Emily's Kielbasa Pasta Frittata

**sorry I wasn't fast enough to get a picture before consumption**

1 box (12oz) egg fettuccini


2 tbls olive oil


2 tbls butter


1 Kielbasa chopped in bite size pieces


1 cup cream or half n half


1 cup grated Parmesan cheese and or Monterey jack cheese


nutmeg, salt and pepper to taste


1/4 cup fresh parsley


12 eggs, beaten


Preheat oven to 425.

Boil noodles 6 minutes. Drain and set aside.

Heat on medium-high in LARGE oven-safe skillet olive oil and butter. Add Kielbasa. Saute for 3 minutes. Add cream and reduce heat. Add cheese and seasonings, stir. Add pasta and stir or toss to coat with sauce. Add eggs and parsley. Stir gently to combine. Cook for just a minutes until eggs have cooked to bottom of pan, about 3 minutes. Transfer pan to hot oven and bake about 10 minutes, until golden. Flip out onto platter and cut like a pie. You can also serve straight from the pan.

Boston Baked Beans

4 cups dried navy beans
8 cups water
1 tablespoon salt
1 medium onion, chopped
1/2 pound salt pork, cut into 1-inch cubes
1/2 cup molasses
1/2 cup catsup
1/4 cup brown sugar
2 tsp dry mustard

1. Rinse and sort beans. Place beans, water, salt, onion and pork in slow cooker. Cover and cook on low for 10 hours or until beans are tender.
2. Drain beans, reserving 2 cups of the liquid. Return beans to cooking pot. In bowl combine reserved liquid with remaining ingredients. Pour over beans and stir to blend. Cover and cook on low for 2 hours.

Makes 10-12 servings.