Monthly Archives: June 2013

AMERICAN LASAGNA

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1 ½ lbs lean ground beef
1 onion, chopped
2 cloves garlic, minced
1 tbs fresh basil, chopped
1 tsp dried oregano
2 tbs brown sugar
1 ½ tsp salt
1 (29 oz) can diced tomatoes
2 (6 oz) cans tomato paste
12 lasagna noodle
2 eggs, beaten
1 pint part-skim ricotta cheese
½ cup parmesan cheese, grated
2 tbs dried parsley
1 tsp salt
1 lb mozzarella cheese, shredded
2 tbs parmesan cheese, grated

In a skillet over medium heat, brown ground beef, onion and garlic.

Drain fat.

Mix in basil, oregano, brown sugar, 1 ½ tsp salt, diced tomatoes and tomato paste.

Simmer for 30-45 minutes, stirring occasionally.

Preheat the oven to 375 degrees.

Bring a large pot of lightly salted water to a boil.

Add lasagna noodles, and cook for 5-8 minutes, or until al dente.

Drain.

Lay noodles flat on towels and blot dry.

In a medium bowl, mix together eggs, ricotta, ½ cup parmesan cheese, parsley and 1 tsp salt.

Layer 1/3 of the lasagna noodles in the bottom of a 9”x13” baking dish.

Cover noodles with ½ ricotta mixture, ½ of the mozzarella cheese and 1/3 of the sauce.

Repeat.

Top with remaining noodles and sauce.

Sprinkle additional parmesan cheese over the top.

Bake in the preheated oven 30 minutes.
Let stand 10 minutes before serving.

8 servings

BEEF TERIYAKI

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1 lb beef boneless sirloin steak
¼ cup soy sauce
¼ cup dry sherry OR white wine
1 tbs vegetable oil
2 tsp ginger root OR ½ tsp ground ginger, chopped
1 tsp sugar
1 clove garlic, chopped

Trim fat from beef steak.

Cut beef into 3/4” cubes.

Place beef in a glass or plastic bowl.

Mix remaining ingredients.

Pour over beef.

Cover and refrigerate, stirring occasionally, at least 1 hour.

Thread 6 beef cubes on each of 4 skewers.

Brush with marinade.

Set oven control to broil and/or 550 degrees.

Broil kabobs with tops about 4” from heat, 5-6 minutes.

Turn.

Brush with marinade.

BANANA SPLIT CAKE

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2 cups graham cracker crumbs
1 stick butter, melted
3 cups 10x sugar
1 (8 oz) pkg cream cheese, softened
¼ cup butter, softened
3-4 bananas, sliced
1 qt strawberries, sliced
1 (20 oz) can crushed pineapple, drained
1 cup chopped walnuts OR pecans
1 (9 oz) jar maraschino cherries, drained and halved
1 cup heavy whipping cream

Combine the melted butter and graham cracker crumbs. Press into the bottom of your baking dish. Bake at 350 degrees for 10 minutes, then place in the freezer to chill and set for about 10 minutes. Beat the cream cheese, butter and 10x sugar until creamy.

Spread the cream cheese mixture over the cooled graham cracker crust. Add a layer of sliced bananas over the cream cheese mixture. Drain the pineapple and spread evenly over the bananas. Sprinkle ½ cup of nuts over the pineapple, and add a layer of sliced strawberries.

In a cold bowl, with cold beaters, whip the cream on HIGH until soft peaks form, about 5 minutes. Sweeten your whipped cream to taste. Spread the whipped cream over everything. Garnish with more nuts and the cherry halves. Refrigerate at least 4 hours before serving.

BEEF BARLEY VEGETABLE SOUP

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1 (3 lb) beef chuck roast
½ cup barley
1 bay leaf
2 tbs oil
3 carrots, chopped
3 stalks celery, chopped
1 onion, chopped
1 (16 oz) pkg frozen mixed veggies
4 cups water
4 beef bouillon cubes
1 tbs sugar
¼ tsp ground black pepper
1 (28 oz) can chopped stewed tomatoes
salt, to taste
ground black pepper, to taste

In a slow cooker, cook chuck roast until very tender (usually 4-5 hours on HIGH, but can vary with different slow cookers).

Add barley and bay leaf during the last hour of cooking.

Remove meat, and chop into bite-size pieces.

Discard bay leaf.

Set beef, broth, and barley aside.

Heat oil in a large stockpot over medium-high heat.

Saute carrots, celery, onion and frozen mixed veggies until tender.

Add water, beef bouillon cubes, sugar, ¼ tsp pepper, chopped stewed tomatoes and beef/barley mixture.

Bring to a boil, reduce heat and simmer 10-20 minutes.

Season with additional salt and pepper to taste.

10 servings

AMISH COUNTRY CASSEROLE

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1 tbs olive oil
1 med onion, chopped
1 lb ground beef
1 can tomato soup
1 (16 oz) pkg wide egg noodles
1 can cream of mushroom soup
½ tsp paprika

Preheat the oven to 375 degrees.

Coat a 3-qt casserole dish with non-stick cooking spray.

In a large skillet, heat the oil over medium heat and saute onion for 2-3 minutes.

Add the ground beef and cook for 4-6 minutes, or until browned.

Stir in tomato soup.

Set aside.

In a large soup pot, cook the noodles according to the package directions.

Drain well and return the noodles to the pot.

Stir in the mushroom soup.

Place half of the beef mixture into the casserole.

Add half of the noodle mixture and repeat with remaining beef and noodle mixtures.

Sprinkle with paprika and bake for 25-30 minutes or until heated through and bubbly.

8 servings

BEEF TENDERLOIN IN MUSHROOM SAUCE

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1 tsp vegetable oil
4 tbs butter OR margarine, divided
2 beef tenderloin steaks OR fillets (1” thick)
½ cup fresh mushrooms, chopped
1 tbs green onions, chopped
1 tbs flour
1/8 tsp salt
dash pepper
2/3 cup chicken OR beef broth
1/8 tsp browning sauce, optional

In a skillet, heat oil and 2 tbs butter over medium-high heat.

Cook steaks for 6-7 minutes on each side or until meat is done as desired (rare – 140 degrees; medium – 160 degrees; well-done – 170 degrees).

Remove to a serving platter and keep warm.

To pan juices, add mushrooms, onions and remaining butter.

Saute until tender.

Add flour, salt and pepper.

Gradually stir in broth until smooth.

Add browning sauce if desired.

Bring to a boil.

Boil and stir 2 minutes.

Spoon over steaks.

Serve immediately.

2 servings

CINNA-BUN BUTTER CAKES IN A JAR

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1 yellow butter cake mix
½ cup canola OR vegetable oil
½ cup sour cream
3 eggs
1 small pkg vanilla instant pudding mix
½ cup flour
½ cup (packed) light brown sugar
½ tsp cinnamon
¼ tsp kosher salt
4 tbs (½ stick) unsalted butter, cold

Preheat oven to 350 degrees and spray baking jars of choice with non-stick cooking spray.

Place cake mix, oil, sour cream, eggs, and pudding mix into the bowl of a stand or electric mixer, beating until well combined, about 1 minute.

Place flour, brown sugar, cinnamon, and salt into a medium bowl, mixing to combine. Cut cold butter into small cubes, add to flour mixture and use a pastry cutter or a fork and cut butter into mixture until well combined and crumbly.

Depending on the size of the jar you use, this step will be different for every size. For tiny jars, place about 2 tbs cake mix into the bottom, topped with 2 tbs cinnamon mix and topped with another 1 tbs of cake mix. No matter what size jar you use, only fill it half full or you’ll end up slicing off the top that bakes over the top. Use your best judgment according to the size jar you are using. Layer cake mix and cinnamon topping until you reach halfway up the jar.

For tiny jars, bake them for 19 minutes. If using larger jars, keep a close eye on them after 20 minutes of baking. Carefully remove hot jars from the oven, let them cool, then close with lids. Find some cute tags and wrap around top with a ribbon.