Main Dishes

Farfalle with Smoked Salmon
Serves 4
3/4 of a 16 oz. package of farfalle
1 large carrot, grated
1/3 cup dry vermouth or dry white wine
1-1/2 tsp. RC Seafood Base
1 cup light cream
1/4 tsp. ground black pepper
1/2 lb. sliced smoked salmon, cut into 2 inch pieces
1 Tbsp. chopped fresh dill
Directions: In sauce pot, prepare farfalle as label directed, but do not use salt in water; drain. Meanwhile, in non-stick 10 inch skillet over medium-high heat, cook grated carrot and 1/2 cup water until tender, about 5 minutes. Add vermouth and heat to boiling; cook 1 minute. Whip RC Seafood Base into cream with pepper; add to pan and cook 1 minute.  Remove skillet from heat; stir in salmon pieces and chopped fresh dill. Toss salmon mixture with pasta to serve.

Baked Macaroni and Cheese
Serves 4-6
Preparation time: 20 Minutes
8 oz. of Elbow macaroni
4 Tbsp. butter
4 Tbsp. flour
1/2 tsp. dry mustard (optional)
1 tsp. salt or to taste
1/2 tsp. white pepper
3 cups of milk or cream
3 tsp. RC Ham Base or Redi-Base Ham Base (optional)
1/4 tsp. Tabasco sauce (optional)
2 cups (8 oz.) sharp cheddar cheese, shredded
bread crumbs as needed
dash of paprika (optional)
Directions: Cook macaroni according to package directions; rinse with cold water, drain and set aside. In a sauce pan, melt butter. Add flour mixed with salt, pepper and dry mustard; blend well with a whisk until smooth and bubbly. Gradually stir in milk or cream and stir until thick and smooth. Add RC Ham Base and blend well. Add Tabasco sauce to taste and correct salt and pepper if needed. Remove from heat. In a large bowl, mix the macaroni with the cheese and then combine with the sauce. Pour into a buttered baking dish and sprinkle with bread crumbs and paprika. Bake at 350° until hot and bubbling (about 30 minutes) or until the top is golden brown. Serve.
For extra flavor, try our International Spice Fancy Chives