Categories
Beef Cookbook Main Dishes

Light and Lazy Lasagna

12 lasagna noodles
2 C. mozzarella cheese, shredded
1/4 C. Parmesan cheese, grated

FILLING:
1 – 15 oz. carton non-fat ricotta cheese
1 C. non-fat cottage cheese
1/4 C. Parmesan cheese, grated
2 T. fresh parsley, finely chopped, or 2 tsp. dried

SAUCE:
8 oz. 95% lean ground beef
2 – 1 lb. cans unsalted tomato sauce
1 – 1 lb. can unsalted tomatoes, crushed
2 T. tomato paste
2 C. fresh mushrooms, sliced
1 medium onion, chopped
1 1/2 tsp. crushed fresh garlic
2 1/2 tsp. dried Italian seasoning

To make the sauce, place the ground meat in a 4-quart pot. Cook over medium heat, stirring to crumble, until the meat is no longer pink. Drain fat. Add all of the remaining sauce ingredients to the browned meat, increase the heat to high and bring to boil. Reduce heat to low, cover and simmer 25 minutes, or until vegetables are tender. Set aside.

To make the filling, combine all of the ingredients in a large bowl and stir to mix well. Set aside.

To assemble the lasagna, coat a 9×13″ pan with cooking spray. Spoon 1 cup of the sauce over the bottom of the pan. Lay 4 of the uncooked noodles over the bottom of the pan, arranging 3 of the noodles lengthwise and 1 of the noodles crosswise. Allow a little space between the noodles for expansion. Top the noodles with half of the filling mixture, 3/4 cup of the mozzarella cheese, and 1 1/2 cups of the sauce. Repeat the noodles, filling, mozzarella cheese and sauce layers.

Finally, top with the remaining noodles, sauce, Parmesan and mozzarella. Cover the pan with aluminum foil and bake at 350º for 45 minutes. Remove the foil and bake an additional 15 minutes, or until the edges are bubbly and the top is browned. Remove the dish from the oven and let sit for 5 minutes before cutting and serving.

Yields 10 servings.

Categories
Cookbook Salads

Oriental Salad

1/2 stick butter
4 pkgs. Ramen noodles, crumbled (do not use seasoning mix in pkg.)
1/4 C. sesame seeds
1/2 C. slivered almonds
2 to 3 bunches bok choy lettuce, cut up
2 to 3 bunches green onions, cut up

DRESSING:
1 C. oil
1 C. sugar
1/4 C. vinegar
2 T. soy sauce

Brown the noodles, almonds and sesame seeds in the butter (put sesame seeds in last). Cut up the bok choy and green onions and place in large bowl. Pour the hot butter mixture over greens. Pour on dressing and toss.

Categories
Cookbook Salads

Rita’s Pink Artic Freeze

1 – 8 oz. pkg. cream cheese
2 T. mayonnaise
2 T. sugar
1 can whole cranberry sauce
1 – 9 oz. can crushed pineapple,drained
1/2 C. walnuts, chopped
1 C. whipping cream, whipped, or 2 C. Cool Whip, thawed

Soften cream cheese; blend in mayonnaise and sugar. Add fruit and nuts. Fold in whipped cream and freeze in an 8x4x2″ loaf pan. Let stand at room temperature for 15 minutes, or in refrigerator for an hour before slicing. Serve on lettuce leaf.

Categories
Cookbook Salads

Raspberry Jello Salad

2 – 3 oz. pkgs. raspberry Jello
2 – 8 1/4 oz. cans crushed pineapple
2- 10 oz. pkgs. frozen raspberries, not sweetened
1 C. walnuts, chopped
1 C. hot water
1 – 8 oz. carton sour cream

Dissolve Jello in 1cup hot water. Add all other ingredients, except sour cream. Pour half of mixture and put in refrigerator to set up. Spread sour cream on top of set jello and pour rest of mixture on top. Return to refrigerator to set top layer.

Categories
Cookbook Salads

Pretzel Salad

FIRST LAYER:
2 C. pretzels, crushed
3/4 C. margarine, melted
3 T. sugar

SECOND LAYER:
1 – 8 oz. pkg. cream cheese
1 C. sugar
2 C. Cool Whip

THIRD LAYER:
1 – 6 oz. pkg. strawberry gelatin
2 C. water
2 – 10 oz. pkgs. frozen strawberries

FIRST LAYER: Mix ingredients together and press into a 9×13″ pan. Bake at 400º for 8 minutes. Cool.

SECOND LAYER: Mix together cream cheese and sugar. Fold in Cool Whip an spread over the cooled crust.

THIRD LAYER: Dissolve gelatin in 2 cups boiling water and add strawberries. Chill until syrupy. Pour over second layer and refrigerate.

Categories
Cookbook Salads

Leta’s Green Salad

2 – 3 oz. pkgs. lime or lemon Jello
1 large can crushed pineapple, drained; reserve juice
1 1/3 C. evaporated milk, chilled
Celery, chopped, optional
Apples, chopped, optional
Nuts, chopped, optional

Add enough water to reserved pineapple juice to make 1 2/3 cups water. Bring to boil and add Jello to dissolve. Chill until Jello is an egg white consistency. Pour milk into Jello and beat until double in size. Add pineapple (apples, celery and nuts, if using). Pour into bowl. Refrigerate. To make a 9×13″ pan, double recipe.

Categories
Cookbook Salads

Brenda’s Jello Cranberry Salad

1 – 6 oz. pkg. red Jello
1 3/4 C. boiling water
1/2 C. sugar
1 can whole cranberry sauce
1 small can crushed pineapple
1 C. celery, finely diced

TOPPING:
1 pkg. Dream Whip
1/2 C. milk
1 – 8 oz. pkg. cream cheese
1 handful miniature marshmallows

Mix the first 6 ingredients in saucepan and bring to rolling boil. Put in a 10 x 10″ Pyrex dish or 7 1/2 x 12″ glass pan and set in refrigerator overnight.

TOPPING: Combine ingredients and refrigerate overnight. Next day, beat as whipped cream and spread on top of Jello mixture.

Categories
Cookbook Salads

Barb’s Salad

2 pkgs. lemon Jello
1 large can crushed pineapple, drained, saving 1 C. juice
5 bananas, sliced
1/2 pkg. miniature marshmallows

DRESSING:
2 egg yolks
2/3 C. sugar
1 C. pineapple juice
1T. cornstarch
2 T. vinegar
2 T. butter

Make Jello per package instructions and place in 9×13″ cake pan; let set.

DRESSING: Cook until thick; cool and add 1/2 cup whipped cream, whipped. Spread over salad and sprinkle with grated cheese. Refrigerate.

Categories
Cookbook Pork Soups

Ham and Bean Soup

1 C. dry navy beans
1 1/4 to 1 1/2 lbs. meaty smoked ham hocks or meaty ham bone
1 C. onion, chopped
1/2 C. celery, sliced
1/4 tsp. pepper
1 T. instant chicken bouillon granules
1 T. fresh parsley, snipped
1 T. fresh thyme, snipped, or 1 tsp. dried thyme, crushed
2 C. rutabaga or parsnips, chopped
1 C. carrots, sliced
2 C. fresh spinach leaves, chopped, or 1 – 10 oz. pkg. frozen chopped spinach, thawed and drained

Rinse beans. In Dutch oven, combine beans and 5 cups cold water. Bring to boiling. Reduce heat and simmer, uncovered, for 2 minutes. Remove from heat. Cover and let stand 1 hour, or skip boiling water and soak beans overnight in covered pan. Drain and rinse beans. In same pan, combine beans, 5 cups fresh water, pork hocks, onions, celery, bouillon granules, parsley, thyme and pepper. Bring to boiling. Reduce heat and simmer, covered, for 1 3/4 hours. Remove pork hocks; set aside to cool. Mash beans slightly. Stir in rutabaga and carrots. Return to boiling. Reduce heat; simmer, covered, 15 minutes or until vegetables are tender. Cut meat off bones; coarsely chop. Discard bones. Stir meat and spinach into saucepan. Heat through.

Makes 4 or 5 servings.

Categories
Breads & Rolls Cookbook

Unleavened Communion Bread

If you get it golden brown it’s great to eat with salad. I got this a bit overdone and could hear the crunch throughout the church.

4 C. flour
1 tsp. salt
2 T. sugar
1/4 C. butter or margarine
1 C. milk

Sift dry ingredients together in bowl. Cut in butter until mealy. Stir in milk, making a stiff dough. Roll out thin on a lightly-floured surface. Place on a lightly-greased cookie sheet. Mark into squares with a serrated knife. Pierce dough with a fork. Bake in preheated 375º to 400º oven for about 15 minutes, or until golden or very lightly colored.

NOTE: This recipe dates back to 1775. Crackers were not available in Boonsharough, so Rebecca Boone made her own and this is her recipe. Recipe will make enough bread for 3 Communion servings.