Squashta aka Squash Pasta

  • Butter, for baking dish
  • 4 tablespoons olive oil, divided
  • 2 large onions, halved and thinly sliced
  • 2 teaspoons fresh rosemary, chopped, divided
  • 1 pound rotini (radiatori also works well)
  • 12 ounces winter squash puree
  • 1 cup Parmesan cheese, grated, divided
  • 1/2 cup Ritz crackers, crushed
  • Salt and pepper to taste
  1. Preheat oven to 400°F. Butter a 9×13″ baking dish.
  2. Heat 3 tablespoons oil in a large skillet over medium-low heat. Add onions and season with salt and pepper. Cover and cook until onions are soft and release liquid, about 15 minutes. Remove lid and raise heat to medium. Cook, stirring, until onions are browned, 20-25 minutes. Stir in half the rosemary.
  3. Cook the pasta about 2 minutes less than according to package directions (very al dente). Drain, reserving 1 1/2 cups of the pasta water. Return pasta to the pot.
  4. Stir squash and reserved pasta water into the skillet with the onions. Simmer for 2 minutes. Toss squash mixture and half of the Parmesan with the pasta. Transfer to the baking dish.
  5. Combine Ritz crackers with remaining Parmesan, rosemary, and oil. Season with salt and pepper. Top the pasta with the cracker mixture and bake for 10-15 minutes.

Spaghetti Sauce

  • 2 28-ounce cans tomato sauce
  • 1 28-ounce can crushed tomatoes
  • 1 28-ounce can tomato puree
  • 2 6-ounce cans tomato paste
  • 1 1/2 tablespoon dried basil
  • 1 1/2 tablespoon dried oregano
  • 1 pound ground pork
  • 1 pound sausage
  • 1 tablespoon fennel seed
  • 2 cloves garlic, minced, divided
  • 2 medium yellow onions, finely chopped
  • 1 pound ground beef
  • Salt and pepper to taste
  1. Add all tomato products, basil, and oregano to a large, heavy bottomed pot. Set to medium heat.
  2. Break up pork and sausage in a hot skillet. Add fennel, and garlic. Saute until browned. Drain extra fat and add to the large pot.
  3. Saute the remaining garlic, onions, and ground beef in the skillet until the meat is browned and the onions are translucent. Drain extra fat and add to the large pot.
  4. Stir the sauce well, cover and simmer on very low heat for 4-6 hours, stirring often. Season with salt and pepper to taste. Makes 1 gallon.

Refried Beans

  • 1 15-ounce can pinto beans
  • 1 tablespoon oil
  • 1 small clove garlic, minced
  • 1 teaspoon chili powder
  • salt to taste

Saute bean in oil. Mash the beans and add chili powder and garlic. Continue to saute for 10 minutes, stirring frequently. Allow some of the beans to brown. Add water as needed to keep beans from drying out. Salt to taste before serving.



  • 1 1/2 pounds ground beef
  • 1/2 pound sausage
  • 1 cup onions, chopped
  • 1 clove garlic, minced
  • 28 ounce can crushed tomatoes
  • 15 ounce can tomato sauce
  • 1 1/2 tablespoon parsley flakes
  • 1 1/2 tablespoon sugar
  • 1 teaspoon salt
  • 1 teaspoon crushed basil

Cheese mixture:

  • 2 pounds cottage cheese
  • 2 eggs, beaten
  • 1/4 cup Parmesan cheese, grated
  • 1 tablespoon parsley flakes
  • 1/2 teaspoon salt
  • 1/2 teaspoon oregano


  • 3/4 pound low-moisture mozzarella cheese, grated
  • 12 extra wide lasagna noodles
  • Parmesan cheese for sprinkling on top


  1. Brown ground beef, sausage, onions, and garlic in a deep saute pan. Drain off extra fat.
  2. Add crushed tomatoes, tomato sauce, parsley, sugar, salt, and basil.
  3. Simmer, uncovered, for 1 hour, stirring occasionally.

Cheese mixture:

  1. While the sauce is simmering, mix cottage cheese, beaten eggs, Parmesan cheese, parsley, salt and oregano.
  2. Cook the noodles according the package directions.


  1. In a 9×13″ baking dish, arrange a layer of noodles, cheese mixture, and meat sauce, using about half of each. Repeat the layers and sprinkle with Parmesan cheese.
  2. Bake, uncovered, at 350°F for 15 minutes. Reduce heat to 325°F and bake 30 minutes more. Remove from heat and let rest 15 minutes before serving.

Five Bean Stew

  • 1 can garbanzo beans
  • 1 can great northern beans
  • 1 can pork ‘n’ beans
  • 1 can kidney beans
  • 1 can navy beans
  • 1/2 cup brown sugar
  • 2 tablespoons Worcestershire sauce
  • 1 tablespoon apple cider vinegar
  • 1/4 cup yellow mustard
  • 3/4 cup ketchup
  • 1 1/2 cup diced ham
  • 1/2 pound bacon
  • 1 pound ground beef
  • 1 onion
  • Salt and pepper to taste
  1. Put the five cans of beans and their liquid into a crockpot on high heat. Add ham, brown sugar, Worcestershire sauce, vinegar, mustard, and ketchup to the beans.
  2. Cut the bacon into 1 inch pieces and cook in a frying pan. Add the bacon to the bean mixture.
  3. Dice the onion and fry it with the ground beef in the frying pan until browned. Drain excess fat and add to the bean mixture.
  4. Season the mixture with salt and pepper to taste.
  5. Cover and stew for 4-6 hours on high, keeping some napkins nearby to dab the corners of your mouth ans you drool from the smell.


Instead of using 5 cans of prepared beans, you can also use 3 cups of dried mixed beans, soaking them overnight and then cooking them in a pressure cooker for 25 minutes.

Chicken Rolls


  • 3 ounces cream cheese, softened
  • 2 tablespoons butter, melted
  • 1/2 teaspoon salt
  • 1/8 teaspoon pepper
  • 2 tablespoons milk
  • 1 tablespoon green onion, chopped
  • 2 cups cooked chicken, chopped
  • 8 ounce can refrigerated crescent rolls
  • 1 tablespoon butter, melted
  • 3/4 cup Ritz crackers, crushed
  • 1/2 teaspoon rubbed sage


  • 4 tablespoons butter
  • 4 tablespoons flour
  • 4 cups quality chicken broth
  • Salt and pepper to taste


  1. Preheat oven to 375°F
  2. Combine the cream cheese, butter, salt, pepper, milk, and chicken.
  3. Separate the crescent rolls into individual triangles. Spread some of the chicken mixture onto the base each triangle and roll up, starting from the base.
  4. Place rolls on an ungreased baking sheet.
  5. Brush each roll with melted butter and sprinkle crumbs on top
  6. Bake for 15-18 minutes, until golden brown.


  1. Add butter and flour to a medium saucepan over medium-high heat. Stir constantly until the butter and flour start to brown lightly. Add the chicken broth and whisk until there are no lumps. Stir constantly until bubbly and thickened. Season to taste with salt and pepper.

Vegetable Soup

  • 1/4 cup olive oil
  • 1 small onion, minced or grated
  • 2 cloves garlic
  • 4 cups quality chicken broth
  • 1 can tomato sauce
  • 1 can diced tomatoes
  • 2 cups water
  • 2 carrots, peeled and sliced
  • 2 stalks celery, sliced
  • 1/2 head cauliflower, chopped
  • 1 bunch broccoli, chopped
  • 1/2 teaspoon salt
  • pepper to taste
  • 1 teaspoon dried basil
  • 1/2 teaspoon dried oregano
  • 1/2 tablespoon dried bell peppers
  • 1 cup uncooked macaroni
  1. In a large stock pot, heat olive oil. Saute onion and garlic 1-2 minutes.
  2. Add remaining ingredients (except for macaroni) and boil for 10-15 minutes.
  3. Add macaroni and boil 10 more minutes until the macaroni is tender.
  4. Serve with fresh grated Parmesan.

Homemade Soup Noodles

  • 1 beaten egg
  • 1/2 teaspoon salt
  • 3 tablespoons milk
  • 1 cup flour
  1. Combine egg, salt, and milk.
  2. Add the flour to make a very stiff dough.
  3. Roll very thin on a floured surface, taking breaks to let the dough relax.
  4. Let stand for 20 minute.
  5. Cut the noodles into 3/8″ strips and 2-3″ long and leave them to dry.


“Klusky noodles can be an adequate substitute.”

Chicken Noodle Soup

  • 2 cups milk
  • 2 tablespoons flour
  • 1 quart quality chicken broth (see note below)
  • 1 tablespoon dried minced onions
  • salt and pepper to taste
  • 2-3 cups cooked chicken
  • 8 ounces fresh or dried soup noodles
  1. Add milk to a large stock pot and whisk in the flour. Add the chicken broth, onions and salt and pepper.
  2. Bring the mixture to a gentle boil, stirring while it thickens.
  3. Add the chicken and bring the soup back to a simmer.
  4. Add the noodles and cook until they are tender, about 5 minutes for fresh noodles, or according to the packaging.


The original recipe has you boil a whole chicken to make the broth. Here is that quote:

To cook the whole chicken, remove the liver, heart, etc., that are in the cavity of the chicken and discard them (NB – Do not discard them; add them to the pot as well, you know, for flavor). Rinse the chicken inside and out, and then put in a large stock pot and completely cover with cold water. Bring to a boil (uncovered) slowly, about 30 minutes. Skim off any foam, then add a coarsely chopped onion, 2-3 sticks celery, coarsely chopped, 1 tablespoon parsley flakes, 1 teaspoon thyme, and 8-10 whole black peppercorns. Simmer uncovered for 4 hours, adding water as needed. Remove from heat. Remove the chicken from the broth. Strain the broth into a large bowl, discarding the vegetables (and innards, if you didn’t discard them to start with). Remove the skin and bones from the chicken and store the meat.

Another option is to roast a whole chicken (or buy a roasted chicken from the store). Then remove the skin and bones and make broth from that. Store the meat in the refrigerator, and put the skin, bones, celery, carrots, onions, salt, pepper, dried onions, bay leaf, parsley flakes, and water into a pressure cooker and bring it up to pressure for 3 hours. Let cool to depressurize and strain into a large bowl.

Clam Chowder

  • 3 6-1/2 oz cans diced clams
  • 2 ribs celery (about 1 cup, diced)
  • 1 medium yellow onion (about 1 cup, diced)
  • 2 medium potatoes, (about 2 cups, 1/2″ cubes)
  • 1/2 cup butter
  • 1/2 cup flour
  • 1 quart half-and-half
  • 1/2 tablespoon salt
  • pepper to taste
  • 1/2 teaspoon sugar
  1. Drain clams, saving juice.
  2. Chop the vegetables and put them in a 3-quart sauce pan. Add the clam juice and enough water to just cover the vegetables. Bring to a boil and simmer over medium heat until the potatoes are cooked, about 15 minutes.
  3. In a 6-quart stock pot, make a roux, cooking the butter and flour over medium-high heat until lightly browned, about 1-2 minutes. Add the half-and-half, whisking to remove lumps. Add the salt, pepper, and sugar, continuing to stir while simmering until smooth and thick.
  4. Add the vegetable mixture with the clam juice to the stock pot. Add the drained clams.