Egg Noodles
Flour
3 large eggs
Olive oil
Mound flour on large, clean working surface. Make a well in the center of the flour and break eggs into it.
Take ½ eggshell and measure 3 shellfuls of water and 3 of olive oil into the well.
Using a fork, gently beat the liquids to blend and gradually flick flour from the edges into the center. Keep beating until mixture becomes very stiff. Sprinkle dough with flour and roll it out, adding flour as necessary to make a very stiff, thin dough. When dough has been rolled as thin as possible, let rest for 10 minutes.
Divide dough into strips 8 inches to 10 inches wide and cut into ¼-inch strips for noodles. Hang over broom handle to dry — 15 to 30 minutes.
To cook, place in boiling water and cook 3 to 7 minutes — until tender. To store, bag and refrigerate for up to 3 days, or freeze.
—Noni Fidler
Pizza
2 Tbsp. yeast
1¼ cups warm water
1 tsp. honey
¼ cup olive oil
1 tsp. salt
3½ cups whole wheat flour
6–8 cups tomato sauce, page 339
3 cups sliced mushrooms
1½ cups chopped green olives
2 green peppers, chopped
1 lb. chopped bacon, cooked to eliminate fat but not until crisp
6 cups grated Swiss cheese
6 cups grated mozzarella cheese
3 cups grated Parmesan cheese
To make dough, dissolve yeast and honey in water. Add oil, salt and flour and mix well. Knead until smooth and elastic. Let rise in a warm place until doubled in size – about 1½ hours. Punch down and knead again briefly.
Divide dough into 3 equal portions. Roll each portion out to a 10-inch circle, ⅛ inch thick. Place crust in pizza pan.
Top each crust with about 2 to 2½ cups tomato sauce, then sprinkle vegetables, olives and bacon over this. Top with grated cheeses.
Bake at 425°F for 15 to 20 minutes, until cheese has melted and crust is golden brown.
Makes 3 10-inch pizzas.
German Pizza Dough
1 cup cottage cheese
2¼ cups flour
2 tsp. baking powder
4 Tbsp. milk
4 Tbsp. oil
1 egg, beaten
Mix cottage cheese, flour and baking powder with pastry blender until crumbly. Combine milk, oil and beaten egg and add to dry Ingredients. Stir until well combined and roll out on floured surface to fit pizza pan. Makes two 12-inch pizza crusts. Bake with favorite toppings at 400°F for 35 to 40 minutes.
—Joann Hudson
Basic Tomato Sauce
This sauce can be used as a basis for spaghetti, lasagne, canneloni, manicotti or pizza, with or without the addition of ground beef and other vegetables.
¼ cup olive oil
1 clove garlic, minced
2 onions, diced
1 qt. canned tomatoes
½ cup tomato paste
½ cup water
1½ tsp. salt
¼ tsp. pepper
1 tsp. basil
1 tsp. oregano
1 Tbsp. parsley
1 bay leaf
½ cup mushrooms, sliced
Heat olive oil in heavy saucepan. Add other Ingredients in order listed. Simmer, uncovered, for 1 to 6 hours.
Add sliced mushrooms for the last 15 minutes.
—Helen Shepherd
Macaroni Salad
2 cups uncooked macaroni
1 cup sliced celery
½ cup chopped green onions
¼ cup sliced radishes
1 cup cubed Cheddar cheese
¾ cup mayonnaise
1 Tbsp. vinegar
1 tsp. mustard
1 tsp. salt
Pepper to taste
Cook the macaroni. Drain and rinse with cold water until cool. Toss together the cooked macaroni, vegetables and cheese.
Mix together the mayonnaise, vinegar, mustard, salt and pepper. Toss dressing together with salad. Refrigerate.
Serves 6 to 8.
—Bertha Geddert
Noodle Casserole
3 Tbsp. butter
2 Tbsp. flour
1 cup milk
¼ cup soy grits, soaked in ¼ cup water
¼ cup vegetable flakes
½ tsp. salt
½ cup chopped parsley
½ cup grated Cheddar cheese
3-4 cups cooked & drained broad egg noodles
Melt butter in heavy saucepan and stir in flour. Cook for 1 minute, then add milk slowly, stirring constantly. Add remaining Ingredients except cheese and noodles and simmer for 10 minutes. Mix in cheese, then noodles and place in greased loaf pan.
Bake at 350°F for 30 minutes.
Serves 4 to 6.
—Shiela Alexandrovich
Macaroni & Cheese
The addition of tomato sauce to this traditional macaroni and cheese casserole can provide an interesting variation.
3 Tbsp. butter
3 Tbsp. flour
2 cups milk
½ tsp. salt
Pepper to taste
2 cups grated old Cheddar cheese
2 cups cooked macaroni
¾ cup fine bread crumbs
Melt butter, blend in flour and add milk. Cook and stir over low heat until thick. Add seasonings and 1½ cups cheese. Stir and heat until melted.
Put macaroni in greased baking dish. Pour in sauce and mix well. Mix bread crumbs with remaining ½ cup cheese and sprinkle over top of casserole. Bake at 350°F for 30 to 40 minutes.
Serves 4.
—Mrs. Bruce Bowden
Cottage Cheese & Noodle Bake
½ cup chopped onion
2 Tbsp. butter
2 Tbsp. flour
1 tsp. salt
Pepper
1 cup milk
1 tsp. mustard
1 cup cottage cheese
½ cup Cheddar cheese, grated
2 Tbsp. lemon juice
8 oz. noodles, cooked
Parsley
Sauté onion in butter until tender. Stir in flour, salt and pepper until smooth. Gradually stir in milk and mustard. Cook until thickened. Stir in cheeses, lemon juice, then noodles. Pour into a greased casserole dish. Bake at 350°F for 40 to 45 minutes. Sprinkle with fresh parsley to serve.
Serves 4.
White Sauce for Spaghetti
2 Tbsp. fresh parsley
2 Tbsp. fresh basil
1 cup butter, melted
⅓ cup grated Parmesan cheese
¼ cup olive oil
2 cloves garlic, mashed
8 oz. cream cheese
⅔ cup boiling water
Mix together parsley, basil and butter. Add cheese, then mix in remaining Ingredients. Simmer until well blended. Serve over cooked noodles.
Makes 2½ cups.
—Ken Parejko
Vegetable Lasagne
Zucchini and olives provide another interesting variation on the standard lasagne flavor. This recipe, like the others, can be frozen with no detraction from the original flavor.
2 Tbsp. oil
1 large clove garlic, minced
1 large onion, chopped
1 green pepper, chopped
2 stalks celery, chopped
½ tsp. oregano
½ tsp. basil
½ tsp. thyme
1 medium zucchini, coarsely grated
1½ cups sliced mushrooms
1½ cups tomato sauce, page 339
5½-oz. can tomato paste
¼ cup grated Parmesan cheese
2 cups cottage cheese, mixed with 1 egg
½ cup chopped black olives
2 cups grated mozzarella cheese
8 oz. lasagne noodles, cooked
10 oz. spinach, torn into 1-inch pieces
Sauté garlic in oil for 1 minute. Add onion, green pepper, celery and herbs and cook for 5 minutes. Add zucchini and cook another 5 minutes. Add mushrooms, tomato sauce and tomato paste. Simmer 20 minutes, remove from heat, add Parmesan cheese and mix well.
Spread a small amount of the sauce in the bottom of a greased, 2-qt. casserole dish. Layer in half of each of the Ingredients: noodles, sauce, cottage cheese, spinach, mozzarella and olives. Repeat.
Cover and bake for 1 hour at 350°F. Allow to sit for 10 minutes before serving.
Serves 6 to 8.
—Shan Simpson
Lasagne
6 oz. lasagne noodles
2 Tbsp. cooking oil
2 cloves garlic, minced
2 onions, chopped
1 lb. ground beef
½ lb. mushrooms, sliced
2 stalks celery, diced
1 green pepper, diced
12 oz. tomato paste
3 cups stewed tomatoes
1 tsp. salt
¼ tsp. pepper
1 tsp. oregano
1 tsp. basil
2 tsp. parsley
1 bay leaf
1 lb. ricotta cheese
5 oz. spinach
¾ cup Parmesan cheese
1 lb. mozzarella cheese, grated
Cook noodles in boiling water until tender. Drain and set aside.
Heat oil in large heavy frying pan. Add garlic and onions and sauté until onion is soft. Add ground beef and continue to sauté, stirring frequently, until beef begins to lose pink color. Add mushrooms, celery and green pepper. Continue cooking until meat is well browned. Stir in tomato paste, tomatoes and seasonings. Simmer for at least 1 hour or all day. The longer the sauce simmers, the richer the flavor.
To assemble, mix together ricotta cheese, washed and torn spinach and ½ cup Parmesan cheese.
Pour a very thin layer of meat sauce into a 9” x 13” baking dish. This will prevent the casserole from sticking to the dish. Arrange a layer of cooked noodles over sauce. Top with half of meat sauce, half ricotta-spinach mixture and half grated mozzarella cheese. Repeat layers. Sprinkle remaining ¼ cup of Parmesan cheese over top layer.
Bake at 350°F for 35 to 45 minutes.
Serves 8.
—Wanda Mary Murdock
Rotini & Sauce
¾ lb. rotini noodles
¾ lb. ground beef
Olive oil
⅔ cup sliced carrots
⅔ cup sliced celery
⅔ cup sliced onion
1½ cups tomato sauce, page 339
Salt & pepper
1 tsp. oregano
Cayenne pepper
1 clove garlic, minced
Cook rotini noodles in boiling, salted water for about 20 minutes, until tender. Meanwhile, brown beef in a skillet, draining off excess fat. Sauté carrots, celery and onion in oil on low heat for 5 minutes. Add tomato sauce, seasonings and cooked beef. Simmer, covered, for 10 minutes. Drain and rinse rotini and top with sauce and Parmesan cheese.
Serves 4.
—Glenn F. McMichael
Szechuan Noodles
1 lb. spaghetti or Chinese noodles
2 Tbsp. oil
4 green onions, chopped
½ cup minced cooked ham
¼ cup chopped peanuts
⅓ cup sesame seeds
⅓ cup soy sauce
1 Tbsp. cider vinegar
1 tsp. honey
Tabasco sauce
2 Tbsp. ketchup
⅔ cup chopped cucumber or celery
Cook noodles, drain and toss with 1 Tbsp. oil. Set aside.
Stir-fry green onions in remaining oil for 1 minute. Add ham, peanuts, sesame seeds, soy sauce, vinegar, honey, Tabasco and ketchup. Simmer 2 to 3 minutes, add cucumber or celery and cook a few minutes longer.
Add noodles, toss and heat through.
Serves 4.
—Bryanna Clark
Manicotti
Manicotti can be made with homemade crêpes, as this recipe indicates, or with commercial pasta. Canneloni noodles may also be used with either of these fillings and do not need to be pre-boiled.
6 eggs
1½ cups flour
¼ tsp. salt
2 lbs. ricotta cheese
½ lb. mozzarella cheese
⅓ cup grated Parmesan cheese
2 eggs
1 tsp. salt
¼ tsp. pepper
1 Tbsp. chopped parsley
¼ cup grated Parmesan cheese
2–3 cups tomato sauce, page 339
Combine 6 eggs, flour, salt and 1½ cups water in blender. After blending, let stand 30 minutes or longer.
Grease and heat an 8-inch skillet. Pour in 3 Tbsp. of batter, rotating skillet quickly to spread batter evenly. Cook over medium heat until top is dry. Cool on wire rack, then stack with wax paper between them.
For filling, combine all remaining Ingredients except the ¼ cup of Parmesan cheese. Beat with a wooden spoon to blend well. Spread about ¼ cup filling down the center of each manicotti and roll up. Place completed rolls, seam-side down, in a shallow casserole dish, making 2 layers if necessary. Top with homemade tomato sauce and remaining Parmesan cheese.
Bake at 350°F for 30 minutes.
Serves 8.
—Hazel R. Baker
Basil Butter Balls
Simple it is, but seasoned, buttered pasta is one of the most delicious treats possible. These butter balls can be assembled and stored in the freezer, removed at the last minute and served with cooked fresh pasta for a quick and easy supper. All else that is needed is a tossed salad.
½ cup unsalted butter
10 basil leaves
1 clove garlic
¼ tsp. black pepper
In blender or food processor, purée Ingredients. Shape into small balls, place on cookie sheet and freeze. When balls are well frozen, remove from cookie sheet and store in covered container in freezer.
—Louise McDonald
Pesto
2 cups fresh basil
2 cloves garlic
½ cup parsley
½ tsp. salt
⅓–½ cup olive oil
¼ cup Parmesan cheese
Place basil, garlic, parsley, salt and ⅓ cup oil in blender. Process, adding more oil if necessary to make a smooth paste. Add cheese and blend for a few seconds. Serve over cooked, buttered spaghetti.
Serves 4.
Spaghetti with Garlic & Oil
Quick and simple, this dish allows the diner to really appreciate the flavors of the pasta and the garlic.
4 oz. spaghetti
½ cup olive oil
4 cloves garlic, peeled & crushed
Black pepper
Cook spaghetti in boiling, salted water. When almost cooked, heat oil in heavy pot. Add garlic and cook until browned. Drain and rinse spaghetti. Mix with garlic-oil mixture and serve topped with black pepper.
Serves 2.
Noodle Salad
An excellent and easy way to use up leftover pasta, this dish can even utilize pasta with sauce on it — just rinse thoroughly in cold water before mixing with dressing.
½ cup yogurt
½ cup mayonnaise
1 Tbsp. Dijon mustard
1 Tbsp. dill
3–4 cups cooked pasta
Combine yogurt, mayonnaise, mustard and dill. Mix with rinsed pasta and chill well.
Serves 4.
Fettucini Alfredo
This rich pasta dish is particularly delicious served with veal cooked in a cream sauce or with stuffed zucchini. If spinach noodles are used, the dish will be an attractive green.
½ lb. fettucini noodles
¼ lb. butter
1 cup whipping cream
½ cup grated Parmesan cheese
½ cup chopped parsley
Salt & pepper
Cook noodles in boiling salted water. Drain. Return to pot. Over low heat, stir in butter, cream and cheese and cook, mixing well, until butter is melted and mixture is hot. Stir in parsley and salt and pepper.
Serves 2 as a main dish, 4 as a side dish.
Pork Meatballs and Spaghetti Sauce
A variation of the traditional beef meatballs, pork meatballs provide a flavorful addition to this spaghetti sauce, which is also enhanced by the addition of zucchini.
1 lb. ground pork
¼ cup Parmesan cheese
¼ cup oatmeal
½ cup chopped onion
3 Tbsp. chopped parsley
1 tsp. oregano
½ tsp. salt
¼ tsp. pepper
2 drops Tabasco sauce
1 Tbsp. oil
28-oz. can tomatoes
6-oz. can tomato paste
¾ cup chopped celery
½ cup chopped green pepper
½ cup chopped green olives
1 tsp. oregano
1 tsp. basil
2 drops Tabasco sauce
¾ cup grated zucchini
1 cup chopped mushrooms
To make meatballs, combine pork, cheese, oatmeal, onion, parsley, oregano, salt, pepper and Tabasco sauce. Mix well and form into small balls. Refrigerate for 1 hour to allow to set. Heat oil in skillet and brown meatballs on all sides. Drain on paper towels.
For sauce, combine tomatoes and tomato paste in large saucepan. Stir in celery, green pepper, olives, oregano, basil and Tabasco sauce. Bring to a boil, then drop in meatballs, zucchini and mushrooms. Simmer for 10 minutes and serve over cooked spaghetti.
Serves 6 to 8.
Chicken & Vegetable Sauce for Macaroni
1 Tbsp. cornstarch
½ tsp. salt
Pepper
2 Tbsp. soy sauce
½ cup chicken stock
2 Tbsp. vegetable oil
1 clove garlic, peeled
½ lb. raw chicken meat, cut into strips
1 medium onion, sliced
1 cup sliced celery
1 cup sliced mushrooms
2 cups broccoli, cut into florets & steamed until tender-crisp
1 tomato, cut into 8 pieces
2 green onions, chopped
Combine cornstarch, salt, pepper, soy sauce and chicken stock and set aside.
Heat oil in wok or heavy skillet. Sauté garlic until golden, then discard. Add chicken and sauté for 3 or 4 minutes, stirring constantly. Remove and set aside. Add onion, celery, mushrooms and broccoli and sauté until celery is tender — 4 minutes. Add chicken, tomato, green onions and cornstarch mixture. Cook until thickened, stirring constantly. Serve over cooked macaroni.
Serves 4.
Chicken & Sausage Spaghetti Sauce
3 Tbsp. olive oil
4 cloves garlic, peeled & crushed
2 medium onions, chopped
1 lb. hot Italian sausage, cut into ½-inch slices
3 stalks celery, chopped
1 green pepper, chopped
6 leaves basil
1–2 tsp. oregano
Salt & pepper
Bay leaf
½ lb. mushrooms, sliced
28-oz. can tomatoes
13-oz. can tomato paste
1 chicken, boiled, removed from bones & chopped
Heat oil and fry garlic and onions until onions are limp. Add sausage and cook, stirring occasionally, until browned. Stir in celery, green pepper, basil, oregano, salt and pepper and bay leaf. Cook for 5 to 10 minutes. Add mushrooms and cook for 5 more minutes. Add tomatoes, tomato paste and chicken and mix well.
Lower heat to simmer, cover and cook for at least 1 hour, adding water if sauce becomes too thick. Serve over cooked pasta and top with Parmesan cheese.
Serves 8 to 10.
Fettuccine Primavera
This recipe makes use of early spring vegetables — they must be fresh — in a white sauce. Additions or changes may be made according to personal taste. Green beans and cauliflower are good, as is the addition of shrimp. Because so many vegetables appear in the sauce, it is best to use unflavored fettuccine noodles.
½ large head broccoli, cut into florets
1 zucchini, thinly sliced
½ cup sliced mushrooms
10 snow peas
1 medium onion, sliced
1 carrot, sliced
8 oz. fettuccine
¼ cup butter
2 cloves garlic, minced
2 Tbsp. basil
¼ cup cream
¼ cup white wine
2 Tbsp. parsley
½ cup Parmesan cheese
Steam broccoli, zucchini, mushrooms, snow peas, onion and carrot for 10 minutes. Cook fettuccine in boiling, salted water for 10 minutes.
Meanwhile, prepare sauce. Melt butter and brown garlic. Add remaining Ingredients, mix thoroughly and heat through. Remove from heat, and toss with vegetables and fettuccine.
Serves 4.
—Janis Scattergood
Pasta e Piselli
This is a southern Italian recipe for pasta with peas, which has been in the contributor’s family for four generations.
2 cloves garlic
⅓ cup olive oil
1 medium onion, sliced
1 lb. tomatoes, coarsely chopped
½ lb. fresh peas
½ tsp. oregano
Salt & pepper
Chili pepper flakes
1 lb. bite-sized pasta
2 eggs
½ cup Parmesan or Romano cheese
2 Tbsp. milk
Peel garlic and brown in oil in large skillet, then remove garlic and discard. Sauté onion in oil until tender. Add tomatoes, peas, oregano, salt and pepper and chili pepper. Cover and simmer slowly as pasta cooks.
Cook pasta in boiling, salted water. While pasta is cooking, beat eggs in bowl and mix in cheese and milk.
Drain cooked pasta and return to pot. Add vegetable mixture, then egg-cheese mixture and heat slowly, stirring constantly, until eggs are cooked.
Serves 6.
—Anthony Balzano
Linguini with Zucchini al Pesto
2 small zucchini,
cut into strips
2 Tbsp. butter
½ cup fresh basil
½ cup snipped parsley
3 cloves garlic, crushed
4 Tbsp. pine nuts, lightly roasted
Handful Parmesan cheese
1 cup olive oil
6 Tbsp. butter, softened
Salt & pepper
8 oz. linguini
Fry zucchini in oil until limp and golden. Whir in blender basil, parsley, garlic, pine nuts and Parmesan cheese, adding oil and butter a little at a time to keep the sauce thick.
Cook linguini until just tender. Combine linguini, zucchini and sauce. Add salt and pepper to taste.
Serves 4 to 6.
—Cary Elizabeth Marshall
Spaghetti alla Carbonara
1 lb. ham, cubed
2 Tbsp. butter
8 oz. spaghetti
¼ cup butter
1 Tbsp. flour
1 cup whipping cream
4 eggs, beaten
1 cup Parmesan cheese
Freshly ground pepper
Fry ham in 2 Tbsp. butter until crispy and set aside. Cook spaghetti in boiling, salted water.
While spaghetti is cooking, make sauce. Melt ¼ cup butter and stir in flour. Gradually blend in whipping cream and bring almost to a boil. Add eggs and ham and simmer for 2 minutes, stirring constantly. Add Parmesan cheese and pepper, pour over cooked, drained spaghetti and serve.
Serves 4.
—Fern Acton
Zucchini and Spaghetti Casserole
4 medium zucchini, sliced
1 large onion, chopped
4 tomatoes, peeled & chopped
½ cup butter
½ cup grated Parmesan cheese
Salt & pepper
1 lb. spaghetti, cooked
1 lb. mozzarella cheese, grated
Sauté vegetables in butter until tender. In casserole dish, toss with Parmesan cheese, salt and pepper and spaghetti. Top with mozzarella cheese.
Bake at 350°F for 30 minutes, or until cheese is melted and bubbling.
Serves 6 to 8.
—Glenda McCawder
Macaroni with Sausage
1 lb. sausage meat
1 onion, finely chopped
1 clove garlic, chopped
¼ cup sliced mushrooms
1 Tbsp. butter
¼ tsp. savory
¼ tsp. celery seed
¼ tsp. oregano
¼ tsp. chili powder
¼ tsp. pepper
¼ tsp. dry mustard
6-oz. can tomato paste
¼ cup water
3 cups cooked macaroni
1 cup cottage cheese
Sauté sausage meat until lightly browned. Drain off fat, separate meat with fork and set aside. Sauté onion, garlic and mushrooms in butter. Add sausage meat, savory, celery seed, oregano, chili powder, pepper and dry mustard. Stir in tomato paste and water and mix well. Add macaroni and stir.
Arrange alternate layers of macaroni-meat mixture and cottage cheese in greased casserole dish, ending with meat on top. Bake at 350°F for 25 to 30 minutes.
Serves 8.
—Ruth Anne Laverty
Savory Noodle Bake
2 Tbsp. oil
4 Tbsp. butter
2 onions, finely chopped
1 clove garlic, minced
2 cups canned tomatoes
⅛ tsp. salt
Pepper
¼ tsp. oregano or basil
1 bay leaf
8 oz. egg noodles
3 cups grated Cheddar cheese
Combine oil and 2 Tbsp. butter, place over low heat and, when butter has melted, add onions and garlic. Cook over low heat until soft.
Combine tomatoes, salt and spices. Add to onion mixture; simmer for 15 minutes and discard bay leaf.
Cook noodles until tender; rinse with hot water and drain. Add remaining 2 Tbsp. butter and 2 cups cheese. Add tomato sauce. Turn mixture into greased baking dish and top with remaining 1 cup cheese.
Bake at 350°F for 30 minutes.
—Georgina Mitchell
Lasagne Ham Roll-Ups
8 lasagne noodles
8 thin slices ham
2 Tbsp. prepared mustard
1 cup grated Cheddar cheese
Salt & pepper
2 cups tomato or mushroom sauce, pages 339 & 129
2 large tomatoes, sliced
Parsley sprigs
Cook noodles until tender. Drain, rinse and lay on sheet of greased foil. Lay slice of ham on each noodle, trimming to fit. Spread with mustard and sprinkle with cheese and seasonings. Roll up each noodle, enclosing the filling. Place in greased shallow baking dish. Pour sauce over top and arrange tomato slices over this. Bake at 375°F for 30 minutes. Garnish with parsley and serve.
Serves 4.
—Anne Budge
Baked Rigatoni
16 oz. rigatoni noodles
3 Tbsp. butter
8 oz. mozzarella cheese, diced
4 cups spaghetti sauce
1 cup sliced mushrooms
¾ cup Parmesan cheese
Cook rigatoni in boiling, salted water and place in greased casserole dish. Add 2 Tbsp. butter, cheese, spaghetti sauce and mushrooms and mix well. Sprinkle with Parmesan cheese and dot with remaining butter. Bake at 350°F for 20 to 30 minutes, or until heated through.
Serves 4 to 6.
—Debbie Anne McCully
Lokshen Kugel
Kugel is a traditional Sabbath dish. This noodle pudding was prepared the day before and slow cooked over a fire until the Sabbath, when fires could not be started. It can also be made as a sweet dish by the addition of raisins and cinnamon.
1 pkg. wide egg noodles
1 sleeve soda crackers
Salt & pepper
3–6 eggs
Cook noodles in boiling, salted water until tender. Drain but do not rinse. Crush crackers and add to noodles. Add salt and pepper to taste. Add eggs one at a time until creamy. Bake in greased, deep baking dish at 400°F for 50 to 60 minutes or until golden brown.
Serves 6.
—Lisa Mann
Creamy Pasta Sauce with Fresh Herbs
1½ cups heavy cream
4 Tbsp. butter
½ tsp. salt
⅛ tsp. nutmeg
cayenne
¼ cup Parmesan cheese
¼ cup chopped mixed herbs (basil, mint, parsley, chives)
1 lb. angel hair pasta, cooked, drained & rinsed
Combine cream, butter, salt, nutmeg and cayenne in heavy saucepan. Simmer for 15 minutes, or until slightly reduced and thickened. Whisk in cheese and herbs and simmer for 5 minutes. Serve over cooked pasta.
Serves 4.
—Barb McDonald
Pork & Mushroom Spaghetti Sauce
4 lbs. coarsely ground pork
2 lbs. mushrooms, sliced
1½ cups chopped celery
1 cup chopped onion
1½ cups chopped green pepper
2 Tbsp. salt
3 Tbsp. oregano
3 Tbsp. paprika
1 tsp. pepper
13-oz. can tomato paste
28-oz. can tomatoes
Brown pork in heavy saucepan. Add mushrooms, celery, onion, green pepper, salt, oregano, paprika, pepper and 1 cup water. Bring to a boil. Add tomato paste and tomatoes. Simmer for 1½ hours. Serve over cooked pasta.
Serves 10 to 12.
—Fran Pytko
Pasta
2 cups flour
3 eggs
2 tsp. oil
2 Tbsp. water
To make dough by hand, mound flour on work surface, and make a well in the center. Combine eggs, oil and water, and pour into well. Mix together, using a fork at first and then working by hand. Knead dough for 5 to 8 minutes, or until smooth and elastic. Cover and let stand for 10 minutes.
If using a food processor, place all Ingredients in machine and process until a ball forms. Knead for 2 to 4 minutes, or until smooth and elastic. Cover and let stand for 2 minutes.
In either case, if dough is too wet, add flour; if too dry, add an egg.
To roll pasta by hand, divide dough into thirds, and roll on floured board until it reaches desired thinness. Cut as desired. If using a pasta machine, divide dough into thirds, and begin with rollers at first setting, rolling twice through each setting, until desired thinness is attained. Cut by machine or by hand.
Smooth Spaghetti Sauce
This recipe is for those who prefer a smooth sauce for spaghetti, lasagne or manicotti. Quick to assemble, it can be left to simmer for hours. The vinegar adds an unusual taste.
2 Tbsp. olive oil
½ cup chopped onion
1 large clove garlic, minced
⅓ cup red wine vinegar
¼ tsp. thyme
½ tsp. basil
½ tsp. oregano
1½ tsp. salt
2 Tbsp. parsley
½ tsp. Worcestershire sauce
¼ tsp. pepper
2 Tbsp. honey
28-oz. can tomatoes
3 6½-oz. cans tomato paste
Heat oil and sauté onion and garlic until onion is translucent. Add remaining Ingredients and simmer for 1 hour.
Makes 7 cups.
—Susan O’Neill
Olivade
Ingredients
2 lbs. large Kalamata olives, pitted
½ cup olive oil
1¼ cups chopped walnuts
2 cloves garlic, minced
2 tsp. chopped basil
½ tsp. pepper
1 cup Parmesan cheese
2–4 tsp. red wine vinegar
Combine olives, oil, walnuts, garlic, basil and pepper. Mix well. Add cheese and vinegar to taste. This mixture may be stored, refrigerated, for up to 2 months.
—Sandra K. Bennett
Pasta Carbonara
We offer here two carbonara recipes. Although both retain the basic concept of a carbonara, they differ considerably from each other.
1 lb. thickly sliced bacon, diced
1 lb. linguine
3 eggs
⅓ cup chopped Italian parsley
½ cup Parmesan cheese
pepper
Fry bacon until crisp. Drain well on paper towels. Cook linguine until just tender. While this is cooking, beat eggs, then stir in parsley and cheese. Drain and rinse linguine, then mix with egg mixture. Add bacon and pepper and toss again.
Serves 4 to 6.
—Barb McDonald
Spaghetti alla Carbonara
1 lb. spaghetti
1 clove garlic, minced
2 Tbsp. olive oil
½ lb. mushrooms, sliced
2 cups diced ham
4 eggs
¼ cup minced parsley
¾ cup Parmesan cheese
Cook spaghetti until just tender. Drain and rinse. Meanwhile, sauté garlic in olive oil for 2 minutes. Add mushrooms and ham and sauté until ham is slightly crisp. Beat eggs lightly, add parsley and cheese and mix with spaghetti. Pour ham mixture over and mix well.
Serves 4 to 6.
—Diane Pearse
Creamy Garlic Sauce
The creaminess of this sauce complements its tangy garlic flavor — cottage cheese may be substituted if ricotta is unavailable.
½ cup milk
2 Tbsp. butter
3–4 cloves garlic, crushed
1 lb. ricotta cheese
pasta of your choice, cooked, drained & rinsed
½ cup Parmesan cheese
pepper
Heat milk and butter in heavy pot. Add garlic and simmer for 5 minutes, then remove garlic. Add ricotta cheese and cook, stirring, over low heat until ricotta has melted. Remove from heat and cover. Toss pasta with ricotta mixture, and sprinkle with Parmesan cheese and pepper.
Serves 2 to 3.
—Irene Louden
Hungarian Stew & Noodles
“I developed this recipe for my daughter’s first birthday party, when I was still an inexperienced cook. I wanted something that was tasty but would appeal to people from 1 year old to 80 years old, something I could make ahead of time and something that could be made easily in a large quantity. This was the result, and I’ve used it for many family gatherings since.”
½ cup oil
1 clove garlic, crushed
5 lbs. stewing beef, cut into 1” cubes
4 onions, sliced
18-oz. can tomato paste
2½ cups water
1 Tbsp. paprika
2 tsp. salt
1 tsp. pepper
1 bay leaf
16 oz. noodles
2 Tbsp. butter
1 Tbsp. parsley
Heat oil. Cook garlic for 1 minute, then discard. Add beef and onions, and cook over medium-high heat until meat is lightly browned. Stir in tomato paste, water, paprika, salt, pepper and bay leaf. Bring to a boil, reduce heat to low, cover and simmer for 3 hours.
When stew is nearly done, cook noodles. Toss with butter and parsley. To serve, heap noodles in middle of serving plate and surround with stew.
Serves 10.
Basiled Noodles
1 lb. curly noodles
4 Tbsp. butter
¾ cup chopped walnuts
⅓ cup chopped basil
salt & pepper
Cook noodles in boiling water. Meanwhile, melt butter in small saucepan over medium heat and add nuts. Cook for 3 to 4 minutes. Add basil and cook for 1 minute to soften and to release flavor. Mix with drained noodles and add salt and pepper to taste.
Serves 8 as a side dish.
—Diane M. Johnson
Spaghetti Balls & Sauce
Delicious nonmeat “meatballs,” these are based on cream cheese and walnuts. The spaghetti balls are simmered in the tomato sauce and then poured over cooked pasta.
2 eggs
¾ cup cracker crumbs
¼ cup wheat germ
½ cup ground walnuts
4 oz. cream cheese
1 clove garlic, chopped
oil or butter
3 Tbsp. oil
¼ green pepper, chopped
¼ lb. mushrooms, sliced
1 onion, chopped
salt
¼ tsp. sage
½ tsp. oregano
½ bay leaf
28-oz. can tomatoes
6½-oz. can tomato sauce
Lightly beat eggs, then combine with cracker crumbs, wheat germ, walnuts, cream cheese and garlic. Mix well. Shape into small balls. Chill for 1 hour, then brown in oil or butter.
Meanwhile, make sauce. Heat oil and sauté green pepper, mushrooms and onion. Add salt, herbs, tomatoes and tomato sauce. Add browned spaghetti balls, and simmer for 1 hour.
Serve over spaghetti.
Serves 6.
—Vicky Chandler
Ravioli
If you make ravioli often, you may wish to invest in a ravioli cutter. This looks like a wooden rolling pin with small square indentations. The serrated edges on the squares cut easily through the dough. If you use this, roll the dough out in sheets and then fill, rather than rolling out in strips.
Pasta recipe (page 355)
1 egg, lightly beaten
1½ lbs. ground beef
¼ cup Parmesan cheese
1¼ cups chopped raw spinach
2 Tbsp. chopped parsley
½ cup bread crumbs
¼ lb. dry Italian salami, chopped
2 eggs, lightly beaten
salt & pepper
Make pasta dough using basic pasta recipe (page 355); set aside.
Cook beef until well browned. Drain off fat, then mix with remaining filling Ingredients. Cool.
Flour a large work surface. Roll out dough until it is very thin. Brush with lightly beaten egg. Cut dough into ½-inch strips. Place filling on alternate strips of dough by teaspoonfuls, about 2 inches apart. Place empty dough strips on top of filled ones. Pinch down sides well with a fork, cut between hills of filling and pinch edges closed.
Cook a few at a time in boiling water for 15 minutes, remove and drain. Serve with tomato sauce, if desired.
Makes approximately 4 dozen.
—Diane Capelazo
Curried Pasta Salad
16 oz. dry spiral pasta
¼ cup olive oil
1 green pepper, sliced
1 red pepper, sliced
3–4 stalks celery, chopped
2 cups broccoli florets
1 13-oz. can pitted black olives, drained
1 4-oz. can water chestnuts, drained & sliced
2 cups chopped purple cabbage
⅔ cup olive oil
3 Tbsp. wine vinegar
1 large clove garlic, crushed
1–1½ Tbsp. curry powder
1 tsp. coriander
⅓ cup Parmesan cheese
Cook pasta in boiling water until soft but not soggy. Rinse in cold water and then toss with olive oil. Add remaining salad Ingredients and set aside.
Combine dressing Ingredients, except Parmesan cheese. Toss with salad, then allow to sit for 5 to 10 minutes. Add Parmesan cheese, toss and serve.
Serves 8 to 10.
—Colleen Suche
Seafood Linguine
2 cups sliced mushrooms
4 shallots or green onions, finely chopped
½ cup butter
1½ cups Madeira
1 Tbsp. tomato paste
1 Tbsp. snipped tarragon
¼ tsp. salt
pepper
10 oz. linguine
1½ lbs. shrimp, shelled
1½ cups heavy cream
4 egg yolks, beaten
salt & pepper
Cook mushrooms and shallots in butter, uncovered, over medium-high heat for 4 to 5 minutes, or until vegetables are tender. Remove with slotted spoon and set aside.
Stir Madeira, tomato paste, tarragon, ¼ tsp. salt and pepper into butter in skillet. Bring to a boil, and cook vigorously for 10 minutes, or until mixture is reduced to cup.
Meanwhile, cook pasta. Drain and keep warm. Drop shrimp into boiling water and cook for 1 to 3 minutes, or until shrimp turn pink. Drain and keep warm.
In small bowl, stir together cream and egg yolks. Add Madeira mixture. Return to skillet. Cook and stir until thickened. Stir in shrimp and mushroom mixture and heat through. Season with salt and pepper. Toss with pasta.
Serves 6.
—Kristine Mattila
Macaroni & Cheese Casserole
Tomatoes give this macaroni and cheese casserole an added zing. It was developed by the adopted grandmother of the contributor and can be frozen successfully.
3 cups dry elbow macaroni, cooked & drained
1 lb. sharp Cheddar cheese, grated
28-oz. can tomatoes, including juice
pepper
1 cup chopped onion, sautéed in butter
Parmesan cheese
Combine all Ingredients except Parmesan cheese and mix well. Top with Parmesan cheese. Bake, uncovered, at 350°F for 1 hour.
Serves 8.
—Anna J. Lee
Noodle Casserole Deluxe
Available for order online, dried tree ears have a distinctive taste and texture. They are somewhat similar to black Chinese mushrooms, which can be substituted if tree ears are not available.
1 oz. tree ears
1 oz. black Chinese mushrooms
1 lb. mushrooms, quartered
2 Tbsp. lemon juice
3 Tbsp. butter
1 onion, finely chopped
1 bunch parsley, chopped
salt & pepper
¼ tsp. thyme
3 eggs, beaten
1 cup heavy cream
½ cup milk
nutmeg
3 cups dry egg noodles, cooked
5 Tbsp. Parmesan cheese
1 cup buttered bread crumbs
Soak tree ears in warm water for 30 minutes and the Chinese mushrooms for 15 minutes. Drain, then chop. Mix regular mushrooms with lemon juice.
Melt butter and sauté onion for 5 minutes. Add all mushrooms and sauté for 2 minutes longer. Add parsley, salt and pepper and thyme and sauté for 10 minutes.
Mix together eggs, cream, milk, nutmeg and salt and pepper. Place cooked noodles and mushroom mixture in greased 9” x 9” casserole dish. Pour egg mixture over and mix well. Sprinkle with cheese and bread crumbs.
Bake, uncovered, at 400°F for 25 to 30 minutes.
Serves 4.
—Inge Benda
Cheesy Broccoli Casserole
This is a rich, tasty casserole. It feeds a crowd and can be prepared and assembled a day ahead.
3 eggs
2½ cups ricotta cheese
¾ cup sour cream
¼ cup butter
1 lb. mushrooms, sliced
2 heads broccoli, cut into florets
2 onions, chopped
salt & pepper
1 lb. dry egg noodles, cooked, drained & rinsed
2 Tbsp. yeast
½ cup bread crumbs
1 cup grated Swiss cheese
Combine eggs, ricotta cheese and sour cream; mix well. Set aside.
Melt butter in heavy skillet. Sauté mushrooms, broccoli and onions until onions are transparent – 5 to 10 minutes. Sprinkle with salt and pepper.
In greased 9” x 13” pan, combine cooked noodles, egg mixture and vegetables. Add yeast and mix well. Sprinkle with bread crumbs and grated cheese.
Bake, covered, at 350°F for 30 minutes, then uncovered for 15 minutes.
Serves 8.
Lasagne Stuffed with Tiny Meatballs
A lot of work but well worth the effort, this recipe makes enough lasagne to serve 16 people. It can also be frozen and used for a last-minute meal.
1 lb. lasagne noodles
2 cups cottage or ricotta cheese, puréed
2 eggs, lightly beaten
1 lb. mozzarella cheese, grated
½ cup Parmesan cheese
3 Tbsp. oil
2 onions, chopped
½ green pepper, diced
10 mushrooms, sliced
1–2 cloves garlic, minced
3 28-oz. cans tomato sauce
1 Tbsp. chopped parsley
1 tsp. basil
½ tsp. oregano
1½ lbs. ground meat (beef, veal or pork)
¼ cup Parmesan cheese
1 clove garlic, minced
1½ Tbsp. chopped parsley
⅛ tsp. nutmeg
1 tsp. basil
½ tsp. grated lemon rind
¼ tsp. salt
¼ tsp. pepper
⅔ cup dry bread crumbs
1 Tbsp. milk
1 egg
Cook noodles in boiling water, drain, rinse and set aside.
Prepare sauce. Heat oil in large pot. Add onions and sauté until soft. Add green pepper, mushrooms and garlic and cook, stirring, for 3 minutes. Stir in tomato sauce and herbs. Bring to a boil, reduce heat, and simmer while preparing rest of dish.
Combine meat, cheese, garlic, parsley, nutmeg, basil, lemon rind, salt and pepper and mix well. In another bowl, combine bread crumbs, milk and egg. Work this into meat, then chill mixture for 1 hour. Shape into tiny meatballs, keeping your hands damp with cold water. Cook meatballs by steaming over low heat in enough water to prevent sticking. Drop cooked meatballs into tomato sauce, setting aside a small amount of sauce to spread on bottom of lasagne pans.
Combine cottage or ricotta cheese with eggs and mozzarella cheese.
To assemble, grease two 9” x 13” pans. Spread bottom of pans with very thin layer of tomato sauce. On top of this, place a layer of noodles, then half the cheese mixture, then one third the meatballs and tomato sauce. Sprinkle with Parmesan cheese. Repeat. Top with layer of noodles, remaining meatballs and sauce and Parmesan cheese.
Bake, uncovered, at 375°F for 30 minutes, or until bubbling and golden. Let stand for 10 minutes before serving.
Serves 16.
—Lynne Roe
