Sherry's Ocean Spaghetti

INGREDIENTS
½ c chopped onion
½ t garlic powder
2 c broccoli
2 c mushrooms
½ t oregano
¼ c oil
2 T butter
2 sm zucchini
1 sm tomato
1 sm carrol
1 can drained tuna
1 lb noodles, cooked

DIRECTIONS
Simmer until veggies are tender, but not soft. Cook spaghetti noodles. Stir in tuna & veggies. Top with sour cream & parmesan cheese.

- Sherry Jennings

Sherry's Macaroni Salad

14 - 16 oz shell macaroni, cooked and rinsed

1/2 C oil

1/4 C sugar

Grated onion

1/2 C ketchup

1/4 C vinegar

Pour over cooked macaroni and leave overnight in refrigerator (mix it up once in awhile)

Add:

1 C chopped celery

1 can or 1 pkg shrimp (nowadays they are frozen in freezer section of store)

1 C raw cauliflower, chopped

Moisten with mayonnaise.

- Sherry Jennings

Kim's Four Cheese Macaroni

Ingredients:

1 16 ounce package of elbow macaroni

1 cube of butter

1/2 cup shredded muenster cheese

1/2 cup shredded Medium cheddar cheese

1/2 cup x-tra sharp cheddar cheese

1/2 cup shredded monterey jack cheese

1 1/2 cup of half and half

8 ounces of cubed velveeta processed cheese

2 eggs, beaten

1/4 tsp salt

1/8 tsp ground pepper

 

Directions:

1- Boil the pasta, drain and pour into a lightly greased 2 1/2 quart deep baking dish. Melt 1 cube (8tbls) butter and pour over the pasta.

2- In a large bowl combine the meunster, both cheddars and the jack cheese. Mix well

3- Preheat over to 350 degrees.

4- Add the 1/2 and 1/2, 1 1/2 cups of the cheese mixture, the velveeta, eggs and salt and pepper. sprinkle with the remaining 1/2 cup of cheese mixture. I always add just a little more cheese on top.

5- Bake for 15 minutes covered, then 20 minutes uncovered.

 

Sherene's Chicken, Artichoke Hearts, Mushrooms, and Garlic Pasta

INGREDIENTS

2 Chicken breasts, cut into bite-size pieces

8 oz. sliced mushrooms

8 oz. frozen artichoke hearts (not the marinated kind)

2-3 garlic cloves

1 lb Fettucine Pasta

1/4 cup butter

1-1 1/2 cups heavy cream

1/2 cup parmesan cheese

DIRECTIONS

1. Cut chicken into bite-size pieces. Cook in olive oil. Salt and pepper and add minced garlic. When meat had been turned over and had cooked for one to two minutes add sliced mushrooms and artichoke hearts. Stir often. Take off heat when mushrooms have been adequately sauté.

2. In a large pot, bring 6 quarts of water to a boil add a handful of salt and 1/4 cup of olive oil to the water then add pasta. Cook to al dente stage. Drain noodles, but do not rinse.

3. Put hot pasta in a bowl and add butter and toss, then add parmesan cheese and toss. Add the cream until noodles are covered. Add the chicken, mushrooms, and artichokes and toss. Enjoy!

-Sherene Van Dyke

Sherene's Lemon Chicken and Asparagus Pasta

This is the recipe we ate at the 2012 RS B-day party. 
 
INGREDIENTS

2 Chicken breasts, cooked and cut into bite size pieces

1 1/2 cups Lawry ‘s Lemon Pepper Marinade

1 1/2 lbs asparagus, ends trimmed

1 lb bow tie pasta

1/4 cup butter

1 clove garlic, minced

1/2 -1 cup heavy cream

1/2 cup chicken stock

Zest of one lemon

Juice of one lemon

Salt and Pepper to taste

1 cup Parmesan cheese

DIRECTIONS

1. Cut chicken in bite-size pieces. Marinate the chicken in Lawry ‘s lemon pepper marinade for a least a 1/2 hour. Cook chicken in a frying pan. (You will know that it is done when the sauce thickens.)

2. In a large pot, bring six quarts of water to a boil. Add asparagus and cook to tender crisp, about 2 minutes.

3. Take asparagus out of water and rinse with cold water to stop the cooking, set aside.

4. Return pot to stove and water to a boil. Cook pasta according to package directions.

5. In a large skillet, set over low heat combine butter, garlic, cream and stock. Stir in salt, lemon zest, and juice. Bring to a boil and simmer 3 minutes. Reduce heat to low and add marinated chicken, cheese and drained pasta.

6. Cut cooked asparagus in 1 to 2 inch pieces on a diagonal. Add asparagus and parsley to the pasta and toss all ingredients together. Turn off heat and let the pasta sit to allow the sauce to thicken and heat through. Season with salt and pepper to taste.

-Sherene Van Dyke

Chicken Cordon Bleu Florentine Casserole

This was the 3rd place recipe in LDS Living's casserole contest. The cook was Clarissa Poyfair, and the photo is hers as well.

INGREDIENTS

1/3 cup unsalted butter

1/3 cup all purpose flour

2 1/2 cups milk

1/2 teaspoon salt

1/4 teaspoon pepper

2 cups (8 ounces) shredded Italian blend cheese

6 ounces crumbled Gorgonzola cheese

1/2 pound Campanelle pasta

1 pound chicken, cooked and shredded

2 tablespoons extra virgin olive oil

2 cloves garlic, minced

9 ounces deli ham, thinly sliced

1 box frozen chopped spinach, thawed and drained well

1/4 cup seasoned bread crumbs

1/4 cup grated Parmesan cheese

2 teaspoons  extra virgin olive oil

DIRECTIONS

Preheat oven to 350 degrees.

Bring a pot of water to boil. Add salt to taste and cook the pasta to al dente. Meanwhile, melt the butter in a large saucepan on medium heat and add the flour. Stir until combined and bubbly, at least one minute. Slowly add in the milk, whisking the entire time. Stir constantly, until mixture is bubbly and thick. Add Ω teaspoon salt and º teaspoon pepper; combine. Add Italian and Gorgonzola cheeses and stir until cheese is melted and well-combined.

Heat the 2 tablespoons of olive oil in a sauté pan and add the garlic. Stir for one minute until fragrant. Add the cooked, shredded chicken and salt and pepper to taste. Sauté for a few minutes.

Add pasta, chicken, sliced ham, and drained spinach to the cheese mixture. Stir until well-combined and place in a sprayed 2-quart casserole dish. Stir together the bread crumbs, Parmesan cheese and 2 teaspoons of olive oil. Sprinkle the mixture on top of the pasta dish and bake uncovered for 15-20 minutes, or until golden brown on top.

Lauren's Cheese Tortellini Soup

INGREDIENTS

3 slices bacon, diced

1/2 c. onion, chopped

2 cloves minced garlic

32 oz. (4 cups) chicken broth

10 oz. frozen chopped spinach, thawed

16 oz. frozen cheese tortellini

DIRECTIONS

Cook bacon and onion in large saucepan until browned. Add garlic and cook a few seconds more. Add broth and bring to a boil. Add spinach and tortellini, bring back to boil. Cook until pasta is tender (check package directions). Serve with crusty bread or crackers.

–Lauren Webster

Southwest Pasta Salad

I was served this at women's conference two years ago and couldn't wait to make it for my family. so easy.

SALAD INGREDIENTS

8oz box penne or rotini pasta (cook, rinse)
1 can black beans (drained)
1 can corn (drained)
3 fresh tomatoes (chopped)
2 chicken breasts (cooked and diced)
1 small can sliced olives (drained)
1 avocado (cut into squares)

DRESSING INGREDIENTS

3/4 cup red wine vinegar
3/4 cup canola oil
1 package Hidden Valley Fiesta Ranch

DIRECTIONS
Cook pasta, rinse, cool. Cook chicken, cool, then cut into cubes. Place noodles and chicken in a large mixing/serving bowl. Add remaining ingredients and toss. Combine dressing ingredients and whisk together. Pour over salad and refrigerate until ready to serve.

This is delicious. My kids LOVE it.

–Shanda Lyman

ITALIAN BAKED PENNE

I got this recipe off a Kroger mailer I got while living in Tennessee. My kids die for this meal. Well, maybe they're not that dramatic, but they REALLY LOVE it.

INGREDIENTS

1 package penne rigate

1 package mild italian sausage

1 cup chopped onion (i use sweet onions)

2 garlic cloves. crushed (i use pre-minced garlic from a jar)

1 package (the 8 ounce size) white mushrooms (pre-sliced, or not and slice them yourself)

1 package dry italian seasoning/dressing mix

1 can italian style diced tomatoes

2 cans crushed tomatoes

3 cups roughly chopped fresh spinach

8 ounces mozzarella cheese (cubed or shredded)

1 cup grated parmesan cheese ( i use shredded parmesan, or a pizza cheese mix in place of the mozzarella and parmesan)

DIRECTIONS

•preheat oven to 425°F

•bring salted water to boil in pot. add pasta and cook until done. drain and return to pan.

•cook sausage, onion and garlic in a skillet until sausage is cooked and onions are tender. make sure to break up the sausage as you cook it. add mushrooms and sauté for about 3 minutes, or until mushrooms are soft. add italian seasoning and tomatoes to pan. simmer about 8 minutes while occasionally stirring.

•combine sausage mixture with pasta, spinach and mozzarella. pour into a 9x13 glass baking dish. sprinkle parmesan over the top.

•bake 15 minutes or until cheese is melted and sauce is bubbling.

•let it sit and cool for a couple minutes before serving.

•eat and enjoy. this is the step where i listen to my kids ramble on like bob from "what about bob".

i have also added a chopped zucchini to the mushroom step. love adding extra veggies if i can sneak them in.

–Shanda Lyman 

WELCOME!

We are starting this blog as a way the women in our ward can share recipes they love, and give others the opportunity to try those recipes, and keep them as their own.