Recipes

Spaghetti Pie

4 servings spaghetti, broken into 2" pieces

1/3 cup grated parmesan cheese

1 egg, well beaten

2 Tbsp. butter

1 tsp. sugar

1 1/2 lb. ground beef

15 oz. can spaghetti sauce

1/2 tsp. salt

1/4 tsp. pepper

3/4 tsp. crushed oregano

1/2 tsp. garlic powder

1/2 tsp. onion powder

8 oz. cottage cheese

2 cups mozzarella cheese

Cook pasta. In large bowl mix cooked pasta with butter, parmesan cheese, salt, pepper and egg. Stir in spaghetti sauce, sugar and spices.

Saute ground beef.

Spread pasta in 9"x13" pan. Top with cottage cheese. Top with ground beef.

Bake @ 350 degrees for 30 min. Sprinkle with mozzarella cheese and a little parmesan cheese. Bake another 10 min. or till browned.

(Freezes well)

Enjoy!

Deb F

Spicy Pumpkin Soup

1 jalapeno pepper, finely minced

1 Tbsp. olive oil

4 cups chicken or veg. broth

1 15 oz. can pumpkin

2 Tbsp. lime juice

optional: 2 Tbsp. chopped fresh cilantro

2 Tbsp. maple syrup

few chili pepper flakes

In large saucepan, over med-high heat, saute jalapeno pepper in hot oil x 1 minute or till tender. Gently stir in broth, pumpkin and lime juice. Bring to boil. Reduce heat, add cilantro and simmer x 5 minutes.

Stir in maple syrup just before serving.

Makes 4 servings

Enjoy!

Deb F

RHUBARB CAKE

½ cup butter

½ cup white sugar

1 egg

2 cups flour

1 tsp baking powder

½ tsp salt

Filling:

2 eggs beaten

1 ¾ cups white sugar

½ cup melted butter

½ cup flour

4 cups finely chopped rhubarb

Cream butter, sugar and egg. Add flour, baking powder and salt. Divide this mixture in half; reserve half for topping. Press other half into a greased 9 x 13 inch pan. Mix all filling ingredients, except rhubarb, together. Add rhubarb; mix well. Put on top of base. Crumble reserved mixture on top of filling. Bake at 350 degrees F. for 45 min.

Sharon Brassard