“Kitchen Krafts,” Friend, Oct. 1986, 23
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
Cook spaghetti according to package directions; drain.
Mix oil, eggs, garlic powder, and 1/4 cup mozzarella cheese with spaghetti.
Place mixture in lightly greased 10″ (25 cm) pie pan and shape to pan to form crust.
Sauté ground beef, onion, and green pepper together. Drain off fat, then stir in spaghetti sauce.
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.
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
Tear spinach into bite-size pieces.
Mix oil, vinegar, parsley flakes, and onion together, and toss with spinach.
Sprinkle egg and cheese on top of salad.
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
Prepare one pastry stick according to package directions, but do not roll out. Instead, divide into eight equal parts, and shape into balls.
Flatten each ball into 3 1/2″ (9 cm) circle on ungreased cookie sheet. Prick each circle several times with fork.
Mix sugar and cinnamon together and sprinkle on each circle. Bake at 475° F (250° C) for 7 minutes or until light brown.
For each dessert, place pastry circle on plate, top with peaches and whipped cream; repeat layers, then sprinkle nutmeg on top. Makes four shortcakes.