#1509 - Tomato Macaroni Soup

(by Shirley McNevich)

1/4 lb. ground chuck
1/4 tsp. salt
1/8 tsp. pepper
1/4 cup chopped onions
1 - 10.75oz. can Campbell's tomato soup
1 can of water (use empty soup can to measure)
1/4 cup uncooked corkscrew pasta
2 tsp. chili powder

In a skillet over medium heat add ground chuck, salt, pepper and chopped onions--cook and stir until meat is browned, then drain off the fat. Add the tomato soup and water to the beef mixture--stir. Add dry corkscrew macaroni and chili powder--stir. Turn heat to simmer and cover with a lid--cook (stirring occasionally) until pasta is tender.

#766 - Teriyaki Turkey Pasta Salad

(by Shirley McNevich)

2 cups cooked turkey (cut into bite sized pieces)
1 - 16oz. box bowtie OR corkscrew pasta (cooked to box directions and drained)
2 TBSP olive oil
1 cup teriyaki sauce
6 TBSP white sugar
1/3 cup white vinegar
1/2 tsp. salt
1/2 tsp. pepper
chopped lettuce
chopped spring onions
chopped celery
any other salad ingredients you liked (chopped tomatoes, chopped peppers, etc.)
1/4 cup sesame seeds (optional)

In a bowl add olive oil, teriyaki sauce, white sugar, white vinegar, salt and pepper--stir with a spoon until well mixed. Place chopped turkey pieces into a large Ziploc bag. Pour the teriyaki sauce mixture into the bag with the turkey. Zip the bag closed and refrigerate overnight. The next day, make pasta according to package directions and drain it. Dump the turkey/teriyaki sauce mixture and the drained pasta into a large mixing bowl--stir until well mixed and pasta has started soaking up the sauce. Place bowl in refrigerator for 1 hour. When read to serve, place lettuce, onions, and celery on to plates (and any other salad ingredients) and top with the turkey/pasta mixture. Sprinkle sesame seeds on top if you wish.

#737 - Skillet Lasagna

(by Shirley McNevich)

1 lb. ground beef
1/2 tsp. salt
1/4 tsp. pepper
1 chopped onion
1/4 tsp. garlic powder
2 - 14oz. cans beef broth
1 - 14.5oz. can diced tomatoes
1/4 tsp. Italian seasoning (spice)
1 1/2 cups uncooked corkscrew pasta
1/4 cup grated Parmesan cheese

In a skillet add the ground beef, salt, pepper and chopped onion--cook until browned. Drain off the fat and put ground beef back in the skillet. Add the beef broth, tomatoes and Italian seasoning to the browned beef--stir and bring to a boil over medium heat. Add the uncooked corkscrew pasta to the beef--cover with a lid and cook on medium another 10 minutes or until pasta is cooked to your taste. Add the Parmesan cheese--stir.

#668 - Ranch Pasta Salad

(by Shirley McNevich)

1lb. corkscrew pasta (cooked according to box directions and drained)
1 cup cooked turkey OR chicken OR ham OR pepperoni (cut into bite sized pieces)
4 cups assorted cooked OR raw chopped vegetables (zucchini, peppers, onions, tomatoes, carrots, cauliflower, broccoli, etc.)
1/4 cup grated Parmesan cheese
2 cups Hidden Valley original ranch dressing (prepared according to envelope directions)

Toss all ingredients in a large bowl. Refrigerate.

#366 - Chicken Mozzarella

(by Shirley McNevich)

4 boneless, skinless chicken breast halves
1 can Campbell's tomato soup + 1/2 of the can filled with water
1/2 tsp. oregano
1/2 tsp. garlic powder
1/4 cup shredded mozzarella cheese
4 cups cooked, hot corkscrew pasta (multicolored)

Place the chicken in a shallow baking dish sprayed with Pam. In a bowl, mix soup, oregano, garlic powder, 1/2 can water--stir. Pour tomato soup mixture over the chicken in the baking dish. Bake at 400 degrees for 25 minutes or until chicken is done--test with a fork for tenderness. Remove from oven, sprinkle mozzarella over the top (it should melt on its own--if not return to oven for a minute or two). Serve with hot, cooked pasta.