8 ounces dried spaghetti

1 1/4 cups green peppers, chopped

2/3 cup onion, chopped

2 tablespoons butter

1 (14 1/2 ounce) can diced tomatoes

1 (4 ounce) sliced mushrooms, drained

1/4 cup pitted ripe olives, drained and sliced

1 tablespoon butter

4 teaspoons all-purpose flour

1/8 teaspoon salt

3/4 cup whipping cream

3/4 cup milk

1/4 cup grated parmesan cheese


Cook the spaghetti according to package directions; drain.

In a skillet, cook green peppers and onions in the 2 tablespoons butter until tender. Stir in undrained tomatoes and bring to boiling. Reduce heat and simmer, uncovered, for 15 minutes. Stir in the mushrooms and olives.

Meanwhile, for white sauce, in a medium saucepan, melt the 1 tablespoon butter. Stir in flour and salt. Add the whipping cream and milk all at once. Cook and stir until thickened and bubbly. Remove from heat.

To assemble, arrange spaghetti in an 8x8x2-inch baking dish. Top with white sauce, followed by the tomato-mushroom sauce. Sprinkle with Parmesan cheese.

Bake, uncovered, in a 350 degree F oven for about 25 minutes or until heated through.

Cajun Lasagna Cups


For the sauce:

2 tablespoons olive oil

1/2 large onion

1/2 pound lean ground beef cooked and drained

1/2 red bell pepper, chopped

1 small zucchini, diced

2 cloves garlic, minced

1-6 oz. can tomato paste

1-8 oz. can tomato sauce {+1/2 can water to wash out can}

1-14.5 oz. can diced tomatoes

1 tablespoon dried basil

1/2 tablespoon dried oregano

1 bay leaf

1 teaspoon sugar

salt & pepper to taste

For the cheese filling:

1-10 oz. tub Philadelphia Italian Herb & Cheese Cooking Cream

1/3 cup grated parmesan cheese

3/4 pound mozzarella cheese, grated & divided

1/3 cup ricotta cheese

1/2 teaspoon pepper

1 egg

21 lasagna pasta sheets


For the sauce- heat olive oil over medium heat and saute onions, pepper, zucchini and garlic until tender, 5 minutes. Stir in cooked ground beef and tomato paste until well incorporated. Stir in remaining ingredients and bring to simmer. Reduce heat to low and cook 30 minutes or so. {The longer it cooks, the better it will taste!} This will be very thick.

For the cheese filling- stir all ingredients together excluding half of the grated mozzarella cheese. Set aside.

For the pasta- Bring large pot of salted water to boil. Cook pasta sheets 2 minutes less than package directions and drain. Place pasta on greased baking sheet until you are ready for assembly.

For assembly- Preheat oven to 350 degrees. Line 12 jumbo muffin tins with squares of parchment paper. If they don’t stay in on their own, that’s ok–the pasta will help with that. Line the edges of the muffin tins with 1 pasta sheet per cup. {Pasta sheet will overlap about 2 inches.} Spoon about 1/2 tablespoon of sauce into the bottom of each cup {#1}. Next cut 9 pasta sheets into quarters and press one of these pieces of pasta into the bottom on top of the sauce {#2}. Top pasta sheet with a generous tablespoon of sauce {#3} and then a generous tablespoon of cheese filling {#4}. Repeat this pasta-sauce-cheese layering one more time being sure to press out any air bubbles. Top these lasagna cups off with a 3rd piece of pasta, more sauce and the remaining mozzarella cheese. Bake for 25-30 minutes or until everything is hot and bubbly. Serve hot.

Cajun Pasta with Chicken or Turkey Salad


1 bag of bowtie Pasta (or angel hair)

5 chicken or turkey breast pieces

1 large purple onion

1 large green bell pepper

1 red bell pepper

1 yellow bell pepper

Seasonings (salt, pepper, red pepper) & minced garlic

1 jar mushrooms

1 can of artichoke hearts (optional)

1/4 lb margarine


In large frying pan, put about 1/4 cup olive oil. Heat and add sliced or diced chicken or turkey. Cook for 10-15 minutes, then add diced onions and bell peppers. Season heavy with hot sauce, salt pepper, red pepper, garlic salt minced garlic. Cook down until onions and bell peppers are real wilted, then add mushrooms and hearts. Cook down for another 15 minutes on medium heat. In another pot cook pasta according to directions. When done put boiled pasta in a bowl, add margarine and toss the chicken or turkey mixture on top and just mix together. Garnish with fresh parsley and serve.

HR&G Cajun Shrimp/Crawfish Fettuccine


1 stick butter (1/4 lb)

1 cup onion, chopped

1 cup bell pepper, chopped

One 8-ounce package cream cheese, cubed

1/2 pint whipping cream

2 pounds shrimp

1 pound Louisiana crawfish

Onion tops


Hackberry Rod & Gun seasoning (call Momma "P")

garlic powder

Fettuccine noodles, cooked

Texas style garlic bread (for sopping sauce)


Sauté onions and bell pepper in butter until wilted. Add cream cheese and cook about 5 minutes until melted. Pour half of whipping cream and stir well. Cook until cream cheese is melted.

Add shrimp, HR&G seasoning and garlic with remaining whipping cream, stir well. Cover pot and cook on medium-low for 15 minutes, stirring often. Add fresh parsley and onion tops. Cook 5 minutes longer.

Stir in fettuccine noodles (do not put too many noodles; you want it to be saucy for dipping garlic bread).