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| SPAGHETTI SAUCE (by Bobbie Cheshier) Brown Hamburger and Onion -drain grease 6-8 Cloves Garlic chopped small 2 cans of 6 or 8oz tomato paste 2 cans V8 Juice 1/2 to 1cup sugar (enough to take away the bitter taste) Salt and Pepper to taste Parsley Flakes- give a couple of good shakes) Italian Seasoning or spicy spaghetti seasoning Simmer slowly all day long, stirring occasionaly. **optional** sliced FRESH mushrooms or Green Giant Jar Mushrooms |
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| Lasagna Amor`e (by Nichole Alex-Defoe) Brown 3lbs Hamburger (adding in a season package of ortaga taco mix) **onion optional** Mix in Green Giant Jar Mushrooms Add one jar Prago 4 cheese Spaghetti Sauce (note sauce is red, not yellow) Boli lasagna noodles while beef is browning. MIX WITH SPOON: 1 and a 1/2 cups cottage cheese and one egg Take 13x9 baking pan (note**may use whatever size pan desired)and line bottom of pan will noodles. Generously spread mottzerella cheese and chedder cheese on top of noodles. apply thin layer of cottage cheese mixture. Add another layer of noodles. Apply meat mixture. Add another layer of noodles Apply cottage cheese mixture Apply mottzerella and chedder Apply another layer of noodles Apply more meat mixture Continue with this pattern until you have your last layer of meat sauce and then a layer of noodles over top. Now sprinkle the rest of the mottzerella and chedder on top. Bake for 1 hour at 325 degrees Let cool, cut, serve and enjoy!!! ***Note*** Cheesey Garlic Bread compliments this dish perfectly |
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