Easy Spaghetti

Easy Spaghetti

Cook spaghetti noodles according to package directions (8oz-1 cup)

Brown ½-3/4 lb hamburger with ½ yellow onion, finely diced

Add to the browned meat:
1 teaspoon Italian seasoning
½ teaspoon dry basil
1 teaspoon granulated sugar
1 jar (24oz) Prego Roasted Garlic Parmesan Pasta Sauce

Simmer on medium to medium-low heat for 15 minutes. Add to the drained cooked noodles. Top with grated Parmigiano Reggiano cheese.

Jill’s Orange Shortcake

Jill’s Orange Shortcake
(adapted from a recipe from Red Rock Recipes, Eloise Carleton)
Serves 8

Ingredients:

1 cup all purpose flour (cake flour works best, add an extra 2 Tbs.)
1 tsp. baking powder
¼ tsp salt
½ cup milk
2 Tbs. butter
2 eggs
1 cup white sugar
1 tsp vanilla
1 tsp orange zest
1 pint heavy cream, whipped and sweetened to your taste, (or use cool whip)
1 large can mandarin orange slices, drained and rinsed


Directions:

1) Preheat oven to 350, butter and flour two 8 inch round cake pans. Place a circle of parchment paper in the bottom of each pan, buttered. This cake is very sticky, and likes to adhere to the pans!!
2) Sift together the flour, baking powder, and salt in a small bowl.
3) In a small saucepan, heat milk and butter; keep hot, but do not boil.
4) In a medium bowl, beat eggs at high speed until frothy and thickened, about 3 minutes.
5) Add sugar to eggs gradually, beating constantly at medium speed for 4-5 minutes.
6) Fold the sifted ingredients into the egg mixture until no streaks remain.
7) Add hot milk mixture, vanilla, and orange zest to the bowl and blend well, but no more than 2 minutes. Mixture will be thin.
8) Split batter evenly between the two pans and bake for 15-20 minutes, only until cake is just golden and springs back when touched. Do not overbake.
9) Cool cake halves partially, about 15 minutes, then remove to wire rack to cool completely. While cakes are cooling, prepare whipped cream if using.
10) Once cakes are cool, carefully peel off parchment paper, and layer with sweetened whipped cream and orange slices, reserving half the slices and cream for decorating the top. Do not frost sides, but allow the cake to show through. Serve chilled.

Turkey Loaf with Garlic Mashed Potatoes

Turkey Loaf with Garlic Mashed Potatoes
By: Doris Christopher

Turkey Loaf:
1lb ground turkey
½ cup rolled oats
1/3 cup catsup
1/3 cup yellow onion, finely diced
1 egg
1 garlic clove, pressed
1 teaspoon dry Italian seasoning
½ teaspoon salt
1/8 teaspoon ground black pepper

Garlic Mashed Potatoes:
1 ½ lb potatoes
5 garlic cloves, peeled
1/3 cup sour cream
2 Tablespoons milk
1 teaspoon dry parsley
½ teaspoon salt
1/8 teaspoon ground black pepper

Preheat oven to 350 degrees. Combine turkey loaf ingredients in a bowl, mix well. Press into a 9” Pie plate. Bake 25 minutes.

Meanwhile, cut potatoes into 1 inch pieces. Cover potatoes and garlic with water in a large saucepan. Bring to a boil, reduce heat and cook 8-10 minutes or until potatoes are tender. Remove garlic cloves. Drain potatoes and place in a large bowl, mash. Press garlic into potatoes using a garlic press. Stir in remaining ingredients; mix well.

Remove turkey loaf from oven and top with potato mixture. Return to oven and bake 10-15 minutes or until top is lightly browned. Slice and serve.

Makes 6 servings

Broccoli Coleslaw

Broccoli Coleslaw
“This is a way to use the entire broccoli! A lot of recipes call for just the florets, but this recipe is just the opposite, you only use the stalks!”

4 stalks of broccoli (no florets, sides trimmed)
2 carrots, peeled
Run thru food processor using grater attachment
Place into small bowl and set aside

Cream sauce:
¼ cup mayonnaise
½ Tablespoon Apple Cider Vinegar
1 teaspoon granulated sugar
1/8 teaspoon salt
Freshly ground black pepper to taste
Dash of chives or fresh green onion sliced
1/8 teaspoon dry dill or celery seeds
Mix together and add to the coleslaw ingredients above. Wrap and chill in refrigerator for 2 hours before serving.

Best Cheesy-Crunchy Macaroni Ever

Best Cheesy-Crunchy Macaroni Ever

4 cups cooked elbow macaroni, drained
1 cup Vintage White Cheddar Cheese; grated
1 cup Gruyere cheese; grated (can be found in specialty stores or in cheese departments; expensive (about $10 for this one cup and the entire rind needs to be removed and discarded, so you lose some, BUT well worth the flavor and quality of cheese; most “good” mac and cheeses ask for Gruyere cheese!)
3 eggs, beaten
½ cup sour cream
4 Tablespoons butter, cut into pieces
½ teaspoon salt
1 cup milk
1 small can French’s Fried Onions

Preheat oven to 350 degrees.

Once you have the macaroni cooked and drained place in a large bowl and while still hot add the cheeses. In a separate bowl, combine the remaining ingredients and add to the macaroni mixture. Pour macaroni mixture into a 9x13 glass casserole dish and top with French’s Fried Onions. Bake for 30 minutes uncovered.