12 oz. mini bowtie pasta

1 cup heavy cream

3 – 1/2 c.   2% milk

2 tsp. flour

3/4 tsp. salt

1/2 tsp. black pepper

2 c. grated Sharp Cheddar Cheese

2 c. grated Fontina cheese

3/4 c. Grated mozzarella cheese

3 tsp. Dried parlsey leaves

3/4 c. Three cheese blend (I use Frigo Tub 3 cheese Italian, Parmesan, Asiago, & Romano)

Preheat oven to 450 – Cook noodles in large pot of boiling water till aladente – drain – Toss all other ingredients with pasta – except 3 cheese Italian blend reserving for the top – Place in a 9 x 13 glass baking dish and top with Italian blend.  Bake 20 minutes or more till golden brown.    Let sit 10 minutes before serving.

Spanish Michael Spaghetti – A friend gave me this recipe, I ask her why it was named Spanish Michael, and she didn’t know.   At first I thought it sounded terrible to add milk to spaghetti, but was willing to give it a try.   Thank You Sharen it is delicious and quick.

Fry 1 lb. lean hamburger with one small onion, drain any oil.  To season the meat I added my favorite seasoning   1 Tbsp. dry beef rub mix or (1-1/2 tsp. sea salt, 1 tsp. black pepper, 3/4 tsp. garlic salt or powder, 1/3 tsp. thyme leaves, 1 tsp. basil leaves)

1 qt. home canned tomatoes or 2 cans (14.5 oz.) tomatoes, pureed, place in medium sauce pan, add 1 Tbsp. chili powder, 1 tsp. salt, and 2 Tbsp. honey or sugar.  Simmer 10  minutes.  Remove from heat and add 1 cup milk.  Serve over spaghetti noodles.  Top with Parmesan cheese.

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2  boneless skinless chicken breasts

1/2 lb. cooked or uncooked 1 inch shrimp de-veined with no tails

1/2 lb. bacon

1 c.  Italian salad Dressing

2 c. heavy whipping cream

1 – 5 oz. tub Freshly shredded 3 cheese Italian – Parmesan, Asiago & Romano mixed   (in a tub usually by cream cheese)

1 tsp. salt

1/3 tsp. black pepper

1 lb. fresh asparagus, green beans, or broccoli

1  – 8oz. pkg. fresh sliced mushrooms

1 – 12 oz. bow tie pasta

Directions: Pasta: Follow directions on box, cook and drain

Pour Italian dressing in medium fry pan with chicken breasts,  cut up chicken as it cooks, put on lid and simmer 20 min. till tender, stir in shrimp and mushrooms, simmer 5 min..   Stir into cooked pasta.  Add whipping cream, salt and pepper.

Cut asparagus or other vegetable in 2 inch pieces, place 1 inch of water in bottom of sauce pan, add asparagus, bring to a boil, cover with a lid, turn down to simmer, steam about 6 min. till tender crisp, drain, toss into pasta.

Bacon: In another fry pan, cook bacon till crisp, drain on paper towels, toss in pasta.  Serve

Work at Home for Moms

1 – 16oz. package lasagna noodles (cook according to box – lay on waxed paper)
2 lbs ground lean beef – browned and drained

Sauce:
2 packets dry spaghetti sauce mix
4 cans tomato sauce
2 cans water
1 can olives drained and sliced – optional
2 c. Fresh mushrooms sliced - optional

Cottage Cheese Mixture:
3-4 cups cottage cheese
1  tsp salt
1/2  tsp pepper
2/3 cup Parmesan cheese

Cheese layer:
Grated mozzarella, cheddar, and Parmesan cheeses!

Directions: Brown meat and drain fat.  In a large pot cook sauce and then add the meat to the sauce.  Mix the cottage cheese mixture and set aside – mix the cheeses to layer and set aside.  In a 9×13 pan add 1 Tbsp. olive oil to the bottom to prevent sticking and begin to layer.  First, noodles, then sauce, cottage cheese mixture, cheese layer, and then repeat.

This recipe will actually make more than a 9×13 pan.  I usually can get an 8×8 pan as well.   Freeze for a later meal or take to a neighbor.  Bake 350 – 45 min. till hot and bubbly

Hint: May not need to use all noodles

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