Pie for Supper!

We had a friend over for supper on Monday evening and I made spaghetti, using my slow cooker to simmer my homemade sauce all day :o)

Well, today at supper, rather than just heating up the spaghetti, I found this recipe for SPAGHETTI PIE and we had it with leftover corn on the cob and garden salads.

SPAGHETTI PIE - I had originally made a 500g box of pasta.

To leftover noodles, ADD --

• 2 Tbsp margarine
• 2 beaten eggs [** in future, I'll only use 1 beaten egg]
  
• 1/3 cup parmesan cheese

MIX and PLACE in pie plate to make crust bottom and sides.

SPREAD reheated meat sauce over the noodles.

BAKE at 350 for 15 minutes.

SPRINKLE mozzarella cheese to your liking over top of pie and bake for 10 more minutes. [I moved the oven rack to the top for the last few minutes and put on broiler so cheese would be golden brown and slightly crispy]

** The bottom wasn't as crispy or *stuck together* as it should have been, so I think 1 beaten egg will be much better!

Here's the link for the photo [I forgot to take one] and for a recipe that you can make from scratch when you don't have any LEFTOVER spaghetti waiting to be used ...

Bon Appetit :o)

Family Skillet Meal - Updated, with Photo

For supper the other day, we thoroughly enjoyed this super-easy dish! Although we had it with a slice of bread on the side, it would be great with a salad and rolls or crispy, warm garlic bread.

• 1/2 lb. ground beef [I used 1 pound lean]
  
• 2 1/2 c. canned tomatoes [I used diced tomatoes]
  
• 1 tsp. Worcestershire sauce
• 1 1/2 c. chopped cabbage [I used some frozen corn]
  
• 1 small onion, chopped
• 1 c. uncooked macaroni
• 1/2 c. grated cheese [I used cheddar]
  
• 1 tsp. salt [I used only a dash]
  

-Brown ground beef and onion.
-Blend Worcestershire sauce and salt into tomatoes.
-Add frozen corn and macaroni to meat in skillet.
-Cover and reduce heat. Simmer 15 to 30 minutes.
-Sprinkle cheese over top.




We enjoyed this so much that I made it again today :o)

I did it from memory [NOT necessarily a good thing] and forgot to add Worcestershire sauce and a dash of salt and it didn't matter at all to the taste!

This time I also added some chopped green peppers and sliced fresh mushrooms.

Simply because my skillet is too cumbersome to drain the cooked ground beef, I browned the meat, onions, green peppers and mushrooms on the stove before transfering them to the heated skillet.

I enjoy new recipes just like everyone else and photos always help me visualize what I'm going to make, so I did remember to take the photo on the left showing it when it first begins to simmer and is basically liquid and uncooked noodles, etc.

We sat down to supper and were enjoying it BEFORE I remembered to take an *after* photo ~ so here's a shot of what a partially empty skillet looks like :o)

I guess that tells you that it was delicious!

*Almost Cabbage Rolls* Casserole

I've only ever made *real* Cabbage Rolls once or twice in my life and while they are tasty, they also require more work than I'd like :o)

Two weeks ago I tried this recipe and we just loved it! Simple to assemble yet delicious make it a keeper in our home. It called for 8 cups of cabbage and because that seemed like too much, I used only 4-5 and it was not enough ... I know for next time :o)

• 1 lb ground beef
• 3/4 cup uncooked long-grain rice
• 1 large onion, chopped
• 2 cloves garlic, minced
  
• 1/2 tsp salt
• 1/4 tsp pepper
• 1 (28 oz.) can tomato sauce
• 1/4 c cider vinegar [I used regular vinegar]
  
• 2 Tbsp. brown sugar, packed
• 1 Tbsp. dry mustard
• 8 cups cabbage, coarsely chopped [I used only about 4-5 cups]
  

--Brown ground beef with onions and spices first. [it doesn't say so, but that's what I did]
--In large bowl, mix together beef mixture with rice.
--In small bowl, stir together tomato sauce, vinegar, brown sugar and mustard.
--Layer 1/3 of the cabbage in bottom of 3-quart deep casserole.
--Arrange half of the beef mixture on top. Cover with another 1/3 of the cabbage then the other half of the beef mixture.
--Pour tomato sauce mixture over top, but do not stir. [Casserole will be quite full.]
--Cover -- let sit at room temperature for about 20 minutes.
--Bake at 325 degrees for 2 hours, without stirring.

There were 3 of us and there were leftovers for my lunch the next day so I'd say it serves 4 nicely :o)