skillet lasagna

Ingredients

• 1 pound ground Italian sausage
• 2 14 ounce cans tomato sauce
• 1 -14 ounce can diced tomato
• 1/2 yellow onion diced
• 3 garlic cloves minced
• 1/2 teaspoon dried basil
• 1/2 teaspoon salt
• 1/4 teaspoon ground black pepper
• 3/4 pound lasagna noodles (broken)
• 1 cup shredded mozzarella cheese

Toppings

• Mozzarella cheese
• Ricotta cheese
• fresh parsley

Instructions

1. Add the ground sausage to a large skillet and cook over medium heat while stirring. Once the sausage is mostly cooked add the diced onion to cook.
2. When the onion is translucent and soft and sausage is cooked through add the minced garlic. Cook for an additional 30 seconds.
3. Add the tomato sauce and diced tomato to the skillet. Stir to combine.
4. Add seasonings and stir. Break the lasagna noodles over the skillet and add to the sauce. Press the noodles down as much as possible into the sauce. Cover the pan and allow to simmer over medium heat for about 15-20 minutes stirring occasionally.
5. Once the noodles are softened add in a cup of mozzarella cheese. Stir to combine.
6. Serve and top with additional mozzarella cheese, ricotta cheese, and fresh parsley.

-30-

crock pot lasagna

Ingredients you need:

• 1 bag of frozen cheese ravioli (25 oz)
• 1 lb of ground beef, browned
• 3 cans of crushed tomatoes (14 or 15 oz each)
• 1 tablespoon of Italian Seasoning
• 1 tablespoon of Garlic Salt
• 4 cups of mozzarella cheese
• 1/4 cup parmesan cheese (optional)

How to make Crock Pot Lasagna

1. In a large skillet brown the beef completely and drain off any remaining fat.
2. Stir in all the cans of tomatoes, and seasonings.
3. In a 6 quart crock pot, cover the bottom with some of the sauce.
4. Then place a layer of ravioli across the bottom.
5. Then place a layer of the mozzarella cheese.
6. Continue this until all the meat sauce and the ravioli is used.
7. You want to end with the meat sauce on top.
8. Then top with the leftover mozzarella cheese and add the parmesan cheese on top (completely optional).
9. Cook on low for 4 hours.
10. Turn off and let it sit for about 15 minutes before you serve. Cut and serve. Serve with your favorite side salad and crusty garlic bread.

Burnt Ends

Burnt Ends

Use from point of finished with smoking chuck forward for making burnt ends from leftovers

Ingredients

    3 pound chuck roast
    1/2 cup BBQ sauce your favorite brand/recipe
    1/4 cup brown sugar
    2 Tablespoons brown sugar

Simple Beef Rub

    1 Tablespoon coarse Kosher salt
    1 Tablespoon coarse ground black pepper
    1 Tablespoon garlic powder

Instructions

    Preheat your smoker for indirect grilling at 275 degrees F. Use hickory or oak wood for the most complementary smoke flavor.
   
    In a small bowl, combine the salt, pepper, and garlic powder. Season your chuck roast liberally on all sides with the rub mixture. When your smoker is to temperature, place the seasoned roast on the grill and cover.
   
    Smoke the roast until the internal temperature reaches 165 degrees F (this took 5 hours on my smoker). You should have a fairly nice dark bark on the exterior of your roast at this point.
   
    Wrap in either butcher paper or foil and return to the grill until the internal temperature is 195 degrees (this took just over an hour).
   
    Remove the wrapped roast from the grill and allow to rest for 15-20 minutes.
   
    Cut into 3/4 inch cubes and transfer to a foil baking pan. Sprinkle with 1/4 cup brown sugar and drizzle with most of the BBQ sauce, reserving a couple of tablespoons for later. Toss gently to coat all of the pieces in a little of the sauce.
   
    Place the pan on the grill, close the lid and cook for an additional 1 1/2 to 2 hours, or until the sauce is bubbly and the cubed bits of beef are falling apart tender.
   
    Sprinkle with the additional 2 Tablespoons of brown sugar and the remaining BBQ sauce.
   
    Stir gently and return to the grill for just a few more minutes until everything is well incorporated.
   
    Serve hot as a main course or on white bread/buns with pickles and white onions.

Simple Hamburger soup

Alternate Hamburger Soup with frozen veggies rather than macaroni / goulash style.

Ingredients

• 1 lb lean ground beef
• 1 onion , diced
• 2 cloves garlic , minced
• 2 medium potatoes , peeled and diced
• 3 1/2 cups beef broth
• 1 can (28 oz) diced tomatoes with juice
• 1 can condensed tomato soup
• 2 teaspoons Worcestershire sauce
• 1 teaspoon italian seasoning
• 1 bay leaf
• salt and pepper to taste
• 3 cups mixed vegetables , fresh or frozen

Instructions

1. Brown onion, ground beef and garlic until no pink remains. Drain any fat.
2. Add potatoes, broth, tomatoes, tomato soup, Worcestershire sauce, seasoning and bay leaves. Simmer covered 10 minutes.
3. Stir in vegetables. Simmer 15-20 minutes or until potatoes are tender.

Corn salad

Adapted by Betty Theis

Ingredients

• 4 ears fresh corn on the cob, cleaned and washed
• 1 (10.5 ounce) package grape tomatoes, halved
• 8 ounces fresh mozzarella, cut into bite size pieces
• 10 basil leaves, chiffonade (roll leaves and slice thinly)
• ¼ cup fresh lemon juice
• ¼ cup extra virgin olive oil
• 2 garlic cloves, minced
• ½ teaspoon kosher salt
• ½ teaspoon fresh ground coarse black pepper

Instructions

1. Cut corn off the cob, place into a medium mixing bowl.  Add tomatoes and mozzarella. Sprinkle with basil.  Set aside.
2. Add fresh lemon juice, olive oil, garlic, salt and pepper to a pint size canning jar.  
3. Shake to combine.  
4. Pour dressing over salad.  Toss to combine.

Betty's Notes:
Yes, I subbed with bottled dressing...squeezed a lime to the corn for increased flavor. A little sea salt too. Cooking fresh corn on the cob is optional.... I cut the corn off the cob first. Steamed it for about four minutes in microwave, cooled it. Then, assemble as indicated on recipe.

Marzetti Roasted Garlic Italian sub.