Cajun Chicken Alfredo (Emlyn)

• 4 boneless skinless chicken breasts
• 1/4 cup butter , divided
• 2 cups half-and-half or 2 cups heavy cream
• 4 -8 ounces cream cheese
• 1/4 cup grated parmesan cheese
• 8 ounces fettuccine or 8 ounces other type pasta

Cajun Seasoning

• 1 teaspoon black pepper
• 1 teaspoon cayenne pepper , less if desired
• 1 teaspoon onion powder
• 1 teaspoon paprika
• 1 teaspoon garlic powder
• salt , to taste

Directions:

1. Prepare noodles according to package directions and set aside.
2. Trim chicken breasts of fat and cut into bite sized pieces. (If doing restaurant
3. style you may prefer to leave the breasts whole or cut into strips, up to you).
4. Saute chicken in butter. If you are doing restaurant style us only 1-2 tbsp of butter, reserving the rest.
5. Add cajun seasoning to chicken while it sautes, adding the ingredients to taste, you can always add more later.
6. For family style, once chicken is cooked, stir in half and half or cream and cheeses. Bring to a low boil and stir until melted and creamy. Toss with pasta and serve!

For restaurant style, melt remaining butter in a medium sauce pan, add half and half or cream. Melt in cheeses, stir to combine. Toss with pasta and place chicken on top.

Broccoli and Pasta Casserole (Shalene)

Ingredients:

½ box bow-tie pasta (or any you have on hand)
1 Box Chicken Stove Top Stuffing
1 can cream of chicken soup
½ cup sour cream
1 large can chicken
1 ½ cup broccoli (Frozen Mixed Vegetables work well too)
Milk

Directions:

Prepare Stuffing according to directions. Boil Pasta till tender. Boil broccoli till tender. Mix soup, sour cream, and chicken, add enough milk to desired consistency. Toss Broccoli, pasta, and soup mixture. Pour into a casserole dish and top with stuffing. Cover and bake for 30 minutes at 350°.

Beef Stroganoff (Emlyn)

2 lb.s. flank or round steak (London Broil is best); cut in strips
1 onion, sliced
1 clove garlic, minced
1 can mushrooms, drained
2 C. beef broth
1 Tbsp. catsup
1 Tbsp. Worchestershire sauce
1/4 C. cooking sherry

Roux: 2 Tbsp. flour and 2 Tbsp. butter mixed together

1 C. sour cream (use low or non-fat for the light version of the recipe)

Brown meat with onions. Put in crock-pot. Add remaining ingredients (mixed together) except roux and sour cream. Cook on low about 8 hours. Add roux and mix well until thickened. Tun off heat. After a few minutes add sour cream. Serve over cooked egg noodles.

Pasta Al Forno (Emlyn)

Pasta Al Forno
1 tbs olive oil
1 red/yellow pepper diced
1 package spinach
1 pkg pasta uncooked
8 oz fresh mozzarella cheese (cut in 1/4 in cubes)
1 jar sausage spaghetti sauce (any kind will do)
3 1/2 c water
1/4 c bread crumbs

preheat oven to 400 degrees
1- heat oil and sautee peppers
2-add spinach and stir on low until wilted
3-in 9 x13 dish combine veggies with pasta sauce, cheese and water. pasta should be covered by liquid.
4- cover with foil and bake for 45-50 min
5- sprinkle with bread crumbs
From: Jasmine VanWagenen