Showing posts with label Italian. Show all posts
Showing posts with label Italian. Show all posts
Baked Spaghetti
Robert Ogle

Ingredients:
  • 1 pkg. spaghetti
  • 1 onion, chopped
  • 1 green pepper, chopped
  • 1 lb. ground beef
  • 1 jar olives, chopped
  • 1 can tomatoes
  • 1 tbsp. Worcestershire sauce
  • 1/2 tsp. chili powder
  • 1 can tomato paste
  • 1/2 tsp. paprika
  • 1 can cream-style corn
  • 1 tsp. salt
  • 1 can chopped mushrooms
  • 2 c. shredded Italian-blend cheeses
  1. Cook package of spaghetti per directions on package. Drain.
  2. Saute onion and green pepper until clear in a small amount of oil. Add ground beef and fry until brown.
  3. Combine next eight ingredients then add to ground beef mixture. 
  4. Grate the cheese and set side. Place layer of spaghetti in greased baking dish, then layer of meat mixture, layer of chopped mushrooms and layer of cheese. Repeat until all is used. 
  5. Bake 30 to 40 minutes in 350 oven or until hot and cheese is melted.
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Italian Pork Roast
Robert Ogle

Ingredients:
  • 1 3lb. boneless pork loin roast
  • 2 large cloves garlic, cut into 4 slices each
  • 1 tbsp. olive oil
  • 2 tbsp. dried Italian seasoning
  • 1 1/2 tsp. coarsely ground pepper
  • Garnish: fresh herbs
  1. Place roast, fat side up, on a rack in a shallow roasting pan.
  2. Cut 8 small slits in roast at 2 inch intervals. Insert the garlic into slits.
  3. Brush oil evenly over roast. Combine Italian seasoning and pepper; rub over entire surface of meat. Bake uncovered at 325 degrees for 1 hour and 20 minutes or until meat thermometer reads 160 degrees. Let stand 10 to 15 minutes before slicing. Garnish, if desired.
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