July Cooking Recipes-Part I

Here are two of the recipes we made for July...

Spaghetti Pie
6 oz. uncooked spaghetti noodles
2 T. margarine
1/2 cup Parmesan
2 eggs, beaten
1 t. veggie oil
1/2 cup chopped onion
1 - 16oz. can stewed tomatoes, undrained
1 - 6oz. can tomato paste
1 t. sugar
1 t. oregano
1/2 clove garlic, minced
1 cup cottage cheese
1/2 cup shredded mozzarella
Cook noodles according to directions. Drain and stir in margarine until melted. Add Parmesan and eggs. Spray a 9 inch pie plate with oil. Form pasta mixture into a crust shape. Store covered in fridge until ready to use. In a skillet heat up oil. Cook onion til soft. Add tomatoes, tomato paste, sugar, oregano, and garlic. Heat through. Spread cottage cheese over the bottom of the crust. Top with tomato mixture. Sprinkle with mozzarella. Cover pie with foil. Label and freeze. Thaw and bake for 25 minutes at 350.

Super Stuffed Burritos
2 cloves garlic, pressed
1 large onion, chopped
1 bell pepper, chopped
2 cups corn
1 med. zucchini, chopped
1 1/2 T. cumin
2 cups cooked black beans
1 cup broth
6 T. salsa
flour or corn tortillas
shredded cheddar
fresh cilantro
green onion
Saute garlic, onion, and bell pepper in oil. Add the corn, zucchini and cumin. Cook til veggies are tender. Add beans, broth and salsa. Cook until there is no excess moisture. Bag and label and freeze. To use, thaw and heat up. Serve in tortillas with cheese, sliced green onion, and cilantro.