2 lbs. hamburger, browned
1 – 10 oz.. pkg. lasagna noodles, dry
1 – 12 oz. container cottage cheese
4 C. mozzarella cheese
1 – 12 oz. can “V-8” juice
2 – 6 oz. cans tomato paste
1 – 16 oz. can whole tomatoes, cut up
2 C. canned tomatoes
1 pkg. Tones dry spaghetti sauce

Mix “V-8″ juice, tomato paste, tomatoes, spaghetti sauce mix and mix with brown hamburger; bring to boil. Spray a 10×14″ pan. Put dry noodles in pan, top with 1/2 cooked sauce. Add 1/2 cottage cheese, 1/2 mozzarella cheese, then make another layer of noodles, sauce, cottage cheese, mozzarella cheese, and sprinkle top with Parmesan cheese. Cover with foil and refrigerate overnight. Bake, covered, 1 hour at 375°. Remove the cover for last 15 minutes of baking time to let it brown.

8 oz. elbow macaroni
2 C. skim milk
2 T. unbleached flour
1/4 tsp. ground white pepper
2 tsp. dry mustard
2 C. non-fat or reduced-fat
Cheddar cheese, shredded and divided

Cook the macaroni al dente according to package directions. Drain, rinse and drain again. Set aside. Place 1/2 cup of milk and all of the flour, pepper and mustard in a container with a tight-fitting lid. Shake until smooth and set aside. Pour the remaining 1 1/2 cups of milk into a 2-quart pot, and bring to a boil over medium heat, stirring constantly. Add the flour mixture and cook, still stirring, for about 1 minute, or until thickened. Reduce the heat to low; add 1 1/2 cups of the cheese and stir until the cheese melts. Remove the pot from the heat and stir in the cooked macaroni. Coat a 2-quart casserole dish with non-stick cooking spray and spread the macaroni mixture evenly in the dish. Sprinkle with remaining cheese over the top and bake at 350º for 30 to 35 minutes, or until bubbly around the edges. Remove the dish from the oven and let sit for 5 minutes before serving.

Makes 6 servings.

Brown ground beef in pan; drain. Put in roaster. Add rest of ingredients. Mix well. Simmer 2 hours. Don’t add vinegar until you taste mixture because different brands of catsup use different amounts of vinegar in their recipes. Just make it taste the way you want, a little more of this or a little more of that.

Serves 100.

Cut meat into bite-size pieces. Roll meat in flour, salt and pepper. Brown meat on all sides in oil in electric frypan or on stove, or in roaster. Pour veggies over top and salt to taste. Let cook until veggies are tender, approximately 45 minutes to 1 hour. Check periodically; if too dry, add a little water. Should be consistency of stew.

NOTE: Just turn it down to keep warm if you’re eating in shifts.

MIX TOGETHER:
1 large can tomato sauce
1 4 oz. catsup
1 C. water
2 T. lemon juice
2 T. Worcestershire sauce
1 T. brown sugar
1/2 tsp. mustard
1 medium onion, minced
1/2 C. celery, chopped
Salt and pepper

Place the beef or pork in 275º oven for 4 hours. Shred roast. Add the sauce. Place in slow cooker and cook until veggies are done to your liking. This is really better the second day when the ingredients have blended. I sometimes mix it up, let it set in the refrigerator overnight, and then start cooking in the early afternoon for dinner, or make the day before and then reheat.

3 lbs. roast beef, cubed
2 C. onions, chopped
2 green peppers, chopped
2 tsp. salt
2 T. chili powder, or as desired
1 can tomato soup
1/2 C. brown sugar
1/4 C. cider vinegar
2 tsp. Worcestershire sauce
1 tsp. dry mustard

Combine all ingredients in crock pot. Cook on high 8 hours. Stir with wire whisk until meat is shredded. Makes about 12 sandwiches.

NOTE: When I make a larger batch, I roast the beef in a very slow oven until tender. Shred the beef and put in the crock pot with the other ingredients and cook for several hours. You can also use a combination of both beef and pork roast for this recipe.

8 slices bread
1/2 C. mayonnaise
1 green pepper, chopped
3 C. milk
1 can cream of mushroom soup
2 cans tuna
1 onion, chopped
1 C. celery, chopped
4 eggs
American cheese, grated
Salt and pepper, to taste
Paprika

Dice 1/2 of bread in bottom of pan. Mix tuna, mayonnaise, onion, pepper and celery in a bowl and spread over diced bread. Trim the crust from the remaining bread (more may be needed) and place over tuna mixture. Mix eggs and milk. Add salt, pepper and pour over mixture. Place in refrigerator overnight. Bake at 325º for 15 minutes. Take out of the oven and spoon soup over the top. Sprinkle with cheese and paprika. Bake for 1+ hours.

Roll bread dough out into approximately 9″ circle. Top half of dough with pizza sauce, toppings and cheese. Fold other half over toppings and pinch edges to close. Bake on cookie sheet at 350º for 20 minutes, or until golden brown.

1/2 to 1 lb. bacon
1 pkg. fettuccine noodles
5 eggs
3/4 C. fresh Parmesan cheese
3 T. milk
1/2 to 1tsp. salt
1/8 tsp. pepper

Boil water to cook noodles according to package. Cut bacon into 1″ to 2″ pieces and cook in skillet until not quite crispy. In separate bowl, beat eggs and then add milk, salt, pepper and half of Parmesan cheese. Set aside.

When noodles are done cooking, drain and return to large saucepan. Turn on low heat and pour egg mixture over noodles. Cook over low heat until eggs start to set, stirring continuously to coat noodles with egg mixture.

Add bacon (and grease, if you’re brave) to noodles and stir.

Add rest of Parmesan cheese before serving.

Brown hamburger and drain. Place in a 9×13″ pan. Combine soups and pour over hamburger. Place frozen French fries over top. Bake 45 to 55 minutes at 350°.