00b0F.
For the Tofu Ricotta (see also my recipe #279343):
Fold in crab meat to other ingredients.
Dab more mayonnaise on top, sprinkle with paprika.
Bake in oven at 350\u00b0 for about 20 or 25 minutes.
Rich, lots of calories but delicious.
For the Meat Sauce:
Heat oil in
Set lasagne sheets aside.
For the meat sauce, heat oil in
he spinach.
For the meat sauce, cook the meat in heavy-bottomed
Choose leg or saddle.
Makes enough for family of 4.
Allow 1/2 pound of meat per person.
Season with garlic, pepper and salt.
Rub meat with flour.
Place on rack in open roasting pan. Roast for 15 minutes at 425\u00b0.
Reduce heat to 325\u00b0 and cook 30 minutes per pound.
If layer of fat is thin, place several bacon strips on top.
May use this recipe for elk or beef also.
If venison flavor is too strong, flavor may be improved by standing for 1 hour in a mixture of olive oil and lemon juice or use French dressing.
See separate recipe for Marta Sgubin's Mashed Potatoes --<
do not use same oil for browning meat).
Saute chopped onions
Prepare meat balls and spaghetti sauce as directed in preceding recipes.
Cook all 24 meat balls in thick spaghetti sauce.
Cook lasagne noodles in salted boiling water until firm (not too done).
Add cold water to stop cooking.
Drain.
Saute beef and garlic in oil until meat is browned; drain. Add tomato sauce, salt, pepper and oregano; cover and simmer 15 minutes, stirring occasionally.
Cook noodles according to package directions.
Drain.
Layer half of noodles, Mozzarella cheese, Ricotta, meat sauce and Parmesan cheese in a lightly greased 1 1/2-quart casserole.
Repeat layers.
Bake at 375\u00b0 for 15 minutes. Yields 2.
Double recipe for 4 or more people.
In a heavy sauce pan mix together garlic, tomato sauce, tomato paste, parsley and basil.
Bring sauce to a boil and turn down the heat to simmer.
In a large bowl mix together the ground beef, ground pork, bread crumbs, Parmesan cheese, garlic powder and parsley.
Shape into balls the size of a golf ball.
Try to make 40 meat balls.
In a skillet, fry meatballs in hot olive oil until brown.
Combine the sauce mixture and the meat balls and simmer over low heat for another four hours.
For the Meat: Cut meat into serving sized pieces. Brown
Use a cooking bag.
Shake flour around in cooking bag.
Put meat in bag and add everything.
Kinda shake around to mix up. Marinate in refrigerator for 25 hours, turning bag over every so often.
Cook 6 to 7 hours at 275\u00b0.
If you want, when it has about an hour to go, you can pull it out and cover it with barbecue sauce.
oft.
Add the ground meat and cook until no longer
Brown the meat in skillet and set aside, draining off excess fat.
Heat the oil in a heavy saucepan.
Add onion and cook until onion is soft and golden.
Add all ingredients, except ground meat, green pepper and raisins.
Stir, lower heat, cover saucepan and simmer for at least 20 minutes.
Stir frequently, returning cover to pan after each stirring.
Add the meat, raisins and green pepper, but if you like crisp pepper, add it just before serving. Cook for another 10 minutes.
Serve with rice.
Servings 8 to 10.
Brown meat and onion in skillet, stirring constantly.
Drain off fat.
Blend in flour and salt.
Add green pepper and pimento. Spread in two 16 x 10 x 2-inch baking pans.
Pour corn bread batter over meat mixture.
Bake in a hot oven at 400\u00b0 for 35 to 40 minutes.
Serve meat side up with tomato sauce, mushroom sauce or gravy.
Yields approximately 12 servings.
Get out the bread.
Take the meat out of the freezer.
Cook the meat for 20 minutes in the microwave.
Put the meat on the bread.
I like the grown-up kind.
Put the salad on the bread. Put the catsup on the bread.
Put the cheese on top.
That's all. Eat it with your mouth.
Sprinkle meat with garlic salt (optional) and meat tenderizer; let set for 30 minutes.
In a small bowl, combine all ingredients except meat.
Stir to mix well.
Place meat 3 to 4 layers deep in a glass, stoneware, plastic or stainless steel container, spooning liquid smoke mixture over each layer.
Cover tightly.
Marinate 6 to 12 hours in the refrigerator, stirring occasionally and keeping the mixture tightly covered.
Dehydrate meat as directed by your dehydrator.
Place the meat and bones in a stockpot