Creamy Pasta Salad

Provided by Carol Adams (1996)

1 box seashell pasta, cooked and drained
1/2 cup shredded carrots
1/4 cup diced celery
1/4 cup chopped green pepper
sliced black or green olives (optional)

Dressing:

1/4 cup sugar
2 tbs vinegar
3/4 cup Miracle Whip
2 tbsp Good Seasons Italian Salad Dressing
1/4 cup milk

Mix dressing and pour over pasta and vegetables.  Add additional Miracle Whip or milk if needed.  Refrigerate.  The dressing can be used on a tossed salad as well.

Pasta Primavera Salad

Provided by Lois Phillips (1991)

1 cup broccoli flowerets (steamed)
12 ounce corkscrew pasta, cooked and drained (approximately 3 cups)
3 tbs olive oil or vegetable oil
2 medium zucchini or cucumbers, cut into small pieces
1 large red or green pepper, cut into small pieces
1/2 cup cherry tomato halves
1/3 cup diced radishes
3 green onions, sliced
1 cup Hidden Valley Ranch Honey Dijon Ranch Creamy Dressing
2 tbs capers (optional)

Steam broccoli until crisp-tender.  In a large bowl, toss pasta with oil.  Add broccoli, zucchini, pepper, tomatoes, radishes, and onions.  Add dressing and toss again.  Cover and chill at least 2 hours.  Just before serving, add more dressing if desired.  Makes 8 servings.

Spinach Pasta Salad

Provided by Sherry Taylor (1990)

8 ounces of corkscrew spinach pasta, cooked, drained, and rinsed
1 8 ounce can of artichoke hearts, drained and cut up
3/4 cup of pitted ripe olives
1/2 cup of bottled roasted sweet red peppers, drained, and cut into strips or 1 4 ounce jar sliced pimiento
1 medium red onion
1 ounce provolone cheese, cubed
1 ounce cheddar cheese, cubed
1/3 cup white wine vinegar
1/4 cup salad oil
2 tbs honey
3/4 tsp dried basil, crushed
1/2 tsp dried dillweed
1/2 tsp garlic powder
1/2 tsp pepper
1/4 tsp salt

In a large mixing bowl, combine the macaroni, artichoke hearts, olives, pepper or pimiento, onion, and cheeses.  Toss to mix.  For dressing, in a screw top jar, combine the vinegar, oil, honey, basil, dill, garlic powder, pepper, and salt.  Cover and shake to mix well.  Pour over macaroni mixture.  Toss to coat.  Cover and refrigerate several hours or overnight.

Skinny Macaroni Salad

Provided by Eva Myers (1990)

1 cup peeled and chopped tomatoes
1/4 cup minced red onions
2 tbs minced fresh basil
2 cloves garlic, minced
2 tsp balsamic vinegar or red wine vinegar
2 tsp olive oil
1/8 tsp ground black pepper
2 cups cooked macaroni

In a medium glass or enamel bowl, combine the first seven ingredients.  Cover and let stand at room temperature for one hour to allow the flavors to meld.  Just before serving, fold in the pasta.

One Pot Noodle Stroganoff

Provided by Jill Hammons (1999)

1 pound of ground chuck
1 onion chopped
1 quart of tomato juice
2 1/2 tsp salt
1/4 tsp pepper
2 tsp Worcestershire sauce
3 cups of uncooked egg noodles
1 cup of sour cream (optional)

Saute beef and onions until brown, and then drain off the excess fat.
Stir in tomato juice, salt, pepper, and worcestershire sauce
Bring the mixture to a boil, and slowly add noodles while stirring.
Reduce heat, cover, and simmer for about 10 minutes
Add sour cream and continue to heat, but do not boil.

Italian Sausage and Veggie Casserole

Provided by Carol Myers (1997)

1 pound sweet italian sausage, sliced
8 ounces of cooked pasta (drained)
3 cups of shredded zucchini
1/4 cup of chopped celery
1/4 cup of chopped onion
2 1/2 cups of spaghetti sauce
1/3 cup of parmesan cheese
3/4 cup of shredded mozzarella cheese

Fry sausage until almost cooked.  Add veggies and sauté until soft.  Add cooked pasta, spaghetti sauce, and parmesan cheese.  Pour in baking dish and cover with mozzarella cheese.  Bake at 350 degrees for 20 to 30 minutes.

California Casserole

Provided by Eva Myers

Brown together:

2 pounds of hamburger
1 green pepper, chopped
3/4 of an onion, chopped

Add:

1 16.5 ounce can of creamed style corn
1 8 ounce can of tomato sauce
1 10 3/4 ounce can of condensed tomato soup (undiluted)
1 4 ounce can of mushrooms (undrained)
1 10 ounce can of tomatoes with green chiles (undrained)
1 2 1/4 ounce can of ripe olive (undrained)
1jar of chopped plimentos (undrained)
1 1/2 tsp celery salt
1/2 tsp chili powder
1/2 tsp dry mustard
1/4 tsp pepper

8 ounces of wide egg noodles (cooked and drained)

Bake in 350 degree oven, covered, for 50 minutes.

Remove from oven and add:

2 cups of shredded cheddar cheese

Return to the oven and bake for 10 minutes

Baked Ziti

Provided by Judy Heiney (1995)

6 cups of cut ziti
3 1/2 cups of spaghetti sauce
2 cups of ricotta cheese
2 cups of shredded mozzarella cheese
1/4 cup fresh, chopped parsley
1 egg, slightly beaten
1 tsp oregano
1/2 tsp garlic
1/4 tsp pepper
1 tbs grated parmesan cheese

Cook ziti until soft, and drain.  Combine the following in a large mixing bowl:  cooked ziti, 1 1/2 cups spaghetti sauce, ricotta cheese, mozzarella cheese, parsley, egg, oregano, garlic powder, and pepper.  In  3 quart casserole, pour 1/2 cup of spaghetti sauce, and spread ziti mixture evenly over the spaghetti sauce.  Top with remaining spaghetti sauce, and top with parmesan cheese.  Bake, covered at 375 degrees for 30-35 minutes.

Pheasant Tetrazzini

Provided by Hazel Bowman (submitted by Irene Hammons)

2-3 cups of cooked pheasant
1 small onion
2-4 ounces of mushrooms, drained
spaghetti
2 cups of broth from the cooked pheasant
1/4 cup of milk
Velveeta cheese

Put all ingredients except spaghetti and cheese in a crock pot.  Cook for 6 to 8 hours in a crockpot on low, or cook in the oven at 325 degrees for two hours.  Pour over cooked spaghetti, coat with grated cheese, and broil until brown on the top.

Italiano Casserole

Provided by Linda George (my aunt)

1 pound of ground beef
1/3 cup of chopped onion
1 tsp oregano
1/2 tsp salt
1 can of tomato soup
1 can of cheddar cheese soup
1/3 cup of water
2 cups of cooked noodles or macaroni

Brown beef in skillet with oregano and onion.  Separate meat.  Combine in 1 and 1/2 quart greased casserole with soups and noodles.  Bake 30 minutes at 350 degrees.