8 Layer Casserole

By Grace Verage

From Recipe.com

Just a tasty casserole. Not low fat ;).


– 3 cups dried noodles

– 1 lb ground beef

– 2 8oz can tomato sauce

– 1 tsp dried basil

– 1/2 tsp sugar

-1/2 tsp garlic powder

– 1/4 tsp salt

– 1/4 tsp black pepper

– 1 8oz carton sour cream

– 1 8oz package cream cheese, softened

– 1/2 cup milk

– 1 onion, chopped

– bag frozen (or use the fresh co-op spinach)

– shredded cheddar cheese

For directions, click here.


Easy Ratatouille


By Roseli Burfiend

This is a super easy and tasty way to use some of those co-op veggies.  We had it served over pasta last night and, as my hubby observed, it didn’t look terribly promising going into the oven, but the flavor was terrific for the simple ingredients involved.  It’s a great way to use those co-op eggplants!  America’s Test Kitchen Family Cookbook was my recipe source (p133).

Serves: 6 to 8
Prep Time: 15 minutes
Total Time: 1 hour 20 minutes (includes 1 hour roasting time)

“This dish can be served as a side dish (either hot or room temperature), as a vegetarian main course with rice, or as a sauce for pasta or chicken.  The fruity flavor of extra-virgin olive oil tastes good here, although regular olive oil can be substituted.”

1 globe eggplant (1 lb), peeled and cut into 3/4-inch cubes
2 medium zucchini or summer squash (1 lb), cut into 1/2-inch cubes
1 red onion, halved and sliced 1/4-inch thick
1 (28oz) can diced tomatoes, drained with 1/3 cup juice reserved
1/4 cup extra-virgin olive oil 5 garlic cloves, sliced think
1 teaspoon minced fresh thyme or 1/4 teaspoon dried
1 teaspoon salt 1/8 teaspoon pepper
1 1/2 tablespoons red wine vinegar

“Adjust an oven rack to the middle position and heat the oven to 375 degrees.  Combine the eggplant, zucchini, onion, tomaotes with reserved juice, oil, garlic, thyme, salt, and pepper in a large bowl and mix well.  Spread the mixture into a 9 by 13-inch baking dish.  Roast until the vegetables have softened and are browned in spots, about 1 hour, stirring thoroughly halfway through the cooking time.  Sprinkle with the vinegar before serving.”

“Test Kitchen Tip: Roasting Ratatouille Most ratatouille recipes have two things in common–great flavor and a heck of a lot or work (each vegetable being individually sautéed in a skillet, then combined).  We set out to find a method for ratatouille that would produce maximum flavor in a minimum time.  We knew roasting all the vegetables simultaneously, although unorthodox, would save time, but how would we avoid soggy eggplant and squash?  A 375-degree oven was the answer.  After an hour in the over, the moisture released by the eggplant and squash had evaporated and, as a result, the flavor of the vegetables had been concentrated.  The onion, garlic, and tomatoes also carmalized nicely, lending a tasty background flavor.  With thyme for an herbal note and red wine vinegar for a subtle tange, we had ratatouille that went from cutting board to table in just over an hour and required little hands-on attention.”

Spaghetti Carbonara

By Grace Verage

From Martha Stewart

I have made this a few times. It’s super duper easy, takes less 30 minutes from start to finish (if you cook the bacon and pasta at the same time), and tastes delicious. Just hits the spot. I typically have half and half in my fridge (always) to go with my tea and/or egg dishes I prepare. I even buy a quart of it at a time… that’s how much I use it. It lasts awhile and goes in many recipes. I also try to have parmesan cheese at all times. Kroger usually has bags of it on sale and it’s used in many recipes (and just tastes oh-so-good sprinkled on top of soups!).

If you don’t have half and half or cream, I’m sure milk will work (although I haven’t tried it). So, if you do, let us know how it turns out! 🙂


  • 1 pound spaghetti
  • 8 ounces (8 slices) bacon, cut 1 inch thick crosswise
  • Coarse salt and freshly ground pepper
  • 3 large eggs
  • 3/4 cup grated Parmesan cheese, plus more for serving
  • 1/2 cup half-and-half

Directions, click here.