5 1/2 - 6 c. flour
2 T. sugar
2 T. yeast
1 1/2 tsp. salt
1 c. water
1 c. milk
2 T. butter
Combine 2 c. flour, sugar, undissolved yeast, and salt. Heat water, milk, and butter until very warm. Gradually add to dry ingredients. Bean 2 minutes at medium speed of electric mixer, scraping bowl occasionally. Stir in enough remaining flour to make soft dough. Knead on lightly floured surface until smooth and elastic, about 8-10 minutes. Cover and let rest for 10 minutes. Divide dough into 4 equal portions; shape each into a ball. Place on greased baking sheet. Cover, let rise in warm, draft-free place until doubled in size, about 1 hour. With sharp knife, make 4 1/4" deep slashes in crisscross fashion on top of loaves. Bake at 375 for 25-35 minutes or until done. Remove from baking sheets; cool on wire rack. Cut off one-third of loaf; hollow out loaf to form 1/4" thick bowl. Fill with soup.
**I used 2 c. wheat flour, mixing it in initially with the sugar, yeast, and salt. I also divided the dough into 6 portions--4 of them smaller kid-portions. This recipe comes directly from my mother-in-law. They were perfect for soup bowls!
Sunday, June 13, 2010
Potato, Cream Cheese, Bacon & Chive Soup
1 Yellow Onion, diced
2 tablespoons Olive oil
1 teaspoon Thyme
Sea or Kosher salt and Fresh Black Pepper
6 cups Potatoes, 1/2-inch cubes
4 cups Vegetable or Chicken Broth
2 cups Milk
4 ounces Cream Cheese (not fat-free)
1/2 cup Parmesan Cheese, grated
1/4 cup Chives or Green Onion, chopped*
5-6 slices Bacon, cooked and crumbled
1. In a large heavy bottomed saucepan saute the onion and thyme in oil until soft and tender, season well with salt and pepper.
2. Add potatoes and broth. Simmer for 20 minutes until potatoes are tender. Carefully remove two cups of the potatoes and puree with a blender/immersion blender.
3. Add the pureed soup back in along with the milk, cream cheese, Parmesan, chives and bacon. Bring to a simmer and stir the cream cheese into the soup as it melts. Season to taste with salt and pepper. Serve.
Serves 4.
**I found the recipe here. I didn't have 6 cups of potatoes, so I substituted a couple cups of carrots. So GOOD!
2 tablespoons Olive oil
1 teaspoon Thyme
Sea or Kosher salt and Fresh Black Pepper
6 cups Potatoes, 1/2-inch cubes
4 cups Vegetable or Chicken Broth
2 cups Milk
4 ounces Cream Cheese (not fat-free)
1/2 cup Parmesan Cheese, grated
1/4 cup Chives or Green Onion, chopped*
5-6 slices Bacon, cooked and crumbled
1. In a large heavy bottomed saucepan saute the onion and thyme in oil until soft and tender, season well with salt and pepper.
2. Add potatoes and broth. Simmer for 20 minutes until potatoes are tender. Carefully remove two cups of the potatoes and puree with a blender/immersion blender.
3. Add the pureed soup back in along with the milk, cream cheese, Parmesan, chives and bacon. Bring to a simmer and stir the cream cheese into the soup as it melts. Season to taste with salt and pepper. Serve.
Serves 4.
**I found the recipe here. I didn't have 6 cups of potatoes, so I substituted a couple cups of carrots. So GOOD!
Italian Wedding Soup
Meatballs:
1 pound Ground Beef, 80-85% lean
1/4 cup Bread Crumbs
2 tablespoons Parmesan Cheese
1 egg, beaten
2 cloves garlic, minced
1 teaspoon Italian Seasoning
1/2 teaspoon Sea or Kosher salt
1/8 teaspoon Fresh Black Pepper
Soup:
1/2 cup Carrots, diced
1 large yellow onion, diced
2-3 tablespoons Olive Oil
Sea or Kosher salt and Fresh Black Pepper
4 cloves garlic, minced
1 teaspoon Basil
6 cups Chicken Broth
1/2 - 2/3 cup Tubettini or Ditalini*
2/3 cup Chopped Spinach, frozen or 2 cups Fresh, chopped
1/4 cup Fresh Parsley, chopped
1/4 cup Parmesan Cheese, grated, plus more for serving
1. Mix all the meatball ingredients together in a large bowl using a fork. Form into small meatballs about the size of a quarter using your hands. Set aside.
2. In a large soup pot saute onion and carrot in 2-3 tablespoons of Olive oil over medium-low heat until soft and tender, season well with salt and pepper. Add garlic and basil; saute until fragrant.
3. Add chicken broth and turn up heat and bring to a slow boil. When it begins to boil add meatballs carefully one at a time. Add tubettini and spinach. Season with salt and pepper. Simmer for 25 minutes.
4. Stir in parsley and Parmesan cheese. Taste and re-season with salt and pepper if desired. Serve with additional Parmesan and crusty bread.
(For a heartier soup with less broth add 2/3 cup pasta, for more broth add 1/2 cup.)
**I found this recipe here. I didn't do meatballs, although I think they would be delicious. But for ease, I cooked 1/2 lb ground beef with the onions and carrots. It was REALLY good!
1 pound Ground Beef, 80-85% lean
1/4 cup Bread Crumbs
2 tablespoons Parmesan Cheese
1 egg, beaten
2 cloves garlic, minced
1 teaspoon Italian Seasoning
1/2 teaspoon Sea or Kosher salt
1/8 teaspoon Fresh Black Pepper
Soup:
1/2 cup Carrots, diced
1 large yellow onion, diced
2-3 tablespoons Olive Oil
Sea or Kosher salt and Fresh Black Pepper
4 cloves garlic, minced
1 teaspoon Basil
6 cups Chicken Broth
1/2 - 2/3 cup Tubettini or Ditalini*
2/3 cup Chopped Spinach, frozen or 2 cups Fresh, chopped
1/4 cup Fresh Parsley, chopped
1/4 cup Parmesan Cheese, grated, plus more for serving
1. Mix all the meatball ingredients together in a large bowl using a fork. Form into small meatballs about the size of a quarter using your hands. Set aside.
2. In a large soup pot saute onion and carrot in 2-3 tablespoons of Olive oil over medium-low heat until soft and tender, season well with salt and pepper. Add garlic and basil; saute until fragrant.
3. Add chicken broth and turn up heat and bring to a slow boil. When it begins to boil add meatballs carefully one at a time. Add tubettini and spinach. Season with salt and pepper. Simmer for 25 minutes.
4. Stir in parsley and Parmesan cheese. Taste and re-season with salt and pepper if desired. Serve with additional Parmesan and crusty bread.
(For a heartier soup with less broth add 2/3 cup pasta, for more broth add 1/2 cup.)
**I found this recipe here. I didn't do meatballs, although I think they would be delicious. But for ease, I cooked 1/2 lb ground beef with the onions and carrots. It was REALLY good!
AllRecipes Carrot Cake III
Ingredients
- 4 eggs
- 1 1/4 cups vegetable oil
- 2 cups white sugar
- 2 teaspoons vanilla extract
- 2 cups all-purpose flour
- 2 teaspoons baking soda
- 2 teaspoons baking powder
- 1/2 teaspoon salt
- 2 teaspoons ground cinnamon
- 3 cups grated carrots
- 1 cup chopped pecans
-
- 1/2 cup butter, softened
- 8 ounces cream cheese, softened
- 4 cups confectioners' sugar
- 1 teaspoon vanilla extract
- 1 cup chopped pecans
Directions
- Preheat oven to 350 degrees F (175 degrees C). Grease and flour a 9x13 inch pan.
- In a large bowl, beat together eggs, oil, white sugar and 2 teaspoons vanilla. Mix in flour, baking soda, baking powder, salt and cinnamon. Stir in carrots. Fold in pecans. Pour into prepared pan.
- Bake in the preheated oven for 40 to 50 minutes, or until a toothpick inserted into the center of the cake comes out clean. Let cool in pan for 10 minutes, then turn out onto a wire rack and cool completely.
- To Make Frosting: In a medium bowl, combine butter, cream cheese, confectioners' sugar and 1 teaspoon vanilla. Beat until the mixture is smooth and creamy. Stir in chopped pecans. Frost the cooled cake.
Found this recipe at AllRecipes.com. We loved it! I cut the oil to 3/4 c. Next time I will probably cut it even more (maybe 1/2 c.) and add a little applesauce (1/2 c. also) since it was on the dry side.
Sunday, February 28, 2010
Banana Blueberry Muffins
I found this recipe online and made a few adjustments (i.e. wheat flour, larger batch). They turned out delicious and very filling.
1 3/4 c. wheat flour
2 c. white flour
3 tsp. baking powder
3/4 tsp. salt
3/4 tsp. cinnamon
3 ripe bananas, cut in chunks
3 eggs
1 c. brown sugar
1/2 c. softened butter
1 tsp. vanilla
Blueberries (maybe 3/4 cup)
Preheat oven to 375. Sift together flour, baking powder, salt, and cinnamon. Cut bananas into chunks and puree in a blender. Add eggs, brown sugar, butter, and vanilla. Blend again. Pour this mixture into flour mixture and stir well to combine. Gently fold in blueberries. Spoon mixture into greased muffin tins and bake for 25 minutes until risen and golden brown. Cool in tins for 10 minutes, then put on a wire rack to finish cooling.
Makes 24
1 3/4 c. wheat flour
2 c. white flour
3 tsp. baking powder
3/4 tsp. salt
3/4 tsp. cinnamon
3 ripe bananas, cut in chunks
3 eggs
1 c. brown sugar
1/2 c. softened butter
1 tsp. vanilla
Blueberries (maybe 3/4 cup)
Preheat oven to 375. Sift together flour, baking powder, salt, and cinnamon. Cut bananas into chunks and puree in a blender. Add eggs, brown sugar, butter, and vanilla. Blend again. Pour this mixture into flour mixture and stir well to combine. Gently fold in blueberries. Spoon mixture into greased muffin tins and bake for 25 minutes until risen and golden brown. Cool in tins for 10 minutes, then put on a wire rack to finish cooling.
Makes 24
Wednesday, January 13, 2010
Best Ever Chocolate Sauce
1/2 c. butter
1/2 c. dry cocoa
2 c. sugar
1 can evaporated milk
1 tsp. vanilla
Mix butter, cocoa, sugar, and evaporated milk in sauce pan and bring to a boil. Boil 4 minutes. Add vanilla. Serve over ice cream or use as a fondue dipping sauce.
(Mine was a little lumpy which could be because of my cheap cocoa, so I think next time I'd melt the butter with the cocoa first, then add the milk and sugar.)
1/2 c. dry cocoa
2 c. sugar
1 can evaporated milk
1 tsp. vanilla
Mix butter, cocoa, sugar, and evaporated milk in sauce pan and bring to a boil. Boil 4 minutes. Add vanilla. Serve over ice cream or use as a fondue dipping sauce.
(Mine was a little lumpy which could be because of my cheap cocoa, so I think next time I'd melt the butter with the cocoa first, then add the milk and sugar.)
Orange Rolls
This recipe was given to me by one of my favorite roommates in college. It was her Grandma Karnely's recipe for dinner rolls or cinnamon rolls. I've always used it for the latter. Just recently, though, I tried it with the Lion House recipe for orange rolls and added part wheat flour. They turned out really nice!
Rolls:
4 T. yeast
1/2 c. water
4 c. scalded milk
1 c. sugar
4 t. salt
1 c. shortening (I use half butter)
4 eggs
12+ c. flour (I used 6 c. wheat, mixed in first)
Raise yeast in warm water with a little sugar. Let milk cool to lukewarm. Add shortening to milk. Then add sugar, salt, eggs, yeast, and 6 cups flour. Beat with mixer. Add other 6 cups and mix/knead to a soft dough. Cover and let rise to double. (Dough should be soft but not sticky.) Shape into rolls. Let rise. Bake at 375 for 15 minutes. Makes 2+ jelly roll pans.
Orange Filling:
3/4 c. butter, melted
Zest of 3 oranges
6 Tbsp. sugar
Stir together butter and zest. Divide dough in half. Roll one part to rectangle shape about 1/4-inch thick. Brush dough with half of the orange butter and 3 Tbsp. sugar. Cut and roll like cinnamon rolls. Place on greased jelly roll pan. Repeat with 2nd half of dough. Let rise to double. Bake at 375 for 15 minutes (til top is slightly brown). Cool 10 to 15 minutes, drizzle with icing.
Orange Icing:
3 c. powdered sugar
4 Tbsp. orange juice, squeezed from zested oranges
4-8 Tbsp. milk or cream
Mix together. The hotter the rolls are when frosted, the thicker the frosting needs to be (add 1 to 2 tsp. of orange zest, if desired).
Rolls:
4 T. yeast
1/2 c. water
4 c. scalded milk
1 c. sugar
4 t. salt
1 c. shortening (I use half butter)
4 eggs
12+ c. flour (I used 6 c. wheat, mixed in first)
Raise yeast in warm water with a little sugar. Let milk cool to lukewarm. Add shortening to milk. Then add sugar, salt, eggs, yeast, and 6 cups flour. Beat with mixer. Add other 6 cups and mix/knead to a soft dough. Cover and let rise to double. (Dough should be soft but not sticky.) Shape into rolls. Let rise. Bake at 375 for 15 minutes. Makes 2+ jelly roll pans.
Orange Filling:
3/4 c. butter, melted
Zest of 3 oranges
6 Tbsp. sugar
Stir together butter and zest. Divide dough in half. Roll one part to rectangle shape about 1/4-inch thick. Brush dough with half of the orange butter and 3 Tbsp. sugar. Cut and roll like cinnamon rolls. Place on greased jelly roll pan. Repeat with 2nd half of dough. Let rise to double. Bake at 375 for 15 minutes (til top is slightly brown). Cool 10 to 15 minutes, drizzle with icing.
Orange Icing:
3 c. powdered sugar
4 Tbsp. orange juice, squeezed from zested oranges
4-8 Tbsp. milk or cream
Mix together. The hotter the rolls are when frosted, the thicker the frosting needs to be (add 1 to 2 tsp. of orange zest, if desired).
Wednesday, November 18, 2009
Jojo's Bread
I love this recipe from Jojo. It's simple and fast. I have the smaller Kitchen-Aid, so I just make half of this recipe which yields 2 loaves.
Mix on low in Kitchen-Aid:
5 c. hot water
1 c. honey
5+ c. wheat flour
Add as mixing:
1 Tbsp. + 1 tsp. salt
2 heaping Tbsp. yeast
2 Tbsp. oil
Optional ingredients:
1/3 c. dough enhancer
1/2 c. gluten
1/3 c. dry milk
Last add:
6-9 c. wheat flour
Mix for 6 minutes on high. Pour a few tablespoons of oil on counter-top. Take dough out of mixer and using the oil, form into 3 or 4 loaves. Place in sprayed pans. Let raise until doubled. Bake @ 350 for 25-30 minutes. Cool on cooling rack. Can slice with electric knife and freeze.
Mix on low in Kitchen-Aid:
5 c. hot water
1 c. honey
5+ c. wheat flour
Add as mixing:
1 Tbsp. + 1 tsp. salt
2 heaping Tbsp. yeast
2 Tbsp. oil
Optional ingredients:
1/3 c. dough enhancer
1/2 c. gluten
1/3 c. dry milk
Last add:
6-9 c. wheat flour
Mix for 6 minutes on high. Pour a few tablespoons of oil on counter-top. Take dough out of mixer and using the oil, form into 3 or 4 loaves. Place in sprayed pans. Let raise until doubled. Bake @ 350 for 25-30 minutes. Cool on cooling rack. Can slice with electric knife and freeze.
Low-Fat Banana Bread
1 c. applesauce
2 c. sugar
4 eggs
1 c. sour cream (or yogurt)
2 tsp. vanilla
2 tsp. lemon juice
3 c. flour (1/2 wheat)
2 tsp. soda
2 tsp. baking powder
1 tsp. salt
1 small pkg. instant vanilla pudding (optional)
2 c. bananas (5 or 6)
chocolate chips/nuts (optional)
Mix applesauce, sugar, eggs, sour cream, vanilla, and lemon juice. Add dry ingredients and mix. Fold in bananas, then chocolate chips and nuts. Spray 2 loaf pans with Pam and pour in batter. Bake at 350 for 50-55 minutes, until toothpick inserted in middle comes out fairly clean.
2 c. sugar
4 eggs
1 c. sour cream (or yogurt)
2 tsp. vanilla
2 tsp. lemon juice
3 c. flour (1/2 wheat)
2 tsp. soda
2 tsp. baking powder
1 tsp. salt
1 small pkg. instant vanilla pudding (optional)
2 c. bananas (5 or 6)
chocolate chips/nuts (optional)
Mix applesauce, sugar, eggs, sour cream, vanilla, and lemon juice. Add dry ingredients and mix. Fold in bananas, then chocolate chips and nuts. Spray 2 loaf pans with Pam and pour in batter. Bake at 350 for 50-55 minutes, until toothpick inserted in middle comes out fairly clean.
Tuesday, November 17, 2009
Pumpkin Chocolate Chip Bread
3 c. flour
2 tsp. cinnamon
1 tsp. salt
1 tsp. baking soda
4 eggs
2 c. sugar
2 c. pumpkin
1 1/4 c. oil (I use half applesauce)
1 1/2 c. chocolate chips
Beat eggs, sugar, pumpkin, and oil. Add dry ingredients and mix. Stir in chocolate chips. Pour into 2 8x4x3 loaf pans. Bake at 350 for 60 - 70 minutes. Cool for 10 minutes and remove from pans.
3 c. flour
2 tsp. cinnamon
1 tsp. salt
1 tsp. baking soda
4 eggs
2 c. sugar
2 c. pumpkin
1 1/4 c. oil (I use half applesauce)
1 1/2 c. chocolate chips
Beat eggs, sugar, pumpkin, and oil. Add dry ingredients and mix. Stir in chocolate chips. Pour into 2 8x4x3 loaf pans. Bake at 350 for 60 - 70 minutes. Cool for 10 minutes and remove from pans.
Pumpkin Bars
1 small can pumpkin
1 cup oil (I used half applesauce)
4 eggs
1 3/4 c. sugar
2 c. flour
1 tsp. salt
1 tsp. soda
2 tsp. cinnamon
1 tsp. baking powder
Mix together pumpkin, oil, eggs, and sugar. Add other ingredients and mix. Spread on ungreased cookie sheet. Bake at 350 for 20 minutes.
Frosting:
1 cube butter
1 tsp. vanilla
4 oz. cream cheese
2 c. powdered sugar
Cream well and spread on completely cooled cake.
1 small can pumpkin
1 cup oil (I used half applesauce)
4 eggs
1 3/4 c. sugar
2 c. flour
1 tsp. salt
1 tsp. soda
2 tsp. cinnamon
1 tsp. baking powder
Mix together pumpkin, oil, eggs, and sugar. Add other ingredients and mix. Spread on ungreased cookie sheet. Bake at 350 for 20 minutes.
Frosting:
1 cube butter
1 tsp. vanilla
4 oz. cream cheese
2 c. powdered sugar
Cream well and spread on completely cooled cake.
Orange-Pumpkin Cake
1 yellow cake mix
3 egg whites
1 1/4 c. canned pumpkin
1 c. orange juice
1/3 c. sour cream
1 1/2 tsp. vanilla
1 tsp. cinnamon
1/2 tsp. nutmeg
1/2 tsp. allspice
Glaze:
1 1/2 c. powder sugar
1/4 tsp. vanilla
4-5 Tbsp. milk (to desired consistency)
Preheat oven to 350. Mix cake ingredients all together for about 2 minutes with electric mixer. Pour into well greased and floured Bundt pan. Bake 35 to 40 minutes. While hot, invert cake onto serving platter. Cool, frost with glaze, and enjoy!
1 yellow cake mix
3 egg whites
1 1/4 c. canned pumpkin
1 c. orange juice
1/3 c. sour cream
1 1/2 tsp. vanilla
1 tsp. cinnamon
1/2 tsp. nutmeg
1/2 tsp. allspice
Glaze:
1 1/2 c. powder sugar
1/4 tsp. vanilla
4-5 Tbsp. milk (to desired consistency)
Preheat oven to 350. Mix cake ingredients all together for about 2 minutes with electric mixer. Pour into well greased and floured Bundt pan. Bake 35 to 40 minutes. While hot, invert cake onto serving platter. Cool, frost with glaze, and enjoy!
Friday, June 5, 2009
Grandpa's Enchiladas
Brown:
1 lb. hamburger
1 med onion
Season with salt and pepper.
Mix:
1 heaping Tbsp. chili powder
1 tsp. oregano
pinch garlic
1/2 tsp. cayenne pepper
1 glug salsa
1 can tomato soup
Add water or tomato juice to thin to right consistency--I use about a pint of tomato juice.
Pour a little sauce in 9 x 13 pan. Mix a little sauce with meat to make juicy. Warm flour tortillas and fill with meat mixture and shredded cheese. Roll and place in pan. Cover tortillas with remaining sauce and sprinkle with cheese. Cover and cook at 350 for 30 minutes.
1 lb. hamburger
1 med onion
Season with salt and pepper.
Mix:
1 heaping Tbsp. chili powder
1 tsp. oregano
pinch garlic
1/2 tsp. cayenne pepper
1 glug salsa
1 can tomato soup
Add water or tomato juice to thin to right consistency--I use about a pint of tomato juice.
Pour a little sauce in 9 x 13 pan. Mix a little sauce with meat to make juicy. Warm flour tortillas and fill with meat mixture and shredded cheese. Roll and place in pan. Cover tortillas with remaining sauce and sprinkle with cheese. Cover and cook at 350 for 30 minutes.
Wednesday, June 3, 2009
Grilled Bacon-Wrapped Chicken
6 chicken breasts
12 slices bacon
4 oz fresh mushrooms, thinly sliced
Red or yellow pepper, thinly sliced
Prepare chicken breasts by washing and slightly flattening so they're evenly proportioned. (Not quite sure how to explain this, but here goes...) Place a few mushroom and pepper pieces on each side of the chicken breast and wrap the bacon around it securing it all with toothpicks. Grill.
12 slices bacon
4 oz fresh mushrooms, thinly sliced
Red or yellow pepper, thinly sliced
Prepare chicken breasts by washing and slightly flattening so they're evenly proportioned. (Not quite sure how to explain this, but here goes...) Place a few mushroom and pepper pieces on each side of the chicken breast and wrap the bacon around it securing it all with toothpicks. Grill.
Homemade Burritos
Fill flour tortilla with refried beans, cheese, and taco meat (beef or chicken). Fold in the top, bottom and sides and secure with toothpicks. Spray cookie sheet with butter-flavored Pam. Place burritos on pan. Then spray burritos with butter-flavored Pam. Cook at 350 til they start to brown. (Maybe 15 minutes) Turn burritos, spray with Pam again and cook 10 more minutes. Tortillas should be slightly crispy.
Marinara Sauce
1 chopped onion
1/2 c. finely chopped carrots
2 large cloves garlic, minced
1 lb. hamburger
1 28 oz. can chopped tomatoes
3 oz. tomato paste
1 tsp. sugar
1 tsp. oregano
1/4 tsp. salt
Brown hamburger with onion, carrots, and garlic. (can also add mushrooms and zucchini) Salt and pepper to taste. Stir in tomatoes, tomato paste, sugar, oregano, salt, and dash pepper. Bring to boil. Reduce heat. Simmer, uncovered, about 30 minutes.
1/2 c. finely chopped carrots
2 large cloves garlic, minced
1 lb. hamburger
1 28 oz. can chopped tomatoes
3 oz. tomato paste
1 tsp. sugar
1 tsp. oregano
1/4 tsp. salt
Brown hamburger with onion, carrots, and garlic. (can also add mushrooms and zucchini) Salt and pepper to taste. Stir in tomatoes, tomato paste, sugar, oregano, salt, and dash pepper. Bring to boil. Reduce heat. Simmer, uncovered, about 30 minutes.
Homemade Noodles
2 eggs
1/4 c. milk
1 tsp. salt
2 c. flour
Beat together eggs, milk and salt. Add flour to make a stiff dough. Use food processor or heavy-duty mixer if available. Let rest for about 10 minutes. Roll and cut into noodles with a pasta machine or roll VERY thin and cut by hand. Drop immediately into boiling, salted water. Cook approx. 5 minutes. They cook quickly so don't overcook!
1/4 c. milk
1 tsp. salt
2 c. flour
Beat together eggs, milk and salt. Add flour to make a stiff dough. Use food processor or heavy-duty mixer if available. Let rest for about 10 minutes. Roll and cut into noodles with a pasta machine or roll VERY thin and cut by hand. Drop immediately into boiling, salted water. Cook approx. 5 minutes. They cook quickly so don't overcook!
Skillet Lasagna
Brown:
1 lb. hamburger
1 medium onion, chopped
Mix together:
1 1/2 c. cooked macaroni
1/2 tsp. oregano
1/2 tsp. cumin
1/2 tsp. salt
1/2 c. grated cheese
12 oz. tomato sauce (can add more if wanted)
Cooked hamburger
Put in casserole dish and sprinkle with Parmesan cheese. Cook for 30 minutes at 350.
1 lb. hamburger
1 medium onion, chopped
Mix together:
1 1/2 c. cooked macaroni
1/2 tsp. oregano
1/2 tsp. cumin
1/2 tsp. salt
1/2 c. grated cheese
12 oz. tomato sauce (can add more if wanted)
Cooked hamburger
Put in casserole dish and sprinkle with Parmesan cheese. Cook for 30 minutes at 350.
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