Southwestern Souffle Recipe
1 md onion,chopped
1 md green pepper,chopped
2 T butter
3 ea egg
2 c milk
1 t salt
1/2 t sugar
1 1/2 t red pepper flakes
1 c colby jack cheese,shredded
8 oz cream cheese,softened
8 oz tuna,drained
16 oz creamed corn (up to 18 oz)
1 1/2 cu corn chex®,coarsely
-broken
Preheat oven to 325.
Saut green pepper and onion in butter until limp. Beat together eggs,
milk, salt, sugar, pepper flakes, and cream cheese. Stir in sauteed
vegetables, shredded cheese, tuna, and Corn Chex. Pour into buttered 2
quart dish. Bake 45 to 50 minutes. Garnish with French fried onions
if desired..
Spaghetti Pie
Yield: 6 Servings
**crust**
6 oz spaghetti
2 T butter,melted
1/3 c parmesan cheese,Grated
2 ea eggs,well beaten
**filling**
1 lb beef,Ground
1/2 c onion,chopped
1/4 c green pepper,chopped
8 oz canned tomatoes,cut up
6 oz tomato paste
1 t sugar
1 T worcestershire sauce
1/2 t garlic powder
1 T chili powder
1/4 c red wine (optional)
ripe olives (optional)
-sliced
1 t oregano
1 cn mushrooms (small can)
1 c cottage cheese
1 c mozzarella cheese,shredded
Crust: Cook spaghetti according to package directions; drain. You
should have approximately 3 1/2 cups cooked spaghetti. Stir butter
into hot spaghetti. Stir in Parmesan cheese and eggs. Form spaghetti
mixture into a crust in a buttered 10" pie plate.
Filling: In a skillet, cook ground beef, onion, and green pepper until
meat is browned and vegetables are tender. Drain off excess fat. Stir
in tomatoes, tomato paste, sugar, Worcestershire sauce, garlic powder,
chili powder, wine, olives, oregano and mushrooms. Simmer slowly for
20 minutes.
Spread cottage cheese over bottom of spaghetti crust. Fill pie with
meat mixture. Cover with foil and chill in refrigerator 2 to 24 hours.
Bake, covered, at 350 for one hour. Uncover, sprinkle with Mozzarella
cheese, and bake five minutes more. Let set ten minutes and serve.
Wisconsin State Fair
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