8 ounces spaghetti (cooked, salted and
drained)
2 Tablespoons melted butter
1/3 Cup Parmeasean Cheese
2 eggs (beaten)
1 pound ground meat
1/2 Cup chopped onions
32 ounces spaghetti sauce
4 cups shredded mozerella cheese
3 1/2 ounces sliced Pepperoni
oregano
2 teaspoons oil
Combine the spaghetti, butter, parmeasean cheese and eggs, mix well. Spread in the bottom of a
greased 9X13 pan.
Brown the ground meat and onions.
Layer on the spaghetti mixture in order: ground
meat and onions, sauce, mozerella cheese,
pepperoni, oregano to taste preference. Dribble the
oil across the top. Bake at 350 degrees for 20-30
minutes. Until the cheese is melted and bubbly.
Makes 4 dozen
Pastry:
1 8oz. package cream cheese
1 cup margarine
2 cups flour
Mix together cream cheese, margarine, and flour. Chill 1 hour.
Shape dough in balls, place in mini muffin pans, ungreased. With fingertips press dough against bottoms and sides of each pan.
Filling:
3 eggs
21/4 cups brown sugar
4 Tablespoons margarine
3 teaspoons vanilla
chopped pecans
Beat together eggs, brown sugar, margarine, and vanilla until smooth. Fill pastry lined pans, top each with a few chopped pecans.
Bake at 325 degrees for 25 minutes or until filling is set. Cool before removing from pan.
