recipes

Directions:

FILLING: In a large bowl mix the cottage cheese, Romano cheese, parsley, eggs, salt, and pepper. Set the filling in the refrigerator.

SAUCE: Brown the Italian sausage and ground meat, spooning off the excess fat. Next, add the mushrooms (optional), garlic, Italian seasonings, onions, diced tomatoes, tomato paste, salt, and pepper. Simmer for half an hour, stirring occasionally.

NOODLES: Cook the noodles in a mixture of water, salt, and a tablespoon of olive oil until tender. Drain and rinse the noodles in cool water.

Place a layer of NOODLES in a 13 X 9 X 2 baking dish/pan covering the entire bottom of the pan. Spread half of the FILLING on the layer of noodles. Place a layer of Mozzarella cheese on the FILLING, and finally spread half of the SAUCE on the Mozzarella cheese. Repeat the layers once. Bake the lasagna at 375 degrees for approximately half an hour.

HINT: This recipe is easily cut in half by using half the ingredients, and a pan half the size. For a little more heat, substitute hot Italian sausage for mild Italian sausage. The lasagna will cut easier, and remain solid if you allow it to cool 5 minutes before serving.

Directions:

The name jambalaya is derived from the French word 'jambon' which means ham, and the African word 'ya' meaning rice. Combine these two words with the Acadian language where everything is 'a la', and you get jambalaya which is pronounced jum-buh-lie-yuh. Cook the rice in a rice cooker, or however you normally cook rice. In a large pot, start to simmer the diced tomatoes, tomato sauce, salt, and pepper over a low heat. Sautee the onions, green peppers, celery, and garlic, and then add this to the large pot, still simmering. Brown the pork chops, and then add this to the large pot, still simmering. Brown the smoked sausage, and then add this to the large pot, still simmering. Allow the contents of the large pot to simmer for around half an hour more, and then stir in the cooked rice, parsley, and green onions. Turn off the heat, and allow the jambalaya to sit covered for around 10 minutes.

HINT: For a little more heat, substitute hot sausage for mild sausage, and dash-on a little TABASCO pepper sauce before serving.

Directions:

In a large pot, start to simmer the tomato sauce, water, chili pepper, paprika, comino/oregano, salt, and pepper over a low heat. Sautee the onions, green pepper, and garlic, and then add this to the large pot, still simmering. Brown the sausage and ground meat, spooning off the excess fat. Add the meat and chili beans to the large pot, and continue to simmer for half an hour, stirring occasionally. To thicken the chili, mix the masa with a little water in a small bowl into a paste, and add the paste to the large pot.

HINT: The longer the chili is simmered, the better it'll taste.

Directions:

In a large covered pot, simmer the smoked sausage, red beans, diced onion, diced green pepper, chopped garlic, beef boullion cubes, and seasonings in water over a low heat. In addition to creole seasoning, Tony Chachere makes a roux that is sold in a can similar to the green creole seasoning except it's yellow. Optionally, in a small mixing bowl, mix the roux with a cup of water, and add to this to the large pot. Simmer for up to 3 hours, stirring occasionally, until the beans are the desired tenderness.

Directions:

All you really need is a food processor and the ingredients to make salsa. Place all the ingredients into the food processor and chop until reaching the desired consistency. This is not a recipe where the quantity of each ingredient is exact; the quantity of each ingredient should be adjusted to suit your taste.

HINT: To cut down on the heat, remove all of the seeds from the jalapeno peppers. In addition, the jalapeno peppers may be roasted on a skillet until the skin separates from the pepper. The skin can then be easily removed from the pepper.

Directions:

In a large pot, brown the beef. Sautee the onions, green pepper, and garlic in a skillet, and then add this to the large pot. Add the tomato sauce, Ro*tel, water, roux, and other seasonings and simmer for 1-2 hours until the beef is tender. Serve over rice.

HINT: This recipe is good with any type of meat.

Directions:

In a large pot, boil the beef in the water. Add all the other ingredients and simmer for at least 2 hours.