Art
Spaghetti,
Noodles And
Pasta is a general term covering
all the Italian thin-dough products,
such as macaroni, spaghetti and
noodles.
Baked or boiled, served with all
sorts of sauces or with plain butter,
pasta is an integral part of many
diets. It cookes quickly and easily,
its bland flavor blends well with
tomato and cheese. But don’t stick
to old favorites. Try some with
seafood and vegetables.
HAMBURGER-STUFFED
SHELLS
8 ounces pasta shells, large
114 pounds ground beef
1 onion, finely chopped
1 tablespoon dried parsley
1 (48-ounce) jar spaghetti sauce
14 pound grated cheese
14 cup bread crumbs
Cook shells in boiling water
according to directions on box. Fry
ground beef and onion, drain off
excess grease. Add bread crumbs
and parsley to beef. Set aside. Cov
er bottom of cake pan with half of
spagetti sauce. When shells are
cooled, fill with meat mixture and
place in pan. Cover with remaining
sauce. Sprinkle with cheese. Bake
at 350 degrees for 30 minutes.
Freezes well.
Edith Zimmerman
FUSILLI WITH TUNA SAUCE
V* cup butter
2 cloves garlic, crushed
V* cup minced fresh parsley
1 (28-ounce) can Italian-style
tomatoes
1 (6-ounce) can tomato paste
1 teaspoon basil, crushed
'A teaspoon salt
2 cups (6 l A ounces) grated
Cheddar cheese
2 tablespoons Parmesan cheese
Parsley
Freshly ground black pepper
Melt butter in large skillet: saute
garlic 2 to 3 minutes. Add parsley,
tomatoes including liquid, tomato
paste, basil and salt Simmer,
uncovered, 20 minutes. Drain
tuna; flake. Add to sauce; heat
thoroughly. Pour one half of pasta
into heated serving bowl; pour on
half of tuna sauce; sprinkle with
half of Cheddar cheese. Add
remaining pasta, then sauce, then
Cheddar cheese. Sprinkle with
Parmesan cheese. Garnish with
chopped parsley and grind black
pepper over the dish.
Denise Martin
Franklin Co. Dairy Princess
Recipe Topics
If you have recipes for the topics listed below, please
share them with us. We welcome your recipes, but ask
that you include accurate measurements, a complete
list of ingredients and clear instructions with each
recipe you submit. Send your recipes to Lou Ann Good,
Lancaster Farming, P.O. Box 609, Ephrata, PA 17522.
April
15-
22-
29-
May
6-
Home On The Range
Macaroni,
Other Pastas
1 pound ground beef
1 (48-ounce) jar spaghetti sauce
1 pound cottage cheese
1 pound grated Mozzarella
cheese
2 eggs
2 (10-ounce) packages spinach,
cooked and drained
8-ounce package lasagna,
uncooked
'A cup grated Parmesan or
Romano cheese
Brown meat Add to spaghetti
sauce. Mix cheeses (except Parme
san) spinach and eggs. Line a
9x13x2-inch pan with a thin layer
of sauce. Place a layer of noodles
on the sauce. Add more sauce on
top of noodles. Spread one-half of
the cottage cheese mixture over
noodles. Repeat with remaining
noodles, sauce and cheese mix.
Sprinkle grated Parmesan on top.
Cover with foil. Bake at 375
degrees for 154 hours. Uncover
and allow to set 20 minutes before
serving.
Mary C. Hang
TUNA NOODLE CASSEROLE
2 cups cooked noodles
1 (7-ounce) can tuna
1 (10-ounce) can cream of
mushroom soup
54 cup milk
2 cans canned peas
54 cup bread crumbs
Combine soup and milk. Layer
the noodles, tuna, peas and soup in
a casserole. Sprinkle bread crumbs
on top. Bake 35 minutes in 350
degree oven. Serves 8.
Manheim
SHRIMP AND CHEESE
SPAGHETTI SAUCE
1 (2 'A -ounce) jar sliced
mushrooms
1 (I 1 / -ounce) package spaghet
ti sauce mix
1 (8-ounce) can tomato sauce
2 tablespoons butter
1 (6-ounce) package frozen
cooked shrimp, thawed, rinsed and
drained
1 cup (4 ounces) shredded Pro
volone cheese
Hot buttered spaghetti
Drain mushrooms, reserving
liquid. Add enough water to
reserved liquid from mushrooms
to make 1 cup. Combine spaghetti
sauce mix and tomato sauce. Stir in
liquid and butter. Cook according
to package directions. Add
mushrooms and shrimp; stir in
cheese until melted. Save over hot
buttered spaghetti.
Denise Martin
Franklin Co. Dairy Princess
Blueberry Recipes
Carrots
Unusual Or Favorite
Veal
LASAGNA
* * * v *
•p,\
'J#rZ: 1 -
* A
Macaroni and Three Cheeses, an updated version of the classic mac ’n cheese,
boasts a creamy sauce rich with the flavors of Cheddar, Provolone and Blue
cheeses.
MACARONI AND
THREE CHEESES
12 ounces macaroni OR curly
pasta, uncooked
/> cup butter
Vi cup chopped red pepper
'A cup chopped green pepper
'/i cup flour
V* teaspoon salt
V* teaspoon pepper
14 teaspoon nutmeg
2 cups milk
1 cup (4 ounces) shredded
Provolone
1 cup shredded Cheddar cheese
'A to V* cup (2 to 3 ounces)
blue cheese, crumbled
2 small tomatoes, sliced
1 tablespoon butter
14 cup seasoned dry bread
crumbs
Cook macaroni mi top of the
stove according to package direc
tions; rinse and drain. Place
Vi cup butter in a 214 -quart round
casserole. Microwave on High 1
minute. Add peppers and saute on
High until tender-crisp, about 2
minutes. Stir in flour and season
ings until smooth. Microwave on
High 45 to 60 seconds, or until
mixture bubbles. Gradually stir in
milk. Microwave on High 6
minutes, or until thickened and
bubbly, stirring every 2 minutes.
Stir in cheeses until melted. Stir in
cooked macaroni. Place tomatoes
around outer edge of casserole.
Microwave 1 tablespoon butter in
1-cup measuring glass on High 20
seconds. Stir in bread crumbs until
well combined. Sprinkle bread
crumbs over tomatoes and pasta.
Microwave casserole on High S to
6 minutes, or until hot and bubbly,
rotating dish after half the cooking
time. Serve immediately.
Trish Williams
SALMON-PASTA SALAD
1 (7 3 A -ounce) can salmon,
undrained
2 tablespoons olive oil
2 tablespoons white wine
vinegar
1 teaspoon Dijon mustard
X A teaspoon sugar
14 teaspoon salt
Dash pepper
2 cups cooked shell macaroni
1 red apple, unpeeled and diced
X A cup chopped walnuts
2 tablespoons chopped green
onion
2 tablespoons chopped fresh
Featured Recipe
The old adage, “Behind every successful man is a good woman,”
applies to Beth and Floyd Kurtz of Fleetwood. Floyd, recently
named outstanding farmer by the Kutztown Jaycees, credits suc
cess to his running the bam and his wife the house.
Beth, who did not grow up on the farm, is an adament supporter
of farm life.
Her husband said, “She wouldn’t let me get out of farming even if
I wanted to.”
Fortunately the whole family loves farming. Beth, who believes
it’s important to encourage her husband, usually has homemade
cookies for him to snack. Here is one of their favorites. To learn
more about the Kurtz family, look for their story, “Proud To Be A
Farmer,” in B section.
BEST OATMEAL COOKIES
114 cup margarine
54 cup firmly packed brown sugar
'A cup granulated sugar
1 egg
1 teaspoon vanilla
V/i cup flour
1 teaspoon baking soda
1 teaspoon salt (optional)
1 teaspoon cinnamon (optional)
3 cups oatmeal, uncooked
1 cup chocolate chips (optional)
Heat oven to 375 degrees. Beat margarine and sugars until light
and fluffy. Beat in egg and vanilla. Combine flour, baking soda,
spices aqid salt; add to margarine mixture, mixing well. Stir in oats.
Drop by rounded tablespoonfuls onto ungreased cookie sheet
Bake Bto 9 minutes for a chewy cookie, 10 to 11 minutes for a
crisp cookie. Cool 1 minute on cookie sheet; remove to wire cooling
rack.
parsley
Lettuce
Drain salmon, reserving 2
tablespoons of the liquid; flake
with a fork. Set salmon aside.
Combine reserved salmon liq
uid, olive oil, vinegar, mustard,
sugar, salt, and pepper in a small
bowl; blend well. Pour over pasta.
Cover and refrigerate at least 1
hour. Add salmon, apple, walnuts,
green onions, and parsley. Stir
well. Serve in lettuce-lined bowl.
Serves 4.
Cathy Darling
Grafton, W.Va.
(Turn to Pago B 8)