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    Current Conditions in Erie:
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  • High Water 
    High Water

    What do you think about the increase in water bills?
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     It's unfair
     I don't live in the city

     

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  • Community Calendar  
    «- November 2009 -»
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  • Lazy Lasagna 
    Lazy_Lasagna2007-06-13-1181741912.jpg
    1 jar (26 oz.) spaghetti sauce
    2 pouches (1 cup each) frozen BOCA Meatless Ground Burger
    1 container (24 oz.) BREAKSTONE'S or KNUDSEN Low Fat Cottage Cheese
    1/2 cup cholesterol-free egg product
    2 cups KRAFT Shredded Low-Moisture Part-Skim Mozzarella Cheese, divided
    2 cups rotini pasta, uncooked
     

    PREHEAT oven to 350°F. Mix spaghetti sauce and ground burger; set aside. Mix cottage cheese, egg product and 1 cup of the mozzarella cheese in separate bowl.
    SPRAY 13x9-inch baking pan with cooking spray. Spread half of the sauce mixture into prepared pan; cover with layers of uncooked pasta and half of the cottage cheese mixture. Top with layers of remaining sauce and cottage cheese mixtures; sprinkle with remaining 1 cup mozzarella cheese. Cover with foil.
    BAKE 30 min. Remove foil; continue baking 30 min. Remove from oven; let stand 10 min. before cutting to serve.

  • Chicken Alfredo Pesto Pasta 
    Chicken_Alfredo_Pesto_Pasta2007-06-13-1181742151.jpg
    2 tsp. oil
    1 lb. boneless skinless chicken breasts, cut into bite-size pieces
    2 cups milk
    1/2 cup (1/2 of 8-oz. tub) PHILADELPHIA Cream Cheese Spread
    2 cups red pepper strips (about 1 large pepper)
    1/4 cup KRAFT 100% Grated Parmesan Cheese
    2 Tbsp. pesto
    8 oz. (1/2 of 16-oz. pkg.) angel hair pasta, cooked, drained
     

    HEAT oil in large nonstick skillet on medium heat. Add chicken; cook and stir 7 min. or until cooked through.
    STIR in milk and cream cheese spread; cook 3 min. or until cream cheese spread is completely melted and mixture is well blended. Add peppers, Parmesan cheese and pesto; stir. Cook 3 min. or until heated through, stirring occasionally.
    ADD pasta; toss to coat.

  • Pronto Saucy Beef Pasta Skillet 
    Pronto_Saucy_Beef_Pasta_Skillet2007-06-13-1181742398.jpg
    4 cups bite-size pasta, uncooked
    1 lb. boneless beef sirloin steak, cut into thin strips
    1/4 cup KRAFT Balsamic Vinaigrette Dressing, divided
    1 can (14-1/2 oz.) stewed tomatoes, undrained
    1 medium onion, sliced
    1 medium green pepper, chopped
    1 can (8 oz) sliced mushrooms, drained
    1/2 cup CHEEZ WHIZ Cheese Dip
     

    COOK pasta as directed on package.
    MEANWHILE, cook and stir steak in 2 Tbsp. of the dressing in large skillet on medium-high heat 2 min. or until steak is browned on all sides. Stir in tomatoes with their liquid, the onions, peppers, mushrooms and remaining 2 Tbsp. dressing. Bring to boil. Reduce heat to medium; simmer 10 min. or until onions and peppers are crisp-tender. Remove from heat.
    TOP with CHEEZ WHIZ; cover. Let stand 2 to 3 min. or until CHEEZ WHIZ is melted. Serve over hot drained pasta.
     

  • Creamy Basil n' Red Pepper Pasta 
    Creamy_Basil_n_Red_Pepper_Pasta2007-06-13-1181742622.jpg
    2 cups penne pasta, uncooked
    4 oz. (1/2 of 8-oz. pkg.) PHILADELPHIA Fat Free Cream Cheese, softened
    1/4 cup fat free milk
    1 jar (7 oz.) roasted red peppers, well drained
    1/2 cup fresh basil leaves
    2 Tbsp. KRAFT 100% Grated Parmesan Cheese
    1 lb. boneless skinless chicken breasts, cut into bite-size pieces
     

    COOK pasta as directed on package. Meanwhile, place peppers, cream cheese, milk, basil and Parmesan cheese in blender; cover. Blend until smooth; set aside.
    SPRAY large skillet with cooking spray. Add chicken; cook on medium-high heat 3 min., stirring frequently. Stir in pepper mixture. Reduce heat to medium; cook 5 min. or until heated through, stirring frequently.
    DRAIN pasta. Add to chicken mixture; stir gently until well blended.

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