Ingredients:

Makes 6 servings
6 oz. Spaghetti
2 Tbsp. Butter and Margarine
1/3 cup Parmesan Cheese
2 well-beaten Eggs
1 cup Cottage Cheese (8 oz)
1 lb Ground Beef or Bulk Pork Sausage
1/2 cup chopped Onion
1/4 cup chopped Green Pepper
one 8 oz. Can (1cup) Tomatoes, cut up
one 6 oz. Can Tomato Paste
1 tsp Sugar
1 tsp dried Oregano, crushed
1/2 tsp. Garlic Salt
1/2 cup shredded Mozzarella cheese (2 oz)

Cook spaghetti according to package directions; drain (should have about 3 cups spaghetti). Stir butter or margarine into hot spaghetti. Stir in Parmesan cheese and eggs. Form spaghetti mixture into a crust in a buttered 10 inch pie plate ( or I prefer a 9 x 13 glass casserole dish). Spread cottage cheese over bottom of spaghetti crust.

In skillet, cook ground beef or pork sausage, onion, and green pepper until vegetables are tender and meat is browned. Drain off excess fat. Stir in undrained tomatoes, tomato paste, sugar, oregano, and garlic salt; heat through.

Turn meat mixture into spaghetti crust. Bake uncovered , at at 350° for 20 minutes. Sprinkle the mozzarella cheese on top. Bake 5 minutes longer or until cheese melts.

Ingredients:

3 Tbsp. Butter
4 to 5 Onions
1 Tsp. Caraway Seeds
1 Clove Garlic
1 Tsp. Dill Weed
1/2 Tsp. Pepper
Two 2-1/2 Pounds Pork Shoulder, cut in small cubes
1/2 Cup Water
1 Tbsp. Paprika
2 Pounds Sauerkraut
1/2 Cup Sour Cream

Saute Onions in butter until browned; add spices. Place in crockpot and layer pork on top. Pour in water. Add paprika and sauerkraut. Cook 6 to 8 hours. Remove from heat and add sour cream.

Ingredients:

4 Tbsp. Butter
2 Onions, chopped
1-1/2 Pounds Sauerkraut
1/2 Cup Beef Broth
1/2 Cup Wine or Beer
1 Green Pepper, chopped
2 Bay Leaves
2 Tsp. Paprika
1/8 Tsp. White Pepper
4 Pork Chops
1/2 Tsp. Salt
Black Pepper

Heat 2 tbsp. butter in casserole and saute onions until golden brown. Add sauerkraut and broth and simmer 30 minutes. Add wine, green pepper, bay leaves, paprika and white pepper and simmer 30 minutes more. Heat remaining butter in skillet. Sprinkle chops with salt and pepper and saute about 15 minutes on each side until golden brown and done. Arrange chops on top of sauerkraut in the casserole.

Ingredients:

Dice and Brown 2-1/2 lbs. Pork and Veal. (may use all pork)

Add:
1 small Bottle Catsup
3 or 4 small Onions
1 Green Pepper
2 Tbsps. Brown Sugar
2 Tbsps. Vinegar
1 Tbsp. Dry Mustard
1 Tbsp. Salt
A little Water if necessary

Cook until very tender. Last 15 minutes add 2 Tbsps. mixed pickling spices tied in a bag. A metal tea bag may be used.

Ingredients:

Brown:
1 lb. Diced Beef and 1 lb. Diced Veal or Pork (May use both).

Add and simmer until tender:
6 Tbsps. Soy Sauce or to taste
1 Cup Water
1 Large Bunch Celery (cut fine)
2 Large Onions (chopped)
1 Can Tomato Soup

When tender, add: I can each of water chestnuts, bean sprouts, and mushrooms. Salt and pepper and add bead molasses to taste. Thicken and serve with cooked rice and/or Chinese noodles.