Red-and-White Mostaccioli

This recipe comes from The Food Nanny Rescues Dinner (Liz Edmonds), pg. 73

INGREDIENTS:
1 pound uncooked mostaccioli or other tubular pasta
Alfredo Sauce (see below)
1 (26-ounce) jar meatless spaghetti sauce
3 cups shredded mozzarella cheese, divided

DIRECTIONS:
1. Preheat the oven to 350 degrees.
2. Cook the pasta according to package directions; drain.
3. Meanwhile, prepare sauce of Fettuccine Alfredo
4. Spread a thin layer of spaghetti sauce in a 9 x 13-inch baking dish. Layer half the pasta, pour half the Alfredo sauce, half the spaghetti sauce, and 1-1/2 cups of the cheese. Repeat the layering with the remaining pasta, Alfredo sauce, spaghetti sauce, and cheese.
5. Cover with aluminum foil and bake about 30 minutes or until it is hot and bubbly.

Serve with a tossed green salad and Italian or French bread.

Alfredo Sauce

INGREDIENTS:
1/2 cup (1 stick) butter
1 (3-ounce) package cream cheese (softened)
1 pint heavy cream
1 teaspoon garlic powder
1/2 cup grated Parmesan cheese
Salt and ground black pepper

DIRECTIONS:

1. Melt the butter in a medium saucepan over low heat. Mix in the cream cheese. Stir in the heavy cream and garlic powder. Increase the heat and bring to a boil. Decrease the heat and simmer, stirring often. Cook and stir for desired consistency.

2. Stir the Parmesan cheese into the sauce and season with salt and pepper to taste.

Shrimp Macaroni Salad

This recipe comes from Carolyn Kaiserman.  She was a member of my ward growing up, Kaysville 20th Ward.  And then my brother, Mark,  married her daughter, Kristie.  So we have been able to keep in touch with Carolyn over the years.  She is a great cook and this dish is known to show up at showers or family gatherings.  It's a great recipe.  The ingredient list has had an attempt to put some measurements by them, but truth be told, this is one of those recipes she just throws together. 

Yield: 6-8 servings

Note: Let blend overnight.

SALAD INGREDIENTS:

2/3 package (16oz) very small macaroni shells or rings

3-4 boiled eggs, chopped

1 cup celery, diced

diced green onions

2 can shrimp, washed and drained

Salt & pepper to taste

Dressing:

Miracle Whip

canned milk

mustard

DIRECTIONS:

Boil macaroni, as per directions on package.  Cool.  Add eggs, celery, shrimp, and salt & pepper.  

To make dressing, add Miracle Whip 1 large spoon at a time.  Add mustard 1 teaspoon for every spoon of Miracle Whip.  Add a little canned milk to thin the Miracle Whip a little.  Mix together and add to macaroni salad.  Let stand overnight to blend.

Crockpot Cream Italian Chicken

4 chicken breasts

1 packet dry Zesty Italian dressing

1-2 cans Cream of Mushroom or Chicken Soup

1 (8 oz) package cream cheese, softened

DIRECTIONS:

Place the chicken in a crockpot and sprinkle Italian dressing over it. Combine cream cheese and cream of chicken soup in a small pot over low heat and pour over chicken. Cook on low in the crockpot for at least 4 hours. You can leave it in there all day. Once chicken is done you can leave the chicken breasts whole, cube it, or even shred it. I always cut the breasts into tenderloin size strips.

Once you have cut up the chicken, throw it back in the crockpot and stir into the sauce. If you feel the sauce is too thick you can thin it to your preferred consistency with a little milk. Serve over rice, pasta or mashed potatoes.

Recipe from my friend, Kathy Mills (Country View Ward 2000)

Also from:  http://www.the-girl-who-ate-everything.com/2009/07/crockpot-italian-chicken.html

Chicken Spaghetti

Another yummy recipe from The Pioneer Woman

(Her blog has step-by-step directions and pictures - Love it!!)

Our family is nuts over this recipe!  I first learned about Chicken Spaghetti from Nate while he was serving a LDS Mission to the Texas Houston East Mission.  I had no idea what it was so I begin to search for a recipe and found this one.  This recipe has so much flavor.  It is a crowd pleaser and a favorite of Nate!

Serves 8

2 cups cooked chicken
1 can Cream of Mushroom soup
1 can Cream of Chicken & Mushroom soup
2 cups grated cheddar cheese
1/4 cup finely diced green pepper
1/2 cup finely diced onion
1-4 oz jar diced pimentos, drained
3 cups dry spaghetti, broken into two inch pieces
2 cups reserved chicken broth from pot
1 teaspoon Lawry’s Seasoned Salt
1/8 to 1/4 teaspoon Cayenne pepper
Salt & Pepper to taste
1 additional cup grated cheddar cheese

DIRECTIONS:

Cook 1 cut up fryer and pick out the meat to make two cups.  Cook spaghetti in same chicken broth until al dente.  Do not overcook.  When spaghetti is cooked, combine with remaining ingredients except additional 1 cup sharp cheddar.

Place mixture in casserole pan and top with remaining sharp cheddar.  Cover and freeze up to six months, cover and refrigerate up to two days, or bake immediately at 350 degrees for 45 minutes until bubbly. 

(If the cheese on top starts to get too cooked, cover with foil.)

Baked Spaghetti

This recipe come from my friend, Debbie Stevenson.  
Cutting the recipe in half is plenty for our family.  
Make half and freeze half for later.

Serves 12

INGREDIENTS:
12 ounces spaghetti

1 cup chopped onions

1 cup chopped green bell peppers

1 pound lean ground beef (1/2 ground beef, 1/2 sausage)

1 (16 ounce) can diced tomatoes

1 (4.5 ounce) can mushrooms, drained

1 teaspoon dried oregano

2 cups shredded mild Cheddar cheese

1 (10.75 ounce) can condensed cream of mushroom soup

1/4 cup water

1/4 cup grated Parmesan cheese

DIRECTIONS:

Bring a large pot of lightly salted water to a boil. Add spaghetti, and cook for 8 to 10 minutes, or until al dente. Drain, and set aside.

In a large skillet over medium-high heat, sauté the onions, green peppers and ground beef. Once beef is brown and onions and peppers softened, add the tomatoes, mushrooms and oregano. Simmer uncovered for 10 minutes.

Preheat oven to 350 degrees F. Grease a 9x13 inch baking dish. Place half of the cooked spaghetti into the prepared dish. Top with half of the meat mixture. Sprinkle with 1 cup of the mild Cheddar cheese. Repeat. In a medium bowl, mix together cream of mushroom soup and water until smooth; pour over casserole. Sprinkle with Parmesan cheese.

Bake in preheated oven for 30 to 35 minutes. Let stand 10 minutes before serving.

Nutritional Information:

1 serving (1 cup) equals 239 calories, 9 g fat (5 g saturated fat), 25 mg cholesterol, 500 mg sodium, 30 g carbohydrate, 3 g fiber, 10 g protein.

Recipe from Debbie Stevenson, Sand Springs Ward

Originally published as Baked Spaghetti in Taste of Home April/May 1994, p39

Beefaroni

This is an easy, fast and tasty dish. 

Preheat oven to 350 degrees

Prep time: 15 min; Cook time: 30 min.

http://allrecipes.com/recipe/beefaroni/

1 pound ground beef

2 cups shredded Cheddar cheese

4 (8 oz) cans tomato sauce

2 Tablespoons butter

16 ounces uncooked elbow macaroni

salt and pepper to taste

DIRECTIONS:

Crumble ground beef into a large skillet over medium-high heat.  Cook, stirring frequently, until evenly browned.  Drain.

While ground beef is cooking, bring a large pot of lightly salted water to a boil.  Add macaroni, and cook until tender, about 8 minutes.  Drain and stir in butter.  Transfer to a large casserole dish, and mix in the ground beef, tomato sauce, and cheese.  Sprinkle a little salt and pepper over the top. Sprinkle a little cheese on top to make it look nice.  Bake uncovered for 30 minutes in the preheated oven, or until heated through and bubbly.

Spaghetti Plus!

This is Joshua’s favorite meal!  We made this for years without the canned tomatoes.  Then I got a recipe from Julie Hansen, my friend from the Country View Ward, and she added the can tomatoes.  We loved the flavor that it added!!

INGREDIENTS:
1 pound ground beef

1 package of dry spaghetti sauce mix (like Schilling or Western Family)

1 can diced tomatoes Italian style, undrained

1 package of spaghetti noodles (we like whole wheat noodles)

DIRECTIONS:

Noodles:  Prepare spaghetti noodles according to package.

Sauce: Brown the ground beef.  Add spaghetti sauce mix prepared according to package directions.  Chop can of tomatoes in a food chopper or blender.  Then add to sauce.  Heat then mix with spaghetti or serve separately.

Recipe from Julie Hansen, Country View Ward.

Ground Beef Stroganoff

INGREDIENTS:
1 onion, diced

1 pound ground beef, browned with onion

1‑2 cans cream of mushroom soup

Worcestershire sauce, to taste (optional)

milk‑‑to make sauce thinner

8 oz. of sour cream

Rice or egg noodles (rice 1/4 cup dry or noodles 2-3 oz per person)

DIRECTIONS:

Cook rice or egg noodles.

While those are cooking, brown the ground beef and onion in a pan.  Add Cream of Mushroom soup, Worcestershire sauce, and mix well.  Add milk to sauce if you like it thinner.  Turn off heat, add sour cream and mix in.

Serve over Rice or egg noodles.