This is another Ben favorite!

• 8 ounces dried spaghetti
• 8 ounces ground beef
• 1 medium onion
• 1 small Italian pepper
• 1 can (14.5 ounces) diced tomatoes
• 1 can (10.75 ounces) condensed tomato soup
• 1/2 teaspoon ground black pepper
• 8 ounces shredded Mozzarella cheese
• 4 slices of bacon, crisply cooked, drained and crumbled

Cook spaghetti according to package directions (I recommend the shortest time); drain and set aside.

While spaghetti is cooking, cook ground beef, onion, and pepper in a large skillet, over medium heat. Cook until beef is brown; drain off fat. Stir in undrained tomatoes, soup, and black pepper. Bring to a boil. Add 4 ounces of the shredded cheese, stirring until melted.

Preheat oven to 350° F.

Add cooked spaghetti and bacon to the mixture, tossing to combine. Transfer to a greased 2-quart casserole dish.

Cover casserole with lid or foil and bake for 30 minutes. Uncover; sprinkle with remaining cheese. Bake, uncovered for about 15 more minutes or until bubbly and heated through.

Makes 4-6 servings

• 1 pound medium size shell macaroni
• 2 packages Sloppy Joe Mix (I use Lawry’s)
• 1 pound ground beef, cooked
• 2 cans (8 ounces, each) tomato sauce
• 2 cans (6 ounces , each) tomato paste
• 1 cup water
• 32 ounces cottage cheese
• 8 ounces Cheddar cheese, shredded

Cook macaroni according to package directions (minimum time). Drain. Combine seasoning mix with ground beef, tomato sauce, tomato paste and 1 cup of water.

Preheat oven to 350° F.

In a sprayed 5-6 quart casserole dish (I used my over-sized lasagna dish), layer half the macaroni, half the cottage cheese, and half the meat mixture. Repeat. Top with shredded Cheddar cheese.

Bake, uncovered, for 40-50 minutes or until bubbling.

Makes 8-12 servings

• 1 pound uncooked ziti or penne pasta
• 2 Tablespoons olive oil
• 1-1/2 cups tomato sauce
• 1/2 teaspoon basil
• 1/2 teaspoon oregano
• 2 Tablespoons red cooking wine
• Freshly ground pepper to taste
• 8 ounces Muenster cheese, shredded
• 1/4 cup grated Parmesan cheese

Cook ziti/penne according to package directions (usually 10 to 15 minutes). Drain thoroughly and place in a large bowl. Add olive oil and toss to coat well. Set aside.

Combine the tomato sauce, basil, oregano, red cooking wine and pepper. Pour over pasta and mix well.

Preheat oven to 350°.

Spread half of the pasta in the bottom of a large, shallow baking dish (such as a 9×13-inch lasagna pan). Sprinkle on half the Muenster cheese. Spread on the remaining pasta, sprinkle on remaining Muenster, and finally top with the Parmesan cheese.

Cover tightly with foil. Bake for 30 to 40 minutes, or until hot and bubbly. Remove foil and bake for an additional 5 minutes.

Serves 6

• 16 ounce can refried beans
• 1 cup sour cream
• 3 to 5 chili peppers (your choice) seeded and rinsed
• Shredded Cheddar cheese
• Sliced green onion
• Broken tostada shells, or plain nacho chips

Blend together refried beans and sour cream. Finely chop the peppers; mix well with the bean mixture.

Spoon into serving bowl; garnish with cheese and onion to liking. Serve with broken tostada shells or nacho chips for dippers.

Makes about 2-3/4 cups

• 1 cup unsalted butter
• 2 cups sugar
• 2 teaspoons vanilla
• 3 eggs
• 2 cups flour
• 1/4 cup wheat germ (2 cups of whole wheat flour can be substituted for the regular flour and wheat germ
• 1/2 teaspoon baking soda
• 1 cup plain yogurt

Beat together butter and sugar. Add in vanilla and eggs and beat till smooth.

Combine flour, wheat germ and baking soda in a separate bowl. Add flour mixture alternately with yogurt to batter, blending well after each addition.

Bake at 325º in two greased and floured loaf pans or one tube pan for about one hour. Cool for half an hour before removing from the pans.

Makes 2 cakes

• 1-1/2 pounds ground beef
• 1 egg
• 1/2 seasoned, dry bread crumbs or Nature’s Burger mix
• 1/3 cup finely chopped onion
• 2 Tablespoons milk or water
• 1 teaspoon vegetarian Worchestershire sauce (no anchovies, please)
• 1/2 teaspoon salt
• 1/4 teaspoon pepper

Preheat oven to 350° (F). In a large mixing bowl, combine all ingredients; mix well. Place in greased 8×4-inch loaf pan; form into a loaf. Bake 40 to 60 minutes or until no longer pink in the center. Let stand a few minutes to set; invert onto serving platter.

To Microwave: Combine all ingredients as above. Shape into a loaf (about 8×4-inches) in a 12×8-inch microwavable dish. Cover with wax paper and cook at medium 20 to 24 minutes. Drain liquid occasionally and, if necessary, shield ends of loaf with aluminum foil halfway through cooking. Let stand, covered, for 5 minutes before serving.

Makes 4 to 6 servings

Combine oil, lemon juice, soy sauce, garlic, oregano, salt, and pepper for marinating sauce. Seal chicken and sauce in plastic bag. Marinate in refrigerator 4 to 5 hours. Place chicken, skin side down, in broiler pan (without rack). Broil 5 to 7 inches from heat about 25 minutes, or till lightly browned. Brush occasionally with sauce. Turn; broil 15 to 20 minutes.

Makes 4 servings

Preheat oven to 350°. In a medium bowl combine Ricotta and Parmesan cheeses, parsley, onion, basil, pepper and eggs; mix well.

In a 12x1x2 baking dish spread 1 cup of the pasta sauce. Layer with half each of the uncooked noodles, cheese mixture, sausage, reaming pasta sauce and Mozzarella cheese. Repeat layering.

Wrap tightly in heavy duty foil: bake for one hour. Uncover and bake an additional 15 minutes, or until hot and bubbly. Let stand for 15 minutes before serving.

Makes 8 to 10 servings

• 6 pounds boneless leg of lamb, cut into 1-inch cubes
• 1 cup peanut oil
• 6 large garlic cloves, minced
• 6 medium-sized tomatoes, finely chopped (the food processor is a wonderful invention!)
• 6 small onions, chopped
• 6 scallions, with some of the green, chopped
• 6 medium Anaheim chilies
• 1.75 – 2 oz bottle curry powder (I usually use the yellow stuff as it’s the only one I can find in most stores in organic form)
• 3 teaspoons salt
• 1-1/2 teaspoons ground pepper

Place the lamb in a large bowl. The larger the better. In another medium-sized bowl combine the remaining ingredients. Pour over the meat and mix well. Cover and marinate in the fridge overnight.

Remove the meat from the marinade and reserve the marinade. Thread the lamb onto 24 prepared metal skewers (no matter how long I soak them, the bamboo ones always burn). Grill over white hot coals for 25 – 30 minutes, or until tender. Turn frequently, basting with remaining marinade.

Makes 24 kebabs

• 18 to 22 pound turkey
• 2 large oranges, cut in half
• Salt and pepper
• 3/4 cup unsalted butter, softened
• 3 to 4 teaspoons crushed garlic
• Paprika

Remove the giblets and neck of the turkey. Preheat the oven to 325º F. Wash the turkey well, inside and out. Dry the turkey, inside and out with paper towels. Squeeze the juice of the oranges over the outside of the turkey and rub some juice on the inside of the cavity. Season the cavity with salt and pepper. Rub the outside of the turkey with 3/4 cup of the butter and smear the crushed garlic all over it as well. The butter acts as a basting juice during the first half of the cooking time. Season the turkey with salt and pepper and then sprinkle paprika all over it (I go nuts with it). Carefully place the turkey into prepared oven roasting bag, within a roasting pan. Tightly close up bag and cut slits into it, if required. Place the turkey in the oven.

Use a meat thermometer to check for doneness (180º F). A turkey is done when the thigh juices run clear yellow when pricked, there are no traces of pinkness, and the drumstick moves easily in its socket. Expect to cook about 7 hours. Allow turkey to stand for 30 minutes. Carve turkey and serve on a festive platter.

Serves 15 to 20