By NEMS Daily Journal
1 large onion, chopped
2 cloves garlic, minced
1 tablespoon olive or vegetable oil
1 pound ground chuck
1 (15-ounce) jar spaghetti sauce
1 teaspoon oregano
1⁄2 teaspoon crushed red pepper flakes
1⁄2 teaspoon salt
1⁄2 teaspoon sugar
12 lasagna noodles
1 (16-ounce) carton cottage cheese
1⁄3 cup grated Parmesan or Romano cheese
2 cups shredded Mozzarella cheese
Sauté onion and garlic in oil in a large skillet; add beef and brown; pour off grease. Stir in sauce, oregano, pepper flakes, salt and sugar. Simmer, covered, 15 minutes.
Cook lasagna noodles as directed on package. Lift out carefully and place in a bowl of cold water. Lift noodles as needed from cold water one at a time, draining well.
For the lasagna, in a large baking dish, place a layer of meat sauce, a layer of noodles, a layer of cottage cheese, and a layer of Parmesan cheese. Repeat layers two more times, ending with a layer of meat. Sprinkle with Mozzarella cheese.
Cover with foil and bake at 350 degrees for 15 minutes. Remove foil and bake another 20 minute until bubbly and slightly browned. Let stand for 15 minutes before cutting.
3 eggs, separated
2 cups sugar, divided
4 tablespoons self-rising flour
2 cups milk
1⁄2 stick butter or margarine
1 teaspoon vanilla
11⁄2 cups self-rising flour
1⁄2 cup shortening
1 teaspoon salt
1⁄4 cup water
For the pie, beat egg yolks and pour into a saucepan. Combine 11⁄2 cups sugar and flour. Add milk to egg yolks, then add the sugar/flour mixture and the butter. Cook until thick.
Meanwhile, brown remaining 1⁄2 cup sugar in a black skillet over high heat, stirring constantly. Do not let burn.
When first mixture is thick, add browned sugar and cook for 3 to 4 minutes. Add vanilla, stir and pour into a baked pie crust. Beat egg whites and put on top of pie. Bake at 450 degrees for 5 minutes or until golden brown.
For the pie crust, combine ingredients in the order listed. Roll out dough and place in a round pie pan. Bake at 350 degrees until golden brown. (This recipe makes 2 pie crusts.)
2 pounds ground beef
1 (12-ounce) can tomato paste
1 (16-ounce) can tomato sauce
1 small bottle hot ketchup
2 ketchup bottles of water
2 medium onions, chopped
6 garlic cloves, chopped
1 bay leaf
2 teaspoons McCormick barbecue spice
2 teaspoons chili powder
1 teaspoon cayenne pepper
2 teaspoons paprika
2 teaspoons salt
2 tablespoons sugar
Brown ground beef in a large pot. Drain meat and set aside. Add remaining ingredients to the pot and bring to a boil. Add the meat and lower heat. Simmer for 1 hour or longer. You may need to add water to keep mixture from sticking.
Makes 15 servings.
Frozen Strawberry Salad
1 (8-ounce) block cream cheese
1 cup sugar
1 medium can crushed pineapple, undrained
1 package thawed sliced strawberries
3 medium bananas, sliced
1 cup chopped nuts
1 (8-ounce) container Cool Whip
Cream together the cream cheese and sugar. Add pineapple, strawberries, bananas and nuts. Fold in Cool Whip. Mix well and freeze several hours. Keep frozen until ready to cut in squares and serve.
1⁄2 medium onion, chopped
2 teaspoons vegetable oil
1 to 11⁄2 pounds ground beef
3 cups V-8 Juice
1 can cream of mushroom soup
1 can cream of celery soup
1 package frozen mixed vegetables
Cook chopped onion in oil in a large pot until yellow and soft. Add ground beef and cook, stirring until browned. Add V-8 juice and the soups, stirring constantly, and bring to a boil. Add frozen vegetables and allow mixture to simmer for about 10 minutes. When the green beans are done, the soup is ready. The soup is thick and good served with French bread.
Easy Chicken Dumplings
1 can cream of chicken soup
1 can water
1 can refrigerated biscuits
Bring cream of chicken soup and water to a boil. Pinch each biscuit in three or four pieces and drop in boiling soup. Cook until biscuits are done. Add pepper to taste.