Barry Tikkanen | TikkiWeb

Ham & Cheese Macaroni Salad

by Barry Tikkanen | Jul 5, 2009 | Recipes

Approximately 120 minutes. (about 30 minutes of prep time and 90
minutes of waiting)

20 to 30 servings

4 qt. water.

16 oz. macaroni (a.k.a. elbow noodles, or other small to medium sized pasta)

8 oz. to 16 oz. fully cooked ham steak.

1 medium size onion

16 to 24 oz. cheddar, colby jack, or muenster cheese; or a combination of your
favorite firm cheeses.

1 bunch of celery

1/2 cup to 1 cup mayonnaise

(Add, substitute, and modify ingredients to taste, availability, etc.)

In a large pot (5 quart or larger) bring water to boil. Add
macaroni to boiling water, let cook for 9 to 12 minutes. Drain, rinse
with cold water and place in a large mixing bowl in the refrigerator
for at least 60 minutes.

Dice ham steak, onion, and cheese, approximately 1/4 inch cubes. Clean and thinly slice the
celery stalks across grain, approximately 1/8 inch thick.

Remove the large mixing bowl of macaroni from the refrigerator. Make sure the noodles are cool enough to keep mayonnaise and cheese from melting. Slowly mix
in half of mayonnaise. Continue to slowly mix in the prepared ham,
onion, cheese and celery. If needed, slowly add the remaining mayonnaise.

Place in large serving bowl or 9×13 inch pan, and place in
refrigerator for 30 minute.

Serve cold.

Fly Paper

by Barry Tikkanen | Feb 4, 2009 | Recipes

Prep Time

1 serving in under 3 minutes

Yet another recipe for the kids.

Ingredients

1 slice of bread

1 tbsp. Peanut Butter (crunchy or smooth)

20 – 30 raisins (approximately)

Instructions

Spread Peanut Butter on 1 slice of bread. (Cut to appropriate size.)

Serve open face with raisins on the side.

Catch flies: Allow the child to place the raisins on the sandwich.

Very young children may needÂ assistance.

–Barry Tikkanen

I speak for the trees!

by Barry Tikkanen | Oct 15, 2007 | Rhetoric, Slider

Catalog choice at www.catalogchoice.org offers a resource to stop companies from sending you catalogs. Account setup is easy, multiple names and addresses are supported. No social security number is requested, or required, as with some similar sites. Name(s) and address(es) are required. Account can be canceled at any time. To cancel a catalog, type the name of the catalog and click the name from the results, then you select the name and address of the recipient as printed on the catalog. Customer numbers are also supported. Go forth and save some trees!

Lasagna

by Barry Tikkanen | Oct 16, 2006 | Recipes, Slider

Prep Time

Approximately 90 minutes

12 to 15 servings

With Tofu and Dairy cheese, Recipe makes 15 pieces of about 320 calories each, or 12 pieces of about 375 calories. Ground Beef and Turkey will increase the calorie count. Vegan cheese alternatives will typically reduce the calorie count.

Various combinations may contain significantly different sodium levels.

Fresh(er) ingredients are recommended, but prep time may be extended.

Ingredients

2 tbsp. (30 ml) Vegetable/Canola/Olive Oil

14 oz. to 16 oz. (425 g) Firm Tofu (crumbled), Ground Turkey, or Ground Beef

16 oz. (450 g) Mushrooms (Fresh sliced Portabella, Button or canned and drained Button Mushrooms)

1 medium Onion diced

28 oz. (795 g) Crushed Tomatoes

6 oz. (170 g) can Tomato Paste

22 oz. (625 g) Ricotta Cheese or 14oz. silken tofu

18 oz. (510 g) Cottage Cheese or 14 oz. crumbled firm tofu

5 oz. (140 g) Baby Spinach or canned and drained Spinach

16 oz. (455 g) Lasagna noodles (regular or whole grain)

12 oz. (340 g) Mozzarella or Vegan Mozerella (shredded)

Garlic and Oregano to taste

Instructions

Prep time 30 min. Cook time 1 hour. Warm Oil in a large skillet.
Brown Ground beef/tofu/turkey over medium heat.
Add mushrooms to meat/tofu, cook mushrooms halfway.
Add Onions to mixture and Mushrooms, cook onions halfway.
Drain oil and/or fat from mixture.
Add Crushed Tomatoes to mixture, simmer for 5 minutes.
(Save 4 to 6 tbsp. (75 ml) of crushed tomatoes for later)
Add Tomato Paste. (open both ends of paste and use bottom to push through.)
Season with Garlic and Oregano to taste.
Simmer for 5 more minutes.
Set aside, preferably in the refrigerator.

In a large bowl, combine Ricotta and Cottage Cheese.
Add spinach to cheese mixture. (Blanch/parboil and cool fresh spinach for best results.)
Season with Garlic and Oregano to taste.
Set aside.

Do not precook the noodles!
Coat the bottom of a 13 x 9 casserole dish with the remainder of the crushed tomatoes.
(You did save some crushed tomatoes, didn’t you.)
Lay 4 noodles side by side and centered in the pan.
Spoon nearly half of sauce mix on the noodles. Spread evenly.
Sprinkle with 2 oz. (55 g) Mozzarella.
Lay about 5 noodles side by side in the pan.
(You may need to slightly overlap the noodles.)
Spoon half of cheese mix on the noodles. Spread evenly.
Sprinkle with 2 oz. (55 g) Mozzarella.
Lay about 5 noodles side by side in the pan.
Once again, spoon most of the remaining sauce mix on the noodles. Spread evenly.
Sprinkle with 2 oz. (55 g) Mozzarella.
Lay about 5 noodles side by side in the pan.
Spoon half of cheese mix on the noodles. Spread evenly.
Sprinkle with 2 oz. (55 g) Mozzarella.
Lay about 5 noodles side by side in the pan.
Spoon remaining sauce mix on top. Spread evenly.
Sprinkle with remaining Mozzarella.

Cover pan with aluminum foil.
Bake for 30 minutes at 400Â°F. (205Â°C)
Remove foil.
Cook an additional 15 minutes at 400Â°F. (205Â°C)
Remove and let rest for 15 minutes.

Serve & Enjoy…