Tiy pasta for a quick entree
Pasta is the perfect dish for
those busy days when tune is the
kitchen is short. The term pasta
encompasses all the Italian thin
dough products such as macaroni,
spaghetti, and noodles.
While many of us know noodles
and macaroni as tasty side dishes,
we don’t always associate them
with inviting casseroles and filling
main courses. But when combined
with other foods in casseroles or
topped with tasty sauces, pasta
offers a quick and tempting entree.
CHICKEN CARUSO
4 cups chicken broth
7 or 8 ounces uncooked elbow
macaroni
2 slices bacon, cut up
*4 cup finely chopped green pepper
1 s cup finely chopped onion
2 cups cut-up cooked chicken or
turkey
2 cups shredded process American
cheese (about 8 ounces)
* 4 cup chopped pimiento
cup toasted slivered almonds
1 10-ounce package frozen green
peas, cooked and drained
3 tablespoons sherry
In saucepan, heat chicken broth
to boiling; add macaroni. Cook 10
minutes or until tender; do not
drain.
In large skillet, fry bacon until
crisp; add green pepper and onion.
Cook and stir until onion is tender;
drain off excess fat. Stir in
macaroni-broth mixture and
remaining ingredients; heat
through. Makes 6 to 8 servings.
QUICK TUNA SALAD
1 16-ounce can (2 cups) macaroni
and cheese *
1 7-ounce can tuna, drained and
flaked
1 can peas, drained
Vi cup mayonnaise or salad
dressing
2 hard-boiled eggs, chopped
1 tablespoon chopped green pepper
1 teaspoon instant minced onion or
fresh onion
Little salt and pepper
6 medium tomatoes
Combine first 8 ingredients and a
dash of pepper. Chill. With stem
ends down, cut each tomato into 6
wedges, cutting to but not through
base. Spread wedges apart
slightly. Chill tomatoes. Season
inside with salt and fill with tuna
mixture.
BEEF-MACARONI MOLD
2 3-ounce packages lemon flavored
gelatin
2 tablespoons vinegar
3 A cup mayonnaise
1 cup uncooked elbow macaroni
112-ounce can corned beef, flaked
Vi> cup diced celery
Recipe Topics
If you have recipes for the topics listed below, please
share them with us You can send your recipes to Sue
Keene at Lancaster Farming, P 0 Box 366, Lititz PA
17543.
April
20 Lamb Recipes
27 Chocolate Treats
May
4 Organ Meats
Home On The Bure
2 tablespoons chopped onion
Dissolve gelatin in 2 cups boiling
water. Stir in 1 cup cold water and
vinegar. Add mayonnaise and beat
with rotary beater until smooth.
Chill till partially set.
Meanwhile, cook macaroni,
following package directions.
Drain. Fold drained macaroni,
corned beef, celery and onion into
gelatin mixture. Pour into a 11/2-l l/ 2-
cup mold. Chill until firm. Serves
8
CHILI SAUSAGE SUPPER
1 pound bulk pork sausage
1 cup finely chopped onion
1 cup chopped green pepper
1 7-ounce package wide egg
noodles
116-ounce can tomatoes
1 cup dairy sour cream
3 4 cup water
1 tablespoon sugar
2 to 3 teaspoons salt
1 to 2 teaspoons chili powder
In large skillet, cook and stir
meat, onion and green pepper until
meat is brown and onion is tender;
dram off fat. Stir in remaining
ingredients.
Cover, simmer 30 minutes or
until noodles are tender, adding
more water if necessary to prevent
sticking. Makes 4 to 6 servings.
CHICKEN CONFETTI
4 to 5 pounds broiler-fryer chicken,
cutup
1 teaspoon salt
1/8 teaspoon pepper
v 4 cup salad oil
M; cup chopped onion
1 clove garlic, minced
216-ounce cans tomatoes
18-ounce can tomato sauce
16-ounce can tomato paste
2 tablespoons snipped parsley
-2 teaspoons salt
1 teaspoon basii
1 4 teaspoon pepper
7 or 8 ounces spaghetti, cooked and
drained
Grated Parmesan cheese
Wash chicken pieces and pat
dry. Season with 1 teaspoon salt
and 1/8 teaspoon pepper. In large
skillet or Dutch oven, brown
chicken in oil; remove chicken.
Pour off all but 3 tablespoons fat.
Add onion and garlic; cook and stir
until onion is tender. Stir in
chicken and remaining ingredients
except spaghetti and cheese.
Cover tightly; cook chicken
slowly 1 to IVi hours or until ten
der, stirring occasionally and
adding water if necessary. Skim
off excess fat. Serve on spaghetti;
sprinkle with Parmesan cheese.
Makes 4 to 6 servings.
Betty Biehl
Mertztown
BEEF PAPRIKA
‘-4 cup shortening
2 pounds beef chuck or round, cut
into 1-mch cubes
1 cup sliced onion
Betty Biehl
Mertztown
This easy Double Cheese
cheese.
1 small clove garlic, minced
3 /4 cup catsup
2 tablespoons Worcestershire
sauce •
1 tablespoon brown sugar
2 teaspoons salt
2 teaspoons paprika
v 2 teaspoon dry mustard
Dash cayenne red pepper
IVz cups water
2 tablespoons flour
I '4 cup water
3 cups hot cooked noodles
Melt shortening in large skillet.
Add meat, onion and garlic; cook
and stir until meat is brown and
onion is tender. Stir in catsup.
Worcestershire sauce, sugar, salt,
paprika, mustard, cayenne and IM>
cups water. Cover; simmer 2 to 2*6
hours.
Blend flour and l/ t cup water;
stir gradually into meat mixture.
Heat to boiling, stirring constantly.
Boil and stir 1 minute. Serve over
noodles. Makes 6 to 8 servings.
SAUCY TWIST PORK DISH
4 ounces uncooked corkscrew
shaped macaroni
‘'2 cup finely chopped onion
Vs cup chopped green pepper
1 tablespoon butter or margarine
112-ounce can pork luncheon meat,
cut into cubes
110%-ounce can condensed cream
of mushroom soup
Vz cup catsup
‘'s cup shredded Cheddar cheese
Heat oven to 400°F. Cook
macaroni as directed on package;
dram. In large skillet, cook and stir
onion and green pt pper in butter
until onion is tender. Stir m
macaroni and remaining
ingredients. Pour into ungreased
IV 2 -quart casserole. Cover; bake
30 minutes. Makes 4 to 6 servings. *
Delight casserole features noodles with ground beef and
CHICKEN LIVER SAUCE
FORSPAGHETTI
1 medium onion, chopped fine
2 cloves garlic, chopped fine
4 tablespoons olive or salad oil
V-k cups tomatoes
16-ounce can tomato paste
PA cups water
2 teaspoons salt
*4 teaspoon pepper
1 4 teaspoon poultry seasoning
1 bay leaf
* 2 pound chicken livers
* 4 cup canned sliced mushrooms
Cook onion and garlic in 2
tablespoons hot oil until yellow.
Add tomatoes, tomato paste,
water, and seasonings. Cut livers
into small pieces and cook in
remaining oil until browned. Add
with mushrooms and liquid to
tomato mixture. Simmer un
covered over low heat, 2 hours,
stirring occasionally. Serves 6.
Featured Recipe
This week’s featured recipe comes from Barbara Hehnley, a
l,ebanon County resident who enjoys making "leb cakes” at
Historic Schaefferstown. Lubkuchen are an early Pennsylvania
German sugar cookie and Barbara has been making them for about
13 years, using a wood-burning cook stove. She says people stand in
line to sample the delicious cookies.
Although the recipe calls for hartshorn, Barbara explains that it
is a preservative which is not available. It is, she explains,
powdered ammonia, and is not necessary for the success of the
cookie
3 pounds light brown sugar
J 4 pound lard
1 quart buttermilk
2 tablespoons baking soda
Cream sugar and lard, add the egg. Add milk and soda, then add
the flour and salt. Mix well. Drop on cookie sheet, and bake for 12
minutes at 350°F
' EASY LASAGNE
9 lasagne noodles, cooked
IV 2 pounds ground beef
M> onion, chopped
1 quart spaghetti sauce
2 cups grated cheddar cheese
2 cups grated mozzarella cheese
Few sprinkles Parmesan cheese
Brown ground beef, add onion
and spaghetti sauce. Simmer for 5
minutes. In 13x9-inch pan put 3
cooked noodles, add meat sauce
and spnnke with parmesan
cheese. Top with 3 more noodles,
repeat meat layer. Then use 3
remaining noodles and add final
meat layer. Sprinkle each layer
with parmesan cheese. Top with
grated cheeses. Bake at 350°F. for
30 minutes. Sliced mushrooms
may be added to each layer if
desired.
(Turn to Page B 8)
Lebkuchen
1 teaspoon salt
1 teaspoon hart diorn, optional
4 pounds flour
legg
Luella Reiff
Chester Springs