IMPOSSIBLE LASAGNA PIE
1/2 cup creamed cottage cheese
1 pound ground beef
1 cup shredded mozzarella cheese
1/2 teaspoon salt
1/2 teaspoon dried oregano
1 can (8-oz.) tomato paste
1 cup milk
2 eggs
1/2 cup Bisquick baking mix
Spread cottage cheese in greased 9-inch pie plate.
Cook ground beef; drain. Stir in 1/2 cup mozzarella cheese, salt, oregano and tomato paste; spoon over cottage cheese.
Stir milk, eggs and baking mix with fork until blended. Pour into plate. Bake 30 to 35 minutes or until knife inserted in center comes out clean. Sprinkle with remaining cheese.
Bake 1 to 2 minutes or until cheese is melted.
OIL & GARLIC SPAGHETTI
1/4 cup extra-virgin olive oil
2 tablespoons tomato paste
1 1/2 teaspoons minced garlic
salt
1/2 pound dried spaghetti or spaghettini
2 tablespoons chopped fresh flat-leaf parsley
Preparation: Fill a stock pot with 6 quarts of water, cover and bring to a boil. In a nonreactive skillet large enough to
hold the pasta, combine the olive oil, tomato paste, garlic and 1 teaspoon salt. Cook over moderately low heat, stirring
occasionally, until the garlic is golden, about 5 minutes. remove from heat. Add 3 1/2 tablespoon salt to the
water and add the spaghetti. Cover partially until the water just returns to a boil, then uncover, stir the pasta and cook
until al dente. Drain the spaghetti, add it to the skillet and toss well. Add the parsley and toss again.
Presentation: Transfer to plates, and serve immediately.
MEAT AND NOODLE CASSEROLE
This is a quick casserole that is great the next day also. It's a great way to serve ground beef.
8 oz. egg noodles
2 Tbs. butter or margarine
1 lb. of ground beef (a little extra doesn't
hurt)
1 15-oz. can of crushed tomatoes
1/4 tsp. garlic salt
salt & pepper to taste
3/4 C. green onions - chopped
1 8-oz. carton cottage cheese
1 8-oz. carton of sour cream
1 C. Cheddar cheese
Cook noodles; rinse & drain.
Melt butter in
skillet; add
meat, cook until it is no longer pink. Add
tomatoes, spices;
cover and simmer until hot.
Preheat oven to 350 degrees F. Fold together noodles, cottage cheese, sour cream and onions. Spoon 1/2 of the noodle mix into a 2 1/2 qt. casserole dish. Cover with 1/2 the meat mixture. Layer once more. Sprinkle Cheddar cheese on top. Bake 25-30 minutes until all is hot and bubbly.
HAM 'N' NOODLE HOT DISH
Serves: 4
3 T. butter or margarine, 'divided'
2 T. flour
1 c. milk
1 c. (4 oz.) shredded process American cheese
1/2 tsp. salt
2 c. diced fully cooked ham
1-1/2 c. medium noodles, cooked and drained
1 c. frozen peas, thawed
1/4 c. dry bread crumbs
1/2 tsp. dried parsley flakes
In a saucepan, melt 2 T. butter in flour until smooth. Gradually add milk. Bring to a boil
over medium heat; cook and stir for 2 minutes.
Remove from heat; stir in cheese and salt
until melted. Add ham, noodles and peas. Pour into a greased 1-qt. baking dish.
Melt
remaining butter; add bread crumbs and parsley. sprinkle over casserole. Bake, uncovered,
at 350-F for 30 minutes or until heated through.
Mom's Famous Bowties Pasta
1 Jar 5 bothers Alfredo sauce
1 12oz box bow tie pasta
1-tablespoon corn or veggie oil
1 of each red, green, yellow pepper chopped
4 cloves of garlic finely chopped
Salt pepper to taste 2 boneless skinless chicken breast
Cooking instructions
1. In a large sauce pan cook pasta according
to directions when done set aside in pan to keep warm
2.In a large frying pan add oil and heat till hot add chicken
and cook 4-5 minutes or until no longer pink.
Remove chicken set aside.
3.in the same pan add garlic cook for 45 seconds then add
Peppers, mushrooms and cook for 5-7 minutes until
Lightly softened but still crunchy, add jar of sauce & cook
Until bubbly about 4 minutes on medium high heat.
4. add pasta & coat thoroughly serve nice and hot. Serves 5-6
Serve this with a nice ceasar salad and some hot bisquits
"Maultaschen"
a Swabian speciality Meat Pockets,
( similar to Kreplach,Won Ton or Ravioli Squares)
Prepare a noodle dough by kneading
3 1/2 cups flour,
3 eggs and salt
or purchase ready-made-dough from the bakery (must be ordered in advance here)
Cut dough into 8 inch by 10-inch-stripes
and spread with the following delicious filling :
7 ounces cold roast or ground meat
3 1/2 ounces bacon or Bologna-Type sausage
3 1/2 ounces "Brät"(substitude with pork sausage)
and 4 dry (day-old) soaked in water...rolls.
Put these ingredients trough meat grinder.
then add 4 eggs salt,pepper and nutmeg.
Saute 1 tblsp each of chopped parsley,minced onion in 1 1/2 tblsp fat.
Let cool.
Add to ground meat mixture.
Then add 18 ounces cooked,well-strained and finely chopped spinach. Thoroughly mix
and check seasoning once more.
Spread evenly on strips of dough.
Roll strips and cut into rectangular pieces or squares.
Drop the compleated "Maultaschen" into salted boiling water
and cook for 8 - 10 minutes.
Three serving alternatives are possible :
Serve as soup in meat stock or broth and cover with minced onion sauteed in fat or serve with potato or cut into thin stripes,
or fry in butter and cover with beaten egg mixture until done and serve a toosed green salad and potato-salad.-
Sometimes the humorous Swabians make a real "Maultaschen-Festival" with this dish by first serving them in broth and then fryed with potato-salad. btw... the word-for-word translation would be "snouth pockets" *lol*
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