MAUDE'S DISH (Lasagna)

 

Debbie Dobyns

 

Grease a 2 qt. casserole dish. Cook 2 1/2 cups egg noodles. Using a fork, blend drained noodles, 3 Tbsp. melted butter. Set aside in a warm place.

 

Blend. thoroughly 8 oz. cottage cheese, 6 oz. cream cheese, and 1/3 cup of .cream sauce or evaporated milk.

 

Add: 1/3 cup minced onion, 1 Tbsp. chopped pimento, 2 Tbsp. chopped green pepper, 1 Tbsp. chopped chives, and 1/2 Tbsp. salt. Set aside.

Melt 1 or 2 Tbsp. butter in skillet and brown 3/4 to 1 lb. hamburger. Drain off fat.

 

Add: 2-8 oz. cans tomato sauce, 1/2 tsp. worcestershire sauce, 1/2 tsp. each salt and pepper.

 

Layer into casserole: Small amount of hamburger, 1/2 of the noodles, cheese mixture, remaining noodles and rest of the hamburger.

 

Bake for 50 to 60 minutes at 350 degrees.

 

STUFFED SHELLS

  (Low calorie recipe)

Debbie Dobyns

 

8 jumbo macaroni shells       1 small onion, chopped

1 1/2 cups tomato puree       1 garlic clove, finely minced

1 tsp. basil, crushed         1 pkg. frozen chopped spinach,

1 1/4 tsp. salt                 thawed and well drained

1 tsp. sugar                  2 Tbsp. grated Parmesan cheese

1/2 lb. lean ground beef      1/2 cup low-fat cottage cheese

 

Cook shells for 20 mins. in 6 qts. rapidly boiling water; drain. In small bowl, combine tomato puree, basil, 1 tsp. salt, and sugar; set aside. In non-stick skillet (or use non-stick vegetable spray) brown ground beef with onion and garlic. Drain off and discard all drippings.

 

Preheat oven to 350 degrees. To meat in skillet add 1/3 tomato mixture, spinach, cheeses and 1/4 tsp. salt. Fill each cooked shell with 1/4 cup of the meat mixture. Place

stuffed shells in 9 inch square pan. Combine remaining sauce; pour over shells. Cover with foil and bake for 40 to 45 mins. until hot and bubbly. Makes 4 servings, about 265

calories each.

 

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