THE RECIPE HUT
PASTA RECIPES
6 oz. dry spaghetti noodles ...............1 (6-oz.) can tomato paste
2 tbsp butter or margarine .................1 tsp sugar
1/2 cup Parmesan cheese ................1 tsp dried oregano, crushed
2 well-beaten eggs ...........................1/2 clove garlic, minced
1 lb ground beef ...............................1 cup cottage cheese
1/2 cup chopped onion .....................1/2 cup cheese (your choice: mozzarella,
1 (8-oz.) can Italian-style stewed .......-----cheddar, American, Jack), shredded
---tomatoes (don't drain)
Cook spaghetti and drain. Add margarine to hot noodles, add the parmesan cheese and eggs. Form pasta mixture to the bottom and sides of a buttered 9-inch pie pan. Brown the meat and onions, drain, add, tomatoes, tomato paste, sugar , oregano and garlic. Heat through. Spread cottage cheese on the bottom of spaghetti crust. Top with the meat and sauce mixture. Top with grated cheese over all. Bake, covered, for 25 minutes at 350 F. Remove foil and bake for 5 minutes more until cheese is lightly browned. Serves 6. To freeze, cover with foil and label. When ready to use, thaw and cook as above.
For a little healthier dish, cut back on the ground beef or substitute chicken or turkey or just leave all the meat out!
3 cups sliced zucchini ...........................3 cups sliced yellow squash
1/4 cup chopped onion ...........................1 shredded carrot
1 cup sour cream or substitute ...............2 TBS all-purpose flour
2 TBS margarine or cooking oil ................1 cup liquid (water/broth/whatever)
1/2 cup white wine ..................................1/4 cup fine dry breadcrumbs
2 TBS margarine or cooking oil .................8-oz pkg. pasta, cooked
Cook squashes and onion in boiling water for five minutes. Drain. Melt margarine or oil in skillet over low heat, add flour to make a light brown roux. Cook 1 minute, then add water or broth and stir until smooth. Remove from heat, add wine and grated carrots for a cream-like base. Add sour cream, stir in drained squash and onion. Mix in the cooked pasta and pour in a 13 x 9 x
2-inch baking dish or pan. Toss together the breadcrumbs and the 2 Tablespoons margarine and sprinkle on top. Bake at 350F about 25 - 30 minutes. Serve hot. For varity you might try other seasonings, or add grated cheese to top. Use you imagination.
3 tb Vegetable oil....................................3 tb Rice vinegar
1 1/2 tb Low-sodium soy sauce...............1 tb Oriental sesame oil
2 ts Minced peeled fresh ginger................2 ea Garlic cloves, minced
1 ts Sugar................................................1/4 ts Dried crushed red pepper
2 ea Green onions, thinly sliced.................1 Carrot, peeled, shredded
1/2 Cucumber/peeled/seeded/chopped.....1/4 c Chopped fresh cilantro
pasta--cooked(your choice)
Asian accents make this a perfect partner for Japanese noodles, such as udon (use about 12 ounces, dry weight). Serve the finished pasta well chilled. Whisk all ingredients to blend in large bowl. Refrigerate. Serves 6.
1 pk. sliced mushrooms......................1 package broccoli flowerets
1 pk. cherry tomatos...........................1 jar minced garlic
1 pk. butter.........................................1 pint heavy whipping cream
1 sm.can grated Parmesan cheese......1 package fresh linguine
1 can med.size black olives/pitted......2 boneless/skinless/chicken/breasts(opt)
Turn heat to low and melt butter. Add 1/2 teaspoon of minced garlic to 2 TBS butter and stir in large skillet. Add sliced mushrooms to pan and cook until they are limp. Add 1 pint of heavy whipping cream and 1/2 cup of grated Parmesan cheese. Stir until mixed. Add broccoli flowerets and stir. Let this mixture simmer while you continue. Stir creamy mixture every couple of minutes so that it doesn't stick to the bottom of the pan.
Cook linguine according to package directions. Drain. Rinse 15 cherry tomatos and cut in half. Drain black olives and cut in half. Add tomatos and black olives to creamy mixture.
Place linguine in a large serving dish. Pour creamy mixture over top. Using two large spoons, toss so that linguine is coated with cream sauce and vegetables are evenly dispersed. Serve immediately. If you are taking this dish to a pot luck, cover and reheat for 2 minutes in microwave when you arrive. Stir and serve.
OPTIONAL: Cut up two chicken breasts into bite size pieces and add to skillet with the garlic and butter at beginning of cooking. Cook for about 6-10 minutes. Stir chicken every couple of minutes. Test to see if chicken is thoroughly cooked. Chicken will be white in the middle when it is done.
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