Subj : Olde-School Recipes - 44
To : Ben Collver
From : Dave Drum
Date : Sat Jan 25 2025 05:13:00
-=> Ben Collver wrote to Dave Drum <=-
DD> Who writes this stuff? Spray a *NONSTICK* pan with *NONSTICK* spray ????
DD> What's the point of that. In my opinion it would be better to use a
DD> well=seasoned cast iron skillet and some butter to saute that trinity.
BC> I actually saw one recipe call for non-fat non-stick spray. I didn't
BC> know that existed. "Yo dawg i heard you like non-stick chemicals, so
BC> here are some extra non-stick chemicals to spray on your non-stick
BC> chemical coated frying pan."
BC> I am with you on that one. I would rather eat something cooked in
BC> butter in a cast iron skillet.
I've got (and use) non-stick cookware. But I don't have any non-stick
spray other than a "mister" currently filled with a good grade of olive
oil.
DD> Ah, well I'll likely never make that recipe. Pumpkin isn't my favourite
DD> member of the squash family. Why use it to muck about with honest pasta?
BC> My sister told me that pumpkin pasta sauce is good. I haven't tried it
BC> yet but i have enjoyed Thai pumpkin curry. Canned pumpkin is a
BC> seasonal thing once the season is over, i can get unwanted surplus
BC> cheap or free. I normally put it in "pumpkin pie" style smoothies or
BC> quick breads, but i am open to finding new ways to use it.
The main pumpkin cannery for the USA is located not far fromm here in
Morton, IL. The pumpkins for the cannery are contract grown within an
80 mile radius from Morton and account for 85% of all the pie pumpkins
grown in USA.
BC> Here's a recipe for Pepperoni Spaghetti. No pumpkin there :-)
BC> I thought it was interesting that they fry the pepperoni before using
BC> it as a topping.
BC> MMMMM----- Recipe via Meal-Master (tm) v8.06
BC> Title: Pepperoni Spaghetti
BC> Categories: Pasta
BC> Yield: 4 Servings
BC> 1 c Sliced pepperoni (4 oz)
BC> 1/2 c Onion; chopped
BC> 1/2 c Green pepper strips
BC> 8 oz Spaghetti; cooked, drained
BC> 1/2 c Parmesan cheese; grated
BC> 1/2 c Mozzarella cheese; shredded
BC> 1/2 c Tomato; chopped
BC> 1/2 ts Dried oregano
BC> Additional parmesan cheese
BC> - (optional)
Looks decent. I might slice the sausage thick then dice it in !/8"
cubes. Or not.
MMMMM---- Recipe via Meal-Master (tm) v8.06
Title: Pepperoni Pizza Casserole
Categories: Pasta, Beef, Vegetables, Cheese, Sauces
Yield: 2 casseroles
2 ln Coarse ground beef
1 lg Onion; chopped
3 1/2 c Spaghetti sauce; 28 oz jar
16 oz Spiral or cavatappi pasta;
- cooked, drained
4 c Shredded mozzarella cheese
8 oz Thick sliced pepperoni;
- chopped
Grated or shredded Parmesan to
- pass at table
Set oven @ 350ºF/175ºC.
In a large skillet, cook beef and onion over medium heat
until meat is no longer pink; drain. Stir in spaghetti
sauce and pasta.
Transfer to 2 greased 13" X 9" baking dishes. Sprinkle
with cheese. Arrange pepperoni over the top.
Bake, uncovered, 25-30 minutes or until heated through.
And cheewse is beginning to brown.
UDD NOTES: Some diced bell pepper goes well in this.
When I make this I plan to freeze one of the dishes
for later. When using - thaw first, then into a 350ºF/
175ºC oven until heated through as per directions.
Nancy Scarlett, Graham, North Carolina
Makes: 2 casseroles (10 servings each)
RECIPE FROM:
https://www.tasteofhome.com
Uncle Dirty Dave's Kitchen
MMMMM
... You cannot have a felony whitout an 'ELON'
--- MultiMail/Win v0.52
* Origin: SouthEast Star Mail HUB - SESTAR (1:3634/12)
