Angel's Pasta

1 cup strawberries thinly sliced
1/3 cup dark brown sugar, divided
3/4 cup whipping cream
4 oz angel hair pasta
4 Tbs toasted hazelnuts, chopped

In a small bowl, gently toss the sliced berries and 1 tablespoon of the sugar. Cover and set aside.

In a medium saucepan, mix the cream and the rest of the sugar. Bring to a boil, stirring constantly. Lower the heat and simmer until the sugar has dissolved, cream has turned light brown and mixture is smooth. Remove from the heat.

Cook the pasta per package instructions, omitting the salt. Be sure to drain the pasta completely.

Over medium heat, add the pasta to the sauce mixture and toss until coated.

Before serving, spoon the berries with their juice over the pasta and sprinkle with the chopped nuts. Serve immediately.

Yield: 4 servings

Fettuccine Alfredo

8 ounces uncooked fettuccine
1/2 cup butter
1/2 cup whipping cream (heavy cream)
3/4 cup grated Parmesan cheese
1/2 tsp salt
1/8 tsp pepper
Chopped fresh parsley

Cook fettuccine as directed on package

While fettuccine is cooking, heat butter and whipping cream in 2-quart saucepan over low heat, stirring constantly, until butter is melted. Stir in cheese, salt, and pepper.

Drain fettuccine. Pour sauce over fettuccine; stir until fettuccine is well coated. Sprinkle with parsley.

Macaroni and Cheese

6 slices day-old white bread, crusts removed and cut into 1/4-inch cubes
7 tablespoons butter or margarine
12 oz macaroni (about 2 1/4 cups dry)
4 cups milk, warmed
1/3 cup plus 1 tablespoon all-purpose flour
2 teaspoons salt
1/4 teaspoon freshly ground black pepper
1/4 teaspoon freshly grated nutmeg
1/4 teaspoon paprika
4 cups shredded medium to sharp cheddar cheese, divided
1 1/4 cups freshly grated Parmesan cheese, divided

Preheat oven to 375°. Butter a 13 x 9 x 2-inch baking dish or 2-quart casserole dish; set aside.

Place cubed bread into a bowl. Melt 2 tablespoons of the butter and drizzle over the bread; toss to coat well; set aside.

Cook macaroni according to package directions, except allow it to be slightly undercooked. (It will finish cooking when baked.) Drain and rinse with cold water; set aside.

Melt remaining butter in large saucepan over medium heat; add flour and cook, stirring, for 1 minute. Slowly pour warmed milk into flour mixture, stirring constantly. Continue cooking, stirring constantly, until mixture comes to a boil and thickens. Remove from heat and stir in the cooked macaroni, salt, pepper, nutmeg, paprika, 3 cups cheddar cheese and 1 cup Parmesan, mixing well. Pour into prepared baking dish. Sprinkle with remaining cheeses and top with the buttered bread cubes.

Bake for 30 minutes or until golden brown. Allow to set 5 minutes before serving.

Macaroni and Cheese Mousse

1-1/2 cups macaroni, uncooked
2 cups grated Cheddar cheese
1/4 cup milk
1/2 cup tomato sauce
1/2 cup stewed tomatoes
1/4 cup onions, chopped
1/4 cup green pepper, chopped
1/4 cup butter or margarine, melted
1 egg, beaten
salt, pepper, and cayenne to taste

Cook macaroni according to package directions, drain.
Place macaroni in greased casserole alternating with cheese.
Combine remaining ingredients and pour over macaroni.
Bake for 45 minutes at 325 degrees.

Macaroni Casserole

2 cups macaroni, uncooked
1 28oz. can tomatoes
1 small onion, chopped (optional)
salt and pepper to taste
2 cups grated cheese

Boil macaroni according to package directions, drain.
Place in casserole dish and add salt and pepper to taste.
Add tomatoes, cheese and onion, mix well.
Cover with small pieces of bacon, if desired.
Bake at 325-350 for 1 hour and 25 minutes.

Aunt Charlotte's Quick Lasagna

1 lb. ground beef
1 cup onions, chopped
2 large cloves garlic, minced
2 tsp. crushed oregano
2 cans tomato soup
1/2 cup water
2 tsp. vinegar
1/2 lb. lasagna noodles
1 pint cottage or ricotta cheese
1/2 lb. mozzarella cheese, thinly sliced
grated Parmesan cheese

In a saucepan, brown beef with onion, garlic and oregano. Add soup and stir occasionally.

In shallow baking pan (12 x 18 x 2), arrange three alternate layers of noodles, cottage (ricotta) cheese, meat sauce and mozzarella.

Bake at 350 degrees for 30 minutes and let stand for 15 more minutes before serving.