Bowties n Cheese

Bowties n Cheese

Someone just might think that I haven't been cooking/ baking lately!  Well, not so.  Lots of good stuff going on here!  Our temps are warmer, so a daily walk is on the agenda.  Daily walks also include chatting it up with neighbors that we haven't seen all winter.  That sounds like a long time. Maybe it's not that long, but extended conversations have not taken place, either.  Spring is here!

This past year I've been working on my family's Genealogy.  It's both fascinating & answering questions that I've always been curious about.  I've learned that it also comes in very handy to be able to read/ write cursive writing.  Some penmanship on records is very legible.  Other times- not so much.  You know how I like History, so I'm determined to learn more!  It's a good time to share one of my family's comfort foods from my childhood.  Now, when I prep it, I use Bowtie (Farfelle) Noodles.   

Any time of year Bowties n Cheese are always enjoyed at dinner.  If a starch such as potatoes or corn are not found in my kitchen/ freezer to prep as part of dinner, this is a very tasty side dish!  The Farfelle Noodles are cooked according to directions on the package.  After draining them, return to the pot.  Add 1 Tablespoon Butter/ Margarine & 8 oz. Cottage Cheese.  Stir.  Warm over a Low Heat for about 2 minutes.  The Cottage Cheese melts a bit & blends with the cooked noodles.    

Bowties n Cheese

Ingredients:
Farfelle (Bowtie) Noodles
1 Tablespoon Butter/ Margarine
8 oz. Cottage Cheese- I use Low Fat with Chives.
Dash of Pepper

Method:

1. Cook desired amount of Farfelle Noodles according to package directions.
2. Drain & return hot noodles to pot.
3. Add 1 Tablespoon Butter/ Margarine & stir.
4. Then, add 8 ounces of Cottage Cheese to pot, stirring.
5. Sprinkle on a Dash of Pepper, stir.
6. Cover.
7. Before serving, heat over a Low Heat for about 1- 2 Minutes, stirring constantly.
8. Stir, serve & enjoy!

This is such a tasty side dish!  Any extra portions can be covered & placed in the fridge.  Add a little more Cottage Cheese & reheat before serving again.

Enjoy!
Yummy!

Zucchinied Rice

Zucchinied Rice

Fresh local Green Beans!  Zucchini!  Summer Squash!  Beets!  Wait, wait, let's go back to Zucchini.  Those green veggies.  Home gardeners learn quickly that they can grow very long & wide if they're not picked off their vines early enough.  Stopping into our local Farmer's Market last Thursday there was a large selection of small Zucchini.  It didn't take me long to select 8 of the smallest to enjoy this week.  Zucchini sauteed in Olive Oil is so good!

Earlier this week as I was prepping dinner, there was "leftover" cooked white Rice in the fridge.  I always prepare Rice that leaves me with about 1 cup left in the serving bowl after dinner.  (My method to cook Rice.)  That's never a problem- it's always saved to use again later in the week.  This cooked Rice was the beginning of a new side dish.  Suddenly it came to me- add sauteed Zucchini & heat.  

2 of the small Zucchini were cut into strips & then sauteed.  The white Rice had been cooked in chicken broth & seasoned with Basil.  It was so good!  Zucchinied Rice is a great side dish!  Try it!

Zucchinied Rice

Ingredients: 

2 small Zucchini
1 Tablespoon Olive Oil for sauteing & baking
about 1 cup cooked white Rice
1 teaspoon cold Water

Method:

1. Rinse 2 small Zucchini under cold running water, dry.
2. Cut off both ends.
3. Cut Zucchini into 1 and 1/2" chunks.
4. Cut each chunk in half.  
5. Place long cut side down & carefully cut into 1/4"- 1/2" strips.
6. Stack 3-4 larger strips & carefully cut to desired size.  Repeat.
7. Heat Olive Oil in saute/ large frying pan.
8. Add Zucchini strips & cook until tender, stirring often.
9. Place cooked Rice + 1 teaspoon water in microwave safe bowl.
10. Add sauteed Zucchini, stir & cover.
11. Heat in microwave.

Who would think that this side dish had leftovers?  We will be having this again!  

Enjoy!
Yummy!

         

Cole Slaw with Raisins

 

Cole Slaw with Raisins

Cabbage!  Carrots!  Raisins!  Each is tasty & nutritious by itself.  Put them together, add a few other ingredients & an easy salad can be enjoyed at dinner!  Cole Slaw with Raisins is so yummy!

Many years ago, my mother-in-law gave me her delicious, tangy Cole Slaw dressing recipe.  In the past I've purchased the cabbage & the carrots to peel/ shred, but these days a bag of these ready shredded veggies makes this side dish very easy to prep.

If you're waiting for the warmer days when the local salad ingredients will be available at roadside stands to be purchased, but still enjoy fresh salads, make this Cole Slaw.  It's great!  Add the raisins for that extra sweetness.

This dressing also tastes great in Carrot Salad.

Cole Slaw with Raisins

Ingredients:
1  bag shredded Cabbage & Carrots (16 ounce)
1/2 Cup Raisins
*  *  *  *
Dressing Ingredients:
6 Tablespoons Mayonnaise
2 Tablespoons Sugar
1/2 Cup Milk (I use Soy Milk.)
1/2 Cup Vinegar (I use Cider Vinegar.)

Method:

1. In a large bowl combine Mayonnaise and Sugar.
2. Add Milk & Vinegar and stir well.
3. Add shredded Cabbage & Carrots to mixture, stir.
4. Add Raisins.
5. Stir well, cover & refrigerate.
6. After 2- 3 hours, stir again & refrigerate.
7. Repeat again in 2- 3 hours.
8. Before serving, stir again.

This is a delicious easy to prepare side dish when serving seafood or any entree that has been prepared on the outdoor grill!

Spring is here!!!  Woohoo!!!

Enjoy!
Yummy!

  

Baked Apple Butternut

A serving spoon full of steaming Baked Apple Butternut!

A little steaming baked Butternut Squash and a bit of hot Cortland Apple combined on the fork!  Oh, yum!  I had not baked this side dish in quite a few years.  Every year I have good intentions, but all of the purchased Butternuts get steamed/ mashed and then packaged in the Ziploc qt. sized Freezer Bags to enjoy on holidays and during other special dinners during the year.  Not this autumn!

There were 2 Butternut Squash left in the cardboard carton.  I had Cortland Apples.  I had plans!  The Cornflower CorningWare dish was located and I was good to go!  Yes, I still have my treasured Cornflower.  They do last a lifetime!  The combination of baked Butternut Squash + baked Apples is delicious!  Add in the Cinnamon & the Nutmeg - ah, great flavor!  In this recipe softened Butter/ Margarine is combined with the spices + a little flour and Brown Sugar.   

The addition of 1/4 Cup of Craisins or Raisins or a combo of both would be so tasty here and also colorful!  However, a baking dish of Apple Crisp with Craisins/ Raisins was in our fridge, so the Craisins & the Raisins did not make the cut here.

Before covering with foil & placing in 350°F oven.

Baked Apple Butternut
Oven Temperature:  350°F     Time:  60- 70 Minutes

Ingredients:
2 Butternut Squash
2- 3 large Apples (Cortland, Empire or Granny Smith)
****
2 teaspoons Flour
1/4 teaspoon Cinnamon
1/4 teaspoon Nutmeg
1/3 Cup Brown Sugar
3 Tablespoons softened Butter/ Margarine

Method:

1. Spray a 10" x 10" Baking Dish with PAM.
2. Preheat oven to 350°F.
3. Rinse Butternut Squash & Apples under cool running water, dry.
4. Cut off stem & rounded top of Squash, toss.  
5. Cut long portion of Squash into slices.  Cut off peel.  Then cut into 1" chunks. 
6. Remove seeds from bottom and cut remaining Squash into pieces.
7. Place Squash chunks/ pieces in Baking Dish.
8. Peel & slice Apples.
9. Place Apple slices on top of Squash in Baking Dish.
10. In small bowl, combine remaining ingredients for topping. 
11. Place topping on Apple Slices.
12. Cover with Aluminum Foil.
13. Bake in preheated 350°F oven for 60- 70 minutes, or until Squash chunks are tender. Use fork to pierce.

***If adding 1/4 cup Craisins/ Raisins, add on top of Butternut Squash Chunks/ Pieces, after Step #7.

This is a yummy side dish!  The flavors blend well together.  After our dinner, the extra portions were packed in Ziploc Freezer containers/ labelled and into our freezer they went.  What a welcome surprise at dinner this will be on a cold windy bleak winter New England night!

Do you serve Butternut Squash?  It's always on our Thanksgiving Day Dinner table! 

This weekend I'll be baking the Yummy Apple Breads and freezing them! 

Enjoy!
Yummy!

      

~Asparagus~

Cut & cleaned!

A definite treat in the spring...fresh Asparagus!  Every year during the short season that it is available (and for a reasonable price /pound) we enjoy this veggie at dinner.  Quite often I've viewed photos of roasted asparagus. For me, the tried and true method of preparing this yummy veggie is placing the cut cleaned stalks in about 1 and 1/2" of boiling water in my 1 and 3/4 quart Blue Cornflower Corning Ware container on my stove. Using a square container works so well.   After the stalks are tender and removed from the boiling water, place on a serving dish.  A small amount of butter/margarine is placed on the top to melt. Yum!  It tastes great with any main dish! 

I am not convinced that my sons have developed a taste for this delicious spring treat, yet.  It never comes up in conversation.  When they are "back home" I haven't surprised them with a test of their current culinary tastes with this particular veggie.  However, I do know that fresh Spinach in a salad has now made their yummy healthy list! 

Asparagus is definitely a wonderful vegetable to enjoy when in season!  

Asparagus

1. Cut about 1 and 1/2" off end of stalks (discolored part) and toss. 
2. Cut each stalk in half.
3. Double rinse in cold water.
4. Separate into two groups - tips and without tips. 
5. Add only ends without tips to boiling water in container.
6. Cook 6 minutes at a medium boil.
7. Add tip ends to boiling water.
8. Continue cooking Asparagus for 5 minutes at medium boil.
9. Using a large fork remove Asparagus from water and place on serving dish.
10. Place small amount of butter/margarine on top of hot veggie.

*If the purchased bunch of Asparagus will not be prepared the same day, I wrap the bottom cut ends in a wet/squeezed out paper towel that been folded into thirds.  Return the stalks to the plastic bag and refrigerate.  It keeps the vegetable fresh until preparing the next day.  I also only purchase stalks that have been sitting in a small amount of water in a tray.

Enjoy!
Yummy!

    

Free FUN FRIDAYS in MA

Earlier today while making the Tortellini Salad for dinner I was reminiscing about our recent visit to the Metropolitan Museum of Art in NYC.  It's wonderful to stop in while visiting our son in the city.  :)  My fam knows all too well that I loose track of time whenever I have the opportunity to learn more and get a bit of culture! 

Learning while having fun!  Summer is a great time to continue to learn about new topics and also investigate a bit more.  For those of you who live in Massachusetts or plan to travel to Massachusetts this summer you may be interested in the opportunities that the Highland Street Foundation is offering -  Free FUN Fridays 2011.  Each Friday this summer, there are a group of interesting places throughout MA to visit - free of charge.  In the brochure each Friday date is listed and color coded with the locations that can be visited without paying an admission.  Click on any specific cultural attraction to learn more about it. 

As I was thinking about the cultural attractions that we have visited in the past that are included on this wonderful list, the tri-colored tortellini were boiling away.  The Springfield Museums and Museum of Fine Arts Boston are two of my faves, just as Tangy Tortellini Salad is always a summertime treat.  A package of frozen Tortellini is a start to this fave salad.  The directions are easy and easy is good!

Tangy Tortellini Salad

Ingredients:

(1) pkg. frozen Tri-colored Tortellini (12 oz.)

Italian Salad Dressing
1/4 Cup Black Olives, cut in half
1/8 teaspoon Garlic Powder
1 Tablespoon chopped Parsley

Method:

1. Prepare Tortellini according to the directions on the package.
2. Drain, rinse with cold water, drain again.
3. Place Tortellini in a bowl.
4. Add about 1/2 Cup Italian Salad Dressing, stir.
5. Add Black Olives, cut in half.
6. Add Garlic Powder & Parsley, stir.
7. Cover and refrigerate for at least 4 hours, stirring once or twice.
8. If needed, add a little more Italian Salad Dressing before serving.

This is a great pasta salad to enjoy along with dinner on a hot summer evening!  And ... a little culture is both fascinating and informative!

Enjoy!
Yummy!

         

Sauteed Combo

While glancing through the Big Y's sales flyer last week the fresh New Jersey Zucchini and Summer Squash sure caught my attention!  In the summer one of our fave veggie dishes that goes so well with grilled fish is Sauteed Combo, so I purchased 3 small tender Zucchini and also 3 small yellow Summer Squash.  Fresh veggies are delicious!  This is a quick to make & yummy dish that does not need much attention.      

Sauteed Combo

Ingredients:
2-3 Tablespoons Olive Oil for Sauteing & Baking
3-4 small Zucchini &/or Summer Squash
1 Tomato
1/2 teaspoon dehydrated Parsley
Oregano, Basil & Garlic Powder - 2 shakes of each from the bottles in my Spice Rack


Method:

1. Wash veggies in cold running water.
2. Cut Zucchini & Summer Squash in slices.
3. Heat Olive Oil in Saute skillet, Medium heat.
4. Place Zucchini & Squash in skillet and saute.
5. Sprinkle Parsley on top.
6. Sprinkle on Oregano, Basil & Garlic Powder, as desired. 
7. Saute until tender, turning slices over - usually 20 - 25 minutes.
8. Cut tomato into chunks and add into skillet.
9. Heat until tomato is warm.

There are enough remaining veggies in my fridge to enjoy this, again, tomorrow evening.  Before we know it, our local produce will be available.  :) 

Enjoy!
Yummy!

       

Really Easy Cheesy Noodles

Are there times when you have a little extra pasta left after dinner?  Intentionally, I prep a bit extra and into the fridge it goes to be used in a side dish later in the week.  Easy Cheesy Noodles is a fave in my home.  It's an oldie but goodie that I posted here almost 2 years ago.     

No, it doesn't take long to make, but it sure is a lot quicker if the pasta is already cooked.  The precooked/refrigerated noodles need only be combined with a little Butter/Margarine, Pepper and 3/4 Cup Cottage Cheese in a microwave safe container with a cover.  Before heating in the microwave, place the cover loosely on top with a little venting.  Then, microwave for about 90 seconds.  Carefully, stir after heating.  Heat 30 seconds longer, if necessary. 

The Cottage Cheese will "melt" if overheated.  Yes, this can also be heated in a pot on the stove top. 

There is usually a carton of  "Chive & Toasted Onion" Cottage Cheese in my fridge - for snacking.  Combined with the extra pasta at dinner - it's delicious and quick! 

Easy Cheesy Noodles became even easier!  :) 
Enjoy!
Yummy!

Garlic Parmesan Toast

Yesterday was definitely a New England winter wonderland!  School children had a "Snow Day".  Some children here in the Pioneer Valley enjoyed another day of sleeping late today.  :)  We were very aware that SNOW would be the word of the week and it sure is!  In the afternoon my Slow Cooker bubbled away containing the ingredients for our warm, hearty, delicious, colorful dinner.  Dinner was a cinch served over Barilla PLUS Farfalle Pasta.  

Only for special occasions do I purchase dinner rolls, so there were not any to dunk into the appetizing herbed tomato sauce containing green pepper slices. 

However, Garlic Parmesan Toast was my plan.  For years my fam has enjoyed this easy substitute for dinner rolls.  A Toaster Oven is a must to prepare these!  The ingredients are always at hand:  Sliced bread, Butter/Margarine, Parmesan Cheese and Garlic Powder.  It is so easy to make and it is so tasty!

Garlic Parmesan Toast 

1. Spread Butter/Margarine on bread slices.
2. Sprinkle Parmesan Cheese on top.
3. Finish by sprinkling with Garlic Powder, as desired.
4. Toast bread slices in a Toaster Oven, as desired.  

Try these and you will enjoy!  If garlic is not a fav in your fam, Parmesan Toast tastes mighty fine, also!  Just skip the Garlic Powder.  :)  My bread of choice is Soft Oatmeal.  There is always at least a half loaf in my freezer waiting to be used!  This was Plan A! 

Enjoy!
Yummy!

      

Roasted Yams & Carrots

With the hustle and bustle of getting ready for the holidays, tasty, nutritious, easy to prepare foods are necessary.  Orange colored Yams or Sweet Potatoes and Carrots can be roasted together very easily.  One evening this past week I had both of these veggies to use.  This was a two for one roasting event to be enjoyed along with Haddock Plan B!  Now that we are wearing our winter coats, Haddock Plan B has become Plan A!  No more grilling outdoors until warmer weather... 

Roasted Yams/Sweet Potatoes & Carrots

Preheat oven to 425°F. 
Line a large cookie pan (with edges) with foil and spray with PAM
Roasting Time:  30 - 35 Minutes

The Yams were prepared first, because I coated them only with Olive Oil (for sauteing & baking). 

After washing the two Yams, they were cut into 3/4" slices.
Place in a Gallon Sized Ziploc Freezer Bag containing 3 Tablespoons of Olive Oil.  
Place Yam slices on the outer edges of the large cookie pan.

Tongs work well to place the coated veggies on the baking pan. :)  No sticky fingers.

Carrots
Wash a 1 lb. bag of Baby Carrots in cold water.
Add 1/4 teaspoon Oregano, 1/4 teaspoon Basil, 1/4 teaspoon Garlic & 1/4 teaspoon Black Pepper  to the Ziploc Bag.
Mix together. 
Place Carrots into Ziploc Bag and coat with the Olive Oil & Herbs. 
Place the Carrots in the center of the cookie pan. 

Roast 30 - 35 Minutes at 425°F.
Prick with a fork to determine tenderness. 

Not only did my home have a wonderful aroma of herbs, but the heat coming from my oven was very welcome on a cold December day!  :)  Dinner was delicious! 

Enjoy!
Yummy!

     

A Batch of Butternut!!!

Steaming, orange, mashed Butternut Squash!  My family's fav fall vegetable! Now, it will be the fav veggie of spring, also, if I start to tackle that bushel of Butternut Squash that has been sitting patiently on our garage floor.  :)  The time has come...  As our temperatures at night have decreased, I realize that it is not wise to let those light orange colored beauties sit on a cold concrete floor.  So, it was time to get moving and prep those veggies for the freezer.  Portions of mashed Butternut Squash were placed in Freezer Ziploc Bags and placed in our freezer to be enjoyed throughout the winter/spring.   

It is one of my fall traditions.  I usually prep 6 squash at once. First, the Butternuts are rinsed/cleaned in cold water.  Then, carefully the skins are removed with the aid of my cutting board and a sharp knife.  Cut off & toss the stem and rounded top.  Then, the long top portion is cut into slices that are circles, and the skin cut off.  After removing the seeds, I do not save them, but do save as much of the orange veggie as possible in the surrounding area.  2" chunks of orange squash are placed in two large pots on my stove top.  (I use my 2 Dutch Ovens.) 

After adding cold water (to reach up about 2" in the pots), the heat is turned up to High.  After a Boil is reached, lower the heat and simmer about 13 - 15 minutes, until pieces can be pierced with a fork.  During the cooking minutes, stir the Squash pieces in the pot, so they soften equally.   After draining the squash using a colander, return the chunks to the large pots and mash.  

I pack about 2 Cups of mashed Squash in Ziploc Freezer Bags.  After labeling, store in freezer.  Whenever desired for dinner a bag is unwrapped and the frozen chunk of squash is placed in a Corning Ware container with a lid.  Reheat in the microwave.  Easy does it! 

Yes, squash can be purchased already mashed and boxed & frozen ready to heat.  I've seen boxes containing a mixture of various winter squashes that need butter/margarine or brown sugar/maple syrup for flavor.  I am really not into adding sweetness to veggies to help make them more tasty, but would rather save any desired sugar for dessert.  We are very fortunate here in Western MA - Butternut Squash is readily available to purchase when the harvest is ready.  I usually purchase them at Meadowbrook Farm.   

In the next couple of days 6 more Butternuts will be prepped and find their spot on my freezer shelf.  The bushel will contain even less.  I always save enough for either dinner or a yummy dessert that contains Butternut Squash.  That will be another post!  :)

Do you enjoy Butternut Squash?  At other times of the year in addition to Thanksgiving Dinner?

Enjoy!
Yummy!

        

              

I’ll Have a Side of …

Cole Slaw! The Cole Slaw with the Raisins, please! Ah, Raisins give Cole Slaw that extra bit of sweetness to a tangy dressing.

Earlier this week I pulled out a recipe that my mother-in-law gave me three decades ago. How time does fly by! And I thought this week zipped by quickly. My Hubby ate this salad often while growing up.

After locating and purchasing a 1 lb. bag of Cole Slaw at my local grocery store produce department, I was ready. The Cabbage, Carrots and Red Cabbage were pre-cut and ready to use. Raisins, Mayonnaise, Sugar, Milk and Vinegar are staples in my kitchen, so it was a matter of mixing the Dressing Ingredients and pouring them over the Veggies and Raisins. It’s easy. It’s quick. The result is just outstanding! Yummy!

Cole Slaw

(1) 16 oz. bag of Cole Slaw (in Produce Dept.)
½ Cup Raisins

Dressing
6 TBS. Mayonnaise
2 TBS. Sugar
½ Cup Milk
½ Cup Vinegar (I use Cider Vinegar.)

Method
1. In a large bowl combine Cole Slaw Veggies and Raisins.
2. In a small bowl combine Dressing Ingredients.
3. Pour Dressing over Veggies/Raisin Combo.
4. Stir well, cover and refrigerate.
5. After 2 - 3 hours stir again, then refrigerate.
6. Repeat #5.
7. Before serving, stir once again.

Sometimes, I prepare it one day before we enjoy this tangy, colorful, flavorful salad. It’s a great side dish for any gathering!

Does your family enjoy Cole Slaw? I’ll be making more this weekend!

Enjoy!
Yummy!

Autumn is Around the Corner!

Yes, we are enjoying the crisp September mornings here in New England! Before the blink of an eye, Autumn will arrive. Yesterday, the afternoon sun felt good, so it was an invitation to use our outdoor grill while making dinner. Grilled Pork Tenderloin – ahhh yummy! While the Pork Tenderloin was grilling, the Easy Cheesy Noodles were on their way. Cut Cantaloupe was already in our fridge. Our dinner was easy to prepare and tasted sooo good!

Grilled Pork Tenderloin

(1) Pork Tenderloin (about 1 and 1/3 lbs.)

1 – 2 Tbsp. Olive Oil

Black Pepper, Garlic Powder, Paprika, Oregano, Chili Powder, Sage

Method:
1. Pour Olive Oil on a large dish.
2. Now sprinkle the spices listed above on the Olive Oil. Use 2 – 3 shakes of jar or 1/8 tsp. of each, according to taste.
3. Rinse meat under cold running water.
4. Place on large dish with Spices and Olive Oil.
5. Turn meat over and coat with oil mixture on all sides and on ends.
6. After heating the outdoor grill, place the meat on the hot grill.
7. Grill about 25 – 30 Minutes (until cooked) turning over once.

Do you grill Pork Tenderloin? Have you tried Easy Cheesy Noodles? Both foods are family favorites in our home!

Yummy!
Enjoy!

Whenever I need to use a spice, I reach into my Spice Rack. My hubby built it to resemble a “shadow box”.

Sauteed Summer Veggies

Yes! The fresh, colorful, nutritious vegetables are now found at our local roadside stands. Last night the chilly rain was falling outside my kitchen window, but inside my warm kitchen the green chunks of zucchini squash smelled so good! I was sauteing them in Olive Oil. This quick and easy side dish is one that we enjoy often when the local zucchini is available.

After washing 3 – 4 small zucchini in cold water, they were cut in slices. Each slice was then cut in half. 2-3 TBS. of Olive Oil were heated in a large skillet over medium heat. While sauteing the veggies, I added a few sprinkles of dehydrated Chopped Parsley, Chopped Onion, Oregano, Sweet Basil and Garlic. Saute until tender. Ahhh!


Sometimes, I add slices of yellow Summer Squash along with sliced Green Pepper Sauteed Combo (click here). This is one of our favorite side dishes!

It tastes so Good!

Yummy!

Easy Cheesy Noodles - A Side Dish for Grilled Haddock

The warm sun is shining and the grass is growing here in the Pioneer Valley. Our outdoor grill was used at dinnertime this weekend preparing easy tasty main dishes of grilled fish. Many of you have also been grilling haddock and swordfish. What better time to enjoy them than when our local grocery store offers special sales for the current week?

One very simple, yet tasty side dish for grilled fish is Easy Cheesy Noodles. It is a favorite from my childhood. However, now I use “No Yolks” Extra Broad Noodles. Egg noodles can be substituted. I cook half of the package of the dry noodles when preparing this dish.

This yummy fare is very easy to prepare!

1. Cook the noodles (desired amount) according to the package directions.
2. After draining the cooked noodles, place them in the cooking pot.
3. Add 2 TBS. Butter/Margarine, a dash of pepper and stir.
4. Then add about 8 oz. Cottage Cheese to the hot noodles.
5. Stir and then cover until serving.
6. Reheating quickly before serving may be needed.

The cottage cheese will be quickly heated and some may melt.

***For a special taste use Onion & Chive Low Fat Cottage Cheese!

This side dish is so good it became a family favorite years ago. Have you tried it?

Enjoy!
Yummy!
JG

Bow Tie Veggie Medley

In the warmer weather when the locally grown zucchini, green peppers and summer squash are available, I make Sauteed Combo (click on bolded words) quite often. It is definitely a treat to use the local produce. Sometimes, we have a small portion left after dinner, so the remaining amount is covered and placed in our fridge. This small portion combined with previously prepared Bow Tie Pasta is the beginning of another yummy side dish. Have you ever prepared a bit too much pasta? I usually do, just a bit. A few evenings ago Bow Tie Pasta was part of our dinner, and the extra pasta was also refrigerated. Those two enjoyable foods became the basis of Bow Tie Veggie Medley.

The pasta was reheated in a skillet with 1 TBS. Olive Oil. The extra Sauteed Combo was added along with 6 halved cherry tomatoes. A little Basil was sprinkled on top. What a delicious side dish! To think that it all started with leftovers from two dinners that we enjoyed three days ago.

Try it! Enjoy! Yummy!

Super Side of Jello

It definitely is the season for a B-B-Q! On Monday Super Side of Jello will be found on our table with the other salads and the condiments. This easy side dish is made the day before you plan on offering it to your guests. Without a doubt it is a family favorite for us! Enjoy!