|
No Boil Lasagne |
|
|
|
Written by beth cunningham
|
|
Saturday, 15 September 2007 |
NO BOIL LASAGNE
1 tbsp veg oil
1 med onion, chopped
1 clove garlic, minced
1 lb ground beef
3 1/2 cups spagetti sauce
1 10 oz can sliced mushrooms
1/2 c water
1 tsp oregano
1 1/4 c yogurt
1/3 c grated parmesan cheese
1/3 c dried or fresh parsley
1 egg, slightly beaten
2 tbsp veg oil
1 tsp salt
6 oz sliced or grated mozzorella cheese
1/2 package lasagne, uncooked
Saute onion and garlic in oil.
Add meat and brown. Remove excess fat.
Stir in spaghetti sauce, mushrooms with juice, water, and oregano. [You want to end up with 4 cups of liquid that is the consistency and flavour of spaghetti sauce. You can do this by using tomato paste, homemade tomato sauce or fresh tomatoes to which you have added your regular seasons for spaghetti sauce. I use the mix from Sam's Warehouse.] Bring to a boil and remove from heat.
Combine yogurt, egg, oil, parmesan cheese, parsley and salt.
Place ingredients in 9/13 baking dish in this order:
sauce
noodles
sauce
noodles
yogurt
noodles
sauce
cheese
Cover with foil paper and bake at 375° for 45 min.
Uncover, bake for 15 min.
Serves eight |
|
Last Updated ( Wednesday, 19 September 2007 )
|
|
|
Oriental Chicken Drumettes |
|
|
|
Written by Mike Blyth
|
|
Friday, 07 September 2007 |
These are always a favorite when Barb makes them for the monthly potluck.
1/8 cup red wine vinegar (don't know if she actually uses that ...)
1/2 cup soy sauce
1/2 cup sugar
1/2 teaspoon ground ginger
1 1/2 teaspoons ground garlic
2 pounds chicken drumettes
Combine red wine vinegar, soy sauce, sugar, ginger and garlic. Stir well to blend. Pour over drumettes in large, shallow glass baking dish. Bake at 250 degrees F 2 to 3 hours. (Barb uses an electric skillet rather than baking). Makes about 4 servings. |
|
Last Updated ( Friday, 07 September 2007 )
|
|
|
Barbecue Pork Sandwiches |
|
|
|
Written by beth cunningham
|
|
Thursday, 16 August 2007 |
- 2 pounds leftover pork shredded
- 1/3 cup juice from previous day (Pork Roast in Crock Pot)
- 2/3 cup ketchup
- 2/3 cup diced celery
- 2 TBS Worcestershire sauce or other steak sauce
- 1 ½ TBS brown sugar
- 1 TBS vinegar
- ¾ tsp lemon juice
Mix together and cook over medium-low heat 1 ½ hours or 2 hours in crock pot. Serve on buns. Serves 6 |
|
|
Pork Roast in Crock Pot |
|
|
|
Written by beth cunningham
|
|
Thursday, 16 August 2007 |
- 4-7 lb pork roast with skin and excess fat removed.
- 2 cups water
- 1 tsp salt
- 1 tsp thyme, crumbled
- 1 tsp ground sage
- 1 tsp garlic powder
- 1 tsp black pepper
- 3 onions pealed and quartered
Place roast in large bowl. Pour water over; add spices. Cover and refrigerate several hours or overnight. Turn meat two or three times if possible. Transfer meat and ¼ cup marinade to slow cooking pot. Add onions. Cover and cook on low for 10 to 12 hours or until meat is done. After 4 hours, add pealed potatoes, carrots and turnips if desired. If possible, turn meat in pot once during cooking. Drain and slice. Use leftover pork for day 11 along with juice (if following Beth's One Month Menu Plan) |
|
|
Scalloped potatoes with cheese and ham |
|
|
|
Written by beth cunningham
|
|
Thursday, 16 August 2007 |
- 7 cups sliced potatoes with skins on – parboil until firm but not crunchy
- Cream sauce
Blend
- 6 cups water
- ½ cup flour
- 1 onion diced
- 1 ½ cup milk powder
- 2 tsp white pepper
- Put in large saucepan and cook, stirring frequently, until thick.
Add
- 1 large can mushrooms
- 1/2 large can ham (250 gms), diced into ½” cubes
- 1 ½ cups shredded cheese
- Drain potatoes, mix in cream sauce with potatoes
- Pour into 7x11 pan
- Cook 350 degrees for 1¼ hours
|
|
|
|
