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PASTA AND NOODLES RECIPES

ALFRIEDO MOSTACCIOLI

Penne pasta is tossed with a rich, creamy white sauce of cream, Parmesan and fresh parsley.

1 (16 ounce) package mostaccioli/penne pasta
1 cup heavy cream
1/2 cup butter
1/2 cup grated Parmesan cheese
1 cup chopped fresh parsley
1 teaspoon salt
1/4 teaspoon freshly ground black pepper
1/8 teaspoon garlic powder

1. Bring a large pot of lightly salted water to a boil. Add pasta and cook for 8 to 10 minutes or until al dente; drain.
2. Combine heavy cream and butter in a Dutch oven or large, heavy saucepan over medium heat. Heat until butter melts, stirring occasionally; be careful not to bring mixture to a boil. Stir in Parmesan cheese, parsley, salt, pepper and garlic powder. Toss with cooked pasta and serve immediately.

MARINATED NOODLE SALAD
lbs. seashell noodles, cooked
2 c. diced celery
2 c. diced green pepper
1 lg. onion, diced
2 tbsp. parsley flakes
1 tsp. oregano (or to taste)
2 c. sliced black olives
3/4 c. Parmesan cheese
1 lg. bottle Italian dressing

Mix all together. Let set overnight, stirring once or twice.

VEGGIE SOUP
1 lb. beef cubes (sm.)
1 can tomato paste
1 sm. head cabbage
4-5 med. carrots, peeled & sliced
Fresh or frozen peas, corn, limas, green beans or any veggie you want
1 1/2 c. shell noodles
2-3 stalks celery, chopped
1 med. onion, diced
1/2 tsp. salt
1/8 tsp. garlic powder
1/8 tsp. pepper
1/8 tsp. oregano
1/8 tsp. parsley flakes

Use any veggies you want

Fry beef cubes and onions in Dutch oven until brown. Add water about 1/2 pan. Add veggies and seasonings. Bring to boil, lower heat and simmer 2-3 hours. Add tomato paste and stir well. Let simmer another 1/2 hour and noodles and cook until soft. Serve. Freezes nicely.

NOODLE CHIPS
1 (8 oz.) pkg. corkscrew egg noodles
Oil for deep frying
Seasoned salt

Cook noodles in boiling water according to package directions; drain. Immediately run cold water over noodles; drain again. Pat noodles with paper towels, removing as much moisture as possible. Pour oil 2" deep into a large skillet or large heavy saucepan. Heat to 400 degrees (205 degrees C). At this temperature a 1" cube of

Bread will turn golden brown in about 20 seconds. Lower 6 or 7 cooked, drained noodles into hot fat. Fry until golden brown; drain on paper towels. Sprinkle with seasoned salt. Use as snacks or dip chips. Makes 6 to 7 cups.

STUFFED NOODLES
1 1/2 lb. hamburger
1 sm. onion or minced onion
Garlic salt
1/4 tsp. oregano
1/4 tsp. anise seed
1/8 tsp. basil
1 can cream of mushroom soup
1 box Manicotti or big shell noodles
1 lg. can tomato sauce, 30 oz.
2 (6 oz.) cans tomato paste
1 tsp. oregano
1 tsp. sugar
1/4 tsp. pepper
Mozzarella cheese slices
1 can of cream of mushroom soup

Boil 1 box of Manicotti or big shell noodles following directions on box. Stuff noodles with meat mixture. Lay stuffed noodles in a 9 x 13 pan. Combine tomato sauce, tomato paste, oregano, sugar and pepper and warm thourgh. Pour over noodles. Lay Mozzarella cheese slices on top. Bake in oven for 30 to 45 minutes at 350 degrees.

CHICKEN VEGETABLE SOUP
1 1/2 qts. Water
1/2 lb. of boneless chicken
1/2 c. cut potatoes
1/2 c. cut celery
1/2 c. cut broccoli
1/2 c. cut stewed tomatoes
1/2 c. finely chopped onion
1 clove garlic finely chopped
1/2 tsp. salt
1/2 tsp. pepper
1 bouillon cube (chicken)
1 1/2 c. of noodles

Cook all ingredients together, except for noodles, for 45 minutes. Add noodles to soup, let stand for 5 minutes. Serve and garnish with croutons.

 BEEF/CHILI BEAN CASSEROLE
2 lbs. lean ground beef, browned
1 lg. onion, chopped
3 c. tomato juice
1 c. noodles, broken

Brown hamburger and onion. Add tomato juice and spaghetti or noodles. Bake at 350 degrees for 60 minutes. Melt cheddar cheese over top before taking from oven.>

 LIMA BEAN - HAM CASSEROLE
1 1/2 cup baked ham, cubed
1 small onion, chopped
1 small pkg. noodles, cooked
1 pkg. lima beans, cooked
1 can cream of chicken soup
1 1/2 cup milk (or slightly more)
1 cup sharp Cheddar cheese
2 tbsp butter

Brown ham and onion in 2 tablespoons butter. Mix all ingredients together and pour into greased casserole dish. Top with Cheddar cheese. Bake at 350 degrees for 30-35 minutes.

 NOODLE TUNA CASSEROLE
2 sm. onions, chopped
1 c. celery, chopped
2 c. water
2 cans cream of chicken soup, undiluted
2 (7 oz.) cans tuna, flaked
Salt & pepper
1 (12 oz.) pkg. med. noodles, cooked
6 slices American cheese

Cook noodles according to package directions. Into 2 cups water cook onion and celery until tender. Add soup, salt and pepper and simmer. Combine cooked noodles and tuna mixture into a 4 quart casserole. Top with cheese and bake at 350 degrees until cheese melts. Serves 6 to 8.

CHICKEN CASSEROLE
1 chicken
2 qt. Water
1 tbsp. salt
8 oz. noodles
1/2 lb. margarine
1 med. green bell pepper, diced
1 med. onion, diced
1 (4 oz.) can sliced mushrooms
2/3 c. flour
1 pt. Milk
Salt
Pepper
1/2 lb. American cheese
1/2 lb. sharp Cheddar

Cook chicken in the 2 quarts water on top of stove until tender. Remove from broth. Debone and cut into small cubes. Cook noodles in chicken broth until tender, and set aside. In saucepan melt butter, add green pepper, onion and mushrooms. Saute. Then add flour and mix well. Add milk and cook until thick. Stir in cheese and melt. Combine chicken and noodles, cheese sauce and salt and pepper to taste. Bake in casserole dish for 40 minutes at 350 degrees. Serves 5.

 COUNTRY CHICKEN CASSEROLE
1 lb. Velveeta (cubed)
1 c. milk
1/2 c. Miracle Whip dressing
2 c. chopped cooked chicken or turkey
1 pt. peas, cooked and drained
8 oz. noodles, cooked and drained
1 tbsp. chopped chives (optional)

Heat Velveeta, milk and Miracle Whip over low heat. Stir until sauce is smooth. Add remaining ingredients. Mix well. Pour into casserole dish and bake at 350 degrees for 35 to 40 minutes. Makes 6 to 8 servings.

CHICKEN NOODLE SOUP
2 skinless chicken breasts
1 c. noodles (use those made without egg yolks, if possible)
1/4 c. rice
Small onion, chopped fine
Mrs. Dash, black pepper and garlic to taste

Cut chicken in bite size pieces. Put in soup pot with quart of water. Add the finely chopped onion and simmer for 20 minutes. Add noodles, rice and seasonings. Cover and simmer for 20 more minutes. May need to add more water depending on consistency desired. The rice gives the soup a little more body.

OLD FASHIONED CHICKEN CORN SOUP
3-1/2 lb. chicken, cut up
3 qts. Water
2 stalks celery, chopped
1 lg. onion, sliced
1 tbsp. salt
1 tsp. pepper
5 oz. noodles
2 1/2 c. whole kernel corn
2 hard cooked eggs
Chopped parsley

Cover chicken with water in large kettle. Add celery, salt, onion and pepper. Bring to boil. Reduce heat - simmer 2 hours (covered). Remove chicken from broth. Separate meat from bone and skin and chop meat. Strain broth and return chicken. Bring to a boil. Add noodles and corn and cook until noodles are tender. Add chopped egg and parsley. Yields about 3 quarts soup.

 CHICKEN NOODLE SOUP
1 tbsp. butter
2 celery stalks, diced
2 carrots, pared & diced
5 c. cold chicken stock
1 1/2 c. turret noodles
1 1/2 chicken breasts, skinned, deboned & diced
Pinch basil
Salt & pepper

Heat butter in saucepan. When hot, add celery and carrots; cover and cook 3 minutes over medium heat. Stir and pour in chicken stock; add basil and season. Bring to boil. Add noodles and stir. Cook, partly covered, 12 minutes over medium heat, stirring twice. Meanwhile put chicken in separate saucepan. Cover with salted water, bring to a boil. Cook 4 minutes. Drain chicken and immediately add to cooking soup. Test noodles for desired firmness before serving. Adjust cooking time to taste.

1 Serving: 365 calories, 24 g carbohydrates, 47 g protein, 9 g fat, 0.6 g fiber.

 PENNSYLVANIA CHICKEN CORN SOUP
1 chicken (3 1/2 to 4 lbs.) cut into serving pieces
1 lg. onion, peeled & diced
Salt
8 black peppercorns
1 bay leaf
Several sprigs fresh thyme or 1/2 tsp. dried
1 tsp. saffron threads or 3/4 tsp. saffron powder
Freshly ground black pepper
2 c. corn kernels, preferably fresh
2 c. Alice's Mother's Noodles or 6 oz. dried egg noodles

Rinse the chicken well. Place it and the onion in a large heavy saucepan or soup pot. Cover with water, and add salt, the peppercorns, bay leaf and thyme. Bring to a boil over high heat. Reduce the heat to medium-low, cover, and cook until the chicken is tender and nearly cooked through, about 30 minutes. Remove the pan from the heat and remove the chicken pieces from the broth. Allow the chicken to cool.

When the chicken is cool enough to handle, remove and discard the skin, and pull the meat from the bones. Cut the meat into bite-size pieces, and set aside.

Remove the thyme sprigs, bay leaf, and the peppercorns from the chicken broth, and then bring it to a boil over medium-high heat. Add the saffron, season generously with salt and pepper and cook for 15 minutes. Add the reserved chicken and the corn. Bring back to a boil. Add the noodles and cook until they are just tender, 5 minutes. Season to taste and serve immediately.
6 servings.

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