Subj : BH&G 2790
To   : All
From : Dave Drum
Date : Sat May 22 2021 11:43:28

MMMMM----- Recipe via Meal-Master (tm) v8.06
 
      Title: Cajun Pasta
 Categories: Pasta, Pork, Poultry, Chilies, Vegetables
      Yield: 6 Servings
 
      6 oz Dried bow tie pasta
      2 c  Cheesy Sauce
  1 1/2 c  Shredded chicken
      1 c  Frozen sweet pepper & onion
           - stir-fry vegetables
    1/2 c  Milk
    1/3 c  Chopped roma tomato
  1 1/2 ts Cajun seasoning
      2 cl Garlic; minced
      1 ts Bottled hot pepper sauce
    1/2 ts Dried thyme; crushed
    2/3 c  Panko
      3 sl Bacon; crisp-cooked, drained
           - crumbled
      1 cl Garlic
    1/4 ts Paprika
      1 c  Shredded cheddar and
           - Monterey Jack
 
  Cook pasta according to package directions; drain. Rinse
  with cold water until cool; drain again. In a large bowl
  combine cooked pasta, Cheesy Sauce, Shredded Chicken,
  frozen stir-fry vegetables, milk, tomato, Cajun seasoning,
  2 cloves minced garlic, hot pepper sauce, and thyme.
  Transfer mixture to a 2 quart rectangular baking dish or
  an 8" x 8 x 1 7/8" disposable foil baking pan.
  
  For crumb topping, in a food processor or blender combine
  panko, bacon, 1 clove garlic, and paprika. Cover and
  process or blend with on/off pulses until fine crumbs
  form. Sprinkle shredded cheese and crumb topping over
  pasta mixture. (To serve today, omit Step 3. Continue as
  directed in Step 4, except bake, uncovered, about 30
  minutes or until heated through and golden.)
  
  Cover baking dish with foil. Place casserole in a
  resealable freezer bag. Seal and freeze for up to 2
  months. To serve, thaw in the refrigerator overnight
  (casserole may still be a bit icy).
  
  Set oven @ 350ºF/175ºC.
  
  Bake, covered, for 1 hour. Bake, uncovered, about 15
  minutes more or until heated through and golden. Let stand
  for 15 minutes before serving.
  
  FROM THE TEST KITCHEN: To avoid tying up the baking dish
  in the freezer for weeks, try this method. Line a 2 quart
  rectangular baking dish with a double layer of plastic
  wrap. Prepare the casserole using the lined dish and
  freeze overnight. When frozen, loosen edges with a narrow
  spatula and lift out the plastic wrap-lined food, place it
  in the freezer bag, and freeze for up to 2 months. When
  ready to thaw, remove the plastic wrap and return the food
  to the original baking dish. Thaw and bake as directed.
  
  Better Homes & Gardens | July 2015
  
  MM Format by Dave Drum - 15 July 2015
  
  Uncle Dirty Dave's Archives
 
MMMMM

.... You can't get butter from a chicken no matter how hard you try.

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