February 26, 2010 at 11:49 am (all-purpose baking mix, cottage cheese, eggs, ground beef, Main Dish, milk, mozzarella, oven, parmesan, pasta sauce, ricotta cheese, salt, stovetop)
Prep Time: 15 min
Total Time: 57 min
Makes: 8 servings
1/3 cup ricotta cheese or small curd creamed cottage cheese
3 tablespoons grated Parmesan cheese
1 pound lean ground beef
1 cup shredded mozzarella cheese, divided (4 ounces)
1/2 cup spaghetti sauce, divided
1/2 teaspoon salt
1/2 cup baking mix
1 cup milk
2 eggs
Additional spaghetti sauce, heated, if desired
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1. Heat oven to 400ºF. Grease 9-inch pie plate. Spread ricotta cheese in pie plate; sprinkle with Parmesan cheese. Cook ground beef until brown; drain. Stir in 1/2 cup of the mozzarella cheese, 1/2 cup spaghetti sauce and the salt; spoon evenly over cheeses.
2. Stir Bisquick mix, milk and eggs until blended. Pour into pie plate.
3. Bake 30 to 35 minutes or until knife inserted in center comes out clean. Sprinkle with remaining cheese. Bake 1 to 2 minutes longer or until melted. Cool 5 minutes. Serve with additional spaghetti sauce.
High Altitude (3500-6500 ft) Heat oven to 425ºF. Decrease milk to 3/4 cup. Increase bake time to 35 to 40 minutes.
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April 25, 2009 at 12:42 pm (blender, Breakfast, butter, cottage cheese, eggs, food processor, Main Dish, marjoram, monterey jack cheese, mushrooms, oven, paprika, scallions, stovetop, swiss cheese, thyme leaves, wheat germ)
A simple butter lettuce salad makes a good accompaniment for a light supper.
5 T butter, divided
1/2 lb mushrooms, coarsely chopped
1/3 C fine dry whole wheat bread crumbs
2 T wheat germ
3/4 C (7 or 8 ) chopped green onions (including tops)
2 C shredded Swiss or jack cheese
1 C cottage cheese
3 eggs
1/4 t thyme leaves
1/4 t marjoram leaves
Paprika
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In a wide frying pan over medium heat, melt 3 T of the butter. Add mushrooms and cook until limp. Remove pan from heat and stir in bread crumbs and wheat germ. Turn into a well-greased 9″ pie pan and press evenly onto bottom and sides.
In the same pan, melt the remaining 2 T butter. Add onions and cook until soft. Spread onions over crust and sprinkle evenly with shredded cheese. In a blender or food processor, whirl cottage cheese, eggs, thyme and marjoram until smooth. Pour into crust and sprinkle with paprika.
Bake in a 350 degree oven for 25 to 30 minutes or until a knife inserted in center comes out clean. Let stand on a wire rack for 10 minutes before serving. Makes 6 servings.
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April 19, 2009 at 11:12 am (cottage cheese, fresh tomatoes, frozen cut spinach, italian seasoning, jumbo pasta shells, Main Dish, mozzarella, oven, parmesan, pasta sauce, stovetop)
Prep Time:25 min
Total Time:52 min
Makes:5 servings
16 oz low fat cottage cheese
10 oz frozen chopped spinach, thawed, well drained
1 cup shredded mozzarella cheese, divided
1/4 cup grated Parmesan cheese
1 tsp. Italian seasoning
20 jumbo pasta shells, cooked, drained
26 oz bottled spaghetti sauce
1 large tomato, chopped
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Heat oven to 400°F. Mix cottage cheese, spinach, 1/2 cup mozzarella, Parmesan and seasoning; spoon into shells.
Mix sauce and tomatoes; spoon half into 13×9-inch baking dish. Add filled shells; top with remaining sauce. Cover.
Bake 25 min. or until heated through. Top with remaining mozzarella; bake, uncovered, 2 min. or until melted.
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April 19, 2009 at 10:35 am (9" baked pie crust, basil, blender, Breakfast, cottage cheese, eggs, feta, food processor, frozen cut spinach, garlic salt, Main Dish, milk, olive oil, oven, pepper, scallions)
1 9″ baked pie crust
10 oz frozen chopped spinach, thawed
6 oz feta cheese, crumbled
1/2 C cottage cheese
6 green onions (including tops), sliced
1 T olive oil
1 t dry basil
1/2 t pepper
1/4 t garlic salt
4 eggs
1/2 C milk
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Squeeze out as much liquid as possible from spinach; set aside. In a blender or food processor, whirl feta cheese, cottage cheese, onions, oil, basil, pepper and garlic salt until smooth. Add eggs and milk and blend well. Add spinach and whirl briefly to mix. Pour into pastry shell.
Bake in 400 degree oven for 20 minutes; reduce temperature to 350 degrees and bake for 15 to 20 minutes more or until a knife inserted in center comes out clean. Let stand on a wire rack for 10 minutes or bring to room temperature before cutting into wedges to serve. Makes 6 servings.
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March 16, 2008 at 5:09 pm (canned diced tomatoes, cottage cheese, garlic, ground beef, lasagna noodles, Main Dish, mozzarella, onion, onion salt, oregano, oven, parmesan, pepper, ricotta cheese, seasoned salt, stovetop, tomato sauce, vegetable oil)
Joe’s Lasagna
by Joe Carpenter
Sauce:
2 16-oz cans tomato sauce
1 tsp salt
1 1/2 tsp oregano
1/4 tsp pepper
1 tsp onion salt
1 cup minced onion
1 clove garlic
3 Tbsp cooking oil
1 1/2 lbs. ground chuck
1 tsp Accent
Another tsp salt, or you can just put in two tsp to begin with like i do
1 pound can of tomatoes
Brown onion, garlic, and meat in oil. Add the rest of the stuff and simmer one and one half hour.
Filling:
1/2 pound lasagna noodles
1/2 pound shredded mozzarella cheese
1/2 cup Parmesan cheese
3/4 pound ricotta or cottage cheese ( i like ricotta)
Boil noodles nine or ten minutes in salted water. Combine in lasagna pan in following order : sauce, noodles, ricotta, mozzarella, and Parmesan. Bake for one hour @ 350 degrees. Eat! I find the ricotta hard to smear on the noodles so i just drop it on in small spoonful sizes.
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