Pasta Recipe

Chicken Macaroni



Ingredients:
4 cups cubed, cooked chicken meat
1 cup mayonnaise
1 teaspoon paprika
1 1/2 cups dried cranberries
1 cup chopped celery
2 green onions, chopped
1/2 cup minced green bell pepper
1 cup chopped pecans
1 teaspoon seasoning salt
ground black pepper to taste
Procedure:
In a medium bowl, mix together mayonnaise with paprika and seasoned salt. Blend in dried cranberries, celery, bell pepper, onion, and nuts. Add chopped chicken, and mix well. Season with black pepper to taste. Chill 1 hour.
Serve Hot

Seafood Lasagna

Ingredients:

1 green onion, finely chopped
2 tablespoons vegetable oil
2 tablespoons plus 1/2 cup butter or margarine, divided
1/2 cup chicken broth

1 bottle (8 ounces) clam juice
1 pound bay scallops
1 pound uncooked small shrimp, peeled and deveined
1 package (8 ounces) imitation crabmeat, chopped
1/4 teaspoon white pepper, divided

1/2 cup all-purpose flour
1-1/2 cups milk
1/2 teaspoon salt
1 cup whipping cream
1/2 cup shredded Parmesan cheese, divided
9 lasagna noodles, cooked and drained

Procedure:

In a large skillet, saute onion in oil and 2 tablespoons butter until tender. Stir in broth and clam juice; bring to a boil. Add the scallops, shrimp, crab and 1/8 teaspoon pepper; return to a boil. Reduce heat; simmer, uncovered, for 4-5 minutes or until shrimp turn pink and scallops are firm and opaque, stirring gently. Drain, reserving cooking liquid; set seafood mixture aside.

In a saucepan melt the remaining butter; stir in flour until smooth. Combine milk and reserved cooking liquid; gradu

ally add to the saucepan. Add salt and remaining pepper. Bring to a boil; cook and stir for 2 minutes or until thickened. Remove from the heat; stir in cream and 1/4 cup Parmesan cheese. Stir 3/4 cup white sauce into the seafood mixture.

Spread 1/2 cup white sauce in a greased 13-in. x 9-in. x 2-in. baking dish. Top with three noodles; spread with half of the seafood mixture and 1-1/4 cups sauce. Repeat layers. Top with remaining noodles, sauce and Parmesan. Bake, uncovered, at 350 F for 35-40 minutes or until golden brown. Let stand for 15 minutes before cutting.

Serve in 12 person

Pasta Carbonala

Ingredients
1 pound thick-sliced bacon diced
2 tablespoons Salt
1 pound Linguini
3 Eggs
1/3 cup Chopped Italian parsley
Grated Parmesan cheese
Fresh ground pepper to taste

Procedure:

1.Saute the bacon in a small skillet until crisp. Remove with a slotted spoon and drain well on a paper towel.
2. Boil the water and cook linguini until firm and tender.
3. Meanwhile, beat the eggs thoroughly in a large bowl suitable for serving. Have the cooked bacon and the chopped parsley ready at hand.
4. When the pasta is done, drain it immediately in a colander, and pour into the bowl of eggs and immediately begin tossing it. As the strands of pasta become coated with the beaten eggs, their heat will cook the eggs.
5. Sprinkle the bacon and parsley on, and serve immediately. This is great with lots of freshly grated Parmesan cheese and freshly ground black pepper.

Serve in 4

Spaghetti

Ingredients:
1 lb ground beef (you can use lean)
2 medium onions, chopped (1 cup)
1 can whole tomatoes (28 oz)
1/2 cup water
1 8 oz can tomato sauce
1 4 oz can mushrooms (optional)
2 tsp. salt
1 tsp. sugar
1 tsp. chili powder
7 oz (1/2 a small bag) of uncooked spaghetti
1 cup shredded cheese, cheddar or mozzarella
1 4 oz can mushrooms, drained (optional)
1 cup bell pepper (optional)

Procedure:

In a large skillet cook and stir your hamburger and onions until hamburger is light brown; drain. Stir in tomatoes (with liquid), water, tomato sauce, salt, sugar, chili powder, mushrooms, bell peppers and spaghetti; break up tomatoes with fork.
Heat to boiling and then reduce heat. Cover and simmer, stir occasionally, until spaghetti is tender, about 30 minutes. You might need to add a little extra water. Sprinkle the top with cheese. Cover and heat until cheese is melted.
To make lower in fat use fat-free cheese and lean ground beef.

Serve in 7 person