The Dynamic Duo
Orzo Soup (Paula)
5 cups water
½ pound ground beef
4 boullion beef cubes
1 tsp chili powder
½ tsp cumin
½ cup salsa
1 cup orzo
Cook ground beef and drain if needed.
Add water, boullion, spices and salsa, start to boil, add orzo noodle and simmer for 12 minutes.
Brown 1 lb hamburger meat with about 1/4 onion and 1/4 green bell pepper until meat is brown.
Add 1- 8 oz can of (Hunt’s) tomato sauce and 1/2 small can of tomato paste plus a tad of water if needed to thin it some plus about1 T of sugar.
Boil 1 10-12 oz package of spiral noodles until just barely done, let their be a little firmness to them when you drain them.
Shredded Mozzarella, lots! (maybe 3 cups).
1 small ricotta cheese or cottage cheese, add 1 egg (optional), basil, parsley, pepper, and garlic powder and salt or just a few shakes of Italian seasoning and garlic salt. Mix well.
Layer in an 8 x 9 inch pan, sprayed with Pam, a tiny bit of sauce (just enough to barely cover), 1/2 the noodles, half the cottage cheese mixture (this will not spread so just glop a few spoons of it all around and slightly spread it a little-some places won’t be completely covered and that’s OK, 1/2 the shredded cheese, then repeat ending with shredded cheese. cover with foil bake 400* til cheese melts all through.
NOTE: If you want to do this faster then, forget the homemade sauce and just brown your meat and pour in a large can of Hunt’s Spaghetti sauce, add a T of sugar and viola! Your done!
I developed this when the kids were little and Josh has always loved it over hot pasta.
| Penny McMahan | |||||
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Cook pasta according to package directions while you are making the sauce. Sauce directions: Sauté butter with minced garlic for one minute, add a pinch of salt. Remove from heat, add heavy cream, cream cheese, white American cheese, grated Parmesan cheese, freshly grated nutmeg and pepper. Put back on low heat and heat until everything is melted and creamy. Serve over hot fettuccine. |
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Hannah and Josh loved this growing up! The kids always collected those little free recipe cards from the grocery store when we would go shopping and the store would have samples of food and a recipe cards to take and make the recipe at home. This is one they collected for us and they loved it so much it was one of their favorite meals. We always served it with garlic toast or bread.
1 small can Campbell’s Cream of broccoli soup
A small chunk of Velveeta (enough to make the soup cheesy)
¾ cup milk
1 t dried basil
3 plum tomatoes, diced
¼ c parmesan cheese, grated
12 oz fettuccine pasta, cooked and drained
In sauce pan, mix soup, cheese and basil over heat until it heats just to a boil, stirring continually, till creamy, then add tomatoes and parm cheese. Stir till to blend and cook over heat for a couple minutes.
Toss over hot fettuccine.
Serve with garlic bread.
Dori to family list
Baked Spaghetti
1 pkg.(160z) spaghetti
1 pound grd beef
1 med. onion, chopped
1 jar meatless spaghetti sauce
1/2 teaspoon seasoned salt
2 eggs
1/3 c. grated parmesan cheese
5 tbls. butter, melted
2 c. small curd cottage cheese
4 c.(16oz.) shredded mozzarella cheese
cook spaghetti according to pkg. directions.Meanwhile,in a large skillet cook beef and onion.Stir in the spaghetti sauce and seasoned salt. set aside.
In a lg. bowl whisk the eggs,parmesan cheese and melted butter. Drain spaghetti; add to egg mixture and toss to coat.
Place haf of the spaghetti mixture in a greased 13×9x2 bakng dish.Top with half of the cottage cheese,meat sauce and mozzarella cheese. repeat layers.Cover and bake at 350 degrees for 40 minutes.Uncover and bake until cheese on top melts.Yields 8-10 sevings.
I put this into a couple dishes. It freezes very well.
