Ingredients

• 1 cup sour cream, not substitute
• 3 cups medium sized noodles, boiledelbow
• 1 brick Philadelphia cream cheese, must be brick, must be Philidelphia, not fat free
• 1 pound ground beef, browned and chopped, seasoned with garlic and salt
• 1 can tomato sauce
• 1 small can of tomato paste

Directions

Brown grond beef in a saucepan, season with garlic and salt. Add tomato sauce and tomato paste, mix thoroughly. In a large pot boil elbow noodles until tender. drain noodles. In a seperate mixing bowl, mix together cream cheese and sour cream until blended smoothly. Mix noodles and cream cheese sour cream mixture together. In a round casserole pan approx. 6 inches deep, spread one layer of noodles followed by a layer of the meat mixture followed by another layer of the noodles. Repeat until all of the ingredients are gone. Make sure top layer is the meat mixture. Cover with lid or aluminum foil. Bake at 375 degrees F, for 1 hour. Remove from oven and serve. Store leftovers in refrigerator.

Number of Servings: 8-10

Ingredients

• 1 pound smoked sausage
• 2 pounds shrimp
• 1 can (10-1/2 ounce) condensed cream of chicken soup
• Onion powder to taste
• Garlic powder to taste
• Ground cayenne pepper to taste
• 1 (12 ounce) bag bow tie pasta
• Dried parsley to taste
• Special Cooking Utensil: Small chopper or food processor

Directions

Oven/Stove Temperature: Medium to low

Clean and devein shrimp. Put shells in pot with water and seasonings except salt. Boil for 5 minutes. Put paper towel over colander and filter juice. Save for later.

Cut sausage into 1 inch pieces and boil in water or juice from shrimp. Put sausage into chopper and chop. Follow directions on bow tie pasta package and boil pasta. (Use 4 quarts boiling water, pasta, and boil 8 to 10 minutes. Drain. In 2 quart pan, put can of condensed soup, chopped sausage, 1-1/2 to 2 cans of juice from shrimp shells and sausage. Bring to a boil add seasonings. If necessary, add 2 pounds shrimp tails and cook on low to medium heat for about 10 minutes. Scramble 4 eggs, cook, keep aside. Rinse pasta in warm water, drain. Serve pasta in individual servings. Add sauce and cooked eggs.

Serve with green salad, French bread, wine and favorite dessert.

Note: Chopped sausage can be browned before added.

Ingredients

• 1 pound bow-tie pasta
• 3 skinless boneless chicken breast halves, (1 pound)
• 1 teaspoon salt
• 1/2 teaspoon pepper
• 2 tablespoons olive oil
• 2 tablespoons butter, unsalted
• 3 medium shallots, minced
• 3/4 pound sliced mushrooms
• 1/2 cup chicken broth
• 1/4 cup heavy cream
• 1 1/2 teaspoons chopped fresh thyme or 1/2 tsp dried grated Parmesan cheese

Directions

In a large pot of boiling salted water, cook the pasta until tender but still firm, about 10 minutes. Rinse and drain well.
Rinse the chicken under cold running water and pat dry. Cut into thin strips and season with 1/2 teaspoon of the salt and 1/4 teaspoon of the pepper.

In the same pot, heat the olive oil over medium heat. Cook the chicken, stirring, until white throughout but still juicy, 3 to 5 minutes. Remove chicken and set aside.

Melt the butter in the same pot over medium heat. Add the shallots [or substitute green onions] and cook until softened, about 1 minute. Add the mushrooms and cook, stirring often, until they give up their juices and the liquid evaporates, 5 to 7 minutes.

Stir in the chicken broth and cream and bring to a boil over medium high heat. Reduce the heat to low and stir in the pasta, chicken, the remaining 1/2 teaspoon salt and 1/4 teaspoon pepper, and the thyme. Cook, tossing lightly, until heated through, 1 to 2 minutes. Serve at once. Pass a bowl of grated Parmesan cheese at the table.
Serves 4.

Ingredients

• 2 (10-oz.) pkgs. frozen broccoli spears OR about 3 heads fresh broccoli
• 1 (12-oz.) pkg. spaghetti
• 3 pods garlic, chopped
• 1/4 cup olive oil
• Black pepper, to taste
• Romano cheese, to taste

Directions

1. Boil broccoli according to package directions or steam fresh broccoli spears in a little salted water for 3 to 5 minutes or until just tender. Immediately drain and cool in ice bath; set aside.

2. Boil spaghetti according to package directions. Drain thoroughly.

3. In large skillet, brown garlic in olive oil, stirring frequently. Do not let it burn.

4. Immediately add the drained broccoli and drained spaghetti to the garlic and oil. Stir over heat until warm. Add black pepper.

5. Transfer to serving dish and top with Romano cheese.

Ingredients

• 1 Tbsp. olive oil
• 3 Tbsp. sliced garlic
• 1-1/2 lb. boneless skinless chicken breasts, cut into strips
• 1/4 tsp. salt
• 1/4 tsp. ground black pepper
• 1/2 cup dry white wine
• 1 can (14-1/2 oz.) chicken broth
• 1 cup whipping cream
• 1/4 cup GREY POUPON Dijon Mustard
• 1 pkg. (10 oz.) fresh spinach leaves, cleaned
• 1 pkg. (16 oz.) penne pasta, cooked, drained
• 3 Tbsp. KRAFT 100% Grated Parmesan Cheese

Directions

Preparation:
Heat oil in large skillet on medium heat. Add garlic; cook and stir 1 minute. Season chicken with salt and pepper. Add to skillet; cook and stir 5 to 7 minutes or until cooked through. Remove chicken from skillet; cover to keep warm.
Add wine to skillet; cook until heated through, stirring constantly to loosen up browned bits from bottom of skillet. Add broth and cream. Bring to boil. Reduce heat to medium-low; simmer 5 minutes or until sauce is reduced by half.

Stir in mustard. Add spinach; cook 2 minutes or until spinach is wilted, stirring occasionally. Add chicken; cook and stir until heated through. Place in large bowl. Add hot pasta; toss to coat. Sprinkle with cheese.