This is my version of a childhood favorite in Ohio. Its origins go back to the Marzetti restaurant in Columbus Ohio. By the1920`s it became popular . I remember it being served in the elementary schools in the 60`s then it kind of just went away.
1 large onion minced
2 lb. Ground turkey
1 lb. box elbow macaroni cooked and drained
3 ½ cups tomato sauce
1 ½ lb. shredded cheddar cheese
2 tbsp. minced garlic
¼ cup finely chopped red bell pepper
1 tbsp. dried basil
In a skillet saute onion and peppers about 3 min. then add the garlic and the turkey and cook, breaking up the clumps until turkey is done. Remove from heat and add basil and tomato sauce and half of the cheese. Transfer to a greased 9 x 13 baking dish and add the cooked and drained macaroni and stir gently. Put the remaining cheese on top . Bale at 350 degrees for about 30 min. or until bubbly.
Friday, June 17, 2011
1 - pint quartered Strawberries
1-lb. baby Spinach chopped
1 - cup salted chopped pecans roasted
¾ cup sugar
1 cup sliced Strawberries
3 tbls. Balsamic vinegar
1 tsp. Ground pepper.
1 tsp. Nigella or Black poppy seeds
1/3 cup Olive Oil
3 tbl. Water
To make the dressing..
Mix sugar, vinegar , water and pepper in a sauce pan. Bring to a boil over med . heat. Reduce to simmer, stir often until Strawberries are mushy.. Remove from heat and cool, when ready to serve whisk in the Olive Oil and the Nigella or Poppy seeds.
Put spinach in a bowl add the Strawberries, then the roasted Pecans and drizzle with dressing and serve.
Sunday, June 12, 2011
3 - cups ¾ inch seeded watermelon cubes.
4 - Roma tomatoes cut in ¾ inch cubes.
3 - teaspoons sugar
½ - teaspoon salt
½ - small red onion sliced thinly
1/3 - cup red wine vinegar
¼ - cup extra virgin olive oil
Fresh ground pepper to taste
Combine watermelon and tomatoes in a large bowl,
Add sugar and salt, toss to coat. Let stand 15 minutes.
Stir in onion, vinegar and oil. Cover and chill 2 hours.
Sprinkle with black pepper to taste and serve.
Thursday, June 9, 2011
4 - Lamb chops
Fresh ground pepper
3 - tablespoons Olive Oil
1 - tablespoon dried Rosemary
2 - tablespoon minced Garlic
In a bowl add Pepper, Garlic, Rosemary and Olive oil and mix together.
Put the chops in a gallon size ziplock bag and pour spice mixture into the bag with chops. Close and refrigerate for at least 3 hours
Heat grill to med. Grill chops till desired doneness . Chops also can be broiled..