Julie's Spaghetti alla Margherita

1 pound spaghetti, cooked "al dente," drained
1/4 c olive oil
2 T butter
2 large cloves garlic, slivered
10 large Roma tomatoes (about 2 pounds), coarsely chopped (or two cans of diced tomatoes)
1 t sugar
1 t kosher salt
1/2 t freshly ground black pepper
1 c fresh basil leaves, coarsely chopped
1/2 pound fresh mozzarella cheese, cut into 1/2-inch cubes
1/2 c freshly grated Roman cheese (Jules used parmesan)

Cook spaghetti to al dente while making the sauce.  Do not overcook!
In large skillet, heat olive oil and butter over low heat.  Add the slivered garlic and cook for 30 seconds until fragrant.
Add the chopped tomatoes, sugar, salt and pepper.  Cover; simmer for 10 minutes.
Turn off the heat. Add the chopped fresh basil and the cooked spaghetti.  Cover and heat for about 2 minutes to warm the pasta thoroughly.
Place the steaming hot past and sauce in a large serving bowl, toss in the fresh mozzarella and grated cheese.  Stir well and serve at once.

Serve with Julie's Focaccia Bread

Grandma Packer's Ham Noodle Casserole

1 5 oz pkg noodles
2 c cubed ham
2 c grated cheese
1/2 c diced green pepper
1 c sliced mushrooms
1 10 oz can soup (cream of chicken, mushroom or celery)
1 soup can of water

Cook and drain noodles, combine ham, cheese, peppers, mushrooms. Alternate layers of noodles,and ham mixture in greased 3 qt casserole dish.  Pour soup and water over casserole.

Bake 350 for one hour.

Honey Dressing

2/3 c sugar
1 t dry mustard
1 t paprika
1 t celery seed
1/4 t salt
1/3 c honey
5 T vinegar
1 T lemon juice
1 T grated onion
1 c salad oil

blend well, serve over spinach w/ lettuce, avocado, mandarin oranges, red onion slices

Grandma Packer's Spinach Salad and Dressing

Dressing:
1/3 c red wine vinegar
3/4 c oil
1/2 c sugar
3 or 4 green onions
3/4 tsp salt
3/4 T poppy seeds
1/3 t dry mustard

Salad
2 bunches romaine or spinach
2 cans mandarin oranges
1 pkg mushrooms
red onion rings
1 bottle bacon bits
candied almonds

Turkey Cranberry Wreath

Megan made this with leftover Thanksgiving Turkey one year

2 packages (8oz) refrigerated crescent rolls
1/2 c mayo
2 T honey dijon mustard
1/2 t coarsely ground black pepper
2 c cooked turkey chopped (about 12 oz)
1/2 c celery, sliced
3 T fresh parsley, snipped
1/2 c dried cranberries
4 oz Swiss cheese, shredded (1 cup)
1/4 c walnuts, chopped
1 egg, separated

Preheat oven to 375.
Unroll crescent dough; separate into 16 triangles.  With wide ends of trinagles toward the center, arrange 8 triangles in a circle on large, round stone.  Corners of wide ends will touch and points will extend one inch beyond the edge of the baking stone.  Arrange remaining 8 triangles in center, matching wide ends.  Seal semas using dough and pizza roller.  Points will overlap in center, do not seal.

Mix remaining ingredients in a bowl and scoop filling over seams of dough, forming a circle.

Beginning in the center, lift one dough triangle across mixture.  Continue alternating with outer triangles, slightly overlapping to form wreath. Tuck last end under first.

Separate egg, beat egg white lightly; brush over dough.

Bake 25-30 minutes or until golden brown.

Slice and Serve.

Julie's Banana Nut Bread

Cream:
2/3 c sugar
1/2 c butter

Add
2 beaten eggs
3 mashed bananas
1/4 c milk
1 t lemon juice
2 c flour
1 1/2 t baking powder
1/2 t soda
1/4 t salt
1 c nuts (optional)

Bake 350 for one hour

Really, really, ridiculously good-tasting pot pie!!

From Megan's friend Jana Gunn

Filling
1/3 c butter
1/3 c flour
1/3 c chopped onion
1/2 t salt
1/4 t pepper
1 3/4 c chicken broth
2/3 c milk
2 c cut up (small bites) cooked chicken breast
1 10 oz. package frozen vegetables (California style mix cauliflower/carrots/broccoli)

Directions:
Heat butter over low heat until melted
Blend in flour, onion, salt and pepper
Cook over low heat, stirring constantly, until mixture is smooth and bubbly; remove from heat.
Stir in broth and milk.
Heat to boiling, stirring constantly.
Boil and stir 1 minute.
Stir in chicken and frozen vegetables - set aside

Ingredients for crust:
1 c shortening (butter flavored is best)
2 c flour
1 t salt
2/3 c really cold water

Put flour and salt in bowl and mix
Add shortening and cut in with fork until chunks are nickel sized - don't overmix - this makes it flaky.
Add water 1/3 at a time and mix with large tablespoon until it comes together.
Don't overmix

Roll 2/3 crust mixture into 10" circle on lightly floured, cloth covered board (keep dough mixture floured so it's easy to work with, but adding too much flour will take away from the taste - work with the dough as little as possible).
Fold in half, and half again and place in pie tin, then unfold.
Add filling to the top
Do the same with the rest of the dough mixture for the top layer.

Press lightly along tin edges to bind the crust.
Cut extra dough hanging off sides with an inch overhang, and then fold under and flute
Cut slits in center
Cook uncovered 425 in overn until crust is golden brown 30-35 min