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Spaghetti Pie

Ingredients
1 (6 ounce) package spaghetti
2 tablespoons butter
1/3 cup grated Parmesan cheese
2 eggs, beaten
1 pound lean ground beef(optional)
1/2 cup chopped onion
1/4 cup chopped green bell pepper
1 clove garlic, minced
2 1/2 cups spaghetti sauce
1 teaspoon dried oregano
1 cup ricotta cheese or cream cheese
1/2 cup shredded mozzarella cheese

Directions
Cook and drain spaghetti. Stir in butter, parmesan cheese and eggs, while spaghetti is hot. Form spaghetti mixture into a crust in a buttered 10 inch pie plate.
Preheat oven to 350 degrees F (175 degrees C).
In a skillet cook the beef, onion, green pepper and garlic. Drain off the fat and stir in the spaghetti sauce and oregano. Heat through.
Spread ricotta or cream cheese over the spaghetti crust then pour in the beef and tomato mixture.
Bake at 350 degrees F (175 degrees C) for 20 minutes. Sprinkle mozzarella cheese over the top of the pie then bake for 5 minutes longer, until cheese melts

Spaghetti Sauce

I love spaghetti sauce, but finding sauce that is made without corn syrup is often hard. Almost all of them have sugar and while a little is fine, I don't want it to be a top ingredient and for me, the less refined the better. After a summer crop of tomatoes has been canned, there is nothing better then a fresh-made spaghetti sauce served over pasta with a hunk of crusty fresh-baked french bread. Tonight we had chicken parmesan. This is a great dish that is fairly easy to make.

Spaghetti Sauce
2 quarts of canned tomatoes, with liquid
1/4 cup dried onion(3/4 cup fresh, finely chopped)
1 T dried basil
1 tsp powdered garlic(6 cloves fresh, minced)
4 T olive oil
1/2 cup red pepper sauce(or pureed roasted red peppers)
1 T sucanat(optional)
Combine all ingredients in saucepan. Bring to boil. Cover and simmer for 30 minutes. You may want to add salt to taste.


Baked Chicken Parmesan
8 pieces of boneless chicken breast(or breaded patties)
1 pkg of whole wheat spaghetti
1 quart(4 cups) of Spaghetti sauce(see above)
1/2 cup grated parmesan
1 cup fresh mozarella

Start by baking the chicken till about 10 minutes shy of being done. Usually a 4oz piece of chicken takes about 30 minutes to cook, so cook for 20 minutes at 350 degrees. I place the boneless skinless breast meat in a lightly greased baking dish. If the breasts are fresh(not frozen), you may want to add a little water to the pan so they dont get dry. If you are using packaged breaded filets, follow the manufacturers directions.

In the meantime you can be making the spaghetti sauce if you haven't already done so. This sauce gets better as it simmers, so if you can make it earlier in the day, do so.

Cook your spaghetti according to package directions. Drain.

Assembly
Spoon about 1 cup of sauce in the bottom of a 11x17 baking dish. Spread the cooked spaghetti on the bottom. Layer with the partially cooked chicken breast. Top with remaining sauce. Sprinkle with parmesan sauce and then place thick slices of mozzarella on top of each piece of chicken. If you are using shredded cheese, concentrate the bulk of the cheese onto of each piece of meat. Bake at 350 for 10-15 minutes until chicken is completely cooked and cheese is melted and bubbly.

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Flu Tonic

Its that time of year again. Time to make the flu tonic. A killer combo of all that's hot. It seems to scare the virus out of you and appears to be effective on a host of other viral, bacterial and fungal invaders.

Its fairly easy to make too. I made mine this weekend.

In a large glass jar, combine equal parts of the following:
Fresh chopped, hot white onion
Fresh chopped, garlic
Fresh chopped, horseradish root
Fresh chopped, ginger root
Fresh chopped, cayenne pepper(or other hot pepper like habanero or scotch bonnet)

All of these should be fresh and organic if possible. You can use dried, but only as a last resort. I use my food processer to make this quick and easy and usually use a cup of each ingredient.

Place all of the ingredients in a large jar. The jar should be about 3/4 full. Pour raw, organic applecider vinegar over the ingredients until completely covered. Place a plastic lid on top(metal will corrode) and shake. Add more vinegar up to the top, making sure the liquid is completely covering everything. Set in a cool, dark place.

Every day, shake the jar well. Do this for two weeks. Then strain the liquid through a piece of cotton muslin or thick cheesecloth. Bottle and label the tonic.

For ordinary infections 1 dropperful(2ml) 5-6 times a day is adequate.

Dosage for flu is 1-2 T two or more times a day. Gargle and swallow. Do not dilute.

This is spicy-hot and powerful and is completely non-toxic. No food dyes and chemicals that you need to worry about. It is safe for children although they don't need as much. If you look at the properties of the ingredients, you can see how it would be effective in helping your body clear out the germs. I have read that some refer to similar combinations as a natural antibiotic. I can attest to the fact that garlic and onion are number one on my food list when there is an illness in the house.

Remember it is always smart to do your own research on anything you make and plan to take as medicine. Let me know what you think!