Page 29 - By His Hands We Shall Be Fed Test 2

Main Dishes
LASAGNE

Tenna Powell

1 1/2 lb. ground, lead beef 4 to 6 qt. boiling water

1 T. salad oil 1 T. margarine

1 lg. onion, chopped 16 oz. creamed cottage cheese

2 (1-lb.) jars spaghetti sauce 3 to 6 slices american cheese,

16 oz. med. Egg noodles cut in half diagonally
2 T. salt

In large skillet, cook beef in oil until lightly browned, stirring frequently. Add onions

and cook 2 minutes. Stir in spaghetti sauce and simmer, uncovered, for 5 minutes; set aside.

Gradually add noodles and salt to rapidly boiling water so the water continues to boil. Cook,

uncovered, stirring occasionally until tender. Drain in colander. Return noodles to pot and

toss with margarine. Pour 1/2 the meat sauce into a 13x9” baking pan and cover with

noodles. Pour remaining sauce in center of noodles. Spoon cottage cheese on tops. Cover and

bake in 375° oven for 30 minutes. Uncover and place American cheese over cottage cheese

and bake 5 more minutes, uncovered. Makes 8 servings.

QUICK LASAGNE

Tenna Powell

2 to 3 lb. ground beef Garlic powder, to taste

2 sm. cans tomato paste Salt and pepper

2 cans water 1 T. sugar

2 pt. Small curd cottage cheese 3/4 tsp. Ground oregano, to taste

2 pkg. mozzarella cheese 8 lasagne noodles
Parsley Mushrooms (optional

Brown meat and add garlic powder, salt, pepper, sugar and oregano. Then add tomato

paste and water. Simmer for 15 minutes. Break lasagne noodles in 1/2 and boil for

approximately 12 minutes. Drain noodles in colander and rinse with cold water. In a baking

dish, alternate layers of meat sauce, cottage cheese, noodles and mozzarella cheese. Garnish

with parsley. Bake at 350° for 30 minutes or until hot and bubbly. Serves 6.