6 oz. spaghetti (or 3 cups cooked)
2 Tbsp. butter or margarine
1/3 c. parmesan cheese, grated
2 eggs, well beaten
1 c. cottage cheese
1 lb. ground beef or turkey
1 jar spaghetti sauce
1/2 c. mozzarella cheese

Cook spaghetti according to directions; drain. Stir butter into hot spaghetti. Add parmesan cheese and eggs. Pat spaghetti mixture into a buttered 10" pie plate (or 9x13 dish) to make the spaghetti crust. Spread cottage cheese over the crust. Brown ground beef and add jar of favorite spaghetti sauce. Pour over the cottage cheese (can be frozen at this point, if desired). Bake, uncovered, at 350 degrees for 30 minutes. Spread with mozzarella cheese and bake for 5 minutes more or until cheese has melted.
2 tablespoons butter
1/2 onion, minced
1 teaspoon minced garlic
2 1/2 - 3 cups chopped fresh broccoli
1 (9 inch) unbaked pie crust
1 1/2 - 2 1/2 cups shredded mozzarella cheese
3 eggs, well beaten
3/4 to 1 1/4 cups milk
1 teaspoon salt
1/2 teaspoon black pepper
1 tablespoon butter, melted

Preheat oven to 350 degrees F (175 degrees C). Bake empty pie shell for 5-7 minutes.

Over medium-low heat melt butter in a large saucepan. Add onions, garlic and broccoli. Cook slowly, stirring occasionally until the vegetables are soft. Cover crust with shredded cheese and press into bottom of crust. Spoon vegetables into crust and sprinkle with cheese.

Combine eggs and milk. Season with salt and pepper. Stir in melted butter. Pour egg mixture over vegetables and cheese.

Bake in preheated oven for 45 minutes, or until center has set.
1 large head cauliflower
1/2 cup seasoned bread crumbs
2 tablespoons grated Parmesan cheese
1/4 cup margarine, melted
1/8 teaspoon garlic powder
1/8 teaspoon salt
1 pinch red pepper flakes
1 pinch dried oregano

Clean cauliflower, and trim off leaves and any brown spots. Cut the cauliflower into smaller pieces and place into a steamer basket, place the basket in a large pot, and add one inch of water. Cover, and bring to a boil over medium heat. Cook for about 10 minutes or until tender.
Preheat the oven to 375 degrees F (190 degrees C). In a medium bowl, mix together the bread crumbs, Parmesan cheese, garlic powder, salt, red pepper flakes, and oregano, and mix well. Place the head of cauliflower into a baking dish, and coat with the melted margarine and then the breadcrumb mixture.
Bake for about 10 to 15 minutes in the preheated oven, or until golden brown.
(from George Foreman G5 Cookbook)

1/4 to 1/2 c. lowfat margarine
1 1/2 c. all-purpose flour (or 1 c. white flour, 1/2 c. wheat flour)
1 tsp. baking powder
1/8 tsp. salt
2 Tbsp. sugar
2 eggs
1 1/4 to 1 1/2 c. lowfat milk
1 tsp. vanilla extract
nonstick cooking spray

Melt the margarine in the microwave oven. In a medium bowl, combine the dry ingredients. in another medium bowl, whisk the eggs lightly and stir in the milk, vanilla extract and melted margarine. Stir the liquid ingredients into the dry ingredients and mix until just blended. Do no over-blend.

Set the temperature of the waffle iron to high and allow to preheat. Coat the top and bottom plates with nonstick cooking spray. Spoon about 1/3-cup of batter onto each side of the bottom plate and close the lid. Cook waffles for 3 1/2 minutes. Check the waffles and continue cooking until golden brown. Repeat with any remaining batter. Keep warm in the oven or serve immediately with syrup or honey.

Serves 4.
1/3 cup oatmeal
3 Tbsp. cornmeal
1 1/2 cups boiling water
3 Tbsp. butter or vegetable oil
3 Tbsp. molasses
1 1/4 cup whole wheat flour
2 1/2 cups bread flour
1/3 cup dry milk
3 Tbsp. gluten
2 tsp. salt
2 tsp. dry yeast

Add oatmeal and cornmeal to heat-proof bowl. Pour in boiling water, stirring to prevent lumps.

Let the mixture cool for ten minutes. Stir, pour it into the bread pan, and add the rest of the ingredients in the order given.
1 egg
1 c. milk
2 tbsp. vegetable oil
1 c. flour
1 tbsp. sugar
1 tbsp. baking powder
1/2 tsp. salt

Blend wet ingredients; blend dry ingredients. Combine mixture and blend with rotary beater. Heat and grease skillet at 360-380 degrees.
1 cup butter
2 cups packed brown sugar
1 teaspoon salt
1/2 cup light corn syrup
1 teaspoon baking soda

Preheat oven to 200 degrees F.
Over medium heat, combine first 4 ingredients and boil for 5 minutes. Remove from heat; stir in baking soda. Stir well. Pour over 8 quarts popped corn. Stir to coat well. Bake in large roaster or pan for 1 hour, stirring every 15 minutes. Spread on waxed paper to dry.
4 pounds chuck roast
salt and pepper to taste
1 packet dry onion soup mix
1 cup water
3 carrots, chopped
1 onion, chopped
3 potatoes, peeled and cubed
1 stalk celery, chopped

Take the chuck roast and season with salt and pepper to taste. Brown on all sides in a large skillet over high heat.

Place in the slow cooker and add the soup mix, water, carrots, onion, potatoes and celery.

Cover and cook on low setting for 8 to 10 hours.
Makes 12 scones

2 cups flour
2 tsp. baking powder
1/2 tsp baking soda
1/2 tsp salt
8 tbsp (1 stick) cold unsalted butter, cut up
1 cup mini choc chips
2 tbsp sugar
yolk of 1 egg
3/4 c. buttermilk (use milk and add tbsp of vinegar)
white of 1 egg
sugar for sprinkling

Heat oven to 375. Put flour, baking powder, baking soda, and salt in a large bowl and stir. Add butter and cut in with pastry blender or rub with fingers until fine granules. Add choc chips and sugar; toss to distribute. Add egg yolk to buttermilk in a measuring cup and whisk with a fork to blend. Pour over flour mixture and stir with a fork until a soft dough forms.

Turn out dough onto a lightly floured surface and give 10-12 kneads. Cut dough in half. Knead each half briefly into a ball, turn smooth side up and pat into a 6 inch circle. Cut into 6 wedges, but do not separate. In a small bowl, beat the egg white with a fork until broken up. Brush on the top of each scone with egg white and sprinkle lightly with sugar. With a pancake turner, transfer the two cut circles to an ungreased cookie sheet. Be sure that the 6 wedges are touching each other. Bake 18-22 minutes, until medium brown. Cool on a wire rack, after 5 minutes pull the wedges apart and cover loosely with a dish towel.
via Grandma Sue


2 tbsp juice from pineapple can (cube or slices)
1/3 c. orange marmalade
2 tbsp soy sauce.

Heat them until melted and brush as you grill.