BREATH OF SPRING Recipes

Plain folks are eating more Italian-style food these days, and one-pan meals like this one are popular with cooks who must feed large families on a limited budget.

1 lb. hamburger or sausage
Salt and pepper to taste
1 small onion, diced
1 medium green pepper, diced
2 C. pizza or spaghetti sauce
1 T. Italian spices
2 C. shredded cheese (mozzarella or Colby are good)
1 C. flour
2 eggs
1 C. milk
1 tsp. vegetable oil
½ tsp. salt

Brown the meat with the salt, pepper, onion and green pepper. Drain off excess grease and add the pizza sauce. Grease/spray a 9 x 13” pan and preheat the oven to 425º. Spread the meat mixture in the pan. Sprinkle the cheese on top. Mix the flour, eggs, milk, oil, and salt. Pour over the meat and bake uncovered for 25-30 minutes until browned. Cool for 10 minutes to set before serving.

This is a fabulous salad that serves a crowd. The difference is in the dressing . . . Amish cooks tend to add sugar to their dressings. If you’re watching your calories, you can omit the sugar and still have a tasty dish that’ll be a hit at potlucks and picnics.

3 C. uncooked elbow macaroni, shells, etc.
3 hard-cooked eggs, chopped
3 stalks celery, chopped
1 medium onion, chopped
1 small red bell pepper, seeded and chopped
3 T. dill pickle relish
2 C. creamy salad dressing (e.g. Miracle Whip)
3 T. yellow mustard
3/ 4 C. white sugar
3 tsp. white vinegar
2 tsp. celery seed
Salt and pepper to taste

Bring a pot of water to boil, add macaroni, and cook according to package directions. Drain and set aside. In a large bowl, combine the chopped eggs and vegetables. In a smaller bowl, blend the rest of the ingredients, then combine this dressing with the macaroni, eggs, and vegetables. Cover and chill at least 2 hours (or overnight) before serving. Serves 10-12. Keeps about 3 days in the fridge.

Kitchen Hint: I make this salad with whole wheat macaroni, which adds fiber and doesn’t change the taste a bit. I also like to mix pasta shapes, using a cup of each!