CHEROKEE CORNCOB JELLY

Cherokee Corncob Jelly 

12 ears fresh corn 

4 1/2 cups water 

4 cups sugar 

1.2 oz. liquid fruit pectin 

Slice corn kernels from cobs and set aside for another use.

Place cobs in water and bring to a boil. Cover and cook about 15 minutes. Remove cobs and strain liquid through cheesecloth. If needed, add enough water to make 3 cups. In saucepan, place liquid and mix in sugar. Bring to a boil and cook until sugar is dissolved. Stir in pectin and cook 1 minute longer. Remove from heat, skim and spoon into sterilized jars. Seal and store. Makes 5 8-oz. jelly jars.

Note: For safety's sake, process the filled, sealed jars in a boiling water canner for 10 minutes.

JAPANESE FRUITCAKE

The first print reference to Japanese Fruitcake as 1913, when Nashville native Kate Brew Vaughn, a traveling home economist, shared the recipe she said a former chef for the Mikado, or Japanese emperor, gave her.

JAPANESE FRUIT CAKE 1

Ingredients

1 cup butter or margarine

2 ½ cups sugar

½ cup milk

6 eggs, beaten

4 cups all-purpose flour

¼ teaspoon salt

1 teaspoon ground cloves

1 teaspoon ground allspice

1 teaspoon ground cinnamon

2 teaspoons baking powder

1 cup chopped nuts

1 cup seedless raisins

Filling:

2 cups sugar

1 cup water or coconut milk

1 3/4 cups cake batter

2 lemons, juice and zest

1 large coconut, grated, or 2 cans flaked coconut

1 cup chopped nuts

3 tablespoons melted butter or margarine

¼ cup green candied cherries, chopped

¼ cup candied pineapple, chopped

Directions

1 Cream butter or margarine and sugar; add milk. Beat well. Add beaten eggs.

2 Combine dry ingredients; mix into batter and add nuts and raisins. Reserve 1 ¾ cups batter for filling.

3 Bake in three greased 8-inch cake pans at 375 degrees for about 25 minutes.

Filling:

1 Combine sugar and water or coconut milk and boil until slightly syrupy.

2 Add reserved cake batter, lemon juice and zest. Cook until thickened, stirring constantly.

3 Add coconut, nuts, melted butter or margarine and chopped candied fruits. Spread between layers and on cake.

CHEDDAR OLIVES

Ingredients

• 18 1/2 ounces extra sharp Cheddar cheese, shredded
• 1/2 cup butter, softened
• 1/2 teaspoon paprika

• 1 1/2 cups all-purpose flour
• 45 pitted green olives

Directions

1. Allow cheese to sit out until it is at room temperature. In a large bowl, mix together the cheese, butter and paprika using a pastry blender. Gradually mix in flour, first using the pastry blender, then using your hands. Mix until the dough pulls together. It should form a solid ball with a smooth appearance, but have a crumbly texture when pulled apart. If dough appears too dry, add more shredded cheese.
2. Preheat the oven to 375 degrees F (190 degrees C). Pinch off a small piece of dough, and cover an olive with it. Roll gently between your palms to smooth and seal the olive inside the ball. Place onto an ungreased cookie sheet and repeat with remaining dough and olives. Place the tray of covered olives into the refrigerator for 10 minutes to firm up.
3. Bake for 20 to 25 minutes in the preheated oven, or until browned. Serve hot or at room temperature.

MISSISSIPPI HOT CAVIAR

Ingredients

• 3 (15 ounce) cans black-eyed peas
• 1 cup diced green chili peppers
• 3/4 cup diced onion
• 3/4 cup diced jalapeno chile pepper

• 1/4 cup diced pimento peppers, drained
• 1 1/2 teaspoons minced garlic
• 1 (16 ounce) bottle Italian-style salad dressing

Directions

1. In a mixing bowl, combine the black-eyed peas, green chili pepper, onion, jalapeno pepper, pimento, garlic and Italian-style dressing. Chill the mixture overnight.

ALABAMA FIRE CRACKERS

Ingredients

• 1 2/3 cups vegetable oil
• 1 teaspoon garlic powder
• 1 teaspoon onion powder
• 1/2 teaspoon black pepper

• 2 (1 ounce) envelopes ranch dressing mix
• 3 tablespoons crushed red pepper flakes
• 1 (16.5 ounce) package multigrain saltine crackers

Directions

1. Place the vegetable oil, garlic powder, onion powder, black pepper, ranch dressing mix, and crushed red pepper flakes in a 2-gallon plastic zipper bag. Seal the bag and smoosh with your hands to thoroughly combine the oil and spices. Place the crackers into the bag, seal, and turn the bag over to cover the crackers with the spice mix. Let the bag sit for about 1 hour, then turn again. Repeat several more times until the crackers are well-coated with spice mix, and allow the bag to sit overnight. Remove crackers and serve.

CAJUN SEAFOOD PASTA

Ingredients

• 2 cups heavy whipping cream
• 1 tablespoon chopped fresh basil
• 1 tablespoon chopped fresh thyme
• 2 teaspoons salt
• 2 teaspoons ground black pepper
• 1 1/2 teaspoons crushed red pepper flakes
• 1 teaspoon ground white pepper

• 1 cup chopped green onions
• 1 cup chopped parsley
• 1/2 pound shrimp, peeled and deveined
• 1/2 pound scallops
• 1/2 cup shredded Swiss cheese
• 1/2 cup grated Parmesan cheese
• 1 pound dry fettuccine pasta

Directions

1. Cook pasta in a large pot of boiling salted water until al dente.
2. Meanwhile, pour cream into large skillet. Cook over medium heat, stirring constantly, until just about boiling. Reduce heat, and add herbs, salt, peppers, onions, and parsley. Simmer 7 to 8 minutes, or until thickened.
3. Stir in seafood, cooking until shrimp is no longer transparent. Stir in cheeses, blending well.
4. Drain pasta. Serve sauce over noodles.

OYSTER PASTA

Ingredients

• 1/2 cup butter
• 1/2 cup olive oil
• 3 tablespoons minced garlic
• 1 1/4 cups chopped fresh parsley
• 2 tablespoons fresh lemon juice
• 1 pinch crushed red pepper
• salt and pepper to taste
• 1 (16 ounce) package bow tie pasta

• 2 (10 ounce) containers shucked small oysters, drained
• 1/4 cup butter
• 1 tablespoon olive oil
• 1 1/4 pounds peeled and deveined small shrimp
• 1 pound fresh lump crabmeat
• salt and pepper to taste
• 1/4 cup chopped fresh parsley

Directions

1. Melt 1/2 cup butter and 1/2 cup olive oil together in a saucepan over medium heat. Stir in the garlic, and cook until fragrant, about 3 minutes. Stir in the 1 1/4 cups of parsley, and cook for 1 minute more. Season with lemon juice, crushed red pepper, salt, and pepper; set aside.
2. Bring a large pot of lightly salted water to a boil. Add pasta and cook for 8 to 10 minutes or until al dente; drain.
3. Meanwhile, bring a few cups of water to a boil in a saucepan over high heat. Stir in the oysters and turn off the heat. Allow the oysters to stand for 3 minutes, then drain and set aside. Melt 1/4 cup butter and 1 tablespoon olive oil together in a large skillet over medium-high heat. Stir in the shrimp, and cook until they turn pink and begin to firm. Add the crab meat and drained oysters; continue cooking until the shrimp have turned opaque in the center, and the crab is hot.
4. Toss the seafood with the drained pasta, and season to taste with salt and pepper. Pour in the sauce, and toss gently to coat. Sprinkle with remaining 1/4 cup of chopped parsley before serving.

OYSTER DELIGHT

Oyster Delight

Written by Vickie Bolotte

Ingredients:

2½ cups oysters, drained

2 tablespoons minced parsley

2 tablespoons green onions, chopped

¼ teaspoon black pepper

¼ teaspoon salt

1 teaspoon lemon juice

1¼ cups bread crumbs

¾ stick butter

teaspoon red pepper

¾ cup milk

Directions:
Butter a 1-quart shallow casserole dish. Put a layer of oysters in the bottom of the dish. Sprinkle with half of the parsley, green onions, black pepper, salt, lemon juice and bread crumbs. Dot with butter. Repeat layers. Sprinkle red pepper over the top. Cover with bread crumbs and dot with ample butter. Just before baking, pour milk over the top. Bake at 325 degrees for 30 minutes.

Vickie Bolotte
Our Lady of Perpetual Help School (Belle Chasse)
50th Anniversary Cookbook

- See more at: http://clarionherald.info/clarion/index.php/special-sections/holy-smoke/262-oyster-delight#.dpuf

COCONUT BREAD PUDDING

Ingredients

• 2 tablespoons butter
• 1/3 cup confectioners' sugar
• 1 cup white sugar
• 4 eggs
• 1 egg yolk
• 2 (14 ounce) cans coconut milk
• 1 teaspoon ground cinnamon

• 1/4 teaspoon ground nutmeg
• 1/4 teaspoon salt
• 2 tablespoons coconut extract
• 1 1/2 cups flaked coconut, divided
• 1/2 cup fresh coconut
• 1 (1 pound) loaf French bread, cut into 1 inch cubes

Directions

1. Preheat oven to 325 degrees F (165 degrees C). Grease a 9x13 inch baking dish with butter, and dust with confectioners' sugar.
2. In a large bowl, combine sugar, eggs, egg yolk, coconut milk, cinnamon, nutmeg, salt and coconut extract. Mix until smooth. Stir in 1 cup of flaked coconut, and 1/2 cup fresh coconut. Fold in bread cubes until evenly coated. Pour into prepared baking dish. Set aside for 30 minutes.
3. Bake on a cookie sheet in preheated oven for 25 minutes. Sprinkle top with remaining 1/2 cup flaked coconut. Continue baking for 25 to 30 minutes, or until center springs back when lightly tapped.

COCONUT CAKE

Ingredients

• 1 1/4 cups heavy whipping cream
• 3/4 cup white sugar
• 2 tablespoons cream of coconut
• 1 tablespoon cornstarch
• 1 tablespoon coconut milk
• 1/2 cup unsalted butter, softened
• 1 cup grated fresh coconut
• 3 cups all-purpose flour
• 1 tablespoon baking powder
• 1/4 teaspoon salt
• 1 1/2 cups white sugar
• 4 eggs
• 3/4 cup unsalted butter, cubed

• 1 tablespoon vanilla extract
• 1 cup coconut milk
• 6 ounces cream cheese, softened
• 1/2 cup unsalted butter, softened
• 1/4 teaspoon salt
• 4 cups sifted confectioners' sugar
• 3 tablespoons coconut milk
• 1 tablespoon vanilla extract
• 1 cup white sugar
• 1 cup water
• 1/4 teaspoon vanilla extract
• 1/2 cup shredded coconut

Directions

1. Prepare the filling by placing the heavy cream, 3/4 cup sugar and 2 tablespoons coconut cream in a heavy saucepan over medium heat; bring to a simmer. Whisk together the cornstarch and 1 tablespoon coconut milk. Stir into the simmering cream until smooth; cook, stirring, for 3 minutes. Add the 1/2 cup butter and 1 cup shredded coconut; continue cooking, stirring 3 minutes longer. Cool to room temperature and then refrigerate until thickened, about 2 hours. Keep refrigerated until ready to assemble cake.
2. Preheat the oven to 350 degrees F (175 degrees C). Grease three 9 inch round cake pans and line the bottoms with parchment paper. Grease the paper and then flour the pans lightly, tapping out any excess. Sift together the flour, baking powder and salt. Set aside.
3. Place the 1 1/2 cups sugar and eggs in a large mixing bowl and beat with an electric mixer for 1 minute. Gradually add the 3/4 cup butter, 1 tablespoon vanilla extract and 1 cup coconut milk; continue beating for 2 minutes. Add the flour mixture and beat for 1 minute.
4. Pour the batter evenly into the prepared cake pans. Bake in the center of the oven for 20 minutes or until a wooden toothpick inserted in the center comes out clean. Cool the cakes in the pans on a rack for 20 minutes. Unmold the cakes, carefully peel off the paper and allow to cool completely on a rack.
5. Prepare the icing by beating together the cream cheese and 1/2 cup butter. Add 1/4 teaspoon salt, confectioners sugar, 3 tablespoons coconut milk and 1 tablespoon vanilla; beat until smooth.
6. Prepare the syrup by placing the 1 cup sugar, 1 cup water and 1/4 teaspoon vanilla extract in a small saucepan. Bring to a boil and continue to boil, while stirring for 3 minutes. Remove from heat and brush the top of each cake layer with the syrup using a pastry brush. You don't have to use all of the syrup.
7. Assemble the cake by placing one cake layer on a serving platter. Spread it with a layer of the reserved filling and top with another cake layer. Spread the cake with the filling and top with the remaining cake layer. Ice the top and sides of the cake and sprinkle the top with 1/2 cup shredded fresh coconut.

SOUR CREAM GOOSEBERRY PIE

Ingredients

• 1 1/4 cups fresh gooseberries
• 1 cup white sugar
• 1 recipe pastry for double-crust pie
• 2 tablespoons all-purpose flour

• 1 pinch salt
• 1 cup sour cream
• 2 eggs, beaten
• 1 teaspoon vanilla extract

Directions

1. Preheat the oven to 350 degrees F (175 degrees C). In a medium bowl, gently stir together the gooseberries and sugar. Let stand for 15 minutes. Press one of the pie crusts into the bottom and up the sides of a 9 inch pie plate.
2. In a medium bowl, stir together the flour and salt. Mix in the sour cream, eggs and vanilla. Add the gooseberry and sugar mixture, and stir to coat evenly. Spoon into the pie crust, and place the second crust over the top. Crimp the edges to seal, and cut some decorative slits in the top to vent steam.
3. Bake for 55 minutes in the preheated oven. Cool to room temperature, then refrigerate until serving.

BLACK BOTTOM PIE

• 1/2 cups graham cracker crumbs
• 1/4 cup butter, melted
• 2 tablespoons brown sugar
• 2 (1 ounce) squares bittersweet chocolate
• 2 tablespoons heavy whipping cream
• 3 cups low-fat milk
• 3/4 cup white sugar

• 2 eggs
• 1/2 cup all-purpose flour
• 2 tablespoons Irish whiskey
• 4 bananas
• 2 tablespoons lemon juice
• 1 cup heavy whipping cream
• 2 tablespoons Irish whiskey

Directions

1. Preheat the oven to 375 degrees F. Combine the graham-cracker crumbs with the butter and brown sugar in a medium bowl, and stir well. Transfer the mixture to a 10 inch pie plate, and pat it evenly along the bottom and sides.
2. Bake the crust for 7 to 9 minutes, or until edges darken slightly. Let the crust cool.
3. Melt the chocolate with the 2 tablespoons cream over simmering water in the top of a double broiler or in a heat proof bowl set on top of a saucepan. Whisk the chocolate and cream until they form a smooth liquid. Take the pan off the heat, and spoon the chocolate mixture onto the graham-cracker crust. Let the chocolate cool for at least 15 minutes.
4. Meanwhile, make the filling. Heat the milk in a heavy bottomed saucepan. When the milk is just about to boil, take the pan off of the heat.
5. In a medium bowl, whisk together the sugar, eggs, and flour. Slowly add the hot milk to the bowl, whisking constantly. Then transfer the mixture to the saucepan.
6. Whisking constantly, bring the mixture to a boil over medium heat, and continue whisking while it boils for 3 minutes. Take the pan off the heat, and add the 2 tablespoons whiskey. Let the filling cool for 20 minutes.
7. Slice the bananas, and toss them with the lemon juice. Lay the banana slices on the chocolate lined crust. Pour the filling over and chill the pie for at least 2 hours.
8. Whip one cup cream to stiff peaks, add 2 tablespoons whiskey and serve with pie.

CRAWFISH and ARTICHOKE GRATIN

Crawfish and Artichoke GratinServes 6 to 8

4 tablespoons unsalted butter

1/2 cup green onion bottoms, thinly sliced

1/2 cup yellow onions, chopped

1 cup artichoke, chopped

1 cup celery, diced

1 jalapenos, stemmed, seeded and minced

4 garlic cloves, minced

2 bunches green onion tops

1 teaspoon kosher salt

1/4 teaspoon black pepper

1/8 teaspoon cayenne

2 pounds crawfish tail meat, chopped

1/2 cup sherry

1/4 cup all-purpose flour

1 cup heavy cream

1 lemon, juiced

1 cup white cheddar cheese, grated

1 cup Parmesan cheese, grated

1 cup French breadcrumbs

In cast iron skillet, melt 2 tablespoons of the butter over medium heat. Add vegetables, salt, pepper, cayenne and crawfish and cook, stirring until vegetables soften, 4 to 6 minutes. Pour in sherry and continue to simmer until liquid is reduced by two-thirds, about 4 more minutes. Add flour and cook, stirring until mixture is evenly coated. Pour in the cream and simmer until reduced by half, about 5 minutes. Turn off heat and stir in lemon juice, and both cheeses. Melt the remaining 2 tablespoons of butter and combine with the breadcrumbs in a small bowl.

Transfer crawfish mixture to a 6-by-8-inch baking dish, top with breadcrumbs, and broil until crumbs are nicely browned, 1 to 2 minutes.

CRAWFISH CAKES

Crawfish CakesServes 6 cakes

1 pound crawfish tails

2 teaspoons Magic Seasonings Blacked Redfish Magic

1/2 cup green onions

1 tablespoon fresh parsley, minced

1-1/4 cups French bread crumbs

Oil for sautéing.

Mix all ingredients. Form into 3/4-inch-wide cakes. Dust in breadcrumbs and sauté in oil until crisp and golden brown.

ANOTHER JAMBALAYA

Jambalaya Calculator Jambalaya

Makes 6 quarts, or 23 cups (or 15 small servings, 11 medium servings, 8 large servings)

4-1/2 pounds (4.56 lbs.) meat (chicken thighs, sausage, pork, ham, etc.)

Salt, pepper and/or favorite seasoning mix

Oil for browning

4-1/2 cups (1.82 pounds) long-grain rice

9 (9.12) cups water or stock

3 tablespoons soup base if using water instead of stock

1-1/3 teaspoons salt (1.4 teaspoons)

1-1/2 cups chopped onions (.4 pounds, 1.55 cups)

1-1/2 bell peppers, chopped (1.7 bell peppers)

7 green onions, chopped

1/4 cup (.2 cups) chopped parsley

4 teaspoons garlic powder

1 teaspoon (.9 teaspoon) cayenne

1/2 teaspoon (.5 teaspoon) black pepper

1/2 teaspoon (.5 teaspoon) white pepper

Slice the sausage and cut the meat into cubes. (Try to keep a small piece of fat on each piece as it tenderizes the meat and adds great taste.) Season meat pieces well with salt and pepper or your favorite seasoning mix.

Brown the pork down really well in oil. Let it fry till it sticks, then stir. Do that over and over. Sometimes a little water is needed to cool off the grease. The sticky part (gratin) on the bottom of the pot will dictate the color of the rice.

You can remove the browned meat from the pot, but many cooks choose to leave it in while browning the other meats. Add chicken and brown it well.

Next, mildly brown the sausage. Don't cook the sausage till fried dark brown because that tends to cooks all the taste out..

Drain the grease but don't lose the gratin. Then add the onions, green pepper, celery and garlic powder. Cook until clear-looking. This is when you scrape the bottom of the pot, getting all the brown gratin from the pork. This is where the color starts to come in.

After the vegetables are cooked, add the meat back to the pot and mix well. Cook all the liquid out at this time.

Add water or stock. After it comes to a boil, start tasting the liquid and add salt and other seasonings as needed. It needs to be a bit salty because the rice will absorb much of the saltiness.

Skim the remaining grease off the top. The boiling action will help separate it from the water/broth.

Add the green onions, then bring mixture back to a rolling boil. Add the rice. Break it up to make sure it doesn't stick to the bottom. Let it boil until it starts to expand and "jump out the pot" (some will rise to the top of the liquid). This is a very important time relevant to the "popping" of the rice. Let the rice get noticeably bigger/expanded before you cut down on the heat and cover. This can be achieved on a HARD boil, which is critical to the rice pop.

When you think it's ready to cover, cut back on the heat and put the lid on. Do not lift the cover for any reason!

Let this cook for about 25 minutes or so. A longer cooking time may be needed for very large volumes of rice.

Then roll the rice. Don't stir. Roll it from bottom to top. When you turn it this time, don't scrape the bottom of the pot because one exposed burnt rice grain will ruin the pot. Re-cover and cut the heat off.

Let sit for another 15 minutes and then uncover and serve.

*

BIG BATCH JAMBALAYA

JambaLawyer JambalayaMakes 50 to 60 servings

6 pounds boneless and skinless chicken thighs

4 pounds boneless and skinless chicken breast

1 pound applewood smoked bacon

3 pounds hot smoked sausage, sliced into thin rounds

3 pounds andouille sausage, sliced into thin rounds

2 1⁄2 pounds tasso, diced

2 pounds rolled pork sausage (the team recommends Jimmy Dean)

5 teaspoons olive oil

2-1/2 cups salted butter

8-10 medium sweet yellow onions, chopped fine

2-4 bunches celery, minced

6 green, 2 red, 2 orange, 2 yellow bell peppers, minced

5 heads of garlic, minced

23 cups chicken stock (The team used 20 cups of the store bought stock and 3 cups of the fresh seasoned chicken stock from the boiled chicken)

10-12 bay leaves

1-1⁄2 teaspoon dried thyme

Salt, to taste

Black pepper, to taste

Cayenne pepper, to taste

Tony's Chachere's original creole seasoning, to taste

10 cups parboiled rice

2 bunches green onions, minced

1 1⁄2 bunches of Italian flat leaf parsley, chopped

In 30-quart stock pot add 3 gallons of water and creole seasoning. Bring to a boil, add chicken and return to boil. Boil until chicken is tender, approximately 30 minutes. Once chicken is cooked, let soak for a few minutes. Remove chicken from pot, cool and shred chicken, removing fat. Do not discard seasoned stock, set aside.

While chicken is cooking, fry bacon until crisp in 6-1/2 gallon cast iron pot. Remove bacon from pot leaving the bacon drippings in pot. Brown the smoked and andouille sausages and tasso in the drippings. Remove the meat from pot and set aside. Brown pork sausage and remove from pot.

Add olive oil, butter, onions, celery, bell peppers, sauté until translucent, about 20 minutes. Add minced garlic and continue to sauté a few more minutes continuing to stir as you do not want the garlic to burn. Add all meats to cast iron pot, stirring well and scraping the sides of the pot.

Add chicken stock, and bay leaves, peppers, salt and Tony's Chachere's. Bring to a boil. Add rice and stir. Bring back to a boil, lower heat. Cover and simmer, approximately 40 minutes until rice is tender.

Keep pot covered to keep the steam in and do not stir the rice. Once rice is cooked, add green onions and stir gently. Do not over stir as it will make the rice mushy. Top with fresh parsley.

WHITE CHOCOLATE RASPBERRY CAKE

Ingredients

Serves: 16

• Raspberry White Chocolate Cake:
• 6 ounces white baking chocolate
• 1/2 cup (1 stick) butter
• 1 package (2-layer size) white cake mix
• 1 cup milk
• 3 eggs
• 1 tablespoon McCormick® Raspberry Extract
• White Chocolate Cream Cheese Frosting:
• 6 ounces white baking chocolate
• 1 package (8 ounces) cream cheese, softened
• 1/4 cup (1/2 stick) butter, softened
• 2 teaspoons McCormick® Raspberry Extract
• 2 cups confectioners’ sugar
• 1/8 teaspoon McCormick® Red Food Color
• Garnish:
• 1 pint raspberries

25 minsPrep time28 minsCook time

• Preheat oven to 350°F. For the Cake, microwave chocolate and butter in medium microwavable bowl on HIGH 2 minutes or until butter is melted. Stir until chocolate is completely melted. Cool 5 minutes.
• Beat cake mix, milk, eggs, raspberry flavor and cooled chocolate mixture in large bowl with electric mixer on low speed just until moistened, scraping side of bowl frequently. Beat on medium speed 2 minutes or until well blended. Pour evenly into 2 greased and floured (9-inch) round cake pans.
• Bake 25 to 28 minutes or until toothpick inserted in centers comes out clean. Cool cakes in pans 10 minutes; remove from pans. Cool completely on wire racks.
• For the Frosting, melt chocolate as directed on package. Cool 5 minutes. Beat cream cheese and butter in large bowl with electric mixer on medium speed until well blended. Add cooled melted chocolate and raspberry flavor; mix well. Gradually beat in confectioners’ sugar until light and fluffy. Stir food color into 2/3 cup of the frosting until well blended.

SPAGHETTI HAM PIE

6 ounces spaghetti, uncooked 

Vegetable cooking spray 

3/4 cup chopped reduced-fat, low-salt ham 

3/4 cup sliced fresh mushrooms 

1/2 teaspoon minced garlic 

2 tablespoons all-purpose flour 

1/4 teaspoon salt 

1/8 teaspoon pepper 

1 (12-ounce) can evaporated skimmed milk 

1 cup (4 ounces) finely shredded reduced-fat Swiss cheese, divided 

Preparation

Cook pasta according to package directions, omitting salt and fat; drain and set aside.

Coat a nonstick skillet with cooking spray; place over medium-high heat until hot. Add ham, mushrooms, and garlic; saute until mushrooms are tender. Stir in flour, salt, and pepper. Cook, stirring constantly, 1 minute. Add milk, and cook over medium heat, stirring constantly, until thickened. Combine ham mixture, pasta, and 1/2 cup cheese. Spoon into a 9-inch pieplate coated with cooking spray; sprinkle with remaining cheese. Bake, uncovered, at 425° for 15 minutes. Let stand 5 minutes. Slice into wedges.

SPAGHETTI AND MEATBALLS PIE

Spaghetti and Meatball Pie

 

image: http://www.thereciperebel.com/wp-content/uploads/2014/03/SMP4-682x1024.jpg

Prep time

15 mins

Cook time

1 hour

Total time

1 hour 15 mins

 

A delicious way to use up leftover spaghetti and meatballs!

Serves: 1 9" Springform pan (8-10 servings)

Ingredients

Filling:

• 1 pound leftover cooked spaghetti
• 1½ cups leftover tomato sauce
• 2 eggs, beaten
• ½ block cream cheese
• 1½ cups grated mozzarella cheese
• 20 medium size cooked meatballs, chopped
• (optional) 1 cup fresh veggies such as tomatoes, zucchini, etc.

Topping:

• 1 cup grated mozzarella cheese

Instructions

1. Preheat oven to 350F. Spray a 9-inch springform pan with non-stick cooking spray; set aside.
2. In a large bowl, soften cream cheese in the microwave for 15 seconds. Add the eggs and whisk until combined and smooth.
3. Add pasta, sauce, and cheese; stir to combine. Pour half of the spaghetti mixture into the prepared springform pan, add chopped meatballs and optional veggies (if using).
4. Add remaining spaghetti mixture, and top with 1 cup mozzarella cheese (press everything down to make it compact). Cover springform pan with foil and place on a sheet pan.
5. Bake for 55 minutes, remove foil and broil until the cheese browns nicely on top. Remove from oven and rest for 15 minutes (if you remove the sides before 15 minutes it might not cut as nicely).

Notes

You could also make this in a regular 9x13" pan.

Read more at http://www.thereciperebel.com/spaghetti-and-meatball-pie/#oh8MHAVw1pzIAyK5.99