Meats
Lasagna
2 lbs ricoatta cheese
1/2 lb mozzarella cheese
1/4 lb parmesan cheesec
parsley (flakes or fresh)
1/4 tsp. nutmeg
1 egg
salt and pepper
1 box lasagna noodles
Grate ricotta and mozzarella and mox together well with other ingredients. Make a big pot of your favorite spaghetti sauce with or without mean. Do not cook noodles first. Start with sauce, noodles, cheese noodles, sauce , noodles. Make two layers- ending with sauce and cover with foil. Bake for 1 hour in moderate over. If you like to use italian sausage, bring to boil first, then stick in as your layer.
Grecian Chicken Breasts
6 boneless split chicken breasts
salt & pepper to taste
1 package(10 oz) frozen chopped spinach, thawed and drained
1/4 cup all purpose flour
1 package(8 oz) feta cheese, crumbled
1/2 cup mayo
1 minced garlic clove
1/2 Tsp. paprika
8 strips bacon
Defrost chicken breasts in microwave. Preheat oven to 325º. Cut a pocket into each chicken breast. Salt and pepper to taste. Set aside. Thouroughly drain and squeeze any liquid from thawed spinach. Do not cook. Combine with feta cheese, mayo and garlic. Stuff into chicken breast pockets. Combine flour and paprika and lightly coat stuffed chicken breasts. Wrap 2 strips bacon around each and place on baking rack in baking dish. Bake uncovered for 1 hour until chicken tests done. (note:may be prepared ahead , cover well, refrigerate or freeze and bake later. If frozen, thaw in refrigerator before baking.
6 Servings
Joann's Stew
1 lb ground chuck
6 potatoes, peeled & quartered
4 carrots, diced
1 tbs. garlic salt
1 can tomato puree
1 lg. onion, chopped
1 can whole kernel corn
salt & pepper to taste
Brown ground chuck, put all other ingredients except tomato puree into baking dish. Add tomato puree and 1 tbs. garlic salt, salt and pepper to taste. Bake at 350º for 1 hour or until potatoes are done. Serve with cuban bread
Oriental Pepper Steak
1 1/2 lbs boneless beef, cut into 1/4 inch strips
3 tsp soy sauce
1 tsp. ginger root
2 tsp cooking oil
dash of pepper
1 clove garlic, minced
2 med. green peppers, sliced
2 cups fresh mushrooms
5 green onions, tops chopped
1/2 cup beef broth
1 tsp. cornstarch
2 med. tomatoes, chopped
In large bowl combine soy sauce, 1 tsp. of the oil and pepper. Add beef and toss to coat. Let stand several hours in refrigerator. Drain beef, reserving marinade. In skillet, heat ginger and garlic in other tsp. cooking oil. Add beef and stir fry about 4 min. or until beef is browned. Remove beef with slotted spoon. Add green peppers, mushrooms and onions to skillet. Cook and stir 2 min. or until vegetables are tender and a little crisp. Return beef to skillet. Combine reserved marinade, beef broth and cornstarch. Pour over beef mixture. Cook and stir until thickened. Add tomatoes. Cover and cook about 2 min. Sever over hot steamed rice.
Easy Chicken Parmesan
3-4 chicken breasts, halved and salted
milk
1/2 to 1 cup mozzerella or cheddar cheese
1 jar spaghetti sauce
italian bread crumbs
Dip chicken breasts in milk, roll in bread crumbs and brown. Put chicken into 13 x 9 inch baking pan. Pour sauce over chicken, cover and bake at 325º for 20-25 min. Top with cheese and bake for an additional 10 min.
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