Stroganoff

• Meat-- stew meat works the best but you can use hamburger
• 1 can mushroom soup
• 1 can milk
• 1/2 cup sour cream (optional)
• 1 pkg. egg noodles

Take meat and roll in flour. Brown the meat in shortening adding salt and pepper to the meat as it browns.

Remove meat from the pan and set aside. Add soup, milk, and sour cream if you are using it. Stir until mixed well together and add meat back in. Simmer until it thickens, serve over noodles or rice

Lasagna

This is the BEST recipe for Lasagna that I have EVER made!

From the kitchen of my mother-in-law Connie!

Lasagna

Makes 8x11 pan

1 lb. ground beef
3 8-oz. cans tomato sauce
9-11 lasagna noodles
12-oz. lowfat Cottage Cheese
12 oz. grated Mild Cheese
8 oz. grated Mozzarella Cheese

Cook and crumble ground beef until cooked. Add chopped onion if desired. Drain grease. Add tomato sauce and simmer.In the meantime, cook lasagna noodles in pot of boiling water to desired doneness. Rinse in cold water and let stand in water until noodles are removed. Grate mild and mozzarella cheese into separate bowls.

Layer as follows:Layer of lasagna noodles across bottom of pan (3 noodles). Wipe excess water off noodles as you remove from pot. Add 1/3 hamburger sauce mix. Sprinkle 1/4-1/2 C cottage cheese on this, then sprinkle 1/3 of mild cheese, then 1/3 of mozzarella cheese. Add two more similar layers on top of first layer. Fit in extra noodles in middle layer (5). Cover with aluminum foil and heat for 30 minutes in 350 degree oven. May be stored in fridge or freezer until ready to heat. It will require at least 1 hour to heat cold lasagna--longer if frozen. Bake until heated through. Enjoy! Leftover lasagna is even better than the first day--if you happen to have leftovers

Chicken & Broccoli Alfredo

Chicken & Broccoli Alfredo
1/2 pkg of 16 oz. linguine
1 c. fresh or frzn broccoli flowerets
2 tbsp. butter
1 lb skinless, boneless chicken breats cut into 1 1/2" pieces
1 can condensed cream of mushroom soup
1/2 cup milk
1/2 cup grated Parmesan cheese
1/4 tsp. ground black pepper

1. Prepare linguine according to pkg. Add broccoli during last 4 minutes of cooking time. Drain into a colander.2. Heat butter over med-high heat. Add chicken and cook until well browned, stirring often.3. Stir soup, milk. cheese, black pepper and linguine mixture into skillet. Cook until mixture is hot and bubbling.

Chicken Tetrazzini

• 16 oz spaghetti, cooked & drained
• 1 Tbsp butter
• 1 1/2 Tbsp lemon juice
• 8 oz sliced mushrooms
• 2 Cups chicken, cooked & diced
• 3 Tbsp butter
• 3 Tbsp flour
• 1/2 tsp paprika
• 1/8 tsp nutmeg
• 1 1/2 tsp salt
• 1/2 tsp pepper
• 2 1/2 cups chicken broth
• 1 Cup skim milk
• 3/4 Cup Parmesan cheese
• Sprinkle of Paprika
  

Sauté the mushrooms and butter with lemon juice; toss them lightly with the cooked spaghetti and chicken and place in 9x13 casserole. Set aside. Melt the butter and stir in the flour and spices. Add broth and stir until the sauce thickens, then add milk. Pour the sauce over the noodles. Sprinkle with parmesan and paprika and bake at 400° for 25 minutes, or until browned and bubbly.

Theme for October

This month's theme is
PASTA!
As always, continue to post any new recipes from the other month's themes at anytime and don't forget to vote for November's theme.