Tammy Adam
1 pkg. small lasagna noodles, cooked
1-1 1/2 lbs. ground beef, cooked
1 1/2 cans Hunts 4 cheese spagetti sauce.
1-2 tsp. Italian seasoning, to your taste
cottage or Ricotta cheese-to your liking
1 large bag Mozzarella cheese
Mix everthing together, top with Mozzarella. Cover & bake at 350° F for 1 hour or until bubbly and done. Enjoy!!
Barbara Walock
3/4 to 1 pound ground beef (or turkey or chicken), browned
1 small jar of salsa (mild or hot, brand of your choosing - we like Chi Chi’s but any one will do)
Cooked elbow macaroni noodles (the amount is up to you, some like alot of noodles other only some)
Combine all ingredients, simmer over low heat for about five minutes and serve. With a salad and some rolls or bakery bread you will have a quick, nutritious dinner with very little work.
Submitted by Linda Diaz, Vail, AZ
1 lb. of Angel Hair pasta
1 pkg. frozen spinach
1ž4 cup olive oil
8 cloves of garlic, minced
1 Roma tomato, diced in small pieces
2 cups of pasta water or chicken broth
Freshly grated Parmesan Cheese for topping
OPTIONAL: 1ž2 cup cooked Sausage (I used left over Jimmy Dean Sausage)
Start boiling water for pasta (salted and add a little olive oil). Cook pasta according to directions and strain reserving 2 cups of the pasta water for the sauce
In a fry pan, add olive oil and heat over a medium low temperature. Rinse the spinach in water and strain it to get out the water (squeeze with hand if necessary), then add garlic cloves to the oil. Fry the garlic until it is light brown but do not let it become dark brown. Add the spinach, 2 cups of pasta water, and chopped Roma tomato to the fry pan. Season the spinach mixture with salt and pepper then add the cooked sausage and let it simmer for approximately 10 minutes or until the liquid has reduced down to half. Mix with the pasta and serve in a bowl, sprinkle with fresh grated Parmesan cheese. Serves 4
Submitted by Marie Carol Mc Farland
1 lb. hamburger
1 can peas
1 can corn
1 can stewed tomatoes
1 can tomato sauce (can purchase seasoned, if you prefer)
noodles (as much as you want)
chopped onions (as much as you’d like)
marjoram
thyme
curry
garlic powder
salt and pepper
Cook hamburger. When done, add the rest of the ingredients and cook until noodles are done. Season to taste with the spices.
This meal takes about 30 minutes or less to fix.
Submitted by Claudia Winters, Lake Charles, LA
1 pkg. tri-colored pasta
1 pkg. imitation crab meat
3 carrots peeled
3 stalks celery
1/3-1/2 cup pickle juice
1/2 cup mayonnaise
1 tbsp. dill weed
2 tsp. lemon pepper
1tsp. pepper
1 pkg. frozen baby peas with no sauce
Cook pasta in salted water. While cooking pasta, grate two carrots and thinly slice the third. Thinly slice the celery and put in a bowl with the carrots. Pull apart the imitation crab meat into bite size pieces and add to bowl. Drain pasta and run cold water on it to cool it. When drained, add to vegetables in bowl. Break up the frozen peas and add to bowl. Put the rest of the ingredients in and mix well.Serves 4-6
Hint: Use the juice from your families favorite kind of pickles. I use kosher dill juice.
Submitted by Linda G. Liang
1 box of Ronzoni tri-colored macaroni
1 pkg. of Hormel pepperoni
1 bunch of broccoli crowns
2-3 carrots sliced
1 cruet of Good Seasonings Italian dressing
1 tsp. of cayenne pepper
Simmer broccoli and carrots in water for 5 minutes. Drain and set aside. Cook the macaroni until it is al dente. Add the cooked veggies and the Italian dressing. Season with cayenne pepper. Toss, refrigerate, then enjoy.
Submitted by Robyn Ridler, Portland, OR
2 cups plain yogurt
1/2 cup finely chopped sun-dried tomatoes
2 scallions, chopped
1/2 tsp. dried thyme
freshly ground black pepper to taste
dash of tamari
1 lb. cheese tortellini
1 large onion, chopped
2 shallots, chopped
2 cloves garlic, crushed
3-5 tbsp. vegetable oil
1 1/2 lbs. sliced fresh mushrooms
Cook tortellini according to package directions. While tortellini is cooking, combine yogurt, tomatoes, scallions, thyme, pepper, and tamari. Mix well and set aside.
Saute onion, shallots, and garlic in oil. Add mushrooms and continue coooking for 15-20 minutes until mushrooms are shrunken, stirring occasionally.
When tortellini is done, drain and return to pot. Add the mushroom mixture immediately and toss. Add the yogurt mixture, stirring to coate the pasta and mushrooms.
Serve immediately. Tastes great served with a tossed green salad and fresh bread. Serves four.
Submitted by Sue
3-1/2 cups cooked spaghetti
2 eggs
2 tablespooons butter or margarine
1/3 cup parmesan cheese
1 cup cottage cheese
mozzarella cheese, grated
Drain spaghetti noodles and place in large bowl. While noodles are still hot, add eggs, butter, and cheese. Put mixture into a 10-inch pie plate and use hands to form mixture into a crust, going up sides of pie plate. Spread 1 cup of cottage cheese over crust mixture. Add your favorite spaghetti sauce over cheese. Cover with foil and let sit in refrigerator for at least 2 hours. This is a great recipe to make one day and bake and serve the next.
Cover and bake in 350-degree-F. oven for 1 hour. Remove foil, sprinkle with mozzarella cheese and return to oven until cheese is melted. Let sit 5 minutes before cutting into wedges and serving.
This is delicious! Serve with French bread and a salad.
Submitted by Patricia Matson
1 box Kraft Macaroni & Cheese
1 can cream of mushroom soup
1 can sweet peas, drained
1 can tuna, drained
shredded cheddar cheese, optional
Prepare macaroni & cheese as directed on box. Add cream of mushroom soup, tuna and peas. Place in casserole dish and cover with shredded cheese. Heat in oven just long enough to melt the cheese. Quick, easy & delicious!!
Cheri’ A. Hofeldt, The Quilter’s Retreat
I always keep a can of chopped clams and a box of linguini in the pantry for “THOSE” days. We have to replace the chlorestrol we use up during a day of hot quilting. (Cheri’s Justification #3) Here is the recipe:
Clam Sauce
(6.5oz) cans CHOPPED clams - reserve the liquid
2 cloves garlic or some garlic crystals to taste
2 tablespoons butter or olive oil
Chopped parsley (yeah like quilters have that!)
Start boiling the water for linguine and prepare as per box. In a small sauce pan, melt butter or heat olive oil. Cook garlic until tender or add garlic crystals and dissolve. Add clam juice and bring to a boil. Reduce heat and simmer while linguine is cooking. Add clams to sauce and heat. When linguine is tender, drain and pour clam sauce over the linguine. Sprinkle on a little parmesan if you have it and the parsley. This only takes about 10-12 minutes so you should be back to quilting in 30 minutes.