Page A20
^Jortlanh (Observer
May I. 2013
Cheesy Pasta Spinach Casserole ( 12 servings)
ingredients:
Bring 1/2 cup water to a boil in a saucepan, and cook the spinach
4 to 6 minutes, until tender.
2. Place the cooked pasta in a medium bowl. In a small bowl,
whisk together the eggs and oil. Toss the pasta with the cooked
spinach, egg mixture, and bread crumbs.
3. Cover the bottom of a 9x 13 inch baking dish with 1/3 of the
pasta sauce. Pour half of the pasta mixture into the baking dish,
and cover with another 1/3 of the pasta sauce. Sprinkle with half
of the Cheddar cheese and half of the mozzarella. Layer with
Directions:
remaining pasta mixture, and top with remaining sauce. Sprinkle
1. Preheat oven to 350 degrees F (175 degrees C).
with the rest of the Cheddar and mozzarella cheeses.
Bring a large pot of lightly salted water to a boil. Cook pasta 4. Bake 45 minutes in the preheated oven, or until bubbly and
in boiling water for 8 to 10 minutes, or until al dente; drain, lightly browned.
• 1 ( 1 2 ounce) package medium seashell pasta
• 1 (10 ounce) package frozen chopped spinach, thawed
• 2 eggs
• 1/4 cup olive oil
• 1/2 cup bread crumbs
• 1 1/2 (26 ounce) jars tomato basil pasta sauce
• 1 (8 ounce) package shredded Cheddar cheese
• 1 (8 ounce) package shredded mozzarella cheese
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Garlic Chicken
Simple to make, just dip and bake. Makes 4 servings.
Ingredients:
• 2 teaspoons crushed garlic
• 1/4 cup olive oil
• 1/4 cup dry bread crumbs
• 1/4 cup grated Parm esan
cheese
• 4 skinless, boneless chicken
breast halves
’ortlam
Vancouver • East County ' Beaverton
The Portland Observer
Directions:
City of Roses
Sewing
the
Portland
Metro
Area
1. Preheat oven to 425 degrees
F (220 degrees C).
2. Warm the garlic and olive oil
to blend the flavors. In a sepa­
rate dish, combine the bread crumbs and Parmesan cheese. Dip the chicken
breasts in the olive oil and garlic mixture, then into the bread crumb mixture.
Place in a shallow baking dish.
3. Bake in the preheated oven for 30 to 35 minutes, until no longer pink
and juices run clear.
Slow Cooker Taco Soup
This is a quick, throw together slow cooker soup with a Mexican flair.
Makes 8 servings.
Ingredients:
Commited to
Cultural Diversity
4747 NE Martin Luther King Jr. Blvd.
• 1 pound ground beef
• 1 onion, chopped
• 1 (16 ounce) can chili beans, with liquid
• 1 ( 1 5 ounce) can kidney beans with liquid
• 1 ( 1 5 ounce) can whole kernel com, with liquid
• 1 (8 ounce) can tomato sauce
• 2 cups water
• 2 (14.5 ounce) cans peeled and diced tomatoes
• 1 (4 ounce) can diced green chile peppers
• 1 (1.25 ounce) package taco seasoning mix
Directions:
1.
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Phone: 503.288.0033
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Fax: 503 288-0015
In a medium skillet, cook the ground beef until browned over medium
heat. Drain, and set aside.
2. Place the ground beef, onion, chili beans, kidney beans, com, tomato
sauce, water, diced tomatoes, green chile peppers and taco 3. seasoning
mix in a slow cooker. Mix to blend, and cook on Low setting for 8 hours.