Lasagna
- 1 pound ground beef
- 1 clove garlic, minced
- 2 tablespoons
salad oil
- 1 can (1 lb 4 ozs) solid pack tomatoes
- 1 can (8 ozs)
tomato sauce
- 1 teaspoon salt
- 1/2 teaspoon pepper
- 1/2 teaspoon oregano
- 1/2 pound lasagna noodles, cooked just tender
- 1 pound ricotta
or dry cottage cheese
- 1/2 cup grated Parmesan cheese
- 1/2 pound mozzarella
cheese, sliced
Brown beef and garlic in oil, stirring with a fork. Add tomatoes, first
draining off half the juice; add tomato sauce and seasonings. Simmer
for 30 minutes. Cook noodles, drain and rinse. Cover bottom of a large,
greased baking dish with 1 1/2 cups of beef mixture. Cover the beef mixture
with single layer of noodles. Spread 1/2 the ricotta cheese on the
noodles, sprinkle with 1/2 the Parmesan cheese cheese and place over
this 1/3 of mozzarella. Repeat. Top with remaining beef mixture and
mozzarella. Bake in 350°F. oven for 45 minutes. Let stand 15
minutes after removing from oven. Cut into squares.
**Noodle dough
- 2 cups flour
- 1/2 teaspoon salt
- 2 eggs, well beaten
- 2 tablespoons warm water
Sift flour and salt onto a pastry board, make a well in the center
and add eggs and water. Work the flour into the egg mixture, adding more
water if necessary to make a stiff but malleable dough. Knead on the board
until smooth. Divide dough in half and let it rest for 30 minutes,
covered. Roll out as thin as possible and cut into any desired shapes.
Spread noodles on the board and let them dry well before using.
Baked Macaroni and Cheese
- Medium White Sauce
- 1/2 pound boiled macaroni
- 1 cup
cheddar cheese, grated
- butter
Mix White Sauce, macaroni, and 3/4 cup of the cheese. Place in
buttered baking dish, sprinkle top with remaining cheese and dot with
butter. Bake for 15 minutes in a hot oven at 400°F.
Meat Ravioli
- Noodle dough
- 1 1/2 cups chopped cooked pot roast
- 1/2
cup chopped cooked spinach
- 3/4 cup grated Parmesan or Romano cheese.
3/4 cups dry bread crumbs
- 1/2 pound pork sausage
- 2 eggs
- salt & pepper
- pot roast gravy for sauce
Make a double quantity of noodle dough. Let dough rest for 30 minutes.
Divide in half, and roll as thin as possible. While preparing the filling,
let dry on a cloth sprinkled with corn meal. Combine meat with remaining
ingredients and blend well. Put filling by teaspoons on sheet of dough,
2 inches apart. Cover with second sheet, pressing well between the mounds
to seal the edges. Cut with a moistened pastry cutter. After ravioli
has dried for 1 to 2 hours, drop into boiling salted water, cook 20
minutes or until dough is cooked through. Cut into edge of ravioli to test.
Remove with skimmer to serving dish. Pour gravy over ravioli, sprinkle
with grated cheese, and serve very hot. Or serve with melted butter,
olive oil with a garlic clove heated in it, or any well-flavored tomato
sauce.
Cheese Ravioli
Fill ravioli, above, with a mixture of 1 pound ricotta cheese, 3 eggs,
1/2 cup grated Parmesan or Romano cheese, and salt to taste. Cook as above
and serve with a sauce of melted butter and additional grated cheese;
or with tomato sauce made without meat.
Macaroni with Tomatoes and Mushrooms
- 1 tablespoon of finely chopped dried mushrooms or 1/2 pound
sautéed mushrooms
- 1 small onion, cut fine
- 1 tablespoon butter
-
3 tablespoons flour
- 1 cup beef or chicken soup
- 2 cups stewed tomatoes
- salt & cayenne pepper
- 1 teaspoon parsley, chopped
- 1/2 pound
macaroni, boiled
- Grated Parmesan or Cheddar cheese
If dried mushrooms are used, soak in warm water for 1 to 2 hours,
changing the water several times. Sauté the onion in butter;
when slightly browned, add the flour, then the soup stock. Stir until
smooth; add the tomatoes. Add mushrooms, season with salt and cayenne
pepper, add the parsley and simmer 20 minutes. Pour sauce over the hot
boiled macaroni. Sprinkle with cheese.
Italian Sauce for Spaghetti
- 4 sliced onions
- 1 tablespoon bacon fat
- 1/2 cup warm water
- 1 hot red pepper, diced
- 1 sweet red pepper or pimento, diced
- 1 pound ground beef or pork or an equal mixture of both
- 2 small
cloves garlic, minced
- 1 cup water
- 1 can (6 ozs) tomato paste
- 1 can ( 1 lb 13 ozs )strained tomatoes
- 3 tablespoons brown sugar
- 1/4 teaspoon red pepper
- salt to taste
Fry onion in fat until golden brown. Add 1/2 cup water, peppers.
When water has evaporated, add meat with garlic and cook, stirring
with a fork, until meat is well browned. Add remaining ingredients.
Simmer for 2 hours, stirring occasionally. Serve with strong grated
Italian cheese.
©1997 Internet Graphics
