Baked Spaghetti
Makes 4-6 servings
½ package (1 pound) spaghetti, cooked
according to directions
4 (15.5 ounce) cans tomatoes, chopped, with juice
½ can luncheon meat, diced
1 teaspoon vegetable oil
1 onion, diced
1 bunch cilantro, chopped
1 teaspoon oregano
1 teaspoon sweet basil
pepper, to taste
1 teaspoon garlic powder
1 cup shredded cheese or Parmesancheese
Variations:
To lower the sodium content: substitute lean ground beef or lean ground bison for luncheon meat. Or omit meat or both luncheon meat and Parmesan cheese. To lower the fat content: omit cheese or omit cheese and meat.
1. Preheat oven to 350ºF.
2. Rinse cooked spaghetti in cold water; set aside to drain.
3. Chop tomatoes as small as possible; set aside with juice.
4. Brown luncheon meat in large pan with oil. Add onion, lower flame and stir constantly until onions are brown. Add tomatoes with juice, cilantro, oregano, basil, pepper, and garlic powder.
5. Bring to boil, reduce heat and simmer 15-20 minutes, stirring occasionally.
6. In oiled 4 quart pan, layer half of the cooked spaghetti, ½ tomato mixture, then the rest of the spaghetti, then the rest of thetomato mixture. Top with cheese.
7. Bake at 350ºF for 30 minutes.
B-B-Q Meatballs
Makes 20 servings
Meatballs:
2 pounds ground beef
¾ cup rolled oats
⅓ cup instant non-fat dry milk + 1 cup
water (or 1 cup non-fat milk)
3 teaspoons dried onion flakes
1 teaspoon salt
½ teaspoon pepper
all-purpose flour
Sauce:
2 tablespoons sugar
2 tablespoons Worcestershire sauce
1 cup ketchup
½ cup water
3 tablespoons vinegar
6 tablespoons dried onion flakes
1. Preheat oven to 350ºF.
2. Combine ingredients and form into smallballs.
3. Roll in flour and brown in a skillet.
4. Place meatballs in baking dish.
5. Combine all ingredients for sauce and pour
over meatballs.
6. Bake at 350ºF for 30 to 40 minutes.
Nutrition Information
