Italian Shrimp Pasta

Sauce:

1/2 c. creamy butter
1 tsp. granulated chicken bouillon
1/4 c. flour
1/2 c. aged white wine
2 c. heavy cream
2 c. 2% milk

In a separate pot, melt butter and granulated bouillon. Add flour and simmer until golden brown about 5 minutes. Fold in white wine, cream and milk. Cook for 2-3 minutes. Set aside.

2 lbs. uncooked lg shrimp
2 tsp. hot sesame oil
1 1/2 med. red bell pepper
1 med. yellow bell pepper
8 green onions

Cook fettuccine noodles al dente. Set aside. Remove tails and skins from uncooked shrimp and rinse. In a large wok or skillet on high, drizzle 1 tsp. sesame oil in wok. Saute shrimp for 2-3 minutes. Cut red and yellow peppers in long strips, add to sauteed shrimp and continue to cook for 2-3 minutes longer. Push shrimp and vegetables to the side and drizzle remaining sesame oil in wok. Add fettuccine noodles and continue to stir fry with shrimp and vegetables. Pour desired amount of sauce in wok, coating evenly. Fold in julienned green onions. Top with fresh ground pepper. Serve immediately.

I found this recipe in the Gathering of Friends recipe book: Vol. 2. My family seemed to like it. However, the rosemary bread you are to serve with it was not a hit with my family and we like bread!


Nutrition Facts Makes 6 to 8 Servings
Amount per serving

Calories:
895.9 kcal

Water 406.68 g
Carbohydrate* (26%) 57.57 g
Protein (22%) 48.14 g
Total Fat (51%) 51.97 g
Monounsaturated 14.1 g
Polyunsaturated 3.97 g
Saturated 29.95 g
Cholesterol 417.38 mg
Dietary Fiber 3.86 g
Alcohol (0%) 0.6 g

Vitamins
Vitamin A 3213.24 IU
Thiamin 0.46 mg
Riboflavin 0.54 mg
Niacin 7.51 mg
Pantothenic acid 1.18 mg
Vitamin B6 0.42 mg
Folate 144.08 mcg
Vitamin B12 2.21 mcg
Vitamin C 116.23 mg
Vitamin E 3.24 mg ATE

Minerals
Calcium 302.73 mg
Iron 7.05 mg
Magnesium 119.38 mg
Phosphorus 601.52 mg
Potassium 757.34 mg
Sodium 767.71 mg
Zinc 3.45 mg
Copper 0.66 mg

*

Note: USDA factors are used in calculating certain foods and do not necessarily follow the "4-4-9" method. Percentages may not always add up to 100.
Data source: USDA Nutrient Database, R17

Sauce:

1/2 c. creamy butter
1 tsp. granulated chicken bouillon
1/4 c. flour
1/2 c. aged white wine
2 c. heavy cream
2 c. 2% milk

In a separate pot, melt butter and granulated bouillon. Add flour and simmer until golden brown about 5 minutes. Fold in white wine, cream and milk. Cook for 2-3 minutes. Set aside.

2 lbs. uncooked lg shrimp
2 tsp. hot sesame oil
1 1/2 med. red bell pepper
1 med. yellow bell pepper
8 green onions

Cook fettuccine noodles al dente. Set aside. Remove tails and skins from uncooked shrimp and rinse. In a large wok or skillet on high, drizzle 1 tsp. sesame oil in wok. Saute shrimp for 2-3 minutes. Cut red and yellow peppers in long strips, add to sauteed shrimp and continue to cook for 2-3 minutes longer. Push shrimp and vegetables to the side and drizzle remaining sesame oil in wok. Add fettuccine noodles and continue to stir fry with shrimp and vegetables. Pour desired amount of sauce in wok, coating evenly. Fold in julienned green onions. Top with fresh ground pepper. Serve immediately.

I found this recipe in the Gathering of Friends recipe book: Vol. 2. My family seemed to like it. However, the rosemary bread you are to serve with it was not a hit with my family and we like bread!


Nutrition Facts Makes 6 to 8 Servings
Amount per serving

Calories:
895.9 kcal

Water 406.68 g
Carbohydrate* (26%) 57.57 g
Protein (22%) 48.14 g
Total Fat (51%) 51.97 g
Monounsaturated 14.1 g
Polyunsaturated 3.97 g
Saturated 29.95 g
Cholesterol 417.38 mg
Dietary Fiber 3.86 g
Alcohol (0%) 0.6 g

Vitamins
Vitamin A 3213.24 IU
Thiamin 0.46 mg
Riboflavin 0.54 mg
Niacin 7.51 mg
Pantothenic acid 1.18 mg
Vitamin B6 0.42 mg
Folate 144.08 mcg
Vitamin B12 2.21 mcg
Vitamin C 116.23 mg
Vitamin E 3.24 mg ATE

Minerals
Calcium 302.73 mg
Iron 7.05 mg
Magnesium 119.38 mg
Phosphorus 601.52 mg
Potassium 757.34 mg
Sodium 767.71 mg
Zinc 3.45 mg
Copper 0.66 mg

*

Note: USDA factors are used in calculating certain foods and do not necessarily follow the "4-4-9" method. Percentages may not always add up to 100.
Data source: USDA Nutrient Database, R17

Italian Sausage Soup with Tortellini

Time: 1 hr 30 mins Servings: 8

Ingredients:

1 lb. sweet Italian sausage, casings removed
1 C. chopped onion
2 cloves garlic, minced
5 C. beef broth
½ C. water
½ C. red cooking wine
4 large tomatoes, peeled, seeded, and chopped
1 C. thinly sliced carrots
½ Tablespoon packed fresh basil leaves
½ teaspoon dried oregano
1 (8 oz) can tomato sauce
1 ½ C. sliced zucchini
8 oz. fresh tortellini pasta
3 Tablespoons chopped fresh parsley

1. Brown sausage.

2. Saute onions and garlic in sausage drippings. Stir in beef broth, water, wine, tomatoes, carrots, basil, oregano, tomato sauce, and sausage. Bring to boil. Reduce heat; simmer uncovered for 30 mins.

3. Skim fat from soup. Stir in zucchini and parsley. Simmer covered for 30 mins. Add tortellini during the last 10 mins.

4. Sprinkle with parmesan cheese on top of each serving.


**I always add more vegetables then the recipe calls for. I also just use dried basil and parsley rather than fresh. Everyone changes recipes to their personal preference. I cannot promise that yours will be the same as mine because I only use this recipe as a guideline J Hope you Enjoy!

****This came from one of my Mother's friends.

Time: 1 hr 30 mins Servings: 8

Ingredients:

1 lb. sweet Italian sausage, casings removed
1 C. chopped onion
2 cloves garlic, minced
5 C. beef broth
½ C. water
½ C. red cooking wine
4 large tomatoes, peeled, seeded, and chopped
1 C. thinly sliced carrots
½ Tablespoon packed fresh basil leaves
½ teaspoon dried oregano
1 (8 oz) can tomato sauce
1 ½ C. sliced zucchini
8 oz. fresh tortellini pasta
3 Tablespoons chopped fresh parsley

1. Brown sausage.

2. Saute onions and garlic in sausage drippings. Stir in beef broth, water, wine, tomatoes, carrots, basil, oregano, tomato sauce, and sausage. Bring to boil. Reduce heat; simmer uncovered for 30 mins.

3. Skim fat from soup. Stir in zucchini and parsley. Simmer covered for 30 mins. Add tortellini during the last 10 mins.

4. Sprinkle with parmesan cheese on top of each serving.


**I always add more vegetables then the recipe calls for. I also just use dried basil and parsley rather than fresh. Everyone changes recipes to their personal preference. I cannot promise that yours will be the same as mine because I only use this recipe as a guideline J Hope you Enjoy!

****This came from one of my Mother's friends.

Pasta Milano

1 head of garlic
1 qt. heavy whipping cream
1 pound shredded Parmesan cheese
12 oz. box Bow Tie Pasta
2 boneless, skinless chicken breasts
1/2 lb. mushrooms, chopped
1 c. Sun-dried tomatoes
Salt and pepper to taste
*optional: capers
*optional: artichokes

Sauce:
Bake full head of garlic at 350 degrees for 30 minutes in oven and using garlic press squeeze out the garlic, add heavy cream, and Parmesan cheese. Puree the ingredients in food processor/and or blender and then bring it to a boil in a sauce pan and simmer it for about 15-20 minutes. It increases in volume as it simmers so be careful not to overflow your sauce pan. Then add Sun-dried tomatoes to sauce and continue to simmer.

Pasta:

Cook 12 oz. box Bow Tie pasta according to package directions. Cook to an al dente consistency. Drain and add back to pot to add sauce at a later time.

Chicken:
Grill 2 chicken breasts. Cut into cubed pieces.

Mushrooms:
Cook as many mushrooms as you would like in butter. Add to sauce.

Now assemble everything back into pot of pasta. Serve with your favorite bread recipe. May add extra Parmesan as a topping if desired.

1 head of garlic
1 qt. heavy whipping cream
1 pound shredded Parmesan cheese
12 oz. box Bow Tie Pasta
2 boneless, skinless chicken breasts
1/2 lb. mushrooms, chopped
1 c. Sun-dried tomatoes
Salt and pepper to taste
*optional: capers
*optional: artichokes

Sauce:
Bake full head of garlic at 350 degrees for 30 minutes in oven and using garlic press squeeze out the garlic, add heavy cream, and Parmesan cheese. Puree the ingredients in food processor/and or blender and then bring it to a boil in a sauce pan and simmer it for about 15-20 minutes. It increases in volume as it simmers so be careful not to overflow your sauce pan. Then add Sun-dried tomatoes to sauce and continue to simmer.

Pasta:

Cook 12 oz. box Bow Tie pasta according to package directions. Cook to an al dente consistency. Drain and add back to pot to add sauce at a later time.

Chicken:
Grill 2 chicken breasts. Cut into cubed pieces.

Mushrooms:
Cook as many mushrooms as you would like in butter. Add to sauce.

Now assemble everything back into pot of pasta. Serve with your favorite bread recipe. May add extra Parmesan as a topping if desired.

Chicken with Sun-dried Tomatoes

4 boneless, skinless chicken breast
1 Tbs olive oil
4 cloves garlic, minced
1/4 cup sun-dried tomatoes
1/4 tsp. red pepper flakes
1/4 cup dry white wine
1/4 cup chicken broth
1/4 cup heavy cream
12 oz box Bow Tie Pasta
1 cup shredded Parmesan cheese
*optional: fresh chopped mushrooms
*optional: artichokes
*optional: crispy bacon pieces

Cook Pasta according to directions on box. Cook to an al dente texture. Meanwhile, Heat oil in 12 inch heavy skillet over moderately high heat. Brown chicken. Once cooked, cut into small cubes, or may shred chicken. Remove chicken and set aside. Then add to skillet garlic, sun-dried tomatoes, and red pepper flakes and saute until garlic is pale golden brown (about 1 minute). Add chicken broth and bring to a boil. Add chicken to skillet with any juices left of plate and simmer, until just cooked through about 4 to 5 minutes. Transfer chicken back to platter and keep warm. Stir in cream and Parmesan cheese and simmer. Add back chicken and bow tie pasta. Serve immediately. May top with more Parmesan if desired.
I served this with rosemary and thyme bread. Delicious!

4 boneless, skinless chicken breast
1 Tbs olive oil
4 cloves garlic, minced
1/4 cup sun-dried tomatoes
1/4 tsp. red pepper flakes
1/4 cup dry white wine
1/4 cup chicken broth
1/4 cup heavy cream
12 oz box Bow Tie Pasta
1 cup shredded Parmesan cheese
*optional: fresh chopped mushrooms
*optional: artichokes
*optional: crispy bacon pieces

Cook Pasta according to directions on box. Cook to an al dente texture. Meanwhile, Heat oil in 12 inch heavy skillet over moderately high heat. Brown chicken. Once cooked, cut into small cubes, or may shred chicken. Remove chicken and set aside. Then add to skillet garlic, sun-dried tomatoes, and red pepper flakes and saute until garlic is pale golden brown (about 1 minute). Add chicken broth and bring to a boil. Add chicken to skillet with any juices left of plate and simmer, until just cooked through about 4 to 5 minutes. Transfer chicken back to platter and keep warm. Stir in cream and Parmesan cheese and simmer. Add back chicken and bow tie pasta. Serve immediately. May top with more Parmesan if desired.
I served this with rosemary and thyme bread. Delicious!

Baked Macaroni and Cheese

1 Box 12oz Shells (Medium Size)
2 to 3 cups shredded cheese
1 stick butter, quartered
1 cup Milk or Half and Half (more or less eye balling this one)
Salt and Pepper to taste.

Cook shells as instructed on box to an al dente texture. Drain and rinse with cold water for 30 seconds. Coat pot with butter. Add small amount of shells to bottom of pan. Add quartered butter pieces on top of shells. Add shredded cheese and salt and pepper. Continue layers until all shells are gone. Top with butter and shredded cheese. Add milk or half and half until you can just barely see it rising through the shells. Place in oven at 350 for 1 hour. We like the top layer of cheese to be crispy so you might leave it in until the cheese gets to the level of crispiness your family likes.

1 Box 12oz Shells (Medium Size)
2 to 3 cups shredded cheese
1 stick butter, quartered
1 cup Milk or Half and Half (more or less eye balling this one)
Salt and Pepper to taste.

Cook shells as instructed on box to an al dente texture. Drain and rinse with cold water for 30 seconds. Coat pot with butter. Add small amount of shells to bottom of pan. Add quartered butter pieces on top of shells. Add shredded cheese and salt and pepper. Continue layers until all shells are gone. Top with butter and shredded cheese. Add milk or half and half until you can just barely see it rising through the shells. Place in oven at 350 for 1 hour. We like the top layer of cheese to be crispy so you might leave it in until the cheese gets to the level of crispiness your family likes.

Italian Pasta Salad

1 cucumber
1 lrg. purple onion
1 can black olives
3-4 tomatoes diced
1 lrg. green pepper
1 can sliced mushrooms
1/2 lb. cooked bacon if desired

Diece and let soak for a frew hours in 1 bottle (16 oz) of Italian dressing and 12 bottle of Salad Supreme Spice (I use only 1/4 bottle of Salad Supreme Spice). When ready to serve, cook 14 oz. package of Rotini noodles per package instructions. Drain and rinse with cold water. Mix with vegetables and dressing. Refrigerate and serve cold.

1 cucumber
1 lrg. purple onion
1 can black olives
3-4 tomatoes diced
1 lrg. green pepper
1 can sliced mushrooms
1/2 lb. cooked bacon if desired

Diece and let soak for a frew hours in 1 bottle (16 oz) of Italian dressing and 12 bottle of Salad Supreme Spice (I use only 1/4 bottle of Salad Supreme Spice). When ready to serve, cook 14 oz. package of Rotini noodles per package instructions. Drain and rinse with cold water. Mix with vegetables and dressing. Refrigerate and serve cold.

Spaghetti and Meatballs

Sauce:
1 can diced tomatoes (28 oz)
1 can tomato sauce ( 28 oz)
1 small can tomato paste (14 oz)
2 bay leaves
½ tsp garlic salt
½ tsp granulated garlic
½ tbsp minced onion
1 ½ tsp oregano
1 tbsp parsley flakes
1 tsp minced garlic

Add the above ingredients and simmer while preparing meatballs.
½ lb mild Italian sausage (optional)
1 ½ lbs ground beef (optional)
Mushrooms (optional)
½ tsp red pepper flakes (optional)

Meatballs:
1 ½ lbs beef or pork or mixture of both (I only use beef)
¼ cup parmesan
1 large slightly beaten egg
½ c Italian bread crumbs
2 Tbsp minced garlic
2 tsp salt
1 tsp pepper
½ cup milk
1 tsp oregano
2 tsp parsley

Roll into medium sized balls. Cook @ 350 for 25 minutes. Add to sauce and simmer.

Sauce:
1 can diced tomatoes (28 oz)
1 can tomato sauce ( 28 oz)
1 small can tomato paste (14 oz)
2 bay leaves
½ tsp garlic salt
½ tsp granulated garlic
½ tbsp minced onion
1 ½ tsp oregano
1 tbsp parsley flakes
1 tsp minced garlic

Add the above ingredients and simmer while preparing meatballs.
½ lb mild Italian sausage (optional)
1 ½ lbs ground beef (optional)
Mushrooms (optional)
½ tsp red pepper flakes (optional)

Meatballs:
1 ½ lbs beef or pork or mixture of both (I only use beef)
¼ cup parmesan
1 large slightly beaten egg
½ c Italian bread crumbs
2 Tbsp minced garlic
2 tsp salt
1 tsp pepper
½ cup milk
1 tsp oregano
2 tsp parsley

Roll into medium sized balls. Cook @ 350 for 25 minutes. Add to sauce and simmer.

Bow Tie Pasta:

¾ lb sweet Italian sausage
1 med onion
1 ½ cup heavy cream
2 tbs. fresh parsley or 1 tbs. dried
½ tsp dried red pepper flakes
2 cloves garlic
1 can Italian tomatoes (28 oz)
½ tsp salt or to taste
1 box of bow tie pasta

Put a large pot of water on to boil. Use the point of sharp knife to slit the sausage casings. Remove the casings, & cut the sausage into 1” chunks. Peel & chop the onion. Peel and chop garlic. In large skillet, heat the olive oil over med heat. Add the sausage & cook for 7 min or until the onion is soft & the sausage is brown. Drain the canned tomatoes & chop them. Add can of tomatoes, cream & salt to the skillet. Simmer over low heat for 4 min or until the mixture thickens. Cook bow ties in boiling water according to package to an AL Dente consistency. Drain well. Add the drained pasta to the sauce. Cook for 2 min. Add parsley and red pepper flakes. Sprinkle with Parmesan cheese before serving. Serves 6.

¾ lb sweet Italian sausage
1 med onion
1 ½ cup heavy cream
2 tbs. fresh parsley or 1 tbs. dried
½ tsp dried red pepper flakes
2 cloves garlic
1 can Italian tomatoes (28 oz)
½ tsp salt or to taste
1 box of bow tie pasta

Put a large pot of water on to boil. Use the point of sharp knife to slit the sausage casings. Remove the casings, & cut the sausage into 1” chunks. Peel & chop the onion. Peel and chop garlic. In large skillet, heat the olive oil over med heat. Add the sausage & cook for 7 min or until the onion is soft & the sausage is brown. Drain the canned tomatoes & chop them. Add can of tomatoes, cream & salt to the skillet. Simmer over low heat for 4 min or until the mixture thickens. Cook bow ties in boiling water according to package to an AL Dente consistency. Drain well. Add the drained pasta to the sauce. Cook for 2 min. Add parsley and red pepper flakes. Sprinkle with Parmesan cheese before serving. Serves 6.

Tuna Casserole:

12 oz. cooked noodles, small shells
1 ½ c mayonnaise
2/3 c green pepper, sauteed
1 tsp. salt
½ cup milk
½ c. almonds or Chinese noodles or French fried onions
2 cans tuna
2/3 c. diced celery
¼ c. chopped pimento, red
2 cans cream of celery soup
2 c. shredded cheddar cheese

Combine all ingredients in oven proof serving dish. Can be served as a salad or as a casserole. To serve cold. Refrigerate, eat cold. To serve hot, heat at 425 for 20-25 min. Serve.

12 oz. cooked noodles, small shells
1 ½ c mayonnaise
2/3 c green pepper, sauteed
1 tsp. salt
½ cup milk
½ c. almonds or Chinese noodles or French fried onions
2 cans tuna
2/3 c. diced celery
¼ c. chopped pimento, red
2 cans cream of celery soup
2 c. shredded cheddar cheese

Combine all ingredients in oven proof serving dish. Can be served as a salad or as a casserole. To serve cold. Refrigerate, eat cold. To serve hot, heat at 425 for 20-25 min. Serve.

Fettuccini Alfredo:

1 c. margarine
1 c. parmesan cheese
1 1/3 c sour cream or Heavy cream
2 egg yolk
1.5 tsp garlic powder or to taste
1.5 tbs. parsley flakes

Combine above ingredients. Cook fettuccini noodles according to pkg. directions. Serve over noodles. May add grilled chicken and mushrooms to sauce. Family favorite!

Nutrition Facts
Amount per serving Makes 8 Servings
Calories With Grilled Chicken and Mushrooms per serving:
384.5 kcal

Water 63.26 g
Carbohydrate* (5%) 5.53 g
Protein (10%) 9.58 g
Total Fat (84%) 36.86 g
Monounsaturated 10.15 g
Polyunsaturated 1.55 g
Saturated 22.81 g
Cholesterol 149.29 mg
Dietary Fiber 0.38 g
Alcohol (0%) 0 g

Vitamins
Vitamin A 1105.08 IU
Thiamin 0.04 mg
Riboflavin 0.18 mg
Niacin 0.32 mg
Pantothenic acid 1.01 mg
Vitamin B6 0.06 mg
Folate 16.86 mcg
Vitamin B12 0.54 mcg
Vitamin C 0.44 mg
Vitamin E 1.06 mg ATE

Minerals
Calcium 202.39 mg
Iron 0.49 mg
Magnesium 16.41 mg
Phosphorus 188.17 mg
Potassium 143.12 mg
Sodium 551.45 mg
Zinc 1.07 mg
Copper 0.23 mg

*

Note: USDA factors are used in calculating certain foods and do not necessarily follow the "4-4-9" method. Percentages may not always add up to 100.
Data source: USDA Nutrient Database, R17

1 c. margarine
1 c. parmesan cheese
1 1/3 c sour cream or Heavy cream
2 egg yolk
1.5 tsp garlic powder or to taste
1.5 tbs. parsley flakes

Combine above ingredients. Cook fettuccini noodles according to pkg. directions. Serve over noodles. May add grilled chicken and mushrooms to sauce. Family favorite!

Nutrition Facts
Amount per serving Makes 8 Servings
Calories With Grilled Chicken and Mushrooms per serving:
384.5 kcal

Water 63.26 g
Carbohydrate* (5%) 5.53 g
Protein (10%) 9.58 g
Total Fat (84%) 36.86 g
Monounsaturated 10.15 g
Polyunsaturated 1.55 g
Saturated 22.81 g
Cholesterol 149.29 mg
Dietary Fiber 0.38 g
Alcohol (0%) 0 g

Vitamins
Vitamin A 1105.08 IU
Thiamin 0.04 mg
Riboflavin 0.18 mg
Niacin 0.32 mg
Pantothenic acid 1.01 mg
Vitamin B6 0.06 mg
Folate 16.86 mcg
Vitamin B12 0.54 mcg
Vitamin C 0.44 mg
Vitamin E 1.06 mg ATE

Minerals
Calcium 202.39 mg
Iron 0.49 mg
Magnesium 16.41 mg
Phosphorus 188.17 mg
Potassium 143.12 mg
Sodium 551.45 mg
Zinc 1.07 mg
Copper 0.23 mg

*

Note: USDA factors are used in calculating certain foods and do not necessarily follow the "4-4-9" method. Percentages may not always add up to 100.
Data source: USDA Nutrient Database, R17

Mushroom Noodle Casserole:

1 8 oz pkg. med egg noodle
¼ c. seasoned bread crumbs(double)
½ lb mushrooms, sliced
1 tsp. salt
2 c. chicken broth (1 can)
3 c. cubed, cooked chicken
½ c. butter or margarine
1 med. Onion, chopped
¼ c. flour
¼ tsp pepper
1 c. milk or half and half

Prepare noodles as label directions: drain. In large saucepan over med heat melt butter or margarine. Remove 1 tbs. of butter & toss with bread crumbs in small bowl; set aside. Add onion to butter remaining in pan. Cook until tender, about 5 min. stirring often. Add mushrooms; cook just until they are tender. Stir in flour, salt & pepper until well mixed. Stir in chicken broth. Cook until mixture thickens & boils. Remove from heat. Heat oven to 350 Butter 2 qt shallow casserole dish. Add cooked noodles, milk, & cooked chicken to mushroom-sauce mixture; toss gently. Pour into buttered dish. Sprinkle buttered crumbs around top edge. Bake 25-30 min or until bubbly. Serve.

1 8 oz pkg. med egg noodle
¼ c. seasoned bread crumbs(double)
½ lb mushrooms, sliced
1 tsp. salt
2 c. chicken broth (1 can)
3 c. cubed, cooked chicken
½ c. butter or margarine
1 med. Onion, chopped
¼ c. flour
¼ tsp pepper
1 c. milk or half and half

Prepare noodles as label directions: drain. In large saucepan over med heat melt butter or margarine. Remove 1 tbs. of butter & toss with bread crumbs in small bowl; set aside. Add onion to butter remaining in pan. Cook until tender, about 5 min. stirring often. Add mushrooms; cook just until they are tender. Stir in flour, salt & pepper until well mixed. Stir in chicken broth. Cook until mixture thickens & boils. Remove from heat. Heat oven to 350 Butter 2 qt shallow casserole dish. Add cooked noodles, milk, & cooked chicken to mushroom-sauce mixture; toss gently. Pour into buttered dish. Sprinkle buttered crumbs around top edge. Bake 25-30 min or until bubbly. Serve.

Stroganoff:

1 ½ lbs hamburger
2 can cream of mushroom soup
3/4 of a large tub of sour cream
1 scallion, chopped
5 cloves garlic chopped finely
1 tsp salt
1/8 tsp pepper
*mushrooms, chopped optional

Brown hamburger. Drain grease. Add remaining ingredients. Simmer for 15-20 min. Serve over egg noodles.

**13 points for weight watcher meal

1 ½ lbs hamburger
2 can cream of mushroom soup
3/4 of a large tub of sour cream
1 scallion, chopped
5 cloves garlic chopped finely
1 tsp salt
1/8 tsp pepper
*mushrooms, chopped optional

Brown hamburger. Drain grease. Add remaining ingredients. Simmer for 15-20 min. Serve over egg noodles.

**13 points for weight watcher meal