Noodles Romanoff

I like to make this as a side dish when I feel a little fancy, even though it is not really fancy. The name makes me think it is.....

1 (8 ounce) pkg dried wide egg noodles
1 (16 oz) carton sour cream
1/4 cup melted butter
1/4 tsp salt
1/4 tsp. pepper
1 small clove garlic, minced
1/4 cup parmesan cheese
2 tbl. chopped fresh chives

Cook noodles according to package directions, drain. Stir in sour cream and next 4 ingredients into noodles. Sprinkle with cheese and chives. Toss and serve hot.

Southwest Pasta Salad

This is one that my mom is always asked to bring to events. It is a good quick salad that is very tasty.

1 pkg. rotini (cooked)
1 can kidney beans
1 can garbanzo beans
1 can corn
1 can olives (sliced)
1/2 green pepper
1/2 red pepper
1/3 purple onion
1 pkg cheddar cheese (grated)
1 pkg. fritos chips
1 bottle southwest ranch dressing

Cook rotini according to package directions. Pour ranch over pasta. Drain juice from all canned products and add rotini, dice fresh vegetables and add to salad. Stir in cheese and chips just before serving.

Spaghetti with Meatballs

This is another from Sonnie.  This looks like it is the
 real deal.  Looks great to me.


- 3 tablespoons olive oil
- 3/4 cup chopped onion
- 4 cloves garlic, minced
- 2 (16 ounce) cans crushed tomatoes
- 3 (6 ounce) cans tomato paste
- 1 cup water
- 1/2 cup sugar
- 1/4 cup chopped fresh oregano, divided
- 1 dried bay leaf
- salt and pepper to taste
- 1 pound ground round
- 1/2 cup Italian seasoned bread crumbs
- 1/4 cup chopped fresh parsley
- 2 eggs, lightly beaten
- 1/2 cup grated Parmesan cheese
- 1 (16 ounce) package uncooked spaghetti

Directions

1. Heat the olive oil in a large saucepan over
medium heat, and cook the onion until lightly
brown. Mix in 2 cloves garlic, and cook 1 minute.
Stir in crushed tomatoes, tomato paste, water,
sugar, 1/2 the oregano, and bay leaf. Season
with salt and pepper. Bring to a boil, reduce
 heat to low, and simmer while preparing meatballs.

2. In a bowl, mix the ground round, bread crumbs,
 remaining oregano, remaining garlic, parsley,
eggs, and cheese. Season with salt and pepper.
Roll into 1 inch balls, and drop into the sauce.
Cook 40 minutes in the sauce, or until internal
temperature of meatballs reaches a minimum of 160
degrees F (72 degrees C).
3. Bring a large pot of lightly salted water to
a boil, and stir in the spaghetti. Cook 8 to 10
minutes, until al dente, and drain. Serve the
meatballs and sauce over the cooked spaghetti.

Roasted Red Pepper Sauce

This is an AMAZING recipe I got from a good friend. She is living in Korea right now so I feel safe to add it. She can't beat me from Korea!!! Very easy but looks and tastes like you have been working on it for hours. You really have to try this one!!

3-4 red bell peppers
1 quart heavy whipping cream
1 quart spaghetti sauce
handful Basil (sprinkle on top)
Crushed red pepper ½ tsp. , just a pinch if using it for kids
Angel hair pasta
Hot Links

Broil the red bell peppers; turn them until they are completely dark and broiled. Place in a plastic bag for the peppers to be steamed.
Once steamed, peel peppers; take out the seeds and put peppers in a blender with the heavy whipping cream. Blend.
Put spaghetti sauce in a sauce pan with heavy whipping cream and pepper mixture. Cook on medium until thickened and well blended. Add basil and crushed red pepper. Mix well.
Cook noodles.
Slice links and warm in a frying pan.
Serve sauce with links over spaghetti.

It is even better the next day. It can be cut in half if needed.

Cheesy Chicken Spaghetti

When I had Blaze, someone brought us Chicken Spaghetti as a meal. I fell in love with it and searched FOREVER for a recipe similar to the one they brought. This is pretty close (I think better Ssshhh, don't tell). I had never heard of Chicken Spaghetti and in searching I found out that it is a Southern recipe. I am not sure why because there is nothing southern really in it. I guess it is just because they make it in the south. Anyway, ENJOY.

10 oz. cooked spaghetti
2 c. diced, cooked chicken (reserve some broth)
1/2 c. onion, chopped
1/2 c. green or red pepper, chopped
3 tbsp. butter
1 can cream of chicken soup
1 can cream of mushroom soup
1/2 of a sm. Velveeta cheese

Saute onion and green pepper in butter in a large saucepan. Add soups and stir to mix. Thin soup with chicken broth as needed. When hot, add cubed Velveeta cheese and stir until it melts. Stir in chicken and thin with broth again if needed. Mix chicken mixture with cooked spaghetti. Place in a greased casserole dish. Bake at 350 degrees for 30 minutes.

**The last time I made it I added about 1/2 c. fresh mushrooms. I added them with the peppers and sauteed them together. I also add more cheese. We love cheese. I thought it made it even better**

Manicotti

• 20 uncooked manicotti shells
• 2 (15 ounce) containers ricotta cheese
• 5 cups shredded mozzarella cheese
• 1 cup grated Parmesan cheese
• 2 eggs, beaten
• 2 teaspoons dried basil
• 2 teaspoons dried oregano
• 1 teaspoon onion powder
• 1 teaspoon garlic powder
• 1 teaspoon seasoned salt
• 2 (26 ounce) jars spaghetti sauce

Directions

1. Cook manicotti according to package directions. Meanwhile, in a bowl, combine the ricotta cheese, 3 cups mozzarella cheese, Parmesan cheese, eggs and seasonings. Spread 1 cup spaghetti sauce each in two ungreased 13-in. x 9-in. x 2-in. baking dishes. Stuff manicotti shells with cheese mixture; arrange over sauce. Top with remaining sauce.
2. Cover and bake at 375 degrees F for 35-40 minutes. Uncover; sprinkle with remaining mozzarella cheese. Bake 10 minutes longer or until cheese is melted and manicotti is heated through.

**I don't use jar spaghetti sauce. I think the package McCormick sauce is so much better. Also, this makes a lot so either half it or make sure you have company coming.**