ISSN 1938-7385 Volume 14, Number 20 This Week's Contents 1. Pizza Casserole 2. 1980s Raspberry Flummery 3. Cheesy Oven Fried Zucchini 4. Simple Banana Muffins
1. Pizza Casserole submitted by butterflydog 3 pounds ground beef 1/2 cup chopped onion 1 jar (28 ounces) spaghetti sauce 2 jars (4-1/2 ounces each) sliced mushrooms, drained 1 teaspoon salt 1/2 teaspoon garlic powder 1/2 teaspoon dried oregano Dash pepper 1 package (16 ounces) wide egg noodles, cooked and drained 2 packages (3-1/2 ounces each) sliced pepperoni 2 cups (8 ounces) shredded cheddar cheese 2 cups (8 ounces) shredded part-skim mozzarella cheese A great recipe for potucks and parties. In a Dutch oven, brown beef and onion over medium heat until meat is no longer pink; drain. Add spaghetti sauce, mushrooms, salt, garlic powder, oregano and pepper; heat through. Spoon 4 cups into a 6-qt. slow cooker. Top with half of the noodles, pepperoni and cheeses. Repeat layers. Cover and cook on high for 1 hour or until cheese is melted. Yield: 12 servings.
2. 1980s Raspberry Flummery submitted by butterflydog 1 quart fresh raspberries OR any other favorite berry 1 cup sugar 2 Tbs cornstarch 3 Tbs cold water or milk Juice of half a lemon Heavy cream for serving Stunning in color, simply delicious in flavor, the recipe submitted to the New York Times in 1980. This pudding/fruit stew is now becoming popular again- in time for raspberry season. Serve in dessert bowls or plates and pass a pitches of liquid heavy cream to pour over the warm pudding. Combine berries, sugar, 1/2 cup hot water in saucepan. Cook over low heat until mixture is liquid. Strain pulp in a fine sieve. Return strained liquid to pot and bring a boil. Blend cornstarch with cold water or milk. Stir into boiling berry liquid. Add lemon juice. Simmer one minute. Serve flummery with heavy cream.
3. Cheesy Oven Fried Zucchini submitted by butterflydog 2 medium zucchini 1/4 cup Italian flavored bread crumbs 2 Tbs grated parmesan cheese 2 Tbs grated Romano cheese 1/4 cup plus 1 Tbs bottled Italian salad dressing Great way to use excess zucchini! Cut zucchini in half lengthwise. Then cut each into 8 strips. Combine breadcrumbs and cheese. Dip zucchini in salad dressing. Roll in breadcrumbs. Place on a greased cookie sheet. Bake in a preheated 475 oven for 5 minutes. Turn and bake another 5 minutes or until zucchini is done.
4. Simple Banana Muffins submitted by butterflydog 1 1/3 cups sugar 1 cup oil 4 ripe bananas 3 eggs 1 tsp baking soda 3 tsp baking powder dash salt 3 cups flour 2 tsp pure vanilla 1 cup chopped walnuts ( optional ) These are very easy, moist, tender and delicious. I use them for breakfast, or split them in half and add fresh blueberries and berries on the top with liquid cream or sour cream Beat with electric mixer medium speed at least 5 minutes: the oil, sugar, banana, eggs, baking powder and baking soda and salt. Then add the 3 cups flour gradually and beat another 5 minutes. Lastly stir in the nuts and vanilla and blend well. Fill muffin tins/cups 3/4 full. I use muffins paper liners. Bake preheated 325 F oven 35 to 40 minutes or until done. Makes 24 standard or 12 large. Freezes well. Taste even better when aged to mellow all flavors
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