Some Yummies for your Tummy !!!

[Kebamo]

WINTER SQUASH GRATIN

- 1 lb. parsnips or rutabaga, peeled and cut into 2-inch pieces
- 1 lb. cauliflower, cut in florets
- 1 Tbsp. butter
- 2 Tbsp. flour
- 2 cups warm, low-fat milk
- 1/4 cup grated Parmesan cheese
- 1/2 tsp. ground nutmeg
- Salt and freshly ground black pepper, to taste

Preheat oven to 450 degrees.

Place parsnips and cauliflower in a rimmed dish. Add water to about 1/2 inch. Steam in a microwave until almost tender, or stove-top, over a pot of simmering water.
Meanwhile, in a medium saucepan, melt the butter over medium-low heat. When it starts to sizzle, stir in the flour, and cook over low heat, whisking constantly, until the mixture is bubbling and golden. Stir in the milk, turn the heat up to medium and keep whisking until the mixture is smooth and thick,
about 10 minutes. Remove the pan from the heat. Whisk in half of the cheese and all the nutmeg, salt and pepper.

Place vegetables in an 8-inch baking pan. Pour sauce on top. Sprinkle with the remaining cheese and bake for 15 minutes.
Serve immediately.

Makes 6 servings.
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Irish Lamb Stew

2 pounds boneless lamb, cut in 1 inch cubes
3 cups boiling water
1-1/2 teaspoons salt
pepper to taste
1-1/4 cups carrots, cut 1 inch
4 medium onions, quartered
4 medium potatoes, sliced thick
3 tablespoons flour
3 tablespoons cold water

Put the lamb, boiling water and seasonings in the pressure cooker. Bring to 15# pressure and process 12 mins. Cool immediately.
Add vegetables. Bring to 15# pressure again and process 5 mins. Cool immediately.
Return cooker to stove. Mix the flour and cold water together until smooth. Add to stew and simmer (uncovered) for 2-3 mins. until thickened. If you like you stew a little darker, you can add some Kitchen Bouquet to the flour mixture.
Serves 4
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BEAN AND BACON MEDLEY
8 slices bacon, cut up

Microwave in a 3 quart casserole for 8 minutes on High. Drain the bacon into another dish and leave the grease in the casserole, Add 1 cup chopped onions, microwave 3 minutes or until tender in the grease. Remove from the microwave.

Add:
1 (15 ounce) can drained green beans
1 (15 ounce) can drained lima beans
1 pound can drained kidney beans
1 large can pork and bean, drained
3/4 cup brown sugar
1/2 teaspoon garlic salt
1/2 teaspoon dry mustard
1/8 teaspoon pepper
1/2 cup vinegar

Add bacon mixture and stir well. Insert probe and cook to 150?. Loosely cover with a lid. Stir once.

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SPEEDY ROSEMARY GREEN BEANS

1 (16-ounce) package frozen cut green beans (do not thaw)
2 tablespoons butter
2 tablespoons water
1 teaspoon chopped fresh or 1/2 teaspoon dried rosemary
1/4 teaspoon salt
1/4 teaspoon pepper

Stir together all ingredients in a 1-quart microwave-safe bowl. Microwave, covered with plastic wrap, at HIGH 8 minutes or until beans are crisp-tender, stirring after 4 minutes. Serve with a slotted spoon.

Makes 4 to 6 servings
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Raspberry Dream Cake

10 oz. pkg. frozen raspberries
1 pkg. white cake mix
4 eggs
1/2 cup oil
3-3/4 oz. pkg. instant vanilla pudding mix

RASPBERRY FROSTING:
2 cups powdered sugar
1/4 cup soft butter or margarine
2 Tbs. raspberries
1/2 tsp. almond extract

Defrost raspberries and drain, reserving 1/2 cup syrup. Reserve 2 Tbs. Raspberries for frosting and a few for garnish. Place cake mix, eggs, oil, pudding mix, 1/2 cup raspberry syrup and remaining raspberries in mixing bowl. Beat at medium speed 3 minutes. Pour into greased and floured 8-1/2" Bundt pan, 10" tube pan or 2 (9") cake pans. Bake at 350 for 50-55 minutes for Bundt or tube pan, 25-30 minutes for layers until cake tester inserted in center comes out clean. Let stand 15 minutes before removing from pan. Cool completely. Frost with Raspberry Frosting. Garnish with raspberries.

Frosting: Combine sugar, butter, raspberries and almond extract. Beat until well blended and smooth.
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Sweet and Sour Meatballs (crockpot)

MEATBALLS:
1 lb. hamburger (chuck or better is best)
1/2 tsp. salt
1/4 tsp. pepper
1/2 cup chopped onion
1 egg
1 cup oatmeal

Mix and make into balls. DO NOT BROWN!

SAUCE:
1/2 cup brown sugar
1/4 cup lemon juice
1 can tomato soup

Mix and pour over meatballs; cook 2-3 hours on high (if making double recipe use larger crockpot and increase time to 7-8 hrs.)
==================================================
Tijuana Train Wreck (crockpot)

Crockpot ground beef meal recipe.

Sauce:
2 lbs very lean ground beef or turkey
2 tbsp chili powder
4 tbsp sugar
1 large onion
Half can of tomato sauce (1/2 cup)
3 cans (6 ounces each) tomato paste
2 to 2 1/2 cups water
Oregano, cumin, salt to taste

Toppings:
Chopped tomatoes
Lettuce
Green peppers
Grated cheddar cheese
Sour cream
Doritos Chips
PREPARATION:
Brown ground beef and drain well. Place all sauce ingredients in slow cooker, including drained browned beef or turkey and cook on HIGH for 3 to 4 hours or LOW for 6 to 8 hours. Stir a few times.

Arrange each plate in this order (bottom to top):
Doritos on bottom, meat sauce, lettuce, tomatoes, green peppers, Cheddar cheese, sour cream for topping.
==============================================
Uncanny Chicken

4 boneless, skinless chicken breasts
1/2 Tsp. Paprika
salt and pepper to taste
1 large onion, peeled and sliced into rings
1 can of peeled tomatoes (if whole mush up a little)
1 can of sliced mushrooms (optional)
1 can of green beans, drained

Spray 2 qt covered casserole dish with Pam and arrange chicken breasts in bottom. Sprinkle with Paprika, salt and pepper. Add onion slices, tomatoes (reserve juice), mushrooms and green beans each in its own layer. Mix 1/2T garlic powder with juice from tomatoes and pour over all.
Cover and cook in microwave for 20-30 min or till chicken in cooked or Bake approx. 1 hour in 350 degree oven.
Serve over white rice
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3-MINUTE COBBLER

1/2 cup butter or margarine
1 cup flour
1 cup sugar
2 tsp. baking powder
3/4 cup milk
1/4 tsp. salt
1 {16 oz.} can fruit pie filling

Melt butter in casserole dish. Stir in flour, sugar, baking powder, milk, and salt until all lumps are gone. Dump the fruit on top, but don't
stir it in. Bake for one hour at 350 degrees.
==============================================
Microwave Scalloped Potatoes

More cheddar cheese or Swiss cheese may be substituted for cream cheese if desired. Minced green pepper and onion are good in this also. This recipe freezes well, so you may wish to use half, and freeze the other half for use later.

2 pounds frozen hash brown potatoes
1 teaspoon seasoned salt, optional
1/4 teaspoon black pepper
1 can (10 3/4 oz.) condensed cream of mushroom soup
3/4 cup grated low fat cheddar cheese
2 cups fat free sour cream
1 pkg. ( 8 oz.) light cream cheese
1 dash Worcestershire sauce
1 cup crushed corn cereal
1 dash paprika

Thaw potatoes and drain liquid. Mix remaining ingredients, other than cereal, and stir into potatoes. Place in 3 quart microwave casserole or large rectangular casserole. Potatoes should be only 1 1/2 to 2 inches deep if cooking in rectangular casserole. Sprinkle cereal and paprika over potatoes. Microwave, uncovered, for 15-20 minutes on Medium-high power (70%), or until potatoes are hot and bubbly throughout.
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Garlic and Parmesan Potatoes

1 tablespoon olive oil
4 garlic cloves, minced
1/2 teaspoon dried rosemary leaves
6 to 8 small red potatoes, quartered
Reynolds® Cut-Rite® Wax Paper
Freshly ground black pepper
Salt
1/4 cup shredded Parmesan cheese

Combine olive oil, garlic, rosemary and potatoes in 2-quart microwave-safe baking dish. Cover with wax paper.
Microwave on high power until potatoes are tender, 8 to 10 minutes, stirring twice during cooking time. Sprinkle with pepper, salt and cheese. Microwave on high power 1 minute longer to melt cheese.
*1 1/2 teaspoons fresh rosemary leaves may be substituted.
==============================================
Pesto-Stuffed Tomatoes

4 medium tomatoes (1-1/4 - 1-1/2 lb. total)
2 tbsp. each shredded fresh parmesan cheese, pine nuts
2 tbsp. chopped fresh or 2 tsp. dried basil leaves
1-1/2 tsp. olive or vegetable oil
1/2 tsp. garlic salt
1/4 tsp. pepper
2 slices bread, torn into crumbs
1 tbsp. shredded fresh parmesan cheese

Cut 1/4" slice from stem end of each tomato; scoop out pulp.
Discard seeds; chop pulp. Mix pulp, 2 tbsp. cheese, nuts, basil, oil, garlic salt and pepper. Gently stir in bread crumbs. Fill tomatoes with mixture. Place tomatoes in 4 custard cups or arrange in circle in shallow round microwavable dish. Cover loosely with waxed paper.
Microwave on High 3 - 4 minutes or until tender. Sprinkle with 1 tbsp. cheese. Cover and let stand about 2 minutes or until cheese is melted.
Makes 4 servings.
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Georgia Peach Pecan Salad

1/4 cup chopped Georgia pecans
1/2 cup mayonnaise
13 oz. cream cheese
1/4 cup chopped maraschino cherries
8 peach halves
lettuce

Combine mayonnaise and cream cheese in a medium-sized bowl. Blend pecans and cherries into the cream cheese and mayonnaise mixture. Spoon mixture into the peach halves. Serve on lettuce-lined plates.
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Turkey and Corn Casserole

1 tablespoon butter or margarine
1 onion -- chopped
1 16 oz. can cream-style corn
4 large eggs
1/2 cup evaporated milk
1/3 cup all-purpose flour
Salt to taste
Black pepper to taste
2 cups cooked turkey -- chopped
1 cup shredded Cheddar cheese

In a skillet, melt the butter over medium heat. Add the chopped onion and cook, stirring often, until softened, about 5 minutes. Transfer to a medium- sized mixing bowl. Whisk the creamed corn, eggs, evaporated milk, flour, salt, and pepper into the onion. Stir in the chopped turkey. Transfer to a lightly greased Crock-Pot.
Cover and cook on High for 2 1/2 to 3 hours, or until knife inserted in center comes out clean.
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Baked Ziti with Pesto

1/2 pound ziti
2 tablespoons cooking oil
1 onion -- chopped
2 cloves garlic -- minced
2 cups canned crushed tomatoes in thick puree
1/4 teaspoon salt
1 bay leaf
1/2 teaspoon fresh-ground black pepper
1 cup ricotta cheese
1 1/2 cups grated packaged mozzarella cheese
1/3 cup grated Parmesan cheese
1/4 cup store-bought or homemade pesto

Heat the oven to 350 degrees F. Oil an 8-by-8-inch baking dish.

In a large pot of boiling, salted water, cook the pasta for 7 minutes. It will be partially cooked. Drain. Rinse with cold water and drain again thoroughly.

In a medium saucepan, heat 1 1/2 tablespoons of the oil over moderately low heat. Add the onion and cook, stirring occasionally, until translucent, about 5
minutes. Add the garlic and cook, stirring, for 30 seconds. Add the tomatoes, salt, and bay leaf. Bring to a simmer over moderate heat and cook until very
thick, about 10 minutes. Stir in 1/4 teaspoon of the pepper. Remove the bay leaf.

In a small bowl, combine the ricotta, 1 cup of the mozzarella, about half the Parmesan, the pesto, and the remaining 1/4 teaspoon pepper.

Put half of the cooked pasta into the prepared baking dish and top with about a third of the tomato sauce. Spread the ricotta mixture on the sauce in an even
layer. Cover with the remaining pasta and then the remaining sauce. Top with the remaining 1/2 cup mozzarella and the remaining Parmesan. Drizzle with
the remaining 1/2 tablespoon oil. Bake until bubbling, about 30 minutes. Let sit 10 minutes before cutting.
=================================================
Breakfast Casserole

6 slices bread -- crusts removed
4 tablespoons butter
1 1/2 cups shredded Cheddar cheese
5 eggs -- beaten well
2 cups half and half
1 pound hot sausage
1 teaspoon salt

Cook sausage until no longer pink; drain well. Melt butter in 9x13-inch baking dish. Tear bread into pieces and sprinkle over butter. Sprinkle drained sausage, cooked well done, over bread crumbs.
Sprinkle cheese over sausage. Beat eggs with half and half and salt; pour over mixture. Cover and chill 8 hours or overnight. Bake at 350 degrees for 45 to 50 minutes, or until set.


Karl

[Kebamo]

WINTER SQUASH GRATIN

- 1 lb. parsnips or rutabaga, peeled and cut into 2-inch pieces
- 1 lb. cauliflower, cut in florets
- 1 Tbsp. butter
- 2 Tbsp. flour
- 2 cups warm, low-fat milk
- 1/4 cup grated Parmesan cheese
- 1/2 tsp. ground nutmeg
- Salt and freshly ground black pepper, to taste

Preheat oven to 450 degrees.

Place parsnips and cauliflower in a rimmed dish. Add water to about 1/2 inch. Steam in a microwave until almost tender, or stove-top, over a pot of simmering water.
Meanwhile, in a medium saucepan, melt the butter over medium-low heat. When it starts to sizzle, stir in the flour, and cook over low heat, whisking constantly, until the mixture is bubbling and golden. Stir in the milk, turn the heat up to medium and keep whisking until the mixture is smooth and thick,
about 10 minutes. Remove the pan from the heat. Whisk in half of the cheese and all the nutmeg, salt and pepper.

Place vegetables in an 8-inch baking pan. Pour sauce on top. Sprinkle with the remaining cheese and bake for 15 minutes.
Serve immediately.

Makes 6 servings.
============================================
Irish Lamb Stew

2 pounds boneless lamb, cut in 1 inch cubes
3 cups boiling water
1-1/2 teaspoons salt
pepper to taste
1-1/4 cups carrots, cut 1 inch
4 medium onions, quartered
4 medium potatoes, sliced thick
3 tablespoons flour
3 tablespoons cold water

Put the lamb, boiling water and seasonings in the pressure cooker. Bring to 15# pressure and process 12 mins. Cool immediately.
Add vegetables. Bring to 15# pressure again and process 5 mins. Cool immediately.
Return cooker to stove. Mix the flour and cold water together until smooth. Add to stew and simmer (uncovered) for 2-3 mins. until thickened. If you like you stew a little darker, you can add some Kitchen Bouquet to the flour mixture.
Serves 4
========================================
BEAN AND BACON MEDLEY
8 slices bacon, cut up

Microwave in a 3 quart casserole for 8 minutes on High. Drain the bacon into another dish and leave the grease in the casserole, Add 1 cup chopped onions, microwave 3 minutes or until tender in the grease. Remove from the microwave.

Add:
1 (15 ounce) can drained green beans
1 (15 ounce) can drained lima beans
1 pound can drained kidney beans
1 large can pork and bean, drained
3/4 cup brown sugar
1/2 teaspoon garlic salt
1/2 teaspoon dry mustard
1/8 teaspoon pepper
1/2 cup vinegar

Add bacon mixture and stir well. Insert probe and cook to 150?. Loosely cover with a lid. Stir once.

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SPEEDY ROSEMARY GREEN BEANS

1 (16-ounce) package frozen cut green beans (do not thaw)
2 tablespoons butter
2 tablespoons water
1 teaspoon chopped fresh or 1/2 teaspoon dried rosemary
1/4 teaspoon salt
1/4 teaspoon pepper

Stir together all ingredients in a 1-quart microwave-safe bowl. Microwave, covered with plastic wrap, at HIGH 8 minutes or until beans are crisp-tender, stirring after 4 minutes. Serve with a slotted spoon.

Makes 4 to 6 servings
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Raspberry Dream Cake

10 oz. pkg. frozen raspberries
1 pkg. white cake mix
4 eggs
1/2 cup oil
3-3/4 oz. pkg. instant vanilla pudding mix

RASPBERRY FROSTING:
2 cups powdered sugar
1/4 cup soft butter or margarine
2 Tbs. raspberries
1/2 tsp. almond extract

Defrost raspberries and drain, reserving 1/2 cup syrup. Reserve 2 Tbs. Raspberries for frosting and a few for garnish. Place cake mix, eggs, oil, pudding mix, 1/2 cup raspberry syrup and remaining raspberries in mixing bowl. Beat at medium speed 3 minutes. Pour into greased and floured 8-1/2" Bundt pan, 10" tube pan or 2 (9") cake pans. Bake at 350 for 50-55 minutes for Bundt or tube pan, 25-30 minutes for layers until cake tester inserted in center comes out clean. Let stand 15 minutes before removing from pan. Cool completely. Frost with Raspberry Frosting. Garnish with raspberries.

Frosting: Combine sugar, butter, raspberries and almond extract. Beat until well blended and smooth.
================================================== =
Sweet and Sour Meatballs (crockpot)

MEATBALLS:
1 lb. hamburger (chuck or better is best)
1/2 tsp. salt
1/4 tsp. pepper
1/2 cup chopped onion
1 egg
1 cup oatmeal

Mix and make into balls. DO NOT BROWN!

SAUCE:
1/2 cup brown sugar
1/4 cup lemon juice
1 can tomato soup

Mix and pour over meatballs; cook 2-3 hours on high (if making double recipe use larger crockpot and increase time to 7-8 hrs.)
==================================================
Tijuana Train Wreck (crockpot)

Crockpot ground beef meal recipe.

Sauce:
2 lbs very lean ground beef or turkey
2 tbsp chili powder
4 tbsp sugar
1 large onion
Half can of tomato sauce (1/2 cup)
3 cans (6 ounces each) tomato paste
2 to 2 1/2 cups water
Oregano, cumin, salt to taste

Toppings:
Chopped tomatoes
Lettuce
Green peppers
Grated cheddar cheese
Sour cream
Doritos Chips
PREPARATION:
Brown ground beef and drain well. Place all sauce ingredients in slow cooker, including drained browned beef or turkey and cook on HIGH for 3 to 4 hours or LOW for 6 to 8 hours. Stir a few times.

Arrange each plate in this order (bottom to top):
Doritos on bottom, meat sauce, lettuce, tomatoes, green peppers, Cheddar cheese, sour cream for topping.
==============================================
Uncanny Chicken

4 boneless, skinless chicken breasts
1/2 Tsp. Paprika
salt and pepper to taste
1 large onion, peeled and sliced into rings
1 can of peeled tomatoes (if whole mush up a little)
1 can of sliced mushrooms (optional)
1 can of green beans, drained

Spray 2 qt covered casserole dish with Pam and arrange chicken breasts in bottom. Sprinkle with Paprika, salt and pepper. Add onion slices, tomatoes (reserve juice), mushrooms and green beans each in its own layer. Mix 1/2T garlic powder with juice from tomatoes and pour over all.
Cover and cook in microwave for 20-30 min or till chicken in cooked or Bake approx. 1 hour in 350 degree oven.
Serve over white rice
==============================================
3-MINUTE COBBLER

1/2 cup butter or margarine
1 cup flour
1 cup sugar
2 tsp. baking powder
3/4 cup milk
1/4 tsp. salt
1 {16 oz.} can fruit pie filling

Melt butter in casserole dish. Stir in flour, sugar, baking powder, milk, and salt until all lumps are gone. Dump the fruit on top, but don't
stir it in. Bake for one hour at 350 degrees.
==============================================
Microwave Scalloped Potatoes

More cheddar cheese or Swiss cheese may be substituted for cream cheese if desired. Minced green pepper and onion are good in this also. This recipe freezes well, so you may wish to use half, and freeze the other half for use later.

2 pounds frozen hash brown potatoes
1 teaspoon seasoned salt, optional
1/4 teaspoon black pepper
1 can (10 3/4 oz.) condensed cream of mushroom soup
3/4 cup grated low fat cheddar cheese
2 cups fat free sour cream
1 pkg. ( 8 oz.) light cream cheese
1 dash Worcestershire sauce
1 cup crushed corn cereal
1 dash paprika

Thaw potatoes and drain liquid. Mix remaining ingredients, other than cereal, and stir into potatoes. Place in 3 quart microwave casserole or large rectangular casserole. Potatoes should be only 1 1/2 to 2 inches deep if cooking in rectangular casserole. Sprinkle cereal and paprika over potatoes. Microwave, uncovered, for 15-20 minutes on Medium-high power (70%), or until potatoes are hot and bubbly throughout.
===============================================
Garlic and Parmesan Potatoes

1 tablespoon olive oil
4 garlic cloves, minced
1/2 teaspoon dried rosemary leaves
6 to 8 small red potatoes, quartered
Reynolds® Cut-Rite® Wax Paper
Freshly ground black pepper
Salt
1/4 cup shredded Parmesan cheese

Combine olive oil, garlic, rosemary and potatoes in 2-quart microwave-safe baking dish. Cover with wax paper.
Microwave on high power until potatoes are tender, 8 to 10 minutes, stirring twice during cooking time. Sprinkle with pepper, salt and cheese. Microwave on high power 1 minute longer to melt cheese.
*1 1/2 teaspoons fresh rosemary leaves may be substituted.
==============================================
Pesto-Stuffed Tomatoes

4 medium tomatoes (1-1/4 - 1-1/2 lb. total)
2 tbsp. each shredded fresh parmesan cheese, pine nuts
2 tbsp. chopped fresh or 2 tsp. dried basil leaves
1-1/2 tsp. olive or vegetable oil
1/2 tsp. garlic salt
1/4 tsp. pepper
2 slices bread, torn into crumbs
1 tbsp. shredded fresh parmesan cheese

Cut 1/4" slice from stem end of each tomato; scoop out pulp.
Discard seeds; chop pulp. Mix pulp, 2 tbsp. cheese, nuts, basil, oil, garlic salt and pepper. Gently stir in bread crumbs. Fill tomatoes with mixture. Place tomatoes in 4 custard cups or arrange in circle in shallow round microwavable dish. Cover loosely with waxed paper.
Microwave on High 3 - 4 minutes or until tender. Sprinkle with 1 tbsp. cheese. Cover and let stand about 2 minutes or until cheese is melted.
Makes 4 servings.
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Georgia Peach Pecan Salad

1/4 cup chopped Georgia pecans
1/2 cup mayonnaise
13 oz. cream cheese
1/4 cup chopped maraschino cherries
8 peach halves
lettuce

Combine mayonnaise and cream cheese in a medium-sized bowl. Blend pecans and cherries into the cream cheese and mayonnaise mixture. Spoon mixture into the peach halves. Serve on lettuce-lined plates.
==========================================
Turkey and Corn Casserole

1 tablespoon butter or margarine
1 onion -- chopped
1 16 oz. can cream-style corn
4 large eggs
1/2 cup evaporated milk
1/3 cup all-purpose flour
Salt to taste
Black pepper to taste
2 cups cooked turkey -- chopped
1 cup shredded Cheddar cheese

In a skillet, melt the butter over medium heat. Add the chopped onion and cook, stirring often, until softened, about 5 minutes. Transfer to a medium- sized mixing bowl. Whisk the creamed corn, eggs, evaporated milk, flour, salt, and pepper into the onion. Stir in the chopped turkey. Transfer to a lightly greased Crock-Pot.
Cover and cook on High for 2 1/2 to 3 hours, or until knife inserted in center comes out clean.
===========================================
Baked Ziti with Pesto

1/2 pound ziti
2 tablespoons cooking oil
1 onion -- chopped
2 cloves garlic -- minced
2 cups canned crushed tomatoes in thick puree
1/4 teaspoon salt
1 bay leaf
1/2 teaspoon fresh-ground black pepper
1 cup ricotta cheese
1 1/2 cups grated packaged mozzarella cheese
1/3 cup grated Parmesan cheese
1/4 cup store-bought or homemade pesto

Heat the oven to 350 degrees F. Oil an 8-by-8-inch baking dish.

In a large pot of boiling, salted water, cook the pasta for 7 minutes. It will be partially cooked. Drain. Rinse with cold water and drain again thoroughly.

In a medium saucepan, heat 1 1/2 tablespoons of the oil over moderately low heat. Add the onion and cook, stirring occasionally, until translucent, about 5
minutes. Add the garlic and cook, stirring, for 30 seconds. Add the tomatoes, salt, and bay leaf. Bring to a simmer over moderate heat and cook until very
thick, about 10 minutes. Stir in 1/4 teaspoon of the pepper. Remove the bay leaf.

In a small bowl, combine the ricotta, 1 cup of the mozzarella, about half the Parmesan, the pesto, and the remaining 1/4 teaspoon pepper.

Put half of the cooked pasta into the prepared baking dish and top with about a third of the tomato sauce. Spread the ricotta mixture on the sauce in an even
layer. Cover with the remaining pasta and then the remaining sauce. Top with the remaining 1/2 cup mozzarella and the remaining Parmesan. Drizzle with
the remaining 1/2 tablespoon oil. Bake until bubbling, about 30 minutes. Let sit 10 minutes before cutting.
=================================================
Breakfast Casserole

6 slices bread -- crusts removed
4 tablespoons butter
1 1/2 cups shredded Cheddar cheese
5 eggs -- beaten well
2 cups half and half
1 pound hot sausage
1 teaspoon salt

Cook sausage until no longer pink; drain well. Melt butter in 9x13-inch baking dish. Tear bread into pieces and sprinkle over butter. Sprinkle drained sausage, cooked well done, over bread crumbs.
Sprinkle cheese over sausage. Beat eggs with half and half and salt; pour over mixture. Cover and chill 8 hours or overnight. Bake at 350 degrees for 45 to 50 minutes, or until set.


Karl