Siri's Basic (red) Pasta Sauce Sirion
2 onions
50 gr butter
250 gr ground beef
150 gr mushrooms
1 small can of tomato paste
salt, pepper
1/2 teaspoon mustard
2 teaspoons oregano and other flavorable dried herbs you can find
some thyme
2.5 dl bouillon (cube)
Chop the onions and fry in butter in a frying pan until golden brown.
Add the non-spiced ground beef, fry stirring to crumbs. Add the sliced mushrooms and fry another 5 minutes. Add tomato paste, little salt, freshly ground pepper, mustard, herbs and thyme. Add bouillon till you have a smooth paste.
Let the sauce simmer at least 15 minutes.
While the sauce simmers cook the pasta.
If this is too easy, and you need a challenge...lemme know and I'll tell you a recipe to make your own pasta (but don't blame me for the mess in your kitchen)
Vegetable Lasagna Jinx
12 lasagna noodles
1/2 cup sun-dried (not oil packed) tomato halves
3/4 cup boiling water
1 tbsp olive oil
4 cloves garlic, minced
1 medium red onion diced
3 carrots sliced
2 stalks celery
2 zucchini, halved & sliced
2 tomatoes diced
1 cup sliced mushrooms
2 tbsp balsamic vinegar
1/2 tsp dried rosemary
1/4 tsp dried basil
1/4 cup chopped parsley
salt & freshly ground pepper to taste
16-ounce container cottage cheese
1/4 cup milk
1 tsp lemon juice
2 1/2c shredded mozzarella
3/4c grated parmesan cheese
Cook noodles until almost tender. Drain & sit in cold water. Combine sun-dried tomatoes and boiling water in bowl and let them sit until soften. Drain, keep liquid and chop the tomatoes.
In a lrg skillet, heat oil. Add garlic, onion and celery until almost tender. Add carrots, zucchini, & mushrooms until they begin to soften. Add the sun-dried tomatoes and liquid, diced tomatoes, vinegar, rosemary and basil. Cover and cook until the vegetables are tender. Remove from the heat and stir in the parsley, salt & pepper.
In blender, puree the cottage cheese, milk and juice until very smooth. Stir half of the puree into the vegetable sauce. Stir half of the mozzarella into the remaining puree.
In a 13X9" baking dish, spread about 2tbsp of the vegetable sauce. Lay 3 noodles on top & spread 1/3 of the vegetable sauce. Repeat the layers twice with the noodles and sauce and end with noodles on top. Top with the puree-mozzarella mixture & parmesan cheese. Bake in 450°F (230°C) for about 10 mins, then sprinkle the rest of the mozzarella on top and bake until golden.
Venison Meat Loaf J@y (or regular Meat Loaf)
Ingredients
2 eggs
1 can (8 oz) tomato sauce
1 medium onion, finely chopped
1 cup dry bread crumbs
1-1/2 tsp. salt
1/8 tsp. pepper
1-1/2 lbs ground venison (or hamburger, or ground turkey if you dont do venison)
2 TBS brown sugar
2 TBS spicy brown mustard
2 TBS vinegar
Directions: In a large bowl, lightly beat eggs then add the tomato sauce, onion, crumbs salt and pepper. Add venison and mix well. Press into an ungreased 9" x 5" x 3" loaf pan. Combine the brown sugar, mustard and vinegar then pour over the top of the meatloaf.
Bake uncovered at 350°F (175°C) for 70 minutes.
Storm Song's Chicken Dinner Storm Song/Carissa
1 package of boneless, skinless chicken breasts
2 cans cream of chicken soup
1 package Stove-Top stuffing (cornbread) made according to package directions
3 pats of butter
Place ingredients in crock pot in order listed. Cook on low for 5-6 hours.
*I don't have a name for this but I make it all the time & it's good....lol Storm Song
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