round cinnamon. Prepare 4 cups of coffee as directed on your
hell with a double thickness of heavy-duty foil. Bake at
In a large skillet, saute onion and green pepper in butter until tender.
Add tomatoes, mushrooms, olives, and oregano. Add ground beef if desired.
Simmer uncovered for 10 minutes.
Place 1/2 the spaghetti in a greased 13X9X2 baking dish. Top with half of the vegetable mixture. Sprinkle with 1 cup of cheddar cheese.
Repeat layers.
Mix the soup and water until smooth, pour over casserole. Sprinkle with parmesan cheese.
Bake uncovered at 350 for 30-35 minutes or until heated through.
nions.
Top with half of the remaining Alfredo sauce and
or a 6 pound can of tomatoes I'm really just
ame from August/September issue of Taste of Home. it's delish! I have
n on a double thickness of heavy-duty foil (about 18
br>Spread a 1/4 of the shredded chicken on one
bout 3 1/2 cups of chicken. Set aside.
Spray
In a large bowl, combine the first 12 ingredients; mix well. Press into an ungreased 8 1/2 x 4 1/2 x 2 1/2-inch loaf pan.
Bake at 350\u00b0 for 1 hour.
Drizzle top of loaf with ketchup.
Bake 15 minutes more or until no pink remains.
Makes 6 to 8 servings. Taken from \"Taste of Home\" magazine.
Rub cut side of garlic over one side of each slice of bread.
Place bread garlic side down on an ungreased baking sheet.
Bake at 350\u00b0 for 5 minutes on each side or until lightly browned.
In a bowl, combine the tomatoes, onion, oil, minced basil, salt and pepper.
spoon about 2 tablespoons onto each piece of toast.
Top each with a basil leaf.
Top with optional Parmesan if you like as well.
inch up the sides of a greased 10 inch spring
In a large skillet over medium heat, cook bacon, beef, and onion until meat is no longer pink and drain.
Transfer to a greased 2 1/2 quart baking dish and add all of the beans and mix well. In a small bowl combine the remaining ingredients and stir into beef and bean mixture.
Cover and bake at 350 for 45 minutes. Uncover and bake 15 minutes longer.
ou have a preferred way of cooking your squash, cook it
arge skillet, brown entire pound of bacon until crisp, placing cooked
he soup, melt 4 tablespoons of butter in a saute pan
Using a whisk, beat the eggs in a small bowl. Add the milk and whisk until a bit frothy. In a second, larger bowl, mix the flour, baking powder, salt and pepper. Add in the egg mixture and mix until you have a smooth batter. Fold in the oysters and their liquor until they are evenly coated.
Heat the vegetable oil in a large skillet until very hot. Ladle out 3 or 4 oysters and fry until golden brown on both sides, about 4 - 6 minutes. Remove and drain. Serve with tartar sauce or lemon slices and enjoy the first oyster harvest of the fall.
tomato puree and two tablespoons of olive oil. Continue to cook
With 3/4 cup of the dark rum, pour
o cook off the floury taste.
While whisking, pour wine