Thursday, April 14, 2011

Spaghetti Pie and Cheddar Biscuits

Today's Ingredients:
1 (6 oz.) package spaghetti
2 tablespoons butter
1/3 cup grated Parmesan cheese
2 eggs, beaten
1 pound lean ground beef
1/2 cup chopped onion or 1 small yellow onion
1/4 cup chopped green bell pepper (I did not use)
1 clove garlic, minced
1 (14.5 oz.) can diced tomatoes (undrained)
1 (6 oz.) can tomato paste
1 teaspoon white sugar
1 teaspoon dried oregano
1 cup cottage cheese
1/2 cup shredded mozzarella cheese

Get your water boiling for your spaghetti and cook your spaghetti.
Heat your oven to 350.

Meanwhile in a skillet cook the beef, onion, green pepper (if using)
and garlic.  Drain off the fat.

Stir in the undrained tomatoes, tomato paste, sugar and oregano.
Season with salt and pepper.

First cook the spaghetti and drain it.  Stir in butter, cheese, and eggs
while the spaghetti is still hot.

Press the spaghetti into a 8x8 pan or a 10 inch pie plate.

Spread cottage cheese over the spaghetti crust.

Spread beef and tomato mixture and cook for 20 min. (I neglected to
get a pic of that).

Sprinkle mozzarella cheese over the top and bake for 5 min. longer,
until cheese melts (I used more than 1/2 cup).

So yummy!

Cheddar Biscuits
I happened to be watching Food Network on a Saturday morning and
Paula Deen was on demonstrating these and I just knew they'd be
perfect with this meal!

1/2 cup shredded Monterey Jack cheese
1 cup shredded Cheddar
4 cups biscuit mix (bisquick)
2 cups milk
Garlic Butter - melt 1/2 stick butter and mix 1/4-1/2 teaspoon garlic powder

Preheat your oven to 375.

Shred your cheeses and mix together and place in a bowl.

Add the biscuit mix and gradually add the milk.  I ended up only using
1 1/2 cups of milk or they would have been soupy.

Stir together until desired consistency is reached.  Add S&P to taste.
Scoop batter with an ice cream scooper (I used the largest Pampered
chef scoop) and drop onto a prepared baking sheet (spray with
nonstick spray.)  Brush the biscuits with garlic butter. 

Bake for 12-15 min. 

Brush the biscuits with more garlic butter when they come out of the oven.

I ended up with about 16 servings, but using an ice cream scooper you
should get about 12 servings.

We had company over for dinner and everyone loved it - yum!

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