Start Saving Today!

Apr 11, 2010

Baked Spaghetti

Reynolds Wrap Release Non-Stick Foil

1 package (8 oz.) spaghetti, cooked and drained

2 tablespoons butter OR margarine

1 cup grated Parmesan cheese, divided

1 container (24 oz.) ricotta cheese OR cottage cheese

1 pound ground beef

1 jar (about 28 oz.) chunky garden-style pasta sauce

1 package (8 oz.) shredded Mozzarella cheese

PREHEAT oven to 400 deg F. Line a 13x9x2-inch baking pan with

Reynolds Wrap Release Non-Stick Foil with non-stick side toward


COMBINE hot cooked spaghetti with butter; stir until butter

melts and coats spaghetti. Add 1/2 cup Parmesan cheese; stir

to coat. Arrange spaghetti in an even layer in foil-lined pan.

Spread ricotta cheese over spaghetti. Sprinkle with 1/4 cup

Parmesan cheese. Brown ground beef, drain; add pasta sauce

and heat until bubbly. Spoon over cheeses. Top with Mozzarella

cheese and remaining Parmesan cheese.

COVER with non-stick foil. Bake 30 minutes. Remove foil cover

and continue baking 15 minutes or until cheese is lightly

browned. Let stand 15 minutes before serving.
Texas Barbecued Ribs

Makes 4 servings


1 cup GRANDMA'S  Molasses

1/2 cup coarse-grained mustard

2 tablespoons cider vinegar

2 teaspoons dry mustard

3-1/2 pounds pork loin baby back ribs or spareribs, cut into 6


Prepare grill for direct cooking. In medium bowl, combine molasses,

mustard, cider vinegar and dry mustard. When ready to barbecue, place

ribs on grill meaty side up over medium-hot coals. Cook 1 to 1-1/4

hours or until meat is tender and starts to pull away from bone,

basting frequently with sauce* during last 15 minutes of cooking. To

serve, cut ribs apart carefully with knife and arrange on platter.


3 pounds country-style pork ribs, fat trimmed

3 large sweet potatoes, peeled and cut into 2-inch chunks

2 cups apple juice

1/4 cup cider vinegar

1/4 cup French's� Worcestershire Sauce

1/4 cup packed brown sugar

2 tablespoons French's� Hearty Deli Brown Mustard

2 tart green apples, cored and cut into 1-inch chunks

1 tablespoon cornstarch

Heat 1 tablespoon oil in 6-quart saucepot or Dutch oven over high

heat. Cook ribs 10 minutes or until well-browned on all sides; drain


Add potatoes to ribs. Whisk together apple juice, vinegar,

Worcestershire, sugar and mustard. Pour over rib mixture; stir well.

Heat to boiling. Reduce heat to low. Cook, covered, 40 minutes or

until pork is tender and no longer pink in center, stirring


Stir in apples; cook 5 minutes or until tender. Transfer ribs,

potatoes and apples to platter; keep warm. Combine cornstarch with 2

tablespoons water. Stir into pot. Heat to boiling, whisking

constantly. Cook 1 to 2 minutes or until liquid thickens, stirring

often. Serve with corn and crusty bread, if desired.

3 lbs. of ribs (beef or pork)

2 cloves garlic, minced

2 T olive oil

12 oz chili sauce

1/2 cup lemon juice

1/4 cup molasses

1/4 cup dark rum (optional)

3 T Dijon mustard

1 T Worcestershire sauce

Simmer the ribs in a pot of water for 40 minutes. Drain and set


Saut� the onion and garlic in the oil until the onions are

transparent. Stir in the rest of the ingredients (except ribs).

Simmer for 25 minutes.

Pour the sauce over ribs. Cover and marinate overnight in


Bake for 1-1/4 hours on the grill; basting every 20 minutes.