Recipes from Home
Contributor: Sharon McCracken2002 Cowley Cookbook 1 package Lipton onion soup mix1/4 cup grown sugar1/2 cup ketchup1/4 cup water Mix ingredients together. Line cookie sheet with foil; lay 6-8 chicken breasts on foil and top with mixture. Cook at 350 degrees for 1 hour or 325 …
Contributor: Unknown2002 Cowley Cookbook 12 oz package angel hair pasta2/3 cup zesty Italian dressing3/4 lb small fresh shrimp, peeled and deveined OR 2-6 oz cans lump crab meat, drained1/2 cup thickly sliced green onion (green part only)1/4 cup finely chopped ripe olives Cook pasta and …
Contributor: Unknown
2002 Cowley Cookbook
Start to finish = 1 hour; serves 6
1 large green pepper and 1 large red pepper, cut into 1/2″ thick strips
2 medium red onions, cut into small wedges
2 cups fresh mushrooms, quartered
4 cloves garlic, peeled and sliced
2 tsp dried Italian seasoning
salt and pepper, to taste
2 T olive or vegetable oil
1 cup reduced sodium chicken broth
8 oz vermicelli or capellini, uncooked
1 T grated Parmesan cheese (optional)
chopped fresh parsley (optional)
Heat oven to 425 degrees. In 13 x 9 x 2″ dish, stir together peppers, onions, mushrooms, garlic and seasonings. Sprinkle with olive oil; toss to coat evening. Bake 45-55 minutes, stirring occasionally until vegetables are brown and tender. Meanwhile cook pasta, drain. heat broth till hot. Remove vegetables from oven, pour broth over vegetable mixture, stirring until well blended. Toss vegetable mixture and hot pasta. Sprinkle with Parmesan cheese and parsley.
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 Fowler
2002 Cowley Cookbook
8 oz. ziti or penne pasta, cooked and drained
1 medium onion, chopped
2 cloves garlic, chopped
1 T olive oil
2 T butter
3 T flour
1-12 oz can evaporated low-fat milk
1 cup skim milk
1 cup Parmesan cheese
2 tsp Italian dressing
salt and pepper to taste
1-14.05 oz can Italian stewed tomatoes
1-10 oz package frozen chopped spinach, thawed and drained
In a large sauce pan or skillet saute’ onion and garlic in oil. Add butter, melt, then add flour and stir. Slowly add milks and simmer, stirring constantly until thickened. Add cheese and seasonings. Add otmatoes and spinach, heat through. Serve over cooked pasta. Serves 8
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 …
Contributor: Ann Bridges
CC Original
1 large package chocolate pudding, not instant
1/3 cup sugar
3 cups milk
Cook and cool; fold in 1 cup cream, whipped or 1 package imitation whipped cream. Pour into molds and freeze.
Contributor: Ann BridgesCC Original 2 cups sugar2 packages Kool-Aid1 quart water Lime, orange or raspberry Kool-Aid is recommended, depending on color and flavor desired. Mix together and bring to boil. Cool. add the following: 12 oz. frozen lemonade2 quarts water46 oz. pineapple juice Add 2 …