Clockwise from top: Salad, Cheesy Bow Tie Pasta, Cantelope and Cranberry nut Dessert.
The cheesy bow tie pasta was good, as usual. James and the kids really liked the cranberry nut dessert; however, I thought it was too “zippy.” YOWSA!!
2 medium onions, chopped fine
2 tsp garlic, chopped fine
1 box mini bow tie pasta, cooked and salted (cook while preparing everything else)
2 pk spreadable cheese : I used Garlic and Herb Alouette*
1 can vegetable broth
2 Tbl. EVOO (or use just broth for less fat)
Spices, to Taste: Salt, Pepper
Cook bowtie pasta in salted water for about 8 min. until past al dente
While pasta is cooking:
Dice onions pretty small
Dice other veges you would like to add, if any.
When pasta is done cooking:
Drain pasta and rinse with cold water (to stop cooking process)
Put EVOO (or Broth) in same pot that you used for the pasta
Add onions in and cook until desired crispness.
When almost done, add the garlic and stir so it doesn’t burn
Add vege broth and then add the spreadable cheese and melt.
Add pasta and toss into cheese.
Cranberry Nut Dessert
1 ¼ C. fresh (or frozen) Cranberries*
1/2 C. Brown Sugar
½ C. Chopped Pecans (or other Nut)**
½ C. Sugar
½ C. Flour
1/3 C. Margarine, melted
Preheat Oven to 325 degrees
Place cranberries in a greased 9” pie plate. Sprinkle with brown sugar and nuts.
In a medium bowl, mix egg. Gradually add sugar (while still mixing), margarine and flour. Mix well (until smooth).
Pour over berries.
Bake for 40 to 45 minutes or until golden brown. (It took about an hour to cook in my oven.)
*One regular bag of Cranberries will make 2 containers of dessert.
** The larger bag of Pecan Cookie Pieces is much cheaper than the small bags of nuts.
NOTE: The Pasta recipe was an adaptation of a recipe from Mary Ann Thomas. The Dessert recipe was from a magazine (not sure which one).