Baked Spaghetti Casserole
1 1/2 pounds ground beef
1 onion, chopped
Salt and pepper to taste
10 3/4 oz. can tomato soup
10 3/4 cup cream of mushroom
1 teaspoon chili powder
Water
16 oz. package spaghetti, cooked
1/3 cup catsup
1 cup shredded Cheddar cheese
Brown ground beef and onion; drain. Add salt, pepper, chili powder, tomato soup, cream of mushroom soup and one soup can of water; simmer 30 minutes. Place cooked spaghetti in an ungreased 13”x 9” baking pan; top with beef mixture, stirring to combine. Spread catsup over top and sprinkle with cheese. Bake at 350 degrees for 20 to 30 minutes until bubbly. Serves 6 to 8.
Pineapple Orange Cake
1 package yellow cake mix
1 can mandarin oranges, undrained
4 egg whites
1/2 cup unsweetened applesauce
Topping:
1 can (20 ounces) crushed pineapple, undrained
1 package sugar-free instant vanilla pudding mix
1 carton (8 ounces) whipped topping
In a large bowl, beat the cake mix, oranges, egg whites and applesauce on low speed for 2 minutes. Pour into 13 x 9 inch baking dish coated with cooking spray.
Bake at 350º for 25-30 minutes or until a toothpick inserted near the center comes out clean. Cool on a wire rack.
In a bowl, combine the pineapple and pudding mix. Fold in whipped topping just until blended, spread over cake. Refrigerate for a least 1 hour before serving. Yield: 15 servings.
Crunchy Broccoli Salad
1 bunch seedless green grapes, halved
1 bunch seedless red grapes halved
1 bunch broccoli finely chopped
1 red onion, chopped
8 ounce can sliced water chestnuts, drained
1/2 cup bacon, crisply cooked and crumbled
Garnish: Sesame seed
Mix all ingredients together, except sesame seed, in a large mixing bowl; toss well with dressing. Top with sesame seed just before serving. Makes about 4 servings
Dressing: 1 cup mayonnaise, 1/2 cup sugar and 3 tablespoons cider vinegar. Whisk all ingredients together.
