Ingredients
2 T. Olive Oil
1 Medium Onion (Chopped)
2 Carrots (Peeled and Diced)
Fresh Pepper
6 C. Chicken Broth (or Veggie Broth)
1 lb. Ravioli
1 C. Frozen Peas
2 t. Oregano
2 t. Thyme
1 T. Parsley
1-2 T. Parmesan (For Sprinkling)
Method
1. Saute onions and carrots in oil. Add rest of ingredients and simmer until cooked through.
Ingredients
2 lbs. Chicken Breast (Boneless, Skinless and Cubed)
3 T. Sweet Hungarian Paprika
2 t. Hot Hungarian Paprika
1 t. Salt plus 1/2 t.
3 T. Butter
1 C. Onion (Finely Chopped)
2 t. Garlic (Minced)
1/2 C. Tomatoes (Chopped, Seeded and Peeled–I like to use the canned ones)
1 C. Chicken Stock
1/2 C. Sour Cream
Spaetzle Pasta
Method
1. Season chicken with 2 T. sweet and 1 t. hot paprika, and 1 t. salt.
2. Melt butter in large saute pan. Add onions and garlic and remaining paprikas and salt. Cook 2 minutes. Add tomatoes, cook 30 seconds. Add chicken, stir and cook about 4 minutes. Add enough stock to cover chicken and bring to a boil.
3. Lower heat, cover and cook about 25 minutes. Add more stock if needed. Uncover and add sour cream. Stir.
4. Serve over cooked spaetzle tossed with olive oil and fresh herbs.
Ingredients
1 Lb. Sharp Cheddar Cheese (Grated)
1 Lb. Mozzarella Cheese (Grated)
3 C. Milk
7 T. Butter
1/2 C. Flour
1/2 C. Parmesan Cheese
1/4 C. Romano Cheese
2 t. Tabasco
1/2 t. Pepper
1 Lb. Rigatoni (or other lined pasta…it needs to have the lines on it)
1/4 t. Chili Powder or Hot Paprika
3/4 C. Milk
Method
1. Combine Cheddar and Mozzarella. In a small saucepan, heat milk until near boiling. Turn off heat. Melt butter in heavy, large saucepan big enough to hold all of pasta. Boil noodles.
2. When foam from butter recedes, remove from heat, add flour and mix well. Return to medium low heat and, stirring occasionally, simmer for 2-3 minutes to cook, but not brown, the flour. Gradually stir in hot milk. Raise heat to medium high and continue stirring until mixture is smooth and thick, about 5 minutes. Add Parmesan and Romano cheese. Whisk until smooth. Add tabasco and white pepper to blend.
3. Drain pasta and fold into milk sauce.
4. Preheat oven to 375. Layer half of pasta mixture into lasagna pan. Top with half the cheese mixture. Repeat. Top with chili powder, sprinkled evenly over top.
5. When ready to bake, drizzle 3/4 C. milk over top. Bake 1 hour.
Notes: This recipe is from my friend Kim, via Pasta & Co. When I was a little girl, a family lived in my Grandparent’s guest cottage and before they left every summer, the man would make the most unbelievable Mac & Cheese. He’d package it in those little aluminum foil loaf pans and stock our freezer. I’ve been trying for the last 8 years to recreate that mac and cheese and never came close until this recipe–this recipe is perfect, it’s just like John’s was and it’s just like I remembered!
Ingredients
1 Can Cream of Celery Soup
1 C. Milk
1/4 t. Pepper
1/4 t. Salt
1/4 t. Paprika
1 C. Vegetables
2 C. Chicken (Cubed and Cooked)
2 C. Egg Noodles (Cooked and Drained)
1/2 C. Parmesan Cheese
1 C. Cheddar Cheese (Shredded)
French’s Fried Onions
Method
1. Boil noodles. Cook chicken with salt, pepper and paprika. If you’re using hard vegetables (i.e., carrots), then cook them with the chicken.
2. Stir the cooked noodles, chicken and veggies with the soup, milk and Parmesan. Add to casserole. Top with Cheddar and French’s Fried Onions.
3. Bake at 400 for 25 minutes.
Notes: This is a recipe my friend Kim found–we’ve both contributed to the modifications 
Ingredients
8 oz. Spaghetti (Hot, Cooked and Drained)
2 T. Olive Oil or Butter
2 Eggs (Well Beaten)
1/2 C. plus 2 T. Parmesan Cheese
1 C. Part Skim Ricotta Cheese
1 C. Spaghetti Sauce (I like Hunts in a can)
1/2 C. Mozzarella Cheese (Grated)
Method
1. Preheat oven to 350. Lightly grease a 10 inch pie plate.
2. In a large bowl, toss hot spaghetti with olive oil.
3. In a small bowl, combine eggs and 1/2 C. parmesan cheese. Stir into spaghetti. Pour spaghetti mixture into pie plate, spreading to form a crust.
4. Spread ricotta evenly over the crust, but not quite to the edge. Top with spaghetti sauce.
5. Bake uncovered 25 minutes. Top with shredded mozzarella and bake 5 minutes longer, until cheese melts. Remove from oven and sprinkle with remaining 2 T. parmesan cheese. Cool for 10 minutes before cutting into wedges.
Notes: This recipe comes from my friend Kim! It was a big hit in our house and very easy.
