1. Olive Garden Fettucine Alfredo
2. Olive Garden Pasta & Fagioli
3. Kraft Macaroni & Cheese
4. Sbarro Tomato Sauce

In large saucepan combine 8 ounces cream cheese — cut in bits, 3/4 cup parmesan cheese – grated, 1/2 cup butter or margarine, and 1/2 cup milk stirring constantly until smooth.
Cook and drain 8 ounces fettuccine. Toss pasta lightly with sauce, coating well. Leftovers freeze well.

1 pound ground beef
1 small onion, diced (1 cup)
1 large carrot, julienned (1 cup)
3 stalks celery, chopped (1 cup)
2 cloves garlic, minced
2 14.5-ounce cans diced tomatoes
1 15-ounce can red kidney beans (with liquid)
1 15-ounce can great northern beans (with liquid)
1 15-ounce can tomato sauce
1 12-ounce can V-8 juice
1 tablespoon white vinegar
1 1/2 teaspoons salt
1 teaspoon oregano
1 teaspoon basil
1/2 teaspoon pepper
1/2 teaspoon thyme
1/2 pound (1/2 pkg.) ditali pasta
Brown the ground beef in a large saucepan or pot over medium heat. Drain off most of the fat.
Add onion, carrot, celery and garlic and sauté for 10 minutes.
Add remaining ingredients, except pasta, and simmer for 1 hour.
About 50 minutes into simmer time, cook the pasta in 1 1/2 to 2 quarts of boiling water over high heat. Cook for 10 minutes or just until pasta is al dente, or slightly tough. Drain. Add the pasta to the large pot of soup. Simmer for 5-10 minutes and serve.

Bring 8 cups (2 quarts) of water to a boil over high heat in a large saucepan. Add 2 cups elbow macaroni for 10 to 12 minutes or until tender, stirring occasionally.
Sauce: combine 1/3 cup shredded cheddar cheese, 1/2 cup Cheez Whiz, and 2 tablespoons whole milk in a small saucepan over medium/low heat. Stir often as it heats, so that it does not burn. Add 1/4 tsp salt. When all of the cheddar cheese has melted and the sauce is smooth, cover pan and set aside until macaroni is ready.
Drain macaroni and using the same pan, combine with the cheese sauce, and mix well.
Makes about 4 cups.

Heat olive oil until hot but not smoking. Add 10 oz. diced onions and saute until almost browned. Add 1 oz, chopped fresh garlic.
When garlic is brown, de-glaze pan with 3 oz. sherry cooking wine. Add ½ oz chopped fresh Italian parsley and stir. Add 2 – 12 oz. cans crushed tomatoes, 1 – tomato can cold water (more or less to desired thickness), 4 oz. grated Romano cheese and spices: 2 Tbsp. salt, 2 tsp. oregano, 1/2 tsp. crushed red pepper, 1/2 tsp. black pepper and 2 tsp. basil. Mix well. Bring to a boil and simmer one hour.

About admin

I would like to think of myself as a full time traveler. I have been retired since 2006 and in that time have traveled every winter for four to seven months. The months that I am “home”, are often also spent on the road, hiking or kayaking.
I hope to present a website that describes my travel along with my hiking and sea kayaking experiences.

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