Lasagna Bolognese

First of all, I should state that this lasagna was life changing!  I don't think I'll ever make lasagna with mozzarella and ricotta, let alone store bought noodles, ever again!  This is wonderfully tender and flavorful.   Although this was an all day project, I'll definitely make it again and again.  The Bolognese can be made ahead to shorten the cooking time on serving day.
Suggestions:  Make the Bolognese well in advance.  Make the pasta dough and then while it's resting, make the Béchamel. Let the Béchamel cool while rolling the pasta.

Bolognese:
1 medium carrot, peeled
1 celery stalk
1 medium yellow onion
1 tsp. crushed garlic
1 Tbsp. butter
1 Tbsp. olive oil
1/2-1 lb. ground beef
1/2-1 lb. ground pork
1 pint tomatoes, drained (or 1 can diced tomatoes)
1 jar Classico Spicy Tomato and Basil spaghetti sauce
salt and pepper, to taste

Chop carrot, celery and onion in a food processor into small pieces.  Saute vegetables and garlic in butter and olive oil until tender.  Add meats and cook until browned.  Add tomatoes and Classico.  Salt and pepper to taste.  Put into a Crockpot on low for 3-4 hours. (I used 1/2 lb. of beef and 1/2 lb. pork, but it would have been yummy with even more meat and possibly substituting Italian sausage.  You could also add different herbs to customize the flavor to your preference.  Try fresh basil, thyme, Italian parsley, red pepper flakes, etc.  I used the Crockpot so I didn't have to babysit a simmering pot.  That way I could still take a Sunday afternoon nap.)

Béchamel:

1/3 c. butter
1/3 c. flour
3 c. milk
1 sprig of fresh thyme
1 bay leaf
salt and pepper, to taste

Melt butter until bubbly, but not brown, add flour and whisk for 3 minutes.  Slowly add the milk.  Add thyme, bay leaf and salt and pepper and cook until thickened, stirring constantly.  Set aside to cool. 

Pasta:
2 c. all purpose flour
3 eggs
1 tsp. salt
1 Tbsp. olive oil
water, if necessary

Combine all ingredients until a soft dough forms.  Knead 5 minutes.  Let rest 15
minutes.  Roll into sheets using a pasta maker.  (I rolled mine using the thinnest setting and cut into lasagna noodle size strips.)  Set aside to dry for 15 minutes.  Bring water to a boil and boil pasta sheets for 1 minute.  Set aside on a lightly greased tray.

Other ingredient:
2 c. Parmesan or Romano cheese or I used a 3 cheese blend of Parmesan, Romano and Asiago

Assembly:
Lightly grease a 9x13 pan.  Start by ladling in 1/2-1 c. Béchamel sauce to lightly cover the bottom of the pan.  Add a layer of noodles, then about 1 cup of Bolognese,  about 1/2 c. Béchamel and 1/3 c. cheese, repeat steps and top with extra cheese.  I ended up with 4 layers.

Bake:
30 minutes in preheated 400 degree oven.

Candice's Sweet and Sour Meatballs

1 lb. ground beef
1 egg
1/2 c. quick oats, finely processed
1/2 tsp. onion powder
1/2 tsp. seasoning salt
2 tsp. Worchestshire sauce

Combine above ingredients and make small meatballs, set aside

1- 20 oz. can pineapple chunks, drained, reserve juice
1/2 c. water
3 Tbsp. white vinegar
1 Tbsp. soy sauce
1/2 c. brown sugar, packed
3 Tbsp. cornstarch
1/4 tsp. ground ginger
1/2 tsp. seasoning salt
1 small red pepper, chopped
1/2 small white onion, chopped

Brown meatballs in a hot skillet, add onion, reduce heat. In a separate sauce pan combine 1 c. pineapple juice, water, vinegar, brown sugar, soy sauce, ginger, and cornstarch. Whisk until smooth over medium high heat until thickened. Add 1/2 can pineapple chunks and red pepper. Pour sauce over meat balls and onions. Cover and cook for 15-20 minutes, stirring occasionally. Serve over hot rice.

Dad's Meatloaf

Meatloaf recipe
1 1/2 lbs. ground beef
1/4 c. onion, finely chopped
1 tsp. pepper
1 1/2 tsp. salt
3/4 c. milk
3/4 c. regular oats
1 egg

Mix all ingredients. Put into a loaf pan. Top with sauce. Bake at 350 degrees for 1 1/2 hours.

Sauce
1/3 c. ketchup
1 Tbsp. mustard
2 Tbsp. brown sugar
Combine and spread on top of meatloaf before baking.

Meatloaf Balls
Make Dad's meatloaf recipe above. Shape into balls. Place in greased muffin tins. Topped with Sauce or barbecue sauce. Bake until done.

Easy Navajo Tacos

Onion - chopped
1/2 - 1 lb Hamburger meat
2 cans Chili Beans in sauce
Shredded Cheese
Lettuce
Sour Cream
Olives
Salsa
Guacamole
Rhodes Roll Dough

Saute onions with hamburger meat. Add two cans of chili beans with sauce. Bake or deep fry Rhodes rolls. (Follow the instructions on the package for scones or pizza.) If you're feeling ambitious make homemade bread dough. Top bread with chili and favorite toppings.

Elaine's Famous Sugar Cookies

1 cup butter, softened
1 cup powdered sugar
1 cup granulated sugar
2 eggs
1 cup salad oil
2 tsp. vanilla
4 1/2 cups flour
1 tsp. baking soda
1 tsp. cream of tartar
1 tsp. salt

Cream butter and sugars; beat in eggs one at a time until light and fluffy. Beat in oil and vanilla. Combine dry ingredients and gradually add to sugar mixture, beating till well blended. Cover and chill several hours.

Preheat oven to 325 degrees. Roll out dough on lightly floured surface. Use your favorite cookie cutters. Refrigerate dough not being used. Place cookies on cookie sheets. Bake for 10 minutes till lightly browned. Frost with vanilla frosting.

Shredded Green Chili Pork

1 lb. Pork Loin
1/2 Onion - finely diced
7 oz. Can diced green chilies
1/2 c. water
1 Tbsp Jalapenos - finely diced
Salt and Pepper

Place water, pork loin, finely diced onion, green chilies, and jalapenos in crock pot. Cook low for 6 hours. Shred pork when done. Great filling for tacos, enchiladas, burritos or tamales.

Crock pot Tamales

1 pork roast, cut into four pieces (about 2 lbs.)
1/2 onion, chopped
1 c. Rosarita Enchilada sauce
sprinkle of black pepper, to taste
1/2 - 1 c. water

Cook pork roast for 3 hours on high. Add onion, pepper and enchilada sauce and continue to cook on high for another hour. Shred pork, add water, drop masa dough by 2 Tbsp. scoop on top of meat mixture (like a dumpling). Continue to cook on high until done, about 1 1/2 - 2 hours.

Masa dumplings
2 c. Maseca (Instant corn masa mix)
2 c. warm chicken broth (2 c. hot water + 2 tsp. chicken base or bouillon)
1 tsp. baking powder
1/2 tsp. salt
2/3 c. shortening

Cream shortening with baking powder and salt. Add Maseca 1 cup at a time until crumbly like pie crust dough. Slowly add broth while mixing. Let sit to allow mixture to thicken.

Calzones

1 c. warm water
1 tsp. sugar
2 ¼ tsp. yeast
2 Tbsp. olive oil
½ tsp. salt
3-3 ½ c. flour
Grated mozzarella cheese
Pepperoni, sausage, etc.

Combine water, sugar and yeast. Let sit a few minutes to soften yeast. Add remaining ingredients and mix with an electric mixer for 5 minutes. Let rise 45 minutes. Divide dough into eight pieces. Roll into circles. Fill with your favorite pizza toppings. Fold over and seal edges. Cut a small slit in the top to allow steam to escape. Bake 450 degrees for 15 minutes. (I usually double the batch and put some in the freezer for a quick lunch.) Serve with marinara sauce.

Mock Turkey-Pomodoro

Bread of choice
Cranberry jalepeno jelly
Thinly sliced Turkey Deli Meat
Thinly sliced cucumbers
Havarti Cheese slices
Roman Lettuce
Roasted tomatoes - found in grocery store deli's, ie. Harmon's.

Beef Croquettes

This is a traditional Dutch Christmas dish that my husband craves this time of year.
I cook a 2-3 pound chuck roast in the crock pot on low for 8 hours to get the meat. Save 1 cup of beef broth for the sauce. Put left over pot roast in your food processor and shred until you have 4 cups. I had about 2 cups of leftover meat that bulked up to 4 cups processed.
Sauce:
1/4 c. butter
1/4 c. flour
1 c. beef broth
Melt butter in a saucepan over medium heat. Whisk in flour. Continue to cook, stirring, for a minute or two to combine the butter and flour. Whisk in beef broth and cook, stirring continually, until thickened into a paste. When thick, combine with beef and mix until it is all combined and the consistency of cookie dough. Spread in a 1/2 inch thick layer on a cookie sheet and sprinkle with the seasonings you like. We like to use a little ground nutmeg, black pepper, onion powder and garlic salt. Cover and refrigerate for several hours or overnight. Shape into logs, about 1/4 c. each. Dip in a beaten egg and then roll in bread crumbs, we prefer Panko. Deep fry. Enjoy!

Pot Roast

2-3 lb. chuck roast
Salt
Pepper
Seasoning Salt
3 bay leaves
5 beef bouillon cubes
2 c. water

Sprinkle both sides of the roast liberally with salt, pepper, and seasoning salt. Put into a Crock pot with bay leaves, bouillon, and water. Cover and cook on low for 8 hours.

Candice's Pork Chile Verde

1- 2 lb. pork roast, cubed (about 2-3 Tbsp. size.)

2- 4 oz. cans of diced roasted green chiles

1 Tbsp. bottled jalapenos, chopped finely

1/3 c. water

Sear pork cubes in a hot skillet with a little oil, salt, and pepper. Put into crock pot. Add chiles, jalapenos, and water. Cover and cook on low for 6 hours. Can be doubled in a large crock pot.

Grandma Carver's Meat and Gravy

1 1/2 lbs. stew meat
1/2 c. onion, chopped
2 cans cream of chicken soup
2 beef bouillon cubes
1 c. water
salt and pepper
Dissolve bouillon in water and combine with chicken soup. Put meat, onion, and soup mixture into a Crockpot and cook for 6 hours. Remove meat from gravy and set aside. Combine 1 Tbsp. flour and 2 Tbsp. water and whisk until smooth. Whisk into gravy. Season to taste with salt and pepper. Serve the meat on the side or return to the gravy.

Candice's Broccoli Quiche

9 inch Flaky Pie Crust - bake at 375 for 7 minutes, set aside
6 slices of bacon, cooked and crumbled
1/2 cup chopped onion - saute onion
1 1/2 cups steamed and chopped broccoli
4 eggs
2 cups of shredded cheddar cheese
1 cup whipping cream or half and half
Salt and pepper

Combine all ingredients minus 1 cup of cheese. Put one cup of cheese in the bottom of the pie crust and pour the remaining ingredients in pie crust. Bake at 375 degrees for 45 minutes. Let cool before serving.

Perfect Flaky Pie Crust

1 1/4 c. flour
1/4 tsp. salt
1/2 c. shortening
3 Tbsp. ice water

Cut shortening into flour and salt. Add water and mix until it holds together. Form into a ball and wrap in plastic wrap. Chill for 30 minutes. Roll out and place in pie pan. Shape crust. (Makes 1 crust. Make one and a half batches for a 2 crust pie.)

Baja Style Fish Tacos

Growing up we would go to San Felipe, Mexico and eat fish tacos. This is as close as I can get them. Definitely one of our family favorites!

Breaded fish fillets (Tilapia, Halibut, or Cod)
Corn tortillas, lightly fried
Cole Slaw mix or shredded cabbage
Lime juice, to taste
Tomatoes, chopped
White onion, finely chopped
Salt and Pepper
Creamy Cilantro dressing, optional

Bake fish fillets according to package directions. (I love the panko breaded Tilapia or Cod from Costco.) Lightly fry tortillas with a little oil, on both sides, in a hot pan until pliable. (We are lucky to have a tortilla factory here in Salt Lake City where I can get fresh tortillas.) Assemble tacos the way you like them. I take a tortilla, place a fish fillet that I have halved lengthwise in the middle, squeeze on lots of lime juice, top with Cole slaw mix, tomato, onion, salt and pepper and my own version of Creamy Cilantro dressing. In Mexico they would use mayonnaise watered down a little with water to make it a dressing consistency. This is also good, I just like a little extra flavor. Enjoy!!