Perfect Dinner

It's been a while since I shared recipes on my blog, and several people have mentioned this to me, so here's a recipe for Baked Spaghetti that my Aunt Connie gave me years ago. It's a favorite at our house. I'll also include a recipe for Parmesan Twists made in the breadmaker, as well as a simple but delicious Peanut Butter Cake. Add a salad, and you have a meal fit for company!

BAKED SPAGHETTI

1 lb. ground beef, browned and drained

1 c. chopped onion

1 chopped garlic clove

1 c. chopped green pepper

1 Tbsp. butter

1 28 oz. can diced tomatoes

1 4 oz. can mushrooms stems and pieces, drained

1 2 1/4 oz. can sliced ripe olives, drained

2 tsp. dried oregano OR Italian seasoning

1 12-oz. spaghetti, cooked and drained

2 8 oz. cups shredded cheese your choice (cheddar, colby, monterey jack, mozzarella...or a mixture)

1 can condensed cream of mushroom soup

1/2 c. water

1/2 c. Parmesan cheese

Preheat oven 350 degrees. In large skillet, saute onion, garlic, and green pepper until tender. Add tomatoes, mushrooms, olives, and oregano. Add ground beef; simmer, uncovered, for 10 minutes. Grease a deep dish 13 x 9 baking dish.* Place half of spaghetti in dish; top with 1/2 of meat mixture. Sprinkle with 1 c. cheese. Repeat layers. Mix the soup and water until smooth; spoon over casserole. Sprinkle with Parmesan cheese. Bake uncovered for 30-35 minutes. Yield: 10 servings

*Note about dish: If you don't have a deep dish, this fits well into an 11 x 15 pan. OR you can use 2 smaller dishes and freeze one for later. Just prepare the dish complete with the Parmesan topping, then freeze. Allow to thaw in refrigerator and bake as usual*

PARMESAN TWISTS

1 1/8 c. water

3 c. bread flour

1 1/2 tsp. salt

1 1/2 Tbsp. sugar

1 1/2 tsp. yeast

TOPPING: 1/2 c. butter, 3 tsp. garlic salt, 3 Tbsp. Parmesan cheese

Put all ingredients (except for topping) into breadmaker and use dough cycle. Remove dough from pan and place in greased bowl; turning greased side up. Cover and let rise in warm place about 30 minutes. Grease large baking sheet.

Punch down dough and divide it into 24 equal pieces. Roll each piece into a 10-12 in. rope on a lightly floured surface. Pinch ends of 2 ropes togher and twist them. Place twists onto baking sheet and pinch ends securely. Mix butter and cheese; brush half over twists. Cover and let rise in warm place 25 minutes. Bake at 400 for 12-15 minutes. Brush with remaining butter. Serve warm. Yield: 12 twists

PEANUT BUTTER CAKE

2 c. self rising flour

1 1/2 c. sugar

3 eggs

2/3 c. oil

1 c. buttermilk*

1 tsp. vanilla

ICING:

2 c. sugar, 1/2 c. milk, 1 stick butter, 1/4 c. peanut butter

Grease and flour a 9 x 13 cake pan. Preheat oven to 350. Mix cake ingredients and pour into pan. Bake for 30-35 minutes. Remove and poke holes in cake with fork. Immediately place frosting ingredients into a heavy boiler. Bring to a rapid boil and cook for 1 minute on medium heat. Remove from heat and stir in peanut butter. Pour over warm cake. Cool 4 hours before serving. (If you don't have buttermilk on hand, milk can be "soured" by placing 1 Tbsp. vinegar, and fill with milk to make 1 c.)