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El Paso Pasta Bake

Makes 8 servings


  • 1 pound Italian sausages mild bulk sausage
  • 8 ounces orzo pasta * cooked and drained
  • 1 8-ounce package Monterey jack-colby cheese shredded (about 2 cups)
  • 1 cup sour cream dairy or light sour cream
  • 1 4-ounce can green chilies mild diced, drained
  • 1 4-ounce jar pimiento diced, drained
  • 1/2 cup cheddar cheese shredded
  • Paprika Salsa


1. Preheat oven to 350°.

2. Crumble sausage into a large skillet. Brown over medium heat; drain off fat.

3. In a large bowl, combine sausage, pasta, Monterey Jack- Colby cheese, sour cream, green chilies, and pimientos. Spoon into a shallow 2 1/2 -quart casserole.

4. Cover and bake 30 minutes. Sprinkle with Cheddar cheese and paprika. Bake, uncovered, 10 to 15 minutes longer until heated in center. Serve with salsa.

Shortbread Lemon Bars

Makes 24 servings


  • 1 1/2 cups flour
  • 1/2 cup confectioners' sugar
  • 1 teaspoon grated lemon peel
  • 1 teaspoon grated orange peel
  • 3/4 cup cold butter


  • 4 eggs
  • 2 cups sugar
  • 1/3 cup lemon juice
  • 1/4 cup flour
  • 2 teaspoons grated lemon peel
  • 2 teaspoons grated orange peel
  • 1 teaspoon baking powder


  • 2 cups sour cream
  • 1/3 cup sugar
  • 1/2 teaspoon vanilla extract


1. In a food processor, combine flour, confectioners' sugar, 1 t. lemon peel and 1 t. orange peel. Cut in butter until crumbly; process until mixture forms a ball. Pat into a greased 13x9x2 inch baking pan. Bake at 340 degrees for 12-14 minutes or until set and the edges are lightly browned.

2. Meanwhile, in a mixing bowl, combine the filling ingredients; mix well. Pour over hot crust. Bake for 14-16 minutes or until set and lightly browned.

3. Meanwhile, in a bowl, combine topping ingredients. Spread over filling. Bake 7-9 minutes longer or until topping is set. Cool on a wire rack. Refrigerate overnight. Cut into bars just before serving.

Find more great family recipes and meal planning assistance at Dine Without Whine.