Robyn's Recipes

Meal of the Week

It'll soon be "Back to School" for the kids.
Whether you enjoy making their clothes or
facing the crowds in the malls to purchase them,
either way, you're going to need some
help for feeding the family while you sew or
shop.  This week's meal is a quick and easy
'throw together' so that you can do more
important things... like rounding up pencils,
pens, book-bags, and a great
 back-to-school wardrobe for the kids.

Entree

Italian Casserole

1-1/2 lbs. bulk Italian Sausage
1-1/2 pounds ground beef
1 cup chopped onion
1 cup chopped green pepper
2 cans (15 oz. each) tomato sauce
2 cans (6 oz. each) tomato paste
1/2 cup water
1 teaspoon dried basil
1 teaspoon dried oregano
1 teaspoon salt
1 teaspoon pepper
1/8 teaspoon garlic powder
2 cans (8-3/4 oz. each) whole kernel corn, drained
2 cans (2-1/4 ounces each) sliced black olives, drained
1 package (16 oz.) wide noodles, cooked and drained
8 ozs. cheddar cheese, cut into strips

In a large pot, over medium heat, cook sausage, beef,
onion and green pepper until meat is browned and
vegetables are tender.  Drain.
Add tomato sauce and paste, water and seasonings;
bring to a boil.  Reduce heat;   cover and simmer for
15 minutes.  Add corn and olives;  cover and simmer for
5 minutes.  Stir in noodles.  Pour into two sprayed
13X9X2 inch baking dishes.  Top with cheese.
Cover and bake at 350 degrees for 25-30 minutes
or until heated through.

**Note -- You can allow the second casserole to cool,
then freeze for a quick meal another day.  Simply reheat
in oven until heated through, or try microwaving until
good and hot!

Dessert

Old Fashioned Whoopie Pies!

Just about every kid in the world loves
Whoopie Pies!  They're a BIG seller where
I live, but they're so easy to make, that you'll
want to keep this recipe on hand for years to
come.  When the kids are grown, their
kids will love coming to Grandma's house
for these special treats.  Make them a
tradition... you won't be sorry.  For,
what would life BE without 'Whoopie Pies!!'

1/2 cup baking cocoa
1/2 cup hot water
1/2 cup Crisco
1-1/2 cups sugar
2 eggs
1 teaspoon vanilla extract
2-2/3 cups flour
1 teaspoon baking powder
1 teaspoon baking soda
1/4 teaspoon salt
1/2 cup buttermilk

FILLING:

3 tablespoons flour
Dash of salt
1 cup milk
3/4 cup Crisco
1-1/2 cups confectioners sugar (10X)
2 teaspoons vanilla extract

In a small bowl, combine cocoa and water;  mix well.
Cool for 5 minutes.  In a mixing bowl, cream Crisco and
sugar.  Add cocoa mixture, eggs and vanilla;  mix well.
Combine dry ingredients.
Add to creamed mixture alternately with buttermilk.
Mix well.  Drop by rounded tablespoonfuls 2 inches
apart onto greased baking sheets.
Flatten slightly with a spoon.

Bake at 350 degrees for 10-12 minutes or until firm
to the touch.  Remove to wire racks to cool.  In a
saucepan, combine flour and salt.  Gradually whisk
in milk until smooth;  cook and stir over medium-high 
heat until thick, 5-7 minutes.  Remove from heat. 
 Cover and refrigerate until completely cool.  In a 
mixing bowl, cream Crisco, sugar and vanilla.  Add 
chilled milk mixture;  beat for 7 minutes or until
fluffy.  Spread filling on bottom half of the cookies;  top
with remaining tops of cookies.
Store in the refrigerator.
(Wrap each in cling-wrap to keep good and fresh!)