Penne with Chicken and Asparagus

1 - 16 oz packed dried penne pasta
5 tablespoons olive oil, divided
2 skinless, boneless chicken breast halves - cut into cubes
salt and pepper to taste
garlic powder to taste
1/2 cup chicken broth
1 bunch slender asparagus spears, trimmer, cut on diagonal into 1 inch pieces
1 clove garlic, thinly sliced
1/4 cup Parmesan cheese

1. Bring a large pot of lightly salted water to boil. Add pasta, cook until tender about 8 to 10 minutes. Drain, and set aside
2. Warm 3 tablespoons olive oil in a large skillet over medium high heat. Stir in chicken and season with salt, pepper, and garlic powder. Cook until chicken is cooked thru and browned, about 5 minutes. Remove chicken to paper towels.
3. Pour chicken broth into the skillet. Then stir in asparagus, garlic and a pinch more garlic powder, salt and pepper. Cover, and steam until the asparagus is just tender about 5 to 10 minutes. Return chicken to the skillet, and warm through.
4. Stir in chicken mixture into pasta and mix well. Let sit about 5 minutes. Drizzle with 2 tablespoons olive oil, stir again, then sprinkle with Parmesan cheese.

World's Best Lasagna

1 lb sweet Italian sausage
3/4 lb lean ground beef
1/2 cup minced onion
2 cloves garlic, crushed
1 - 28 oz can crushed tomatoes
2 6.5 oz cans canned tomato sauce
1/2 cup water
2 Tablespoons white sugar
1 1/2 tsp dried basil leaves
1/2 tsp fennel seeds
1 tsp Italian seasoning
1 Tablespoon salt
1/4 tsp ground black pepper
4 Tablespoons chopped fresh parsley
12 lasagna noodles
16 oz ricotta cheese
1 egg
1/2 tsp salt
3/4 pound mozzarella cheese, sliced
3/4 cup grated Parmesan cheese

1. In a Dutch over, cook sausage, ground beef, onion and garlic over medium heat until well browned. Stir in crushed tomatoes, tomato paste, tomato sauce and water. Season with sugar, basil, fennel seeds, Italian seasoning, 1 tablespoon salt, pepper, and 2 tablespoons parsley. Simmer, covered, for about 1 1/2 hrs, stirring occasionally.

2. Bring a large port of lightly salted water to a boil. Cook lasagna noodles in boiling water for 8 to 10 minutes. Drain noodles, rinse with cold water. In a mixing bowl, combine ricotta cheese with egg, remaining parsley and 1/2 tsp salt.

3. Preheat over to 375 degrees

4. To assemble, spread 1 1/2 cups meat sauce in bottom of 9 x 13 inch baking dish. Arrange 6 noodles lengthwise over meat sauce. Spread with one half of the ricotta cheese mixture. Top with a third of mozzarella cheese slices. Spoon 1 1/2 cups meat sauce over mozzarella, and sprinkle with 1/4 cup Parmesan cheese. Repeat layers, and top with remaining mozzarella and Parmesan cheese. Cover with foil; to prevent sticking either spray foil with cooking spray, or make sure the foil does not touch the cheese.

5. Bake in preheated over for 25 minutes. Remove foil, bake an addtional 25 minutes. Cool for 15 minutes before serving.

Bert's Creamy Chicken Enchiladas

1 can Cream of Chicken soup
1 8z container sour cream
1 cup picante sauce
2 tsps chili powder
2 cups chopped cooked chicken
1 cup shredded Monterrey jack cheese
10 6 in flour tortillas
1 med tomato chopped
1 green onion, sliced

Directions:
Stir in soup, sour cream, picante sauce and chili powder in medium bowl.

Stir 1 cup picante sauce mixture, chicken and cheese in large bowl.

Spread about 1/4 cup chicken mixture down the center of tortilla. Roll up and place seam side down in 3 quart shallow baking dish. Pour the remaining picante sauce mixture over the filled tortillas.
Cover the baking dish.

Bake 350 degrees for 40 minutes or until enchiladas are hot and bubbling. Top with tomato and onion.

Zucchini Cakes

If you like crab cakes, you have to try this recipe.

2 1/2 cups shredded zucchini
1 cup seasoned bread crumbs
1 egg, lightly beaten
2 tablespoons chopped onion
1 tablespoon butter, melted
1 teaspoon prepared mustard
3/4 teaspoon seafood seasoning
1/2 cup crushed butter-flavored crackers (about 13)
2 tablespoons vegetable oil

In a bowl, combine the zucchini, bread crumbs, egg, onion, butter, mustard and seafood seasoning; mix well. Shape into five patties. Dip in cracker crumbs. Heat oil in a large skillet; fry patties for 4 minutes on each side or until golden brown. Drain on paper towels.

Baked Beef Stew

1 can (14 1/2oz) diced tomatoes, undrained
1 cup water
3 tablespoons quick-cooking tapioca
2 teaspoons sugar
1 1/2 teaspoon salt
1/2 teaspoon pepper
2 pounds lean beef stew meat-cut into 1 inch cubes
1 bag baby carrots
3 medium potatoes, peeled and quartered
2 celery ribs, cut into 3/4 inch chunks
1 medium onion cut into chunks
1 slice bread, cubed

In a large bowl, combine the tomatoes, water, tapioca, sugar, salt and pepper. Add remaining ingredients; mix well. Pour into a greased 13 in x 9 in x 2 in or 3 qt baking dish. I use a stoneware baking bowl. Cover and bake 375 degrees for about 2 hours. Serve in bowls.

Cavatelli with Cabbage

1 Package (16 oz) Frozen Cheese Cavatelli
1 Package (16 oz) Pre-packaged Coleslaw Mix
1 Stick Butter
2 Tablespoons Olive Oil
Salt and Pepper to taste
Romano Cheese to taste

In a medium frying pan over medium heat, add olive oil and melt butter; stir in coleslaw and saute for approximately 6 to 7 minutes. In a large pot of boiling water cook the cavatilli for 10 minutes, drain and set aside. When coleslaw is tender, stir inc avatelli; add salt and pepper. Serve Immediately.