Back to Recipes

Angel Hair Pasta in Garlic Sauce (Kathy in FL)

  • 1 package (16 ounces) capellini (angel hair) pasta
  • 1/4 cup olive or vegetable oil
  • 1/4 cup chopped fresh parsley (just as easy to use an equivalent measure of dried chopped parsley)
  • 4 cloves garlic, finely chopped (or use the equivalent in dried, minced garlic)
  • 1/2 cup grated Parmesan cheese
  • Freshly ground pepper (or regular pepper if you aren’t in to being fancy)

Cook pasta as directed on package. While pasta is cooking, heat oil in 10-inch skillet over medium-high heat. Cook parsley and garlic in oil, stirring frequently, until garlic is golden. Drain pasta; mix with garlic mixture. Sprinkle with cheese. Serve with pepper.

BABY VEGETABLE TOSS (Kathy in FL)

  • 1 can (15 ounces) baby corn (whole or pieces), drained
  • 1 can (15 ounces) baby carrots, drained
  • 1/3 cup strips of roasted red peppers
  • 2 cups penne pasta, cooked and drained
  • 1/2 cup Italian dressing
  • Dried parsley flakes

Heat vegetables. Toss with pasta and dressing. Sprinkle with parsley flakes. Serve warm.

For a main dish: In a frying pan briefly heat 1/2 pound of ham that has been cut into 2- to 3-inch sticks. Add with the vegetables. Serves 4 to 6. Note: if you don’t have peppers that you can rehydrate, then don’t worry about it and leave ‘em out.

Broccoli Ramen Noodles (Petticoat Junction) This is pretty good, though I think the recipe as written has too much honey/lemon so I usually reduce it.

  • 4 cups broccoli
  • 1 package ramen noodles (oriental flavor)
  • 1 tablespoon corn oil
  • 1/4 cup lemon juice
  • 1/4 cup honey
  • 1/2 teaspoon pepper
  • 1 teaspoon salt
  • 1 cup unsalted peanuts, chopped
  1. Prepare noodles according to package directions (2–3 minutes) but DO NOT add flavoring.
  2. Drain noodles and toss in corn oil.
  3. Blanch broccoli in boiling water (1–2 minutes) and drain. Refresh under cold water.
  4. Mix lemon juice, honey, pepper, salt, and noodle flavoring; and combine with broccoli and noodles.
  5. Refrigerate. Before reheating, stir in peanuts. Reheat in microwave.

Buttered Egg Noodles (Petticoat Junction)

  • 2 cubes chicken bouillon
  • 1–1/2 c. water
  • 1/4 c. real butter (this is half of the amount originally called for)
  • 8 oz egg noodles

Note: minimal water recipe. Bring water, bouillon cubes, and half of the butter to a boil. Add egg noodles and cook to desired texture (approx 6–8 min). During the last minute of cooking, add remaining butter; serve. Note: Minimal water recipe, so you need to watch it carefully and STIR OFTEN; I leave the lid on tightly and check periodically in case I need to add a bit more liquid (often up to an extra 1/3 cup). This could easily be the basis for a one-pot dinner, too; add some canned chicken and some canned/frozen veggies, or use veggie/beef bouillon for a different flavor, etc. (The original recipe also said you could use 1 can broth in lieu of the bouillon cubes but I haven’t tried it or adjusted liquid levels.)

CRACKED WHEAT SAUSAGE (Kathy in FL)

  • 1 c. steamed cracked wheat (make ahead)
  • 1 1/2 t. sage or Italian seasoning
  • 2–3 dashes onion and garlic salt
  • 1 mashed beef bouillon cube or beef flavor base
  • 1 t. worcestershire sauce
  • 1 egg
  • 3–4 T whole wheat flour
  • 1 T. oil
  • 1 T. brown sugar
  • dash of cayenne
  • 3–4 drops liquid smoke

Fry after mixing.

CRACKED WHEAT SAUSAGE OR HAMBURGER (Kathy in FL)

For hamburger mix together.

  • 1 cup cooked cracked wheat
  • 1 T. oil
  • 1 T. brown sugar
  • 1 egg
  • 2–3 dashes each onion and garlic salt from large bottle
  • 1 beef bouillon cube or beef flavor base
  • 2–5 T. flour

For sausage add to above mixture:

  • 2–3 drops liquid smoke
  • 1 t. worcestershire sauce
  • 1 1/2 t. sage
  • dash cayenne/red pepper

Fry in small amount of oil after mixing.

Creamy Ramen Noodles (Petticoat Junction)

  • 1 (3 ounce) package ramen noodles, any flavor, with seasoning packet
  • 2 cups water
  • 2 tablespoons butter
  • 1/4 cup milk
  1. Bring water to boil in a small sauce pan. Add dried noodles and cook 3 minutes, or until noodles are tender. Stir occasionally.
  2. Drain water. Return noodles to sauce pan.
  3. Add butter, milk and contents of seasoning packet (you may not want the full packet, depending on tastes)
  4. Heat on low heat and stir until butter is melted and noodles are coated with creamy sauce. Serve.

EASY PIZZA SAUCE (RipleyRules)

  • 1 (15oz) can tomato sauce
  • 1 (6oz) can tomato paste
  • 1 tbs ground oregano
  • 1 1/2 tsp dried minced garlic
  • 1 tsp ground paprika

Mix paste and sauce. Stir in seasonings. Enough for 4 pizzas. (maybe try adapting the bannock recipe for pizza crust? Let me know if you figure something out. I am far from figuring out an entire pizza based on long-term storage goods!)

‘Egg Drop’ Soup with Chicken Ramen Noodle Packets (Petticoat Junction)

Just smash the noodles into small pieces and cook as directed (w/seasoning packet). Once noodles are cooked, scramble an egg into the boiling broth. Cook and stir approx 1 min until egg is cooked.

Easy Tomato Mac n’ Cheese (Kathy in FL)

[Since many of us are looking at SIP (sheltering in place) with kids, a couple of tried-and-true fallbacks will be welcome to deal with the stress of changing diets.]

  • 1 can (10 3/4 oz.) Condensed Cheddar Cheese Soup
  • 1 cup traditional spaghetti Sauce
  • 1/3 cup milk (from canned or powder)
  • 4 cups cooked elbow pasta
  • Grated Parmesan cheese

MIX soup, pasta sauce, milk and pasta in saucepan. Heat through. Top with grated cheese.

Flavorful Oatburgers (Kathy in FL)

  • 1 T extra virgin olive oil
  • 1 small onion, minced well
  • 2 cloves of garlic, pressed
  • 1 3/4 c veggie broth
  • 1 tsp sea salt
  • 1 T sunflower seeds
  • 1 T dried basil
  • 2 tsp dried Greek oregano
  • ½ c whole wheat flour
  • 3 c rolled oats

Heat oil in a wok or cast iron skillet. Cook onion 2–3 minutes or more until tender. Add garlic and cook 1 minute. Add veggie broth, seeds and spices. Bring to a boil, then turn off. Add oats and flour. Let cool. Scoop out and shape into burgers or balls. Bake on a pizza stone 25 minutes (less for balls) until lightly browned. Turn over and bake another 10 minutes. Serve burgers on sprouted grain buns with lettuce, tomato, onion, avocado slices. Use balls in sweet and sour over brown rice, or in spaghetti sauce over spaghetti. (We were excited about these as we were wanting to replace Boca Burgers in our menu. We think these are a healthy, great tasting alternative that we like just as well, even better than Boca Burgers!)

Greek Spaghetti (Kathy in FL)

  • 12 ounces spaghetti
  • 1/2 cup (1 stick) butter (use your butter substitute, butter-flavored crisco or substitute Olive Oil)
  • Garlic powder or mashed garlic cloves

Burn butter until golden. Add garlic powder or crushed cloves and serve over cooked, drained spaghetti.

Macho Macaroni and Cheese (Kathy in FL)

  • 1 pound elbow macaroni
  • 1 pound processed American cheese, grated
  • 3 cups milk (fresh, canned, powdered)
  • 2 teaspoons dry mustard
  • 1 teaspoon TABASCO® Sauce

Preheat oven to 350°F. Cook macaroni according to package directions. Drain macaroni and combine with cheese; mix lightly. Place in buttered 2-quart casserole. Blend milk, mustard and TABASCO® Sauce; pour over macaroni. Cover and bake 35 minutes. Uncover and bake 10 to 15 minutes or until top is lightly browned. Makes 8 to 10 servings

MEATLESS MEAT PATTIES (Kathy in FL)

  • 1 cup Mixed Whole Grains (Wheat, Corn, Oats, Adjuki beans, Rye, Barley, Rice, Millet and Buckwheat)
  • 1 3/4 cup Water
  • 1/4 cup Soy Sauce
  • 1 teaspoon Granulated Garlic
  • Onion
  • 1 teaspoon Cumin, optional
  • 1/2 teaspoon Basil
  • 1/2 teaspoon Coriander, optional
  • 1 teaspoon Vegetable Bouillon

Mix all the grains together then measure them. Grind them quite coarse. Mix all the ingredients together in a pan. While stirring, bring to boil. Turn down the heat, and cook for 10 minutes more. Form into balls, I use a cookie scoop, and freeze. When they are frozen, store them in freezer bags. Recipe makes 48 balls, and I use 2 balls for each hamburger bun. Use instead of hamburger in other recipes. Wonderful as a pizza topping.

Mediterranean Couscous (Kathy in FL)

[Note: this qualifies as vegetarian.]

  • 2 T. olive oil
  • 1 ½ cups diced onion (can be mixed with diced green peppers if you have them or you can use dehydrated versions of onions and peppers)
  • 1 c. sliced carrots (from canned)
  • 1 ½ cups salsa
  • 1 can chick peas (also known as garbanzo beans)
  • 1 (14.5 oz.) can vegetable broth
  • 2/3 c. water
  • ½ c. golden raisins
  • ¼ t. salt (or to taste)
  • ¾ t. cumin
  • ½ t. cinnamon
  • 1 ½ c. uncooked couscous
  • minced garlic (optional)

Heat oil in a skillet over medium high heat until hot. Stir-fry your onion, pepper, and/or garlic (all rehydrated if necessary). Cook for 3 to 5 minutes or until tender, stirring occasionally. Add carrots and salsa and mix well. Add beans, broth, water, raisins, salt, cumin, and cinnamon, mix well. Bring to a boil. Remove from heat; stir in couscous. Cover; let stand 5 to 10 minutes. Fluff with a fork before serving. Yield: approx 4 to 5 servings.

ONE POT PASTA (Kathy in FL)

  • 4 cups water
  • 2 cups tortellini
  • 2 tablespoons dried, minced onion
  • 2 tablespoons crushed, red pepper flakes
  • 1/2 teaspoon salt
  • 1 (2.4 ounce) package tomato-with-basil soup mix
  • 1 teaspoon oregano, dried
  • 1 teaspoon dried minced garlic
  • 1/2 cup grated Parmesan cheese
  • 3/4 teaspoon ground red pepper

Boil 4 cups water in a Dutch oven. Add pasta, onion, red pepper flakes, and salt. Let cook for 10 minutes (or until tender). Add soup mix, oregano, and garlic. Let cook for 5 minutes. Stir in cheese and ground red pepper.

Paprika Noodles (hoggie)

  • 1 onion
  • 1 clove garlic
  • 300 g tin mushrooms (about 4–5 oz drained weight)
  • 1/4 pt chick stock
  • 1/4 pt sherry (or half pt stock if no sherry)
  • 3 tsp paprika
  • 170 g tin evaporated milk
  • egg noodles

Fry the onion, garlic, and mushrooms in a drop of oil. Add the chicken stock, sherry, and paprika and simmer covered for 20 min. Add the evaporated milk and bring back to bubbling. Serve with egg noodles (or anything else you like). This dish was originally made with pork added after the onions and mushrooms and I guess you could probably make it with spam or any other tinned meat but I haven’t tried it with those.

PASTA (NJ. Preppie)

  • 1 cup flour
  • 1 t. salt
  • 1/3 c. water

Mix, knead, and roll out on floured surface until thin. Cut into narrow strips with a wheel slicer to make noodles. Let rest for a few hours before boiling or store dry.

Pasta & Tomatoes (ShenVal from Martha Stewart’s program)

Soak 1 lb pasta in 3/4 c olive oil for at least 20 min. Add 2 28 oz cans tomatoes, a little salt & pepper. Put in casserole, 400 degrees for 45 min. Covered. Stir every 15 min. Take out, add 1/2 c parmesan cheese. Note: this recipe does not call for added water to cook the pasta.

Pasta with Garlic and Eggs (Kathy in FL)

  • 1/2 lb dry pasta shell macaroni
  • 2 eggs, beaten (fresh or powdered)
  • 1/2 cup olive oil
  • 4 cloves garlic
  • 2 tablespoons parmesan cheese
  • salt and pepper, taste

Cook pasta. Heat the oil in small frying pan, add garlic. Saute for just a moment. Drain pasta, toss all ingredients together. Salt and pepper to taste.

Pizza Style Pasta (Kathy in FL)

[This is a quick fix as you use a boxed angel hair pasta side dish as the basis for the rest of the ingredients.]

  • 1 Angel Hair Pasta with Parmesan Cheese (5.1 oz. package)
  • 1/2 cup pizza sauce
  • 1 (3 oz. package) sliced pepperoni
  • 1 medium green bell pepper (1 cup) diced (or equivalent in dried, or leave out if you don’t have)
  • 1 (4.5 oz. jar) jar sliced mushrooms , drained
  • 1/4 cup sliced black olives (or use a small can of sliced olives that you’ve drained)
  • 2 green onions, sliced (or equivalent in dried chopped onion)
  • 1/2 cup shredded mozzarella cheese (if you have it, or try using a powdered cheese mix or canned cheese)

Bring 2 cups of water to a boil in a large skillet. Stir in the pasta and special seasonings. Reduce to medium heat. Gently boil uncovered 4 minutes or until pasta is tender. Stir in remaining ingredients except mozzarella. Let stand 3 minutes. Before serving, top each serving with mozzarella cheese.

Polenta Lasagna (Kathy in FL)

  • 4–1/4 cups water, divided
  • 1–1/2 cups whole grain yellow cornmeal
  • 4 teaspoons finely chopped fresh marjoram (or equivalent in dried marjoram)
  • 1 teaspoon olive oil
  • 1 pound fresh mushrooms, sliced (or substitute canned or dehydrated mushroom)
  • 1 cup chopped leeks (or substitute onions or shallots if you like)
  • 1 clove garlic, minced (or use dried minced garlic)
  • 1/2 cup (2 ounces) shredded part-skim mozzarella cheese (or substitute of your choice)
  • 2 tablespoons chopped fresh basil (or use equivalent in dried)
  • 1 tablespoon chopped fresh oregano (or use equivalent in dried)
  • 1/8 teaspoon black pepper
  • 2 medium red bell peppers, chopped (or use reconstituted dried peppers)
  • 1/4 cup freshly grated Parmesan cheese, divided

Note: you could probably also just use your favorite homemade spaghetti sauce for several of the ingredients.

Bring 4 cups water to a boil in medium saucepan over high heat. Slowly add cornmeal to water, stirring constantly with wire whisk. Reduce heat to low; stir in marjoram. Simmer 15 to 20 minutes or until polenta thickens and pulls away from side of saucepan. Spread on 13×9-inch ungreased baking sheet. Cover and chill about 1 hour or until firm.

Heat oil in medium nonstick skillet over medium heat. Cook and stir mushrooms, leeks and garlic 5 minutes or until vegetables are crisp-tender. Stir in mozzarella, basil, oregano and black pepper.

Place bell peppers and remaining 1/4 cup water in food processor or blender; cover and process until smooth. Preheat oven to 350°F. Spray 11×7-inch baking dish with nonstick cooking spray.

Cut cold polenta into 12 (3–1/2-inch) squares; arrange 6 squares in bottom of prepared dish. Spread with half of bell pepper mixture, half of vegetable mixture and 2 tablespoons Parmesan. Place remaining 6 squares polenta over Parmesan; top with remaining bell pepper and vegetable mixtures and Parmesan. Bake 20 minutes or until cheese is melted and polenta is golden brown. Cut into 6 wedges before serving. Makes 6 servings

Spinach and Pasta Bake (Kathy in FL)

  • 1 package (7 oz) elbow macaroni (2 cups), cooked, drained
  • 1 can of spinach, squeezed to drain
  • 1 jar (4.5 oz) sliced mushrooms, drained
  • 1 cup Bisquick
  • 1 3/4 cups milk
  • 1 1/4 cups fat-free egg product (or equivalent in fresh or powdered eggs)
  • 2/3 cup grated Parmesan cheese
  • 1 teaspoon salt
  • 3/4 teaspoon pepper
  • 1/4 teaspoon ground nutmeg
  • 2/3 cup shredded Cheddar cheese (or substitute shredded Velveeta)

Heat oven to 375°F. Grease 11×7-inch (2-quart) glass baking dish. In large bowl, stir together macaroni, spinach and mushrooms; spread in dish. In large bowl, beat remaining ingredients except Cheddar cheese with wire whisk or hand beater about 1 minute or until almost smooth; stir in Cheddar cheese. Pour over spinach mixture. Bake uncovered 40 to 45 minutes or until golden brown.

TANG TANG NOODLE (Kathy in FL)

  • 2 tbsp. peanut oil
  • 2 tbsp. green onions, minced
  • 2 cloves garlic, minced (or equal measure of dried, minced garlic)
  • 1/2 tsp. chili flakes (or red pepper flakes)
  • 1/4 c. crunchy peanut butter
  • 1/4 c. soy sauce
  • 1/2 c. chicken stock
  • 1/4 c. red wine vinegar
  • 8 oz. Oriental Ramen type noodles, cooked

Saute the garlic and onions in the peanut oil for 2 minutes. Add the chili flakes and saute for 1 minute. Stir in the peanut butter and continue stirring until it is completely melted. Add the soy sauce, stock, and vinegar; stir until thick and bubbly. Toss the sauce into the noodles and coat evenly. Serve warm. Garnish with more minced green onions, if you wish. Makes 4 servings.

Tomato, Bacon, and Onion Fettucine (Kathy in FL)

  • 4 oz. uncooked fettucine
  • 2 to 3 T. real bacon bits
  • 1/4 c. chopped onion (or equivalent in dried chopped onion)
  • 1 small to medium can of chopped tomato, drained
  • 1/2 t. dried basil

Cook fettucine to desired doneness according to package directions. Cook onion in a little oil or butter until crisp-tender. Add bacon bits to onion along with tomato and basil. Cook just until heated. Immediately toss with cooked fettucine. Yields about 4 side dishes or 2 main dish servings.

Note: You make also use fresh chopped tomato in place of the canned tomato if you have it available and/or 2 T. fresh chopped basil in place of the 1/2 t. of dried basil.

WHEAT SAUSAGE (Kathy in FL)

  • 2 cups ground cooked wheat - not packed. (Grind with fine blade of a food chopper).
  • 1 egg
  • 1 T. oil
  • 1 T. brown sugar
  • 1 1/2 t. ground sage
  • 1 t. sausage seasoning
  • 1/4 t. each onion and garlic salt
  • 1 t. beef soup base or bouillon
  • 1 t. worcestershire sauce

Mix all ingredients together except wheat. Gently fold in wheat. Drop from a spoon into a frying pan of hot oil, 325º - 350º. Flatten slightly and fry about 6–7 minutes on each side. Freezes well after cooking. Good on pizza. Very mild.

Page last modified on October 12, 2009, at 09:18 PM by pogge