Orzo

Source: Nancy Ramberg

• 16 oz. Orzo, cooked according to package directions
• 1 lb. Monterey Jack cheese, cubed
• 1 cup sour cream
• 1 cup grated Parmesan
• 1/3 cup butter, cut into pats
• 1 cup roasted red peppers, diced (optional) 
• 2/3 cup green chiles, diced (optional)

Mix orzo and cheese (and peppers, if desired), put in a buttered casserole dish.

Layer on, in order:

• sour cream
• Parmesan cheese
• butter pats

Bake at 350º until top is browned and bubbly.  

Linguine ala Anne

Source: OAMC

• 12 oz. linguine
• 2 tbsp. butter
• 2 tbsp. flour
• 1/2 tsp. salt
• 12 oz. evaporated skim milk
• 4 oz. mushrooms
• 1 1/3  cups water (or chicken broth, then skip bouillon)
• 1 cube chicken bouillon (I use "Better Than Bouillon)
• 4 cups cubed ham
• 1/2 cup grated Romano cheese (I usually sub Parmesan)
• 1 sliced red bell pepper
• 1 sliced green bell pepper
• 1 tbsp. oil
• 1 cup croutons

1. Cook linguine according to the directions, drain and return to the pot.

2. While the linguine cooks, melt butter or margarine in saucepan. Stir in flour and salt, adding evaporated milk. Bring to a boil, stirring constantly. Boil and stir one more minute.

3. Add liquid from the mushrooms, water and bouillon cube. Cook over medium heat, stirring constantly until slightly thickened and bubbly.

4. Add 2 cups of sauce and drained mushrooms to linguine, toss until well mixed. Spoon linguine mixture in to a greased 13x9x2 inch baking dish, leaving a slight hollow in the middle.

5. Toss ham into remaining sauce, spread it in the center of the linguine. Sprinkle with Romano cheese, cover with foil, and freeze dish.

6. Saute red and green bell peppers in vegetable oil until soft, allow to cool. Place in a 1 quart freezer bag, attach this bag and croutons (also in a 1 quart freezer bag) to dish.

To serve: thaw dish, peppers and croutons. Bake dish uncovered in a preheated 400 degree oven for 20 minutes. Before serving, sprinkle croutons around edge of casserole. Reheat red and green peppers and mound them in the center. Makes 8 servings.

Inga's Lemon Bars

Lemon Bars

Source: Inga Johanson

Preheat oven to 375º.

Spray 9 X 9 pan with nonstick spray and lightly flour.  ( I skip this step and use parchment paper)

CRUST

1 cup flour

1/8 tsp salt

½ cup sugar

¼ to 1/3 cup butter

TOPPING

2 large eggs

½ cup sugar

3 tablespoons flour

1 ¼ teaspoons grated lemon rind (optional)

1/3 cup fresh lemon juice

confectioner's sugar

Mix flour, salt and sugar together.  Add butter and mix until it clumps.  I just squish it with my hands until the butter is evenly distributed and looks like breadcrumbs.  Pat this evenly on the pan and bake about 15 minutes until the top appears dry and the edges are lightly brown.  Cool on a wire rack and reduce heat to 350.  ( I don't cool it)

While you're waiting for crust, mix all the topping ingredients together (except confectioners sugar) and food processor/mix until well blended (it will be very liquid like)Pour mixture on top of the prebaked crust and bake for about 15 minutes or until the top appears dry (it's normal if the center puffs up a bit) 

DON'T OVER COOK

Cool for an hour.  sprinkle with confectioner's sugar if you wish.  Cut into 25 squares.

Crockpot Macaroni & Cheese

• 1 T. oil (I used butter) 
• 2 c. dry macaroni 
• 12 oz. can evaporated milk (OR sub powdered milk mixed with only half the water) 
• 1 1/2 c milk 
• 1 t. salt 
• dash of pepper 
• 3 cups shredded cheddar (I use 1/2 cheddar and 1/2 Monterey jack) 
• 2 eggs, beaten (I think we liked it better with only one)

Combine all in crock pot, stir, and cook 4 hours.

I have a large crockpot, so it cooks better if I double this recipe.

David's Favorite Casserole

Source: Pam Ostrander
Yield: 2 quart casserole

• 1 lb. ground beef
• 1 onion, chopped (1/2 cup)
• 2 cups spaghetti sauce (or tomato)
• 1/2 tsp. salt
• dash pepper
• 8 oz. cooked spaghetti (any pasta)
• 2 cups sliced carrots, cooked
• 1 cup yogurt (or sour cream)
• 1 cup cottage cheese (or ricotta)
• 1/4 cup fresh parsley, chopped
• 1 cup grated cheddar

1. Brown beef and onions.
2. Add sauce and spices, simmer 5 minutes.
3. Combine cottage cheese, parsley, yogurt.
4. Layer in a greased 2 qt. casserole: meat, noodles, carrots, cottage cheese, sauce.  Repeat, ending with noodles.
5. Top with grated cheddar.
6. Bake at 350º for 30 minutes.

Note: Freezes well.

Manicotti

Source: Creamettes Box, circa 1988

Cheese filling:

• 1 lb. Ricotta or cottage cheese
• 4 oz. mozzarella, grated
• 1 egg, beaten
• 1/4 cup parmesan
• 1/2 tsp. seasoned salt
• 1/8 tsp. pepper
• 1 tsp. parsley

Beat eggs, add cheeses, mix in seasonings.

Stuff precooked manicotti shells and cover with spaghetti sauce.  

Bake at 350º for 30 minutes.

*I usually usually make stuffed shells, not manicotti shells.

*These freeze very well.  Freeze stuffed shells individually on a cookie sheet, and store in a ziploc.  Pull out desired number of shells, pour sauce over, and bake until heated through.

Rice Cooker Mac 'n Cheese

Source: Wolfgang Puck

I made the best Mac 'n Cheese in my rice cooker! Here's another trick for your rice cooker! This recipe is from Wolfgang Puck, and it got unanimous thumbs up here. I like it even better than the crockpot mac 'n cheese.

Creamy Macaroni and Cheese

• 2 cups macaroni 
• 1 cup chicken stock (or water + 1 tsp. Better Than Bouillion)
• 1 cup heavy cream
• 1 1/2 cups (6 oz.) shredded mixed cheeses (mild cheddar, Vermont cheddar, mozzarella, and fontina) 
• 2 tablespoons butter 
• 1/2 teaspoon salt and pepper 
• pinch of cayenne pepper

Directions

1. Place pasta and liquids into rice cooker. Close lid and press cook. 
2. When pasta goes to keep warm, add the other ingredients, stir with paddle. 
3. Close lid and keep on warm till ready to serve. Stays terrific for hours!

My notes: I used chicken broth, not water. A mixture of cheeses makes it turn out with a full, rich flavor. I use part cheddar, part Monterey jack (or mozzerella) and then whatever odds and ends of different cheeses I have in the frig. I double this recipe.

Happy cooking!

*Instant Pot: pasta and liquids in the pot, 4 minutes on high, quick release.  Stir in remaining ingredients, enjoy.

Lasagna

Source: Pam Zunker

1 lb. ground beef (optional, Pam doesn't use meat.)
3 cups (30 oz jar) spaghetti sauce (Prego original)
1 1/2 cups water
1 3/4 cups (15 oz) ricotta or cottage cheese
3 cups (8 oz) shredded Mozzerella
1/2 cup grated Parmesan (powdered or fresh, use more)
2 eggs
1/4 cup chopped fresh parsley
1/2 tsp salt
1/2 tsp pepper
8 oz. uncooked lasagna noodles
salt, pepper, oregano, basil, & garlic powder to taste

1. Preheat oven to 350º. Spray 13"x9" pan.
2. Brown meat, drain.
3. Combine sauce, water, spices to taste (except for the salt & pep).  Simmer for 10 minutes.
4. Combine ricotta, salt, eggs, parm, parsley, pepper.
5. Pour 1 cup sauce on bottom of baking dish.  
6. Layer: 3 dry noodles, 1 cup sauce, 1/3 to 1/2 of the cheese mixture, shredded cheese.  
7. Repeat twice. 
8. Top with 1 cup shredded cheese.
9. Cover with foil, bake for 45 min.
10. Remove the foil, bake for an additional minutes.
11. Let stand for 10 minutes before cutting.  If you don't let it stand it won't firm up as well and it will be runny.

*Variations to try: use Swiss cheese and Ragu cheesy sauce

Italian Sausage with Bow Ties

Source: Sonlight Forums, Nancy (blestwith3)

• 16 oz. bow tie pasta
• 1 lb. bulk Italian Sausage
• 1/2 cup chopped onion
• 1 1/2 tsp. minced garlic
• 1/2 tsp. crush red pepper flakes (to taste, or omit)
• 2 cans Italian stewed tomatoes, drained and chopped (or 1 can diced, 1 can stewed)
• 1 1/2 cups heavy whipping cream
• 1/2 tsp. salt
• 1/4 tsp. dried basil

1. Cook pasta according to package directions.
2. Meanwhile, in a Dutch Oven, cook the sausage, onion, garlic, and pepper over med heat until meat is no longer pink.  Drain.
3. Stir in tomatoes, cream, salt, and basil.  Bring to a boil over med heat.  Reduce heat and simmer, uncovered, for 6-8 min or until thickened, stirring occasionally.
4. Drain pasta and toss with the sausage mixture.  Garnish with Parmesan cheese.