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Juanita’s Lasagna

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Juanita’s Lasagna
Prep Time
3 hrs 15 mins
Cook Time
45 mins
 

This is another family favorite. This recipe is the best lasagna I've ever tasted. I can still remember going into Grandma's house and smelling this lasagna cooking in the oven. We hope you enjoy it as much as we do.

Course: Main Course
Cuisine: Italian
Keyword: homemade lasagna, lasagna
Author: Juanita
Ingredients
  • 2 28 oz. cans of tomatoes with juice
  • 2 28 oz. cans of tomato paste
  • 1 large chopped onion
  • 6 cloves minced garlic
  • 2 Tbsp. olive oil
  • 1 1/2 lbs. ground beef
  • 6 bay leaves
  • 1 1/2 tsp. sugar
  • 1 1/2 tsp. ground fennel
  • 1 tsp. basil
  • 1 tsp. oregano
  • 24 oz. cottage cheese
  • 1 large egg
  • 1 8 oz. can grated Parmesan cheese
  • 1 pkg. swiss cheese
  • 1 pkg. lasagna noodles
  • salt and pepper to taste
Instructions
Sauce

  1. Saute onion and garlic in olive oil over medium heat until soft and set aside.

  2. Cook ground beef in a large pan or dutch oven, drain and return to pan.

  3. Add tomatoes, tomato paste, onion, garlic and remaining seasonings to the ground beef.

  4. Stir well, cover and simmer 3 hours.

  5. Remove bay leaves when finished.

Cheese Mixture

  1. While sauce simmers lightly beat the egg, combine and mix with cottage cheese and parmesan cheese.

  2. Chill until ready to use.

Lasagna

  1. Cook the lasagna noodles per package instructions and drain.

  2. Spray or oil a 13 x 9 casserole pan.

  3. Put enough sauce to cover the bottom of the pan.

  4. Add a layer of lasagna noodles over sauce.

  5. Remove cheese mixture from the refrigerator and stir. Then spread cheese mixture on top of noodles.

  6. Repeat layers making 2 or 3 layers, finishing with a layer of sauce.

  7. Cover with Swiss cheese slices. Swiss cheese can be replaced with Mozzarella, Italian cheese blend or your cheese of choice. Juanita always used Swiss.

  8. Cover with aluminum foil. I insert several toothpicks into the lasagna before covering with foil to insure it doesn’t stick to the cheese.

  9. Cook 45 minutes to an hour, or until lasagna is bubbly around the edges. Remove the foil for the last few minutes to lightly brown the cheese.

  10. Cool for 5-10 minutes before serving.

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Steve’s Meatloaf

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Steve’s Meatloaf
Prep Time
8 mins
Cook Time
1 hr 20 mins
 
Course: Main Course
Cuisine: American
Author: Steve
Ingredients
  • 1 1/2 lbs. ground beef
  • 3/4 cup Quaker quick oatmeal (or breadcrumbs)
  • 3/4 cup milk
  • 1 egg
  • 1/2 cup finely diced onion
  • 1 1/4 tsp. salt
  • 1 1/4 tsp. black pepper
  • 1/2 cup ketchup
  • 2 Tbsp. brown sugar
  • 1 Tbsp. mustard
Instructions

  1. Combine beef, oatmeal (or breadcrumbs), milk, egg, onion, salt and pepper.

  2. Make sure it is mixed well and place in pan.

  3. Mix ketchup, brown sugar and mustard in a small bowl and pour over the top of the meatloaf. Save a little to add to the top at the end of baking.

  4. Bake at 350 degrees for 1 hour and 20 minutes.

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Ginger, Scallion, Garlic Shrimp

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Ginger, Scallion, Garlic Shrimp
Prep Time
25 mins
Cook Time
5 mins
 
Course: Main Course
Cuisine: American
Author: Steve
Ingredients
  • 1 large egg white
  • 1 Tbsp. corn starch
  • 1 – 1 1/2 tsp. sugar
  • 1/2 tsp. freshly ground pepper
  • 1 1/2 inch piece of ginger, scraped and finely chopped (approx. 1 Tbsp.) – must use fresh ginger, not the powder
  • 1/4 cup canola or vegetable oil
  • 3 scallions, halved and cut into 1 inch pieces (set aside dark green parts)
  • 1 1/2 lbs. large shrimp, shelled and de-veined
  • 6 garlic cloves, finely chopped (approx. 3 Tbsp.) – must use fresh garlic cloves not powder
Instructions

  1. In a medium bowl, whisk the egg white with corn starch, sugar, salt and pepper until a paste forms.

  2. Add the shrimp. Toss to coat. Set aside for 10 minutes to marinade.

  3. In a small bowl combine the garlic and ginger. Set aside. Must use fresh garlic and ginger – powder will not work in this recipe.

  4. Heat oil in a large, heavy skillet over high heat for 3 minutes. Must get to 350 degrees.

  5. Add the shrimp and the white and light green scallion pieces. Stir to coat with oil.

  6. Cook, stirring consistently until the shrimp are cooked through, about 1 minute more.

  7. Season to taste with salt and pepper.

  8. Transfer to large platter and serve with steamed rice.

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Quiche Lorraine

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Quiche Lorraine
Prep Time
10 mins
Cook Time
45 mins
Resting time
5 mins
 
Course: Breakfast, Main Course
Cuisine: French
Author: Randy
Ingredients
  • 1 pie shell, unbaked
  • 1/4 lb. swiss cheese
  • 1/2 cup parmesan cheese
  • 1 cup thinly sliced scallions
  • 1 Tbsp. flour
  • 3 eggs
  • 1 cup half and half
  • 1/4 tsp. pepper
  • 3 slices crumbled cooked bacon
  • 2 tsp. bread crumbs
Instructions

  1. Place the bread crumbs on the bottom of the pie shell.

  2. Grate the swiss cheese and combine with the onions and flour.

  3. Place the mixture in the pie shell on top of the bread crumbs.

  4. Top with crumbed bacon.

  5. Beat the eggs. Add parmesan cheese, half and half and pepper. Mix well. Pour over cheese and onion mixture.

  6. Bake at 375 degrees for 45 minutes, or until done.

  7. Wait 5 minutes before cutting. Serve hot.

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Chicken Saltimbocca

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Chicken Saltimbocca
Prep Time
10 mins
Cook Time
40 mins
 
Course: Main Course
Cuisine: American
Servings: 12 people
Author: Steve
Ingredients
  • 6 boneless, skinless chicken breasts (cut in half)
  • 1/3 cup, plus 1 Tbsp. all purpose flour
  • 1/3 cup clarified butter
  • 12 thin slices proscuitto ham
  • 6 1/2 oz. slices monterey jack cheese, cut in half
  • 1/4 cup chopped shallots
  • 3 large cloves garlic, minced
  • 1/2 lb. mushrooms, sliced (about 3 cups)
  • 1/2 cup dry white wine
  • 1 cup chicken broth
  • 1 tsp. fresh thyme (if using dry use 1/2 tsp.)
  • 1 tsp. oregano leaves (if using dry use 1/2 tsp.)
  • 1/2 cup dry sherry
  • 1/2 cup cream
  • salt (to taste)
  • pepper (to taste)
Instructions

  1. Dip your chicken in flour and then brown in butter in a frying pan over medium heat.

  2. Arrange chicken in a buttered 13x9x2 inch baking dish.

  3. Top each piece of chicken with 1 slice of proscuitto and a half slice of cheese.

  4. Cook shallots and garlic until soft.

  5. Add mushrooms, wine, broth and herbs and bring to a boil. Cook 10 minutes.

  6. Add 1 Tbsp. flour and small amount of sherry (you'll be using the rest of the sherry later).

  7. Once that has been well mixed stir in the remaining sherry and cream.

  8. Season with salt and pepper to taste and stir.

  9. Pour sauce over chicken and bake for 20 minutes at 375 degrees.

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Chicken Rice Casserole

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Chicken Rice Casserole
Course: Main Course
Cuisine: American
Author: Steve
Ingredients
  • 8 – 10 boneless, skinless chicken thighs (or 6 – 8 breasts)
  • 1 can cream of mushroom soup
  • 1 can cream of celery soup
  • 1 1/4 cups chicken broth
  • 1 Lipton dry onion soup mix (1 oz. pkg.)
  • 1 cup minute rice
  • 1 pinch garlic powder
  • 1 tsp. olive oil
  • Lawry's seasoned salt (to taste)
  • ground black pepper (to taste)
  • 1 can mushrooms (optional)
Instructions

  1. Preheat oven to 325 degrees.

  2. Mix together the mushroom soup, celery soup, chicken broth, rice, garlic powder, pepper and mushrooms (if desired).

  3. Spread evenly into a 9×13 pan.

  4. Heat the olive oil in a frying pan, heated to medium-high.

  5. Season the chicken with seasoned salt and cook for five minutes, flipping once.

  6. Place your cooked chicken on top of the mixture and sprinkle your dry soup mix evenly over the top.

  7. Cover tightly with foil and bake for 1 – 1 1/2 hours, until chicken is cooked through and the rice is done.

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Cracker Barrel Copycat Grilled Cheese

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Cracker Barrel Copycat Grilled Cheese
Prep Time
2 mins
Cook Time
5 mins
 

I don't know about you, but one of my favorite comfort foods is a grilled cheese sandwich. Cracker Barrel makes one of the best. After some experimentation, we think this recipe is spot on.

Course: Main Course
Cuisine: American
Servings: 2 people
Author: Steve
Ingredients
  • 4 slices sourdough bread
  • 4 slices colby cheese
  • 2 slices provolone cheese, not smoked
  • shaved parmesan cheese
  • butter
Instructions

  1. Butter your sourdough bread.

  2. Place one slice of colby and provolone cheese on top of the buttered bread.

  3. Cover with a layer of shaved parmesan cheese.

  4. Add another slice of colby cheese on top of the parmesan cheese.

  5. Top with your second slice of buttered slice of sourdough bread.

  6. Grill on medium heat until melted, flipping halfway during cooking.

Welcome. We’ve seen a lot of new visitors to this page, and we understand why, who doesn’t love grilled cheese? We hope you enjoy, and take some time to look at some of our other delicious recipes.

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Perch Fritters

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Perch Fritters
Prep Time
10 mins
Cook Time
50 mins
 
Course: Main Course
Cuisine: American
Author: Randy
Ingredients
  • 1 lb. perch fillets
  • 2 1/4 quarts vegetable oil
  • 1 1/4 cup flour
  • 3 Tbsp. butter
  • 1 cup water
  • 1 1/4 tsp. salt
  • 3 eggs
Instructions

  1. Cook your perch fillets in simmering water for 5 minutes, or until barely tender.

  2. Drain and cool.

  3. Mix together flour, butter, water, salt and eggs to make batter.

  4. Tear perch into pieces and dip each piece into the batter.

  5. Heat oil in deep fryer. Fry fillets until golden brown.

  6. Note: To reheat after refrigeration – cook for about 10 minutes in the oven at 400 degrees.

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Mexican Chicken Casserole

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Mexican Chicken Casserole
Prep Time
8 mins
Cook Time
35 mins
 

This is a great recipe to use that left over rotisserie chicken. This recipe calls for a standard size casserole dish. If using a 9×13 casserole dish, double the recipe and cook for 45 minutes.

Author: Steve
Ingredients
  • 1 bag Nacho Cheese Doritos, crushed
  • 2 cups shredded cooked chicken
  • 2 cups shredded Mexican cheese (can use more if you like it extra cheesy)
  • 1 can cream of mushroom soup
  • 1 can Rotel
  • 1/2 cup sour cream
  • 1/2 cup milk
  • 1/2 pkg. taco seasoning
Instructions

  1. Preheat oven to 350 degrees.

  2. Grease casserole dish.

  3. Mix all ingredients except for the Doritos.

  4. Layer half of your Doritos on the bottom of the casserole dish.

  5. Spread half of your chicken mixture over the top of the Doritos.

  6. Spread your remaining Doritos over the chicken mixture.

  7. Then place your remaining chicken mixture over the second Doritos layer.

  8. Top with shredded Mexican cheese.

  9. Cover with foil and bake for 35 minutes.

  10. NOTE: For a 9×13 casserole dish, double the recipe and cook for 45 minutes.

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Cheese Pockets

Cheese Pockets
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Cheese Pockets
Prep Time
5 mins
Cook Time
11 mins
 

Here's a quick and easy recipe with just crescent rolls and your favorite shredded cheeses. Makes 2 pockets per person. Tasty and inexpensive – one of my favorite combinations!

Course: Main Course
Cuisine: American
Servings: 2 people
Author: Randy
Ingredients
  • 1 8-pack crescent rolls
  • 2-3 packs shredded cheese (I used colby/jack and sharp cheddar, three cheeses tastes best)
Instructions

  1. Take two of your crescent roll triangles and form them into a rectangle on a cookie sheet. You'll need to use your finger to get rid of the crease in the middle where the two triangles connect. Repeat with remaining triangles. It should make four rectangles.

  2. Fill half the rectangle with a small handful of three cheeses (I use one mixed – colby/jack, and sharp cheddar).

  3. Pull the side without cheese over the top of the side with cheese on each pocket.

  4. Pinch the edges together by pushing down on them with a fork.

  5. Make two holes in the top of each pocket.

  6. Cook at the temperature and time listed on the crescent roll package. Serve warm.

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