Carrots and Broccoli with Cheese Sauce

Ingredients

• 1 Broccoli bunch, chopped into individual bunches
• 8-oz baby Carrots
• 3 Pork chops, chopped
• 4 tablespoons Olive oil
• 4 tablespoons Butter
• 4 tablespoons Flour
• 2 cups Milk
• 1 teaspoon Salt
• 1/4 teaspoon Pepper
• 1/2 lb. Cheddar Cheese
• 1/2 lb. Pasta, cooked

Place broccoli and carrots in a pot with enough salted water to cover. Boil until tender; about 30 minutes. Set aside. In a sauce pan on medium-high heat, heat olive oil. Season pork as desired and add to sauce pan until cooked thoroughly and browned. Place with vegetables. Melt butter in a sauce pan. Add flour, salt and pepper. Gradually stir in milk. Simmer 2 to 3 minutes, or until thickened. Add cheese, stirring to melt. Blend thoroughly. Mix with pork, vegetables and pasta. Serves 4.

Eggplant Parmigiana

Ingredients

• 2 medium sized Eggplants
• 1 cup Vegetable oil
• 2 6-oz cans Tomato paste
• 2 cups Water
• 1/2 cups grated Parmesan cheese
• 1 3-oz can Mushrooms
• 1 lb Mozzarella cheese

Peel eggplant and slice into 1.2 inch slices. Fry in oil until lightly browned. Drain on paper towels. Cover bottom of a 13 x 9 x 2-inch buttered pan with a layer of eggplant slices. Combine tomato paste and water, mixing well. Pour over eggplant. Sprinkle with Parmesan cheese, mushrooms and mozzarella cheese. Repeat laters, ending with mozzarella cheese. Bake in a 400 degree oven for 20 minutes or until cheese is bubbly. Makes 10 servings.

Stuffed Cabbage Rolls

Ingredients

• 1 large head of Cabbage
• 1 cup of Rice, cooked and cooled
• 1lb ground Beef
• 1 medium Onion, chopped
• 2 tablespoons Worcestershire sauce
• 1/2 teaspoon Salt
• 1/4 teaspoon of Pepper
• 1 can (10oz) Cream of tomato soup, undiluted, divided
• 1/2 cup Water

Cook cabbage in boiling water only until leaves fall off head. Reserve 14-16 large leaves for rolls and set remaining cabbage aside. Combine rice, beef, onion, Worcestershire sauce, salt, pepper, and 1/4 cup of soup; mix well. Put 2-3 tablespoons of meat mixture on each cabbage leaf. Fold insides, starting at an unfolded edge, and roll up leaf completely to enclose meat. Repeat with remaining meat and leaves. Line a Dutch oven  with leftover Cabbage. Combine remaining soup and water; pour over cabbage. Stack cabbage rolls on top of sauce. Cover. Bring to a boil; reduce heat and simmer on low for 1 to 1 1/2 hours or until rolls are tender. Remove rolls and cabbage. If desired, sauce may be thickened buy boiling over high heat. Spoon sauce over rolls and cabbage and serve immediately. Yield: 4-6 servings.

Lasagna

Ingredients

• 1lb Ground beef, cooked and drained
• 30oz Ricotta cheese
• 2 Eggs, slightly beaten
• 2 cups (8oz) Mozzarella cheese, shredded, divided
• 1 cup Parmesan cheese, grated divided
• 8oz (1/2) package Lasagna noodles, cooked and drained

Preheat oven 350 degrees. Add ground beef to large skillet and combine with 4 cups of pasta sauce. Bring to a boil and reduce heat. Cover and simmer 5 minutes, stirring occasionally. Meanwhile in a medium bowl, combine ricotta, eggs, 1 1/2 mozzarella and 3/4 cup parmesan cheese. In 9x13 inch baking dish spread 1 cup meat sauce. Place 1/3 of lasagna noodles over sauce. Spread 1/2 of the cheese mixture over the noodles and top with the 1/3 of the meat sauce. Repeat layers. Cover with foil. Bake 40 minutes. Uncover, sprinkle with reserved 1/2 cup mozzarella and 1/4 cup parmesan cheese. Bake an additional 10 minutes or until cheese is bubbly. Remove from oven and let stand 15 minutes before cutting and serving.

Pasta

• 1 1/2 cups Semolina flour
• 1/2 teaspoon Salt (optional)
• 2 Eggs or 3 Egg whites, slightly beaten
• 2 tablespoons Olive oil
• 2 tablespoons Water

Combine Semolina Flour and salt. Add beaten eggs (or egg whites), water and oil. Mix to make a stuff dough. Knead 10 minutes or until dough is elastic. Wrap dough in a towel or place in plastic bag and let rest for 20 minutes. On a lightly floured surface, roll out to desired thickness and cut as desired. Bring large pot of water containing 1/2 tsp oil to a boil. Add pasta and cook until tender. When making lasagna, no need to boil noodles. Add directly to your recipe.

Sauce:

• 1/3 teaspoon salt
• 1/2 teaspoon dried basil
• 1/2 teaspoon dried oregano
• 1/8 teaspoon pepper
• 1/4 cup fresh parsley, chopped
• 1 medium onion, chopped
• 2 cloves garlic, minced
• 1 can (28oz) crushed tomatoes
• 3/4 cup water
• 1 teaspoon sugar

Combine all ingredients and simmer for 20 minutes before adding the meat to sauce.

You may use ready-made tomatoes sauce to save time, whatever sauce you prefer.