I lost my only copy of a recipe I posted on the old Gail's recipe swap. I located the URL to search but no luck. It's for a pasta bake that included a white sauce made from evaporated milk, butter, flour, and mozzarella. That's all I can remember.http://www.epicurious.com/forums/kitchenseek
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Question re old kitchen seek (more)
- Thread starter susanlp
- Start date
Is this the one?
Sue/N.Dakota: REC: Pasta Bake
Posted: Feb 23, 2001 9:05 AM
Pasta Bake 1-2 lbs. ground beef = cup chopped onions 32-ounce jar of your favorite spaghetti sauce 1 box of Penne Rigate pasta (or any other pasta you would prefer) 4 tablespoons butter/margarine 3= tablespoons flour = teaspoon salt 1= cups evaporated milk 1 cup mozzarella cheese, shredded (note: I use Sargento Five-Cheese Italian Blend shreddedgives this dish a lot more flavor) 1 additional cup of mozzarella cheese or as above Brown ground beef with onions; drain off any excess grease. Add the spaghetti sauce and simmer 10 minutes. Cook pasta according to directions on the package. Rinse and drain. Mix pasta with ground beef and sauce. Melt butter in a saucepan, add flour, salt evaporated milk and a few tablespoons water. Cook over medium heat until slightly thick. Add 1 cup shredded cheese. Stir until melted. In a 9X13 baking pan, spread half the pasta and sauce mixture. Add all the cheese sauce over this and then the remaining half of pasta mixture. Top with 1 cup shredded mozzarella (or cheese of your choice). Bake at 350 degrees for 30 minutes (or 300-325 degrees for 1 hour). Note: My guests have said they like this dish better than lasagna!
http://boards.epicurious.com/thread.jspa?messageID=425544
Sue/N.Dakota: REC: Pasta Bake
Posted: Feb 23, 2001 9:05 AM
Pasta Bake 1-2 lbs. ground beef = cup chopped onions 32-ounce jar of your favorite spaghetti sauce 1 box of Penne Rigate pasta (or any other pasta you would prefer) 4 tablespoons butter/margarine 3= tablespoons flour = teaspoon salt 1= cups evaporated milk 1 cup mozzarella cheese, shredded (note: I use Sargento Five-Cheese Italian Blend shreddedgives this dish a lot more flavor) 1 additional cup of mozzarella cheese or as above Brown ground beef with onions; drain off any excess grease. Add the spaghetti sauce and simmer 10 minutes. Cook pasta according to directions on the package. Rinse and drain. Mix pasta with ground beef and sauce. Melt butter in a saucepan, add flour, salt evaporated milk and a few tablespoons water. Cook over medium heat until slightly thick. Add 1 cup shredded cheese. Stir until melted. In a 9X13 baking pan, spread half the pasta and sauce mixture. Add all the cheese sauce over this and then the remaining half of pasta mixture. Top with 1 cup shredded mozzarella (or cheese of your choice). Bake at 350 degrees for 30 minutes (or 300-325 degrees for 1 hour). Note: My guests have said they like this dish better than lasagna!
http://boards.epicurious.com/thread.jspa?messageID=425544
Here's a repost with the proper measurements, hopefully formatted inside.
MariaD/No CA : I've reposted this so you can read it - and a note about those fractions/astrisks.......
Posted: Feb 23, 2001 10:02 AM
I'm not sure, but you may be on a mac. When I had mine I couldn't read those either. On a PC (who knows maybe newer macs too or just newer versions of word) with auto formatting turned on (in word) it automatically changes fractions you type into ones that are small and sit as one character space. Not everyone can read those, so I've turned that feature off. So now when I cut and paste from word everyone can read 'em.
Pasta Bake
1-2 lbs. ground beef
1/2 cup chopped onions
32-ounce jar of your favorite spaghetti sauce
1 box of Penne Rigate pasta (or any other pasta you would prefer)
4 tablespoons butter/margarine
3 1/2 tablespoons flour
1/2 teaspoon salt
1 1/2 cups evaporated milk
1 cup mozzarella cheese, shredded (note: I use Sargento Five-Cheese Italian Blend shreddedgives this dish a lot more flavor) 1 additional cup of mozzarella cheese or as above
Brown ground beef with onions; drain off any excess grease. Add the spaghetti sauce and simmer 10 minutes.
Cook pasta according to directions on the package. Rinse and drain. Mix pasta with ground beef and sauce.
Melt butter in a saucepan, add flour, salt evaporated milk and a few tablespoons water. Cook over medium heat until slightly thick. Add 1 cup shredded cheese. Stir until melted.
In a 9X13 baking pan, spread half the pasta and sauce mixture. Add all the cheese sauce over this and then the remaining half of pasta mixture. Top with 1 cup shredded mozzarella (or cheese of your choice). Bake at 350 degrees for 30 minutes (or 300-325 degrees for 1 hour). Note: My guests have said they like this dish better than lasagna!
http://boards.epicurious.com/thread.jspa?messageID=425543
MariaD/No CA : I've reposted this so you can read it - and a note about those fractions/astrisks.......
Posted: Feb 23, 2001 10:02 AM
I'm not sure, but you may be on a mac. When I had mine I couldn't read those either. On a PC (who knows maybe newer macs too or just newer versions of word) with auto formatting turned on (in word) it automatically changes fractions you type into ones that are small and sit as one character space. Not everyone can read those, so I've turned that feature off. So now when I cut and paste from word everyone can read 'em.
Pasta Bake
1-2 lbs. ground beef
1/2 cup chopped onions
32-ounce jar of your favorite spaghetti sauce
1 box of Penne Rigate pasta (or any other pasta you would prefer)
4 tablespoons butter/margarine
3 1/2 tablespoons flour
1/2 teaspoon salt
1 1/2 cups evaporated milk
1 cup mozzarella cheese, shredded (note: I use Sargento Five-Cheese Italian Blend shreddedgives this dish a lot more flavor) 1 additional cup of mozzarella cheese or as above
Brown ground beef with onions; drain off any excess grease. Add the spaghetti sauce and simmer 10 minutes.
Cook pasta according to directions on the package. Rinse and drain. Mix pasta with ground beef and sauce.
Melt butter in a saucepan, add flour, salt evaporated milk and a few tablespoons water. Cook over medium heat until slightly thick. Add 1 cup shredded cheese. Stir until melted.
In a 9X13 baking pan, spread half the pasta and sauce mixture. Add all the cheese sauce over this and then the remaining half of pasta mixture. Top with 1 cup shredded mozzarella (or cheese of your choice). Bake at 350 degrees for 30 minutes (or 300-325 degrees for 1 hour). Note: My guests have said they like this dish better than lasagna!
http://boards.epicurious.com/thread.jspa?messageID=425543