Cooking With The Beehive

Tired with the same old recipes? Check out these easy recipes in this issue’s Cooking with The Beehive!

Cooking with The Beehive RecipesRICE, BLACK BEAN & FETA SALAD:

1 ¾ c. cooked black beans, rinsed and drained

1 ½ c. chopped tomatoes

1 ½ c. cooked rice

½ c. chopped celery

½ c. chopped green onions

½ c. Italian dressing

4 oz. Feta cheese, crumbled

Black bean, Rice & Feta Salad

Black bean, Rice & Feta Salad

1 T. chopped fresh cilantro (optional)

Mix all ingredients and refrigerate. Serves 5.

I use a 14.8 oz. can of black beans rinsed and drained. This salad has a tendency to get a little dry after it has set for a while, so I add some additional dressing and mix again to moisten it. It is good either alone or as a side dish. It is also a popular salad for potlucks.



 1 box cake mix (any flavor)

⅓ c. oil

¼ c. water

1 egg

1 ½ to 2 c. chocolate chips or M&M’s

Cake Mix Cookies

Cake Mix Cookies

Combine and mix well. Drop by the spoonful onto greased cookie sheet, or form into balls and roll in sugar. Bake at 350° for 14 to 16 minutes.

Because these cookies are quick and easy, they are a great project for children. The dough doesn’t spread much when baking, so if you want larger cookies increase the spoonful size. Instead of using a spoon to form the cookies, I like using a cookie scoop. The size of the spoon or cookie scoop determines how many cookies the recipe yields.



8 oz. spaghetti, cooked and drained

½ c. grated Parmesan cheese

1 egg, lightly beaten

1 lb. ground beef, cooked and drained

2 c. spaghetti sauce

1 pkg. shredded Mozzarella cheese

Spaghetti Pizza Pie

Spaghetti Pizza Pie

Toss cooked spaghetti, Parmesan cheese and egg. Place in a 9-inch pie plate. Press along the bottom and sides to form a crust. Mix cooked meat and spaghetti sauce. Spread meat mixture over spaghetti crust. Sprinkle with Mozzarella cheese. Bake at 350° for 30 minutes or until thoroughly heated. Let stand 5 minutes before cutting into wedges. Makes 8 servings.


About 4 ounces of uncooked spaghetti equals 8 ounces of cooked. I also break the spaghetti noodles in half or thirds because it’s easier to work with, but that’s my preference. It’s important to make sure all the spaghetti noodles are well covered with sauce or they dry out and get crunchy during baking. I use garlic salt to season the meat, but it’s a personal preference. I also find that some brands of spaghetti sauce have more flavor than others so you might want to add some additional seasoning. This is a good recipe to experiment with using seasoning ideas.

Leave a Reply

Your email address will not be published. Required fields are marked *