Pasta & Rice

CAMPSITE MOSTACCIOLI

DUTCH OVEN LASAGNA

tbs olive oil

lb ground beef

2 lbs Rotelli (spiral) pasta

1 1/2 lbs ground beef

2 cups tomato sauce

1 lb shredded mozzarella cheese

1pint ricotta cheese

onion and garlic powder to taste

/4 cups chopped onion

tbs garlic powder-1 cup sliced mushrooms, drained

cup Italian-style tomatoes

8oz can tomato sauce

/4 cups parsley flakes

tsp dried basil

Pre heat the bottom of the oven and brown the

ground meat. Add the dry pasta to the oven and add

enough water to just cover the pasta. Close oven

and let boil for 8-9 minutes. Add the mozzarella,

ricotta, and tomato sauce directly to the oven. If

onion and garlic are desired, add now. Stir gently

and recover the oven. Cook the mixture another 5-

A6 minutes. Take off heat, uncover, and let stand 5-

6 minutes to absorb the extra moisture. Serve with a

tossed salad and skillet garlic toast.

tsp oregano

lb mostaccioli

Grated Parmesan cheese

Heat oil and add ground beef, onion, and garlic in

large skillet. Cook until beef is crumbly and onion is

tender. Add mushrooms. Crush tomatoes with

liquid and add to meat mixture. Add tomato sauce,

parsley, basil, and oregano. Bring to boil, reduce

heat and simmer over low heat 1 hour.

Stir

occasionally. Cook mostaccioli until tender. Drain.

Add sauce to mostaccioli to coat lightly. Serve with

rest of 6sauce on side. Sprinkle with Parmesan

cheese to taste.

Thanks to Richard Coyle -- a Prodigy Scouter

JOE'S SPAGHETTI SAUCE

tbs olive oil

1 lb hot Italian sausage

medium onions, chopped

FRONTIER SPAGHETTI

lb spaghetti

tbs garlic flakes

lb bacon cut into 1in pieces

tbs olive oil

eggs, beaten

/4 cups grated Parmesan cheese

/4 cups grated Romano cheese

tbs parsley flakes

1/4 cups parsley flakes

1 green pepper, diced

2 cloves garlic, minced

1/4 cups celery, chopped

1 28oz can tomatoes paste

1 12 oz can tomato paste

2 cups mushrooms, sliced

1 tsp salt

/2 tsp pepper

1 tsp sugar

1 cup water

1 tsp chili powder

Rest of can Parmesan cheese

Pepper

bay leaf

Cook spaghetti as directed. Cook and stir garlic and

bacon in oil until bacon is crisp. Drain. Mix together

eggs, Parmesan cheese, Romano cheese, parsley,

and pepper. Reserve. Drain spaghetti and return to

pan over low heat. Toss spaghetti quickly with egg

mixture. Add bacon mixture and stir. Top with

additional Parmesan cheese. Serve with pepper on

side to taste.

1/4 tsp pepper

1/3 tsp oregano

1/4 tsp thyme

Place olive oil and sausage in pre heated Dutch

oven and cook until well browned. Add onions,

celery, parsley, green pepper, and garlic. Cook until

veggies are tender. Blend in remaining ingredients.

Simmer over slow heat for 1 - 1 1/2 hours. Stir often

to prevent scorching. Add water as needed for

desired consistency. Serve over cooked pasta.

The Geezer Cookbook

-- 64 --

Dwayne Pritchett