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Fettucini w/ Veggies
Linguini Vongole
Pasta Cake
Fusilli Vinaigrette
Garlic Mostaccioli
Garden Fettuccine
Macaroni Skillet
Chinese Tofu Salad
Pasta Cake


      3/4 pound Spaghetti, boiled and cooled
      3 tablespoons Butter or margarine
      1 finely chopped Onion
      3 tablespoons Flour
      1-1/2 cups Chicken stock
      1/4 teaspoon White pepper
      1 teaspoon Lemon juice
      6 tablespoons grated Parmesan cheese
      1 cup grated Cheddar cheese
      3 Eggs
      1/2 teaspoon Salt
      3/4 pound Sausage
      1 tablespoon Butter or margarine
      1 tablespoon Oil
      3/4 cup coarsely chopped Green peppers
      1-3/4 cups coarsely chopped Onion
      1/3 cup grated Cheddar Cheese
      3 tablespoons chopped Parsley
      1/2 teaspoon Black Pepper


    Preheat the oven to 375o.
    "Pam" a springform pan and set aside.
    Brown sausages slowly in skillet.
    Make white sauce for the pasta:
    - melt butter in a skillet and add onion. Brown.
    - add flour and mix well.
    - slowly pour in the stock and simmer for a few minutes until the sauce thickens.
    - add the white pepper and the lemon juice.
    In a large bowl, combine the pasta, white sauce, parmesan, cheddar, eggs and salt.
    Mix well.
    Remove the sausage from the skillet, wipe out, add some more oil and sauté the peppers  and onions until limp.
    Add to the meat along with the cheddar, parsley and black pepper.
    To assemble:
    Put 1/2 the pasta mixture into the springform.
    Make a depression in the middle leaving 1/2" space around the edges.
    Heap the filling mixture into the depression, mounding it in the middle.
    Pat down solidly.
    Place the rest of the pasta on top and smooth over.
    Bake for 35 - 40, minutes until the top is brown.
    Let cool in springform a bit before removing outside ring.

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