Tuesday, August 18, 2009

Patchwork-Baked Spaghetti (Carol)

Patchwork-Baked Spaghetti

1 package (8oz) spaghetti, cooked and drained
2 tablespoons butter or margarine
1 cup grated Parmesan cheese, divided
1 container (24 oz) Ricotta or Cottage Cheese
1 lb. ground beef
1 jar (28 oz) chunky garden-style pasta sauce (or your favorite)
1 package (8oz) shredded Mozzarella Cheese

Preheat oven 400 degrees.
Line a 13 x 9 x2 baking pan with foil, or grease pan.

Combine: hot cooked spaghetti with butter; stir until butter melts and coats spaghetti. Add 1/2 cup Parmesan Cheese; stir to coat. Arrange spaghetti in even layer in pan. Spread ricott/cottage cheese over spaghetti. Sprinkle with 1/2 cup Parmesan Cheese. Brown ground beef and drain; add pasta sauce and heat until bubbly. Spoon over cheese. Top with Mozzarella Cheese and remaining Parmesan Cheese.

Cover with foil. Bake 30 minutes. Remove foil, cover and continue baking 15 minutes or until cheese is lightly browned. Let stand 10 minutes before serving.

Patchwork-S'More Bars (Carol)

Patchwork-S'More Bars
From Family Fun Magazine

1/2 cup butter or margarine softened
1/2 cup sugar
1 large egg
1 tsp. vanilla extract
3/4 cup crushed graham crackers
3/4 cup all-purpose flour
1/4 tsp. salt
1 tsp. baking powder
3 1.55 ounce chocolate bars
1 7 oz. jar of marshmallow creme

Grease an 8-inch square baking pan. Heat the oven to 350 F. In a large mixing bowl cream butter and sugar until fluffy. Beat in the egg and vanilla extract. Add crushed graham crackers. flour, salt and baking powder and beat until well mixed, stopping to scrape the sides of the bowl. Spoon half of the dough into the pan and spread it evenly with your fingertips. Break chocolate bars into pieces and arrange over the dough. Spread a layer of marshmallow creme over the chocolate. Finally flatten the remaining dough into pancakes and lay them over the marshmallow. Bake 30 minutes or until golden brown. Allow to cool. Makes 16 squares.

Thursday, August 13, 2009

Blueberries for Sal

Blueberries for Sal
By: Robert McCloskey
A sweet and perfect read aloud book. Sal and her mom go to Blueberry Hill to pick blueberries. At the same time a mother bear and her cub search for blueberries.
After reading this book, it would be fun to eat fresh blueberries, or make Aunt Judy's Blueberry Salad. Of course it would be fun to go pick blueberries and take your tin pail with you!!

Patchwork-Traditional Easter Blueberry Salad (Aunt Judy)

Patchwork- Traditional Easter Blueberry Salad

2 packages (3 oz.) black raspberry geletin
2 cups boiling water
1 can (20 oz.) crushed pineapple
1 can (16 oz.)blueberries, or 1 1/2 cups fresh blueberries plus 1/2 cup water

8 oz. soft cream cheese
8 oz. sour cream
1/2 cup sugar
1 tsp. vanilla

Mix gelatin and boiling water and stir until gelatin is dissolved. Add pineapple with juice and canned blueberries with juice, or fresh berries and water. Pour into 9 x 13 inch pan and chill until congealed.

Cream together cream cheese, sour cream, sugar and vanilla, and spread over gelatin. Refrigerate. Serves 8-10 or everyone at Easter dinner.

Patchwork-Bacon and Egg Puffs (Carol)

Bacon and Egg Puffs

1/3 cup small cubes or shredded Cheddar Cheese
3 strips bacon, cooked, torn into pieces
1 large croissant cut into 1/2 inch squares
1 green onion, sliced
3 eggs, beaten
1/4 cup half & half or milk
salt and pepper to taste

Preheat oven to 400 degrees F. Spray 6 muffin cups with nonstick cooking spray. In a medium bowl, stir together cheese, bacon, croissant and green onions; spoon equal amounts into muffin cups. Beat together eggs and half & half in a small bowl; season lightly with salt and pepper, then pour over croissant mixture. Bake for 20 minutes or until golden brown.

I double the recipe.
It's like having your own personal quiche.

Patchwork-Impossibly Easy Cheeseburger Pie (Jenna and Bisquick Box)

Patchwork-Impossibly Easy Cheeseburger Pie

1 lb. ground beef or turkey
1 large onion, chopped
1/2 tsp. salt
1 cup shredded Cheddar Cheese
1/2 cup Original Bisquick mix
1 cup milk
2 eggs

Heat oven to 400 degrees F. Spray or grease a 9 inch pie plate.
Brown meat and onion; drain. Stir in salt.
Spread in pie plate, sprinkle with cheese.

Stir remaining ingredients with fork in bowl until blended. Pour into pie plate.

Bake about 25 minutes or until knife inserted in center comes out clean.

6 servings

Patchwork Lemon Grilled Salmon (Mary)

Patchwork-Lemon Grilled Salmon

2 tsp. snipped fresh dill or 3/4 tsp dill weed
1/2 tsp. lemon pepper seasoning
1/2 tsp. salt
1/4 tsp. garlic powder
1 salmon fillet (1-1/2 lb)
1/4 cup brown sugar
3 T chicken broth
3 T oil
3 T soy sauce
3 T finely chopped green onions
1 small lemon, thinly sliced
2 onion slices, separated into rings

Sprinkle dill, lemon pepper, salt and garlic powder over salmon. Place in a large zip-lock bag or glass dish. Combine brown sugar, broth, oil, soy sauce and green onions. Pour over salmon. Cover and refrigerate 1 hour, turning once. Drain and discard marinade. Place salmon, skin side down on grill over medium heat. Arrange lemon and onion slices over the top. Cover and cook for 15-20 minutes or until fish flakes easily with a fork.

Salmon can be broiled instead of grilled. Broil on greased pan about 4 inches from heat. Salmon steaks also taste great cooked this way. Just cook about 8 minutes per side. Place the onions and lemon on the salmon after turning over once.

Patchwork-Cabbage Salad (Carol)

Patchwork Cabbage Salad

1 package shredded cabbage or 1 head of cabbage shredded
1 package Top Ramen noodles (Oriental)
1 bunch green onions chopped
1/2 cup sugared almonds

To sugar almonds; put almonds in skillet. Add two tablespoons sugar, stir until sugar is melted. Keep it on low so it won't burn. Cool on wax paper.

1/2 cup oil
3 tablespoons vinegar
seasoning from Top Ramen
Add these ingredients together and mix well.
Add to salad