Bonnie's 2 Cheese Spaghetti Bake - Bonnie brought this to our last Sit & Sew...Yummy!
6 oz uncooked spaghetti, broken into thirds
1 pound ground beef
1/4 cup chopped onion
1 15oz jar spaghetti sauce with mushrooms
2 tablespoons butter
4 teasp flour
1/4 tesp salt
3/4 cup evaporated milk
1/3 cup water
4 oz Velveeta, cubed, divided
2 Tablespoons grated parmesan cheese.
Cook spaghetti according to pkg directions. In a large skillet cook beef and onions over medium heat until meat is no longer pink, drain.
Add spaghetti sauce, bring to a boil. Reduce heat; simmer, uncovered for min. Drain spaghetti; stir into beef mixture. Set aside.
In a small sauce pan, melt butter, stir in flour and salt; gradually stir in milk and water. Bring to a boil; cook and stir until thickened and bubbly. Add 1/2 cup process cheese parmesan cheese; stir until melted.
Spread half of the spaghetti mixture into a greesed 11x7 baking dish. Cover with cheese sauce; top with rmaining spaghetti mixture and process cheese. Bake, uncovered at 350 degrees for 25-30 minutes or until heated through. Yield: 6 servings.
Sue's Salsa Cheesecake
We served this at our customer appreciation party last month and it got rave reviews.
2 8oz packages cream cheese
2 cups shredded Monterey Jack cheese
2 cups sour cream - divided
3 eggs slightly beaten
1 cup chunky salsa
1 can - 4oz chopped green chilles - drained
Optional for garnish: Guacamole and 1 small tomato, chopped
Beat cream cheese and Monterey Jack til light & fluffy. Beat in 1 cup sour cream just til combined. Add eggs, beat on low speed just til combined. Stir in salsa and chilles.
Pour into a greased 9in springform pan. Place on baking sheet. Bake at 350 degrees 40-45 minutes, til the center is almost set.
Remove from the oven and immediately spread with remaining 1 cp sour cream. Cool on wire rack 10 minutes. Carefully run a knife around the edge of pan to loosen. Cool 1 hr or overnight.
To serve, remove pan, garnish as desired and serve with crackers or tortilla chips. Refrigerate leftovers.
Mary Swanson's Popcorn Balls (Mary brought these to our retreat and we loved them.
You need an Air Popper, we used Orville Redenbacher's
1 1/2 Cups popcorn - unpopped
1 Cup Cream
1 Cup Butter
2 Cups Brown sugar
1 Cup Milk
1 Cup White Corn Syrup
4 tsp Vanilla
Pop Corn - put in large pan
Combine last six ingredients and cook until 245 degrees on a candy thermometer. Remove from heat, stir and add vanilla. Pour over popped corn.
Grease hands. Form into balls and wrap in waxed paper. (freezes well)
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