Angel Hair Pasta With Cream And Walnuts
1 1/2 pounds angel hair pasta
1 1/2 cups heavy cream
32 walnut halves
1/4 cup marsala wine
1 1/2 pounds asparagus (tips only), cooked and drained
Salt to taste
4 ounces shaved Parmesan cheese
Cook pasta in boiling, salted water for 4 to 5 minutes, or until tender but still firm. While pasta cooks, simmer cream with walnuts and wine for 5 minutes. Drain pasta. Place into serving bowl. Add cream mixture and asparagus. Salt to taste. Toss to coat all strands. Serve immediately; top with Parmesan cheese shavings.
Makes 8 servings.
Meatless Spaghetti Sauce
1/2 cup vegetable or olive oil
4 medium onions, chopped
1 1/4 teaspoons pepper
4 garlic cloves, minced
12 cups chopped peeled fresh tomatoes (about 24 medium)
3 bay leaves
4 teaspoons salt
2 teaspoons dried oregano
1/2 teaspoon dried basil
2 cans (6 ounces each) tomato paste
1/3 cup packed brown sugar
Hot cooked pasta
In a large Dutch oven, heat oil. Saute the onions and pepper until onions are tender. Add garlic, tomatoes, bay leaves, salt, oregano and basil. Simmer for 2 hours, stirring occasionally. Add tomato paste and brown sugar; simmer for 1 hour longer. Remove bay leaves. Serve over pasta.
If desired, add cooked meatballs or Italian sausage to the sauce before serving.
Makes 2 quarts.
Cheesy Chicken And Macaroni
4 small boneless, skinless chicken breast halves
1 (7 1/4 ounce) package macaroni and cheese dinner, uncooked
1 cup shredded Cheddar cheese
2 cups water
2 cups frozen vegetable blend, thawed
1/2 cup water, optional
Place chicken in 3 to 4 quart slow cooker. Sprinkle contents of cheese sauce packet over chicken. Pour dry macaroni on top. Sprinkle with Cheddar cheese. Pour water over all, being careful not to wash off the Cheddar cheese. Cover; cook on low for 4 hours, or on high for 2 hours. Stir in thawed vegetables, mixing them in thoroughly. Add 1/2 cup water, if needed, to keep the dish from cooking dry. Cover; cook on low for another 2 to 3 hours, or on high for another hour, or until vegetables are tender but pasta is not mushy or dry.
Makes 4 to 6 servings.
Slow Cooker Pizza
1 (12 ounce) bag Kluski, or sturdy, noodles
1 1/2 pounds ground beef
1 (32 ounce) jar spaghetti sauce, your choice of flavors
16 ounces Mozzarella cheese, shredded
8 ounces pepperoni, thinly sliced
Cook noodles according to package directions; drain. While noodles are cooking, brown ground beef in a nonstick skillet; drain off drippings. Meanwhile, greased interior of 4 quart slow cooker. Pour in one-fourth of spaghetti sauce. Follow with half of the noodles, and then half of the browned beef. Top with one-third of the shredded cheese. Follow with half of the pepperoni. Repeat the layers, beginning with one-third of the sauce, followed by a layer of the rest of the noodles, a layer of the remaining ground beef, half of the cheese and the rest of the pepperoni. Top with the remaining spaghetti sauce. Finish with the rest of the cheese. Cover; cook on low for 2 to 3 hours, or until heated through and until the cheese has melted.
Add sliced mushrooms, chopped or sliced onions, sliced black olives, and dice green peppers to one or more of the layers, if desired.
Makes 8 to 10 servings.
Convenient Slow Cooker Lasagna
1 pound ground beef
1 (29 ounce) can tomato sauce
1 (8 ounce) package lasagna noodles, uncooked
4 cups shredded Mozzarella cheese
1 1/2 cups cottage cheese
Spray the interior of a 6 quart slow cooker with nonstick cooking spray. Brown the ground beef in a large nonstick skillet; drain off drippings. Stir in tomato sauce; mix well. Spread one-fourth of the meat sauce on the bottom of the slow cooker. Arrange one-third of the uncooked noodles over the sauce. Combine the cheeses in a bowl. Spoon one-third of the cheeses over the noodles. Repeat these layers twice. Top with remaining sauce. Cover; cook on low for 4 hours.
* Add 1 chopped onion to the ground beef when browning.
* Add 1 teaspoon salt to the tomato sauce and beef mixture.
* Add 1/2 cup grated Parmesan cheese to the cheese mixture.
* Add 1/2 cup additional shredded Mozzarella cheese to the top of the lasagna 5 minutes before serving.
Makes 6 to 8 servings.
Baked Chicken and Ravioli
1 (9 oz.) pkg. refrigerated cheese ravioli
2 tablespoons olive oil
1 onion, chopped
1 lb. cubed chicken tenders
1 (26 oz.) jar spaghetti sauce
1 (9 oz.) pkg. frozen chopped spinach, thawed and drained
1 cup shredded Muenster cheese
1/4 cup grated Parmesan cheese
Preheat oven to 350 degrees F.
In large pot of boiling water, cook ravioli until tender.
Meanwhile, heat olive oil in large skillet over medium heat. Add onion; cook for 2-3 minutes. Then add chicken; cook, stirring frequently, until chicken is done and onion is tender. Add spaghetti sauce and well drained spinach and mix well.
Drain ravioli when cooked and spread into 9″ glass baking dish. Spoon chicken mixture over ravioli. Cover with foil and bake at 350 degrees F for 20-25 minutes until bubbly. Uncover and sprinkle with cheeses. Bake 5-10 minutes longer until cheese melts.
Taco Pasta Casserole
1 pound ground beef
1 package taco seasoning mix
1 tablespoon butter
1 large onion; chopped
1 large green pepper; chopped
1 (16 ounce) box large shell pasta
2 cans stewed tomatoes
1 jar chunky salsa
2 cups cheddar cheese; grated
In a large skillet over medium heat, brown ground beef and drain excess liquid. Add taco seasoning spices as directed on the package, and stir to blend; reserve. In the same skillet, saute onions and green pepper in 1 tablespoon butter until tender. Meanwhile, cook pasta as directed on the pkg. and drain. In a 9 x 13 inch baking pan, spoon stewed tomatoes on the bottom of the pan to cover. Layer remaining ingredients in the following order: pasta, ground beef, and taco seasoning combination, salsa, and cheese. Repeat layering process until dish is full, making sure to finish the top layer with cheddar cheese. Bake in a preheated oven 400 degrees for 25-30 minutes. Remove from onion and let stand 5 minutes. Serve warm. Serves 6 to 8