Recipes from Home
Contributor: Unknown2002 Cowley Cookbook Start to finish = 1 hour; serves 6 1 large green pepper and 1 large red pepper, cut into 1/2″ thick strips2 medium red onions, cut into small wedges2 cups fresh mushrooms, quartered4 cloves garlic, peeled and sliced2 tsp dried Italian …
Contributor: Unlisted2002 Cowley Cookbook 4 1/2 cups (6 oz) extra wide egg noodles, uncooked1 cup grated Parmesan cheese1 cup sour cream1 tsp Worcestershire sauce2 drops hot pepper sauce1 1/2 cups (12 oz) creamed cottage cheese1 T. chopped chives1/4 tsp garlic salt Heat oven to 350 …
Contributor: Miriam Roberts
2002 Cowley Cookbook
1-12 oz package Ronzoni jumbo shells
4 cups (32 oz) ricotta cheese
8 oz mozzarella cheese, diced or shredded
1/2 cup grated Parmesan cheese
2 eggs
1 T chopped parsley
1/2 tsp salt
1/4 tsp pepper
2-10 oz packages chopped spinach, squeezed
1-32 oz jar spaghetti sauce
Prepare pasta as directed on package, cooking 9 minutes. Drain. Rinse with cold water, drain and arrange in single layer to fill. Meanwhile, mix together cheese, eggs, parsley, salt, pepper and nutmeg. Fill cooked shells with cheese mixture.
Cover bottom of roasting pan with some of the sauce. Arrange filled shells in single layer in pan. Pour remaining sauce over shells and bake at 350 degrees for 30 minutes or until hot. Sprinkle with additional Parmesan cheese, if desired. Makes 6-8 servings.
Contributor: Debbie Fowler2002 Cowley Cookbook 8 oz. ziti or penne pasta, cooked and drained1 medium onion, chopped2 cloves garlic, chopped1 T olive oil2 T butter3 T flour1-12 oz can evaporated low-fat milk1 cup skim milk1 cup Parmesan cheese2 tsp Italian dressingsalt and pepper to taste1-14.05 …
Contributor: Debbie Fowler 2002 Cowley Cookbook 16 oz fettuccine, cooked and drained 1 small onion, chopped 1/2 tsp each pepper and nutmeg 2 T butter 2 cups half and half 1 to 1 1/2 cups Parmesan cheese 6-8 sliced pepperoni, cut into quarters Melt butter …
Contributor: Mae Blohm
2002 Cowley Cookbook
Makes about 10 servings; prep time 10 minutes; cook time is about 15 minutes.
12 oz. each dried regular and spinach fettuccine
1-8 oz package sliced white mushrooms
1-10 oz box frozen tiny peas, thawed
1/4 cup sun-dried tomatoes in oil, drained and cut into thin strips
1/4 lb. prosciutto, cut into thin strips
1/4 tsp black pepper
2 T olive oil
1 1/2 cups heavy cream
1 tsp salt
1 tsp nutmeg
1/4 cup grated Parmesan
Cook pasta following package directions. Drain. While pasta is cooking, heat oil in large skillet over medium-high heat. Add mushrooms; saute’ 10 minutes. Stir in cream, peas, sun-dried tomatoes, prosciutto, salt, nutmeg and pepper. Bring to a simmer. Stir in Parmesan cheese. Toss cooked pasta with sauce. Sprinkle with additional Parmesan cheese if desired.