December 25th, 2005 by alice
Tags: Beef, Ground, Lasagna, Rollups, Spinach
INGREDIENTS
- 1/2lblean ground beef
- 1/4cup choppedonions
- 1 (14 ounce)jar commercialpasta sauce
- 1egg, beaten
- 3/4cupricotta cheese
- 2tablespoons gratedparmesan cheese
- 2teaspoonsdried oregano
- 1teaspoondried basil
- 1 1/4cups shreddedmozzarella cheese
- 4 cookedlasagna noodles
- 1cup freshbaby spinach leaves, washed and stems removed
DIRECTIONS
- In a skillet, add the ground beef and onion; cook over medium-high heat until beef is no-longer pink; stir often and crumble beef while cooking; drain well.
- Add in 1/2 cup pasta sauce; stir to combine.
- Take skillet off of burner.
- Spread 3 tablespoons pasta sauce in an ungreased 8-inch square glass baking pan.
- In a bowl, add egg, ricotta cheese, Parmesan cheese, oregano, basil, and 3/4 cup mozzarella; stir to mix.
- Spread 1/4 of the ricotta mixture, spinach leaves, and beef mixture over each lasagna noodle.
- Beginning with the short side, loosely roll each noodle.
- Place seam side down in baking dish.
- Top rollups with remaining pasta sauce.
- Cover with aluminum foil.
- Bake at 350° for 30-40 minutes or until bubbly and heated through.
- Take off foil; sprinkle with remaining cheese.
- Bake 2-4 more minutes or until cheese is melted.
- Let rest for 5-10 minutes before serving.
Posted in Recipes | No Comments »
December 25th, 2005 by alice
Tags: Cheeseburger, Rice
INGREDIENTS
- 1lbground beef
- 1 3/4cupswater
- 2/3cupketchup
- 1tablespoonprepared mustard
- 2cupsMINUTE White Rice, uncooked
- 1cup shreddedcheddar cheese
DIRECTIONS
- Brown meat in large skillet on medium high heat and drain.
- Add water, ketchup and mustard.
- Bring to a boil.
- Stir in rice, Sprinkle with cheese, cover.
- Cook on low heat 5 minutes.
- Stir.
Posted in Recipes | No Comments »
December 25th, 2005 by alice
Tags: Coleslaw, Oriental
INGREDIENTS
- 1 (16 ounce)packagecoleslaw mix
- 5green onions
- 1/2cupbutter
- 1/4cupsesame seeds
- 2 (3 ounce)packagesramen noodles, broken up(don’t use seasoning or cook these, only need dry noodles)
- 1cupsugar
- 1/2cupvinegar
- 1/2cupoil
- 1tablespoonsoy sauce
DIRECTIONS
- Dice onions, mix with slaw, and set aside.
- melt butter in skillet, add seeds and noodles and while constantly stirring, saute until lightly browned.
- set aside.
- put sugar, vinegar, oil and soy sauce in jar and shake up until well mixed.
- just before serving, mix everything together and serve.
Posted in Recipes | No Comments »
December 25th, 2005 by alice
Tags: Cumberland, Ham, Sauce, Spiral
INGREDIENTS
- 7-10lbs fully cookedspiral cut ham
- 8-10sprigsfresh rosemary
- 1large ovenroasting bag
-
Cumberland Sauce
- 1tablespoonmargarineor butter
- 1/4cup mincedonions
- 12ouncesred currant jelly
- 1tablespoon gratedorange rind
- 1/4cuporange juice
- 1tablespoon gratedfresh lemon rind
- 1/4cuplemon juice
- 1tablespoonDijon mustard
- 1cupport wine
DIRECTIONS
- Preheat oven to 275 degrees.
- Unwrap ham and remove plastic disc that covers the bone.
- Tuck rosemary sprigs randomly through slice ham (about every 3 to 4 slices).
- Place ham in cooking bag and tie ends together with enclosed plastic tie.
- Place on a 13 x 9 inch baking dish.
- Cut 3 1/2 inch slits on top per directions of cooking bag.
- Don’t let bag touch any part of the oven or it will melt.
- Cook for 2 1/2 hours or until meat thermometer reads 140 degrees.
- When ham is done, remove from oven and let sit in bag for 15 minutes before serving.
- Carefully place ham on cutting board and remove slices to a warm platter.
- Serve with Cumberland Sauce.
- To make sauce, melt butter in a small saucepan.
- Add onions and saute until tender.
- Add jelly, grated orange rind, orange juice, grated lemon rind, lemon juice and Dijon mustard.
- Cook over medium heat until jelly melts; stir constantly.
- Slowly pour in port wine and simmer uncovered for 5 to 10 minutes.
- Serve warm.
- Can be kept up to five days in refrigerator.
- Makes 2 cups.
Posted in Recipes | No Comments »
December 25th, 2005 by alice
Tags: Corn, Creamed
INGREDIENTS
- 2 (20 ounce)packages frozenkernel corn
- 8ounceswhipping cream
- 8ounceshomogenized milk
- 1teaspoonsalt
- 6teaspoonssugar
- 1pinchwhite pepperor cayenne pepper
- 2tablespoons meltedbutter
- 2tablespoonsflour
DIRECTIONS
- Combine all ingredients except last two in a pot and bring to a boil.
- Blend butter with flour, add to the corn, mix well and remove from heat.
Posted in Recipes | No Comments »
