Baked Spaghetti

We had this recipe the other night in our small groups. Shelley Hudspeth was kind enough to share the recipe with me to put on my blog. I can tell you that this is DELICIOUS. Thanks, Shelley.

28 oz. can diced tomatoes with liquid
4 oz. mushrooms (drained)
2 1/4 oz. black olives (drained)
2 tsp. dried oregano
1 lb. ground beef
1 med. onion
1 med. green pepper
1 can mushroom soup
1/4 cup water
16 oz. spaghetti
1/4 cup Parmesan cheese
DO NOT ADD SALT.
Brown beef, onion and green pepper. Add tomatoes, olives, mushrooms and oregano. Simmer uncovered 10 min. Spray 9 x 13 pan . Boil spaghetti, just enough to bend, still crunchy.
Layer 1/2 spaghetti on bottom of pan.
1/2 sauce
1/2 cheese
Repeat
1/4 cup water with mushroom soup and spread over top. Sprinkle with parm cheese.
Bake in 350 degree oven for 30 to 35 minutes.

Cheddar Chicken and Potatoes

4 slices bacon
4 small boneless, skinless chicken breasts
4 cups (1 lb.) frozen diced potatoes with peppers and onions, thawed
4 oz. ( 1 cup) 2% milk shredded sharp cheddar cheese

Cook bacon in large nonstick skillet on medium heat 5 min. or until crisp. Remove bacon from skillet to paper towel; discard drippings in skillet.

Add chicken to skillet; cook 5 min. on each side or until done (165 degrees). Remove chicken from skillet; cover to keep warm. Crumble bacon. Add to skillet with potatoes; cook and stir 5 min. or until heated through.

Place chicken over potatoes; top with cheese. Cover; cook 2 min. or until cheese is melted.

Meatballs--Two Ways

2 lbs. ground beef
1 pkg. (6oz.) Stuffing Mix for Chicken
1 1/4 cups water
2 eggs
Heat oven to 400 degrees. Line 2 jelly roll pans with foil; spray with cooking spray. Mix ingredients until blended; shape into 32 balls, using 1/4 cup for each.
Place 16 meatballs in each prepared pan. Bake 16 to 18 minutes or until done (160 degrees).
Combine half the meatballs with Tomato-Basil Cream Sauce or Creamy Brown Gravy. Cool remaining meatballs; freeze for later use.

1. Tomato-Basil Cream Sauce:
Mix 1 jar (14oz.) spaghetti sauce, 2 oz. cubed cream cheese and 2 Tbsp. chopped fresh basil in large skillet; cook on medium-low heat 3 min. or until heated through, stirring occasionally. Add 16 hot meatballs; stir to evenly coat. Sprinkle with 1/4 cup grated parmesan cheese before serving. Makes 4 servings, 4 meatballs and 1/3 cup sauce each.

2. Creamy Brown Gravy:
Mix 1 jar (12oz.) beef gravy, 1/2 cup sour cream and 2 Tbsp. chopped fresh parsley in large skillet; cook on medium-low heat 3 min. or until heated through, stirring occasionally. Add 16 hot meatballs; stir to evenly coat. Makes 4 servings, 4 meatballs and 1/3 cup sauce each.

Slow-Cooker Lasagna

For my daughter, Becky, who lives in Italy. She just recently got a slow-cooker that is wired to work with the Italian electrical system. She couldn't take a cooker from America because the electrical system there would blow it up. So they ordered one from England. It will really be helpful to her while she is in language school. I haven't tried this recipe myself, but it sounds really good.

1 lb. ground beef
1 jar (26oz.) spaghetti sauce
1 cup water
15 oz. ricotta cheese
7 oz. shredded mozzarella cheese, divided
1/4 cup grated Parmesan cheese, divided
1 egg
2 Tbsp. chopped fresh parsley
6 lasagna noodles, uncooked
Brown meat in large skillet; drain. Stir in spaghetti sauce and water. Mix ricotta, 1 1/2 cups mozzarella, 2 Tbsp. Parmesan, egg, and parsley.
Spoon 1 cup meat sauce into slow cooker; top with layers of half EACH of the noodles, broken to fit, and cheese mixture. Cover with 2 cups of the remaining meat sauce. Top with remaining noodles, broken to fit, cheese mixture and meat sauce. Cover with lid. Cook on LOW 4 to 6 hours or until liquid is absorbed. Sprinkle with remaining cheeses; let stand, covered, 10 min. or until melted. Note: For best results, do not cook on the HIGH heat setting.

Carbonara

This is one of Becky's recipes. She made this for us a couple of times this summer while she was here. It is delicious!!

Ham--Cut into bite-size pieces
1/4 cup white wine
1/4 cup oil
Garlic minced
Onion, chopped fine
Saute altogether.

1/2 Cup parmesan cheese
1/3 cup milk
3 eggs
Salt and pepper well.
Stir together.

1 lb. spaghetti, cooked and drained. Pour ham mixture and then egg mixture over spaghetti. Mix well. Hot spaghetti will cook the egg mixture. Serve immediately.

Creamy Cheese Capellini

Since my daughter, Becky, has talked me into posting some more recipes, I am using a nice Italian recipe in honor of her as she makes her home in Italy. She will be leaving to go back to Italy on August 18. Please pray for all of us as we all say good-bye. It has been a wonderful, hectic summer and we have enjoyed so much spending time with all of them.

1/2 lb. whole-wheat capellini (looks like angel hair)
2 tsp. extra-virgin olive oil
3 plum tomatoes, diced
2 cloves garlic, crushed
1 (6oz.) bag baby spinach
1 cup ricotta cheese
1 cup shredded mozzarella cheese
1/2 tsp. salt
1. Cook pasta: Drain, reserving 1/4 cup liquid
2. Heat oil--add tomatoes and garlic. Cook about 2 min. Add the spinach in batches, stirring until wilted.
3. Add pasta, reserved cooking liquid, cheeses, and salt. Cook, stirring frequently until the cheeses are melted.

Stuffed Cabbage Rolls

1 large head cabbage
1 cup quick-cooking rice, cooked and cooled
1 lb. lean ground beef
1 medium onion, chopped
2 Tbsp. worcestershire sauce
1/2 tsp. salt
1/4 tsp. pepper
1 can cream of tomato soup, undiluted, divided
1/2 cup water.
Cook cabbage in boiling water only until leaves fall off head. Reserve 14-16 leaves for rolls and set remaining cabbage aside. Combine rice, beef, onion, worcestershire sauce, salt, pepper, and 1/4 cup soup; mix well. Put 2 to 3 Tbsp. meat mixture on each cabbage leaf. Fold in sides, starting at an unfolded edge, and roll up leaf completely to enclose meat. Repeat with remaining meat and leaves. Line a Dutch oven with leftover cabbage. Combine remaining soup and water; pour over cabbage. Stack cabbage rolls on top of sauce. Cover. Bring to a boil; reduce heat and simmer on low for 1 to 1 1/2 hours or until rolls are tender. Remove rolls and cabbage. If desired, sauce may be thickened by boiling over high heat. Spoon sauce over rolls and cabbage and serve immediately.

Texas Hash

2 lbs. ground chuck or beef
2 medium onions, chopped
2 green peppers, chopped
2--1 lb. cans tomatoes
1 1/2 tsp. chili powder
2 1/2 tsp. salt
2 tsp. worchestershire sauce
1 cup raw rice (long grain)
Brown beef in skillet and drain off fat. Put all ingredients in Crock-Pot. Stir thoroughly. Cover and cook on Low 6 to 8 hours. (High: 4 hours.) Ingredients may be increased by half for the 4 1/2 quart model.

Chicken Stuffing

1 chicken
2 cans cream of chicken soup
1 large box Stove Top stuffing
1/2 cup margarine or butter
Paprika and black pepper
Boil or bake chicken until tender. (You could also use an already cooked chicken from Wal-mart or Price Cutters or such for a much easier and faster preparation.)
Dilute each can of soup with 1/3 cup warm water. Pour 1 can of diluted soup in bottom of 9 x 13 baking dish. Spread deboned chicken over soup. Prepare stuffing mix using about 1 1/2 cups of chicken broth. After stuffing is set, spread over chicken. Pour melted margarine over stuffing. Top with second can of diluted soup. Sprinkle paprika and black pepper over all. Bake at 350 degrees for 40 minutes.

How to cook dry Beans

Beans are cheap eating and extremely good for us. You can use Pintos, Black, Red, Navy, Great Northern or any other kind. When cooked this way, it almost eliminates any gastric distress. You can add a small piece of ham, or a hambone if desired. I usually cook them plain and just add a vegetable bouillon cube for flavor. This makes them a fat free dish.

1 lb. beans, look them carefully for rocks or clods of dirt. Wash carefully.
Put into large cooking pot and cover with 6 cups of water.
Bring to a boil, and boil for 2 minutes.
Drain completely.
Cover with 6 more cups of water.
Let stand overnite.
The following morning: Drain completely and cover with 6 more cups of water.
Bring to a boil, then lower heat and cook slowly until done, approximately 2-3 hours.

Simple Salisbury Steak

1 can cream of mushroom soup, divided
1 lb. ground beef
1/3 cup dry bread crumbs
1 egg, beaten
1/4 cup finely chopped onion
1 1/2 cups sliced mushrooms
1. In bowl, mix thoroughly 1/4 cup of the soup, beef, bread crumbs, egg and onion. Shape firmly into 6 patties.
2. In skillet over medium-high heat, cook patties, a few at a time, until browned on both sides. Spoon off fat.
3. Stir in remaining soup and mushrooms; return patties to skillet. Reduce heat to low. Cover; simmer 20 min. or until done, turning patties occasionally.

Honolulu Chicken

My mom's recipe.

1/4 cup flour
1/2 tsp. salt
Dash of pepper
4 chicken breast halves, skinned
2 Tbsp. vegetable oil
1 cup peach preserves
1/2 cup commercial barbecue sauce
1/2 cup diced onion
2 Tbsp. soy sauce
1 large green pepper, cut into strips
2 cans sliced water chestnuts, drained
Hot cooked rice.
Combine first 3 ingredients; dredge chicken in flour mixture. Heat oil in large skillet over medium heat. Add chicken and cook 2-3 minutes on each side or until browned. Remove chicken from skillet , drain, and return chicken to skillet. Combine preserves, barbeque sauce, onion and soy sauce. Mix well; pour over chicken. Bring to a boil, cover, and reduce heat. Simmer for 40 minutes, stirring often. Add green pepper and water chestnuts, and continue cooking for another 15 minutes. Serve over hot cooked rice.

Turkey Chili Mac

1--8oz. pkg. elbow macaroni
1 lb. ground fresh turkey
1/2 cup chopped onion
1/4 cup green pepper
1 clove garlic, minced
1--15 oz. can tomatoes, crushed in blender
1 8oz. can tomato sauce
1 tsp. chili powder
1 tsp. cumin
1/2 tsp. salt
1--15 oz. can red kidney beans.
Brown turkey, onion,& green pepper. Drain any fat. Cook macaroni before adding to other ingredients. 1 cup of chili mac is 2 grams of fat.

Chicken and Stuffing

One of my mother's recipes. It is very good.

1 chicken
2 cans Cream of Chicken Soup
1 large box Stove Top stuffing
1/2 cup butter

Boil or bake chicken until tender. Save broth. Dilute soup with 1/3 can water for each can. Pour one can diluted soup into 9 x 13 pan or baking dish. Spread deboned chicken over soup. Prepare stuffing mix using 1 1/2 cups chicken broth. After stuffing is set, spread over chicken; pour melted butter over stuffing, top with second can of soup. Sprinkle paprika and black pepper over all; bake at 350 degrees for 40 minutes. Makes 6 large servings.

Stuffed Peppers

This is a recipe I remember my mom making when I was a little girl and all through my childhood. I didn't like the peppers then, only the stuffing, but love all of it now. Hope some of you will like it, too.

1 lb. rice, cooked according to pkg. directions
2 lbs. hamburger
2 (1 lb. cans ) tomatoes and juice
2 chopped onions
Salt
Mix all together. You do not cook any of this except the rice before stuffing the peppers.
Bring to a boil, a large pot of salted water. When it is boiling, put about 6 large clean, seeded green peppers in the water. Cook for 2 or 3 minutes until they start to soften. Dip into cold water so you can handle them and then stuff the insides with the above mixture. Lay them in a single layer in a casserole dish. Any extra stuffing can be poured in and around the peppers. Cover with foil. Bake about 1 hr. in a 350 degree oven. This makes a large portion. If you are not feeding too many, you might want to cut in half. My mom used to make this and she would only cook two peppers with the rest of the stuffing because only she and my dad liked the peppers. The rest of the family loved the taste the peppers gave to the stuffing but none of us liked the peppers.