FAVORITE BAKED SPAGHETTI
This comes from Taste of Home's newsletter. Prep Time: 25 minutes; Bake: 1 hour; Makes 10 servings.
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Ingredients
1 package (16 ounces) spaghetti
1 pound ground beef
1 medium onion, chopped
1 jar (24 ounces) meatless spaghetti sauce
1/2 teaspoon seasoned salt
2 eggs
1/3 cup grated Parmesan cheese
5 tablespoons butter, melted
2 cups (16 ounces) 4% cottage cheese
4 cups (16 ounces) part-skim shredded mozzarella cheese
Directions
Cook spaghetti according to package directions. Meanwhile, in a large skillet, cook beef and onion over medium heat until meat is no longer pink; drain. Stir in spaghetti sauce and seasoned salt; set aside.
In a large bowl, whisk the eggs, Parmesan cheese and butter. Drain spaghetti; add to egg mixture and toss to coat.
Place half of the spaghetti mixture in a greased 3-qt, baking dish. Top with half of the cottage cheese, meat sauce and mozzarella cheese. Repeat layers.
Cover and bake at 350° for 40 minutes. Uncover; bake 20-25 minutes longer or until cheese is melted.
Nutritional Facts: 1-1/4 cups equals 526 calories, 24 g fat (13 g saturated fat), 127 mg cholesterol, 881 mg sodium, 45 g carbohydrate, 3 g fiber, 31 g protein.
WATERMELON SALSA
This comes from country star Trish Yearwood, who also stars in The Food Network's Trisha's Southern Kitchen. Total Time: 15 minutes; Yield: 3 cups; Level: easy.
Read more at: http://www.foodnetwork.com/recipes/trisha-yearwood/watermelon-salsa-recipe.print.html?oc=linkback
Ingredients
1 1/2 teaspoons lime zest (from about 1 lime)
1/4 cup fresh lime juice (from about 3 limes)
1 tablespoon sugar
Freshly ground pepper
3 cups seeded and finely chopped watermelon
1 cucumber, peeled, seeded and diced
1 mango, peeled and diced
1 jalapeno pepper, seeded and minced
1 small red onion, finely chopped
8 fresh basil leaves, finely chopped
1/2 teaspoon garlic salt
Tortilla or pita chips, for serving
Directions
Stir together the lime zest, lime juice, sugar and 3/4 teaspoon pepper in a bowl. Add the watermelon, cucumber, mango, jalapeno, onion and basil and toss gently. Chill the salsa until ready to serve.
Add the garlic salt just before serving. Serve with chips.
BERRY-APRICOT SALSA
This second salsa recipe comes from the July/August 2014 issue of Vegetarian Times. It begins, “Not all salsas have to be savory. Try this sweet concoction as a toppy for yogurt or pancakes, or spoon some into the center of a small melon half or over ice cream for dessert.” Makes 1 1/ 2 cups in 30 minutes or less.
To view this online, click here.
1 cup raspberries, divided
2 Tbs. apricot preserves
1 cup diced fresh apricots, nectarines, or peaches
1 cup fresh blackberries
3 Tbs. chopped candied ginger
Mash 4 raspberries in medium bowl, then stir in apricot preserves to make sauce base.
Add fresh apricots, remaining raspberries, blackberries, and ginger. Toss to coat, being careful to keep berries intact. Season with salt and pepper, if desired.
Let salsa stand 5 to 10 minutes to allow flavors to meld.
nutritional information Per 1/4-cup: Calories: 66; Protein: 1 g; Total Fat: less than 1 g; Saturated Fat: less than 1 g; Carbohydrates: 16 g; Cholesterol: 0 mg; Sodium: 5 mg; Fiber: 3 g; Sugar: 9 g; Vegan; Gluten-Free
PEANUT BUTTER PIE
There’s also a story that goes along with the Peanut Butter Pie. I’d driven cab for several years. One Friday afternoon, I got a call to pick up a single dad from the store. When I dropped him off, his son and daughter came out of the trailer to help bring in the groceries.
“Did you remember to get the stuff for the peanut butter pie?” his daughter asked. They were taking it to an early Thanksgiving gathering that weekend.
“Sure did,” he answered.
“Peanut butter pie?” I asked, as we finished unloading the groceries. “How do you make that?”
“With peanut butter, confectioner’s sugar, and a few other things,” came the answer.
The following week, I managed to pick the dad up again. This time, I managed to get the ingredients: pie crust, peanut butter, confectioner’s sugar, cream cheese and Cool Whip. It wasn’t until the third (and final) time I picked him up in as many weeks that I got the exact amounts. He used 1/3 cup each of peanut butter and sugar, both of which I upped to 1/2 cup each.
8-ounce tub of Cool Whip (see note)
8-ounce block of cream cheese (see note)
1/2 cup peanut butter (smooth is preferable)
1/2 cup confectioner's sugar
Pie crust (see note)
Put Cool Whip, cream cheese, peanut butter and sugar in a large mixing bowl. With beaters, beat on high. Pour into pie crust, smooth out, and freeze for 1 hour.
Note: Cool whip (or store equivalent) can be fat-free. Cream cheese can be regular cream cheese or the 1/3 less fat kind, but do not use fat free, as the pie won't set up right. I usually use a store-bought graham cracker crust for the pie, which is what the man used to make this. However, you can also use an Oreo cookie crust.
TURKEY AND RICE QUICHE
This comes from the semi-infamous long-since-forgotten-emailing-list. Yield: Makes 8 servings (2 triangles each)
Ingredients
3 cups cooked rice, cooled to room temperature
1 1/2 cups cooked turkey cubes
3/4 cup finely diced fresh tomatoes
1/4 cup sliced green onions
1/4 cup finely diced green pepper
1 tablespoon chopped fresh basil
1/2 teaspoon seasoned salt
1/8 to 1/4 teaspoon ground red pepper
4 eggs, beaten
1/2 cup milk
3/4 cup (3 ounces) shredded Cheddar cheese
3/4 cup (3 ounces) shredded mozzarella cheese
Directions
Combine rice, turkey, tomatoes, onions, green pepper, basil, salt, red pepper, eggs and milk in greased 9x13-inch pan.
Top with cheeses.
Bake at 350 degrees 20 to 25 minutes or until knife inserted near center comes out clean.
To serve, cut quiche into 8 squares; cut each square diagonally into 2 triangles.
RATATOUILLE WITH SUMMER HERBS
This comes from Brett Moore, About.com's Gourmet Food expert. He wrote, "This is a simple recipe that uses lots of summer vegetables and fresh herbs. This aromatic dish works wonderfully as a first course or as a light entree. Reprinted with permission from Small Plates, Perfect Wines by Lori Lyn Narlock (Andrews McMeel 2007)." Prep Time: 20 minutes; Cook Time: 50 minutes; Yield: 6 servings.
To view this online, click here.
Ingredients
1 globe eggplant (about 1 pound), unpeeled and cut into 1-inch cubes
Kosher salt for sprinkling, plus 1 teaspoon
1/2 cup olive oil
1 sweet onion, cut into 1-inch cubes
2 zucchini, cut into 1-inch cubes
1/2 red bell pepper, seeded and cut into 1-inch squares
1 tablespoon minced garlic
1 pound ripe tomatoes, seeded and chopped
1/3 cup tomato paste
3 tablespoons minced fresh basil
1 tablespoon minced fresh sage
1 tablespoon minced fresh oregano
Freshly ground black pepper
Preparation
Preheat the oven to 400°F. Put the eggplant in a colander and sprinkle with the salt. Let stand until moisture begins to bead on the surface of the eggplant, about 15 minutes. Pat the eggplant dry. Spread on a sided baking sheet and pour 1/4 cup of the olive oil over the eggplant. Toss to coat evenly. Sprinkle with the 1 teaspoon salt. Bake, turning once or twice, until tender, 25 to 30 minutes.
In a large skillet, heat the remaining 1/4 cup olive oil over medium-high heat.
Add the onion and sauté until browned, 5 to 7 minutes. Add the zucchini, bell pepper, and garlic. Reduce the heat to medium and sauté until the pepper is tender, about 10 minutes. Stir in the tomatoes and tomato paste. Cook, stirring often, until the tomatoes have melted, about 20 minutes. Add the eggplant and cook until the flavors meld, about 10 minutes. Stir in the basil, sage, and oregano. Season with pepper and adjust the seasonings to taste. Divide among 6 small plates and serve.
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