2003-04
SWIM TEAM RECIPES
Boys Team
RECIPE BOOK
BOYS TEAM
Acknowledgement
Being your best is not so much about overcoming the
barriers other people place in front of you as it is about
overcoming the barriers we place in front of ourselves.
It has nothing to do with how many times you win or
lose. It has no relation to where you finish in a race or
whether you break world records. But it does have
everything to do with having the vision to dream, the
courage to recover from adversity and the
determination never to be shifted from your goals."
-- Kieren Perkins
By supporting our children, we can help them achieve their goals.
This swimming program does just that, Dave Tanner works with the
boys and helps the boys learn how to obtain their goals, and
perhaps their dreams. He teaches them to be wonderful young
men. By providing healthy food for the boys before and after they
train, they can give 100%, and reach their goals. Thank you for
your support of the boys swim team!
Table of contents
Apple Crisp .............................................................10
Breakfast Ideas.......................................................... 2
Blueberry Buttermilk Pancakes ........................11
Cheesy O'Brien Egg Scramble ............................ 2
Apple Cinnamon French Toast .........................11
Breakfast Casserole –........................................... 2
Overnight Baked French Toast ........................12
Cheese Strata ......................................................... 2
Strawberries and Cream Toast ........................12
Egg and Bacon Casserole .................................... 3
Baked Breakfast Apples .....................................12
Egg Sausage Casserole ......................................... 3
Baked French Toast .............................................13
Fancy Egg Casserole .............................................. 3
Rich 'n Creamy Baked Oatmeal ........................14
Breakfast / Brunch Casserole ............................ 3
Lunch and Dinner ...................................................15
Breakfast Casserole .............................................. 4
Crockpot Lasagna ................................................15
Oven-Baked Monte Cristo .................................. 4
Fettuccini Alfredo (quick and easy) ...............15
Breakfast Casserole .............................................. 4
Baked Ziti ...............................................................15
Baked Three Cheese Egg Casserole ................ 4
Lasagna ....................................................................16
Easy Cheesy Bacon Eggs and Potatoes ........... 5
Tortellini with Ham ..............................................17
Super Breakfast Casserole ................................. 5
Turkey Taco Rotini ..............................................17
Egg and Sausage Casserole ................................. 5
Crockpot Spaghetti .............................................18
Breakfast Strata .................................................... 5
Macaroni and Cheese .........................................18
Wake Up Casserole ............................................... 6
Chicken Tetrazzini ...............................................18
Hearty Brunch Casserole .................................... 6
Chicken Lasagna ...................................................19
Celtic Breakfast Casserole ................................. 6
Simple Mac and Cheese......................................19
Breakfast Casserole .............................................. 7
Cooking Light magazine's Lazy Lasagna ........20
Hash Brown Bake ................................................... 7
Easy Four Cheese Lasagna .................................20
Bacon and Egg Breakfast Tarts ........................ 7
Lasagna Alfredo ...................................................20
Breakfast Pie........................................................... 8
Lazy Lasagna ..........................................................21
Breakfast Pizza....................................................... 8
Super Cheesy Pasta .............................................21
Banana Nut Pancakes .......................................... 9
Country Pasta ........................................................22
German Puffed Pancake with Spiced Apples
..................................................................................... 9
Chicken and Mac .................................................22
Baked French Toast with Berries ..................... 9
Beef and Spaghetti Macaroni ...........................22
Apple Toast Recipe..............................................10
1
B R E A K F A S T
Breakfast Ideas
Cheesy O'Brien Egg Scramble
D ONNA
RINKLE
1 package (28oz) frozen O'Brien hash brown
potatoes
1/2 tsp. garlic salt
1/4 tsp. pepper
1 can (10-3/4 oz) condensed cheddar cheese soup,
undiluted (sometimes I use Nacho cheese soup)
1 pound slice bacon, cooked and crumbled
(or sausage)
12 eggs, lightly beaten
2 tablespoons butter or margarine
2 cups (8oz) shredded cheddar cheese
In a large skillet, prepare hash browns according to package directions. Sprinkle with garlic salt and
pepper. Transfer to a greased 2-1/2 qt. baking dish. Top with soup. Set aside 1/2 cup of bacon; sprinkle
remaining bacon over soup.
In another skillet, scramble eggs in butter until nearly set. Spoon over bacon. Sprinkle with cheese and
reserve bacon. Bake uncovered, at 350 for 20-25 minutes or until cheese is melted (Yield: 10-12 servings)
I usually assemble the night before and bake in the morning increasing the baking time slightly.
Breakfast Casserole –
THIS RECIPE WAS G IV E N
BY ANNE AL EXAND ER
TO
ME
BY
Ingredients:
1 stick butter
1 box seasoned croutons
1 lb. bacon – fried and crumbled
(could use sausage instead)
8 oz. grated cheddar
1 can mushrooms (drained)
MARILYN
P ARRISH-SUBMITTED
Egg Mixture:
7 eggs
2 ½ cup milk
1 tsp. seasoned salt
1 tsp. Worcestershire sauce
1 tsp. dry mustard
Melt butter and pour into 13 x 9 dish. Layer croutons, egg mixture, cheese and mushrooms. Sprinkle
crumbled bacon on top. Cover and refrigerate overnight. Bake at 300 degrees for 1 hour. Let sit for a
while before serving.
Cheese Strata
CYND I
CONNEL LEY
12 slices day-old French bread, cubed
2 cups cheddar cheese, shredded
1 cup breakfast meat (ham, sausage, or bacon),
optional
24 eggs, beaten
4 cups milk
2 teaspoons dry mustard
1 Tablespoon salt
2 teaspoons pepper
Prepare 12 to 24 hours before baking, then refrigerate. Grease a 3-quart casserole dish. Arrange bread
cubes, meat, and cheese in dish. Beat eggs and remaining ingredients. Pour egg mixture over bread
mixture. Cover and refrigerate.
Bake at 350 degrees for about 1 hour. Serves: 12.
2
B R E A K F A S T
Egg and Bacon Casserole
CYND I
CONNEL LEY
1/4 cup butter or margarine
4 cups seasoned croutons
2 cups (8 ounces) shredded Cheddar cheese
2 cups milk
8 eggs, beaten
1/2 teaspoon dry mustard
1 package (12 ounces) bacon, cooked and
crumbled
Place butter in an 11 x 7 x 2 inch baking dish. Place dish in microwave oven to melt, tilting to coat dish.
Pour croutons over butter; sprinkle cheese over croutons and set aside.
Combine milk, eggs, and mustard; mix well. Pour egg mixture over cheese, and sprinkle with bacon. Bake
at 325 degrees for 40 to 50 minutes or until set. Let casserole stand at room temperature for 5 to 10
minutes before serving. Serves: 6 to 8
Egg Sausage Casserole
Diana Eberling
1 lb. sausage (mild)
2 c. milk
2 c. shredded cheddar cheese
10 eggs
1 1/2 tsp. dry mustard
1/2 tsp. salt
14 slices Pepperidge Farm white bread
~ 1/2-3/4 stick of butter
Brown sausage and drain. In blender beat eggs, milk, mustard, and salt Cut up bread into chunks Put
bread cubes into 9x13 greased pan and sprinkle with sausage. Pour egg mixture on. Sprinkle cheese on
top and dot with butter. Bake at 350 degrees for 45 min. This is a family favorite for brunch. I usually
make the night before and bake in the morning.
Fancy Egg Casserole
CYNDI
CONNELL EY
1 Tablespoon butter
1 Tablespoon flour
1 cup milk
1/2 teaspoon thyme
1/4 teaspoon marjoram
1/4 teaspoon basil
1/4 cup finely chopped parsley
1/4 pound bacon or sausage - sautéed, drained,
and crumbled
1/3 cup dried bread crumbs
Make a roux with butter and flour; add milk, herbs, and cheese. Then in a casserole dish put a layer of
eggs, bacon, parsley, and sauce. Repeat. Sprinkle bread crumbs on top. Cook uncovered in 350-degree
oven for 30 minutes. Serves: 6.
Breakfast / Brunch Casserole
CYND I
CONNEL LEY
1 pound sausage
6 eggs, beaten
2 cups milk
1 teaspoon dry Mustard
4 to 5 slices bread, cubed
1-1/2 cups sharp cheddar cheese, grated
salt
pepper
dash of worchestershire sauce
Cook sausage, drain. Place cubed bread in a greased 9 by 12 inch casserole dish. Add sausage. Mix eggs,
milk, mustard, salt, pepper and worchestershire sauce. Pour mixture over sausage and bread crumbs.
Sprinkle grated cheese on top. Cover and refrigerate overnight.
Bake at 350 degrees for approximately 1 hour.
3
B R E A K F A S T
Breakfast Casserole
6 to 8 eggs
2 cups milk
6 slices of bread, torn in chunks
8 ounces grated cheddar cheese
1 pound link sausage, cut up and cooked (or ham
or bacon)
Salt and pepper
Place bread in a 9 x 13-inch pan. Sprinkle the cheese and sausage on top. Beat eggs and milk well. Pour the
eggs and milk over top. Let set overnight in refrigerator. Bake at 350 degrees until bubbly and brown,
about 1 hour.
Oven-Baked Monte Cristo
1 to 2 loaves firm bread
One 8-ounce package of cream cheese
10 large eggs
1/2 cup real maple syrup
1-1/2 cups half and half
1/2 cup any flavor seedless jam
6 slices Canadian bacon, cooked
1 teaspoon vanilla extract
Butter or margarine
The night before: Grease a 9 x 12-inch baking dish with butter or margarine. Remove crusts from bread
and cube it. Place in a closely-fitting single layer in the baking dish. Pinch off marble-sized lumps of cream
cheese with your fingers, evenly distributing them over the bread layer. Dice the Canadian bacon and
distribute it over the bread as well. Melt the jam in the microwave or in a double boiler until it is warm
and fairly liquid. Do not boil it. Drizzle it over the cream cheese/Canadian bacon. Place a second layer of
bread, cubed and closely fitted in the same way, over the cream cheese, etc., layer.
Beat the eggs until lemon-yellow and slightly frothy. Add the half and half, maple syrup and vanilla and stir
until well blended. Pour this mixture over the bread layers. "Squish" it into bread with your hands. Cover
tightly with plastic wrap and refrigerate overnight.
In the morning: Pre-heat oven to 375 degrees. Remove plastic wrap and bake for 50 to 60 minutes until
nicely browned on top. Slice in the kitchen and serve warm with more maple syrup, powered sugar, butter
and/ or finely-chopped pecans.
Breakfast Casserole
CYND I
CONNEL LEY
7 ounces plain croutons
2 cups shredded cheddar cheese
1 pound sausage (browned and drained)
6 eggs
2-1/2 cup dairy milk
3/4 teaspoons dry mustard
1 can cream of mushroom soup
1/2 cup milk
Brown and drain sausage; grease a casserole dish with butter. Layer croutons, cheese and sausage (double
layers). Beat eggs, mustard and milk in a blender. Pour over layers. Cover with plastic wrap and refrigerate
overnight. Mix soup and 1/2 cup milk. Pour over in the morning. Bake 350 degrees for 1 hour.
Baked Three Cheese Egg Casserole
7 large eggs
1 cup milk
2 teaspoons sugar
4
B R E A K F A S T
4 cups shredded Monterey Jack (1 pound)
4 ounces cream cheese, cubed
1 (16-ounce) container small curd cottage cheese
2/3 cup butter or margarine, melted
1/2 cup all-purpose flour
1 teaspoon baking powder
1.
2.
3.
Preheat oven to 350*F (175*C). Grease a 3-quart casserole dish; set aside.
Beat together eggs, milk and sugar. Add cheeses and melted butter and mix well. Stir in
flour and baking powder and pour into a prepared dish.
Bake for 45 to 50 minutes or until knife inserted in center comes out clean. Cut into
squares and serve.
Easy Cheesy Bacon Eggs and Potatoes
2 (11.5-ounce) packages frozen potatoes au gratin, defrosted according to package directions
6 strips bacon, cooked, drained and crumbled
5 large eggs, lightly beaten
2/3 cup shredded cheddar cheese
1/4 cup chopped green onions
1.
2.
3.
PREHEAT oven to 350°F (175°C).
COMBINE potatoes au gratin, bacon, eggs, cheese and green onions in a large bowl;
transfer to 8-inch-square baking pan.
BAKE for 40 to 45 minutes or until knife inserted near center comes out clean. Season
with ground black pepper.
Super Breakfast Casserole
Ingredients:
6 eggs
1 cup milk
6 ounces grated cheddar cheese
1 pound market sausage or bacon
Frozen hash brown patties
Line an 8 x 8-inch glass baking dish with frozen hash browns. Sprinkle hash browns with fried, drained,
and crumbled sausage or bacon. Mix together eggs and milk; pour over meat and hash browns. Top with
grated cheddar cheese. Best if prepared the night before and refrigerated. Cook at 350 degrees for 45
minutes to 1 hour. Serves: 4 to 6.
Egg and Sausage Casserole
1/2 pound Bob Evans bulk sausage
6 eggs
3/4 cup milk
1/2 teaspoon salt
1 cup sharp cheddar cheese, grated
1 cup onion and garlic flavored croutons
Heat oven to 350 degrees. Cook and stir sausage until brown and drain. Put in bottom of greased 8-inch
square or 9 x 13-inch baking dish. Beat eggs, milk, and salt and stir in cheese; pour over sausage. Cover
with croutons. Bake uncovered for 50 minutes or until knife inserted comes out clean. Let stand 5 to 10
minutes before cutting. Serves: 6. To serve 18, triple all amounts, except use 2 cups milk.
Breakfast Strata
4 cups cubed firm white bread
2 cups shredded sharp cheddar cheese
5
B R E A K F A S T
8 to 12 ounces diced ham, sauteed sausage, or
cooked, crumbled bacon
10 eggs, lightly beaten
4 cups milk
1 teaspoon dry mustard
1 teaspoon onion powder
fresh ground pepper
salt to taste
Assemble casserole 12 to 24 hours before baking and refrigerate. Generously butter a 9 x 13-inch glass
baking dish. Arrange bread cubes on bottom. Sprinkle with meat, then with cheese. Beat together milk,
eggs, mustard, onion powder, salt, and pepper. Before baking, sprinkle with paprika. Bake at 300 degrees
for 1 hour. Makes 12 servings. Note: Bob Hope's favorite breakfast. This recipe appeared in the
Manchester Union Leader "Cook of the Week" column.
Wake Up Casserole
CYND I
CONNEL LEY
2 cups seasoned croutons
1 cup shredded cheddar cheese
One 4-ounce can mushroom pieces, drained
1-1/2 pounds country-fresh sausage, browned and
crumbled
1/2 cup chopped onions
1/2 cup milk
6 eggs
2 cups milk
1/2 teaspoon salt
1/2 teaspoon pepper
1/2 teaspoon dry mustard
One 10-3/4-ounce can cream of mushroom soup
Place croutons in grease 9 x 13 x 2-inch pan. Top with cheese and mushrooms. Brown sausage and onions;
drain and spread over cheese. Beat eggs with 2 cups of milk and seasonings; pour over sausage. Mix soup
with 1/2 cup milk and spread on top. Bake at 325 degrees for 1 hour. serves: 8
Hearty Brunch Casserole
4 to 6 slices sourdough bread
2 cups cheddar cheese, shredded
1 pound breakfast sausage
8 eggs
1 teaspoon dry mustard
2-1/4 cups milk
2 Tablespoons dried onion flakes
One 15-ounce can cream of mushroom soup
1/3 cup milk
Grease bottom of 9 x 13-inch baking pan. Cover the bottom of the pan with sourdough bread slices. Use
just enough to cover the entire bottom. Sprinkle cheddar cheese over the bread. Brown the sausage,
drain, and let cool slightly. Sausage should be well crumbled. Sprinkle sausage crumbles over cheese. In a
large bowl, mix eggs, dry mustard, 2-1/4 cups milk, and dried onion flakes. Pour this mixture over bread,
cheese, and sausage. Cover and refrigerate overnight.
Before baking, preheat oven to 350 degrees. Mix cream of mushroom soup with 1/3 cup milk and pour over
casserole. Bake uncovered for 1 hour. Let stand 5 to 10 minutes before serving. Cut into squares. Serve
with crusty bread and a nice fruit salad.
Serves: 8 to 10
Celtic Breakfast Casserole
3 to 4 medium Red Bliss potatoes (scrubbed,
skins on, and baked in microwave)
1/4 to 1 pound turkey ham cut into cubed or
crumbled sausage or bacon (optional)
1/4 cup chopped scallions
1/2 cup red or green pepper, chopped
1/2 to 1 cup light sour cream
1 to 2 cups four shredded Mexican cheeses
6
B R E A K F A S T
10 to 12 eggs, beaten
Tomato wedges (optional)
Grease a large Corning pan (10-1/2 x 12-1/2 inches). Allow potatoes to cool, then slice 1/4 inch thick,
discarding ends. Layer in bottom of pan to form crust. Layer on meat, then scallions and bell pepper.
Drop spoonfuls of sour cream and spread out with knife. Sprinkle on shredded cheese. Pour beaten eggs
over all. Bake uncovered at 350 degrees for 30 to 40 minutes until knife comes out clean. Serve garnished
with parsley (and tomato wedges).
Breakfast Casserole
1 package refrigerated or frozen loose-pack hash
brown potatoes
3 cup shredded Monterey Jack cheese with
3 cup diced fully cooked ham
3 cup shredded Swiss cheese (2 ounces)
8 beaten eggs
3 cups light cream or half and half
Thaw potatoes, if frozen. Then press the potatoes between paper towels to remove excess moisture.
Grease 13x9 casserole dish. Arrange potatoes evenly in the bottom of the casseroles. Bake, uncovered, in
a 400 degree oven for 30 minutes. Remove casseroles from oven and let stand about 10 minutes to cool
slightly. Reduce oven temperature to 350. On top of the potatoes in the casseroles, layer Monterey Jack
cheese, ham, and Swiss cheese. In a small mixing bowl combine the eggs and light cream. Pour egg mixture
over potato and cheese mixture in casseroles. Bake, uncovered, in the 350-degree oven about 25 minutes
or until centers appear set. Let stand about 5 minutes before serving.
Hash Brown Bake
CYND I
CONNEL LEY
3 cups frozen shredded potatoes
1/3 cup butter or margarine, melted
1 cup finely chopped cooked ham
1 cup shredded cheddar cheese (4 ounces)
1/4 cup finely chopped green bell pepper
2 large eggs, beaten
1/2 cup milk
1/2 teaspoon salt
1/4 teaspoon pepper
Thaw potatoes between layers of paper towels to remove excess moisture. Press potatoes into bottom and
up sides of an ungreased 9-inch pie plate; drizzle with butter. Bake at 425 for 25 minutes or until lightly
browned; cool on a wire rack 10 minutes.
Combine ham, cheese, and bell pepper; spoon into potato shell. Combine eggs and next add milk, salt and
pepper, stirring well; pour egg mixture over ham mixture. Bake at 350 for 25 to 30 minutes or until set; let
stand 10 minutes before serving.
Note: Hash Brown Bake may be assembled, omitting egg mixture, and refrigerate 8 hours or overnight. Let
stand at room temperature 30 minutes. Combine eggs, milk, salt, and pepper; pour over ham mixture. Bake at
350 degrees for 25 to 30 minutes.
Serve: 6 to 8.
Bacon and Egg Breakfast Tarts
1 (11 ounce) package pie crust mix
1 (6 ounce) package Canadian-style bacon
1 cup shredded Cheddar cheese
4 eggs
1/4 cup milk
1/4 teaspoon ground nutmeg
1/4 teaspoon ground black pepper
7
1. Preheat oven to 425 degrees F (220 degrees C). 2. Prepare pastry for a one crust pie as directed on package.
Divide pastry into 4 equal parts. Roll each part into a 6 inch circle on a well floured, cloth covered board with a
floured, cloth covered rolling pin. Fit pastry over backs of large muffin cups (3 x 1 1/2 inch), or 6 ounce custard
cups; make pleats so pastry will fit closely. If using individual pie pans or tart pans, cut circles 1 inch larger than
inverted pans, and fit into pans. Prick surface. Place tarts on an ungreased cookie sheet. 3. Bake until light
brown, about 8 to 10 minutes. Cool 5 minutes, and carefully remove from cups. Reduce oven temperature to 350
degrees F (175 degrees C). 4. Place 2 bacon slices in the bottom of each pastry cup. Sprinkle cheese over the
meat, making slight well in centers. Break 1 egg into each. Add 1 tablespoon milk into each tart. Sprinkle with
nutmeg and pepper. Place tarts on an ungreased cookie sheet. 5. Bake until eggs are soft cooked, about 15 to 20
minutes.
Breakfast Pie
12 slices bacon
1 cup shredded Swiss cheese
1/3 cup chopped onion
2 cups milk
4 eggs
1 cup baking mix
1/8 teaspoon ground black pepper
1. Heat oven to 400 degrees F (205 degrees C). Grease glass pie plate, 10x1-1/2 inches. Place bacon in a large, deep
skillet. Cook over medium high heat until evenly brown. Drain, crumble and set aside. 2. Sprinkle bacon, cheese,
and onion in pie plate. 3. In a medium bowl, stir milk, eggs, baking mix, and pepper with fork until blended. Pour
into pie plate. 4. Bake 35 to 40 minutes or until knife inserted in center comes out clean.
Sausage Squares
1 cup Buttermilk Bisquick Mix
1/3 cup Milk
4 tbls Mayonnaise
1 lb Italian Pork Sausage
1/2 cup chopped onion
1 egg
2 cups grated chedder cheese
* 2-4 oz cans chopped green chilies (I only used one for the boys)
Stir Bisquick mix with milk and 2 tbls mayonnaise ; spread into greased 13 x 9 pan. Saute sausage and onion ; drain
fat, spread over Bisquick mix. Beat egg with reaining mayonnaise, cheese, and chilies. Spread over meat. Bake at
375 degrees for 25 min. Cut into one inch squares.
Breakfast Pizza
1 pound bulk-style sausage or bacon, diced
1 (8-ounce) can refrigerated crescent rolls
1 (12-ounce) package frozen hash browns
2 cups shredded cheddar cheese
5 large eggs
1/4 cup milk
Salt and pepper to taste
8
Preheat oven to 375*F (190*C).
1.
2.
3.
4.
Fry sausage or bacon in a large skillet until well done; remove from skillet using slotted spoon and drain
on paper towels; set aside.
Unroll dough and press onto an ungreased pizza pan. Layer hash browns, sausage or bacon and cheese
on top.
Mix together eggs, milk, and season to taste with salt and pepper; pour evenly over pizza.
Bake for 30 minutes or until egg is set and crust is golden.
Banana Nut Pancakes
1 (3-ounce) package cream cheese (softened)
1/2 cup whipped topping
1 cup pancake mix
1 tablespoon granulated sugar
1 large egg
3/4 cup milk
2 teaspoons vegetable oil
1 medium ripe banana, mashed
1/2 cup chopped pecans
1.
2.
3.
4.
In a small mixing bowl, beat the cream cheese until smooth. Mix in whipped topping (mixture will
be stiff); set aside.
In another bowl, combine pancake mix and sugar. Beat egg, milk and oil; add to pancake mix and
mix well. Fold in banana and pecans.
Pour batter by 1/4 cupfuls onto a lightly greased hot griddle; turn when bubbles form on top of
pancakes. Cook until second side is golden brown.
Serve with cream cheese topping.
German Puffed Pancake with Spiced Apples
3 large eggs
1 cup milk
1 cup all-purpose flour
1/2 teaspoon salt
2 tablespoons butter
5 apples, sliced
1 tablespoon butter
1 tablespoon granulated sugar
1/2 teaspoon ground cinnamon
2 tablespoons powdered sugar
1.
2.
3.
In a medium bowl, combine eggs, milk, flour, and salt. Beat for 3 minutes with a electric mixer on
medium speed.
Preheat the oven to 475°F (245°C). Melt butter in a heavy oven-safe skillet. Pour the batter into
the skillet and bake for 15 minutes. Reduce the heat to 350°F (175°C) and bake an additional 10
minutes, or until golden brown and crisp. When the center puffs, pierce with a fork. Remove
from the oven and turn out onto a platter.
Saute sliced apples in butter until soft. Sprinkle with sugar and cinnamon. Spread over the warm
pancake. Roll up and cut into slices. Sprinkle with powdered sugar.
Baked French Toast with Berries
1 (8-ounce) day-old French baguette
9
3 large eggs, beaten
2 1/4 cups milk
3 tablespoons sugar
1 teaspoon vanilla extract
1 cup fresh or frozen blueberries, thawed
1/2 cup all-purpose flour
1/4 cup plus 2 tablespoons dark brown sugar, firmly packed
1/2 teaspoon ground cinnamon
1/4 cup butter or margarine
1 cup fresh or frozen strawberries, thawed
1. Cut bread diagonally into 10 slices. Arrange bread slices in a greased 13 x 9 x 2-inch baking dish.
2. Combine eggs, milk, sugar and vanilla; stir well. Pour egg mixture over bread slices. Cover and chill 8
hours or overnight.
3. Sprinkle blueberries over bread mixture.
4. Combine four, brown sugar and cinnamon; cut in butter with a pastry blender until mixture is crumbly;
sprinkle over blueberries.
5. Bake, uncovered, at 375*F (190*C) for 40 to 45 minutes or until set and golden. Serve immediately with
strawberries.
Apple Toast Recipe
4 slices bread
3 apples, peeled, cored, sliced
1/2 cup sugar
melted butter
Butter a baking pan. Put the slices of bread in the baking pan. Mix the sugar and melted butter together. Dip
each slice of apple in the melted butter. Arrange slices of apple on top of slices of bread. Put baking pan in
oven. Let bake for about 10 minutes, or until apple slices are brown and tender. Then serve.
Apple Crisp
CYND I
CONNEL LEY
4 cups apples, sliced
1 Tablespoon lemon juice
1/3 cup flour
1/2 cup brown sugar
1 cup oatmeal
1/2 teaspoon salt
1 teaspoon cinnamon
1/4 cup melted margarine or butter
Put apples in shallow 8-inch pan. Sprinkle with lemon juice. Combine all dry ingredients with butter and mix until
crumbly. Sprinkle all this over apples and bake at 375 degrees for 30 minutes.
Apple Crisp Oven Pancake
1/2 cup quick-cooking oats
1/4 cup biscuit mix
1/4 cup brown sugar, packed
2 tablespoons butter, softened
10
3/4 teaspoon ground cinnamon
2 cups biscuit mix
3/4 cup milk
3/4 cup chunky applesauce
1/4 teaspoon vanilla extract
1 egg
1.
2.
3.
4.
Heat oven to 425*F (220*C). Grease a 15 x 10 x 1-inch jelly-roll pan.
In
a
small
bowl,
combine
oats,1/4
cup
biscuit
mix,
brown
sugar,
butter
and cinnamon. Set aside.
Beat remaining ingredients with whisk until well-blended. Pour into prepared pan. Spread batter
to edges. Sprinkle evenly with oats mixture.
Bake for 14 to 16 minutes, or until light golden brown
Blueberry Buttermilk Pancakes
1 cup all-purpose flour
1 teaspoon baking soda
1/2 teaspoon salt
1 egg, slightly beaten
1 cup buttermilk
2 tablespoons butter, melted (or use vegetable oil, if desired)
1 cup fresh or frozen blueberries - rinsed, dried and tossed in flour
1.
2.
3.
4.
5.
Stir together flour, baking soda and salt in mixing bowl.
Beat eggs in separate bowl; stir in buttermilk and melted butter
Add liquid mixture to dry ingredients, stirring just until blended. Fold in blueberries.
Heat greased griddle or skillet over medium heat or to 375*F (190*C). Griddle is ready when a few
drops of water bubble and skitter rapidly around.
For each pancake, pour scant 1/4 cup batter onto hot griddle. Cook pancakes until puffed,
bubbly and dry around edges. Turn and cook other sides until golden brown.
Apple Cinnamon French Toast
Start this breakfast dish the night before.
2 tablespoons corn syrup
1/2 cup butter
1 cup brown sugar, packed
1 loaf unsliced French bread, crust trimmed and sliced thick
6 large eggs
2 cups milk
1 teaspoon vanilla extract
1/4 teaspoon salt
1 teaspoon ground cinnamon
1 large tart green apple, peeled and thinly sliced
Combine syrup, butter, and brown sugar in a sauce pan; bring to a boil and simmer uncovered for several minutes
or until syrup-like consistency.
Whisk eggs, milk, vanilla, salt and cinnamon in a mixing bowl.
Pour syrup mixture into the bottom of a 13 x 9 x 2-inch baking pan. Layer apple slices in the syrup.
Lay the bread slices on top of the apples. Pour egg mixture over all, cover and refrigerate overnight.
Bake at 350*F (175*C) for 1 hour. Cut into squares and invert to serve. Sprinkle with powdered sugar and serve.
11
Overnight Baked French Toast
French bread cut into one inch slices
6 eggs
3/4 cup milk
1/4 teaspoon baking powder
1 tablespoon vanilla
1 (10-ounce) bag frozen strawberries
4 medium ripe bananas, 1/2-inch slices
3/4 cup sugar
1 tablespoon apple pie spice
Combine eggs, milk, baking powder and vanilla. Pour over bread slices, cover and refrigerate overnight.
Next morning: Combine strawberries and bananas and place in glass casserole dish. Sprinkle sugar and apple pie
spice over strawberries and bananas. Place slices of egg-soaked bread on top of strawberries and bananas.
Sprinkle top with sugar.
Bake 450*F (230*C) for 20 to 25 minutes.
Serve with whipped cream or powdered sugar.
Strawberries and Cream Toast
1/2 cup chopped strawberries
1 (8-ounce) package cream cheese, softened
3 tablespoons frozen concentrated orange juice
1 pound loaf French bread
3 large eggs
3/4 cup half-and-half
3 tablespoons strawberry jam
2 tablespoons butter
1 1/2 teaspoons vegetable oil
1/3 cup strawberry jam
1/4 cup butter
Combine chopped strawberries, softened cream cheese, and frozen concentrated orange juice in a bowl; stir
until smooth.
Slice french bread into 1-inch slices and cut a pocket into each slice. Spoon the cream cheese mixture into each
pocket. Arrange the bread in a large shallow dish.
In a bowl, combine eggs, half-and-half, and 3 tablespoons strawberry jam; pour mixture over the bread.
Refrigerate, covered, overnight.
Next morning: Melt 2 tablespoons butter with oil in a skillet. Brown the bread on both sides. Serve with 1/3 cup
strawberry jam and 1/4 cup butter.
Baked Breakfast Apples
This dish can be prepared the night before and placed in the refrigerator so it's ready to bake the next morning.
4 small tart cooking apples
1 cup dried prunes (optional)
1/2 teaspoon grated orange or lemon peel
1 teaspoon vanilla extract
1 tablespoon lemon or orange juice
1/4 cup apple juice
12
1/4 teaspoon nutmeg
1/3 cup brown sugar
Core apples (do not peel) and place in a covered casserole just large enough to hold them. Arrange prunes
around apples. Sprinkle with grated rind, vanilla, lemon juice and apple juice. Mix nutmeg and sugar and sprinkle
evenly over fruit. Cover and bake apples at 350*F (175*C) until tender, 45 to 55 minutes. Serve warm.
Baked French Toast
1 loaf firm bread
8 oz. cream cheese
¼ cup maple syrup
10 eggs
1-1/2 cup half-and-half
8 Tbsp. Melted butter
Cube bread and layer half in a 13" x 9" pan.
Cut the cream cheese into small pieces and scatter it across the bread.
Cover with the remaining bread cubes.
Mix the eggs, half-and-half, syrup and melted butter together.
Pour the egg mixture over the bread cubes. Press the bread cubes down to absorb the mixture.
Refrigerate overnight. In the morning, bake at 350 degrees for 40 to 50 minutes.
Serve with syrup, jam or powdered sugar.
Oven Puffed French Toast
French Bread, cut 11/2" thick, 8 slices
6 eggs
1/8 tsp Nutmeg
1/4 tsp Cinnamon
1/4 tsp Mace
1 tsp Vanilla
3 cup Half and Half
Topping:
1/2 cup Firm Butter, Cubed
2 Tbsps Dark Corn Syrup or Pancake Syrup
1 cup Brown Sugar
1 cup Nuts-English Walnuts, Pecans or your favorite
Place bread slices in a single layer in a generously buttered, or spray sides with Pam, 9" X 13" X 2" baking pan.
Combine eggs, spices, vanilla, and half and half, mixing well. Pour mixture over bread slices, cover and
refrigerate overnight. Before baking, baste unabsorbed liquid over bread. Combine topping ingredients until the
mixture resembles a coarse texture. Sprinkle over bread slices and bake in preheated oven at 350 degrees for 40
minutes. Some people put the topping on after the baking cycle is 1/2 or more completed. This leaves some of the
brown sugar unmelted, on top of the dish.
Baked French Toast
8 slices (1-inch thick) French bread
3 eggs
1 tablespoon all-purpose flour
1 1/2 teaspoon granulated sugar
1/2 teaspoon each cinnamon, baking powder, vanilla and salt
1 cup milk
2 tablespoon butter or margarine, melted
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1.
2.
3.
4.
5.
6.
In a mixing bowl, lightly beat eggs. Add flour, sugar, cinnamon, baking powder, vanilla and salt. Mix until
smooth.
Gradually beat in milk. Pour into a 9 x 13-inch baking dish.
Place bread into egg mixture. Turn slices over. Arrange in a baking pan.
Cover. Refrigerate overnight. About 30 minutes before baking, turn slices to soak other sides.
In a second 9 x 13-inch baking pan, pour half the butter. Arrange bread in pan. Drizzle with remaining
butter.
Bake at 475°F for 8 minutes. Turn slices. Bake 5 minutes longer or until golden brown. Serve.
Rich 'n Creamy Baked Oatmeal
1 1/2 cups 2% low-fat milk
2 large eggs, lightly beaten
2 tablespoons vegetable oil
1 tablespoon vanilla extract
2 1/2 cups QUAKER® OATS (quick or old fashioned), uncooked
3/4 cup firmly packed brown sugar
2 teaspoons baking powder
1 1/2 teaspoons ground cinnamon
1/2 teaspoon salt (optional)
Optional toppings: fruit and skim milk or yogurt
Heat oven to 350°F. Lightly spray 1½-quart casserole with no-stick cooking spray. In medium bowl, combine milk,
eggs, oil and vanilla; mix well. Set aside. In large bowl, combine oats, sugar, baking powder, cinnamon and salt;
mix well. Add liquid ingredients; mix until well blended. Let stand about 15 minutes. Pour into prepared
casserole. Bake, uncovered, 35 to 45 minutes or until center is dry and firm to the touch. Cool slightly before
serving. Top with fruit and milk or yogurt
Blueberry Muffins
2 cups flour
1 cup Blueberries
1/2 cup sugar
4 teaspoons baking powder
1/2 teaspoon salt
In separate bowl, mix 1 cup milk, 1/4 cup oil and 1 beaten egg together. Add to flour mixture and stir together
only until moistened. Gently stir in one cup fresh or frozen (thawed) blueberries. Spray muffin tin with Pam and
spoon batter into cups. Bake 15 to 20 minutes until brown in 400° oven. Makes 1 dozen muffins.
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Lunch and Dinner
Marge Counsilman's Lasagna Recipe (from Ginny Buchwald - 1959)
D AVE
TANNER
4 C. Italian marinara sauce - 1 pkg lasagna noodles
(1) Cook pinkness out of 2 lb. ground beef.
Add2 tbsp chopped parsley
1 tsp salt
1/4 tsp pepper
1/2 tsp garlic salt
2 tbsp ground romano cheese
2 eggs
(2) Brown 1/2 C. chopped onion & 2 cloves chopped garlic in 4 tbsp olive oil. Remove from heat & add 1 1/2 lb.
ricotta cheese (or 3 cups small curd cottage cheese).
(3) Grate 2 cups provolone cheese. Add 2 tbsp chopped parsley, 1 tsp salt, 1 tsp pepper, 1 tsp pepper, 2 eggs
slightly beaten.
Assemble in layers & bake in 375 degree oven for 40 to 60 minutes. Rest 5 minutes then cut into servings.
Crockpot Lasagna
D ONNA
RINKLE
1 pound ground beef
1 large onion, chopped
2 garlic cloves, minced
1 can (29 oz) tomato sauce (i usually use a jar of
Prego or Ragu 28oz)
1 cup water
1 can (6oz) tomato paste
1 tsp. Salt
1 tsp. Dried oregano
1 package (8oz) no-cook lasagna noodle (regular
lasagna noodle work fine!)
4 cups (16oz) mozzarella cheese
1-1/2 cups (12 oz) small-curd cottage cheese (I usually
use fat free)
1/2 cup grated Parmesan cheese
In a skillet, cook beef, onion and garlic over medium heat until meat is no longer pink; drain. Add the tomato
sauce, water, tomato paste, salt and oregano; mix well. Spread a fourth of the meat sauce in an ungreased 5-qt.
Slow cooker. Arrange a third of the noodles over the sauce. Break if necessary. Combine the cheeses; spoon a
third of the mixture over noodles. Repeat layers twice. Top with remaining meat sauce. Cover and cook on low
for 4-5 hours or until noodles are tender. (Yields 6-8 servings)
(Make sure that noodles are completely covered with sauce/cheese mixture.)
Fettuccini Alfredo (quick and easy)
CYND I
CONNEL LEY
2 jars Ragu Alfredo sauce
1 jar Ragu mozzarella parmesan sauce
1 package fettuccini
Cook package of fettuccini according to package directions. Mix the 3 jars of sauce and heat. Serve over
fettuccini.
Baked Ziti
D ONNA
RINKLE
15
1 pound ground beef
2 onions, chopped
2 garlic cloves, minced
1 jar (28oz) spaghetti sauce
1 can (28oz) diced tomatoes, undrained
1 can (12 oz) tomato paste
3/4 cup water
2 tablespoons minced parsley
1 tablespoon Worcestershire sauce
2 tsps. dried basil
1-1/2 tsps. dried oregano, divided
1 pound uncooked medium tube pasta
1 carton (15oz) cottage cheese (usually use fat free)
2 cups (8oz) shredded Mozzarella cheese
1/2 cup grated Parmesan cheese, divided
1/2 cup egg substitute (or 1 egg)
1/2 tsp. Salt
1/2 tsp. Pepper
In a large saucepan, cook beef, onions and garlic over medium heat until meat is no longer pink; drain. Stir in
spaghetti sauce, tomatoes, tomato paste, water, parsley, Worcestershire sauce, basil, and one tsp. oregano.
Cover and simmer 3 hours, stirring occasionally. Cook pasta according to package directions. Drain. In a bowl,
combine cottage cheese, mozzarella, 1/4 cup Parmesan cheese, egg or substitute, salt and pepper.
In 2 greased 13x9x2 inch baking dishes, spread 1 cup meat sauce. In each dish, layer a fourth pf the pasta, 1 cup
meat sauce and a fourth of the cheese mixture. Top with remaining sauce. Sprinkle with remaining Parmesan
cheese and oregano. Cover and bake at 350 degrees for 1 hour or until heated through.
Lasagna
Ingredients: 9 Lasagna noodles (I usually fix a
couple extra ones)
9 Slices Mozzarella cheese
1/8 tsp. pepper
8 oz. shredded Mozzarella
Parmesan cheese
Meat sauce:
1 lb. ground beef or ½ lb. ground beef and ½ lb.
Italian sausage
1 small clove garlic
1 tblsp. dried parsley flakes
½ tsp. salt
½ tsp. oregano
½ tsp. basil
½ tsp. sugar
6 oz. can tomato paste
15 oz. can tomato sauce
1 cup water
Cheese mixture:
8 oz. ricotta cheese (can substitute cottage cheese)
1 egg, slightly beaten
1 tblsp. Parsley flakes
½ tsp. salt
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Cook noodles according to package directions, rinse w/ cold water & drain. Brown beef and drain excess fat.
Stir in garlic, parsley flakes, salt, oregano, basil, sugar, tomato paste, tomato sauce and water. Bring to a boil;
then reduce heat and simmer uncovered for 15 minutes. Preheat oven to 375 degrees. In a small bowl combine
ricotta cheese, egg, parsley flakes, salt, pepper and 4 oz. of the grated Mozzarella. Pour enough meat sauce into
a 13 x 9 pan to just cover the bottom. Add layers of noodles, cheese mixture, Parmesan cheese and slice
Mozzarella. Repeat the layers ending with meat sauce. *Bake covered for 25 minutes. Remove cover and bake 5
minutes longer. Allow to stand for 5 minutes before cutting.
* Lasagna may be prepared to this point the night before and refrigerated.
Tortellini with Ham
THE
SCHICK
F AMIL Y
NOTE: This recipe makes a lot – you can adjust it accordingly for your needs. It makes great leftovers so we
just always make this big batch. It never seems to last that long when we do.
2 large packages fresh cheese-stuffed tortellini
1 16 oz package frozen baby peas
1 32 oz (or so) ham chub
2 packages fresh alfredo sauce (we use the “light” sauce when the stores have it)
Grated Parmesean or Asiago
1.
2.
3.
4.
5.
6.
Prepare the pasta according to the package.
Prepare the peas per the microwave directions on its package. Drain off the excess water.
Cut the ham into bite-size pieces.
After draining the pasta, return it to the pot.
Combine the ham, peas and alfredo sauce with the pasta. Stir to mix.
Serve topped with the grated cheese.
Turkey Taco Rotini
THE
SCHI CK
F AMIL Y
NOTE: This is a quick and easy dinner the kids love. It has been used in our house for years and also served at
swim team dinners. The empty dish seems to indicate the swimmers liked it.
1 lb Ground Turkey Breast
1 16 oz package Rotinni Pasta
1 package dry taco seasoning (such as Old El Paso)
Tomatoes – chopped
Lettuce – chopped
Cheese – shredded
Tortilla chips
1.
2.
3.
4.
Prepare the rotinni pasta per package directions.
Prepare the turkey per the package directions for the taco seasoning.
Combine the drained pasta and the turkey and mix well.
Top each serving with tomatoes and lettuce and served with tortilla chips on the side.
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Crockpot Spaghetti
4 ounces spaghetti, broken into pieces
1 egg
1 cup sour cream
1/4 cup grated Parmesan cheese
1/8 teaspoon crushed garlic
3 cups shredded Monterey Jack cheese
1 (10 ounce) package frozen chopped spinach, thawed and drained
1/2 (6 ounce) can French fried onions
In a large pot with boiling salted water cook spaghetti until al dente. Drain.
In a large bowl mix together the sour cream, grated Parmesan cheese, and minced garlic. After beating the egg in a
small bowl, transfer to the large bowl and blend together. Transfer to a greased slow cooker.
Mix cooked and drained spaghetti, 2 cups grated Monterey Jack cheese, thawed spinach, and half of the French
fried onions to the slow cooker. Stir contents of slow cooker until just blended.
Cover and cook on low for 6 to 8 hours or high heat for 3 to 4 hours. In last 30 minutes of cooking, turn to high if
cooking on low and add remainder of grated Monterey Jack cheese and French fried onions to top of casserole.
Serve when cheese is melted.
Macaroni and Cheese
1/2 pound elbow macaroni
4 cups shredded Cheddar cheese, divided
1 (12 fluid ounce) can evaporated milk
1 1/2 cups milk
2 eggs
1 teaspoon salt
1/2 teaspoon ground black pepper
Coat the inside of the slow cooker with cooking spray.
In a large bowl, beat eggs with fresh and evaporated milks. Mix in uncooked macaroni and 3 cups shredded cheese.
Transfer to slow cooker, and sprinkle remaining cheese on top.
Cook on low for 5 to 6 hours. Do not stir or remove lid while cooking.
Chicken Tetrazzini
1 cup water
1 (14.5 ounce) can chicken broth
4 ounces spaghetti
1/2 cup chopped onion
1 tablespoon olive oil
18
4 ounces chopped cooked chicken breast meat
1 cup fresh mushrooms
2 ounces shredded Cheddar cheese
2 teaspoons all-purpose flour
1 ounce chopped almonds
In a medium pot, bring the water and chicken broth to a boil. Add the spaghetti pasta, and cook until al dente.
Drain well. In a large skillet saute onion in olive oil until tender. Add chicken, mushrooms, 1 ounce of Cheddar
cheese, flour, and cooked spaghetti. Mix well. Pour mixture into a 2 quart baking dish. Top dish with remaining
ounce of Cheddar cheese and almonds. Bake in a preheated 350 degree oven (175 degrees C) for 30 to 40
minutes.
Chicken Lasagna
18 lasagna noodles
1 1/2 cups cottage cheese, creamed
3 cups diced, cooked chicken meat
2 cups shredded Cheddar cheese
1/2 cup grated Parmesan cheese
1/2 cup chopped onions
1/2 cup chopped green bell pepper
1/2 cup chopped red bell pepper
1 1/2 cups sliced mushrooms
4 tablespoons butter
1 (10.75 ounce) can condensed cream of chicken soup
1/3 cup milk
Preheat oven to 350 degrees F (175 degrees.
Bring a large pot of lightly salted water to a boil. Add lasagna and cook for 8 to 10 minutes or until al dente;
drain. In a saucepan melt the butter and saute the onions, green peppers, red peppers, mushrooms. Add chicken
soup and milk; cook until smooth. In a 9x13 inch baking dish, layer noodles, cooked chicken, soup mixture and
cheeses. Alternate until gone. Bake in a preheated oven for 45 minutes.
Simple Mac and Cheese
1 (10.75 ounce) can condensed cream of mushroom soup
1 1/4 cups milk
1/2 cup shredded Cheddar cheese
1 1/2 cups macaroni
Cook pasta in a large pot of boiling salted water until al dente. Drain.
Mix together condensed soup and cheese. Using the empty soup can, measure 1 can of milk; mix into the soup
mixture. Stir in cooked pasta. Dump into a greased casserole dish, and cover.
Bake at 325 degrees F (165 degrees C) for 45 minutes.
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Cooking Light magazine's Lazy Lasagna
1 pound ground round
1 (26 ounce) jar low-fat spaghetti sauce
1 (16 ounce) package fat-free cottage cheese
2 tablespoons grated Parmesan cheese
cooking spray
1 (8 ounce) package precooked lasagna noodles
1 cup (4 ounces) preshredded reduced-fat mild Cheddar cheese
Chopped fresh parsley (optional)
Preheat oven to 350 degrees.
Cook meat in a large nonstick skillet over medium-high heat until browned, stirring to crumble. Drain well, and
return meat to pan. Add sauce; bring to a boil. Reduce heat, and simmer 5 minutes. Combine cottage and
Parmesan cheeses in a bowl; set aside. Spread 1/2 cup meat mixture in bottom of a 13 x 9-inch baking dish coated
with cooking spray. Arrange 4 noodles over meat mixture; top with half of cottage cheese mixture, 1 cup meat
mixture, and 1/3 cup cheddar cheese. Repeat layers, ending with noodles. Spread remaining meat mixture over
noodles. Cover and bake at 350 degrees for 30 minutes. Uncover; sprinkle with 1/3 cup cheddar cheese, and
bake 5 more minutes or until cheese melts. Let stand 10 minutes before serving. Garnish with parsley, if desired.
Easy Four Cheese Lasagna
1 (16 ounce) package lasagna noodles
1 (26 ounce) can spaghetti sauce
1 pound cottage cheese
8 ounces shredded mozzarella cheese
8 ounces shredded Cheddar cheese
1 cup grated Parmesan cheese
Preheat oven to 375 degrees F (190 degrees. 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. In a blender or with an electric mixer, blend tomato sauce and
cottage cheese together until smooth. Spoon a little of the sauce mixture in the bottom of a 9x13 baking dish.
Place a layer of cooked noodles over the sauce, and sprinkle a portion of the mozzarella, the cheddar and the
parmesan over the noodles. Repeat layering of sauce, noodles and cheese; finish with a cheese layer. Bake in
preheated oven 30 to 45 minutes, until cheese is bubbly and golden.
Lasagna Alfredo
1 (16 ounce) package lasagna noodles
1 (10 ounce) package frozen chopped spinach
3 cooked, boneless chicken breast halves, diced
2 (16 ounce) jars Alfredo-style pasta sauce
4 cups shredded mozzarella cheese
2 pints ricotta cheese
salt and pepper to taste
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. Cook spinach according to package directions; drain.
In a medium bowl, combine chicken and one jar of alfredo sauce, stir together. In a separate bowl, combine
ricotta and drained, cooked spinach, and stir.
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In a 9 x 13 baking dish, place one layer of lasagna noodles, edges overlapping. Pour chicken and alfredo sauce
mixture over noodle layer and spread evenly. Sprinkle 1 cup of shredded mozzarella over chicken mixture. Top
with another layer of noodles. Spread spinach mixture evenly over noodles. Pour 1/2 of remaining jar of alfredo
sauce over spinach mixture, spread evenly. Sprinkle another cup of mozzarella over sauce, lay on the final noodle
layer and top with remaining 2 cups of mozzarella and salt and pepper to taste. Bake 50 to 60 minutes, until top is
brown and bubbly.
Lazy Lasagna
1 (12 ounce) package breakfast sausage
1 (32 ounce) jar spaghetti sauce
1 (16 ounce) package cottage cheese
1 (8 ounce) container sour cream
2 teaspoons dried parsley
1 (16 ounce) package lasagna noodles
4 cups shredded mozzarella cheese
1/2 cup grated Parmesan cheese
1 cup water
Cook sausage in a large skillet over medium heat. Drain excess fat. Reduce heat to low, stir in the jar of
spaghetti sauce, and heat through. Set aside.
In a large bowl, combine cottage cheese, sour cream. Stir in dried parsley to taste.
Spoon 1/2 of the meat sauce into the bottom of a 9x13 inch baking dish. Place 1/2 of the uncooked noodles over
the sauce, then 1/2 of the cottage cheese mixture, 1 cup of the mozzarella cheese, and 1/4 cup grated Parmesan
cheese. Repeat layers. Top with remaining 2 cups of mozzarella cheese. Pour water around the outside edge of
pan. Cover tightly with aluminum foil.
Bake in a preheated 350 degree F(175 degree C) oven for one hour. Uncover. Continue baking for an additional 20
minutes, or until bubbly and browned. Remove from oven, and let stand 15 to 20 minutes before serving
Super Cheesy Pasta
1 (16 ounce) package uncooked rigatoni pasta
1/4 cup butter
1 clove garlic, crushed
1/2 cup cubed sharp Cheddar cheese
1/2 cup cubed Gouda cheese
1/4 cup grated Parmesan cheese
1/4 cup blue cheese dressing
1/2 cup milk
paprika to taste
salt and pepper to taste
Bring a. large pot of lightly salted water with paprika, salt, and pepper to a boil, and cook the rigatoni pasta 8 to
10 minutes, until al dente. Drain, and return pasta to the pot.
In the pot with the pasta, mix the butter, garlic, Cheddar cheese, Gouda cheese, and Parmesan cheese. Cook and
stir over low heat. Be careful not to have too much heat, as the cheese will get stringy. Gradually mix in the blue
cheese dressing and milk. Continue to cook and stir until the pasta is well coated. Season
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Country Pasta
8 ounces rigatoni pasta
8 slices bacon, cut into 1 inch pieces
2 cups broccoli florets
2 cloves garlic, minced
2 cups shredded mozzarella cheese
1/4 cup grated Parmesan cheese
1/8 teaspoon cayenne pepper
1/4 cup chopped fresh parsley
Cook rigatoni according to package directions and drain.
In a 10 inch skillet cook the bacon over medium heat, stirring occasionally, until the bacon is browned. Add
the broccoli and garlic. Cook, stirring occasionally, until the broccoli is slightly tender (about 4 to 5 minutes).
Stir in the cooked rigatoni, mozzarella cheese, parmesan cheese and cayenne pepper. Cook, stirring
occasionally, until the cheese is melted. Sprinkle with the fresh chopped parsley.
Chicken and Mac
2 cups macaroni
2 cups diced, cooked chicken meat
2 cups shredded Cheddar cheese
1 (10.75 ounce) can condensed cream of chicken soup
1 cup milk
1 (4.5 ounce) can sliced mushrooms (I don’t put these in for the boys)
Bring a large pot of lightly salted water to a boil. Add macaroni and cook for 8 minutes or until al dente; drain.
Preheat oven to 350 degrees F (175 degrees C). In a large bowl combine cooked macaroni, chicken, cheddar cheese,
soup, milk and mushrooms. Place mixture in a 9x13 inch baking dish. Bake uncovered in preheated oven for 50 to 60
minutes; serve.
Beef and Spaghetti Macaroni
4 ounces macaroni
1 pound lean ground beef
1 onion, chopped
1/2 cup mayonnaise
1 (28 ounce) jar spaghetti sauce
1/2 cup shredded Cheddar cheese
In a medium pot with boiling salted water cook macaroni pasta until al dente. Drain.
In a large skillet cook hamburger and onion until brown. Drain grease. Add mayonnaise and spaghetti sauce; mix well.
Add drained and cooked macaroni, cook on medium heat stirring occasionally until heated through. Mix thoroughly.
To serve, pour mixture into a large serving bowl and top with shredded Cheddar cheese. Serve warm.
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