Scalloped Macaroni and Ham

This is a forgotten family favorite. We love it, but often forget about it all together, so we go long periods of time not having it. Usually followed by having it weekly for a month.
This is a recipe that we had in a recipe book, and then changed it so much it is now our own recipe. So here it is.

Scalloped Macaroni and Ham

• 1 lb dried elbow macaroni
• 1 medium onion, chopped
• 4 Tbsp non-dairy margarine
• 4 Tbsp all-purpose flour
• 1/2 tsp dried basil
• 1/4 tsp black pepper
• 3 Cups milk alternative (I've done both soy and almond with favorable results)
• 2 Cups diced Ham
• 1 Cup Frozen Peas
• 1 1/2-2 Cups bread crumbs
• 3 Tbsp non-dairy margarine, melted
• salt
• onion powder
• garlic powder
• cayenne pepper

1) Preheat oven to 350 degrees F

2) Cook the macaroni until tender, but still firm (al dente). Drain well.

3) While the pasta cooks,  in a saucepan cook onion and 4 Tbsp margarine until onion is see through. Stir in flour, basil, and pepper. Add milk. Cook and stir until thickened and bubbly. Remove from heat. Stir in a dash of salt, cayenne pepper, onion powder, and garlic powder. (Very important do not add these earlier and cook them in the sauce, stir in after done.)

4) Stir in ham, peas, and macaroni. Transfer mixture to a large casserole dish. (Can mix it all in the casserole dish if your pan is not large enough.)

5) Mix together breadcrumbs with 3 Tbsp melted margarine and 3/8 tsp cayenne pepper. Sprinkle over top of casserole. Should cover the entire thing.

6) Bake uncovered at 350 degrees F for 30 minutes.

7) Enjoy!

This is a favorite with children and adults alike. The cayenne pepper gives enough flavor for adults without so much heat that kids complain.

Egg and Bacon Pasta

This is a staple meal in our family. John was taught by a former roommate who went on his mission to Italy (my brain says Eric, help me out here John). It is Eric.
John in turn impressed me by making it while we were dating. The most impressive things were that he made it in my house, and I swore there was no food in the kitchen, He is amazing.

On to the recipe. First off, since this is an Italian dish, learned from someone who learned it in Italy, there is a rule. Garlic and Onion do not go in the same dish. Weird, huh? John has fits when I do Mexican and he's trying to use Italian logic and I say "Look! It's Mexican, it's SUPPOSED to have both!" Anyways, with that in mind there are two versions of this dish, the onion on (which I prefer) and the garlic one (that I think John secretly prefers.) There's no secretly about it.

Egg and Bacon Pasta with Onion

1 lb. Farfalle Pasta (also known as Bow-Tie Pasta, or in our house Bat Pasta.)
1/2-1 lb Bacon diced (Use what you and/or your family prefers, me I luvs me some Bacon.)
1-2 Eggs (Depending on the size of eggs used, 1 extra-large)
Crushed Red Pepper
1 Large Onion chopped
Parsley

Timing on this really depends on where you live and how long it takes to cook pasta, so please keep that in mind.
In a frying pan, crisp Bacon, Onion, Parsley, and Red Pepper. (On parsley I toss in about 2 good pinches, and Red Pepper is done to taste. A few shakes and it gives a nice flavor with no heat, more than that and you get flavor and heat.)
In a large saucepan (has to fit everything in) but not too large cook the pasta, time this so it will finish within about a minute of bacon being done. You want everything as hot as possible. Drain water, and return to pan on stove, stove turned off. By the way did I mention that your saucepan needs a lid? Because it does.
Put bacon mix in pan with pasta, quick toss. Crack egg(s) into pan, stir it up so egg is thinly coating everything. Put lid on, forget about for 5 minutes.........Put that lid down! What did I say?! 5 minutes!
If for some weird reason (like too much egg used) the egg is not completely cooked, you can turn the stove back on a low heat, let everything warm up a little more, turn off, wait 5 minutes again (with lid on).
Enjoy! I think this is best served with steamed broccoli or really any other green vegetable. John thinks it's best served with seconds. Thirds, fourths, whatever.

Egg and Bacon Pasta with Garlic

1 lb. Farfalle Pasta (also known as Bow-Tie Pasta, or in our house Bat Pasta.)
1/2-1 lb Bacon diced (Use what you and/or your family prefers, me I luvs me some Bacon.)
1-2 Eggs (Depending on the size of eggs used, 1 extra-large)
Crushed Red Pepper

Garlic (a clove or three, or if you buy the canned minced garlic, about a heaping spoon full)
Basil

Timing on this really depends on where you live and how long it takes to cook pasta, so please keep that in mind.
In a frying pan, crisp Bacon, Garlic, basil, and Red Pepper. (On basil I toss in about a good pinch, and Red Pepper is done to taste. A few shakes and it gives a nice flavor with no heat, more than that and you get flavor and heat.)
In a large saucepan (has to fit everything in) but not too large cook the pasta, time this so it will finish within about a minute of bacon being done. You want everything as hot as possible. Drain water, and return to pan on stove, stove turned off. By the way did I mention that your saucepan needs a lid? Because it does.
Put bacon mix in pan with pasta, quick toss. Crack egg(s) into pan, stir it up so egg is thinly coating everything. Put lid on, forget about for 5 minutes.........Put that lid down! What did I say?! 5 minutes!
If for some weird reason (like too much egg used) the egg is not completely cooked, you can turn the stove back on a low heat, let everything warm up a little more, turn off, wait 5 minutes again (with lid on).
Enjoy! I think this is best served with steamed broccoli or really any other green vegetable. John thinks it's best served with seconds. Thirds, fourths, whatever.

Ham and Pesto Pasta

Estimated Times

Preparation Time: 10 mins
Cooking Time: 15 mins

Servings: 10 servings

Ingredients

1 box (12 oz.) dry tri-color rotini or spiral shaped pasta (about 3 1/2 cups)

1 bag (16 oz.) frozen broccoli, cauliflower and carrot medley

1 1/2 cup (12 fl. oz.) Evaporated Milk (3 cups soy milk reduced to 1 1/2 cups)

1/4-1/2 cup Roux (margarine and flour cooked together)

3 tablespoons jarred or refrigerated pesto with basil
**Found a vegan one at Wegmans, remember to purchase pine nuts as well**

1/4 teaspoon ground black pepper

2 cups (8 oz.) cooked ham, cut into 1/2-inch pieces

Directions

COOK pasta according to package directions, adding frozen vegetables to boiling pasta water for last 2 minutes of cooking time; drain. Return pasta and vegetables to cooking pot.

MEANWHILE, COMBINE evaporated milk, roux, pesto and black pepper in medium saucepan. Cook over medium low heat, stirring occasionally, until slightly thickened. Remove from heat.

POUR sauce over pasta and vegetables. Add ham; stir until combined.

Notes: Was a little bland (probably better with homemade pesto), but was grate when we added a bit of salt and cayenne powder.