| Name: | Pasta with Pumpkin and Sausage |
| Submitted By: | Donna H. |
| Ingredients: | 1 tablespoon extra-virgin olive oil, plus 1
tablespoon 1 pound bulk sweet Italian sausage 4 cloves garlic, cracked and chopped 1 medium onion, finely chopped 1 bay leaf, fresh or dried 4 to 6 sprigs sage leaves, cut into chiffonade, about 2 tablespoons 1 cup dry white wine 1 cup chicken stock, canned or paper container 1 cup canned pumpkin 1/2 cup (3 turns around the pan) heavy cream 1/8 teaspoon ground cinnamon 1/2 teaspoon ground nutmeg, ground or freshly grated Coarse salt and black pepper 1 pound penne rigate, cooked to al dente Romano or Parmigiano, for grating |
| Pumpernickel or whole grain bread, as an accompaniment Spinach Salad with Apple and Red Onion, as an accompaniment, recipe follows Heat a large, deep nonstick skillet over medium high heat. Add 1 tablespoon of olive oil to the pan and brown the sausage in it. Transfer sausage to paper towel lined plate. Drain fat from skillet and return pan to the stove. Add the remaining tablespoon oil, and then the garlic and onion. Saut‚ 3 to 5 minutes until the onions are tender. Add bay leaf, sage, and wine to the pan. Reduce wine by half, about 2 minutes. Add stock and pumpkin and stir to combine, stirring sauce until it comes to a bubble. Return sausage to pan, reduce heat, and stir in cream. Season the sauce with the cinnamon and nutmeg, and salt and pepper, to taste. Simmer mixture 5 to 10 minutes to thicken sauce. Return drained pasta to the pot you cooked it in. Remove the bay leaf from sauce and pour the sausage pumpkin sauce over pasta. Combine sauce and pasta and toss over low heat for 1 minute. Garnish the pasta with lots of shaved cheese and sage leaves. Serve pumpkin sausage pasta with pumpernickel or whole grain bread and Spinach Salad with Apple and Red Onion. Spinach Salad with Apple and Red Onion: 1 pound triple-washed spinach, de-stemmed 1 small Golden Delicious apple, quartered, cored, and sliced 1/4 small red onion, thinly sliced 1/4 cup olive oil 1 1/2 tablespoons (a couple of splashes) apple cider vinegar | |
| Name: | Down Home Macaroni and Cheese |
| Submitted By: | Donna H. |
| Ingredients: | 1/4 cup butter or margarine, divided 1/4 cup flour 1 teaspoon salt 2 cups milk 1/4 pound VELVEETA Pasteurized Prepared Cheese Product , cut up 1 (8 ounce) package KRAFT Shredded Cheddar Cheese , divided 2 cups elbow macaroni, cooked, drained 2 tablespoons seasoned dry bread crumbs |
| 1 Melt 3 tablespoons of the butter in large saucepan on low heat. Blend in flour and salt; cook and stir 1 minute. Gradually add milk; cook, stirring constantly, until thickened. Add prepared cheese product and 1-1/2 cups of the shredded cheese; stir until melted. Stir in macaroni. 2 Pour into lightly greased 1-1/2-quart casserole. Melt remaining 1 Tablespoon butter; toss with bread crumbs. Sprinkle casserole with remaining 1/2 cup cheese and bread crumb mixture. 3 Bake at 350 degrees F for 20 minutes or until thoroughly heated. | |
| Name: | Baked Ravioli |
| Submitted By: | Donna H. |
| Ingredients: | 2 (25 ounce) packages frozen cheese ravioli 4 (14.5 ounce) cans diced tomatoes with juice 4 (8 ounce) cans tomato sauce 1 onion, chopped 2 tablespoons Italian seasoning 1 teaspoon salt 1 cup water 16 ounces shredded mozzarella cheese 1/2 cup grated Parmesan cheese 2 cloves garlic, minced |
| 1 In a medium stock pot combine the diced tomatoes, tomato sauce, chopped onion, Italian seasoning, salt and water. Stir in the minced garlic in quantity desired. Allow mixture to simmer for 2 hours. If sauce seems dry add additional water. 2 In large pot of boiling salted water cook the ravioli until done. Drain. 3 In a 9x13 inch pan layer sauce and cooked ravioli. Top with grated Parmesan cheese and grated mozzarella cheese. 4 In a preheated 400 degrees F(205 degrees C) oven bake for 30 minutes, or until light golden brown. Let cool 15 minutes before serving. | |
| Name: | American Lasagne |
| Submitted By: | Donna H. |
| Ingredients: | 1 1/2 pounds lean ground beef 1 onion, chopped 2 cloves garlic, minced 1 tablespoon chopped fresh basil 1 teaspoon dried oregano 2 tablespoons brown sugar 1 1/2 teaspoons salt 1 (29 ounce) can diced tomatoes 2 (6 ounce) cans tomato paste 12 dry lasagna noodles 2 eggs, beaten 1 pint part-skim ricotta cheese 1/2 cup grated Parmesan cheese 2 tablespoons dried parsley 1 teaspoon salt 1 pound mozzarella cheese, shredded 2 tablespoons grated Parmesan cheese |
| 1 In a skillet over medium heat, brown ground beef, onion and garlic; drain fat. Mix in basil, oregano, brown sugar, 1 1/2 teaspoons salt, diced tomatoes and tomato paste. Simmer for 30 to 45 minutes, stirring occasionally. 2 Preheat oven to 375 degrees F (190 degrees C). Bring a large pot of lightly salted water to a boil. Add lasagna noodles, and cook for 5 to 8 minutes, or until al dente; drain. Lay noodles flat on towels, and blot dry. 3 In a medium bowl, mix together eggs, ricotta, Parmesan cheese, parsley and 1 teaspoon salt. 4 Layer 1/3 of the lasagna noodles in the bottom of a 9x13 inch baking dish. Cover noodles with 1/2 ricotta mixture, 1/2 of the mozzarella cheese and 1/3 of the sauce. Repeat. Top with remaining noodles and sauce. Sprinkle additional Parmesan cheese over the top. 5 Bake in the preheated oven 30 minutes. Let stand 10 minutes before serving | |
| Makes 8 Servings | |
| Name: | Alfredo Light |
| Submitted By: | Donna H. |
| Ingredients: | 1 onion, chopped 1 clove garlic, minced 2 teaspoons vegetable oil 2 cups skim Milk 1 cup chicken broth 3 tablespoons all-purpose flour 1/2 teaspoon salt 1/4 teaspoon ground black pepper 1/2 cup grated Parmesan cheese 16 ounces dry fettuccine pasta 1 (16 ounce) package frozen broccoli florets |
| 1 In a medium saucepan, heat oil over medium heat. Add onion and garlic, and saut‚ until golden brown. 2 In a small saucepan, stir together milk, chicken broth, flour, salt and pepper over low heat until smooth and thick. Stir into onion mixture. Continue to cook over medium low heat, stirring frequently, until the sauce is thick. Stir in Parmesan cheese. 3 Meanwhile, cook pasta in boiling water. Add broccoli to the pasta for the last several minutes of cooking. Continue cooking until the pasta is al dente. 4 Drain the pasta and vegetables, and transfer to a large bowl. Toss with sauce. Serve. | |
| Name: | Baked Fettuccine Lasagne |
| Submitted By: | Donna H. |
| Ingredients: | 12 ounces dry fettuccine pasta 1 pound lean ground beef (optional) 1 cup chopped onion 1 cup red bell pepper, chopped 1 tablespoon butter 1 (29 ounce) can diced tomatoes 1 (4 ounce) can sliced mushrooms 3 tablespoons chopped black olives 2 teaspoons dried oregano 1 cup shredded Cheddar cheese 1 cup shredded mozzarella cheese 1 (10.75 ounce) can condensed cream of mushroom soup 1/4 cup beef broth 1/4 cup grated Parmesan cheese |
| 1 Bring a large pot of lightly salted water to a boil. Cook pasta for 8 to 10 minutes, or until al dente; drain. 2 In a large skillet, brown beef over medium heat. Drain fat from pan, and transfer meat to a bowl. In the same skillet, cook onion and bell pepper in butter until tender. Stir in tomatoes, mushrooms, olives, and beef, and season with oregano. Simmer for 10 minutes. 3 Preheat oven to 350 degrees F (175 degrees C). Lightly grease a 9x13 inch baking dish. 4 Arrange half of the cooked fettuccine in the prepared dish, top with half of the beef and vegetable mixture, and sprinkle with 1/2 cup of Cheddar cheese and 1/2 cup of mozzarella cheese. Repeat layers. Mix together soup and beef broth until smooth, and pour over casserole. Sprinkle with Parmesan cheese. 5 Bake in preheated oven for 30 to 35 minutes, or until heated through. | |
| Makes 10 Servings | |
| Name: | Classy Pumpkin Pasta |
| Submitted By: | Donna H. |
| Ingredients: | 10 ounces dry fettuccini noodles 1 tablespoon vegetable oil 1 pound peeled, seeded and grated pumpkin 2 1/2 tablespoons tomato paste 4 tablespoons lite sour cream 1 teaspoon chili powder |
| 1 Bring a large pot of lightly salted water to a boil. Add pasta and cook for 8 to 10 minutes or until al dente; drain and reserve. 2 In a large skillet over medium heat, warm oil and cook pumpkin for about 10 minutes or until it begins to break apart. 3 Add tomato paste, sour cream and chili powder to taste; mix well. The mixture should be mushy and an even golden-orange color. 4 Scoop spoonfuls of the pumpkin mixture over the pasta; mix well to coat and serve | |
| Makes 4 Servings | |
| Name: | Baked Rice and Vegetables in Broth |
| Submitted By: | Donna H. |
| Ingredients: | 3/4 cup uncooked long-grain
rice 1 tablespoon uncooked wild rice 1/4 cup uncooked brown rice 1/4 cup sliced fresh mushrooms 1/4 chopped fresh broccoli 1/4 cup chopped carrots 1/4 cup chopped red bell pepper 1/4 cup finely chopped onion 1 teaspoon salt 1 teaspoon dried onion flakes 1 teaspoon paprika 1/4 teaspoon black pepper 2 1/2 cups vegetable broth |
| Preheat oven to 425 degrees F (220 degrees C). 2 In a 9 x 13 inch baking dish combine white rice, wild rice, brown rice, mushrooms, broccoli, carrots, bell pepper, onion, salt, onion flakes, paprika, black pepper and broth. Mix well; cover. 3 Bake in preheated oven for 30 minutes, or until cooked through; stir once during baking. | |
| Name: | Special Fried Rice |
| Submitted By: | Donna H. |
| Ingredients: | 2 3/4 cups water 1 1/2 cups white rice 3 tablespoons vegetable or wok oil, 3 turns of the pan 2 eggs, beaten 2 cloves garlic, chopped 2 inches fresh ginger, minced or grated 1/2 cup shredded carrots, available in pouches in produce section, a couple of handfuls 1 small red bell pepper, diced 4 scallions, thinly sliced on an angle 1/2 cup frozen peas 1/3 cup Tamari, dark aged soy sauce. Bring water to a boil. Add rice, reduce heat, cover and cook over medium low heat until tender, 15 to 18 minutes. Spread rice out on a cookie sheet to quick cool it. |
| Heat a wok, wok shaped skillet or large nonstick skillet over high heat. Add oil to the pan. Add egg to hot oil and break into small bits as it scrambles. When eggs are scrambled, add garlic and ginger to the pan. Add carrots, pepper, scallions to the pan and quick stir-fry veggies 2 minutes. Add rice to the pan and combine with veggies. Fry rice with veggies 2 or 3 minutes. Add peas and soy sauce to the rice and stir fry 1 minute more, then serve. |