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Recipes F.A.C.S.

Recipes F.A.C.S. West Washington High School. Appetizers – Page 1 Appetizers – Page 2 Beverages Breakfasts Cookies Desserts – Page 1 Desserts – Page 2 Dips. Meat Dishes Pasta Salads Snacks Soups Vegetable Other. Index. Desserts. Desserts . Cookies. Salads. Soups.

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Recipes F.A.C.S.

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  1. Recipes F.A.C.S. West Washington High School

  2. Appetizers – Page 1 Appetizers – Page 2 Beverages Breakfasts Cookies Desserts – Page 1 Desserts – Page 2 Dips Meat Dishes Pasta Salads Snacks Soups Vegetable Other Index

  3. Desserts

  4. Desserts

  5. Cookies

  6. Salads

  7. Soups

  8. VegetableCasseroles & Entrees

  9. Appetizers -

  10. Appetizers -

  11. Snacks

  12. Breakfast

  13. Meat Dishes

  14. Pasta

  15. Dips

  16. Beverages

  17. Other

  18. 4 Tbsp. cocoa 1 tsp. vanilla 1/2 cup milk 1/2 cup butter 3/4 cup peanut butter 3 cups oats Bring the first 5 ingredients to a boil and remove from heat. Add peanut butter and oats; mix well. Drop by tsp. on to wax paper. Let cool until set. (when short for time can be spread in a casserole pan then cut) Chocolate Oatmeal Cookies No Bake

  19. 1 can refried beans 1 large bag white corn tortilla chips 1 medium onion, chopped 1 cup shredded pepper jack 1 jalapeno, sliced crosswise, plus extra for garnish 1 can chili, or your favorite chili recipe 1 cup shredded Cheddar 1 cup sour cream 1 cup green onion, chopped 1 tomato, diced Have all the prepped ingredients easily accessible to assemble nachos. Preheat the oven to 350 degrees F. In a small saucepan over low heat, cook refried beans until they are loose enough to spoon onto nachos. On a large ovenproof platter, spread out a layer of tortilla chips and quickly put a teaspoon of hot refried beans on each chip. Working quickly, sprinkle with some onions, jack cheese, and jalapeno slices. Spoon on chili and top that with Cheddar. Repeat this layering process until ingredients are used up. Save some of the jalapeno slices for garnish. Place platter in the oven and bake until cheese has melted, about 5 to 10 minutes. Remove from oven and place on a trivet or heatproof surface. Top nachos with sour cream, green onions, diced tomato and jalapeno slices and serve hot. Macho Nachos Recipe courtesy Paula Deen

  20. Prep Time: 10 Minutes Cook Time: 45 Minutes Ready In: 55 Minutes Yields: 6 servings 8 eggs 1 cup milk 1/2 teaspoon seasoned salt 2 cups frozen shredded hash brown potatoes 1 cup diced fully cooked ham 1 cup shredded Cheddar cheese 1 tablespoon dried minced onion In a large bowl, beat the eggs, milk and seasoned salt. Stir in the remaining ingredients. Pour into a greased 8-in. square baking dish. Bake, uncovered, at 350 degrees F for 45-50 minutes or until a knife inserted near the center comes out clean. Oven Denver Omelet Hearty with hash browns and ham chunks, squares of this flavorful dish are wonderful for a Sunday brunch.

  21. 1lb hamburger ½ cup green pepper ½ cup onion 2 cans Red gold Crushed tomatoes 1 cup rice 2 cup water 1 cup rice 2 cup water Fry hamburger with green pepper and onion. Drain grease. Add at same time the crushed tomatoes, 1 cup rice, 2 cups water, and 1 teaspoon salt. Keep heat on low. Simmer until rice is tender and vegetables are done Spanish Rice

  22.  3  tablespoons margarine or butter 1  package (10 oz. about 40) regular marshmallows or 4 cups miniature marshmallows 6  cups Kellogg's® Rice Krispies® cereal  1. Melt margarine in large saucepan over low heat. Add marshmallows and stir until completely melted. Remove from heat. 2. Add KELLOGG'S® RICE KRISPIES® cereal. Stir until well coated. 3. Using buttered spatula or waxed paper, press mixture evenly into 13 x 9 x 2-inch pan coated with cooking spray. Cut into 2-inch squares when cool. Best if served the same day. Yield: 24 squares Rice Krispies Treats

  23. Prep Time : 30min Course : Cakes, Cookies and Candy, Dessert Special : For Kids Type of Prep : Blend / Process, Mix / Beat, Refrigerate Occasion : Holiday 1/2 c Butter 10 c Crispy rice cereal 9 c Miniature marshmallows 2 c Candy Heart (the tiny red spice ones) Candy Hearts (the ones with messages) Or other Holiday treats 3/4 c Miniature chocolate chips Red food coloring Melt butter and marshmallows; stir until smooth. In a large bowl, mix rice cereal, candy hearts (spiced tiny red ones) and miniature chips together. To marshmallow mixture, blend in 2 drops red food coloring (another color), adding more coloring if necessary to reach desired shade. Add marshmallow mixture to cereal mixture; stir quickly to combine. Spread on a large buttered pan; press with buttered hands. While warm, press on candy heart (with messages) or other candy - spaced 1 to 1/2-2 inches apart. Refrigerate and cut into squares. Rice Crispy Treats Special Occasion

  24. 1lb lean (at least 80%) ground beef 1package (1.25 oz) Old El Paso® 40%-less-sodium taco seasoning mix 1cup Old El Paso® Thick 'n Chunky salsa 2cups Green Giant® Niblets® frozen whole kernal corn 2cups Original Bisquick® mix 1cup shredded Cheddar cheese (4 oz) 2/3cup milk 1.Heat oven to 425°F. In 10-inch skillet, cook beef over medium-high heat 5 to 7 minutes, stirring occasionally, until thoroughly cooked; drain. 2.Stir taco seasoning mix, salsa and corn into beef. Heat to boiling, stirring occasionally. Pour into ungreased 8-inch square pan or 8-inch square (2-quart) glass baking dish. 3.Meanwhile, in medium bowl, stir Bisquick mix, cheese and milk until soft dough forms. 4.Drop dough by 12 spoonfuls onto beef mixture. 5.Bake uncovered 20 to 25 minutes or until topping is golden brown. High Altitude (3500-6500 ft): In step 2, add 1/2 cup water to beef mixture, then heat to boiling, stirring occasionally. Pour into ungreased 9-inch square pan. Taco Beef Bake with Cheddar Biscuit ToppingTempt your family with a casserole that has all the flavors of a taco plus a delicious cheesy biscuit top

  25. 1/2 pound lean ground beef 2 ½ cups uncooked rigatoni pasta (8 ounces) 1 cup Green Giant® Niblets® frozen whole kernel corn 1 jar (24 ounces) Old El Paso® Thick 'n Chunky salsa 1 can (15 ounces) black beans, rinsed and drained 1 1/3 cups shredded Mexican cheese blend (6 ounces) 2 medium roma (plum) tomatoes, thinly sliced 1.  Heat oven to 350ºF. Grease 4-quart casserole. 2.  Cook beef in 10-inch nonstick skillet over medium heat 5 minutes, stirring occasionally, until brown; drain. 3.  Cook and drain pasta in 4-quart Dutch oven as directed on package. Return pasta to Dutch oven. Stir in beef, corn, salsa and beans. Spoon half of the pasta mixture into casserole. Sprinkle with 2/3 cup of the cheese. Spoon remaining pasta mixture into casserole. Place tomato slices on top. Sprinkle with remaining cheese. 4.  Cover and bake 35 to 40 minutes or until hot and cheese is melted. Mexican Pasta BakeSprinkle this hearty tomato- and cheese-topped casserole with chopped fresh cilantro for bright color and fresh flavor.

  26. Prep Time: 20 MinutesCook Time: 25 Minutes Ready In: 45 MinutesYields: 6 servings 1 tablespoon vegetable oil 1 onion, sliced 2 tomatoes, chopped 2 pounds zucchini, peeled and cut into 1 inch thick slices 1 green bell pepper, chopped salt to taste ground black pepper to taste 1/4 cup uncooked white rice 1/2 cup water Heat oil in a saute pan over medium heat. Add onion, and cook and stir for 3 minutes. Add tomatoes, zucchini, and green pepper. Stir. Season to taste with salt and black pepper. Reduce heat, cover, and simmer for 5 minutes. Stir in rice and water. Cover, and cook over low heat for 20 minutes. Nutritional info> Zucchini SauteAnother pretty dish. Tomatoes, green pepper and zucchini are sautéed until tender and their flavors have mingled. Rice and water are stirred in and everything is cooked until the liquid is absorbed and the rice is fluffy.

  27. Serving Size1/6 of a recipe Servings Per Recipe6Amount Per Serving  Calories93 Calories from Fat25 % Daily Value *Total Fat 2.8g4 % Saturated Fat 0.4g2 % Cholesterol 0mg0 % Sodium 11mg< 1 %** Potassium 556mg16 % Total Carbohydrates 16g5 % Dietary Fiber 3.2g13 % Protein 3.1g6 %** Sugars 5.5g** Vitamin A 19 %** Vitamin C 70 %** Calcium 4 %** Iron 13 %** Thiamin 20 %** Niacin 15 %** Vitamin B6 16 %** Magnesium 16 %** Folate 37 % Zucchini Sauté

  28. VELVEETA® Salsa Dip Prep Time: 5 minTotal Time: 10 minMakes: 2-1/2 cups or 20 servings, 2 Tbsp. each MIX VELVEETA and salsa in medium microwaveable bowl. Microwave on HIGH 5 min. or until VELVEETA is completely melted and mixture is well blended, stirring after 3 min.. • 1 lb. (16 oz.) VELVEETA Pasteurized Prepared Cheese Product, cut up • 1 cup TACO BELL HOME ORIGINALS Thick 'N Chunky Salsa SERVE hot with RITZ Toasted Chips Original, assorted cut-up fresh vegetables or tortilla chips

  29. Turkey Veggie and Cheese Wrap Total Preparation Time : less than 15 minutes Course: Chicken & Turkey Snack Actual Cooking Time: No cooking required Number of Servings: single Origin: American Special Features: Quick to Prepare (under 30 minutes) Nutrition Content: Good Source of Calcium Preparation Place turkey breast across the center of each flour tortilla. Combine tomatoes, green pepper strips, shredded lettuce and toss with ranch dressing. Place vegetables on top of turkey and add cheddar cheese. Roll up tortillas and serve . • 4 oz Turkey breast (slices or cubes) • 1 cup Shredded iceberg lettuce • 1 Large tomato (cut into wedges) • 1 Large green pepper (cut into short strips) • 1 cup Shredded cheddar cheese • 1/3 cup Low-fat ranch dressing • 1 8-inch flour Cook's Notes Good for a quick dinner. Ingredients are usually right in the fridge! Anything goes with a wrap sandwich - replace the ingredients with your favorite fillings! Can even omit the turkey to make a veggie wrap. Nutritional info>

  30. Turkey, Veggie & Cheese Wrap • Nutrient Information • 402Calories • 15Total Fat • 7Saturated Fat • 1Polyunsaturated Fat • 47Carbohydrates • 20Protein • 292Calcium • 1118Sodium • 4Fiber

  31. 2 packages (10 ounces each) frozen chopped spinach, thawed and drained. 1 can (8 ounces) water chestnuts, drained and finely chopped 1 cup sour cream 1 cup yogurt 1 cup plain yogurt 1 cup finely chopped green onions (with tops) ½ teaspoon salt 2 teaspoons chopped fresh or ½ teaspoons dried tarragon leaves ½ teaspoons dry mustard ¼ teaspoons pepper 1 clove garlic, crushed Mix all ingredients. Cover and refrigerate 1 hour, Serve with rye crackers, rice crackers or fresh vegetables if desired. About 4 ½ cups dip: 15 calories per tablespoon Spinach DipHere is a popular serving idea: Hollow out a rounded loaf of sourdough or Italian bread (We use Hawaiian) Fill the bread ”bowl” with Spinach Dip and surround it with the bread you hollowed out, cut or torn in bite-size pieces. When the dip is gone the “bowl” can be eaten too.

  32. Simmered Smoked LinksA tasty sweet-sour sauce glazes bite-size sausages. Serve these effortless appetizers with toothpicks at parties or holiday get-togethers., • Ready In: 4 Hours 5 MinutesYields: 16 • Prep Time: 5 MinutesCook Time: 4 Hours • 2 (16 ounce) packages miniature smoked sausage links • 1 cup packed brown sugar • 1/2 cup ketchup • 1/4 cup prepared horseradish (we used soy sauce) • Place sausages in a slow cooker. • Combine brown sugar, ketchup and horseradish; pour over sausages. • Cover and cook on low for 4 hours.

  33. Ranch Pasta Salad Combine Cheddar and Monterey Jack cheese with bacon bits, olives, green onions and cooked pasta. Toss with your favorite creaming ranch dressing and chill thoroughly before serving this festive and filling salad. • Yields: 12 servings • 2 pounds pasta • 2 (6 ounce) cans black olives, drained and chopped • 2 (5 ounce) jars stuffed green olives, sliced • 1 pound shredded Cheddar cheese • 1 pound shredded Monterey Jack cheese • 1/4 cup and 1 tbs. bacon bits • 2 (16 ounce) bottles ranch-style salad dressing • 1 cup chopped green onions • 1 teaspoon ground black pepper • Bring a large pot of lightly salted water to a boil. • Add pasta and cook for 8 to 10 minutes or until al dente; drain and reserve. • In a large bowl, combine black olives, green olives, Cheddar cheese, Monterey Jack cheese, bacon bits, dressing, onion, ground black pepper and pasta; mix well. • Cover bowl, refrigerate to chill for one hour, and serve.

  34. Pumpkin Crunch • 1 box yellow cake mix • 1 can solid pack pumpkin • 1 can evaporated milk • 1/2 cup chopped pecans • 1/2 tsp salt • 1 cup butter • 3 large eggs • 1 1/2 cup sugar • 1 tsp. cinnamon • whipped topping • Preheat oven to 350* . Grease 9X13 pan. Combine pumpkin, evap. Milk, eggs, sugar, cinnamon and salt in bowl. • Pour into pan. Sprinkle dry cake mix over mixture and pat down. Top with Pecans. • Drizzle butter over pecan and cake mix, Bake for 55 minutes • Top with whipped cream and enjoy. Thank you Kenny Miller

  35. Prep Time: approx. 10 Minutes. Cook Time: approx. 20 Minutes. Ready in: approx. 30 Minutes. Makes 6 servings 8 frankfurters(in class we use sausage) 8 slices American processed cheese 1 (10 ounce) package    refrigerated biscuit dough 1 Preheat oven to 350 degrees F (175 degrees C). 2 Wrap cheese around each frankfurter then the biscuit  around that. Put on cookie sheet with the overlap of biscuit faced down, so you don't have to use tooth picks. 3 Bake in preheated oven until biscuits are brown, about 10 to 15 minutes. Pigs in a Blanket If making for a small child, cut the hot dogs into    fourths length wise. The cheese is always optional.

  36. pkg. spiral noodles (colored) 1 bag (2 c.) shredded 1 box or Cheddar Cheese 1 large cucumber, peeled and diced 2 large tomatoes, cut into medium to small pieces 1 1/2 c. Miracle Whip 1/2 small bottle Wish-Bone Italian Dressing Boil pasta till tender (slightly on the firm side is best). Drain and rinse with cold water. Dice cucumbers and tomatoes. Add all three (pasta, cucumbers and tomatoes) in 1 bowl, then add Miracle Whip and Italian dressing and toss. Add Cheddar and Italian dressing and toss. Add Cheddar cheese last and toss lightly. Refrigerate for 1 hour before serving. Salt and pepper to taste Pasta Salad 2

  37. 8 ounces medium shells, elbow macaroni or other medium pasta shape, uncooked 2 teaspoons vegetable oil 1/2 teaspoon ground cuminsalt to taste 1 15 ounce can black beans, rinsed and drained 1 11 ounce can whole kernel corn, drained 1 red bell pepper, seeds and ribs removed, cut into strips 3/4 cup sliced green onions 1 2 1/4 ounce can sliced black olives, drained 3/4 cup non fat mayonnaise 1/2 cup non fat sour cream 1/4 cup plus 2 tablespoons hot or mild salsa 2 tablespoons minced fresh cilantro Prepare pasta according to package directions. Drain and rinse under cold water; drain again. Toss with oil and sprinkle with cumin. Salt to taste. Layer pasta, beans, corn, bell pepper, green onions and olives in a 2 1/2 to 3 quart straight sided glass bowl. In a small bowl combine mayonnaise, sour cream and salsa; mix well. Spread mixture evenly over top of pasta, sealing to edge of bowl. Sprinkle with cilantro. Cover bowl tightly and chill overnight. Serves 6. Layered Southwestern Pasta Salad

  38. Makes 6 main dish servings Cook pasta according to package directions. Drain pasta. Rinse with cold water, drain again. For salad, in a bowl toss together pasta, cubed cheese, salami, cauliflower, zucchini, green or red pepper, onion rings, olives, Parmesan Cheese, and parsley For Dressing, in a screw-top jar combine oil, vinegar, garlic, basil, oregano, and pepper. Cover and shake well. Pour over salad. Toss to coat. Cover, chill 4 to 24 hours. To Serve, add tomatoes; toss gently. 7 ounces corkscrew macaroni or one 7-ounce package tortellini 1½ cups cubed Swiss or provolone cheese (6 ounces) 6 ounces sliced salami, cut into strips 1 cup cauliflower flowerets, thinly sliced 1 small zucchini, thinly sliced (1 cup) ½ cup chopped green or sweet red sweet pepper 1 small onion, thinly sliced and separated into rings ½ cup sliced pitted ripe olives ¼ cup grated Parmesan cheese ¼ cup snipped parsley ½ cup olive oil or salad oil ¼ cup wine vinegar 2 cloves garlic, minced 2 teaspoons dried basil, crushed 1 teaspoon dried oregano, crushed ½ teaspoon pepper 2 medium tomatoes cut into wedges Italian-Style Pasta Toss

  39. Type of Prep : Crock Pot 2 pounds hot dogs, beef or your favorite 1 lb. bacon, sliced in half crosswise Brown sugar Slice hot dogs crosswise in half. Wrap each hot dog half with a bacon strip. Fasten with toothpick. Layer in slow cooker/Crock Pot, sprinkling each layer with a thin layer of brown sugar. Repeat layers until hot dogs run out. Cook on low for 2 to 3 hours, stirring gently every 20 minutes. Hot Dog and Bacon Appetizer Bites

  40. Cook wings according to package directions Place sauce in bowl (use original flavor Bar-b-Que Sauce) and Add sugar till sweet (2 cups or more) Dip cook wings in to sauce Place onto warming tray Place in oven for 10 minutes to dry Serve Version 2 – used in FCCLA Basket Ball Buffet Place sauce in crock pot (sauce = original flavor Bar-b Que + sugar until sweet (2 cups or more) Place wings in crock pot. Serve when wings become soaked with sauce. Honey BBQ WingsFrom Quality Fried Chicken

  41. 1-1/2 cup chili sauce 1 cup grape jelly (can use a current jelly) 1 to 3 tsp Dijon mustard 1 lb lean ground beef 1 egg, lightly beaten 3 tbsp bread crumbs1/2 tsp salt NOTE: You can use cocktail wieners in place of the meatballs. Combine chili sauce, jelly & mustard in Crockpot pot & stir well. Cook covered on high while preparing meatballs. Combine remaining ingredients & mix thoroughly. Shape into 30 meatballs. Bake meatballs in a preheated 400F oven for 15-20 minutes; drain well. Add meatballs to sauce, stir to coat, cover & cook on low 6-10 hours. Grape Jelly Meatballs Recipe 

  42. Four-Fruit SaladAlmost anytype of fruit will work in this recipe. The first time I made it, I just used the fruits I had on hand in my refrigerator." • Prep Time: 10 Minutes • Ready In: 10 Minutes • Yields: 10 servings • 2 cups fresh strawberries, sliced • 2 cups green grapes, halved • 1 small cantaloupe, cut into chunks • 1 medium firm banana, sliced • 1/3 cup orange juice • In a large bowl, combine the fruit. • Pour juice over fruit and toss to coat. • Cover and refrigerate for 4 hours. • Stir just before serving.

  43. Prep Time: 20 Minutes Ready In: 20 Minutes Yields: 10 servings 1/2 watermelon 1 cantaloupe, peeled and seeded 1 (15 ounce) can pineapple chunks, drained 1 pint blueberries, rinsed and drained 4 plums, pitted and chopped 1 cup green seedless grapes 1 cup red seedless grapes Use a melon baller to hollow out watermelon and cantaloupe into a large bowl. Add drained pineapple, blueberries, plums, green and purple grapes to the bowl with the melons. Gently mix all fruit together and serve. Rainbow Fruit Salad"The flavor of fresh fruit speaks for itself in this simple salad composed of watermelon, cantaloupe, pineapple, blueberries, plums and green and purple grapes."

  44. Prep Time: 10 Minutes Cook Time: 35 Minutes Ready In: 45 Minutes Yields: 6 servings 12 day-old French bread 5 eggs 2 1/2 cups milk 1 cup packed brown sugar, divided 1 teaspoon vanilla extract 1/2 teaspoon ground nutmeg 1 cup chopped pecans 1/4 cup butter or margarine, melted 2 cups fresh or frozen blueberries Arrange bread in a greased 13-in. x 9-in. x 2-in. baking dish. In a bowl, combine the eggs, milk, 3/4 cup brown sugar, vanilla and nutmeg; pour over bread. Cover and refrigerate for 8 hours or overnight. Remove from the refrigerator 30 minutes before baking. Sprinkle pecans over egg mixture. Combine butter and remaining sugar; drizzle over the top. Bake, uncovered, at 400 degrees F for 25 minutes. Sprinkle with blueberries. Bake 10 minutes longer or until a knife inserted near the center comes out clean. French Toast Bake If you like blueberries and pecans, you'll love this take on a breakfast favorite, assemble it the night before. Then bake it in the morning.

  45. 8 oz. Fettuccine 1 cup butter or margarine 1 cup heavy cream 1 cup freshly grated Parmesan cheese salt and freshly ground black pepper to taste Prepare pasta according to package directions, drain. In a medium saucepan, melt butter or margarine over low heat. Blend in cream and cheese and cook over low heat to reduce mixture slightly and melt cheese. Sauce should not boil. Remove from heat, season to taste with salt and pepper, toss with pasta and serve immediately. Fettuccine Alfredo

  46. 4 boneless chicken breasts, pounded to 1/2 inch thickness 1 egg 1/2 cup milk seasoned bread crumbs 8 slices mozzarella cheese, or more 1 jar (16 oz) spaghetti sauce Parmesan cheese Whisk together the egg and milk. Dip the chicken breasts in milk and egg mixture and then in bread crumbs. In a skillet with a little olive oil over medium-high heat, brown on both sides until golden. Set chicken in a baking dish. Slice 8 pieces of mozzarella cheese and put two on each chicken breast. Pour 1 jar of your favorite spaghetti sauce over all. Sprinkle with Parmesan cheese and a little more mozzarella and bake at 350° for about 25 to 30 minutes, or until bubbly. Serve with spaghetti, garlic bread and a nice green salad. Easy Chicken Parmesan 2

  47. Deviled Eggs • For 6 eggs, use ¼ cup mayonnaise.  1 teaspoon vinegar, 1 teaspoon prepared mustard. 1/8 teaspoon salt and dash pepper. • For 5 eggs, use3 tablespoons mayonnaise, 2 Tablespoons chopped ripe olives, 2 teaspoons vinegar, 1 teaspoon prepared mustard, and salt and pepper to taste • Halve hard-cooked eggs lengthwise; remove yolks and mash with desired combination of seasonings, above.  Refill whites.

  48. 1 1/2 pounds ground beef 1/4 cup chopped onion 1/4 cup green pepper 1/4 cup rolled oats 1 egg, beaten Sauce 1/2 cup ketchup 2 tablespoons brown sugar 2 teaspoons prepared mustard Combine first five ingredients for meatballs. Mix well. Shape balls and brown in skillet. Drain off fat; place in slow cooker. Mix sauce ingredients and pour over meatballs. Cook for 4 to 6 hours on low. Serve over hot noodles, rice, or mashed potatoes. Serves 4 to 6. Crockpot Barbecue MeatballsServe these tasty meatballs with noodles, rice, or mashed potatoes.

  49. CLASSIC LASAGNE Prep Time: 40 minutes Start to Finish: 1 hr 45 minutes • 16 pieces (about 16 oz.) Lasagna, uncooked • 1 lb. ground beef • 3 cups (about 28-oz. jar) spaghetti sauce • 4 cups (2 lb.) ricotta cheese • 2 cups (8 oz.) shredded mozzarella cheese, divided • 1/4 cup grated Parmesan cheese • 2 eggs • 1 tablespoon chopped fresh parsley • 1 teaspoon salt • 1/4 teaspoon ground black pepper • In large skillet, brown meat; drain. • Stir in spaghetti sauce; simmer 10 minutes. • Cook pasta according to package directions; drain. • Lay flat on foil to cool. • Heat oven to 350°F. • In large bowl, stir together ricotta cheese, 1-1/2 cups mozzarella cheese, Parmesan cheese, eggs, parsley, salt and pepper. • Spread about 1/3 cup meat sauce on bottom of 13 x 9 x 2-inch glass baking dish. • Arrange 4 pasta pieces lengthwise over sauce, overlapping edges. • Spread one-third cheese mixture over pasta; spread with about 3/4 cup meat sauce. • Repeat layers TWICE, beginning and ending with pasta. • Top with remaining meat sauce; sprinkle with remaining 1/2 cup mozzarella cheese and additional Parmesan cheese, if desired. • Cover with foil • Bake 45 minutes or until hot and bubbly. • Remove foil; bake about 10 minutes longer, or until lightly browned. • Let stand 10 minutes before cutting. • 10 to 12 servings.

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