hosted by Laverne Diede & Rhonda Fitterer
Spaghetti Pie
- 4 oz. dried spaghetti
- 1 Tbsp. butter
- 1 egg, beaten
- 1/4 cup grated Parmesan cheese
- 8 oz. lean ground beef or bulk Italian sausage
- 2 cups sliced fresh button mushrooms
- 1/2 cup chopped onion
- 1/2 cup chopped green sweet pepper
- 2 cloves garlic, minced
- 1 8-oz. can tomato sauce
- 1 tsp. dried oregano, crushed
- Nonstick cooking spray
- 1 cup cottage cheese, drained
- 1/2 cup shredded mozzarella cheese
- Small fresh basil leaves (optional)
Preheat oven to 350 degrees. Cook spaghetti according to package directions; drain. Return spaghetti to warm sauce pan. Stir butter into hot pasta until melted. Stir in egg and parmesan cheese. Meanwhile, in a 10-inch skillet, cook beef, mushrooms, onion, sweet pepper, and garlic until meat is browned and onion and mushrooms are tender; drain. Stir in tomato sauce and oregano; heat through. Coat a 9-inch pie plate with cooking spray. Press spaghetti mixture onto bottom and up sides of pie plate, forming a crust. Spread cottage cheese over bottom and up the crust. Top with meat mixture, then cheese. Bake 20-25 minutes or until bubbly and heated through. Cut into 6 wedges. If desired, sprinkle with small fresh basil leaves.
Rhubarb Dessert
- 3 cups flour
- 1 1/2 cups brown sugar
- 1 cup butter, softened
- 4 eggs
- 1/4 cup flour
- 1 1/2 cups white sugar
- 1 cup half-and-half
- 1/2 tsp. salt
- 4 cups chopped rhubarb
Preheat oven to 350 degrees. Mix 3 cups flour and brown sugar in a large bowl; cut in softened butter with a knife until mixture resembles coarse crumbs. Reserve 1 1/2 cups flour mixture; pat remainder into the bottom of a 9×13-inch pan. Bake crust until lightly browned, about 15 minutes. Beat eggs in a large bowl; mix 1/4 cup flour, white sugar, half-and-half, and salt into eggs, beating until smooth. Sprinkle chopped rhubarb over baked crust. Pour egg mixture over rhubarb; top with reserve flour mixture. Bake 40-45 minutes until eggs are set and lightly browned. Serve warm or cold.
