#195 – Beef & Veggie Pasta & Angel Food Delight

hosted by Laverne Diede & Rhonda Fitterer

Beef & Veggie Pasta

  • 3 cups bow tie pasta, uncooked
  • 1 cup frozen peas
  • 1 lb. ground beef
  • 1/4 lb. Velveeta cheese, cut into cubes
  • 2 carrots, sliced
  • 1 cup shredded cheddar & Monterey jack cheese
  • 4 green onions, chopped
  • 2 cups milk

Cook pasta as directed on package. Brown meat in a large deep skillet on medium heat; drain, and return meat to skillet. Add carrots and onions; cook 5 minutes, stirring occasionally. Drain pasta; add to meat mixture with milk, peas and Velveeta. Cook on medium-low heat for 5 minutes or until Velveeta is melted and mixture is heated through, stirring occasionally. Sprinkle with shredded cheese.

Angel Food Delight

  • 1 angel food cake baked and cut into pieces
  • 1 cup blueberries
  • 1 cup raspberries
  • 1 cup black berries
  • 2 cups strawberries
  • 1 box instant pudding, made to box directions
  • 2- 8 oz. cartons Cool Whip

In a large bowl, add fruit and mix, reserve ½ cup for garnish. In a large glass bowl, layer 1/3 of angel food pieces on bottom, next layer 1/3 of fruit and top with 1/3 of pudding and 2 cups of Cool Whip. Continue with 2 more layers of cake, fruit, pudding and Cool Whip. Garnish with fruit.


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