Layered Meatball Casserole recipe
Posted on February 28, 2008
1 layer raw sliced potatoes
1 layer sliced onions
1 layer 1-inch bacon strips - uncooked
1 layer sliced green bell pepper
1 layer sliced carrots
1 layer small meatballs - uncooked
1 layer cheese slices
3 tablespoons uncooked rice
Salt and pepper
1 can cream of chicken soup
1 cup milk
» Filed Under Italian, Beef | Leave a Comment
Cauliflower Cheese Bake
Posted on October 27, 2007
1 lb. cauliflower florets
1 Tbs. unsalted butter
1/4 cup onion, finely diced
1 tsp. Worcestershire sauce
1-1/2 tsp. Dijon mustard
2 Tbs. lowfat milk
1/4 lb. Muenster cheese, cubed
2 Tbs. mayonnaise type salad dressing
» Filed Under Vegetables, Side Dishes | Comments Off
Roasted Asparagus
Posted on October 27, 2007
1 lb Fresh asparagus
2 ts Olive oil
2 tb Parmesan cheese, shredded
1 Lemon, cut into wedges
Arrange in a single layer in a shallow baking pan. With a pastry brush, paint the oil on the asparagus spears then sprinkle with kosher salt. Roast until tender but still crisp, 8 to 10 minutes, depending on thickness of stalks. Turn spears occasionally for even cooking and to avoid browning. Place asparagus spears on serving platter. Sprinkle with cheese. Serve with lemon wedges.
» Filed Under Vegetables | Leave a Comment
Barbecue Beef Lasagne
Posted on October 27, 2007
12 Lasagne pieces, uncooked
1 pound ground beef, pork or turkey
1 medium yellow onion, chopped
2 15-oz. cans tomato sauce
1/4 cup water
2 tbsp. red wine vinegar
1/3 cup packed brown sugar
3 tbsp. Worcestershire sauce
1 tbsp. prepared mustard
1 tsp. liquid smoke flavoring (optional)
1/4 tsp. ground red pepper (cayenne)
10-oz. package frozen corn, thawed, reserving 1/4 cup
15-oz. container part-skim ricotta cheese
1/2 cup egg substitute
3/4 cup shredded low-fat sharp cheddar cheese
» Filed Under Pastas & Sauces, Beef | Leave a Comment
Baked Potato Soup
Posted on October 27, 2007
4 large baking potatoes
2/3 cup butter or margarine
2/3 cup flour
6 cups milk
3/4 tsp salt
1/2 tsp black pepper
1/2 tsp white pepper
4 green onions, chopped
12 slices bacon, cooked, crumbled
1 1/4 cups cheddar cheese, shredded
8 ounces sour cream
» Filed Under Soups | Comments Off
Antipasto Platter
Posted on October 27, 2007
2 Bunches romaine lettuce
1 Sm Head iceberg lettuce
1 Sm (1/2 cup) green pepper
1 Sm Sliced thin red onion
1 14 oz can artichoke hearts
1 2-1/2 oz whole mushrooms
1 cup Creamy italian dressing
1/4 cup Parmesan cheese, grated
12 ounces Provolone chese, sliced
12 ounces Mozzarella cheese, sliced
12 Whole cherry tomatoes
12 Whole pitted black olives
12 Genoa Salami, sliced
Divide torn romaine, torn lettuce, chopped green pepper (1/2 cup), onion, drained artichoke hearts and drained mushrooms between two large plastic bags. Fasten bags and refrigerate no more than 24 hours or at least 6-8 hours.
» Filed Under Appetizers | Comments Off
Caesar Salad
Posted on October 26, 2007
3 heads Romaine lettuce
1 large or 2 medium cloves of garlic, minced
2 teaspoons pureed anchovy
3/4 teaspoon dry mustard
1 teaspoon Worcestershire sauce
2 tablespoons lemon juice
4 ounces extra virgin olive oil
3 ounces grated Parmesan cheese
» Filed Under Salads & Salad Dressings | Comments Off