Mom's Lasagna

This was our all-time favorite meal growing up. Mom's gotten rave reviews on this one from 100% Italian-Americans. If I am making this for company, I use a 9 x 13 pan, or 2 8 x 8 pans. Just for us two, I make 3 freezer meals out of it. I follow a hint found in a Taste of Home (last summer) and I make it in 3 breadpans. If you do it in 3 breadpans, then you need 11 lasagna noodles. I just cut off the ends and use them in the top layer of the last pan. If you need the breadpans, you can line them with foil, freeze and remove to a Ziploc bag. Be sure to wrap well if freezing.
This is an extra-special freezer meal. The meat sauce also can be made and frozen. It's good just as a pasta sauce. I also sometimes add a layer of pepperoni and I've been known to be really liberal with the mozzerella cheese.
I have modified the recipe slightly to accomodate my husband's dislike for ricotta or cottage cheeses.
Meat mixture:
1 lb. ground beef, brown and drain off grease.
Add:
1 clove garlic
1 T. dried parsley
1 T. dried basil
2 t. salt (I leave it out or cut it WAY back)
2 1/2 c. canned diced tomato (I use 2 cans, or use 3 cans for extra sauce)
1 6 oz. can tomato paste
Mix altogether and simmer for 1 hour.

Cheese mixture:
3 c. cottage cheese
2 eggs
1 t. salt
1/2 t. pepper
2 T. dried parsley
1/2 c. parmesan cheese
1 lb. shredded mozzerella cheese (reserve 1/2 - 3/4 cup)
Mix altogether. I usually substitute 1 1/2 c. half and half for the cottage cheese and add another 1/4 c. grated parmesan cheese, and 1 cup mozzarella cheese.

Cook according to package directons:
1 10 oz. pkg of lasagna noodles
Drain and toss with:
1 T. olive oil

Spray pan with cooking spray. Layer 1/2 noodles, 1/2 cheese mixture, an 1/2 meat mixture, then the rest of the noodles, cheese mixture, ending with the meat. Sprinkle with reserved cheese.
Bake at 375 degrees for 30 minutes, or if refrigerated, bake for 40 - 45 minutes.

Glazed Ham

I received a recipe in an Old Fashioned Living newsletter that I modified for our Easter dinner.

6 lb. ham (I used a ready to cook butt roast)

I placed it in the crock pot before church on low. It cooked until we got home, about 5 hours. I checked the internal temperature and it was 160 degrees.
I took the removeable stoneware bowl out of the crockpot and glazed it with a mixture of:
1 c. brown sugar
1/4 c. pure maple syrup
1/4 c. yellow mustard

I then placed the whole thing in the oven and baked it at 350 degrees for about 20 minutes and then reglazed it and baked another 20 minutes.
As Rachael Ray would say, "Yummo!"

Molasses Crinkles

Cream together in large bowl:
3/4 c. shortening
1 c. brown sugar
1/4 c. molasses

Add and mix well:
2 1/4 c. flour
2 tsp. soda
1/4 tsp. salt
1/2 tsp. cloves
1 tsp. cinnamon
1 tsp. ginger

Chill dough. Form into balls about the size of a walnut. Roll in granulated sugar. Bake at 375 degrees for 10 - 12 minutes. We like them soft and chewy. Makes about 6 dozen. The dough freezes well and the cookies do too.

Double Chocolate Chip Cookies

One of Shawn's favorites!! We substitute semi-sweet chocolate chips for the vanilla chips.

Cream together in large bowl:
1 c. margarine
3/4 c. brown sugar
1/2 c .sugar
1 egg
1 tsp. vanilla

Mix in:
2 c. flour
1/4 c. cocoa
1 tsp. soda
1/2 tsp. salt

Stir in:
1 c. vanilla chips (or semi-sweet)

Bake at 375 degrees for 7-10 minutes. I usually refrigerate the dough and sometimes freeze it. Should be chewy and moist.
Makes about 3 dozen.

In Celebration Of: National Banana Bread Day

Yes, really....and in honor of that day, I made this lovely, wonderful Banana Pound Cake last week. I got the recipe from one of the last Taste of Home magazines...(this is our theme). It is super!!! I followed the recipe exactly, since I've never made many pound cakes. It was slightly crusty on the outside, dense and moist on the inside.

INGREDIENTS
3 teaspoons sugar plus 3 cups sugar, divided
1 cup butter, softened
6 eggs
1 cup mashed ripe banana (about 2 medium)
1-1/2 teaspoons vanilla extract
1/2 teaspoon lemon extract
3 cups all-purpose flour
1/4 teaspoon baking soda
1 cup (8 ounces) sour cream
GLAZE
1-1/2 cups confectioners' sugar
1/2 teaspoon vanilla extract
3 to 4 teaspoons milk

SERVINGS
12-15

DIRECTIONS
Grease a 10-in. fluted tube pan. Sprinkle with 3 teaspoons sugar; set aside. In a large mixing bowl, cream butter and remaining sugar until light and fluffy, about 5 minutes. Add eggs, one at a time, beating well after each addition. Stir in bananas and extracts. Combine flour and baking soda; add to the creamed mixture alternately with sour cream, beating just until combined. Pour into prepared pan (pan will be full). Bake at 325° for 75-85 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. In a small bowl, whisk glaze ingredients until smooth; drizzle over cake. Store in the refrigerator. May be frozen for up to 1 month. Yield: 12-15 servings.

Parmesan Potatoes

I have no idea what recipe(s) this evolved from, but we love it. Shawn is a meat and potatoes kind of guy and this is one more good way to fix them. Its very easy to make. I have not put any amounts down for the salt and pepper---you know how much you like. Reduce or enlarge depending on how many people you are service. I also like this recipe made with sweet potatoes or carrots.

1. Preheat oven to 400 degrees.
2. Spray cookie sheet with pan spray.
3. Wash and slice red or gold potatoes lengthwise into about 4 pieces, roughly 1/4" thick. Use however many you think you will eat--I usually make a cookie sheet full and have enough for 2 meals, about 5 large potatoes. Also, I sometimes use a ripple slicer (Pampered Chef) and that makes them look really pretty.
4. Melt some margarine or butter (or use olive oil) and sprinkle it, spoon it, brush it over all the slices. I use about 3 T. for a whole sheet of potatoes.
5. Sprinkle liberally with sea salt, black pepper, and garlic powder.
6. Grate some Parmesan cheese and sprinkle over the top.
7. Bake at 400 degrees for about 40 minutes. Potatoes should be cooked thru and cheese on top will be golden brown.

Baked Ziti

Here's another recipe that I have modified from Taste of Home. My husband doesn't like ricotta cheese, so I had to come up with a substitution for that and cottage cheese in a lot of my Italian recipes. Through lots of trial and error, I hit upon using half and half, cream, or evaporated milk, or a combination of what was in the fridge. When it is mixed with the mozzarella cheese, and left set for a little while, it gets a thicker consistency. I tried regular milk, but it just wasn't thick enough to suit me.
I also discovered, in my humble opinion, that pizza sauce tastes much better than the spaghetti sauce. Also, shredding your own cheeses makes for a much better taste as well. This is one of our favorite casseroles. I usually make a double or triple batch and stick a couple in the freezer for meals during the week.

1 box ziti Cook according to package directions.

1 lb. ground beef, cooked until brown
1 28 oz. spaghetti sauce or 3 cups pizza sauce (I use Ragu Thick and Zesty Pizza sauce)
Mix these together.

2/3 cup half and half or evaporated milk or use 1 (15 oz) carton ricotta cheese
2 eggs, beaten
1 1/2 cups shredded mozzarella cheese
1/2 cup grated Parmesan cheese
Mix together in large bowl and then toss with cooked ziti.

Preheat oven to 350 degrees. Use 9 x 13 pan or a 2 quart casserole dish. Layer a couple of spoonfuls of the meat sauce (about 1/3) on the bottom. Layer 1/2 of the noodles. Layer 1/3 of the meat sauce, and then the rest of the noodles. Spread the remaining 1/3 of the meat sauce on top. Bake for 40 minutes. Remove from oven and spread 1 cup shredded mozzarella cheese on top.

Bake for another 10 - 15 minutes til the cheese is melted and browned.
Let set about 10 minutes before eating and enjoy with a green salad and some breadsticks.

If you want to make for the freezer, layer everything including the cheese in casserole dish. Cover with plastic wrap and freeze. Thaw and bake for 50 minutes.

Cherry Ginger Biscotti

This is a new, favorite recipe from ClubMom.com. I get all these emails with helpful hints about diapering, makeup, organizing for the busy mom, etc.... This recipe was a link before Christmas. I wish that I would have had it when I was pregnant---the ginger probably would have helped my icky tummy!
Disclaimer: I actually dump all the ingredients in together and mix well, then mix in the dried fruit. Also, these don't seem to spoil or get stale. I forgot a batch for a month, and they were still good. My baby enjoys gnawing on these.

Preheat oven to 325 degrees.
Grease and flour baking sheet, and set aside.
Combine:
2 1/4 c. flour
1 1/2 t. baking powder
1/4 t. salt

In another bowl, combine:
1/3 c. margarine
1 c. sugar
2 eggs
1 t. vanilla extract

Stir in the flour mixture until blended and add:
1/2 c. chopped dried cherries
1 T. finely chopped crystallized ginger

Knead dough on a lightly floured surface. With floured hands, shape into a log about 14 x 1 1/2 inches. Bake about 35 minutes or until firm and golden. Remove from pan and cool on wire rack for 10 minutes.

Cut into 1/2 inch thick diagonal slices. Put cookies back on to baking sheet. Reduce oven temperature to 300 degrees, and bake an additional 20 minutes. Cool on wire rack and store in airtight container.
Makes about 30 cookies.

Mango Cheese Ball

Arlene, this is for you! Another Rachel Ray recipe....somewhat modified. She says to use a food processor to combine, but I like cheese balls mixed, not pureed.
This has become a Christmas tradition around our house. I usually let Mary Ann make it. ;-)

1 8 oz.brick of cream cheese, softened
1/2 stick of butter, softened
2 inches of ginger root, grated
Pinch of allspice
1/8 t. ground nutmeg
2 cups shredded cheddar cheese
1/2 c. mango chutney
Mix altogether with an electric mixer. Shape into ball.
Roll in:
1 c. macadamia nuts, cashews, or pecans, chopped
Chill til firm. Serve with assorted crackers. About 12 servings.

Pizza Joes

This recipe is loosely based on a recipe that I found in Taste of Home a year ago. I changed the bread, the cheese and messed with the spices a little. If you want to see the original recipe, click on the title. It is a favorite quick dinner around our house. Serve with chips, salad and chocolate pudding.

Preheat oven to Broil.
Fry in pan with the onion until the beef is no longer pink.
1 lb. ground beef
1 T. dry minced onion

Add:
1 (14 1/2 oz.) can of diced tomatoes
1 t. dried oregano
1/4 t. salt
1/4 t. garlic powder

Shake together in shaker jar and add to the tomato beef mixture:
2 t. cornstarch
1/4 c. water

Cook till slightly thickened, about 5 minutes. Add and melt:
6 mozzarella cheese slices or about 1 1/2 c. shredded

Stir till it is all mixed together. Slice one loaf of french bread into 4 sections and then in half lengthwise (8 pieces). Layer the meat mixture on the bread and top with cheese. Cut 4 slices of mozzarella cheese diagonally or use about 3/4 cup shredded.
Broil until the cheese is golden brown, about 6 minutes.

4 servings

Mustard Tarragon Sauce

I have tried this easy sauce on steak kebabs, pork loin roast. My husband says its "to die for". I don't know about that. I also like to broil Vidalia onions or potatoes basted with this sauce. Serve the onions or potatoes with your meat. The orginal recipe came from the "Monday is Meatloaf" cookbook which I picked up at a yard sale for 25 cents. You may need to double or triple the recipe depending on whether you want to baste only or have extra to serve with the meat. Again, this is a recipe that I have doctored and changed.

1 c. beef broth (use a boullion cube and a cup of water)
2 T. yellow mustard
1 T. olive oil
1 T. minced fresh tarragon or 1 t. dried
1/2 t. dry mustard
1/4 t. garlic powder
1/4 t. black pepper
2 T. margarine

Bring the broth to a boil in a small saucepan. Add the rest of the ingredients and whisk together. Turn down the heat and simmer for 10 - 15 minutes. Remove from heat when it has cooked down a bit to a nice saucy consistency. Baste your meat or serve warm with it as a sauce.

Makes about a cup.

Hummus

A year or so ago, I got my sister and myself copies of "The What Would Jesus Eat? Cookbook." She found a fast and easy recipe for hummus, and I changed it slightly to fit time constraints.

1 can garbanzo beans, rinsed and drained
1/2 cup tahini (scant) (tahini is like peanut butter, only made with sesame seeds)
2 T. extra virgin olive oil
1/4 t. minced garlic or garlic powder
Juice of 2 med. lemons (I use the equivalent measure of the bottled stuff)
1/2 t. sea salt
1/2 t. cumin

Whirl the beans until finely chopped in a food processor. Add the rest of the ingredients and blend well. Hummus will have a fine texture. Place in airtight container in the refrigerator or serve immediately. Keeps about 5 days in the fridge.

I like this on Wheat Thins or Triscuits, with veggies, or with Middle Eastern dishes. I'm pretty well addicted to this.

Adventures in Pasta Making!!

Last year, during my Christmas shopping, I procured a pasta maker for fairly cheap at Ross. Just a simple hand-cranked NorPro model, with attachment for making fettuccine and spaghetti. Yesterday, I finally had a chance to try it out.
I used the Joy of Cooking’s Egg Pasta recipe, since it seemed the most simple. I also checked out a couple of websites by googling Homemade Pasta.

3 ½ c. unbleached flour (I used 3 c. white and ½ c. whole wheat)
5 eggs or (7 egg whites)
1 t. salt
1 t. olive oil

I added 1 t. of dill weed and 1 t. of lemon pepper (salt-free) for flavor.

I whisked it together in my food processor for about 20 seconds and then I kneaded it for 10 minutes by hand. I then divided it into 4 pieces and let them set, loosely covered, for 30 minutes. (There were pages and pages of directions, and information in the Joy of Cooking.)

I learned a few more things—dough should not be sticky, keep dusting with flour. It’s like bread making—you get a feel for the right consistency of the dough. I ran it through the pasta maker, following the rules for making the sheets of pasta. I let them dry for about 30 minutes and them ran them through the fettuccine attachment and laid them out to dry again. The more I worked with it, the faster I got at it—I felt like I needed 3 hands to work with it. It was a good thing the baby was napping. ;-) (I think it easier to use the attachment than to cut by hand, I tried both ways.)

I only had to boil them for 5 minutes and served them with homemade pasta sauce. Shawn had two helpings (he wondered if this was gourmet food) and I had mine with garlic butter—see the recipe below. I have to tell you that this was the best pasta I have ever eaten. It’s a little time consuming but wow!! The taste was awesome!! Of course, I will not stop using the cheap boxes of dried pasta, at least right way. I’d like to eventually switch to eating all whole-grain pasta and this is probably the way to do it, as the dried stuff is very expensive.

Real Southern Sweet Tea

1 quart water
4 quart size tea bags or 1 large gallon size
1 1/2 to 2 cups sugar

Bring water to boil. Remove from heat and steep tea bags for 6 minutes. Place sugar in the bottom of a gallon size pitcher. Remove tea bags and pour tea over the sugar. Mix well, till the sugar is dissolved. Add cold water to top of pitcher, stir till mixed. Serve with ice and lemon wedges if desired.

Hints: If you steep tea for too long, you release tannins into the tea. This makes your tea bitter. Also, the sugar syrup is the main difference between sweet tea and sweetened tea.

Garlic Butter

We love garlic bread as a side to the many Italian dishes we enjoy every month. Taste of Home recently had a tip that has proven to be a time saver for us.

Soften one medium container of "tub butter" such as Country Crock, (or at my house, the Walmart version of Country Crock). I usually transfer it to a mixing bowl so it is not quite so messy to work with.
With an electric mixer, mix in a tablespoon of garlic powder and a tablespoon of parsley, or other spices if you desire. Be sure to adjust it to your taste--we like it really garlicky, or the size of your container.

Store in the refrigerator and use for garlic bread, grilled cheese sandwiches....

Revved up Grilled Cheese Sandwiches

This is one of my favorite foods. However, made with the wrong ingredients, they turn into a mushy mess. Here are my tips for a great grilled cheese sandwich!!

Start with good bread. Sorry, but Wonderbread or other white breads don't make good grilled sandwiches. Use a good 9 grain or sourdough, like the Cobblestone Mills variety. You can use day old bread with good results though.

Use good cheese. None of that fake stuff---use real Cheddar, the kind you slice yourself.

Spread the outsides of the sandwich with butter, or garlic butter (or margarine). (Probably the easiest way is to lay the bread on the counter and butter it and then assemble it on the griddle.)

Heat your griddle or pan to medium heat and then place sandwiches on the griddle and fry on both sides till golden brown. Do not flatten the sandwiches with a spatula in an effort to make the cheese melt and do not leave the stove while frying.

Good with a glass of iced tea and a salad or try it with some hot chocolate or tomato soup!!

For variations on this try adding a slice of ham or using Swiss or provolone or all of the afore-mentioned items before grilling. A little mustard or mayo is good too--just don't overload it!!

Minty Fruit Salad (Kathryn)

Go to the link provided and vote for my recipe!! I added a bit more spearmint in this recipe.

Minty Fruit Salad

This was a great addition to our Holiday menu. It makes enough for the whole gang. Adding mint gives it a fresh flavor.

Prep Time: 20 minutes

Serving Size: 6

Ingredients:

2 green apples
2 red apples
3 kiwi
2 cups red grapes
3 - 4 bananas
1 16 oz. can chunk pineapple, drained
1 pkg. instant vanilla pudding mix
1 1/2 t. crushed spearmint

Directions:

Drain the pineapple and mix the reserved juice with the pudding mix. Add spearmint and mix well. Pour over chopped fruit. Use the fruit you have and experiment--try melons, cherries, or peaches. Also add 2 T. Tang mix to the pudding for an orange mint dressing.

Baked Potato Salad (Kathryn)

Mom and I enjoyed this salad the other evening for dinner. I baked extra potatoes and used them up this tasty way!

Baked Potato Salad

Slice, dice and toss together:
6 - 8 cups baked potatoes (cooled)
3 hard boiled eggs (cooled)
3 -4 strips of cooked bacon
1/8 c. chopped green onions
1/3 c. chopped celery

Mix together in separate bowl:
3/4 c. mayonaise
3/4 c. sour cream
1/2 t. ground dry mustard
1/2 t. black pepper
1 T. dill weed
1 t. salt

Pour over the potatoes and mix well.
About 6 servings for normal people, but I could eat just a big bowl of this for lunch and be perfectly happy.

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