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.
Submitted by Saucy
Serves 6-8
| 2 lbs red potatoes (6-8 large) |
|
2 c. heavy cream |
| 3 c. grated Swiss Gruyère cheese |
|
freshly ground pepper |
| ground nutmeg to taste |
|
½ grated Parmesan cheese |
1. Preheat oven to 375°F. Lightly butter a 12″ baking pan.
2. Scrub potatoes well & blot them dry, leaving peel on. Slice them very thinly & divide into 3 equal portions. Pour about ¼ c. of the cream into the bottom of the pan. Lay 1/3 of the potatoes evenly in rows on top of the cream. Sprinkle 1/3 of the Gruyére on top of the potato slices. Pour 1/3 of the cream over this Grind a little pepper & nutmeg over top. Repeat the process until all ingredients (Save for the parmesan) are used up. You will have 3 layers.
3. Top it off by sprinkling parmesan evenly over the top of the dish. Cover with foil & bake for 30 minutes. Remove the foil & bake for an additional 20 minutes, or until the top is browned & potatoes tender (Cooking time will vary depending on oven).
