Lasagna

This is my Mom's lasagna recipe. She got it from a newspaper. It is a delicious CLASSIC lasagna!

Mix together in saucepan:
1 pound browned ground beef
(brown in 1 tsp. olive oil)
1 clove garlic, minced (or use garlic powder)
1 T. parsley flakes
1 T. basil
2 teaspoons salt
1 No. 2 can Italian Crushed tomatoes (2 1/2 C.)
1 6 oz. can tomato paste

Simmer, uncovered until thick- no more than 1 hour.

Cook 10 oz. lasagna noodles in boiling salted water until tender; drain. Rinse in cold water.
Meanwhile, combine:
3 C. cottage cheese
2 beaten eggs
2 tsp. salt
1/2 tsp. pepper
2 T. parsley flakes
1 pound grated mozzarella cheese
Place half of the noodles in a 13x9 in. pan. Spread half of the cottage cheese mixture over and then half of the meat mixture. Cover with half of the mozzarella cheese. Repeat layers. Bake at 375˚ for 30 min.

Irish Pasties

An Irish meal, pronounced "PASS-tees." I found this recipe when I needed a dinner with ground beef. It's a keeper!

1 onion, diced
butter
1 Lb. ground beef (you can use shredded crock pot roast instead)
3-4 potatoes, thinly sliced (you can also use bagged frozen, cubed hash browns)
1 tsp. garlic salt
1 Tbsp. garlic powder
black pepper, to taste
2 Tbsp. parsley flakes
Double Pie Crust recipe
brown gravy, prepared (optional)

Preheat oven to 450 degrees. Saute onion in a little bit of the butter. When onions are clear, add ground beef. When beef is browned, stir in potatoes. Add garlic salt, garlic powder, pepper, and parsley. Cook until potatoes are a little soft (skip this part if using the frozen hash browns), but still have a TINY crunch.Divide dough in two and roll into circles; put a good amount of the filling on half of the crust. Fold the crust over the filling, seal, and place on a greased cookie sheet (so it looks like a big calzone). Make a couple small slits in the top of each crust. Place in pre-heated oven for 14-20 minutes or until crust is golden brown. Remove from oven, spread a little butter over the top, cut in half, and serve (each pie crust will make 2 pasties, so 4 total..). Serve with gravy or ketchup.

Tin Foil Dinner

A traditional Tin Foil dinner...only in the oven instead of a campfire!

Lay tin foil in bottom of baking dish. Layer whole cabbage leaves, sliced potatoes, sliced carrots & onions. Salt and pepper to taste. Crumble ground beef over top. Sprinkle with salt and pepper. Top with another layer of cabbage leaves. Cover with tin foil and seal edges. Bake @ 375˚ for 50 minutes to an hour. Check to see if potatoes and hamburger are cooked- cook longer if needed.

Baked Chimichangas

Cook a roast with one 40z can green chilies in a crock-pot for several hours. If you are using elk meat add 2 tsp beef base and 3/4 C water. Shred meat. Lay tortilla flat and spray with Olive Oil. Flip tortilla over and spray only edges with olive oil. Place a handful of the meat on tortilla and fold up edges. Secure tortilla with a toothpick. Bake @ 350˚ for 20 minutes. Top with lettuce & sour cream. Serve with chips and bean dip.

Bean Dip
Mix 2 tsp taco seasoning with 1 can re-fried beans. Spread layer of guacamole (blend 1 avacado with 1/2 onion & 1 tsp. lemon juice). Spread a layer of sour cream. Top with grated cheese, chopped olives, green onions & tomatoes.

Enchiladas

1 tablespoon canola oil
1 tablespoons all-purpose flour
1 large (28-ounce) can green or red enchilada sauce
2 cups chicken broth
½ teaspoon salt
½ teaspoon ground black pepper
2 tablespoons chopped Cilantro
In a large saucepan over medium heat, add oil and flour and whisk together to make a past, cooking for 1 minute. Pour in other green sauce, chicken broth, salt, and pepper, and bring to a boil. Reduce heat and simmer 30 to 45 minutes.

1 1/2 pounds ground beef
1 medium onion, finely diced
2 4-ounce cans diced green chilies
1/2 teaspoon salt

Brown meat with onions in a skillet. Drain off fat. Stir in 2 cans diced green chilies and seasoned salt. Set aside.

10 to 14 corn tortillas
½ cup canola oil

Heat canola oil in a small skillet over medium heat. One by one, using tongs, fry tortillas oil until soft, not crisp—about 30 seconds per side. Remove to a paper-towel lined plate. Repeat until all tortillas have been fried. Frying is optional- but a yummy option. If you want a lighter version simply skip the frying part.

3 cups grated sharp cheddar cheese
½ cup chopped black olives
1 cup chopped green onions
½ cup chopped cilantro

Preheat oven to 350 degrees.

Pour ½ cup green sauce in bottom of baking pan. Spread to even out.
Dip each tortilla into red sauce, then remove to work surface. Spoon meat, a little grated cheese, a little black olives, and green onions in the center of tortilla. Roll up and place, seam down, in baking pan. Repeat until pan is filled. Pour extra green sauce over enchiladas. Top with remaining cheddar cheese.

Bake for 20 minutes or until bubble. Sprinkle chopped green onions over enchiladas

Spaghetti sauce

I never use a recipe for spaghetti sauce- but this is close to what I usually do.
2 quarts home-canned tomatoes (drained)
1 can tomato paste
1/4 C. dried onions or 1 small onion diced
2 cloves garlic (crushed)
1 Tbs. fresh Basil (or dried)
1 tsp Lawry's Garlic Salt
1 Tbs. dried Parsley
1 tsp. Oregano
1/4 tsp. pepper

Combine ingredients and bring to a boil. Let simmer for 20 minutes. Add 1/2 lb. browned ground beef. Serve over spaghetti noodles (try angel hair pasta) and sprinkle with Parmesan cheese. Salt and pepper to taste.

Sand Dune Tacos

This recipe comes from one of my families trips to the sand dunes near Yuma, Arizona. Another family made them one night at the dunes and invited us to join them... hence the name sand dune tacos. They are a Judy family favorite!

1 lb elk burger or ground beef
2 lb roast (elk or beef)
2 Cans diced green chiles
1 tsp. salt
1/4 C water
1 beef bouillon cube (if using elk)
white corn tortillas

Put water and bouillon cube in bottom of crock pot. Place roast and elk burger in crock pot and let cook on low for 6 hours. If using ground beef- brown separately and drain when roast is close to being done. When meat is tender- shred the roast and combine again with burger and remaining juice in crock pot. If you have time- you can let it cook on low for another hour. Serve in lightly fried corn tortillas- don't let them get crispy - just enough so they can be folded over. Meat can also be used in chimichangas. Use lots of yummy toppings- including cheese, tomatoes, guacamole & salsa. We like to have pinto beans with green chilies in them with this.

Fajitas

1 lb Elk Steak sliced ( I slice when still frozen so the meat is easy to "shave" in thin strips)
1/2 red bell pepper
1/2 green bell pepper
1/2 red or yellow onion
1 pkg. fajita seasoning
1 beef boullion cube
Brown meat- add 1/4 C. water, boullion cube & seasoning. Let simmer. Add onions and simmer for a few minutes- then add peppers. Do not overcook- only simmer for a few minutes and then shut heat off. Best in freshly cooked tortillas.

french bread stroganoff

I found this recipe on my friend Maggie’s blog. I happened to have French bread that needed to be used and so this was the perfect solution. It was really yummy. Even Dallin liked it.

1 lb hamburger (cooked & drained)
1 C sour cream
1 can cream of mushroom
1 loaf of French bread
shredded cheese

Slice bread lengthwise. Mix together beef, sour cream, and soup. Spoon over bread. Top with cheese. Bake at 350˚ until cheese is melted.