American Lasagna

Since school is back in this is a good meal to keep prepared and in the freezer for when you are just to busy to cook.
American Lasagna (usda)

2 1/4 lb Lean ground beef
1/3 c Instant minced onion
3/4 ts Garlic powder
4 ts Salt
3/8 ts Red pepper -- crushed
1 tb Oregano
3 tb Parsley flakes
18 oz Tomato paste -- 3 (6-oz) Cans
24 oz Tomato sauce -- 3 (8-oz) Cans
2 1/4 c Hot water
3 lg Eggs -- beaten
3 lb Cream style cottage cheese
1 lb Lasagna noodles -- cooked, (18 noodles)
12 oz Processed cheddar cheese -- Shredded
3/4 c Parmesan cheese

Line four 8x8x2-inch baking pans with heat-resistant freezer wrap.
Allow enough extra wrap to fold over top. Use one pan for each six servings or one-fourth of the recipe. Do not line pans for food to be served without freezing.

Crumble beef; cook until lightly browned. Stir in onion. Cook until onion is tender. Drain off fat. Stir in seasonings, tomato paste, tomato sauce, and water. Simmer for 5 minutes, stirring occasionally.

In another bowl, blend eggs with cottage cheese.
In each pan, spread a layer of meat mixture (about 3/4 cup). Add a layer each of noodles (2 1/4), meat mixture (about 3/4 cup), cottage cheese mixture (about 3/4 cup), processed cheese (1/3 cup), and
Parmesan cheese (1 1/2 tablespoons) . Repeat layers until all ingredients are used. Pack food tightly to avoid air pockets.

TO SERVE WITHOUT FREEZING: Preheat oven to 400B0 F. (hot). Bake 30 minutes or until sauce bubbles at edges.

TO FREEZE: Cool for 30 minutes at room temperature. Complete wrapping by pulling paper up over top of food. Put edges of wrap together and fold several times so paper lies directly on top of food. Fold ends of freezer wrap over the top and seal with freezer tape. Label with name of food, date of freezing, and last date the food should be used for best eating quality (about 6 months). Freeze for 10-12 hours before removing packages from the pans.

TO HEAT FROZEN LASAGNA: Preheat oven to 400B0 F. (hot). Remove freezer wrap. Place food in baking pan. Bake 1 1/4 hours or until sauce bubbles at edges and center is hot.

VARIATION: Italian Lasagna -- Use ricotta cheese in place of cottage cheese and mozzarella cheese in place of processed cheddar cheese.

NOTES : This recipe is for 24 servings (about 2 1/2 by 4 inches).
Directions are given for dividing the prepared food into four parts of six servings each. One part may be completely cooked and served at the time of preparation. The remaining parts may be frozen.

"Freezing Combination Main Dishes" by Meredith Robinson and Lois Fulton (Consumer and Food Economics Institute, Agriculture Research Service) USDA Home and Garden Bulletin No. 40, 1973

ALE SHERBET

ALE SHERBET


1/2 cup water
1 1/4 cups sugar
4 egg whites
1/8 teaspoon salt
1 quart ginger ale
1/2 cup orange juice
1/2 cup lemon juice

In a sauce pan, combine 1 cup of sugar and 1/2 cup water and bring to a boil. Cook until syrup reaches 234*F on a candy thermometer.

Beat egg whites until stiff but not dry. Add salt and remaining sugar.

Pour hot syrup slowly over beaten egg whites beating with electric mixer constantly. Continue beating until mixture is almost cool; add remaining ingredients.

Pour into a plastic snap-top bowl and freeze until firm. Scoop into serving dishes.

4 Sins Dessert

4 Sins Dessert *
Recipe By :Patti Anderson
Serving Size : 16

-----1ST LAYER-----
24 Oreo's -- crushed
1/4 c Butter -- melted

-----2ND LAYER-----
1/2 gal Ice cream -- softened

-----3RD LAYER-----
1 can Sweetened condensed milk
1/2 c Butter -- softened
16 oz Chocolate syrup
1 tsp Vanilla

-----4TH LAYER-----
8 oz Cool Whip
1 c Pecans -- chopped

Mix cookie crumbs with melted butter. Press into 9x13" pan. Freeze 30 minutes. Top with softened ice cream. Freeze 30 minutes. Make a syrup with the condensed milk, chocolate syrup and butter. Combine in saucepan and bring to a boil. Simmer 5 minutes. Add vanilla. Pour on top of ice cream.

Freeze 30 minutes. Spread Cool Whip over top. Sprinkle with chopped pecans.

About 30 minutes before serving, place in refrigerator to help ease in serving.

Recipe from Sallie Kratz

Alaska Salmon and Grilled Vegetable Lasagna

Alaska Salmon and Grilled Vegetable Lasagna

1 14 3/4 ounce can Alaska salmon -- drained and flaked
1 pound lasagna noodles -- cooked
2 26 ounce jars marinara sauce
1/2 teaspoon garlic -- minced
2 teaspoons fennel seed -- slightly crushed
2 tablespoons fresh basil -- chopped
1 eggplant -- sliced lengthwise
1 zucchini -- sliced
1 red bell pepper -- sliced
1/2 red onion -- sliced
1 pound Mozzarella, Provolone, Cheddar cheese or combination -- grated
Olive oil
Salt and pepper -- to taste

Preheat oven to 350ºF. Add marinara sauce, garlic and fennel seed to a sauce pot; bring to a boil. Reduce to a simmer, add basil and cook for 10 minutes; hold warm.

Heat a grill. Lightly brush both sides of the chopped vegetables with olive oil and season lightly with salt and pepper. Place on grill and cook to tender (time will vary depending on the type of vegetable, size of slices and temperature of grill). Remove from grill and chop into medium dice. Place in a bowl and mix together. Taste, adding salt and pepper as needed.

Spread a light layer of marinara sauce mixture into the bottom of an oven proof casserole dish. Lay out a base of the cooked noodles, overlapping them slightly. Cover the noodles with a layer of 1/2 the grilled vegetable mix, spreading evenly over the noodles. Top the vegetables with 1/2 of the salmon, and 1/3 of the cheese. Add 1/3 of the remaining sauce. Add the next layer of noodles, and repeat the layering instructions above. Add a final layer of noodles, topped with the remaining 1/3 of sauce, followed by the remaining 1/3 of cheese. Carefully press everything down. Cover with plastic wrap, then foil. At this point, the lasagna can be placed in either the refrigerator or freezer for later use.

Place the lasagna in the oven and cook 45 to 60 minutes, until the cheese is melted and the lasagna is completely heated through. Remove from oven, let stand 10 to 15 minutes.

Frozen lasagna should be cooked at 325 F for 60 to 90 minutes.
Makes 6-8 servings.
Source:"Alaska Seafood Marketing Institute"

Dad's Favorite Lasagna

Dad's Favorite Lasagna

1 box lasagna noodles
2 lbs. hamburger
1 pouch of onion soup mix
2 large bags shredded cheddar cheese
2 large cans or jars of your favorite spaghetti sauce

Cook noodles according to package. Brown hamburger with dry onion soup mix. Drain well. Add spaghetti sauce to meat. Grease a 13 x9 pan. Place a layer of noodles slightly overlapping to cover bottom of pan. Place 1/2 of the meat mixture on top. Spread a layer of cheese on top of this. Repeat this layer one more time. For top layer, layer of noodles, cover this layer completely to edge of pan, covering the noodles completely so they won't burn in the oven. Preheat oven to 350 degrees. Bake lasagna for about 30 minutes uncovered or until cheese is completely melted and slightly browned.

Note: this can also be made ahead of time and kept in fridge. It also freezes well.

Creamy Ham Casseroles

Creamy Ham Casseroles
Recipe By :Laurabell J. Long, Peru, Indiana
Serving Size : 8 Preparation

8 ounces uncooked egg noodles
1 can cream of mushroom soup, 10 3/4 oz. undiluted
1 container chive-and-onion flavored cream cheese,
8 oz. softened
2/3 cup milk
2 cups chopped Baked Glazed Ham
1 1/2 cups fresh broccoli flowerets
1 package frozen asparagus, 10 oz. thawed
6 baby carrots, chopped
1 package shredded mozzarella cheese, 8 oz.
1 package shredded Cheddar cheese, 4 oz.
1/2 cup crushed seasoned croutons

Cook pasta according to package directions; drain.
Stir together soup, cream cheese, and milk in a large bowl. Stir in pasta, ham, and next 3 ingredients. Spoon half of ham mixture into 2 lightly greased 8-inch square baking dishes.

Combine cheeses. Sprinkle half of cheese mixture over casseroles. Spoon remaining ham mixture over cheeses.

Combine remaining cheese mixture with croutons. Sprinkle over casseroles. Wrap one casserole in heavy-duty aluminum foil, and freeze up to 1 month.

Bake other casserole at 400° for 30 minutes or until lightly browned.

Source: "Southern Living March 2001"
Yield: "8 servings"

NOTES : Each casserole yields 4 servings. Thaw frozen casserole in the refrigerator overnight. Bake at 400° for 30 to 40 minutes.

Freezer French Onion Soup

Onions are on sale this time of year, a this is a great soup to freeze for when the weather turns cold.  You can freeze it in individual servings or family size servings.

French Onion Soup


10 pounds onions, peeled and cut in half
1/2 cup olive oil
1/2 cup (1 stick) butter
1 tablespoon salt
2 tablespoons beef bouillon granules
2 tablespoons Worcestershire sauce
1 tablespoon minced garlic (about 9 cloves)
1 tablespoon black pepper
5 cups shredded Swiss or Gouda cheese (about 1- 1/4 pounds)
20 small slices French bread, toasted
10 one-gallon freezer bags, label 5
5 sandwich bags
4 cups boiling water (on hand for cooking each batch of soup)

Place onion halves cut side down and slice into 1/2 -inch stripes. Heat oil and butter in a large stockpot over medium heat. Add onions and salt. Cook, stirring frequently, for 1 hour. Reduce heat if onions begin to brown. Add bouillon, Worcestershire sauce, garlic and pepper; cook, stirring, 10 minutes longer. Cool.

Divide cooled onion mixture among the unlabeled 1-gallon freezer bags. Seal bags. Into each of the sandwich bags, measure 1 cup cheese. Seal bags. Into each of the five labeled 1-gallon freezer bags, place one bag of onion mixture, one bag of cheese and 4 slices of French bread. Seal and freeze. To cook one batch of soup:

Completely thaw one set of ingredients in the refrigerator. Preheat the oven broiler. Place four ovenproof bowls on a rimmed baking sheet and divide onion mixture among them. Add 1 cup boiling water to each bowl. Top each soup a slice of French bread. Divide the cheese evenly over the bread slices. Broil just until cheese melts and browns. Take care when serving the soup: the bowls will be very hot. Serves 20.