Recipes ala Mode

From:  Cynthia Hansen

1 1/2 c. uncooked orzo pasta
12 oz. marinated artichoke hearts
1 tomato, seeded and chopped
1 cucumber, seeded and chopped
1 red onion, chopped
1 c. crumbled feta cheese
1/4 c. chopped fresh parsley
1 tbsp. lemon juice
1/2 tsp. dried oregano
1/2 tsp. lemon pepper

Bring a large pot of lightly salted water to a boil. Add pasta and cook for 8-10 minutes or until al dente; drain. Drain artichoke hearts, reserving liquid. In a large bowl combine pasta, artichoke hearts, tomato, cucumber, onion, feta, parsley, lemon juice, oregano and lemon pepper. Toss and chill for 1 hour in refrigerator. Just before serving, drizzle artichoke marinade over salad.

**This is the pasta salad recipe from the Linger Longer today.

Original date August 2007

16 oz. orecchietta pasta (or other kind)
1 tbsp. olive oil
pinch of red pepper flakes
2 cloves garlic, minced
2 (5.5 oz) cans V8 juice
1 pint grape tomatoes, halved
1 (6 oz) can tuna, drained
1 tbsp. lemon juice
2 tbsp. butter
1/2 c. fresh basil, chopped

Cook pasta according to package directions. Meanwhile, in large nonstick pan, heat oil over medium heat. Add pepper flakes and cook 30 seconds; stir in garlic and cook 1 minute more. Add V8 juice, increase heat to high, and bring to a boil. Reduce heat to low, and add grape tomatoes. Cook 4 minutes. Stir in tuna, lemon juice, butter and basil. Toss with pasta. If you have leftovers, serve at room temperature the next day.

Original date July 2007
From: Valerie Broyles

1 lb. ground beef (or more if desired)
1 pint tomates
1 (8 oz) can tomato sauc
1 pkg. spaghetti sauce mix
1 lb. longhorn cheese
1 pkg. lasagna noodles

Brown ground beef and drain. Add tomatoes, sauce and sauce mix to the meat and simmer for 5 minutes. Cook noodles for 10 minutes and drain. Grate cheese. Arrange half of the noodles on the bottom of a baking dish. Pour half of the meat mixture on the noodles and cover with half of the cheese. Repeat layers. Bake at 350F for 20 minutes uncovered.