Spinach Alfredo Lasagna

this is a repeat. For the recipe, go here.

Hearty Chicken Noodle Soup

2 tsp. chicken bouillon
3 c. chicken broth
2 c. chopped carrots
2 c. chopped celery
3/4 c. chopped onion
2 1/2 oz. (about 4 cups cooked) egg noodles, cooked
2 cans cream of chicken soup
1/4 c. evaporated milk of 1/2 c. whole milk
2 c. diced cooked chicken

Heat chicken broth and boullion together. Add carrots, celery, onions and simmer until vegetables are tender. Add cream of chicken soup and milk. Thicken if needed, then add chicken and noodles and heat through. Salt and pepper to taste. Makes about 2 1/2 qt. or 10 one cup servings.

(Another from Connie Watts in the ward cookbook. Nothing fancy, but a good old standby!)

Pasta with Creamy Pumpkin Sauce

1 pkg. (16 oz.) penne pasta, uncooked
2 c. sliced zucchini
1 pkg. (8 oz. ) cream cheese, cubed
1/2 c. grated parmesan cheese
1/2 c. butter or margarine
1/2 c. milk
1 cup canned pumpkin
1/2 tsp. ground red pepper
ground nutmeg to taste

Cook pasta as directed on package, adding sliced zucchini during the last 3 minutes of the cooking time.

Meanwhile, place cream cheese, parmesan cheese, butter and milk in large saucepan; cook on low heat until cream cheese is melted, stirring frequently. Add pumpkin and spices; cook until heated through, stirring occasionally.

Add pasta and zucchini; toss lightly. Serve topped with additional parmesan cheese, if desired.

makes about 8 servings.

pumpkin chocolate chip cookies

this recipe is in the school cook book 3 or 4 times. but just in case...

1 spice cake mix
1 15 oz. can pumpkin
1 bag semi-sweet chocolate chips

mix cake mix and pumpkin. Stir in chocolate chips. Drop by teaspoonful on baking sheet. Bake at 350 degrees for 12-15 minutes.

bow-tie lasagna

1 lb. bow-tie pasta
2 zucchini, shredded
1 16 oz. jar spaghetti sauce
1 c. ricotta cheese
1 t. salt
2 c. shredded mozzarella

1-Cook bow-tie pasta as instructed. While pasta is cooking, heat the zucchini in spaghetti sauce in medium saucepan until it boils.
2-Drain pasta and mix immediately with ricotta and salt. Layer 1/2 of mixture in large casserole. Add 1/2 sauce and 1/2 mozzarella. Repeat.
3-Bake at 350 for 25-30 minutes.

serves 6-8