Recipe(tried): The Friday Funnie & Amish Yummasetti

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Right now, the Midwest has showy red-and-gold trees, squirrels hoarding acorns, and cool nights. The sweaters and the mums are out. And stick-to-your-ribs suppers sound so-o good. Here's one of the best:

Amish Yummasetti

(Adapted From "A Cook's Tour of Iowa" By Susan Puckett.)

Makes 12-16 servings. So invite the neighbors.

Preheat oven to 350 degrees F.

2 Tbl. Butter
1 large yellow onion, chopped
3 pounds lean ground beef or ground turkey
1 pound (uncooked weight)spaghetti
1 pint peas, drained
2 cans cream of mushroom soup
2 can cream of celery soup
1 cup sour cream
1 tsp. rosemary
loaf of bakery bread, crumbed

Cook the spaghetti al dente. In a large skillet, over low heat, melt the butter. Saute the chopped onion in the butter until transparent. Add the ground beef and cook until no longer pink. Drain off the fat. Pour the mixture into a large, oven-proof casserole. Top with the breadcrumbs. Bake for 45 minutes. I got to put on my Leslie Fay interview suit yesterday, find a pen that had no advertising on it, put on a full face of makeup, and go play "gimme a job." They are supposed to make a decision on November 1st. I am in the top four candidates group. Prayers appreciated. I know God is going to put me where the Holy Spirit can use me, but I'm ready. Patience was never my long suit.

Have a great weekend.

Your pal,

Tanis