Some of my Favorite Recipes For March

[Kebamo]

FLOUNDER WITH PARMESAN CRUST

Makes: 6 Servings

- 6 flounder or sole fillets (1-1/2 pounds total), thawed if frozen
- 1/3 cup plain low-fat yogurt
- 2 tablespoons grated Parmesan cheese
- 1 tablespoons Dijon mustard
- 1 tablespoon fresh lemon juice
- 1-1/2 teaspoons prepared horseradish, drained

Preheat the broiler and prepare the broiler pan with non-stick pan spray. Arrange the fish on the broiler pan.

In a small bowl, combine the yogurt, Parmesan, mustard, lemon juice, and horseradish. Spread the mixture over both sides of the fillets.

Broil about 8 inches from the heat, turning once, for about 6 minutes, or until the fish flakes easily with a fork.
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Smoked Chicken-Shrimp Risotto

2 cups chicken broth
4-oz. clam juice
1 tsp. saffron threads
2 tsp. virgin olive oil
1 large onion, chopped
2 cloves garlic, minced
1 1/4 cups Arborio rice or brown rice
3/4 lb. smoked chicken breast, thin strips
1 jar roasted red peppers, strips
1/4 lb. medium shrimp, shells removed

Heat olive oil in a medium saucepan over medium heat and sauté garlic and onion until soft. Add rice and stir. Add clam juice, chicken broth and saffron threads and continue to stir. Bring to a light simmer. Cover and simmer further for 15 minutes until liquid is nearly absorbed. Spread the shrimps over the top of the rice. Cover and let it cook for 5 more minutes. Finally stir in the chicken breast and red peppers. Serves up to 6
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Taco Twist Casserole

1 lb. ground beef
1 pkg. taco seasoning mix
1 can (15 oz.) tomato sauce
1/4 cup chopped green pepper
3 cups corkscrew pasta (8 oz. cooked and drained)
1 cup shredded cheese
1/2 cup sour cream

Brown ground beef; drain. Stir in seasoning mix, tomato sauce and green pepper. Bring to a boil and remove from heat. Combine cooked macaroni, 1/2 cup cheese and sour cream and place
on bottom of a 6x10" baking dish. Top with meat mixture and remaining cheese. Bake at 350º F. for 30 minutes.
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Zesty Chicken And Peppers

1 16-ounce package lemon-pepper flavored chicken breast fillets
1/2 teaspoon paprika
1/4 teaspoon dried thyme
1 tablespoon margarine
vegetable cooking spray
2 medium-size green or sweet red peppers -- cut into 1/4-inch strips

Drain lemon-pepper flavored chicken, discarding marinade. Sprinkle paprika and thyme over chicken. Melt margarine in a large nonstick skillet coated with cooking spray over medium heat. Add chicken; cook 5 minutes. Turn chicken, and add pepper strips. Cover and cook 5 additional minutes or until chicken is done and pepper strips are tender.
Yield: 4 servings.
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Tortilla Chicken Crock Pot

1 dozen corn tortillas
3 cans cream of mushroom soup or cream of celery soup
1 (8oz) pkg. Jack cheese, grated
1 (8oz) pkg. Cheddar cheese, grated
2 cans (4oz each) chopped chiles
1 boiled deboned chicken (3 to 4 cups chopped)
1/2 med. onion, diced

Layer in a crockpot: Soup, tortillas, cheese, chicken, chiles, onion, soup; repeat, etc. until ingredients are used up. Start on high for 1/2 hour. Reduce temperature to low and cook for 6 hours.
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Tomato Bisque

4 cans Plum Tomatoes-16 ounces
8 ounces Diced Celery
8 ounces. Diced Onions
8 ounces Diced Carrots
1 quartt Heated Heavy Cream
2 ounces Chopped Fresh Basil
To taste Salt and White Pepper
6 ounces Tomato Paste

1. Drain liquid from tomatoes and set aside
2. Place Plum Tomatoes on a sheet pan and roast in the
oven for 20-30 minutes on 350F
3. Saute onions, celery and carrots in stockpot and
cook until translucent.
4. Add roasted tomatoes, juice and tomato paste.
5. Cook for 30-40 minutes.
6. Puree mixture.
7. Add warm cream.
8. Finish with salt and pepper to taste.
9. Add fresh chopped basil at the end.
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TGI Friday's Cajun Pasta

2 cups heavy whipping cream
2 tablespoon chopped fresh basil
2 tablespoon chopped fresh thyme
1 teaspoons salt
2 teaspoons ground black pepper
1 teaspoons crushed red pepper flakes
1 cup chopped green onions
1 cup chopped parsley
1/2 pound shrimp, peeled and deveined
1/2 pound scallops
1 cup shredded Swiss cheese
1/2 cup grated Parmesan cheese
1 pound dry pasta

Cook pasta in a large pot of boiling salted water until al dente. Meanwhile, pour cream into large skillet. Cook over medium heat, stirring constantly, until just about boiling.
Reduce heat, and add herbs, salt, peppers, onions, and parsley. Simmer 7 to 8 minutes, or until thickened. Stir in seafood, cooking until shrimp is no longer transparent. Stir in cheeses, blending
well. Drain pasta. Serve sauce over noodles.
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Shrimp and Asparagus Penne Alfredo
Serving Size : 8

1/2 pound asparagus spear -- cut in 2" pieces
2 cloves garlic
2 teaspoons olive oil
1 quart heavy cream
1 pound shrimp
1/4 pound parmesan cheese -- grated
1 pinch nutmeg -- to taste
1 pinch white pepper -- ground, to taste
1 pinch salt -- to taste
1 pound penne pasta -- cooked and drained

Blanch the asparagus in boiling water for 2 minutes. Drain and chill in cold water.

In a large saute pan, saute the garlic in the olive oil until aroma develops. Add the heavy cream and reduce to about 2 1/2 cups.

Add the shrimp and allow them to cook through (about 3 minutes). Add the blanched asparagus to the pan and allow to heat through.

Add the Parmesan cheese and a pinch of nutmeg and pepper to the pan. Stir to melt the cheese. Toss the pasta with the sauce.

Season to taste with nutmeg, pepper and nutmeg. Serve hot with additional grated Parmesan cheese on the side.
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Short Ribs With Coffee and Chilies

1 tablespoon oil
4 large or 8 small short ribs
Salt and pepper
1 large onion, chopped
3 cloves garlic, chopped
1 dried pasilla chili, stemmed, seeded and minced
1 dried chipotle chili, stemmed, seeded and minced
1 cup dry red wine
1 cup strong coffee

In a heavy pot that can later be covered, drizzle oil.
Over medium heat, brown ribs well, adjusting heat as necessary to get a dark crust. Take your time, and season with salt and pepper as they cook. Remove them to a plate and turn heat to low.

In same pot, cook onions, garlic and chilies, stirring occasionally, until onions are soft, about 15 minutes.
Add wine and coffee and reduce over high heat by about half. Return ribs to pot, cover, and cook over low heat (or in a 300-degree oven) for 2 to 3 hours. Cook until very tender - beyond when meat falls off the bone - turning every hour or so. Taste and adjust seasoning and serve.

Yield: 4 to 8 servings.
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Seafod Alfredo Baskets

4 frozen puff pastry shells
6 cups water
1/2 lb bay scallpos
1/4 lb uncooked medium shrimp,
peeled and deveined
1 cup Alfredo sauce, warmed
1/2 to 1 tsp garlic powder

Bake the puff pastry according to package directions. Meanwhile, in a large sacepan, bring the water to a boil. Add the scallpos and the shrimp. Cook for 2-5 minutes or until the scallops are firm and opaque and the shrimp turn pink. Drain. Combine the Alfredo sauce and the garlic powder. Drizzle over the puff pastry shells. Top with the seafood.
Yield: 2 servings
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Roasted Salmon

2 (5-oz) pieces salmon fillet with skin
2 teaspoons extra-virgin olive oil plus additional for
drizzling
1 tablespoon chopped fresh chives
1 tablespoon fresh tarragon leaves

Preheat oven to 425F. Rub salmon all over with 1 teaspoon oil and season with salt and pepper. Roast, skin side down, on a foil-lined baking sheet in upper third of oven until fish is just cooked through, about 12 minutes. Cut salmon in half crosswise, then lift flesh from skin with a metal spatula and transfer to a plate. Discard skin, then drizzle salmon with oil and sprinkle with herbs.

Makes 2 servings.
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Ravioli Skillet

1 lb ground beef
3/4 cup chopped green pepper
1 oz prosciutto - or - deli ham, chopped
3 cups spaghetti sauce
3/4 cup water
1 pkg (25 oz) frozen cheese ravioli
1 cup (4 oz) shredded part-skimmed
mozzarella cheese

In a large skilet, cook the beef, green pepper, and prosciutto over medium heat until the meat is no longer pink. Drain. Stir in the spaghetti sauce and water. Bring to a boil. Add the ravioli. Reduce the heat. Cover and simmer for 7 - 9 minutes or until the ravioli is tender. Stir once. Sprinkle with cheese. Simmer, uncovered, 1-2 minutes longer or until the cheese is melted. Yield: 4 servings
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Pot Roasted Chicken and Vegetables

1 3 lb chicken -- cut into pieces
2 tablespoons unsalted butter -- softened
2 tablespoons olive oil
2 cups defatted chicken broth
2 cups diced carrots
1 medium onion -- halved and slivered
2 tablespoons very finely minced garlic
1 tablespoon chopped fresh tarragon OR 1 t. dried
salt and freshly ground black pepper -- to taste
2 tablespoons cornstarch
2 tablespoons chopped fresh tarragon or parsley -- for garnish

Rinse chicken pieces and pat dry. Place all of the ingredients, except the cornstarch and the garnish, in the crockpot; stir to combine. Cover and cook on high heat for 4 1/2 hours or until cooked through.

Remove chicken pieces from the crockpot and keep warm. Mix the cornstarch with 2 tablespoons cold water in a small bowl. Whisk into the sauce in the pot and continue cooking, covered, 30 minutes or until the sauce is thickened slightly. Serve the chicken topped with the sauce and sprinkled with tarragon or parsley.
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Pomodoro Pasta with White Beans & Olives
Makes 2 servings, 2 cups each

4 ounces whole-wheat pasta shells, tubetti, ziti or rigatoni
1 tablespoon extra-virgin olive oil
1 15-ounce can cannellini beans, rinsed
1 large clove garlic, minced
2 ripe medium tomatoes, diced
2 tablespoons oil-cured black olives (see Tips for
Two), pitted and chopped
1/4 cup sliced fresh basil
Freshly ground pepper to taste
2 tablespoons freshly grated Pecorino Romano cheese

Bring a large saucepan of water to a boil. Add pasta and cook, stirring occasionally, until just tender, 8 to 10 minutes or according to package directions.
Drain.

Meanwhile, heat oil in a large skillet over medium heat. Add beans and garlic and cook, stirring frequently, until the beans are just heated through, 2 to 3 minutes. Remove from the heat. Add tomatoes, olives, basil and pepper. Stir gently to combine.
Divide the pasta between 2 plates and top with the bean mixture and cheese.
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Pasta from the Sea

Shell-shaped pasta, salmon and peas easily combine to put a fun, modern spin on this family classic. Then just pop in the oven and dinner's ready!
Yields - 10 to 12 servings

3 cups (12 oz.) dry small or medium pasta shells
2 cups frozen peas
2 cans (6 oz. each) canned skinless, boneless salmon or tuna packed in water, drained
1 can (12 fl. oz.) NESTLE CARNATION Evaporated Milk
1 can (10 3/4 fl. oz.) condensed cheddar cheese soup
1 1/2 cups (6-oz. pkg.) shredded Parmesan cheese, divided
1/4 teaspoon ground black pepper
1/8 teaspoon garlic powder

PREHEAT oven to 400F. Grease 13 x 9-inch baking dish.

COOK pasta shells according to package directions, adding frozen peas to boiling pasta water for last 30 seconds of cooking time; drain.

COMBINE salmon, evaporated milk, soup, 1 1/4 cups cheese, black pepper and garlic powder in large bowl until well blended. Add pasta and peas; stir until combined. Cover dish tightly with foil.

BAKE for 20 minutes or until heated through. Remove foil; sprinkle with remaining 1/4 cup cheese. Let stand for 5 minutes before serving.
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Pasta E Fagioli ( Italian Bean Soup)
Recipe By alt Disney World

1/2 Pound Great Northern Beans
2 Ham Hock -- cut in pieces
2 1/2 Tablespoons Onion -- finely chopped
2 Tablespoons Celery -- finely chopped
2 Tablespoons Carrots -- finely chopped
1/2 Cup Canned Plum Tomatoes -- chopped with juice
3 Cups Chicken Broth
Salt and Pepper -- to taste
1 Cup Macaroni (elbows, Shells or Bow Ties) -- uncooked
Parmesan Cheese -- freshly grated

Cover beans with water and soak overnight. Wash and drain in the morning.
Put in a saucepan with ham hock pieces and cover with water 1 inch above beans. Bring to a boil and simmer 45 minutes, covered. Drain beans and return to stockpot. (Do not remove ham hocks.)

Add vegetables, tomatoes and chicken broth. Bring to a boil and cook, covered, for 20 to 25 minutes or until beans are tender.

When ham hocks are cooked, remove from pot and cool enough to remove fat and bone. Dice meat and set aside.

Remove 1/2 cup beans from pot and mash. Return to soup. Season to taste with salt and pepper.

Add more chicken broth, ifnecessary, so soup will not be too thick.Add macaroni and diced ham and cook for 10 minutes. Let soup rest for 10 minutes before serving. Serve with parmesan cheese.

"Village Restaurant, Walt Disney World Shopping Village"
Source: "Cooking with Mickey Around the World: Walt Disney World's Most Requested Recipes"

Yield: "2 Quarts"

Karl

[Kebamo]

FLOUNDER WITH PARMESAN CRUST

Makes: 6 Servings

- 6 flounder or sole fillets (1-1/2 pounds total), thawed if frozen
- 1/3 cup plain low-fat yogurt
- 2 tablespoons grated Parmesan cheese
- 1 tablespoons Dijon mustard
- 1 tablespoon fresh lemon juice
- 1-1/2 teaspoons prepared horseradish, drained

Preheat the broiler and prepare the broiler pan with non-stick pan spray. Arrange the fish on the broiler pan.

In a small bowl, combine the yogurt, Parmesan, mustard, lemon juice, and horseradish. Spread the mixture over both sides of the fillets.

Broil about 8 inches from the heat, turning once, for about 6 minutes, or until the fish flakes easily with a fork.
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Smoked Chicken-Shrimp Risotto

2 cups chicken broth
4-oz. clam juice
1 tsp. saffron threads
2 tsp. virgin olive oil
1 large onion, chopped
2 cloves garlic, minced
1 1/4 cups Arborio rice or brown rice
3/4 lb. smoked chicken breast, thin strips
1 jar roasted red peppers, strips
1/4 lb. medium shrimp, shells removed

Heat olive oil in a medium saucepan over medium heat and sauté garlic and onion until soft. Add rice and stir. Add clam juice, chicken broth and saffron threads and continue to stir. Bring to a light simmer. Cover and simmer further for 15 minutes until liquid is nearly absorbed. Spread the shrimps over the top of the rice. Cover and let it cook for 5 more minutes. Finally stir in the chicken breast and red peppers. Serves up to 6
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Taco Twist Casserole

1 lb. ground beef
1 pkg. taco seasoning mix
1 can (15 oz.) tomato sauce
1/4 cup chopped green pepper
3 cups corkscrew pasta (8 oz. cooked and drained)
1 cup shredded cheese
1/2 cup sour cream

Brown ground beef; drain. Stir in seasoning mix, tomato sauce and green pepper. Bring to a boil and remove from heat. Combine cooked macaroni, 1/2 cup cheese and sour cream and place
on bottom of a 6x10" baking dish. Top with meat mixture and remaining cheese. Bake at 350º F. for 30 minutes.
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Zesty Chicken And Peppers

1 16-ounce package lemon-pepper flavored chicken breast fillets
1/2 teaspoon paprika
1/4 teaspoon dried thyme
1 tablespoon margarine
vegetable cooking spray
2 medium-size green or sweet red peppers -- cut into 1/4-inch strips

Drain lemon-pepper flavored chicken, discarding marinade. Sprinkle paprika and thyme over chicken. Melt margarine in a large nonstick skillet coated with cooking spray over medium heat. Add chicken; cook 5 minutes. Turn chicken, and add pepper strips. Cover and cook 5 additional minutes or until chicken is done and pepper strips are tender.
Yield: 4 servings.
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Tortilla Chicken Crock Pot

1 dozen corn tortillas
3 cans cream of mushroom soup or cream of celery soup
1 (8oz) pkg. Jack cheese, grated
1 (8oz) pkg. Cheddar cheese, grated
2 cans (4oz each) chopped chiles
1 boiled deboned chicken (3 to 4 cups chopped)
1/2 med. onion, diced

Layer in a crockpot: Soup, tortillas, cheese, chicken, chiles, onion, soup; repeat, etc. until ingredients are used up. Start on high for 1/2 hour. Reduce temperature to low and cook for 6 hours.
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Tomato Bisque

4 cans Plum Tomatoes-16 ounces
8 ounces Diced Celery
8 ounces. Diced Onions
8 ounces Diced Carrots
1 quartt Heated Heavy Cream
2 ounces Chopped Fresh Basil
To taste Salt and White Pepper
6 ounces Tomato Paste

1. Drain liquid from tomatoes and set aside
2. Place Plum Tomatoes on a sheet pan and roast in the
oven for 20-30 minutes on 350F
3. Saute onions, celery and carrots in stockpot and
cook until translucent.
4. Add roasted tomatoes, juice and tomato paste.
5. Cook for 30-40 minutes.
6. Puree mixture.
7. Add warm cream.
8. Finish with salt and pepper to taste.
9. Add fresh chopped basil at the end.
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TGI Friday's Cajun Pasta

2 cups heavy whipping cream
2 tablespoon chopped fresh basil
2 tablespoon chopped fresh thyme
1 teaspoons salt
2 teaspoons ground black pepper
1 teaspoons crushed red pepper flakes
1 cup chopped green onions
1 cup chopped parsley
1/2 pound shrimp, peeled and deveined
1/2 pound scallops
1 cup shredded Swiss cheese
1/2 cup grated Parmesan cheese
1 pound dry pasta

Cook pasta in a large pot of boiling salted water until al dente. Meanwhile, pour cream into large skillet. Cook over medium heat, stirring constantly, until just about boiling.
Reduce heat, and add herbs, salt, peppers, onions, and parsley. Simmer 7 to 8 minutes, or until thickened. Stir in seafood, cooking until shrimp is no longer transparent. Stir in cheeses, blending
well. Drain pasta. Serve sauce over noodles.
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Shrimp and Asparagus Penne Alfredo
Serving Size : 8

1/2 pound asparagus spear -- cut in 2" pieces
2 cloves garlic
2 teaspoons olive oil
1 quart heavy cream
1 pound shrimp
1/4 pound parmesan cheese -- grated
1 pinch nutmeg -- to taste
1 pinch white pepper -- ground, to taste
1 pinch salt -- to taste
1 pound penne pasta -- cooked and drained

Blanch the asparagus in boiling water for 2 minutes. Drain and chill in cold water.

In a large saute pan, saute the garlic in the olive oil until aroma develops. Add the heavy cream and reduce to about 2 1/2 cups.

Add the shrimp and allow them to cook through (about 3 minutes). Add the blanched asparagus to the pan and allow to heat through.

Add the Parmesan cheese and a pinch of nutmeg and pepper to the pan. Stir to melt the cheese. Toss the pasta with the sauce.

Season to taste with nutmeg, pepper and nutmeg. Serve hot with additional grated Parmesan cheese on the side.
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Short Ribs With Coffee and Chilies

1 tablespoon oil
4 large or 8 small short ribs
Salt and pepper
1 large onion, chopped
3 cloves garlic, chopped
1 dried pasilla chili, stemmed, seeded and minced
1 dried chipotle chili, stemmed, seeded and minced
1 cup dry red wine
1 cup strong coffee

In a heavy pot that can later be covered, drizzle oil.
Over medium heat, brown ribs well, adjusting heat as necessary to get a dark crust. Take your time, and season with salt and pepper as they cook. Remove them to a plate and turn heat to low.

In same pot, cook onions, garlic and chilies, stirring occasionally, until onions are soft, about 15 minutes.
Add wine and coffee and reduce over high heat by about half. Return ribs to pot, cover, and cook over low heat (or in a 300-degree oven) for 2 to 3 hours. Cook until very tender - beyond when meat falls off the bone - turning every hour or so. Taste and adjust seasoning and serve.

Yield: 4 to 8 servings.
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Seafod Alfredo Baskets

4 frozen puff pastry shells
6 cups water
1/2 lb bay scallpos
1/4 lb uncooked medium shrimp,
peeled and deveined
1 cup Alfredo sauce, warmed
1/2 to 1 tsp garlic powder

Bake the puff pastry according to package directions. Meanwhile, in a large sacepan, bring the water to a boil. Add the scallpos and the shrimp. Cook for 2-5 minutes or until the scallops are firm and opaque and the shrimp turn pink. Drain. Combine the Alfredo sauce and the garlic powder. Drizzle over the puff pastry shells. Top with the seafood.
Yield: 2 servings
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Roasted Salmon

2 (5-oz) pieces salmon fillet with skin
2 teaspoons extra-virgin olive oil plus additional for
drizzling
1 tablespoon chopped fresh chives
1 tablespoon fresh tarragon leaves

Preheat oven to 425F. Rub salmon all over with 1 teaspoon oil and season with salt and pepper. Roast, skin side down, on a foil-lined baking sheet in upper third of oven until fish is just cooked through, about 12 minutes. Cut salmon in half crosswise, then lift flesh from skin with a metal spatula and transfer to a plate. Discard skin, then drizzle salmon with oil and sprinkle with herbs.

Makes 2 servings.
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Ravioli Skillet

1 lb ground beef
3/4 cup chopped green pepper
1 oz prosciutto - or - deli ham, chopped
3 cups spaghetti sauce
3/4 cup water
1 pkg (25 oz) frozen cheese ravioli
1 cup (4 oz) shredded part-skimmed
mozzarella cheese

In a large skilet, cook the beef, green pepper, and prosciutto over medium heat until the meat is no longer pink. Drain. Stir in the spaghetti sauce and water. Bring to a boil. Add the ravioli. Reduce the heat. Cover and simmer for 7 - 9 minutes or until the ravioli is tender. Stir once. Sprinkle with cheese. Simmer, uncovered, 1-2 minutes longer or until the cheese is melted. Yield: 4 servings
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Pot Roasted Chicken and Vegetables

1 3 lb chicken -- cut into pieces
2 tablespoons unsalted butter -- softened
2 tablespoons olive oil
2 cups defatted chicken broth
2 cups diced carrots
1 medium onion -- halved and slivered
2 tablespoons very finely minced garlic
1 tablespoon chopped fresh tarragon OR 1 t. dried
salt and freshly ground black pepper -- to taste
2 tablespoons cornstarch
2 tablespoons chopped fresh tarragon or parsley -- for garnish

Rinse chicken pieces and pat dry. Place all of the ingredients, except the cornstarch and the garnish, in the crockpot; stir to combine. Cover and cook on high heat for 4 1/2 hours or until cooked through.

Remove chicken pieces from the crockpot and keep warm. Mix the cornstarch with 2 tablespoons cold water in a small bowl. Whisk into the sauce in the pot and continue cooking, covered, 30 minutes or until the sauce is thickened slightly. Serve the chicken topped with the sauce and sprinkled with tarragon or parsley.
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Pomodoro Pasta with White Beans & Olives
Makes 2 servings, 2 cups each

4 ounces whole-wheat pasta shells, tubetti, ziti or rigatoni
1 tablespoon extra-virgin olive oil
1 15-ounce can cannellini beans, rinsed
1 large clove garlic, minced
2 ripe medium tomatoes, diced
2 tablespoons oil-cured black olives (see Tips for
Two), pitted and chopped
1/4 cup sliced fresh basil
Freshly ground pepper to taste
2 tablespoons freshly grated Pecorino Romano cheese

Bring a large saucepan of water to a boil. Add pasta and cook, stirring occasionally, until just tender, 8 to 10 minutes or according to package directions.
Drain.

Meanwhile, heat oil in a large skillet over medium heat. Add beans and garlic and cook, stirring frequently, until the beans are just heated through, 2 to 3 minutes. Remove from the heat. Add tomatoes, olives, basil and pepper. Stir gently to combine.
Divide the pasta between 2 plates and top with the bean mixture and cheese.
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Pasta from the Sea

Shell-shaped pasta, salmon and peas easily combine to put a fun, modern spin on this family classic. Then just pop in the oven and dinner's ready!
Yields - 10 to 12 servings

3 cups (12 oz.) dry small or medium pasta shells
2 cups frozen peas
2 cans (6 oz. each) canned skinless, boneless salmon or tuna packed in water, drained
1 can (12 fl. oz.) NESTLE CARNATION Evaporated Milk
1 can (10 3/4 fl. oz.) condensed cheddar cheese soup
1 1/2 cups (6-oz. pkg.) shredded Parmesan cheese, divided
1/4 teaspoon ground black pepper
1/8 teaspoon garlic powder

PREHEAT oven to 400F. Grease 13 x 9-inch baking dish.

COOK pasta shells according to package directions, adding frozen peas to boiling pasta water for last 30 seconds of cooking time; drain.

COMBINE salmon, evaporated milk, soup, 1 1/4 cups cheese, black pepper and garlic powder in large bowl until well blended. Add pasta and peas; stir until combined. Cover dish tightly with foil.

BAKE for 20 minutes or until heated through. Remove foil; sprinkle with remaining 1/4 cup cheese. Let stand for 5 minutes before serving.
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Pasta E Fagioli ( Italian Bean Soup)
Recipe By alt Disney World

1/2 Pound Great Northern Beans
2 Ham Hock -- cut in pieces
2 1/2 Tablespoons Onion -- finely chopped
2 Tablespoons Celery -- finely chopped
2 Tablespoons Carrots -- finely chopped
1/2 Cup Canned Plum Tomatoes -- chopped with juice
3 Cups Chicken Broth
Salt and Pepper -- to taste
1 Cup Macaroni (elbows, Shells or Bow Ties) -- uncooked
Parmesan Cheese -- freshly grated

Cover beans with water and soak overnight. Wash and drain in the morning.
Put in a saucepan with ham hock pieces and cover with water 1 inch above beans. Bring to a boil and simmer 45 minutes, covered. Drain beans and return to stockpot. (Do not remove ham hocks.)

Add vegetables, tomatoes and chicken broth. Bring to a boil and cook, covered, for 20 to 25 minutes or until beans are tender.

When ham hocks are cooked, remove from pot and cool enough to remove fat and bone. Dice meat and set aside.

Remove 1/2 cup beans from pot and mash. Return to soup. Season to taste with salt and pepper.

Add more chicken broth, ifnecessary, so soup will not be too thick.Add macaroni and diced ham and cook for 10 minutes. Let soup rest for 10 minutes before serving. Serve with parmesan cheese.

"Village Restaurant, Walt Disney World Shopping Village"
Source: "Cooking with Mickey Around the World: Walt Disney World's Most Requested Recipes"

Yield: "2 Quarts"

Karl