Game & Fish Dish
ALLISON'S ELK SPAGHETTI PIE
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1 pound ground Elk or venison
1 pound ground Elk or venison•6 ounces spaghetti
6 ounces spaghetti•2 tablespoons butter or oleo
2 tablespoons butter or oleo•1/3 cup grated Parmesan cheese
1/3 cup grated Parmesan cheese•2 well beaten eggs
2 well beaten eggs•1/2 cup chopped onions
1/2 cup chopped onions•1 cup cottage cheese, drained
1 cup cottage cheese, drained•1/2 cup shredded mozzarella cheese
1/2 cup shredded mozzarella cheese•1/4 cup chopped green pepper
1/4 cup chopped green pepper•1 (8 ounce) can tomatoes
1 (8 ounce) can tomatoes•1 (6 ounce) can tomato paste
1 (6 ounce) can tomato paste•1 teaspoon each salt, oregano, sugar and garlic
1 teaspoon each salt, oregano, sugar and garlic powder
Cook spaghetti and drain. Stir in butter, Parmesan cheese and eggs. Form mixture into a crust in a buttered 10 inch pie plate.
In skillet, cook Elk or venison, onion and green pepper until vegetables are tender and meat is browned. Drain off excess fat. Stir in tomatoes, tomato paste, sugar oregano, salt and garlic powder. Simmer 30 minutes.
Spread cottage cheese over bottom of spaghetti “crust.” Fill pie with tomato mixture. Cover with foil. Chill two hours. Bake, covered, in 350 degree oven for 60 minutes.
Uncover, sprinkle with shredded Mozzarella cheese and bake five more minutes. Makes six to eight servings.
