Kitchen Krafts

“Kitchen Krafts,” Friend, Feb. 2007, 43

Kitchen Krafts

Show love for family and friends this month by sharing this tasty, festive meal.

Sweetheart Pasta Pie

2 tablespoons butter

1/3 cup grated Parmesan cheese

2 eggs, beaten

6 ounces (170 g) spaghetti, cooked and drained

1 cup cottage cheese

1 pound (.45 kg) ground beef, cooked

1 jar (26 ounces/737 g) spaghetti sauce

1 4-inch (10-cm) square piece of tinfoil

1/2 cup shredded mozzarella cheese

  1. Stir butter, Parmesan cheese, and eggs into hot spaghetti. Lightly coat a 10-inch (25-cm) pie plate with nonstick spray or butter, and press the noodle mixture into the pan to form a crust. Spread the cottage cheese evenly over the top.

  2. Mix the cooked ground beef and spaghetti sauce, and pour over the cottage cheese.

  3. Bake uncovered for 20 minutes at 350°F (177°C).

  4. Trace a heart shape onto the tinfoil and cut it out. Remove the pasta pie from the oven and place the heart-shaped piece of tinfoil in the middle. Sprinkle the mozzarella cheese around the edge of the tinfoil and bake for 5 more minutes. Let the pasta pie cool slightly before removing the tinfoil. Cut into pie-shaped wedges and serve.

Garlic Biscuits

2 1/2 cups flour

1 teaspoon sugar

1 teaspoon sage

1/2 teaspoon baking powder

1/2 teaspoon baking soda

1/4 teaspoon salt

1 clove garlic, chopped

3 tablespoons butter

3/4 cup buttermilk

  1. Stir together the flour, sugar, sage, baking powder, baking soda, salt, and garlic.

  2. Cut the butter into the flour mixture until crumbly. Stir in the buttermilk.

  3. Place the dough on a floured surface and gently knead to form a ball. Roll out the dough until it is about 3/4 inch (2 cm) thick.

  4. Use a heart-shaped cookie cutter to cut out the biscuits, and place them on a baking sheet lightly coated with nonstick spray or butter. Bake at 400°F (204°C) for 18 to 20 minutes or until the biscuits are golden brown.

Strawberry Squares

2 cups flour

1/2 cup powdered sugar

1 cup butter

1 8-ounce (227-g) package of cream cheese, softened

1 8-ounce (227-g) package of frozen whipped topping

2/3 cup sugar

2 teaspoons orange extract

24 fresh or thawed strawberries, halved

  1. Mix the flour, powdered sugar, and butter until crumbly. Coat a 9 x 13-inch (23 x 33-cm) pan with nonstick spray or butter, and press the flour mixture into the pan. Bake the crust at 350°F (177°C) for 16 to 20 minutes or until golden brown. Remove from oven and let cool.

  2. Beat cream cheese, frozen whipped topping, sugar, and orange extract until smooth. Pour the mixture over the crust and refrigerate for 1 hour.

  3. Cut into squares and place a strawberry half on each one.

Illustration by Brad Teare