2 cans tomatoes
Heat in large pot on stove.
Onions & garlic chopped
Salt & pepper
Basil, parsley & thyme
Grated cheese (sharp parmesan)
Toasted bread crumbs, made from 2-3 slices bread
Mix & form into balls. Fry in olive oil with garlic cloves. Turn to brown. Add small can of tomato paste. Simmer 15 min.
Add oil & meatballs to sauce. Simmer 2-3 hours. Serve over rigatoni noodles (makes enough sauce for a whole bag of noodles).
1 lb. ground beef, fried
Rinse cooked meat under hot water & drain in colander. Sautee:
5-6 cloves of garlic
1 lg can tomatoes
1 lg can Hunt’s tomatoe Sauce
1 lg bottle Catelli (hot) spaghetti sauce
1 lg bottle unsweetened apple sauce
Add meat back to sauce. Simmer until well cooked, the longer the better!
Fry pork chops well in frying pan. Put in a large roast pan or pot.
To pork chop drippings in frying pan add:
Chopped onions & garlic, enough to fill frying pan.
Fry & then add :
1 can tomato paste. Heat a few minutes and then add to pork chops. Add:
1 large can tomatoes
4 red peppers (hot, dried).
Thin sauce with tomato juice. Let simmer all day & thin with juice as needed. Add salt & pepper to taste. Can be cooked on top of the stove or in oven.
22 dried, precooked cannelloni shells
2 tomatoes, chopped
2 tbsp parmesan cheese
3 tbsp butter
1 medium onion, chopped
3 tbsp flour
1 ½ cups chicken stock
1 cup light cream
¼ tsp each salt & pepper
¾ cup grated swiss cheese
Sautee onion in butter. Stir in flour. Gradually whisk in cream & stock while cooking. Cook until thick. Remove from heat and add grated cheese & seasoning. Set aside. Cover with waxed paper.
1 ½ cup finely diced cooked chicken
10 oz frozen chopped spinach (thawed & well drained) or fresh or canned
¾ cup ricotta cheese
1/3 cup toasted almonds, chopped
¼ cup parmesan cheese
¼ tsp nutmeg
Combine filling ingredients. Stuff shells. Pour a thin layer of sauce in bottom of 9×13 pan. Arrange cannelloni noodles in single layer over sauce. Sprinkle with tomatoes. Pour remaining sauce over pasta & sprinkle with cheese. Cover with foil. Bake 35-70 min or until tender @ 350. Remove foil & broil 3 min.
2-10oz can cream of broccoli soup
1-10 oz pkg frozen broccoli (or fresh)
1 tbsp oil
3 carrots thinly, sliced
1 large onion, diced
¾ lb mushrooms, sliced
12 lasagne noodles
1 lb mozza cheese grated
1 lb ricotta cheese
2 large eggs
Heat soup & broccoli. Cook carrots & onions in oil. Reduce heat. Add ¼ cup water & simmer 15 min. Cook noodles. Mix cheeses & eggs.
In 9×13 pan, spread 1/3 of sauce, ½ of noodles, ½ of cheese. Add all of carrots , then 1/3 of sauce, remaining noodles & cheese. Top with last 1/3 of sauce. Bake 45 min @ 375. Let stand 10 min.