Recipes

Spaghetti Pie

6 oz. spaghetti, cooked and drained         1 (6 oz.) can tomato paste
2 Tbsp. butter                              1 tsp. sugar
1 tsp. oregano                              1/3 c. Parmesan cheese
1/2 tsp. garlic salt                        2 eggs
1 c. cottage cheese                         1 lb. ground beef
1/2 c. (2 oz.) shredded Mozzarella cheese   1/2 c. chopped onion
1 (8 oz.) can tomatoes, cut up

Stir butter, Parmesan cheese and eggs into hot spaghetti. Form spaghetti mixture into a "crust" in a buttered 10-inch pie plate or 9 x 9-inch pan.

In skillet cook hamburger and onion. Drain fat. Stir in undrained tomatoes, tomato paste, sugar, oregano and garlic salt. (Since tomatoes come in a 16-ounce can, use all of it and a little more seasoning.) Heat tomato mixtures. Spread cottage cheese over spaghetti crust. Fill "pie" with tomato mixture. Bake, uncovered, in a 350 degree oven for 20 minutes. Sprinkle Mozzarella cheese on top. Bake 5 minutes more or until cheese melts.

Chocolate Angel Pie

1 (6 oz.) pkg. chocolate chips              4 egg whites
1/2 pt. whipping cream                      4 egg yolks
1/2 tsp. vanilla

Melt chocolate chips in double boiler. Add egg yolks to melted chips. Mix until shiny. Put into bowl and fold in beaten fluffy egg whites. Next fold in 1/2 of sweetened whipped cream. (save second half for pie topping.) Add vanilla. Pour into baked pie shell and refrigerate. Add topping just before serving