1 (32 oz.jar- or less if too runny) Prego spaghetti sauce of choosing -I like roasted garlic, basil and oregano etc
1 lb. Mozzarella cheese, sliced 1/8 inch
1 cup grated parmesan cheese
May add other cheese if you like, such as Ricotta or Provolone
1 lb. hamburger
¼ cup chopped onion (optional)
1 tsp. garlic salt
½ tsp. pepper
May add other seasonings to the sauce if you like, such as Italian seasoning or oregano
Cook lasagna noodles in pot of salted, boiling water. Cook until tender; drain. Preheat oven to 350 degrees. Sauté onion in large fry pan until soft. Put hamburger in the pan with the onions and season with garlic salt and pepper, and chop with spatula into small pieces. Brown the hamburger until no longer pink. Drain. Add Prego sauce (and additional seasonings if you like) and stir until hot throughout and slowly bubbling. Line bottom of large baking dish with 1/3 of sauce/meat mixture, then add a layer of lasagna noodles and cheeses. Continue with another layer of sauce, then noodles, then cheese. Top with the meat sauce and cheeses. (I use only the mozzarella on top).
Cover with foil and place in oven for about 1 hour, or until you see it bubbling. Then remove foil and bake until top is slightly browned, but be careful not to burn the lasagna.
LASAGNA by Cara Sullenger ½ pound lasagna noodles (9 noodles)
1 zucchini cut into slices
Cook lasagna noodles as directed on package. Pour off water. Place each noodle carefully on waxed paper to prevent sticking together. Brown ground beef. Add minced garlic and pepper to ground beef. Cook and stir for about 2 minutes. Stir in crushed tomatoes, tomato sauce, and spaghetti sauce mix. Simmer about 15 minutes. Remove from heat. Set aside 1 cup meat sauce and ½ cup grated mozzarella for later use.
Grease a 9x13-inch pan. Layer one cup meat sauce mixture on bottom of pan. Layer 3 noodles over sauce mixture to cover. Layer ½ cup cottage cheese, followed by ½ cup mozzarella cheese, over that. Add a few zucchini slices to each layer. Repeat layers a total of three times, ending with the reserved 1 cup meat sauce and ½ cup reserved grated mozzarella cheese.
Bake at 350° F. for about 30 minutes. Remove from oven and let stand 10 minutes before serving. Makes 10-12 servings.
Linguine and Vegetables by Cathy Hanna
1 lb bacon
2 cloves garlic, minced
1/2 onion, diced
3 tbsp olive oil
Cut bacon into small pieces, fry, and remove from pan. Leave a little bacon grease in the pan, add olive oil, and brown the onion and garlic.
2 yellow squash, sliced
2 zucchini squash, sliced
1 red pepper, sliced
1 cup mushrooms, sliced
Add cooked bacon. Cook vegetables to desired crispness. Add 2 diced tomatoes right before serving. Cook linguine, drain. Add 1/2 cube butter and 1 cup of parmesan cheese, salt and pepper to taste. Serve veggies over linguine. Sprinkle with grated parmesan cheese.
MAC-N-CHEESE (Homemade) by Tammy Hay
7 Tbsp butter
¼ cup + 2 Tbsp flour
4 cups milk (or ½ cup sour cream and 3 cups of milk)
1 lb noodles, cooked
3 cup cheddar cheese
1 1/3 cup parmesan cheese
1 cup bread crumbs
mustard, ground (optional)
salt and pepper
Heat oven to 350. Butter three quart glass dish. Melt butter. Add flour. Mix. Add milk (and sour cream if using for some of milk). Stir and bring to a boil. Add spices. Add cooked noodles, sauce, cheese, and 1 cup of Parmesan. Put bread crumbs on top. Add rest of Parmesan cheese on top. Bake in oven until warm through, about 30 minutes.
MACARONI CASSEROLE by Lynda Campbell
1 cup macaroni
1 lb hamburger
1 can tomato soup
Cook macaroni and rinse in cold water. Brown hamburger with onion. Mix and add tomato soup. Bake about 45 minutes in 350 degree oven. Put cheese on last five minutes (optional).
MACARONI AND CHEESE by Lee Hurst
2 cups cooked macaroni (1 cup raw)
1 cup cheddar cheese
1 ½ eggs
¼ cup sour cream
2 Tbsp butter (cut in pieces)
¼ tsp salt
½ cup milk or evaporated milk
Drain macaroni and add cheese while macaroni is hot. Combine remaining ingredients. Pour into casserole. Bake 30-45 minutes at 350. Top with additional cheese if desired.
1 to 1 1/4 pounds medium sized raw shrimp, peeled and de-veined (remove tails), thaw if frozen
Pinch of salt, more to taste
Pinch black pepper, more to taste
3 ounces feta cheese (about 2/3 cup, crumbled)
Preheat oven to 425°F. Heat oil in a large, oven-proof skillet on medium high heat. Add the onions and cook until softened, 3-5 minutes. Add the garlic and cook until fragrant, about 30 seconds more. Add the tomatoes and bring to a simmer, reduce heat and let simmer for 5-10 minutes, until the juices thicken a bit. Remove from heat. Stir in the herbs, shrimp, feta cheese, and salt and pepper to taste. Place pan in oven and bake, uncovered, until shrimp are cooked through, about 10-12 minutes.
12 manicotti noodles , cooked, rinsed and drained.
Grated Parmesan cheese
In large saucepan, brown sausage, drain. Remove half of sausage; set aside. Stir tomato sauce, paste, water, and brown sugar into sausage; simmer 15 min. Meanwhile in medium bowl, combine remaining sausage, ricotta, 2 cup mozzarella, egg and parsley. In 13x9.2 – inch baking dish, pour 1/3 spaghetti sauce mixture. Stuff manicotti noodles with ricotta mixture and place on top of sauce. Pour remaining sauce over filled noodles, top with remaining mozzarella and sprinkle with Parmesan. Bake, uncovered, at 350° for 20 min.
OLIVE GARDEN FETTUCCINE ALFREDO by Michelle Miskin
Cook fettuccine in large pot of boiling water. Add a teaspoon of olive oil to water to prevent sticking and boiling over. In a saucepan, combine butter, cream, and cream cheese. Simmer until all is melted and mixed well. Add the Parmesan cheese and garlic powder. Simmer for 10-15 minutes, stirring constantly. Spoon over fettuccine and garnish with fresh chopped parsley.
TUSCAN CHICKEN CAVATAPPI RECIPE by Vicki Allan
1 1/2 pounds boneless skinless chicken breasts, each breast cut into ¼ inch strips
1 cup balsamic vinaigrette (commercial, or use recipe below)
Salt and freshly ground black pepper
2 tablespoons olive oil
5 tablespoons butter
3/4 cup chopped onion or shallots
1 pound mushrooms, sliced
2 Tablespoons minced garlic (I use canned garlic by Christopher Ranch)
2 cups fresh spinach (washed and trimmed)
handful of sun dried tomatoes
1 cup dry Marsala wine
1 cup parmesan cheese
2 tablespoons Dijon mustard
2 tablespoons chopped fresh (or frozen) Italian parsley leaves, plus whole sprigs, for garnish
1 box of cavatappi (aka cellentani or double elbows) (Walmart carries Barilla brand Cellentani)
1 teaspoon Dijon mustard
1 garlic clove (1/2 tsp)
3/4 cup extra-virgin olive oil
Salt and freshly ground pepper, to taste
About an hour (or longer) before you plan to start cooking, slice the chicken and place in a Ziploc bag with the vinaigrette. Let marinate in refrigerator.
Sprinkle the chicken with salt and pepper. Heat the oil in a heavy large skillet over high heat. Add the chicken and cook just until cooked, about 6 minutes. Transfer the chicken to a plate and cool slightly. While the chicken cools, melt butter to the same skillet over medium-high heat, then add the onion and sun dried tomatoes, then saute until tender, about 2 minutes. Add the mushrooms and garlic, then saute until the mushrooms are tender and the juices evaporate, about 12 minutes. Add the wine and simmer until it is reduced by half, about 4 minutes. Stir in the parmesan and mustard.
Return the chicken and any accumulated juices to the skillet. Simmer, uncovered, over medium-low heat until the chicken is just cooked through and the sauce thickens slightly, about 2 minutes. Stir in the chopped parsley. Season the sauce, to taste, with salt and pepper.
Meanwhile, bring a large pot of salted water to a boil. Add the cavatappi and cook until al dente (11 minutes), stirring occasionally. Drain. Toss with sauce and serve over the fresh spinach leaves.
Garnish with parsley and serve with crusty bread and roasted garlic on the bread.
1 tsp. Italian seasoning
Brown beef until cooked. Drain off fat. Add rest of ingredients in heavy saucepan. (Can use 1/2 tsp crushed rosemary and 1/2 tsp oregano instead of Italian seasoning). Cover and simmer on low for twenty minutes. Stir occasionally. Makes four cups.
Depression is rampant in women. I have always believed that it is because women take so little for themselves and try to live through other people. This is not healthy. I love the poem by Carol Lynn Pearson, entitled “Millie’s Mother’s Red Dress”
It hung there in the closet
While she was dying. Mother’s red dress,
Like a gash in the row
Of dark, old clothes
She had worn away her life in.
They had called me home.
And I knew when I saw her
She wasn’t going to last.
When I saw the dress, I said,
“Why, Mother - how beautiful!
I’ve never seen it on you.”
“I’ve never worn it,” she slowly said.
“Sit down, Millie - I’d like to undo
A lesson or two before I go, if I can.”
I sat by her bed,
And she sighed a bigger breath
Than I though she could hold.
“Now that I’ll soon be gone,
I can see some things.
Oh, I taught you good - but I taught you wrong.”
“What do you mean, Mother?”
“Well, I always thought