Our Family Recipes
1 can cream of mushroom soup (we do cream of chicken)
1/2 cup milk
1/4 cup grated Parmesan cheese
1/4 cup finely chopped onion
1/4 cup sour cream
1 1/2 cups cubed cooked turkey or chicken
1 1/2 cups cooked spaghetti noodles (3 oz dry)
16 ounce bag of spiral noodles (or your favorite kind)
1/4 cup oil
1 1/2 -3 teaspoons dill weed
1 1/2 – 3 teaspoon season salt
16 ounce sour cream
2 cups mayo
1 1/2 Tablespoon lemon juice
1/2 Cup to 1 Cup chopped red onion
1/2 t0 1 Cup chopped celery
1 can tuna – drained
Cook Tortellini according to directions
Drain and cool
In a bowl add tortellini
Mayo and Ranch dressing about 1/4 as much as mayo just enough to coat the pasta. Add season salt, celery, chives, green onions, regular onions etc. to taste preferences.
1/4 pound butter (This is what the recipe calls for we use 4 Tablespoons)
Flour
1 teaspoon garlic puree
2 cups heavy cream (if you don’t want it as bad for you you can use milk. We usually do that, but the cream is much better)
1/4 whole milk (you can use 1% or 2% to save on calories too)
1/2 parmesan cheese (much better with fresh, but we usually just use the dried stuff)
Salt and Pepper to taste
Melt butter with garlic puree. Don’t burn the garlic. Add flour to make a roux. Add heavy cream and milk (Or just 2 1/4 cups milk) and cheese. Stir with a whisk till thickens. Add salt and pepper to taste
Brown 1/2 lb ground beef (for Spaghetti sauce only)
2 – 8 oz cans tomato sauce
1/2 tsp. each Oregano
Basil
Garlic Salt or 1 clove garlic
1/4 tsp. pepper
1 TBS parsley
1 TBS brown sugar
Add everything together and simmer for at least a few minutes.
1 lb package macaroni or your favorite pasta
2 – 4 TBS butter or margarine
Salt
Milk
Cook macaroni or your favorite pasta until done.
Drain.
Put back in pan. Add milk to cover noodles or a little more. Add butter and salt to taste. Cook until milk is warm and butter is melted.
Eat
My great grandma made this for my grandma when she was a little girl. Then my grandma made it for my dad when he was a boy. Now my dad makes it for me. It is so yummy for lunch.
Sydney
1 Package spaghetti or angel hair pasta whichever you prefer
1 lb Ground beef (We use less)
½ Stick of butter or margarine
4 Cloves garlic (or 2 tsp minced garlic)
¼ Cup parsley flakes
1 Can black olives, sliced
1 or 2 Tomatoes, diced
1 cup Parmesan cheese
Salt and pepper
Brown ground beef and season to taste with salt and pepper. Boil pasta then drain. Set aside beef and pasta.
Sauté butter and garlic in pan you cooked pasta for 2 minutes. Put pasta back into the pan and add parsley and mix it all together.
Dish up pasta and serve with beef, tomatoes, olives, and Parmesan cheese to your liking.
4 whole Grilled Chicken Breasts, Sliced
1 pound Penne Pasta, Cooked Until Al Dente
1/2 stick Butter
3 whole Lemons, Juiced
3/4 cups Heavy Cream
1/4 cup Half-and-half
1-1/2 cup Grated Parmesan Cheese (or Romano)
Salt And Freshly Ground Black Pepper, To Taste
20 whole Basil Leaves, Chopped
Preparation Instructions
Cook pasta, reserving 1 cup of hot pasta water when you drain. Set pasta aside in a colander.
In the same pot, melt butter over medium heat. Squeeze in the juice of 3 to 4 lemons. Whisk together. Pour in cream and half-and-heat. Whisk until hot. Dump in cheese and whisk until melted. Add salt and pepper. Check consistency, adding some of the hot pasta water to loosen the sauce if needed.
Pour pasta and sauce into a large serving bowl. Sprinkle remaining basil all over the top, then add sliced chicken breasts. Serve immediately!
1-1/2 lb. lean ground beef
23 oz spaghetti sauce
9 oz shredded mozzarella cheese
3 eggs
2-1/4 c cottage or ricotta cheese
1/4 cup grated Parmesan cheese
13 lasagna noodles
1-1/2 tsp. oregano
3/4 c hot water
Preheat the Dutch oven. Brown the ground beef. When done remove the beef to a large mixing bowl. Add the spaghetti sauce to the beef and mix well. In another bowl, add the cottage or ricotta cheese, Parmesan cheese, mozzarella cheese (reserve a few ounces for later), eggs, and oregano, and mix well. Place the layers in the oven in the following order: Break up four lasagna noodles into the bottom of the oven. Spread about 1/3 of the meat mixture over the noodles. Spread 1/2 of the cheese mixture over the meat mixture. Break up five noodles and place over the top of the preceding mixtures. Spread 1/2 of the remaining meat mixture over the noodles. Spread the remaining cheese mixture over the meat mixture. Break up the remaining noodles and place over the cheese mixture. Spread the remaining meat mixture over the noodles. Pour the hot water all around the edges of the oven. Place the lid on the oven and bake one hour or until done. Check frequently.
This recipe works well with charcoal (12 briquettes on bottom and 12 on top). Cooking time can be
reduced by pre-cooking and draining the lasagna noodles.