caker recipes. I guess I'm a glutton for punishment. But they’re not that hard to find. I just look for words like “weekday” or “time-saver” or “1-2-3” in the title.
Recently, I picked up a copy of Woman’s World magazine because it's important to know what the heck is going on in a woman's world these days. Based on what I read, there's a lot of eating, dieting, hairdos, dieting, fall canning parties and dieting. Woman's World readers also seem to like exclamation marks! I counted 187 in one issue alone!
I came across the Franks-and-Beans Pasta Bake and thought I’d give it a whirl. I mean, do I need a reason to cook with barbeque sauce? It tasted pretty good. It was tangy and reminded me of summer. But my Eye-talian taste tester made me promise to never mix pasta with barbeque sauce again. I guess it crossed a line.
Anyways, at 544 calories, 21 grams of fat, 24 grams of sugar and 1,241 milligrammes of sodium per serving, all I can say is good luck with the diet!!!!!!!
8 ounces wagon wheel or rotelle pasta (see note 1)
1 ¼ cups barbeque sauce
¾ cup tomato juice
1 tablespoon Worcestershire sauce
2 teaspoons dry mustard powder
1 tablespoon oil
1 onion, chopped
1 can (15 ounces) cannellini beans, rinsed, drained
4 hot dogs, cut into 1/2” pieces
1 cup shredded Cheddar cheese, 4 ounces
Preheat oven to 350°. Coat 2-qt. baking dish with cooking spray. Cook pasta according to package directions; drain. Meanwhile, combine barbeque sauce, tomato juice, Worcestershire and mustard powder. In large, non-stick skillet, heat oil over medium heat. Add onion; cook stirring occasionally, until softened, 7-8 minutes. Add barbeque sauce mixture, beans and hot dogs; cook, stirring occasionally until heated through, 2-3 minutes. Remove from heat. Stir in pasta. Transfer to baking dish; sprinkle with cheese. Bake 20-25 minutes or until bubbly and heated through. (See note 2)
Note 1: I couldn’t find wagon wheels, so I used pasta called “radiators.” What other pasta shapes are out there? Carburetors?
Note 2: Best eaten to Cher.