Laura- Lasagna

Ingredients:

16 pieces (about 16 oz.) lasagna noodles, uncooked
1 pound ground beef
1 jar (about 28 oz.) spaghetti sauce
1/2 cup water
16 ounces ricotta cheese
2 cups shredded mozzarella cheese, divided
1/4 cup grated Parmesan cheese
2 eggs
2 teaspoons chopped oregano
2 teaspoons chopped basil
1 teaspoon salt
1/2 teaspoon garlic powder
1/4 teaspoon ground black pepper

Directions:

1. In large skillet, brown meat; drain.

2. Stir in spaghetti sauce and water; simmer 10 minutes.

3. Cook pasta according to package directions; drain. Lay flat on foil to cool.

4. Heat oven to 350°F.

5. In large bowl, stir together ricotta cheese, 1-1/2 cups mozzarella cheese, Parmesan cheese, eggs, oregano, basil, garlic, salt and pepper.

6. Spread about 1/3 cup meat sauce on bottom of 13 x 9 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.

7. Repeat layers, beginning and ending with pasta. Top with remaining meat sauce; sprinkle with remaining 1/2 cup mozzarella cheese and additional Parmesan cheese, if desired.

8. 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.

Candace-Crockpot Ranch Porkchops

1 pkg Ranch Seasoning Mix
1 can cream of chicken soup
Boneless skinless Porkchops-lean cut


Put porkchops on the bottom of the crockpot. Add the seasoning
mix and soup with one can of water into the crockpot, mix well, 
cook on low for 8 hours or high 4-6 hours. Serve with rice or noodles
and veggies. 

Laura-roast beef french dip w/ Au jus

serves 4, prep 10 min, cook 10 min
4 cups beef broth
1/2 small onion, sliced into rings
1-2 cloves garlic, minced
4 hoagie rolls
1lb lean, rare deli roast beef, thinly sliced
8 thin slices provolone
roasted garlic mayonnaise
prepared creamy horseradish

In a medium pot, add beef broth, onion and garlic to a boil.
Boil vigorously until reduce by half.  You should be able to measure out 2 cups of au jus.
Separate hoagie rolls and broil until slightly crisp. Do not walk away from the broiler unless you have lots of extra rolls on hand!
Once they are good and crunchy, spread mayo on one side of each roll, loosely pile 3-4 ounces of roast beef on top of the mayo.
Top roast beef with two slices of provolone.
Return to the broiler and broil until cheese is melted and edges darken.
Spread horseradish on top bun and close sandwiches.
Serve cut on a diagonal and au jus on the side.
I was able to buy roasted garlic mayonnaise already prepared at the store but to make it yourself just roast a head of garlic in a small crock in the oven with a bit of oil and then combine the softened, caramelized cloves with regular mayonnaise and keep in the fridge.  You could also just sprinkle them very lightly with a bit of garlic powder.  The whole point to this recipe is that it should be easy to whip up with ingredients on hand with just a trip to the store for hoagies, roastbeef, and cheese.

Brett- Spicy sauerkraut for brauts

2 Med. Onions
1 tsp. butter
1 Cup Sauerkraut
1 tsp. mustard
1/2 Cup Ketchup
1 tsp. celery seed
1/2 tsp. white pepper
3 Tbsp. Tabasco sauce (VERY HOT) we use less then 1 Tbsp.

Directions:

1. Saute onions in butter until soft and lightly caramelized.
2.Add the sauerkraut.
3. When sauerkraut is warm add the remaining ingredients. Bring to a simmer and cook till thickened.

 

Laura- Red skin potato salad

Ingredients

• 2 pounds clean, scrubbed new red potatoes
• 6 eggs
• 1 pound bacon
• 1 onion, finely chopped
• 1 stalk celery, finely chopped
• 2 cups mayonnaise
• salt and pepper to taste

Directions

1. Bring a large pot of salted water to a boil. Add potatoes and cook until tender but still firm, about 15 minutes. Drain and set in the refrigerator to cool.
2. Place eggs in a saucepan and cover with cold water. Bring water to a boil and immediately remove from heat. Cover and let eggs stand in hot water for 10 to 12 minutes. Remove from hot water, cool, peel and chop.
3. Place bacon in a large, deep skillet. Cook over medium high heat until evenly brown. Drain, crumble and set aside.
4. Chop the cooled potatoes, leaving skin on. Add to a large bowl, along with the eggs, bacon, onion and celery. Add mayonnaise, salt and pepper to taste. Chill for an hour before serving.

Laura-Crispy Panko Chicken

4 boneless skinless chicken breast halves
3/4 cup flour
1/2 teaspoon onion powder
1/4 teaspoon garlic powder
salt and pepper, to taste
3 eggs, lightly beaten with 1/3 cup water
2 cups panko vegetable oil


Directions: 1 Using a mallet, gently beat the chicken breasts to a uniform thickness. (This prevents the chicken breasts from shrinking and promotes even cooking.).


2 Combine the flour, onion powder, garlic powder, salt and pepper in one bowl. Place the egg and water mixture into another. Put the Panko bread crumbs into a third bowl. Dredge chicken with seasoned flour and pass through egg mixture. Shake off excess egg. For an even crispier crust, dredge with flour again and pass through egg mixture one more time.


3 Now completely cover chicken breasts with Panko crumbs, pressing crumbs down gently if needed.


4 Heat oil in frying pan on medium-high heat. Cook for 4 minutes on each side (or until no longer pink inside) and serve.

French Dip Crescent-Candace

French Dip Crescent Ingredients:
2 packages crescent rolls, 8 count
1 pound deli roast beef, thinly sliced
4 ounces Swiss or provolone cheese, cut in 16 equal sized pieces
optional: Horseradish Sauce
optional: Au Jus for dipping (click here for my Easy Au Jus recipe!)


French Dip Crescent Directions:
Unroll crescents onto a large cookie sheet.
Spread a small dab of horseradish on each crescent, then place a slice of roast beef and a piece of cheese on each crescent.
Roll crescents starting from the wide end and ending at the narrow end.
Bake at 375 degrees for 11 to 13 minutes, until crescents are a golden color.
Serve with Au Jus and enjoy!