Monday on Tuesday

Today has been a Monday on a Tuesday. Need I say more?
I love having a long weekend, but the first day back is a killer every time.

Tonight brought a welcome surprise, the first lettuce and spring onions from the garden!!! I love having fresh vegetables.
This year we (I use that term loosely) planted carrots, green beans (greasy cut shorts), corn, red and yellow peppers, squash, zucchini, tomatoes, okra, radishes and cucumbers in addition to the lettuce and onions. Ronnie loves to play in the dirt, me not so much, but I do love to cook the treasures that all his hard work yields.

Supper tonight was fitting for a pseudo Monday, easy, but still really good.
I dressed the greens and sliced spring onions with a simple vinaigrette and sprinkled with some of Penzey's Florida Seasoned Pepper.

The baked pasta dish is very similar to a lasagna but much easier. The greatest part of the recipe is you don't have to pre-cook the pasta. Give it a try and let me know what you think.

Baked Ziti

1 - 26 ounce can spaghetti sauce (I used Del Monte 4 Cheese)
1 - 16 ounce container sour cream
1 can beef consomme
1 tsp. Worcestershire sauce
1 tsp. chili powder
1 tsp. pepper
1 tsp. sugar
2 cups shredded mozzarella cheese (I used a mozzarella and provolone blend)
1 cup shredded Parmesan cheese - fresh - not the green shaker can kind
16 ounces ziti or penne

Preheat the oven to 400* degrees.
In a large mixing bowl, combine the spaghetti sauce with the sour cream.
Stir in consomme, Worcestershire sauce, chili powder, pepper and sugar.
Add 1 cup of mozzarella and 1/2 cup Parmesan cheese.
Stir in the pasta and mix well. Pour into a 9 x 13-inch baking dish, cover with foil, and bake for 1 hour.
Remove the baking dish from the oven, uncover and sprinkle with the remaining cheeses.
Return the dish to the oven without a cover and bake for 10 more minutes, or until the cheese is melted.

This makes a lot, so I halved it and froze one for an even easier meal on a night when time is short.

So, until tomorrow...............
S~~~

Let it snow, let it snow, let it snow....................

I love the snow and it seems that the last few winters we have only been teased by messy snows that complicated travel. I want a snow that leaves no doubt as to the impossibility of my driving. Snow that covers everything, a winter wonderland, so pristine that we don't see the bleakness of January. So keep your fingers crossed and maybe we will see more that just a few flurries.

There are certain foods that just go well with cold and snowy weather. Hot chocolate, chili, spaghetti, soups, chicken and dumplings, oyster stew and beef stew to name only a few. Comfort foods to get us through the cold days. For me weather influences menu selection in a big way. I have files for winter, summer, fall and spring recipes. Post your comments and let me know what foods you enjoy in the winter.

Tonight's menu reflects the slight chance of snow in the forecast.

Frances's Baked Spaghetti*

(This isn't the exact recipe that my friend and former co-worker, Frances, gave me. I actually lost the one she shared. I call it Frances's because it is similar to hers and I always think of her when I make it. Frances, if you are out there we miss you!!)

Chopped Salad with dried cranberries, blue cheese and cranberry balsamic vinaigrette

(I usually think that store bought dressings are a big waste since you can make your own in minutes plus they are much, much better, the exception is the Maple Grove Vinaigrette. They are fat free and delicious, both the cranberry and the raspberry).

Quick and Easy Garlic Rolls

Frances's Baked Spaghetti

1- 8 oz. pkg. of thin spaghetti - cooked al dente and drained

1-15 oz. carton ricotta cheese

1 cup milk

2 eggs - well beaten

1/4 tsp. nutmeg

1/2 tsp. kosher salt

1 tsp. course ground pepper

1 cup Parmesan Cheese

1 - qt. spaghetti sauce
(I use my homemade sauce I keep in the freezer, jarred sauce may be substituted)

2 cups grated sharp cheddar cheese

Cook spaghetti al dente and drain. Add ricotta cheese to hot pasta.
Combine milk, eggs, salt, pepper and nutmeg and pour over pasta and ricotta mixture. Mix well.
Pour into a prepared 9x13 inch pan. Layer Parmesan cheese, spaghetti sauce and sharp cheddar. Cover tightly with foil. I spray the side touching the cheese lightly with Pam before covering.

Bake at 400 for 30 minutes. Remove foil and bake an additional 10 minutes or until lightly brown and bubbly.

Remember THINK SNOW!!!

Until tomorrow

S~~