#3653 - Pepperoni Casserole

(by Shirley McNevich)

16oz. uncooked shell pasta (or other shape)
1lb. ground Italian sausage (casings removed)
28 to 32oz. pasta sauce
24oz. ricotta cheese (less if you wish)
1 can sliced black olives (drained)
12oz. shredded mozzarella cheese
12oz. pepperoni slices (more if you wish)

Cook and drain pasta in salted water--drain but DO NOT RINSE. In a skillet over medium heat crumble the Italian sausage--cook/stir until browned. Chop all of the pepperoni slices into small pieces. In a bowl add drained pasta, browned sausage, HALF of the pepperoni pieces and the pasta sauce--stir well. In a separate bowl add ricotta cheese, mozzarella cheese and sliced black olives--stir to mix. Pour the pasta mixture into a large greased casserole dish. Spread the cheese mixture over the pasta mixture. Sprinkle the other half of the chopped pepperoni pieces over the top. Bake at 350 degrees 25-35 minutes or until hot and bubbly. Let it sit a few minutes before serving.

#3355 - Amish Shell Macaroni Salad

(by Shirley McNevich)

1lb. small shell pasta1/2 cup finely chopped celery (including some of the yellow leaves)
1/2 cup grated carrots
1/4 cup finely chopped onions (optional)
1/4 cup chopped green bell peppers
6 hard boiled eggs
2 cups Miracle Whip salad dressing
1/4 cup cider vinegar
3/4 cup white sugar
2 TBSP French's yellow mustard
paprika for sprinkling

Cook and drain pasta shells according to box directions--do NOT rinse. In a bowl add Miracle Whip, cider vinegar, white sugar and mustard--stir well. Peel and chop 5 of the hard boiled eggs. To the Miracle Whip mixture add chopped celery, grated carrots, chopped onions, chopped green bell peppers and chopped eggs--stir well. Add drained pasta shells--stir carefully to mix. Taste--if too sweet add more mustard or cider vinegar and stir again. If too sour, add a little more white sugar and stir again. Peel the last hard boiled egg, slice the egg and arrange the slices over the top. Sprinkle paprika over the egg slices. Cover and refrigerate overnight.

#1347 - Macaroni and Cheese Soup

(by Shirley McNevich)

3 quarts chicken broth
1 1/2 cups sliced carrots (coin shaped pieces)
1 1/2 cups chopped celery
1 chopped onion
1 chopped green pepper
1lb. shell shaped pasta
1 tsp. salt
1/2 tsp. pepper
1/4 cup butter
1/4 cup flour
6 cups milk
1lb. cubed Velveeta cheese
1 tsp. dry mustard

In a large pot add chicken broth over medium heat--add celery, carrots, chopped onions and chopped green peppers. Cook and stir until carrots are tender--it should be boiling at this point. Add pasta shells, salt and pepper and cook for 4 minutes, then remove from heat. Place a lid on the pot and let stand until pasta is done (about 10 minutes). In a saucepan over low heat add butter--melt. Add flour--stir until smooth. Add milk slowly--stir. Add dry mustard--stir. Add cubed cheese--stir and cook until cheese is melted and mixture is smooth. Remove saucepan from heat and add the cheese mixture to the pasta mixture--stir. If not hot enough, simmer for a few minutes and stir again.