Tuesday, June 25, 2013


The theme for last week's Bible Study meal was Italian. Pizza, spaghetti, and an Italian lasagna! Mmmmm! We are fed well...physically and then spiritually!

Ramen Salad by Paula Roten
Make a tossed salad with your favorite ingredients. (I used an entire head of iceberg lettuce, grated carrots, diced cucumber, chopped purple onion, and diced tomatoes)

1 pkg. Ramen Noodles, chicken flavor
1 small pkg. sliced almonds
1/4 - 1/2 stick butter

1. Before opening the pkg. of Ramen Noodles, beat the pkg. with something heavy like a rolling pin or a meat mallet, just enough to make smaller pieces of the noodles but not enough to pulverize them. 
2. Melt butter in a skillet. Add the dry noodles and almonds and saute until lightly browned. 
3. Drain very well on paper towels. 
4. Add to the salad right before serving.

1/2 cup oil
4 T. white vinegar
2 1/2 T. sugar
seasoning packet from the Ramen Noodles

Mix all ingredients for dressing. Add at last minute before serving. 

***When I carry this salad somewhere, I always make the salad in a large oblong container. Then I put the tomatoes on top at one end, wrapped in plastic wrap. On the other end, I lay the noodle/almond mixture on top, wrapped in plastic wrap as well. Right after the blessing and before everyone is ready to eat, I dump the tomatoes and noodle/almond mixture in the salad, add the dressing, and mix. (This salad gets soggy if it sits in the dressing too long.)

Lasagna by Pam Gross
     yield: 12

for the sauce-
2 tablespoons olive oil
1/2 large onion
1/2 red bell pepper, chopped
1 small zucchini, diced
2 cloves garlic, minced
1/2 pound lean ground beef, cooked and drained1-6 oz. can tomato paste
1-8 oz. can tomato sauce {+1/2 can water to wash out can}
1-14.5 oz. can diced tomatoes
1 tablespoon dried basil
1/2 tablespoon dried oregano
1 bay leaf
1 teaspoon sugar
salt & pepper to taste

for the cheese filling-
1-10 oz. tub Philadelphia Italian Herb & Cheese Cooking Cream
1/3 cup grated parmesan cheese
3/4 pound mozzarella cheese, grated & divided
1/3 cup ricotta cheese
1/2 teaspoon pepper
1 egg

21 lasagne pasta sheets

For the sauce- heat olive oil over medium heat and saute onions, pepper, zucchini and garlic until tender, 5 minutes. Stir in cooked ground beef and tomato paste until well incorporated. Stir in remaining sauce ingredients and bring to simmer. Reduce heat to low and cook 30 minutes or so. {The longer it cooks, the better it will taste!} This will be very thick.

For the cheese filling- stir all ingredients together excluding half of the grated mozzarella cheese. Set aside.

For the pasta- Bring large pot of salted water to boil. Cook pasta sheets 2 minutes less than package directions and drain. Place pasta on greased baking sheet until you are ready for assembly.

For assembly- Preheat oven to 350 degrees. Spoon about 1/4 of the sauce into the bottom of a 9 x 13 casserole dish{#1}. Next place lasagna noodles side by side on top of sauce to cover bottom of dish {#2}. Top pasta sheet with a generous tablespoon of sauce {#3} and then a generous tablespoon of cheese filling {#4}. Repeat this pasta-sauce-cheese layering one more time being sure to press out any air bubbles. Top with a 3rd layer of pasta, more sauce and the remaining mozzarella cheese. Bake for 25-30 minutes or until everything is hot and bubbly. Serve hot.

Blueberry Cobbler by Martha Stephenson

Make a blueberry pie filling:
I used 4 cups of blueberries 1 cup of sugar - 3/4 cup is probably better
1/2 stick of butter
Make a thickening of corn starch and water.  I used 2 T. of  corn starch and a cup of water.
Heat until it is slightly thickened.

2 cups of Bisquick
2 cups of sugar
2 cups of milk
1 stick of butter (melted)
Mix all together until as smooth as you can get it.

Pour crust in bottom of a 9 x 13 pan and pour berry mixture of top of that.  Bake at 350 degrees for an hour.

Serve with ice cream, if desired.

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