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Fettuccini Alfredo |
| 1 box fettuccini |
| 1/2 c butter or margarine |
| 1 c whipping cream |
| 3/4 c Parmesan cheese |
| 2 T chopped parsley |
| salt and pepper to taste |
| Cook fettuccine according to pkg. directions, drain. In saucepan, melt butter and add cream and heat barely to boil. Remove from heat and add Parmesan cheese. Add cream mixture to drained pasta. Toss until well coated. Add salt and pepper to taste. Add parsley and serve. |
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Pasta Di Pina |
| 3 T olive oil |
| 2 T fresh bread crumbs |
| 1 envelope Golden Onion Soup mix |
| 6 oz uncooked Fine Egg Noodles |
| grated Parmesan cheese |
| 4 med cloves garlic, minced |
| 3 1/2 c water |
| 2 T chopped parsley |
| In medium skillet, heat oil and cook garlic with bread crumbs over medium heat, stirring constantly, until garlic and bread crumbs are golden. Stir in pepper, set aside. In large saucepan, thoroughly blend in soup mix with water. Bring to a boil, then stir in uncooked noodles. Simmer uncovered, stirring frequently, 7 minutes or until noodles are crisp tender. DO NOT DRAIN!!! Remove from heat, then toss with bread crumb mixture and parsley. Sprinkle with cheese and serve. |
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Spaghetti Pie |
| 6 ounces spaghetti cooked, drained |
| 2 T olive oil or butter |
| 2 large eggs, well beaten |
| 3/4 c grated Parmesan cheese |
| 1 c ricotta or cottage cheese |
| 1 c spaghetti sauce |
| 1/2 c grated mozzarella cheese |
| Preheat oven to 350f. Lightly grease 10-inch pie plate. Toss hot spaghetti with olive oil or butter. Combine eggs, and 1/2 cup Parmesan cheese. Stir into spaghetti. Pour this mixture into pie plate. Form into a "crust". Spread ricotta cheese over "crust". Top with spaghetti sauce. Bake uncovered 25 minutes. Top with shredded mozzarella. Bake 5 minutes. Remove from oven and sprinkle with 1/4 c Parmesan. Cool 10 minutes before cutting into wedges. Makes 6 servings. |
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Stuffed Seashells |
| 1 box giant seashells |
| 10 oz frozen broccoli or spinach |
| 1 small onion chopped |
| 1 small low-fat cottage cheese |
| 1 - 1 1/2 c shredded mozzarella |
| 2 egg whites, discard yolks |
| salt, pepper, garlic powder |
| dash of nutmeg (optional) |
| 1 recipe of favorite tomato sauce |
| Cook drain broccoli or spinach. Cook shells by directions on box. Sauté onion. Mix broccoli or spinach, onions, cottage cheese, mozzarella cheese, egg whites and seasonings in bowl. Stuff each shell with mixture, approx. 1 Tbsp.. and place in large casserole dish. Pour tomato sauce over shells. Bake at 350f for 20-30 minutes. Can be done in microwave, heat on high for 10 minutes. |
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Yankee Doodle Salad |
| 1 cup mayonnaise |
| 1/3 c sour cream |
| 1 T Dijon style mustard |
| 1 minced garlic clove |
| 12 oz tiny shell macaroni |
| 1/2 c celery, chopped |
| 1 1/2 c corn, cooked |
| 1 c green bell pepper |
| 1/2 c chopped onion |
| Cook and drain macaroni. In a large bowl combine mayonnaise and sour cream. Add mustard, garlic. Mix well. Add remaining ingredients. Chill for at least 2 hours before serving. |
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