Lasagna

SAUCE
1 pound ground beef

1 (32 oz) jar spaghetti sauce

1 ½ c water

CHEESE FILLING
16 oz cottage cheese (or Ricotta)

3 cups mozarella cheese, shredded

½ c grated Parmesan cheese

2 eggs

Chopped fresh parsley (optional, but highly recommended)

NOODLES
1 (8 oz) package uncooked lasagna noodles – 9 noodles

DIRECTIONS:

Brown beef in a large skillet. Drain well.

Add sauce & water to meat mixture. Simmer 10 minutes.

Combine cheeses, eggs, & parsley in a bowl; set aside. 

Layer as follows into a 9x13 casserole:

• ¼ of meat-tomato sauce
• 3 noodles
• ¼ of meat-tomato sauce
• ½ of cheese filling
• 3 noodles
• ¼ of meat-tomato sauce
• remaining cheese filling
• 3 noodles
• remaining sauce

Cover with foil and bake at 350 degrees for 55-60 minutes.

Remove foil and bake 10 minutes longer.

Let stand 10 minutes before serving. 

Use veggies instead of beef for a vegetarian version.  

Pot Roast

• 1 package Lipton’s dry onion soup mix
• 1 1/4 cups water
• 5 1/2 pounds pot roast - round roast is my favorite
• Optional Vegetables:

white potatoes 

onions 

carrots 

leeks 

carrots 

bell pepper 

1. If using vegetables. cut them into chunks and place in a slow cooker. 
2. Mix dry onion soup mix and water.  
3. Place pot roast in slow cooker and coat with soup mixture. 
4. Cook on High for 3 to 4 hours, or on Low for 8 to 9 hours.

PORK ROAST:
You can make a pork roast, use different spices instead of onion soup and add white potatoes or sweet potatoes, onions and apples.

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- OR -

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Italian Roast Beef

1 1/2 cups water 

3 cubes beef bouillon  (or just add more salt)

1 teaspoon salt 

1 teaspoon crushed garlic 

2 tablespoons Italian seasoning 

1 teaspoon freshly ground black pepper 

2 tablespoons dried oregano 

2 tablespoons dried basil 

1/2 teaspoon dried red pepper flakes (optional) 

4 pounds rump roast 

1/2 cup vegetable oil 

Optional: red potatoes, onions, carrots, frozen peas, worchestershire

1. Pour water into a large kettle, & add bouillon cubes. 
2. Mix together the salt, garlic, Italian seasoning, black pepper, oregano, basil, and red pepper flakes on a large plate. Rub roast with 1/2 cup vegetable oil. Roll roast in seasoning mixture until well coated. Place the roast in the kettle along with any left over seasoning mixture and oil. 
3. Bring water to a boil, reduce heat, and simmer approximately 3 1/2 hours til tender and well done. 

Other Cooking Options:  

• 4-5 hours on high in a slow cooker
• 8-12 hours on low in a slow cooker
• bake in oven 325 for 2 hours

Roast - Rosemary And Garlic Roast Ribeye

Oh yeah, Baby!  This is a photo of the first one I made with this recipe!  

ROSEMARY AND GARLIC ROAST BEEF

Original Recipe found on Olivia's Cuisine.

• 3lbs boneless Rib Eye roast
• ¼ cup chopped Fresh rosemary, or other favorite herbs - I used Herbs de Provence and Montreal Steak Seasoning
• ¼ cup chopped garlic (about 20 cloves)
• Salt and freshly ground pepper to taste
• 4 tablespoons olive oil, divided


IF MAKING MUSHROOMS ON THE SIDE - 
• 4 tablespoons butter, divided
• 4 cups of a variety of Mushrooms, sliced to about the same size
• 1 cup of stock




INSTRUCTIONS
1. Preheat oven to 350F.
2. Tie the roast if necessary and season generously with salt and pepper.
3. In a cast iron skillet, over medium heat, heat 2 tablespoons of olive oil and, once smoking hot, sear all sides of the meat.
4. Remove skillet from heat.
5. Mix together rosemary and garlic. Add 2 tablespoons of olive oil and stir to combine. Brush the mixture all over the roast.
6. Put the roast, still in the cast iron skillet, to the preheated oven and cook for about 1 to 1.5 hours or until a meat thermometer reads 135F degrees (medium-rare). 
7. Let it rest for at least 10 minutes before serving (final temperature should be 145F for medium rare.)
8. MUSHROOMS ON THE SIDE - While the roast is resting, sauté the mushrooms over medium heat with 2 tablespoons butter until cooked through and no liquid is left in the pan, about 5 minutes. Season with salt and pepper.
9. Remove roast from the cast iron skillet and bring the skillet to the stovetop. Add stock to the pan and deglaze the pan, scraping all the bits from the bottom. Allow to simmer until thick.
10. Add the mushrooms to the sauce, stir in the remaining 2 tablespoons of butter and stir until the sauce is silky. Then, place the roast back in the cast iron with the sauce and spoon some of the sauce over the roast.
11. Garnish serving platter with fresh rosemary if desired.

Shepherd’s Pie

Shepherd’s Pie

a.k.a. Cottage Pie

Meat Base:

• 1 lb ground beef - try other meats or skip meat and go vegetarian!
• onions and garlic
• bell peppers

Veggie Center:

• Green beans
• Carrots
• 16 oz tomato sauce - many prefer 1/2 c broth!!!
• More Veggies - onions, garlic, corn, broccoli, mushrooms, peas, celery, 
• Spices & Sauces - Worcestershire, broth

Mashed Potatoes 

• 2 cups potatoes 
• Options: milk, butter, cream cheese, sour cream and/or shredded cheddar
• Toppers: 3 c cheese, grated, paprika

* Tip

Instead of using a baking dish for the Shepherd's Pie, keep the filling in the (ovenproof) sauté pan in which you cook it, top with the crust, and bake it all in the oven for a skillet version that won't dirty another dish. An IRON SKILLET would be perfect!!!

1. Boil potatoes.
2. Brown beef with onion, garlic & peppers in LARGE *skillet. (IRON SKILLET)  Drain.
3. Add vegetables (not potatoes) to beef mixture.
4. Simmer.
5. * Spoon meat mixture into baking dish (or follow tip and bake in iron skillet!).
6. Make mashed potatoes -  Mix potatoes with optional ingredients like milk, butter, cream cheese, sour cream and/or shredded cheddar until well blended.
7. Cover pie with potato mixture and remaining shredded cheese (and paprika). 
8. Bake for 20 to 25 minutes.

Interesting:  

Shepherd’s Pie usually refers to the pie when it’s made with lamb.  

Cottage Pie is made with beef.

St. Sephen’s Day Pie is made with ham and turkey. 

Fish Pie is made with, you guessed it, fish.

Shepherdess Pie is vegetarian or vegan.