Sausage Spaghetti
1 lb. pork sausage
1/4 tsp. garlic powder
1 cup chopped onions
2 tsp. vinegar
1/2 cup chopped sweet
green pepper
1/2 tsp. salt
1 tsp. black pepper
1/8 tsp. chili powder
1/8 tsp. ground thyme
1-1/2 cup tomato juice
1 cup tomato sauce
1 tsp. worcestershire
sauce
Dash red pepper
8 oz. spaghetti
1/2 cup Parmesan cheese
Crumble sausage in heavy saucepan. Cook over medium heat until browned. Stir frequently. Add next 7 ingredients. Cook 5 minutes; drain. Stir in next 5 items. Cover and simmer for about 30 minutes or until the thickness you desire. Cook spaghetti and add meat sauce. Mix well. Remove to serving platter and sprinkle with cheese.
Broccoli-Corn Bake
1 - 10 oz. pkg. chopped
broccoli, cooked and
drained
1/4 cup chopped onion
1/2 cup saltine cracker
crumbs
1/2 tsp. salt
5 tbsp. melted butter
1 can cream style corn
1 egg, beaten
Dash pepper
1 cup bread cubes, finely
cut
Combine 3 tbsp. butter with broccoli, corn, egg, cracker crumbs, onion and seasoning. Pour into buttered 1-1/2 quart casserole dish. Combine bread cubes and remaining 2 tbsp. butter and sprinkle over top of vegetables. Bake uncovered at 350° for 35-40 minutes.
Pineapple Pie
2 cans crushed pineapple
5 tbsp. tapioca pudding
mix
2 cups Splenda
2 pie crusts
1 egg
Preheat oven to 350°. Mix pineapple with tapioca and Splenda. Pour into pie crust (in 9” deep dish pie pan). Top with other crust with holes or latticework. Lightly brush top crust with beaten egg. Bake at 350° (loosely covered with foil) for about 40 minutes. Remove foil and continue to bake until top lightly browns and pineapple filling is bubbling.