Reader Recipes

A Passion For Pasta 

Submit your favorite recipes to: Reader Recipes; P.O. Box 2340; Glen Allen, VA 23058-2340. Or send your recipe by e-mail to bpotter@odec.com.

We want your recipes! We pay $10 for each recipe published. Categories: Breakfast Items; Best Barbecue; Meat Grilling Recipes (chicken, beef, pork or seafood); Super Salads; Easy Appetizers; Divine Desserts; Turkey Dressings. Send recipes to: Reader Recipes, c/o Cooperative Living, P.O. Box 2340, Glen Allen, VA 23058-2340 or e-mail to bcatlett@odec.com, with Reader Recipes as the subject. 

SALSA MACARONI & CHEESE

From Joann Hensley of McGaheysville

 Ingredients:

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16-oz. pkg. elbow macaroni

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16-oz. jar salsa

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12.5-oz. can chicken breast (packed in water)

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2 cups shredded cheddar cheese

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2 cups shredded Italian-style cheese

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12-oz. can evaporated milk

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1⁄2 med. green pepper, thinly sliced

Directions: Preheat oven to 350°. Cook macaroni according to package directions; drain thoroughly. Stir in the salsa, chicken and cheeses. Spray a fine mist of nonstick cooking spray on a 13x9-inch baking dish; fill with macaroni mixture. Drizzle with milk. Arrange green pepper on top. Bake until bubbling, about 15 minutes. Makes 8 to 10 servings.

CAVATINI

From Barbara Walukas of Cary, NC

Ingredients:

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1 green pepper (diced)

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1 med. onion (diced)

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1⁄2 cup mushrooms (diced)

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2 T vegetable oil

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2 cups spaghetti sauce

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4 cups cooked shell macaroni

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1 lg. sausage (browned)

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1⁄2 lb. mozzarella (grated)

Directions: Preheat oven to  350°. Sauté green pepper, onion and mushrooms in oil. In greased casserole dish, use part of spaghetti sauce to cover the bottom of the dish. Place a layer of cooked pasta on top of this. Sprinkle part of the sausage and sautéed vegetables over pasta. Spoon enough sauce to cover this layer. Continue layering until all ingredients are used. Finish with sauce, being sure to spread to edge of the dish to prevent pasta from drying out during baking. Top with cheese and bake for 30 minutes or until it bubbles.

SPAGHETTI & MEATBALLS

From April Foubare of Manassas

Ingredients:

Meatballs:

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1 1⁄4 lbs. ground sirloin

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2 t Worcestershire sauce

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1 egg (beaten)

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1⁄2 cup Italian breadcrumbs

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2-3 cloves garlic (chopped)

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Salt and pepper to taste

Sauce:

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Olive oil

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1⁄2 t crushed red pepper flakes

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4 cloves garlic (crushed or chopped)

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1 small onion (finely chopped)

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1 cup beef stock

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28-oz. can crushed tomatoes

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10 leaves fresh basil (chopped)

Directions: Preheat oven to 425°. Mix beef and Worcestershire, egg, breadcrumbs, garlic, salt and pepper. Roll meat into 11⁄2-inch meatballs and place on nonstick cookie sheet or a cookie sheet greased with olive oil. Bake meatballs 10 to 12 minutes, until no longer pink. Heat a deep skillet or medium pot over moderate heat. Add oil, crushed pepper flakes, garlic and onion. Sauté 5 to 7 minutes, until onion bits are soft. Add beef stock, crushed tomatoes and basil. Bring to a simmer and cook for about 10 minutes. Serve over spaghetti cooked al denté.

JAPANESE VEGETABLES AND PASTA

From Lynn Leffel of Powhatan

Ingredients:

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1 lb. spaghetti

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1⁄3 cup oil

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4 t sesame oil (optional)

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1 pkg. fresh chop suey vegetables (cut into small pieces)

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1 large onion (chopped)

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4 carrots (thinly diced)

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3 lg. green peppers (diced)

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1 T garlic powder

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1⁄3 cup soy sauce

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8-oz. cooked  shrimp, fresh or frozen

Directions: Cook spaghetti according to package directions, rinse with cold water; set aside. Mix both oils together; heat half of oil mixture in large skillet. Combine all vegetables in pan, stir-fry. Sprinkle one half of garlic powder and soy sauce over mixture; stir. Add shrimp, mixing well. Pour into large dish or casserole; set aside. In same skillet, heat rest of oil. Put in cooked spaghetti; stir-fry a few minutes. Sprinkle rest of garlic powder and soy sauce over spaghetti. Combine vegetable and shrimp mixture with spaghetti; stir. Serve hot. Makes 8 to 12 servings.

SALMON and  PASTA CASSEROLE

From Janet Bailey of Chesterfield

Ingredients:

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1⁄2 cup chopped onion

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1⁄4 cup butter

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2 T flour

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1-lb. can salmon, drained (reserve liquid)

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1 3⁄4 cups milk

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1⁄2 t salt

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1⁄8 t paprika

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1 t lemon juice

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1⁄4 cup minced parsley

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5 oz. macaroni, cooked and drained

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2 cups shredded cheddar cheese

Directions: Preheat oven to 375°. In large skillet, cook onion in butter until tender. Remove from heat. Blend in flour. Cook over low heat, stirring, until mixture is bubbly. Remove from heat. Stir in reserved liquid from salmon and milk. Heat to boiling, stirring constantly. Boil 1 minute, remove from heat. Stir in salt, paprika, lemon juice, and parsley. Add salmon, broken into bite-size pieces. Layer macaroni, salmon mixture and 3⁄4 of cheese in 2-quart casserole, ending with sauce. Sprinkle with remaining cheese. Bake 20 to 25 minutes.

GREAT ON THE GRILL Recipe Contest

If you have a mouth-watering, lip-smacking, come-’n-get-it grill recipe, you could be a cash winner! Cooperative Living is soliciting grilling recipes in the following four categories: Beef, Chicken, Pork, and Seafood.

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A professional culinary writer will critique, select, and prepare the best recipes in each category.

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One $50 prize will be awarded in each category — that’s four winners!

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ALL participants will be entered in a drawing for a free gift basket!

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Winning recipes will be published in the June issue of this magazine, along with a profile of each category winner.

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Submit your recipes January 1 through March 31, 2006.

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Recipes will be accepted online at www.co-opliving.com and via U.S. mail: Cooperative Living magazine, Great on the Grill Recipe Contest, P.O. Box 2340, Glen Allen, VA 23058-2340.

So, go on … send it in! And encourage your culinary comrades to enter, too! You may be one of Cooperative Living’s first great on the grill Grillmasters!

 

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