Vodka Rigatoni

 

• 16 ounces rigatoni
• 1 pound sausage
• ½ teaspoon sage
• 1 tablespoon onion powder
• 1 jar five cheese spaghetti sauce
• 1 jar alfredo sauce
• ¼ cup vodka
• Grated parmesan cheese to taste

1. Boil rigatoni
2. While that is cooking, brown sausage in a skillet.
3. Add sage and onion powder and stir.
4. Add spaghetti suace and alfredo sauce. Cook over medium heat for five minutes.
5. Add vodka and stir.
6. Drain rigatoni and add to the skillet.
7. Stir well.
8. Plate and add parmesan cheese

Serve and enjoy.

Chicken Bruschetta Pasta

• 1 dry pint grape tomatoes, washed and chopped
• 2 tablespoons olive oil
• ¼ cup fresh chopped basil
• ¼ teaspoon salt
• 1/8 teaspoon pepper
• 1 ¼ teaspoon refrigerated minced garlic (or four cloves of fresh minced garlic)
• 6 ½ ounces spaghetti, boiled (½ box)
• 1/3 bag of Tyson chicken strips (not the breaded kind)
• 2 tablespoons olive oil
• 1 teaspoon Italian seasoning
• ¼ cup shredded fresh parmesan cheese

1. In a bowl combine the first six ingredients (tomatoes, olive oil, basil, salt, pepper, and garlic).
2. Let sit for 15 minutes
3. Boil spaghetti until al dente stage.
4. Put two tablespoons olive oil in skillet, lightly brown on medium heat the chicken strips, about 10 minutes. Stir and turn frequently to prevent burning.
5. Add the Italian season and stir.
6. Remove from the fire.
7. Drain pasta and add to the skillet.
8. Add the tomato mixture and toss.
9. Add the parmesan cheese and toss again.
10. Plate and enjoy.

White Lasagna

• 9 lasagna noodles
• 1 pound ground sausage
• 2 celery ribs
• 1 medium onion
• 3 teaspoons refrigerated minced garlic
• ½ cup white whine
• 1 quart half and half
• ¼ teaspoon pepper
• ½ teaspoon red pepper flakes
• 1 teaspoon fennel seeds
• ½ teaspoon sage
• ¼ teaspoon salt (this doesn't seem like enough, but salt in cheese gives a lot of flavor)
• 3 ounces cream cheese, cubed
• 1/3 cup minced fresh basil
• ½ teaspoon dried oregano
• 1 egg, lightly beaten
• 2 cups shredded white cheddar cheese
• 1 ½ cups (12 ounces) 2% cottage cheese
• 1 8 ounce package of shredded mozzarella
• 8 ounces shredded Gouda cheese

This recipe is for using the lasagna noodles dry.

1. Preheat oven to 375 degrees.
2. Spray 13 x 9” baking dish with olive oil.
3. Chop onion and celery to a fine point in food processor.
4. Brown the ground sausage, stirring frequently.
5. When browned, blot the sausage with paper towels to eliminate excessive oil.
6. Add the celery and onion and cook to a sweating stage.
7. Add the refrigerated minced garlic the last minute so as not to burn the garlic.
8. Add the white whine and stir and cook another 3 minutes.
9. Add 1 cup half and half, cream cheese, herbs, pepper, and salt. Stir until the cream cheese is melted.
10. Remove from fire.
11. In a medium sized bowl, combine egg, cheddar and cottage cheese. Stir well.
12. Pour a small amount of the remaining half and half in the baking dish, add three of the lasagna noodles, half the meat mixture, and spread. Then spread half the cheddar cheese mixture and spread and a third of the mozzerella. Pour another cup of the half and half over the mixture. Repeat that set of layers. Add the three remaining noodles. Distribute the final third of mozzarella and all the Gouda over the top. Pour the remaining half and half over the noodles.
13. Cover with foil and bake 45 minutes. Remove foil and return to the oven for 10 minutes or until slightly brown. Remove from oven and let stand 15 minutes before cutting.

Enjoy.

Beef Stroganoff in Slow Cooker

• 1 ½ lb. stew meat cut in ½ inch pieces
• 2 cans golden mushroom soup
• 1 package mushrooms sliced
• 2 beef bouillon cubes dissoved in 1 ¾ cups warm water
• 1 tablespoon Worcestershire sauce
• 1 large onion, chopped
• 1 tablespoon refrigerated minced garlic
• 1 teaspoon salt
• ½ teaspoon pepper
• 8 oz. reduced fat cream cheese
• 8 ounces fat free Greek yogurt
• 12 ounce package of whole wheat noodles

1. Wipe the inside of the crock with olive oil to prevent sticking.
2. Add the rest of the ingredients except the cream cheese, yogurt, and whole noodles.
3. Cook on high for 5 hours.
4. Cut the cream cheese into chunks and add. Stir every few minutes until melted and distributed throughout.
5. Add the yogurt and stir every few minutes until well melted.
6. Meanwhile, cook noodles in plenty of water according to package directions. Drain.
7. Add noodles to crock and stir.
8. Cook additional 15 minutes so the flavors can blend.
9. Serve and enjoy.

Hamburger Soup

• 1 lb. ground chuck
• 1 onion, chopped
• 1 tablespoon minced garlic (the refrigerated garlic in a jar)
• ¼ teaspoon pepper
• 1 can tomato soup + 1 soup can water
• 1 can whole kernel corn (undrained) + 2 corn cans of water
• 8 oz. Bowties, uncooked
• 6 cubes beef bouillon

1. Brown ground chuck in a Dutch oven, stirring until the beef is crumbled.
2. Blot the meat with a paper towel, or rinse in a colander to reduce the amount of fat in it.
3. Return the meat to the Dutch oven.
4. Brown the chopped onion with the meat for a few minutes.
5. Add the garlic.
6. Add the pepper.
7. Add the tomato soup and stir. Add the soup can of water and stir.
8. Add the corn and the 2 cans of water.
9. Add the pasta.
10. Cook for 30 minutes, stirring frequently.
11. Serve and enjoy.

Pasta Stoup (a little thicker than soup)

Stoup is thicker than soup. Here is my recipe:

1 lb. ground sausage, browned

1 teaspoon rubbed sage

1 onion, chopped

1 teaspoon refrigerated minced garlic

3 Tablespoons chicken bouillon powder

6 cups water

1-28 ounce can tomato sauce

1 small can of tomato paste

2 Tablespoons Italian seasoning

10 ounces macaroni type pasta, any shape

Parmesan cheese for topping

In a large Dutch oven, add the sage to the ground sausage, stirring to break into small pieces.

Add onion and cook until translucent.

Add the minced garlic, chicken bouillon powder and 6 cups of water. Stir.

Add the tomato sauce and tomato paste and stir well.

Add the Italian seasoning. Stir.

With medium heat, bring to a soft boil.

Add the pasta and cook 15 minutes.

Ladle into bowls and top with grated Parmesan cheese.

Enjoy.

Tomato Soup Pasta with Meatballs

It's better than you might think!  

Meatball ingredients:

• 2 slices bread with the crusts removed
• ½ cup milk
• 1 egg
• 1 onion, chopped
• ¼ cup shredded Parmesan cheese
• 1 teaspoon refrigerated minced garlic
• 1 teaspoon salt
• 1 teaspoon dried parsley
• 1/8 teaspoon black pepper
• 1 lb. ground chuck

(Note: I have tripled the amounts in the listed recipe for the meatball recipe and frozen two groups of twenty meatballs for future use after baking them. That is as much as my blender can handle to hold the non-meat ingredients. Saves time and mess in the future.)

Sauce ingredients:

• 2 tablespoons olive oil
• 1 onion, chopped
• 2 cans of tomato soup
• 2 soup cans water
• 2 tablespoons lemon juice
• ½ teaspoon salt
• 1 teaspoon parsley
• ½ teaspoon dried basil
• ½ teaspoon sage
• ½ teaspoon thyme
• 1/8 teaspoon cayenne pepper

• Your favorite pasta

1. Tear bread into cubes and place in blender
2. Add milk, egg, and chopped onion.
3. Blend 30 seconds.
4. Place in mixing bowl.
5. Add Parmesan, salt, pepper, minced garlic, and dried parsley.
6. Stir.
7. Add ground beef and mix but don't overly do so.
8. Scoop mixture into meatballs with a medium scoop. Spray a baking dish with non-stick spray.
9. Bake meatballs in a 375 degree oven for 30 minutes or until brown but not crusty.

In the meantime, prepare the sauce:

1. Saute the onion in a large skillet in the olive oil.
2. Add the two cans of soup and water.
3. Add the lemon juice, salt, parsley, basil, sage, thyme, and cayenne pepper.
4. Cook under medium-low heat, stirring frequently to keep it from burning.
5. When meatballs are brown, remove them from the oven, and add to the sauce.
6. Continue cooking about ½ hour.

Pasta:

1. Boil 13 ounces of pasta in salted water.
2. Drain pasta.
3. Plate.
4. Add sauce.
5. Serve and enjoy.

Piccolini Carbonara a.k.a. Mini Farfalle or Mini Bowtie Carbonara

8 ounces piccolini or mini farfalle (bowtie) pasta cooked (usually half the box)

1 lb. Italian ground sausage

½ ham, chopped finely

½ teaspoon sage

¼ teaspoon pepper

2 eggs

1 Tablespoon Tone's Spicy Spaghetti Seasoning

8 oz. Shredded Asiago cheese

Boil the pasta in a pan.

Brown and crumble the ground sausage until well browned.

Add ham and brown a little more.

Add the sage, pepper, and Spaghetti Spices and stir well.

Drain the pasta and add to the skillet of of meat mixture.

Stir.

Add the eggs, one at a time, stirring constantly. The heat from the pasta will cook the eggs.

Add the Asiago Cheese and stir well.

Serve and enjoy.

Roast Beef and Noodles

• 1-3 pound beef round roast
• 2 packages Pillsbury Homestyle dry gravy mix
• 1 cup water
• 2 ¼ cups flour
• 3 eggs
• 1 ½ teaspoon salt

1. 13 hours in advance of serving, place thawed roast in crockpot on low setting (16 hours if roast is frozen).

2. Sprinkle one package of the gravy mix over the roast.

3. Pour one cup water over the sprinkled roast and place the lid on the crockpot.

4. Turn roast halfway during the cooking time, if possible. If not, don’t worry about it.

To make the noodles:

Using the ingredients listed above, make in separate batches 3 times. (It is much easier to handle the dough, mix it thoroughly, and keep the mess contained.):

• ¾ cup flour
• 1/2 teaspoon salt
• 1 egg

5. On a large bar pan (to contain the flour), for each ¾ cup flour, stir in ½ teaspoon salt into the flour to distribute.

6. Mound the flour and salt mixture, then punch down the center of the mound and add an egg to the middle. Work with your fingers until thoroughly mixed. It will be kind of dry.

7. Place the ball of dough on waxed paper and roll out as thin as possible with a pizza roller.

8. Use a pizza cutter to cut the sheet of dough into ¼” strips.

9. Again, using the pizza cutter, cut the strips across in one-inch lengths.

10. Toss so that more air can reach the sides of the noodles to dry slightly.

11. About 2 hours before serving time, fill a 2 quart saucepan with water about 2/3 full. Add just a pinch of salt to get the water boiling.

12. When boiling add all the noodles, stirring to keep them from sticking together.

13. Boil about 15 minutes, until the water has cooked down somewhat. They should not be dry and there should still be some water between them, but it will be rather starchy.

14. Add the other packet of gravy mix to the crockpot and stir. The fat from the meat will aid in keeping the gravy mix from lumping up.

15. Add the noodles, water and all to the crockpot. And stir. If you have not already done so, turn the meat.

16. Continue cooking for another hour with the lid on.

17. Remove the meat and either slice it (if you do this, you will need to let it cool a bit so it will cooperate). Or cut in two inch bands and then shred the bands. Shredding is the method that I most often use.

18. With a dipper, plate some noodles with the gravy.

19. Place some roast beef with the noodles and serve.

Three Cheese Lasagne

Sauce:

• 1 lb ground chuck
• 1 chopped onion
• 1 teaspoon salt
• 1 teaspoon Italian seasoning
• ½ teaspoon minced garlic

Put the above five ingredients in a skillet. Brown, constantly stirring. Drain mixture. Return to skillet.

• 4 eight ounce cans of tomato sauce
• 1 teaspoon sugar
• 1 cup water

Add the above three ingredients to the skillet mixture. Cook 5 minutes.

Filling:

• 1 lb. carton of low-fat cottage cheese (Rinse and drain in colander. Transfer to food processor and cream.)
• 1 cup Parmesan cheese
• 1 beaten egg
• 2 teaspoons Italian seasoning

Fold the Parmesan cheese, egg, and Italian seasoning into the cottage cheese.

Other ingredients:

• 12 dry wide lasagne noodles (for 3 layers)
• 12 ounce bag of shredded mozzarella
• 1 cup of Parmesan cheese (3 one-third cups)

In 9 x 13 inch glass baking dish sprayed with non-stick cooking spray, layer in the following order:

• ¼ of the sauce.
• Layer and repeat procedure once:
• 1 layer of the noodles (break to piece as necessary)
• Spread ½ of the cheese filling mixture over the dry noodles.
• ¼ of the sauce
• 1 cup shredded mozzarella
• 1/3 cup parmesan cheese

Add water around edges to the level of the layer. It will be absorbed by the noodles.

Now add:

Final layer of noodles, piecing extra bits of noodle into center. Cover with remainder of sauce. Top with the remainder of the shredded mozzarella. Top with 1/3 cup parmesan cheese. Add enough water around the edges to make level with the layer. (I add as much water as I can get in the dish without making it boil over into the oven.) Bake at 350 degrees for 60 minutes.

Girl Scout Spaghetti

Submitted by Nancy Woods, Normal, IL

Girl Scout Spaghetti

I learned this in Girl Scouts over 40 years ago and we have it at least once a month.

Saute:

1 green pepper, chopped

1 onion, chopped

3 slices bacon, chopped

Add:

2 cups raw tomatoes, blended

or 1 No. 2 can tomatoes, smashed (if canned, lower salt to 1 ½ teaspoons)

2 teaspoons salt

2 teaspoons sugar

½ teaspoon celery salt

¼ teaspoon pepper

1 teaspoon Worcestershire sauce

1 No. 2 can full of water

Bring to boil.

Add 7 oz. spaghetti, broken up

Enough water to cover the spaghetti

Meatballs- combine and make into 1-inch meatballs:

1 lb. ground chuck

½ teaspoon salt

½ teaspoon celery salt

¼ teaspoon ground sage

¼ teaspoon pepper

Place in mixture. Simmer for 25 minutes. Add more water if it looks necessary.