Sample Menu - Tuesday

Lasagna
6 wide lasagna noodles ½ teaspoon salt
1 ½ pounds ground beef ¼ teaspoon pepper
½ onion, chopped 2 cups cottage cheese
2 cans tomato paste 2 cups mozzarella cheese,
3 cans water shredded
1 garlic clove Parmesan cheese
1 ½ teaspoon oregano
Fill a large kettle half full of water. Bring to boil on high heat. Add noodles and bring to boil. Lower heat just enough until water keeps boiling. Cook for 10 minutes. Drain noodles and set aside in cold water.
Crumble and brown ground beef and onion in large saucepan. Drain off excess fat. Mix together tomato paste and water until smooth. Stir into ground beef. Add spices. Bring to boil, stirring frequently. Simmer on low 2 to 3 hours.
Grease a 9 x 13-inch baking dish and spread with a thin layer of meat sauce. Arrange a layer of noodles over meat sauce. Spoon 1 cup cottage cheese over noodles, then sprinkle with mozzarella cheese. Repeat, ending with another layer of meat sauce. Put mozzarella cheese over top and sprinkle with Parmesan cheese. Cover and bake at 350 for 30 minutes.

***Looking Ahead***
Purchase ground beef in bulk. While browning ground beef for lasagna, make meat loaf for Thursday. Wrap in foil and freeze. Remove from freezer Thursday morning.

French Bread
2 tablespoons yeast 7 ½ cups flour
2 1/2 cups warm water ¼ cornmeal
1 tablespoon sugar 1 egg white
1 tablespoon oil 1 tablespoon water
1 tablespoon salt
Mix first five. Add 4 cups flour and mix. Add enough flour to make stiff dough. Mix well. Cover and let rest 15 minutes. Knead for 5 minutes. Let rise until doubled. Divide dough in half and shape into 2 long thin loaves. Place on greased baking sheet sprinkled with cornmeal. Cut diagonal slits ½-inch deep and 1inch apart on tops of loaves. Whisk egg white and water. Brush on tops and sides of loaves. Let rise until doubled. Bake at 375 for 30 minutes, or until loaves are golden brown.

Cheesy French Bread
Cut one loaf of bread in half, lengthwise. Spread with mayonnaise. Sprinkle with Parmesan cheese and top with grated cheddar cheese. Place on cookie sheet and broil until cheese melts.

***When cool, wrap remaining loaf in foil and put in freezer for French Bread Pizza on Saturday.

Layered Vegetable Salad
1 head of lettuce 1 cup salad dressing
½ cup frozen peas 1 tablespoon sugar
½ cup celery, chopped ½ cup sour cream
2 green onions, chopped ½ teaspoon salt
1 hard boiled egg, 1 cup grated cheese
chopped
Break lettuce in small pieces. Rinse peas in cold water and drain. Lightly toss vegetables and egg. Mix together salad dressing, sugar, sour cream and salt. Spread over vegetables. Sprinkle cheese over top. Refrigerate at least 1 hour.

Hard-boiled Eggs
Place desired number of eggs in saucepan. Cover eggs with cold water. Bring to boil over high heat. Lower heat to medium-high and continue cooking for 15 minutes

Oatmeal Jam Bars
3 cups flour 2 cups packed brown sugar
2 teaspoons baking ½ teaspoon salt
powder 1 ½ cups butter
3 cups oatmeal 2 cups raspberry jam
Stir together flour, baking powder, oatmeal brown sugar and salt in mixing bowl. Add butter and mix on low speed mix until crumbly. Pat 2/3 mixture on bottom of 9 x 13-inch ungreased baking dish. Beat jam with a fork and spread on oatmeal mixture. Sprinkle with remaining crumb mixture. Bake at 375 for 30 to 35 minutes or until lightly browned. Cut while still warm.