RALPH AND RADINE’S FAVORITE CHICKEN SPAGHETTI
1 med. chicken, cooked and boned
1 tbsp. margarine
1/2 lg. green pepper, chopped
1 med onion
1/2 lb. fresh mushrooms, sliced, or 1(4 oz.) can mushrooms, sliced
2 cans cream of mushroom soup or cream of chicken soup
2 cans cream of tomato soup
1 can chicken broth
1 (7 oz.) jar green olives, drained
2 tsp. worcestershire sauce
3 drops tabasco sauce
1 tsp. salt
1/4 tsp. pepper
2 (7 oz.) pkgs. spaghetti
5 oz. sharp cheddar cheese, grated
Cook spaghetti according to package directions. Melt margarine in large pan and add green pepper, onion and mushrooms. Sauté until tender. Add the soups, broth, olives, worcestershire sauce and tabasco. Simmer gently for 15 minutes, then add chicken, drained spaghetti and salt and pepper. Remove from heat and add 3/4 of the cheese. DO NOT cook after adding the cheese. Use the remaining cheese by sprinkling it over the spaghetti after pouring it into serving dish.
Bacon and Egg Carbonara
8 oz Sliced bacon (about 10
-slices) cut into 1″ squares 8 oz Dry thin pasta, such as
-capellini or vermicelli — or -1 pkg (9 oz) Angel hair pasta 2 c Sour cream
1/4 c Chopped chives or thinly
-sliced green onions, -including tops 4 Egg yolks
1 c Grated parmesan cheese
In a wide fry pan; cook bacon over medium heat until crisp. Spoon off and discard all but 3 TBSP of the drippings; keep pan with bacon warm over lowest heat. In a 5 - 6 quart pan; cook pasta in three quarts boiling water just until tender to bite (@3 minutes for dry capellini. 8-10 minutes for dry vermicelli, and 1 to 2 minutes for fresh angel hair pasta); or cook according to package directions. After adding the pasta to the boiling water, spoon 1/2 c of the sour cream into each of 4 wide, shallow bowls; place bowls in a 200 degree oven while completing cooking. Drain pasta well; add pasta and chives to bacon in the pan. Mix lightly, using two forks. Spoon an equal portion of pasta mixture into each warm bowl. Make a nest in the center of each; slip in an egg yolk. Mix each portion individually and sprinkle with cheese.
Asparagus Tip Pasta
1 lb FUSILLI PASTA (SPIRALS)
3 T OLIVE OIL
4 T SWEET BUTTER
10 oz FRESH ASPARAGUS TIPS (1 INCH
1 c PITTED BLACK OLIVES, SLICED
2 T CALVERT’S CEDAR STREET
1 x BUMPY BEER MUSTARD
2 T FRESH LEMON JUICE
1/2 c KASSERI OR FRESH PARMESAN, F
1 x SALT
1 x FRESHLY CRACKED BLACK PEPPER
Cook pasta according to directions. While cooking, melt butter in saute pan over medium high heat. Add asparagus tips and cook briefly–about 4 minutes. Drain pasta and toss with olive oil. Add asparagus, butter, olives, mustard, lemon juice, and salt and pepper. Top with freshly grated cheese.
Asian Noodle Stir-Fry
1 lb Cellophane noodles
1 tb Peanut oil
1 lb Fresh mushrooms
10 oz Spinach, chopped
1 ea Lg red pepper, cut in strips
1 ea Medium onion, diced
2 ea Zucchini, cut in strips
2 ts Minced garlic
2 tb Soy sauce
1/4 c Chicken broth
1/2 c Thai peanut sauce
Prepare noodles according to package directions (cook 4-6 minutes, or to taste); set aside. In large
skillet or wok heat oil on medium heat until sizzling. Add mushrooms, spinach, bell pepper, zucchini, onion and garlic, and stir fry 3-4 minutes. Add soy sauce, sugar, chicken broth and noodles. Toss gently and heat through (approximately 1 minute). Immediately before serving pour your peanut sauce over top. Purchase Thai Peanut Sauce in oriental section of your grocery or at oriental market.
Angel Hair Pasta with Tomato-Scallop Sauce
1 pk Louis Kemp Scallops
2 tb Olive oil
1 md Onion, chopped
1 sm Bell pepper, chopped
1 cl Garlic, minced
2 cn 16 oz. diced tomatoes
1 ts Oregano
Salt and pepper to taste 1 lb Angel hair pasta cooked
In a skillet, combine oil, onion, bell pepper and garlic. Saute on stove top over medium heat until vegetalbes are tender (do not brown). Add tomatoes, oregano, salt and pepper, and bring to a boil for 1 minute. Reduce heat and simmer for 10 minutes. Add scallops and simmer another 3 minutes. Serve warm sauce over pasta. Top with grated Parmesan cheese (if desired).