Tuna Medley

Tuna Medley is one of my favorite lunches to make. It's fast, easy, filling, frugal, and it beats tuna-fish sandwiches any day! I'm not a huge fan of tuna, especially tuna sandwiches, but this is really good.
Normally it's best as a summer lunch because it's a cold dish, but I like it anytime.

Basically I boil whole grain spiral or mararoni style pasta till cooked and then drain. Then I mix in the following ingredients to taste. The whole mixture is chilled till cool and eaten as a main dish or as a side salad.

Add:
Miracle Whip
Canned tuna (yesterday I used 2 cans, but often I just use one)
Salt
Pepper
Lemon juice
Chedder cheese, grated
Fresh vegetables--these can be anything. In yesterday's version I went simple and just used frozen peas and chopped up carrots. Other ideas that work well are frozen mixed vegetables, celery, red cabbage sliced thinly, diced onions, cucumbers, diced tomatoes, bell peppers etc.

Old Country Baked Spaghetti

If ever I had to choose just one recipe that is our family's favorite meal, it would have to be this baked spaghetti. Years ago I received the recipe from a friend named Carol. If I recall, she got it from The Old County Italian Restaurant in Denver. (I did a google search for the restaurant but did not get any results, so I don't know if it's still in business or not).

~Old Country Baked Spaghetti, ready to be baked in the oven~

I don't have the original recipe anymore, and I'm sure that the baked spaghetti I make today is something far different from the recipe I made 10 years ago. :-) It doesn't make any difference how I make it, it's always a favorite meal!

Old Country Baked Spaghetti

I don't measure the ingredients, but just throw it all together, depending on how much I'm making.

spaghetti or fetticcine noodles, cooked al dente (I used fetticcine today).
butter (approx. 1 stick for 2 pounds of uncooked noodles)
salt
garlic powder
cottage cheese
parsley flakes
grated parmesan cheese
grated mozzarella cheese
other cheeses (optional) I usually put in a handful of cheddar or fiesta blend, just for color.

Mix the above ingredients together, place in baking dish, and bake until hot. Well, I used to layer the ingredients in the baking dish, the same way you layer lasagna. Anymore I just mix everything together before placing it in the pan. You can do it either way.

Serve with your favorite spaghetti sauce, bread, and a salad. I rarely buy bottled spaghetti sauce, and today was no exception. My sauce consists of canned tomato paste, canned diced tomatoes, water, garlic, salt, Italian spices, oregano, and either browned ground beef or meatballs. I like to make my sauce early in the day and let it simmer until dinner time.

Ellen told me that I should not share this "secret family recipe" here. Well, here it is! If you make this recipe, please let me know how you like it!

Ruth

Free Food Magazine

Last week I received the current edition of the Food and Family magazine from Kraft Foods. Yes, this glossy magazine comes in the mail--the real mail--and it is free. I have been pleased with every issue I've received, and this one is no exception. The theme for the current issue is "our very best" --recipes from past issues, I believe.

We have already made the delicious mini meatloaves pictured on page 24, and there are several other recipes I plan to make. Oh, and I must mention that each issue always includes yummy-looking desserts...my favorite kind of food!

Anybody who signs up at kraftfoods.com can receive their own subscription to this great magazine.

Ruth

Raspberry Streusel Muffins

I made these muffins as a special treat last night, and they were so wonderful. I've never bought fresh raspberries before this, but they make the most delightful addition to muffins. This recipe, found at allrecipes.com, is light and moist, not too sweet, and topped with an oatmeal crumble. These were perfect for dinner, and again for breakfast this morning!

Raspberry Streusel Muffins

Makes: 12-18

Ingredients:

1/2 cup butter or margarine, softened
1/2 cup sugar
1 egg
1/2 cup sour cream
1/2 cup milk
1 teaspoon vanilla extract
2 cups all-purpose flour
1/2 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon ground cinnamon
1/4 teaspoon salt
1 cup fresh or frozen raspberries

Streusel:
1/4 cup all-purpose flour
1/4 cup quick-cooking oats
3 tablespoons sugar
1/4 teaspoon ground cinnamon
1/8 teaspoon salt
3 tablespoons cold butter or margarine


Directions

In a mixing bowl, cream butter and sugar until light and fluffy; beat in egg. In a small bowl, mix sour cream, milk and vanilla. Combine dry ingredients; stir into creamed mixture alternately with sour cream mixture just until moistened. Gently fold in raspberries. Fill greased or paper-lined muffin cups two-thirds full. Combine flour, oats, sugar, cinnamon and salt; mix well. Cut in the butter until crumbly. Sprinkle over muffins. Bake at 400 degrees F for 18-22 minutes or until muffins test done. Cool in pan 10 minutes before removing to a wire rack.

Bar-b-que Chicken Pizza

Bonny, your black bean pizza sounds really good. Justin looooooves pizza, so I'm always looking for something new to put on it. Here's the pizza I made last weekend...

This is a super easy, fast pizza especially if you have leftover chicken...we happened to have leftover grilled chicken, so that made it especially yummy.

Basically I just made a pizza crust dough as usual, prebaked it and then topped the crust with a layer of bbq sauce. Next came 2/3 of the chopped chicken, then handfulls of mozzarella cheese, the rest of the chicken coated with sauce, and a bit more cheese sprinkled on top. Bake until cheese is melted and crust is browned.

Jessica

I tried a new recipe!

Black Bean Pizza

I wanted to try something new, so I looked for a simple recipe that called for the ingredients I had on hand and I found this one in my Taste of Home book. It was very tasty! My husband and I enjoyed the mild flavor and healthy alternative to regular pizza. We still have leftovers for today!

Ingredients:


• 1 tube (10 ounces) refrigerated pizza crust
  
• 1 medium onion, chopped
  
• 1 garlic clove, minced
  
• 1 tablespoon vegetable oil
  
• 1/2 cup finely chopped zucchini
  
• 1 can (15 ounces) black beans, rinsed and drained
  
• 1 can (14-1/2 ounces) Italian diced tomatoes, undrained
  
• 1-1/2 cups (6 ounces each) shredded Mexican cheese blend*, divided

Directions:

Press dough into a greased 15-in. x 10-in. x 1-in. baking pan. Bake at 425° for 4-6 minutes or until crust just begins to brown.
Meanwhile, in a skillet, saute the onion and garlic in oil until tender. Add zucchini; cook and stir for 1 minute. Add the beans and tomatoes; bring to a boil. Boil, uncovered, for 2 minutes; drain. Sprinkle 2/3 cup of cheese over crust. Top with bean mixture and remaining cheese. Bake 8-10 minutes longer or until crust is browned and cheese is melted. Yield: 15-20 servings. Editor's Note: A combination of Monterey Jack and cheddar cheeses may be substituted for the Mexican-blend cheeses.

I made some yummy treats for Christmas, but never got around to posting them. I have mono and my ability to cook much comes and goes (just something I'm learning to live with). I've missed making homemade bread and Chinese steamed buns. I'm waiting till I get some bamboo steamers before I make the Chinese buns again. They are SO delicious! Everyone loves them! I'll share a recipe as soon as I make them again.

Happy Cooking!