2 medium grated and seeded zucchinis
1 onion, chopped
1 1/2 cups grated sharp cheese
1 1/4 cups bisquick
1 teaspoon salt
1 teaspoon pepper
1/2 cup oil
3 eggs, beaten
mix all ingredients together, reserving some cheese to sprinkle on top. put into a 9″x13″ baking dish. bake at 350°, uncovered, 45 minutes to 1 hour.
1 (8 oz) package elbow macaroni
1 egg, beaten
1/4 cup grated parmesan cheese
MEAT SAUCE:
2 tablespoons olive oil
1 pound lean ground beef
1 onion, medium dice
1 clove garlic, minced
3 tablespoons tomato paste
1 cup beef stock
1/2 cup red wine
1 teaspoon ground cinnamon
1 teaspoon chopped fresh oregano
BECHAMEL SAUCE:
3 tablespoons butter
3 tablespoons flour
1 1/2 cups milk
1 egg, beaten
1/4 cup grated parmesan cheese
pinch of nutmeg
preheat oven to 350°.
bring a large pot of lightly salted water to a boil. add macaroni and cook for 8 to 10 minutes or until al dente; drain. combine pasta, 1 beaten egg and 1/4 cup parmesan; set aside.
for the meat sauce: heat oil in a large frying pan, add the onion and garlic and cook over medium heat for 4-6 minutes or until onions are translucent. add the teaspoon of cinnamon. add ground beef and cook, stirring until the meat is browned. add the wine pand cook over high heat for 1 minute or until evaporated. add the stock, tomato paste, oregano, salt and pepper to taste. reduce the heat and simmer uncovered for 20 minds.
for the bechamel sauce: melt butter in a small saucepan over low heat. stir in the flour and cook for 1 minute. add milk all at once. stir constantly until the sauce boils and thickens. add the nutmeg and some salt to taste. in a bowl, combine about half of the mixture with 1 beaten egg. return the egg mixture to the saucepan with the remaining white sauce. stir in 1/4 cup parmesan. stir 3 tablespoons of the bechamel into the meat sauce.
in a square glass baking dish, spread half the meat sauce in the dish, then layer half the pasta over it. layer with the remaining meat sauce and then the remaining pasta. spread the bechamel over the pasta and sprinkle with remaining cheese on top. bake for 45-50 minutes. let stand for 15 minutes before serving.
6 servings
1 pound ground beef
1 small green pepper, diced
1 medium onion, diced
1 1/2 teaspoons salt
1/4 teaspoon pepper
1 (8 oz) package macaroni
1 (16 oz) can tomatoes
1 can tomato soup
1 cup water
1/2 teaspoon sugar
preheat oven to 350°. in a 10″ skillet, cook first 5 ingredients until meat is browned, about 10 minutes. remove skillet from heat; spoon mixture into 2 qt casserole. add uncooked macaroni, tomatoes with their liquid and remaining ingredients to casserole, stirring to break up tomatoes. cover casserole; bake 35 minutes or until mixture is hot and macaroni is tender, stirring occasionally.
6 servings
3/4 cup flour
2 teaspoon salt
1/3 cup milk
2 pounds zucchini, cut lengthwise into 1/4″ thick slices
salad oil
1/2 of a 15 1/2 ounce jar spaghetti sauce
1/2 cup grated parmesan cheese
1/2 of an 8 ounce package of shredded mozzarella cheese
on a sheet of waxed paper, combine flour and salt; pour milk into pie pan. dip the zucchini in the milk, then coat them lightly with flour. in a 12″ skillet over medium high heat in 2 tablespoons oil, cook zucchini, a few slices at a time until golden, turning once. add oil as needed. drain on paper towels. in a greased 9″x5″ loaf pan, arrange 1/2 of the zucchini, spoon on 1/2 of the spaghetti sauce, sprinkle with 1/2 of the parmesan cheese and then top with 1/2 of the mozzarella cheese. repeat layers. bake in a 350° oven for 40 minutes or until bubbly and browned.
1 1/2 pounds ground beef
1 cup chopped onion
1 clove garlic, minced
1 (14 oz) jar spaghetti sauce with mushrooms
1 (8 oz) can tomato sauce
1 (6 oz) can tomato paste
3/4 cup water
1 teaspoon italian seasoning
1/2 teaspoon salt
dash pepper
1 package (7 oz) macaroni shells, cooked and drained
1 package (10 oz) frozen chopped spinach, thawed and drained
2 eggs, beaten
1 cup (4 oz) shredded sharp cheddar cheese
1/2 cup soft bread crumbs
1/4 cup grated parmesan cheese
in a saucepan over medium heat, cook beef, onion and garlic until meat is no longer pink and veggies are tender; drain. add
the next 7 ingredients; bring to a boil. reduce heat; cover and simmer 10 minutes. stir in macaroni, spinach, eggs, cheddar cheese and bread crumbs. pour into a greased 13″x9″x2″ baking dish. sprinkle with parmesan cheese. cover and bake at 350° for 30-35 minutes or until bubbly. let stand for 10 minutes before serving.
10-12 servings
1 pound lean ground beef
1 large onion, chopped
2 cups salsa
1 can (15 oz) black beans, rinsed and drained
1/4 cup italian salad dressing
2 tablespoons taco seasoning
1/4 teaspoon ground cumin
6 (8″) flour tortillas
3/4 cup sour cream
1 cup (4 oz) shredded mexican cheese blend
1 cup shredded lettuce
1 medium tomato, chopped
1/4 cup minced fresh cilantro
in a large skillet, cook beef and onion over medium heat until meat is no longer pink; drain. stir in the salsa, beans, dressing, taco seasoning and cumin. place three tortillas in a 2 qt baking dish coated with pam. layer with half of the meat mixture, sour cream and cheese. repeat layers.
cover and bake at 400° for 25 minutes. uncover; bake 5-10 minutes longer or until heated through. let stand for 5 minutes before topping with lettuce, tomato and cilantro.
8 servings
1 pound lean ground beef
1 small onion, chopped
1 can (28 oz) crushed tomatoes
1 3/4 cups water
1 can (6 oz) tomato paste
1 envelope spaghetti sauce mix (such as spatini)
1 egg, lightly beaten
2 cups (16 oz) fat-free cottage cheese
2 tablespoons grated parmesan cheese
6 uncooked lasagna noodles
1 cup (4 oz) shredded part-skim mozzarella cheese
in a large saucepan, cook beef and onion over medium heat until meat is no longer pink; drain stir in the tomatoes, water, tomato paste and spaghetti sauce mix. bring to a boil. reduce heat; cover and simmer for 15-20 minutes, stirring occasionally.
in a small bowl, combine the egg, cottage cheese and parmesan cheese. spreading 2 cups meat sauce in a 13″x 9″ baking dish coated with pam. layer with 3 noodles, half of cottage cheese mixture and half of remaining meat sauce. repeat layers.
cover and bake at 350° for 50 minutes. uncover; sprinkle with mozzarella cheese. bake 10-15 minutes longer or until bubbly and cheese is melted. let stand for 15 minutes before cutting.
9 servings
1 1/2 cups cooked chicken, cut up
1 cup shredded cheddar cheese
1 cup milk
1/2 teaspoon salt
1/2 teaspoon curry powder
1 can cream of chicken soup
1 (7 oz) package elbow macaroni
1 (4 oz) can mushroom stems and pieces, undrained
1 (2 oz) jar diced pimentos (optional)
mix all ingredients in ungreased 1 1/2 quart casserole dish. cover and bake in 350° oven until macaroni is tender, 55-60 minutes.
3 pounds fresh green beans
kosher salt and freshly ground black pepper
3 tablespoons unsalted butter
1 loaf crusty italian bread
3 tablespoons chopped fresh chives
3 tablespoons chopped fresh thyme leaves
1 tablespoon chopped fresh rosemary leaves
4 tablespoons freshly grated parmesan cheese
5 tablespoons extra,virgin olive oil
2 pounds mixed mushrooms (such as button, cremini, shiitake), sliced
2 shallots, sliced
1 cup heavy cream
bring a large pot of water to a boil; add a big pinch of salt and the green beans. cook for about 5 minutes, the beans should still be crisp, they will be cooked more in the oven. drain them and set aside. butter a baking dish large enough to hold the green beans with 1 tablespoon butter and set aside.
heat the oven to 375°.
tear the bread into 2″ pieces, put them into a bowl, and add 1 tablespoon chives, 1 tablespoon thyme, 1 tablespoon rosemary, 2 tablespoons parmesan, and 3 tablespoons olive oil. stir well to coat and spread onto a baking sheet. bake just until the bread just starts to turn golden, about 10 minutes. remove from the oven and set aside.
meanwhile, melt the remaining butter and olive oil in a large skillet over medium heat. add the mushrooms and shallots, season with salt and pepper, and cook until the mushrooms have released their liquid, about 10 minutes. pour in the heavy cream, add the remaining thyme and chives, and cook for another 5 minutes. add the green beans and stir well. put the green bean mixture into the prepared baking dish, top with the croutons, and sprinkle on the remaining parmesan. bake until everything is hot and bubbling, about 20-25 minutes.
6-8 servings
1 can cream of celery soup
1 can cream of chicken soup
2 soup cans water
1 small onion, chopped
1 stalk celery, chopped
2 hard-boiled eggs
3 (10 oz) boxes frozen broccoli spears, partially cooked & cut up
6 chicken legs & thighs, cooked & cut up
1 cup grated mozzarella cheese
8 slices bread, buttered and cut into cubes
mix first 8 ingredients together and put into a casserole dish. sprinkle grated mozzarella on top of mixture.
distribute buttered bread cubes evenly on top of cheese.
cover casserole and bake at 350° for about 45 minutes.
