Springtime Noodles

Ingredients:

-1/2 lb asparagus

-1/4 cup sliced up baked ham

-1/4 cup butter

-2 medium- size carrots, thinly sliced

-2 medium- size zucchini, diced

-8 ounce package of spaghetti noodles

-salted water

-3 green onions (including tops), sliced

-1/2 cup frozen peas, thawed

-1 tsp dry basil

-1/2 tsp salt

-dash of ground nutmeg

-dash of white pepper

-1 cup heavy cream

-1/4 cup freshly grated Parmesan cheese

-chopped fresh parsley

-Additional grated Parmesan cheese

Directions:
Snap off ends of asparagus and discard, cut spears into 1 inch length, leave tips whole.

In wide frying pan over medium high heat melt butter.  Add ham, asparagus, carrot and zucchini.  Cook stirring occasionally, for 3 minutes.  Cover pan and cook for 1 more minute.

Cook noodles al dente in seperate pan and drain.

To vegetable mixture add green onions, peas, basil, salt, nutmeg, pepper, and cream.  Increase heat to high and cook until liquid boils all over and forms large shiny bubbles.

Pour vegetable mix over drained pasta, mix gently so all noodles are thoroughly coated.

Add 1/4 cup Parmesan cheese and mix again.

Can be topped with parsley or additional Parmesan cheese.

Labels:

Label (12) : Springtime noodles:  In wide frying pan over medium high heat melt butter, cook all veggies (bag 1), stirring occasionally for 3 minutes (cook longer if still frozen).  Cover pan and cook for 1 more minute.  While veggies cook, boil water to cook spaghetti noodles al dente.  To vegetable mixture add additional veggies, spices and cream ( bag 2 and 3).  Increase heat to high and cook until liquid boils all over and forms large shiny bubbles.  Pour vegetable mix over drained pasta, mix gently so all noodles are thoroughly coated.  Add 1/4 cup Parmesan cheese ( bag 4).  Server and top with additional cheese, or parsley (not included)  (03/19/20)

Label (12) :  Springtime noodles: pasta  (03/19/20)

Label (12): (1 of 4) : Springtime noodles: Veggies  (03/19/20)

Label (12): (2 of  4) : Springtime noodles:  additional veggies, spices  (03/19/20)

Label (12): (3 of  3) : Springtime noodles:  cream  (03/19/20)

Label (12): (4 of 4):  Springtime noodles:  Parmesan cheese, only use 1/4 cup in mixture, additional cheese is for topping once dished out. (03/19/20)

Springtime noodles

Ingredients:

-1/2 lb asparagus

-1/4 cup sliced up baked ham

-1/4 cup butter

-2 medium- size carrots, thinly sliced

-2 medium- size zucchini, diced

-8 ounce package of spaghetti noodles

-salted water

-3 green onions (including tops), sliced

-1/2 cup frozen peas, thawed

-1 tsp dry basil

-1/2 tsp salt

-dash of ground nutmeg

-dash of white pepper

-1 cup heavy cream

-1/4 cup freshly grated Parmesan cheese

-chopped fresh parsley

-Additional grated Parmesan cheese

Directions:
Snap off ends of asparagus and discard, cut spears into 1 inch length, leave tips whole.

In wide frying pan over medium high heat melt butter.  Add ham, asparagus, carrot and zucchini.  Cook stirring occasionally, for 3 minutes.  Cover pan and cook for 1 more minute.

Cook noodles al dente in seperate pan and drain.

To vegetable mixture add green onions, peas, basil, salt, nutmeg, pepper, and cream.  Increase heat to high and cook until liquid boils all over and forms large shiny bubbles.

Pour vegetable mix over drained pasta, mix gently so all noodles are thoroughly coated.

Add 1/4 cup Parmesan cheese and mix again.

Can be topped with parsley or additional Parmesan cheese.

Labels:

Label (12) : Springtime noodles:  In wide frying pan over medium high heat melt butter, cook all veggies (bag 1), stirring occasionally for 3 minutes (cook longer if still frozen).  Cover pan and cook for 1 more minute.  While veggies cook, boil water to cook spaghetti noodles al dente.  To vegetable mixture add additional veggies, spices and cream ( bag 2 and 3).  Increase heat to high and cook until liquid boils all over and forms large shiny bubbles.  Pour vegetable mix over drained pasta, mix gently so all noodles are thoroughly coated.  Add 1/4 cup Parmesan cheese ( bag 4).  Server and top with additional cheese, or parsley (not included)  (1-5-17)

Label (12) :  Springtime noodles: pasta  (1-5-17)

Label (12): (1 of 4) : Springtime noodles: Veggies  (1-5-17)

Label (12): (2 of  4) : Springtime noodles:  additional veggies, spices  (1-5-17)

Label (12): (3 of  3) : Springtime noodles:  cream  (1-5-17)

Label (12): (4 of 4):  Springtime noodles:  Parmesan cheese, only use 1/4 cup in mixture, additional cheese is for topping once dished out. (1-5-17)

Egg Casserole and Caramel Rolls

Egg Casserole

10 eggs

1/2 c flour

1 tsp baking powder

1/2 tsp salt

1 pt small curd cottage cheese

1 lb jack (or other) cheese grated

1/4 c melted butter

1 c diced ham (I use more)

1 4.5 oz can diced green chiles (I use 2)

DIRECTIONS: Blend eggs in blender. Add flour, baking powder, and salt. Fold in cheeses & butter. Stir in ham & chiles. Pour in greased and floured 9 X 13 pan (I used 2 9X9 pans and put half in each). Cover and refrigerate overnight. Bake at 350 degrees for 30-45 min, or until egg is cooked through and browned on top.

LABELS (24): Egg Casserole. Thaw Completely. Cook for 45 min, or until egg is cooked through and browned on top.

Caramel Rolls

24 Rhodes dinner rolls

1/2 c butter

1/2 c brown sugar

1 tsp cinammon

1 3 oz pkg butterscotch pudding (NOT instant)

DIRECTIONS: Place frozen rolls in ungreased bundt pan. Sprinkle pudding over top. Mix melted butter with brown sugar and cinammon. Pour over rolls. Let rise overnight (8 hours). Bake at 350 degrees for 30 min, or until rolls are browned and cooked through.

LABELS (12): Caramel Rolls. THE NIGHT BEFORE: Place 24 frozen Rhodes dinner rolls in ungreased bundt pan. Sprinkle 3 oz box of butterscotch pudding (NOT instant) over top. Mix 1/2 c melted butter with ziploc bag of brown sugar and cinammon. Pour over rolls. Let rise overnight (8 hours). Bake at 350 degrees for 30 min, or until rolls are browned and cooked through.

*I will need 12 gallon ziploc bags & 12 quart ziploc bags*