05 January 2012

Back in the Saddle

Ah! A new year and a new attempt to maintain a blog. Let's see if we get past May this time...

We're off to a good start, with two pies at once (and our first savory "pie"). Friends of ours at church recently had their first child and we volunteered to bring them dinner during the first week their daughter was home. This couple was the grateful recipient of a number of our pies last year (including the disastrous Grimace Pie), so I figured we'd take them a "pie" supper as a little wink-wink chuckle.

Main course is a Baked Spaghetti Pie, recipe (see below) courtesy of the church cookbook gifted to us from my uncle and aunt in Idaho. Anything that calls for an entire container of ricotta is bound to be good, and we're disappointed that we can't cut into this one before we send it off. I think this will definitely find itself onto our dinner rotation soon.

For dessert, I put together a basic apple pie using the (excellent) recipe from the Pillsbury crust box. My substitutions: brown sugar instead of white, extra cinnamon, and a dash or two of dried orange peel. Ida Red apples were the best choice from the store - a good, firm, tartish variety.

Just call me Sylvester McMonkey McBean

Tiffany baked from-scratch cloverleaf rolls, and we're sending along a couple bags of frozen steamable veggies to round things out. We love being able to help out our friends like this, and getting a chance to peek at the new baby doesn't hurt either!


Baked Spaghetti Pie
(submitted by Kay Blas; published in McCall (Idaho) Community Congregational Church's Tastes of Generations cookbook)

½ pound spaghetti or capellini, cooked and drained
2 large eggs
1 15oz container ricotta cheese
1 cup grated parmesan cheese
1 cup marinara sauce
½ cup shredded mozzarella cheese

Heat oven to 350°F. Spray a 9" pie plate with non-stick spray.

In a large bowl, beat eggs; stir in ricotta and parmesan cheeses. Add pasta to egg-cheese mixture and stir until pasta is well coated. Scrape pasta mixture into the prepared pie pan and smooth top. Cover with marinara sauce, spreading evenly. Sprinkle with the shredded mozzarella to cover entire pie.

Bake 25 minutes; let cool 5 minutes. Cut into wedges to serve.

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