Lasagna

Lasagna
8 lasagna noodles cooked, drained and cooled according to package directions

Brown 1lb of hamburger
*If you want to go meatless consider using roasted vegetables such as yellow squash, zucchini, eggplant, etc instead of the meat*
Add to the browned meat:
1 clove of garlic, pressed (or 1/8 teaspoon garlic powder)
1 Tablespoon dried parsley
¼ teaspoon chili powder
1 teaspoon dried basil
½ teaspoon dried oregano
½ teaspoon salt
14oz petite diced tomatoes with juice or 2 large fresh tomatoes, chopped
6 oz can of tomato sauce (or pre-made spaghetti sauce)

Simmer uncovered until thick 35 minutes on medium-low heat, stirring occasionally.

In the meantime combine in a medium bowl:
2 cups cottage cheese or ricotta cheese
1 beaten egg
¼ teaspoon pepper
1 Tablespoons dried parsley
¼ cup grated parmesan cheese
1 lb mozzarella cheese; grated- divided (use ½ of amount inside cottage cheese mixture and remaining amount left out to top)

In a glass 8x8 pan place enough sauce to cover bottom (to prevent noodles from sticking). Spread ½ noodles, ½ cottage cheese mixture, ½ grated mozzarella cheese, and then ½ sauce (or roasted vegetables if going meatless). Repeat one more time. Top with fresh remaining mozzarella. Cover with non-stick foil (it will be tight and mixture may overflow a bit- if concerned about overflowed juices in oven place backing sheet underneath pan). Bake at 375 degrees (not convection oven) for 30 minutes.

Frog's Eye Salad

Frog's Eye Salad
By: Anna Thorsted

1/3 cup granulated white sugar
1/4 tsp salt
3/4 TBLSP flour
1 egg beaten
Mix flour with sugar and salt; add egg

3/4 cup pineapple juice (or orange juice)
Mix pineapple juice with egg mixture and
cook until thick, stirring constantly (about 8-10 min)

1/3 box acini di pepe pasta
Cook acini de pepe until tender, about 10-11 min.

Drain pasta and mix with thickened egg mixture;
refrigerate overnight. Mixture becomes thick and clumped together.
Loosen up with spoon before adding fruit, etc…

Before serving, add the following:
4 oz can crushed pineapple drained
1/3 cup sweetened coconut (optional)
8 oz tub cool whip topping, defrosted in fridge
1/2 TBLSP lemon juice
4 oz can mandarin oranges
1 cup miniature marshmallows
8oz can pineapple tidbits drained
Serve Cold

Beef and Broccoli Stir-fry

Beef and Broccoli Stir-fry
¼ cup soy sauce
1 Tablespoon lemon juice
½ Tablespoons cornstarch
½ Tablespoons firmly packed brown sugar
1 clove garlic, pressed
¼ teaspoon black pepper

In a small bowl, combine above ingredients with a whisk. Set aside. Do not double; it will be too strong.

1 lb Tri-tip meat, sliced into ¼” thick slices
½ medium yellow onion, thinly sliced
2 medium heads of broccoli, rinsed, patted dry and florets only used (discard stems)

Heat 1 Tablespoon vegetable or olive oil in a large stir-fry style skillet over medium-high heat. Add beef and stir-fry until almost cooked thru (there is some “carry-over time” that the beef still cooks while off the heat and it is added back into the heat at the end, so take care not to overcook the meat or it will be tough); about 8 minutes. Transfer beef to a plate and cover to keep warm.

Heat 1 more Tablespoon of oil in the skillet. Add the onion and stir-fry for about 3 minutes to caramelize. Add broccoli florets to skillet with the onion still in skillet. Add ½ cup water and bring to a boil. Cover, and reduce heat and simmer for 5-8 minutes (depending on how crunchy you like your broccoli).

Return beef to skillet and add soy sauce mixture. Bring to a boil and cook, stirring constantly, until sauce thickens, about 2 minutes (the sauce will thicken quickly because of the cornstarch!). Serve hot over steamed rice or noodles.

Artichoke dip with Pita chips

Artichoke Dip
1 (8oz) cream cheese; softened
1 cup parmesan cheese
½ cup mayonnaise
½ cup sour cream
4oz or 1 cup marinated artichoke hearts; drained and chopped
2 garlic cloves; pressed
1 teaspoon dill seasoning

Mix all ingredients well. Place in a small dish. Bake at 350 degrees for 20 minutes or until the top is brown and bubbly. Serve with bread.

Seasoned Pita Chips:
1 cup butter; softened
2 Tablespoons parsley (fresh); minced
1 Tablespoon green onions (green part especially); minced
3 garlic cloves; pressed
1 Tablespoon fresh lemon juice

Combine all ingredients in a small bowl. Blend thoroughly. Cover and let rest on countertop for at least one hour for the flavors to meld.

Take 6 pita rounds and cut into triangles. Preheat oven to 450 degrees. Spread each pita triangle with butter blend. Arrange triangles on baking sheets lined with foil. Bake until lightly browned (about 5 minutes). It doesn’t take long to cook, so don’t turn your back on the oven!