Page 18 - Florida Sentinel 8-4-17

Recipes
Summer summer summertime Time to sit back and unwind Summer summer summertime
"Everything good, everything magical happens between the months of June and August.” Take time to breathe and just enjoy the moment. Here are some quick meals to make Summertime cooking easy:
Easy Pizza Pasta
"Very easy to make, and kids will love it!"
8 ounces rotini pasta
1 pound lean ground beef 1smallonion,diced
1 (28 ounce) jar spaghetti sauce
4 ounces sliced pepperoni sausage
2 cups shredded mozzarella cheese
Directions: Preheat oven to 350 degrees F (175 degrees C).
Bring a large pot of lightly salted water to a boil. Add pasta and cook for 8 to 10 minutes or until
al dente; drain.
In a medium skillet over medium-high heat, cook beef with onion until beef is brown. Drain.
Combine beef mixture with spaghetti sauce, pepperoni and cooked pasta and pour into a 9x13 inch baking dish. Top with mozzarella.
Bake in preheated oven for 30 minutes, until cheese is melted and golden.
Easy Chicken Alfredo
"A quick dinner for those hectic nights. For extra flavor try cook- ing the chicken with lemon pepper and seasoning salt."
1 pound uncooked linguine 2 boneless chicken breast halves, cooked and cubed
1 (4.5 ounce) can sliced mushrooms
Directions: In a large pot cook fettuccini or linguini pasta in boiling salted water until al dente. Drain well.
1 (16 ounce) jar Alfredo-style pasta sauce
1 (10 ounce) package frozen mixed vegetables
1/3 cup milk
Meanwhile, in a large
saucepan over medium-low
heat add cubed cooked
chicken, mushrooms, Al-
fredo sauce, frozen vegeta-
bles, and milk. Cook until heated through.
Serve warm Alfredo sauce over cooked fettuccini or lin- guini noodles.
Incredibly Easy Chicken and Noodles
1 (26 ounce) can condensed cream of chicken soup
1 (10.75 ounce) can con- densed cream of mushroom soup
3 (14.5 ounce) cans chicken broth
2 cups diced, cooked chicken breast meat
2 teaspoons onion powder
1 teaspoon seasoning salt
1/2 teaspoon garlic powder
2 (9 ounce) packages frozen egg noodles
This recipe is very easy and fast."
Directions: In a large pot, mix the cream of chicken soup, cream of mushroom soup, chicken broth, and chicken meat. Season with onion powder, seasoning salt, and garlic powder. Bring to a boil, and stir in the noodles. Reduce heat to low, and simmer for 20 to 30 minutes.
Easy Tuna Casserole
"Tuna, macaroni, creamy soup, cheese and fried onions are all you need to make this super easy tuna casserole. It’s great as left- overs, too."
3 cups cooked macaroni
1 (5 ounce) can tuna, drained
1 (10.75 ounce) can con- densed cream of chicken
soup
1 cup shredded Cheddar cheese
1 1/2 cups French fried onions
Directions: Preheat oven to 350 degrees F (175 degrees C).
In a 9x13-inch baking dish, com- bine the macaroni, tuna, and soup. Mix well, and then top with cheese.
Bake at 350 degrees F (175 de-
grees C) for about 25 minutes, or
until bubbly. Sprinkle with fried
onions, and bake for another 5 minutes. Serve hot.
PAGE 6-B FLORIDA SENTINEL BULLETIN PUBLISHED EVERY TUESDAY AND FRIDAY FRIDAY, AUGUST 8, 2017