Fettuccine
and Fresh Tomato Basil Sauce
Submitted
by: Kathie Maclean-Racicot |
2 large
ripe tomatoes, peeled, seeded, and coarsely
chopped
1 small bunch fresh basil, chopped
1 garlic clove, crushed. |
1
tablespoon olive oil
salt to taste
pepper to taste
1/2 pound fettuccine, cooked, drained. |
Combine
tomato, garlic, basil, and olive oil with salt
and pepper in a large bowl. Serve over hot pasta.
|
Two-Cheese
Linguine
Submitted by: Cathie |
1 package (7 ounces)
linguine
2 tablespoons butter or margarine
3 tablespoons all-purpose flour
1/4 teaspoon salt
1/8 teaspoon pepper |
1-1/2 cups milk
3/4 cups (6 ounces) shredded mozzarella cheese
1/4 cup shredded Parmesan cheese
2 tablespoons lemon juice |
Cook linguine according to package
directions. Meanwhile, in a skillet over low
heat, melt butter. Stir in flour, salt and pepper
until smooth. Gradually stir in milk. Bring to a
boil; boil and stir for 2 minutes or until
thickened. Remove from heat. Combine cheeses;
toss with lemon juice. Add to the sauce; stir
until cheese begins to melt. Drain linguine; add
the cheese sauce and toss to coat. Yield: 2
servings. |
Lasagna
Submitted
by: Barbiel |
3 ounces lasagna noodles
dash of oregano
1 - 8 ounce can or 1 cup of spaghetti sauce with meat
1/2 cup cottage cheese |
3 ounces sliced mozzarella cheese
dash of salt
dash of pepper |
Cook noodles
according to package directions. Mix in small bowl, oregano,
salt and pepper with spaghetti sauce. Alternate layers of
noodles, cottage cheese, mozzarella cheese and sauce in small
baking pan. Bake at 375°F for 30 minutes. Let stand for 10
minutes before serving. Serves 2. |
To submit your favorite recipes to be
included in the Garden of Friendship Recipe Book,
please email them to Barbiel
Background graphics made especially for the
Recipes Committee of the Garden of Friendship by Valatine
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