Recently I was leafing through my recipe books looking for recipes with ground beef. I found the following recipe in the booklet, Easy Home Cooking of Aug/Sept 2006.
Cheesy Stuffed Meatballs & Spaghetti
1 lb. ground beef
1/2 cup seasoned dry bread crumbs
2 oz. mozzarella cheese, cut into 1/2-inch cubes
1 jar (1 lb. 10 oz.) Ragu Old World Style Pasta Sauce
8 oz. spaghetti, cooked and drained
In medium bowl, combine ground beef, bread crumbs and egg; shape into 12 meatballs. Press 1 cheese cube into each, enclosing completely.
In 3-quart saucepan, bring pasta sauce to boil over medium-high heat. Gently stir in uncooked meatballs.
Reduce heat to low and simmer covered, stirring occasionally, 20 minutes, or until meatballs are done. Serve over hot spaghetti. Sprinkle with grated Parmesan cheese, if desired.
Tuna Noodle Casserole
7 oz. uncooked elbow macaroni
2 Tbsp. margarine or butter
3/4 cup chopped onion
1/2 cup thinly sliced celery
1/2 cup finely chopped red bell pepper
2 Tbsp. all-purpose flour
1 tsp. salt
1/8 tsp. white pepper
1-1/2 cups milk
1 can (6 oz.) albacore tuna in water, drained
1/2 cup grated Parmesan cheese, divided
Fresh dill sprigs (optional)
1) Preheat oven to 375 degrees. Spray 8-inch square baking dish with non-stick cooking spray.
2) Cook pasta per package directions until al dente. Drain and set aside.
3) Meanwhile, melt margarine in large, deep skillet over medium heat. Add onion; cook and stir 3 minutes. Add celery and bell pepper; cook and stir 3 minutes. Sprinkle flour, salt and pepper over vegetables; cook and stir 1 minute. Gradually stir in milk; cook and stir until thickened. Remove from heat.
4) Add pasta, tuna and 1/4 cup cheese to skillet; stir until pasta is well coated. Pour tuna mix into prepared dish; sprinkle evenly with remaining 1/4 cup cheese.
5) Bake uncovered, 20-25 minutes, or until hot and bubbly. Garnish with fresh dill sprigs.
This last thought is an Italian blessing.
May your life
Be like good wine
Tasty, sharp and clear
And like good wine
May it improve
With every passing year
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Until next time,