Summer Spaghetti Salad

INGREDIENTS:

• 1 pound spaghetti
• 1 (16 ounce) bottle Italian-style salad dressing
• 1 tablespoon Italian seasoning
• 8 ounces shredded Cheddar cheese
• 2 tomatoes, chopped
• 1 green bell pepper, chopped
• 1/2 onion, chopped
• 1 cucumber, peeled and chopped

DIRECTIONS:

1. Cook spaghetti in boiling salted water until al dente. Rinse in cool water, drain.
2. In a large bowl place chopped tomatoes, green bell pepper, onion and cucumber. Add Cheddar cheese, and salad seasoning.
3. Add cooled pasta to large bowl with vegetables and pour salad dressing over top. Toss well to coat. Chill for several hours before serving.

Chicken Tetrazzini

Serves 8

INGREDIENTS:

• 1 pound cooked and drained spaghetti
• 5 chicken breasts, cooked and cubed (you could use canned chicken)
• 2 (10.75 ounce) cans condensed cream of chicken soup
• 2 1/4 cups water
• 1/4 cup butter
• 2 cubes chicken bouillon
• 1/4 cup shredded Cheddar cheese

DIRECTIONS:

1. Put cooked spaghetti into 9x13-inch baking dish. Place chicken on top of spaghetti.
2. In medium saucepan heat together soup, water, butter, and bouillon. Bring to a boil and then pour over the pasta and chicken. Put shredded cheese (to taste) on top and press down a bit.
3. Bake at 350 degrees F (175 degrees C) for 25 minutes.

Baked Spaghetti

Serves 8

INGREDIENTS:

• 12 ounces spaghetti
• 1 cup chopped onions
• 1 cup chopped green bell peppers
• 1 pound lean ground beef
• 1 (16 ounce) can diced tomatoes
• 1 (4.5 ounce) can mushrooms, drained
• 1 teaspoon dried oregano
• 2 cups shredded mild Cheddar cheese
• 1 (10.75 ounce) can condensed cream of mushroom soup
• 1/4 cup water
• 1/4 cup grated Parmesan cheese

DIRECTIONS:

1. Bring a large pot of lightly salted water to a boil. Add spaghetti, and cook for 8 to 10 minutes, or until al dente. Drain, and set aside.
2. In a large skillet over medium-high heat, saute the onions, green peppers and ground beef. Once beef is brown and onions and peppers softened, add the tomatoes, mushrooms and oregano. Simmer uncovered for 10 minutes.
3. Preheat oven to 350 degrees F (175 degrees C). Grease a 9x13 inch baking dish. Place half of the cooked spaghetti into the prepared dish. Top with half of the meat mixture. Sprinkle with 1 cup of the mild Cheddar cheese. Repeat. In a medium bowl, mix together cream of mushroom soup and water until smooth; pour over casserole. Sprinkle with Parmesan cheese.
4. Bake in preheated oven for 30 to 35 minutes. Let stand 10 minutes before serving.

Tuna Macaroni Salad

Serves 6

INGREDIENTS:

• 1 (12 ounce) package macaroni
• 3 tomatoes - peeled, seeded and diced
• 3 stalks celery, chopped
• 1 (12 ounce) can tuna
• 1 1/2 cups light mayonnaise
• 1 tablespoon Italian-style salad dressing
• 1 tablespoon white sugar
• 1 pinch ground black pepper

DIRECTIONS:

1. In a large pot of salted boiling water, cook pasta until al dente, rinse under cold water and drain.
2. In a large bowl, combine the pasta, tomatoes, celery and tuna.
3. Prepare the dressing by whisking together the mayonnaise, salad dressing, sugar and pepper. Add to pasta salad, mix together, and refrigerate for 1 hour.

Macaroni Salad

• Serves 10
• INGREDIENTS:
• 4 cups uncooked elbow macaroni
  
• 1 cup mayonnaise
• 1/4 cup distilled white vinegar
• 2/3 cup white sugar
• 2 1/2 tablespoons prepared yellow mustard
• 1 1/2 teaspoons salt
• 1/2 teaspoon ground black pepper
• 1 large onion, chopped
• 2 stalks celery, chopped
• 1 green bell pepper, seeded and chopped

DIRECTIONS:

1. Bring a large pot of lightly salted water to a boil. Add the macaroni, and cook until tender, about 8 minutes. Rinse under cold water and drain.
2. In a large bowl, mix together the mayonnaise, vinegar, sugar, mustard, salt and pepper. Stir in the onion, celery, green pepper, carrot, pimentos and macaroni. Refrigerate for at least 4 hours before serving, but preferably overnight.

Macaroni and Cheese

Serves 6

INGREDIENTS:

• 1 1/2 cups uncooked elbow macaroni
• 1/4 cup butter
• 2 tablespoons all-purpose flour
• 1 teaspoon mustard powder
• 1 teaspoon ground black pepper
• 2 cups milk
• 8 ounces American cheese, cubed
• 8 ounces processed cheese food (eg. Velveeta), cubed
• 1/4 cup seasoned dry bread crumbs

DIRECTIONS:

1. Preheat oven to 400 degrees F (205 degrees C). Butter a 1 1/2 quart casserole dish. Bring a saucepan of lightly salted water to a boil. Add macaroni, and cook until not quite done, about 6 minutes. Drain.
2. In a separate saucepan, melt the butter over medium heat. Blend in the flour, mustard powder, and pepper until smooth. Slowly stir in the milk, beating out any lumps. Add the American and processed cheeses, and stir constantly until the sauce is thick and smooth.
3. Drain noodles, and stir them into the cheese sauce. Transfer the mixture to the prepared casserole dish. Sprinkle bread crumbs over the top.
4. Cover the dish, and bake for 20 to 25 minutes, or until sauce is thick and bubbly.