Lasagna – Kathryn Christensen

Lasagna – Kathryn Christensen

1 lb lean ground beef

6 oz. lean ground pork

¾ cup chopped onion

1 clove garlic, minced

1 can (16 oz.) tomatoes

1 can (15 oz) tomato sauce

2 Tlb parsley flakes

2 Tlb sugar

1 tea. salt

1 tea. basil leaves

3 cups (two 12oz. cartons) creamed cottage cheese

½ cup grated parmesan cheese

1 Tlb parsley flakes

1 ½ tea. salt

1 tea. oregano leaves

1 pkg. (8oz.) lasagna noodles, cooked and well drained

¾ lb. mozzarella cheese, shredded

½ cup grated parmesan cheese

Cook and stir ground beef, ground pork, onion and garlic in large skillet. Until meat is browned and onion is tender. Drain off fat.

Add tomatoes and break up with fork. Stir in tomato sauce, 2 Tlbs. parsley flakes, sugar, and 1 tea. salt and basil. Heat to boiling, stirring occasionally. Reduce heat; simmer uncovered 1 hour or until mixture is the consistency of spaghetti sauce. 

Heat oven to 350˚. Mix cottage cheese, ½ cup parmesan cheese, 1 Tlb parsley flakes, 1 ½ tea. salt and oregano. Reserve ½ meat sauce for thin top layer.

In un-greased 9x13 casserole dish, layer ¼ each of the noodles, remaining meat sauce, the mozzarella cheese and cottage cheese mixture; repeat 3 times. Spread reserved meat sauce over top; sprinkle with ½ cup parmesan cheese. (If desired, lasagna can be covered and refrigerated several hours at this point)

Bake uncovered for 45 minutes (allow and addition 10 -15 minutes if the lasagna has been refrigerated). Make 12 servings

Spaghetti – Candice Baird

Spaghetti – Candice Baird

Brown, drain and rinse:

1 lb. ground beef

½ cup onion

Add:

1 can cream of mushroom soup

1 pkg. spaghetti seasoning mix 

Small can tomato paste

1-2 cans water, depending on desired thickness

1 can mushrooms, drained

¼ cup brown sugar

Pour over cooked, spiral noodles

Spaghetti Sauce – Aunt Betty Bruno

Spaghetti Sauce – Aunt Betty Bruno

1 lb ground beef

1 large onion

5 garlic cloves

Sauté onion, garlic and ground beef

Add:

3 cans tomato sauce 

2 cans tomato paste

Rinse each can and add the water from the can.

Add spices, oregano, sweet basil, rosemary, or Italian seasoning. (1 palm full) Salt and pepper taste. 

1 grated carrot

¼ tea. cinnamon  Simmer all day.

Spaghetti Casserole – Annette Baird Sandberg

Spaghetti Casserole – Annette Baird

Brown, drain and rinse:

1 ½ lb lean ground beef

1 onion, chopped 

Add: 

1 can mushroom with juice

1 small bottle picante sauce

Cook:

1 small pkg. spaghetti noodles

Drain and combine with meat mixture

Add: 

1 large can tomato juice

½ lb Swiss cheese

½ cup brown sugar

Place in a casserole dish, put more cheese on top and bake at 350˚ for 30 minutes or until hot. 

Noodles and White Clam Sauce – Kathryn Christensen

Noodles and White Clam Sauce – Kathryn Christensen

1 pkg. noodles

½ cup butter

1 ½ cup cream

1 Tlb flour

¾ cup grated cheese

1 clove garlic, minced

 ½ tea salt 

Pepper to taste

1 can chopped clams, drained

Prepare noodles. In large pan melt butter, add cream mixed with flour. Stir and blend to medium white sauce. Add grated cheese, garlic, salt and pepper. Add drained clams. Heat through. Add more cream if sauce gets too thick. Pour over hot noodles, serve.  

Fettuccini – Emily Christensen

Fettuccini – Emily Christensen

1 box Fettuccini noodles

Boil and drain (don’t rinse) Pour back into pan

Add:

1 cube butter or margarine 

1 pint half and half

Stir until thick

¾ cup grated parmesan cheese (fresh best)

You may add vegetables, mushrooms, ham and zucchini or chicken

Saucy Meat Balls – Kenna Christensen

Saucy Meat Balls – Kenna Christensen

1 lb. lean ground beef

2/3 cup grated parmesan cheese

½ cup seasoned dry bread crumbs 

½ cup milk 

1 egg, slightly beaten

2 Tlb shortening

1 Tlb flour

1 can 28 oz tomatoes cut into bite-size pieces

1/3 – ½ cup Heinz 57 sauce

1 Tlb sugar

½ tea. salt

Hot, buttered noodles

Combine first five ingredients. Shape into 20 meatballs, Brown well in shortening. Drain excess fat. Sprinkle flour over meatballs: stir gently to coat. Combine tomatoes, 57 sauce, sugar and salt. Pour over meatballs, Simmer, uncovered, 25 minutes or until sauce is desired consistency, stirring occasionally. Serve meatballs and sauce over noodles. Makes 5 servings. 

Zucchini Lasagna – Annette Baird

Zucchini Lasagna – Annette Baird

2 ½ cup zucchini, cut 3/8 inch thick (8 cups)

½ cup chopped onion

½ cup green pepper

1 lb. ground beef

1 cup canned mushrooms

1 pkg. spaghetti sauce mix

1 cup water

1 tomato sauce (6oz.)

Grated mozzarella cheese

Grated parmesan cheese

Cook zucchini until tender crisp, Brown hamburger and onion. Add remaining ingredients except cheese. Layer like lasagna with cheese. Bake at 350˚ for 30 minutes.