Ingredients:
1 sourdough bread loaf, unsliced
8 oz monterey jack cheese, sliced
1/2 c. margarine, melted
1/2 c. green onion, chopped
2-3 tsp. poppy seeds
Preheat oven to 350. Cut the bread lengthwise and crosswise without cutting through the bottom crust. Insert cheese slices between cuts. Combine margarine, green onion and poppy seeds; drizzle over the bread. Wrap loaf in foil, place on cookie sheet. Bake 15 minutes, then uncover and bake an additional 10-15 minutes or until the cheese is melted.
This is always a hit at get-togethers. It can be made up ahead of time and kept in the fridge until you're ready to bake it and serve it. The bread you start with is already baked and you're adding some fabulous ingredients and it looks like you went to a lot of trouble. To make preparing it easier, I use an electric knife to make the cross-cuts in the bread. Once it is baked and the cheese is all melted and gooey with the green onions and poppy seeds, you just pull a piece out and eat it. You can put a fork or a knife out with it to help people pull portions off the loaf easier. So yummy!
Ingredients:
1 lb. ground beef
1 onion, chopped
1 lb. spaghetti
1 28oz. jar spaghetti sauce
3 eggs
2 Tblsp. margarine1/4 c. parmesan cheese
1/2 Tblsp. parsley
1 c. mozzarella cheese, shredded
Preheat oven to 3
50. Boil spaghetti according to package directions. Brown meat with chopped onion, drain. Add jar of spaghetti sauce to the meat. Put sauce in bottom of 2qt casserole dish and set aside. In a large bowl, beat the eggs and add margarine, parsley, parmesan and mozzarella, stir to mix. Add cooked, drained pasta to the egg and cheese mixture, stirring to coat. Carefully put pasta into casserole on top of the sauce. Cover and bake for 20-30 minutes.
We love this recipe - my sister Shari shared it with me years ago. Her version doesn't include onion. Also, instead of a casserole dish she cooks her spaghetti pie in a large skillet and inverts it onto a serving plate and serves it in pie slices. Either way you prepare it, it is delicious. You can use your favorite spaghetti sauce, whatever brand or flavor you prefer. Personally I like a sauce with mushrooms or a chunky garden sauce. I've made the pie up the night before and stuck it in the fridge so it would be ready to bake for dinner the next day so it's another great meal for busy evenings.
Ingredients:
1 bag extra-wide egg noodles
1 can cream of mushroom soup
1 can tuna
potato chips
Prepare noodles according to package directions, drain. In casserole dish combine tuna and cream of mushroom soup. Add noodles. Crush potato chips and sprinkle on top, at least enough to cover the noodles. Bake at 350 for 1/2 hour or microwave on high for 12 minutes.
Such a simple dish, but everyone has their own twist - I've even heard of someone adding peas which I think sounds terrible and I totally love peas. I really don't like any other version. This has become a total comfort food for me. My mom used to make it for lunch for my sisters and me whenever school was out for the summer. Now I make it for my daughters and I think about Mom every time I make it. My girls call it "Chip Noodles" and they love it. Mom died 30 years ago and yesterday was her birthday and she would have been 70. I fixed Chip Noodles for dinner and the girls and I ate the whole thing. It makes me happy to think that K and D will someday use this same recipe to share with their kids and they'll think of me.
Ingredients:
1 c. sugar1/2 c. light corn syrup
1 c. unsalted peanuts
1/8 tsp. salt
1 Tblsp. butter
1 tsp. vanilla
1 tsp. baking soda
Grease a cookie sheet and set it aside. Combine sugar, corn syrup, peanuts and salt in microwave-safe mixing bowl. Microwave on high for 4 minutes, stir, microwave on high an additional 3-3 1/2 minutes. Add butter. Microwave on high another 1 minute. Brittle should not get too brown. Stir in vanilla and soda until light and foamy. Spread on the buttered baking sheet as thinly as possible. Cool. Break into pieces.
Sometime in the past couple of years I discovered that my husband really likes peanut brittle. I wanted to try making it for him but I didn't want anything too complicated. I searched and found directions for a microwave version online. I tested and tweaked it. I even threw out a couple batches because the cook time was too long and the brittle turned dark and tasted burnt. I learned not to use a rubber spatula for the stirring - it will melt (duh), and don't put wax paper on the cookie sheet to try to make it easier to get the brittle up after it cools - the wax melts (duh again)! Finally success. This is the recipe I used this year and my husband said it was better than any other brittle he had this holiday season. Also, when I made it and broke it apart I saved all the little scraps and sprinkled them on top of ice cream!
Preheat oven to 350. Cut the bread lengthwise and crosswise without cutting through the bottom crust. Insert cheese slices between cuts. Combine margarine, green onion and poppy seeds; drizzle over the bread. Wrap loaf in foil, place on cookie sheet. Bake 15 minutes, then uncover and bake an additional 10-15 minutes or until the cheese is melted.
