Noodles and Swiss Cheese

8 oz pkg of egg noodles
1/2 lb grated Swiss cheese
1 Tbsp of onion juice
1 tsp of Worcestershire sauce
1/4 cup of melted margarine
1 pt of sour cream
1/2 cup of buttered crumbs*

Cook egg noodles in salted water and drain. Add Swiss cheese while noodles are still hot. Add onion juice, Worcestershire sauce, and butter. Cool.

Combine with sour cream; mix lightly and thoroughly. Place in casserole dish and top with buttered crumbs. Bake at 350 degrees for 1 hour.

A Note From Bethany...
*Gluten-free bread crumbs can be used.

Here's a recipe from a friend of my parents, Marilee, that dates back to my childhood. And, hey, it may get your kids to eat broccoli!

Italian Broccoli Casserole
Serves 6-8

2 10 oz packages of cut broccoli
2 beaten eggs
1 can of cheddar cheese soup
1/2 tsp of dried oregano
8 oz of stewed tomatoes, cut up
3 Tbsp of Parmesan cheese

Cook frozen broccoli in unsalted boiling water for 5-7 minutes or until tender; drain well. Combine eggs, cheddar cheese soup and oregano. Stir in stewed tomatoes and cooked broccoli. Turn the vegetable-cheese mixture into a 10 x 6 baking dish, sprinkle with Parmesan cheese.

Bake casserole uncovered for 350 degrees for about 30 minutes.

Here's a stuffed pepper recipe from a woman named Peggy, a friend of my parents when they lived in Mundelein, Illinois from when my dad was in seminary. This makes a great main dish provided you like green bell peppers. It could be easily modified according to taste--heck, go hog wild and be creative.  It's also naturally gluten-free. Check it out below!

Stuffed Peppers

6 medium green peppers
1 lb of hamburger
1/3 cup of onion
16 oz can of diced tomatoes
1 tsp of Worcestershire sauce
1/2 cup of water
1/2 cup of uncooked rice
4 oz of shredded cheddar
1/2 tsp of salt
Dash of pepper

Wash and clean out peppers, removing the tops. Dice onions. In large skillet, cook and drain hamburger and diced onion, add salt and pepper to taste. Add diced tomatoes, 1/2 cup of water, 1/2 cup of rice, and Worcestershire sauce. Cover and simmer for 15 minutes.

Stuff peppers; cover with cheese. Bake at 350 degrees for 20-25 minutes.

A Note From Bethany...
The original recipe called for "sharp, processed cheese (Velveeta)" to be stirred into the stuffing. I have modified the recipe slightly for the cheese to be sprinkled on top of the stuffed pepper right before it is baked in the oven.

This is a recipe that to my knowledge my parents never wrote down but rather learned at one of the many church preschools at which my mother taught, and which, if I ever had a copy, I have long since lost. I have recreated it from memory below. You will notice that this recipe is both embarrassingly simple and rather odd--I'm not sure who invented it but remains my favorite meal, one that I both request every year for my birthday and hide rather shyly from my friends from Italy. I suspect that you'll either love it, as I always have, or hate it and never make it again. Looking over the recipe now I realize that it's probably an acquired taste, but no matter, check it out below!

Hot Dog Manicotti

Manicotti tubes
1 jar of spaghetti sauce
Hot dogs
Kraft singles (or cheddar cheese)
Oregano (optional)

Cook manicotti according to directions (we always would cook one more than needed to use as a test noodle. Heh. Test noodle). While the manicotti is boiling, warm up the necessary number of hot dogs in the microwave. Drain manicotti. Stuff one hot dog in each manicotti and cover with spaghetti sauce. Sprinkle oregano to taste. Top with Kraft singles or cheddar cheese; cook at 350 degrees for 20 minutes or until cheese is melted and brown.

A Note From Bethany...
I purposely did not list a serving size as this recipe is easily adaptable for however many people are eating; when I was growing up, however, a basic rule of thumb was two manicotti per person (or just eat the whole pan as I used to do when I was on my own in college. Whatever.)

My mother would often make this pie in the summertime following our trips to the nearby strawberry patches in southwest Ohio where I grew up. It was always a delightful end to warm summer days:

Strawberry Pie

9" pie shell, baked according to directions
1 qt of strawberries cleaned and put in pie shell, points side up.

Set aside. Then, mix the following ingredients together:

1 cup of sugar
1 cup of water
3 Tbsp of cornstarch
3 Tbsp of strawberry jello mix

Boil this mixture for 1 minute in sauce pan. Cool and refrigerate gel before pouring over strawberries in pie shell. Refrigerate; top with cool whip before serving.

A Note From Bethany...
You can use an 8" pie shell with 1 pint of strawberries to make a smaller pie.

My mother used to make these cookies around Christmas time when I was growing up. They taste like holidays to me in fact, even decades later. You'll notice that the recipe is very easy to make and calls for very few ingredients, hence the "easy" in their title. However, although the recipe mentions either chocolate or cherry cake mix, I've never had them with chocolate as my mother always used cherry growing up and this is what I remember. I cannot vouch for how they would turn out with chocolate cake mix.

Easy Yum-Yum Cookies
Makes 3-4 doz.

1 egg
2 cups of cool whip
1 box of cherry (or chocolate) cake mix
1 tsp of vanilla
Powdered sugar

Mix egg, cool whip, cake mix, and vanilla extract by hand. (Dough will be stiff). Drop by teaspoon in powdered sugar, then on greased cookie sheet. Bake at 350 degrees for 10 minutes.

This is the second time I have heard of Peanut Butter Pie in my family. My Aunt Chris on my mother's side makes one that we often eat at Thanksgiving and family gatherings and with which I am familiar. But yesterday, I found a pie recipe when I was preparing my post on zucchini bread that I'd like to share. Not surprisingly, it is a recipe from my grandfather, who was known for making dozens of pies by hand at holiday gatherings, most famously vanilla cake pie which was often playfully fought over by my dad and my cousins. This recipe, however, is for a pie that I don't remember him ever making.

Peanut Butter Pie

1 envelope of plain Knox gelatin
1/3 cup of peanut butter
1/2 cup of hot water
4 oz of cream cheese
8 oz of cool whip
1 cup powdered sugar
Graham cracker pie crust

Put 1 envelope of plain (Knox) gelatin into 1/2 cup of hot water. Let cool.

Cream together cream cheese, peanut butter, cool whip, and powdered sugar. Pour in gelatin and mix well. Pour into graham cracker pie crust shell. Let stand in fridge for 30 minutes or overnight.

The following recipe was found in my recipe box, given to me by my mother. It is listed as from a woman named Marjorie, who I'm now told lived behind my parents' house in Ganges, Ohio (the only family member named Marjorie was my great aunt who died in 1944 at the age of 16). This isn't the zucchini bread recipe I remember my mother making when I was growing up; indeed, there is another recipe in my box from Nina Barnes (who was my parents' next-door-neighbor in Ganges) that I will post at a later date, and which looks like the recipe I remember. I am merely posting this recipe for posterity's sake, and for the enjoyment of my faithful readers. You will note that this is not gluten-free--although the flour could be easily substituted, I am unsure as to the consistency of the bread if the bran flakes were removed and/or substituted with gluten-free cereal flakes.

Marjorie's Zucchini Bread
Makes 2 Loaves

3 eggs
1 cup of white sugar
1 cup of oil/crisco
1 tsp of vanilla

Beat the above ingredients well. Then beat the following ingredients together:

1/2 cup of sour cream
2 cups of zucchini

Next, sift together the following ingredients:

2 1/2 cups of flour
1 tsp of salt
1 tsp of baking soda
1 tsp of baking powder
1 tsp of cinnamon

Fold in 1 cup of raisin bran flakes. Bake at 350 degrees for 1 hr.

A Note From Bethany...
The original recipe calls for "1 cup of raisin bran flakes or 40% of bran flakes". Since I'm not sure what this means, I simplified the recipe posted above.

This easy-to-make cheese ball appetizer often accompanied holiday table spreads along with olives and crudités when I was growing up. Although at first glance mustard and mayo sounds an odd addition to cream cheese, the flavors go great together and add a bit of tang to the otherwise mellow flavor of the cheese. This recipe is naturally gluten free and can be eaten with regular or rice crackers alike. Before you start, however, make sure you have wax paper--you're going to need it!

Cheese Ball with Chipped Beef
Serves 3-4

2 (2oz) packages of chipped beef, chopped
2 (8oz) packages of cream cheese
1/4 of a small onion, chopped
2 tsp of mayonnaise
2 tsp mustard

Chop onion and slice chipped beef into small pieces, place into large mixing bowl. Add cream cheese, mustard, and mayo. Mix with spoon until mixed thoroughly. Place mixture onto wax paper and shape into ball. Let harden in fridge.

A Note From Bethany...
When I first made this on my own I first attempted to mix the ingredients together with my hands in the mixing bowl. When that proved too messy, I tried mixing it by hand through the wax paper on the counter. This had disastrous, messy results and ended up ripping the paper and getting the cheese ball all over the counter top...yuck! I have found that it is best to mix the ingredients well with a spoon in the mixing bowl first, and then transfer the mixture to be shaped into a ball in the wax paper itself. Afterwards it can easily be placed either on a glass tray or in Tupperware to be chilled in the fridge.

This recipe is from my great aunt, Mary Clark, my grandmother Joan (Clark) Crites' sister-in-law.

Cherry Walnut Bars

2 cups of flour
1 cup of oleo (margarine)
1/2 cup of granulated sugar

Mix into fine crumbs, pat into 9 X 13 inch pan. Bake 12 minutes at 350 degrees. Take out of oven and spread the following mixture on top:

1 1/2 cup of brown sugar
1/4 cup of flour
1/2 teaspoon of baking powder
1 cup of chopped English walnuts
2 eggs
1/2 teaspoon of salt
1/2 cup of maraschino cherries

Put into oven and bake 20 minutes at 350 degrees. Cool and top with frosting.

FROSTING:
2 1/2 cups of powdered sugar
2 1/2 Tbsp of oleo (margarine)
4 Tbsp of cherry juice
Enough water to spread nicely

Chicken Noodle Casserole

2 large chicken breasts, cooked, cooled, and diced
8 oz. package of noodles, cooked in the chicken broth (rinse and strain)

CHEESE SAUCE:
4 Tbsp of butter
2 Tbsp of flour
1 tsp of salt
1/2 tsp of dry mustard
2 cups of scalded milk
2 cups of grated cheddar cheese

Alternate layers of the chicken and noodles in a large casserole or 9 X 13 inch baking dish. Combine sauce ingredients and cook over low heat until smooth. Pour over chicken and noodles and bake at 375 degrees for 30 minutes.

This is my own variation on a favorite chicken salad recipe I've made for my husband and parents in the past. When I couldn't find the original online recipe I used, I created the following one. This chicken salad is simple--it only has three basic ingredients--and yet it can easily be modified with eggs, basil, paprika, etc. I usually make this when the chicken is a good price at the store; this recipe will make enough salad to make sandwiches or put on crackers all week long. Best of all, it's gluten free!

Bethany's Chicken Salad

2 lbs of chicken breasts
1/4 tsp of garlic powder
1/8 tsp of pepper
1/8 tsp of salt
1 1/2 cups of lite mayonnaise
2 celery stalks, finely chopped

Cut up the chicken breast into pieces and cook it over medium heat until cooked thoroughly. After it is done, use a metal spatula to chop it into even finer pieces.

Finely chop celery; place into large mixing bowl. Add chicken and mayonnaise. Stir. Add garlic powder, salt, and pepper as directed, or to taste. Chill before serving.

Here's another family recipe my mother used to make.  This is one of those recipes that's inexpensive and easy to make, and best of all, it tastes even better heated up the next day!  It's virtually goof-proof, too, and always turns out great, even back when I was first starting out on my own and had no clue what I was doing in the kitchen! I've always made it with just the peppers and onions because that's what I remember, but I bet squash or carrots would work as great additions.  Luckily, because of the simple ingredients, it doesn't need any modifications for those with gluten sensitivity. Check it out!

Sausage, Pepper, and Potato skillet
Serves 4

1 lb of Italian sausage, cut into 1" chunks
1 medium onion, cut into 1" chunks
1 green or red pepper, cut into 1" chunks
4 medium or 2 large potatoes, scrubbed and cut into 3/4" chunks

In a large skillet, brown sausage on all sides. Drain off excess grease; add cut-up vegetables.

Cover and cook over low to medium heat about 15-20 minutes until potatoes are fork tender.

A Note From Bethany...
Towards the end of the cooking time, be sure to frequently check the potatoes. If you cook them too long, they'll get mushy and turn the entire dish into a sort of stew...yuck!

This is a casserole my mom made a lot growing up. I'm not sure where she got it, but judging by the design on the recipe card, it dates back at least to the late 80s in Germantown, where my days in kindergarten were punctuated by afternoons at Love Is A Hug Preschool and trips to see Miss Gratia at the public library.  We always used Campbell's Cream of Chicken Soup growing up, but since Celiac's disease now runs in my family, I am posting some modifications below.  Check it out and see if your family doesn't love it, too!

Chicken Broccoli Casserole

1 package of chopped broccoli, chopped and drained
2 whole chicken breasts (1 whole fryer or 3 lb legs/thighs cooked*
2 tsp lemon juice
1 can of cream of chicken soup (or gluten free)
1/2 tsp curry powder
1/2 cup mayonnaise
1/2 cup (20 oz) sharp cheddar
1/2 cup regular or gluten free bread crumbs

Remove skin and bones from cooked chicken and cut into large pieces. In bottom of 2 quart casserole dish, place cooked/drained broccoli. Cover with chicken pieces.

Mix lemon juice, soup, curry, and mayonnaise. Pour over chicken and broccoli.

Cover with cheese and top with bread crumbs. Bake for 350 degrees for 1 hour or until bubbly.

A Note From Bethany...
*Turkey may be substituted.

This recipe from my grandfather was found in the St. John's UCC Bluffton cookbook. It is a recipe I've never heard my family mention, nor do I remember:

Sweet Potato Soufflé

3 cup mashed sweet potatoes
1 cup sugar
1/2 tsp salt
3 eggs, well beaten
3/4 stick of margarine
1/2 cup milk
1 tsp vanilla
1/2 tsp nutmeg
1/2 tsp cinnamon
1/2 cup crushed pineapple, drained

Mix above together well and place in greased baking dish. Mix together and top with:

1 cup brown sugar
1/2 cup flour (or gluten-free flour)
1 cup chopped pecans
1/2 stick of margarine

Bake at 350 degrees for 30 minutes.

This began as a simple casserole recipe which I've adapted over the years--the original called for cream of chicken soup; when I made it for the first time years ago, cream of celery was all I had in the house and I've used it ever since. Sometimes I've used chicken breast tenders, sometimes chicken breasts. The result has been virtually the same. This is a classic chicken and rice casserole, paradoxically easy yet fussy to make (see my notes at the bottom of this post), and a family favorite. It takes a rather long time to make in comparison to many other mid-century casseroles featured on my blog; so pop it in, do some housework, have a glass of wine, and check on it in an hour!

Cheddar Chicken and Rice
Serves 4

4-6 boneless, skinless chicken breasts
2 cups of uncooked rice
1 1/2 cups of shredded cheddar*
1/2 tsp of salt
1 tsp of pepper
1 can of cream of celery soup**
3 cups of water
1 envelope of Lipton onion soup mix***

Preheat oven to 350 degrees. Spray 9 x 13 pan with cooking spray. Layer rice, 1 cup of cheese, and salt and pepper in pan. Place chicken on top. Dab cream of celery soup on top of the chicken and rice. Pour on soup mix and as much of the water as pan will hold. Bake uncovered for 1 hour, adding the rest of the water if completely absorbed. Bake for approximately 1/2 hr more or until all of the water is absorbed. Top with remaining cheddar, bake for 15 more minutes or until the cheese has melted.

A Note From Bethany...
Less water may be used depending on how the casserole bakes in your particular oven. Sometimes I've needed to use all of the water as it is absorbed during cooking, and mysteriously, other times only about 2 1/2 cups is required. The cooking times for me vary each time I make it, as they have for years. One thing is certain--cook for at least an hour, and frequently observe during the remaining cooking time to judge water absorption.

*I often use low-fat cheddar.

**Many condensed cream soups, including the ubiquitous Campbell's, contain gluten. Although there are creamed soups on the market that are specifically gluten free, I have never tried them with my recipes, so I can't speak to how they compare. I also often use the cream of celery soup from the the lower sodium line of Campbell's products.

***Careful, Lipton's onion soup mix is not gluten-free! For a recipe on how to make an all-natural gluten-free version, please check out this link!

I made this cake for the Crites family's 263rd Anniversary Celebration, in honor of the day we landed in Philadelphia from Switzerland on the Snow Rowand. This recipe has been slightly modified and clarified from the one found in the cookbook of my paternal grandparents' home church, St. John's United Church of Christ. However, I substituted regular flour for rice flour and omitted the nuts; the result is the picture you see here. In addition, although the recipe doesn't call for icing or a powered sugar coating on top, this can easily be added to suit your tastes. It takes a little time to mix the ingredients together for this cake, but the result is delicious and well worth it!

Cinnamon Coffee Cake

1/2 cup shortening
3/4 cup of sugar
1 tsp of vanilla
3 eggs
2 cups of flour (or gluten-free flour)
1 tsp baking powder
1 tsp baking soda
1/2 pint sour cream
6 tbsp butter, softened
1 cup of brown sugar, firmly packed
2 tsp cinnamon
1 cup of walnuts (optional)

Cream shortening, sugar, and vanilla. Add eggs, singly, stirring well after each addition. Sift flour, baking powder, and baking soda together. Add sour cream and beat until well blended. Spread half of the batter in a 10-inch Bundt pan that has been greased and lined on the bottom with wax paper.

In a separate bowl, cream butter, brown sugar, and cinnamon together. (If desired, add walnuts and mix well.) Sprinkle this mixture evenly over the batter in the pan. Cover with remaining batter. Bake at 350 degrees for about 50 minutes or until done.

A Note From Bethany...
The wax paper can be omitted; just make sure that you grease the sides and bottom of the pan well!

If you don't have a Bundt pan, you can easily make this in a regular square 8 x 8 cake pan or two loaf pans.

I lived in North Dakota, (my first generation Russian German great aunt Helen's homestate) for six years, from 1990 until 1996. During that time, I was introduced to this glorious recipe called Tater Tot Hotdish.  Along with kuchen, fleischkuekle, knoephla, and stop sign pizza (that last one isn't regional--it's just the greatest food EVER when you're in first grade) this recipe defines my brief time in North Dakota in every possible way.  (At that young age, there were three ways to know you were going to have an awesome day at Prairie View Elementary School--1) there was a parachute in the gym, 2) the TV was pulled into the classroom for a film, or 3)Tater tot hotdish was on the lunch menu.)  

There are many variations of this, but here's the version I have in my recipe box:

Tater Tot Hotdish
Serves 4-6

1 lb of lean ground beef
1 lb bag of tater tots
2 10-ounce cans of condensed cream of mushroom soup
14 ounce can of vegetables of your choice (corn is often used; I prefer peas and carrots)
2 cups of cheddar cheese

Preheat oven to 350 degrees. While it's preheating, brown and drain beef. In a 2.5 quart casserole dish, layer beef, drained vegetables, soup mix (don't add water to this!), and tater tots. Bake uncovered for 40 minutes. Remove from oven; top with cheese. Bake for 10 minutes longer.

A Note From Bethany...
To make this recipe lower in fat, I use low sodium cream of mushroom soup. Some versions also use turkey in place of beef. I also use a lower fat sharp cheddar cheese made with 2% milk. (Some versions of the recipe omit it entirely). It won't make it a health food by any means, but it'll help cut down on the guilt!

This recipe from my mom dates back to at least 1978. It was one of my favorite desserts growing up. Down in the South it's called just Banana Pudding, but no matter. Check it out below!

Banana Boat Dessert

1 box of banana pudding
2 bananas
1/2 cup whipped cream
1 1/2 cups of small marshmallows
vanilla wafers

Prepare pudding per instructions. Chill. Fold in whipped cream and marshmallows. Line bottom and sides of 10 x 6 pan with wafers. Pour in half of pudding mixture. Cover with banana slices. Top with remaining pudding. Chill.

This simple recipe is for lightly floured, baked chicken. My mother called it "crispy chicken" when I was growing up, and it often accompanied rice and vegetables. I often use this recipe as a base, as it can be modified easily according to taste.

Crispy Chicken

1/4 cup all purpose flour (or gluten-free flour)
1/2 tsp salt
1/8 tsp paprika
1/8 tsp pepper
1 1/2 lb chicken

Heat oven to 425 degrees. Mix flour, salt, paprika, and pepper in plastic or paper bag. Shake chicken, 2 or 3 pieces at a time in bag until coated.

Place chicken skin side down in sprayed pan. Bake uncovered 30 minutes. Turn chicken. Bake until tender, 15-20 minutes longer.

A Note From Bethany...
I always add other spices when I make this. Try adding garlic salt, paprika, cayenne pepper, rosemary, oregano, etc, after the chicken has been placed in the pan. When you turn it halfway through cooking, sprinkle seasonings again.

For those with Celiac's disease or gluten sensitivity, my father says that substituting gluten-free flour for regular flour tastes great!

This is a recipe I finally begged my mother to give me so I can make it now for my own family.  It is named for the church in Germantown, OH where my father pastored for several years, another church in Ohio ironically also named St. John's United Church of Christ. The recipe card, a vintage strawberry motif which matched our strawberry kitchen from the mid-to late-eighties in Ohio is dated 1985 (no, seriously, my mom had strawberries everywhere. I blame it for my current obsession with my lemon-themed kitchen!)

I remember eating this at church dinners, on Easter, on Christmas, in the fellowship hall with my then-kindergarten-aged peers.  Just seeing it these days takes me back to that glorious time right before the 90s began that everything just seemed perfect for me as a 4-year-old. Even today almost three decades later, there isn't a single Christmas or Easter gathering at my parents' house that my mom doesn't make this. Try it out for yourself and see if it doesn't become a holiday tradition for you and your family as well!

St. John's Sausage Bake
Serves 4-6

1 lb cooked and drained sausage
6 eggs, slightly beaten
6 slices of bread, dried slightly and cubed
2 cups of milk
1 cup of mild grated cheddar cheese

Beat eggs, add milk and other ingredients. Refrigerate for 12 hours or overnight. Bake 45-60 minutes in a 9x12 inch casserole dish for 45-60 minutes at 350 degrees.

A Note From Bethany...
Since my father was diagnosed with Celiac's disease several years back, the bread used in the recipe can easily be substituted for gluten-free bread. I've eaten it with both types of bread, and you can't tell the difference!

Here's another casserole my mom used to make growing up.  I never liked eggs or mayo, but somehow it works with this recipe.

Noodle Egg Bake
Serves 4

3 cups of wide noodles
1 can of condensed cream of celery soup
1/4 cup of milk
1/4 cup of mayo or Miracle Whip
1 tsp Worchestershire sauce
3-4 boiled eggs, shelled and sliced
3 Tbsp of Parmesan cheese

Cook noodles, drain, and place in a greased 4 cup baking dish (9" glass pie plate or medium sized casserole dish.

Combine celery soup, mayo, and Worcestershire sauce in a small saucepan.  Heat slowly and stir until smooth and hot. Stir 1/2 over the noodles.

Place egg slices over noodle mixture. Spoon the rest of the sauce over the eggs. Sprinkle Parmesan cheese on top. 

Bake at 350 degrees for 20 minutes or until bubbly.

This is another recipe that dates back to my childhood, growing up in Germantown, Ohio in the late 80s. This is the cheapest recipe I've posted so far, consisting of rice, beef, some onion, and bouillon. You can make it for about a dollar a serving, assuming you already have white rice in the house, which most people do.  

Skillet Beef Pilaf
Serves 4

1 small onion minced
1 Tbsp oil
1/2 lb hamburger
1/2 teaspoon salt
1/4 teaspoon pepper
3/4 cup uncooked rice
2 cups beef broth or bouillon
Grated parmesan

In deep skillet, saute onion in oil until tender.  Add hamburger and cook.  Season with salt and pepper.  Add rice.  Cook and stir until rice looks translucent but not brown, about 3-4 minutes.  Add 1/2 cup of broth.  Cook and stir until broth is absorbed.  Add the rest of the broth; cover and simmer until rice is tender and liquid is absorbed, about 20 minutes.  Top with parmesan cheese. 

A Note From Bethany...
I often have to simmer this recipe about 10 minutes longer to absorb all of the broth.

Chicken Rivel Soup
3 lb. chicken, cut up
2 tsp chicken bouillon
2 medium carrots
Grated parsley to taste
1 medium onion, chopped finely
2 stalks celery, chopped
2 eggs
1 tsp salt
1 1/2 cup flour

Cover chicken parts with water.  Add the bouillon, carrots, onion, and celery.  Cook until the chicken is tender.  Remove parts from broth.  Break eggs into square baking pan and beat with a fork.  Add salt and parsley.  Work in flour with hands until it is crumbly. (The dough should not be the consistency to be rolled and stirred; it should be done by hand.)  Drop into boiling, salted water.  Let cook until partially done.  Drain and rinse with cold water.  Add to stock soup with chopped onion.

This crustless savory pie recipe dates back to my childhood in the late 80s in Germantown, OH.

Meat-za-pie 
Serves 6

1 lb lean ground beef
1/2 cup dry bread or cracker crumbs
2/3 cup (5 oz) evaporated milk 
1/2 tsp garlic salt
2/3 cup tomato or spaghetti sauce
3 slices of American or Mozzarella cheese, cut into strips
Oregano to taste

Preheat oven to 400 degrees. Mix beef, cracker crumbs, evaporated milk and garlic salt in a bowl for the meat mixture.  Then, spread evenly over the bottom of a 9 inch pan, raising  a rim about 1/2 inch high around the side of a pan. 

Spread sauce over meat mixture.  Arrange cheese slices in a crisscross pattern over the top. Sprinkle on oregano.   

Bake at 400 degrees about 30 minutes, or until cheese is melted and meat is cooked through. Cut in wedges to serve.  

A Note From Bethany...
My mom always used a 9-inch glass pie dish when she made this. I can't vouch for the results in other types of casserole dishes.

After the pie is cooked, you will need to take a turkey baster and remove the grease from under and along the sides of the meat. I can't stress this enough!

I started making this recipe when I lived in my tiny one bedroom apartment in downtown Durham while I attended college.  It's inexpensive, easy to make, and tastes delicious.  This is a great main course dish, or something easy to take to a potluck.  I've seen variations of this recipe throughout the years, but this is the one that I've always loved best.

Pepperoni Pasta Bake

3/4 lbs (12 oz) of rotini pasta
16 oz (2 cups) of mozzarella cheese
4 oz can of mushrooms
4 oz can of sliced black olives
24 oz jar of spaghetti sauce
6 oz of pepperoni
16 ounces of ground sausage, browned

Preheat oven to 375 degrees. Brown ground sausage until thoroughly cooked; drain. Boil pasta according to directions and spread evenly in a 2 quart casserole dish. Stir in sausage, black olives, mushrooms, and spaghetti sauce and mix evenly.  Take half of the cheese and pepperoni and mix in. Line the top of the casserole with pepperoni, then cover with remaining cheese.  

Bake for around 20 minutes or until cheese is bubbly and has started to brown on edges.

A Note From Bethany...
You may need to use more pasta sauce depending on taste. I generally use most of the package of pepperoni, but you can use less if you'd like. Sometimes I add chopped sauteed onions, depending on the time I have to make the casserole.

Ho-Ho Cake 

Prepare 1 box chocolate cake mix according to directions and bake in 9x13 inch baking dish. Set aside to cool.

Mix 5 tablespoons of flour with 1 1/4 cup milk. Cook over low heat until thickened. Cool.

Cream: 1 cup of sugar, 1 cup of Crisco, 1 stick of margarine. Add cooled milk mixture. Spread on cake. To frost, melt 3 ounces of Baker's chocolate with 1 stick of margarine and 2 1/2 tablespoons of water. Cool. Then add 1 egg, 1 teaspoon of vanilla and 2 cups of powdered sugar. Frost cake and refrigerate.

This recipe comes from my paternal grandparents' home church, St. John's United Church of Christ in Bluffton, OH. The recipe in the Ladies' Auxiliary cookbook is listed as from my great-grandmother, Della (Bushong) Clark, but my father says he only remembers Grandpa Crites making it, especially at family gatherings.

Vanilla Cake Pie
Serves 6

1 cup sugar
1 Tbsp flour
1/4 tsp salt
2 Tbsp oleo (margarine)
2 eggs, separated
1 Tbsp vanilla
2 Tbsp cold water
1 cup milk

Beat egg whites until stiff. Set aside.  Combine egg yolks with other ingredients.  Fold in egg whites.  Pour into unbaked pie shell (9 inch).  Bake at 350 degrees approximately 30 minutes or until firm.