1 jar ( 2 ounces) diced pimientos, drained
1/4 cup minced fresh parsley
Pastry for double-crust pie
1 Cook the frozen vegetables according to
package directions. Drain; set aside. In
a large saucepan, saute onion and
mushrooms in butter until tender. Stir
in the flour, salt, sage and pepper until
blended. Combine the water, milk and
bouillon. Slowly add to saucepan,
stirring constantly.
2 Bring to a boil. Cook and stir for 2 minutes
or until thickened and bubbly. Stir in the
chicken, pimientos, parsley and reserved
peas and carrots. Spoon into six individual
baking dishes.
3 Roll and cut pastry into circles 1 in. smaller
than top of casseroles; place one circle on
each. Bake at 425° for 12-15 minutes or
until the crust is lightly browned.
Yield: 6 servings.
entertaining entrees | 89
1/3 cup shredded Parmesan cheese
1 jar ( 26 ounces) meatless spaghetti
sauce
2 cups chopped green pepper
1 can (14-1/2 ounces) diced tomatoes,
drained
1 carton ( 8 ounces) part-skim ricotta
cheese
1 can ( 8 ounces) mushroom stems and
pieces, drained
1 small onion, chopped
3 garlic cloves, minced
12 fresh basil leaves, thinly sliced
1/2 teaspoon dried oregano
3 cups ( 12 ounces) shredded part-skim
mozzarella cheese, divided
1 Cook spaghetti according to the package
directions; drain. Add butter and Parmesan
cheese; toss to coat. In a large bowl,
combine the spaghetti sauce, green
pepper and tomatoes.
2 In a blender, process ricotta cheese until
pureed. Add to the spaghetti sauce mixture.
Stir in the mushrooms, onion, garlic, basil,
oregano and 1-1/2 cups mozzarella cheese.
Add the spaghetti; toss to coat.
3 Transfer to a 13-in. x 9-in. x 2-in. baking
dish coated with nonstick cooking spray.
Sprinkle with remaining mozzarella. Cover;
bake at 350° for 40-45 minutes or until
heated through.
Yield: 9 servings.
SPAGHETTI CASSEROLE
(PICTURED AT RIGHT)
kathy bence, edmonds, washington
I always get asked for a copy of this family-pleasing recipe. The hearty meatless main dish—
a combination of spaghetti and lasagna
ingredients—is packed with cheese and well
seasoned with a creamy tomato sauce.
6 ounces uncooked spaghetti
1 tablespoon butter
