Recipes — recipe
1 lb Spaghetti or Fettuccine, broken into 3" pieces 1 Qt. Prepared Spaghetti Sauce ½ C + 1/3 C Romano Cheese, grated and divided 1 ¾ C (7 oz.) Colby Cheese, sliced or shredded 1 ½ C (6 oz.) Mozzarella Cheese, shredded Prepare pasta according to package directions; drain. Toss warm pasta with prepared spaghetti sauce to coat. Add a ½ cup of Romano cheese to the mixture and mix well. Spread half of sauced pasta into bottom of 13x9x2-inch baking dish. Cover with 1 cup Colby Cheese. Spread remaining pasta over cheese. Top with remaining ¾ cup Colby Cheese. Sprinkle...
2 pkg (8 oz. each) Crescent Rolls, refrigerated ½ C Red Bell Pepper, chopped ½ C Fresh Broccoli, chopped ¼ C Water Chestnuts, drained and chopped 2 T Onion, chopped 1 C (4 oz.) Marble Cheese, shredded 1 Can (5 oz.) Chunk Chicken, drained 2/3 C Cream of Chicken Soup, canned Preheat oven to 350° F. unroll crescent dough; separate into triangles. Arrange triangles in circle on greased 14" pizza pan with wide ends overlapping in center and points toward the outside. In large bowl, combine bell pepper, broccoli, chestnuts, onion, cheese chicken and soup. Scoop mixture evenly onto widest...
In a large bowl, combine broccoli, 2 cups of cheese and onion. In another bowl, combine eggs, milk, biscuit mix, salt and pepper; mix well. Pour over broccoli mixture; toss gently. Pour into 2 greased 9" pie plates. Bake at 400° F for 25-30 minutes or until a knife inserted near the center comes out clean.
Bake at 350° F for 30-35 minutes or until a knife inserted near the center comes out clean. Let stand for 10 minutes before cutting.
Combine mayonnaise, sugar and vinegar and pour over salad.
Mix lightly and chill.