Spaghetti Lasagne

Yummy! Yummy! Easy! Easy!

12 oz thin spaghetti
8 oz sour cream
8 oz cream cheese
8 oz cottage cheese
1 jar spaghetti sauce
1 lb ground beef
2 c mozzarella cheese

Cook spaghetti to package directions. Drain and add sour cream, cream cheese and cottage cheese. Mix and set aside. Brown ground beef then add spaghetti sauce. Place a layer of noodle mixture in casserole dish topping with meat mixture; sprinkle with 1/2 of mozzarella cheese. Repeat layers with remaining noodles, meat and cheese. Cover and bake til bubbly.

Tuna Melt

1 (1 lb) loaf French bread
1 small sweet onion, peeled and diced
1 (12 oz)can tuna, drained
2 c. mozzarella cheese, shredded
1 c. mayonnaise

Preheat oven to 350 degrees. In a mixing bowl, combine sweet onion, drained tuna, mozzarella, and mayonnaise. Mix thoroughly. Spread tuna mixture on slices of French bread to form a sandwich. Place sandwiches on a cookie sheet. Bake in a preheated oven for 10 minutes. Yeilds 8 servings.

Homemade Ice Cream

One of our favorite things about summer is homemade ice cream. We especially love to use fresh fruit. This recipe can be used to make vanilla or fruit flavors simply & deliciously.

Mix in canister till sugar dissolves. :
1 large box instant vanilla pudding
2 c sugar
5 c milk
12 oz evaporated milk

Add 2 c strawberries or peaches (or other fruit),
then fill canister to fill line with more milk. Chill 1 1/2 hours before freezing.

Hot Fudge Chocolate Cake

A former student of mine, Allyson Parker, gave me this recipe, because it was her favorite. I LOVE it!

2c sugar
2 c self rising flour
1 c water
1/2 c oil
1/2 c margarine
4 T cocoa
1/2 c buttermilk
2 eggs
1 t vanilla

Mix flour & sugar in mixing bowl. Set aside. Combine water, oil, margarine & cocoa in a saucepan; bring to rapid boil. Remove from heat, stir well & pour into flour-sugar mixture. Add buttermilk, eggs & vanilla. Mix well. Bake at 300 for 40 min. in a well greased 13 x 9 x 2 inch pan.

Frosting: 1/2 c margarine, 3 T milk, 2 T cocoa, 1/2 c powdered sugar, 1 t vanilla.

Melt margarine in saucepan. Add milk and cocoa til blended.
Add powdered sugar & vanilla; mix well. Pour over hot cake & serve while warm.

(I serve with ice cream: Yummy!)

Baked Spaghetti

My husband loves this recipe because its how his mother prepared spaghetti. She got the recipe from Virginia Rudd of North Carolina. The crock pot version is a staple in our house. Its great for company too, because its easy, yummy and makes a large amount.

Sprinkle of oregano
1 1/2 lbs ground beef
1 lg onion, chopped
3T Worcestershire sauce
1 (16 oz.) can tomatoes
1/2 lb. grated cheese
1 can cream mushroom soup
1/2 t. salt
1/8 t. pepper
1 t. chili powder
1 (8 oz.) tomato sauce
1 (8 oz.) pkg thin spaghetti

Brown beef & onion. Drain; add Worcestershire sauce, chili powder, sauce, tomatoes, tomato sauce, soup, salt & pepper. Cook slowly for 30 minutes. Cook Spaghetti for short time, rinse well & add to beef mixture. Put in 2 casserole dishes, sprinkle w/ cheese. Make sure spaghetti is completely under the sauce. Cover w/ foil. Bake for 30 min. in 350 oven. (Makes 2 9” square dishes). Freeze if desired.

Crock pot version: brown beef in microwave, then add all ingredients except cheese and spaghetti to crock pot. Cook on low for several hours until warm. Prepare spaghetti to pkg directions. Serve with grated cheese if desired.**

Grandma's Strawberry Cake

1 box white cake mix
3 T flour
1 small pkg strawberry Jell-O
¾ cup oil
¼ cup water
½ pkg frozen strawberries, (thawed)
4 eggs

Mix all ingredients except eggs, add eggs one at a time, beating well after each. Beat well until all ingredients are well blended. Pour into greased & floured cake pans or 9X13 inch baking dish. Bake 350 degrees for 30-35
minutes.

Frosting:

1 ½ cup powdered sugar
¾ stick butter
½ pkg frozen strawberries (thawed)
Blend powdered sugar & butter. Add enough strawberries till right consistency to spread on cake.

Brownie Trifle

This is one of my Mom's specialties. Its yummy - how could it not be? Its chocolate!

1 pkg brownie mix (I make my own from scratch)
2 small instant chocolate pudding
1 pkg toffee chips
1 12 oz Cool Whip

Prepare brownie mix & cool. Prepare pudding.

In trifle bowl layer
½ brownies (crumbled)
½ pudding
½ toffee chips
½ Cool Whip
Repeat with remaining ingredients.

Crumble a corner of the brownies (where it’s hard) on top & sprinkle a few pieces of the toffee chips for garnish. Best if chilled all day or overnight.

Spinach Salad

This salad is one my Aunt Melanie made for all our family gatherings. I love how it tastes and the memories it provides.

2- 1 lb. fresh spinach
8 slices of bacon- fried crisped and crumbled
4 hard boiled eggs, sliced
3 or 4 chopped green onions
1-5 oz. can sliced water chestnuts, drained
alternative, 1-16 oz. can bean sprouts, drained

Dressing:
1 cup salad oil
1 cup vinegar
3/4 cup sugar
1/3 cup ketchup
2 tsp. salt

I like to use Olive Oil, and I don't pour the dressing on until just before serving. This is a large salad. If you cut the salad recipe in half, be sure to cut the dressing in half too.

Peach Refresher Smoothie

2 cups peach nectar or apple juice
1 cup vanilla frozen yogurt
1/2 bananna
1 cup peach yogurt
1 1/2 cups frozen peach slices

Pour all liquid ingredients into blender. Add all frozen ingredients. Blend on low for 30 seconds then blend on high setting until smooth. Serve immediately. Makes 3-5 servings.

Chicken-Cranberry Wraps

These wraps are yummy! Of course, I'm a fan of cranberries in any recipe. This recipe is also good for the hot and humid summer days when I just can't bring myself to turn on the oven. Serve up a wrap and a smoothie and you have a perfect cool meal for a hot day.

Chicken-Cranberry Wraps

From

6 (10-inch) fat-free flour tortillas
1/2 (15-ounce) can whole-berry cranberry sauce
2 tablespoons spicy brown mustard
2 tablespoons minced crystallized ginger
1/2 cups chopped cooked chicken or turkey breast
3 green onions, thinly sliced
2 tablespoons chopped pecans, toasted
1 cup shredded lettuce

Heat tortillas according to package directions.

Stir together cranberry sauce, mustard, and ginger. Spread mixture evenly over 1 side of each tortilla. Top with chicken, green onions, pecans, and lettuce; roll up.

Yield: 6 servings

NUTRITION PER SERVING
CALORIES 262(17% from fat); FAT 4.9g (sat 0.6g,mono 2.5g,poly 1.1g); PROTEIN 14.7g; CHOLESTEROL 32mg; CALCIUM 27mg; SODIUM 406mg; FIBER 1.7g; IRON 2.6mg; CARBOHYDRATE 40g

Southern Living, FEBRUARY 2001