Browse Category by Eggs and Pasta and Legumes
Eggs and Pasta and Legumes, Elaine Walker, Vegetables

Chili Corn Rice Casserole

2 c. rice
1 can (15-1/2 ounces) Bush’s Bests Chili Magic
1 can (14-1/2 ounces) diced tomatoes
1 can corn
1 t. chili powder or Mexican spices
2 c. shredded cheese (four cheese Mexican seasoned)

Preheat oven to 350*F.
Cook rice. Mix together all ingredients in large bowl. Pour into 1-1/2 to 2 quart baking dish.
Bake, covered, for 30 minutes at 350*F. Top with nachos, if desired.

Eggs and Pasta and Legumes, Elaine Walker

Debbie’s Christmas Fondue

3 T. butter
3 T. flour
1/2 t. garlic salt
1/2 t. salt
dash white pepper
dash nutmeg
2 c. milk
1 lb. Swiss cheese, shredded
1 t. Worcestershire
1/3 c. dry white wine
2 T. Kirsch or sherry

Melt butter; add flour, salt, pepper and spices. Gradually stir in milk until sauce is smooth and slightly thickened.

Gradually add in cheese, stirring until smooth. Add Worcestershire, wine and sherry.

Serve with French bread, cut into small pieces.

Eggs and Pasta and Legumes, Elaine Walker

Smoked Gouda Macaroni and Cheese

1 c. raw macaroni
2/3 T. butter
1 T. flour
pinch of salt, pepper
1 c. milk
1/4 c. smoked Gouda, shredded
1/4 c. Parmesan, freshly grated
2-1/2 c. coarsdely chopped fresh spinach
Ritz crackers

Preheat oven to 350*F.

Cook macaroni. Drain.

Melt butter in saucepan. Add flour, salt and pepper. Stir in milk. Cook until thickened.

Add Gouda and Parmesan. Stir until melted. Mix in spinach.

Pour over macaroni, stir. Spoon into greased casserole dish.

Top with crushed Ritz crackers. Bake for 15 minutes or until bubbly.

Eggs and Pasta and Legumes, Elaine Walker

Four Cheese Macaroni

3 T. butter
3 T. flour
2 c. milk
3/4 t. dry mustard
1/2 t. salt
1/2 lb. macaroni
1/2 c. Cheddar, freshly grated
1/2 c. Gruyere, freshly grated
1/2 c. Emmentaler, freshly grated
1/2 c. Parmesan, freshly grated

Bread crumbs:
2 t. butter, cut into small pieces
1/4 c. Parmesan, freshly grated
1/2 c. bread crumbs

Preheat oven to 350*F. Butter a 1-1/2 quart baking dish.

In a heavy saucepan, melt butter over low heat. With a wire whisk, mix in flour and cook, stirring constantly, for 3 minutes.

Gradually whisk in milk until blended, then mustard and salt. Bring to a simmer and cook, stirring constantly, until thick, about 2 minutes.

Stir in cheese until melted.

Cook macaroni in a large pan of salted water for about 7 minutes, until just al dente. Drain.

In a large bowl, stir together the macaroni and cheese mixture. Spoon into baking dish.

For bread crumbs, combine bread crumbs with remaining Parmesan. Sprinkle evenly over macaroni. Scatter butter pieces over top.

Bake for 25 to 30 minutes or until golden brown.

Eggs and Pasta and Legumes, Elaine Walker, Sauces

Quick and Easy Alfredo Sauce

1/4 c. butter
1 c. heavy cream
1 clove garlic, crushed
1 1/2 cups Parmesan cheese, grated (best when grated fresh from block cheese)
dash pepper

Melt butter in medium, non-stick saucepan over medium-low heat. Add cream, a little at a time. Simmer for a few minutes, whisking frequently. Stir in garlic, Parmesan, and pepper, continuing to whisk. Remove from heat when sauce reaches desired consistency. Toss with hot pasta to serve.

Optional: add cooked peas and bacon.

Eggs and Pasta and Legumes, Elaine Walker

Devin’s Romano Noodles

2 eggs
1 c. milk
2/3 c. Romano cheese, grated (tastes best with good quality block cheese from the deli section of the grocery store)
1/4 c. butter
1-1/2 t. sugar
1/2 t. salt
1/2 t. sage
fettucini noodles (fresh, from the refrigerated section)

In medium bowl, beat eggs. Mix in milk, cheese, butter, sugar, salt and sage.

In large saucepan, cook 8 ounces of fettucini noodles and drain off water. Add cheese sauce to noodles and cook on low for a few minutes until it thickens. Serve immediately.

Eggs and Pasta and Legumes, Elaine Walker

Devin’s Quiche

3 t. sugar
1 t. salt
dash pepper
1 T. flour
1/4 t. nutmeg
3 eggs
1 c. milk or light cream
1 c. grated Swiss cheese (or part Swiss and part Edam or other cheese)
9″ pie shell

Combine sugar, salt, pepper, flour and nutmeg in a large bowl. Add the eggs and beat with a whisk. Stir in milk or cream and cheese. Pour into pie shell.

Bake at 425*F for 35 to 45 minutes.

Dawn Butler, Eggs and Pasta and Legumes

Spinach Mushroom Quiche

pie crust for 2 crust pie
1 lb. mushrooms, thinly sliced
2 T. butter plus 1/4 c. butter
1/4 c. chopped onion
2 10-oz. pkgs. frozen chopped spinach, thawed and drained
6 eggs
1-1/2 c. heavy cream
1 c. milk
2 T. flour
1 t. salt
1/8 t. cayenne pepper
1/8 t. nutmeg
1/2 lb. Swiss cheese, shredded

Roll pie crust into 17″-x-15″ rectangle; use to line 13″-x-9″ baking dish. Set aside.

In large skillet over medium heat, in 2 T. butter, cook mushrooms and onion until tender, about 10 minutes. Remove from heat; stir in spinach.

In small saucepan over low heat, melt 1/4 c. butter.

In medium bowl with wire whisk, beat eggs with cream, milk, flour, salt, pepper, nutmeg, and melted butter.

Spoon spinach mixture evenly into crust; sprinkle with Swiss cheese. Pour egg mixture over cheese.

Bake at 425*F for 15 minutes; lower heat to 325*F and bake for 40 more minutes or until knife inserted in center comes out clean.

Serves 12. Recipe may be halved.

Debbie Allen, Eggs and Pasta and Legumes

Friday Special Potato Fritatta

2 T. butter
2 T. olive oil
3 medium Russet potatoes, peeled and cut into ????
3 T. flour
3/4 t. paprika
1/2 t. garlic powder
1/4 t. Italian seasoning
8 eggs, beaten to blend
1/4 c. freshly grated Parmesan cheese
salt and freshly ground pepper

Melt butter with oil in heavy 10″ skillet over medium heat. Mix potatoes and flour. Add potatoes, paprika, garlic powder and Italian seasoning to skillet and cook until potatoes are just tender, stirring often, 10 minutes.

Combine eggs with Parmesan in medium bowl. Season with salt and pepper.

Pour egg mixture over potatoes. Pierce holes in egg mixture and lift edges with spatula, tipping pan to allow uncooked egg to flow under, until edge forms, about 1 minutes; do not stir. Reduce heat to low, cover skillet and continue cooking until eggs are set, about 10-12 minutes.

Invert onto platter. Serves 2 to 4.

Debbie Allen, Eggs and Pasta and Legumes

Ruthie Helman’s Macaroni and Cheese

1 stick butter
2 c. milk
1/2 c. whipping cream or half-and-half
salt and freshly ground pepper to taste
2-3 T. cornstarch
8-12 oz. Velveeta, broken into chunks
1 lb. pasta shells or other interesting shape
8-12 oz. Cheddar cheese, shredded or sliced

Heat oven to 350*F.

Grease a 9″-x-13″ baking pan.

Melt butter over medium heat in large saucepan. Add milk, cream, salt, and pepper. When mixture is hot (but not boiling), whisk in 2 T. cornstarch. Sauce will thicken immediately. If you want a thicker sauce, add remaining cornstarch. Turn heat to low. While whisking constantly, add enough Velveeta to turn sauce a peach color (not bright orange).

Add pasta to sauce and stir to combine. Turn mixture into prepared pan. Cover top completely with Cheddar cheese (or mix in for a more uniform sauce).

Bake for 30 minutes or until bubbly. Serve immediately. Makes 6 main-dish servings.