ngreased large cookie sheet. Bake cookies 7 to 9 minutes or
coa powder. As with all cookies, it's the taste
Cook mostaccioli noodles 10 minutes longer than package directions.
Drain, rinse well, then let drain in a colander while continuing with recipe.
o perfectly shaped cut-out cookies/ The cookies won't\"spread\" as
f using Irresistable Peanut Butter Cookies recipe bake at 375 degrees.
OAMC instructions--To freeze: Complete recipe through step 6. Seal with
Preheat oven to 350 degrees.
Pour dry cake mix into large mixing bowl.
Add eggs and oils.
Mix well.
Add choc or peanut butter chips.
Bake 12-15 minutes or until done. Cool on wire rack. DO NOT OVERBAKE or your cookies will be hard. Store in airtight container.
NOTE* I sometimes use a lemon cake mix and sprinkle cooled cookies with powdered sugar.
Place cookies on cookie sheet and then
In a large skillet, combine all ingredients as needed.
Cook beef until brown; drain fat.
Add tomato sauce and paste.
Put about 1 cup of water.
It needs to be thick tomato sauce.
Simmer sauce for 1/2 hour.
While sauce is simmering, boil water in a deep pan.
Add mostaccioli with 2 teaspoons salt so the mostaccioli won't stick.
Cook mostaccioli for 15 to 20 minutes. Drain.
Serve sauce over mostaccioli.
Serves 6 to 7.
In
a
Dutch
oven, brown sausage; drain.
Stir in spaghetti sauce
and mostaccioli; set aside.
In a bowl, combine egg, Ricotta
cheese
and Mozzarella cheese.
In a 13 x 9-inch pan, spread one half of the mostaccioli mixture, layer all the cheese over
mostaccioli
and
top with remaining mostaccioli mixture. Bake,
covered,
at
375\u00b0
for 40 minutes.
Top with Romano cheese.
Bake 5 minutes more.
Makes 10 to 12 servings.
ire rack to finish cooling. Cookies can be stored in a
aking sheets.
4. Bake cookies in a 350\u00b0 regular
In a Dutch oven, brown sausage; drain.
Stir in spaghetti sauce and mostaccioli; set aside.
In a bowl, mix egg, Ricotta and Mozzarella cheeses.
In a 9 x 13-inch pan or 3-quart casserole; spread 1/2 of the mostaccioli mixture.
Layer cheese mixture over all; top with remaining mostaccioli mixture.
Bake, covered, at 375\u00b0 for 40 minutes.
Top with Romano or Parmesan cheese; bake 5 more minutes.
Garnish with basil, if desired.
Cook mostaccioli noodles.
Drain.
Pour cooking oil over top of mostaccioli; let drain.
Mix vinegar, sugar, salt, pepper, garlic powder and Dijon mustard.
Add chopped green onions, including the greens, and the chopped cucumber.
Add the mostaccioli.
Stir and refrigerate.
Can refrigerate for 2 to 3 days, stirring occasionally.
Before serving, add cherry tomatoes and stir.
Brown ground beef; drain.
Stir in spaghetti sauce and mostaccioli.
In a bowl, combine egg, cottage or Ricotta cheese and all but 1/2 cup of Mozzarella cheese.
In a 13 x 9-inch baking pan or two (2 to 2 1/2-quart) casseroles dishes, spread one-half of mostaccioli mixture.
Layer cheese mixture over all.
Top with remaining half of mostaccioli mixture.
Bake, covered, at 375\u00b0 for 40 minutes.
Top with remaining Mozzarella cheese.
Bake 5 more minutes.
Cook mostaccioli according to package directions. Meanwhile,
Combine all ingredients except oil, mostaccioli and sauce. Shape meat balls.
Heat oil and brown meat balls.
Add sauce and simmer until done.
Cook mostaccioli to package directions and drain.
Serve spaghetti sauce and meat balls over mostaccioli. Yields 5 to 6 servings.
ith a layer of the cookies, breaking a few to fit
nd set aside.
Prepare mostaccioli according to package directions. Drain
Cook mostaccioli according to package directions; drain. Rinse with cold water.
In medium saucepan, melt margarine.
Stir in flour until blended.
Add milk; cook until thickened, stirring constantly.
Stri in Parmesan cheese, salt, garlic powder, thyme and nutmeg.
Remove from heat.
In a large bowl, combine mostaccioli, cheese sauce and broccoli.
Spoon into a 12 x 9-inch baking dish.
Sprinkle Swiss cheese over top.
Bake at 375\u00b0 for 10 to 15 minutes until thoroughly heated.