From: Ruth Turley, Relief Society Enrichment Leader
Subject: Everybody said they loved my spaghetti pie last
night at the Enrichment Meeting pot luck which surprised me cause it didn't turn out as good as it usually does. Anywho, here's the recipe.
1 pound meat
1/4 package Jell-O, any flavor other than lime, I think that's why last night's looked a little strange.
1/2 cup cottage cheese. Don't use fat-free, because it turns the whole thing into a watery mess that will gross everybody out, especially if combined with lime Jell-O.
Preheat oven to 350 degrees.
Brown meat so that it's not red, not black, but not that putrid grey color either.
Cook the spaghetti until it's soft, you know, like regular spaghetti. Some cooks like to use the "throw the spaghetti against the wall to test doneness" method, only when I tried it, my entire household joined in and things got way out of hand.
I had to boil a whole new pot.
When the spaghetti is done, drain and put it back in the pot. Combine the coagulants -- the egg and the Jell-O (not lime!) -- then dump the mix into the spaghetti and smoosh everything together with your hands.
Dump the spaghetti into a standard size pie dish and push it against the bottom and up the sides. You know, like a pie crust.
Dump in the cottage cheese, dump in the meat, then dump the sauce on top of everything else. If the filling is getting too tall, smoosh it down with a spatula, or your elbow, or a Book of Mormon DVD -- whatever you have on hand. Remember what happens in your kitchen, stays in your kitchen.
Sprinkle on the cheese. I advise not getting the cheese on the spaghetti because it will get brown and ball up and your kids will compare it to boogers or something.
|Sorry honey, looks like take-out tonight|
Carefully remove the finished pie from the oven. NOTE: Use two hands and oven mitts -- not one of those cheap thin towels from Costco, or you might be tempted to swear.
Anywho . . . Bon Appetit!
If you would like to stop receiving these e-mails, the Relief Society will come by with a casserole.