---------- Recipe via Meal-Master (tm) v8.02
 
      Title: EASY LASAGNE
 Categories: Pasta, Meatless
      Yield: 8 servings
 
  2 1/2 c  Spaghetti sauce
      1 c  Water
      8 oz (9 pieces) Lasagne
           - uncooked
     15 oz Ricotta cheese
     12 oz Shredded mozzarella cheese
           - divided
    1/4 c  Grated Parmesan cheese
      2 tb Chopped fresh parsley
    1/2 ts Salt
    1/4 ts Ground black pepper
 
  Heat oven to 375 degrees Fahrenheit. In medium saucepan, combine
  spaghetti sauce and water; heat to boiling, stirring frequently. Reduce
  heat; keep warm. In large bowl, stir together ricotta cheese, 2 cups
  mozzarella cheese, Parmesan cheese, parsley, salt and pepper. Pour 3/4
  cup sauce on bottom of 13x9x2-inch glass baking dish; arrange 3 pieces
  uncooked pasta lengthwise over sauce. Pour 1/2 cup sauce over pasta;
  spread with half of cheese mixture. Cover with 1/2 cup sauce. Repeat
  layers of pasta, sauce, cheese mixture and sauce. Top with remaining
  pasta and sauce; sprinkle with additional Parmesan cheese, if desired.
  Cover with foil; bake 60 minutes or until hot and bubbly. Sprinkle with
  remaining 1 cup mozzarella cheese. Let stand 10 minutes before cutting.
  8 servings.
  
  Make Ahead Directions: Prepare as directed above. Do not bake. Cover
  baking dish tightly with plastic wrap, then foil. Refrigerate overnight;
  remove plastic wrap, replace foil. Bake as directed above.
  
  Freezing Directions: Prepare as directed above. Do not bake. Cover
  baking dish tightly with plastic wrap, then foil. Freeze up to 2 months.
  Remove foil and plastic wrap; replace foil. Bake at 350 degrees
  Fahrenheit about 2 hours. If thawed in refrigerator overnight, bake at
  350 degrees Fahrenheit about 1 hour 15 minutes.
  
  Recipe may be reprinted courtesy of the Hershey Kitchens.
  Meal-Master format by Karen Mintzias
 
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---------- Recipe via Meal-Master (tm) v8.02
 
      Title: EASY MANICOTTI WITH CHEESE
 Categories: Pasta, Main dish, Meatless
      Yield: 6 servings
 
      3 c  Spaghetti sauce
      1 c  Water
      2 c  Ricotta cheese
      2 c  Shredded mozzarella cheese
    1/4 c  Grated Parmesan cheese
      2 tb Chopped fresh parsley
    1/2 ts Salt
    1/4 ts Ground black pepper
     14    Pieces (8 oz.) Manicotti
           - uncooked
 
  Heat oven to 400 degrees Fahrenheit. In saucepan, combine spaghetti
  sauce and water; heat to boiling, stirring frequently. Reduce heat; keep
  warm. In bowl, stir together cheeses, parsley, salt and pepper; spoon
  into uncooked pasta tubes. Pour 1 cup sauce on bottom of 13x9x2-inch
  glass baking dish; arrange filled pasta in single layer over sauce. Pour
  remaining sauce over pasta; cover with foil. Bake 40 minutes or until
  hot and bubbly. Remove foil; bake 10 minutes longer. 6 to 8 servings.
  
  Make Ahead Directions: Prepare as directed above; cool 30 minutes. Cover
  tightly with plastic wrap; then foil. Freeze up to 2 months. Thaw in
  refrigerator overnight (casserole is too dry if heated from frozen
  state). Bake at 350 degrees Fahrenheit 60 minutes or until hot and
  bubbly.
  
  To make individual portions, prepare as directed in recipe above except
  place in seven small microwave-safe baking dishes. Cover tightly. Freeze
  up to 2 months. Thaw in refrigerator overnight. Microwave each dish,
  loosely covered, at HIGH (100%) 2 to 2-1/2 minutes or until hot and
  bubbly, turning dish halfway through cooking time.
  
  Recipe may be reprinted courtesy of the Hershey Kitchens.
  Meal-Master format by Karen Mintzias
 
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---------- Recipe via Meal-Master (tm) v8.02
 
      Title: PASTA AND STRAWBERRIES ROMANOFF
 Categories: Pasta, Desserts
      Yield: 6 servings
 
      8 oz Mostaccioli, uncooked
      1 ts Walnut or vegetable oil
      2 c  Sliced fresh strawberries
           - divided
    1/3 c  Toasted MOUNDSA Coconut*
    1/2 c  Whipping cream
      2 tb Powdered sugar
      2 ts Kirsch (cherry brandy)
           - (optional)
    1/2 ts Vanilla extract
           Salad greens
    1/2 c  Toasted chopped walnuts*
 
  1. Cook pasta according to package directions; drain. Rinse with cold
  water to cool quickly; drain well.
  
  2. In large bowl, toss cooled pasta with oil; gently blend in 1-1/2 cups
  strawberries and coconut. Set aside.
  
  3. In food processor or blender, process remaining strawberries and
  remaining ingredients except greens and walnuts until strawberries are
  pureed and mixture is slightly thickened. Serve on greens. Spoon
  dressing over top; sprinkle with toasted walnuts. 6 servings (1 cup
  ea.).
  
  *To toast coconut and walnuts: Heat oven to 350 F. Spread ingredients in
  shallow baking pan; bake 8 to 10 minutes, stirring occasionally, until
  golden brown.
  
  Recipe may be reprinted courtesy of the Hershey Kitchens.
  Meal-Master format by Karen Mintzias
 
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---------- Recipe via Meal-Master (tm) v8.02
 
      Title: LASAGNE ROLL-UPS
 Categories: Pasta, Main dish
      Yield: 4 servings
 
      9    Pieces (about 8 oz) Lasagne
           - uncooked
     15 oz Ricotta cheese
     10 oz Frozen chopped spinach
           - thawed, well drained
      1    Egg; slightly beaten
      4 tb Grated Parmesan cheese
           - divided
    1/2 ts Salt
    1/4 ts Ground black pepper
    1/8 ts Ground nutmeg, optional
  1 1/2 c  Spaghetti sauce
 
  Cook pasta according to package directions; drain. Lay flat on foil to
  cool. Heat oven to 350 degrees Fahrenheit. Meanwhile, in bowl, stir
  together ricotta cheese, spinach, egg, 2 tablespoons Parmesan cheese,
  salt, pepper and nutmeg. In bottom of 12x8-inch baking dish, spread 3/4
  cup spaghetti sauce. Spread about 1/3 cup cheese filling on each noodle
  to within 1-inch of ends; roll up. Place roll-ups, seam side down, in
  prepared dish; top with remaining sauce. Sprinkle with remaining
  Parmesan cheese; cover. Bake 35 minutes or until hot and bubbly. 4
  servings.
  
  Ham Variation: Cut 9 boiled ham slices in half lengthwise; place on
  noodles. Spread with cheese mixture and continue as directed in recipe.
  
  Recipe may be reprinted courtesy of the Hershey Kitchens.
  Meal-Master format by Karen Mintzias
 
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---------- Recipe via Meal-Master (tm) v8.02
 
      Title: FIESTA PASTA MEXICANA
 Categories: Pasta, Meatless
      Yield: 8 servings
 
      8 oz Mostaccioli, uncooked
      1 tb Olive or vegetable oil
      1 c  Coarsely chopped onion
      1 c  Chopped sweet red pepper
      3 c  Spaghettti sauce
  1 1/2 c  Dark red kidney beans
           - drained and rinsed
    1/3 c  Water
      4 oz Chopped green chilies (opt)
           -(canned) drained
    1/2 pk Taco seasoning mix (.75 oz)
           -(reduced-sodium)
      2 oz Monterey jack cheese
           -(shredded),
           -OR- lowfat Monterey jack
 
  1. Cook pasta according to package directions; drain.
  
  2. Meanwhile, in large saucepan over medium heat, heat oil; add onion
  and red pepper. Cook 5 minutes, stirring occasionally, or until tender.
  
  3. Add remaining ingredients except cheese; heat to boiling. Reduce
  heat; cook, uncovered, stirring occasionally, 15 minutes.
  
  4. Toss hot pasta and one-half sauce. Spoon remaining sauce over top;
  sprinkle with cheese. 8 servings (about 1 cup each).
  
  The following are registered trademarks of Hershey Pasta Group:
  Meal-Master format by Karen Mintzias
 
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---------- Recipe via Meal-Master (tm) v8.02
 
      Title: SAVORY MEAT FILLED MANICOTTI
 Categories: Main dish
      Yield: 6 servings
 
      8 oz SKINNER Manicotti, uncooked
    1/2 lb Ground beef
    1/2 lb Ground pork
      2 c  Shredded mozzarella cheese
           - divided
      4    Eggs; slightly beaten
    1/4 c  Seasoned dry bread crumbs
    1/4 c  Grated Parmesan cheese
    3/4 c  Finely chopped onion
    3/4 ts Dried oregano leaves
    1/2 ts Salt
    1/8 ts Ground black pepper
  1 3/4 c  Spaghetti sauce
 
  Cook pasta according to package directions; drain. Cool in single layer
  on foil. Heat oven to 350 degrees Fahrenheit. In large skillet, brown
  meat; drain. Stir together meat, 1 cup mozzarella cheese, eggs, bread
  crumbs, Parmesan cheese, onion, oregano, salt and pepper. Fill each
  cooled pasta tube with about 1/4 cup meat filling. Spread thin layer of
  sauce on bottom of 13x9x2-inch glass baking dish. Place filled pasta in
  prepared baking dish; cover with remaining sauce. Sprinkle with
  remaining 1 cup mozzarella cheese and additional Parmesan cheese, if
  desired. Cover with foil. Bake 45 minutes or until hot and bubbly. About
  6 to 8 servings.
  
  Make Ahead Directions: Do not bake. Cover baking dish tightly with
  plastic wrap; then foil. Freeze up to 2 months. Remove foil and plastic
  wrap; replace foil. Bake at 350 degrees Fahrenheit 1 hour, 30 minutes or
  until hot and bubbly.
  
  To make individual portions, prepare as directed in recipe above except
  place two manicotti into each of seven small microwave-safe dishes. Do
  not bake. Cover tightly. Freeze up to 2 months. Microwave each dish,
  loosely covered, at MEDIUM (50%) 7 to 9 minutes or until hot, turning
  dish 1/2 turn halfway through cooking time. If thawed in refrigerator
  overnight, microwave at HIGH (100%) 2-1/2 minutes or until hot.
  
  Recipe may be reprinted courtesy of the Hershey Kitchens.
  Meal-Master format by Karen Mintzias
 
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---------- Recipe via Meal-Master (tm) v8.02
 
      Title: VERMICELLI WITH SAUCE VERDE
 Categories: Pasta, Meatless
      Yield: 4 servings
 
      8 oz Vermicelli, uncooked
      1 c  Packed fresh parsley
      1 c  Packed fresh spinach
    1/4 c  Butter or margarine
           - softened
    1/4 c  Olive or vegetable oil
    1/4 c  Grated Parmesan cheese
    1/4 c  Grated Romano cheese
      2 tb Chopped walnuts
      1    Garlic clove
    3/4 ts Salt
    1/2 ts Dried basil leaves
           Walnut halves
 
  1. Cook pasta according to package directions; drain.
  
  2. Meanwhile, wash parsley and spinach; shake to remove excess water,
  allowing moisture to cling to leaves. In blender or food processor,
  process greens with remaining ingredients except walnut halves until
  mixture is a thick puree with some specks still visible. If sauce seems
  too thick, add small amount of water. (Sauce thins out on hot pasta.)
  
  3. Toss hot pasta with sauce. Serve immediately. Garnish with walnut
  halves. 4 servings.
  
  Recipe may be reprinted courtesy of the Hershey Kitchens.
  Meal-Master format by Karen Mintzias
 
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---------- Recipe via Meal-Master (tm) v8.02
 
      Title: OLD-FASHIONED FROG'S EYE SALAD
 Categories: Pasta, Salads
      Yield: 12 servings
 
    1/2 c  Sugar
      1 tb All-purpose flour
    1/4 ts Salt
      1 cn (20 oz.) pineapple chunks
           -- undrained
      1 cn (8 oz.) crushed pineapple
           -- undrained
      1    Egg; beaten
      2 ts Lemon juice
      8 oz Acini Pepe, uncooked
      2 cn Mandarin orange segments
           -(11 oz. size cans), drained
      8 oz Non-dairy whipped topping
           - thawed and divided
      3 c  Miniature marshmallows
    1/2 c  Flaked coconut
           Maraschino cherries
 
  In medium saucepan, stir together sugar, flour and salt. Drain
  pineapple, reserving juice to equal 1 cup. With whisk, gradually stir
  juice and egg into sugar mixture. Cook over medium heat, stirring
  frequently, until mixture comes to a boil. Stir in lemon juice. Cool
  mixture to room temperature. Meanwhile, cook pasta according to package
  directions; drain. Rinse with cold water to cool quickly; drain well. In
  large bowl, stir together pineapple juice mixture and pasta. Cover;
  refrigerate several hours or overnight. Add crushed pineapple and
  chunks, oranges, 2 cups whipped topping, marshmallows and coconut; mix
  gently and thoroughly. Cover; refrigerate until cold. Top with remaining
  whipped topping; garnish with cherries. 12 servings (About 1 cup ea.).
  
  Recipe may be reprinted courtesy of the Hershey Kitchens.
  Meal-Master format by Karen Mintzias
 
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---------- Recipe via Meal-Master (tm) v8.02
 
      Title: VEGETABLE LASAGNE
 Categories: Main dish
      Yield: 8 servings
 
     16 oz Curly Edge Lasagne
      4 oz Shredded fontina cheese
           -OR- mozzarella cheese
     10 oz Frozen chopped spinach
           - thawed and well drained
      1 c  Shredded carrot
      1 c  Shredded zucchini
     24 oz Part-skim ricotta cheese
           - divided
      1    Egg
      2 tb Vegetable oil
    1/2 c  Chopped onion
      2 tb All-purpose flour
    1/4 ts Ground nutmeg (optional)
      1 c  Chicken broth
    1/2 c  Grated Parmesan cheese
 
  Cook pasta according to package directions; drain. Lay flat on foil to
  cool. In medium bowl, combine fontina cheese, vegetables, 2-1/2 cups
  ricotta and egg. Arrange 4 pasta pieces lengthwise in 3x9-inch baking
  dish. Spread with 1/3 of cheese mixture. Repeat layers twice, ending
  with pasta. In large skillet, heat oil; add onion. Cook until tender.
  Add flour and nutmeg; stir in chicken broth and remaining ricotta. Cook
  until mixture comes to a boil, stirring frequently. Spoon over pasta.
  Sprinkle with Parmesan cheese; cover with foil. Bake at 350 F. 45
  minutes. Uncover; broil about 2 to 3 minutes or until lightly browned. 8
  servings.
  
  Recipe may be reprinted courtesy of the Hershey Kitchens.
  Meal-Master format by Karen Mintzias
 
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---------- Recipe via Meal-Master (tm) v8.02
 
      Title: PERSONALIZED PASTA SALAD
 Categories: Salads, Pasta
      Yield: 6 servings
 
           ---------------------------
           --(See Ingredients Below)--
           ---------------------------
 
  Chopped Cooked Meat    Fresh Vegetables       Salad Dressing
  (2 to 3 cups)          Chopped or Sliced      (1 cup)
                          (1 to 2 cups)
  
  Chicken                Carrot                 Creamy Cucumber
  Turkey                 Celery                 Blue Cheese
  Beef                   Broccoli               Italian
  Ham                    Tomato                 Creamy Buttermilk
  Tuna                   Onion                  Thousand Island
  Salami                 Green Pepper           French
  Bologna                Zucchini               Creamy Italian
  Pepperoni              Avocado                Vinegar and Oil
  Crab                   Radishes               Russian
  Shrimp                 Mushrooms              Sweet and Sour
  Egg                    Cucumber               Avocado
  Corned Beef            Cauliflower            Hot Bacon
  Cook 8 oz. any shape pasta according to package directions; drain. Rinse
  with cold water to cool quickly; drain well. In large bowl, stir
  together cooled pasta, meat and vegetables. Add dressing; toss lightly.
  Cover; refrigerate, stirring occasionally. 6 servings (1-1/2 cups ea.).
 
-----
 
---------- Recipe via Meal-Master (tm) v8.02
 
      Title: FETTUCCINE ALFREDO NUOVO
 Categories: Pasta, Meatless
      Yield: 6 servings
 
     12 oz RONZONI Fettuccine
           - uncooked
  1 1/4 c  Lowfat 2% milk
      2 oz Neufchatel cheese; cubed
    1/4 c  Reduced-fat sour cream
    1/2 ts Garlic powder
    1/4 ts Salt
    1/4 ts Ground black pepper
      1 c  Grated Parmesan cheese
      2 ts Dried parsley flakes
 
  Cook pasta according to package directions; drain. Meanwhile, in medium
  saucepan over LOW heat, whisk together milk, Neufchatel cheese, sour
  cream, and seasonings until hot and smooth. DO NOT BOIL; remove from
  heat. Stir in Parmesan cheese and parsley until smooth. Toss hot pasta
  and sauce; serve immediately. 6 servings (about 1 cup each).
  
  Recipe may be reprinted courtesy of the Hershey Kitchens.
  Meal-Master format by Karen Mintzias
 
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---------- Recipe via Meal-Master (tm) v8.02
 
      Title: QUICK CHICKEN NOODLE SOUP
 Categories: Soups, Poultry, Pasta
      Yield: 12 servings
 
      3 qt Water
      5    Chicken bouillon cubes
      1 c  Thinly sliced carrot
    1/2 c  Chopped celery
    1/2 c  Finely chopped onion
      1    Bay leaf
      1 ts Salt
    1/4 ts Ground black pepper
    1/4 ts Poultry seasoning
      3 c  Chopped cooked chicken
      6 oz Medium Egg Noodles
           - uncooked
 
  In 6-quart saucepan, combine all ingredients except chicken and noodles;
  heat to boiling. Add chicken and noodles; cook uncovered, stirring
  occasionally, 8 minutes or until noodles and vegetables are tender.
  Discard bay leaf. 10 to 12 servings.
  
  Recipe may be reprinted courtesy of the Hershey Kitchens.
  Meal-Master format by Karen Mintzias
 
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---------- Recipe via Meal-Master (tm) v8.02
 
      Title: WEDDING SOUP
 Categories: Soups
      Yield: 4 servings
 
    1/2 lb Ground beef or turkey
      1    Egg; slightly beaten
      1 sl Bread; crumbled
      1 tb Grated Parmesan cheese
      1 ts Onion powder
     46 oz Canned chicken broth
           -(ready-to-serve)
     10 oz Frozen chopped spinach
           -- thawed and squeezed dry
      1 c  Finely diced carrot
      1 ts Dried parsley flakes
    1/2 c  Orzo, uncooked
           Grated Parmesan cheese
           - (optional)
 
  In medium bowl, combine meat, egg, bread, Parmesan cheese and onion
  powder; shape into 1/2-inch balls. In large saucepan, heat broth to
  boiling; add meatballs, spinach, carrot, parsley and pasta. Cook 8 to 10
  minutes or until pasta is tender. Serve garnished with Parmesan cheese,
  if desired. 4 to 6 servings.
  
  Recipe may be reprinted courtesy of the Hershey Kitchens.
  Meal-Master format by Karen Mintzias
 
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