Category Archives: Family Collections

JD’s Lasagne

1 lg. pkg. Lasagna Noodles
1 lb. Ground Beef
1 lb. Pork Sausage
1 lg. Onion, chopped
1 pkg. Spaghetti Sauce Mix
3 (6 oz.) cans Tomato Paste
8 oz. Mozzarella Cheese, shredded
8 oz. Provolone or Jack Cheese, shredded
8 oz. med Cheddar Cheese, shredded

Add Butter or Oil to water for boiling Noodles

Okay, the following directions were not written down, so I have to adlib here…..

Boil Noodles according to package directions. Drain and rinse with cold water.

While the noodles are cooking, cook the ground beef, pork sausage, and onion in a skillet, stirring so as to break up the meat; drain.

Prepare spaghetti sauce mix according to package directions, using the 3 cans of tomato paste.

In large heavy sheet cake pan (9×13), layer 1/3 of the sauce, 1/3 of the noodles, 1/3 of the meat mixture, and 1/3 of the shredded cheese. Repeat another couple of times, using everything up, and making sure you end with the cheese.

Bake in preheated 375 degree oven for about an hour.

Chicken Casserole

4 cups diced, cooked Chicken
2 Tbsp. Butter
1/2 cup Celery, chopped
1/2 cup Onion, chopped
1 (4 oz.) can mushroom pieces
1 can Cream of Celery Soup
1/2 cup Milk
1/2 cup Chicken Broth

Topping:
1 small pkg. Stuffing Mix
1 cup Chicken Broth
1 stick Butter, melted

Saute the onion and celery in the butter. Add the rest of the ingredients except the topping. Mix topping and spread over the mixture. Cover and refrigerate overnight. Let stand at room temperature one hour, then bake at 350 degrees ’til brown and bubbly.

– From Nana’s Recipe Collection

Sawdust Salad

1st Layer
1 pkg. Lemon Jello
1 pkg. Orange Jello
2 cups boiling Water
1 1/4 cup cold Water
1 can crushed Pineapple (reserve Juice)
3 Bananas, sliced
1 pkg. Mini Marshmallows

Dissolve lemon and orange jello in hot water, mix well. Then add cold water and mix well. Mix in crushed pineapple (no juice, reserve for later), and bananas. Pour into cake pan.* Place marshmallows on top of mixture and chill until jello is set.

2nd Layer
2 Eggs
5 Tbsp. Flour
2 cups Pineapple Juice

Mix ingredients in sauce pan and cook until thick. Cool completely, then pour on top of 1st layer.

3rd Layer
2 pkg. Dream Whip**
1 cup Milk
8 oz. carton Cream Cheese

Whip Dream Whip and milk. Add cream cheese, blend well. Spread on second layer. Chill until ready to serve.

– From Nana’s Recipe Collection

*I suggest a 9×13 cake pan

** You can use Cool Whip, but you need to omit the milk.

Skillet Salad

4 slices Bacon
1/4 cup Vinegar
1 Tbsp. Brown Sugar
1 tsp. Salt
1 Tbsp. Minced Onion
4 cups shredded Cabbage
1/2 cup chopped Parsley

Cook bacon until crisp. Remove from skillet and crumble. Add vinegar, sugar and salt to bacon drippings in the skillet. Add crumbled bacon, heat thoroughly. Remove from stove. Toss cabbage and parsley in the hot dressing.

– From Nana’s Recipe Collection

Sopapilla Cheesecake

2 cans crescent rolls
3 – 8oz. cream cheese
2 cups sugar
1 stick of real butter
1 1/2 t. vanilla
1 t cinnamon

Spread one can of crescent rolls in bottom of 9×13 inch pan. This will be the bottom crust.

Mix together cream cheese, 1 1/2 cup sugar, and vanilla. Spread this mixture on the crescent roll layer.

Now spread 2nd can of crescent rolls on top – as top crust.

Pour 1 stick of melted butter evenly over the top.

Mix the remaining 1/2 cup sugar and 1 t. cinnamon and sprinkle it evenly over the top.

Bake 350 for 30 minutes. Cut into 2 inch squares.

Easy Banana Cake

1 pkg. yellow cake mix
2 eggs
1 c. water
2 lg. ripe bananas, mashed
1 tsp. baking soda

Blend ingredients, then add bananas. Pour into a well greased 9×13 pan. Bake at 350 degrees for 35 minutes or until cake tests done. Cool.

My favorite frosting for this cake is cream cheese icing. But the last time I made this cake, I used pudding and Cool Whip instead.

I spread a layer of vanilla pudding (made according to package directions), then added a layer of bananas and topped that with Cool Whip. I finished it off by sprinkling nuts on the top.

Cocoa Brownies

1 1/3 cups all-purpose flour
3/4 cup cocoa powder
1/2 teaspoon baking powder
1/4 teaspoon salt
1 2/3 cups granulated sugar
3/4 cup (1 1/2 sticks) butter or margarine, melted
2 tablespoons water
2 large eggs
2 teaspoons vanilla extract
3/4 cup chopped nuts, (optional)

PREHEAT oven to 350ยบ F. Grease 13 x 9-inch baking pan.

COMBINE flour, cocoa, baking powder and salt in medium bowl. Combine sugar, butter and water in large bowl. Stir in eggs and vanilla extract. Stir in flour mixture and nuts. Spread into prepared baking pan.

BAKE for 22 to 25 minutes or until wooden pick inserted in center comes out slightly sticky. Cool completely in pan on wire rack. Cut into bars.

Notes: For mint brownies – Unwrap one bag of York Peppermint Patties. When brownies are done, take them out of the oven and immediately lay the peppermint patties, spaced evenly in one layer, on top. Put back in the oven for about 5 minutes, or until peppermint patties are melted. Use spreading knife to swirl the melted patties on top like icing. Cool and cut into squares.

Buffalo Wings

24 Chicken Wings/Drummettes
1/4 cup Hot Pepper Sauce
1/4 tsp Paprika
1 envelope Hidden valley Ranch Dressing Mix
1/3 cup Butter, melted
3 Tbsp. Vinegar

Preheat oven to 400 degrees. Dip chicken in dressing, then in mixture of butter, pepper sauce and vinegar. Place on baking pan and sprinkle with paprika. Bake 25-30 minutes. Turn chicken, sprinkle other side with paprika and bake at 450 for 20-25 minutes or until brown.

– From Nana’s Collection

Cajun Potato Salad

8 cups boiled Potato Cubes
5 chopped boiled Eggs
1 cup chopped Dill Pickles
1/2 cup chopped Olives
1 cup chopped Onion
1/2 cup shopped Celery
2 cups Mayonnaise
2 Tbsp. prepared Mustard
Salt to taste
Hot Sauce or Cayenne to taste

Combine all ingredients except sauces. Whisk together mayonnaise, mustard, salt and hot sauce. Pour this over potato salad and gently combine. Refrigerate.

– From Nana’s Recipe Collection