Main Dishes

Smoke House Spaghetti

Summary

Yield
6 Servings
SourceFlorence M. Taylor (1981)
Prep time
25 minutes
Cooking time
1 hour, 10 minutes
Total time
1 hour, 35 minutes

Ingredients

12 oz
spaghetti (broken)
1
onion (medium, chopped)
2 cn
tomato sauce (8-oz.)
1 cn
mushrooms (sliced)
1⁄4 lb
bacon (diced)
1 lb
ground beef
1 pn
pepper
1⁄2 t
salt
1⁄2 t
garlic salt
1⁄2 t
oregano
1⁄4 lb
provolone cheese (shredded)
1⁄4 lb
sharp cheddar cheese (shredded)

Instructions

Cook bacon; drain. Sauté onions. Add ground beef: brown and then drain off excess fat. Stir in tomato sauce and spices. Add mushrooms with liquid. Simmer 15 minutes. Cook the spaghetti. Drain. Stir into the sauce. Place half the mixture in 2-quart buttered baking dish. Top with half the grated cheese. Repeat layering. Bake at 375° for 25 minutes. Serves 6 to 8.

Spaghetti Pie III

Summary

Yield
4 Servings
SourceMarti Coblentz (1993)
Prep time
25 minutes
Cooking time
1 hour
Total time
1 hour, 25 minutes

Ingredients

6 oz
spaghetti (1 small box)
2 T
margarine
1⁄3 c
Parmesan cheese (grated)
2
eggs (large, beaten well)
1 c
cottage cheese (or ricotta cheese)
1 lb
ground beef (or ground turkey)
1⁄2 c
onions (chopped)
3⁄4 c
spaghetti sauce (up to 1 c.)
1⁄2 c
mozzarella cheese (shredded, 2 oz, or any kind of shredded cheese)

Instructions

Boil spaghetti according to directions on package. Drain well. (Should have about 3 cups.) Stir margarine, cheese and eggs into hot spaghetti. Pat into a 10-inch pie plate for crust. Spread cottage or ricotta cheese over crust. Brown meat and onion; drain off fat. Stir in spaghetti sauce, just enough to hold meat together (not too runny). Pour into pie shell. Bake at 350° for 20 minutes. Sprinkle cheese over top. Return to oven until cheese is melted, about 5 minutes. Take out and let stand for 10 minutes to set up. Cut in wedges to serve. Keeps well to serve as a leftover.

Spaghetti Pie II

Summary

Yield
4 Servings
SourceDottie Aumiller (1991)
Prep time
25 minutes
Cooking time
1 hour
Total time
1 hour, 25 minutes

Ingredients

1⁄2 pk
spaghetti (from 1 lb package)
1 T
vegetable oil
1⁄3 c
Parmesan cheese (grated)
2
eggs (beaten)
1 c
cottage cheese
1⁄2 lb
ground beef (or pork sausage)
1⁄2 c
onion (chopped)
1⁄4 c
green pepper (chopped)
1 3⁄4 c
stewed tomatoes (14-oz, drained and cut up)
2⁄3 c
tomato paste (6 oz)
1 t
dried oregano leaves (crushed)
1⁄2 t
garlic powder
1⁄2 t
ground black pepper
1⁄4 t
salt (optional)
1⁄4 c
mozzarella cheese (shredded)

Instructions

Prepare spaghetti according to package directions; drain. In large bowl or pan, toss spaghetti with oil; reserve 1 cup spaghetti for later filling. Toss remaining spaghetti with Parmesan cheese and eggs. Turn into 10-inch pie plate. Press spaghetti mixture into bottom and up sides of pie plate to form crust. Evenly spread cottage cheese over bottom of spaghetti crust. Set aside. In medium skillet, sauté ground beef, onion and green pepper until meat is brown and crumbly. Drain excess fat. Then stir in stewed tomatoes, tomato paste, oregano, garlic powder, pepper, salt and 1 cup reserved spaghetti. Heat thoroughly. Spoon this meat mixture over cottage cheese. Cover loosely with greased foil. (I spray the foil with Pam.) Bake in preheated oven at 350° for 20 minutes. Sprinkle with mozzarella cheese; continue baking 8 to 10 minutes, or until cheese is melted. I usually double this recipe and make 2 pies or 1 large casserole in a 9 x 12-inch baking dish. Delicious and not as hard as it looks.

Spaghetti Pie I

Summary

Yield
6 Servings
SourceRaelene Walker (1985)
Prep time
20 minutes
Cooking time
1 hour
Total time
1 hour, 20 minutes

Ingredients

6 oz
spaghetti
2 T
butter
1⁄3 c
Parmesan cheese (grated)
2
eggs (beaten)
1 c
cream-style cottage cheese
1 lb
ground beef
1⁄2 c
onion (chopped)
1⁄4 c
green pepper (chopped)
1 cn
tomatoes (8-oz)
1 cn
tomato paste (6-oz)
1 t
sugar
1 t
dried oregano (crushed)
1⁄2 t
garlic salt
1⁄2 c
mozzarella cheese (shredded, 2-oz)

Instructions

Cook spaghetti and drain. Toss with butter; stir in Parmesan cheese and eggs. Press into greased 10-inch pie plate. Top with cottage cheese. Cook meat, onion and pepper until meat is brown; drain. Stir in remaining ingredients except mozzarella; heat through. Spoon over cottage cheese. Bake in 350° oven about 20 minutes. Top with mozzarella. Bake 5 minutes.

Italian Casserole

Summary

Yield
8 Servings
SourceLaura Griffin (1998)
Prep time
5 minutes
Cooking time
1 hour, 15 minutes
Total time
1 hour, 20 minutes

Ingredients

8 oz
pasta shells (medium)
1 lb
hamburger
8 oz
cottage cheese
6 T
butter (melted)
3 cn
tomato sauce (8-oz cans)
1 c
sliced pepperoni
2 pk
shredded mozzarella cheese (8-oz pks)
1 cn
sliced mushrooms (8-oz can, drained)
1
green bell pepper (diced)
 
oregano (to taste)
 
Salt and pepper (to taste)

Instructions

Cook pasta; drain. Cook hamburger; drain fat. In a bowl, mix cottage cheese, butter, tomato sauce, mushrooms, green pepper, oregano, salt and pepper. Place cooked pasta on bottom of a greased 9 x 13-inch pan. Cover with hamburger. Sprinkle with half of mozzarella cheese. Top with half of the pepperoni. Pour tomato sauce mixture evenly over top. Cover with rest of mozzarella cheese. Layer with rest of pepperoni. Bake at 350° for 45 minutes.

Pasta Masoni

Summary

Yield
1 Servings
SourceHugh Masoni (1990)
Prep time
30 minutes
Cooking time
2 hours
Total time
2 hours, 30 minutes

Ingredients

1
onion (medium, chopped fine)
1⁄4 c
celery (chopped fine)
1⁄4 c
parsley (fresh, chopped fine)
2 clv
garlic (sliced)
3 T
olive oil
3 T
unsalted butter (or margarine)
1 lb
lean ground beef
1⁄2 lb
pork sausage
1 cn
Italian-style plum tomatoes (28-oz)
3
laurel bay leaves
2 T
tomato paste
1⁄2 t
dry fennel
1 t
dry basil
1⁄2 t
oregano
8
cloves
1⁄4 c
dry wine (white or red)
 
Salt and pepper (to taste)
1 lb
dry pasta (up to 1 1/4 lbs, spaghetti, shells, elbows or small rigatoni)

Instructions

Grind fennel, basil and oregano in pestle and mortar. In large frying pan, heat olive oil and butter on medium heat. Add onions, celery, parsley and garlic until translucent or slightly golden color (do not burn). Transfer to a large saucepan. In skillet, cook beef and sausage until done; drain and add to saucepan. Add tomatoes, tomato paste and the 3 dry spices. Add 1/4 cup of wine and simmer for 1 1/2 hours. Cook pasta in large pan with 1 tablespoon of salt and plenty of water. Cook until done (al dente). Drain and add sauce. Makes 6 to 8 servings.

Pasta Bake

Summary

Yield
6 Servings
SourceTerri McKeown (1997)
Prep time
10 minutes
Cooking time
1 hour
Total time
1 hour, 10 minutes

Ingredients

8 oz
lean ground round
1⁄2 c
onion (chopped)
2 clv
garlic (minced)
1 pk
frozen ravioli (16-oz, 4 c)
1 pk
pasta sauce with garden vegetables (28-oz jar )
1⁄2 c
mozzarella cheese (shredded)
1⁄4 c
Parmesan cheese (grated)

Instructions

Using a large skillet, brown ground round with onion and garlic. Drain. Cook ravioli according to package instructions, except omit salt. Drain well. Add pasta sauce and ravioli to ground round mixture. Stir gently to combine. Place mixture in 2-quart square baking dish. Mix cheeses together and sprinkle on top of ravioli. Bake, covered, in a 350° oven for 15 minutes. Uncover and bake 5 to 10 minutes more, or until mixture is completely heated.

Upside Down Pizza

Summary

Yield
6 Servings
SourceMildred Harkrader (1992)
Prep time
30 minutes
Cooking time
45 minutes
Total time
1 hour, 15 minutes

Ingredients

1 1⁄2 lb
ground beef
1
onion (medium)
1 cn
pizza sauce (16-oz.)
1⁄2 t
garlic salt
1⁄4 t
oregano leaves
8 oz
mozzarella cheese (shredded)
2
eggs
1 c
milk
1 T
oil
1⁄2 t
salt
1 c
flour
1⁄2 c
Parmesan cheese (grated)

Instructions

In a skillet, brown ground beef and onion together. Add pizza sauce, garlic, salt and oregano leaves to meat mixture. Mix mozzarella cheese, eggs, milk, oil, salt and flour together and pour over meat mixture. Sprinkle with Parmesan cheese. Bake in a greased 9 x 13-inch baking pan at 350° for 45 minutes. 

Beef BBQ For A Crowd

Summary

Yield
40 Servings
SourcePatty Landis (2004)
Prep time
20 minutes
Cooking time
6 hours, 15 minutes
Total time
6 hours, 35 minutes

Ingredients

6 lb
chuck roast
1
celery stalk (chopped)
1 pk
ketchup (24-oz bottle)
3
onions (large, chopped)
3 T
BBQ sauce
1
green pepper (chopped)
3 T
vinegar
1 t
Tabasco
2 T
chili powder
2 T
salt
1 t
pepper
1 1⁄2 c
water
 
buns

Instructions

Heat all ingredients except buns to boiling. Turn to low and simmer for 6 hours. Let cool. Scrape off the fat, shred the meat and serve on buns. Makes approximately 40 sandwiches.

Feast-A-Full (A Fondue Meal)

Summary

Yield
4 Servings
SourceEstelle Scott (1988)
Prep time
4 hours, 10 minutes
Cooking time
1 hour
Total time
5 hours, 10 minutes

Ingredients

1 lb
pork tenderloin (sliced into julienne strips)
1 lb
beef sirloin (sliced into julienned strips)
2
chicken breasts (pounded thin and sliced)
40
shrimp (small, cleaned and preboiled)
3 cn
chicken broth
1 1⁄2 cn
water
1 c
Heinz seafood cocktail sauce
1⁄4 c
Worcestershire sauce
1⁄4 c
A.1. sauce
2
avocados (peeled and mashed)
1⁄4 c
lemon juice
1 t
garlic powder
 
Salt and pepper (to taste)
1 c
Miracle Whip
1⁄4 c
mustard
1⁄4 c
horseradish sauce
 
Paprika and dill (to sprinkle)
 
Broth from the fondue (save after cooking meats and shrimp)
1 cn
chicken broth
1⁄2 cn
water
1⁄2 lb
mushrooms (sliced)
2
carrots (thinly sliced)
4
green onions (sliced on the diagonal)
1 c
spinach leaves (cleaned and torn into bite-size pieces)
1 pk
Ramen noodles (broken into pieces before cooking, omit the seasoning packet)

Instructions

Equipment: Electric fondue pot, fondue plates and forks, Wooden slotted spoon, and soup bowls

To make the Red Sauce: stir together Heinz seafood cocktail sauce, Worcestershire sauce, and A.1. sauce, and let sit for 4 hours.

To make the Green Sauce: stir together the avocados, lemon juice, garlic powder, and salt and pepper to taste, and let the flavors blend.

To make the Gold Sauce: stir together the Miracle Whip, mustard, horseradish sauce, and paprika and dill to sprinkle. Let sit 2 hours or overnight.

Heat the two cans of broth and 1 can of water in the fondue pot until gently bubbling. Dip meat and shrimp into the broth until heated through or cooked and into the sauces. Plan on 10 shrimp and 1/4 pound of each meat for each dinner. Add more broth and water as needed, up to another can of broth and another 1/2 can of water.

To make a soup from the leftover fondue broth: place 1 can chicken broth, 1/2 can water, mushrooms, carrots, green onions, spinach leaves, and ramen noodles into the leftover fondue broth and heat until boiling and the noodles are soft. Serve in bowls along with Pepperidge Farm dinner rolls which have been brushed with melted butter and heated 3 to 5 minutes in oven.

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