These were great on the Erie Canal.
Large Box of spaghetti
1/2 bottle Salad Supreme seasoning
1/2 - 1 bottle of Italian dressing (I prefer good seasons zesty Italian or use your favorite)
1/2 cup of Chopped purple onion to taste (I sometimes use green onion)
3 - 4 tomatoes (chopped)
Grated or shredded (not finely grated) Parmesan cheese to taste (add when served)
2 cucumbers or 2 green peppers (optional - adds color)
I add pepper to taste and sometimes garlic salt as well depending on mood.
The key to my recipe it that you go by looks and taste if that makes sense at all to you.Directions:
Cook spaghetti and drain. Add the 1/2 - 1 bottle of Zesty Italian dressing (to taste) and one half bottle of McCormick's Salad Supreme, onions, tomatoes, (cucumbers and green peppers if desired) then add to the spaghetti. Refrigerate.
Bear Point Pizza
Heat a cast iron skillet on medium heat. Place flour tortilla in the skillet. When the tortilla begins to puff up or form air bubbles, flip it and turn the heat down to medium low.
Pierce the air bubbles with a fork to deflate them a bit.
Sprinkle the top of the tortilla with a thin layer of grated cheese. Once the cheese is about half-way melted, spoon on a thin layer of tomato sauce and sprinkle with italian seasoning. Sprinkle with a little more cheese.
Once the edges of the tortilla are browning, remove skillet from heat. Cover the top of the skillet with a cover for about a minute or so, so the cheese on top can melt.
Remove to a plate and cut.
Such a treat living on a sail boat