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   COOKING      Do you have a recipe for boiling water?      26,839 messages   

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   Message 26,034 of 26,839   
   Dave Drum to Ruth Haffly   
   Plan Aheads was: Sauces   
   05 Mar 25 06:54:04   
   
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   -=> Ruth Haffly wrote to Dave Drum <=-   
      
    DD> Well, yeah. No sense giving all my EZ supper money to Banquet and   
    DD> Healthy Choice. Bv)=   
      
    RH> I know, I've got some freezer meals stocked up. Some will go with us   
    RH> when we hit the road in a couple of months; the fridge in the camper   
    RH> has a pretty decent freezer.   
      
    DD> I started the slog to defrost my upright freezer. I'm going to replace   
    DD> it with a self-defroster model ... but first I've gotm tom go "ice   
    DD> mining" to use up a lot of stuff I don't remember having put in there.   
      
    RH> Sounds like fun--and tonight's mystery meat is............   
      
   That's where I got the shrimp for the recipe in the previous post.   
      
   Found some skinned, boned chicken thighs which will become tonight's   
   supper. I'll make the can of diced tomatoes be w/chopped green chilies.    
   Should add just a bit of a wkae-up call. And I've got it in stock.   
      
   MMMMM----- Recipe via Meal-Master (tm) v8.06   
       
         Title: Cheesy Chicken Pasta Casserole   
    Categories: Past, Poultry, Vegetables, Herbs, Cheese   
         Yield: 4 Servings   
       
     1 1/2 c  Uncooked penne pasta   
         1 tb Oil   
         1 lb Boned, skinned chicken   
              - thighs; in 1" pieces   
       1/2 c  Chopped onion   
       1/2 c  Chopped green bell pepper   
       1/2 c  Chopped red bell pepper   
         1 ts Dried basil   
         1 ts Dried oregano   
         1 ts Dried parsley flakes   
       1/2 ts Salt   
       1/2 ts Crushed red pepper flakes   
         3 cl Garlic; minced   
    14 1/2 oz Can diced tomatoes;   
              - undrained   
         3 tb Tomato paste   
       3/4 c  Chicken broth   
         2 c  Shredded mozzarella cheese   
       1/2 c  Grated Romano cheese   
              Minced fresh parsley; opt   
       
     Set oven @ 350ºF/175ºC.   
        
     Cook the pasta according to package directions.   
        
     Meanwhile, in a large saucepan, heat oil over medium   
     heat. Add the chicken, onion, peppers and seasonings;   
     saute until chicken is no longer pink. Add garlic; cook   
     1 minute longer.   
        
     In a blender, pulse the diced tomatoes and tomato paste,   
     covered, until blended. Add to chicken mixture. Stir in   
     broth; bring to a boil over medium-high heat. Reduce the   
     heat; cover and simmer until slightly thickened, 10-15   
     minutes.   
        
     Drain pasta; toss with chicken mixture. Spoon half of   
     the mixture into a greased 2 qt. baking dish. Sprinkle   
     with half of the cheeses. Repeat layers.   
        
     Cover and bake 30 minutes. Uncover; bake until heated   
     through, 15-20 minutes longer. If desired, garnish with   
     parsley.   
        
     Carmen Vanosch, Vernon, British Columbia   
        
     Makes: 4 servings   
        
     RECIPE FROM: https://www.tasteofhome.com   
        
     Uncle Dirty Dave's Kitchen   
       
   MMMMM   
      
   ... I committed pizza heresy by using Fontina cheese and Andouille sausage   
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