Angelines Lasagna

16 oz. Lasagna Noodles

2 lbs. ground beef, cooked

15 oz. jar ricotta cheese

1 egg

2 Tbls. parsley

1 tsp. basil

1 tsp. salt

1 tsp. pepper

2 jars mushroom spaghetti sauce

1 pound mozzarella cheese

1 cup parmesan cheese

In saucepan cook meat and add spaghetti sauce, set aside.  In a bowl mix ricotta with eggs, parsely, basil, salt and pepper. Boil pasta til al dente, run under cold water (leave noodles in water).  place about 1 cup sauce in the bottom of a deep dish 9*13 casserole dish, layer the bottom with about 4 noodles, next place a layer of sauce, than add 1/3 of the ricotta cheese in dallops, sprinkle parmesan over that, and than 2 handfuls of mozzarell.  Repeat this process 3 times.  Bake in Preheated 350 degree oven for 45 minutes.

Creamy cilantro lime chicken

1.5 pounds chicken tenders
1onion chopped
2 Tbls. Garlic minced
3 Cups chicken broth
1 Tbls. Italian herb paste
2 Tbls. Cilantro paste
6 Tbls. Lime juice
1.5 cups heavy whipping cream
Salt and pepper to taste
Wondra flour to thicken
1 lb. Wide egg noodles.

In a large skillet heat oil. Cook chicken for eight minutes flipping halfway through. Take out of pan and set aside. In the same pan cook garlic and onion until tender. Add Italian paste, cilantro paste, chicken broth, salt and pepper, lime, and Wondra flour, cook down. Add cream and stir til thickened. Re-add chicken back into cream mixture and cook a couple more minutes. Serve over buttered egg noodles.

Beef Stroganoff - Dianna Whitmer

1 1/2 lbs. stew meat or hamburger
3 Tbsp. oil
1 1/2 C. thinly sliced onion
1 1/2 tsp salt
1 tsp. dry mustard
1 C. water
1 glove minced garlic
4 oz. can mushrooms
1 t. Worcestershire sauce
2 Tbls. flour
1/4 tsp. pepper
1 tsp. beef boullion
1/2 pint sour cream

Cut meat into small pieces, brown in oil.  add onion, garlic, and cook until onion is clear.  Add mushrooms and cook lightly.  Stir in flour, salt, mustard, pepper.  add bullion, water and worcestershire sauce.  stir to blend.  Cover and cook slowly until meat is tender.  Stir in sour cream.  Serve over hot noodles or rice.  

Thai noodles

SAUCE
1/4 Cup soy sauce
2 Tbls. Sugar
3 tsp. Minced garlic
2 Tbls. Rice wine vinegar
2 1/2 Tbls. Sesame oil
2 Tbls. Sweet chili sauce
3 Tbls. Canola oil

1 1/2 lbs. cooked spaghetti

Dump above sauce ingredients into a large bowl and whisk. Place hot drained spaghetti on top and fold.

Salmon Penne

1 lemon zest and juice

1 tablespoon Dijon mustard

1 jar salmon, or more, cut into ribbons

4 green onions

2 Tbls dill weed

1 cup cream cheese softened

1.5 pounds penne

salt and pepper to taste

*Cook penne in boiling salted water until cooked. Scoop out some of the starchy cooking water and reserve. Drain the pasta but not quite all the way. Leave it a bit wet. Put the pasta back into the pot along with a splash or two of the reserved water.

*While the pasta is still steaming hot, immediately add the rest of the ingredients except the salmon. Stir with a wooden spoon as the cheese melts and forms a creamy sauce.

*At the last second briefly stir in the canned salmon; this way it won’t break up as much. Season with salt and pepper and serve immediately.

Lasagna Soup

2 Tbsp extra virgin olive oil, divided
1 lb lean ground beef
1 large yellow onion, diced (2 cups)
3 - 5 garlic cloves, to taste, minced
4 cups low-sodium chicken broth
1 (14.5 oz) can petite diced tomatoes
1 (14.5 oz) can crushed tomatoes
2 1/2 Tbsp tomato paste
1 3/4 tsp dried basil
3/4 tsp dried oregano
1/2 tsp dried rosemary, crushed
1/2 tsp fennel seeds, crushed
1/2 tsp dried thyme
1 tsp granulated sugar
1 1/2 Tbsp chopped fresh parsley, plus more for garnish
Salt and freshly ground black pepper, to taste
8 lasagna noodles, broken into bite size pieces (6.5 oz)
1 1/4 cups shredded mozzarella cheese (5 oz)
1/2 cup finely shredded parmesan cheese (2 oz)
8 oz ricotta cheese

Directions

Heat one tablespoon olive oil in a large pot over medium-high heat. Once hot, crumble beef into pot, season with salt and pepper to taste and cook, stirring occasionally until browned. Drain majority of fat from beef and set aside.  Heat remaining 1 Tbsp olive oil in pot, add chopped onion and saute until it begins to soften. Add in garlic and saute 30 seconds longer. Add in chicken broth, diced tomatoes, crushed tomatoes, tomato paste, basil, oregano, rosemary, fennel seeds, thyme, sugar, parsley, the cooked ground beef and season with salt and pepper to taste. Bring just to a boil, then reduce heat to medium-low, cover and simmer 20 minutes.Meanwhile, prepare lasagna noodles according to directions listed on package, reserving 1 cup pasta water before draining pasta.Add cooked pasta to soup along with 1/2 cup - 1 cup pasta water as desired. In a mixing bowl, using a fork, stir together mozzarella, parmesan and ricotta.Ladle soup into bowls, dollop with a large scoop of the cheese mixture and sprinkle with chopped parsley (you can help the cheese melt better by cooking in the microwave after dolloping over soup for a bit or you could put the soup in oven safe bowl, top with cheese mixture and set under broiler to melt well. Or just stir into very hot soup and it should melt well).

Exact Recipe Source: Cooking Classyhttp://www.cookingclassy.com/2013/12/lasagna-soup/

Creamy Macaroni Salad

1 pound elbow Macaroni

1 red bell pepper, chopped

1 bunch Green onion

1 can black olives, sliced

1 cup, dill pickles, diced

12 oz. mayonnaise

3 Tbls. Sugar

2 Tbls. red wine vinegar

salt and pepper to taste

Cook macaroni, shock in cold water and let drain, dump into large bowl.  Mix mayonnaise, sugar and vinegar, pour over macaroni and stir.  Add diced pepper, onions, olives and pickles, stir. Season with salt and pepper  Chill for at least 3 hours before serving, chill overnight for best effect.

Moms Marvelous Macaroni and Cheese

1 pound elbow macaroni
1 Tbls. olive oil
1 stick of butter
3 C. shredded cheddar
1 1/2 C. shredded mozzarella or Monterrey jack
2 C. whole milk
2 eggs
1/2 tsp. season salt
1/2 tsp. pepper
3/4 tsp. salt

2 Tubes Ritz crackers
1 stick margarine, melted

Preheat oven to 350*. Spray a 15*10 inch pan with Pam .Boil macaroni water with oil for 12 minutes.  Drain and pour into pan.  Melt butter in microwave bowl, dump over noodles, stir.  Add cheeses, milk, eggs, salt and pepper, stir.  crush crackers in a large Ziploc, add melted butter, sprinkle over top of macaroni.  Bake til bubbly, about 40 minutes.
I often add 1/2 pound of cubed ham to this 

Easy Lasagna (with cottage cheese)

1 package lasagna noodles
1 lb. hamburger
1 1/2 jars Ragu spaghetti sauce
16 oz. small curd cottage cheese
1 1/2 lbs. mozzarella cheese (sometimes I mix cheddar in there too)
2 eggs
3/4 cup Parmesan cheese
3 tsp. parsley
1/2 tsp. salt
1/4 tsp. pepper
1 tsp. basil
1 tsp. garlic powder

Cook noodles til' according to package. Drain and rinse with cold water. Brown meat in large skillet. Add sauce, salt, pepper, basil and garlic to sauce, simmer. In small bowl combine cottage cheese, eggs, Parmesan and parsley. Layer sauce in bottom of 9 * 13, layer noodles, meat sauce, cottage cheese mixture, than cheese, doing 3 layers. Bake in 350* oven for 40 minutes.

Chicken Pasta Salad

4 C. bow tie pasta
4 c. chicken, cooked and cubed
1/2 c. chopped green onion
1 c. water chestnuts
1 can pineapple tidbits
1 1/2 c. mayonnaise
1/4 c. red wine vinegar
2 tsp. salt
1/2 tsp. pepper
2 c. red grapes, halved
1 c. pecans, coarsely chopped
1/2 c. craisins

Cook pasta according to directions. Drain. In a large bowl combine all ingredients except grapes, pecans and craisins. Marinate mixture in refrigerator for several hours or overnight. Add grapes, pecans and craisins just before serving. Makes 12 cups.

Chicken Noodle Soup

6 cans Swanson chicken broth
generous amount of black pepper
1 lb. mini carrots, sliced
3 stalks celery, sliced
1/2 onion, diced
1/2 package uncooked spaghetti noodles-snapped into 4th's
3 large chicken breasts uncooked cubed
1/2 tsp. basil
2 bay leaves

Place uncooked cubed chicken in broth along with the rest of the ingredients. Make sure to break the spaghetti into fourths and also place in broth. Cook over medium high heat to a boil. Cook til noodles are tender and chicken is done, about 25-30 minutes. Take out Bay leaves, and enjoy.

Pepperoni Pasta Salad

2 cups uncooked small pasta shells
3/4 c. chopped green peppers
3/4 c. chopped fresh tomatoes
1 c. chopped pepperoni
3/4 c. black olives quartered
3 oz. cheddar cheese cubed
1/3 c. chopped onion

DRESSING
1/3 c. vegetable oil
1/4 c. red wine vinegar
2- 1/2 Tbls. sugar
1 -1/2 tsp. salt
1 -1/2 tsp. ground oregano
1/2 tsp. pepper

Cook pasta according to package directions. Drain and rinse in cold water. Meanwhile prepare vegetables cheese and meat and place in large bowl. Pour strained and cooled pasta in. In a jar with a lid combine the dressing ingredients, shake well. Pour over pasta mixture and toss to coat. Cover and refrigerate until serving, at least 3 hours.