Kipawa Cookbook

Pasta Section

Penne with Spicy Tomato Sauce 

In a large heavy skillet, heat oil until a haze forms on the surface. Add garlic and pepper flakes and cook until fragrant, but not browned. Stir in tomatoes, salt and pepper and cook for 15 minutes or until thickened. Stir in half of basil or parsley. (sauce can be made ahead until this point. Reheat just before cooking pasta.)

In a large pot of boiling salted water, cook penne for 10 minutes or until al dente. (tender but firm.) Drain well and transfer to a large serving bowl. Cover with sauce, parmesan cheese and remainder of basil or parsley and toss well. Taste and adjust seasonings with salt or pepper flakes, if necessary. Serves 6-8.

Editors note: if fresh basil or parsley is not available, substitute dried basil or parsley. However reduce quantity to about 1 tbsp. The flavor will not be as quite as good, but that's life.

Kristen Kavanaugh

Spaghetti Bake

Brown beef and onion. Mix all ingredients together and put in a 9 x 13 casserole dish. Top with velveeta cheese and bake at 350^of for 45 minutes.

Dorothy McCue

Noodles in Sour Cream and Garlic

Combine first 5 ingredients in a small pan and warm, but do not boil. When the mixture is almost boiling, add flour, a little at a time, until the desired thickness is attained. Meanwhile, cook egg noodles for 7 minutes in boiling salted water. Drain, place in a bowl and add sour cream mixture and mushroom slices. Serve immediately. Good as an entree or accompaniment to a meat course.

Gil Lanthier

Meat and Cheese Lasagna

Warm sauce and add pepperoni (and optional spices). Simmer for 20 minutes.

Bring water to a boil with salt and oil in it. Cook lasagna pasta for 6-7 minutes until soft, but not quite fully cooked. Drain in single layers on waxed paper.

Combine the above ingredients and mix well.

In a buttered lasagna pan, layer a coat of meat sauce, a single layer of pasta, about 1/3 of the cheese mixture and 1/4 of the mozzarella. Repeat until ingredients are used up, finishing with pasta covered with meat sauce and finally mozzarella cheese. Cover with foil, bake at 350^of for 35-40 minutes.

Uncover and bake for ten more minutes. Let sit a few minutes before serving.

Elaine Sanguinet

Mexican Spaghetti

Brown meat with onions, green pepper, salt and pepper. Add mushrooms, tomatoes, tomato sauce, savory and simmer for 2 hours. Add

8 oz. Cooked macaroni and stir in. Sprinkle with cheese and broken chips. Bake at 350^of for 15 minutes.

Barbara Bucher

Noodles in Butter and Garlic

Cook noodles in water with oil and salt for about 7 minutes. Don't overcook. Drain.

Melt butter over gentle heat with garlic, parsley (and basil). Stir to blend flavors.

After about 5 minutes, add hot noodles, salt and pepper, toss well and serve immediately. Good as an entree or with main course.

Margaret Hunter

Spaghetti Alla Carbonara

Stir 1/2 cup of parmesan cheese into the eggs and set aside. Fry bacon pieces until they are good and crisp. Pour off half the fat. Add cream and pepper flakes to the bacon and bring to simmer, then keep warm while you are cooking the spaghetti. Drain the spaghetti, add butter and toss well. Add the bacon mixture, then the egg and cheese mixture and toss well. The heat of the bacon mixture and pasta cooks the eggs. Serve at once with the remaining cheese passed at the table.

J. Colin Robertson

Mexican Chicken Liver Sauce

If you like chicken livers (even just a little bit), you'll love this.

The next time you make a spaghetti sauce, replace whatever meat you use with 1 lb. Of well-browned chicken livers. If you use vegetables in your sauce, keep them there; but also add 1 medium green pepper, coarsely chopped, as well as a pint of mushrooms cut into fairly large chunks. To your usual spices, add a tbsp. Or two of chili powder, according to your taste.

Don Coyote

Create a Casserole

Cook pasta and set aside or don't set aside. You could set outside or inside too, I guess.

Combine or mix or stir together the salad dressing/mayonnaise and milk, then add (but don't subtract) the can of soup. Be sure to throw away the can (it's hard on the teeth).

Add whatever cheese your family conference voted for and whatever seasoning you (the cook) insists on using. Stir or mix well.

Add the tired, i mean drained, fish or seafood (don't use fishfood!) To above witches' brew and gently or slowly stir or blend together.

Pour or spoon into a 1 and 1/2 qt. (or maybe a 1 and 3/4 qt. Or l.) Casserole or saucepan or skillet. Cover.

Bake at 325^of for 45 minutes or 3/4 hours (whatever comes first) or heat until hot on a stove or something like that. Sprinkle with the least offensive topping. Serve and run like hell!

Ima Confused

Spanish Rice #1

Saute onion, green pepper, rice and beef in the margarine, stirring, until the beef is lightly browned. Add remaining ingredients, mix well, bring to a boil. Cover tightly and simmer for 25 minutes.

Carol Vaillancourt

Spanish Rice #2

• 2 cups chopped onion
• 1 lb. Ground beef
• 2 tsp. Flour
• 1/2 tsp. Pepper
• 1 tbsp. Sugar
• 2 and 1/2 cups water
• 1 cup chopped green pepper
• 3/4 cup raw rice
• 1 tbsp. Salt
• 3/4 tbsp. Chili powder
• 1 large can tomatoes
• 1 bay leaf

Brown onion in a little fat, add the rest of the ingredients, bring to boil then turn to simmer for 30 minutes, stirring often.

Sharon Proulx

Microwave Spaghetti Sauce

• 2 onions, chopped
• 2 cloves of garlic
• 1/2 cup diced celery
• 1/2 cup chopped green pepper

Heat on high in a 3 liter container for 3 minutes.

• 1 and 1/2 lbs. Of ground beef

Add to veggies and heat on high for a further 4 minutes.

• 1 can tomatoes (28 oz.)
• 1 tsp. Sugar
• 1 can tomato juice (19 oz.)
• 1 can tomato paste (5 and 1/2 oz.)
• Salt, pepper, oregano, basil, crushed chilies, bay leaves and paprika; to taste.

Cook on high for 40 minutes, stirring one time at mid-cooking.

Marie-Rose Tremblay

Pizza Sauce

• 3 tbsp. Olive oil
• 1 cup finely chopped onions
• 1 tbsp. Finely chopped garlic
• 4 cups chopped undrained plum tomatoes
• 1 can tomato paste (6 oz.)
• 1 tbsp. Dried oregano
• 1 tsp. Dried basil
• 1 bay leaf
• 2 tsp. Sugar
• 1 tbsp. Salt
• Freshly ground black pepper, to taste

Saute onions in olive oil for 5-6 minutes. Stir frequently. Add garlic and continue to saute for another 2 minutes, stirring. Add remaining ingredients and bring to boil, then turn to simmer, stirring now and then, for an hour. If you wish, 1/2 tsp. Of either fennel or anise adds a very pleasant flavor to the sauce. Freezes very well.

Gil Lanthier

Marsha's Fried Rice

• 1 cup raw rice
• 2 tbsp. Butter or oil
• 1/2 cup dry white wine
• 1 onion, finely chopped
• 3 or 4 tsp. Chicken soup base
• 2 cups of boiling water
• 2 tbsp. Dried parsley
• Salt and pepper, to taste
• Soya sauce, to taste (optional)

In a heavy skillet, heat butter or oil, then saute rice, stirring constantly until it is golden brown (7-10 minutes). Reduce heat, add wine and onion. Stir well. Dissolve soup base in boiling water and add to rice along with the parsley. Cover and leave on low heat for 20 minutes or until rice is cooked. Season with salt and pepper. Serve with soya sauce at the table.

Kay Wetzel

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