February "New Foods" Dinner

We have started the monthly tradition of having a Sunday dinner where everyone brings a new food they haven't tried or made before. Yesterday's menu consisted of:

French Dip Sandwiches by Mom
Lemon Spaghetti by Becki
Meatloaf by Jimmy
Spaghetti Squash with Alfredo by Susie
Fruit Juices from the ethnic section of Smiths by Dad

Next month's dinner will have a barbeque theme and will be on March 27th. We will be celebrating Dad and Becki's birthdays.

Spaghetti Squash with Alfredo

1 spaghetti squash

1 clove garlic (minced or pressed)

1 packet Western Family alfredo sauce mix

3 T. butter (2 for sauce, 1 for sauteeing garlic)

3/4 cup milk

parmesan to garnish

optional: fresh herbs like basil or oregano to garnish





Directions

Stab the spagetti squash several times with a fork all the way through the flesh. Place in a microwave safe dish filled in an inch of water and microwave for 10 minutes. Using a hot pad turn your squash over and cook for an additional 10 minutes. The squash should feel softened and be easily poked with a fork, additional cooking time may be needed depending on the size of the squash.

Let the squash cool for several minutes. Slice the top end off and then slice the whole squash lengthwise. Scrape out the seeds and pulp and discard. Using a fork shred the "noodles" out into a dish and set aside.

In a saucepan make the alfredo sauce according to the packet directions using 2 tablespoons of butter and 3/4 cup milk. While that is cooking saute your garlic in a skillet with the remaining tablespoon of butter. Add your "noodles" and stir to coat with the garlic butter. Then add the finished alfredo sauce to the skillet, garnish with fresh grated parmesan and optional herbs and serve.

Dripping Roast Beef Sandwiches with Melted Provolone

1 can (10 1/2 ounces) Campbell's® Condensed French Onion Soup
1 tablespoon reduced sodium Worcestershire sauce

3/4 pound thinly sliced deli roast beef

4 Pepperidge Farm® Classic Soft Hoagie Rolls with Sesame Seeds

4 slices deli provolone cheese, cut in half
1/4 cup drained hot or mild pickled banana pepper rings

Heat the oven to 400°F.

Heat the soup and Worcestershire in a 2-quart saucepan over medium-high heat to a boil. Add the beef and heat through, stirring occasionally.

Divide the beef evenly among the rolls. Top the beef with the cheese slices and place the sandwiches onto a baking sheet.

Bake for 3 minutes or until the sandwiches are toasted and the cheese is melted. Spoon the soup mixture onto the sandwiches. Top each sandwich with 1 tablespoon pepper rings.