Cheddar Bacon Hashbrowns

I made a new casserole that rocks!

Ingredients

12 Slices Chopped Cooked Bacon

12 ounces Shredded Cheddar

1 medium Onion Diced

2 cloves Garlic

Salt and Pepper to taste

32 ounces Frozen Shredded Hash Browns

Preheat oven to 375° F

Directions:

Spray a 13 x 9 inch pan with Non-stick Cooking Spray

Layer pan with:

16 ounces shredded hash browns

1/2 diced onion or leeks.

1 clove of minced garlic

Salt and Pepper lightly to taste

6 ounces of shredded cheddar cheese

6 slices of chopped cooked bacon

16 ounces shredded hash browns

1/2 diced onion

1 clove of minced garlic

Salt and Pepper lightly to taste

6 ounces of shredded cheddar cheese

6 slices of chopped cooked bacon

 

You should now have two full layers

 

Cover pan with aluminum foil

 

Bake for 45 minutes at 375 covered
Remove cover from pan
Bake another 10 minutes at 375 uncovered

Remove from oven

Cool for 5 to 10 minutes

Makes 12 servings. Approximately 210 calories per serving.

Serve

Ham & Cheese Macaroni Salad

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

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 need  assistance.

–Barry Tikkanen

Lasagna

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.

lasagna1

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.

lasagna2

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 400°F. (205°C)
Remove foil.
Cook an additional 15 minutes at 400°F. (205°C)
Remove and let rest for 15 minutes.

Serve & Enjoy…

lasagna3

–Barry Tikkanen

Hot Dog Man

Prep Time

1 serving prepared in 1 minute

Another recipe for the kids.

Ingredients

1 Hot Dog

ketchup and/or mustard

Instructions

Slice from one end, down the center, about 1/3 of the length of the hot dog, to form legs.

Slice two gill like slits to form arms.

Lay on one side.

Microwave for 25 to 30 seconds.

Use ketchup and/or mustard to draw face on hot dog.

Serve it with a smile.

hotdogman

–Kathy Tikkanen