Onion Rice Casserole
Sauté 1 chopped medium onion in 1/2 stick of margarine until yellow. In casserole put 1 can beef consommé soup 1/2 cup of rice and onion mixture. Cover & cook at 350 for 1 hour.
Linguini with Red Clam Sauce
 | 3 cloves garlic, finely chopped |
| 2 tablespoons olive or vegetable oil |
| 1 jar (28 oz.) Sauce |
| 4 cans (6 1/2 oz. each) chopped clams, drained (reserve 1-1/2 cups liquid) |
| 1 package (16 oz.) linguini, cooked and drained |
| 1 teaspoon dried basil leaves, crushed |
| 1/2 cup dry white wine |
In a medium saucepan, heat oil over low heat and cook garlic 1 minute. Add Ragú Hearty Robust Blend Pasta sauce, reserved clam liquid and white wine; simmer uncovered over medium heat 15 minutes. Stir in; cook 2 minutes or until clams are heated through. To serve, spoon sauce over hot linguini; garnish if desired with fresh grated lemon peel.
Linguine with Scallops, Bacon and Cream
4 main course servings, 8 first course servings.
Scallops, lovely as they are, can be a bit bland. In this sauce bacon sets off their delicate taste.
|
¼ - ½ Pound thick-cut bacon, diced finely |
|
8 Ounces linguine |
|
1 Pound scallops |
|
¼ Teaspoon minced garlic |
|
1/3 Teaspoon cayenne, or taste |
|
½ Teaspoon black pepper |
|
½ Teaspoon salt |
|
½ Teaspoon tarragon |
|
½ Teaspoon lemon juice |
|
½ -1 Cup light cream |
In a large skillet, fry bacon. Drain on paper towels. Pour off 2/3 of the fat.
Start pasta water. Cook pasta according to the package directions, al dente. Drain.
Meanwhile, in the reserved bacon fat, sauté scallops with garlic cayenne, black pepper, salt and tarragon at medium heat for 3 minutes. Add lemon juice and ½ cup or more cream, to make sauce consistency you like. Continue to cook and stir for a minute or so until well heated.
Add drained, hot pasta and toss and mix over heat until pasta is well coated and has absorbed some of the sauce. Sprinkle with the chopped, cooked bacon. Serve hot. Note: This is also delicious using shrimp instead of scallops.
Italian Clam Sauce and Shells
Makes 6 to 8 servings
|
½ cup chopped onion |
|
2 cloves garlic, finely chopped |
|
1-tablespoon olive oil |
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1 (26-ounce) jar spaghetti sauce |
|
2 (6 ½-ounce) cans snows chopped or minced clams, drained, reserving liquid |
|
1 (1-pound) package medium shells, cooked as package directs |
|
Grated Parmesan cheese |
In large saucepan, cook onion and garlic in oil until tender, stir in spaghetti sauce and reserved clam liquid. Simmer uncovered 10 to 15 minutes. Add clams; heat through. Serve over hot cooked shells with Parmesan cheese. Refrigerate leftovers.