PW's Lasagna

Several people have mentioned this recipe so I thought I would give it try myself. It is delicious!

1-1/2 pound Ground Beef
1 pound Hot Breakfast Sausage
2 cloves Garlic, Minced
2 cans (14.5 Ounce) Whole Tomatoes
2 cans (6 Ounce) Tomato Paste
2 Tablespoons Dried Parsley
2 Tablespoons Dried Basil
1 teaspoon Salt
3 cups Lowfat Cottage Cheese
2 whole Beaten Eggs
1/2 cup Grated (not Shredded) Parmesan Cheese
2 Tablespoons Dried Parsley
1 teaspoon Salt
1 pound Sliced Mozzarella Cheese
1 package (10 Ounce) Lasagna Noodles
(add 1/2 Teaspoon Salt And 1 Tablespoon Olive Oil To Pasta Water)
Preparation Instructions
Bring a large pot of water to a boil.

Meanwhile, in a large skillet or saucepan, combine ground beef, sausage, and garlic. Cook over medium-high heat until browned. Drain half the fat; less if you’re feeling naughty. Add tomatoes, tomato paste, 2 tablespoons parsley, basil and salt. After adding the tomatoes, the sauce mixture should simmer for 45 minutes while you are working on the other steps.

In a medium bowl, mix cottage cheese, beaten eggs, grated Parmesan, 2 more tablespoons parsley, and 1 more teaspoon salt. Stir together well. Set aside. Cook lasagna until “al dente” (not overly cooked).

To assemble:
Arrange 4 cooked lasagna noodles in the bottom of a baking pan, overlapping if necessary. Spoon half the cottage cheese mixture over the noodles. Spread evenly. Cover cottage cheese with a layer of mozzarella cheese. Spoon a little less than half the meat/sauce mixture over the top.

Repeat, ending with meat/sauce mixture. Sprinkle top generously with extra Parmesan.

Either freeze, refrigerate for up to two days, or bake immediately: 350-degree oven for 20 to 30 minutes, or until top is hot and bubbly.

***Recipe Posted by Ree

Chicken Tetrazzini

Photo:  Taste of Home

1 package (7 ounces) spaghetti, broken into 2-inch pieces

2 cups cubed cooked chicken (or you could use turkey)
1 cup shredded cheddar cheese
1 can (10-3/4 ounces) condensed cream of mushroom soup
1 medium onion, chopped
2 cans (4 ounces each) sliced mushrooms, drained
1/3 cup milk
1/4 cup chopped green pepper
1/4 teaspoon salt
1/8 teaspoon pepper

Additional shredded cheddar cheese, optional


Cook spaghetti according to package directions; drain. Transfer to a large bowl; add remaining ingredients and mix well. Spoon into a greased 2-1/2-qt. casserole; sprinkle with cheese if desired. Bake, uncovered, at 375° for 40-45 minutes or until heated through.

 Recipe adapted from Taste of Home

Mexican Meat Mixture

This meat mixture is perfect for all the various Mexican dishes (tacos, burritos, etc). I have also used it in a variety of other Mexican dishes including Enchilada Casserole and Mexican Pizza. It is fun just to add variety to the same ol' dishes.

ground beef
onion
taco seasoning
cumin
garlic
black beans (drained)
sour cream
picante sauce (salsa)

Brown hamburger meat and onion. Drain. Add taco seasoning (mixed with small amount of water), cumin, and garlic. Mix well.

Add drained black beans, sour cream, and picante sauce. Mix well. Simmer on low heat for 5-10 minutes or until heated thoroughly.

If you want to add some heat, finely chop a jalapeno and add to mixture OR use the hot picante sauce.

Chile Relleno Casserole

1 lb ground beef
1 small onion
2 (4 oz) can of green chiles, chopped
1 1/2 cup shredded cheese
1/2 cup all purpose flour
4 eggs, beaten
1 1/2 cup milk

Brown ground beef and onion. Drain.

In baking dish, begin layering 1/2 of green chiles, 1/2 the amount of cheese, and 1/2 of the meat mixture. Repeat layers.

In separate bowl, combine milk, eggs, and flour; stirring well. Pour over top of layers. (Do not stir.)

Bake at 350 degrees for 45 - 50 minutes.

This is a recipe my aunt gave me. It is a family favorite when we have Mexican night!