---------- Recipe via Meal-Master (tm) v8.02 Title: EASY LASAGNE Categories: Pasta, Meatless Yield: 8 servings 2 1/2 c Spaghetti sauce 1 c Water 8 oz (9 pieces) Lasagne - uncooked 15 oz Ricotta cheese 12 oz Shredded mozzarella cheese - divided 1/4 c Grated Parmesan cheese 2 tb Chopped fresh parsley 1/2 ts Salt 1/4 ts Ground black pepper Heat oven to 375 degrees Fahrenheit. In medium saucepan, combine spaghetti sauce and water; heat to boiling, stirring frequently. Reduce heat; keep warm. In large bowl, stir together ricotta cheese, 2 cups mozzarella cheese, Parmesan cheese, parsley, salt and pepper. Pour 3/4 cup sauce on bottom of 13x9x2-inch glass baking dish; arrange 3 pieces uncooked pasta lengthwise over sauce. Pour 1/2 cup sauce over pasta; spread with half of cheese mixture. Cover with 1/2 cup sauce. Repeat layers of pasta, sauce, cheese mixture and sauce. Top with remaining pasta and sauce; sprinkle with additional Parmesan cheese, if desired. Cover with foil; bake 60 minutes or until hot and bubbly. Sprinkle with remaining 1 cup mozzarella cheese. Let stand 10 minutes before cutting. 8 servings. Make Ahead Directions: Prepare as directed above. Do not bake. Cover baking dish tightly with plastic wrap, then foil. Refrigerate overnight; remove plastic wrap, replace foil. Bake as directed above. Freezing Directions: Prepare as directed above. Do not bake. Cover baking dish tightly with plastic wrap, then foil. Freeze up to 2 months. Remove foil and plastic wrap; replace foil. Bake at 350 degrees Fahrenheit about 2 hours. If thawed in refrigerator overnight, bake at 350 degrees Fahrenheit about 1 hour 15 minutes. Recipe may be reprinted courtesy of the Hershey Kitchens. Meal-Master format by Karen Mintzias ----- ---------- Recipe via Meal-Master (tm) v8.02 Title: EASY MANICOTTI WITH CHEESE Categories: Pasta, Main dish, Meatless Yield: 6 servings 3 c Spaghetti sauce 1 c Water 2 c Ricotta cheese 2 c Shredded mozzarella cheese 1/4 c Grated Parmesan cheese 2 tb Chopped fresh parsley 1/2 ts Salt 1/4 ts Ground black pepper 14 Pieces (8 oz.) Manicotti - uncooked Heat oven to 400 degrees Fahrenheit. In saucepan, combine spaghetti sauce and water; heat to boiling, stirring frequently. Reduce heat; keep warm. In bowl, stir together cheeses, parsley, salt and pepper; spoon into uncooked pasta tubes. Pour 1 cup sauce on bottom of 13x9x2-inch glass baking dish; arrange filled pasta in single layer over sauce. Pour remaining sauce over pasta; cover with foil. Bake 40 minutes or until hot and bubbly. Remove foil; bake 10 minutes longer. 6 to 8 servings. Make Ahead Directions: Prepare as directed above; cool 30 minutes. Cover tightly with plastic wrap; then foil. Freeze up to 2 months. Thaw in refrigerator overnight (casserole is too dry if heated from frozen state). Bake at 350 degrees Fahrenheit 60 minutes or until hot and bubbly. To make individual portions, prepare as directed in recipe above except place in seven small microwave-safe baking dishes. Cover tightly. Freeze up to 2 months. Thaw in refrigerator overnight. Microwave each dish, loosely covered, at HIGH (100%) 2 to 2-1/2 minutes or until hot and bubbly, turning dish halfway through cooking time. Recipe may be reprinted courtesy of the Hershey Kitchens. Meal-Master format by Karen Mintzias ----- ---------- Recipe via Meal-Master (tm) v8.02 Title: PASTA AND STRAWBERRIES ROMANOFF Categories: Pasta, Desserts Yield: 6 servings 8 oz Mostaccioli, uncooked 1 ts Walnut or vegetable oil 2 c Sliced fresh strawberries - divided 1/3 c Toasted MOUNDSA Coconut* 1/2 c Whipping cream 2 tb Powdered sugar 2 ts Kirsch (cherry brandy) - (optional) 1/2 ts Vanilla extract Salad greens 1/2 c Toasted chopped walnuts* 1. Cook pasta according to package directions; drain. Rinse with cold water to cool quickly; drain well. 2. In large bowl, toss cooled pasta with oil; gently blend in 1-1/2 cups strawberries and coconut. Set aside. 3. In food processor or blender, process remaining strawberries and remaining ingredients except greens and walnuts until strawberries are pureed and mixture is slightly thickened. Serve on greens. Spoon dressing over top; sprinkle with toasted walnuts. 6 servings (1 cup ea.). *To toast coconut and walnuts: Heat oven to 350 F. Spread ingredients in shallow baking pan; bake 8 to 10 minutes, stirring occasionally, until golden brown. Recipe may be reprinted courtesy of the Hershey Kitchens. Meal-Master format by Karen Mintzias ----- ---------- Recipe via Meal-Master (tm) v8.02 Title: LASAGNE ROLL-UPS Categories: Pasta, Main dish Yield: 4 servings 9 Pieces (about 8 oz) Lasagne - uncooked 15 oz Ricotta cheese 10 oz Frozen chopped spinach - thawed, well drained 1 Egg; slightly beaten 4 tb Grated Parmesan cheese - divided 1/2 ts Salt 1/4 ts Ground black pepper 1/8 ts Ground nutmeg, optional 1 1/2 c Spaghetti sauce Cook pasta according to package directions; drain. Lay flat on foil to cool. Heat oven to 350 degrees Fahrenheit. Meanwhile, in bowl, stir together ricotta cheese, spinach, egg, 2 tablespoons Parmesan cheese, salt, pepper and nutmeg. In bottom of 12x8-inch baking dish, spread 3/4 cup spaghetti sauce. Spread about 1/3 cup cheese filling on each noodle to within 1-inch of ends; roll up. Place roll-ups, seam side down, in prepared dish; top with remaining sauce. Sprinkle with remaining Parmesan cheese; cover. Bake 35 minutes or until hot and bubbly. 4 servings. Ham Variation: Cut 9 boiled ham slices in half lengthwise; place on noodles. Spread with cheese mixture and continue as directed in recipe. Recipe may be reprinted courtesy of the Hershey Kitchens. Meal-Master format by Karen Mintzias ----- ---------- Recipe via Meal-Master (tm) v8.02 Title: FIESTA PASTA MEXICANA Categories: Pasta, Meatless Yield: 8 servings 8 oz Mostaccioli, uncooked 1 tb Olive or vegetable oil 1 c Coarsely chopped onion 1 c Chopped sweet red pepper 3 c Spaghettti sauce 1 1/2 c Dark red kidney beans - drained and rinsed 1/3 c Water 4 oz Chopped green chilies (opt) -(canned) drained 1/2 pk Taco seasoning mix (.75 oz) -(reduced-sodium) 2 oz Monterey jack cheese -(shredded), -OR- lowfat Monterey jack 1. Cook pasta according to package directions; drain. 2. Meanwhile, in large saucepan over medium heat, heat oil; add onion and red pepper. Cook 5 minutes, stirring occasionally, or until tender. 3. Add remaining ingredients except cheese; heat to boiling. Reduce heat; cook, uncovered, stirring occasionally, 15 minutes. 4. Toss hot pasta and one-half sauce. Spoon remaining sauce over top; sprinkle with cheese. 8 servings (about 1 cup each). The following are registered trademarks of Hershey Pasta Group: Meal-Master format by Karen Mintzias ----- ---------- Recipe via Meal-Master (tm) v8.02 Title: SAVORY MEAT FILLED MANICOTTI Categories: Main dish Yield: 6 servings 8 oz SKINNER Manicotti, uncooked 1/2 lb Ground beef 1/2 lb Ground pork 2 c Shredded mozzarella cheese - divided 4 Eggs; slightly beaten 1/4 c Seasoned dry bread crumbs 1/4 c Grated Parmesan cheese 3/4 c Finely chopped onion 3/4 ts Dried oregano leaves 1/2 ts Salt 1/8 ts Ground black pepper 1 3/4 c Spaghetti sauce Cook pasta according to package directions; drain. Cool in single layer on foil. Heat oven to 350 degrees Fahrenheit. In large skillet, brown meat; drain. Stir together meat, 1 cup mozzarella cheese, eggs, bread crumbs, Parmesan cheese, onion, oregano, salt and pepper. Fill each cooled pasta tube with about 1/4 cup meat filling. Spread thin layer of sauce on bottom of 13x9x2-inch glass baking dish. Place filled pasta in prepared baking dish; cover with remaining sauce. Sprinkle with remaining 1 cup mozzarella cheese and additional Parmesan cheese, if desired. Cover with foil. Bake 45 minutes or until hot and bubbly. About 6 to 8 servings. Make Ahead Directions: Do not bake. Cover baking dish tightly with plastic wrap; then foil. Freeze up to 2 months. Remove foil and plastic wrap; replace foil. Bake at 350 degrees Fahrenheit 1 hour, 30 minutes or until hot and bubbly. To make individual portions, prepare as directed in recipe above except place two manicotti into each of seven small microwave-safe dishes. Do not bake. Cover tightly. Freeze up to 2 months. Microwave each dish, loosely covered, at MEDIUM (50%) 7 to 9 minutes or until hot, turning dish 1/2 turn halfway through cooking time. If thawed in refrigerator overnight, microwave at HIGH (100%) 2-1/2 minutes or until hot. Recipe may be reprinted courtesy of the Hershey Kitchens. Meal-Master format by Karen Mintzias ----- ---------- Recipe via Meal-Master (tm) v8.02 Title: VERMICELLI WITH SAUCE VERDE Categories: Pasta, Meatless Yield: 4 servings 8 oz Vermicelli, uncooked 1 c Packed fresh parsley 1 c Packed fresh spinach 1/4 c Butter or margarine - softened 1/4 c Olive or vegetable oil 1/4 c Grated Parmesan cheese 1/4 c Grated Romano cheese 2 tb Chopped walnuts 1 Garlic clove 3/4 ts Salt 1/2 ts Dried basil leaves Walnut halves 1. Cook pasta according to package directions; drain. 2. Meanwhile, wash parsley and spinach; shake to remove excess water, allowing moisture to cling to leaves. In blender or food processor, process greens with remaining ingredients except walnut halves until mixture is a thick puree with some specks still visible. If sauce seems too thick, add small amount of water. (Sauce thins out on hot pasta.) 3. Toss hot pasta with sauce. Serve immediately. Garnish with walnut halves. 4 servings. Recipe may be reprinted courtesy of the Hershey Kitchens. Meal-Master format by Karen Mintzias ----- ---------- Recipe via Meal-Master (tm) v8.02 Title: OLD-FASHIONED FROG'S EYE SALAD Categories: Pasta, Salads Yield: 12 servings 1/2 c Sugar 1 tb All-purpose flour 1/4 ts Salt 1 cn (20 oz.) pineapple chunks -- undrained 1 cn (8 oz.) crushed pineapple -- undrained 1 Egg; beaten 2 ts Lemon juice 8 oz Acini Pepe, uncooked 2 cn Mandarin orange segments -(11 oz. size cans), drained 8 oz Non-dairy whipped topping - thawed and divided 3 c Miniature marshmallows 1/2 c Flaked coconut Maraschino cherries In medium saucepan, stir together sugar, flour and salt. Drain pineapple, reserving juice to equal 1 cup. With whisk, gradually stir juice and egg into sugar mixture. Cook over medium heat, stirring frequently, until mixture comes to a boil. Stir in lemon juice. Cool mixture to room temperature. Meanwhile, cook pasta according to package directions; drain. Rinse with cold water to cool quickly; drain well. In large bowl, stir together pineapple juice mixture and pasta. Cover; refrigerate several hours or overnight. Add crushed pineapple and chunks, oranges, 2 cups whipped topping, marshmallows and coconut; mix gently and thoroughly. Cover; refrigerate until cold. Top with remaining whipped topping; garnish with cherries. 12 servings (About 1 cup ea.). Recipe may be reprinted courtesy of the Hershey Kitchens. Meal-Master format by Karen Mintzias ----- ---------- Recipe via Meal-Master (tm) v8.02 Title: VEGETABLE LASAGNE Categories: Main dish Yield: 8 servings 16 oz Curly Edge Lasagne 4 oz Shredded fontina cheese -OR- mozzarella cheese 10 oz Frozen chopped spinach - thawed and well drained 1 c Shredded carrot 1 c Shredded zucchini 24 oz Part-skim ricotta cheese - divided 1 Egg 2 tb Vegetable oil 1/2 c Chopped onion 2 tb All-purpose flour 1/4 ts Ground nutmeg (optional) 1 c Chicken broth 1/2 c Grated Parmesan cheese Cook pasta according to package directions; drain. Lay flat on foil to cool. In medium bowl, combine fontina cheese, vegetables, 2-1/2 cups ricotta and egg. Arrange 4 pasta pieces lengthwise in 3x9-inch baking dish. Spread with 1/3 of cheese mixture. Repeat layers twice, ending with pasta. In large skillet, heat oil; add onion. Cook until tender. Add flour and nutmeg; stir in chicken broth and remaining ricotta. Cook until mixture comes to a boil, stirring frequently. Spoon over pasta. Sprinkle with Parmesan cheese; cover with foil. Bake at 350 F. 45 minutes. Uncover; broil about 2 to 3 minutes or until lightly browned. 8 servings. Recipe may be reprinted courtesy of the Hershey Kitchens. Meal-Master format by Karen Mintzias ----- ---------- Recipe via Meal-Master (tm) v8.02 Title: PERSONALIZED PASTA SALAD Categories: Salads, Pasta Yield: 6 servings --------------------------- --(See Ingredients Below)-- --------------------------- Chopped Cooked Meat Fresh Vegetables Salad Dressing (2 to 3 cups) Chopped or Sliced (1 cup) (1 to 2 cups) Chicken Carrot Creamy Cucumber Turkey Celery Blue Cheese Beef Broccoli Italian Ham Tomato Creamy Buttermilk Tuna Onion Thousand Island Salami Green Pepper French Bologna Zucchini Creamy Italian Pepperoni Avocado Vinegar and Oil Crab Radishes Russian Shrimp Mushrooms Sweet and Sour Egg Cucumber Avocado Corned Beef Cauliflower Hot Bacon Cook 8 oz. any shape pasta according to package directions; drain. Rinse with cold water to cool quickly; drain well. In large bowl, stir together cooled pasta, meat and vegetables. Add dressing; toss lightly. Cover; refrigerate, stirring occasionally. 6 servings (1-1/2 cups ea.). ----- ---------- Recipe via Meal-Master (tm) v8.02 Title: FETTUCCINE ALFREDO NUOVO Categories: Pasta, Meatless Yield: 6 servings 12 oz RONZONI Fettuccine - uncooked 1 1/4 c Lowfat 2% milk 2 oz Neufchatel cheese; cubed 1/4 c Reduced-fat sour cream 1/2 ts Garlic powder 1/4 ts Salt 1/4 ts Ground black pepper 1 c Grated Parmesan cheese 2 ts Dried parsley flakes Cook pasta according to package directions; drain. Meanwhile, in medium saucepan over LOW heat, whisk together milk, Neufchatel cheese, sour cream, and seasonings until hot and smooth. DO NOT BOIL; remove from heat. Stir in Parmesan cheese and parsley until smooth. Toss hot pasta and sauce; serve immediately. 6 servings (about 1 cup each). Recipe may be reprinted courtesy of the Hershey Kitchens. Meal-Master format by Karen Mintzias ----- ---------- Recipe via Meal-Master (tm) v8.02 Title: QUICK CHICKEN NOODLE SOUP Categories: Soups, Poultry, Pasta Yield: 12 servings 3 qt Water 5 Chicken bouillon cubes 1 c Thinly sliced carrot 1/2 c Chopped celery 1/2 c Finely chopped onion 1 Bay leaf 1 ts Salt 1/4 ts Ground black pepper 1/4 ts Poultry seasoning 3 c Chopped cooked chicken 6 oz Medium Egg Noodles - uncooked In 6-quart saucepan, combine all ingredients except chicken and noodles; heat to boiling. Add chicken and noodles; cook uncovered, stirring occasionally, 8 minutes or until noodles and vegetables are tender. Discard bay leaf. 10 to 12 servings. Recipe may be reprinted courtesy of the Hershey Kitchens. Meal-Master format by Karen Mintzias ----- ---------- Recipe via Meal-Master (tm) v8.02 Title: WEDDING SOUP Categories: Soups Yield: 4 servings 1/2 lb Ground beef or turkey 1 Egg; slightly beaten 1 sl Bread; crumbled 1 tb Grated Parmesan cheese 1 ts Onion powder 46 oz Canned chicken broth -(ready-to-serve) 10 oz Frozen chopped spinach -- thawed and squeezed dry 1 c Finely diced carrot 1 ts Dried parsley flakes 1/2 c Orzo, uncooked Grated Parmesan cheese - (optional) In medium bowl, combine meat, egg, bread, Parmesan cheese and onion powder; shape into 1/2-inch balls. In large saucepan, heat broth to boiling; add meatballs, spinach, carrot, parsley and pasta. Cook 8 to 10 minutes or until pasta is tender. Serve garnished with Parmesan cheese, if desired. 4 to 6 servings. Recipe may be reprinted courtesy of the Hershey Kitchens. Meal-Master format by Karen Mintzias -----