http://www.tasteofhome.com/Recipes/Traditional-Lasagna
Tuesday, September 13, 2011
Monday, September 12, 2011
Potato & Ham Bake
1 pkg Betty Crocker Hash Brown mix (6 ounces)
4 C. hot water
1 tsp Salt
1 can corn, drained
chopped green pepper
chopped onion
1 C. cooked ham, diced or shredded in food processor
1 1/2 C. shredded Cheddar cheese
1 Cup warm milk
1/4 C. melted margarine
1 egg
1/3 C. Bisquick
1 Tbls. Sugar
1/4 tsp Pepper
1/4 tsp Curry Powder
Heat oven to 350. Cover potatoes with water. Stir in salt. Let stand uncovered 15 minutes. Drain. Combine potatoes, corn, peppers, onion, ham and cheese in baking dish. Mix milk, margarine and egg. Beat in baking mix, sugar, pepper and curry powder with whisk until smooth. Pour over mixture in pan. Bake 50-60 minutes or until top is golden brown and center is set.
4 C. hot water
1 tsp Salt
1 can corn, drained
chopped green pepper
chopped onion
1 C. cooked ham, diced or shredded in food processor
1 1/2 C. shredded Cheddar cheese
1 Cup warm milk
1/4 C. melted margarine
1 egg
1/3 C. Bisquick
1 Tbls. Sugar
1/4 tsp Pepper
1/4 tsp Curry Powder
Heat oven to 350. Cover potatoes with water. Stir in salt. Let stand uncovered 15 minutes. Drain. Combine potatoes, corn, peppers, onion, ham and cheese in baking dish. Mix milk, margarine and egg. Beat in baking mix, sugar, pepper and curry powder with whisk until smooth. Pour over mixture in pan. Bake 50-60 minutes or until top is golden brown and center is set.
Mexican Stuffed Shells
about 20 pasta stuffing shells, cooked , drained and rinsed
1 pound of ground beef
1 24 ounce jar salsa or picante sauce, mild or medium
1/2 C. water
1 8 ounce can tomato sauce
1 can (4 ounces) chopped green chilies, drained
1 cup or more shredded Monterey Jack Cheese
1 large can Durkee French Fried Onions
Brown ground beef, drain. Combine salsa, water and tomato sauce, stir 3/4 Cup into ground beef along with chilies, 1/2 Cup or more cheese and 1 cup fried onions. Mix well. Pour half of remaining sauce mixture on bottom of 9 x 12 baking dish. Stuff cooked shells with ground beef mixture. Arrange shells in baking dish. Pour remaining sauce over shells. Bake, covered, at 350 for 30 minutes. Top with 1 cup or more remaining cheese and onions. Baked, uncovered, 5 minutes longer.
1 pound of ground beef
1 24 ounce jar salsa or picante sauce, mild or medium
1/2 C. water
1 8 ounce can tomato sauce
1 can (4 ounces) chopped green chilies, drained
1 cup or more shredded Monterey Jack Cheese
1 large can Durkee French Fried Onions
Brown ground beef, drain. Combine salsa, water and tomato sauce, stir 3/4 Cup into ground beef along with chilies, 1/2 Cup or more cheese and 1 cup fried onions. Mix well. Pour half of remaining sauce mixture on bottom of 9 x 12 baking dish. Stuff cooked shells with ground beef mixture. Arrange shells in baking dish. Pour remaining sauce over shells. Bake, covered, at 350 for 30 minutes. Top with 1 cup or more remaining cheese and onions. Baked, uncovered, 5 minutes longer.
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