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.
Dressing:
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
Ingredients:
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
Directions:
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.
Crust:
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.
No comments:
Post a Comment