Lasagna

1 to 1 1/2 1b. ground beef
1/8 tsp. garlic powder
1 T. parsley
1 T. basil
1 tsp. salt
1 large or 2 small cans diced tomatoes
6 oz. can tomato paste
lasagna noodles (oven ready)
3 cups cottage cheese
2 eggs beaten
1/2 tsp. pepper
1 T. parsley
1 lb. mozzarella cheese
1/2 cup parmesan cheese

Brown ground beef, drain and add garlic powder, parsley, basil, salt, tomatoes, tomato paste.  Simmer up to one hour.  In a separate bowl, mix cottage cheese, eggs, parsley, pepper and parmesan.

Layer 1/2 the noodles, 1/2 the cottage cheese, 1/2 mozzarella, 1/2 the meat, rest of the noodles, cottage cheese, meat, then mozzarella.

Bake at 375 degrees for 30 minutes.  If made ahead and refrigerated, bake 50 - 60 minutes.

Chicken Parmesan

8 oz. uncooked spaghetti
1/3 cup seasoned bread crumbs
1/3 cup parmesan cheese
1 tsp. garlic powder
1 egg, slightly beaten
4 boneless, skinless chicken breasts, flattened slightly
18 oz. spaghetti sauce
1 cup shredded mozzarella cheese

Cook and drain spaghetti as directed on package.
In a large resealable plastic bag, mix bread crumbs, parmesan cheese and garlic powder.  Shake each chicken breast in bread crumb mixture; set aside.  In a 12-inch skillet, heat 2 Tablespoons vegetable oil over medium-high heat.  Add chicken breasts; cook 6 - 10 minutes, turning once, until browned.  Pour spaghetti sauce around chicken; sprinkle chicken with remaining bread crumb mixture and mozzarella cheese.  Heat to boiling.  Cover; reduce heat to medium.  Cook 5 - 8 minutes or until juice of chicken is clear and cheese is melted.  Serve with spaghetti.

Cheesy Beef Stroganoff

1 lb. ground beef
2 cups water
3 cups medium egg noodles, uncooked
1/2 lb. Velveeta, cut into 1/2-inch cubes
1 can condensed cream of mushroom soup
1/4 tsp. black pepper

Brown meat in large skillet, drain.  Stir in water; bring to boil.  Stir in noodles; cover.  Simmer on medium-low heat for 8 minutes or until noodles are tender.  Add Velveeta, soup and pepper; cook 5 minutes or until Velveeta is melted and mixture is well blended, stirring frequently.

Homemade Vanilla Ice Cream

2 1/2 cups sugar
6 eggs

2 cans evaporated milk
2 pints half & half milk
1 1/2 tsp. vanilla

1/2 gallon 2% milk

Beat together sugar and eggs well.  Add evaporated milk, half & half milk, and vanilla.  Mix well.  Pour into ice cream freezer and add 2% milk to the "fill line" on container.  Stir.  Continue according to freezer directions.

Doggy Treats

4 (4 ounce) jars chicken and vegetable baby food
1 cup powdered milk
2 cups wheat germ

Preheat oven to 350 degrees.  Line a baking sheet with parchment paper.
Combine all ingredients and stir until well blended.  Roll into small balls and place on a prepared baking sheet.  Using a fork, flatten each ball slightly.  Bake for 15 minutes or until browned.  Let cool on pan for 2 minutes.  Cool completely.  Store in an airtight container in the refrigerator or freeze.

Nadene's Cheese Spread

Mix in large bowl:
2 1/4 cups Mayo
1 T. sugar
1 tsp. Accent
1/2 tsp. garlic powder

Add:
8 oz. of each of the following shredded cheeses:
Velveeta
Cheddar
Swiss or Mozzarella

Put in refrigerator for about 2 hours before serving with crackers (and Mt. Dew :) )

Roaster Lasagna

4 lbs ground beef, browned &drained

1 ½ lbs  Fareway No Boil Lasagna Noodles

4 – 24 oz cans Hunts original spaghetti sauce

1 – 24 oz can Hunts garlic & herb spaghetti sauce

1 – 15 oz can pizza sauce

1 – 15 oz can tomato sauce

3 eggs

1 (12 oz.) carton cottage cheese

1 (12 oz.) carton ricotta cheese

1 cup parmesan cheese

2 cups shredded colby jack cheese

4 cups shredded mozzarella cheese

Spray roaster pan generously with PAM, double coat corners and sides of roaster. Brown the ground beef and drain well. In large pot, mix spaghetti sauce, pizza sauce, tomato sauce and hamburger. Cook this mixture to boiling. In separate bowl combine eggs, cottage cheese, ricotta cheese, and parmesan cheese.

Layer in roaster as follows:
Meat & Sauce Mixture – just barley coat bottom of pan
No Boil Noodles
Cheese mixture – drop by spoonfuls and spread
Meat & Sauce Mixture – about 1/3 of the remaining mixture
Shredded Cheese
No Boil Noodles
Cheese Mixture – drop by spoonfuls and spread
Meat & Sauce Mixture – about ½ of remaining mixture
Shredded Cheese
No Boil Noodles
Cheese Mixture – all of remaining mixture
Shredded Cheese

Cook  in roaster @ 400 for 15 minutes, then turn down to 350 for 30 minutes.                                                                        Let stand for 15 minutes before serving.

If you choose, you can add 2 cups additional shredded cheese on top and let it melt before serving.

This recipe makes approx. 30 servings.

Cook your French bread in a roster too. Cut, butter and season bread slices. Arrange slices back into a loaf and lay on foil. Do not completely close the foil around the loaf – leave the top open. Cook at 400 for approx. 10 minutes or until middle of loaf is warm and top is lightly browned. Three loaves fit in on roaster in this manner.