Pasta Salad - Gennie Genther

INGREDIENTS 

1 12-oz box tri-color spiral (corkscrew) pasta

1 1/2 cups matchstick carrots (will be blanched)

3/4 cup baby corn, chilled (cut larger pieces in half)

3/4 cup sliced olives, chilled

1 lb. diced extra sharp cheddar cheese (small dice)

5 oz. mini pepperonis

24 oz. Zesty Italian Dressing

DIRECTIONS

Cook noodles 10 minutes - ADD CARROTS to the pot for the LAST 3 MINUTES

Drain and cool completely

Add corn, olives, cheese, and pepperoni.

*Add Italian dressing JUST BEFORE SERVING  (dressing to taste; may not need all the dressing.)

*Salad may be assembled ahead of time, but only add enough dressing to keep it from getting sticky... do not add full dressing until just before serving.

SERVES 10 - 15

FANCY MAC AND CHEESE

 Macaroni and Cheese Ingredients: 

1/2 French loaf 

1Tbsp butter to grease pan 

1 cup butter 

1lb elbow macaroni 

1/4 lb pre-cooked bacon

5 cups of half & half 

1/2 cup all purpose flour (slightly packed) 

1/2 tsp pepper

1/4 tsp cayenne 

8oz extra sharp yellow cheddar 

8oz sharp white cheddar 

6oz cream cheese 

8oz parmesan cheese 

2 bunches of scallion (white and pale green parts only) 

Directions: 

1. Preheat oven to 375. Use tbsp butter to grease the casserole dish and set aside 

2. Cut and cube the bread into 1 inch cubes. Put in a large bowl. Melt 1/2 cup of butter and pour butter all over cubed bread. Toss the breadcrumbs to spread butter evenly and set aside.

 3. Get two bowls to separate the cheeses in half. Cut the 8oz of yellow cheddar in half. Shred and put half in one bowl and half in the other (4oz of cheese in each bowl). Do the same with the white cheddar and the parmesan. 

4. Slice the 2 bunches of scallions. 

5. Boil 6 quarts of salted water in a large pot. Cook macaroni until the outside is cooked and inside is slightly underdone (about 5-6 minutes). Drain and rinse macaroni with cool water and set aside covered.

6. Warm the 5 cups of half & half in a medium saucepan over medium heat. 

7. In a large stock pot, melt 4oz butter (1/2 cup) over medium heat. Then add !/2 cup of slightly packed flour to the pot and whisk constantly until slightly thick and smooth. 

8. Take the warmed half & half and pour it into the butter-flour mixture all at once while whisking constantly. Cook over medium-low until thick and begins to boil. (The mixture should coat the back of the your spoon generously) 

9. Add the 1/2 tsp pepper and 1/4 tsp cayenne to the mixture. 

10. Take a handful of scallions and set it aside, while putting the remaining in the mixture. 

11. Take one of the bowls of cheese and add to the warm white sauce, stir well. 

12. Then fold in the 6oz of cream cheese and 1/4 lb of bacon until fully combined. 

13. Stir macaroni into the sauce. 

14. Pour the mixture into the prepared casserole dish; top with the leftover bowl of cheese and the handful of leftover scallions. Add bread cubes evenly over the surface of the macaroni and cheese. 

15. Bake until golden brown and bubbling—about 30 minutes. 

Recipe from Marisa G.... Worth the effort!!

Italian Parmesan Pasta Salad

1 12-0z bag corkscrew rainbow pasta, cooked and cooled
1 diced tomato or equivalent halved cherry tomatoes
1 16-oz bag frozen California vegetable mix (broccoli, cauliflower, carrots) Thawed, not cooked
1 2.25-oz can sliced olives
1/4 cup parmesan cheese
1 cup Italian dressing
1/2 cup mini pepperoni (optional)

Toss all ingredients together.
Serve chilled.

ALFREDO SAUCE - Chicken Fettuccini Alfredo

1 stick butter (1/2 cup)
8 oz cream cheese, softened
2 cups heavy cream
1 cup shredded parmesan cheese
1/4 tsp salt
1/4 tsp garlic powder

Fettuccini noodles or spaghetti
Cooked chicken, cut into chunks - optional

In a saucepan over medium heat, melt butter;
Add cream cheese, cream. and parmesan cheese.
Add garlic powder and salt.
Stir with whisk over medium low heat until melted and smooth.
If too thick, thin with milk.
Add chicken chunks if desired, and warm through.
Serve over Fettuccini noodles or spaghetti

(Karen Steinhour's recipe)

Parmesan Basil Orzo

2 TBS butter
1 1/2 cups dry orzo
3 cups chicken stock or broth (I used stock)
1/2 tsp garlic powder
1/2 tsp salt
1/4 tsp pepper
3/4 cup grated Parmesan cheese (such as Kraft)
2 TBS fresh basil, chopped

In a large skillet, combine butter and orzo.  Saute over medium heat until orzo is golden brown, stirring frequently.
Slowly stir in stock/broth and bring to a boil.  Add seasonings.  Cover and reduce heat to low.  Simmer 20 minutes until almost all the stock/broth has been absorbed.  Remove from heat and stir in chopped basil and Parmesan cheese.  Adjust seasonings if necessary.
MAKES 10 (1/2-cup) servings

BLT Pasta Salad

• 3 c. corkscrew pasta
• 1/2 c. milk
• 10 slices of bacon
• 1 clove garlic, minced
• 1/2 tsp. thyme
• 1/3 c. mayo
• 3 Tbsp sour cream
• 3/4 c. grape tomatoes
• 1/2 c. chopped lettuce, packed
• 2 tsp. fresh parsley, chopped
• 1 Tbsp grated Parmesan
• salt and pepper to taste

Directions

Boil the pasta in salted water according to package directions. Drain and rinse, then pour into a large bowl. Stir in the milk and set aside.

Cook the bacon on medium heat until crispy. Remove from the heat, pat dry, and crumble. In a separate pan, bring 1 tsp. of bacon drippings to low heat. Add the garlic and thyme, allowing it to cook for no more than a minute. Pour the garlic and drippings into the bowl of pasta and mix. Stir in the sour cream and mayo until thoroughly incorporated.

Halve the grape tomatoes and add them, as well as the lettuce, to the pasta. Gently toss to coat the vegetables. Mix in all but 1 tsp. of the bacon. Stir in the parsley, Parmesan, salt, and pepper. Garnish with the remaining bacon and additional parsley.

Lasagna Belmonte

1 medium onion, diced

1 - 1 1/2 LBS lean ground beef or turkey

1 clove garlic, minced

1 16-oz can tomato sauce

1 6-oz can tomato paste

1 cup water

1 tsp EACH salt and oregano

1/2 tsp EACH pepper and sugar

12 oz lasagna noodles

16 oz. cottage cheese

16 oz. mozzarella cheese, grated

1/2 cup grated Parmesan cheese

In a large skillet that has a lid, cook and stir beef and onion until beef is done and onion is tender. Add garlic and cook a minute or so longer.

Stir in tomato sauce, tomato paste, and water.

Add salt, oregano, pepper, and sugar.

Stir to combine.

Cover and simmer 1 hour.

Cook noodles in boiling, salted water. Drain.

Arrange 1/3 of noodles on the bottom of a 9 X 13 baking dish.

Spread evenly with 1/3 of the meat mixture.

Dot with 1/3 of the cottage cheese.

Sprinkle with 1/3 of the mozzarella.

Continue layering to make 3 layers.

Top final layer with grated Parmesan cheese.

Bake, uncovered, in a 350 oven for about 30 minutes or until cheese is melted and lasagne is hot and bubbly.

Serves 6 - 8