Delicious Lasagna

TOTAL TIME: Prep: 30 min. plus simmering Bake: 70 min. + standing

MAKES: 12 servings

Ingredients

·         1 pound ground beef

·         3/4 pound bulk Jimmy Dean® Premium Pork Sausage Roll

·         3 cans (8 ounces each) tomato sauce

·         2 cans (6 ounces each) tomato paste

·         2 garlic cloves, minced

·         2 teaspoons sugar

·         1 teaspoon Italian seasoning

·         1 teaspoon salt

·         1/2 teaspoon pepper

·         3 eggs

·         3 tablespoons minced fresh parsley

·         3 cups (24 ounces) 4% small-curd cottage cheese

·         1 carton (8 ounces) ricotta cheese

·         1/2 cup grated Parmesan cheese

·         9 lasagna noodles, cooked and drained

·         6 slices provolone cheese

·         3 cups (12 ounces) shredded part-skim mozzarella cheese, divided

Nutritional Facts

1 serving equals 493 calories, 27 g fat (14 g saturated fat), 143 mg cholesterol, 1,144 mg sodium, 29 g carbohydrate, 3 g fiber, 35 g protein.

Directions

1.    In a large skillet, cook beef and sausage over medium heat until no longer pink; drain. Add the tomato sauce, tomato paste, garlic, sugar, seasoning, salt and pepper. Bring to a boil. Reduce heat; simmer, uncovered, for 1 hour, stirring occasionally.

2.    In a large bowl, combine eggs and parsley. Stir in the cottage cheese, ricotta and Parmesan cheese.

3.    Spread 1 cup of meat sauce in an ungreased 13-in. x 9-in. baking dish. Layer with three noodles, provolone cheese, 2 cups cottage cheese mixture, 1 cup mozzarella, three noodles, 2 cups meat sauce, remaining cottage cheese mixture and 1 cup mozzarella. Top with the remaining noodles, meat sauce and mozzarella (dish will be full).

4.    Cover and bake at 375° for 50 minutes. Uncover; bake 20 minutes longer or until heated through. Let stand for 15 minutes before cutting. Yield: 12 servings.

Originally published as Traditional Lasagna in Taste of Home April/May 2000, p25

Eggplant Parmagian

Prep:
35 min
Inactive:
1 hr
Cook:
1 hr 10 min
Yield:4 and 6 servings
Level:Intermediate

Ingredients

·         The Sauce:

·         1/4 cup extra-virgin olive oil

·         3 medium yellow onions, peeled, halved, and cut into thin slices

·         6 cloves garlic, peeled and grated

·         Kosher salt

·         1 tablespoon crushed red pepper flakes

·         1 tablespoon granulated sugar

·         3 (28-ounce) cans San Marzano whole plum tomatoes

·         The Eggplant:

·         2 medium eggplants, washed and cut into 1/2-inch thick rounds (about 2 1/2 pounds)

·         1/2 cup all-purpose flour

·         Freshly ground black pepper

·         5 large eggs

·         3 tablespoons whole milk

·         4 cups Italian-style breadcrumbs

·         1 tablespoon dried oregano

·         1 tablespoon fresh thyme leaves

·         Vegetable oil, for frying, as needed, about 1 1/2 to 2 cups

·         1 1/2 pounds mozzarella cheese, cut into thin slices

·         1/2 cup grated Parmesan

·         1 pound provolone cheese, grated

·         2 handfuls fresh basil, leaves only, torn

Directions

Watch how to make this recipe

I really think this is what I would eat for my last meal on Earth. It's so simple and, when done right, sublime. I cannot stop eating this!

For the tomato sauce: In a large skillet, heat the olive oil over medium-high heat. Add the onion and garlic and season with salt and red pepper flakes. Cook until theonions become translucent, 3 to 5 minutes. Add the sugar and the canned tomatoes. Use a wooden spoon to break up some of the whole tomatoes and cook 10 to 15 minutes over medium heat, stirring from time to time. Taste for seasoning, the tomatoes should be fairly broken down and the flavors coming together. Cook for another few minutes if the tomatoes still taste like they need a little more time to break down. Set aside to cool.

For the eggplant (this step is optional, leave it out if you have limited time): Arrange the eggplant rounds in a single layer on 2 baking sheets. Sprinkle with salt on both sides of each slice and allow it to sit for about 1 hour. Salting it draws out the liquid and bitter flavor. After an hour, rinse with cold water and dry them thoroughly with a kitchen towel.

Put the flour in a medium bowl and season with salt and pepper. In another bowl, whisk together the eggs and milkand season with salt and pepper. In a third bowl, combine the breadcrumbs with the oregano and fresh thyme leaves and season with salt and pepper. Dip each eggplant slice in the flour and shake off any excess. Then, dip in the egg mixture, and finally in the breadcrumbs. Make sure to coat both sides of each slice of eggplant. Arrange them in single layers on the baking sheets.

In a large skillet, pour enough oil to accumulate about 1/2-inch in the bottom. Heat the oil until it begins to smoke lightly (alternatively, test with a thermometer and wait until the oil registers between 380 degrees F and 400 degrees F). Use a pair of kitchen tongs to add a single layer of the eggplant to the pan. Cook them until they are golden brown, about 2 minutes on each side. Remove from the oil and transfer to a baking sheet fitted with a kitchen towel so the eggplant can drain as the others cook. Season lightly with salt. Take care to reheat the oil back up to temperature before adding another batch of slices to the pan.

Preheat oven to 350 degrees F.

To assemble: In a 9 by 13-inch baking dish, spoon about 1/4 of the tomato sauce on the bottom. Top with a layer of the fried eggplant; the eggplant slices can overlap slightly. Top with about 1/3 of the mozzarella slices. Sprinkle with about 1/4 of the Parmesan and provolone cheeses. Top with a layer of torn basil leaves. Spoon sauce and repeat the layering 2 more times to make 3 layers. End with the remaining mozzarella. Carefully press the layers down firmly into the dish once assembled. Place the dish in the top part of the oven and cook until the cheese is melted and bubbly, 35 to 40 minutes. For extra browning, put the dish under the broiler for a minute or two just before serving to get an extra brown cheesy top. I always nibble on a bit of that before sharing it with my friends!

Recipe courtesy of Alex Guarnaschelli

Paula Dean's Pot Roast

Paula Dean's Pot Roast

Onion How-Tos (01:54)How to Roast Meats (02:06)How to Mince Garlic (02:02)
Onion How-Tos (01:54)
Food Network shares tips on how to peel, slice, dice and mince onions.
Onion How-Tos (01:54)How to Roast Meats (02:06)How to Mince Garlic (02:02)
Ingredients
1 (3 to 4-pound) boneless chuck roast
1 teaspoon House Seasoning, recipe follows
1 teaspoon salt
1/2 teaspoon black pepper
2 tablespoons vegetable oil

1 cup thinly sliced onion wedges
3 cloves garlic, crushed
2 bay leaves
1 (10 3/4-ounce) can cream of mushroom soup
1/4 cup red wine
2 tablespoons Worcestershire sauce
1 tablespoon beef bouillon granules
3/4 cup water
House Seasoning:
1 cup salt
1/4 cup black pepper
1/4 cup garlic powder
Directions
Watch how to make this recipe
Preheat oven to 350 degrees F.

Add the House Seasoning, salt and pepper to a small bowl. Rub seasoning into the roast on both sides. Heat oil in a large skillet and brown the roast, searing it on both sides. Place the meat in a roaster pan. Add onions and garlic to skillet for 1 to 2 minutes to absorb leftover roast juice. Place into roaster pan with meat and bay leaves.

Combine the mushroom soup, wine, Worcestershire sauce and beef bouillon into a bowl. Pour over the roast. Add water.

Cover pan with foil and bake for 3 to 3 1/2 hours or until tender.

Remove and discard the bay leaves.

*Cook's Note: If the gravy is not thick enough, remove the meat from the pan and pour the gravy into a saucepan. Bring to a boil and thicken it by adding 2 tablespoons of cornstarch mixed with 1/4 cup cold water, stirring constantly.

House Seasoning:
Mix ingredients and store in an air tight container for up to 6 months.

Recipe courtesy of Paula Deen, 2008

Incredible Salsa

Ingredients:

6 tomatoes
3 jalapenos (warning: hot)
1 medium white onion
1/2 a medium red onion
1 cup cilantro (I’m a fiend- so a little less if you aren’t)
5 cloves garlic
3 limes juice (hell, I even threw in some of the pulp)
1 tbsp cumin
1 tsp sea salt (More can always be added but not taken away!)
1 tsp chili powder
Optional/Seasonal:
Directions
1 cup (2-3 ears) of grilled/pan fried corn. If pan frying it, try putting in 3 tbsps of pineapple juice and 2 tbsp EVOO. Since you are using pans now, I would probably add the garlic, salt, 1/2 the cilantro, cumin and chili powder now.
Sweeten it up with some diced fruit of your choice- pineapple, mango, peach etc.

Recipe by Julie Morgan of Facebook

Old-Fashioned Lentil Soup

A ham bone enriches this soup

Ingredients:

1 ham bone

6 cups water

1 1/4 Dried lentils (from a 1-lb package)

4 medium-size carrots, pared and sliced

1 large onion, chopped (1 cup)

2 tea spoons salt or to taste

1 teaspoon sugar

1/4 teaspoon pepper or to taste

1 bay leaf

1. Soak the beans overnight
2. Combine ham bone, water, lentils, carrots, onion, salt,sugar,pepper and bay leaf in kettle; cover; bring to bring boiling; simmer for 1 hour, or until the lentils are tender.
3. Take out the ham bone; strip of meat and add to the soup. Remove bay leaf.
4. Ladle soup in bowl and serve.  Makes 6 servings.

Recipe from a cookbook "The Family Circle Cookbook"

Garlic & Herb Potatoes

Note: Recipe from a cookbook

Pork & Beans

Pork & Beans

Ingredients:

2 lb hamburger meat

1 Onion

1 Bell Pepper

1/2 cup Hunt BBQ sauce

3/4 Box brown sugar

2 large cans of Pork & Beans (drain)

Directions:

Cook hamburger meat, onions & bell peppers until done.  Drain, add everything else and bring it to a boil.  Simmer for 10 minutes and viola, its done.  Serve it warm

The above recipe was submitted by Gene and his wife Ann Minor of Turning Point church, Chiefland, Florida

Red Potato Salad

Red Potato Salad

Ingredients

6 - lbs small Red potatoes, boiled not peeled & cut
Minced onion & Celery to taste
Parsley, salt, pepper to taste
1 large serving spoon Hellmann's  Mayonnaise
Butter Milk Ranch dressing to taste
1 12 oz bag of peas
Mix all well and serve cold

Recipe submitted by Ms Liz Cummings of my church Turning Point, Chiefland, Florida

Frito Salad

Frito Salad

1 head iceberg lettuce (shredded)

2 large tomatoes (chopped)

1 medium yellow onion (chopped)

2 cans ranch-style beans (un-drained)

8 oz. shredded cheddar

1 bag of Fritos

1 small bottle of Catalina dressing

Preparation

Toss it all together just before serving. It will fill up a punch bowl and everyone loves it!

 By Fawn Prenss

Note: The accompanied photo is not of the actual Frito Salad

Veggie Lasagna 441 calories

Veggie lasagna

(This recipe was taken from Family Circle magazine Aug 2011 issue)

Makes six or eight servings prep 20 min.

SLOW COOK on high for 4 ½  hours or LOW for 6 ½  hours let stand 10 min.

2 small zucchini (12 ounces total), trimmed

1 package (8 ounces) sliced mushrooms

1 sweet red pepper, seeded and diced

1 container (15 ounces) part – skim RICOTTA cheese

1 package (8 ounces) reduced-fat shredded mozzarella or Italian-blend cheese

¼ cup packed parsley leaves, chopped

2 cloves garlic, chopped

¼ teaspoon black pepper

1 jar (26 ounces) roasted garlic pasta sauce

8 traditional lasagna noodles (uncooked), broken in half

¼ cup grated Parmesan cheese

GARLIC & HERB POTATOES

These fragment or potatoes are the perfect side dish for so many meals – you make them again and again!
Author - unknown

Ingredients

1 1/3 quarter pounds small red potatoes, scrubbed
1/3 cup butter, melted
2 tablespoons minced fresh garlic
2 tablespoons chopped fresh parsley
1 tablespoon chopped fresh rosemary
1 tablespoon chopped fresh thyme
1 teaspoon seasoned salt
1 teaspoon paprika

1. Preheat oven to 425 F
2. Cut each potato into quarters. Place in an ungreased 8-inch square baking dish
3. combine the remaining ingredients in a small bowl. Mix well. Pour over the potatoes and stir well. Bake until the potatoes are tender, 20 – 25 min. Serve.

MAKEOVER STREUSEL COFFEE CAKE

MAKEOVER STREUSEL COFFEE CAKE

2/3 cup chopped walnuts

1/3 cup packed brown sugar.

1 tablespoon butter or stick margarine, melted

1/2 teaspoon ground cinnamon

COFFEE CAKE:

1/4 cup butter or stick margarine, softened

1-1/4 cups sugar

2 egg yolks

1/4 cup canola 011

1/4 cup unsweetened applesauce

1 teaspoon vanilla extract

3 cups cake flour

2 teaspoons baking powder

1 teaspoon baking soda

114 teaspoon salt

1-1/2 cups reduced-fat sour cream

4 egg whites

2 teaspoons confectioners' sugar

In a small bowl, combine the nuts, brown sugar, butter and cin­namon; set aside. In a large mixing bowl, beat the butter and sugar until light and crumbly. Beat in the egg yolks, oil, Apple-­sauce and vanilla. Combine the dry ingredients; add to sugar mixture alternately with sour cream. In another mixing bowl, beat egg whites on high speed until still peaks form. Fold into batter.

Pour half of the batter into a 10-inch. fluted tube pan coated with nonstick cooking spray and floured: sprinkle with nut mix­ture. Pour in remaining batter. Bake at 350' for 45-55 minutes or until a toothpick inserted near the center comes out clean. Cool for 10 minutes before removing from pan to a wire rack to cool completely. Sprinkle With confectioners' sugar. Yield: 14 servings.

Nutritional Analysis: One slice equals 328 calories, 14 g fat (5 9 saturated fat), 50 mg cholesterol, 288 mg sodium, 48 9 carbohydrate. 1 g fiber, 5 g protein Diabetic Exchanges: 3 starch, 2 fat.

•••

Basic Indian Potato Roast Recipe

Serves: 2

Ingredients:

2 medium-sized russet potatoes

1 medium-sized onion

1/4 tsp mustard seeds/kaduku

1 tsp red chili powder

1 tsp coriander powder/malli podi/dhania podi

1/4 tsp turmeric powder

1/2 tsp or 2 flakes minced garlic 

1 tbsp. oil

Salt to taste

How it’s made:

1. Cut the potatoes into small cubes. Chop the onions into similar-sized pieces as the potato. 

2. Heat oil in a pan and add the mustard seeds. When they pop, add the chopped onions and sauté until lightly browned. 

3. Add the coriander powder, chili powder, turmeric powder and garlic and fry for a minute. Add the potatoes, mix well and sprinkle some water. 

4. Cook partially closed until the potatoes are cooked and soft. Add salt. Make sure you mix every 2-3 minutes to distribute the heat and avoid the potatoes from burning from the bottom. 

Delicious Meatloaf by Tom Gordon

Ingredients

2 lbs of hamburger

4 tbl. Sp. Chopped onions, 3 slices of onions

3 strips of bacon

4 tbl. Sp. of ketchup

2 tbl. Sp. Bell peppers

1 lb. sausage

2 eggs

¼ cup Crackers (crushed)

¼ cup Oatmeal

2 slices of white bread (leave the crust and crunch it)

1 can of tomato sauce
add salt and pepper to taste

By Tom Gordon's

Mix all the ingredients and make it into a loaf, lay 3-4 strips of bacon across the top, lay thin slices of onion on the top, decorate the loaf with ketchup, bake at  350°F for 1 hr and 35 minutes. And serve hot.

Tom Henshaw's Oven Baked Brown Potatoes

Oven Baked Brown Potatoes

Ingredients

4 round red potatoes

1 chopped red onion

2 tbl. Sp. Olive oil

2 tbls sp. Bell Pepper

1 tea sp. Oregano

1 tbl. Sp.  Fresh parsley

Salt and pepper to taste

Chop onion in small pieces, coat them with olive oil, mix all ingredients with potatoes, put them in a flat pan, and bake them at 400°F for 35 min.

By Tom Henshaw

Indian Rice Pudding

 1 1/2 cups white rice , cooked

1/2 cup sugar

1 tablespoon cornstarch

1/2 teaspoon salt

1/4 teaspoon nutmeg

2 1/2 cups milk , 2% or whole, do not use skim or 1%

2 egg yolks

1/2 teaspoon vanilla

¼ cup golden raisins

DIRECTIONS:

In large bowl, combine sugar, salt, cornstarch, raisins and nutmeg.

Add milk, egg yolks, and vanilla, using wire whisk to beat until smooth.

Add cooked rice, and pour into a 1 and 1/2 quart baking dish--you can also use a 9 x 9 square baking dish, but you'll need to decrease the cooking time by at least 15 minutes, if not more, so check carefully after the first hour.

Place baking dish into larger pan, and pour hot water into outer pan to create a 1 inch deep water bath.

Bake at 350 degrees, stirring occasionally, for 1 1/2 hours, or until pudding is creamy and milk is absorbed.