Kerry’s Shrimp And Pasta

INGREDIENTS:

1 1/2 lbs. shrimp, deveined
3 tbsp. butter
3 lg. garlic cloves, minced
1/2 c. minced onions
1/4 c. dry white wine
1/2 c. tomato sauce
1 1/2 c. whipping cream
1/2 tsp. basil
1/2 tsp. oregano
1 tsp. salt
1/8 tsp. white pepper
3 egg yolks
12 oz. vermicelli (pasta)
Parsley

DIRECTIONS:

Pat shrimp dry. Saute garlic 1 minute in butter. Add shrimp and onions. Saute medium high for 5 minutes.
Add wine, tomato sauce, 1 cup cream, basil, oregano, salt and pepper. Heat thoroughly. Beat yolks into remaining cream and add to shrimp mixture. Cook pasta and drain. Add to shrimp mixture.

Marion’s Pasta Fagioli

INGREDIENTS:

4 to 6 ham shanks
2 lb. pinto beans
1/2 lb. salad macaroni
1 lg. onion, chopped
6 or 8 cloves of garlic, fresh, minced
2 (15 oz.) cans tomato sauce
1/2 lb. bacon, cut in pieces
1/2 c. chopped celery
1 to 2 tsp. allspice
1 to 2 tsp. cinnamon
1/2 tsp. pepper

DIRECTIONS:

Boil ham shanks until tender. Remove from water to cool. Put pinto beans in water to cook. When ham shanks are cool, remove meat from bones and put meat back in beans and water. Add tomato sauce and rest of ingredients EXCEPT salad macaroni. Cook until beans are done.
Twenty minutes before serving, add salad macaroni. When macaroni is tender, eat and enjoy. Wonderful served with black rye bread. NOTE: Use just enough water so your finished product is not watery. Serves 10 to 12.

Italian Pasta With Chicken

INGREDIENTS:

8-10 oz. spaghetti (1/2 1 1lb box)
1 1/2 cups grated Parmesan cheese
3-4 chicken breast, 1/2″ cubes
2-3 large tomatoes, chopped
1 cup Italian salad dressing, or to taste

DIRECTIONS:

Cook chicken cubes in large skillet with a dash or two of olive oil. Cook pasta according to package directions and drain.
Toss everything together in a large bowl and serve.

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