Homemade Pasta (Melissa Giles)
2 1/2 cups plus 2 T flour (for wheat pasta, use approx. 3 cups of wheat flour)
1 t salt
4 eggs
Put dry ingredients in food processor & combine with processor on, slowly add eggs (lightly beaten) through chute until dough forms a ball. Roll out with pasta roller on No. 1 until dough is ready to pass through narrower settings. Then cut to desired shape. You can let it dry for about 30 minutes or longer, or cook immediately in boiling water.
For herb pasta, add 1 T chopped, fresh herbs or 1 t dried herb leaves, crumbled, to the flour mixture before adding eggs.
Creamy Alfredo Sauce (Beth Hayward)
1 8 oz. package cream cheese
1/2 cup butter or margarine
1/4 cup milk
Put in sauce pan and cook over medium heat stirring constantly until melted and creamy. Stir in 3/4 cup grated or shredded parmesan cheese. Pour over cooked pasta or use as a dipping sauce.
Chunky Spaghetti Sauce (Sarah Austin)
1/2 lb ground beef
1 onion, chopped
1/2 green pepper, chopped
4 oz mushrooms, sliced
2 cloves garlic, minced
2 cans (14 oz.) diced tomatoes
1 can (8 oz.) tomato sauce
1 tsp. dried basil
1 tsp. dried oregano
1/2 tsp. dried marjoram
1 tsp. sugar
1 tsp. salt
1/4 tsp. pepper
Brown ground beef in large pot with onion, green pepper, mushrooms and garlic. Add tomatoes and remaining ingredients. Simmer covered for 30 minutes. Remove cover and simmer 15 minutes more.
Alfredo Sauce (Heather Adams)
1. melt 1-2 tablespoons butter in saucepan
2. add 6 oz. (approx. 3/4 cup) whipping cream
3. bring to a light simmer
4. sprinkle with grated (canned) parmesan cheese to thicken (start with 2-3 TBSP and add more as needed)
5. add cooked, unrinsed noodles to sauce and toss; sprinkle with salt and pepper to taste
6. eat immediately
Tomato Cream Sauce (Heather Adams)
1. Bring one can of petite diced tomatoes to a simmer.
2. Sprinkle with herbs of your choice (Italian seasoning, garlic powder are my favorites); add 1 tsp. sugar
3. add 1/8 - 1/4 cup whipping cream
4. simmer to combine
2 1/2 cups plus 2 T flour (for wheat pasta, use approx. 3 cups of wheat flour)
1 t salt
4 eggs
Put dry ingredients in food processor & combine with processor on, slowly add eggs (lightly beaten) through chute until dough forms a ball. Roll out with pasta roller on No. 1 until dough is ready to pass through narrower settings. Then cut to desired shape. You can let it dry for about 30 minutes or longer, or cook immediately in boiling water.
For herb pasta, add 1 T chopped, fresh herbs or 1 t dried herb leaves, crumbled, to the flour mixture before adding eggs.
Creamy Alfredo Sauce (Beth Hayward)
1 8 oz. package cream cheese
1/2 cup butter or margarine
1/4 cup milk
Put in sauce pan and cook over medium heat stirring constantly until melted and creamy. Stir in 3/4 cup grated or shredded parmesan cheese. Pour over cooked pasta or use as a dipping sauce.
Chunky Spaghetti Sauce (Sarah Austin)
1/2 lb ground beef
1 onion, chopped
1/2 green pepper, chopped
4 oz mushrooms, sliced
2 cloves garlic, minced
2 cans (14 oz.) diced tomatoes
1 can (8 oz.) tomato sauce
1 tsp. dried basil
1 tsp. dried oregano
1/2 tsp. dried marjoram
1 tsp. sugar
1 tsp. salt
1/4 tsp. pepper
Brown ground beef in large pot with onion, green pepper, mushrooms and garlic. Add tomatoes and remaining ingredients. Simmer covered for 30 minutes. Remove cover and simmer 15 minutes more.
Alfredo Sauce (Heather Adams)
1. melt 1-2 tablespoons butter in saucepan
2. add 6 oz. (approx. 3/4 cup) whipping cream
3. bring to a light simmer
4. sprinkle with grated (canned) parmesan cheese to thicken (start with 2-3 TBSP and add more as needed)
5. add cooked, unrinsed noodles to sauce and toss; sprinkle with salt and pepper to taste
6. eat immediately
Tomato Cream Sauce (Heather Adams)
1. Bring one can of petite diced tomatoes to a simmer.
2. Sprinkle with herbs of your choice (Italian seasoning, garlic powder are my favorites); add 1 tsp. sugar
3. add 1/8 - 1/4 cup whipping cream
4. simmer to combine
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