Saturday, May 31, 2008
Tuesday, May 27, 2008
I thought it was quite good considering I'm not a fan of sauce made from canned diced tomatoes. I actually kept some of the leftovers for lunch instead of donating all the leftovers to our neighbors so that tells you I thought it was good. Now for the rest of the family, dh didn't like it. Why? I don't like dull red sauce with my pasta. I only like red sauce. Okay, fine, whatever. The kids: Nathan didn't like the pieces in his noodles (where's the head banging smilie?) and gagged on the noodles. Zachary refused to eat it until he realized he could get a donut from Grandpa. So the kid who took his first bite and said yucky ended up eating half his plate. Noah took one look and said yuck. I couldn't convince him to try it. He even was willing to forgo a donut to avoid eating the dish. Grandpa thought it tasted good. Of course like always he had ways he'd change it but overall he liked it.
Give this recipe a try. It does taste great, no matter what my husband and kids think.
½ cup chopped onion
2 cloves of garlic
1 (28 oz.) can diced, peeled tomato with Italian spices
1 (4 oz.) can mushrooms, drained
1 can sliced olives, drained
12 oz. spaghetti, cooked
2 cups shredded cheddar
2 cans cream of mushroom soup
¼ cup milk
Preparation:In large skillet, sauté onion and garlic in a small amount of butter until tender. Add tomatoes (with juice), mushrooms and olives. Simmer uncovered for a couple of minutes. Place ½ of cooked spaghetti into a greased 9x13-in. baking pan. Top with ½ sauce, then ½ cheese. Repeat layers 1 more time. Combine soup with milk and pour over top; sprinkle with parmesan cheese if desired. Bake uncovered at 350 degrees for 35 minutes or until thoroughly heated.
Monday, May 26, 2008
Make the meat loaf: Preheat oven to 400 degrees F. Place beef, onions, red and green peppers, 1/4 cup ketchup, mustard, bread crumbs, eggs, 1 tablespoon Worcestershire, salt, pepper, oregano, and thyme in a large bowl and toss gently with your hands. Be careful not to overmix -- it should be soft but hold its shape. Transfer meat to a baking pan, shape into a 10- by 5-inch loaf, and set aside. Combine remaining ketchup, Worcestershire, and brown sugar in a small bowl and stir until combined. Brush the meat loaf with 3 tablespoons of the ketchup mixture. Place the bacon width-wise over the top of the meat loaf and cover with remaining glaze. Bake for 15 minutes, reduce oven temperature to 350 degrees F, and bake until an internal temperature of 160 degrees F is reached -- about 40 more minutes. Remove from oven and allow the meat loaf to rest for 15 minutes before serving. Slice into 1 1/4-inch-thick pieces and serve warm.
For our Memorial Day cook out I made two salads, a pasta and potato salad. Both were tasty and both are recipes I'd try again. I doubled the potato salad and it was a little runnier than I wanted but I may have not used the correct amount of potato's for the salad.
1 pound elbow macaroni
1/2 small red onion, minced
1 rib celery , minced
1/4 cup minced fresh parsley leaves
2 tablespoons lemon juice
1 tablespoon Dijon mustard
1/8 teaspoon garlic powder
Pinch cayenne pepper
1 1/2 cups mayonnaise
Ground black pepper
1. Bring 4 quarts water to boil in large pot. Add 1 tablespoon salt and macaroni and cook until nearly tender, about 5 minutes. Drain in colander and rinse with cold water until cool, then drain briefly so that macaroni remains moist. Transfer to large bowl.
2. Stir in onion, celery, parsley, lemon juice, mustard, garlic powder, and cayenne, and let sit until flavors are absorbed, about 2 minutes. Add mayonnaise and let sit until salad texture is no longer watery, 5 to 10 minutes. Season with salt and pepper to taste. Serve. (The salad can be covered and refrigerated for up to 2 days. Check consistency and seasonings before serving.)