Beef  and  Tomato  Macaroni






3 cups uncooked elbow macaroni

1 pound ground beef

1 medium onion, chopped

2 cans (14 1/2 ounces each) diced tomatoes, undrained

Salt and pepper to taste



Cook macaroni according to package directions.


Meanwhile, in a large skillet, cook beef and onion over medium heat until meat is no longer pink; drain.

 Stir in tomatoes.


Cook, uncovered, for 12 to 15 minutes or until heated through.


Season with salt and pepper.



Serves 4 to 6.






Asparagus  Ham  Dinner






2 cups uncooked spiral pasta

3/4 pound fresh asparagus, cut into 1 inch pieces

1 medium sweet yellow pepper, julienned

1 tablespoon olive oil

3 cups diced fresh tomatoes (about 6 medium)

6 ounces fully cooked ham, cubed

1/4 cup minced fresh parsley

1/2 teaspoon salt

1/2 teaspoon dried oregano

1/2 teaspoon dried basil

1/8 to 1/4 teaspoon cayenne pepper

1/4 cup shredded Parmesan cheese



Cook pasta according to package directions.


Meanwhile, in a nonstick skillet, saute asparagus and yellow pepper in oil until tender.

Add tomatoes and ham; heat through.


Drain pasta; add to the vegetable mixture.


Stir in seasonings.


Sprinkle with cheese.


Serves 6






Chicken  and  Bow  Ties






1 package (16 ounces) bow tie pasta

2 pounds boneless skinless chicken breasts, cut into strips

1 cup chopped sweet red pepper

1/4 cup butter, cubed

2 cans (10 3/4 ounces each) condensed cream of chicken soup, undiluted

2 cups frozen peas

1 1/2 cups milk

1 teaspoon garlic powder

1/2 teaspoon salt

1/4 teaspoon pepper

2/3 cup grated Parmesan cheese



Cook pasta according to package directions.




Meanwhile, in a Dutch oven, cook chicken and red pepper in butter over medium heat

for 5 to 6 minutes or until chicken is no longer pink.


Stir in the soup, peas, milk, garlic powder, salt and pepper.

Bring to a boil.

Reduce heat; simmer, uncovered, for 1 to 2 minutes or until heated through.

Stir in Parmesan cheese.


Drain pasta; add to chicken mixture and toss to coat.


Serve half of the mixture immediately.


Cool remaining mixture; transfer to a freezer container.

Cover and freeze for up to 3 months.





To use frozen casserole:  Thaw in the refrigerator overnight.

Transfer to an ungreased shallow 3 quart microwave-safe dish.

Cover and microwave on high for 8 to 10 minutes or until heated through, stirring once.


Serves 2 casseroles (6 servings each)









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