“Kitchen Krafts,” Friend, Oct. 1986, 23
Kitchen Krafts
Italian Spaghetti Pie
6 ounces (168 g) spaghetti
2 tablespoons cooking oil
2 eggs, beaten
1/8 teaspoon garlic powder
3/4 cup shredded mozzarella cheese
1 pound (.45 kg) ground beef
1/2 cup chopped onion
1/4 cup chopped green pepper
1 jar (15 ounces/420 g) spaghetti sauce
1 cup drained cottage cheese
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Cook spaghetti according to package directions; drain.
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Mix oil, eggs, garlic powder, and 1/4 cup mozzarella cheese with spaghetti.
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Place mixture in lightly greased 10″ (25 cm) pie pan and shape to pan to form crust.
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Sauté ground beef, onion, and green pepper together. Drain off fat, then stir in spaghetti sauce.
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Spread cottage cheese over crust, then cover with meat sauce. Bake covered at 350° F (175° C) for 35–40 minutes. Uncover and sprinkle remaining mozzarella cheese on top. Return to oven till cheese melts.
Spinach Salad
fresh spinach leaves, cleaned
2 tablespoons salad oil
1 tablespoon apple cider vinegar
1 teaspoon parsley flakes
2 green onions, chopped
2 tablespoons grated cheese
1 hard-cooked egg, chopped
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Tear spinach into bite-size pieces.
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Mix oil, vinegar, parsley flakes, and onion together, and toss with spinach.
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Sprinkle egg and cheese on top of salad.
Peach Shortcakes
1 small package piecrust sticks
1 tablespoon sugar
1/2 teaspoon cinnamon
2 cups fresh or canned peach slices
whipping cream, whipped with additional sugar to taste
nutmeg
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Prepare one pastry stick according to package directions, but do not roll out. Instead, divide into eight equal parts, and shape into balls.
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Flatten each ball into 3 1/2″ (9 cm) circle on ungreased cookie sheet. Prick each circle several times with fork.
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Mix sugar and cinnamon together and sprinkle on each circle. Bake at 475° F (250° C) for 7 minutes or until light brown.
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For each dessert, place pastry circle on plate, top with peaches and whipped cream; repeat layers, then sprinkle nutmeg on top. Makes four shortcakes.
Illustrated by Shauna Mooney; Photo by Michael McConkie