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From Adrianne Lee's
Kitchen
COTTAGE CHEESE PIE
(2 - 8" Pies)
In Blender:
1 Pint of Cottage Cheese (large curd is best)
1 Cup Sugar
1 tsp Cinnamon
Dash Salt
1 tsp Vanilla
Mix thoroughly, then
add:
2 Eggs
1 Can Pet Evaporated Milk
Blend Until Mixed.
Pour into unbaked pie shell. Bake at 400 degrees for 15 to 20
minutes,
then reduce heat to 375 until done (about 40 minutes) If it looks
like the
middle is still liquid, but you can stick a table knife into the
center and
it pulls out clean, the pie is done. The center will fall a bit
once it’s
out of the oven. That’s okay.
Serve with
Whipped Cream or Cool Whip.
OVEN SPAGHETTI
(From the kitchen of one of my former critique partners and
wonderful writer, Judy Kimball)
Saute and Drain:
1 - 16 ounce Package of Bacon - Cut into small chunks
1 Large Onion – Chopped
Separately Cook &
Drain:
1 Large package of Spaghetti Noodles. (I break mine in half
so the noodles
are not long)
Open:
2 Cans Italian Stewed Tomatoes
2 - 8 ounce Cans Tomato Sauce
Chop into bite size
chunks:
1 Rectangle Sharp Cheddar Cheese
Dump all of the above
ingredients into a Dutch Oven, Salt & Pepper and toss
the whole bunch with your hands until it is thoroughly mixed.
Bake
uncovered at 350 degrees for 1½ hours.
Serve with tossed salad and garlic bread
CRABMEAT DUNK
8 Oz Pkg Cream Cheese, softened
1/3 Cup Canned Pet or Carnation Evaporated Milk
1/3 Cup Mayonnaise
1 Tbsp Minced Onion
1 Clove Garlic Crushed
1 Tbsp Lemon Juice
Few Drops of Tabasco
1 - 6 Oz can of Crabmeat, drained and flaked – (may substitute fresh
crabmeat)
Whip the cheese with an electric mixer, then continue to beat while
adding
milk and mayo. Stir in the rest of the ingredients. Fold in the
crabmeat.
Makes 2 ½ cups
Keep Refrigerated
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