Deviled Eggs Florentine

3 servings

Ingredients:
4 ounces fine noodles
10-ounce package frozen creamed spinach, thawed

1 1/3 tablespoons tarragon wine vinegar

3 hard-cooked eggs

1 tablespoon finely chopped green onion with top, optional

1 tablespoon mayonnaise

1 1/2 teaspoons milk

salt, optional

Diced red pepper, optional

COOK noodles according to package directions. Drain.

STIR together cooked noodles, spinach, and vinegar in shallow 1 1/2 quart casserole. Spread evenly across bottom of casserole.
CUT eggs in half lengthwise. Remove yolks and set whites aside. In small bowl, mash yolks with fork. Stir in onion, if desired, mayonnaise, milk, and salt, if desired, until well blended.

REFILL whites, using about 1 tablespoon yolk mixture for each egg half. Gently press egg halves into spinach mixture. Cover with lid or aluminum foil.
BAKE in preheated 350°F oven until hot throughout, about 15 to 20 minutes.

Autumn Pasta with Apples and Cranberries

6 servings

Ingredients
8 ounces wide egg noodles
2 teaspoons margarine
1/2 pound turkey ham, unsliced, cut into 1/2 inch cubes
1 bunch green onion, whites and some greens, chopped
2 granny smith or macintosh apples, cut into slices, then into 1/2 inch pieces
1/4 teaspoon nutmeg
1/2 cup frozen apple juice concentrate, thawed
1 cup half and half
1 cup sharp Cheddar cheese, grated
2 tablespoons chives
1/2 teaspoon salt
1/4 teaspoon pepper
1/2 cup dried cranberries


COOK pasta according to package directions, drain.
MELT margarine in large skillet and cook ham. Remove to a plate when done.
ADD onion to skillet; cook over medium high heat for 3 minutes. Add apples and cook until apples are golden. Transfer apples and onions to plate.
ADD nutmeg, apple juice, and half and half to skillet. Sauce may look curdled, but continue to cook for 5 minutes or until reduced by 1/3.
ADD cheddar and chives, stir until cheese is melted. Season with salt, pepper, and cranberries. ADD sauce to pasta and toss to coat. Add ham, apples and onions.