Cut sausage into 1/2 inch pieces and cook in skillet 15 minutes or until slightly brown. Place potatoes in a 2 quart casserole dish. Add the meat and toss to mix. Mix all ingredients except 1/2 of the sharp cheddar and paprika over medium heat until warm and smooth. Pour over potatoes and meat then sprinkle the remaining cheddar and paprika on top. Bake 350 degrees 35-40 minutes.
1 (14.5 oz) can diced tomatoes with basil, garlic and oregano
2 (15 oz) cans tomato sauce
1 (6 oz) can tomato puree
2 cups ricotta cheese
8 ounces of grated parmesan cheese
2 tablespoons chopped parsley leaves
2 eggs, lightly beaten
9 lasagna noodles, cooked according to package directions
1 pound mozzarella cheese, grated
Directions
Brown meat with a splash of olive oil in a large skillet. Add onions and garlic and cook until transparent. Add the next 7 ingredients and simmer on low for 30-45 minutes. In a small bowl combine ricotta cheese, parmesan, and parsley. Add in the beaten eggs and mix well. In a 9 by 13 inch pan place 3 noodles on the bottom, top with 1/2 of cheese mixture and 1/3 sauce. Repeat with another layer of noodles, cheese and sauce. Top with last 3 noodles, remaining sauce and mozzarella cheese. Bake covered 350 degrees for 45 minutes. Uncover pan and cook another 15 minutes until cheese is lightly browned.
3 (14.5 oz.) cans of diced tomatoes with basil, garlic and oregano, drained
24 ounces of crushed tomatoes with puree
48 ounces of tomato sauce
Directions
Brown the sausage, onion and garlic with the olive oil in a large skillet. Add the remaining ingredients to a large crock pot with the browned meat mixture. Stir well and turn to low for 8 hours. Serve over spaghetti noodles.
Note
This sauce can be assembled the day before. Just place the crock pot in the refrigerator for the night and in the morning place the pot in its holder and cook for the day!mmmmmm Smells so good when you get home from work!
Peel ginger with a potato peeler and slice it into thin pieces. Set aside. Boil 6 cups of water in a saucepan. When water is boiling turn it off, remove from heat and add the ginger into the pan. Let it steep for about an hour or longer. Strain the water into a large bowl and add the honey. Stir until the honey is mixed in. Store in a pitcher in the refrigerator.
Notes
This drink can be served hot or cold. If you pour it over ice and mix with sparkling water it tastes just like ginger ale!! Next time you have a cold or the flu, mix a little lemon in and heat it up!! It works wonders.
In a large pot, brown bacon, garlic, onion in olive oil. Add tomatoes, beef broth and bring to a boil. Add green beans, garbanzo beans, zucchini, green pepper and basil. Simmer for about 30 minutes. Add pasta and cook until tender.
Cut bacon into 1 inch pieces. In a large pot fry bacon with onion until crisp. Drain off some of the grease. Add pork and beans and stir well. Add a full bottle of chili sauce and mustard. Stir mixture and simmer 2-3 hours. Serve hot.
4 boneless, skinless chicken breasts, cut into 1-inch cubes.
1/2 teaspoon salt
1/2 teaspoon pepper
4-5 garlic cloves, minced
4 tablespoons butter
1/4 cup all-purpose flour
3 cups milk
4 cups fresh baby spinach
Directions
Sprinkle chicken with salt and pepper. In a small skillet, saute the chicken and garlic in butter until chicken is no longer pink. Stir in flour and coat the chicken. Slowly add milk, stirring constantly. Bring to a boil; lower heat and simmer until thickened. Add spinach turn off heat and cover. Let set for 5 minutes until spinach has softened, stir it and serve over cooked noodles.
Melt butter, stir in syrup, sugar into a sauce pan and bring to a boil. Boil 5 minutes. Remove from heat and add soda, vanilla and pour over popped corn. Stir well. Bake on a cookie sheet (I use a disposable foil roasting pan) at 250 degrees for 1 hour, stirring every 15 minutes. Let cool-break apart. Store in an airtight container.
In a small bowl, combine soy sauce, lemon juice. cornstarch, dark brown sugar, garlic and pepper. Set aside
Heat 1 tablespoon vegetable oil in a large skillet or wok over medium-high heat. Add beef and stir-fry until almost cooked through, about 2 minutes. Transfer beef to a plate and cover to keep warm.
Heat remaining oil in skillet. Add onions and stir-fry for 5 minutes. Cut broccoli into florets ( should yield about 6 cups) and add to skillet with 1 1/2 cups water. Bring to a boil, cover, reduce heat and simmer for 3 minutes.
Return beef to skillet with soy sauce mixture; add ginger. Bring to a boil and cook, stirring constantly, until sauce thickens, about 2 minutes. Serve hot over rice or noodles.
Mix meatball ingredients except for oil, gently by hand. Shape into meatballs using 3 tablespoons meatball mixture. (Keep hands wet and roll gently during shaping.) Fry meatballs in 1/4 cup olive oil until brown, drain. For sauce cook garlic in oil until lightly brown. Add crushed tomatoes, paste, salt and oregano and simmer 30 minutes. Add meatballs and simmer 1/2 to 1 hour more. Cut bread in 8 inch lengths and warm in oven. Top with meatballs and sauce, cheese and green pepper strips.