Lasagna by Natalie Hassell

sauce

1/2c. olive oil

½ c unsalted butter

1 ½ c. diced onion

1 c. diced celery

1 c. peeled and diced carrots

2 lbs. extra lean ground beef

1 c. milk

2 28oz cans plum tomatoes,

chopped or whirled briefly in

blender

1 tsp. coarse salt

1/8 tsp. nutmeg

black pepper to taste

Heat oil and butter in a medium stockpot over medium heat. When butter foams, add onion, celery, and carrots. Cook for about 10 minutes, until softened. Add beef and break up. Cook until lightly browned. Add milk and simmer until completely absorbed. Add tomatoes, salt, nutmeg, and pepper. Simmer until reduced to a thick, rich sauce (about 2 hours). This makes enough for a pan of lasagne and spaghetti another night. Sauce can be frozen up to 3 months.

lasagne

1 pkg favorite lasagne noodles

1 15 oz container ricotta

1 ½ c. mozzarella cheese, grated

½ c. parmesan cheese

Cook lasagne noodles until half way done (still firm in middle). Drain, then layer lasagne in a deep casserole pan, starting with a ¼ to ½ c sauce on bottom of pan (to prevent sticking), then a layer of noodles, then  a thin layer of ricotta and  a generous sprinkle of  mozzarella, then sauce. Continue layering to fill pan. Put a layer of sauce on top of last layer of noodles and top with parmesan. Bake at 350, covered for 35-45 minutes.  You may uncover lasagne for last 5-10 minutes of baking to brown, if desired.

Natalie Hassell - Karalee Ward

Chicken Enchiladas

8 flour tortillas

2-3 lbs. chicken breasts (boneless, skinless)

1 can chicken broth

1 can cream of chicken soup

1 C. sour cream

1 sm. can diced green chilies

1-2 C. shredded cheese

Cook chicken with broth 5-6 hours in crock pot (until it easily shreds).  Add cream of chicken soup to warm. Spoon chicken mix into tortillas, with sour cream and chilies.  Roll

and place in large casserole.  Sprinkle with cheese, and pour enchiladas sauce over.  

 

       Bake 30 minutes at 350.  Serve on shredded lettuce, diced tomatoes, sliced olives(optional).This recipe can be easily modified for size, and likes and dislikes in your family. 

Val Swenson - Falcon Hill Ward

Peanut Chicken Pasta

Peanut Chicken Pasta
16 oz angel hair noodles, cooked according to instructions on package 1 lb boneless skinless   chicken breast 1 medium red bell pepper (1cup chopped)	4 scallions, chopped (1/2 cup) Yoshida Sauce (available at Smith’s or Costco’s) 1 cup Easy Blender Peanut Sauce (recipe follows)
Marinate chicken breasts in Yoshida Sauce for at least 4 hours.  Grill chicken being careful not to over cook. After turning chicken baste cooked side with some of peanut sauce.  Cut the chicken into strips about ½ X 2 inches.  (If you are pressed for time purchase ready cooked chicken from the deli and slice or chicken strips from the meat case.) Place meat, scallions, and pepper on to a platter, add cooked hot pasta and drizzle peanut sauce over all. Toss well until pasta is coated with sauce. Serves 8-10
Favorite Recipe From:  Valene Cook - Karalee Ward Easy Blender Peanut Butter Sauce 4 cloves fresh garlic 1/2 cup creamy peanut butter ¼ cup catsup ¼ cup brown sugar 4 teaspoons fresh bottled ground ginger 1 tablespoon onion powder ½ teaspoon crushed red pepper (or to taste) Juice from ½ lemon (2-3 T) ¼ cup water ¼ cup Soy sauce 2 tablespoons peanut oil 1 Tablespoon red wine vinegar 1 Tablespoon Sesame oil Gather all of the ingredients and place them on the counter beside the blender.  Drop peeled garlic one at a time on to moving blender blades. Add each ingredient into blender and pulse at high speed just until combined, about 5 seconds. Scrap down sides and pulse again 4-5 times.  Store in refrigerator until ready to use.   For use: heat in microwave for 1-2 minutes or until heated through. Favorite Recipe From:  Valene Cook

Chicken Divan

1/2 cup mayonnaise
1 can cream of mushroom or cream of chicken soup
1/4 to 1/2 cup milk (enough to make it creamy but not soupy)
2 cups cooked, cubed chicken
1-1/2 to 2 cups shredded cheddar cheese
1/8 to 1/4 tsp curry powder or to taste
1 package frozen broccoli (florets or chopped, your choice)
Cooked white or brown rice

Preheat oven to 350 degrees. Grease a 9×13-inch pan or similar casserole dish. Mix mayonnaise, soup, milk, chicken, cheese, and curry powder. Cook broccoli according to package directions. You can either layer the rice in the pan or leave separate. I prefer to layer. In greased pan layer rice (I use about 4 cups), then broccoli, then chicken mixture. Bake 350 for about 35 to 40 minutes until heated through and bubbly on top.

Emily Hill - Sego Lily Ward

CHICKEN TETRAZZINNI

4 boneless chicken breasts, thawed
1 cube chicken boullion
2 cups water

Combine above in large pan.  Cook on medium low 20 to 30 minutes (until cooked through). 
Save 1 cup broth.  Cube chicken.

1/4 cup butter or margarine
1/4 cup flour
1/2 teaspoon salt
1/4 teaspoon pepper
1 cup 1% milk
8 or 9 oz. spaghetti
grated parmesan cheese

While chicken is cooking, prepare spaghetti according to pkg. directions. 
Prepare sauce by placing butter, flour, salt and pepper, milk and saved broth in a 9x13 casserole dish.  Wisk together (it will not mix well yet).
Place in microwave on high for 3 minutes and 30 seconds.  Wisk together.
Repeat cooking time and mixing.  It should be a pretty well mixed white sauce now.
Add cubed chicken and cooked spaghetti.  Mix together until well coated with sauce.
Sprinkle on grated cheese until top is covered.
Cook uncovered in microwave on high for 6 minutes.

Tammy Melzer - Sego Lily Ward

Lasagna by Annette Jenkins

Ingredients

• 1 pound sweet Italian sausage
• 3/4 pound lean ground beef
• 1/2 cup minced onion
• 2 cloves garlic, crushed
• 1 (28 ounce) can crushed tomatoes
• 2 (6 ounce) cans tomato paste
• 2 (6.5 ounce) cans canned tomato sauce
• 1/2 cup water
• 2 tablespoons white sugar
• 1 1/2 teaspoons dried basil leaves
• 1/2 teaspoon fennel seeds
• 1 teaspoon Italian seasoning
• 1 tablespoon salt
• 1/4 teaspoon ground black pepper
• 4 tablespoons chopped fresh parsley
• 12 lasagna noodles
• 16 ounces ricotta cheese
• 1 egg
• 1/2 teaspoon salt
• 3/4 pound mozzarella cheese, sliced
• 3/4 cup grated Parmesan cheese

Directions

1. In a Dutch oven, cook sausage, ground beef, onion, and garlic over medium heat until well browned. Stir in crushed tomatoes, tomato paste, tomato sauce, and water. Season with sugar, basil, fennel seeds, Italian seasoning, 1 tablespoon salt, pepper, and 2 tablespoons parsley. Simmer, covered, for about 1 1/2 hours, stirring occasionally.
2. Bring a large pot of lightly salted water to a boil. Cook lasagna noodles in boiling water for 8 to 10 minutes. Drain noodles, and rinse with cold water. In a mixing bowl, combine ricotta cheese with egg, remaining parsley, and 1/2 teaspoon salt.
3. Preheat oven to 375 degrees F (190 degrees C).
4. To assemble, spread 1 1/2 cups of meat sauce in the bottom of a 9x13 inch baking dish. Arrange 6 noodles lengthwise over meat sauce. Spread with one half of the ricotta cheese mixture. Top with a third of mozzarella cheese slices. Spoon 1 1/2 cups meat sauce over mozzarella, and sprinkle with 1/4 cup Parmesan cheese. Repeat layers, and top with remaining mozzarella and Parmesan cheese. Cover with foil: to prevent sticking, either spray foil with cooking spray, or make sure the foil does not touch the cheese.
5. Bake in preheated oven for 25 minutes. Remove foil, and bake an additional 25 minutes. Cool for 15 minutes before serving

Annette Jenkins From Sego lily ward

A Family Main Dish

1 lg onion chopped

1 or 2 lbs lean gr. beef cooked with onion and Lawrys seasoned salt

2cans crm of mushroom soup

1 can milk

1can chopped olives black

1 can corn       add several shakes of worcestershire  sauce and  sour cream 1 c if desired

1 l6oz. pkg. your choice of pasta cooked



Mix all ingredients together and bake in oven for 3O minutes at  350

Joan Davenport - Highland Ward