Submitted from Bill Samuels, Jr.
Serves 6-8
| 2 c. colby jack cheese | 2 c. mayonnaise | |
| 1 c. fresh Parmesan | 2 oz. canned jalapenos | |
| 22 oz. Green Giant Mexicorn (2 cans) | Frito’s Scoops corn chips |
Mix ingredients together & bake at 350° F for 40 minutes. Serve with corn chips.
Here’s a great Halloween recipe for you to get you in the mood for the upcoming holiday!
From Favorite Brand Name Recipes, Vol. 7, No. 70, October 12, 2004.
Serves 8
| 1 jar (27.5 oz.) Prego© Hearty Meat Sauce - Authentic Italian Sausage | 15 oz. part-skim ricotta cheese | |
| ¾ c. grated Parmesan cheese | 8 c. hot cooked bow tie pasta (about 7 c. uncooked) | |
| 8 oz. small fresh mozzarella balls (about 1″) | 2 tbsp sliced pitted ripe olives |
1. Spray 3 qt. shallow baking dish with cooking spray.
2. Mix 1½ c. sauce, ricotta cheese, ½ c. Parmesan cheese & pasta in prepared dish. Spread remaining sauce over pasta mixture. Sprinkle with remaining Parmesan cheese. Cover.
3. Bake at 400°F for 25 minutes or until hot.
4. Arrange cheese balls randomly over pasta mixture. Place sliced olive on each cheese ball. Let stand 10 minutes before serving.
Note: If fresh mozzarella balls are not available, substitute 1 package (8 oz.) fresh mozzarella. Cut crosswise into thirds. Cut each third in 6 wedges, for triangle shaped eyes.
Submitted by Tyler Patton
| 1 egg yolk |
1 tsp dijon mustard | |
| 2/3 c. canola oil | 1/3 c. wine vinegar | |
| garlic, pressed | salt & pepper | |
| lemon juice | Parmesan cheese | |
| Knorr Aromate seasoning (a dash) | Knorr Maggi seasoning (a dash) |
Mix all ingredients & blend into your salad just before serving.
Submitted by lunchbox-20
Servings 8
| ½ c. butter | 2 c. heavy cream | |
| ½ c. chopped fresh parsley | 2 cloves crushed garlic | |
| 3 c. grated parmesan |
Melt butter in a medium saucepan over medium to low heat. Add cream & simmer for 5 minutes. Add garlic & cheese & whisk quickly, heating through. The parmesan should be mostly melted when done. Sift in parsley & serve over pasta.
Submitted by Carli
| 1 pkg multicolored spiral pasta | 1 small head broccoli, cut into florets | |
| ¼ cauliflower, cut into florets | 1 c. cherry tomatoes, quartered | |
| 1 small can sliced black olives | 1 c. Parmesan cheese | |
| 1 c. chopped bell pepper (any variety) | 1 bottle Italian dressing |
Cook pasta as directed on package, then rinse & cool under cold water. Combine all ingredients in a large bowl & mix thoroughly. Cover & refridgerate; serve chilled. Receipe works well doubled or tripled for a crowd.
