hosted by Laverne Diede & Rhonda Fitterer
Cowboy Spaghetti
- 1 – 12 oz. package spaghetti
- 8 bacon strips, chopped
- 1 1/2 lbs. lean ground beef
- 1 large onion, chopped
- 1 – 15 oz. can kidney beans, rinsed and drained
- 1 – 15 oz. can tomato sauce
- 1 – 10 oz. can chili seasoned diced tomatoes and green chilies, undrained
- 2 Tbsp. chili powder
- 2 Tbsp. Worcestershire sauce
- 1 tsp. ground cumin
- 1 tsp. dried oregano
- 1/2 tsp. garlic powder
- 3 cups shredded pepper jack cheese, divided
- Chopped green onions, optional
Preheat oven to 350 degrees. Cook spaghetti according to package directions. In a 12-inch skillet, cook bacon over medium heat until crisp, stirring occasionally. Remove with a slotted spoon; drain on paper towels. Add beef and onion to drippings. Cook and stir until beef is no longer pink, 5-7 minutes, breaking meat into crumbles. Stir in tomato sauce, beans, diced tomatoes, chili powder, Worcestershire sauce, cumin, oregano and garlic powder. Drain spaghetti; stir into skillet. Stir in 1 ½ cups cheese and half the bacon. Top with remaining 1 ½ cups cheese. Bake until heated through, 20-25 minutes. Sprinkle with green onions and remaining bacon.
Garlic Bread
- 1/2 cup butter, softened
- 1/3 – 1/2 cup Italian dressing
- 2 tsp. minced garlic
- 1 loaf Italian bread, cut lengthwise in half
- 2 cups shredded Colby Jack or mozzarella cheese
- 2 tsp. dried parsley
Preheat oven to 375 degrees. In a small bowl, blend butter, dressing and garlic. Place bread cut side up on a baking sheet and spread butter mixture over both halves. Top bread with cheese and parsley. Bake, uncovered, for 12-14 minutes, or until cheese is melted and bubbly. Slice and serve warm.
