Quick Shrimp

Another one I got from Mom at some point...

2 TBS butter
1 pound salad shrimp
1 TBS minced onion
2 TBS basil
1/4 cup fresh parmesean

Melt butter, add shrimp and onion and cook. Add basil, mix well.
Serve over pasta (angel hair would be my preference).

Turkey Tetrazzini

Noodle Mixture
8 oz. spaghetti
1 T. butter
1 1/2 T. lemon juice
2 c. diced cooked turkey

Sauce
3 T. butter
2 T. flour
2 1/2 c. chicken broth
1/2 t. paprika
1/8 t. nutmeg
1 1/2 t. salt
1/2 t. pepper
1 c. milk

Topping
3/4 c. Parmesan cheese
paprika

400 degrees
25 minutes

Mom's Spaghetti

I stole this from Mom's Make-a-Mix cookbook too. Bwa-ha! You can also use the spaghetti seasoning for a killer lasagna.

Spaghetti Seasoning Mix
1 tbsp. instant minced onion
1 tbsp. parsley flakes
1 tbsp. cornstarch
2 tsp. green pepper flakes (optional)
1 ½ tsp. salt
¼ tsp. minced garlic
1 tsp. sugar
1 tsp. Italian seasoning

Spaghetti Sauce
1 lb. ground beef
16 oz. tomato sauce
6 oz. tomato paste
½ c. tomato juice/water
1 pkg. Spaghetti Seasoning Mix (see above recipe)

Grilled Pizza Wraps

2 tablespoons margarine, softened
8 (10 inch) flour tortillas
1 (16 ounce) package shredded Cheddar-Monterrey Jack cheese blend
1/2 cup pizza sauce
4 ounces sliced pepperoni

Heat a large skillet over medium-low heat. Spread margarine over one side of a tortilla, and place it margarine-side down in the skillet. Spoon a tablespoon of pizza sauce onto half of the tortilla.

Sprinkle 1/2 cup of shredded cheese over the sauce, and top with a few slices of pepperoni. Fold the clean half of the tortilla over the filling, and cook until golden on each side. Repeat with remaining tortillas.

Stuffed Shells

1 (16 ounce) package jumbo pasta shells
4 cups large curd cottage cheese
12 ounces mozzarella cheese, shredded
1/2 cup grated Parmesan cheese
2 eggs, lightly beaten
1 pinch garlic powder
1 teaspoon dried oregano
1 teaspoon dried parsley
1 (26 ounce) jar spaghetti sauce
1/4 cup grated Parmesan cheese

Cook shells according to package directions. Place in cold water to stop cooking. Drain.Mix together cottage cheese, mozzarella cheese, 1/2 cup Parmesan cheese, eggs, and garlic powder. Rub the dried herbs in the palms of your hands to pulverize them, and stir into the cheese mixture. Stuff mixture into the shells.

Spread 1/3 of spaghetti sauce in the bottom of a 15 x 10 inch pan.Place shells open side up, and close together in pan. Spread remaining sauce over top, and sprinkle with remaining 1/4 cup Parmesan cheese.

Bake at 350 degrees F (175 degrees C) for 25 to 35 minutes, or until bubbly. Let stand 10 minutes before serving.

Tofu Parmigiana

1/2 cup seasoned bread crumbs
5 tablespoons grated Parmesan cheese
2 teaspoons dried oregano, divided
salt to taste
ground black pepper to taste
1 (12 ounce) package firm tofu
2 tablespoons olive oil
1 (8 ounce) can tomato sauce
1/2 teaspoon dried basil
1 clove garlic, minced
4 ounces shredded mozzarella cheese

In a small bowl, combine bread crumbs, 2 tablespoons Parmesan cheese, 1 teaspoon oregano, salt, and black pepper.

Slice tofu into 1/4 inch thick slices, and place in bowl of cold water. One at a time, press tofu slices into crumb mixture, turning to coat all sides.

Heat oil in a medium skillet over medium heat. Cook tofu slices until crisp on one side. Drizzle with a bit more olive oil, turn, and brown on the other side.

Combine tomato sauce, basil, garlic, and remaining oregano. Place a thin layer of sauce in an 8 inch square baking pan. Arrange tofu slices in the pan. Spoon remaining sauce over tofu. Top with shredded mozzarella and remaining 3 tablespoons Parmesan.Bake at 400 degrees F (205 degrees C) for 20 minutes.

Pizza Casserole

2 cups uncooked egg noodles
1/2 pound lean ground beef
1 onion, chopped
2 cloves garlic, minced
1 green bell pepper, chopped
1 cup sliced pepperoni sausage
16 ounces pizza sauce
4 tablespoons milk
1 cup shredded mozzarella cheese

Preheat oven to 350 degrees F (175 degrees C).

Cook noodles according to package directions.

In a medium skillet over medium-high heat, brown the ground beef with the onion, garlic and green bell pepper. Drain excess fat. Stir in the noodles, pepperoni, pizza sauce and milk, and mix well. Pour this mixture into a 2-quart casserole dish.

Bake at 350 degrees F (175 degrees C) for 20 minutes, top with the cheese, then bake for 5 to 10 more minutes.

Quick and Easy Pizza Crust

1 (.25 ounce) package active dry yeast
1 teaspoon white sugar
1 cup warm water (110 degrees F/45 degrees C)
2 1/2 cups bread flour
2 tablespoons olive oil
1 teaspoon salt

Preheat oven to 450 degrees F (230 degrees C). In a medium bowl, dissolve yeast and sugar in warm water. Let stand until creamy, about10 minutes.

Stir in flour, salt and oil. Beat until smooth. Let rest for 5 minutes.

Turn dough out onto a lightly floured surface and pat or roll into around. Transfer crust to a lightly greased pizza pan or baker's peel dusted with cornmeal. Spread with desired toppings and bake in preheated oven for 15 to 20 minutes, or until golden brown. Let baked pizza cool for 5 minutes before serving.

Mexican Pasta

1/2 pound seashell pasta
2 tablespoons olive oil
2 onions, chopped
1 green bell pepper, chopped
1/2 cup sweet corn kernels
1 (15 ounce) can black beans, drained
1 (14.5 ounce) can peeled and diced tomatoes
1/4 cup salsa
1/4 cup sliced black olives
1 1/2 tablespoons taco seasoning mix
salt and pepper to taste

Bring a large pot of lightly salted water to a boil. Add pasta and cook for 8 to 10 minutes or until al dente; drain.

While pasta is cooking, heat olive oil over medium heat in a large skillet. Cook onions and pepper in oil until lightly browned, 10minutes. Stir in corn and heat through. Stir in black beans, tomatoes,salsa, olives, taco seasoning and salt and pepper and cook until thoroughly heated, 5 minutes.

Toss sauce with cooked pasta and serve.