| Home |BabyFood | Beef  | Pork | Chicken | Fish/Seafood |Pasta |Salads| Side Dishes | Cookies  |Cakes 
| Soups |Sauces and Dressings | Breakfast/Eggs | French/Tableside Service |Kitchen Setup |

Recipe		Freeze?	TextFile
Ham and Cheese Baked Casserole
Shrimp Fettuccine in Creamy Garlic sauce
Spaghetti Bolognese A real meat sauce

Coming soon!

Baked Ravioli 

Ham and Cheese Baked Casserole

4 cups dry macaroni
------
8 cups of milk
1/4 cup butter
1 Teaspoon salt
dash pepper
------
2 cups grated or cubed cheddar cheese
------
2 tablespoons cornstarch dissolved in water
------
2-3 cups diced ham
------
2 cups grated mozzarella cheese 
or
2 cups breadcrumbs
Ground parmesan cheese (optional)
------
Chopped parsley garnish (optional)

Boil water and cook pasta.  In a saucepot mix milk, butter, salt, pepper and heat slowly, mixing constantly.  When warm add cheese and continue to mix until melted.  Add cornstarch/water mixture and bring to a boil, stirring constantly for 1 minute.  Remove from heat and continue to stir for 1 minute or until smooth.  Drain and rinse pasta very well.  Place pasta in baking pans and mix in cheese sauce, then fold in ham.  Top with cheese or breadcrumbs.  Garnish with chopped parsley (optional).  Freeze.  
Remove from freezer and cook at 325 for about an hour.  Remove from heat and let stand 5 minutes before serving.

Back to top

Shrimp Fettuccine in Creamy Garlic Sauce 

4 cups dry fettuccine
------
8 cups of milk
1/4 cup butter
1 Teaspoon salt
dash pepper
------
2 cups cooked and drained shrimp
4 tablespoons butter
1 teaspoon crushed garlic
dash chopped parsley
------
2 tablespoons cornstarch dissolved in water
------
2 cups grated mozzarella cheese (optional)
------
Chopped parsley garnish (optional)

Boil water and cook pasta.  In a saucepot mix butter and garlic, cooking until soft.  Add milk, salt, pepper and heat slowly, mixing constantly.  Add cornstarch/water mixture and bring to a boil, stirring constantly for 1 minute.  Remove from heat and continue to stir for 1 minute or until smooth.  In a separate bowl mix shrimp, butter, garlic and parsley and heat in microwave on high for about 2 minutes or until warm.  Drain and rinse pasta very well.  Place pasta in baking pans and mix in white sauce, then fold in shrimp.  Top with mozzarella cheese (optional).  Garnish with chopped parsley (opional).  Freeze. 
Remove from freezer and cook at 325 for about an hour.  Remove from heat and let stand 5 minutes before serving.

Back to top

Spaghetti Bolognese - the real deal when it comes to meat sauces

3 cups dry spaghetti
2 tablespoons olive oil
1 onion, finely diced
1 teaspoon minced garlic
1 carrot, peeled and chopped
1 cup sliced mushrooms (optional)
1 tablespoon oregano
1/2 teaspoon thyme
1 bay leaf
1 lb medium or lean ground beef
1 cup white wine (optional)
1 1/4 cups water
1 teaspoon chicken or vegetable stock
1 1/4 cups diced tomatoes (small can)
1/2 teaspoon salt
Dash ground pepper

In a large pot boil water, add 1/2 teaspoon salt and 1 tablespoon oil and cook pasta until soft.
In a heavy sauce pan (covered) add oil and onion, cook uncovered for 5 minutes or until soft.
Add garlic, carrot, mushrooms and cook uncovered for 5 minutes.
Add oregano, thyme and beef, cooking until browned.
Add wine and let evaporate.
Add water, stock and tomatoes, simmer for 1 minutes.
Drain and rinse the pasta
(Optional step:  Add a tablespoon of olive oil and 1/2 teaspoon minced garlic to pasta and mix; this makes the pasty less sticky...)
Add the sauce on top or mix with noodles.
Serve with parmesan cheese

Back to top