Fast and easy dish. Kids can make it......

 
8 ounces thin spaghetti
1 lb ground beef
1 teaspoon minced garlic
1 (26 ounce) can spaghetti sauce
2 cups finely shredded mild cheddar cheese
1 tablespoon oregano

Directions:
Preheat oven to 350.
Cook noodles in boiling water; drain.
Meanwhile, brown ground beef and garlic over medium heat; drain.
Combine browned ground beef, spaghetti sauce, and oregano.
Spray a casserole dish with cooking spray.
Place 1/3 of noodles in bottom of dish.
Top with 1/3 of spaghetti sauce mixture, and 1/3 of cheese.
Repeat twice, ending with cheddar cheese.
Bake at 350 for 25-30 minutes.
photo:

Tomereader, this has 4 ingredients.  Would it be the one you are looking for?

https://food52.com/recipes/81880-easy-apple-cake-recipe

Thank you, thank you, Phyllis. This is the recipe. Wow, I intend to make this tonight.  I have two gigantic Ambrosia Gold apples, and this should be perfect.
Thank you again!

Thank you Phyliss for answering Tomereader's question! I do have one question, how can wheat flour be white unless its bleached and therefore no longer wheat?

Also, the readers weighing in was fascinating with their different takes on the recipe.

Jeanne, thanks, that does sound good for a cold night!

Angelface, I have a 3 lb. bag of the wheat/white.  Haven't yet used it.  It is not white in color, nor wheat in color; kind of a faded beige.  It's in my Flour canister...I threw away the packaging so I cant offer any real information of the hows and whys of it.  (I should have said "recycled" the packaging). 

Bleached flour is typically refined, meaning that the nutrient-rich bran and germ of the wheat kernel have been removed, stripping the grain of many of its valuable vitamins and minerals and ...  https://www.healthline.com/nutrition/bleached-vs-unbleached-flour

I would substitute something else.

Strawberry Jello Salad
This is an old recipe


Ingredients
    1 package (6 ounces) strawberry gelatin
    1-1/2 cups boiling water
    1 package (10 ounces) frozen sweetened sliced strawberries, thawed
    1 can (8 ounces) unsweetened crushed pineapple
    1 cup sour cream
    Leaf lettuce and fresh strawberries, optional

Directions

    In a large bowl, dissolve gelatin in water. Add strawberries and pineapple. Strain, reserving liquid and fruit. Set aside 1 cup of the liquid at room temperature.
    Pour fruit and remaining liquid into a 5-cup ring mold or 9-in. square pan that has been coated with cooking spray. Cover and refrigerate until set, about 1 hour.
    Whisk sour cream and reserved liquid; pour over top of gelatin. Cover and refrigerate until set.
    Cut into squares and place on individual plates; or unmold onto a serving platter. Garnish with lettuce and strawberries if desired.

Jeanne P...
... is your recipe what we would call a spaghetti bolognese...

Honey Oat Bran Bread
 
Honey Oat Bran Bread - a delicious home-made bread lightly sweetened with honey and with the wholesome flavour of oats; makes a terrific sandwich loaf.
Prep Time
30 minutes
Cook Time
50 minutes
Total Time
1 hour 20 minutes






 
 
Ingredients

1 1/2 tsp active dry yeast
1/2 cup lukewarm water
1 tsp sugar
4 1/2 cups to 5 all purpose flour
1 cup of oat flour
1 cup whole wheat flour
1/2 cup oat bran
1 tsp salt
2 eggs
1/2 cup melted butter
2 1/2 cups lukewarm milk
1/3 cup honey

Instructions
Proof the yeast by dissolving the 1 tsp of sugar in the ½ cup warm water. Sprinkle in the yeast and leave to sit in a warm place for 10 minutes until it gets foamy.

It is possible to hand knead this dough entirely but I now make it in my KitchenAid stand mixer.

Add 2 cups of the all purpose flour, the oat flour, the whole wheat flour and the oat bran flour to the bowl of your electric mixer with the dough hook attached. Stir in the salt.

Add all of the remaining ingredients and turn the mixer on low for about 5 minutes to get the dough started.

Begin to add the remaining all purpose flour, ¼ cup at a time leaving it to knead into the dough for a few minutes. Continue to add flour only until the dough releases from the sides and bottom of the bowl, then let the dough knead for another 5 minutes.

Cover dough and leave to rest and rise for one hour.

After rising is done

Punch the dough down and knead it for a few minutes by hand before letting it rest for another 10 minutes.

Grease 3 bread pans. Divide the dough into 3 equal portions.
Form the dough into straight loaves and place in the greased pans.

Cover with a clean tea towel and allow the dough to rise until it is about 2 inches above the rim of the pan, about 2 hours depending on room temperature.

 (NOTE: At this stage, the bread dough can be cold proofed overnight in the fridge if you want to serve it freshly baked early the next day or just want to save time in advance. Just cover the pans with a clean tea towel. You can spray the surface of the dough with water from a spray bottle to prevent the surface of the dough balls from becoming too dry if you like but this is not really necessary with the humidity in most fridges. Just remove the pans from the fridge in the morning and allow them to finish raising to about 2 inches above the pan rim as shown in the photo above, which could be another 1-2 hours and bake as directed below.)

Bake at 350 degrees F for 40-50 minutes depending on the size of the pans that you are using. The loaves should have a golden crust top and bottom and sound hollow when tapped to be fully baked.

Amy, your recipe reminds me of my first loaf of bread. I was ten and thought I had done well.  When it came out of the oven, it was beautiful and smelled heavenly. I was so proud that I must have floated ten inches above the floor.

Everything went well until my mom cut into it, and it was hallowed! I've never forgotten that first attempt!     

Marilyn and all, the dressing for the Roasted asparagus is simple, and would go well with the asparagus fixed your way, or any way. It is delicious, and I am using some of it on my Corned Beef Sandwiches.  Oh yummy.
1/2 cup light mayonnaise; 1/4 cup Dijon Style mustard, 2 teaspoons lemon juice. (Chill)
Just mix that up and spread it on your asparagus, or your sandwich.  I think it would go great on many vegetables.

Follow up report:  Epic Fail on Easy Apple Cake.  It turned out nothing like the recipe that I could not find and used to make. 
This was just terrible.  The search goes on! But thanks anyway.

Quick Ambrosia Fruit Salad

    Total Time
    Prep/Total Time: 10 min.
    Makes
    6 servings

Ingredients
    1 can (8-1/4 ounces) fruit cocktail, drained
    1 can (8 ounces) unsweetened pineapple chunks, drained
    1 cup green grapes
    1 cup seedless red grapes
    1 cup miniature marshmallows
    1 medium banana, sliced
    3/4 cup vanilla yogurt
    1/2 cup sweetened shredded coconut

Directions
    In a large bowl, combine all ingredients. Chill until serving.

Jackie. That would be a good name for it. Sort of has the same items in it other tan can buy sped. Sauce making it a fast fix.

I have to go to store next couple days. My freezer meals going fast . Broc. Soup gone. Down to 2 Shepard pies. The ground round beef I need most. That will be hard to find but think I know where. I live where the trucks pull off the interstate for the stores close to me and saw both the Aldi and the Walmart go by this morning. They will be unloaded by 1pm may go then.

Patricia, I think we all have had little surprises like that in baking.
Will try that salad sounds light, good after a heavy meal.

Yeast getting hard to find now. Wish I still had my bread making machine. I am going to start making Southern biscuits and Irish Soda bread. Doesn't need yeast. Going to see if can find some Self raising Flour tomorrow. Will see if can find some of the Mrs White little packets of Muffin Mix. Don't think they use eggs. These are going pretty fast. I think now they are extending the stay home until April 30th. Will be a raid on food again. I Don't need to do that...Maybe  a few more can beans. My dried prunes and Nuts. Oh! and Oatmeal. Guess will have to have a list.

Ed O'Shea's Irish Soda Bread


4  Cups of Flour
1  tsp baking soda
1  tsp baking powder
¼ lb butter (softened)
½ Cup sugar
1 ½ Cups raisins
1 ½ cups buttermilk
¼ tsp salt

Mix all dry ingredients together, add raisins.
Work in butter.
Add buttermilk gradually until mass is pliable, but not soggy.
Knead on floured board.
Coat large fry pan or cake pan or pie pan with margarine and flour.
Shape mass into pan and cut cross on top.
Bake 1 hour at 350 degrees.

Deviled egg salad

    Total Time
    Prep/Total Time: 20 min.
    Makes
    16 servings

Ingredients

    10 hard-boiled large eggs
    1 cup Miracle Whip
    1 cup finely shredded cheddar cheese
    1/2 pound bacon strips, cooked and crumbled
    1/4 cup finely chopped pickled banana peppers
    2 teaspoons juice from pickled banana peppers
    1/4 teaspoon salt
    1/4 teaspoon pepper
    Ritz crackers and assorted fresh vegetables

Directions

    Place eggs in a large bowl; mash with a fork. Stir in Miracle Whip, cheese, bacon, banana peppers, juice from peppers, salt and pepper.
    Refrigerate until serving. Serve with crackers and vegetables.

Best Ever Banana Bread

    Prep Time: 10 minutes Cook Time: 65 minutes Total Time: 3 hours Yield: 1 loaf
Description

With its super-moist texture, buttery banana and brown sugar flavors, and incredibly soft crumb, this is the best ever banana bread recipe. You'll need 4 ripe bananas to begin.
Ingredients

    2 cups (250g) all-purpose flour (spoon & leveled)
    1 teaspoon baking soda
    1/4 teaspoon salt
    1/2 teaspoon ground cinnamon
    1/2 cup (1 stick or 115g) unsalted butter, softened to room temperature
    3/4 cup (150g) packed light or dark brown sugar
    2 large eggs, at room temperature
    1/3 cup (80g) plain yogurt or sour cream (I use Greek yogurt)
    2 cups mashed bananas (about 4 large ripe bananas)
    1 teaspoon pure vanilla extract
    optional: 3/4 cup (100g) chopped pecans or walnuts

Instructions

    Adjust the oven rack to the lower third position and preheat the oven to 350°F (177°C). Grease a 9×5-inch loaf pan or coat with nonstick spray. Set aside.
    Whisk the flour, baking soda, salt, and cinnamon together in a large bowl.
    Using a handheld or stand mixer fitted with a paddle or whisk attachment, beat the butter and brown sugar together on high speed until smooth and creamy, about 2 minutes. On medium speed, add the eggs one at a time, beating well after each addition.

 Beat in the yogurt, mashed bananas, and vanilla extract on medium speed until combined. With the mixer running on low speed, slowly beat the dry ingredients into the wet ingredients until no flour pockets remain. Do not overmix. Fold in the nuts, if using.

    Spoon the batter into the prepared baking pan and bake for 60-65 minutes. Loosely cover the bread with aluminum foil after 30 minutes to help prevent the top and sides from getting too brown. A toothpick inserted in the center of the loaf will come out clean when the bread is done. Remove from the oven and allow the bread to cool completely in the pan set on a wire rack.

    Cover and store banana bread at room temperature for 2 days or in the refrigerator for up to 1 week. Banana bread tastes best on day 2 after the flavors have settled together. See post above for freezing instructions.

Notes

    Butter: If needed, you can use salted butter in this recipe instead. Keep all the other ingredients the same.
    Cream Cheese Frosting: This banana bread also tastes fantastic with cream cheese frosting on top! To make it, beat 4 ounces (112g) of softened cream cheese and 1/4 cup (60g) of softened unsalted butter together on medium speed until smooth. Beat in 1 cup (120g) of confectioners sugar, 1/2 teaspoon of pure vanilla extract, and a pinch of salt until combined. Spread on cooled loaf.

    Banana Bread Muffins: Use this banana bread recipe to make 2 dozen banana bread muffins. Pour the batter into a lined or greased muffin pan and bake for 5 minutes at 425°F (218°C) then, keeping the muffins in the oven, reduce the oven temperature to 350°F (177°C). Bake for an additional 16-17 minutes or until a toothpick inserted in the center comes out clean. The total bake time for the banana bread muffins is about 22-23 minutes. The initial burst of hot air helps those muffins rise nice and tall! Or try my quick & easy banana muffins.

    No Sour Cream or Yogurt? Feel free to use 1/3 cup mashed banana, unsweetened applesauce, or even canned pumpkin puree.
    Frozen Bananas: You can use frozen bananas. Thaw them at room temperature and drain off any excess liquid before using in the recipe.
    Chocolate Chips: I love this bread with chocolate chips, too. Feel free to add 1 cup of your favorite chocolate chips (semi-sweet, dark chocolate, etc). No need to leave out the nuts if you add the chocolate chips. Chocolate chips and nuts are both optional.

Looks like I wont be going to store anyway. It is coming over our radio Every 15 min. that they do not want anyone,  but for the ones going to work to be on the street. It is getting bad now in our area. I think because today would have been the day that after5 weeks the university would be back and starting last semester. We have 95000 now there. Many go home but none that are still in University housing, dorms not allowed.
 but so many are older and live in apt. condos and their rents started again Monday. Most probably their  Tech stuff runs through the lines WiFI from Either the Univ. or private. Have to have it to study.
Some may have brought virus  back to town. Making all worker even in the Walmarts and other stores get temps taken when they come in. Sent out if temp over 99deg . All seniors not to be seen. If they want food or Med help there are 3 places set up to call and people will take care. One being the County Health Dept. So staying in for me. O.K on food other than water and i can boil tap if I run out.
So I am now cooking for the next 5 days. Shocked at how much I had in my freezer outside. I have take one bag of chicken Thighs out. Simmered  them and have use to make Chicken soup,lots of veg. Part will make Chinese stir fry and got some left deciding what to do.I found 2 bags of the frozen Stir fry veg. Pepper all colours so will make some chicken Sweet and sour. That will then be at least 6 meals frozen. Going to make some Soda Bread as I am low on bread. Have lots of canned milk. Dont need desert. Think have bag cookies in fridge. I only eat certain sweet stuff.
I just feel like if they are now telling us this then it is for a reazon. All these Dr. and Nurses having to work 2 shifts enough reason for me. We have people who come to doctors here in our 2 big place from most of the small towns and villages around us and so  they don't want anyone coming before checking. Have 4 nurses or Dr. will talk to you on phone 24 hours. gave out Tel. numbers. Really handling things good if people listen.  they  Are catching people still in the parks and so have roped the roads off. Say will start giving tickets if they don't stop
Time to get back cooking.

7 Historic Dishes Born From Tough Times That You Can Make at Home
Use every last crumb with these feats of culinary creativity.

To limit grocery-store trips during social distancing, many home chefs are looking for ways to use every last bit of what's in their cupboard or refrigerator. The COVID-19 pandemic may feel like uncharted territory, but history is filled with examples of cooks getting creative in times of hardship. From the crispy burger born during the Great Depression to the simple delights of "desperation pies," here are seven delicious dishes born from tough times that you can make at home. Most involve ingredients that you can find in your kitchen. Recipes include one for salt rising bread.

https://tinyurl.com/uvxvelv

Sourdough Starter..
1/2 cup (2oz/60g) whole wheat flour
1/4 cup +2 tablespoons (3oz/86g) water (I used tap)
To Feed Your Starter You Need:
1/2 cup (2oz/60g) unbleached all-purpose flour
1/4 cup +1 tablespoon (2oz/60g) water
Instructions
Day 1: Making your Sourdough Starter

Combine 1/2 cup (2oz/60g) of whole wheat flour and 1/4 cup +1 tablespoon (2oz/60g) of water in a large sealable glass jar. Mix with a fork until smooth; the consistency will be thick and pasty. Cover loosely with plastic wrap or small cloth, and let it rest in a warm spot, for 24 hours.

*Tip: I recommend using an electric scale when making and working with sourdough as precision is important.
Day 2: Look for Bubbles
Check to see if any bubbles have appeared on the surface. If you don't see anything, it's okay. The bubbles might have appeared and dissolved overnight while you were sleeping. You don't have to do anything else now. Rest the starter in your warm spot for another 24 hours.
Day 3: Feed Your Starter
Remove and discard approximately half of your starter from the jar. I did this by eyeballing it each time and it worked just fine. The texture will be stretchy and bubbly.
Feed it with a 1/2 cup (2oz/60g) of all-purpose flour and 1/4 cup +1 tablespoon (2oz/60g) of water in the jar. Mix with a fork until smooth. The texture should resemble thick-ish batter or yogurt at this point, so add more water if needed. Cover loosely, and let rest in your warm spot for another 24 hours.
Days 4, 5 & 6: Keep on Feeding!
Repeat the feeding process outlined on Day 3 (remove and discard half of the starter, and feed it with 1/2 cup (2oz/60g) of all-purpose flour and 1/4 cup +1 tablespoon (2oz/60g) of water. As the yeast begins to develop, your starter will rise, and bubbles will form on the surface and throughout the culture. When the starter falls, it's time to feed it again.

*Tip: Place a rubber band or piece of masking tape around the jar to measure the starter's growth as it rises.
Day 7: A Sourdough Starter is Born!
By now, your starter should have doubled in size. You should see plenty of bubbles, both large and small. The texture will be spongy and fluffy. It should smell boozy, but not like stinky like gym socks. Your starter is now active and ready to use!
Is Your Starter Ready to Use?
Do the float test: Drop a teaspoon of bubbly starter in a jar of water; if it floats to the top you can use it.

Please keep in mind, if your starter is not ready at this point which is quite common due to temperature issues, timing, and other factors, it is totally fine to continue the feeding process for 1-2 weeks or more. The flavor and texture will just get better with time.
I'm not ready to use my starter yet, what do I do?
If you are not ready to use your starter that is no problem at all. Simply transfer it to a clean sealable jar and keep it in the fridge to use later. Once in the fridge, you only need to feed your starter once every 7 days. See 'Storage Options' below.
Starter Storage Options
If you bake often, store your starter at room temperature feeding it once a day to keep it active. If you plan to bake only once in a while, store it in the fridge to preserve its strength and feed it once a week.
How to Feed Your Sourdough Starter for Ongoing Care
Begin by removing and discarding about half of your starter.
Replenish what's left in the jar with fresh flour (use all unbleached purpose flour) and water.
Cover loosely, and let it rise at room temperature until bubbly and double in size. Once it falls, the bubbles will become frothy and eventually disappear. Then you'll know it's time to feed your starter again.
Feed your starter everyday if it's stored at room temperature. Feed it 1x a week if you keep it in the fridge.
What happens if I miss a feeding?
If you miss a feeding, don't worry — your starter is not going to die. It might look ugly (and smell horrendous) but it usually just needs a few feedings to perk back up.

If you haven't fed in some time you might see a dark liquid might appear on the surface and throughout the culture. It has a very stinky smell, similar to rubbing alcohol or gym socks. This liquid is called "hooch" and is an indication that your starter needs to be fed. Any time you see this liquid, it's best to remove  it along  with any discoloured starter

Thanks Amy, I love this! I'm not sure about Western Canada other than the Chilkoot trail, but my city originated as a tent city of gold seekers and claimers and was only incorporated in 1903. There are still commercial as well as family-owned gold mines in the area. My point?

When I was growing up, there were still some miners, madams, and others still living from that gold rush era. One of the things they taught me was how to make different types of sourdough starter, and the men would talk about keeping their starter in pouches next to their skin, so it was always availble for use.

I have been given starter a few times over the years . Some was quite old but I could not use it for my bread.no idea why. Now I will eat the bread and like it as long as I first don't know it is in there.it is sort of like that cheese that people love. Just looks like it is moldy tome.

Lost my copy.
Does anyone from the old days remember a recipe fo .itwas something like name end.  CHOW CHOW  stats with using Chinese Mein in can .

Only chow-chow I have ever heard of a like a homemade pickle relish, or picalilly.

No it is ground beef. Chinese vegetables and other stuff seared over rice. I use to really like it. If I could think of the first name I could google it.

Jeanne, I wonder if one of these might be your recipe or close?

https://duckduckgo.com/?t=ffcm&q=No+it+is+ground+beef.+Chinese+vegetables+and+other+stuff+seared+over+rice

Here is another one to try.


https://www.food.com/recipe/hamburger-chow-mein-190955