This is a classic recipe where you have to boil your own noodles first. Texturewise, it comes out just like my grandma’s lasagna. I have typed the recipe exactly as I found it on the violet-bordered index card that came in May, 1966, bound between the glossy pages of Family Circle. “Always tops! Recipe makes… Continue reading Lasagna (Family Circle, May 1966)
Tag: parmesan cheese
Pasta with Peas and Ham
We made this for the first time the other night, all because of my blogging these recipes. I used extra virgin olive oil and a ham slice in it. We all liked it, with one criticism, that the taste of the olive oil clashed with the taste of the ham. My advice is to either… Continue reading Pasta with Peas and Ham
Spaghetti with Roasted Red Pepper Sauce
Click on Spaghetti with Sichuan Sauce and Other Ideas for links to other simple recipes like this one. Sauce ingredients:1 container (15 ounces) of ricotta cheese1 jar (7 ounces) roasted peppers, drained3 tablespoons grated Parmesan cheese1 clove garlic½ teaspoon salt¼ teaspoon ground cayenne pepper. 1 pound spaghetti, hot and freshly cooked In blender or food processor, process… Continue reading Spaghetti with Roasted Red Pepper Sauce
Linguine with Spinach Pesto
Click on Spaghetti with Sichuan Sauce and Other Ideas for links to other simple recipes like this one. Sauce ingredients:1 ½ cups fresh spinach leaves1/3 cup olive oil1/3 cup grated Parmesan cheese,1/3 cup shelled walnuts1/3 cup boiling water2 cloves garlic1 teaspoon salt Hot, freshly cooked linguine In a blender or food processor, purée all sauce ingredients; toss… Continue reading Linguine with Spinach Pesto
Brisket – Italian Ragu
Another one of the quintet of brisket recipes, all based on the same basic recipe. They are: Home-Style StewSmoky;Texas ChiliFive-Spice Style. 1 beef brisket, approximately 3 pounds1 teaspoon Italian seasoning1 teaspoon salt½ teaspoon black pepper1 large onion, chopped4 cloves garlic, chopped2 cans (14.5 ounces each) Italian-seasoned diced tomatoes¼ cup balsamic vinegar2 Italian frying peppers, or cubanelle… Continue reading Brisket – Italian Ragu
Grandma’s Meatballs
This is the recipe my grandmother used to make wonderful, cloud-soft meatballs – which, unsurprisingly, we cannot duplicate. Measurements for all ingredients tend to be approximate. We used to remember the ingredients by listing them in the traditional order.“To the meat, addsalt, pepper, parsley, garlic, cheese, bread, and egg!” 1 pound or a bit more… Continue reading Grandma’s Meatballs
Spaghetti Squash and Meat Sauce
1 large spaghetti squash, about 3 pounds4 cups meat sauceParmesan cheeseRicotta cheese, if desired Preheat oven to 350°. Wash spaghetti squash and pierce all over. Bake for 1 ½ hours. Remove squash from oven and carefully cut open lengthwise. Remove the seeds, then scrape out the spaghetti-like flesh of the squash. Top with sauce and… Continue reading Spaghetti Squash and Meat Sauce
Split Pea-Parmesan Spread (“Laurel’s Kitchen”)
This comes from the chapter in Laurel’s Kitchen about lunches. It’s a simple spread you can make ahead to fill a sandwich. It is vegetarian, made of whole foods, and about as convenient a lunch as you can pack in a lunch bag. It’s also very good. 1 cup cooked green split peas2 tablespoons mayonnaise2… Continue reading Split Pea-Parmesan Spread (“Laurel’s Kitchen”)
Hot Cheese and Spinach Dip
This is another appetizer that would go perfectly with toasted pita bread triangles. 2 tablespoons butter¼ cup chopped onion2 cloves garlic, minced1 tablespoon flour1 ¾ cup half-and-half2 packages (9 ounces each) frozen chopped spinach, thawed and drained1 (8 ounce) can water chestnuts, drained1 cup shredded cheddar cheese1 ounce package dried vegetable soup mix¼ cup shredded… Continue reading Hot Cheese and Spinach Dip
Natural Messages — Tofu-Millet Casserole
Some of the recipes in The Blonde Box have a long history before I took charge of them. With others, I can roughly pinpoint when I got them. This is one of those recipes. My better half and I had returned home from a couple of years in a distant city, and we brought with… Continue reading Natural Messages — Tofu-Millet Casserole
Recipes out of the Blond Box 