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.
