January 8, 2007 Kid's Special Edition

Easy Tastebud Delights

Ninth Edition (January 8, 2007)

Quick and Easy Recipes

Less than 30 minutes+

Hi Everyone! Since the kids are back to school today, let's take a look at some "kid" recipes.

A few years ago, we had 2 extra boys here for a week. That week, hot dogs and fettuccine were on sale at our local grocery store. I put this recipe together so that it would make feeding 4 boys and us much easier...it was a HIT!!

Hot Dog Tetrazzini

This is a great dinner for kids. They gobble it up! 4 cups fettucine noodles, uncooked 1 can condensed cream of mushroom, chicken or celery soup 1 can evaporated milk 1 can sliced or stems and pieces mushrooms, drained 1 diced onion 1/2 tsp. minced garlic 1 pkg. hotdogs, cut in coins 2 cups frozen vegetables, thawed and partially cooked, (peas, corn and diced carrots) worchestershire sauce to taste fresh cracked black pepper 1 cup grated cheddar or mozzarella cheese Cook noodles as directed on package until nearly al dente. The last minute or so, add the chopped hotdogs to the pot. Drain and rinse under hot water. Return noodles back to pot and add everything but the soup, milk and cheeses. Mix well. In a bowl, mix the soup and milk together then add to the noodle mixture and stir again. When everything is warm. Serve. Top with cheese.

Here's another recipe that we made that week:

Chicken Pasta Bake

This recipe is a great way to use up the leftover chicken from the night before. 4 cups egg noodles, uncooked 1 can condensed cream of mushroom, chicken or celery soup 1 can evaporated milk 1 diced onion 1/2 tsp. minced garlic 2 cups chopped chicken pieces 2 cups frozen vegetables, thawed and partially cooked worchestershire sauce to taste fresh cracked black pepper 1 cup grated cheddar or mozzarella cheese sprinkle of parmesan cheese Preheat oven to 350 degrees. Cook noodles as directed on package. Drain and rinse under hot water. In an ungreased casserole dish combine soup, milk, onion worchestershire sauce and pepper. Mix cooked noodles, chicken and vegetables together. Cover and bake for 1/2 hour. Remove from oven and stir. Sprinkle with cheddar or mozzarella and top with parmesan. Bake uncovered for 5-10 minutes more until cheese is bubbly and melted. Another night during that week we tested this recipe and it was also a hit! Tuna Bake We always have plenty of tuna and pasta on hand. This is a great recipe for those nights that we are short on groceries but don't feel like heading to the grocery store. 4 cups egg noodles, uncooked 1 can condensed cream of mushroom, chicken or celery soup 1 can evaporated milk 1 diced onion 1/2 tsp. minced garlic 2 cans tuna, liquid drained and tuna broken up 1 can drained stems and pieces mushrooms 2 cups frozen vegetables, thawed and partially cooked worchestershire sauce to taste fresh cracked black pepper 1 cup grated cheddar or mozzarella cheese sprinkle of parmesan cheese Preheat oven to 350 degrees. Cook noodles as directed on package. Drain and rinse under hot water. In an ungreased casserole dish combine soup, milk, onion worchestershire sauce and pepper. Mix cooked noodles, tuna and vegetables together. Add noodle mixture to sauce and mix well. Cover and bake for 20 minutes. Remove from oven and stir. Sprinkle with cheddar or mozzarella and top with parmesan. Broil uncovered for 5-10 minutes more until cheese is bubbly and melted. These are FUN recipes and if the kids help out they are even MORE fun!!

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