum time was 15 minutes.)

Roasted Butternut Squash Mac' n Cheese

from Censational Girl

 

This was easy and great to make a day ahead and then bake and serve later. And as you can see I substituted a lot of things for ingredients I had on hand and didn't use exact measurements on everything. And it turned out great, which is one reason why this is awesome. I actually had an acorn squash on hand I needed to use so I used that and it tasted great. I may have had a little more macaroni and less squash because of this and using macaroni shells instead, but it didn't taste too "noodley".

Roasted Butternut Squash Macaroni and Cheese

Ingredients:
4 cups diced raw butternut squash (acorn works too)
3 cups (about 12 oz) uncooked elbow macaroni (used shells, usually just use a full 16 oz box)
sprig of fresh sage or ½ tsp dried sage
3 tbsp olive oil
7-8 oz. fontina cheese (used a mix of parmesan, mozzerella, and colby I had on hand)
½ tsp salt
¼ cup butter
⅔ cup half and half (used whole milk, have also used sour cream and might like it better?)
⅓ cup breadcrumbs (plain or seasoned)


Directions:

1. Coat the butternut squash in olive oil, top it with chopped sage and roast it in the oven at 350º for 40 minutes or until cooked through.
2. Cook macaroni in salted water according to box instructions. Remove roasted butternut squash from oven and allow to cool 10 minutes. Place squash in mixing bowl or blender. Add half and half and salt and puree with hand mixer or in blender until smooth.
3. Toss cooked macaroni with pureed squash mixture and layer in large baking dish. Sprinkle top with breadcrumbs, melted butter, and shredded fontina. (I did the cheese then breadcrumbs, then melted butter which was great as the breadcrumbs were a little crispy)
4. Bake a total of 35 minutes at 350º, uncovered for 15 minutes until topping is slightly browned, then cover with foil for remaining 20 minutes. 

Serve hot! Serves 6-8 people.

Quick & Easy Noodle Stir Fry

from Our Best Bites

 

Quick & Easy Noodle Stir-Fry

 This is great to use up all those odds and ends in your fridge (cabbage, peas, mushrooms, bacon, etc). Has a lighter flavor, limes and ginger are optional ( I like both ways). And Camilla enjoys it!

Ingredients:

1 12-oz. package linguine (whole wheat or regular)
1-2 tablespoons canola or peanut oil
1/4 cup soy sauce
2 1/2 tablespoons brown sugar
2 1/2 tablespoons rice wine vinegar
2 tablespoons Asian sweet red chili sauce (Thai Kitchen makes one that’s great and easy to find; this is not the chili sauce you find near the ketchup)
1 tablespoon dark sesame oil
1 small red onion, sliced
4 cloves garlic, minced or pressed
2 tablespoons fresh ginger, minced or pressed
1 large or 2 small orange, red, and/or yellow bell peppers, seeded and sliced
1 cup fresh or frozen green sugar snap peas, snow peas, edamame, or green beans
1 medium zucchini, julienned or chopped
Optional: Grilled chicken, shrimp, or steak, black sesame seeds, chopped cilantro, and lime wedges

Directions:

1. Bring a large pot of salted water to a boil. When it is boiling, add the noodles and cook al dente. When the noodles are done, drain them and toss in 2-3 teaspoons of olive oil.
2. Whisk together the soy sauce, brown sugar, vinegar, sweet chili sauce, and dark sesame oil. Set aside.
3. While the noodles are cooking, heat a large skillet over high heat. When the oil is hot, add the sliced onions, garlic, and ginger. Stir fry 1-2 minutes or until fragrant, but the garlic isn’t burning. Add the peas (or beans or edamame) and stir fry for about 30 seconds. Add the zucchini and peppers and stir fry for another 30 seconds or until the veggies are crisp-tender. 
4. Add the noodles and stir fry until the noodles are well-combined with the vegetables.
5.  Give the sauce a quick whisk and then drizzle it evenly over the noodles and stir fry the entire mixture for about 30-60 seconds or until everything is well-coated in the sauce. 
6. Serve immediately–if you want, you can garnish individual servings with chopped cilantro, lime wedges, and black sesame seeds. 

Serves 6-8.

Capellini Pomodoro

Olive Garden's Capellini Pomodoro
Love this but always feel guilty ordering it as it is so easy to make at home. From the official Olive Garden recipe archives.

Prep Time:

10 minutes

Cook Time:

10 minutes

Serving Size:4

Ingredients

14 oz capellini pasta (angel hair)
8 medium tomatoes, cut into ½” pieces
11 fresh basil leaves, chopped
2 cloves garlic, chopped
6 Tbsp olive oil
Salt and freshly ground pepper, to taste

Procedures

1. COOK capellini pasta according to package directions.
2. MIX diced tomatoes, chopped basil, garlic and oil. Season with salt and pepper.
3. DRAIN pasta. Toss pasta with tomato mixture in a sauté pan and heat throughout.
4. SERVE immediately.

Thai Peanut Saute (from Noodles & Co)

 
from favfamilyrecipes

Note: This is Favfamily recipes version of the “Indonesian Peanut Saute” from Noodles & Co. Although don't mistake tsp for Tbsp on the Sriracha chili sauce, makes a big difference, trust me! The Peanut Sauce would also be good with lettuce wraps as well. I made this with leftover pork schnitzel the other night and it was delicious as well. Tried mixing veggies, meat, noodles, and sauce altogether before serving and didn't like it. I prefer serving them separate and everyone mixing it themselves. Also, think I would cook the chicken with just the oil and garlic. I can't tell a difference. Definitely doesn't make or break it.

Ingredients

• 1-2 Lbs. chicken, cut into thin strips
• vegetable oil
• 1 Tbsp Sriracha chili sauce
• juice of 1 lime
• 3 cloves garlic, pressed
• 1 Tbsp. fresh ginger, minced
• 3-4 shakes soy sauce
• salt & pepper (to taste)
• 16 oz. (1 pkg.) linguine noodles
• shoestring carrots
• broccoli florets, chopped
• green onion
• bean sprouts
• peanuts
• 2-3 limes, slices

PEANUT SAUCE:

• 1 c. chicken broth
• 6 Tbsp. (heaping) creamy peanut butter
• 2-4 tsp. Sriracha chili sauce - depending on how hot you like it
• 3 Tbsp. honey
• 6 Tbsp. soy sauce
• 3 Tbsp. fresh minced ginger
• 4-5 cloves garlic, pressed or minced

Instructions

• In a large skillet, saute chicken in oil, Sriracha, lime, garlic, ginger, soy sauce, salt & pepper. While chicken is cooking, prepare the linguine (to al dente) and make the peanut sauce. After the chicken is cooked, remove from the skillet and wrap in foil to keep warm.
• Re-oil the skillet, add vegetables and saute (except for the bean sprouts, add those a few minutes before serving so they are still nice and crunchy and don't get overcooked). Add the chicken and bean sprouts to the skillet, cover, and reduce heat.
• Drain noodles and stir them together with the peanut sauce. Top with veggies & chicken and garnish with peanuts and limes.
• FOR THE PEANUT SAUCE: Combine chicken broth, peanut butter, chili sauce, honey, soy sauce, ginger, and garlic in a small saucepan over medium-low heat until sauce becomes smooth and well blended.

Eggplant Lasagna

from Allrecipes.com

  Best if made a day ahead and allowed to sit in the fridge til baking. I used the ingredients for this, but made it like a lasagna, one pan with one layer of pasta and the other without. Both were good and definitely want to do again. Want to try frying. 

Ingredients

• 4 eggs, lightly beaten
• 2 tablespoons garlic powder, divided
• 2 cups grated Parmesan cheese, divided
• 1 tablespoon Italian seasoning (maybe more or add fresh over sauce?)
• salt and pepper to taste
• 1 cup all-purpose flour
• 1 cup vegetable oil for frying
• 2 large eggplant, peeled and sliced about 1/8 inch thick.
• 1 (15 ounce) container ricotta cheese (tried doubling and too much, maybe 22.5 oz?)
• 1 cup shredded mozzarella cheese, divided
• 1 tablespoon dried parsley
• 1 (10 ounce) package frozen chopped spinach, thawed and drained
• 1 (28 ounce) jar tomato pasta sauce, divided

Directions

1. Preheat oven to 350 degrees F (175 degrees C). 
2. In a shallow mixing bowl combine 3 eggs, 1 tablespoon garlic powder, 1 cup Parmesan cheese, Italian seasoning, salt and pepper. In a separate, shallow dish or plate, pour the flour.
3. To fry eggplant: Heat oil in a large, deep skillet. Dredge eggplant slices in flour, then in egg mixture and fry slices 2 or 3 at a time in hot oil. Place fried slices on a paper towel lined plate to drain.To roast eggplant: Heat oven to 350 F. Line a cookie sheet with parchment paper/lightly grease it. Dredge eggplant slices in flour, then in egg mixture and place on cookie sheet. May take 2 cookie sheets. Roast in oven about 20 min. (until bottom is slightly crusty) then flip and roast other side.
4. In a large bowl combine ricotta, 1/2 cup mozzarella, remaining 1 cup Parmesan, remaining 1 tablespoon garlic powder, 1 egg, parsley and spinach; mix well.
5. Spread about 1/3 of the pasta sauce in the bottom of a 9x13 inch baking dish. Place one layer of roasted/fried eggplant over pasta sauce. Then place a layer of lasagna noodles if desired on top. On top of that spread a 1/2 of spinach mixture evenly. Repeat to form 2 layers of each.Pour remaining pasta sauce on top and finish with sprinkling remaining 1/2 cup mozzarella cheese on top.
6. Bake in preheated oven at 375 uncovered for about 40 minutes.

Spicey Kale Lasagna

from A couple Cooks

I think this surprised Daniel as well how good this was. Could easily add meat like sausage or hamburger, but was great meatless. In the future I edited the recipe to include more tomatoes as I didn't think it didn't make enough sauce when I was making it. And we had fresh herbs on hand and I love them, so I threw them in as well. Definite do again. Especially as Daniel was happy about having it for lunch twice afterwards.

Spicy Kale Lasagna Serves about 8
What You Need 1 pound no-boil whole wheat lasagna noodles (or noodles cooked according to the package instructions)
1 1/4 pounds kale (around 2 bunches, I used just 1 and it worked but 2 would probably be best) or substitute spinach
4 cups cottage cheese
3/4 cup parmesan cheese 
2 cups mozzarella cheese 3 tablespoons olive oil 3 cloves garlic
1 teaspoon red pepper flakes 
3 (14 oz cans) crushed tomatoes (with herbs, if available)
1 teaspoon lemon juice 
Fresh oregano, basil, rosemary, and/or thyme (optional)
Kosher salt
Fresh ground pepper

What To Do
1  Preheat the oven to 375°F.

2  Prepare the kale: In a large pot, bring salted water to a boil. Remove the stems from the kale. Boil the kale for 2 minutes, then drain and rinse under cold water until cool enough to handle. Using a towel, wring out as much water as possible from the kale. Chop it and season with salt and pepper.

3  Make the tomato sauce: Meanwhile, dice 3 cloves garlic. In a cold saucepan, combine garlic, 3 tablespoons olive oil, 1 teaspoon red pepper flakes, and 1 teaspoon salt. Bring to medium high heat, stirring as the mixture heats up. Saute for about 30 seconds, then add the crushed tomatoes and fresh herbs if desired. Simmer for 5 to 10 minutes, until thickened. Remove from heat and stir in 1 teaspoon lemon juice.

4  Make the filling: Strain out all liquid from the 4 cups cottage cheese (squeeze it in a strainer, if necessary). Add 1/2 cup parmesan cheese, 1 1/2 cups mozzarella cheese, 1 teaspoon kosher salt and 1 teaspoon fresh ground pepper.

5  Assemble the lasagna: Place a thin layer of tomato sauce in the bottom of a 9” x 13” baking dish. Cover the sauce with a layer of noodles, then half of the cheese mixture, half of the kale, and half of the remaining sauce. Add another layer of noodles, the remaining cheese, and the remaining kale. Top with the remaining noodles, then the remaining sauce. Sprinkle the top with 1/2 cup mozzarella and 1/4 cup parmesan.

6  Bake for 45 minutes, until bubbly and browned. Let stand for 10 minutes before serving to absorb some of the liquid.

Paprika Chicken Stroganoff

from Mels Kitchen Cafe
Paprika Chicken Stroganoff
*Note: Different varieties of paprika can be confusing. Some sources claim sweet paprika and regular paprika are the same thing. For this recipe, use what you have in your pantry (regular or sweet). You could even try subbing smoked paprika if you like the flavor or it.
*Serves 4-6
INGREDIENTS:
1 pound boneless, skinless chicken breasts, chicken thighs or a combination of both, cut into bite-sized pieces
1 tablespoon sweet paprika or regular paprika
1 teaspoon salt
1/2 teaspoon black pepper
2 tablespoons all-purpose flour
2 tablespoons olive oil, plus more as needed
1 medium yellow onion, diced (about 1/2 cup)
8 ounces white button mushrooms or baby bella mushrooms, sliced
2 cloves garlic, finely minced
1 3/4 cups low-sodium chicken broth
2 tablespoons tomato paste
1 bay leaf
1/4 cup plain yogurt, creme fraiche, or sour cream
Hot, cooked egg noodles, for serving (about 12 ounces to 1 pound)
Fresh, chopped parsley for garnish
DIRECTIONS:
In a medium bowl or shallow pie plate, toss the cubed chicken with the paprika, salt and pepper. Sprinkle the flour on top of the chicken and toss to coat.
Heat the olive oil in a large 12-inch nonstick skillet over medium heat until rippling and hot. Add the chicken in a single layer and cook until golden brown on each side, tossing occasionally, about 5 minutes. The chicken will finish cooking fully a bit later so it doesn’t need to be cooked all the way through. Scrape the chicken onto a plate and set aside.
Add another teaspoon of oil to the pan, if needed, and stir in the onions and mushrooms. Saute the mixture, stirring occasionally and scraping up the browned bits from the chicken, until the onion is translucent and the onions and mushrooms are browned, about 5 minutes.
Pour in about 1/4 cup of the chicken broth and deglaze the pan by scraping up any bits from the bottom. Stir in the tomato paste, whisking to combine. Add the rest of the chicken broth and the bay leaf, stirring well.
Add the chicken back into the skillet and simmer the mixture over medium-low to medium heat, until the chicken is cooked through and the sauce thickens slightly, about 5-6 minutes. Stir in the yogurt (or creme fraiche or sour cream) and cook for about 2-3 minutes longer. If you would like the sauce to be a bit thicker, make a cornstarch slurry by mixing 1 tablespoon cornstarch with 1-2 tablespoons cold water. Add the cornstarch slurry to the simmering mixture in the skillet, whisking quickly to combine. Let the mixture simmer for 2-3 minutes until thickened. Serve over hot noodles and garnish with fresh parsley, if desired.

Mom's homemade noodles

from Mom and Grandma G

Notes: LOVE this in chicken noodle soup over mashed potatoes. One of the best comfort meals!

Ingredients:
2 eggs
1 tsp salt
1 1/4 C flour

Directions:
Beat eggs until frothy. Add salt. Work in flour. Knead well.

Roll out til thin on lightly floured board. Dust with flour. Cut into strips and let dry 1 hour before cooking.

Cook in boiling broth about 12 minutes.

Grandma's version:
2 eggs, whipped
2-3 T cream
salt
1/2 tsp baking powder


Follow same directions as above. Double for a big batch.

Calderon's Ensalada de Pasta

from Hermana Calderon (Bonn, Ecuador)

Zutaten/Ingredientes:
500 gr Pasta (Nudeln)
1 atun 200 gr (tuna fish oil)
2 paprika (pimeintos rojo y verde)
200 gr aceituuas (Oliven dunkel)
100 gr queso (Kase)
200 gr Jamon (Shinken)
200 gr Pina (Ananas)


Preparacion/ Vorbereitung

Cocinar la pasta con sal y aceite luego preparar el atun con las aceituuas, paprika, queso y jamon cortalos en trojos pequenos y pina.

Meschar con la pasta todo junto.
Servir caliente o frio; con un Vaso de jugo de Naranja o pina.

Bien provecho.

Macaroni and Cheese (Home ec)

Ingredients:
1 8 oz pkg of macaroni (2 cups)
1/4 C margarine/butter
1/4 C flour
2 C milk, not skim/1 %
1 tsp salt
2 C shredded cheddar cheese
1 egg beaten
Paprika

1. Cook macaroni according to pkg directions; omit salt.
2. Melt butter in pan and add flour, cook 1 min on medium heat, pour in milk, stir and add salt.
3. Add cheese and keep stirring until melted.
4. Gradually stir the hot mixture INTO the egg, mix quickly with electric mixer.
5. Mix hot sauce with macaroni and put in a casserole dish. Sprinkle with Paprika.
6. Bake at 350 degrees for about 35 minutes.

Lisa's Pesto

from Lisa T.

Ingredients:
2 c. spinach leaves (firmly packed)
1/2 c. fresh parsley
1 c. fresh basil
1-2 cloves garlic
1/2 c. olive oil
1/2 c. pine nuts
1/2 c. parmesan cheese (or more)
1/4 c. water (optional)

Blend together.

Chicken Pesto

from Ball Family Cookbook p. 175

Ingredients:
3 C. uncooked bow tie pasta
2 Tbsp. butter or margarine
1 lb. chicken breasts, cubed
1 can cream of chicken soup
1/2 C. Pesto sauce
1/2 C. milk

Cook pasta.

Heat butter in skillet; add chicken and cook until browned. Add soup, pesto, and milk and bring to a boil.

Cook over low heat for 5 min. or until done. Stir in drained pasta and heat through.

Fabulous Fettuccine Alfredo

from Robyn E.

Ingredients:
4 oz uncooked fettuccine
3 Tbsp. butter
1 C. heavy whipping cream
1/4 c. plus 2 Tbsp. grated Parmesan cheese
1/4 c. grated Romano cheese
1 egg yolk, lightly beaten
1/8 tsp. salt
Dash of pepper
Dash of nutmeg

Cook fettuccine according to package directions.

In a saucepan, melt butter over medium-low heat. Stir in the cream, 1/4 C. Parmesan cheese, Romano cheese, egg yolk, salt, pepper and nutmeg.

Cook and stir over medium-low (do not boil)

Drain fettuccini; top with Alfredo sauce and remaining Parmesan cheese.