• • 1 lb. ground beef
• • 1/2 c. chopped onion
• • 1 (8 oz.) can tomato sauce
• • 1 (6 oz.) can tomato paste
• • 1/4 c. water
• • 1 tbsp. dried parsley flakes
• • 2 tsp. dried Italian seasoning
• • 1 tsp. beef-flavored bouillon granules
• • 1/4 tsp. garlic powder
• • 1 (8 oz.) pkg. cream cheese, softened
• • 1 c. cottage cheese
• • 1/4 c. commercial sour cream
• • 2 eggs, beaten
• • 1/2 (16 oz.) pkg. lasagna noodles, cooked and drained
• • 1 (4 oz.) pkg. sliced pepperoni
• • 2 c. shredded Mozzarella cheese (8 oz.)
• • 1/2 c. grated Parmesan cheese
• • Green pepper rings

Directions:

Cook beef and onion in a heavy skillet until meat is browned, stirring to crumbly meat; drain. Stir in tomato sauce and next 6 ingredients; cook over low heat 10 minutes. Combine the cream cheese, cottage cheese, sour cream, and eggs; stir well. Spoon a small amount of meat sauce into a lightly greased 12 x 8 x 2 inch baking dish. Layer with half each of lasagna noodles, cheese mixture, pepperoni, meat sauce, and Mozzarella cheese; repeat layers with remaining ingredients. Sprinkle with Parmesan cheese. Cover and bake at 350 degrees for 30 minutes. Top lasagna with green pepper rings. Let stand 10 minutes before serving. Yields 6 servings.

• • 12 lasagna noodles
• • 1 can cream of chicken soup
• • 1 can cream of mushroom soup
• • 1 c. dairy sour cream
• • 1 c. grated Parmesan cheese
• • 4 c. diced cooked turkey
• • 1/4 c. chopped pimento
• • 1 c. coarsely chopped black olives
• • 1 c. finely chopped onion
• • 1/2 tsp. garlic salt
• • 5 c. shredded American cheese, some cheddar if you prefer

Directions:

Cook noodles according to package directions; drain.

Combine remaining ingredients except American cheese. Spread 1/4 of turkey mixture over bottom of 14 x 8 1/2 lasagna baking dish. Alternate 3 layers of noodles, turkey mixture, and American cheese, ending with cheese. Bake at 350 degrees for 40-45 minutes. Let stand 10 minutes before cutting.

NOTE: May be made ahead and refrigerator until ready to bake. Add 15 minutes baking time.

• • 3 lbs. hamburger
• • 1 onion, diced
• • 8 oz. mushrooms, sliced
• • 1/2 c. green pepper, diced
• • 1 pkg. taco seasoning
• • 2 tbsp. basil
• • 2 tsp. oregano
• • 1 lg. can (18 oz.) tomato paste
• • 3 tsp. Lawry’s seasoning salt
• • 12 oz. shredded cheddar cheese
• • 12 oz. shredded Mozzarella cheese
• • 8 oz. shredded colby cheese
• • 8 oz. shredded Monterey Jack cheese
• • 1/2 c. grated Parmesan cheese
• • 15 oz. tub Ricotta cheese
• • 16 oz. dry curd cottage cheese
• • 9 lasagna noodles

Directions:

1. Brown hamburger; drain. Add onion, mushrooms, green pepper, taco seasoning, basil, oregano, tomato paste and dry curd cottage cheese. Mix well. Mixture should be dry. Cook lasagna noodles per package directions. Drain. In 9″x13″ pan, layer as follows:

2. 3 tbsp. meat mixture

3. 3 noodles

4. spread 1/2 of Ricotta cheese

5. 1/2 of meat mixture

6. 1/3 of shredded or grated cheeses

7. 3 noodles

8. 1/2 of Ricotta cheese

9. 1/2 of meat mixture

10. 1/3 of shredded or grated cheeses

11. 3 noodles

12. 1/3 of shredded or grated cheese

13. Cover with tin foil. Bake at 350 degrees for 1 1/2 hours or until heated thoroughly.

• • 1 box lasagna pasta
• • 1 lb. ground beef
• • 1 lb. brick Mozzarella cheese
• • 1 (16 oz.) sm. curd cottage cheese
• • 1 med. size Ragu sauce
• • Parmesan cheese

Directions:

Brown ground beef and drain; add to Ragu sauce and simmer for 30 minutes. Remove from heat and cool. Cook pasta according to package directions and drain. Grease bottom and sides of a 9×13 pan. Layer ingredients in this order: pasta, dotted spoonfuls of cottage cheese, sprinkled shredded Mozzarella cheese, and meat sauce.

Continue layering to depth of approximately 1 1/2 inch to 2 inches. After last layering, sprinkle Parmesan cheese generously over the top of the casserole.

Bake at 350 degrees for 40 minutes uncovered on middle rack of oven. MICROWAVE: Use glass pan, cover with plastic wrap, and bake on high for 20 minutes.

• • 1/2 c. butter
• • 2 cloves garlic, crushed
• • 1/2 c. all-purpose flour
• • 1 tsp. salt
• • 2 c. milk
• • 2 c. chicken broth
• • 2 c. shredded Mozzarella cheese (about 8 oz.)
• • 1/2 c. Parmesan cheese
• • 1 med. onion, chopped (about 1/2 c.)
• • 1 tsp. dried basil leaves
• • 1/2 tsp. dried oregano leaves
• • 1/4 tsp. pepper
• • 8 oz. lasagna noodles (9 or 10 noodles)
• • 2 c. (16 oz.) creamed cottage cheese
• • 2 c. cooked chicken, cut up
• • 2 (10 oz.) pkgs. frozen chopped spinach, thawed & well drained
• • 1/2 c. grated Parmesan cheese

Directions:

I used about 4 cups chicken; also cooked the lasagna for 5 to 6 minutes. I thought it could have used more cottage cheese for the size of the pan I used. I also cooked about 15 noodles for that size pan.

Heat butter in 2-quart saucepan over low heat until melted; add garlic. Stir in flour and salt. Cook, stirring constantly until bubbly. Remove from heat, stir in milk and broth. Heat to boiling, stirring constantly. Boil and stir 1 minute. Stir in Mozzarella cheese, 1/2 cup Parmesan cheese, the onion, basil, oregano and pepper. Cook over low heat, stirring constantly, until Mozzarella cheese is melted.

Spread 1/4 of the cheese sauce (about 1/2 cups) in ungreased rectangular baking dish, 13 x 9 x 2 inches; top with 3 or 4 uncooked noodles, overlapping if necessary. Spread half of the cottage cheese over the noodles. Repeat with 1/4 of the cheese sauce, 3 or 4 noodles and remaining cottage cheese. Top with chicken, spinach, 1/4 of the cheese sauce, the remaining noodles and the remaining cheese sauce. Sprinkle with 1/2 cup Parmesan cheese. Cook uncovered in 350 degree oven until noodles are done, 35 or 40 minutes. Let stand 15 minutes before serving. 12 servings.

• 6 Poblano chilies
• 1 cup Monterey Jack cheese — cubed
• 1/2 cup Flour
• 3 Eggs
• 1 tablespoon Water
• 1/4 teaspoon Salt
• 2 cups Lard or vegetable oil for frying (more if needed)

Directions:

Toast chilies on hot griddle on all sides until skins begins to blister. Place in plastic bag, seal bag, and allow chilies to steam for 20 minutes.

Peel chilies, and discard skins. Slit chilies lengthwise 1/4 inch from stem to 1/4 inch from tip.

Remove seeds and piths; leave stem intact.

Place equal amounts of cheese in chilies. Roll stuffed chilies in flour. Set aside.

Separate eggs; beat whites until stiff. Beat yolks with water and salt; fold into whites Heat lard or oil in skillet over medium heat. Dip chilies into egg mixture. Fry until light golden brown. Drain.

• 1 tablespoon Vegetable oil
• 1/2 cup Green onions — sliced
• 1 teaspoon Garlic — minced
• 12 ounces Canned tomatillos
• 4 ounces Canned green chilies — chopped
• 1/2 cup Fresh cilantro — chopped
• 1 tablespoon Dried oregano
• 1 cup Low-sodium chicken broth
• 12 Whole wheat tortillas — 8″
• 15 ounces Canned black beans
• 8 ounces Fat-free Monterey Jack — cheese, shredded

Directions:

Heat oven to 350 F. To make sauce, cook green onions and garlic in oil until tender. Add tomatillos, green chilies, cilantro and oregano.

Continue cooking until sauce comes to a boil; reduce heat to low and continue cooking about 10 minutes. Pour sauce into blender container.

Cover and blend on high speed until smooth.

Return to saucepan and stir in chicken broth. Cook over medium heat about 15 minutes. Dip each tortilla into sauce. Spoon about 1 1/2 tb. black beans and 2 tb. cheese onto each tortilla. Roll tortilla around filling. Place seam side down in 13″ x 9″ baking dish sprayed with non-stick cooking spray. Pour remaining sauce over tortillas; sprinkle with remaining cheese.

Bake at 350 F for 20 to 25 minutes until cheese is melted and filling is hot. 12 Servings

• 4 chicken bouillon cubes.
• 4 cups water.
• 2 cans cream of chicken soup.
• 1 (10-12 oz) box chopped of broccoli.
• 1 1/2 cups raw potatoes, diced.
• 1 small onion, chopped.
• 1 pound Velveeta cheese.

Directions:

Boil 4 cups of water and dissolve bouillon in it.

Add the vegetables and cook over low heat until potatoes are soft.

Add the cheese and cook until melted.

• 24 oysters.
• 8 oz of cream cheese.
• 1 cup of chopped green onion.
• ¾ cup of white wine.
• 2 tablespoons of margarine.
• 1 tablespoon of Tabasco sauce.
• Freshly chopped parsley.

Directions:

In a suitably sized saucepan, cook the oysters in margarine over a medium heat for 2-3 minutes.

Drain the oysters and set aside.

Combine the cream cheese with margerine in saucepan and gently melt together over a low heat.

Add the white wine and stir.

Add the chopped green onion, Tabasco and parsley.

Bring to boil over a high heat, stirring constantly.

Fold in the cooked oysters.

Serve as desired.

• 8 oz of Philadelphia (or other brand) cream cheese.
• 8 oz of whipped topping.
• 1/3 cup of sugar.
• 1 prepared 9-inch crust.

Directions:

Mix the cream cheese and the sugar in a bowl until smooth.

Gently stir in the whipped topping.

Spoon into the crust.

Put in the fridge for about four hours or until set.

Serve.