SPAGHETTI CARBONARA
(2 - 4 Servings) 
8 oz. spaghetti
4 oz. bacon
1 green pepper
5 tbsp. Parmesan cheese
5 tbsp. chopped parsley
1-1/4 cups cream
1/4 cup butter
8 slices cooked ham, lean
1 tsp. dried oregano
1 tsp. dried basil
Cook spaghetti in boiling salt water for 15 minutes.
Meanwhile, chop bacon. Core pepper and chop finely. Put bacon in saucepan,
cook until crisp. Stir in cheese, parsley, cream, green pepper. Cook slowly 5 minutes.
Drain spaghetti, toss with butter, place in greased oven dish.
Roll up ham slices, lay on spaghetti, cover with bacon sauce.
Sprinkle with herbs. Bake at 425 degrees for 10 minutes. Serve hot.


FETTUCINE ALFREDO 
(4 servings)
8 oz. medium egg noodles
1 cup Parmesan cheese
1/2 cup heavy cream
pepper to taste
1/2 cup butter
Grate cheese. Cut butter into quarters. Cook noodles. While noodles are standing,
in glass serving bowl, combine cheese, butter and cream. Cook at MEDIUM 3 - 4 minutes
or until butter melts. Stir twice. Stir in drained noodles, toss well. Season with pepper.


Old Fashioned Scalloped Potatoes Categories 

---------- Recipe via Meal-Master (tm) v8.x [from The Grocery Consumer] Title: Old Fashioned Scalloped Potatoes Categories: Vegetables Yield: 1 servings 3 tb butter or margarine 2 tb flour 1 ts salt 1/8 ts pepper 1/8 ts paprika 1 3/4 c milk 1 ts salt 1 1/2 c onions, thinly sliced 4 1/2 c potatoes, thinly sliced 1/2 c water 2 tb parsley, minced Melt butter or margarine in saucepan. Blend in flour, 1 tsp salt, pepper and paprika. Gradually add milk and cook on a medium heat until thickened. Combine 1 tsp salt, onions, potaotes and water in saucepan. Turn to a high heat until steaming, then to a lower heat and cook for 10 minutes. Drain. Arrange 1/3 of potato-onion mixture in greased 1-1/2 quart casserole. Sprinkle with 1/3 of parsley and pour 1/3 of sauce over potatoes and onions. Repeat two more times. Bake, uncovered, at 325 degrees F. for 45 to 60 minutes or until tender and brown. Makes 6 servings. 


New Fashioned Scalloped Potatoes

Recipe By : R. Bangahrt Serving Size : 14 Preparation Time :0:00Categories : Casseroles Cheese Potatoes Side Dishes Amount Measure Ingredient -- Preparation Method
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12 to 14 mediu potatoes -- pared, diced 1 cup water 2 teaspoons salt 2/3 cup margarine 2/3 cup flour 1/2 teaspoon salt 1/4 teaspoon pepper 6 cups scalded milk 4 ounce jar pimiento -- chopped 8 green onions with tops -- sliced 1 pound sharp cheddar cheese -- diced 2 cups buttered soft bread crumbsPut potatoes, 1 cup water and 2 teaspoons of salt in pan. Cover and bring toa boil. Lower heat. Cook for 10 minutes until tender. Drain. Make whitesaucei n Microwave from margarine, flour, salt, pepper and scalded milk. Stirin pimiento, green onion, cheese and potatoes. Turn into buttered casserole. Top with buttered crumbs. Bake at 350 F. for 30 minutes. 

Cheese Scalloped Potatoes

Title: Cheese Scalloped Potatoes And Carrots Categories: Vegetables Yield: 1 servings 2 c water 6 potatoes, thinly sliced 2 md onions, thinly sliced 4 md carrots, diagonally sliced 3 tb margarine 2 tb flour 1 ts salt 1/8 ts pepper 1 1/2 c milk 1 1/2 c cheddar, grated Heat oven to 375 Bring water to a boil in frying pan, add potatoes, onions, and carrots. Cover and cook 10 minutes, or until tender. Drain. In medium saucepan, melt margarine, remove from heat. Stir in flour, salt, pepper. Add milk, blending well. Bring to a boil over medium heat, stir until thick and smooth. Stir in cheese, cook over low heat, stir constantly until cheese melts. Layer half the potatoes, onion, and carrot in a slightly greased 9x13 pan. Top with half sauce. Repeat. Bake covered 30 minutes or until potatoes are tender. Remove cover during last 10 minutes of cooking.