The beginning of September always reminds me of comfort food. I love sitting around the supper table with my family discussing the days we all had and current events. Momma always fixed a fantastic supper and we enjoyed the good food, and constant laughter in our house.
I hope everyone has a wonderful week and enjoys some good family time and meals.
Million Dollar Spaghetti Casserole
1 lb. of Ground Beef
28 oz spaghetti sauce
8 oz of Cream Cheese
1/4 cup of Sour Cream
1/2 lb. of Cottage Cheese
Whole stick of Butter
1lb pasta such as elbow noodles or rotini
Bag of shredded cheese (I use pizza blend)
optional: sliced mushrooms, diced bell pepper, diced onion
Preheat oven to 350. Boil the noodles. Mix together the cream cheese, sour cream and cottage cheese in a mixer to thoroughly mixed together. Set aside. If you have chosen to use the bell pepper or onion saute them for 3 minuted then toss in the hamburger meat. Brown hamburger meat in a skillet and drain. Add spaghetti sauce and mix together. Put a few slices of butter in bottom of a 9×13 casserole dish. Then layer half of the noodles in the bottom of the dish. Spread the cheese mixture over this layer. Then add the rest of the noodles on top of this with a few pats of butter.
Now pour the red sauce and meat on top and spread.
Bake for 30 minutes. Remove from oven and spread cheese on top and return to oven for another 15 minutes or until cheese is melted and bubbly.
Homemade Baked Italian Meatballs
2 pounds ground beef OR beef, pork veal mixture
2 teaspoons garlic powder
5 cloves garlic, minced
1 tablespoon onion powder
3 slices of italian bread - without crust
1 tablespoon Adobo seasoning
1 tablespoon black pepper
1 tablespoon salt
1 teaspoon parsley
3 eggs
1 cup freshly grated Parmesan cheese
1 cup italian breadcrumbs
1/2 cup whole milk cup
Preheat the oven to 400F
Take you crustless italian bread and soak it in the milk until absorbed then pour into a large mixing bowl and add all remaining ingredients together
Use your hands to knead the mixture until thoroughly combined.
Roll into 1 to 2 inch meatballs and place them onto your baking sheet (line with parchment paper.to prevent sticking)
Bake for 17-20 minutes or until fully cooked through
Grandma’s Ambrosia Salad
1 can Mandarin oranges (drained)
8 ounce can crushed pineapple (drained)
2 cups sweetened shredded coconut
2 cups miniature marshmallows
8 ounce container Cool Whip
Place the oranges, pineapple, coconut and marshmallows in a large bowl. Add the Cool Whip and, using a rubber spatula, gently fold the mixture until all of the ingredients are evenly distributed.
Cover and refrigerate until ready to serve. Ambrosia can be stored in the refrigerator for up to 3 days.
