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| | From:  Genie· (Original Message) | Sent: 4/13/2008 8:49 PM |
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Reply
| | | From: Genie· | Sent: 4/13/2008 8:51 PM |
| TURKEY MACARONI CASSEROLE
1 1/4 quarts shell or other macaroni
2 quarts boiling salted water
2/3 cup butter or margarine, melted
1 1/4 cups all-purpose flour, sifted
2 quarts hot milk
1 1/2 tablespoons salt
1/4 teaspoon pepper
1 teaspoon marjoram
2 1/2 cups grated cheese
3/4 cup chopped pimiento
1 1/4 quarts cooked and diced turkey
Cook the macaroni in boiling salted water 15 minutes or until almost tender; drain and rinse with water.
Combine the melted butter or margarine with the flour, stir in the milk, and cook until thick.
Add seasonings, cheese, pimiento, macaroni, and turkey.
TO SERVE IMMEDIATELY:
Place enough for one meal in a greased casserole and top with grated cheese, if desired. Bake uncovered at 350 degrees F. (moderate oven) for 30 to 40 minutes.
TO FREEZE:
Cool the food quickly. Pack in freezer containers, leaving head space. Seal and freeze immediately.
TO PREPARE FROM FROZEN FOR SERVING:
Bake uncovered at 400 degrees F. (hot oven) until food is heated through, about 45 minutes for pints, 1 hour for quarts. A topping of grated cheese may be added to this dish. If the food is reheated in an ovenproof freezer container, add the cheese before baking. If the food is transferred to a baking dish, let it heat in the oven about 30 minutes, or until the food has thawed enough to press into shape of the baking dish, before adding the cheese.
MENU SUGGESTION:
Serve with broiled tomato halves and julienne snap beans. Steamed cranberry pudding would make a good dessert for this meal.
Servings: 25
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Reply
| | | From: Genie· | Sent: 4/13/2008 9:19 PM |
| Lasagna (Fix and Freeze)
1 lb. bulk pork sausage
1/2 cup chopped onion
1 clove garlic, minced
1 can tomatoes, cut up (16 oz)
1 can tomato sauce (8 oz)
1 can tomato paste (6 oz)
2 t. dried basil, crushed
8 oz lasagna noodles (8 noodles)
2 beaten eggs
2 1/2 cup ricotta or drained cream style cottage cheese
3/4 cup grated Parmesan cheese
2 T. snipped parsley
1/2 t. pepper
12 oz. mozzarella cheese, thinly sliced
In large skillet, cook meat, onion and garlic until meat is brown and onion
is tender. Drain off fat. Stir in tomatoes, tomato sauce, tomato paste and
basil. Bring to boil. Reduce heat; cover and simmer for 15 minutes stirring
often. Meanwhile, cook noodles as package directs. Drain. Rinse with cold
water. Drain. In small bowl, stir together eggs, ricotta or cottage cheese,
1/2 cup of the Parmesan cheese, parsley and pepper. To assemble, arrange 1/4
of the noodles in the bottom of a greased 8 x 8 x 2" or a 12 x 7" baking
dish. Trim noodles to fit. Spread ;with 1/4 of the ricotta mixture. Top with
1/4 of the mozzarella and 1/4 of the meat sauce. Repeat layers once.
Sprinkle with half of the remaining Parmesan cheese. Assemble remaining
ingredients in another greased 8 x 8 x 2" or 12 x 7" baking dish. Sprinkle
with the remaining Parmesan cheese. Seal label and freeze. To serve, thaw
lasagna overnight in the refrigerator. Bake covered at 375 for about 1 1/2
hours or until heated through. Let stand 5 minutes. Makes two 6 serving
portions.
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Reply
| | | From: Genie· | Sent: 4/13/2008 9:52 PM |
Cheese Manicotti
| 50 MINUTES COOKING TIME INGREDIENTS ¼ cup chopped onion
1 clove garlic, crushed
2 tablespoons salad oil
1 (16-ounce) can tomatoes, cut up
1 (8-ounce) can tomato sauce
1/3 cup water
1 teaspoon sugar, or more to taste
1 teaspoon dried oregano leaves, crushed
¼ teaspoon dried thyme leaves, crushed
¼ teaspoon salt
1 small bay leaf
12 manicotti shells
2 beaten eggs
12 ounces fresh ricotta cheese
1 (8-ounce) package Mozzarella cheese
½ cup grated Parmesan cheese
¼ cup snipped parsley
¼ teaspoon salt
Dash of pepper ADVANCED PREPARATION In 2-quart saucepan, cook onion and garlic in salad oil until tender but not browned. Add tomatoes, tomato sauce, water, sugar, oregano, thyme, the first ¼ teaspoon salt, and bay leaf. Bring to boiling; simmer, uncovered, for 45 minutes. Remove bay leaf. Meanwhile, cook manicotti shells in boiling, salted water just until tender; drain. (DO NOT OVERCOOK). Rinse shells in cold water. Combine eggs, ricotta cheese, half of the mozzarella cheese, parmesan cheese, parsley, ¼ teaspoon salt, and pepper. Spoon cheese mixture into manicotti shells. Pour about ½ of the tomato mixture into a 13-½ x 8-¾ x 1-¾-inch baking dish. Put in stuffed shells. Pour remaining sauce over shells. Sprinkle with remaining mozzarella cheese over top. Cover with foil and refrigerate up to 24 hours. BEFORE SERVING Bake manicotti, covered at 350 degrees until hot and bubbly, about 45 to 50 minutes. Makes 6 servings
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Reply
| | | From: Genie· | Sent: 4/16/2008 8:29 PM |
Seafood Lasagna---sonja serves 12
12 Each Lasagna Noodles 29 Ounce Tomatoes, italian style chopped, undrained
1/2 Cup Mushrooms, fresh, sliced 1/2 Teaspoon Onion Powder 1/2 Teaspoon Oregano 1/2 Cup Shrimp, cooked in bite-sized pieces 3 Tablespoon Butter or margarine 3 Tablespoon Flour 1 3/4 Cup Milk 1 CupSwiss Cheese, shredded 1/4 Cup Red Wine, dry optional 8 Ounce Crab, imitation in bite-sized pieces 1/2 Cup *Romano Cheese, grated or
grated Parmesan Instructions
Assembly Directions: Cook lasagna as package directs and drain.To make tomato
sauce: In medium saucepan, combine undrained tomatoes, mushrooms,
onion powder, oregano. Salt and pepper to taste. Bring to a boil.
Reduce heat and simmer uncovered 20 minutes or until thickened. Stir
in shrimp. Set aside.To make cheese sauce: In medium saucepan, melt
butter. Stir in flour. Add milk, all at once, using a whisk to
incorporate. Cook and stir constantly over medium heat until thickened
and bubbly. Cook one minute more. Add Swiss cheese and stir until
melted. Stir in wine and imitation crab.To Assemble: In a 9 x 13 pan,
layer 1/3 of the tomato sauce, a layer of noodles, and 1/3 of the
cheese sauce. Repeat layers. Freezing Directions: Wrap tightly with
freezer paper, foil or place dish in a 2-gallon bag. Seal, label and
freeze. Serving Directions: Thaw in refrigerator 1 day before serving.
Sprinkle with Romano or Parmesan cheese. Bake uncovered in a 350
degree oven for 25 minutes or until heated through. Let stand 15
minutes before serving. Nutritional Info: Seafood Lasagna Per Serving:
463 Calories; 9g Fat (17.6% calories from fat); 21g Protein; 72g
Carbohydrate; 3g Dietary Fiber; 36mg Cholesterol; 451mg Sodium.
Exchanges: 4-1/2 Grain (Starch); 1 Lean Meat; 1/2 Vegetable; 1 Fat.
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Reply
| | | From: Genie· | Sent: 4/26/2008 4:59 AM |
| Fix-ahead Lasagna
1 1/2 lb ground beef
1/2 lb bulk pork sausage
1 medium onion
2 tsp minced garlic
1 tsp salt
1/2 tsp pepper
1/2 tsp sugar
1 can (14.5 oz) diced Italian-style tomatoes
1 jar 26 oz) 5-cheese pasta sauce
1 jar roasted red pepper pasta sauce
1 jar (26 oz) marinara sauce with wine
1 container (15 oz) ricotta cheese
2 eggs beaten
1/2 cup shredded parmesan cheese
1 box lasagne noodles
1 lb. fresh mozzarella cheese, sliced thin
1 1/2 cups of shredded blend parmesan-asiago-<WBR>romano-provolone cheese
Brown ground beef, sausage and onion in large skillet.
Drain off grease and put meat into a large pot.
Add salt, pepper, garlic, sugar, tomatoes and pasta sauces to meat
mixture. Stir well and simmer on low for 30 minutes.
In medium bowl combine ricotta cheese, parmesan cheese and eggs.
Spray a 9x13 deep dish or pan with Pam spray.
Spread a thin layer of sauce on bottom of pan.
Add a layer of UNCOOKED noodles.
Spread half of ricotta mixture over noodles, then cover with sauce.
Add some slices of mozzarella cheese and sprinkle about a third of
the 4-cheese blend over sauce. Repeat this for second layer and end
with noodles and sauce.
Put this together the day before or early in the morning of day you
are serving. Cover with foil sprayed with Pam. Chill lasagna and the
remaining cheeses.
Bake at 350 degrees, covered, for 40 minutes. Uncover and add
remaining mozzarella cheese slices and the shredded cheese blend on
top. Bake 10-15 minutes longer until cheese melts.
Let stand 10-15 minutes before serving.
Number of Servings: 8
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Reply
| | | From: Genie· | Sent: 5/16/2008 4:21 AM |
Freeze-Ahead Baked Ziti Ingredients:
1 pound of uncooked ziti, rigatoni or penne rigata
1 tsp vegetable oil
1 large onion, chopped
2 medium zucchini, diced
3 cloves garlic, minced
One 28-oz can of crushed tomatoes in purée
2 tsp Italian seasoning plus 1 tsp
1/4 tsp crushed red pepper flakes
1/4 tsp salt
1/8 tsp pepper
2 egg whites
One 15-oz container part-skim Ricotta cheese
2/3 cup of part-skim Mozzarella cheese, shredded
1/3 cup grated or shredded Parmesan cheese
Make-Ahead Preparation:
Prepare pasta according to package directions.
While pasta is cooking, warm the vegetable oil in a large saucepan over medium-low heat. Add the onion, zucchini and garlic. Cover the pan and cook until the vegetables are soft, about 5 to 10 minutes, making sure not to brown the garlic. Add in the tomatoes, 2 tsp Italian seasoning and crushed red pepper. Season with salt and pepper to taste. Simmer an additional five minutes. Add the pasta to the mixture and combine well.
Blend together the egg whites, 1 tsp Italian seasoning and Ricotta cheese until smooth. Add the Ricotta cheese to the pasta/sauce mixture in dollops and mix in slightly. (You don't want the Ricotta to disappear, but you do want it to be blended in.)
Line a 3-quart casserole dish with tin foil. Add in the pasta mixture and completely cover the pasta with foil. Allow to cool, label and freeze.
When frozen through, you can remove the foil wrapped pasta from the casserole dish and either wrap in plastic wrap or put in a ziploc bag to free up your dish for us.
Freeze for up to two months.
Last Minute Preparation:
Remove pasta from the freezer. Unwrap, place into original casserole dish, cover and allow to thaw overnight in the refrigerator.
Preheat oven to 325. Cook for 30 minutes. Top with the Parmesan and Mozzerella and continue to cook for another 15 minutes or until cheese is melted and pasta is heated through. |
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Reply
| | | From: Genie· | Sent: 5/16/2008 4:30 AM |
| Baked Macaroni and Cheese Ingredients: 1/2 cup butter 5 cups whole milk 1/2 cup flour 2 tsp salt 1/4 tsp pepper 2 tsp dry mustard 4 cups shredded cheese (cheddar, Monterey Jack, etc.) 1 lb ziti pasta bread crumbs grated parmesan cheese tomato slices (optional) Make Ahead Preparation: Set a large pot of salted water to boil and cook the pasta according to package directions while making the cheese sauce. Drain and keep warm. In a large pan over medium heat, melt the butter with the salt, pepper and dry mustard. Add in the flour and stir until it becomes a "roux", 2 to 3 minutes. Heat the milk, but not to boiling, in a saucepan or in the microwave and add to the roux. Continue to heat over medium heat until it begins to thicken. Remove from heat and quickly add in the cheese, stirring until the cheese is melted. Put the ziti in a large casserole dish, pour the cheese mixture over the top and stir until all of the pasta is coated with the cheese mixture. At this point, you can cover tightly with foil or plastic wrap and refrigerate for up to 3 days or freeze for up to 3 months. Last Minute Assembly: If casserole has been frozen, remove from freezer and allow to thaw out. Preheat oven to 375 degrees. Slice the tomato and add the slices to the top of the macaroni and cheese, if desired. Sprinkle with grated parmesan cheese and bread crumbs. Bake for 30 to 45 minutes or until bubbly. | |
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Reply
| | | From: Genie· | Sent: 6/19/2008 3:43 AM |
| Make-Ahead Italian Sausage Lasagna
1 lb. Italian sausage, removed from casing (I used sweet variety)
1 tub (15 oz.) part-skim ricotta cheese
1 cup Italian parsley leaves, chopped
3/4 cup grated Parmesan cheese
1 (14 oz.) jar marinara sauce
9 no-cook (oven-ready/no-boil) lasagna noodles (I use Barilla brand)
1 (16 oz.) jar Alfredo sauce
1 (7-oz.) tub refrigeratoed sundried tomato pesto (I always find this in
the refrigerated section near the fresh pasta)
8 oz. mozzarella cheese, shredded (2 cups)
1. Grease a 13x9x2 inch baking dish.
2. Heat a large non-stick skillet over medium heat. Add sausage; cook,
breaking up chunks until no longer pink.
3. Mix ricotta, parsley, and Parmesan cheese in a bowl until blended.
4. Spread 3/4 cup marinara sauce in prepared baking dish. Place 3
noodles crosswise on sauce (the noodles will exapand as they bake, so
make sure they don't overlap or touch the edges of the banking dish).
Gently spread 3/4 cup Alfredo sauce on noodles, then sprinkle with 1/2
the sausage. Top with dollops of 1/2 the cheese-parsley mixture and 1/2
the pesto. Gently spread evenly.
Top with 1/3 of the mozzarella. Repat layers once, starting with
noodles (omitting the marinara sauce). Top with remaining 3 noodles,
spread with remaining marinara sauce, top with dollops of remaining
Alfredo sauce, then spread lightly to blend both sauces together.
Sprinkle with remaining mozzarella.
5. Cover baking dish tightly with plastic wrap. Refrigerate up to 2
days.
6. To bake: Heat oven to 375 degrees. Uncover baking dish and
re-cover it with foil. Bake 1 hour or until sauce bubbles around edges.
Uncover and bake 5 minutes longer to brown top.
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Reply
| | | From: Genie· | Sent: 9/11/2008 2:20 AM |
| Basic Meat Sauce
4 lbs. lean ground beef
1/4 cup olive oil
2 large onion, peeled and chopped
4 medium carrots, peeled and chopped
6 cloves garlic, peeled and coarsely chopped
1 cup dry red wine, use only what you would drink or use 1 cup beef broth from carton
3, 28 oz., cans whole tomatoes in juice, broken up
1, 6 oz., can tomato paste
2 teaspoons Italian seasoning, or 1 tablespoon of this spice
2 teaspoons sugar, optional*
salt to salt or 1½ teaspoons salt
1 teaspoon black pepper
Crumble ground beef into a large nonstick pot. Cover over medium high heat for 12 minutes, stirring occasionally. Pour off accumulate liquid. Add oil, onions, carrots and garlic. Cook for 7 minutes stirring. Add wine cooking for 1 minutes. Add tomatoes, tomato paste, Italian seasoning, sugar, salt and pepper. Simmer partially covered for 45 minutes, stirring occasionally. Divide 12 cups of sauce among 3 containers. Cool to room temperature then cover and freeze for up to 2 months. Use remaining 4 cups for Ziti recipe. Makes 12 cups.
*I don't use sugar in my sauce of this type because you have 2 sweet vegetables in the sauce. Your onion and carrots are considered to be sweet vegetables.
Baked Ziti
Cook 1/2 pound Ziti, following package directions. Toss with 4 cups meat sauce and 1 cup shredded mozzarella cheese. Spoon into a foil baking pan. Cool to room temperature. Cover tightly with foil and freeze for up to 1 month. To serve thaw in refrigerator for 2 days. Bake at 350º for 35 to 40 minutes or until internal temperature registers 140º.
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