Spaghetti Sauce Recipe
From Randy

This spaghetti sauce recipe has been in the family for many years. Passed down from generation to generation. I hope you enjoy it as much as I have.

Spaghetti Sauce

1/2 lbs. salt pork (remove after sauce is done)

4 Tbls. lard

2 cups diced onions

3 Tbls. chopped garlic

12 oz. tomato paste

1~6-lb. can diced tomatoes

1/4 tsp. salt

1 tsp. black pepper

1-1/2 Tbls. oregano

1 Tbls. dried, sweet basil

Start with medium heat. Melt lard in large pan or pot. Cook pork until half browned. Add the garlic and onions, and finish browning the meat. When meat, onions and garlic are browned, add tomato paste, tomatoes, salt, pepper, oregano and basil. After all are mixed well, turn heat to high, just long enough to bring to a boil. Reduce heat to low, and let simmer for at least 2&1/2 hours, stirring often. After sauce has cooked for awhile, remove any excess oils from the top of the sauce.  When finished, remove the salt pork.

The longer you cook this Spaghetti Sauce, the better it is.

Molded Eggplant and Bucatini Casserole



(I am posting this recipe just as I found it......with all the explaination that came with! If my husband would only eat eggplant & liked pasta better.....I think this is what we would be having for supper at least 4 times a month! Let me know IF you make this and what the "review" on it is, okay?....CSW)

Molded Eggplant and Bucatini Casserole
or Timballo di Melanzane e Bucatini Casserole
From AnnMarie

I remember as a child, my Grandmother "Molly" making Molded Eggplant and Bucatini Casserole and I would sit spellbound as she told me the story. It seems that during the Renaissance the law was passed forbidding the serving of more than three courses at any meal. So the clever cooks of Southern Italy found ways to combine different meals into one. This recipe came from a close friend of my Grandmother's and while she used a special pan for this dish, I found that both a Teflon spring form pan oven proof dish will work. Also Bucatini is a thick tubular spaghetti, it is becoming very difficult to find so Ziti or  Rigatoni can be used. You can also make this in steps, making the sauce and meatballs one day and the rest the next day. 

Molded Eggplant and Bucatini Casserole

3 large eggplants (at least 11 inches long and as even in size and fullness as possible), salt 
salt and freshly ground pepper to taste
1/2 to 1 cup bread crumbs (toasted)       
2 cup Bucatini broken into thirds, or 2 1/2 cups other type
1 large beaten egg                          
1 Lb package of  ground beef, veal and pork combined meat

Make a pot of your favorite sauce adding about 1/2 cup red wine, 1/4 cup plus 2 tlbs grated cheese.
1&1/2 cups mozzarella cheese, cubed small (about 6 oz),

fresh parsley, chopped
peanut oil for frying

IF YOU PLAN TO DO IT ALL IN ONE DAY: Cut off the ends of the eggplants, lengthwise into 1/4" slices.(NO LARGER than 1/4-inch thick slices). Layer slices in a colander, set in a bowl, salting each layer as you proceed. Place a second bowl on top of the slices to act as a weight leave for about one hour, this step will help remove any excess  water from the eggplant.  Generously coat the inside of a 3&1/2'deep, 9" round mold or cake pan and thoroughly coat inside of pan with, butter than toasted bread crumbs, shake off excess refrigerate pan till needed.

Make your sauce and set aside. 
 

MEATBALLS: In a bowl combine the veal, pork and chop meat (most stores carry this combination), Mix the meat with the beaten egg, 2 tlbs dry white wine, 2 tlbs grated cheese, 1/2 cup bread crumbs, and salt mix well and with your hands form the mixture into small meatballs the size of large grapes. Melt 2 tlbs butter in a frying pan and fry meatballs till browned and firm. Remove with slotted spoon set aside. Bring a large pot of water to a boil and cook the pasta until (al dente) drain and set aside.
 

EGGPLANT: In a large frying pan, heat 1/2 cup peanut oil, wipe the eggplant free of the salt with paper towels and fry a few slices at a time until slightly softened about 2 minutes on each side. they should be plyable but not to soft, as they would fall apart if cooked too well. Drain on paper towl or brown paper. Set your oven for 325'F.

NOW HERE IS THE TRICKY PART: Line the prepared mold or spring-form pan,(IF using a spring form pan, make sure you set it on a tray/sheet with edges, in case it "leaks") with the slices of eggplant, by draping them from the middle of the bottom of the pan, to the end & up the side and over the top -- it should overhang about 3 inches. Continue doing this until you have covered the bottom completely and overlapping as you went.   In a large bowl mix the pasta, meatballs, small cubed mozzarella, 1/2 of the grated cheese, some parsley and 2 cups of the sauce. Mix well carefully add the mixture to the mold , pack it in and even it out. Now turn the overhanging eggplant towards the center overlapping as you go. It should cover completely. Cover top with 1/2 cup sauce and remaining grated cheese. Bake uncovered for 30 minutes. Remove from oven place on rack and allow to cool ( it will help re-firm the eggplant.)

Run a knife around the side just to loosen a bit, this is why I like to use a spring pan, once it cools a bit and you release the side and wonder of wonders you have this really great looking pasta dish wrapped in eggplant. Open the spring and place on a pretty platter cut into wedges or slices serve with extra sauce, tons of crusty bread to sop up the sauce and a salad. 

Eggplant and Chickpea Baked Pasta

Turn leftover Eggplant and Chickpea Stew into a comforting vegetarian baked-pasta dish. We love the taste of mint with the other Mediterranean flavors, but you can use parsley or basil if you prefer.

Yields: 4 servings, about 1& 2/3 cups each

Total Time: 50 min

Prep Time: 20 min

8 ounce(s) whole-wheat fusilli

1/2 cup(s) coarse dry whole-wheat breadcrumbs (see Note)

1 tablespoon(s) extra-virgin olive oil

3 cup(s) Eggplant and Chickpea Stew

1 cup(s) crumbled feta cheese

1/2 cup(s) chopped fresh mint or basil, divided

2 tablespoon(s) lemon juice

Directions

1. Preheat oven to 350 degrees F. Coat an 8-inch-square (or similar 2-quart) baking dish with cooking spray.
2. Bring a large pot of water to a boil. Cook pasta according to package directions. Drain and rinse.
3. Combine breadcrumbs and oil in a small bowl. Toss the pasta with Eggplant and Chickpea Stew,  feta, 1/4 cup mint (or basil), and lemon juice in a large bowl. Spreadthe mixture in the prepared baking dish. Top with the breadcrumb mixture.
4. Bake until the topping is golden and crispy, about 30 minutes. Sprinkle with the remaining 1/4 cup mint (or basil).
   

Tips & Techniques...........

Note: To make your own breadcrumbs, trim crusts from whole-wheat bread. Tear bread into pieces and process in a food processor until coarse crumbs form. Spread on a baking sheet and bake at 250 degrees F until dry, about 10 to 15 minutes. One slice of bread makes about 1/3 cup dry breadcrumbs.

For store-bought coarse dry breadcrumbs labeled "Panko breadcrumbs." Find them at well-stocked supermarkets.

Winter Greens Lasagne



Wilting the greens with cream and layering them with ricotta and Parmesan makes this a satisfying lasagne that’s both easy (no sauce to prepare) and vegetarian. Even those who don’t usually get excited by cooking greens enjoy the earthy flavors they provide here.
What to buy: Crème fraîche is a naturally thickened fresh cream with a tangy flavor and a rich texture, and it doesn’t curdle or separate when heated. If you can’t find it, sour cream is a decent substitute.



TIME/SERVINGS

Total: 1 hr 35 mins

Active: 30 mins

Makes: 10 to 12 servings

INGREDIENTS
2 tablespoons olive oil
1 medium white onion, medium dice
3 medium garlic cloves, finely chopped
2 cups heavy cream
1 pound red kale, washed, tough stems removed, and coarsely chopped about 10 cups
1 pound Swiss chard, washed, tough stems removed, and coarsely chopped about 8 cups
"1 1/2 cups crème fraîche"
1 9-ounce box no-boil lasagna noodles
1 pound fresh ricotta
2 cups finely grated Parmesan cheese about 5 ounces

INSTRUCTIONS
1.  Heat the oven to 400ºF and arrange a rack in the middle. Heat the olive oil in a large pot over
medium heat. When it shimmers, add the onion and garlic, season with salt and freshly ground black
pepper, and cook until soft, stirring occasionally, about 5 minutes.

2.  Add the cream and a few handfuls of greens and cook, stirring occasionally, until slightly wilted.
Continue adding greens a little at a time until they all are slightly wilted. Cook, stirring
occasionally, until the greens are tender, completely wilted, and coated in cream, about 10
minutes. Season with additional salt and freshly ground black pepper and remove from heat.

3.  Spread 1 cup of the crème fraîche evenly over the bottom of a 13-by-9-inch baking dish. Cover with
a layer of 4 noodles, allowing them to overlap slightly. Using a slotted spoon, scoop a third of
the greens mixture from the cream and evenly spread it over the noodles, then cover with a third of
the ricotta and a quarter of the Parmesan. Repeat to make two more layers, and end with a final
layer of noodles on top. Evenly pour 1/4 cup of the warm cream over the noodles. Mix together the
remaining crème fraîche and Parmesan and spread it evenly over top.

4.  Cover the lasagne with foil and bake until bubbling and starting to brown, about 45 minutes. Remove
the foil and bake until the top is browned completely and the sauce is bubbling, about 10 minutes
more. Let cool at least 10 minutes before serving.


Beverage pairing: Russiz Superiore Sauvignon Blanc, Italy. The cream and cheese in
this dish suggest a white wine with both acid and some heft, while the chard and kale beg for
something with earthiness and herbaceousness. Sauvignon Blanc is the answer, especially one from
Friuli in northeastern Italy, where it often has great acid structure and fine apple and lime
flavors, as well as a high-pitched green streak.

Zucchini Lasagna

Zucchini Lasagna
2 med. zucchini
2 c. fresh sliced mushrooms
1 pkg. sliced Mozzarella cheese
2 eggs, beaten
1 to 2 lbs. hamburger
1 onion, chopped
2 cans tomato sauce
Salt & pepper to taste

Wash zucchini and slice 1/4 inch thick. Dip in egg and roll in flour. Brown in skillet with oil until all zucchini is browned. Brown hamburger in separate skillet. In a 2 quart casserole dish layer zucchini, then onions and mushrooms, salt and pepper, then tomato sauce. Top with rest of zucchini and add Mozzarella to the top. Cook on low until cheese melts. About 250 degrees for 20 minutes or so. Eggplant may be substituted for zucchini.


Penne with Zucchini, Fresh Herbs, and Lemon Zest

Penne with Zucchini, Fresh Herbs, and Lemon Zest

This go-to summer meal is simple, fresh, and full of flavor. It takes advantage of the bounty of zucchini and leaves it to the herbs to deliver the freshness of the season right to the plate—no cream OR butter required.

Serves four. (serving size, 2-1/4 cups)

Kosher salt
3/4 lb. whole wheat penne
1/4 cup extra-virgin olive oil
2 medium zucchini (8 oz. each), cut in half lengthwise and sliced crosswise into 1/4-inch-thick half moons
4 large cloves garlic, thinly sliced
2 tsp. finely grated lemon zest
Freshly ground black pepper
1/4 cup freshly grated Parmigiano-Reggiano
3 Tbs. coarsely chopped fresh mint
3 Tbs. coarsely chopped fresh basil
3 Tbs. coarsely chopped fresh flat-leaf parsley

---

Bring a large pot of well-salted water to a boil over high heat. Add the penne and cook according to package instructions until al dente.

Meanwhile, heat the oil in a 12-inch skillet over medium-high heat. Add the zucchini and cook, stirring occasionally, until barely tender and just starting to brown, about 3 minutes. Add the garlic and cook, stirring occasionally, until the garlic is soft and fragrant, an additional 2 to 3 minutes. Remove from the heat. Stir in the lemon zest, 3/4 tsp salt, and 1/4 tsp. pepper.

Reserve 1/2 cup pasta cooking water and drain the pasta. Add the pasta to the zucchini mixture along with the Parmigiano, mint, basil, and parsley. Season to taste with salt and pepper. Toss to combine, adding some of the reserved water if necessary to moisten the pasta, and serve immediately.

Penne with Zucchini, Fresh Herbs, and Lemon Zest

Penne with Zucchini, Fresh Herbs, and Lemon Zest

This go-to summer meal is simple, fresh, and full of flavor. It takes advantage of the bounty of zucchini and leaves it to the herbs to deliver the freshness of the season right to the plate—no cream OR butter required.

Serves four. (serving size, 2-1/4 cups)

Kosher salt
3/4 lb. whole wheat penne
1/4 cup extra-virgin olive oil
2 medium zucchini (8 oz. each), cut in half lengthwise and sliced crosswise into 1/4-inch-thick half moons
4 large cloves garlic, thinly sliced
2 tsp. finely grated lemon zest
Freshly ground black pepper
1/4 cup freshly grated Parmigiano-Reggiano
3 Tbs. coarsely chopped fresh mint
3 Tbs. coarsely chopped fresh basil
3 Tbs. coarsely chopped fresh flat-leaf parsley

---

Bring a large pot of well-salted water to a boil over high heat.

Add the penne and cook according to package instructions until al dente.

Meanwhile, heat the oil in a 12-inch skillet over medium-high heat.

Add the zucchini and cook, stirring occasionally, until barely tender and just starting to brown, about 3 minutes.

Add the garlic and cook, stirring occasionally, until the garlic is soft and fragrant, an additional 2 to 3 minutes.

Remove from the heat.

Stir in the lemon zest, 3/4 tsp salt, and 1/4 tsp. pepper.

Reserve 1/2 cup pasta cooking water and drain the pasta.

Add the pasta to the zucchini mixture along with the Parmigiano, mint, basil, and parsley.

 Season to taste with salt and pepper.

Toss to combine, adding some of the reserved water if necessary to moisten the pasta, and serve immediately.

Pasta Casserole

Penne with Zucchini, Fresh Herbs, and Lemon Zest

Penne with Zucchini, Fresh Herbs, and Lemon Zest

This go-to summer meal is simple, fresh, and full of flavor. It takes advantage of the bounty of zucchini and leaves it to the herbs to deliver the freshness of the season right to the plate—no cream OR butter required.

Serves four. (serving size, 2-1/4 cups)

Kosher salt
3/4 lb. whole wheat penne
1/4 cup extra-virgin olive oil
2 medium zucchini (8 oz. each), cut in half lengthwise and sliced crosswise into 1/4-inch-thick half moons
4 large cloves garlic, thinly sliced
2 tsp. finely grated lemon zest
Freshly ground black pepper
1/4 cup freshly grated Parmigiano-Reggiano
3 Tbs. coarsely chopped fresh mint
3 Tbs. coarsely chopped fresh basil
3 Tbs. coarsely chopped fresh flat-leaf parsley

---

Bring a large pot of well-salted water to a boil over high heat.

Add the penne and cook according to package instructions until al dente.

Meanwhile, heat the oil in a 12-inch skillet over medium-high heat.

Add the zucchini and cook, stirring occasionally, until barely tender and just starting to brown, about 3 minutes.

Add the garlic and cook, stirring occasionally, until the garlic is soft and fragrant, an additional 2 to 3 minutes.

Remove from the heat.

Stir in the lemon zest, 3/4 tsp salt, and 1/4 tsp. pepper.

Reserve 1/2 cup pasta cooking water and drain the pasta.

Add the pasta to the zucchini mixture along with the Parmigiano, mint, basil, and parsley.

Season to taste with salt and pepper.

Toss to combine, adding some of the reserved water if necessary to moisten the pasta, and serve immediately.



Basil Pesto Pasta



Basil Pesto Pasta

Metric Ingredient Imperial 125 ml pine nuts, lightly toasted 1/2 cup 250 ml parmesan cheese, grated 1 cup 1 L fresh basil, thick stalks removed 4 cup 3 garlic cloves 3 2 ml salt 1/2 tsp 2 ml pepper 1/2 tsp 250 ml olive oil 1 cup 375 ml broccoli florets 1 1/2 cup 375 ml pasta 1 1/2 cup

In a food processor; combine pine nuts, parmesan cheese, basil, garlic, salt and pepper.  Puree, slowly adding oil until all ingredients are blended. Meanwhile; cook broccoli until tender crisp and pasta until al dente as package directions.  Gently mix broccoli and pasta together.  Slowly add desired amount of pesto, a litle at a time until desired flavour is reached. Serves 6

Tuna Casserole Recipe

Boil pasta (whatever kind you like,I use medium-sized shells OR elbow tho)
[1 cup raw pasta generally equals 2 cups when cooked)

1 can cream soup (your choice)
1/2 can milk
1/2 cup mayo
1/4 cup onion
1 can peas
2 cans of tuna
1 cup shredded cheese

Just mix everything together, top with cheese and bake for about 25-30 minutes at 350'F.
I usually add whatever spices sound good at the moment, and occasionally add a small can of mushrooms also.