From Favorite Brand Name Recipes, Vol. 7, No. 70, October 12, 2004.
Serves 8 Ingredients
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
Spray 3 qt. shallow baking dish with cooking spray.
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.
Bake at 400°F for 25 minutes or until hot.
Arrange cheese balls randomly over pasta mixture. Place sliced olive on each cheese ball. Let stand 10 minutes before serving.
Chef’s 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.
Posted in Casseroles, Dinner |
Tagged Baked Eyeballs Casserole, bowtie pasta, Favorite Brand Name Recipes, Halloween, Italian sausage, mozzarella cheese, olives, parmesan cheese, Prego, Prego Hearty Meat Sauce, ricotta cheese |
Submitted by Tyler Patton
1 egg yolk
1 tsp dijon mustard
2/3 c. canola oil
1/3 c. wine vinegar
salt & pepper
Knorr Aromate seasoning (a dash)
Knorr Maggi seasoning (a dash)
Mix all ingredients & blend into your salad just before serving.
Posted in Condiments, Dressings |
Tagged canola oil, dijon mustard, eggs, Francine's Famous Salad Dressing, garlic, Knorr, Knorr Aromate, Knorr Maggi, lemon juice, parmesan cheese, pepper, salt, Tyler Patton, wine vinegar |
Submitted by Dominic Fawver
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 Saucy
2 lbs red potatoes (6-8 large)
2 c. heavy cream
3 c. grated Gruyère cheese
freshly ground pepper
ground nutmeg to taste
½ grated Parmesan cheese
Preheat oven to 375°F. Lightly butter a 12″ baking pan.
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 Gruyere 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.
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).