*Lasagna

* This is my personal lasagna recipe, and I promise, it is the best you'll ever eat!  I've honestly never had any at a restaurant or anywhere else that is better than this! 

Total Time Involved:  2 hours

Prep Time:  1 hour 35 minutes

Bake Time:  25 minutes

(Prep time includes: cooking the pasta, chopping garlic & onion, cooking the ground beef and making the meat sauce, grating the cheeses, and assembling the complete dish prior to baking. If you spend the extra money and buy pre-shredded cheese then it would save you some time. Also, this is assuming that you are doing all the work by yourself. If you have other family members helping you, it won't take quite as long.)

1 lb ground chuck

12 oz pkg lasagna noodles (about 12 noodles)

1 medium yellow onion

2 large cloves garlic

28 oz can crushed tomatoes

6 oz tomato paste

2 large eggs

32 oz ricotta cheese

8 oz block mozzarella 

8 oz block sharp cheddar

1/2 c grated Parmesan, ¼ c for topping and ¼ c for cheese in dish

2 Tbsp dried parsley

2 tsp oregano

2 tsp sugar

1 tsp basil

1 tsp salt (if tomatoes say ''no salt added'' you may need more salt)

¼ tsp black pepper

Chop up onion and garlic very fine and add to ground chuck. Brown meat in a skillet with onions and garlic until thoroughly cooked. Drain off as much excess grease as possible. 

Add crushed tomatoes, tomato paste, parsley, oregano, basil, sugar, salt, and pepper. Simmer for about 25 minutes. 

While the sauce is simmering, prepare a pot of boiling salted water for the lasagna noodles. Cook them for about 7 minutes only. They will finish cooking later in the oven. 

Mix the two eggs in a bowl with the ricotta cheese. In another bowl grate the cheddar cheese and the mozzarella and stir together.  Add ¼ cup Parmesan to cheddar and mozzarella.  When the sauce mixture and the noodles are finished cooking set them aside. 

In a 9 x 13 baking dish, lay 3 to 4 noodles across the bottom slightly overlapping. Spread about 1/3 of the ricotta mixture over the noodles. Then spread 1/2 the meat and sauce mixture. Sprinkle about 1/3 of the Cheddar/Mozzarella/Parmesan mix over the sauce. Next repeat this process with another layer.  After the second layer of meat and sauce mixture you will cover the top with the remaining four or five noodles. Spread the last 1/3 of the ricotta mixture over the top and then sprinkle with the last 1/3 of the Cheddar/Mozzarella/Parmesan mix. Sprinkle the other ¼ cup Parmesan cheese over the top of the dish as well. Bake at 375° for about 25 minutes. Allow the dish to set for a few minutes after removing from oven before serving. 

Use about a 1/3 of the ricotta mixture on the first layer. You will use another 1/3 on the second layer and the last 1/3 as part of the topping.

Use 1/2 of the meat sauce on your first layer and the other 1/2 on the second layer. 

1st full layer complete. Repeat with noodles, ricotta mixture, meat sauce, and shredded cheeses.  Then add one more layer of noodles and top with remaining ricotta mixture and shredded cheeses. You should have two complete layers and one layer of noodles with cheese for topping.

Shepherd's Pie - Autumn

2¼ lbs lean ground beef

6 cups prepared instant creamed potatoes, or homemade if desired

8 oz. block of sharp cheddar cheese, grated

½ medium onion, diced

½ large bell pepper, diced

2 teaspoons diced garlic (from the jar) or 4-5 med/lrg cloves, minced

salt & pepper to taste

Prepare the instant potatoes (or homemade if you have the time) and set aside.  Be sure to salt, pepper, and butter the potatoes.  

Season the meat with salt and pepper also. Cook the ground chuck with the peppers, garlic and onions in a skillet.  Drain the excess grease off of the meat.  Place the meat in the bottom of a 9x13 Pyrex dish.  Layer the creamed potatoes on top of the meat.  Sprinkle the grated cheese all over the potatoes.  Place in the oven at 350 degrees for about 25 minutes or until the entire dish is good and hot.

Notes:  I usually prepare this dish with extra lean ground beef, 1% milk and margarine in the potatoes, and 2% cheese to reduce the fat content of this dish.  It is still really good! You’d never know I used the reduced fat options.

*Macaroni & Cheese

Macaroni & Cheese

8 oz. uncooked dry large elbow macaroni (cook about 2 minutes less than directions and set aside)
2 tbsp butter or margarine (melted)
2 tbsp self rising flour

1 ½ c. milk

2 c. (Or 8 oz. Block) grated sharp cheddar cheese
4 oz. Velveeta

¾ tsp ground mustard powder
½ tsp garlic powder (or a large clove of garlic, minced)
½ tsp salt
¼ tsp ground black pepper
⅛ tsp paprika

Step 1:  Start heating your water to cook the macaroni.  Preheat oven to 350 degrees F.  If you have a gas oven, lower the heat to 300-325.  Once you have the macaroni cooked and drained, place in a large bowl.  

Step 2:  In a 2 quart saucepan, melt the butter and flour together.  Begin cooking the roux.  Add the milk and seasonings.  Slowly add the cheddar.  Stir constantly and keep the heat low so the cheese sauce doesn’t stick or burn.  Add the Velveeta and let it melt completely. 

Step 3:  Pour the mixture over the macaroni and stir well.  Top with additional cheese if desired.  Bake for about 30 minutes.