Florida isn't exactly Old World Europe, but we do share something
in common with the beautiful nation of Italy.We're sort of boot-shaped
and we sure do love ouir pizza and pasta!
1 jar Ragu, with hamburger
1 lb. Mozzarells cheese, grated
1 box corkscrew pasta
1 green pepper, chopped
Italian sausage links
Brown sausage and cutr into small rings. Mix with Ragu sauce and green pepper. Let simmer for awhile for best taste. Boil water and cook pasta.
Layer noodles, sauce and cheese (on top). (You can double the recipe and layer twice). Bake at 350-degrees for 20 to 30 minutes. Cool 5 minutes before serving.
8 ounces Cream cheese −− cut in bits
3/4 cup Parmesan cheese −− grated
1/2 cup Butter or margarine
1/2 cup Milk
8 ounces Fettuccine; cook −− drain
In large saucepan combine cream cheese, Parmesan, butter and milk, stirring constantly until smooth.
Toss pasta lightly with sauce, coating well.
Mix in pan and simmer:
1 large can tomato puree
2 large cans tomato paste
2 c. water
1 tsp. oregano
1 tsp. sugar
1 tsp. salt
1 tsp. pepper
Heat in skillet:
2 T. olive oil
1 c. minced onion
1clove garlic, minced
When onion is golden, cook 1-1/2 to 2 lb. ground beef and 1 tsp. salt. Add to first set of ingredients; cook for 2 hours. Boil 1 lb. lasagna noodles; dry before layers.
In oblong pan, layer: noodles, Mozzarella cheese, Ricotta cheese and sauce mixture. Sprinkle Parmesan cheese over top. Repeat layers. Bake at 375-degrees for 30 minutes.
1 jar spaghetti sauce with mushrooms (mixed with 1 c. water)
1 lb. ground chuck
1 small onion, chopped
2 c. shredded Cheddar cheese
Boil noodles. In skillet, brown beef; drain. Add spaghetti sauce, mushrooms and onions. Simmer 10 minutes. Drain noodles; mix together with sauce.
In baking dish, place half the mixture and top with 1 c. cheese. Repeat layers. Bake 1/2 hours at 350-degrees.
6 ounces Butter
18 ounces grilled Chicken, sliced
12 ounces Sun-dried Tomatoes
12 ounces Mushrooms, sliced
6 tablespoons finely grated Parmesan Cheese
36 ounces Roasted Garlic Cream Sauce (recipe follows)
36 ounces Bow Tie Pasta
Cook the pasta as directed on package.
Sauté butter and mushrooms about 30 seconds.
Add the roasted garlic cream sauce and Parmesan; heat thoroughly.
Add pasta to the sauté pan and mix well.
Garnish with Parmesan cheese
Serve and Enjoy.
Sing Italian Love Songs (Optional)
Roasted Garlic Cream Sauce:
2 cups heavy cream
2 tbsp. chopped garlic
Dash salt & pepper
1 tsp. beef base or 1 beef bouillon cube
1 tbsp. butter
In a small saucepan, saute garlic in a small amount of
butter until soft but not brown, about a minute.
Add the heavy cream, bring to a simmer.
Add the salt and pepper to taste.
Let the sauce simmer, reduce and become thicker, about
SEASIDE PASTA SALAD
1 box shell macaroni
2 stalks celery,diced
2-3 hard-boiled eggs, chopped
2 T. mustard
Salt & Pepper, to taste
Cook & drain pasta . Add enough Miracle Whip to moisten (not overly creamy). Add 1-2 T. mustard. Add celery and eggs; stir well to blend in. Salt & Pepper to taste.
1/4 cup flour
1/4 cup butter
1 quart milk
1/8 teaspoon pepper
1/2 teaspoon salt
24 slices bacon, extra thick
1/4 cup olive oil
3 cups mushrooms, sliced
6 tablespoons scallions, finely minced
1 pound spaghetti, uncooked
2 teaspoons fresh parsley, finely chopped
1/2 cup Parmesan cheese, freshly grated
Melt butter in 4-quart heavy saucepan over medium heat.
Stir in flour and cook for 1 minute.
Add milk, salt and pepper and stir vigorously with wire whip until mixture barely comes to a boil.
Reduce heat and simmer 5 minutes, whipping frequently while sauce thickens. Keep warm.
Cook bacon until fully cooked. Drain on paper towels. Cut into 1/4-inch pieces and stir into sauce.
Heat olive oil in large skillet over medium heat.
Add sliced mushrooms and minced onions and sauté until golden. Add to sauce.
Cook spaghetti according to package directions. Drain well and add to the sauce along with the parsley. Blend well.
Transfer to warm serving dish. Sprinkle with Parmesan cheese and serve immediately.
SPAGHETTI & MEATBALLS
In large bowl, whisk together ...
2 large eggs
1/2 c. water
2 tsp. Kosher salt
1/2 tsp. ground pepper
Stir in ...
1 large onion, finely chopped
6 cloves garlic, minced
1 lb. ground beef
1 lb. ground pork
1 c. plain breadcrumbs
1-1/2 c. Parmesan
1 tsp. Italian seasoning
Mix gently; form into around 25 to 30 larger-sized meatballs.
Heat 1 T. oil in large non-stick skillet. Add half the meatballs; brown on all sides (around 6 minutes). Transfer to a plate, using a slotted spoon. Add 1 T. oil to skillet; cook remaining meatballs. Transfer second batch to the plate.
To skillet, add 1/2 onion (chopped); cook until soft (about 5 minutes). Add 3 garlic cloved (minced) and 1/2 tsp. Italian seasoning. Cook 30 seconds. Season with salt & pepper.
Stir in ...
1 (28 oz) can crushed tomatoes
1 (6 oz) can tomato paste
3/4 c. water
Return meatballs to skillet; cover and simmer about 20 minutes. Remove meatballs.
Meanwhile, in a large pot of boiling salted water (with a dash of oil added), cook 1 lb. box spaghetti until al dente. Drain spaghetti; return to pot. Toss with sauce. Serve on platter with meatballs on top. Sprinkle with additional grated Parmesan cheese.
1 large box jumbo pasta shells
1 lb. Ricotta cheese
8 oz. grated Mozzarella cheese
1/2 c. Parmesan cheese
1 T. lemon juice
Semi-cook 1 (10 oz.) pkg. spinach and add to cheese mixture. Partially fill cooked shells; cover with foil adn bake 30 minutes at 350-degrees. Pour Ragu over shells; sprinkle with Parmesan cheese and bake 10 more minutes. Let stand 5 minutes before serving. (You can add mushrooms to the Ragu, if desired.)
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