For you Kim. : )
#1. World's Best Lasagna (Lasagna has always been my favorite, it is what I choose for dinner on my birthday.)
1lb. ground beef
1/2 c. chopped onion
2 garlic cloves, crushed
1 (28 oz.) can crushed tomatoes
2 (6oz.) cans tomato sauce
2 (6oz.) cans tomato paste
1/2 c. water
2
tbls. white sugar
1-1/2 tsp. dried basil
1 tsp.
italian seasoning
1
tbls. salt
1/4 tsp. black pepper
4
tbls. fresh parsley, chopped & divided
12 lasagna noodles
16 oz. ricotta cheese
1 egg
1/2 tsp. salt
3/4 lb.
mozzerella cheese
1 c.
parmesan cheese
Directions1.) In large saucepan cook ground beef, onion and garlic. Stir in crushed tomatoes, tomato paste, tomato sauce and water. Season with sugar, basil,
italian seasoning, salt, pepper and 2
tbls. parsley. Simmer covered for about 1-1/2 hours, stirring
occassionally.
2.) In a mixing bowl, combine ricotta cheese with egg, remaining parsley and 1/2 tsp. of salt.
3.) To assemble, spread 1-1/2 c. meat mixture in bottom of greased 9x13" baking dish. Arrange 6 noodles over meat sauce. Spread half of ricotta cheese mixture over the noodles. Top with 1/3 of the
mozzerella, and 1/3 of the
parmesan cheese.
Repeat Layers. Finally,
spread remaining meat mixture over the cheeses. Top with remaining cheeses. Cover with foil.
4.) Bake at 375 degrees for 30-45 minutes (until heated through.) Cool for 15 minutes before serving.
NOTE: I spray the foil with cooking spray to prevent the cheese from sticking to it.
#2. Wet Burritos2-6oz. cans tomato paste
3-1/2 c. warm water
1 packet burrito seasoning
2
tbls. taco seasoning
-Mix together in a medium bowl
3 lbs. ground beef
1 can
refried beans
1 medium onion, chopped
1/2 c. of above sauce
-Brown the meat and add the remaining ingredients.
6-8 flour tortillas
Cheddar cheese
To assemble:Put 1/2 c. meat mixture into each tortilla. Sprinkle desired amount of cheese into each tortilla, then roll up and place in a greased 9x13" pan. (You may need more than 1 pan.) Pour sauce over the burritos and sprinkle with cheese. Bake at 350 degrees for 30 minutes, or until cheese is melted.
Serve with sour cream and salsa if desired.
#3. Lone Star RoastChuck Roast (1-1/2 lbs. approx.)
1 can
rotel tomatoes
2
tbls. taco seasoning
2 tsp. beef
boullion granules
1 tsp. sugar
Directions:Brown the roast on all sides in vegetable oil. Place in
crockpot, on low. Mix remaining ingredients together and pour over the roast. Cook 3-4 hours on low in
crockpot. (The time may be more or less depending on how hot your
crockpot cooks.)
Serve over rice.
#4. Marinated Pork Chops3/4 c. vegetable oil
1/3 c. soy sauce
1/4 c. white vinegar
2
tbls.
worcestershire sauce
1
tbls. lemon juice
1
tbls. prepared mustard
1 tsp. salt
1 tsp. pepper
1 tsp. dried parsley flakes
2 garlic cloves, minced
6 boneless pork chops
Directions:Mix all ingredients together in a plastic
ziplock bag. Add the pork chops and marinate 6-8 hours. Drain and discard the marinade. Place pork chops in a greased baking dish. Bake uncovered at 350 degrees for 25-30 minutes, or until juices run clear.
The White Chicken Chili replaced Breaded Chicken Breasts as #5. So as an added bonus, I will include that recipe also. #6. Breaded Chicken Breasts3/4 c. dried bread crumbs
1/2 cup
parmesan cheese
4-1/2 tsp. fresh parsley, minced
3/4 tsp. salt
1/4 tsp. pepper
1/3 c. butter, melted
3
tbls. lemon juice
2 garlic cloves, minced
6 boneless skinless chicken breasts
paprika
Directions:In a shallow bowl, combine the bread crumbs,
parmesan cheese, parsley, salt and pepper. In another shallow bowl, combine the butter, lemon juice and garlic. Dip chicken in the butter mixture and then roll in the crumb mixture. Place chicken in a greased baking dish and sprinkle with paprika. Bake uncovered at 350 degrees for 35 minutes, or until juices run clear.
I hope you enjoy them as much as we do if you decide to try them out.
