Recipe: Recipes Using Noodles (12) - 10-04-99 Recipe Swap (updated)

12 RECIPES USING NOODLES
Recipe Swap - October 4, 1999

RECIPES IN THIS FILE:
Las Vegas Lasagna
Soba Noodle Salad
Linguine with White Clam Sauce (microwave)
Golden Noodle Soup
Linguine with Roasted Red Pepper Sauce
Pizza Casserole
Vegetable Lasagna
Broccoli Noodle Bake
Great Macaroni and Cheese
Crossing the Bridge Noodles
Spicy Pork with Bean-Thread Noodles
Noodle Kugel

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LAS VEGAS LASAGNA
From: Chuck, NV

For the Family...

FOR THE MEAT SAUCE:
3 lbs lean ground beef
1 medium onion, chopped, divided use
Italian seasoning blend (crushed marjoram, oregano, rosemary, sage, and thyme)
Garlic salt, to taste
Ground black pepper, to taste
2 cans (15 oz each) Hunt's Italian tomato sauce
1 (28 oz) can Contadina crushed tomatoes (labeled with either Italian Herbs or garlic)
1 (14 1/2 oz) can Del Monte Diced Tomatoes, seasoned with Basil, Garlic, and Oregano
1/4 cup water
Basil (dried fresh from the garden is best)
1 pkg. fresh mushrooms, quartered
2 to 3 cloves fresh garlic, chopped
3 to 4 cups shredded mozzarella cheese (about 2 1/2 lbs)
FOR THE LASAGNA:
Lasagna noodles (for 2 layers)
Small container of cottage cheese (you don't want to use it all)

One large glass Corning Ware oblong pan or, if desired, 2 deep aluminum (throwaway) pans (large bread loaf size) can be used. You can freeze these and serve later in the week! All you have to do is cover the pans first with some type of plastic cling wrap then aluminum foil and freeze. (The plastic protects the foil from reacting with the tomato sauce. Just don't forget to remove the plastic before cooking in the oven!)

TO PREPARE THE MEAT MIXTURE:
Set hamburger into large electric skillet and add half of the chopped onion, a good sprinkle of the Italian seasoning blend (don't overdo or flavor is too strong), sprinkle with garlic salt and pepper; cook until well done.

Drain most juice off. Add all tomato sauce, crushed tomatoes, diced tomatoes and 1/4 cup water (you can use this to rinse out all the good stuff of the tomato cans!)

Take about 1 tablespoon basil (more if you like) and roll/crush in palms while sprinkling into sauce. Add mushrooms and chopped garlic.

Stir well until boiling, then let simmer to flavor well and cook off excess liquid. About 1 hour from start time, add remaining onions. Important to leave the skillet lid off allowing water to cook off.

Once the excess water has cooked off let simmer for another hour, stirring occasionally, allowing the mixture to thicken. Turn off and let cool 15 to 20 minutes.

TO PREPARE THE LASAGNA NOODLES:
While the meat mixture is cooling, boil water for lasagna noodles. A deep pan is needed for this. The noodles only need to soften, do not cook thoroughly! Once boiled for a few minutes drain immediately and slowly add cool water to noodles.

TO ASSEMBLE THE LASAGNA:
In bottom of pan(s) lay in a skim of cooked meat sauce and lay first layer of noodles. Add sauce to fully cover noodles and then add several dollops of cottage cheese (don't overdo now) sporadically around the top. Completely cover with half of the mozzarella cheese (a quarter of the cheese if using 2 aluminum pans to freeze) then add second layer the same way.

If using an oblong baking dish or cake pans, bake in the oven at 325 degrees F for 45 minutes.

If freezing the unbaked lasagna for later use, cover the two aluminum pans sideways with the plastic wrap. This will require two strips, but helps to stop freezer burn, and cover with final aluminum foil wrap and freeze. These will take most of the day to thaw out, but are ready for the oven at the end of a long hard workday. The frozen pans also make excellent gifts for friends moving into a new home, or for those times when everyone might be too tired to cook or go out.

Hey, don't forget the garlic bread, a nice bottle of wine and a small salad (with Italian dressing... of course!).

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SOBA NOODLE SALAD
From: eggy/oz
Makes about 8 cups

Cook as directed on package:
1/2 lb. dried soba noodles*

Toss Noodles with 2 tbsp toasted sesame oil; Set Aside.

Blanch in boiling water:
3/4 lb. green beans, trimmed, halved

Saute in 2 tbsp. olive oil; set aside:
3 cups shiitake mushrooms, stemmed and "torn"
Salt and pepper to taste

Add to a large bowl and toss:
2 red bell peppers, julienned
3/4 cup whole cilantro leaves
1/2 cup green onions, bias cut
Vinaigrette Dressing (recipe follows)
Cooked soba noodles
Blanched green beans
Saut ed shiitake mushrooms

Garnish with:
1/2 cup roasted cashews, chopped

VINAIGRETTE DRESSING
(Makes about 1/2 cup)

1/3 cup seasoned rice vinegar
2 T. sherry vinegar
1 serrano chile, sliced into rings
1 T. ginger, peeled and grated
Salt and pepper to taste

*Soba [soh-bah] is a type of Japanese noodle. It's made from buckwheat flour, which gives it a gray-brown color - but don't let that turn you off. The chewy texture of soba is perfect in a pasta salad because it holds up well in the vinaigrette.

You can find dried soba noodles in Asian markets. They usually come in packages of three individual bundles. You only need two bundles for this salad.

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LINGUINE WITH WHITE CLAM SAUCE (microwave)
From: Debbie D., AL

1 pound linguine, cooked
2 tbsp. olive oil
3 garlic cloves, minced
2 tbsp. flour
1 1/2 cups fat free milk
2 cans (5 oz. each) clams, drained and rinsed to remove excess salt
1/4 cup chopped fresh parsley
1/4 cup chopped fresh basil
1/2 tsp. dried thyme
Black pepper to taste
Grated Parmesan cheese, to taste

Combine the oil and garlic in a 1 quart microwave-safe casserole. Microwave on high for 1 minutes.

Stir in the flour until smooth. Stir in the milk. Cook, uncovered, on HIGH for 2-3 minutes more, or until the mixture has boiled and thickened.

Stir in clams, parsley, basil, thyme, pepper and Parmesan. Cook on high for 2-3 minutes, or until heated through.

Serve this sauce over the cooked and drained linguine. More Parmesan cheese and freshly ground pepper may be served on the side.

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GOLDEN NOODLE SOUP
Adapted from source: Laurel's Kitchen by Laurel Robertson, Carol Flinders and Brian Ruppenthal
From: eggy/oz
Makes about 10 cups of soup

2 quarts Golden Broth (recipe follows)
Big handful whole wheat ribbon noodles, uncooked (or matzoh balls)
1 cup diced celery
1 cup diced potatoes
1 cup diced carrots
1 tsp salt
1/2 cup finely chopped parsley

Bring broth to a boil in a heavy pan. Add noodles, celery, potatoes, carrots and salt. Reduce heat and simmer gently until the vegetables are tender, about half an hour.

Stir in parsley, adjust seasoning and serve.

GOLDEN BROTH

2 quarts hot water
1 onion, chopped
1/2 cup yellow split peas, uncooked
1 clove garlic
1/2 tsp turmeric

Put all ingredients in a large pot and simmer at least half an hour.

Strain for a thin stock or puree for a thick one.

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LINGUINE WITH ROASTED RED PEPPER SAUCE
From: Debbie D., AL - 10-04-99
Makes 4 servings

1 pound linguine, uncooked
1/4 cup olive oil
2 garlic cloves, minced
1 cup roasted red peppers, cut into 1/4-inch strips (I use the kind of peppers that are in the jars)
2 tbsp. chopped fresh basil
1 tbsp. chopped fresh parsley
1/4 tsp. ground black pepper
Grated Parmesan (for serving)

Cook linguine according to package directions; drain.

Combine the olive oil and garlic in a 1-quart microwave-safe casserole. Microwave on high for 45 seconds.

Stir in the red peppers, basil, parsley, and black pepper. Cover with waxed paper and microwave on High for 3 minutes. Remove the pepper mixture from the microwave.

In a large bowl, put the cooked linguine and to with the sauce. Toss together and sprinkle with grated Parmesan cheese.

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PIZZA CASSEROLE
From: Debbie D., AL

1 (12 oz.) pkg. no-yolk noodles, cooked
1 lb. ground beef, browned and drained
1 (14 oz.) jar pizza sauce
1 (10 3/4 oz.) can condensed cheddar cheese soup
1 (3 oz.) pkg. sliced pepperoni
1 (4 oz.) can mushrooms, sliced (optional)
1 (8 oz.) pkg. mozzarella cheese, shredded

Mix all of the ingredients together, except for the mozzarella cheese.

Pour the ingredients in a 13x9-inch greased baking dish. Top with mozzarella cheese.

Bake in a 350 degree F oven for 30 minutes or until cheese melts.

This is the recipe that I always serve my "school kids." They prefer it without the mushrooms so that's how I fix it for them. This is easy to do and cleanup is minimal!

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VEGETABLE LASAGNA
Source: Cora Sue Leonard
From: Susannahoh
Makes 8 servings

2 tablespoons plus 1 teaspoon olive oil, divided use
1 large onion, chopped
2 bags (10 ounce) fresh spinach, washed and dried
1/4 teaspoon each salt and pepper, divided use
1 pound portobello mushrooms, stems removed, caps sliced
1 teaspoon minced garlic
1 (26 ounce) jar marinara sauce
12 no-cook (oven-ready) lasagna noodles
1 (32 ounce) tub part-skim ricotta cheese
8 ounces fontina cheese, shredded (2 cups)

Heat oven to 350 degrees F. Have a 13x9-inch baking dish ready.

Heat 1 tablespoon oil in a large skillet. Add onion and saute 4 minutes or until tender.

Add spinach in batches, cooking each batch until tender and wilted before adding the next. Transfer to a bowl; stir in 1/8 teaspoon each salt and pepper.

Heat 1 tablespoon oil in skillet, add half the mushrooms and saute until lightly browned and tender. Transfer to another bowl. Repeat with remaining oil and mushrooms, adding garlic and remaining 1/8 teaspoon each salt and pepper during last two minutes of cooking. Add to mushrooms in bowl: stir to mix.

Add marinara sauce to skillet: stir to scrape up browned bits on bottom. Remove from heat.

Spread 1/2 cup of the sauce in baking dish. Top with three lasagna noodles, then cover with 1/3 the ricotta cheese, all the mushrooms, then 1/2 cup each sauce and fontina cheese. Repeat layers twice, substituting half the spinach in each layer for the mushrooms. Top with remaining noodles, sauce and fontina cheese.

Cover with foil. Bake 50 minutes. Uncover and bake 10 minutes longer or until noodles are tender.

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BROCCOLI NOODLE BAKE
Source: Annetta Dunham
From: susannahoh

"If you wish to make this dish a complete meal, you can add cooked chicken breast or ham."

1 (8 or 9 ounce) package spaghetti or fettuccine
1/2 cup onion, chopped
1 green bell pepper, chopped
1 cup chopped celery
1/4 cup butter or margarine
2 packages (10 ounces each) frozen chopped broccoli, thawed (or 1 bunch fresh broccoli, cooked crisp)
2 cups grated sharp cheddar cheese, divided use
1 (4 ounce) can sliced mushrooms
2 cans (10 3/4 ounces each) cream of mushroom soup
1/2 cup milk

Cook pasta according to package directions; drain.

Saute onion, green pepper and celery in the butter.

In a buttered 3 quart casserole. Layer the spaghetti, onion mixture, broccoli and 1 1/2 cups cheese. Sprinkle mushrooms on top.

Combine (undiluted) soup and milk. Pour soup mixture over vegetable layer and sprinkle remaining 1/2 cup cheese on top.

Bake at 350 degrees F for 35 to 45 minutes.

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GREAT MACARONI AND CHEESE
From: Kathy, Batavia, IL

2 tbsp. butter
2 tbsp. flour
2 cups milk
1 lb Velveeta cheese, cut in cubes
2 cups cooked elbow macaroni
1 cup crushed frosted corn flakes (for topping)

Make white sauce with butter, flour and milk. When white sauce begins to thicken, slowly add cheese, stirring constantly until cheese is melted and sauce is hot, but not boiling.

Combine sauce with 2 cups of cooked elbow macaroni. Stir to incorporate well. Pour into a greased, 2 quart casserole dish. Top with an evenly distributed layer of the crushed frosted flakes.

Bake at 350 degrees F for approximately 35 minutes until top has evenly browned. VERY Delicious.

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CROSSING THE BRIDGE NOODLES
From: eggy/oz

The noodles poured from one bowl to another bowl of boiling hot broth is like a bridge. Hence the name of the dish.

1 oz spinach
1/2 tsp rice wine
1/8 tsp fresh ginger, chopped
1/8 tsp salt, or to taste
1/8 tsp soy sauce
2 oz boneless chicken breast
2 oz fish filet, skinned
2 oz shrimps or prawns, shelled
9 oz very fine Chinese egg noodles
6 cups chicken broth
5 tbsp chicken fat

Blanch the spinach briefly in boiling water, drain, and set aside.

Mix the rice wine, ginger, 1/8 tsp of the salt, and the soy sauce into a marinade.

Slice the chicken, fish, and prawns paper-thin. Spread out on a serving platter and add the marinade. Let stand.

Heat a pot of water to boiling and add the noodles. Bring back to a boil and cook uncovered until they are soft, about 4 minutes for dried noodles and 2 minutes for fresh ones. Drain in a colander and lay the vegetable on top.

Bring the chicken broth to a boil in a saucepan and add the remaining 1/2 tsp of salt, and the chicken fat. Bring to a fast boil for 1 minute.

Transfer chicken broth to a tureen and bring to the table with the platter of meats and the colander of noodles.

Pour the meat and noodles into the boiling hot broth. They will cook instantly. Stir and serve in individual bowls.

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eggy/oz: This looks quite traditional from a Chinese point of view. I am too lazy to type out my own recipe so here it goes...

ANTS CLIMB A TREE
(SPICY PORK WITH BEAN-THREAD NOODLES)
Source: Gourmet magazine, September 1993
Makes 4-6 servings

In this classic Chinese preparation, delicate, clear bean-thread noodles are dressed with a spicy sauce and flecked with bits of pork - the "ants" of the dish's curious name.

Can be prepared in 45 minutes or less.

For marinating the pork:
3/4 pound ground pork
2 teaspoons rice vinegar
2 teaspoons soy sauce
1 teaspoon Asian (toasted) sesame oil

6 ounces bean-thread (cellophane) noodles*
2 tablespoons vegetable oil
1/2 cup thinly sliced scallion
1 tablespoon minced garlic
1 tablespoon minced peeled fresh gingerroot
2 teaspoons Asian chili paste* or 1/2 teaspoon dried hot red pepper flakes
1 1/2 cups chicken broth
3 tablespoons Scotch
1 tablespoon soy sauce
1 tablespoon rice vinegar
1 teaspoon sugar
1 teaspoon Asian (toasted) sesame oil
3 tablespoons chopped fresh coriander, or to taste, if desired

*available at Asian markets.

MARINATE THE PORK:
In a small bowl combine the pork gently with the vinegar, the soy sauce, and the sesame oil and let it marinate at room temperature for 20 minutes.

In a bowl soak the noodles in warm water to cover for 15 minutes, drain them, and cut them into 3- to 4-inch lengths.

In a wok or large heavy skillet heat the vegetable oil over moderately high heat until it just begins to smoke and in it stir-fry 1/4 cup of the scallion, the garlic, and the gingerroot for 30 seconds. Add the pork and the chili paste and stir-fry the mixture, breaking up the lumps, until the meat is no longer pink. Add the noodles, the broth, the Scotch, the soy sauce, the vinegar, and the sugar and simmer the mixture, stirring occasionally, for 3 to 5 minutes, or until the noodles have absorbed the liquid. Transfer the mixture to a platter, drizzle it with the sesame oil, and sprinkle it with the coriander and the remaining 1/4 cup scallion.

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NOODLE KUGEL
From: Judy/AZ

3 cups cottage cheese
2 cups sour cream
1/2 cup sugar
3 eggs
1 Tbsp. vanilla
2 tsp. ground cinnamon
1 (12 oz.) pkg. wide egg noodles, cooked and drained
1 (28 oz.) can crushed pineapple, drained
1/2 cup golden raisins
1 cup corn flake crumbs
2 Tbsp. brown sugar
2 Tbsp. butter, melted

In a food processor, combine the cottage cheese, sour cream, sugar, eggs, vanilla and cinnamon.

In a large bowl, combine the blended cheese mixture, cooked noodles, pineapple and raisins. Toss well to coat the noodles. Place mixture in a 13x9-inch glass baking dish.

In a small bowl, mix together the corn flake crumbs, brown sugar and butter. Sprinkle the topping over the kugel.

Bake at 325 degrees F for 1 hour until a toothpick comes out clean.