WEDNESDAY JANUARY 20

WEDNESDAY JANUARY 20

LASAGNE SOUP

1 LB. LEAN GROUND BEEF

1 LARGE GREEN PEPPER CHOPPED

1 ONION CHOPPED

2 CLOVES GARLIC MINCED

2 CANS 14 1/2 OZ CANS BEEF BROTH

2 CANS 14 1/ OZ CANS DICED TOMATOES

8 OZ. CAN TOMATO SAUCE

1 CUP FROZEN CORN

1/4 CUP TOMATO PASTE

2 TSP ITALIAN SEASONING

1/4 TSP PEPPER

2 1/2 CUPS UNCOOKED SPIRAL PASTA

1/2 CUP PARMESON CHEESE

BROWN AND DRAIN HAMBURGERWITH THE PEPPER, ONION, AND GARLIC

STIR IN BROTH AND REMAINING INGREDIENTS BUT PASTA AND CHEESE

BRING TO BOIL

STIR IN PASTA AND REDUCE TO BOIL

COVER AND SIMMER FOR 10-12 MINUTES

GARNISH WITH CHEESE WHEN SERVING

RHUBARB COBBLER

4 CUPS DICED RHUBARB

3 OZ. PKG RED JELLO OF CHOICE

1 WHITE OR YELLOW CAKE MIX

1 STICK BUTTER

1 CUP HOT WATER

PLACE RHUBARB IN BOTTOM OF SPRAYED 9X13 PAN

SPRINKLE JELLO OVER TOP

SPRINKLE DRY CAKE MIX OVER TOP

DICE UP BUTTER ON TOP

POUR HOT WATER OVER TOP

BAKE 350 FOR 50-60 MINUTES

JACK'S MEATBALLS

1 lb lean ground beef

1/2 cup Italian bread crumbs

1/3 cup ketchup

1/4 cup finely shredded Parmesan cheese

1 medium onion diced small

1 small green pepper diced small

1/2 tsp garlic

dash salt

1/2 tsp black pepper

Favorite spaghetti sauce

Mix all ingredients but meat and sauce together in food processor. Add to ground beef and mix well, mixture should be moist but not so that the meatballs fall apart.Shape meatballs to desired size and place on a broiler pan (I wet my hands before shaping each meatball and it helps make a nice meatball.) Broil until outside is slightly brown on one side and then turn and broil the other side. When finished, add to spaghetti sauce and simmer at least 20 minutes.



 

BETTY'S COCONUT PIE BETTY'S CAFE IN ST JOSEPH

1 CUP SUGAR

1/3 CUP CORN STARCH

4-5 EGG YOLKS (ROOM TEMPERATURE)

3 CUPS MILK (WHOLE OR 2%)

1 TSP VANILLA

1 TBP BUTTER

1 CUP COCONUT

COMBINE SUGAR AND CORN STARCH WITH WHISK

ADD MILK AND EGG YOLKS

OVER MEDIUM HEAT, STIR CONSTANTLY UNTIL MIXTURE JUSTS STARTS TO BOIL

THEN BOIL ANOTHER 1-2 MINUTES UNTIL IT BECOMES THICK AND CREAMY

REMOVE FROM HEAT AND ADD VANILLA, BUTTER, AND COCONUT

POUR INTO A BAKED PIE CRUST

MERINGUE:

4-5 EGG WHITES

1/4 TSP CREAM OF TARTAR

1/2 CUP SUGAR (3 TBP SUGAR PER EGG WHITE)

WHIP THE EGG WHITES WITH MIXER TO LARGE PEAKS

COMBINE WITH CREAM OF TARTAR AND SUGAR

WHIP UNTIL STIFF PEAKS

SPREAD MERINGUE OVER PIE CLEAR OUT TO THE EDGES

SPRINKLE WITH 1/2 TO 1 CUP OF COCONUT

BACK TO A 400 DEGREE OVEN TO TOAST THE COCONUT AND MERINGUE