Like most young girls in the ’60s, I loved my Barbie dolls. I was talking with some friends last weekend, and the subject of Barbie dolls came into our discussion. I wish I still had mine, but I have no idea where they might have gone.
My friends and I would play with our dolls for hours and hours. I still remember some of my favorite outfits from my doll collection and those tiny shoes that would never stay on Barbie’s feet. I was fortunate enough to have not only a wonderful mother but also a mother who was a wonderful seamstress. She would make matching clothes for my Barbie and me. How lucky can one little girl be!
When my granddaughter, Leila Rose, was of age she began to love playing with Barbie. I was thrilled! We played together, and I would watch her play by herself and remember all the happy times I had with my Barbie dolls. What a sad day it was when she told me she didn’t play with Barbies anymore and that I could give them to someone else. It broke my heart. I still have them.
As a child of two only children, I received a great deal of love and attention from both sets of my grandparents until my sister was born when I was 11 years old. Then I had to share.
Every other weekend, I went to visit my paternal grandparents in Canton. My grandfather owned a local neighborhood grocery store. Every Saturday, I would spend part of the day helping him work in the store. Filling candy sacks for all the neighborhood children was my specialty.
Every Saturday after lunch, Granddaddy would take me to the Canton TWL store on the square and give me $2 to buy a Barbie outfit. He would wait in the car while I went inside to make my purchase. I can remember that store and its interior so well. Even the packaging of the doll clothes —pink, of course. One day, they had the newest Barbie dress, her wedding gown. I can remember seeing it and how I thought it was the most beautiful thing I had ever seen. I left the store disappointed because I was unable to make my bi-weekly purchase of the dress of my dreams. After seeing my disappointment, my grandfather immediately reached into his wallet for enough to purchase the much- wanted Barbie wedding dress. Her house and dream car were items on every little girl’s Christmas and birthday lists.
While shopping last weekend, I rambled through the toy department. There was Barbie, just as pretty and pink as ever. She is truly timeless — just keeps getting better. I have a magnet on my refrigerator that reads, “I want to be Barbie, she’s got everything.” How true. I think every little girl, at one time or another, wanted to be Barbie. I know I did.
My sister-in-law, Elaine, would often tell me that she had a pound of ground beef out for supper and would ask what she should do with it. Maybe today’s recipes would have helped her. Hope you enjoy this week’s recipes. Thanks for reading.
BAKED SPAGHETTI
1 (16-ounce) package spaghetti (cooked according to package directions and drained)
1 pound ground beef
1 onion, chopped
1 (32-ounce) jar spaghetti sauce
½ teaspoon seasoned salt
2 eggs
1/3 cup grated Parmesan cheese
5 tablespoons melted butter
2 cups small curd cottage cheese, divided
4 cups shredded Mozzarella cheese, divided
Preheat oven to 350 degrees, and grease a 13-by-9-inch baking dish with cooking spray. Heat beef and onion in a large skillet until browned, about 8 minutes. Drain and stir in spaghetti sauce and seasoned salt. Whisk eggs, Parmesan cheese and butter in a large bowl. Mix in spaghetti to egg mixture and toss to coat. Place half of the spaghetti mixture into the baking dish. Top with half the cottage cheese, Mozzarella and meat sauce. Repeat layers, and cover with foil. Bake in preheated oven for 40 to 45 minutes. Remove foil, and bake until cheese is melted and lightly browned, about 20 more minutes.
TATER TOT CASSEROLE
1 pound ground beef
1 small onion, diced
1 clove garlic, minced
1 (1-ounce) package taco seasoning
1 (16-ounce) bag frozen Mexican-style corn
1 (12-ounce) can black beans, rinsed and drained
1 (12-ounce) bag shredded Mexican cheese blend
1 (16-ounce) package frozen tater tots
1 (12-ounce) can enchilada sauce
Preheat oven to 375 degrees. Prepare a 13-by-9-inch baking dish by spraying with cooking spray. Cook ground beef until browned. Add the onion, garlic, taco seasoning mix, corn and black beans, and cook another 10 minutes. Combine this mixture with ¾ of the cheese and the tater tots. Stir to combine. Pour about 1/3 of the enchilada sauce into bottom of prepared dish. Add the tater tot mixture, and lightly pat the mixture down to make an even layer. Pour the remaining enchilada sauce on top and then the remaining tater tot mixture. Bake for 40 minutes. Sprinkle the remaining cheese on top, and bake for an addition 5 minutes or until cheese is melted.
SLOPPY JOE CASSEROLE
1 pound ground beef
1 small onion, chopped
1 green bell pepper, chopped
1 red bell pepper, chopped
1 clove garlic, chopped
1 (15-ounce) can diced petite tomatoes
1 cup ketchup
1 tablespoon brown sugar
1 teaspoon yellow mustard
Salt and pepper to taste
2 cups frozen whole-kernel corn
1 (16-ounce) package penne pasta (cooked according to package directions and drained)
2 cups shredded Colby Jack cheese
Preheat oven to 350 degrees. Spray a 9-by-13-inch baking dish with cooking spray. Cook beef, onion and bell peppers in a skillet until beef is browned; drain grease. Stir in tomatoes, ketchup, brown sugar, mustard, salt and pepper; heat through. Mix corn, pasta, beef mixture and cheese, and pour into prepared dish. Bake for about 20 to 30 minutes or until cheese melts. May top with additional cheese if desired.
- Contact Lee Ann Flemming at lafkitchen@hughes.net.
