Baked Spaghetti

This is one of my family's favorite meals! It is easy and yummy!

You can make your own sauce.
1 cup onion chopped
1cup green pepper chopped
1 Tbs butter/margarine
1 can tomatoes 28 oz. cute up
1 can mushroom-drained
1 can ripe olives-sliced
2 tsp oregano


I use a jar of sauce!!! Easier and faster!! Probably cheaper!

1 LB ground beef-browned and drained
12 oz spaghetti -cooked
2 cup cheddar cheese-8 oz
2 cans cream of mushroom soup-diluted (cream of chicken works well also)
1/4 cup H2O
1/4 cup Parmesan cheese

In large skillet, simmer ground beef and sauce for 10 min. uncovered. Place 1/2 spaghetti in a greased 13 x 9 pan. Top with 1/2 sauce mix. Sprinkle with 1 cup cheddar cheese. Repeat layers. Mix soup and water until smooth. Pour over casserole and sprinkle with parm. cheese, bake uncovered at 350 degrees for 30-35 minutes.

I love this recipe. It is great for when you are having company as well!!

Dutch Apple Pie

Okay, you all probably have your own recipe that you love for apple pie. We had over half a bushel of apples so I made 4 pies.
I used graham cracker crust.

Filling:
7 peeled, cored and finely sliced apples (don't use granny smith)
1/2 cup sugar
several shakes of cinnamon

Mix the filling together and put in graham cracker crust

Topping:
1/4 cup sugar
1/2 cup flour
several shakes of cinnamon
1/2 cup cold butter

Cut in butter into flour,sugar and cinnamon until mixture resembles course crumbs. Sprinkle over pie filling

Bake 25-30 minutes at 375 degrees or until golden brown. Cool a bit and then sprinkle with powder sugar.
Of course eat warm with a scoop of vanilla ice cream and carmel.
OHHHH so good!!

Indian Rice and Lentils

I have tried various lentils and rice recipes the last couple of months as I am learning to prepare more and more meatless meals. This is the hands-down winner. Very filling and flavorful. My son ate 3 bowls and my daughter ate 2 (isn't that the best indicator?).

Indian Rice and Lentils (from Cooks.com)

6 c. chicken broth
1/2 c. lentils
1/3 c. white rice
1/4 c. brown rice
2 tbsp. butter
1 med. onion, chopped
Salt to taste
1 clove garlic
1 tsp. cumin
1/4 tsp. cinnamon
1/4 tsp. ginger
1/4 tsp. oregano
1/4 tsp. turmeric
1/8 tsp. cardamom

Saute onion and garlic in butter. Add spices. Cook for 5 minutes, add broth and bring to a boil. Add lentils and brown rice and cook for 20 minutes. Add white rice and cook for 30-40 minutes more. Salt to taste.

If you are truly going vegetarian I'm sure vegetable broth would be great in this. I didn't have the turmeric or cardamom, and it still tasted great. I also didn't salt to taste because the boullion cubes I used for the broth had plenty of salt. Next time I'll have to double the recipe... we ate it all! By the way, this is a really economical main dish (how most of the world eats!).

CHICKEN, BROCCOLI AND GARLIC PASTA CASSEROLE

CHICKEN, BROCCOLI AND GARLIC PASTA CASSEROLE

3 oz. cooked penne or small tube shaped noodles Salt and pepper 3 c. steamed, chopped broccoli 2 1/2 tbsp. butter 1 c. chopped onion 2 cloves chopped garlic 3 tbsp. flour 1 tsp. dried thyme 1 1/2 c. chicken broth 1 1/2 c. whole milk 1 bay leaf 3/4 lb. chicken breast tenders (I boiled a couple boneless thighs and then shredded them) Pinch nutmeg 2 tbsp. chopped parsley (I used some chopped swish chard from the garden) 1/2 c. cottage cheese (I didn't have any on hand) 3 tbsp. Parmesan cheese In large bowl put cooked pasta and broccoli. Heat oven to 350 degrees. In a sauce pan, heat the butter over medium heat. Add onion and cook for about 3 minutes until softened. Stir in garlic and flour; cook for 1 minute. Stir in thyme and then slowly whisk in the broth and milk. Add bay leaf, bring to boil, reduce heat and cook gently for 10 minutes. (Here is where I added the swish chard and let it cook for about 3-4 minutes) Add chicken and cook for 2 to 3 minutes until chicken is barely cooked through. Remove from heat and season with salt and pepper and nutmeg. Add to the bowl with the pasta and broccoli along with parsley and stir until mixed. Put casserole into oiled 11 1/2 x 8 inch baking dish. Dot with cottage cheese and sprinkle with Parmesan. Bake for about 20 minutes until heated through and the top is lightly browned. I made this today for lunch. It had good flavor. Great way to stretch your chicken. You might also like this chicken breast dinner or this chicken and stuffing dish.  I make them both about once every month or so.