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 Roberts2002 Cowley Cookbook 1-12 oz package Ronzoni jumbo shells4 cups (32 oz) ricotta cheese8 oz mozzarella cheese, diced or shredded1/2 cup grated Parmesan cheese2 eggs1 T chopped parsley1/2 tsp salt1/4 tsp pepper2-10 oz packages chopped spinach, squeezed1-32 oz jar spaghetti sauce Prepare pasta …
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 Blohm2002 Cowley Cookbook Makes about 10 servings; prep time 10 minutes; cook time is about 15 minutes. 12 oz. each dried regular and spinach fettuccine1-8 oz package sliced white mushrooms1-10 oz box frozen tiny peas, thawed1/4 cup sun-dried tomatoes in oil, drained and …