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A Couple Of Great Recipes From Sharon Black

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I asked our writers and viewers to send us recipes. Sharon sent us a few. Thank you!

Food, like music and art, is a universal language.

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Here is Sharon’s.

Spaghetti Squash with Spaghetti Sauce

My aunt, my mother’s sister, who lived on a farm in northern Smith County invited my parents and I to their house for dinner and she fixed a spaghetti squash. I have never seen a spaghetti squash or tasted one or even knew it existed. Then she had spaghetti sauce there to put on it. I was so surprised to see that it actually came out like spaghetti. I didn’t know for sure if I was a fan of spaghetti squash now or not. But it has been something I have been fixing many times for myself and it is carb-free and probably healthier than regular spaghetti pasta.

SHOPPING LIST
  • Spaghetti squash

  • Three cheese spaghetti sauce
  • Parmesan cheese

2 servings/15 minutes prep/1/2 hour cook time
Ingredients
  • 1 spaghetti squash

  • salt to taste
  • three cheese spaghetti sauce
  • Parmesan cheese
Directions
Cut the spaghetti squash in half lengthwise with a very sharp knife. Scoop the seeds out with a spoon. Place the flat side of the spaghetti squash down in a large baking dish and pour in water up to an inch in the dish. Bake 325 in the oven for 30 to 40 minutes. The squash should be caving in a little on the top or sides. Take the dish out of the oven and set on trivets to cool. When able to touch the squash turn it over and with a fork, rake out the squash and place on a plate. Salt the squash lightly and add the three cheese spaghetti sauce on top of the squash. Sprinkle with Parmesan cheese.

Finished with three cheese spaghetti sauce and a little grated Parmesan cheese

Spaghetti Squash completed

Angel Food Dessert

One night I was hungry and wanted something sweet and I didn’t want to go to the store because it was a cold and snowy evening. I looked in my cupboards and refrigerator and I took out the Cool whip container and I had some leftover angel food cake, and some leftover pineapple. So I put the pineapple on top of the Angel food cake and then added Cool whip on top. I thought that was pretty tasty and I think I took that to a church dinner or somewhere and decided it was kind of sloppy and messy so the next time I tore up the Angel food cake into bite-size pieces and drained the pineapple, added that and stirred in the Cool Whip. That was a better way to transport the dessert. The next time I added shredded coconut.
For yourself you don’t have to use pineapple, you can mix in any fruit you want like cherry pie filling, maraschino cherries, even marshmallows. The possibilities are endless.

SHOPPING LIST
  1. Large can crushed pineapple

  2. Angel food cake bar
  3. 8 oz Cool whip
Angel food dessert
10 servings/5 minutes prep/2 minutes blending

Ingredients
  • 1 angel food cake bar
  • 8 ounce container of Cool whip topping
  • 1 large can crushed pineapple

Directions
Open the canned crushed pineapple and drain but do not let it become dry. Cut the angel food bar into bite-sized pieces and place in a large serving dish. Mix these together and add the Cool whip topping.

If you would be interested in supplying recipes, please help us with…
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Sharon Black is from Smith Center, Kansas. We welcome her to our team of volunteers.

Smith Center KansasSharon Black has been writing for many years including newspapers, short stories, and as a publisher. She was born in Nebraska and has lived in Kansas most of her life. In her hometown of Smith Center, Kansas, Willa Cather’s hometown is to the north and Bob Dole’s hometown is to the south. Sharon is a press release writer for the National Parks Arts Foundation, and writes for b U n e k e magazine. The biggest project she has accomplished is co-writer of the TV movie Home on the Range. The movie is about the song, which is the state song of Kansas and the lawsuit surrounding it in the 1930s, and finding the rightful author of the song. Sharon is distantly related to the Mississippi writer Eudora Welty.

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