Johnny Marzetti

My Father says that they used to serve this at Beavercreek High School in the early 60's (when he was a student). I myself always have called this macaroni with meat sauce. I don't remember my Mom calling it "Johnny Marzetti", but maybe she did and I don't recall. Either way; it's a very filling meal and very inexpensive to make. I suggest making it in (2) 13 x 9" pans and putting one pan into the freezer. I looked up why it's called Johnny Marzetti and found out that it originated at the Marzetti Restaurant in Columbus Ohio; but who really knows. Here it is:

Johnny Marzetti

3 T. olive oil
1 large onion
3/4 c. sliced mushrooms
2 lbs. ground beef
3 1/2 c. tomato sauce
1 1/2 lbs. cheddar cheese
1 lb. elbow macaroni, cooked and drained

1. Saute onion in oil; 3 minutes; add mushrooms and cook for 5 minutes more. Remove onion and mushrooms from the pan (place into a bowl).
2. Place beef into saute pan; brown beef; remove from heat and drain the fat.
3. Add onions and mushrooms back into pan with beef.
4. Add tomato sauce to mixture in pan. Stir in all but 1 c. of the cheddar cheese; add macaroni; stir.
5. Pour mixture into a 9 x 13" baking dish (I use 2 of these and freeze one). Top with 1 c. cheese (if I am freezing a portion, I will add more cheese when I bake it).
6. Bake for 35 minutes in a 350 degree oven.

*** I have also seen recipes that call for no mushrooms but green pepper. This is also yummy, but my kids don't care for green peppers. The above recipe I change 2 things. (1) I omit the mushrooms and I add a can of diced tomatoes. ***

Quiche Lorraine

I have been craving quiche lately. I don't quite know why. I could come up with all sorts of combinations right now: ham and cheese, bacon and cheese, sausauge and cheese ... oh the combinations I could come up with. Here's the best little recipe ever for Quiche.

Quiche Lorraine

4 eggs
1/4 t. salt
1/4 t. nutmeg
6 oz. swiss cheese, shredded (my family prefers cheddar cheese)
8 oz. bacon, crumbled
1 c. heavy whipping cream
dash of pepper
1 - 9" pie crust, unbaked

1. Preheat oven to 350 degrees.
2. In a medium size bowl; beat eggs, cream, salt, nutmeg and pepper with a whisk.
3. With a fork, prick the sides and bottom of the unbaked pie shell.
4. Make 2 layers of cheese and bacon in bottom of pie shell.
5. Pour egg - cream mixture over the top.
6. Bake 45 - 50 minutes or until quiche is golden brown and puffy. Allow to cool 5 - 10 minutes before slicing.
7. Refrigerate any leftovers.

** Some other great add ins for quiche ***

6 oz. diced ham
6 oz. shredded cooked chicken and black olive slices
6 oz. cooked sausage, crumbled
6 oz. cooked sausage links, sliced thin like pepperoni slices

Coconut Shrimp

Mmmmm .... Coconut Shrimp. For some reason I am craving Coconut Shrimp lately. I don't mean the kind that you buy in the freezer section of the grocery store ... I mean the real deal. Although, I have had some pretty good Coconut Shrimp from the freezer section at Kroger, but the real deal made from home is MUCH better. Here's the best recipe.

Coconut Shrimp

1 1/2 lb large raw shrimp
1/2 cup all−purpose flour
1/2 cup cornstarch
1 Tbl. salt
1/2 Tbl. white pepper
2 Tbl. vegetable oil
1 cup ice water
oil for deep frying
2 cups short shredded coconut
1/2 cup orange marmalade
1/4 cup Grey Poupon country mustard
1/4 cup honey
3−4 drops Tabasco sauce

1. Peel, devein & wash shrimp. Dry well on paper towels. Set aside.

2. In a bowl, mix all dry ingredients for batter. Add 2T oil & ice water.
Stir to blend.

To fry:
1. Heat oil to 350 in deep fryer or electric
skillet.

2.Spread coconut on a flat pan a little at a time, adding
more as needed. Dip shrimp in batter, then roll in coconut.

3. Fry in hot oil until lightly browned, about 4 minutes.

4. Bake at 300; 5 minutes to finish cooking of the shrimp.

5. Serve with sweet & sour sauce or the following sauce: Combine
marmalade, Grey Poupon mustard, honey & Tabasco sauce to taste.