3 lbs ground round beef
2 small onions chopped
1 cup of corn niblets drained
1 Large Red or Green Pepper
1 cups Corn
12 serving size of instead potatoes or mashed
1 6 oz can tomato paste
1stick butter
3/4 cup beef broth
1/4 teaspoon Worcestershire sauce
Salt, pepper, Cumin, Garlic powder, Italian Seasoning


Cook potatoes as directed on box, or prepare mashed potatoes as you normally would, and set aside. Sauté onions and peppers in 3Tbs of the butter until tender over medium heat (10 mins). Add in the rest of the butter and add ground beef and sauté until no longer pink. Drain out all the excess oil. Add salt and pepper and spices of your choice. Add Worcestershire sauce, and tomato paste. Add beef broth and cook, uncovered, over low heat for 10-15 minutes. Add in the corn (or any other veggies you prefer) out of the can. Place beef mixture in large baking dish. Distribute mashed potatoes on top. Rough up with a fork so that there are peaks that will brown nicely. You can use the fork to make some designs in the potatoes as well, then top with shredded Cheddar Cheese.
Cook in 375-400 degree oven until bubbling and brown (about 30 minutes).
Serves 6-8


The favorite dessert of Italian restaurants can easily be made in your own home with this easy version.
Buon appetito!
Prep Time:30 min

Start to Finish:4 hr 30 min

Makes:9 servings


1 package (8 ounces) cream cheese, softened
½ cup powdered sugar
2 tablespoons light rum or 1/2 teaspoon rum extract
1 cup whipping (heavy) cream
1 package (3 ounces) ladyfingers, (12 ladyfingers)
1/2 cup cold prepared espresso or strong coffee
2 teaspoons baking cocoa


1. Beat cream cheese and powdered sugar in large bowl with electric mixer on medium speed until smooth. Beat in rum on low speed; set aside.
2. Beat whipping cream in chilled small bowl on high speed until stiff peaks form. Fold into cream cheese mixture.
3. Split ladyfingers horizontally in half. Arrange half of the ladyfingers, cut sides up, on bottom of ungreased square pan, 8x8x2 inches, or round pan, 9x1 1/2 inches. Drizzle 1/4 cup of the espresso over ladyfingers. Spread half of the cream cheese mixture over ladyfingers.
4. Arrange remaining ladyfingers, cut sides up, on cream cheese mixture. Drizzle with remaining 1/4 cup espresso. Spread with remaining cream cheese mixture.
5. Sift or sprinkle cocoa over top. Cover and refrigerate about 4 hours or until filling is firm. Store covered in refrigerator.

Nutrition Information
1 Serving: Calories 240 (Calories from Fat 160 ); Total Fat 18 g (Saturated Fat 11 g); Cholesterol 60 mg; Sodium 115 mg; Total Carbohydrate 17 g (Dietary Fiber 0g); Protein 3 g Percent Daily Value*: Vitamin A 12 %; Vitamin C 0%; Calcium 4 %; Iron 4


READY IN 1 Hr 20 Min


1 (16 ounce) package uncooked spaghetti or Fettuccine, broken up into pieces
1/2 cup butter
1/2 cup all-purpose flour
3 cups chicken broth
2 cups milk
1 2/3 cups grated Parmesan cheese
1/4 cup Bread crumbs
4 cups chopped cooked turkey or chicken
1 can sliced mushrooms (optional)
1 tsp Celery Seeds, Salt and Pepper


Preheat oven to 350 degrees F (175 degrees C). Lightly grease a medium baking dish.

Bring a large pot of lightly salted water to a boil. Add spaghetti, and cook for 8 to 10 minutes or until al dente. Drain, and place in the prepared baking dish.

Melt butter in a medium saucepan over medium heat. Stir in flour. Mix in chicken broth and milk. Cook and stir until the mixture comes to a boil. Stir in about 1 1/3 cups Parmesan cheese and mushrooms, Celery seed, salt and pepper to taste and remove from heat.

Mix chicken broth mixture and turkey with spaghetti. Top with remaining cheese and breadcrumbs. Bake 1 hour in the preheated oven, until surface is lightly browned.

Turkey Tetrazzini #2
Recipe courtesy of Karen Dirgins Graves

via the "Fannie Farmer" Cookbook:

-leftover turkey shredded up in small chunks
-leftover gravy + another can or two of gravy from the store
-1 box cooked spaghetti
-some cooking sherry (I always guesstimate)
...-a few shakes of grated Parmesan cheese
-mushrooms if you want them
-mix it all together in a glass baking dish, sprinkle with Italian bread crumbs, put it in the oven, and when it's bubbling and slightly browned on the top it's done!