Tammy"s Favorite Lasagna

This recipe is my modified version of several lasagnas I have tried over the years. My family really likes this one. Even the picky kids. It is a little time consuming, but well worth it.

Ingredients

• 4 tablespoons vegetable oil


• 1 large onion, chopped


• 2 pounds lean ground beef


• 2 tablespoons Italian seasoning


• 1 1/2 tablespoons chopped fresh rosemary


• 1 1/2 tablespoons garlic salt


• salt and pepper to taste


• 1 (28 ounce) can whole peeled tomatoes


• 2 (6 ounce) cans tomato paste


• 1 cup water


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• 1/2 cup margarine


• 1 small onion, chopped


• 1 cup Parmesan cheese


• 3 tablespoons all-purpose flour


• 1 quart milk


• 1 egg, beaten


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• 1 (16 ounce) package lasagna noodles


• 1 (15 ounce) container ricotta cheese


• 1 pound mozzarella cheese, shredded

Directions

1. Heat oil in a large skillet over medium heat. Saute onions until soft. Stir in ground beef, and cook until evenly brown. Drain excess fat. Season with Italian seasoning, rosemary, garlic salt, salt and pepper. Stir in tomatoes, tomato paste and water. Simmer 1 hour, or until sauce has thickened.


2. Melt butter in a saucepan over medium heat. Cook onion until soft and translucent. Stir in flour until smooth. Stir in Parmesan cheese, then milk. Cook, stirring, until thick. Allow to cool, then stir in egg. (Sauce will be very thick.)


3. Preheat oven to 350 degrees F (175 degrees C). Bring a large pot of lightly salted water to a boil. Add pasta and cook for 8 to 10 minutes or until al dente; drain. Lightly grease a 9×13 inch baking dish.


4. In prepared baking dish, place a layer of noodles, meat sauce, cheese sauce, ricotta, and mozzarella. Repeat layers. Build to your desired thickness, or make another smaller pan for freezing.


5. Bake in preheated oven for 1 hour. Let cool 15 minutes before serving.

Tammy"s Favorite Lasagna

Greek Pasta Salad III

This is my favorite pasta dish that is very flavorful and full of color.

Ingredients

• 8 ounces rotini pasta


• 1/2 cup olive oil


• 1/2 cup red wine vinegar


• 1 1/2 teaspoons garlic powder


• 1 1/2 teaspoons dried basil leaves


• 1 1/2 teaspoons dried oregano


• 3 cups sliced mushrooms


• 15 halved cherry tomatoes


• 3/4 cup crumbled feta cheese


• 1/2 cup chopped green onions


• 1 (4 ounce) can chopped black olives

Directions

1. Bring a large pot of lightly salted water to a boil. Add rotini pasta and cook for 8 to 10 minutes or until al dente; drain.


2. Mix together cooked pasta, olive oil, vinegar, garlic powder, basil, oregano, mushrooms, tomatoes, Feta cheese, green onions and olives. Cover and chill for at least 2 hours, serve cold.

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Greek Pasta Salad III

Chicken and Broccoli Alfredo

Linguini is mixed with pieces of tender chicken and broccoli flowerets and coated with a rich, satiny Alfredo sauce featuring Campbell’s® Condensed Cream of Mushroom Soup to make a quick and fabulous dish.

Ingredients

• 1/2 (16 ounce) package linguine


• 1 cup fresh or frozen broccoli flowerets


• 2 tablespoons butter


• 1 pound skinless, boneless chicken breast, cut into cubes


• 1 (10.75 ounce) can Campbell’s® Condensed Cream of Mushroom Soup (Regular, 98% Fat Free or 25% Less Sodium)


• 1/2 cup milk


• 1/2 cup grated Parmesan cheese


• 1/4 teaspoon ground black pepper

Directions

1. Cook linguine according to package directions. Add broccoli for last 4 minutes of cooking time. Drain.


2. Heat butter in skillet. Cook chicken until browned, stirring often.


3. Add soup, milk, cheese, black pepper and linguine mixture and heat through. Serve with additional Parmesan cheese.

Chicken and Broccoli Alfredo

Easy Mashed Potato and Roasted Vegetable Enchiladas

This is the perfect comfort food for cold days. To make it vegan, substitute non-dairy ingredients for dairy. Leftover filling makes a great lunch! If you want to make mashed potatoes from scratch, you will want at least 4 cups when you are through.

Ingredients

• 1 head broccoli, cut into florets


• 8 ounces whole button mushrooms


• 3 small zucchini, chopped


• 2 cups chopped carrots


• 1/4 cup olive oil


• salt and pepper to taste


• 3 cups water


• 1 cup milk


• 1/4 cup butter


• 1 (7.6 ounce) package instant mashed potato flakes


• 1 (12 ounce) package corn tortillas


• 3 cups enchilada sauce


• 8 ounces shredded Cheddar cheese

Directions

1. Preheat oven to 425 degrees F (220 degrees C).


2. In a large mixing bowl, combine broccoli, mushrooms, zucchini, and carrots. Drizzle the vegetables with olive oil, and season with salt and pepper. Spread vegetables in a single layer in a shallow baking dish. Roast vegetables in the preheated oven for 30 to 40 minutes; stir halfway through their cooking time. When finished cooking, remove from the oven, and reduce oven temperature to 350 degrees F (175 degrees C).


3. Bring water, milk, and butter to a boil in a large pot. Remove the pot from heat, and mix in the mashed potato flakes. Let stand two minutes, then stir the mashed potatoes with a fork until they are smooth. Stir in roasted vegetables.


4. In a dry, nonstick skillet over medium heat, quickly heat each tortilla on both sides to make pliable. Dip the tortillas in enchilada sauce. Put a large spoonful (approximately 1/4 to 1/3 cup) of potato-veggie mixture into the center of each tortilla. Top mixture with about 1 to 2 tablespoons cheese, and roll tortillas. Place seam-side down in a 9×13 inch baking dish. Pour extra sauce over top, and sprinkle with remaining cheese.


5. Bake at 350 degrees F (175 degrees C) for approximately 20 to 30 minutes, or until the enchiladas are heated through.

Easy Mashed Potato and Roasted Vegetable Enchiladas

Feta Chicken

Chicken wrapped around tomato-basil feta cheese–simple, succulent, and sensational.

Ingredients

• 6 skinless, boneless chicken breast halves


• 6 ounces tomato basil feta cheese, crumbled


• 1/4 cup Italian-style dry bread crumbs, divided

Directions

1. Preheat oven to 350 degrees F (175 degrees C). Lightly grease a 9×13 inch baking dish.


2. Place chicken breasts between 2 pieces of waxed paper. Gently pound chicken with flat side of meat mallet or rolling pin until about 1/4 inch thick; remove wax paper. Place 1 ounce of feta cheese in the center of each chicken breast, and fold in half.


3. Spread 2 tablespoons bread crumbs in the bottom of the prepared baking dish. Arrange chicken in the dish, and top with remaining bread crumbs.


4. Bake 25 to 30 minutes in the preheated oven, or until chicken is no longer pink and juices run clear.

Feta Chicken

Tangy Pear and Blue Cheese Salad

Romaine, blue cheese, chopped pears, walnuts, and red onions, combined with a tangy dressing, make this salad unforgettable. It is a sure hit worth trying!

Ingredients

• 1/3 cup ketchup


• 1/2 cup distilled white vinegar


• 3/4 cup white sugar


• 2 teaspoons salt


• 1 cup canola oil


• 2 heads romaine lettuce, chopped


• 4 ounces crumbled blue cheese


• 2 pears – peeled, cored and chopped


• 1/2 cup toasted chopped walnuts


• 1/2 red onion, chopped

Directions

1. In a small bowl, mix ketchup, vinegar, sugar, and salt. Gradually pour in oil, stirring constantly, until well blended.


2. In a large serving bowl, toss together lettuce, blue cheese, pears, walnuts, and red onion. Pour dressing over salad, and toss well to coat.

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Tangy Pear and Blue Cheese Salad

Dressing for Potato Salad

I have been making this dressing for over 40 years. Everyone that tastes it want a copy of the recipe.

Ingredients

• 1/2 cup mayonnaise


• 1/2 cup sour cream


• 2 teaspoons prepared mustard


• 1 tablespoon ketchup


• 1 1/2 teaspoons Worcestershire sauce


• 1/2 cup diced onion (optional)


• salt and pepper to taste

Directions

1. Mix together the mayonnaise, sour cream, mustard, ketchup, Worcestershire sauce, onion and salt and pepper. Refrigerate until ready to toss with potatoes.

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Dressing for Potato Salad