It sure has been hot this week. I’m doing a cool salad for when it’s so hot.


1-21 ounce can cherry pie filling

1-20 ounce can crushed pineapple

1-14 ounce can Eagle Brand milk, drained

1-9 ounce carton cool whip

Mix all together and put in refrigerator until firm. May be frozen. 


6 ounce spaghetti

2 T butter

½ cup grated parmesan cheese

2 eggs, beaten

1 cup cottage cheese

1 lb. ground beef

½ cup chopped onion

¼ cup chopped green pepper

1 cup tomato, cut up

1-16 ounce can tomato paste

1 t. sugar

1 t. crushed dry oregano

½ t. garlic salt

½ cup shredded Mozzarella cheese

Cook spaghetti, drain, stir in butter, Parmesan cheese and eggs. Form this mixture into a crust in butter in 8-inch pie plate. Spread cottage cheese over bottom of crust. In a skillet cook meat, onion and green peppers until brown. Drain off excess fat, and stir in undrained tomatoes, tomato paste, sugar, oregano and garlic salt. Turn meat mixture into crust by baking uncovered at 350 degrees for 20 minutes.  Sprinkle with Mozzarella cheese and bake five more minutes. 


Stay cool and like I always say, live, laugh, love and remember to spend time with family and friends. God bless you all.