Homemade Marinara Sauce

Saute in pan:
4-5 cloves crushed garlic
1 onion, chopped

with about:
1/8 c. olive oil
1 T. sugar
splash of white cooking wine

Cook until onions are slightly tender.

Add:

3 cans tomatoes or 3 - 5 c. chopped fresh tomatoes

2 cans tomato sauce

1 T. salt

pepper

2 - 3 T. of fresh basil

1 - 2 T. of fresh oregano

Simmer as long as you want. Serve over pasta. You can use this with any Italian recipe.

Meat Marinade

1/4 C soy sauce

1/4 C brown sugar

2 TBS oil

1/4 tsp ginger

2 TBS lemon juice

1/4 tsp garlic

Marinade meat for 4 hours

Grilled Lemon Herb Pork Chops

1/4 C lemon juice

2 TBS vegetable oil

4 cloves garlic, minced

1 tsp salt

1/4 tsp dried oregano

1/4 tsp pepper

Combine and let pork chops marinade for at least 2 hours- then grill

Laceys Spicey beef stuff

1 lb hamburger, browned

onion

garlic

1 can cream of mushroom

1 can Rotelli

1 can sharp chedder spread

noodles

Cook and serve over noodles

Skillet Lasagna

1 lb ground beef

1 small onion

1 clove garlic

1 1/2 C diced tomatoes, undrained

1 1/4 C water

1 8 oz. can tomatoe sauce

1 TBS dried parsley flakes

1 tsp dried basil leaves

1 tsp dried oregano leaves

1 tsp salt

2 1/2 C pasta, uncooked

1 C cottage cheese

1/4 C parmesan cheese

Brown beef with onion and garlic, drain.  Add tomatoes, water, tomatoe sauce, parsley, basil, oregano, and salt.  Stir in uncooked pasta.  Bring to a boil; stirring occasionally.  Reduce heat, cover, simmer for 20 min or until pasta is tender.  Stir in cottage cheese.  Cover with cheese and basil.  Cook and cover 5 min.

Good Cake

2 C sugar

2 eggs

1 C oil

3 C flour

1 C buttermilk

1tsp vanilla

1 tsp salt

2 tsp baking soda

1 C boiling water

white cake add:

1/4 C flour

chocolate cake add:

1/2 C cocoa

Mix ingredients.  Bake at 325* for 25 min.

Homestyle Meatloaf

¾ cup ketchup, divided

½ cup quick oats
¼ cup minced fresh onion
2 T chopped fresh parsley
1 T brown sugar
¼ tsp salt
¼ tsp pepper

2 large egg whites, lightly beaten

1 ½ lbs ground beef

Preheat oven to 350. Combine ½ cup ketchup, oats, and next 6 ingredients (oats through egg whites) in a large bowl. Add meat; stir until just blended. Shape meat mixture into a 8 by 4 inch loaf on a broiler pan coated with cooking spray. Brush ¼ c up ketchup over meatloaf. Bake at 350 for 1 hour and 10 minutes. (We use my mom’s topping instead of just ketchup. Cover with ¼ cup ketchup, ¼ cup brown sugar and 1 tsp mustard)

American Lasagna

1 1/2 pounds lean ground beef
1 onion, chopped
2 cloves garlic, minced
1 tablespoon chopped fresh basil
1 teaspoon dried oregano
2 tablespoons brown sugar
1 1/2 teaspoons salt
1 (29 ounce) can diced tomatoes
2 (6 ounce) cans tomato paste
12 dry lasagna noodles
2 eggs, beaten
1 pint part-skim ricotta cheese
1/2 cup grated Parmesan cheese
2 tablespoons dried parsley
1 teaspoon salt
1 pound mozzarella cheese, shredded
2 tablespoons grated Parmesan cheese

In a skillet over medium heat, brown ground beef, onion and garlic; drain fat. Mix in basil, oregano, brown sugar, 1 1/2 teaspoons salt, diced tomatoes, and tomato paste. Simmer for 30 to 45 minutes, stirring occasionally.

Preheat oven to 375 degrees F (190 degrees C). Bring a large pot of lightly salted water to a boil. Add lasagna noodles, and cook for 5 to 8 minutes, or until al dente; drain. Lay noodles flat on towels, and blot dry.

In a medium bowl, mix together eggs, ricotta, Parmesan cheese, parsley, and 1-teaspoon salt.

Layer 1/3 of the lasagna noodles in the bottom of a 9x13 inch baking dish. Cover noodles with 1/2 ricotta mixture, 1/2 of the mozzarella cheese and 1/3 of the sauce. Repeat. Top with remaining noodles and sauce. Sprinkle additional Parmesan cheese over the top.

Bake in the preheated oven 30 minutes. Let stand 10 minutes before serving.

Easy French Bread

2 ½ cups warm water
2 T. sugar
2 packages yeast (or 2 T.)
1 T. salt
2 T. oil
6 cups flour 

Pour warm water, sugar and yeast into bowl. Dissolve. Stir in salt, cooking oil, and half of flour. Beat. Stir in remaining flour. Cover and allow to rest for 10 minutes. Stir down. Repeat 4 more times. Cut ball of dough in half. Knead, then shape each ball of dough into a large loaf. Pinch edges to seal. Make 3 gashes on top. Bake on 400 for 25-30 minutes or until light brown. Rub butter on crust as soon as you take it out of the oven. 

French baguettes

* 1 cup warm Water
* 2-½ cups Bread Flour ( I used regular unbleached flour)
* 1 Tablespoon White Sugar
* 1 teaspoon Salt
* 1-½ teaspoon Active Dry Yeast
* 1 whole Egg Yolk
* 1 Tablespoon Water

Combine water, flour, sugar, salt and yeast in mixer with dough attachment. Mix for 5 min. Transfer to oiled bowl and let rise for about 30 min. Punch down.
Roll out to a rectangle app. 16x12. cut in half so you have a 8x12. starting at the 12" side roll up tightly (like cinnamon rolls) pushing out any air pockets. once rolled, roll ends in and pinch together.
Put the baguettes on a cookie sheet and make cross cuts about 2 inches apart going down the baguette. Let rise another 30 - 40.

Bake at 375 for 20-25 min until golden brown.

*option: you can put an egg wash(1 whole egg yoke and 1 T. water) on the top before you bake or a little olive oil spread on top. I forgot, but it was still great! *I did this the 2nd time I made it and it was for sure better! gives it a yummy crust*

Honey lime enchiladas

1.5 lbs pork or chicken, cooked and shredded

Sauce:

1/3 c honey

1/4 c lime juice

1 Tb chili powder

1/2 tsp garlic powder

2 (10 oz) cans green enchilada sauce

equal parts mixed together of:

mozzarella cheese, shredded

cheddar cheese, shredded

flour tortillas

 

-Mix together sauce ingredients then add to shredded pork or chicken. Let the sauce soak into the meat for about 30 minutes.

Lightly spray 2 pans with non-stick baking spray. (I usually use one 9×13 and one 9×9 but it may vary with how thick you stuff your enchiladas) Pour green enchilada sauce into pans to coat the entire bottom. Fill tortillas with shredded meat and desired amount of cheese. Roll and place in dish.

Pour remainder of sauce over enchiladas and sprinkle more cheese on top – don’t be stingy! (I sometimes use more like 1 1/2 cans- you can freeze left over enchilada sauce in a baggy.) Bake uncovered at 350 degrees for 30 minutes. Then turn on broiler and place enchiladas nearer the top of oven. Let it broil until cheese is slightly brown and crispy.

Overnight Mexican Lasagna

ground beef

1 C tomatoes

1 C zucchini

1/2 C finely chopped onions

1 can black beans, drained

1 can enchilada sauce

1 container of sour cream (8 oz)

1 tsp taco seasoning

8 tortillas

shredded chedder cheese

-Cook ground beef.  In medium bowl add tomatoes, zucchini, onions and beef.  Reserve 1/3 C enchilada sauce-set aside.  In another bowl, mix remaining enchilada sauce, sour cream, and taco seasoning.  Spoon 2 TBS enchilada sauce mixture in bottom of baking dish.  Arrange tortilla halves over sauce.  Spoon half of bean mixture over tortillas.  Sprinkle with cheese.  Spoon remaining enchilada sauce mixture over cheese.  Repeat layers, reserving 1/2 C cheese for top.  Top with reserved enchilada sauce.  Cover with foil.  Regrigerate at least 8 hours overnight.  Heat oven to 375*.  Bake for 30-35 minutes covered then 5 minutes uncovered.

Guitless Alfredo Sauce

2 C low fat milk

1/3 C (3 oz) 1/3 less fat cream cheese

2 Tbs flour

1 tsp salt

1Tbs butter

3 garlic cloves

1 C grated parmesan cheese

-toss milk, cream cheese, flour and salt in a blender.

-in a sauce pan, melt butter on med-high and add garlic.  Add milk mixture to pan, stirring constantly till thick.  Remove from heat and add cheese.  Cover and let stand for 10 min.

Sweet and Sour Chicken

4-8 skinned, boned chicken halves

1 egg, beaten

cornstarch

oil

sauce (recipes follows)

-Dip the chicken breast into egg, then roll them in the cornstarch. 

-In a small amount of oil, fry the chicken until just browned

-Place the chicken in a shallow baking pan, pour the sauce over it, then bake uncovered at 325* for 1 hour, turning the chicken every 15 minutes.

Sauce:

3/4 C Sugar

4 TBS catsup

1/2 C vinegar

1 TBS soy sauce

1/2 tsp garlic powder

-mix all ingredients together

Chicken stir fry

Chicken Breast

3 TBS cornstarch

2 TBS soy sauce

1/2 tsp ground ginger

1/4 tsp garlic powder

-cut chicken into 1/2 strips.  Place resealable plastic bag.  Add cornstarch and toss to coat.  Combine soy sauce, ginger, and garlic powder.  Add to bad and shake well.  Refrigerate for 30 min.

3 TBS cooking oil-divided

2 cups broccoli florets

1 Cup sliced celery

1 Cup sliced carrots

1 small onion

1 Cup water

1 tsp chicken bouillon

-In large skillet heeat 2 TBS of oil.  Stir fry chicken until no longer pink.  Remove and keep warm.  Add remaining oil.  Stirl fry broccoli, celery, carrots and onion until crisp/tender.  Add water and bouillon.  Return chicken to pan.  Cook and stir until thickened and bubbly.



Mrs. Fields Chocolate chip cookies

1/2 lb (2 cubes) real butter

3/4 C. sugar

1 C. brown sugar

2 eggs

1 tsp vanilla

cream all of the above ingredients together

3 C flour

3/4 tsp baking soda

3/4 tsp salt

1 pkg milk chocolate chips

mix.  Bake at 350* for 10 minutes