2 (10 oz.) packages frozen chopped spinach, thawed and well-drained
1 1/2 teaspoon instant vegetable bouillon
1 1/2 cups shredded mozzarella cheese
1/8 teaspoon pepper
1/2 cup dairy sour cream
1 cup light cream or half and half
1 cup milk
1/2 cup grated parmesan cheese
Cook noodles according to package directions. Cool in a large bowl of cold water and set aside. Saute onions in two tablespoons of butter until tender, about 5 minutes. Combine spinach, onions, mozzarella cheese, sour cream and egg and set aside. Melt 1 /4 cup butter in saucepan. Stir in flour, bouillon and pepper. Stir in milk and cream. Bring to a boil, stirring constantly. Boil and stir one minute. Remove noodles from water, pat dry with paper towels.
Spread about 1/4 cup spinach mixture over each noodle. Roll up in jelly-roll fashion starting at short end. Spread a small amount of sauce on bottom of buttered 2-quart rectangular pan. Place rolls in dish. Spoon remaining sauce over roll-ups. Sprinkle with parmesan cheese and bake 30-35 minutes or until hot and bubbly.
Cook pasta, rinse and drain. Blend olive oil, basil, salt and pepper. Add pasta and refrigerate overnight.
Day 2:
1 (10 oz.) pack of fresh spinach, coarsely shredded
3/4 cup grated Parmesan cheese
1/3 cup mayonnaise
Toss spinach, Parmesan and mayonnaise into pasta mixture until well blended. (Can adjust mayonnaise, salt, and pepper to achieve desired seasoning and consistency.) Garnish with chunks of mozzarella cheese and walnuts if desired
8 oz. cubed processed cheese food (such as Velveeta)
2 eggs beaten
1/4 teaspoon salt
1/8 teaspoon ground black pepper
Bring a large pot of salted water to a boil. Add pasta and cook for 8-10 minutes or until al dente; drain well and return to cooking pot. In a small saucepan over medium heat, melt 8 tablespoons of butter; stir into the macaroni. In a large bowl combine the Muenster cheese, cheddar cheese and Monterey Jack cheese; mix well. Add the half and half, 1 1/2 cups of cheese mixture, cubed processed cheese food, and eggs to macaroni; mix together and season with salt and pepper. Transfer to a lightly greased, deep 2 1/2-quart casserole dish. Sprinkle with the remaining 1/2 cup of cheese mixture and 1 tablespoon butter. Bake for 35 minutes or until hot and bubbling around the edges.
1 chopped anchovy or 1 tablespoon of Worcestershire sauce
Course pepper to taste
Combine liquids and heat to boiling. Chop remaining ingredients and add to hot liquid. Pour combined ingredients over hot drained pasta and toss together.
Submitted by: Michael and Helen Gunter of Mountain Home
4 cloves of garlic
1 onion chopped fine
1 tablespoon olive oil
Salt and pepper
1 cup butter
1 cup milk
2 tablespoons cornstarch
4 oz. parmesan cheese
1 can drained crab meat
1 teaspoon basil
1 teaspoon oregano
1 package linguine pasta
Sauté garlic and onion in olive oil until transparent, not browned. Heat butter and milk in sauce pan. Add parmesan and crab meat to milk, add garlic and onion mix. Continue to heat. Add cornstarch and stir in basil and oregano. Cook linguine according to directions on package. Pour sauce over linguine.
In a large bowl combine flour and salt. Beat eggs in separate bowl with fork; beat in flour mixture with wooden spoon. Add water to make soft dough (barely runs off edge of bowl.) Add remaining salt to boiling water. Tilt bowl until dough reaches edge. As it starts to run off take a silver knife and slice along edge of bowl allowing dough to drop into boiling water. Cook about 5 minutes, drain. Pour melted butter over cooked noodles. Add bread crumbs.
1 (6 oz.) can tuna (solid pack white albacore in water)
1 (15 oz.) can mixed vegetables
1 cup finely chopped celery
1/2 cup sweet pickle relish
1/4 cup finely chopped onion
1/2 cup mayonnaise
Salt and pepper
Cook macaroni to desired consistency, drain, rinse with cold water and let cool. Drain and flake tuna in a large bowl; add cooked macaroni mix. Add drained vegetables, celery, relish and onion, mixing often after adding each ingredient. Add mayonnaise and mix altogether. Cover and refrigerate for at least 4 and a half hours.
To serve place crisp lettuce leaf on plate. Put macaroni salad on lettuce leaf and scatter shredded cheese on top of macaroni salad.
Chop up garlic and fry in pot with a little oil. Add tomato paste and enough water to make it thin. Cook about 30-45 minutes. Add more water if necessary. Add a can of peas with the liquid, add salt and pepper. Cook pasta separately and drain. Combine pasta and sauce.
In a large saucepan over medium heat, sauté garlic in oil for 3 minutes. Add parsley, onion, tomatoes, bay leaves, salt and pepper; bring to a boil. Reduce heat; cover and simmer for 15 minutes. Add basil. Serve over pasta.
In 6-quart pan cook pasta until al dente, about 10 minutes. Drain pasta and set aside. Add carrots to water for about 6 minutes, add zucchini and cook until vegetables are tender. Drain and set aside. Heat olive oil in skillet on medium high heat, add chunks of tofu, onion, mushrooms and herbs. Stir until liquid has evaporated. Stir in the spaghetti sauce. Remove from heat and set aside.
Spray 9-by-13 pan with olive oil, layer lasagna, vegetables, cheese, sauce mixture and repeat until all vegetables and sauce are gone. Sprinkle parmesan over top and bake for 25 minutes. Remove from oven and let rest for 5 minutes.
Cook pasta according to directions. Spray 9-by-13 baking dish with cooking spray and spread sauce. Layer with cooked pasta, followed by layer of sliced yellow squash, layer of pasta, layer of sliced zucchini, layer of pasta, layer of mushroom, layer of tomatoes, layer of pasta, layer of cheese. Spoon pasta sauce generously. Start layering again until all vegetables and cheese used. Spoon remaining pasta sauce over top. Bake for 30 to 45 minutes or until cheese on top is golden brown.
1 (6.5 oz.) can mushroom pieces or fresh sliced mushrooms
1 (15.5 oz.) can Northern beans (optional)
Olive oil
Mrs. Dash and Italian seasoning
Grated parmesan cheese
Cook spaghetti for 4 people as directed on package. Saute onion, garlic and frozen vegetables until tender. If using fresh mushrooms, saute with other ingredients. Add tomato, beans and seasonings. Continue to cook on low heat until well blended and hot. Serve over spaghetti and top with grated cheese.
Submitted by: Dr. and Mrs. Dan Christman of Rogers
16 oz. vermicelli
1 tablespoon Accent
1 tablespoon Lawry's Seasoned Salt
3 tablespoon lemon juice
4 tablespoon oil
1 cup chopped green pepper
2 cups chopped celery
1 can sliced, pitted ripe olives
1 large jar diced pimentos
1 1/2 cups mayonnaise
1 cup chopped red onion
Cook vermicelli according to package directions, rinse and drain. In a large bowl prepare the following marinade: Accent, seasoned salt, lemon juice and oil. Add the vermicelli and stir well then refrigerate overnight. The next day add green pepper, celery, olives, pimentos, mayonnaise and onion. Mix well and keep refrigerated.
8 anchovy fillets in olive oil (Olive oil can be substituted)
2 garlic cloves, minced
1 (28 oz.) can crushed tomatoes
1 small can black olives, lightly chopped
1 tablespoon capers
1 teaspoon dried oregano
1 teaspoon dried basil
1/4 - 1/2 teaspoon crushed red pepper
1 small can tuna in water, drained and flaked
1 pound dried spaghetti
In a medium saucepan, combine the anchovies with oil and garlic, sauté over medium heat until the garlic is softened, about 1 minute. Stir in tomatoes and next 5 ingredients. Bring to a simmer and cook until sauce has thickened slightly, about 5 minutes. Stir in the tuna and keep warm. Bring a large pot of salted water to a boil, and cook the pasta until al dente, about 7 minutes. Drain well and return to pot.
Add the tomato sauce to the pasta and toss well. Serve immediately with grated parmesan.
1 (16 oz.) can of Great Northern White Beans, drained
1 pound dried ditalini or small shell pasta
Salt and pepper to taste
In a medium saucepan, over medium heat, saute the garlic and red pepper flakes in the olive oil until the garlic is softened and fragrant, about 2-3 minutes. Add tomato sauce and one can of water, basil and beans. Let simmer while you cook the pasta. Bring a large pot of salted water to a boil, and cook the pasta until al dente, about 7 minutes. Drain and return to the pot. Add the tomato and bean mixture stir well. Serve immediately, as pasta will absorb the liquid, topped with parmesan cheese.
In a small saucepan, dry sauté the pine nuts until toasted light brown. Remove pine nuts from pan, and add olive oil, garlic and red pepper. Simmer until garlic is softened and fragrant, a few minutes. Add lemon juice and keep warm. Heat a large pot of salted water to boiling. Add spaghetti and broccoli to the water and cook until the pasta is done. Drain pasta and broccoli and return to pot. Pour olive oil/lemon sauce over pasta, stir well, toss in pine nuts and parmesan cheese.
Bring large pot of salted water to boil and begin cooking spaghetti. While the pasta is cooking, saute garlic in olive oil. Add anchovies and simmer until dissolved. Stir in capers, water from the pasta pot, salt and pepper. Drain pasta and return to pot. Pour olive oil mixture over pasta, stir to coat, then toss in fresh parsley and parmesan cheese.
Rinse macaroni with cold water. Mix salsa and miracle whip, along with chili powder. Add drained black beans and salsa mixture to the cooled macaroni. Refrigerate at least 4 hours before serving.
Cook macaroni as directed on package and drain. Put in casserole that has been coated with non-stick cooking spray. Mash up the tomatoes with hands into small pieces. Put tomatoes and juice in casserole with macaroni. Add about 3/4 of cheese and mix in. Sprinkle with pepper, oregano or basil (if desired). Add remaining grated cheese on the top. Bake for about 25-35 minutes or until cheese has melted.
1 cup creamy salad dressing, (Ranch or creamy Italian)
2-3 tablespoons salad seasoning
3/4 cup grated cheddar cheese
1-2 chopped fresh tomatoes (optional)
Prepare pasta according to package directions; rinse with cold water and drain. In large bowl, combine pasta, corn, red and green peppers, kidney beans and onions. Mix salad dressing with salad seasoning and stir into pasta mixture. Add cheese and toss. Refrigerate 3 to 4 hours to blend flavors. Add tomatoes and additional salad dressing, if desired prior to serving.
1/2 package frozen chopped spinach, thawed and drained well
6 oz. ricotta cheese
4 oz. grated mozzarella
Grease a 13-by-9 pan. In a bowl mix tortellini, sauce, spinach and ricotta. Spread mixture in pan and top with grated mozzarella. Cover with aluminum foil. Bake for 45-50 minutes
Bring large pot of water to a boil. Add tortellini; cook as directed. Add vegetables 2 minutes before pasta is done. Cook until tortellini and vegetables are tender. Drain in colander. Pour alfredo sauce into a pasta pot; cook over low heat until hot. Remove from heat; add pasta and vegetable and toss to mix and coat.
1 box of macaroni and cheese (shells are preferred)
1 package of tuna, not in a can
Follow directions on the box of macaroni and cheese. When you add the cheese to it, add your tuna. Leave it heating on the stove long enough to heat the tuna.
Cook pasta until al dente, drain and toss lightly with olive oil. Toss pasta with marinara sauce and place in 9-by-13 dish. Top with cheeses. Bake 20 minutes until cheese is melted.
