Recipes

[QPrincess]

From All Recipes  (got this in 2017)

Baked Ziti

Ingredients

• 1 (16 ounce) package dry ziti pasta
• 1 pound lean ground beef
• 1 onion, chopped
• 2 (28 ounce) jars spaghetti sauce
• 6 ounces sliced provolone cheese
• 6 ounces sliced mozzarella cheese
• 1 1/2 cups sour cream
• 1/2 cup grated Parmesan cheese
• 1/4 cup chopped fresh basil

Directions

1. Bring a large pot of lightly salted water to a boil. Add pasta and cook for 8 to 10 minutes or until al dente; drain.
2. In a large skillet, brown beef over medium heat. Add onions; saute until tender. Drain off fat and add spaghetti sauce; simmer for about 15 minutes.
3. Preheat oven to 350 degrees F (175 degrees C).
4. In a lightly greased 2 quart baking dish, place about half of the pasta; top with a layer of provolone and mozzarella cheese slices. Spread on a layer of half the spaghetti sauce mixture and sour cream.
5. Cover with remaining pasta, cheese and sauce; sprinkle a layer of Parmesan cheese and fresh basil.
6. Bake in preheated oven for about 30 minutes or until cheese and sauce are bubbly.

Next Ingredient:  PEACHES

[AngelWings64]

Tennessee Peach Pudding  (from Taste of Home magazine)

BASE:

1 cup all-purpose flour

2 teaspoons baking powder

½ teaspoon salt

½ cup sugar

½ teaspoon ground cinnamon

½ cup milk

3 cups peeled & sliced peaches

TOPPING:

1½ cups water

½ cup sugar

½ cup firmly-packed brown sugar

1 Tablespoon butter

¼ teaspoon ground nutmeg

FOR SERVING: Half-and-Half Cream

Preheat oven to 400°F.  Grease an 8-inch square baking dish.  Set aside.

In a large bowl, whisk together flour, baking powder, salt, sugar & ground cinnamon.  Gradually stir in milk just until batter is smooth.  Fold in sliced peaches.  Spread mixture into the greased 8-inch square baking dish.  Set aside.

Topping:  In a large saucepan, over MEDIUM heat, combine water, sugar, brown sugar, butter & ground nutmeg.  Bring to a boil, cooking until sugars are completely dissolved, stirring constantly.  Remove from heat & carefully spoon over the peach mixture.

Bake at 400°F for 40 - 50 minutes or until Filling is bubbly & a wooden pick inserted in Topping only comes out clean.  Remove from oven to wire rack to cool slightly.

Can be served warm or cold; serve with half-and-half cream.

NEXT INGREDIENT: Spinach (fresh or frozen)

[QPrincess]

@AngelWings64 

I really want to make your peach dessert. It sounds amazing! I fear if I made it I would eat most of it and my husband wouldn't get much. I have to have lab work done Friday so I plan to make it once I have done that. But then............it doesn't really help to be good 3 or 4 days before having lab work.....especially the Blood Sugars and A1C. 

[walker]

On my "to try" list as I like quiche.....

Crustless SPINACH Quiche

1 cup chopped onion

1 cup sliced fresh mushrooms

1 tablespoon canola oil

1 pkg. frozen chopped SPINACH, thawed & well drained

2/3 cup finely chopped fully-cooked ham

5 large eggs

3 cups shredded Muenster or Monterey Jack Cheese

1/8 teaspoon pepper

In large skillet, sauté onion and mushrooms in oil until tender.  Add SPINACH and ham; cook and stir until the excess moisture is evaporated.  Cool slightly.  Beat eggs; add cheese and mix well.  Stir in SPINACH mixture and pepper; blend well. Spread evenly into a greased 9" pie plate or quiche dish.  Bake at 350 for 40-45 minutes or until a knife inserted in center comes out clean.

(Taste of Home Magazine, Spring 2025)

NEXT INGREDIENT .... 

DOUBLE POST...GOOD ONE, @Zhills ...we were both thinking "pie" too.....you were first so we'll take...

NEXT INGREDIENT ....  BELL PEPPER 

[AngelWings64]

@QPrincess I hear you about the lab work & blood sugar! I love to bake (& have a raging sweet tooth), whereas my DH doesn't care for sweets at all.  So when I make something, I end up eating way too much of it if I can't find somebody to share it with LOL.  Never had blood sugar issues until the last few years; now I have to be really careful.  I too especially try to "be good" just before having lab work done (even though I know I'm just fooling myself with that little trick!)

@Zhills , @walker , Yay! Now I have 2 good spinach recipes to try.  I always keep a box of frozen spinach in the freezer, but never seem to have a good idea what to do with it.

Okay, back to regularly-scheduled programming:

NEXT INGREDIENT: Bell Peppers

[walker]

@Zhills ...... 😱....your recent recipe was deleted!  I don't remember the link in question.  Sorry.....care to try posting again?

NEXT ..... BELL PEPPER

[QPrincess]

This is probably my only recipe with green peppers. However, I have had this recipe for probably 40 years-------not kidding! You may have to adjust a bit as Onions are now 14 oz rather than 16-----I don't even know if there is any longer a 10 oz box frozen corn (I just estimate), and I'm not sure of size of tomatoes today---think still same as I changed recipe years ago to reflect 14 oz tomatoes rather than 16 oz.

I have liked this all these years and like to serve with a plain meat like chicken on the grill.

I hope you will try it and improvise as you wish.

VEGETABLE CASSEROLE

1/4 cup melted butter

3/4 cup chopped GREEN PEPPER

2 cloves garlic, minced

1/4 cup Flour

 2/3 cup Milk

Salt & Pepper

1/2 tsp of Oregano, and Basil (I use more basil)

tsp sugar

1 1/2 cups grated sharp cheese (can use bit more)

10 oz box frozen corn-------just use desired amount from a bag

2-- 14 oz jars onions (used to be 16 oz), drained

14 oz can drained tomatoes

Melt butter in saucepan and add garlic and green pepper, cooking until tender. Stir in flour and cook until well combined then add milk and all  seasonings. Heat and stir until mixture thickens. Remove from heat and stir in cup grated cheese and tomatoes. Heat until thickened again. Add corn and well drained onions. Turn into casserole dish and add remaining cheese (I use total 2 cups). Bake uncovered for about 45 minutes at 350. If doubling, only use 3 jars onions.

Serves about 6.

Next Ingredient ANY SHREDDED CHEESE