Thursday, May 27, 2010

Ham Tetrazinni & Spinach Salad

Ham Tetrazinni

8 oz. spaghetti, broken in pieces
5 T butter
6 T flour
3 cups chicken broth
1 cup light cream (or 1/2 cup heavy cream + 1/2 cup regualr 1% milk)
1 tsp. salt
2-3 cups ham cubed
1/2 cup grated Parmesan cheese
1/2 cup shredded Cheddar cheese

Cook spaghetti in boiling salted water until just tender (do not overcook). Melt butter; blend in flour. Stir broth into flour mixture. Add cream. Cook until mixture thickens and bubbles. Add salt and pepper. Turn into individual baking dishes or into a 2-3 qt. flat casserole and add ham. Let cool for about 5 minutes. Add drained spaghetti. Sprinkle with cheese. Bake at 350 degrees for about 30 minutes or until bubbly and lightly browned. Makes 8 servings.

*notes by natalie. You know the sauce is thick enough when you drag a spoon through it and you can see the bottom of the pan. Thicken and bubble on med-low heat. Don't do it on high or the milk will curdle. nasty.

Spinach Salad

1 lb spinach, washed & torn
iceberg lettuce, torn
bacon, crumbled,
swiss cheese, shredded
combine with poppy seed dressing just before serving.

poppy-seed dressing

3/4 cup sugar
1/2 teaspoon salt
1 tablespoon onion juice
1 1/2 tablespoons poppy seeds
1 tablespoon dry mustard
1/3 cup cider vinegar
1 cup salad oil

combine sugar, mustard, salt, vinegar, and onion juice in medium size bowl. beat oil in gradually, using portable mixer. until mixture is thick and smooth. stir in poppy seeds and store, covered in refrigerator. makes 1 2/3 cups.


Wednesday, May 19, 2010

Strawberry Rhubarb Pie

My brother Nick gave me the recipe and I made it when we celebrated pi day. If you have a recipe for pie crust that you prefer, feel free to substitute.

  • 2 cups sifted flour
  • 1 tsp salt
  • 1 cup shortening
  • 1/4 cup cold water
Sift flour, then measure. Mix flour and salt together. Cut in shortening with a pastry blender until crumbly. Stir in water with a fork until dough holds together. Form into two rough balls. NOTE: too much handling or stirring makes dough tough.

Roll out onto a lightly floured surface (works best if the dough has been refrigerated). Place crust in a 9" or 10" pie pan.

  • 1 & 1/4 cup sugar
  • 3 & 1/2 TB cornstarch
  • 1/4 tsp salt
  • 1 tsp lemon zest (or 1 tsp dried lemon peel powder)
  • About 2 cups rhubarb, sliced into roughly half-inch sections (about 2-3 medium stalks)
  • About 3 cups sliced strawberries (about 2 lb fresh strawberries)
  • 3 TB butter or margarine
Mix sugar, cornstarch, salt, and lemon zest in a small mixing bowl. Slice strawberries roughly in fourths. Slice rhubarb stalks every half-inch or so, and if the stalks are large, slice each piece in half again, leaving roughly half-inch by half-inch cubes. Mix the strawberries, rhubarb, and dry ingredient mix in a large mixing bowl, then place mixture in pie crust. Slice the margarine into thin slices and place on top of the fruit mixture before covering with the top crust.

Cover with the remaining pie crust and press together the edges. Make a few slits in the top crust. Brush top crust lightly with milk to add shine, sprinkle sugar on top crust if desired.

Bake at 425 for 15 minutes, then bake at 375 for 45-50 minutes. Let cool for 2-3 hours, then refrigerate. (Pie will be runny and difficult to serve until fully cooled) Pie is usually best served warm with vanilla ice cream.

The Pumpkin Dessert

Believe it or not, but my Mom actually found this recipe in The Friend when I was little.
  • 1 box yellow cake mix (reserve 1 cup for topping)
  • 1/2 cup margarine or butter melted
  • 1 egg beaten
  • 1 can (29 oz) pumpkin
  • 3 eggs
  • 2/3 cup canned milk
  • 1/2 teaspoon cloves
  • 3/4 cup brown sugar
  • 1 teaspoon cinnamon
  • 1 cup yellow cake mix
  • 1 teaspoon cinnamon
  • 1/2 cup sugar
  • 1/4 cup margarine/butter. softened
  1. Mix the crust ingredients together. Spread the mixture in the bottom of a greased 9x13" pan.
  2. In a bowl beat eggs, brown sugar, colves, and cinnamon. Stir in pumpkin and milk. Stir till well blended. If you use a mixer to mix in the pumpkin and milk be careful because the batter will be thin and splatter. Pour the pumpkin mixture over the crust in the pan and spread evenly.
  3. Mix together the dry cake mix, sugar and cinnamon. Cut in softened margarine. Sprinkle little pieces over the top of the pumpkin layer.
  4. Bake 350 for 60-70 minutes. It is done when a toothpick comes out clean. Can be served warm with ice cream or cold with whipped cream.