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Mama D's Spaghetti with Ricotta
Card 1 Front:
MAMA D'S SPAGHETTI WITH RICOTTA
ADAPTED FROM MAMA D'S OLD-FASHIONED ITALIAN
COOKING
1 lb. spaghetti ¼ tsp. freshly ground
1 c. ricotta cheese black pepper
¼ c. freshly grated 2 cloves garlic, minced
Parmesan cheese 4 TB. butter
1 egg, beaten ¼ c. freshly shredded
½ teaspoon salt mozzarella cheese
1/8 teaspoon dried oregano
Cook the pasta according to directions on
the package until al dente. While the pasta is
cooking, combine the ricotta cheese with the
Parmesan, egg, salt, pepper, oregano and garlic.
When the pasta is done, drain, leaving a
Card 1 Back:
little water in the pot. Add the butter to the
pot and return the pasta to it, tossing well.
Stir in the ricotta cheese mixture and transfer
all to a baking dish. Top with shredded mozza-
rella and put under the broiler until the mozza-
rella is melted, but not browned.
Makes 4-6 servings.
---
# Mama D's Spaghetti with Ricotta
*Adapted from Mama D's Old-Fashioned Italian Cooking*
*Makes 4–6 servings*
## Ingredients
- 1 lb. spaghetti
- 1 c. ricotta cheese
- 1/4 c. freshly grated Parmesan cheese
- 1 egg, beaten
- 1/2 tsp. salt
- 1/8 tsp. dried oregano
- 1/4 tsp. freshly ground black pepper
- 2 cloves garlic, minced
- 4 Tbsp. butter
- 1/4 c. freshly shredded mozzarella cheese
## Instructions
1. Cook the pasta according to directions on the package until al dente.
2. While the pasta is cooking, combine the ricotta cheese with the Parmesan, egg, salt, pepper, oregano, and garlic.
3. When the pasta is done, drain, leaving a little water in the pot.
4. Add the butter to the pot and return the pasta to it, tossing well.
5. Stir in the ricotta cheese mixture and transfer all to a baking dish.
6. Top with shredded mozzarella and put under the broiler until the mozzarella is melted, but not browned. -
Impossible Lasagne Pie
IMPOSSIBLE LASAGNE PIE THE TAMPA TRIBUNE
½ cup creamed cottage cheese
1 pound ground beef
1 cup shredded mozzarella cheese
½ teaspoon salt
½ teaspoon dried oregano
1 can (6 ounces) tomato paste
½ cup buttermilk baking mix
1 cup milk
2 eggs
Heat oven to 400 degrees. Grease a 9-inch pie
plate. Spread cottage cheese in plate. Cook
ground beef; drain. Stir in ½ cup of mozzarella
cheese, salt, oregano and tomato paste; spoon
Card 1 Back:
evenly over cottage cheese. Stir baking mix,
milk and eggs with fork until blended. Pour
into pie plate.
Bake 30-35 minutes or until knife inserted in
center comes out clean. Sprinkle with remaining
cheese. Bake 1-2 minutes longer or until cheese
is melted.
Makes 6-8 servings.
NUTRITION DATA PER SERVING:
Calories – 312; Protein – 33 g; Sodium – 473
mg; Fat – 16 g; Fiber – 1 g; Carbohydrates –
8 g; Cholesterol 160 mg; Calories from fat –
46%.
---
# Impossible Lasagne Pie
*The Tampa Tribune*
*Makes 6–8 servings*
## Ingredients
- 1/2 cup creamed cottage cheese
- 1 lb ground beef
- 1 cup shredded mozzarella cheese, divided
- 1/2 tsp salt
- 1/2 tsp dried oregano
- 1 can (6 oz) tomato paste
- 1/2 cup buttermilk baking mix
- 1 cup milk
- 2 eggs
## Instructions
1. Heat oven to 400°F. Grease a 9-inch pie plate.
2. Spread cottage cheese evenly in the bottom of the prepared pie plate.
3. Cook ground beef; drain.
4. Stir in 1/2 cup of the mozzarella cheese, salt, oregano, and tomato paste; spoon evenly over cottage cheese.
5. Stir baking mix, milk, and eggs together with a fork until blended. Pour into pie plate.
6. Bake 30–35 minutes or until a knife inserted in the center comes out clean.
7. Sprinkle with remaining 1/2 cup mozzarella cheese. Bake 1–2 minutes longer or until cheese is melted.
## Editor's Notes
- **"buttermilk baking mix"** — a period term referring to a commercial product such as Bisquick or a store-brand equivalent; the buttermilk variety was common in this era and is used here as written. -
Low-Fat Tomato and Basil Pizza on Whole Wheat Crust
LOW-FAT TOMATO AND BASIL PIZZA ON WHOLE WHEAT
CRUST
½ recipe for whole wheat bread sticks, frozen
and thawed
2 cups part-skim mozzarella cheese, grated
6 roma tomatoes, thinly sliced
2 teaspoons olive oil
¼ teaspoon freshly ground black pepper
1 cup fresh basil leaves, shredded, or 1 tea-
spoon dried basil, crumbled.
Preheat oven to 425º.
Defrost whole-wheat bread stick dough. Roll
out dough to cover a 12" pizza pan or pizza
stone. Cover evenly with cheese. Place
tomato slices in concentric circles around
Card 1 Back of recipe RCA0008-20260621-0088:
dough. Sprinkle with pepper and olive oil.
Cover with basil.
Bake uncovered for 20-25 minutes until
cheese is lightly golden around edges and
crust is brown.
Serve warm. Makes 4 servings.
NUTRITION INFORMATION PER SERVING:
Calories - 337
Fat - 14..1 grams
Carbohydrates - 39.6 grams
Cholesterol - 25 milligrams
Sodium - 367 milligrams
---
# Low-Fat Tomato and Basil Pizza on Whole Wheat Crust
*Makes 4 servings*
## Ingredients
- 1/2 recipe for whole wheat bread sticks, frozen and thawed
- 2 cups part-skim mozzarella cheese, grated
- 6 roma tomatoes, thinly sliced
- 2 tsp olive oil
- 1/4 tsp freshly ground black pepper
- 1 cup fresh basil leaves, shredded, or 1 tsp dried basil, crumbled
## Instructions
1. Preheat oven to 425°F.
2. Defrost whole-wheat bread stick dough. Roll out dough to cover a 12" pizza pan or pizza stone.
3. Cover evenly with cheese.
4. Place tomato slices in concentric circles around dough.
5. Sprinkle with pepper and olive oil.
6. Cover with basil.
7. Bake uncovered for 20–25 minutes until cheese is lightly golden around edges and crust is brown.
8. Serve warm. -
Shrimply Delicious Quiche
SHRIMPLY DELICIOUS QUICHE FLORIDA SEAFOOD
Florida Department of Natural Resources
Bureau of Marketing and Extensions Services
3900 Commonwealth Blvd.
Tallahassee Florida 32303
3/4 pound, peeled/deveined rock shrimp, fresh or
frozen
1 tablespoon salt
2 cups water
1½ cups sliced fresh mushrooms
2/3 cup sliced green onions
¼ cup butter or margarine, melted
4 eggs, well beaten
1½ cups half and half
1 teaspoon salt
Card 1 Back:
(Let stand for 15 minutes. 6 servings.)
1/8 teaspoon dry mustard
1 cup shredded mozzarella cheese
2 unbaked 9-inch pie shells
Thaw rock shrimp. Add salt to water and bring
to a boil. Place shrimp in boiling water; cook
30 sec. Drain. Rinse under cold water for 1-2
min. Remove any remaining particles of sand
vein. Chop rock shrimp. Cook mushrooms & green
onions in butter until tender, but not brown.
Combine eggs, half & half, salt & dry mustard;
beat until smooth. Layer half of the rock
shrimp, half of the mushroom mixture and half of
the mozzarella cheese in each pie shell. Pour
half of the egg mi into each pie shell. Bake
at 425 degrees for 30 min., or until knife comes
clean.
---
# Shrimply Delicious Quiche
*Recipe by Florida Department of Natural Resources, Bureau of Marketing and Extensions Services*
*Makes 6 servings*
## Ingredients
- 3/4 pound peeled/deveined rock shrimp, fresh or frozen
- 1 Tbsp salt
- 2 cups water
- 1 1/2 cups sliced fresh mushrooms
- 2/3 cup sliced green onions
- 1/4 cup butter or margarine, melted
- 4 eggs, well beaten
- 1 1/2 cups half and half
- 1 tsp salt
- 1/8 tsp dry mustard
- 1 cup shredded mozzarella cheese
- 2 unbaked 9-inch pie shells
## Instructions
1. Thaw rock shrimp. Add 1 Tbsp salt to 2 cups water and bring to a boil.
2. Place shrimp in boiling water; cook 30 seconds. Drain. Rinse under cold water for 1–2 minutes.
3. Remove any remaining particles of sand vein. Chop rock shrimp.
4. Cook mushrooms and green onions in butter until tender, but not brown.
5. Combine eggs, half and half, 1 tsp salt, and dry mustard; beat until smooth.
6. Layer half of the rock shrimp, half of the mushroom mixture, and half of the mozzarella cheese in each pie shell.
7. Pour half of the egg mixture into each pie shell.
8. Bake at 425°F for 30 minutes, or until knife comes out clean.
9. Let stand for 15 minutes before serving. -
Impossible Caesar and Crab Pie
IMPOSSIBLE CAESAR AND CRAB PIE–THE TAMPA TRIBUNE
1 package (10 oz.) frozen asparagus, cut, thawed
and drained.
1 pkg. (8 oz.) imitation flake-style crab meat
1 cup shredded mozzarella cheese
1 cup buttermilk baking mix
½ cup milk
½ cup Caesar salad dressing
2 eggs
Heat oven to 400 degrees. Grease a 9" pie
plate. Sprinkle asparagus, crab, and cheese
into pie plate.
Stir remaining ingredients with fork until
blended. Pour into plate. Bake 30-35 minutes
Card 1 Back:
or until knife inserted in center comes out
clean. Makes 6-8 servings.
NUTRITION DATA PER SERVING:
calories – 312
protein – 20 g
sodium – 640 mg
fat – 19 g
fiber – 1 g
carbohydrates – 16 g
cholesterol – 150 mg
calories from fats – 55%
---
# Impossible Caesar and Crab Pie
*The Tampa Tribune*
*Makes 6–8 servings*
## Ingredients
- 1 package (10 oz.) frozen asparagus, cut, thawed and drained
- 1 pkg. (8 oz.) imitation flake-style crab meat
- 1 cup shredded mozzarella cheese
- 1 cup buttermilk baking mix
- 1/2 cup milk
- 1/2 cup Caesar salad dressing
- 2 eggs
## Instructions
1. Heat oven to 400°F.
2. Grease a 9" pie plate.
3. Sprinkle asparagus, crab, and cheese into pie plate.
4. Stir remaining ingredients (buttermilk baking mix, milk, Caesar salad dressing, and eggs) with a fork until blended.
5. Pour mixture into pie plate.
6. Bake 30–35 minutes or until a knife inserted in the center comes out clean.
## Nutrition Data Per Serving
-
Impossible Chicken-Pesto Pie
IMPOSSIBLE CHICKEN-PESTO PIE THE TAMPA TRIBUNE
2 cups cut-up cooked chicken
½ cup buttermilk baking mix
1 cup milk
2 eggs
½ cup pesto sauce
½ cup shredded mozzarella cheese
Heat oven to 400 degrees. Grease 9" pie plate.
Sprinkle chicken in plate.
Stir baking mix, milk, eggs and pesto sauce with
fork until blended. Pour into pie plate.
Bake 30-35 minutes or until knife inserted in
center comes out clean. Sprinkle with cheese.
Bake 1-2s minutes longer or until melted.
Card 1 Back:
NUTRITION DATA PER SERVING:
Calories - 252
Protein - 21g
Sodium 505 mg
Fat - 12 g
Fiber - 0 g
Carbohydrates - 15 g
Cholesterol - 130 mg
Calories from fats: 43%
---
# Impossible Chicken-Pesto Pie
*The Tampa Tribune*
## Ingredients
- 2 cups cut-up cooked chicken
- 1/2 cup buttermilk baking mix
- 1 cup milk
- 2 eggs
- 1/2 cup pesto sauce
- 1/2 cup shredded mozzarella cheese
## Instructions
1. Heat oven to 400°F. Grease a 9" pie plate.
2. Sprinkle chicken in plate.
3. Stir baking mix, milk, eggs, and pesto sauce with fork until blended. Pour into pie plate.
4. Bake 30–35 minutes or until knife inserted in center comes out clean.
5. Sprinkle with cheese. Bake 1–2 minutes longer or until melted.
---
### Nutrition Data Per Serving
-
Zucchini Quiche Italiano
ZUCCHINI QUICHE ITALIANO
2 cups zucchini or other summer
squash, thinly sliced
1 cup onion, thinly sliced
1 garlic clove, minced
3 tablespoons olive oil
2 teaspoons salt
2 fresh tomatoes, peeled and
chopped
1 cup tomato sauce
1/4 teaspoon oregano
1/4 teaspoon tarragon
2 cups cottage cheese (small curd)
3 eggs
3/4 cup milk
1/2 cup Moazzarella cheese, grated
1 (10-inch) pie crust
Saute squash, onion and garlic in olive
oil. Season with salt. Remove. Simmer
tomatoes, sauce, oregano and tarragon un-
til tomatoes are soft.
Mix well the cottage cheese, eggs and
milk. Place squash mixture in pie shell.
Add egg mixture and 4 tablespoons toma-
to sauce. Bake 35 minutes in preheated
350-degree oven. Sprinkle grated Moz-
zarella cheese on top and return to oven
until cheese melts. Serve quiche with re-
maining tomato sauce. Serves 6.
To make in the microwave oven: Place
butter in a flat 1 1/2-quart microwave-
proof dish. Heat on high until melted. Stir
in onion and zucchini. Cover with plastic
wrap. Microwave on high for 6 to 7 min-
utes or until tender. Stir after 4 minutes.
Pour egg mixture over vegetables. Sprin-
kle with remaining cheese. Cover with
paper towel. Microwave on medium for 8
to 10 minutes or until firm.
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---
# Zucchini Quiche Italiano
*Serves 6*
## Ingredients
- 2 cups zucchini or other summer squash, thinly sliced
- 1 cup onion, thinly sliced
- 1 garlic clove, minced
- 3 Tbsp olive oil
- 2 tsp salt
- 2 fresh tomatoes, peeled and chopped
- 1 cup tomato sauce
- 1/4 tsp oregano
- 1/4 tsp tarragon
- 2 cups cottage cheese (small curd)
- 3 eggs
- 3/4 cup milk
- 1/2 cup mozzarella cheese, grated
- 1 (10-inch) pie crust
## Instructions
1. Sauté squash, onion, and garlic in olive oil. Season with salt. Remove from heat.
2. Simmer tomatoes, tomato sauce, oregano, and tarragon until tomatoes are soft.
3. Mix together the cottage cheese, eggs, and milk until well combined.
4. Place squash mixture in pie shell. Add egg mixture and 4 Tbsp of the tomato sauce.
5. Bake 35 minutes in a preheated 350°F oven.
6. Sprinkle grated mozzarella cheese on top and return to oven until cheese melts.
7. Serve quiche with remaining tomato sauce.
### Microwave Method
1. Place butter in a flat 1 1/2-quart microwave-proof dish. Heat on high until melted.
2. Stir in onion and zucchini. Cover with plastic wrap.
3. Microwave on high for 6 to 7 minutes or until tender, stirring after 4 minutes.
4. Pour egg mixture over vegetables. Sprinkle with remaining cheese.
5. Cover with paper towel. Microwave on medium for 8 to 10 minutes or until firm. -
Beef-Eggplant Combo, Italian Style
BEEF-EGGPLANT COMBO,
ITALIAN STYLE
(Basic Recipe — Makes 6 servings)
1½ pounds ground beef
1 cup chopped onion
1 garlic clove, minced
1 (1-pound) can tomatoes, cut up
2 teaspoons salt
1 teaspoon dried oregano leaves
⅛ teaspoon pepper
1 (!-pound) eggplant, peeled and
cubed (about 4½ cups)
1 cup water
1 cup quick-cooking rice
½ cup shredded Mozzarella cheese
RANGE TOP METHOD: Cook beef, on-
ion and garlic in a large skillet until beef
is browned, about 10 minutes. Drain off
excess fat. Stir in tomatoes, salt, oregano,
pepper, eggplant and water. Bring to boil-
ing and stir in rice. Reduce heat and sim-
mer, covered, 25 minutes or until eggplant
and rice are tender. Stir occasionally.
Sprinkle with cheese. Cover and continue
cooking until cheese is melted, 3 to 5 min-
utes.
ELECTRIC SKILLET METHOD: Use in-
gredients listed in basic recipe. Heat skil-
let to 350 degrees. Add beef, onion and
garlic and cook until beef is browned,
about 5 minutes. Drain off excess fat. Stir
in tomatoes, salt, oregano, pepper, egg-
plant and water. Bring to boiling and add
rice. Reduce heat to simmer, 220 degrees.
Simmer, covered, with vent closed, until
eggplant and rice are tender, about 30
minutes. Stir occasionally. Sprinkle with
Back:
cheese. Cover and continue to cook until
cheese is melted, 3 to 5 minutes.
MICROWAVE OVEN METHOD: Use
ingredients listed in basic recipe, but de-
crease water from 1 to ¾ cup. Crumble
ground beef into 3-quart glass casserole.
Stir in onion and garlic. Microwave on
high, covered, until meat is cooked, about
8 minutes. Stir every 2 minutes to break
up ground beef. Add tomatoes, ¾ cup
water, salt, oregano and pepper.
Microwave, covered, 10 to 12 minutes
or until boiling. Stir in eggplant and rice.
Microwave, covered, until eggplant and
rice are tender, about 15 minutes. Stir
every 5 minutes. Sprinkle with cheese.
Return to oven and microwave until
cheese is melted, 1 to 2 minutes. Let
stand, covered, 5 minutes before serving.
---
# Beef-Eggplant Combo, Italian Style
*Serves 6*
## Ingredients
### Base Recipe
- 1 1/2 lbs ground beef
- 1 cup onion, chopped
- 1 garlic clove, minced
- 1 can (1 lb) tomatoes, cut up
- 2 tsp salt
- 1 tsp dried oregano
- 1/8 tsp pepper
- 1 eggplant (1 lb), peeled and cubed (approximately 4 1/2 cups)
- 1 cup water (reduce to 3/4 cup for microwave method)
- 1 cup quick-cooking rice
- 1/2 cup shredded Mozzarella cheese
---
## Method 1 — Range Top
1. Cook ground beef, onion, and garlic in a large skillet over medium heat until beef is browned — approximately 10 minutes. Drain excess fat.
2. Stir in tomatoes, salt, oregano, pepper, eggplant, and water.
3. Bring to a boil and stir in rice.
4. Reduce heat, cover, and simmer 25 minutes or until eggplant and rice are tender, stirring occasionally.
5. Sprinkle Mozzarella over the top.
6. Cover and cook until cheese is melted — 3 to 5 minutes.
---
## Method 2 — Electric Skillet
1. Heat electric skillet to 350°F.
2. Add ground beef, onion, and garlic; cook until beef is browned — approximately 5 minutes. Drain excess fat.
3. Stir in tomatoes, salt, oregano, pepper, eggplant, and water.
4. Bring to a boil and stir in rice.
5. Reduce heat to simmer setting (220°F). Cover with vent closed and cook until eggplant and rice are tender — approximately 30 minutes, stirring occasionally.
6. Sprinkle Mozzarella over the top.
7. Cover and cook until cheese is melted — 3 to 5 minutes.
---
## Method 3 — Microwave
*Reduce water to 3/4 cup for this method.*
1. Crumble ground beef into a 3-quart glass casserole. Stir in onion and garlic.
2. Microwave on high, covered, until meat is cooked — approximately 8 minutes, stirring every 2 minutes to break up beef. Drain excess fat.
3. Add tomatoes, 3/4 cup water, salt, oregano, and pepper.
4. Microwave covered 10 to 12 minutes or until boiling.
5. Stir in eggplant and rice.
6. Microwave covered until eggplant and rice are tender — approximately 15 minutes, stirring every 5 minutes.
7. Sprinkle Mozzarella over the top.
8. Microwave until cheese is melted — 1 to 2 minutes.
9. Let stand covered 5 minutes before serving. -
Italian Chicken and Eggplant
ITALIAN CHICKEN AND
EGGPLANT
1 broiler-fryer
chicken, cooked
and boned
1/2 teaspoon garlic
salt
1 1/2 pounds eggplant,
peeled and sliced
1/4-inch thick
2 eggs, beaten
2 cups soft bread
crumbs
1/2 cup oil
1 teaspoon salt,
divided
1/8 teaspoon white
pepper
1/4 cup minced green
pepper
1 tablespoon grated
onion
1 (15-ounce) can
tomato sauce
1/2 cup chicken
broth
1 teaspoon oregano
1/2 teaspoon basil
1/2 cup Parmesan
(over)
Back:
cheese
1 (8-ounce)
package
Mozzarella
cheese, sliced
Cut cooked chicken into
bite-sized pieces. Sprinkle
with garlic salt and set
aside. Dip eggplant slices
into beaten eggs. Roll in
crumbs. In a large skillet,
heat oil over medium heat.
Brown eggplant on both
sides and drain on paper
towel. Sprinkle with 1/2
teaspoon salt and white
pepper.
Reserve 2 tablespoons
oil in skillet. Saute pepper
and onion for about 2 min-
utes. Add tomato sauce,
chicken broth, oregon, ba-
sil and remaining salt. Boil
for 2 minutes.
In greased shallow bak-
ing dish, layer a third of
eggplant slices. Add half of
cooked chicken, spreading
evenly over eggplant. Pour
a third of tomato sau[ce]
over chicken; sprink[le]
wit[h] a third of Parmesa[n]
cheese; top with a third o[f]
Mozzarella cheese slices.
Repeat layers. Top with
third layer of eggplant and
remaining tomato sauce.
Sprinkle with remaining
Parmesan cheese and top
with last of Mozzarella
slices. Refrigerate, covered
until 45 minutes before
serving time.
Bake in a preheated 350-
degree oven for 45 min-
utes. Yields 6 servings.
---
# Italian Chicken and Eggplant
*Serves 6*
## Ingredients
### Eggplant
- 1 1/2 lbs eggplant, peeled and sliced 1/4 inch thick
- 2 eggs, beaten
- 2 cups soft bread crumbs
- 1/2 cup oil (for frying)
- 1/2 tsp salt
- 1/8 tsp white pepper
### Chicken
- 1 broiler-fryer chicken, cooked and boned, cut into bite-sized pieces
- 1/2 tsp garlic salt
### Tomato Sauce
- 2 Tbsp reserved oil (from eggplant frying)
- 1/4 cup green pepper, minced
- 1 Tbsp onion, grated
- 1 can (15 oz) tomato sauce
- 1/2 cup chicken broth
- 1 tsp oregano
- 1/2 tsp basil
- 1/2 tsp salt
### Cheese Layers
- 1/2 cup Parmesan cheese, grated
- 1 package (8 oz) Mozzarella cheese, sliced
## Instructions
### Prepare Chicken
1. Cut cooked chicken into bite-sized pieces.
2. Sprinkle with garlic salt and set aside.
### Prepare Eggplant
1. Dip eggplant slices in beaten egg, then roll in bread crumbs to coat.
2. Heat oil in a large skillet over medium heat.
3. Brown eggplant slices on both sides until golden; drain on paper towels.
4. Sprinkle with 1/2 tsp salt and white pepper.
5. Reserve 2 Tbsp of the frying oil in the skillet.
### Make Tomato Sauce
1. In the reserved oil, sauté green pepper and onion over medium heat for approximately 2 minutes.
2. Add tomato sauce, chicken broth, oregano, basil, and remaining 1/2 tsp salt.
3. Bring to a boil and cook 2 minutes. Remove from heat.
### Assemble
1. Grease a shallow baking dish.
2. Layer one third of the eggplant slices on the bottom.
3. Spread half the chicken evenly over the eggplant.
4. Pour one third of the tomato sauce over the chicken.
5. Sprinkle with one third of the Parmesan cheese.
6. Top with one third of the Mozzarella slices.
7. Repeat layers — eggplant, remaining chicken, one third sauce, one third Parmesan, one third Mozzarella.
8. Top with the final layer of eggplant and remaining tomato sauce.
9. Sprinkle with remaining Parmesan and top with remaining Mozzarella slices.
10. Cover and refrigerate until 45 minutes before serving.
### Bake
1. Preheat oven to 350°F.
2. Bake uncovered for 45 minutes until bubbling and cheese is golden.
3. Let rest 5 minutes before serving. -
Lasagna
20 oz can tomatoes
2 cans tom paste
1 1/2 tsp oregano
garlic salt
ground beef
onion
lasagna noodles
1/2 lb cottage cheese
1/2 lb mozzarella cheese
1/2 cup parmesan
cheese
pie
garlic bread
taco seasoning
fritos
Back: blank
---
# Lasagna
## Ingredients
- 20 oz can tomatoes
- 2 cans tomato paste
- 1 1/2 tsp oregano
- Garlic salt
- Ground beef
- Onion
- Lasagna noodles
- 1/2 lb cottage cheese
- 1/2 lb mozzarella cheese
- 1/2 cup parmesan cheese
## Instructions
1. Brown ground beef with onion.
2. Add canned tomatoes, tomato paste, oregano, and garlic salt. Simmer to make sauce.
3. Cook lasagna noodles according to package directions.
4. Layer noodles, meat sauce, cottage cheese, mozzarella, and parmesan cheese in a baking dish.
5. Repeat layers and top with remaining cheeses.
6. Bake until bubbly and golden.
7. Serve with garlic bread. -
Baked Spaghetti
Baked Spaghetti
1 package (16 ounces) spaghetti
1-1/2 pounds ground beef
1 medium onion, chopped
1/2 cup chopped green pepper
1 can (10-3/4 ounces) condensed
cream of mushroom soup,
undiluted
1 can (10-3/4 ounces) condensed
tomato soup, undiluted
1 can (8 ounces) tomato sauce
1 cup water
2 tablespoons brown sugar
1 teaspoon salt
1 teaspoon dried basil
1 teaspoon dried oregano
1/2 teaspoon dried marjoram
1/8 teaspoon garlic salt
1 cup (4 ounces) shredded part-
skim mozzarella cheese, divided
Break spaghetti in half; cook according
to package directions. Meanwhile, in a
Dutch oven, cook the beef, onion and
green pepper over medium heat until
meat is no longer pink; drain. Stir in the
soups, tomato sauce, water, brown sug-
ar and seasonings.
Drain spaghetti; stir into meat sauce.
Add 1/2 cup of the cheese. Transfer to
a greased 13-in. x 9-in. x 2-in. baking
dish. Cover and bake at 350° for 30
minutes. Uncover; sprinkle with remain-
ing cheese. Bake 10-15 minutes longer
or until the cheese is melted. Yield: 12
Back:
1/2 teaspoon dried rosemary, crushed servings.
---
# Baked Spaghetti
## Ingredients
- 1 package (16 ounces) spaghetti
- 1-1/2 pounds ground beef
- 1 medium onion, chopped
- 1/2 cup chopped green pepper
- 1 can (10-3/4 ounces) condensed cream of mushroom soup, undiluted
- 1 can (10-3/4 ounces) condensed tomato soup, undiluted
- 1 can (8 ounces) tomato sauce
- 1 cup water
- 2 Tbsp brown sugar
- 1 tsp salt
- 1 tsp dried basil
- 1 tsp dried oregano
- 1/2 tsp dried marjoram
- 1/2 tsp dried rosemary, crushed
- 1/8 tsp garlic salt
- 1 cup (4 ounces) shredded part-skim mozzarella cheese, divided
## Instructions
1. Break spaghetti in half; cook according to package directions.
2. Meanwhile, in a Dutch oven, cook the beef, onion and green pepper over medium heat until meat is no longer pink; drain.
3. Stir in the soups, tomato sauce, water, brown sugar and seasonings.
4. Drain spaghetti; stir into meat sauce. Add 1/2 cup of the cheese.
5. Transfer to a greased 13-in. x 9-in. x 2-in. baking dish.
6. Cover and bake at 350° for 30 minutes.
7. Uncover; sprinkle with remaining cheese. Bake 10–15 minutes longer or until the cheese is melted.
Yield: 12 servings. -
Lasagna
LASAGNA serves: 8
1# gd beef - browned & drained
Add & simmer 5 min: 32 oz jar spaghetti Sauce
3/4 c water
1t basil & Oregano
Combine 12oz cottage cheese, 1 egg
9-12 pieces lasagna (uncooked)
12oz sliced or 3c Shredded mozzarella
Cheese Ungreased 9 x 12 pan
Layer 1/3 each noodle, meat & Sauce, Cottage
Back:
Cheese, mozzarella
Repeat twice
Sprinkle with parmesan
Cover with foil
Bake 350° 30 min
Uncover - bake 30 more minutes
Let Stand 10-15 min before serving
---
# Lasagna
## Ingredients
- 1 lb ground beef, browned & drained
- 32 oz jar spaghetti sauce
- 3/4 cup water
- 1 tsp basil & oregano
- 12 oz cottage cheese
- 1 egg
- 9–12 pieces lasagna noodles (uncooked)
- 12 oz sliced or 3 cups shredded mozzarella cheese
- Parmesan cheese, for sprinkling
## Instructions
1. Brown ground beef and drain. Add spaghetti sauce, water, and basil & oregano. Simmer 5 minutes.
2. Combine cottage cheese and egg in a bowl.
3. In an ungreased 9 x 12 pan, layer 1/3 each of noodles, meat & sauce, cottage cheese, and mozzarella.
4. Repeat layers twice more.
5. Sprinkle top with parmesan cheese.
6. Cover with foil and bake at 350° for 30 minutes.
7. Uncover and bake 30 more minutes.
8. Let stand 10–15 minutes before serving.