Cheese Pasta Bacon Dinner 

1,	Bring a large pot of lightly-salted water to a boil.
2,	Cook the egg noodles according to package instructions.
3,	Cut up bacon add to skillet cover and begin to cook over medium heat until crisp.
4,	Add egg noodles, bacon, some of the bacon grease, sour cream and cottage cheese together in skillet.
5,	Stir and serve. (see more)  (go back).

Loaded Potato Soup

1	Cook the onion in butter with a table spoon of chopped bacon until the anion gets translucent.
2	Add potatoes, celery, salt pepper, link sausage and water to cover the potatoes.
3	Cover and bring to the boil. Lower heat and simmer partly covered for about 25 minutes, or until the potato done.
4	Cook the rest of the bacon in a small frying pan in butter until crisp.
5	Remove the bacon and add to the soup.
6	Add the vinegar, sprinkle in the parsley, and the minced garlic.
7	Lower heat and simmer partly covered for about 15 minutes, or until almost done.
8	In the small frying pan blend the left over butter flour, paprika and sour cream until smooth. Stir into potato mixture.
9	Add milk and cook for one more minute. (see more)  (go back)

Basic Hungarian Egg Noodle

1	In a large bowl or a mixer fitted with the dough hook, mix together flour, butter and salt. Then add eggs and knead until a smooth dough forms.
2	Form one or two loaves, roll them out very thin. (The dough should not be very soft).
3	Before cutting the noodles let the rolled out dough stand and dry for about 20 minutes.
4	Cut the noodles into quarter of an inch strips cut very narrow, for soups you cut the noodles as thin as possible.
5	Cook the fresh noodles in salted water for about 5 minutes or until tender.
6	Drain. (see more)  (go back)

Creamy Hungarian Bean Soup (go back)

1	Place neck bones in a medium saucepan and cover and boil for 40 minutes.
2	Turn off heat remove the neck bones, separate the meat from the bone and cut up the meat to small pieces and reserve.
3	Place beans in to the some saucepan; add the pepper, carrot, onion, garlic, bay leaf, parsley and the meat.
4	Add beef stock plus enough water to cover 2 inches above the beans. Bring to a boil, reduce to a simmer and cook, partially covered, until beans are tender, 1 1/2 to 3 hours, stirring occasionally and adding additional water to make sure beans are covered with liquid.
5	Add Pepper and salt to taste.
6	Remove bay leaf and discard.
7	In a small skillet, sauté 2 tablespoons chopped onion in butter until they are translucent. Add paprika and flour, stirring and cooking for 1 minute. Mix in add several spoon full of hot soup liquid to the roux and stir until smooth. Pour the roux back into the soup. Bring to a boil and simmer 10 minutes, stirring frequently. If soup is too thick, thin with additional water. If soup is too thin for your taste, continue to simmer until of the right consistency.
8	Serve fresh hot with bread (see more)  (go back)

Spinach Pie

1	PREHEAT oven to 400°F.
2	Spray the lasagna dish with butter flavored non stick cooking spray.
3	Than lay down a sufficient amount of the tortillas to cover the bottom of the pan.
4	Cut the spinach into small pieces.
5	Mix spinach, cheeses, eggs, butter, oregano, nutmeg and the walnuts or the almonds.
6	Pour some of the mixture into the pan just to cover the tortillas.
7	Then again a row of tortillas, covered with a row of the mixture.
8	The top of the pie needs to be covered with the mixture.
9	Bake 45 to 50 min. or until center is set and the top turn brown.
10	Let stand 5 min.
11	Sprinkle the top with greeted parmesan cheese.
12	Then cut into wedges and serve. (see more)  (go back)

Spinach Pie

1	PREHEAT oven to 400°F.
2	Spray the lasagna dish with butter flavored non stick cooking spray.
3	Than lay down a sufficient amount of the tortillas to cover the bottom of the pan.
4	Cut the spinach into small pieces.
5	Mix spinach, cheeses, eggs, butter, oregano, nutmeg and the walnuts or the almonds.
6	Pour some of the mixture into the pan just to cover the tortillas.
7	Then again a row of tortillas, covered with a row of the mixture.
8	The top of the pie needs to be covered with the mixture.
9	Bake 45 to 50 min. or until center is set and the top turn brown.
10	Let stand 5 min.
11	Sprinkle the top with greeted parmesan cheese.
12	Then cut into wedges and serve. (see more)  (go back)

California-Style Buttered Pasta Is Easy And Delicious


California and Italy have much in common, which explains why many simple Italian dishes featuring fresh ingredients are popular in the Golden State. One dish that deliciously merges the Old World with the new is California-Style Buttered Pasta.

While red sauce is the most familiar match for Italian pasta, as you move into Northern Italy the tomatoes and olive oil give way to creamy butter as a popular pasta topping. Northern Italy is a major dairy region, much like California, which is the largest milk and butter producer in the U.S.

This delicious dish couldn't be simpler to prepare, combining cooked pasta with the rich natural taste of California butter. The dish comes together as quickly as you can cook the pasta.

A topping of toasted bread crumbs adds a pleasing crunch. And for a uniquely California variation, substitute grated Dry Jack for Parmesan. Dry Jack is an aged form of the ever-popular Monterey Jack, both of which were created in California.

Hearty enough to serve as a main course with a green salad on the side, California-Style Buttered Pasta is also a perfect accompaniment to any type of meat or chicken dish. It also goes well with fish because its rich yet subtle flavors do not overwhelm even the most delicate fish.

This recipe works best with slightly wider forms of pasta, such as linguini or fettuccini, which provide a nice balance between the pasta and butter coating. It will also work nicely with a penne or rigatoni style of pasta. But feel free to use your favorite type.
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