Linguine & Vegetables

Long story, short . . . this summer I was part of a group that won the new Gooseberry Patch Cookbook: Slow Cookers, Casseroles & Skillets. This recipe comes from that book. This would be great with baked or slow cooker meat. You do need to give this dish your undivided attention for alot of the cooking time.


Linguine & Vegetables

1 Tbs olive oil
16 oz pkg linguine pasta, uncooked and broken up
1/2 c Onion, finely chopped
2 cloves garlic, minced
1 Tbs Italian seasoning
salt and pepper to taste
2 - 14 oz cans vegetable broth, divided
14 1/2 oz can Italian-seasoned diced tomatoes, drained
16 oz pkg frozen Italian-blend vegetables
4 oz can button mushrooms, drained
Garnish: grated Parmesan cheese

Heat oil in a large skillet over medium heat. Add uncooked linguine; cook and stir until golden.

Unbrowned Browned

Add onion, garlic and seasonings; simmer for about 5 minutes. Stir in one can broth and simmer until linguine is tender, adding the other can as needed. Add all vegetables; simmer until vegetables are tender. Drain; sprinkle with cheese before serving. Serves 6-8. Best served warm.

Can also use whole-wheat pasta -- an option with more fiber.

November 13th Meeting

I'm excited to announce we have a very special speaker for November's Titus Two Meeting!

Last month, at the Ladies Meeting a couple of us ladies attended in Ohio, a missionary wife gave her moving testimony. The Lord laid it on my heart to ask her to come and speak to us. Her family is still traveling on deputation and had meetings every weekend from October through December, so I knew there was a chance that the timing may not work out. Praying the Lord would work out the details if He would have her to come, I contacted her and wouldn't you know it -- they were going to Aliquippa for services on that Sunday! They could have been going to Cincinnati, Detroit or anywhere far away from NW PA! God is good! I get excited just thinking about it!

All that to say, Mrs. Mary Wallace, missionary to Mexico City, will be speaking to us. I've arranged to have the meeting Saturday, November 13th from 9:00 - 11:00 am hoping more women will be available to come. We will be meeting at the church in the Fellowship Hall for breakfast. A nursery will be provided for the children. (Sorry, no breakfast for them. Please feed them before you come. There will only be a small snack for them.)

Sign up sheets and more details will be coming soon -- see the bulletin board at church.

Praying God uses this meeting for His glory! Please start praying with me. Hope you can join us!

New Link

With the author's permission, I am adding a new link on the side bar of the Titus Two blog. She is a pastor's wife of many years. I'd encourage you to check her blog from time to time to be uplifted as she shares blessing and struggles as she goes through life.

(Update: Having technical difficulties . . . will add to side bar soon. For now, click here for direct link: http://lettersfrommom-nealsnews.blogspot.com/)

Seasoned Potato Wedges

Looking for something different to make with dinner? Try these!


Seasoned Potato Wedges

1/3 c all-purpose flour
1/3 c grated Parmesan cheese
1 tsp paprika
1 tsp garlic powder
3 large baking potatoes
1/3 c milk (or buttermilk)
1/4 c butter, divided

1. In a large resealable plastic bag, combine the flour, Parmesan cheese, paprika and garlic powder. Cut each pototo into eight wedges; dip in milk. Place in the bag, a few at a time, and shake to coat.

2. Place in a greased baking sheet. Drizzle with 2 tbs butter. Bake, uncovered, at 400 degrees for 20 minutes. Turn wedges; drizzle with remaining butter. Bake 20-25 minutes longer or until potatoes are tender and golden brown.

Yield: 6-8 servings

Pasta e Fagioli

Pasta e Fagioli (otherwise known as "pasta & beans") is a tasty soup. A few years back I had this soup and fell in love with it. I searched my fail-safe website, Allrecipes.com. I took a couple ideas from a few of the recipes I found and made a few additions of my own . . . thus this recipe. This recipe does include chicken. I think Olive Garden's Pasta e Fegioli includes beef.

Pasta e Fagioli

2 Tbs olive oil

1/2 c chopped onion

2 cloves garlic, minced

1 (20 oz) can Italian seasoned diced tomatoes

2 c diced chicken

4 cups low-sodium chicken broth

1 (15 oz) can chick peas or garbanzo beans, drained and rinsed

2 Tbs dried or 1/4 c fresh chopped parsley

1/4 tsp ground black pepper

1/2 lb ditalini pasta

Fresh shredded Parmesan cheese

1. Marinate tomatoes, chicken, chick peas, parsley and pepper overnight (0r at least 1 hour).

2. Heat oil in large pot over medium heat until hot. Add onion and garlic and for 5 minutes or until onion is tender.

3. Add marinated mixture (or ingredients listed in step 1 if choose not to marinate) and bring to boil over high heat, stirring occasionally. Let boil for approximately 1 minute and then let simmer for 10 minutes, covered.

4. Add pasta to pot and simmer approximately 10 to 12 minutes or until pasta is tender. Serve immediately with Parmesan cheese.

8 servings

Pioneer Pumpkin Muffins

This recipe is frommy mom. It can be made two ways -- with milk or evaporated milk. Using milk makes a puffy, cake-like muffin. Using evaporated milk makes the muffins like mini crustless pumpkin pies. Either way -- DELICIOUS! Of course a little whipped cream doesn't hurt!


Pioneer Pumpkin Muffins

1 1/2 c sugar
1/2 c margarine
1 1/2 c canned pumpkin
3 eggs
1 cup milk or evaporated milk
1 3/4 c all-purpose flour
1 1/2 tsp cinnamon
1/2 tsp nutmeg
2 tsp baking powder

1. Preheat oven to 400 degrees.
2. Cream sugar, margarine and pumpkin.
3. Add eggs and mix well.
4. Add milk and stir.
5. Add flour, cinnamon, nutmeg and baking powder. Blend well.
6. Fill greased cupcake pans 3/4 full. DO NOT use paper liners.
7. Bake for approximately 25 minutes.

Makes 24 muffins.