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Spaghetti Pie

Yield: 6 Servings

**crust**
6 oz spaghetti
2 T butter, melted
1/3 c parmesan cheese, Grated
2 ea eggs, well beaten
**filling**
1 lb beef, Ground
1/2 c onion, chopped
1/4 c green pepper, chopped
8 oz canned tomatoes, cut up
6 oz tomato paste
1 t sugar
1 T Worcestershire sauce
1/2 t garlic powder
1 T chili powder
1/4 c red wine (optional)
ripe olives (optional)
-sliced
1 t oregano
1 can mushrooms (small can)
1 c cottage cheese
1 c mozzarella cheese, shredded

Crust: Cook spaghetti according to package directions; drain. You
should have approximately 3 1/2 cups cooked spaghetti. Stir butter
into hot spaghetti. Stir in Parmesan cheese and eggs. Form spaghetti
mixture into a crust in a buttered 10″ pie plate.

Filling: In a skillet, cook ground beef, onion, and green pepper until
meat is browned and vegetables are tender. Drain off excess fat. Stir
in tomatoes, tomato paste, sugar, Worcestershire sauce, garlic powder,
chili powder, wine, olives, oregano and mushrooms. Simmer slowly for
20 minutes.

Spread cottage cheese over bottom of spaghetti crust. Fill pie with
meat mixture. Cover with foil and chill in refrigerator 2 to 24 hours.
Bake, covered, at 350 for one hour. Uncover, sprinkle with Mozzarella
cheese, and bake five minutes more. Let set ten minutes and serve.

This recipe won a ribbon at The Wisconsin State Fair

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Stuffed Tuna Manicotti

Yield: 1 Servings

1 can light tuna in water,6-1/2 oz
1 pk frozen chopped spinach
-10-1/2 oz. cooked
and, Drained
4 oz ricotta cheese
1 egg, lightly beaten
3/4 t salt
1/8 t nutmeg, ground
8 manicotti shells
1/4 c. parmesan cheese, Grated
salt and pepper, To Taste
paprika
2 T butter (or margarine)
2 1/2 T flour
1/2 t salt
2 c milk
2 T pale dry sherry

Drain tuna. Combine spinach, ricotta, egg, seasonings and tuna. Fill
manicotti shells with tuna mixture. Spoon half sherry sauce into a 9 x
9 baking dish.

Arrange manicotti on top of sauce. Pour remaining sauce over all.
Sprinkle with parmesan cheese and paprika. Cover with foil. Bake in a
375 degree oven for one hour.

Sherry sauce: Melt butter; stir in flour and salt until blended.
Gradually stir in milk, stirring constantly until it boils and thickens.
Remove from heat; stir in sherry.

Won a ribbon at The Texas State Fair 1988

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Sicilian Grill

Yield: 4 Servings

12 oz beef pastrami, thinly sliced
8 sl firm textured Italian (or
-Vienna bread)
(about 6″x4″x1/2″)
2 T prepared non-creamy Italian
-dressing (no
light (or reduced fat)(up
-to)),3 Tbs.
4 sl provolone cheese (3 1/2 – 4
-oz)
7 oz roasted red peppers, drained
-well and
patted dry
1/4 c prepared basil pesto

Brush one side of 4 bread slices lightly with 1/2 of dressing; place,
dressing side down, on cutting board. Top each with equal amounts of
cheese, beef pastrami, and peppers.

Spread one side of remaining 4 bread slices evenly with pesto; place,
pesto side down, on top of sandwiches. Brush tops of bread slices
lightly with remaining dressing.

Meanwhile, heat skillet over medium heat until hot. Place sandwiches
in skillet; cook 4 to 6 minutes or until bread is toasted and cheese is
melted, turning once. Cut sandwiches in halves. Serve immediately.

Winner at The Wisconsin State Fair