Lasagna (Meatless)

Ingredients:

• 9-12 Lasagna Noodles
• 1 Pint Cottage Cheese
• 4 Eggs
• 1/4-1/2 C Grated Cheddar Cheese
• 1/4 C+ Grated Parmesan Cheese
• 1/3 C Parsley
• Salt and Pepper to Taste
• ~1 C Grated Mozzarella Cheese
• Spaghetti Sauce (We like Prego Mushroom)

Preheat oven to 375* F.  Cook Lasagna noodles about 1/2-2/3 recommended cook time (~6 minutes) and drain.  Meanwhile, combine eggs, cottage cheese, cheddar cheese, Parmesan cheese, parsley, salt, and pepper.  In pan, layer two repetitions of noodle, cottage cheese mixture, spaghetti sauce, and mozzarella topped with a layer of noodle, spaghetti sauce and Parmesan cheese.  I won’t tell you what size of pan because you might prefer two thin layers or two or more thicker layers.  We like to use small loaf pans and make individual lasagnas.  They look really classy and are easy to serve and portion.  Bake 30 minutes at 375*.  Consider aluminum foil or a cookie sheet beneath pan in case of spilling over.

 

Scallops with Pasta and Herbs

Ingredients:

• 1/2 lb scallops
• olive oil
• flour
• salt
• pepper
• basil
• Mushrooms, washed and quartered
• Garlic Salt
• Margarine/Butter
• 6 oz (uncooked) bowtie noodles
• Thyme
• Bay leaf
• Garlic
• Diced Tomato
• Parmesan cheese

Put noodles on to boil.  Put scallops in a Ziploc bag with flour, salt, pepper, and basil.  Shake until coated.  Heat olive oil in small frying pan and fry scallops until cooked through (cut in half with spatula to verify complete change in opacity), turning regularly.  In another pan, sautee mushrooms in garlic salt and margarine.  Meanwhile, heat margarine in saucepan with thyme, salt, pepper, bay leaf, garlic, basil, diced tomato, and Parmesan.  Stir until blended.  Drain noodles.  Combine noodles, mushrooms, scallops, mushrooms, and sauce.

 

Spaghetti

Ingredients:

• 1 can diced tomatoes
• 1 six oz can tomato paste
• 12 oz water
• 1/3 C vegetable oil (possibly olive oil…NO canola oil, it would be really gross, I promise)
• 1 T white sugar
• 1 t garlic salt
• 1/2 t onion powder
• 1/4 t basil
• 1/4 t oregano
• 1/4 t Italian seasoning
• 1/4 t garlic powder
• Parsley

Combine all ingredients in large pot and slowly bring to a boil.  Cover and simmer 1.5 – 2 hours.  DO NOT use a crock pot.  This recipe just turns out really weird in a crock pot.  I don’t know why.  Serve with spaghetti noodles and mushrooms sauteed in butter/margarine and garlic salt.  Other uses include lasagna, chicken parmageane, and homemade pizza.

 

Fettuccine Alfredo

• 2 Tb Margarine
• 2 Tb Flour
• 1 C Milk
• 1 C Grated Parmesean/Romano
• Italian Seasoning
• Salt
• Pepper
• Fettuccine Noodles
• 1/4 lb Chicken Tenderloins (optional)
• 6-8 Mushrooms (optional)

Use margarine, flour, and milk to make a cream sauce. Add grated cheeses (commercially made Alfredo generally contains more Romano than Parmesan; however, I prefer to use a little more than 1/2 Parmesan) and stir until melted. Then season to taste with Italian seasoning, salt, and pepper. Put sauce in a different container. Put fettuccine noodles on to boil and then tear apart the chicken removing all the yucky parts (like fat, skin, and/or ligaments) and place in the pan that you made the sauce in. Wash and slice the mushrooms and add to the chicken. Cook on a medium heat until done (the mushrooms make their own water). Drain cooked noodles and put mushroom/chicken mixture on top. Reheat sauce until it has regained its original consistency (I put it in the microwave for about a minute) and pour on top. Serves 2-3.

 

Salmon in a Basil Cream Sauce

Ingredients

• 2 Salmon portions
• 4 Tb Margarine
• Garlic
• Basil
• Parsley
• Salt Pepper
• 1 C Milk
• 2 Tb Flour
• Grated Parmesan Cheese (1/4-1/2 C)
• Penne Noodles

Boil water and cook penne.  Meanwhile, melt butter in large skillet and sear salmon for 3 minutes on each side.  Remove salmon with slotted utensil (will continue cooking).  Add to butter: garlic, basil, parsley, salt, and pepper according to preference.  Blend flour and milk together with a whisk, then add slowly to skillet while stirring and scrapping pan constantly with utensil.  When sauce has thickened, add grated Parmesan.  Return Salmon to sauce to reheat.  Serve with salmon and sauce over penne.