RECIPES FOR THE MONTH OF AUGUST

SPAGHETTI PIE

1 (6 ounce) package spaghetti

2 T. butter

1/3 C. grated Parmesan cheese

2 eggs (beaten)

1 pound lean ground beef

1/2 C. onion (chopped)

1/4 C. green bell pepper (chopped)

1 clove garlic (minced)

1 (14.5 ounce) can diced tomatoes

1 (6 ounce) can tomato paste

1 t. sugar

1 t. oregano

1 C. cottage cheese

1/2 C. mozzarella cheese (shredded)

1) Cook – drain spaghetti – stir in butter, Parmesan, eggs while spaghetti is hot.  Form spaghetti into a crust into buttered 10 inch pie pan.

2) Preheat oven 350.

3) In skillet book beef, onion, pepper and garlic.  Drain off fat stir in undrained tomatoes, tomato paste, sugar and oregano. Heat through.

4) Spread cottage cheese over spaghetti – pour beef mixture overall.

5) Bake 350 20 minutes – top with mozzarella – bake additional 5 minutes or until cheese melts.

STUFFED GREEN PEPPERS

6 green bell peppers

salt to taste

1 pound ground beef

1/3 C. onion (chopped)

salt and pepper to taste

1 (14.5 ounce) can whole peeled tomatoes (chopped)

1 t. Worcestershire sauce

1/2 C. uncooked rice

1/2 C. water

1 C. Cheddar cheese (shredded)

2 cans condensed tomato soup

water as needed

1) Bring large pot of salted water to boil.  Cut tops off peppers – remove seeds, etc. Cook peppers in water about 5 minutes – drain – sprinkle inside with salt – set aside.

2) In large skillet – cook beef and onion until browned.  Drain of excess fat – season with salt and pepper.  Stir in tomatoes, rice, 1/2 C. water and Worcestershire sauce.  Cover – simmer 15 minutes or until rice is tender.   Remove from heat – stir in cheese.

3) Preheat oven to 350.  Stuff each pepper with meat mixture – set peppers in baking dish.  In medium bowl mix together soup and water to make a soupy consistency.  Pour over peppers.

4) Bake covered 25 – 35 minutes. 

ENJOY!

BURRITO PIE

2 pounds ground beef

1 onion (chopped)

2 t. garlic (minced)

1 (2 ounce) can black olives (sliced)

1 (4 ounce) can green chili peppers (diced)

1 (10 ounce) can diced tomatoes with green chili peppers

1 (16 ounce) jar taco sauce

2 (16 ounce) cans re-fried beans

12 (8 inch) flour tortillas

9 ounces Colby cheese (shredded)

1) Preheat oven to 350

2) In large skillet over medium heat – saute ground beef 5 minutes.  Add onion and garlic – saute additional 5 minutes – drain off excess fat.  Mix in olives, green chilies, tomatoes, taco sauce and re-fried beans.  Stir mixture thoroughly – reduce heat to low – simmer 15 minutes.

3) Spread thin layer of meat mixture in 4 quart casserole dish.  Cover with layer of tortillas followed by meat mixture and cheese.  Layer additional tortillas – meat – cheese.  Bake 20 to 30 minutes or until cheese is bubbly and slightly brown.

ENJOY!

SUN PICKLE RECIPES

1 glass gallon jar with lid

6 C. water

3 C. white or yellow vinegar

1/2 C. kosher salt or canning salt

1/2 t. alum

1/2 t. turmeric

1 t. mustard seed

5 to 8 cloves of garlic

4 to 5 large seed heads of dill (stems attached)

30 to 40 medium sized pickling cucumbers

1) Scrub cucumbers with vegetable scrubber – rinse thoroughly

2) Place vinegar and water in large kettle or saucepan – bring to a boil for a couple of minutes – set aside.

3) Place half of dill and garlic in jar

4) Add salt, alum, turmeric, mustard seed

5) Pack pickles (can add hot peppers as well) tightly into jar

6) Add other half of dill and garlic to top of packed pickles

7) Add water and vinegar until jar if filled

Seal with lid – shake thoroughly

9) Set outside in sunny location – 2 to 3 days – turning at least once a day

10) If you have a cloudy day add a day

11) Bring inside – place in refrigerator – pickles are ready to eat 3 to 4 weeks

ENJOY!!!

MAMA’S SUN PICKLES

6 1/2 C. water

3 1/4 C. white vinegar

2/3 C. canning salt

4-6 cloves garlic (can use more if really like garlic)

1/8 t. alum

10 medium pickling cucumbers (approximately)

8-10 head fresh dill (approximately)

1) If cucumbers small enough to fit in quart jars, use whole – or can slice them to fit.

2) Chop garlic into pieces.

3) Pour water, vinegar, salt and alum into large mixing bowl or one gallon jar. Stir to dissolve salt.

4) Place head of dill in quart jar - along with half a chopped garlic piece. Add pickles until half full.

5) Layer dill – garlic – pickle until jar is full – pour water/vinegar/salt mixture over pickles – seal.

6) Set in sun 2-3 days – chill and enjoy!!!