… when you’re making other plans, and we had such a good plan. Paul and I were going to drive to Stevens Point, Wis., tomorrow morning. It’s Pastor Annie’s first Christmas, and we were looking forward to attending Christmas Eve services at Redeemer Lutheran. Our traditional Christmas Eve dinner, featuring Spaghetti Pie (see below), was prepared and ready to bring with us.
Paul, however, has come down with a mild (so far, knock on wood) case of Shingles. A fitting end to an uber-stressful year, don’t you think? Especially since Sean hasn’t had Chicken Pox or the Chicken Pox vaccine, we’re erring on the side of caution and staying home.
Disappointing, yes, but we’re regrouping. You may recall that “Alternative Thanksgiving” is my favorite holiday celebration. Paul and I have developed honored Thanksgiving traditions for Thanksgiving Day. After a long morning walk to Starbucks, we come home to a lunch of grilled turkey burgers and sweet potato fries. It’s our most relaxed day of the year.
There’s a difference, of course, between choosing an alternative Thanksgiving and having an an alternative Christmas chosen for us. It’s not such a big difference, though. With just a little attitude adjustment, we will be celebrating a merry little Christmas while eating Spaghetti Pie.
Preheat oven to 350 degrees. For a single pie, you can use a large pie plate (10″) or a 7 X 11 casserole. I often double the recipe and use a 9 X 13 or lasagna casserole. This freezes well and reheats easily. A perfect recipe for a busy Christmas Eve dinner.
- 6 oz cooked spaghetti, 2 beaten eggs, 2 TBS butter, 1/3 cup grated Parmesan cheese.
- 8 oz cottage cheese (with chive is nice).
- 1 lb. lean ground beef, 1/2 cup chopped onion, 1/4 cup chopped green pepper, 8 oz can of stewed tomatoes, cut up; 6 oz can of tomato paste, 1 tsp. sugar, 1 tsp. oregano, 1/2 tsp garlic salt.
- 5 oz shredded mozzarella
1. Slightly under cook the spaghetti, drain. Stir butter, parm cheese and beaten eggs into the hot spaghetti. Press into buttered pie plate or casserole dish, forming the crust.
2. Spread cottage cheese over the crust.
3. Brown meat, onions and peppers. Stir in tomatoes, tomato paste, sugar, garlic salt and oregano. Cook until heated through. Spread on top of the cottage cheese layer.
4. Bake at 350 degrees until heated through (approx. 30 minutes if putting right in the oven; 45–60 minutes if it’s been in the refrigerator).
5. Sprinkle mozzarella cheese over the top and bake until the cheese melts.
–Sue Edison-Swift (12/23/2010)