Basic Egg Noodle Pasta

Yield: 1 1/14 Pound; 4 to 5 Servings

Active time: 20 minutes
Passive time: 15 minutes
Total: 35 minutes
Ingredients

4 Large Eggs

1 Tablespoon Water

3 Cups Sifter All-Purpose Flour

Preparation
1. Place eggs, water, and flour in Kitchenaid mixer bowl. Attach bowl and flat
beater to mixer. Turn to Speed 2 and mix for 30 seconds.
2. Remove flat beater and attach dough hook. Turn to Speed 2 and knead 2
minutes.
3. Hand knead dough for 30 seconds to 1 minute. Cover with dry towel and
let rest 15 minutes before extruding through Pasta Maker.
4. To cook pasta, add 1 tablespoon salt and tablespoon butter to 6 quarts
boiling water. Gradually add pasta and continue to cook at a slow boil until
pasta is al dente or slightly firm to the bite. Pasta floats on top of the water
as it cooks, so stir occasionally to keep pasta cooking evenly. When done
cooking, drain in a colander.
5. Serve with spaghetti sauce.
Source: Instructions and Recipes for your Kitchenaid Stand Mixer, book

Basic Spaghetti Sauce

Yield: 4 Servings
Active time: 10 minutes
Passive time: 5 minutes
Total: 15 minutes, or until ready to serve
Ingredients

15 oz can Tomato Sauce

1/8 tsp Dried Oregeno

1/4 tsp Dried Parsely

1/4 tsp Garlic Powder

1/8 tsp Salt

1/8 tsp Pepper

Preparation
1. Mix all together. Warm in pan on stove until ready to serve, stirring every
now and then.
Source: Alex Anderson

Crusted Chicken Bites

Yield: 4 Servings of 3 Bites
Active time: 25 minutes
Passive time: 20 minutes
Total: 45 minutes
Ingredients

2 Chicken Breasts

4 cups Corn Flakes

1 cup Butter

1 tsp Garlic Powder

tsp Black Pepper

Preparation
1. Preheat oven to 450.
2. Melt butter and set aside in bowl. Cut each chicken breast into six equal
parts and place in bowl of butter.
3. In food processor, crunch corn flakes, garlic, and pepper using the pulse
button until a fine grain, about the consistency of bread crumbs.
4. Line baking sheet with aluminum foil and lightly spray with cooking spray.
5. Bread each piece of chicken in the corn flake mixture and place on baking
sheet.
6. Bake at 450 for 15-20 minutes. Check to make sure they are done before
serving.
7. Serve over spaghetti.

Source: Jay County Hospital Dietary DepartmentRoasted Zucchini with

Garlic
Yield: Makes 4 servings
Active time: 20 minutes
Passive time: 15 minutes
Total time: 35 minutes
Ingredients

1 lb zucchini, each cut in half across the middle, then each half

quartered lengthwise
1 teaspoon Garlic Powder
1 tablespoon Butter, melted
Salt
Ground Black Pepper
1/2 teaspoon Dried Thyme

Preparation
1. Preheat oven to 450F. Make sure there is a rack on the top rack spot in
the oven. Place the zucchini and garlic in a bowl and toss with melted butter.
Spread the zucchini out onto a foil lined roasting pan, skin side down.
Sprinkle with salt (1/4 to 1/2 a teaspoon).
2. Roast the zucchini for 8-15 minutes, or until it begins to brown. (Start
checking at about 7 minutes and keep checking every few minutes.) Once
the zucchini has started to brown at the edges, remove it from the oven and
place the zucchini in a bowl. Gently mix in the herbs and salt and pepper to
taste.

Source:
http://www.simplyrecipes.com/recipes/roasted_zucchini_with_garlic/
#ixzz3oXfMlq00

Peach Crisp
Yield: 4 servings
Active time: 15 minutes
Passive time: 25 minutes
Total time: 40 minutes
Ingredients

Canned Peaches
cup Quick Oats
cup Flour
cup Brown Sugar
cup Butter, melted
Dash of Baking Powder (less than tsp)
Dash of Baking Soda (less than tsp)
Dash of Cinnamon

Directions
1. Pre-heat oven to 450.
2. Spray a small baking pan/dish (8x8 or smaller) with cooking spray and pour can
of apples inside. Spread throughout pan evenly.
3. In a bowl, mix melted butter with all other ingredients.
4. Evenly spread mixture over top of peaches and bake for 25 minutes, check and
add time if needed.
Source: Alex Anderson

Iced Sweet Tea with Lemonade Ice Cubes

Yield: 4 to 5 Servings
Active time: 20 minutes
Passive time: 15 minutes
Total: 35 minutes (Assuming ice cubes are already frozen)

Tea
Ingredients

2 quarts Boiling Water

7 Regular Tea Bags

1 cup Sugar

Preparation
1. Boil 2 quarts of water. Pour into tempered glass container and steep tea
bags for fifteen minutes. Remove tea bags and place in cooler until ready to
serve.

Lemonade Ice Cubes

Ingredients

24 oz Lemonade

1. Pour lemonade into ice cube trays and freeze. Add to tea for an Arnold
Palmer inspired beverage.

Source: Alex Anderson