1 lb. Sausage
½ cup chopped onion
1 clove garlic, minced
1 28 oz. can crushed tomatoes
1 8-oz. can tomato sauce
1 6-oz can tomato paste
2 tsp. salt
1 6 oz. lasagna noodles (You’ll have extra)
1 Tbsp. cooking oil
3 eggs
32 oz. ricotta
1 1/2 cup grated parmesan (1 1/4 in and 1/4 to sprinkle on the top.)
3 Tbsp. dried parsley flakes
1 1/2 lb. shredded mozzarella cheese (I don’t measure. I buy big bag and put what looks right.)
Cook meat, onion, and garlic till meat is browned. Drain off fat. Stir in the undrained tomatoes and next four ingredients. Cover; simmer 15 minutes, stirring often. Meanwhile, cook noodles until tender in boiling salted water with cooking oil in water. Drain; rinse noodles. Beat eggs; add ricotta, parmesan, the parsley, 1/2 tsp. salt, 3/4 tsp pepper. Layer 1/2 noodles in 15x10 pan; spread half ricotta filling. Add 1/2 of mozzarella and 1/2 sauce. Repeat layers. Sprinkle extra parmesan on top. Cover and bake in 375 degree oven for 50 to 60 minutes. (Just make sure it’s bubbling well.) Let stand 10 minutes before serving.
Saturday, February 11, 2012
White Chili Soup
2 medium onions (finely chopped)
2 Tbsp. oil
bottled green salsa (1-2 cups, as mild or hot as you would like.)
2 (15 oz.) cans corn, drained
2 (15 oz.) cans white beans, drained and rinsed
2 (14 oz.) cans chicken broth
4 c. chicken, cooked, shredded
2 Tbsp. lime juice
1 tsp. ground black pepper
1 tsp. cumin
dash of chili pepper
2 cups shredded Monterey Jack cheese
Crock Pot Version: (makes for more tender chicken)
In a large saucepan, cook onion in hot oil over medium heat. After it is caramelized a little bit, add the green salsa. Heat for about 3 minutes. Pour that in crock pot and add green salsa, corn, beans, broth, chicken, lime juice, black pepper, cumin, and chili pepper. Cook on high for 4 hours. Stir in cheese, or just serve with cheese and chips.
Stove Top Version:
In a large saucepan, cook onion in hot oil over medium heat. After it is caramelized a little bit, add the green salsa. Heat for about 3 minutes. Stir in corn, beans, broth, lime juice, cumin, chill powder and pepper. Cover and simmer on low for about 10 minutes stirring occasionally. (You can also combine all the ingredients, except for 10 minutes before served, add the cheese and stir until melted. Serve with crunched up tortilla chips. It’s also really good served in bread bowls!
2 Tbsp. oil
bottled green salsa (1-2 cups, as mild or hot as you would like.)
2 (15 oz.) cans corn, drained
2 (15 oz.) cans white beans, drained and rinsed
2 (14 oz.) cans chicken broth
4 c. chicken, cooked, shredded
2 Tbsp. lime juice
1 tsp. ground black pepper
1 tsp. cumin
dash of chili pepper
2 cups shredded Monterey Jack cheese
Crock Pot Version: (makes for more tender chicken)
In a large saucepan, cook onion in hot oil over medium heat. After it is caramelized a little bit, add the green salsa. Heat for about 3 minutes. Pour that in crock pot and add green salsa, corn, beans, broth, chicken, lime juice, black pepper, cumin, and chili pepper. Cook on high for 4 hours. Stir in cheese, or just serve with cheese and chips.
Stove Top Version:
In a large saucepan, cook onion in hot oil over medium heat. After it is caramelized a little bit, add the green salsa. Heat for about 3 minutes. Stir in corn, beans, broth, lime juice, cumin, chill powder and pepper. Cover and simmer on low for about 10 minutes stirring occasionally. (You can also combine all the ingredients, except for 10 minutes before served, add the cheese and stir until melted. Serve with crunched up tortilla chips. It’s also really good served in bread bowls!
Suzy's Family Chili
Serve with Cornbread Cake
1 ½ lb. Ground Beef
¾ - 1 cup Green Pepper, chopped
1 can Chili Beans, not rinsed
1 can White Beans, rinsed
1 can Pinto Beans, rinsed
2 tsp Chili Powder
1 large can crushed Tomatoes
½ Onion, chopped
1 tsp salt
¼ c. Brown Sugar
1 Bay Leaf
Brown beef in large pan with onion. Drain grease. Add all ingredients and simmer at least 1 hour, the longer the thicker. Remove the bay leaf before serving or give a prize to the person who gets it.
1 ½ lb. Ground Beef
¾ - 1 cup Green Pepper, chopped
1 can Chili Beans, not rinsed
1 can White Beans, rinsed
1 can Pinto Beans, rinsed
2 tsp Chili Powder
1 large can crushed Tomatoes
½ Onion, chopped
1 tsp salt
¼ c. Brown Sugar
1 Bay Leaf
Brown beef in large pan with onion. Drain grease. Add all ingredients and simmer at least 1 hour, the longer the thicker. Remove the bay leaf before serving or give a prize to the person who gets it.
Bavarian Apple Torte
Makes 8-10 servings.
Crust:
In large bowl, cream together ½ c. butter, 1/3 c. sugar, and ¼ tsp. vanilla. Cut in 1 cup flour until mixture resembles coarse meal. Press dough onto the bottom and pat partially up sides of 9” springform pan.
Filling:
Preheat oven to 450. In a medium sized bowl, combine 8 oz. softened cream cheese and ¼ cup sugar and mix well. Add 1 egg and ½ tsp. vanilla and blend thoroughly. Pour into prepared pan.
Topping:
In a large bowl, combine 1/3 cup sugar, and ½ tsp. cinnamon. Add 4 cups cored, peeled, and thinly sliced apples and toss. Arrange apples over cream cheese filling and sprinkle with ¼ cup sliced almonds (optional). Bake at 450 for 10 minutes and continue baking at 400 for and additional 25 minutes. Cool completely before removing rim of pan. If almonds brown too fast make a loose tent of foil.
Crust:
In large bowl, cream together ½ c. butter, 1/3 c. sugar, and ¼ tsp. vanilla. Cut in 1 cup flour until mixture resembles coarse meal. Press dough onto the bottom and pat partially up sides of 9” springform pan.
Filling:
Preheat oven to 450. In a medium sized bowl, combine 8 oz. softened cream cheese and ¼ cup sugar and mix well. Add 1 egg and ½ tsp. vanilla and blend thoroughly. Pour into prepared pan.
Topping:
In a large bowl, combine 1/3 cup sugar, and ½ tsp. cinnamon. Add 4 cups cored, peeled, and thinly sliced apples and toss. Arrange apples over cream cheese filling and sprinkle with ¼ cup sliced almonds (optional). Bake at 450 for 10 minutes and continue baking at 400 for and additional 25 minutes. Cool completely before removing rim of pan. If almonds brown too fast make a loose tent of foil.
Apple Betty
4 cups sliced, peeled, pared tart apples
1 cup sugar
1/2 tsp. cinnamon
1/4 cup orange juice
3/4 cup flour
1/4 tsp. nutmeg
1/2 cup butter
Dash of salt
Preheat oven to 375. Mound apples in buttered pie plate. Sprinkle with orange juice. Combine sugar, flour, spices. Cut in butter until mixture is crumbly. Sprinkle over apples. Cook for 45 minutes.
1 cup sugar
1/2 tsp. cinnamon
1/4 cup orange juice
3/4 cup flour
1/4 tsp. nutmeg
1/2 cup butter
Dash of salt
Preheat oven to 375. Mound apples in buttered pie plate. Sprinkle with orange juice. Combine sugar, flour, spices. Cut in butter until mixture is crumbly. Sprinkle over apples. Cook for 45 minutes.
Pumpkin Pie Dessert
1 pkg. yellow cake mix (hold out 1 cup)
1 egg, beaten
1 cube margarine (melted)
* Mix together and press into a 9x13 greased and floured pan.
30 oz. can pumpkin pie mix
2 eggs, beaten
2/3 cup canned milk
* Mix together and pour over cake mixture
1 cup remaining cake mix
¼ cup sugar
1 tsp. cinnamon
3 Tbsp. margarine
* Mix together and sprinkle on top. Bake 350 for 1 hour. Serve with whipped cream.
1 egg, beaten
1 cube margarine (melted)
* Mix together and press into a 9x13 greased and floured pan.
30 oz. can pumpkin pie mix
2 eggs, beaten
2/3 cup canned milk
* Mix together and pour over cake mixture
1 cup remaining cake mix
¼ cup sugar
1 tsp. cinnamon
3 Tbsp. margarine
* Mix together and sprinkle on top. Bake 350 for 1 hour. Serve with whipped cream.
Easy Peach Cobbler
1 box butter recipe yellow cake mix
2 (16 oz.) cans sliced peaches in heavy syrup
2 sticks butter
Pour peaches and syrup into a 9 x 13 inch baking pan. Cover peaches completely with dry cake mix, do not mix. Cover mix with pats of butter.
Bake at 350 degrees F. until golden brown approximately 25 minutes. Serve with ice cream.
2 (16 oz.) cans sliced peaches in heavy syrup
2 sticks butter
Pour peaches and syrup into a 9 x 13 inch baking pan. Cover peaches completely with dry cake mix, do not mix. Cover mix with pats of butter.
Bake at 350 degrees F. until golden brown approximately 25 minutes. Serve with ice cream.
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