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24
FOOD FOR A CROWD
TRI-COLOR PASTA AND
SAUSAGE BAKE
2 pounds tri-color pasta, cooked
according to package directions
3 pounds Italian sausage, casings
removed
1 large onion, chopped
1 large red pepper, chopped
1 package (10 ounces) fresh
mushroom slices
1 TBL dry basil
1 tsp Italian seasoning
1 tsp salt
1 tsp garlic powder
2 cans (10
3
⁄
4
ounces each) cream
of mushroom soup
1 jar (28 ounces) tomato sauce
1 cup water
3 medium-size ripe tomatoes,
chopped
1 pound grated mozzarella cheese
1
⁄
4
cup Parmesan cheese
Preheat to 450°
Spread sausage evenly over the
bottom of the roasting pan. Cover.
Cook for 5 minutes. Stir in the
onion and peppers. Cover. Cook
5 minutes or until the onion is
lightly browned. Stir in the
mushrooms. Cover. Cook for
3 minutes or until the mushrooms
are limp. Add the pasta, seaso-
nings, soup, tomato sauce, and
water. Stir well to combine. Top
with chopped tomatoes and
cheese. Cook for 15-20 minutes or
until the cheese has melted and the
casserole is heated through. Serve
immediately, or cover and keep
warm at 225° for up to 1 hour.
Makes 12 muffins
INDOOR CLAM BAKE
1 bottle (8 ounces) clam juice
1
⁄
3
cup dry white wine
3 TBL lemon juice
1 TBL crab-boil spices
8 ears corn, outer husks removed
8 medium-size new red potatoes
(about 2 pounds)
3 dozen cherrystone clams
2 pounds mussels
2 dozen large shrimp
Preheat to 450°
Pour the clam juice, wine, and
lemon juice into the roasting pan
and stir in the spices. Place the
corn and potatoes on the roasting
rack with handles. Cook
20 minutes. Add the remaining
ingredients. Cover and cook
18-20 minutes or until the mussels
and clams are opened and the
shrimp is pink. Serve immediately.
Makes 8-12 servings