Recipes

I've had a few requests, so here are the sugar cookie recipe and the lasagne recipe. I still think this is the best sugar cookie recipe around--no need to put it in the fridge and wait like some recipes, plus it's just so dang good. I use my favorite frosting recipe, the buttercream frosting in the Betty Crocker cookbook. As for the lasagne, I think it's the best solution for those of us who think cottage cheese is only meant to be a side dish and not a casserole/lasagne ingredient! That, and I hate ricotta. Yes, that's the MAIN reason, icky ricotta!:)


Linda Garduno's Soft Sugar Cookies

3 C flour
1 t. baking powder
1 t. baking soda
½ t. salt
2 beaten eggs
1 C sugar
1 C shortening
1 t. vanilla

Cream eggs and sugar together. Cream in shortening – add vanilla and dry ingredients. Add flour until blended – form into ball, taking section to roll out and cut out shapes. Roll out thick and bake no more than 8 minutes at 350. Cookies should be white on the bottom as well as on the top. They look like they are not done – they continue to cook as they cool. Let cool 5 minutes then remove from pan. Great for ALL holidays! Don’t forget to frost them!



Sondra Cohen's Baked Lasagne

1 onion chopped
1 lb. ground beef
½ lb. Italian Hot Sausage
1 small can of tomato sauce
1 small can of tomato paste
9 or 12 lasagne noodles
2 large cans whole tomatoes (**I use 1 1/2 cans, otherwise it doesn't fit in my blender!)
1 ½ T oregano
Salt and pepper to taste
2 fresh garlic cloves chopped up or use a spoonful of prepared, chopped up garlic
1 ½ c. sour cream
¾ to 1 lb. mozzarella or swiss cheese grated (**do mozzarella!)

First prepare the boiling water you need to cook the noodles in. Get the noodles started so they can cook while making the sauce.

Saute the chopped up onion in a little olive oil. Brown the hamburger and sausage with the onion. Add the tomato sauce. Blend the whole tomatoes in the blender with the tomato paste and spices (oregano, garlic, salt, and pepper). Use at least two large cans of whole tomatoes to make the lasagne juicy and less dry. (**see my note about this above...I think 2 cans will make your 9x13 pan overflow!!)

After the sauce is made, you can put it in the crock pot on low all day as to get a head start and clean up the messes or you can proceed to finish it up right around dinner time. When the noodles are ready, cheese grated, and sauce all done, prepare to fill up your 9x13 glass pan with this mouth watering lasagna. Spoon some sauce on the bottom of the pan. Layer three noodles on the first layer. Add plenty of sauce on top of the noodles. Layer the cheese on top next and then put a teaspoon full of sour cream throughout the layers as if in a row like you would if making cookies. Then layer with the next layer of noodles in the same manner ending up with three total layers.

Cover with foil and seal really well. Bake in an oven set at 350 degrees for 45 minutes. Serve with French bread. Eat and enjoy!!