Lynette’s Lasagna

1 ½ lb hamburger
1 C chopped onion
2 cloves garlic, minced
1 tsp salt
1 ½ tsp basil
¼ tsp pepper
½ C parsley
1 Tbsp sugar
2 cans tomato paste
1 Tbsp salt
4 C tomatoes
1 15 oz cottage cheese
1 egg
¾ lb white and cheddar cheese
12 lasagna noodles

Brown hamburger, onion, and garlic. Add sugar, salt, and spices. Add tomatoes and paste. Mash tomatoes. Bring to a boil, reduce heat and simmer for 1 ½ hours. Cook noodles and drain in cold water. Blend cottage cheese, eggs, parsley, and salt. Layer meat, noodles, cottage cheese, cheese, etc, ending with meat and cheese. Spray treat foil so cheese won’t stick. Bake in 9 by 13 pan at 350 degrees for 25 minutes covered and 20 minutes uncovered.

Becky’s Lasagna in a Bun

8 subs, or hogie buns, or 1 french bread loaf
1 lb. ground beef
1 jar spaghetti sauce
1 clove garlic, or 1 tsp garlic powder
¼ c onion finely chopped
1 tsp Italian seasoning
1 c. ricotta or cottage cheese (optional)
1 c. cheddar grated
1 c mozzarella grated
Parmesan


Hollow out buns. Combine sauce, meat, and seasoning. Simmer.

Combine shredded cheeses. Combine ricotta with meat if using it.

Spoon meat mixture into buns.

Top with shredded cheese, bake @350 for 10-15 minutes until bubbly, or broil if in a hurry!

from Sarah E. Bybee

Pizza Casserole

1 ½ C uncooked spiral pasta
1 lb ground beef
½ medium onion, chopped
1 can mushrooms
1 8oz can tomato sauce
1 jar pizza sauce
1 can tomato paste
½ tsp sugar
½ tsp garlic powder
½ tsp onion powder
½ tsp oregano
2 cups mozzarella or Monterey jack cheese, divided
½ package Hormel turkey pepperoni
¼ C grated parmesan cheese

Cook pasta according to directions. Cook beef and onions; stir in the mushrooms, sauces, tomato paste, sugar, and seasonings. Drain pasta; stir into meat sauce.

Divide half the mixture between a greased 11 by 7 pan; sprinkle with ½ the cheese. Repeat layers and top with pepperoni and parmesan cheese. Bake covered at 350 for 20 minutes and uncovered for 10-15 minutes longer.

from Sarah E. Bybee

Lasagna

1 lb hamburger
½ C chopped onion
2 cloves garlic, chopped
1 16 oz container cottage cheese
2 eggs
1 Tbsp dried parsley flakes
2 cans petite diced tomatoes, drained
2 28oz jars Prego spaghetti sauce
2 Tbsp sugar
1 jar tomato paste
2-3 C shredded cheese, Italian, sharp, and Colby jack
1 package lasagna noodles, cooked

Brown hamburger, onion, and garlic. Add tomatoes, spaghetti sauce, tomato paste, and sugar. Let simmer for a few minutes.
Mix cottage cheese, eggs, and parsley.

Layer meat sauce, noodles, cottage cheese, and cheese, then meat sauce, noodles, cheese.

Spray foil underneath with cooking spray so it won’t stick. Cover and bake at 350 for 25 minutes. Remove foil and bake another 20 minutes. Makes one large lasagna pan.

from Sarah E. Bybee

Holly’s Meatballs and Spaghetti Sauce

Holly says all her boys LOVE this dish.

Sauce:
1 pound Italian sausage
2 14oz cans of Italian diced tomatoes (juice and all)
1 6oz can tomato paste
1 medium onion finely chopped (I actually use dried onions. They are easier to hide.)
2 Tbs. chopped parsley (I used the spice-not fresh-easier to keep around.)
4 Tbs. sugar (I use Splenda)
1 tsp. basil leaves, crushed
1 tsp. salt
1/4 tsp. garlic powder
1/8 tsp. pepper

1. Brown the meat
2. Put all the ingredients in slow cooker on high for 4 hours or on low for 7 to 8 hours. (I like low best...)

Serve over pasta. Makes about 6 cups. I normally double mine.

Meatballs:
3 lbs ground beef
1 1/2 cups Italian breadcrumbs
5 cloves garlic (chopped finely) (I use the minced garlic that comes in a jar.)
2 eggs
Italian bread, soaked in warm water (Use as much or as little Italian bread as you want)
garlic powder
ground black pepper (to taste)
salt
hot oil (for frying)

1. In a large mixing bowl, mix the ground beef, garlic powder, Italian bread crumbs, eggs, chopped garlic, ground black pepper and soaked Italian bread (make sure you drain the water out of bread very well).
2. It's okay to add a little more or less on the bread crumbs.
3. Also make sure that the bread is very soft before you mix it in.
4. Mix all ingredients together well, using hands.
5. Make sure mixture is smooth.
6. Start rolling your meatballs (whatever size you want) I usually make them large.
8. For large meatballs, cook submerged in hot oil for about 5 to 8 minutes.
9. When meatballs are done, take them out of hot oil and place on to paper toweled plate.
10. Serve warm or you can freeze them and warm them up later in the oven at 400 degrees.

from Holly Gundred

String Pie

1 lb lean ground beef (I use Jimmy Dean sausage and no veggies cuz my kids are picky)
½ cup chopped onion
½ cup chopped bell pepper
15 ½ ounce jar spaghetti sauce (I use 2 cups Hunt’s traditional spaghetti sauce)

8 oz pkg spaghetti noodles (I use angel hair), cooked
1/3 cup Parmesan cheese
2 beaten eggs
2 tsp butter

1 cup cottage cheese
1 cup mozzarella cheese

Brown the meat (onions and peppers), drain and add sauce. Heat through.

Mix cooked noodles with butter, parmesan and eggs. Layer in the bottom of a 9x13 baking dish. Top with cottage cheese. Top with meat sauce. Sprinkle with mozzarella. Bake at 350 for 20 to 30 minutes (until heated through).

from Helen Macfarlane and her friend Elizabeth Anderson

Pizza Dough

Mix together and proof:
1 pkg yeast (1 Tbsp)
1 cup warm/hot water
1 tsp sugar

When yeast is bubbly, add:
2 ½ cups flour
1 tsp salt
2 Tbsp oil (optional, I don't usually use any)

Knead until smooth. Let stand ten to twenty minutes, or more if desired.

Roll dough into pizza pan (sprinkled with corn meal if desired). Top with Hunt’s Traditional Spaghetti Sauce, Mozzarella, cheddar, Parmesan, and pepperoni or sausage or tons of veggies or . . . you know the drill. They have a new Pizza Cheese Blend that is AWESOME.

from Helen Macfarlane

Meatball Soup

18 oz frozen Italian seasoned meatballs
2 cups frozen vegetables
2 cups beef broth
1 14 oz can Italian style diced tomatoes
1 cup water
3/8 cup uncooked small pasta (alphabet, etc.)
Shredded Parmesan as topping.
Mix together and boil 8 to 10 minutes.

Serves 6

from Roxy Ogden

Fettuccine Carbonara

1/2 lb. fettuccine, uncooked
1 cup frozen peas
1/4 cup Cream Cheese
1/4 cup KRAFT Light Classic Caesar Dressing
1 Tbsp. flour
1 cup fat-free milk
1 pkg. (6 oz.) OSCAR MAYER Smoked Ham, cut into short strips (or bacon)
1/4 cup chopped fresh parsley
3 Tbsp. KRAFT Grated Parmesan Cheese


COOK pasta as directed on package, adding peas to the boiling water for the last 3 min.

MEANWHILE, beat cream cheese, dressing and flour in medium saucepan with whisk until blended. Gradually add milk, stirring constantly until mixture is well blended. Add ham; cook on
medium-low heat 5 min. or until heated through, stirring occasionally.

DRAIN pasta mixture; return to pan. Add sauce mixture; mix lightly. Cook 2 to 3 min. or until heated through, stirring occasionally. Top with parsley and Parmesan.

from Helen Macfarlane and Kraft Kitchens obviously

Bunker Tetrazzini

1/4 cup butter
1/4 cup flour
½ tsp salt
1/4 tsp pepper

1 cup chicken broth
1 cup whipping cream

2 cups cooked chicken or turkey
1 can mushrooms

2 Tbsp Sherry
1 pkg (7 oz) thin spaghetti (cooked)

½ cup Romano Cheese

Heat oven to 350 degrees. Melt butter in a large sauce pan over low heat. Blend in flour and seasonings. Cook over low heat while stirring till mix is smooth and bubbly. Remove from heat. Stir in broth and cream. Heat to boiling while stirring constantly. Boil and stir for 1 minute. Stir in sherry, spaghetti, chicken and mushrooms. Pour into ungreased 2 qt casserole dish. Sprinkle with cheese. Bake uncovered for 30 minutes.

from Helen Macfarlane and her friend Lore Bunker