Baked Pasta With Basil And Parmesan

INGREDIENTS:

1 (16 oz.) pkg. cappellini (angel hair) pasta
4 tbsp. (1/2 stick) butter
6 lg. cloves garlic, minced
4 eggs
1 1/2 c. half & half
1 c. very coarsely chopped fresh basil (about 1 oz.)
1 1/2 c. grated Parmesan cheese (about 6 oz.), divided
Salt & pepper to taste

DIRECTIONS:

Lightly butter a 9 x 13 inch baking pan. Cook cappellini until barely tender to the bite (al dente). Drain, rinse with cold water; drain again and place in a large bowl. Meanwhile, melt butter, stir in garlic. Pour over pasta and toss well. In a medium bowl, whisk eggs and half and half until foamy. Stir in basil, 1 cup Parmesan cheese, salt and pepper to taste. Pour over pasta, tossing until well distributed. Pour into prepared pan; sprinkle top with remaining 1 1/2 cups cheese. Preheat oven to 325 degrees. Bake, covered, for 30 to 35 minutes or until set. Remove from oven and let rest 10 minutes before serving. Cut into squares to serve. Serves 8 to 10.
I just love pasta, but found it difficult to serve to company. This recipe is wonderful, as you can make it in advance and need not worry about it getting cold.

On the following pages are several types of dumplings. Some cook books call them by different names, and cook them differently. I shall tell you how to cook them, and you can decide how you want to do it. It is easier to just boil them. However, if you have a bamboo steamer, you can cook them in it and bring it to the table. It makes a nice presentation.

Also I have listed different sauces, again, you can decide which one you prefer for each type of dumpling.
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Chicken Pasta II

INGREDIENTS:

1 (16 ounce) package radiatore pasta
1/2 pound bacon
4 boneless, skinless chicken breast halves, cut into bite-sized pieces
3/4 cup white wine
2 large tomatoes, cut into bite size pieces
1 teaspoon dried Italian seasoning

DIRECTIONS:

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.
Place bacon in a large, deep skillet. Cook over medium high heat until evenly brown. Set bacon aside to drain on paper towels. Drain all but 1 tablespoon bacon grease, then saute chicken until no longer pink, and juices run clear. Break bacon into pieces, and return to skillet. Stir in wine and tomatoes. Sprinkle with Italian seasoning. Simmer until tomatoes are cooked, about 20 minutes. Serve sauce over cooked pasta.
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Chicken Pasta Salad II

INGREDIENTS:

1/2 pound rotini/corkscrew pasta
1/2 cup sliced fresh mushrooms
1/2 cup sliced green olives
1 stalk celery, chopped
1/4 cup minced onion
1 cup shredded Cheddar cheese
1 (10 ounce) package frozen corn kernels
1 green bell pepper, chopped
3/4 cup Italian-style salad dressing
1/2 cup mayonnaise
1 cup canned chicken meat – drained and flaked
salt and pepper to taste

DIRECTIONS:

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 and rinse with cool water. Pour into a large dish.
Combine mushrooms, olives, celery, onion, cheese, corn and green bell pepper with pasta; mix well.
In a small bowl, whisk together dressing and mayonnaise; pour dressing over salad and toss again to coat.
Gently mix in flaked chicken; refrigerate for a few hours or serve.
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