Katherine's Spaghetti Pie

1/3 c. Kraft Parmesan Cheese
1 c. fat free Cottage cheese
1/4 teas. onion powder
1 16 oz. can diced tomatoes
1 teas. sugar
1/2 teas. garlic powder
6 oz. spaghetti noodles
2 well beaten eggs
1 lb. ground turkey
1 chopped green bell pepper
1 6 oz. can tomato paste
1 teas. diced oregano
1/2 c. shredded mozz. cheese
Cook spaghetti according to package directions. Drain. Stir in parm. cheese and eggs. Form spaghetti mixture into crust in 13x9 pan. Spread cottage cheese over bottom of spaghetti crust.
In skillet cook ground turkey, onion powder, and green pepper until pepper is tender and meat is brown. Drain off any excess fat. Stir in undrained tomatoes, tomato paste, sugar, oregano, and garlic. Heat thoroughly. Turn meat mixture onto spaghetti crust. Bake uncovered in 350 degree oven for 20 min. Sprinkle with mozz. cheese. Bake an additional 5 min. Makes 6 servings.

Barley Split-Pea Soup

3/4 Cup Split Peas
1/2 Cup Barley
2 Tablespoons Carrots, Dehydrated
1 Tablespoon Celery Flakes
2 Teaspoons Vegetable Broth Powder
2 Teaspoons Onion Flakes
1 Teaspoon Salt
1 Teaspoon Parsley Flakes
1/8 tsp. Garlic Granules
1 Bay Leaf
1 tbsp. Oil
5 C Water
6 oz Ham, Canned -- cubed, optional
1. Bring water and oil to a boil. Slowly sprinkle in dry ingredients. Stir; cover
2. Bring to boil again, and keep at high simmer for 45 to 60 minutes or until peas have softened.
3. If used, add pre-cooked meat cook for the last 15 minutes.

Fast Chicken and Leek Soup

1 pkg Knorr Leek Soup Mix
6 cups water
6 cubes chicken bullion
1/8 teaspoon garlic powder
1 1/2 cup wide egg noodles1 cup heavy cream
2 cups chicken, cooked and diced
Mix together with a wire whisk the soup mix, water, bullion cubes, and garlic powder. Heat to boiling and add noodles. Reduce to simmer until noodles are just done. Add cooked chicken and heavy cream. I like to serve this with a salad and corn bread. It is easy and fast.

Cream of Zucchini Soup

3 lb. zucchini
2 cans chicken broth
2 tsp. salt
½ cup water
1 tsp. onion powder
1½ cups half & half
1 tsp. garlic powder
Seasoned salt & pepperto taste
1/8 tsp. white pepper
several dashes nutmeg
Chives for garnish
Slice zucchini into 1" pieces. Put in a large kettle. Add salt, onion&garlic powder, white pepper, chicken broth and water. You may want to increase the spices called for according to your taste. Bring to a boil. Cover and cook until tender, about 10-15 minutes, stirring now and then. Blend in a blender until smooth, about 1/3 at a time.Place in a clean kettle. Stir in half & half. Season to taste. Heatuntil heated through. May be refrigerated overnight or FROZEN.Garnish with chopped chives.