Church Supper Spaghetti
- 1 pound ground beef
- 1 large onion, chopped
- 1 medium green pepper, chopped
- 1 can (14-1/2 ounces) diced tomatoes, undrained
- 1 cup water
- 2 tablespoons chili powder
- 1 package (10 ounces) frozen corn, thawed
- 1 package (10 ounces) frozen peas, thawed
- 1 can (4 ounces) mushroom stems and pieces, drained
- Salt and pepper to taste
- 12 ounces spaghetti, cooked and drained
- 2 cups shredded cheddar cheese, divided
- In a large skillet, cook beef, onion and green pepper over medium heat until meat is no longer pink. Add tomatoes, water and chili powder. Cover and simmer for 30 minutes. Add the corn, peas, mushrooms, salt and pepper. Stir in spaghetti.
- Layer half of the mixture in a greased 4-qt. baking dish. Sprinkle with 1 cup cheese; repeat layers.
- Bake, uncovered, at 350° for 20 minutes or until heated through.
To give Church Supper Spaghetti a new flavor twist, use Italian, Mexican or Cajun diced tomatoes in place of the plain diced tomatoes.
(Don’t mind me as I let the ice cream melt into the berries… yum yum yum!)
- 1 box of rolled 2-refrigerated pie crusts
- 5 cups fresh strawberries, rinsed, hulled, sliced in half/quartered
- 1/2 cup granulated sugar, or more depending on sweetness of berries
- 3 Tablespoons cornstarch
- 1/2 teaspoon fine sea salt
- Milk, as needed
- Turbinado sugar, as needed
- Follow pie crust package directions for thawing. Place the first pie crust into the pie plate and firmly press it into the bottom and sides of pie plate. Trim the excess dough leaving about a 1/2-inch overhang all around. Cover with plastic wrap and let chill in the fridge.
- Roll out the second pie crust until 10 inches in diameter. Cover with plastic wrap and let chill in the fridge for 5 minutes.
- Meanwhile, toss strawberries with sugar, cornstarch, and salt in a large bowl.
- Pour strawberries into the chilled pie crust. Cover with the rolled out top crust. Decorate the edges with a fork, or pinch together with your fingers to form crust. Chill pie while you preheat the oven to 450 degrees F, with a baking sheet inside to warm.
- Place chilled pie on the heated baking sheet. Brush top of the pie lightly with whole milk. Sprinkle with turbinado sugar. Use a knife to cut four slits/vent holes in the top of the crust. This is necessary to let the steam escape and prevent the top crust from exploding during baking.
- Bake at 450 degrees for 10 minutes. Then reduce heat to 350 degrees and bake for 15 minutes. Rotate the pie and continue to bake for another 20-30 minutes until the pie is golden brown. Let pie cool on rack before serving.
- 2 medium onions, peeled and quartered
- 4 garlic cloves, smashed
- 1 lemon, halved, plus extra lemon slices
- 1/2 cup seafood seasoning, such as Old Bay
- salt if needed
- 2 pounds of small red potatoes, scrubbed and cut if preferred
- 1 package turkey kielbasa, cut into pieces
- 8 ears of corn, husked and halved (we used 4)
- 2 pounds of shrimp, unpeeled
- melted butter optional
- garlic bread optional
Set a large roasting pan or stock pot over two burners. Add three quarts of water, onions, garlic, seafood seasoning, lemon halves (squeezing their juice into the water before adding the shells), and salt (if needed). Bring to a boil. Add potatoes and kielbasa; return to a boil. Cover with foil which lets some of the liquid evaporate, reduce the heat, and simmer until potatoes are just tender (20 minutes). Add corn; increase heat to medium-high and cook, covered, until tender (5 minutes). Top with shrimp; cover and steam (3 minutes). Turn off the heat; stir shrimp into broth and let stand, covered, until cooked (2 minutes). Serve with melted butter and lemon wedges. Serves 8.