Some Treasured Favorites

I really can't remember when it snowed so much and was so cold. It's really a blessing to stay in a nice warm home while the weather is so fierce out.It does give me a chance to dig out some of my old recipes and cook them again.

One I have not cooked for a long time is: Spaghetti Carbonara
1 pound spaghetti
2 cups cubed pancetta rind removed
2 teaspoons olive oil
1/4 cup dry white wine or vermouth
4 eggs
1/2 cup freshly grated Parmesan
1/4 cup heavy cream
Freshly ground black pepper
Freshly ground nutmeg
Directions
Put a large pan of water on to boil for the pasta.
In another large pan that will fit the pasta later, cook the pancetta cubes in the oil until crispy but not crunchy. Pour over the white wine or vermouth and let it bubble away so that, after a few minutes, you have a small amount of salty winey syrup left. Take the pan off the heat.
In a bowl, beat together the eggs, Parmesan, cream, and pepper. Cook the pasta according to the packet instructions, but since you want it kept al dente start checking it 2 minutes before end of the recommended cooking time.
When the pasta is done, remove approximately 1/2 cup of the pasta water before draining. Put the pan with the bacon cubes back on the heat and add the drained pasta, tossing well to coat with the syrupy pancetta. Take the pan off the heat again and add the eggs and cheese mixture, swiftly tossing everything to mix. Thin with pasta water, if needed. Grind over some more pepper and grate over the nutmeg to serve.



_____ Or how about Creamed Chipped Beef On Toast_________________________

Ingredients:
2 tablespoons butter
2 tablespoons flour
2 cups milk
1-4 ounce package of chipped beef
Salt and pepper to taste

Directions:
Melt butter in a saucepan over medium heat. Stir in flour until smooth and heat until bubbly.
Gradually stir in milk and continue stirring to keep from getting lumpy.
The mixture-which is white sauce-will gradually thicken.
Add the chipped beef, separating the slices, and keep over low heat about 5 minutes.
Add salt and pepper as desired.

Serve over toast. Recipe makes four serving. ( I DOUBLE THIS)

ONE OF MY FAMILY'S FAVORITE SIDE DISHES IS CHEESY POTATOES ( sorry for yelling but it's that good)
50 min Total: 1 hr 0 min
1/4 cup butter, plus more for dish
1 onion, chopped
1 (16-ounce) container sour cream
1 (10 1/2-ounce) can cream of celery soup
1 (8-ounce) package shredded Cheddar and Monterey Jack cheese blend
1/2 teaspoon garlic powder
1 (30-ounce) package frozen shredded hash brown potatoes, thawed
1 teaspoon salt
1/2 teaspoon ground black pepper
2 cups crushed corn flakes
Directions
Preheat oven to 350 degrees F. Lightly butter a casserole dish.
In a small skillet, melt 1/4 cup of butter over medium heat. Add onion, and cook 3 to 4 minutes, or until soft. Pour mixture into a large bowl. Add the sour cream, cream of celery soup, cheese, garlic powder, hash browns, and salt and pepper. Combine until well blended.
Pour mixture into prepared baking dish. Top evenly with crushed corn flakes and bake for 45 minutes, or until hot and bubbly
Another family favorite is :
Seafood Lasagna
Total Time: 25 min

1/2 cup butter or margarine
2 garlic cloves, finely chopped
1/2 cup Gold Medal® all-purpose flour
2 cups milk
2 cups Progresso® chicken broth (from 32-ounce carton)
2 cups shredded mozzarella cheese (8 ounces)
4 medium green onions, sliced (1/4 cup)
2 tablespoons capers
1 teaspoon dried tarragon leaves
1/2 teaspoon lemon pepper
9 uncooked lasagna noodles
1 cup small curd creamed cottage cheese
1 can (6 ounces) crab meat, drained and cartilage removed
1 can (4 ounces) tiny shrimp, drained
1/2 cup grated Parmesan cheese


1. Heat oven to 350ºF. Melt butter in 3-quart saucepan over low heat. Cook garlic in butter about 1 minute, stirring occasionally, until golden. Stir in flour. Cook, stirring constantly, until bubbly; remove from heat. Stir in milk and broth. Heat to boiling, stirring constantly. Boil and stir 1 minute. Stir in mozzarella cheese, onions, capers, tarragon and lemon pepper. Cook over low heat, stirring constantly, until cheese is melted.
2. Spread one-fourth of the cheese sauce (about 1 1/4 cups) in ungreased rectangular baking dish, 13x9x2 inches; top with 3 uncooked noodles. Spread cottage cheese over noodles. Repeat with one-fourth of the cheese sauce and 3 noodles. Top with crab meat, shrimp, one-fourth of the cheese sauce, the remaining noodles and cheese sauce. Sprinkle with Parmesan cheese.
3. Bake uncovered about 40 minutes or until noodles are tender. Let stand 15 minutes before cutting.


Now I must go and make and make dinner- think tonight it'll be Chicken