COOK OF THE WEEK: Tena Vasquez recipes

Lasagna
3 (26-ounce) jars Ragu pasta sauce
3 to 4 pounds ground beef, browned and drained
1 pound Mozzarella cheese, shredded
1 pound Provolone cheese, shredded
1 pound Swiss cheese, shredded
1 (16-ounce) box lasagna noodles, cooked and drained
Combine pasta sauce and cooked ground beef.
Combine shredded cheeses.
In a large pan, place a layer of noodles, a layer of sauce and a layer of cheese. Repeat layers until pan is full. Bake at 400 degrees for 30 to 45 minutes, or until cheese is melted through.
Fruit Pizza
1 roll refrigerated sugar cookie dough
1 (8-ounce) block cream cheese, softened
1 (18-ounce) jar apricot preserves
1 red delicious apple, cored and sliced
1 Bartlett pear, cored and sliced
1 pound strawberries, sliced
1 cup green grapes
2 oranges, peeled and separated into segments
1 can peaches, drained
1 can pineapple chunks, drained
Press cookie dough onto a greased pizza pan and bake at 350 degrees until lightly browned, about 8 to 10 minutes. Let cool completely.
Combine cream cheese and preserves and spread over cooled crust.
Place fruit on top and refrigerate. Make and serve the same day.
Monster Cookies
12 eggs
2 pounds brown sugar
4 cups white sugar
1 tablespoon vanilla extract
1 tablespoon corn syrup
8 teaspoons baking soda
1 pound softened butter (not margarine)
3 pounds peanut butter
18 cups oatmeal
1 pound chocolate chips
1 pound Mamp&M candies
Combine all ingredients in a dishpan in the order given. Drop dough onto baking sheets with an ice cream scoop. (You can fit about 6 on a cookie sheet.) Bake at 350 degrees for 12 minutes.
Makes 6 dozen large cookies.
Note: No flour is needed in this recipe.
Beef Roast
1 (3- to 4-pound) eye-of-round roast
2 packages brown gravy mix
1 to 1 1/2 cups water
2 teaspoons dried rosemary
2 teaspoons dried thyme
1 teaspoon garlic powder
Place roast in a medium-size roasting pan. Mix gravy packets and water and pour over roast. Add seasonings. Roast for 45 to 60 minutes at 400 degrees.
Chicken Potato Packets
4 large squares aluminum foil
4 boneless, skinless chicken breasts
4 large potatoes, peeled and cut in chunks
1 large onion, quartered
1 stick butter, sliced
Garlic powder, seasoned salt and pepper to taste
On each square of foil place 1 chicken breast, 1 potato (cut in chunks) and a quarter of an onion. Place slices of butter on top. Add seasonings to taste. Close foil around chicken and seal tightly. Bake at 400 degrees for 45 minutes. These can also be cooked on the grill.
Serves 4.
Banana Pudding
2 (8-ounce) blocks cream cheese, softened
2 large boxes instant vanilla pudding mix
5 cups cold milk
1 (16-ounce) container whipped topping
1 box vanilla wafers
6 to 8 bananas, peeled and sliced
Beat cream cheese, pudding mixes and cold milk and mix until thickened. Add whipped topping.
In a large serving dish, layer wafers, bananas and pudding mixture. Keep layering until pan is full. Refrigerate.

NEMS Daily Journal