Recipe To Go

 ¼ pound bacon, cut into ½ inch pieces

½ cup chopped onion

½ (10oz package) frozen peas, thawed

1 ½ cups heavy cream

1 cup grated Romano cheese

Salt and pepper to taste

1 ½ pounds spaghetti, cooked & drained

Cook bacon in a 12-inch skillet over medium-high heat until crisp. Remove from pan and pour off all but 1 tablespoon of the fat. Add onion to pan and sauté 3 minutes. Add peas and sauté 3 minutes more. Stir in bacon, heavy cream, Romano cheese, salt and pepper. Heat through but do not boil. Serve immediately over hot pasta.

Make 3 cups

 1 cup flour

1 cup warm water

teaspoon salt

1 package yeast

Dissolve yeast in warm water and let sit a few minutes. Add to flour and knead until dough is mixed well. Cover and let rise in a warm place. Let rise about 3 hours.

1/3 cup melted butter

2 garlic cloves, minced

1 teaspoon garlic powder

¼ teaspoon salt

½ cup Italian flavored bread crumbs

¼ cup finely shredded cheddar cheese

2 tablespoons grated Parmesan cheese

Dash black pepper

6 boneless skinless chicken breast halves (about 1 ½ pounds)

In a small bowl combine the butter, garlic, garlic powder and salt, set aside.

In another large bowl combine the breadcrumbs, cheeses and black pepper.

Dip the chicken pieces in the butter mixture, and then coat them with the breadcrumb mixture. Place in a 13 x 9 x 2 inch-baking dish that has been sprayed with non-stick cooking spray. Cover chicken and bake at 350 degrees for about 45-50 minutes or until the chicken juices run clear.

Makes 6 servings

Broth:

1 (3 pound) soup chicken

1 small onion

2 tablespoons salt

6 quarts water

Meatballs:

1 pound ground beef

1 clove garlic

1/4 cup water

2 tablespoons parsley

1 cup plain breadcrumbs

1 small onion

2 eggs

Prepare: 3 cups cooked, chopped escarole

Prepare: 1/2 cup Romano cheese mixed with 2 eggs

Boil chicken in large pot with water, salt & onion until tender. Do not overcook.

Remove chicken from broth & skim off any fat. (You can de-bone the chicken & save the meat for chicken salad.) Bring the broth back to a boil. Place the ground beef, water, breadcrumbs & egg in a large bowl.

Chop garlic, onion & parsley until very fine and add to the meat mixture. Mix well. Make small meatballs (about 1 inch round) and drop into chicken broth. Lower heat and cook for 20 minutes. Add escarole. Cook 10-15 minutes longer then slowly stir in the cheese & egg mixture. Cook an additional 5 minutes. Serve hot.

 Hint: You can cut up some of the chicken into small pieces to add to the soup.

Easy Alfredo Sauce

1 stick butter or margarine

1 cup ricotta cheese

1 cup grated Parmesan cheese

1/2 cup milk

1/4 teaspoon black pepper

8 ounces cooked fettuccine noodles

Melt butter in saucepan over low heat. Whisk in remaining ingredients until smooth. Cook on low heat, stirring constantly until heated through. Toss with hot cooked fettuccine. Sprinkle with additional Parmesan cheese if desired. Serve immediately.

Easy Alfredo Sauce 2 

This is more like a traditional Alfredo Sauce

1 stick butter or margarine

1 pint heavy cream (2 cups)

1 cup grated Parmesan cheese

1/4 teaspoon black pepper

8 ounces cooked fettuccine noodles

Melt butter in saucepan over low heat. Whisk in remaining ingredients until smooth. Cook on low heat, stirring constantly until heated through about 5 minutes. Toss with hot cooked fettuccine. Sprinkle with additional Parmesan cheese if desired. Serve immediately.

Easy Alfredo Sauce 3 

This sauce is a great sauce to make in a pinch!

8 oz package Philadelphia brand cream cheese

½ cup butter

½ cup milk

¾ cup grated Parmesan cheese

¼ teaspoon ground black pepper

8 ounces cooked fettuccine noodles

In large saucepan, combine cream cheese, Parmesan, butter and milk; stir over low heat until smooth. Pour over fettuccini noodles and lightly toss to coat. Serve immediately. Top with additional Parmesan cheese if desired.