Freeze spaghetti pies for later

Over the weekend, I had hamburger in the fridge that needed to be used, so I made up spaghetti pies for the freezer.

I wrapped the pies in foil, labeled and dated them. Not only do I love the simplicity of spaghetti pie, I love the flavor of cooked noodles coated with eggs, butter and Parmesan cheese topped with a tomato base sauce and baked to a golden brown with a cheesy mozzarella topping.

My Favorite Spaghetti Pie

1 pound spaghetti

1/2 cup butter

1/2 cup Parmesan cheese, grated

2 eggs, beaten

Salt to taste

Sliced mushrooms, optional

Sliced black olives, optional

1 pound ground beef

1 medium onion, chopped

1 28-ounce jar spaghetti sauce

2 kinds of cheese

Cook spaghetti until done. Toss with butter, beaten eggs, Parmesan cheese and salt. Place in a 9x13-inch pan. Brown hamburger and onions. Pour over the top of the spaghetti. Then top with spaghetti sauce and grated cheese. Bake at 350 degrees for 30-45 minutes or until done and bubbly.

Tangy Chicken Over Rice

Serving size: 6

1 pound baby carrots

1 medium green pepper, cut in 1-inch cubes

1 medium onion, cut into wedges

6 boneless chicken breasts

20-ounce can pineapple chunks

1/3 cup brown sugar

1 tablespoon soy sauce

2 teaspoons chicken bouillon, granules

1/2 teaspoon salt

1/2 teaspoon ground ginger

1/4 teaspoon garlic powder

3 tablespoons cornstarch

1/4 cup cold water

Hot cooked rice

In a slow cooker, layer carrots, green pepper and onion. Top with chicken. Drain pineapple, reserving juice. Place pineapple over chicken. Add brown sugar, soy sauce, bouillon, salt, ginger and garlic powder to pineapple juice; pour over pineapple. Cover and cook on low for 8-9 hours. Combine cornstarch and water until smooth; gradually stir into cooking juices. Cook for 30 minutes longer or until sauce is thickened, stirring once. Serve over rice.

Mom's Coconut Cherry Bars

Serving size: 16

1 cup butter or margarine

1 1/4 cups granulated sugar

1 egg

1 teaspoon vanilla

2 1/2 cups flour

1/2 teaspoon salt

1 1/2 teaspoons baking powder

1/2 cup chopped nuts

1/2 cup maraschino cherries, chopped

2/3 cup flaked coconut

6 ounces miniature chocolate chips

Cream butter or margarine. Add granulated sugar gradually. Add egg and vanilla; mix well. Sift together flour, baking powder and salt. Stir into creamed mixture. Stir in nuts, cherries, coconut and chocolate chips. Spread dough in a greased 9x13-inch pan. Bake at 375 for 25 minutes or until bars are firm in the center. Cool slightly. Cut.

GARY'S TIP: Remove finger smudges on woodwork by rubbing them with kerosene.

FOOD FOR THOUGHT: If you want others to be happy, practice compassion. If you want to be happy, practice compassion. -- The Dalai Lama