Rocky Mountain Recipes 2-27-12 |

Rocky Mountain Recipes 2-27-12

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1/2 c. Salad Dressing

1/4 c. Parmesan Cheese, grated

2 Tbsp. Milk

1/2 t. Salt

1-1/2 c. Chicken, chopped

1 c. (4 oz) Corkscrew Noodles, cooked, drained

1 c. Tomato, chopped

1 c. Green Pepper, chopped

1/4 c. Onion, chopped


Combine salad dressing, cheese, milk and salt and mix well. Add all remaining ingredients except lettuce and mix. Chill several hours or overnight. Add additional salad dressing just before serving. Serve on lettuce.

Helen Druse • Lafayette, Colo.

1 lb. Hamburger

1 Tbsp. Onion, chopped

1-1/2 Tbsp. Flour

2 t. Salt

1 can Cream of Mushroom Soup

1-1/4 t. Pepper

2 c. Noodles, cooked

2 c. Water

Buttered Bread Crumbs

Cook meat, onion, salt and pepper together. When brown, add flour and blend well. Mix with other ingredients and put in a 2-quart casserole. Top with bread crumbs. Bake at 350 degrees for 45 minutes.

Chris Bryant • Johnson City, Tenn.

1 lb. Sweet Italian Sausage

3/4 lb. Lean Ground Beef

1/2 c. Minced Onion

2 cloves Garlic, crushed

1 (28 oz) can Crushed Tomatoes

2 (6 oz) cans Tomato Paste

2 (6.5 oz) cans Tomato Sauce

1/2 c. Water

2 Tbsp. White Sugar

1-1/2 t. Dried Basil Leaves

1/2 t. Fennel Seeds

1 t. Italian Seasoning

1 Tbsp. Salt

1/4 t. Ground Black Pepper

4 Tbsp. Fresh Parsley, chopped

12 Lasagna Noodles

16 oz. Ricotta Cheese

1 Egg

1/2 t. Salt

3/4 lb. Mozzarella Cheese, sliced

3/4 c. Parmesan Cheese, grated

Preheat oven to 375 degrees. In a Dutch oven, cook sausage, ground beef, onion and garlic over medium heat until well browned. Stir in crushed tomatoes, tomato paste, tomato sauce and water. Season with sugar, basil, fennel seeds, Italian seasoning, 1 tablespoon salt, pepper and 2 tablespoons parsley. Simmer, covered, for about 1-1/2 hours, stirring occasionally. Bring a large pot of lightly salted water to a boil. Cook lasagna noodles in boiling water for 8 to 10 minutes. Drain noodles and rinse with cold water. In a mixing bowl, combine ricotta cheese with egg, remaining parsley and 1/2 teaspoon salt. To assemble, spread 1-1/2 cups of meat sauce in bottom of a 9-by-13-inch baking dish. Arrange 6 noodles lengthwise over meat sauce. Spread with one half of the ricotta cheese mixture. Top with a third of mozzarella cheese slices. Spoon 1-1/2 cups meat sauce over mozzarella and sprinkle with 1/4 cup parmesan cheese. Repeat layers and top with remaining mozzarella and parmesan cheese. Cover with foil, sprayed with cooking spray to prevent sticking. Bake in preheated oven for 25 minutes. Remove foil and bake an additional 25 minutes. Cool for 15 minutes before serving.

Sharon Raasch • Imperial, Neb.

1 Tbsp. Shortening

1 lb. Ground Beef

1 lb. Frankfurters

2-1/4 c. Water

1 (6 oz) can Tomato Paste

1 envelope Spaghetti Sauce Mix

1 Tbsp. Prepared Mustard

2 t. Minced Onions

1/4 c. Sweet Pickle Relish

2 (16 oz) cans Pork & Beans

12 Hamburger Buns

Salt to taste

Cook beef over moderate heat until meat loses red color. Cut each frankfurter in six portions. Add to ground beef. Blend in water, tomato paste, spaghetti sauce mix, mustard, onion, pickle relish and salt. Bring to boiling point, stirring constantly. Reduce heat and simmer 10 minutes. Add pork and beans. Heat until bubbly. Serve over toasted bun halves, allowing about 3/4 cup for each split bun.

Marcey Dyer • Pierce, Colo.

1 lb. Ground Beef Chuck

1 Green Pepper, chopped

1 Red Pepper, chopped

2 Onions, thinly sliced

2 c. Stewed Tomatoes

1 c. Uncooked Macaroni

3 Tbsp. Butter

1 t. Salt

1/2 t. Pepper

Brown hamburger, peppers and onions in butter.

Add salt, pepper, tomatoes and macaroni.

Cover and simmer for 20 minutes.

* Can substitute 1 cup of uncooked rice or spaghetti.

Iola Egle • Bella Vista, Ark.

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