By Teri Cayton
The Parsons Advocate
Momma Said, “We live to tell another tale, made it through Snowmaggedon and out the other side.” It was not as bad in our area as it was called for, the snow didn’t amount to much but the ice is another story. I still have about three inches on the back cover of my truck. I am worried that the weight is going to damage it but it is a soft cover and I can’t pry the ice off.
It is still getting down into the single digits at night and not much more than that in the day. I just hope it doesn’t come off while I am driving down the road and get someone hurt but I can’t get it to melt off. The sleet was more than the snow, just the little frozen balls like pellets. I saw one picture where it was running off the side of a hill like a waterfall.
We get a blast straight from the North Pole and then get slammed with a Nor-Eastern weather event right after. Momma Said, “This year we just can’t get a break.” I guess I was wanting weather cold enough to actually freeze the ground and I got what I asked for. Better be careful about want and wishes, you might get both.
Even Florida is not getting spared from the cold and the Snowbirds are wishing they had packed a few more tail feathers. Snow on the beaches and I just hope that everyone is safe and not being crazy with their driving. It is bad enough when it is hot, I don’t know how they are doing in the snow. Momma Said, “We Northerners wish you luck.”
Million Dollar Spaghetti Casserole
Ingredients
• 8 ounces dry spaghetti
• 1 pound ground beef
• 1 small onion, diced
• 2 cloves garlic, minced
• 14 ounces spaghetti sauce
• 1⁄2 teaspoon salt
• 1⁄4 teaspoon black pepper
• 3 ounces reduced-fat cream cheese, softened
• 1 cup reduced-fat ricotta cheese
• 1 cup reduced-fat sour cream
• 3 green onions, sliced (reserve some for garnish)
• 1 1⁄2 cups shredded cheddar-Monterey jack cheese blend
Instructions
• Cook the spaghetti according to package instructions until al dente, then drain it and set it aside.
• In a large skillet over medium-high heat, cook the ground beef, diced onion, and minced garlic until the beef is no longer pink and the onion is translucent, about 6-8 minutes. Drain excess grease.
• Stir in the spaghetti sauce, salt, and pepper, and bring to a boil. Reduce the heat and simmer it for 20 minutes.
• Preheat the oven to 350 degrees Fahrenheit and lightly spray an 11×7-inch baking dish. In a small bowl, mash together the cream cheese, ricotta, and sour cream. Fold in the sliced green onions, reserving some for garnish.
• Spread the cooked spaghetti evenly in the bottom of the prepared baking dish. Top it with the ricotta mixture, spreading it evenly. Pour the beef mixture over the cheese layer. Sprinkle shredded cheese on top.
• Cover it with foil and bake it for 25 minutes. Remove the foil and bake it for an additional 5-10 minutes until the cheese is bubbling and beginning to brown.
• Sprinkle the reserved green onions on top and serve it while hot. Enjoy!