Stuffed Mushrooms

Mix together:
1/3 cup mayonese
1 cup crushed rice chex
1 garlic clove, chopped
1/4 cup meat (great with Italian sausage. Can also use up left overs like that Thanksgiving turkey.)

Spoon mixture into the mushrooms.
(1 package whole mushrooms, rinsed with stems removed.)

Bake for 12 minutes at 350. Change oven to broil and cook for 2 to 3 more minutes. 

Bird Nest Pie

1 pound spaghetti (For gluten free, we like quinoa spaghetti noodles best.)
2 eggs
3/4 cup parmesean cheese, shredded
1 cup sour cream
2 cans tomato paste
2 tablespoons water
1 pound ground beef
1 pound ground Italian sausage
(Or, 2 pounds ground beef plus 2 tablespoons Italian seasoning.)

1. Grease two 9 or 10 inch round pie pans and preheat oven to 350.
2. Prepare 1 pound of spaghetti according to package directions, let cool and mix with two eggs and the parmesan cheese. Spread into the pie pans and form a "nest" out of them. Top with sour cream.
3. In a large skillet, brown meat. Add tomato paste and water. Pour sauce over the sour cream.
4. Cover with foil and bake for 20 minutes. Uncover and bake 10 more minutes.

Instead of baking right away, you can cover the pies with plastic wrap and freeze. To prepare later, pull from freezer and thaw. remove plastic wrap, cover with foil and bake at 350 degrees for 20 to 30 minutes. Uncover and bake 10 minutes longer.

Serve with a fresh salad.

Best Lasagna

This works well with gluten free lasagna noodles.
worlds best lasagna courtesy of John Chandler