Baked Fettuccine Lasagna

The fettuccine pasta used in this recipe is a delicious alternative to the typical lasagna noodle. Serve with a green salad and crusty Italian bread.

Ingredients

• 12 ounces dry fettuccine pasta


• 1 pound lean ground beef (optional)


• 1 cup chopped onion


• 1 cup red bell pepper, chopped


• 1 tablespoon butter


• 1 (29 ounce) can diced tomatoes


• 1 (4 ounce) can sliced mushrooms


• 3 tablespoons chopped black olives


• 2 teaspoons dried oregano


• 1 cup shredded Cheddar cheese


• 1 cup shredded mozzarella cheese


• 1 (10.75 ounce) can condensed cream of mushroom soup


• 1/4 cup beef broth


• 1/4 cup grated Parmesan cheese

Directions

1. Bring a large pot of lightly salted water to a boil. Cook pasta for 8 to 10 minutes, or until al dente; drain.


2. In a large skillet, brown beef over medium heat. Drain fat from pan, and transfer meat to a bowl. In the same skillet, cook onion and bell pepper in butter until tender. Stir in tomatoes, mushrooms, olives, and beef, and season with oregano. Simmer for 10 minutes.


3. Preheat oven to 350 degrees F (175 degrees C). Lightly grease a 9×13 inch baking dish.


4. Arrange half of the cooked fettuccine in the prepared dish, top with half of the beef and vegetable mixture, and sprinkle with 1/2 cup of Cheddar cheese and 1/2 cup of mozzarella cheese. Repeat layers. Mix together soup and beef broth until smooth, and pour over casserole. Sprinkle with Parmesan cheese.


5. Bake in preheated oven for 30 to 35 minutes, or until heated through.

Baked Fettuccine Lasagna

The Best Potato Salad

Really good potato salad that is best served cold.

Ingredients

• 6 eggs


• 10 red potatoes


• 1 cup mayonnaise


• 1/2 cup ranch dressing


• 1/3 cup dill pickle relish


• 2 tablespoons prepared yellow mustard


• 1 1/2 teaspoons salt


• 1/4 teaspoon ground black pepper


• 1/8 teaspoon paprika


• 1/8 teaspoon celery seed


• 1 onion, chopped


• 1/4 cup pepperoncini (optional)


• 1/4 cup sliced black olives (optional)

Directions

1. Place the eggs into a saucepan in a single layer and fill with water to cover the eggs by 1 inch. Cover the saucepan and bring the water to a boil over high heat. Remove from the heat and let the eggs stand in the hot water for 15 minutes. Pour out the hot water; cool the eggs under cold running water in the sink. Peel and chop the cooled eggs.


2. Place the potatoes into a large pot and cover with water. Bring to a boil over high heat, then reduce heat to medium-low, cover, and simmer until tender, 15 to 20 minutes. Drain and refrigerate until cold. Peel and cube once cold.


3. Stir together the mayonnaise, ranch dressing, relish, mustard, salt, pepper, paprika, and celery seed in a mixing bowl. Add the eggs, potatoes, onion, pepperoncini, and olives; stir until evenly mixed. Cover and refrigerate at least 2 hours before serving.

The Best Potato Salad

Brooklyn Girl"s Penne Arrabiata

One thing I learned in my years living in the Canarsie section of Brooklyn, NY was how to cook a good Italian meal. Here is a recipe I created after having this dish in a restaurant. Enjoy!

Ingredients

• 1/2 cup olive oil, divided


• 6 cloves garlic, sliced


• 1 teaspoon red pepper flakes


• 1 (28 ounce) can diced tomatoes with garlic and olive oil


• 1/2 cup tomato sauce


• 1 bunch fresh basil, chopped


• 1 (12 ounce) package dried penne pasta


• 2 eggs


• 2 cups bread crumbs


• 1 teaspoon garlic powder


• 1 teaspoon salt


• 1 teaspoon pepper


• 1 pound thin chicken breast cutlets

Directions

1. Heat 1/4 cup of olive oil in a large skillet over medium heat. Add the garlic, and saute for a few minutes. Sprinkle in the red pepper flakes, and saute for another minute. Pour in the diced tomatoes and tomato sauce, and add the basil. Simmer for about 20 minutes, stirring occasionally.


2. Meanwhile, bring a large pot of lightly salted water to a boil. Add penne pasta, and cook for 8 minutes, or until tender. Drain.


3. In a small bowl, whisk eggs with a fork. Place bread crumbs in a separate bowl. Stir the garlic powder, salt and pepper into the bread crumbs. Dip chicken cutlets into the egg, then press into the bread crumbs until completely coated.


4. Heat remaining olive oil in a large skillet over medium heat. Fry chicken for about 5 minutes per side, or until the coating is a nice dark brown color.


5. Remove chicken, and cut into slices. Toss the chicken slices into the sauce, and simmer for about 10 minutes. Stir in the cooked penne, simmer for a few more minutes to soak up the flavor, then serve.

Brooklyn Girl"s Penne Arrabiata

Chicken Lasagna IV

This is a wonderful recipe passed on to me from my Dad. It is simple and delicious — perfect for family gatherings! I usually make this dish the night before and pop in the oven the next day. This dish also freezes very well.

Ingredients

• 9 uncooked lasagna noodles


• 1 (10.5 ounce) can condensed cream of chicken soup


• 1 (10.75 ounce) can condensed cream of mushroom soup


• 1 cup chopped onion


• 1/2 cup grated Parmesan cheese


• 1/2 cup sour cream


• 1/4 cup mayonnaise


• 1/2 teaspoon garlic salt


• 4 cups chopped cooked chicken breast


• 4 cups shredded Cheddar cheese

Directions

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


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


3. In a medium bowl, combine chicken soup, mushroom soup, onion, Parmesan cheese, sour cream, mayonnaise and garlic salt.


4. In a 9×13 inch baking dish, layer 1/3 of the noodles, soup mixture, chicken and cheese; repeat 3 times, ending with cheese.


5. Bake in preheated oven for 1 hour.

Chicken Lasagna IV

Southern Potato Salad

This potato salad includes eggs, celery, and relish and should be served warm.

Ingredients

• 4 potatoes


• 4 eggs


• 1/2 stalk celery, chopped


• 1/4 cup sweet relish


• 1 clove garlic, minced


• 2 tablespoons prepared mustard


• 1/2 cup mayonnaise


• salt and pepper to taste

Directions

1. Bring a large pot of salted water to a boil. Add potatoes and cook until tender but still firm, about 15 minutes; drain and chop.


2. Place eggs in a saucepan and cover with cold water. Bring water to a boil; cover, remove from heat, and let eggs stand in hot water for 10 to 12 minutes. Remove from hot water; peel and chop.


3. In a large bowl, combine the potatoes, eggs, celery, sweet relish, garlic, mustard, mayonnaise and salt and pepper. Gently mix together and serve warm.

Southern Potato Salad

Chicken Milano

A delicious pasta and chicken dish with garlic, sun-dried tomatoes and fresh basil. Use the dry packaged sun-dried tomatoes instead of the tomatoes packed in olive oil. The sauce can be kept, covered, for one day in the refrigerator; heat again over low heat. Try it with some crusty bread if desired.

Ingredients

• 1 tablespoon butter


• 2 cloves garlic, minced


• 1/2 cup sun-dried tomatoes, chopped


• 1 cup chicken broth, divided


• 1 cup heavy cream


• 1 pound skinless, boneless chicken breast halves skinless, boneless chicken breast halves


• salt and pepper to taste


• 2 tablespoons vegetable oil


• 2 tablespoons chopped fresh basil


• 8 ounces dry fettuccini pasta

Directions

1. In a large saucepan over low heat, melt butter; add garlic and cook for 30 seconds. Add the tomatoes and 3/4 cup of the chicken broth; increase to medium heat and bring to a boil. Reduce heat and simmer, uncovered, for about 10 minutes or until the tomatoes are tender. Add the cream and bring to a boil; stirring. Simmer over medium heat until the sauce is thick enough to coat the back of a spoon.


2. Sprinkle the chicken with salt and pepper on both sides. In a large skillet over medium heat, warm oil and saute chicken. Press on chicken occasionally with a slotted spatula. Cook for about 4 minutes per side or until the meat feels springy and is no longer pink inside. Transfer to a board; cover and keep warm. Discard the fat from the skillet.


3. In the same skillet, over medium heat, bring 1/4 cup chicken broth to a boil; stirring the pan juices. Reduce slightly and add to the cream sauce; stir in basil and adjust seasonings to taste.


4. Meanwhile, bring a large pot of lightly salted water to a boil. Add fettuccine and cook for 8 to 10 minutes or until al dente; drain, transfer to a bowl and toss with 3 to 4 tablespoons of the sauce.


5. Cut each chicken breast into 2 to 3 diagonal slices. Reheat the sauce gently if needed. Transfer the pasta to serving plates; top with chicken and coat with the cream sauce; serve.

Chicken Milano

Kiwi Salsa

Great with chips or on top of fish or poultry. I found this recipe in the back of my closet and use it all summer long.

Ingredients

• 6 kiwis, peeled and diced


• 1 small onion, diced


• 1 jalapeno pepper, diced


• 2 tablespoons lime juice


• 1 tablespoon olive oil


• 1 teaspoon honey


• 1/2 teaspoon cumin


• 1/2 teaspoon curry powder

Directions

1. Mix kiwi, onion, jalapeno pepper, lime juice, olive oil, honey, cumin, and curry powder together in bowl. Cover and allow to rest for 1 hour at room temperature. Refrigerate until ready to serve.

Kiwi Salsa