Dinner: Italian

Golden Gate Lasagna

Julie Erickson


Brown:
1 lb. ground beef
1 large chopped onion
Add:
2 cloves garlic (pressed or grated)
1 t salt
1/4 t pepper
1/2 t oregano
3 Ts chopped fresh parsley or
1 T dried parsley
2 1/2 cups tomatoes
1 8 oz. can tomato sauce
2 Ts Parmesan cheese

Simmer covered for 30 minutes. Cook 12 strips of extra-wide Lasagne noodles, and layer in a 9xl3 pan, with 3 noodles to each layer (4 layers in all). Add meat mixture and 3/4 cup Mozzarella and Cheddar Cheese; add a layer of noodles etc., and sprinkle on top remaining cheese.

Bake at 350 for 30 minutes, or make ahead of time and refrigerate and then bake at 45 Min. Serves 8-10.



Pizza (stir and roll crust)

Ellen Anson 

2 c flour
2 t baking powder
1 t salt
2/3 c milk
¼ c oil
2 T oil

Heat oven to 425. Mix all ingredients until they form a ball. Knead in bowl 10 times till smooth. Spread in pan, then spread on 2 T oil.

Sauce:
1 can tomato sauce
½ onion salt
½ celery salt
½ t salt
¼ t pepper
½ t oregano
½ t basil, crushed
1 T taco sauce

Toppings:
Mozzarella, cheddar, parmesan cheeses, pepperoni, sausage, Canadian bacon, ground beef, anchovies, olives, mushrooms, peppers, tomatoes, onions, etc.


PIZZA 

(Ellen Anson)

CRUST: 3 cups flour
3 t baking powder
1 1/2 t. salt
1 cup milk
3/8 cup oil
2 T salad oil

Measure dry ingredients and then add liquids. Stir vigorously until mixture leaves side of bowl. Gather into ball and knead dough in bowl 10 times. Divide in half. Roll into two 13" circles and press into round pizza pans. Brush with oil. Top with sauce, cheese and toppings and bake for 20 minutes at 425. Makes 2 pizzas.

SAUCE: 1 8 oz. can tomato sauce
1 T chopped onion
1/2 t salt
1/2 t oregano
1/4 t pepper

TOPPINGS: Mozzarella cheese, cheddar cheese, pepperoni, black olives, mushrooms, Canadian bacon, pineapple, hamburger, ham, sausage, peppers.

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