Kathy's Lasagna (diana)

Brown:

1-2 lbs. browned hamburger

1 chopped onion

Add:

1 can tomato paste

2 8 oz. cans tomato sauce (or 1 - 15 oz can)

½ t. salt

1 t. oregano

1 t. basil

1 T. dried parsley

2 bay leaves

2 cloves minced garlic

dash of pepper

1 c. sharp cheddar cheese shredded

28 oz. can crushed tomatoes

Simmer together for 1 – 1 1/2 hours.

Mix together 1 pt. cottage cheese and 2 eggs.

Layer together in 9x13 pan:

Sauce

Noodles

Sauce

Cheese (Monteray Jack or Mozzarella)

Noodles

Sauce

Cottage cheese mixture

Noodles

Sauce

Cheese

Bake 350 degrees 30 to 45 mintues.

I use Barilla (No Boiling Required) lasagna noodles.

Polynesian Chicken Skillet (derek)

Ingredients

2 boneless, skinless chicken breasts, cut into 1/4-inch strips
1 tablespoon oil
1 medium onion, sliced
1 green pepper, chopped
1 15-ounce can pineapple chunks
2 teaspoons, or two cubes of chicken bouillon granules
1 cup water
1/4 cup vinegar, any type
1/2 cup brown sugar
2 tablespoons soy sauce
2 tablespoons cornstarch
1 11-ounce can mandarin oranges, drained

Directions

In a large skillet, saute chicken in oil until chicken is lightly browned. If you prefer not to use oil, just spray some cooking spray on the skillet and use the chicken's natural juices to cook.

Add onion and green pepper. Stir fry until vegetables are tender.

Add 1/2 cup pineapple juice from the can of pineapple chunks, bouillon, water, vinegar and brown sugar to the skillet and stir.

In a small bowl, off to the side, combine soy sauce and cornstarch. Mix well to smooth out any clumps. Stir the cornstarch mixture in to the chicken, vegetables and sauce in the skillet.

Simmer until mixture thickens, stirring constantly. This should take 5 to 10 minutes, and the mixture will turn more transparent as it thickens.

Add pineapple and mandarin oranges.

Serve over rice. Serves 6-8.

Stuffed Shells

1 box jumbo shells
4 cups (2 lbs.) cottage cheese (small curd)
2 cups (8 oz.) grated mozzarella cheese
3/4 cup parmesan cheese
3 eggs
32 oz. jar of spaghetti sauce
1 1/2 t parley
1/4 t pepper
3/4 t oregano
1/2 t salt

cook shells, drain. cool on foil or wax paper. combine cheeses, eggs, and spices. fill each shell with about 2 T cheese mix. spread thin layer of sauce on bottom of 9x13 pan. place shells in pan, cover with spaghetti sauce. cover pan with foil. bake at 350 for 35 minutes.

Bengal Tiger Chicken Rawr (TIM)

4 whole chicken brests skinless boneless

Cut into 3 pieces each

Place in 9x13 casserole dish

Mix

1 Can cream of mushroom soup

1 cup mayo

1 teaspoon curry powder

Pour mixture over chicken

Bake covered with tin foil 40 minutes @ 350 degrees

Mix 1 cup Parmasan Cheese

½ cup seasoned bread crumbs

4 tablespoons melted butter

Sprinkle over cooked chicken

Bake 20 minutes uncovered

Apartment 331 - MAN

Broccoli, Rice, Cheese, and Chicken Casserole (Kim)

3 c cooked rice

2 (10 oz) cans chunk chicken, drained

1 (10 oz) can condensed cream of chicken soup

1 (10 oz) can condensed cream of broccoli soup

1/4 c butter

1 c milk

1 (16 oz) package frozen chopped broccoli

1 small white onion, chopped

1/2 lb. shredded cheddar cheese

Preheat oven to 350 degrees. In a greased 9x15 pan, spread rice at bottom. Layer frozen broccoli on top.  Add chicken as the next layer. Combine in a separate bowl cream of chicken soup, cream of broccoli soup, butter, milk, and onion. Spread completely over chicken, making sure to cover all edges. Sprinkle with cheese. Bake for 30-35 minutes.

Sweet and Sour Meatballs (Kim)

Meatballs:

1 lb. ground beef

1/2 c oatmeal

1/4 c milk

1 1/2 t onion

1 t salt

1/2 t worcestershire sauce

1 egg

Preheat oven to 400. Mix all ingredients together. Roll into meatballs. Bake for 20-25 minutes.

Sauce:

1/2 c brown sugar

1 T corn starch

15 oz can pineapple tidbits

1/3 c vinegar

1 T soy sauce

1 green pepper, chopped

Mix brown sugar and corn starch in a pan. Stir in pineapple, vinegar, and soy sauce. Heat to boil, stirring occasionally.  Reduce heat and add meatballs. Cover for 10 minutes.  Stir in green pepper. Cover until crisp.