Chicken Alfredo (Annette Wilkins)

Cook chicken and cut into small pieces

Boil pasta according to pkg directions; drain (like bowties best)

Melt 2 Tbsp butter; add 1/4 c olive oil & 1/2 c flour; stir constantly over medium high heat to make a roux

Add 1 can of evaporated milk & 1 can of water

Simmer until thick; stirring constantly

Add spices: garlic, basil, and oregano to taste

Mix sauce, chicken, and pasta together; top with Parmesan cheese

meatballs

1 1/2 pounds ground beef
1egg
1/2 c. Parmesan cheese
1/4 c. bread crumbs
1 t. parsley flakes
2 T. finely chopped onions
1 clove garlic crushed
1 t. salt
1/2 t. oregano
1/2 t. sweet basil
1/8 t. pepper
Combine and shape into 18 meat balls.  Bake in oven at 400 for 18-22 minutes

Italian Sausage & Bows

1 16 oz bowtie pasta (cooked & drained)
1 lb bulk Italian sausage (links)
1/2 c chopped onion
1 1/2 tsp minced garlic
1/2 tsp crushed red pepper flakes (can add more for hotter flavor or less for more mild)
2 cans Italian stewed tomatoes (14 1/2 oz each)
1 1/2 c heavy whipping cream
1/2 tsp salt
1/4 tsp basil
shredded parmesan cheese

Cook pasta. Cook sausage, onion, garlic, & red pepper flakes on medium heat 4-5 minutes. (meat no longer pink) Drain. Add other ingredients.  Boil over medium heat.  Simmer 6-8 minutes until thickened.  Stirring occasionally.  Drain pasta & toss in meat sauce.  Top with 1 cup parmesan cheese.  Serves 5

White Spaghetti (Carbonara)

½ c olive oil
2 cloves garlic crushed
4 eggs (slightly beaten)
1 lb spaghetti
1 lb bacon
1 c parmesan cheese
Cut bacon into small pieces and fry until crisp. Add minced garlic and let cook with bacon. Pour off drippings and add olive oil (or you may use the drippings for oil for added flavor). Cook spaghetti while bacon is frying. Drain spaghetti and put back into pot. Add the beaten eggs to the hot spaghetti. Stir well so eggs will cook in the hot spaghetti, then add bacon and oil mixture and parmesan cheese. Stir well and serve hot!

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