Email to Verla Monge      

Recipe Categories: Mrs_Chef's HOME PAGEAPPETIZERS Bars BBQ BEVERAGES BirthdayParty Biscuits BREAD BREAKFAST Brownies CAKESandPIES CANDY CanningandFreezing CASSEROLES Cheesecakes ChristmasCakes ChristmasCookies CoffeeCakes COOKIES CROCKPOT DESSERTS DIABETIC DinnerPartyMenu39s EasterDinner EmerilLagasse FISHandSEAFOOD FRUIT Gina39sRecipes IceCream JAMSandJELLIES JarMixesforGifts JelloSalad LowCarb MARINADES MEATS Muffina PASTA PastaRiceSalads PASTRIES PicnicFoods Pies PIZZA PorkRecipes POULTRY QuickBreads RecipestoTry-Desserts Relishes RICE SALADandDRESSING Salads SANDWICHES SAUCES Scones SNACKS SOUPSandSTEWS SummerSalads Thanksgiving VEGETABLES WeightWatchers YeastRolls

Ripe Olive Spaghetti

List of Ingredients




8 oz. package of spaghetti
1 8 oz. can of mushrooms, drained
1 16 oz. can of tomatoes
2 2 1/4 oz. cans of sliced ripe olives
1 large red, green, or yellow pepper,chopped
2 large onions, chopped
2 T. olive oil
1 pint half and half or milk
3 T. flour for white sauce
3/4 c. grated parmesan cheese
1 stick of butter


Recipe



Brown pepper and onions in oil and 2 T. of the butter.

Make white sauce with the flour, milk or cream, and remaining 6 T. of butter. Add cheese and cook until thick.

Add tomatoes to onions and pepper. Add cheese sauce and remaining ingredients. Cook until it bubbles once. Can be frozen. If so, reheat until it bubbles, 30 to 40 minutes at 350 degrees.

I like to make this in the summer with the colorful red, yellow, and orange peppers.