I have eaten many, many lasagnas in my days and the following recipe is produces my favorite lasagna by far. It makes a huge amount of food. Luckily it makes for great leftovers.

Software:
  • 1 pound of ground beef
  • 1 pound of ground pork sausage
  • 2 tablespoons of oil (I have never used this when I make it)
  • Half cup of chopped onion
  • 1 garlic clove minced
  • Half teaspoon of ground pepper
  • One and a fourth teaspoons of salt
  • 2 bay leaves
  • 1 teaspoon of minced parsley (I very rarely use this either)
  • 2 6 ounce cans of tomato paste (or one 12 ounce can works too!)
  • 1 and a half cup of water
  • 12 lasagna noodles (I guess you don’t have to cook them if you use the “no boil” lasagna noodles)
  • 3/4 pound of mozzarella cheese (I normally use a full pound)
  • 3/4 pound of cottage cheese

Step By Step:
Brown and drain the beef, pork, oil, onion, garlic, pepper, salt, bay leaves, and parsley mixture
Add tomato paste, water, and cottage cheese to the beef and pork mixture.
When it is time to assemble the lasagna search for and remove the bay leaves from the beef/pork mixture (this is the fun part, your guests will thank you for removing the little guys)
Now layer the pasta, meat mixture, and cheese into a large baking pan (I start with a small layer of meat mixture to reduce sticking to the side of the pan after cooking, I also like to make sure that all the corners of the pasta are tucked in before putting it in the oven because I really hate burnt pasta ends)
Throw that into a 350 degree (F) oven for 30 to 40 minutes
Allow to cool after removing it from the oven
Serve with large amounts of garlic bread

Mmmmm. Now that’s good eats!

Class dismissed!

There is a reason I am putting all these recipes here. I am at home right now so I need a convenient, safe place to put these. The best place was here.
 
 
This recipe via my Aunt Janice. It is always a hit at Thanksgiving and pot luck dinners.

Software:
  • 2 pound bag of shredded frozen hashbrown taters. Thaw.
  • 1 cup of diced onion
  • 1 can of cream of chicken soup
  • 16 oz. sour cream
  • 1 stick of butter, melted
  • 8 oz. of grated cheddar cheese
  • Salt and pepper
  • Crushed cornflakes

Step by step:
  1. Mix first six ingredients
  2. Add salt and pepper to taste.
  3. If the mixture is not creamy add more sour cream
  4. Spread mixture into a 9×13 pan that has been sprayed with Pam or other cooking spray and then add crushed cornflakes over the top. (I have also used potato chips)
  5. Bake for an hour in a 375 degree oven (F)
  6. Enjoy!
 
 
Ingredients:
  • 4 oz cheddar cheese, shredded
  • 4 oz cream cheese
  • 6 medium slices bacon, cut in 1/2
  • 6 jalapeños

Directions:
  • Cut stems off of peppers and cut them all in half longways. Remove the seeds and membranes from peppers.
  • Mix cheddar cheese with cream cheese. Fill each pepper with the cream cheese mixture.
  • Wrap 1/2 slice bacon around each pepper half. Place on a foiled (cooking spray such as Pam) lined baking sheet.
  • Place in a 450° F (230° C). oven for 10-15 minutes or until bacon is fully cooked.
  • Remove and serve when cool enough to safely eat.

My Notes:
  • An idea that I got from a similar recipe, I par-cook my bacon in the microwave before wrapping.
  • I think I am going to add some green onion to the mix next time. 

Source: FatSecret
 
 
Salad Software:
  • 1 lb. spinach
  • 2 green onions thinly sliced
  • 4 hard-boiled eggs coarsely chopped
  • 8 crisp cooked bacon slices, crumbled
  • pepper

Dressing Software:
  • 1 clove garlic quartered
  • Half cup of salad (canola) oil
  • Half teaspoon of salt
  • 2 Tablespoons lemon juice
  • Fourth cup of cider vinegar

Step by Step:
  1. Wash spinach, remove stems and break leaves into bite sized pieces. In a salad bowl, lightly toss with onions, eggs, bacon, and a dash of pepper. Refrigerate covered for about 2 hours.
  2. For the dressing, marinate garlic in salad oil for at least one hour. Just before serving, remove garlic and discard. Combine garlic oil and salt in a small bowl. Mix lemon juice and vinegar. Then gradually add to oil, beating well with rotary beater. Pour dressing over salad and toss to coat spinach. Serve.
 
 
This yummy desert is from my fourth grade teacher.

Here is what the software looks like:
  •  2 cups graham cracker crumbs
  • Half cup sugar
  • Two thirds cup of melted butter
  • 1 tub of whipped topping (8 oz.)
  • 12 oz. cream cheese
  • 2 cups powdered sugar
  • Half cup walnuts
  • 2 cups of boiling water
  • 2 small packages of strawberry Jello
  • 2 small boxes of frozen strawberries

Here is the setup:

  1. Mix the graham cracker crumbs, sugar and butter and press them into a 9 x 13 pan to create the crust.
  2. Mix the whipped topping, cream cheese, powdered sugar, walnuts and then spread that mixture over the crust.
  3. Mix the jello and frozen strawberries into the boiling and cook according to instructions on the jello box. Set aside to thicken and then pour over the filling.
  4. Refrigerate until the jello sets up completely and server.

This is actually one of the few things that I will eat that has jello in it. I hate jello, except from this.
 
 
I don’t cook this recipe much because of it’s large number of ingredients that I never have, but it is really tasty and never fails to please.

This recipe was found in an old recipe book that my mom has entitled Centennial Cookbook, Trinity Lutheran Church or Freistatt, MO. This recipe was submitted by Mrs. Melvin Bracht. Thank you Mrs. Bracht.

Software:
Meatballs:
  • 1 and half pounds ground beef
  • 1/4 cup of chopped onion
  • 1 tsp. salt
  • 1/2 tsp. celery salt
  • 1/4 tsp. of pepper
  • 1 cup dry bread crumbs
  • 3/4 cup milk
  • 1/2 tsp. mustard
  • 1 egg
  • 1 T. Worcestershire sauce
Sauce:

  • 1/3 cup vinegar
  • 1 pineapple tidbits (drain; reserve syrup; 13 oz can)
  • 1 T. soy sauce
  • 1 T. corn starch
  • 1/3 cup green pepper (chopped)
  • 1/2 cup brown sugar (packed)
Here’s the setup:
Combine meat mixture, shape into meatballs. Melt 1 T. shortening in large skillet; brown slowly on all sides until will done. Drain off excess fat. Stir reserved pineapple syrup, vinegar, and soy sauce into skillet. Mix corn starch and sugar, stir into syrup mixture. Cook: stir over medium heat until mixture thickens and boils. Boil and stir one minute. Add pineapple tidbits, green pepper and meatballs and heat. Enjoy!