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These recipes will change monthly.
Bohemian Macaroni and Cheese
      2 (7.25 ounce) boxes macaroni and cheese
1 chopped green bell pepper
1 chopped onion
1 chopped tomato
1 pound bacon, cooked and crumbled

1   Prepare both boxes of macaroni and cheese according to package directions.
  2   Meanwhile, in a large bowl mix together the chopped bell green pepper, onion, tomato, and crumbled bacon.
  3   Mix in prepared macaroni and cheese to large bowl with vegetables and bacon. Stir to incorporate ingredients evenly. Pour into a 9x13 inch baking dish.
  4   Bake in a preheated 350 degree F (175 degree C) oven for 45 to 60 minutes, or until crispy on top. Serve warm.
Makes 6 servings
1 16-ounce loaf frozen bread dough, thawed
cup chopped onion
1 tablespoon water
2 cloves garlic, minced
1 10-ounce package frozen chopped spinach
1 teaspoon Italian seasoning
1 slightly beaten egg
1 15-ounce carton part-skim ricotta cheese
1 cup shredded part-skim mozzarella cheese
cup grated Parmesan cheese
Nonstick spray coating
1 8-ounce can pizza sauce

Divide bread dough into 8 equal pieces. Place on a floured surface and cover dough with a towel. Let dough rest while preparing filling.

In a skillet mix onion, water, and garlic. Cover; cook till onion is tender. Add spinach and Italian seasoning. Cover; cook till spinach is thawed, stirring once or twice to break up spinach. Uncover; cook and stir till liquid has evaporated.

Meanwhile, in a medium mixing bowl combine egg, ricotta, mozzarella, and Parmesan cheese.

Roll each portion of dough into a 6-inch circle. Spoon about 2 tablespoons of the spinach mixture onto one-half of each circle. Top spinach mixture with cup of the cheese mixture. Moisten edges of dough with a little water. Fold each circle in half, pressing edges together to seal. Flute edges, if desired. Prick tops with the tines of a fork. Place on a baking sheet that has been sprayed with nonstick spray coating.

Bake in a 375 oven for 15 to 20 minutes or till golden. Meanwhile, heat pizza sauce. Serve with calzones.

Serves 8.
Baked Cheesy Veggie Chicken Pasta
      1 (16 ounce) package gnocchi or small pasta
3 tablespoons olive oil
3 skinless, boneless chicken breast halves - cubed
5 green bell peppers, chopped
3 red bell peppers, chopped

3 yellow bell peppers, chopped
3 teaspoons soy sauce
1 cup white wine
3 teaspoons lemon juice
4 eggs
dried oregano
salt and pepper to taste
1 dash ground coriander
1 dash ground nutmeg
35 ounces cream

12 ounces shredded Cheddar cheese
11 ounces shredded Emmentaler cheese
3 1/2 ounces blue cheese, crumbled - optional
7 ounces grated Parmesan cheese

1 to 2 cups milk

1   Bring a large pot of lightly salted water to a boil. Add pasta and cook for 8 to 10 minutes or until al dente; drain and reserve.
  2   In a large skillet over medium heat, heat oil and saute chicken for 8 to 10 minutes; add green, red and yellow bell peppers and saute for another 5 minutes. Add soy sauce, wine, and lemon juice; mix well. Cover skillet, reduce heat to low and simmer for 20 minutes.
  3   Preheat oven to 370 degrees F (180 degrees C).
4 In a small bowl, whip the eggs and add the paprika, oregano, salt and pepper to taste, coriander, nutmeg and cream. In a 9x13 inch
baking dish, combine chicken, pasta, cream mixture, Cheddar cheese, Emmentaler cheese and blue cheese; mix together well. Sprinkle Parmesan cheese on top and pour in enough milk to make mixture moist.
  5   Bake in preheated oven for 40 to 45 minutes or until the top is golden brown; serve.
Makes 8 servings
Baked Macaroni and Cheese
      1 (8 ounce) package elbow or penne pasta
1 chopped onion
1 clove garlic, minced
2 slices of bacon, cooked and chopped
3 cups grated Cheddar cheese
2 tablespoons butter or margarine
3 tablespoons all-purpose flour

2 cups milk


  1   In a large pot with boiling salted water cook pasta until al dente. Drain.
  2   In a medium skillet saute the chopped onion, and minced garlic. Take off heat and add chopped cooked bacon and set aside.
  3   To make the sauce, in a medium saucepan melt the butter or margarine over low heat. Once melted, add the flour and stir constantly for 2 minutes. Gradually add milk and continue stirring until
thickened. Stir in 2 cups of the grated Cheddar cheese and stir until melted.

4   Combine cooked pasta, sauted vegetables and sauce. Pour into a 2 quart casserole dish. Add the last cup of grated Cheddar cheese to top of mixture.
  5   Bake uncovered in a preheated 350 degrees F (180 degrees C) oven until cheese on top is melted and brown. Serve warm.
Makes 4 to 6 servings
Baked Fettuccine Lasagna
      1 tablespoon butter or margarine
1 cup chopped onion
1 cup chopped red bell pepper
1 pound ground beef, optional
1 (28 ounce) can tomatoes, chopped, with liquids
1 (4 ounce) can mushrooms stems and pieces, drained
2 to 3 tablespoons chopped black olives, optional
2 teaspoons dried oregano
1 (12 ounce) package fettuccine pasta
1 cup shredded Cheddar cheese
1 cup shredded mozzarella cheese
1 (10.75) can condensed cream of mushroom soup
1/4 cup beef broth
1/4 cup grated Parmesan cheese

1   Melt butter or margarine in a large skillet over medium heat. Add onion and green bell pepper and saute until tender. Meanwhile, in a separate large skillet, brown beef, if desired; drain and reserve. To onion and bell pepper add tomatoes, mushrooms, olives and oregano. Then add beef if desired and simmer uncovered for 10 minutes.
  2   Preheat oven to 350 degrees F (175 degrees C).
  3   Meanwhile, place half (6 ounces) of the fettuccine in a lightly greased 9x13 inch baking dish. Top with half of the vegetable mixture and sprinkle with 1/2 cup of Cheddar cheese and 1/2 cup of mozzarella cheese. Repeat layers. Mix together soup and beef broth until smooth and pour over casserole. Sprinkle with Parmesan cheese and bake for 30 to 35 minutes or until heated through.
Makes 10 to 12 servings