Feb. 7 Feb. 14 Feb. 21 Feb. 28
LAZY DAY LASAGNA (2-1-14 same except pepper was 1/8 tsp.) 2-7-15 Top of page
12 oz. cottage cheese
2 cups mozarella cheese
2 eggs
1/3 cup chopped parsley
1 tsp. onion
1/2 tsp. dried basil leaves
1/2 tsp. pepper
32 oz. spaghetti sauce
3/4 lbs. ground beef, cooked and
drained
9 uncooked lasagna noodles
1/4 cup water
grated parmesan cheese
In large bowl, mix first 7 ingredients until well blended. In medium bowl, mix spaghetti sauce and cooked beef. In a 12x8x2" spread 3/4 cup of meat sauce. Spread with half the cottage cheese mixture and 1 cup meat sauce. Layer 3 uncooked noodles, spread with remaining cottage cheese mixture and top with remaining noodles and meat sauce. Pour water around edges of casserole. Cover lightly with foil and bake at 375° for 45 minutes. Uncover and bake 15 minutes more or until noodles are tender. Let stand for 10 minutes before serving and top with parmesan cheese.
STOVE TOP ONE-DISH CHICKEN BAKE (From kraftrecipes.com) 2-7-15
1 2/3 cups hot water
1 pkg. (6 oz.) STOVE TOP Stuffing
Mix for Chicken
1 1/2 lbs. boneless skinless
chicken breasts, cut into bite-size pieces
1 can (10-3/4 oz.) condensed cream
of mushroom soup
1/3 cup sour Cream
Heat oven to 400º. Add hot water to stuffing mix; stir just until moistened. Place chicken in 13x9" baking dish. Mix soup and sour cream until blended; pour over chicken. Top with stuffing. Bake 30 minutes or until chicken is done.
GOULASH 2-7-15
1 pkg. uncooked macaroni
1 lb. ground beef
1 can vegetable beef soup
1 can tomato paste
Cook macaroni to desired doneness. Drain. Brown beef. Drain. Combine macaroni, beef and remaining ingredients and heat.
SCALLOPED CHICKEN 2-7-15
1 quart stewed chicken, skinned,
boned and cut into bite size pieces
6 cups bread cubes
1/4 tsp. sage
1/4 cup cream or chicken stock
2 tbsps. onion
pepper to taste
Gravy:
1 quart broth
4 tbsps. fat
4 tbsps. flour
Place chicken in casserole dish. Toss bread cubes with remaining ingredients. Pour over chicken. Make gravy and pour over bread cubes. Bake at 350º for 35-40 minutes.
MISTAKE SPAGHETTI (Caller did not give an amount of pasta) 2-7-15
1 pound ground beef
1/2 cup diced onion
garlic powder to taste
3 oz. drained, chopped mushrooms
8 oz. tomato sauce
6 oz. tomato paste
30 oz. diced tomatoes
2 tbsps. Italian seasoning
1/4 cup chopped parsley
1 1/2 tsps. salt
1/4 cup water
Brown beef and onions. Drain. Mix with remaining ingredients. Pour in casserole pan and bake uncovered for 2-3 hours at 350º. If noodles brown, just stir them in.
APPLE TURNOVERS 2-14-15 Top of page
1 loaf frozen bread, prepared per
package
1 cup apple pie filling
3 tbsps. chopped pecans
1/3 cup butter
1/2 cup sugar
1 tsp. cinnamon
Trim crust off baked bread. Slice loaf into 10 slices. Using a rolling pin, roll each slice flat. Melt butter in shallow bowl. Combine sugar and cinnamon in another shallow bowl. Cut pie filling into small pieces and add pecans. Put 2 tbsps. of filling down the center of each flattened slice of bread. Fold one edge of bread over the pie filling and the opposite edge over the first edge. Dip filled bread into melted butter, coating both sides. Dip both sides into cinnamon-sugar mixture. Lay on sprayed baking sheet with seam side down. Bake at 350º for 20-25 minutes.
GOULASH (2-7-15) 2-14-15
1 pkg. uncooked macaroni
1 lb. ground beef
1 can vegetable beef soup
1 can tomato paste
Cook macaroni to desired doneness. Drain. Brown beef. Drain. Combine macaroni, beef and remaining ingredients and heat.
DEHYDRATED EGG WHITE MERINGUE (From food.com) 2-14-15
3/4 cup sugar
3/4 cup water
1/4 cup egg white powder
1/2 tsp. vanilla (optional)
Preheat oven to 400°. Blend 1/4 cup sugar and egg white powder in a mixer bowl. Add water and mix on low-medium speed 3-5 minutes until smooth. Scrape bowl. Beat on high speed, gradually adding remaining sugar and vanilla. Scrape bowl. Beat until meringue is stiff but not dry. Spread over hot pie filling; seal to edges of crust. Bake about 10 minutes until meringue is browned.
RED VELVET POKE CAKE 2-14-15
1 box red velvet cake mix
3 large eggs
1 1/4 cup water
1/3 cup vegetable oil
2 (3.4 oz. pkgs.) instant cheesecake
flavored pudding
4 cups milk
8 oz. frozen whipped topping, thawed
1 cup mini chocolate chips
Prepare cake mix and bake per package directions. Remove cake from oven and allow to cool about 20 minutes. When cool, poke cake all over with a wooden spoon to make large holes in cake. Mix instant pudding mix with milk. When batter is lump free, pour pudding over cake, making sure it is going into holes. Put cake in refrigerator for a few hours for pudding to set up. When set up, frost with thawed whipped topping. Sprinkle mini chips over cake and serve.
HERB-RUBBED PORK ROAST (From tasteofhome.com) 2-14-15
1-1/2 tsps. salt
1-1/2 tsps. celery salt
1 tsp. onion powder
1 tsp. garlic powder
1 tsp. paprika
1 tsp. pepper
1/2 tsp. dill weed
1/2 tsp. dried rosemary, crushed
1/2 tsp. rubbed sage
1 boneless rolled pork loin roast
(4 pounds)
In a small bowl, combine the seasonings; rub over roast. Place on a rack in a shallow roasting pan coated with cooking spray. Bake, uncovered, at 350° for 1-3/4 to 2 hours or until a meat thermometer reads 160°. Let stand for 10 minutes before slicing. Yield: 12 servings.
Tips, hints and helps: Sage rubs can be combined with 2 tbsps. of mustard or dijon mustard so it will stick better to the meat.
MOUNDS 2-14-15
12 oz bag semi sweet chocolate chips
1 oz. almond coconut milk
2 cups sweetened coconut
Place chips and milk in microwave for 1 minute, stir, and return to microwave for 1 minute. If chocolate is not thin enough, add more milk. When melted, stir in coconut and drop by spoonsful into baking cups and let set up. If Almond Joy type candy is desired, use milk chocolate chips instead of semi sweet and add almond pieces.
HERB-RUBBED PORK ROAST (From tasteofhome.com) 2-14-15 Top of page
1-1/2 tsps. salt
1-1/2 tsps. celery salt
1 tsp. onion powder
1 tsp. garlic powder
1 tsp. paprika
1 tsp. pepper
1/2 tsp. dill weed
1/2 tsp. dried rosemary, crushed
1/2 tsp. rubbed sage
1 boneless rolled pork loin roast
(4 pounds)
In a small bowl, combine the seasonings; rub over roast. Place on a rack in a shallow roasting pan coated with cooking spray. Bake, uncovered, at 350° for 1-3/4 to 2 hours or until a meat thermometer reads 160°. Let stand for 10 minutes before slicing. Yield: 12 servings.
BARBIE'S TUNA SALAD (From allrecipes.com) 2-21-15
7 oz. white tuna, drained and flaked
6 tbsps. mayonnaise or salad dressing
1 tbsp. Parmesan cheese
3 tbsps. sweet pickle relish
1/8 tsp. dried minced onion flakes
1/4 tsp. curry powder
1 tbsp. dried parsley
1 tsp. dried dill weed
1 pinch garlic powder
In a medium bowl, stir together the tuna, mayonnaise, Parmesan cheese, and onion flakes. Season with curry powder, parsley, dill and garlic powder. Mix well and serve with crackers or on a sandwich.
CINNAMON ROLLS WITH YELLOW CAKE MIX (7-1-97) 2-21-15
2 pkgs. yeast
1/3 cup oil
2½ cups lukewarm water
1½ tsps. salt
1 yellow cake mix
5¼ cups flour
1 additional cup flour
3 eggs
soft butter, sugar and cinnamon
GLAZE FOR CINNAMON ROLLS (7-1-97) 2-21-15
1 pound powdered sugar
½ stick melted butter
1½ tsps. vanilla
½ - ¾ cup milk
Dissolve yeast in water for 3 minutes. Add cake mix, 1 cup flour, eggs, oil, and salt. Beat until bubbly. Add 5¼ cups flour slowly. Stir until soft dough forms. Knead on floured board for 5 minutes. Place in greased bowl. Let rise until doubled. Punch down, divide in 2 parts. Roll out on floured board, spread with softened butter, sprinkle with cinnamon and sugar. Roll up, cut with dull knife to 1" thickness. Place in greased pan, let rise until doubled. Bake 25-35 minutes at 350°. Glaze while still hot. Can freeze after baking.
RUSSIAN TEA (From food.com) 2-21-15
20 oz. tang powdered drink mix
1?3 cup instant tea
3?4 tsp. ground cinnamon
3?8 tsp. ground cloves
2 tbsps. sugar
Mix all ingredients thoroughly. To enjoy: stir 2-3 heaping teaspoons into a mug of hot water and adjust to suit your own taste.
MOUNDS (2-14-15 Talked about, didn't give) 2-21-15
12 oz bag semi sweet chocolate chips
1 oz. almond coconut milk
2 cups sweetened coconut
Place chips and milk in microwave for 1 minute, stir, and return to microwave for 1 minute. If chocolate is not thin enough, add more milk. When melted, stir in coconut and drop by spoonsful into baking cups and let set up. If Almond Joy type candy is desired, use milk chocolate chips instead of semi sweet and add almond pieces.
Tips, hints and helps: Keep celery fresh by wrapping trimmed celery stalks in aluminum foil or Cut celery into pieces and freeze in a zipper bag or Soak celery stalks in ice water in the refrigerator for several hours or Cut in serving size pieces and store in a bowl of water in the refrigerator. 2-28-15
TATOR TOT CASSEROLE WITH ITALIAN SAUSAGE (From tasteofhome.com) 2-28-15
3/4 lb. hot Italian sausage
3/4 lb. lean ground beef (90% recommended)
1 small onion, chopped
2 cans (10-3/4 oz. each) condensed
cream of celery soup, undiluted
2 cups frozen cut green beans,
thawed
1 can (15-1/4 oz.) whole kernel
corn, drained
2 cups (8 oz.) shredded Co-Jack
cheese, divided
1/2 cup 2% milk
1 tsp. garlic powder
1/4 tsp. seasoned salt
1/4 to 1/2 tsp. cayenne pepper
1 pkg. (32 oz.) frozen tater tots
In a Dutch oven, cook the sausage, beef and onion over medium heat until meat is no longer pink; drain. Add the soup, beans, corn, 1 cup cheese, milk, garlic powder, seasoned salt and cayenne. Transfer to two greased 11-in. x 7-in. baking dishes. Top with Tater Tots; sprinkle with remaining cheese. Cover and freeze one casserole for up to 3 months. Cover and bake the remaining casserole at 350° for 40 minutes. Uncover and bake 5-10 minutes longer or until bubbly. To use frozen casserole: Thaw in the refrigerator overnight. Remove from the refrigerator 30 minutes before baking. Cover and bake at 350° for 50 minutes. Uncover and bake 5-10 minutes longer or until bubbly. Yield: 2 casseroles (6 servings each).
EASY TATOR TOT CASSEROLE 2-28-15
In a greased 9x13" dish, pat 1 1/4-1 1/2 lbs. of raw hamburger in the bottom. Sprinkle with garlic powder, onion powder, salt and pepper. Top hamburger with frozen mixed vegetables or frozen green beans. Top with 1 can cream of mushroom soup. Top with 1 pkg. tator tots. Bake at 350° for 1 hour or until meat is cooked through.
MOUNDS (2-14-15) 2-21-15
12 oz bag semi sweet chocolate chips
1 oz. almond coconut milk
2 cups sweetened coconut
Place chips and milk in microwave for 1 minute, stir, and return to microwave for 1 minute. If chocolate is not thin enough, add more milk. When melted, stir in coconut and drop by spoonsful into baking cups and let set up. If Almond Joy type candy is desired, use milk chocolate chips instead of semi sweet and add almond pieces.
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