Pastas

Vegetarian Lasagne
Mexican Lasagña
Mexican style macaroni
Mostacciolis Casserole
Spaghetti with tomatoes
Pasta Salad
Pasta Fricasee with Chicken
Macaroni Fricasee with chicken

Mostacciolis Casserole

1 lb.mostacciolis
1/2 cup margarine or butter
1 cup water
1 cup milk
4 slices of bacon, fried and crumbled
1 can of cream of mushroom soup
1 can of cheddar cheese soup
1 large chicken boullion
2 tbsp oil

Boil mostacciolis in salted water with oil until tender but firm.Drain pasta and add margarine or butter and bacon. Dissolved chic ken boullion in the cup of hot water, mix in all the soups with the milk, add all these mixtures to the mostacciolis, pour in large pyrex cover with aluminum paper and bake in a preheated oven at 350º for 40 minutes.

Mexican Style Macaroni

3 cups uncooked macaroni
1 can chopped green chilies, drained
1 jar diced pimientos, drained
1 cup milk
1/3 cup shredded cheddar cheese
½ cup sliced ripe olives
½ tsp adobo [spanish seasoning]

Cook macaroni as directed on pkg. Drain and add rest of the ingredients
Cook over low heat, stirring occasionally until cheese is melted and heated
through.

Spaghetti with Tomatoes

¼ tsp tabasco sauce
2 large tomatoes, chopped
1 medium cucumber, chopped
1 med. avocado, peeled & cut into chunks
½ cup green pepper chopped
½ cup sliced green onions

Cook macaroni according to pkg direccion, drain and rinse in cold water until completely cool. In salad bowl, blend italian dressing tabasco sauce. Stir in remaining ingredients. Cover and refrigerate until ready to serve.

Pasta Salad

12 oz bow tie macaroni
1 bottler of your favorite italian dressing
¼ tsp tabasco sauce
2 large tomatoes, chopped
1 medium cucumber, chopped
1 med avocado, peeled and cut into chunks
½ cup green pepper chopped
½ cup sliced green onions

Cook macaroni according to pkg direccion, drain and rinse in cold water until completely cool. In salad bowl, blend italian dressing tabasco sauce. Stir in remaining ingredients. Cover and refrigerate until ready to serve.

Pasta Fricasee with Chicken

3 pd chicken cup up
1 cup flour
2 tsp salt
1 tsp dry mustard
½ cup olive oil
1 can condensed cream of celery
2 cup water
½ cup onions, diced
½ bell pepper, diced
2 tbsp garlic mashed
½ tsp tabasco sauce
8 oz macaroni
1 bay leaf
2 tbsp chopped cilantro

Wash chicken pieces and pat dry. Mix flour, salt, mustard, coat chicken
with this mixture and let it stand at least for ½ hour. Heat oil in skillet brown chicken, reserved. Drain off fat; to skillet add onion, bell pepper, cilantro,
bay leaf, garlic, tabasco; stir and cook for about 2 minutes. Add soup, the 2 cups of water, and the chicken pieces, cover, lower heat and cook for about 40 minutes. Cook macaroni in 6 cups of water, 1½ tsp salt and 1 tbsp oil to avoid sticking; cook for about 10 minutes. Drain. Place in a serving plate and pur over the chicken fricassee. Cook macaroni in 6 cups of water

Vegetarian Lasagne

1 Jar of your favorite spaghetti sauce
½ Cup grated carrots
½ Tsp. oragano
8 Cooked lasagna noodles
6oz Ricotta cheese
1 Pkg. frozen chopped spinach, thawed and well drained
2 Eggs
1½ Cups thinly sliced zucchini
1 Cup sliced fresh mushrooms
3 Cup part skim milk shredded mozzarella
½ Cup grated parmesan cheese

Mix carrots, oregano, and spaghetti sauce together. Mix Ricotta, spinach, and eggs together in separate bowl. Spread 1/2 cup spaghetti sauce in bottom of 9 x 13 inch baking dish. Layer 3 lasagna noodles, 1/2 reamiaining sauce, 1/2 Ricotta mixture, 1/2 sliced zucchini, 1/2 sliced mushrooms, 1/2 Mozzarella, and 1/2 Parmesan. Repeat layers with remaining ingredients. Bake in 350º oven for about 45 minutes.

Mexican Lasagña

1 lb. of cooked pinto beans
1 Dozen corn tortillas
6oz Ricotta cheese
1 Jar of your favorite spaguettis sauce
1 Tsp garlic, smashed
1 Tsp oregano
1 Tsp chili powder

oak, cook and mash 1 pound pinto beans, season with garlic, oregano, and chili powder.Spoon a little salsa on the bottom of a casserole, layer half of the corn tortillas, top with pinto beans,spoon a little bit of salsa. Another layer of corn tortillas, top with a layer of ricotta cheese, spoon a little bit of salsa and add corn tortillas cover all with remaining spaguettis sauce. Bake uncovered at 350 F for 30 minutes or so. Let stand for 15 minutes, serve.

Macaroni Fricasee with chicken

3 lbs. chicken cut up
1 cup flour
2 tsp salt
1 tsp dry mustard
½ cup olive oil
1 can condensed cream of celery
2 cup water
½ cup onions, diced
½ bell pepper, diced
2 tbsp garlic mashed
½ tsp tabasco sauce
8 oz macaroni
1 bay leaf
2 tbsp chopped cilantro

Wash chicken pieces and pat dry. Mix flour, salt, mustard, coat chicken with this mixture and let it stand at least for ½ hour. Heat oil in skillet brown chicken, reserved. Drain off fat; to skillet add onion, bell pepper, cilantro, bay leaf, garlic, tabasco; stir and cook for about 2 minutes. Add soup, the 2 cups of water, and the chicken pieces, cover, lower heat and cook for about 40 minutes. Cook macaroni in 6 cups of water, 1½ tsp salt and 1 tbsp oil to avoid sticking; cook for about 10 minutes. Drain. Place in a serving plate and pur over the chicken fricassee.
Cook macaroni in 6 cups of water.

Mostacciolis Casserole
	1 lb.mostacciolis 1/2 cup margarine or butter 1 cup water 1 cup milk 4 slices of bacon, fried and crumbled 1 can of cream of mushroom soup 1 can of cheddar cheese soup 1 large chicken boullion 2 tbsp oil
Boil mostacciolis in salted water with oil until tender but firm.Drain pasta and add margarine or butter and bacon. Dissolved chic ken boullion in the cup of hot water, mix in all the soups with the milk, add all these mixtures to the mostacciolis, pour in large pyrex cover with aluminum paper and bake in a preheated oven at 350º for 40 minutes.
Mexican Style Macaroni
	3 cups uncooked macaroni 1 can chopped green chilies, drained 1 jar diced pimientos, drained 1 cup milk 1/3 cup shredded cheddar cheese ½ cup sliced ripe olives ½ tsp adobo [spanish seasoning]
Cook macaroni as directed on pkg. Drain and add rest of the ingredients Cook over low heat, stirring occasionally until cheese is melted and heated through.
Spaghetti with Tomatoes
	¼ tsp tabasco sauce 2 large tomatoes, chopped 1 medium cucumber, chopped 1 med. avocado, peeled & cut into chunks ½ cup green pepper chopped ½ cup sliced green onions
Cook macaroni according to pkg direccion, drain and rinse in cold water until completely cool. In salad bowl, blend italian dressing tabasco sauce. Stir in remaining ingredients. Cover and refrigerate until ready to serve.
Pasta Salad
	12 oz bow tie macaroni 1 bottler of your favorite italian dressing ¼ tsp tabasco sauce 2 large tomatoes, chopped 1 medium cucumber, chopped 1 med avocado, peeled and cut into chunks ½ cup green pepper chopped ½ cup sliced green onions
Cook macaroni according to pkg direccion, drain and rinse in cold water until completely cool. In salad bowl, blend italian dressing tabasco sauce. Stir in remaining ingredients. Cover and refrigerate until ready to serve.
Pasta Fricasee with Chicken
	3 pd chicken cup up 1 cup flour 2 tsp salt 1 tsp dry mustard ½ cup olive oil 1 can condensed cream of celery 2 cup water ½ cup onions, diced ½ bell pepper, diced 2 tbsp garlic mashed ½ tsp tabasco sauce 8 oz macaroni 1 bay leaf 2 tbsp chopped cilantro
Wash chicken pieces and pat dry. Mix flour, salt, mustard, coat chicken with this mixture and let it stand at least for ½ hour. Heat oil in skillet brown chicken, reserved. Drain off fat; to skillet add onion, bell pepper, cilantro, bay leaf, garlic, tabasco; stir and cook for about 2 minutes. Add soup, the 2 cups of water, and the chicken pieces, cover, lower heat and cook for about 40 minutes. Cook macaroni in 6 cups of water, 1½ tsp salt and 1 tbsp oil to avoid sticking; cook for about 10 minutes. Drain. Place in a serving plate and pur over the chicken fricassee. Cook macaroni in 6 cups of water

Vegetarian Lasagne
	1 Jar of your favorite spaghetti sauce ½ Cup grated carrots ½ Tsp. oragano 8 Cooked lasagna noodles 6oz Ricotta cheese 1 Pkg. frozen chopped spinach, thawed and well drained 2 Eggs 1½ Cups thinly sliced zucchini 1 Cup sliced fresh mushrooms 3 Cup part skim milk shredded mozzarella ½ Cup grated parmesan cheese
Mix carrots, oregano, and spaghetti sauce together. Mix Ricotta, spinach, and eggs together in separate bowl. Spread 1/2 cup spaghetti sauce in bottom of 9 x 13 inch baking dish. Layer 3 lasagna noodles, 1/2 reamiaining sauce, 1/2 Ricotta mixture, 1/2 sliced zucchini, 1/2 sliced mushrooms, 1/2 Mozzarella, and 1/2 Parmesan. Repeat layers with remaining ingredients. Bake in 350º oven for about 45 minutes.

Mexican Lasagña
	1 lb. of cooked pinto beans 1 Dozen corn tortillas 6oz Ricotta cheese 1 Jar of your favorite spaguettis sauce 1 Tsp garlic, smashed 1 Tsp oregano 1 Tsp chili powder
oak, cook and mash 1 pound pinto beans, season with garlic, oregano, and chili powder.Spoon a little salsa on the bottom of a casserole, layer half of the corn tortillas, top with pinto beans,spoon a little bit of salsa. Another layer of corn tortillas, top with a layer of ricotta cheese, spoon a little bit of salsa and add corn tortillas cover all with remaining spaguettis sauce. Bake uncovered at 350 F for 30 minutes or so. Let stand for 15 minutes, serve.

Macaroni Fricasee with chicken
	3 lbs. chicken cut up 1 cup flour 2 tsp salt 1 tsp dry mustard ½ cup olive oil 1 can condensed cream of celery 2 cup water ½ cup onions, diced ½ bell pepper, diced 2 tbsp garlic mashed ½ tsp tabasco sauce 8 oz macaroni 1 bay leaf 2 tbsp chopped cilantro
Wash chicken pieces and pat dry. Mix flour, salt, mustard, coat chicken with this mixture and let it stand at least for ½ hour. Heat oil in skillet brown chicken, reserved. Drain off fat; to skillet add onion, bell pepper, cilantro, bay leaf, garlic, tabasco; stir and cook for about 2 minutes. Add soup, the 2 cups of water, and the chicken pieces, cover, lower heat and cook for about 40 minutes. Cook macaroni in 6 cups of water, 1½ tsp salt and 1 tbsp oil to avoid sticking; cook for about 10 minutes. Drain. Place in a serving plate and pur over the chicken fricassee. Cook macaroni in 6 cups of water.