Baked Spaghetti, Spinach Salad, and Brownies
by Jes Mostek

Frosted Brownies
by Jes Mostek
serves: 20
  Rich, Delicious Chocolate Brownies that are easy to make but sure don't taste that way!
  1 (20 oz.) box   brownie mix
    eggs, milk & oil, as directed on brownie mix package
  1 (14 oz.) can   sweetened condensed milk
  1 (12 oz.) bag   semi-sweet chocolate chips
  Prepare the brownies as directed on package.

While the brownies are baking, combine the sweetened condensed milk with the chocolate chips in a medium-sized, heavy-bottomed sauce pan over low heat, stirring constantly. When the chocolate chips begin to melt, turn the heat off and stir to combine until the chocolate is completely melted.

If you need to return the pan to the heat for a minute or so to finish melting the chips do that, but be sure to stir contantly when the pan is over the heat and remove the pan from the heawt as soon as the melting starts again and stir until all the chips are melted.

When the brownies are done, remove them from the oven and cool for a minute or so. Then pour the frosting over the brownies while the brownies are still warm.

Allow to cool completely on a wire rack on the counter (or on the cooled range top). Then score and cut into 20 (4 x 5) even pieces.
Lou Ann's Spaghetti
by Amber Reichenbach
serves: 6
  Lou Ann's Recipe
  1/2 c   Chopped Onion
  1/2 c   Chopped Green Pepper
  1 lb   Ground Round/Chuck
  1 Cup   Cheddar Cheese
  1 tsp   Oregano
  12 oz   Spaghetti (cooked/drained)
  2 c   Shredded mild cheddar cheese
  1 can   Cream of Mushroom Soup
  1/4 c   Grated Parmesan Cheese
  1 can   water (soup can)
  Preheat oven to 350 degrees
In large skillet sautee onion, pepper, and beef until brown
Add tomatoes and oregano
Simmer uncovered 10 minutes
Place half spaghetti in greased 13x9 pan
Top with half meat mixture
Sprinkle with 1 cup cheddar cheese
Mix soup and water until smooth
Pour over caserole
Sprinkle with parmesan cheese
Bake 30-35 minutes
Let stand 10 minutes before eating


Garlic Bread
Spinach Vinaigrette Salad
by Jes Mostek
serves: 4
  1 bag   fresh spinach leaves, rinsed and dried
  2   ripe roma tomatoes, sliced
  1/2 c.   red onion, thinly sliced
  1/2 c.   coarsely chopped pecans or walnuts
  1/4 c.   crumbled gorgonzola cheese
  1/2 c.   botttled vinaigrette dressing
  Toss spinach leaves, tomatoes, onion, nuts, cheese and vinaigrette. Serve promptly.