Mock Lasagna
1 small onion
16 oz pkg lasagne noodles
1 cup sour cream or nonfat plain yogurt
2 3-oz pgks cream cheese
1 lb ground beef
4 8oz cans tomato sauce
1 tsp salt
1 tsp sugar
1-2 cups grated cheddar cheese
Brown ground beef with chopped onion until cooked through, drain. Stir in tomato sauce, salt and sugar, simmer for 1/2 hour.
Boil noodles as directed on package, breaking noodles as you place in water. Drain. Place back in pan, add sour cream and cream cheese, stir until noodles are coated well.
Layer in 9x13 pan: 1/2 noodles, 1/2 sauce, noodles, sauce, Cheese.
Bake at 350*F for 1/2 hour.
From Lisa Phillips, 1989, El Segundo California
Showing posts with label pasta. Show all posts
Showing posts with label pasta. Show all posts
Wednesday, November 26, 2014
Toni's Chicken Tetrazini
Toni's Chicken Tetrazini
Cooked Chicken, cut into bite sized pieces
2 cups broth
1 c white sauce
- OR substitute for broth and white sauce: 4T butter, 1/3 c flour, 3 c milk to make sauce and
add 2 bouillon cubes
1/2 lb cheddar cheese, grated
1 onion finely chopped
1 Tbsp lemon juice
4 oz slivered almonds (optional)
1/2 c green pepper, chopped (optional)
1 pound noodles, cooked.
Mix all together and bake at 325*F for 25 minutes or until war through.
From Toni Liscom, 1990 El Segundo, California
Cooked Chicken, cut into bite sized pieces
2 cups broth
1 c white sauce
- OR substitute for broth and white sauce: 4T butter, 1/3 c flour, 3 c milk to make sauce and
add 2 bouillon cubes
1/2 lb cheddar cheese, grated
1 onion finely chopped
1 Tbsp lemon juice
4 oz slivered almonds (optional)
1/2 c green pepper, chopped (optional)
1 pound noodles, cooked.
Mix all together and bake at 325*F for 25 minutes or until war through.
From Toni Liscom, 1990 El Segundo, California
Monday, December 23, 2013
Lasagne
Lasagne (Easy & rich)
2 jars (24 oz) Pasta Sauce (Barilla Tomato & Basil or similar)
1 pound ground chuck, beef, or Italian sausage
2 eggs
15 oz container ricotta cheese
4 cups mozzarella cheese, shredded
½ cup parmesan cheese, shredded fine
1 box Barilla Lasagna noodles (no boiling) [pasta sheets]
1. Brown ground beef, drain, add 1 jar pasta sauce, and simmer.
2. Mix eggs, ricotta cheese, 2 c mozzarella, and parmesan together well.
3. Spray bottom of 13x9 pan and preheat oven to 375.
4. Layer as follows: ½ jar of sauce, 5 noodles, ½ ricotta mix, ½ meat mixture, 1 c mozzarella,
5 noodles, ½ ricotta mix, ½ meat mixture, 5 noodles, ½ jar Sauce, 1 cup mozzarella.
5. Bake at 375 for 50 minutes, covered. Remove cover and bake an additional five minutes to brown the cheese.
6. Let sit/rest for 15 minutes before serving.
1 c mozzarella
½ jar sauce
5 noodles
½ meat mixture
½ ricotta mix
5 noodles
1 c mozzarella
½ meat mixture
½ ricotta mix
5 noodles
½ jar sauce
spray_________
PAN BOTTOM
Serves 12.
From the files of Jan Spowart.
Acquired by Mie Oliphant 1 Feb 2012.
2 jars (24 oz) Pasta Sauce (Barilla Tomato & Basil or similar)
1 pound ground chuck, beef, or Italian sausage
2 eggs
15 oz container ricotta cheese
4 cups mozzarella cheese, shredded
½ cup parmesan cheese, shredded fine
1 box Barilla Lasagna noodles (no boiling) [pasta sheets]
1. Brown ground beef, drain, add 1 jar pasta sauce, and simmer.
2. Mix eggs, ricotta cheese, 2 c mozzarella, and parmesan together well.
3. Spray bottom of 13x9 pan and preheat oven to 375.
4. Layer as follows: ½ jar of sauce, 5 noodles, ½ ricotta mix, ½ meat mixture, 1 c mozzarella,
5 noodles, ½ ricotta mix, ½ meat mixture, 5 noodles, ½ jar Sauce, 1 cup mozzarella.
5. Bake at 375 for 50 minutes, covered. Remove cover and bake an additional five minutes to brown the cheese.
6. Let sit/rest for 15 minutes before serving.
1 c mozzarella
½ jar sauce
5 noodles
½ meat mixture
½ ricotta mix
5 noodles
1 c mozzarella
½ meat mixture
½ ricotta mix
5 noodles
½ jar sauce
spray_________
PAN BOTTOM
Serves 12.
From the files of Jan Spowart.
Acquired by Mie Oliphant 1 Feb 2012.
Beef Stroganoff
Beef Stroganoff (typical version)
1 lb of beef (either ground beef or cubed steak)
1 medium onion, finely diced
1 can cream of mushroom soup
½ can milk
8 ounces mushrooms (fresh or canned)
16 oz carton sour cream
hot cooked egg noodles (1 lb)
Cook beef and onion in a large skillet. Drain fat if necessary. Add soup, scraping the bottom of the skillet to loosen all bits of meat. (The sauce will turn dark.) Add milk and mix in until smooth. Add mushrooms, and heat through. Just before serving, add sour cream to skillet and stir in, and allow to heat through.
Serve over hot cooked egg noodles, with a green or orange vegetable. Serves 8 to 10
From the files of Mie Oliphant
Beef Stroganoff (crock-pot or dutch oven version)
1 lb ground beef
1 lb egg noodles (9 cups)
4 cups water
1 pkg dry onion soup mix
1 small can mushrooms (4 oz)
16 oz sour cream
Brown ground beef in skillet or dutch oven. Add water, soup mix, and mushrooms, mixing well. 25 to 30 minutes before eating, stir in noodles and cover. Stir periodically to keep the noodles coated and cooking. Once the noodles are soft and cooked (approx. 20 minutes), stir in the sour cream. Serve immediately. Serves 10.
From the files of Paul Oliphant.
1 lb of beef (either ground beef or cubed steak)
1 medium onion, finely diced
1 can cream of mushroom soup
½ can milk
8 ounces mushrooms (fresh or canned)
16 oz carton sour cream
hot cooked egg noodles (1 lb)
Cook beef and onion in a large skillet. Drain fat if necessary. Add soup, scraping the bottom of the skillet to loosen all bits of meat. (The sauce will turn dark.) Add milk and mix in until smooth. Add mushrooms, and heat through. Just before serving, add sour cream to skillet and stir in, and allow to heat through.
Serve over hot cooked egg noodles, with a green or orange vegetable. Serves 8 to 10
From the files of Mie Oliphant
Beef Stroganoff (crock-pot or dutch oven version)
1 lb ground beef
1 lb egg noodles (9 cups)
4 cups water
1 pkg dry onion soup mix
1 small can mushrooms (4 oz)
16 oz sour cream
Brown ground beef in skillet or dutch oven. Add water, soup mix, and mushrooms, mixing well. 25 to 30 minutes before eating, stir in noodles and cover. Stir periodically to keep the noodles coated and cooking. Once the noodles are soft and cooked (approx. 20 minutes), stir in the sour cream. Serve immediately. Serves 10.
From the files of Paul Oliphant.
Pork Mediterranean
Pork Mediterranean
1 pound (2 cups) cooked, shredded pork
1 Tablespoon cooking oil
1 large onion, sliced and separated into rings
2 cloves of garlic, minced
16 oz can tomatoes, diced
1 cup water
1 teaspoon chicken bouillon
1 tsp thyme
1/8 tsp pepper
3 oz can mushrooms, drained
4 oz can sliced black olives
1 Tbsp flour
hot cooked noodles
In a LARGE skillet, cook onion rings and garlic in oil. Add pork, tomatoes, water, bouillon, thyme and pepper. Bring to boiling, reduce heat, and add mushrooms, olives, and seasonings.
Combine flour and 1/4 cup cold water, and stir into pork mixture, cooking and stirring until thickened and bubbly. Serve over hot noodles. Serves 4
From Better Homes and Gardens, 1988? , p233
Note: I always double this recipe. I often use Italian seasoned diced tomatoes, and then omit the seasonings. I use one pound of dry noodles.
1 pound (2 cups) cooked, shredded pork
1 Tablespoon cooking oil
1 large onion, sliced and separated into rings
2 cloves of garlic, minced
16 oz can tomatoes, diced
1 cup water
1 teaspoon chicken bouillon
1 tsp thyme
1/8 tsp pepper
3 oz can mushrooms, drained
4 oz can sliced black olives
1 Tbsp flour
hot cooked noodles
In a LARGE skillet, cook onion rings and garlic in oil. Add pork, tomatoes, water, bouillon, thyme and pepper. Bring to boiling, reduce heat, and add mushrooms, olives, and seasonings.
Combine flour and 1/4 cup cold water, and stir into pork mixture, cooking and stirring until thickened and bubbly. Serve over hot noodles. Serves 4
From Better Homes and Gardens, 1988? , p233
Note: I always double this recipe. I often use Italian seasoned diced tomatoes, and then omit the seasonings. I use one pound of dry noodles.
Fettuccini with Ham
Fettuccini with Ham
½ lb fettuccini (or linguini or spaghetti)
1 can of cream of chicken soup
½ lb ham, chopped small
8 oz cream cheese
1/4 Parmesan cheese
½ tsp salt
1/4 tsp pepper
Bring a large pot of water to a boil. Add pasta and cook until done. Drain pasta, and return to pan. Meanwhile, in a large bowl mix together soup, ham, cream cheese, Parmesan cheese, salt and pepper. (Add milk if not creamy.) Add soup and cheese mixture to hot drained pasta, and heat over medium heat, stirring to prevent sticking. When warm through, Serve warm.
Serves 6
Variation – can be made with sour cream instead of cream cheese for a lower calorie version.
From Files of Mie Oliphant
½ lb fettuccini (or linguini or spaghetti)
1 can of cream of chicken soup
½ lb ham, chopped small
8 oz cream cheese
1/4 Parmesan cheese
½ tsp salt
1/4 tsp pepper
Bring a large pot of water to a boil. Add pasta and cook until done. Drain pasta, and return to pan. Meanwhile, in a large bowl mix together soup, ham, cream cheese, Parmesan cheese, salt and pepper. (Add milk if not creamy.) Add soup and cheese mixture to hot drained pasta, and heat over medium heat, stirring to prevent sticking. When warm through, Serve warm.
Serves 6
Variation – can be made with sour cream instead of cream cheese for a lower calorie version.
From Files of Mie Oliphant
Homemade Mac 'n' Cheese
Homemade Mac ‘n’ Cheese
3 cups of macaroni (or other pasta)
2 cans of cream of mushroom soup
1 can milk
½ tsp salt
1/4 tsp pepper
2 cups grated cheese
Bring a large pot of water to a boil. Add pasta and cook until done. Drain pasta, and return to pan. Add soup and milk and salt & pepper, stir well. (Add more milk if not creamy.) Heat over medium heat, stirring to prevent sticking. When warm through, add cheese and stir to melt. Serve warm.
From Files of Mie Oliphant
3 cups of macaroni (or other pasta)
2 cans of cream of mushroom soup
1 can milk
½ tsp salt
1/4 tsp pepper
2 cups grated cheese
Bring a large pot of water to a boil. Add pasta and cook until done. Drain pasta, and return to pan. Add soup and milk and salt & pepper, stir well. (Add more milk if not creamy.) Heat over medium heat, stirring to prevent sticking. When warm through, add cheese and stir to melt. Serve warm.
From Files of Mie Oliphant
Goulash
Goulash
3 cups macaroni
1 pound ground beef
1 medium onion, chopped
2 16 oz cans tomato sauce
1 16 oz can corn, drained
1 can sliced olives, drained
1 cup grated cheese
chili powder, salt, and pepper
Boil 3 cups macaroni according to package directions. Drain pasta, and return to pot. Meanwhile, brown ground beef and onion, and drain. Add beef and onions to pasta. Add tomato sauce, corn, olives and cheese. Mix well on medium heat to warm through. Season to taste. (Generally I use 1 Tbsp chili powder, 1 tsp salt, ½ tsp pepper or there about.)
From the files of Mie Oliphant
3 cups macaroni
1 pound ground beef
1 medium onion, chopped
2 16 oz cans tomato sauce
1 16 oz can corn, drained
1 can sliced olives, drained
1 cup grated cheese
chili powder, salt, and pepper
Boil 3 cups macaroni according to package directions. Drain pasta, and return to pot. Meanwhile, brown ground beef and onion, and drain. Add beef and onions to pasta. Add tomato sauce, corn, olives and cheese. Mix well on medium heat to warm through. Season to taste. (Generally I use 1 Tbsp chili powder, 1 tsp salt, ½ tsp pepper or there about.)
From the files of Mie Oliphant
Herbed Chicken Fettuccine
Herbed Chicken Fettuccine (Taste of Home Quick Cooking 2001)
1 tsp salt-free seasoning blend
1 tsp poultry seasoning
1 pound b/s chicken breasts, cut into 1 inch strips
2 Tbsp cooking oil
4 Tbsp butter or margarine, divided
2/3 cup water
2 Tbsp teriyaki sauce
2 Tbsp onion soup mix
1 env. savory herb & garlic soup mix, divided
8 oz fettuccine (or other pasta)
2 Tbsp grated Parmesan cheese
1 Tbsp Worcestershire sauce
Combine seasoning blend and poultry seasoning; sprinkle over chicken. In a skillet, saute chicken in oil and 2 Tbsp butter for 5 minutes or until juices run clear. Add the water, teriyaki sauce, onion soup mix and 2 Tbsp herb and garlic soup mix. Bring to a boil. Reduce heat; cover and simmer for 15 minutes. Meanwhile, cook the fettuccine according to package directions. Drain; add to the chicken mixture. Add cheese, Worcestershire sauce, remaining butter, and remaining herb and garlic soup mix; toss to coat. 4 servings.
I always double this recipe
1 tsp salt-free seasoning blend
1 tsp poultry seasoning
1 pound b/s chicken breasts, cut into 1 inch strips
2 Tbsp cooking oil
4 Tbsp butter or margarine, divided
2/3 cup water
2 Tbsp teriyaki sauce
2 Tbsp onion soup mix
1 env. savory herb & garlic soup mix, divided
8 oz fettuccine (or other pasta)
2 Tbsp grated Parmesan cheese
1 Tbsp Worcestershire sauce
Combine seasoning blend and poultry seasoning; sprinkle over chicken. In a skillet, saute chicken in oil and 2 Tbsp butter for 5 minutes or until juices run clear. Add the water, teriyaki sauce, onion soup mix and 2 Tbsp herb and garlic soup mix. Bring to a boil. Reduce heat; cover and simmer for 15 minutes. Meanwhile, cook the fettuccine according to package directions. Drain; add to the chicken mixture. Add cheese, Worcestershire sauce, remaining butter, and remaining herb and garlic soup mix; toss to coat. 4 servings.
I always double this recipe
Subscribe to:
Posts (Atom)