Awhile back, the church my husband’s family attends in Oregon put together a recipe book as a fundraiser for the church. It is a professionally printed and bound book, Generations of Cherished Recipes from St. Thomas Becket Parishioners. My mother-in-law gave me a copy for Christmas because the family submitted heavily, so it was her way of passing on a lot of their family recipes to me. So I’m going to periodically publish some of the recipes bestowed upon me and spread the love!
Submitted by Marilyn Braunger (my grandmother-in-law!)
Serves 4
10 oz. frozen broccoli (1 pkg)
1 pint cottage cheese
1 egg, beaten
1 pkg saltine crackers
1 cube butter or margarine
1 pkg Lipton Onion Soup mix
Melt butter. Mash crackers. Mix together. Cook broccoli as directed on package. Do not drain the broccoli. Mix everything together and bake at 350°F for about 45 minutes until brown on top.
8 c. hot cooked bow tie pasta (about 7 c. uncooked)
8 oz. small fresh mozzarella balls (about 1″)
2 tbsp sliced pitted ripe olives
1. Spray 3 qt. shallow baking dish with cooking spray.
2. Mix 1½ c. sauce, ricotta cheese, ½ c. Parmesan cheese & pasta in prepared dish. Spread remaining sauce over pasta mixture. Sprinkle with remaining Parmesan cheese. Cover. 3. Bake at 400°F for 25 minutes or until hot.
4. Arrange cheese balls randomly over pasta mixture. Place sliced olive on each cheese ball. Let stand 10 minutes before serving.
Note: If fresh mozzarella balls are not available, substitute 1 package (8 oz.) fresh mozzarella. Cut crosswise into thirds. Cut each third in 6 wedges, for triangle shaped eyes.
Heat oven to 375°F & use an 8″ square baking dish. Mix cooked beef & corn together & spread half on bottom of dish. Top that with half of the corn chips & cheese. Add another layer of the beef & corn. Cover with foil & bake about 30 minutes. Add another layer of corn chips & cheese & bake about another 5-10 minutes uncovered until cheese is melted.
Serves 6
5.8 effective grams of net grams of carbohydrates per serving.
4 c. eggplant, sliced thin
10 oz. provolone cheese, sliced
8 oz. mozzarella cheese, shredded
1lb. lean ground beef
½ c. chopped onion
3 cloves garlic, sliced
1 c. mushrooms, sliced
½ c. celery, chopped
1 tsp Italian seasoning
16 oz. Low Carb Spaghetti sauce
1. Preheat oven to 350°F.
2. Saute lean ground beef in frying pan with mushrooms, garlic, onion, celery & Italian seasonings. Fry until the meat is no longer pink. Drain any excess oil & remove. Peel eggplant & slice it very thin.
3. Grease bottom & sides of a 9″x13″ glass baking dish with olive oil on bottom & sides. Layer half the eggplant on bottom of pan. Sprinkle eggplant with additional Italian seasoning if desired. Layer half of the meat mixture, half of the sauce & half of the provolone (lasagne style). Repeat layering with remaining eggplant, meat, sauce & provolone.
4. Spread mozzarella over the top of the casserole, cover with foil & bake for approximately 45 minutes or until done, taking foil off last 5-10 minutes to brown.
Cook hamburger meat & onion & taco seasoning. Drain meat & onions & place into bowl add cream of mushroom soup & enchilada sauce. Add chiles & make sure it stirred up well. Place tortilla chips into a casserole pan & place ingredients from bowl in on top of chips. Preheat your oven to 350°F for 10-15 minutes. Place shredded cheese on top of meat mixture in casserole dish; place into the oven & when cheese is melted take out of oven.
