PASTICCHIO ROLLS . . . or WHITE LASAGNA
These can be put together like lasagna in layers, but the rolls are impressive.
Peel and chop a large eggplant. Cook in boiling, salted water for 5 minutes. Drain and set it aside.
Cook 1/2 lb of ground round or sausage, and 1 large, chopped, red onion. Drain the fat.
Sauce: Melt 1/8 cup butter, stir in 1 1/2 TBspoons flour, 1/2 tsp salt, 1/2 tsp pepper, and a pinch of nutmeg. Add 1 1/4 cup milk, and 1 tsp parsley (1/2 tsp sweet basil also, if you like). Cook until thickened. Remove from heat.
Combine eggplant, beef, 1/2 cup of the sauce and 1/2 cup cream-style cottage cheese.
Cook, drain and rinse an 8oz pkg of lasagna noodles.
Spread each noodle with mixture and roll up. Place seam-side down in a greased baking dish. Spoon remaining white sauce over rolls and sprinkle with 1/4 cup grated parmesan cheese.
Cover with foil. Bake at 375 degrees for 35 minutes. Garnish with chopped red bell pepper. Serves 4 adults.
KING RANCH CHICKEN CASSEROLE
1 large onion, chopped
1 large green bell pepper, chopped
2 tablespoons vegetable oil
2 cups chopped cooked chicken
1 (10 3/4-ounce) can cream of chicken soup, undiluted
1 (10 3/4-ounce) can cream of mushroom soup, undiluted
1 (10-ounce) can diced tomato and green chiles
1 teaspoon chili powder
1/4 teaspoon salt
1/4 teaspoon garlic powder
1/4 teaspoon pepper
12 (6-inch) corn tortillas
2 cups (8 ounces) shredded Cheddar cheese, divided
Sauté onion and bell pepper in hot oil in a large skillet over medium-high heat 5 minutes or until tender. Stir in chicken and next 7 ingredients; remove from heat.
Tear tortillas into 1-inch pieces; layer one-third of tortilla pieces in bottom of a lightly greased 13- x 9-inch baking dish. Top with one-third of chicken mixture and 2/3 cup cheese. Repeat layers twice.
Bake at 350° for 30 to 35 minutes.
Note: Freeze casserole up to 1 month, if desired. Thaw in refrigerator overnight, and bake as directed.
EASY PASTA
1- 1 1/2 lbs pasta, any shape you like
boil in a real big pot with a couple tsp salt and a bit of Olive oil till tender.
DRAIN
In a big skillet, brown 1 lb good quality ground beef.
1 lg chopped onion
(OPTIONAL: This is where you can get creative. Add any other veges your family likes. As kids, mama threw in green beans or corn.) When tender, pour in one jar of basil, tomato, pasta sauce
add 2 TB Olive Oil
1 can of sliced or whole black olives
1/2 cup water
1 TB dried basil leaves
Add salt and pepper to taste.
Simmer 30 minutes, then stir into the pasta. Serves 4-6
HAMBURGER SOUP
In a large pot brown 1lb. ground round and one large chopped onion in 1/8 cup olive oil. Add 1 TBspoon sweet basil, 2 TBspoons worchestershire sauce, 2 bay leaves, salt, pepper, and garlic salt to taste. Add 1 large can of diced tomatoes, plus the juice. Cut up celery, carrots, potatoes in the amount desired for your family.(I add any veges I have , like...green beans, a cup of corn, ect). Fill the pot the rest of the way with water. Bring to a boil, simmer covered until done.
Serves 4 to 6
CHICKEN ENCHILADAS
In advance, cook and chop 1 1/2 cup chicken. Grate 2 cups Monterey Jack Cheese. Chop 1 large onion.
In a heavy saucepan, over low heat, melt 1/4 cup butter. Add 1/4 cup flour, stir till smooth. Cook 1 minute, stirring constantly. Gradually add 1 (10oz)can of Campbell's double strength chicken broth, undiluted AND 3/4 cup water; cook over med. heat till thickened and bubbly. Stir in 8oz of sour cream, and 2 seeded, chopped, jalapeno peppers (I use 2 tsp of the ones we use for nachos, plus a bit of the bottled juice.)Pour half of the sour cream mixture into a greased 12x8x2" casserole dish; set aside dish and remaining sour cream sauce.
Fry 12 tortillas, in 2 TBspoons oil, (one at a time)in a med. skillet 5 seconds on each side, or just until the tortillas are softened; add additional oil if necessary. Drain on paper towels.
Place 1 TBspoon each, chicken, cheese and onion on each tortilla, roll and place seam-side down, in reserved baking dish. Pour remaining sauce over top. Bake, uncovered, at 425 degrees for 20 minutes. Sprinkle remaining 1 1/4 cups cheese on top and bake until cheese is melted and bubbly.
This serves 4 adults, but double it! I promise you'll wish you had.
