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Our Favorite Recipes

In our efforts to keep not only ourselves, but the rest of the world healthy in a tasty way, we'll be sharing our recipes with you on this site. Check back often to see what's for supper!

Parsnips Au Gratin

We had an abundance of parsnips this year, so it's been fun looking for ways to use them!


Butter, for greasing pan

2 1/2 pounds parsnips, cut crosswise into as thin of slices as you can manage.

1 medium yellow onion thinly sliced.

8 oz. Gruyere cheese (or whatever size the package is - but no less than 8 oz.), grated.

Rosemary (fresh)

Sage leaves (fresh or large chopped in spice section of your store)

2 cups heavy whipping cream

Pinch Nutmeg

1 Tablespoon flour

Garlic to taste (we used 1 small head)

Preheat oven to 350 degrees.

Generously grease 9 X 13 baking pan (the deeper the pan the better)

Layer parsnip and onion slices with the Gruyere cheese. Make sure the parsnips rows are offset and not directly on top of each other. Save your prettiest slices for the top layer!

In saucepan, heat the whipping cream. Wisk in the sage to taste, the nutmeg, flour and garlic. Pepper to taste.

DO NOT LET MIXTURE BOIL! Pour this over the over the layered ingredients, making sure all the nooks and crannies have sauce in them.

Sprinkle any remaining cheese and Rosemary over the top (Rosemary is mostly to add color)

Cover with foil and bake anywhere from 1 - 2 hours (I placed it on a cookie sheet, and it DID spill over)

Remove the foil about 15 minutes before you want to pull it out of the over to brown up the top

This will have cooked down to about half its original height.


This recipe is good for a side-dish. If you'd like this to be your main meal add chunks of REAL ham.

A side salad and you're all set for a healthy and yummy meal!

Parsnips Au Gratin with Ceasar Salad

(We got such rave reviews from the following recipe that we're leaving it up!)

Spaghetti Pie

6 ounces of spaghetti (or one small box if you want 2 pies)

2 -4 tablespoons butter (plus enough to coat your pie pans)

1 -2 cups parmesan cheese (I go heavy on this!)

2 -4 well-beaten eggs (4 if making 2 pies)

1-2 cups cottage cheese (enough to well cover the bottom of your pie)

1-2 pounds ground Italian sausage (1 pound per pie)

1 small chopped onion

1 chopped red bell pepper (or your favorite color choice!)

2 chopped fresh tomatoes

1/4 - 1/2 jar of your favorite spaghetti sauce

1-2 teaspoons sugar

Italian seasoning to taste

1/2 - 1 teaspoon chopped garlic (or to taste)

Cook the spaghetti according to package directions; drain. Stir butter into hot spaghetti (2 tablespoons for 1 pie, 4 tablespoons for 2). Stir in 1/3 - 2/3 cups parmesan cheese and 2 - 4 eggs (lower amounts for 1 pie and higher amounts for 2). Form spaghetti mixture into a "crust" in the bottom of deep pie pan(s). Spread cottage cheese over bottom of spaghetti crust. Set aside.

While spaghetti is cooking, in large skillet cook sausage, onion and bell pepper until vegetables are tender and meat is browned. Drain off excess fat. Stir in chopped tomatoes, sugar (to taste), Italian seasoning, and 1/4 -1/2 jar of your favorite spaghetti sauce. Be careful to not put in too much as you don't want the mixture to be runny. I like to add some extra parmesan cheese into this mixture also. If it looks too runny this will help thicken it up.

Turn the meat mixture into the spaghetti crust. Split evenly if making two pies. Bake, uncovered, in 350 degree oven for 20 minutes. Sprinkle the left over parmesan cheese on top. Put back in the now turned off oven for another 5 minutes until the cheese melts. Each pie serves 6 - 8. Left overs are FABULOUS!

(Wonderful with a green salad on the side!)


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