Subj : Cookware [2]
To : Dave Drum
From : Ruth Haffly
Date : Fri Mar 29 2024 15:59:52
Hi Dave,
>> CONTINUED FROM PREVIOUS MESSAGE <<
DD> supply of souffle' trays which are great for making baked spaghetti or
DD> pot/ shepherds/cottage pies.
Now those, I could use a couple of.
DD> I've made this recipe and had to use all 12 of my trove of souffle
DD> dishes so. I'd say the the author's 8 - 10 servings is low. Bv)= It
DD> works
DD> without the ricotta, as well. Just put the pasta in the bottom, then
DD> sauce over, cover w/cheese and into the oven until the cheese begins
DD> to scorch arund the edges.
Ever make a half batch and put some in the freezer for quick/easy meals?
DD> This recipe will feed a crowd - these days I make the meat sauce and
DD> freeze it in 1 - 2 person portions. Then when I want bakes spaghetti
DD> I pull one out of the freezer, cook a single/double portion of pan
DD> length pasta, assemble in the meatl souffle dish, pre-sliced mozzaella
DD> over the top and into the toaster oven.
It would easily feed a crowd, especially if you add salad and garlic
bread.
DD> Rub the inside of a 13" x 9" casserole dish (a Pyrex dish
DD> works great) with olive oil. Spread 1 cup of the sauce
A handy size to have; I've got 3 glass ones and a couple of metal ones.
Had to take a meal to shut ins the other day so made a couple of smaller
meatloaves, put them in a glass pan running the short side to short
side. In between I put halved small white potatoes and baby carrots,
baked the whole thing about an hour at 350. Took out and put in a take
out container one meatloaf and about half of the potatoes & carrots.
Turned the oven off, recovered the pan and slid it back into the oven
while we made the delivery. Came home to a hot, no fuss supper and very
little clean up.
---
Catch you later,
Ruth
rchaffly{at}earthlink{dot}net FIDO 1:396/45.28
... I'm clinging to sanity by a thread. Hand me those scissors.
--- PPoint 3.01
* Origin: Sew! That's My Point (1:396/45.28)
