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Category: Pasta Recipes

Roasting the cauliflower among with nuts like peanuts, and or almonds gives the cauliflower a winter taste, but if allergies are present, roasting the cauliflower with olive oil garlic, celery and onion power brings about a similar winter taste.

If a creamy sauce is in ones mind, boil the cauliflower in milk, add garlic, celery and onion powder to it until the cauliflower is tender. Use a blender or food processor to make a creamy sauce with the cauliflower mix, adding fresh thyme, slat and pepper to taste. Mix with previously cooked pasta of your choice.

If a hardier recipe is needed, add chopped lean beef to the cauliflower and cook it in the form of stir fry or Mexican style. In the stir fry form you will need to chop one have of a small sweet onion, 2 garlic cloves and to sticks of celery with the leafs. Add the oil of your choice, if is Oriental style the best oil would be peanut oil, bring frying pan slowly to medium heat and fry the onion, garlic and celery for a few seconds, add the meat and slowly cook until meat is completely separated and distributed around, don’t overcook, about seven minutes. Add the cauliflower previously cut into small florets, cook a few minutes until the cauliflower is cooked but firm, add the previously cooked pasta of your choice and serve.

Another alternative is to cook the cauliflower in a Roma tomato sauce which includes one spoon of olive oil, fresh cut mint and thyme, 3 garlic cloves and about 7 ripe Roma tomatoes, cook slowly on medium low heat for an hour stirring occasionally, when the sauce is cooked add the previously cooked cauliflower cut in small florets serve over cooked pasta. Small cooked cauliflower florets cooked in a milk-cheese sauce is also a great combination to use with your favorite pasta and cauliflower dish, cook the sauce adding 4 cups of milk and a low moisture cheese among with garlic and salt to taste. Cook until the sauce is soft and easy to spread about the cauliflower and pasta, have this two already cooked and immediately mix in the sauce and serve. My favorite, simple and good, mince 5 garlic cloves. Cook the pasta of your choice according to package, cook the cauliflower until tender but firm. In a frying pan, fry the garlic until browned, add quickly the cauliflower and pasta, mix well, serve immediately. Dinner is ready.

Loving Mother Nature is to listen to it, Article Writing for your website, useful information at;

It’s always fun to find new ways to use matzah during the week of Passover. I remember being about thirteen years of age and having dinner at a friend’s house. His mom made lasagna with matzah. I knew I wanted to make this myself once I had a family.

The recipe uses two pounds of frozen chopped spinach. Thaw and drain thoroughly. You want as little moisture in the spinach as possible. Allow the spinach to cool. Once cooled, mix the spinach with four eggs, one cup of shredded Monterey Jack cheese, a half pound of cream cheese, ½ teaspoon of salt and ¼ teaspoon of pepper. If you like mushrooms or onions, chop some up and add about ¼ cup of each to the mixture. I’ve seen recipes that call for cheddar cheese, instead of the Monterey Jack cheese. I personally prefer the taste of the Monterey Jack. Shop around and see what cheeses are offered at the stores during Passover. You’ll find different cheese available in different towns.

Next you’ll be softening mitzvah. Start with a mixture of milk and water. You want a total of 1 ½ cups liquid. I use non fat milk so I use more milk than water. If you’re using regular milk, mix the liquids half and half.

Place the liquid in a bowl large enough to hold the matzah boards. Place the matzah in the liquid to soften. Don’t let it turn to mush, but let the matzah absorb some of the liquid. This only takes a few minutes.

Now it’s time to layer the lasagna. Spray your casserole dish. Start with a layer of matzah. Put a layer of spinach on top of the matzah. You should have enough for three matzah layers and two spinach layers.

To create the topping, mix two eggs with one cup of cheese. Spread this mixture over the top of the lasagna. Bake about fifteen minutes at 350 degrees.

I’ve seen many recipes that are variations of what I’ve shared here. Some recipes use either a marinara or spaghetti sauce. If you use a sauce, put a very thin layer of sauce over each layer of matzah.

I’ve also seen recipes that call for cottage cheese instead of some of the Monterey Jack or even in place of the Monterey Jack. So much depends on the products you’re comfortable to eat during the week of Passover and the availability of dairy products in your town.

This is a fun dinner to make and the leftovers are great for lunch the next day. They heat up wonderfully in the microwave.

Audrey’s mom always entertained when she was growing up. Audrey learned to prepare for large groups and has often entertained 15-30 people in her home at a time. You can find more great recipes at

Angel Hair Pasta With Chicken
2 tbsp. olive oil, divided
2 skinless, boneless chicken breast halves, cut into 1-inch cubes
1 carrot, sliced diagonally into 1/4-inch pieces
1 (10oz) pkg. frozen broccoli florets, thawed
2 cloves garlic, minced
12 oz angel hair pasta
2/3 cup chicken broth
1 tsp. dried basil
1/4 cup grated Parmesan cheese

1) Heat 1 tbsp oil in a medium skillet over medium heat; add chicken. Cook, stirring, until chicken is cooked through, about 5 minutes. Remove from skillet and drain on paper towels

2) Heat remaining oil in same skillet. Begin heating water for pasta. Add carrot to skillet; cook, stirring, for 4 minutes. Add broccoli and garlic to skillet; cook, stirring for 2 minutes longer.

3) Cook pasta according to package directions. While pasta is cooking, add chicken broth, basil and Parmesan to skillet. Stir to combine. Return chicken to skillet. Reduce heat and simmer for 4 minutes.

4) Drain pasta. Place in a large serving bowl. top with chicken and vegetable mixture. Serve immediately.

VARIATION – Substitute one 10oz pkg. frozen peas for the frozen broccoli and 1 cup cooked ham for the chicken
Source: “ryanandtylersmommy”

If you have been searching for a quick fix weeknight meal that will satisfy all of the members of your family, look no further. Beef Stroganoff is a classic and well known dish but many people today associate it with the box of hamburger helper. It is a breeze to make a much better homemade version from scratch. This is a good starter dish for those just getting into cooking or an easy staple to add to your repertoire that you family will beg for on a weekly basis. Give it a try and leave a comment letting me know what you think. Enjoy.


  • 2 pounds of lean ground beef
  • 1 twelve ounce package of egg noodles
  • 6 ounces of fresh mushrooms
  • 1 onion (chopped)
  • 4 tablespoons of flour
  • 2 cups of beef broth
  • 1 cup of sour cream
  • 1/4 cup of butter
  • Salt and pepper (to taste)



  1. To begin on this ground beef stroganoff recipe, first bring to boil a pot filled with water. Next, cook your egg noodles in the boiling water for about 7 minutes until they are done. You may then drain the noodles and set them aside.
  2. In the meantime, prepare your sauce. Cook the onions and mushrooms in butter on medium heat in a large skillet until they are soft. At this point my wife likes to add some brown gravy mix to the mixture. Remove this mixture from the pan and set it aside.
  3. Melt the remaining butter in the very same saucepan and cook the ground beef in it until it is evenly browned. I normally mix in the flour at this stage and stir in the beef broth and allow it to cook until it thickens slightly. I sometimes add in two tablespoons of Worcestershire sauce and substitute the sour cream for Golden Mushroom soup instead.
  4. Next, add the onion and mushroom mixture and thereafter stir in your sour cream. You may season with salt and pepper to taste. Allow this to cook until the sauce becomes hot (but before it boils).
  5. Serve the sauce over the egg noodles and garnish.


Cooking time (duration): 25 Minutes Number of servings (yield): 6 People

Jake has long loved food. As the son of a prominent chef, he grew up around great food and it still remains a huge part of his life. As a family man and the household cook, he has much interest in quick, easy, and delicious meals that will satisfy his family. This ground beef stroganoff is one example of a go to dish he uses. You can find more ground beef recipes quick on his personal website.

Chicken Supreme Casserole
2 cups boned chicken
1 package shell macaroni
1/2 cup chopped onion
1/2 teaspoon salt
2 cans cream of mushroom soup
1 can chicken broth or beef consommé
1 cup milk
1/2 pound Velveeta cheese cut up
1 8 ounce can sliced mushrooms
1 cup buttered bread crumbs

Combine all ingredients except bread crumbs in a 9 by 13 inch pan. Cover and refrigerate 12 to 24 hours. Remove from refrigerator and let stand 1 hour before baking. Sprinkle bread crumbs over top. Bake uncovered in a preheated 350 degree oven for 1 hour. Good with Cranberry salad. For a special touch add 4 hard boiled eggs finely chopped to mixture before refrigerating. Serves a bunch of folks.
Source: Braille Monitor February 1986

It is hard to come across a family that does not have a favorite macaroni and cheese recipe these days. Back when I was growing up the only kind of macaroni and cheese that most people knew about was one made from the little blue box with bright orange powder. Little did my parents really understand about all the preservatives and non-foods that were in this! Today’s parents are much more sensitive to preservatives and non-natural foods, and as such they make more of an effort to make foods like macaroni and cheese from scratch. The beauty of this is that you can play with your recipe to come up with a version that is perfectly suited to your family’s taste buds. There are so many options to choose from!

The good news for those who are not all that comfortable in the kitchen is that there are few things that taste so good that are as easy to make. Today, I thought I would share with you one of my families favorite recipes!

16 ounces shell pasta
2 Tablespoons butter
2 Tablespoons flour
2 cups milk
½ teaspoon salt
½ teaspoon garlic powder
½ teaspoon white pepper
4 ounces smoked gouda cheese
8 ounces extras sharp cheddar cheese
¾ cup breadcrumbs

1. Preheat oven to 350 degrees.
2. Cook pasta according to package directions and drain.
3. In a separate pan, melt 2 tablespoons of butter over medium heat. Add in flour and cook for three minutes. Add milk and cook, stirring often, for 3 more minutes. Add cheeses, salt, garlic powder and pepper. Continue to stir until cheese is melted.
4. Add pasta and place in a 10 inch casserole dish. Top with breadcrumbs
5. Bake at 350 degrees for thirty minutes. Allow to cool prior to serving.

This is a great dish to enjoy with your family and friends. It is great with steak recipes or even on its own. Give it a try!

To find my best macaroni and cheese recipe and steak recipes please visit me on the web.

The Italians call this dish ‘Pasta al Tonno’ – Pasta with Tuna. This is one of the tastiest and best recipes ever for a healthy tuna spaghetti sauce. However, this is one of those recipes that can easily be dismissed as it is so quick and easy to make. You know what they say, ‘the simple things in life are often the best’, and in this case it is definitely true.
Mediterranean diets are considered very healthy due to the inclusion of lots of seafood, vegetables and, of course, olive oil. Contrary to popular belief, the pasta element in that diet is very healthy as well, as most good pasta is made from durum wheat. Now, durum wheat is no ordinary wheat. It is also referred to as ‘semolina wheat’, an excellent source of complex carbohydrates and is low-GI as well.

With only a few ingredients from your pantry and fridge, you can whip this dish up in around 30 minutes or less. You get to decide on the amount of olive oil you wish to include, for a low-fat version of this sauce, use tuna in brine or spring water, and only use a tablespoon or two of oil. This recipe makes quite a lot of sauce, simply freeze any leftovers for another quick and healthy meal.

Here’s what you will need:

425g Tinned Tuna
2 x 800g Can Crushed Tomatoes
3 to 4 Anchovy Fillets (optional)
1 Onion
Bunch of Parsley
1 Carrot
¼ Cup Olive Oil (use less for low-fat version)

500g Packet Spaghetti


Dice onions, grate carrot, sautee in olive oil, when onions are transparent add anchovies if you’re using them. You don’t actually taste the anchovies in the finished sauce, but it adds a certain depth of flavour.

Add Chopped Parsley. Then add Tuna and sautee for a few minutes.

Add Crushed Tomatoes and cook on low heat until you see a little of the oil rising to the top of the sauce.

In the meantime: While the sauce is cooking – Cook Spaghetti according to packet instructions.

Finally: Serve the sauce over the spaghetti and enjoy!

Once you’ve tried this sauce, I hope it will become one of your best recipes ever as well.

Quick Tip: All good Italian tomato based sauces need to be cooked until the tomatoes ‘curdle’ and some of the oil separates and rises to the top – then you know it’s done.

One More Tip: In case you were wondering where the grated parmesan went – It is not usual to have parmesan cheese on seafood based pasta sauces.


Amongst her many interests, Anne Edwards has a passion for collecting recipes from all over the world. Her Best Recipes Ever blog has a growing array of delicious recipes for any occasion. Whether you just want to throw something tasty and nutritious together after you get home from work, or whether you’re hosting a dinner party, cooking doesn’t have to be a chore.

Mushroom Stroganoff

Clean and slice 1 pound mushrooms
clean, trim and cut into 1″ pieces 1 pound green beans
slice 1 or 2 onions
1 teaspoon or more dried sage
1 teaspoon thyme
1/2 teaspoon white pepper
salt or chicken flavor veggie broth mix to taste
1/2 cup dry white wine or broth >
1/3 ? cup whole wheat flour
2 or 3 cups non fat milk or soy or rice milk
1/2 cup non fat yogurt – optional, leave out for vegan

Put veggies and herbs with wine in large dutch over, cover and steam till tender put flour with 1 cup milk in a jar or plastic container with a lid, shake well

Add 2 cups milk to veggies, bring to a simmer add flour and milk mixture to pot, a little at a time, keep shaking it up, stir and simmer til desired thickness is achieved

Add yogurt and heat, do not boil

(play with the amount of milk and flour, I just add stuff till I am happy with it.)

Serve over eggless noodles, rice, baked or mashed potatoes or….
Source: Susanna Freeman

3-Cheese Pasta Bake
1 (10oz) Cream of Mushroom Soup
1 cup shredded two-cheese blend
1/3 cup grated Parmesan cheese
1 cup milk
1/4 tsp pepper
4 cups cooked corkscrew pasta

1) Mix soup, cheese milk and pepper in 1 1/2 quart casserole. Stir in pasta. 2) Bake at 400, for 20 minutes or until hot. Serves 4

VARIATION – Use 2-quart casserole. Add 1 cup cubed cooked turkey or chicken with cheese.
Source: ryanandtylersmommy

Chicken and Broccoli Alfredo
1/2 package linguine (8 oz)
1 cup fresh or frozen broccoli flowerets
2 tbsp butter
1 lb boneless chicken breasts, cubed
1 can (10-3/4 oz) cream of mushroom soup
1/2 cup milk
1/2 cup grated Parmesan cheese
1/4 tsp pepper

Cook linguine according to package directions. Add broccoli for last 4 min of cooking time. Drain.

Heat butter in skillet. Add chicken and cook until browned, stirring often. Add soup, milk, cheese, pepper and linguine mixture and heat through. Serve with additional Parmesan cheese. Serves 4. Prep/Cook: 20 min
Source: Unknown

Three Cheese Pasta Bake
6 ounces dried tomato penne, rigatoni, and/or other short tubular
pasta (1-1/2 to 2 cups)
1 tablespoon margarine or butter
2 cloves garlic, minced
2 T flour
2 cups milk
2 cups shredded Port Salut or other semisoft cheese (8 ounces)
1 cup shredded American cheese (about 4 ounces)
2 tablespoons snipped fresh oregano or 1 teaspoon dried oregano, crushed
1 cup soft light rye or wheat bread crumbs
2 tablespoons chopped pistachio nuts (optional)
1/4 cup crumbled or grated Shropshire, Stilton, and/or Parmesan
cheese (optional)
Green onion tops (optional)

Cook pasta according to package directions. Drain. Meanwhile, in a large saucepan heat margarine or butter over medium heat. Add garlic. Cook for 30 seconds. Stir in flour. Add milk. Cook and stir until mixture is thickened and bubbly; reduce heat. Add shredded cheeses. Stir until melted. Remove from heat. Stir in cooked pasta and oregano. Spoon mixture into an ungreased 1-1/2-quart casserole. Top with bread crumbs.

Bake, uncovered, in a 350 degree oven for 20 minutes. Sprinkle with pistachios and crumbled cheese, if desired. Bake for 5 minutes or until bubbly. Let stand10 minutes before serving. Garnish individual servings with green onion tops, if desired. Makes 6 servings.
Source: Susanna Freeman

Use dried tomatoes, what should be soaked in water before using.

Ingredients You’ll Need:

  • 250 g of lasagna sheets
  • 100 g of grated Parmesan


Ingredients you’ll need for meat sauce:

  • 400 g of ground beef
  • 2 tablespoons of oil
  • 1 chopped onion
  • 2 cloves of chopped garlic
  • 1 grated carrot
  • 1 stalk of celery
  • 2 dl of dried tomatoes in oil
  • 5 dl of red wine
  • 2 teaspoons of salt
  • 5 teaspoon of black pepper
  • 1 teaspoon of dried basil
  • 1 teaspoon of dried oregano


Ingredients you’ll need for bechamel sauce:

  • 60 g of butter
  • 1 dl of flour
  • 5 dl of milk
  • salt
  • white pepper
  • 1/4 teaspoon of milled nutmeg


For the meat sauce, first thing you need to do is to brown the ground beef for 5 minutes on big skillet. Add the chopped onion and cloves of garlic, cook for some minutes more. Then add grated carrot, chopped celery and dried tomatoes. Pour the red wine. Spice the sauce with salt, pepper, basil and oregano. Boil on low heat for about 45 minutes.

Now go on to bechamel sauce. First melt the butter in saucepan. Add flour and stir them into smooth mixture, simmer for a moment. Pour a little milk at a time and simmer, stirring frequently until the mixture thickens. Spice the mixture with salt, pepper and nutmeg.

Now pour 1/3 of the bechamel and meat sauce to the bottom of the buttered baking dish. Add a layer of lasagna sheets. Repeat the layers until out of sheets and sauces. The last layer pour over with bechamel sauce and sprinkle with Parmesan cheese. Cook it in oven at 180 degrees for about 45 minutes, after that let it rest for about 15 minutes and serve.

With this recipe you will impress your family and friends for sure!

Bon Appetite!

For other simple and delicious recipes, visit: recipe for lasagna website.


I make lasagna pretty often because I really-really love it. If im correct, i have over 100 different lasagna recipes now. And i have tried every single one of them. I have many good friends who are coming to visit me often when i got another recipe and going to try that. And there is no time, not even once, where my friends have told me that they did not like my lasagna.

About 10 portions.

Ingredients you’ll need:

12 sheets of lasagna
1 kg of ground beef
2 chopped onion
4 cloves of chopped garlic
little bit of rosemary
little bit of white wine
2 cans of crushed tomatoes
2 tablespoons of dried oregano
200 g of grated cheese
200 g of mozzarella cheese
handful of fresh basil

Its easier and better to make big amount and it can be done without any trouble.

Preheat the oven to 200 degrees. Chop the onion, garlic, rosemary and cook them until soft. Add ground beef and brown. When the liquids starts to evaporate, add little bit of white wine and cook for some minutes more. Add crushed tomatoes and simmer for about 10-15 minutes. Spice with salt, pepper and oregano. Spray the baking dish with olive oil and add a layer of lasagna sheets, then meat sauce, grated cheese, basil and mozzarella cheese. Repeat the layers with remaining components. For the last layer add meat sauce, basil, grated cheese and mozzarella cheese. Cook in oven at 200 degrees for about 30 minutes. Before serving, let the lasagna rest for about 10 minutes.

This kind of recipes are very delicious. And actually i dont know any person who havent liked my lasagna recipe. I have lots of friends who come to visit and asking me to cook this lasagna. So i will…

Bon appetite!

For more of my favourite and delicious recipes, visit: recipe for lasagna

Pesto is not only one of the tastiest condiments you could make but also versatile and healthy. Made with pure fresh ingredients, it includes some of the best things nature has to offer. The ingredients are simple and basic; they include fresh basil leaves, fresh garlic, olive oil, fresh (not roasted) walnuts or Pine nuts, salt and pepper.
You can buy pesto in the supermarket, condiment stores or alternatively make it in a food processor, it will probably taste fine, but our aim is for excellence.

To produce a truly superb pesto you should chop it by hand; when you put it in a food processor it becomes too much of a paste and too juicy. This is often the problem with the commercial products, but when chopped by hand you can get the consistency just right. The other reason to make it at home is that you can ensure that you are using the most quality ingredients. Upon choosing your ingredients, it is best to go to a farmer’s market or somewhere that has an especially good turnover. There are many different varieties of basil leaves, lemon basil, clove basil and cinnamon basil to name just a few, sweet basil is mostly used for pesto but ask your local producer for other varieties and see which you prefer. Basil leaves should be a deep green color (avoid dark spots and yellowing). They are available all year around but there is usually quite a difference in size and taste between the summer months, when it grows freely and bountifully and in the winter.

Fragrant and sweet, basil also has many health benefits, it has anticancer and antiviral properties, it is an excellent source of Vitamin A and a good source of Magnesium, which promotes cardio vascular health. To prepare the basil, wash the plant and pat dry the leaves, once the leaves are no longer dripping remove the stems. It is best to cut the stems off to where there are no longer many leaves, and then separate the leaves from the main branch. It is ok to leave some of the smaller stems but not recommended to put the main larger stems into your pesto. Chop the leaves finely, for this recipe; you should have around 2 cups full of chopped basil. The next step is to take a handful of walnuts and chop them small, but not to a powdery consistency. After chopping, you should have a half a cup of walnuts. The pesto will be better if you can taste the small nut pieces, they should be no larger than a grain of rice. As you prepare your pesto take note of the health qualities of your ingredients. Walnuts are rich in vitamin E and an excellent source of healthy monounsaturated fats that are good for your heart. Some people use Pine nuts; we have found walnuts to add a richer and chunkier texture.

Drizzle in just enough virgin olive oil to make it stick together as a paste. Extra virgin olive oil is one of the most health-enhancing oils on the market, and found to be highly protective against heart and chronic degenerative diseases. Around two full tablespoons of fresh garlic should be added and salt and pepper to taste. People are always surprised when they see how much garlic we put in, not only does it add a wonderful taste but also has abundant health benefits. To name just a few, garlic has antibacterial, anti viral and anti cancer properties and an ability to lower blood pressure. We find that a lot of fresh garlic adds not only to the taste but helps us to put health-producing foods into our bodies. Some people like to add parmesan cheese to their pesto, we think this adds unnecessary fat content and therefore reduces the general nutrition benefits. Pesto is delicious as a spread on bread or crackers, added to salads or eaten with grains, pizza or with any casserole or vegetable dish. Pesto is truly versatile, able to enhance almost any meal.

White Pasta with Chicken
3 boneless, chicken breast halves
1 lg. Vidalia onion, copped
4 oz. can sliced mushrooms, drained
1/2 c. flour
1 Tbsp. seasoned salt
1/2 tsp. seasoned pepper
1 10-3/4 oz. can chicken broth
1 tsp. chicken granules
1/2 c. water
2 Tbsp. butter
1/4 c. Parmesan cheese
4 oz. Angel Hair (or other pasta) cooked

Mix flour & seasoning together in large zip type bag. Cut chicken into 1″ strips across the grain, toss in flour till covered. Layer in pan, in a single layer; top with onion, then mushrooms. Cover with broth & chicken granules dissolved in water. Dot with butter. Bake at 350 degrees for 35-40 minutes. Remove chicken from dish with slotted spoon & add to pasta. Pour liquid into small saucepan. Mix 3 Tbsp. flour with water, add to liquid & cook till thickened. Add cheese, mix well & add to pasta mixture – stir & serve. Serves 4.
Source: Ruth A. Burbage
This is a sample recipe of many great recipes which come in Ruth’s monthly newsletter. Ruth has also created several cookbooks. For more information, contact Ruth at .

Spaghetti-Corn Bake
1 can whole kernel corn, undrained
1 can creamed corn
1 stick butter or margarine, melted
1 cup shredded cheddar cheese
1 cup broken spaghetti, uncooked
salt and pepper to taste

Mix all ingredients together. Put in a greased 9×13-inch baking pan. Bake at 350 degrees for 30 minutes or till bubbling.

The checker at the grocery store gave me this recipe. Teenagers love this dish!
Source: Nancy Carol Elder

Souper Simple Mac ‘n’ Cheese
1 can cheddar cheese soup
1/2 soup can milk
1/2 soup can water
1 cup uncooked elbow macaroni

Mix soup, milk and water in saucepan. Heat to a boil. Stir in pasta. Cook over low heat 10 min or until done, stirring often. Serves 4. Prep/Cook: 20 min
Source: Unknown

Sausage-Noodle Hot Dish
1 pound pork sausage
1 pound ground beef
1 large onion, chopped
1 green pepper, chopped
1 small pkg. egg noodles, cooked
1/2 cup water
2 (16ozs.) cans cream style corn
2 cans condensed chicken noodle soup

Brown meat, pepper and onion. Drain drippings. Add cooked noodles and corn. Mix; put into greased casserole dish. Combine soup and water and pour over mixture. Sprinkle with breadcrumbs. Bake 45 minutes at 375 degrees.

This sausage dish is one of our favorites. Cut the recipe out of the paper years ago.
Source: Nancy Carol Elder

Noodles With Wild Mushrooms
This simple side dish goes well with pork or chicken.

1 pound of Noodles (fresh or frozen)
12 ounces Mushrooms (Portobello, shiitake or porcini), diced
8 Tablespoons Butter
2 Tablespoons Chicken broth
2 Tablespoons Beef broth
2 Tablespoons Parsley, chopped
Salt and pepper to taste

Melt the butter in a skillet. Add the mushrooms and saute until just soft. Add the broths and parsley. Cook the noodles in a separate pot. Drain and toss with the mushroom sauce. Reheat if necessary. Check the seasonings. Serve warm. Serves 4
Source: “acator2″

Crisp Turkey Ravioli
1/4 c. minced fresh ginger
3 tbsp. minced shallots
2 tbsp. canola oil, plus extra for pan
2 tbsp. finely minced garlic
2 c. pulled turkey meat
1 c. Thanksgiving-style leftover yams
1 c. finely grated Asiago cheese
1 c. finely chopped spinach
1/4 c. maple syrup
3 tbsp. curry powder
Salt to taste
20 wonton wrappers
Apple, Pear and Walnut Salad (see recipe)
Cranberry Vinaigrette (see recipe)

To avoid dried-out turkey, soak it in apple cider in a tightly sealed container and refrigerate overnight. Prepare the Apple, Pear and Walnut Salad and the Cranberry Vinaigrette (recipes follow) before sauteing ravioli. From Nick Cronin of 3 Muses.

In a large saute pan over medium heat, saute ginger and shallots in canola oil for 1 minute. Add garlic and saute until golden brown, about 2 minutes. Remove from heat.

In a large bowl, combine turkey, yams, cheese, spinach, ginger mixture, maple syrup, curry powder and salt and mix until combined.

On a single wonton wrapper, drop 1 to 2 tablespoons of turkey mixture in the center, leaving space around the edges. Wet four edges of a second wrapper, place on top of first wrapper, matching edges, and press firmly. Store on paper towel. Repeat until all wrappers are used.

Preheat oven to 200 degrees. Brush a large saute pan with canola oil. Over low heat, saute ravioli (making sure wrappers do not touch one another) until golden brown; turn and crisp opposite sides. Repeat until all ravioli are browned. Store cooked ravioli in a single layer in a dish in warm oven.

Spoon a small amount of Apple, Pear and Walnut Salad (see recipe) in center of a dinner plate. Place 3 or 4 ravioli on top of salad. Spoon Cranberry Vinaigrette over top and garnish with remaining walnuts.
Apple, Pear, and Walnut Salad
mixed salad greens, rinsed and dried
2 Red Delicious apples, cored and thinly sliced
2 Pears, thinly sliced
1/2 cup chopped walnuts

Preheat the oven to 350 degrees F. Spread the walnuts out on a baking sheet in a single layer. Bake 8-10 minutes in the preheated oven, or until lightly toasted. Toss together the greens, apples, pears, and walnuts.

Cranberry Vinaigrette
1/4 cup cranberries
1/4 cup balsamic vinegar
1 tablespoon white sugar
1 cup chopped red onion
1 tablespoon Dijon-style prepared mustard
1 cup vegetable oil

In a food processor, combine the cranberries, vinegar, sugar, onion, and mustard. Puree until smooth; gradually add oil.
Source: Unknown

Creamy Pasta Sauce

16 oz. fat free cottage cheese
1 clove garlic
1-2 tablespoons of dried onion soup mix
Blend all of this together in a food processor or blender and serve cool over a hot, large pasta shape like mostaccioli or shells. She served it this simply, but I added steamed veggies on the side and put some sauce on them too: red bell pepper, mushrooms, brocolli florets.

It’s probably best if the cottage cheese mixture sits and seasons in the fridge for 3 or more hours or overnight.
Source: Susanna Freeman

Chicken-Cucumber Pasta Salad
1 cup uncooked macaroni
3/4 cup mayonnaise
1 tablespoon onion — finely chopped
1/2 teaspoon salt
1/4 teaspoon pepper
1 1/2 cups cooked chicken — chopped
1 cup cucumber — chopped

Cook macaroni according to package directions. Combine mayonnaise, onion, salt and pepper in bowl; mix well. Add warm macaroni, chicken and cucumber; mix gently. Chill, covered, for 2 hours or longer
Source: kimberly

Cheeseburger Macaroni
1 lb. ground beef
1 cup chopped onion
1 cup water
1 14-1/2 oz can stewed tomatoes (including the liquid)
1 cup elbow macaroni (uncooked)
2 cups shredded cheddar cheese

Brown meat and onion in large skillet and drain. Add tomatoes (including the liquid) and one cup of water. Bring to boil. Stir in macaroni; cover and simmer 10 minutes or till macaroni is tender. Stir in most of the cheese, reserving just a little to put on top as garnish.

**use mozzarella cheese for a change, although it’s very stringy, it tastes very good. If your brand of stewed tomatoes is large chunks you might want to chop them up**
Source: Jeannie & Joe Vaillancourt

Beef & Noodle Casserole
1 bag wide wavy egg noodles
1 lb. ground beef
1 sm. can tomato sauce
1 pkg. cheddar cheese , grated
1 can cream of mushroom soup

Cook noodles and brown ground beef. Mix soup and sauce with ground beef. Put ground beef mixture in a baking dish. Put noodles on top of the ground beef. Sprinkle grated cheese on top of noodles. Bake at 350 for 15-20 min
Source: Debra Williams

3-Cheese Pasta Skillet
3 cups uncooked corkscrew pasta
1 can (10-3/4 oz) cream of mushroom soup
1 cup water
1/8 tsp water
1 cup shredded two-cheese blend
1/3 cup grated Parmesan cheese
1 can (2.8 oz) french fried onions

Cook pasta according to package directions. Drain. Mix soup, water, pepper, cheeses and 1/2 can onions in skillet. Heat to a boil.

Add pasta and top with remaining onions. Cover and heat over low heat 2 min or until hot. Serves 6. Prep/Cook: 20 min
Source: Unknown

3 Layer Pasta & Beef
2 2/3 cups fusilli pasta
3 qts boiling water
1 tbsp. cooking oil (optional)
2 tsp salt
1 lb lean ground beef
1 cup chopped onion
1 tbsp flour
1/4 tsp ground all-spice
1/2 tsp salt
1/4 tsp pepper
7 1/2 oz tomato sauce
2 cups milk
1/4 cup flour
1/2 tsp salt
1/4 tsp pepper
1/3 cup grated parmesan cheese

1) Cook pasta in boiling water, cooking oil and first amount of salt
in large uncovered pot for 7-8 minutes until tender but firm. Drain. Turn pasta into ungreased 2 quart casserole.
2) Scramble-fry ground beef and onion in non-stick frying pan and pepper. Stir in tomato sauce until boiling. Spoon over pasta.
3) Gradually whisk milk into second amount of flour in small saucepan until no lumps remain. Add third amount of salt and second amount of pepper. Heat and stir until boiling.
4) Stir in Parmesan cheese. Pour over beef. Poke here and there with knife to allow some sauce to reach the bottom. Bake, uncovered, at 350 for about 40 minutes until browned. Makes 8 cups casserole.
Source: “ryanandtylersmommy”