Vegetables & Side Dishes

Slow Cooker Macaroni & Cheese

Summary

Yield
4 Servings
SourceSherry Peterson (2004)
Prep time
15 minutes
Cooking time
4 hours
Total time
4 hours, 15 minutes

Ingredients

6 c
elbow noodles (cooked, 8 oz uncooked)
2 T
oil
13 fl oz
evaporated milk (1 can)
1 1⁄2 c
milk
1 t
salt
3 c
sharp cheddar cheese (shredded)
1⁄4 c
butter (melted)
2 T
onion ( minced)

Instructions

Toss cooked macaroni in oil. Add all remaining ingredients. Pour into lightly greased slow cooker. Stir well. Cover and cook on low 3 to 4 hours. Stir occasionally.

Cooking Lights's Macaroni & Cheese

Summary

Yield
6 Cups
SourceAmy Sutton (2002)
Prep time
20 minutes
Cooking time
45 minutes
Total time
1 hour, 5 minutes

Ingredients

4 c
elbow macaroni (cooked, about 2 c. uncooked)
8 oz
sharp cheddar cheese (shredded reduced-fat )
1 c
cottage cheese (1% low-fat )
3⁄4 c
sour cream (non-fat )
1⁄2 c
skim milk
2 T
onion (grated, fresh)
1 1⁄2 T
margarine (melted, reduced-calorie)
1⁄4 t
salt
1⁄4 t
pepper
1
egg (slightly beaten)
 
vegetable cooking spray
1⁄4 c
bread crumbs (dry)
1 T
margarine (melted, reduced-calorie)
1⁄4 t
paprika
 
oregano sprigs (fresh, optional)

Instructions

Preheat oven to 350°. Combine first 10 ingredients (macaroni through egg); stir well and spoon into a 2-quart baking dish coated with cooking spray. Combine bread crumbs, margarine and paprika; stir well. Sprinkle over casserole. Cover and bake for 30 minutes. Uncover and bake 5 minutes, or until set. Garnish with oregano sprigs, if desired. Makes 6 cups.

Noodles In Peanut Butter Sauce

Summary

Yield
4 Servings
SourcePatty Landis (2002)
Prep time
10 minutes
Cooking time
30 minutes
Total time
40 minutes

Ingredients

1⁄2 lb
pasta noodles (Soba prefered)
6 oz
pea pods (fresh, cooked; frozen, thawed)
1
red bell pepper (diced)
1
cucumber (peeled, seeded and diced)
3
scallions (chopped)
1⁄8 c
sesame oil
1⁄4 c
peanut oil (or vegetable oil)
1⁄8 c
soy sauce
1 T
lemon juice
1⁄4 t
ginger
1 clv
garlic
2
scallions
1⁄2 c
peanut butter (chunky)

Instructions

In a large pot of boiling water, cook pasta/noodles as directed by package. Meanwhile, thoroughly blend all sauce ingredients (last 8 ingredients) in a blender or food processor. Drain, then toss pasta/noodles with pea pods, pepper, cucumber and the 3 chopped scallions. Add sauce, a bit at a time, to your liking and mix well. You can top the noodle/pasta with grilled chicken for a more complete meal. (Any extra sauce will keep for up to a week in the refrigerator.)

Noodle Casserole II

Summary

Yield
4 Servings
SourceFlorence Grummer (1993)
Prep time
10 minutes
Cooking time
2 hours, 15 minutes
Total time
2 hours, 25 minutes

Ingredients

1 pk
medium noodles (8-oz or larger)
2 T
butter (or oleo)
1 t
garlic salt (or Lawry's seasoned Salt)
1 pk
cottage cheese (small curd, 16 oz)
1 pk
sour cream (8 oz)

Instructions

Cook noodles according to package directions. Drain and stir in butter and garlic salt or Lawry’s seasoned salt. In a 2-quart greased casserole dish, layer a portion of noodles to cover bottom, then a layer of small curd cottage cheese, then a layer of sour cream. Repeat, ending with sour cream. Bake 2 hours at 250°.

Noodle Casserole I

Summary

Yield
6 Servings
SourceMary Daniels (1977)
Prep time
20 minutes
Cooking time
40 minutes
Total time
1 hour

Ingredients

8 oz
noodles (very, very fine; boiled until tender in salted water)
1 pk
cottage cheese (12oz, cream-style, small curd)
1 pk
sour cream (8 oz)
2 T
chives (frozen)
 
salt (to taste)
 
pepper (to taste)

Instructions

Mix in greased casserole. Cover with sharp cheddar cheese, shredded, and shake Parmesan cheese on top. Bake at 350° for 40 minutes. Serves 6 to 8. 

Welsh Rarebit (AKA Rabbit With Noodles)

Summary

Yield
4 Servings
SourceDr. Ruth Browning (1991)
Prep time
10 minutes
Cooking time
30 minutes
Total time
40 minutes

Ingredients

1 T
butter (or margarine)
2 c
cheddar cheese (grated)
1⁄4 t
salt
1⁄4 t
dry mustard
3⁄4 c
milk
1⁄2 lb
noodles (freshly cooked, drained)

Instructions

Melt butter or margarine and Cheddar cheese in a small pan. Stir over low heat until the cheese is completely melted. Stir in salt and dry mustard. Remove from heat. Add milk. Heat to boiling, stirring constantly. When hot, stir in freshly cooked, drained noodles. Serve over hot toasted bread or crackers.

Prince of Pasta

Summary

Yield
4 Servings
SourceCarol Deshler (1993)
Prep time
10 minutes
Cooking time
10 minutes
Total time
20 minutes

Ingredients

8 oz
fettuccini (tomato-basil-garlic)
1⁄2 c
ricotta cheese (part-skim)
3⁄4 c
yogurt (plain, nonfat)
3 T
Parmesan cheese
1⁄4 c
walnuts (finely chopped)
2 T
dried parsley flakes
1 t
dried basil
1⁄4 t
garlic powder
1⁄4 t
white pepper

Instructions

Cook fettuccini and drain. Combine remaining ingredients, mixing well. Add drained hot pasta to sauce until well coated. Serve immediately.

Fusilli with Walnut Cream Sauce

Summary

Yield
4 Servings
SourceBeverly Cain (1993)
Prep time
15 minutes
Cooking time
20 minutes
Total time
35 minutes

Ingredients

3 oz
fusilli pasta (short or long)
1 c
ricotta cheese (part-skim)
1⁄2 c
evaporated skim milk
2 oz
walnuts (toasted)
  c
parsley (fresh)
1 clv
garlic
  t
salt
2 c
broccoli florets (thawed)
8
sun-dried tomato halves (cut in strips)

Instructions

In large pot of boiling water, cook fusilli 10 to 12 minutes, or until tender; drain. To prepare sauce, in food processor, combine ricotta, milk, walnuts, parsley, garlic and salt. Process until smooth. In large nonstick skillet, heat ricotta sauce, broccoli and tomatoes over low heat, 5 to 8 minutes, or until heated through. Add fusilli to skillet; toss to coat fusilli with sauce.

Pasta with Artichokes

Summary

Yield
2 Servings
SourceMary Ellen Jenkins (1996)
Prep time
15 minutes
Cooking time
5 minutes
Total time
20 minutes

Ingredients

2 T
olive oil
4 T
butter
3 T
capers (drained)
1
lemon (zest the lemon and squeeze lemon juice)
1 cn
sliced mushrooms (small, drained, not marinated)
1 pk
artichokes (1 jar, packed in water, not marinade)
 
pasta (enough for 2 servings)

Instructions

Start pasta. Heat olive oil in saucepan. Melt 2 tablespoons of butter in oil. Add lemon zest, lemon juice, capers, mushrooms and artichokes. Cook over medium heat, approximately 3 minutes. Remove from heat and melt remaining 2 tablespoons of butter into mixture. Drain pasta and mix with sauce.

Pasta Lemon

Summary

Yield
4 Servings
SourceKay Jones (2001)
Prep time
15 minutes
Cooking time
5 minutes
Total time
20 minutes

Ingredients

1⁄4 c
butter
1 c
heavy cream (or half & half)
3 T
lemon juice (fresh)
1 lb
egg fettuccini pasta
2 t
lemon zest (freshly grated, more if desired)
 
black pepper (freshly ground, to taste)
 
Parmesan cheese (freshly grated, to taste)

Instructions

Melt butter in skillet; stir in cream and lemon juice. Remove skillet from heat but keep warm. Cook pasta in salted boiling water 3 minutes, or just until al dente. Reserve 1/2 cup pasta cooking water. Drain pasta in colander. Add to skillet with lemon zest and 2 tablespoons of the reserved water. Toss well, If too dry, add more of reserved liquid, one tablespoon at a time. Garnish with fresh parsley and serve with broiler or poached salmon.

From Comfort Me With Apples by Ruth Reichl.

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