Lasagne

2 lbs. lean ground beef
1 or 2 cans stewed tomatoes (1 qt if bottled)
about 4 c. tomato sauce (not paste)
2 T. basil
1 t. salt
1 onion diced
3 c. grated mozzarella cheese
1 (8 oz) carton of ricotta cheese
Parmesan cheese sot sprinkle on top
about 9-12 extra wide lasagna noodles

Brown ground beef and drain. Add tomatoes, spices, tomato sauce. Saute onion in small amount of olive oil, add to sauce. Simmer 1-2 hours on low heat. Cook noodles till barely tender in salted boiling water about 7-10 minutes. Drain.

In 9x13 pan, place layer of noodles, then sauce, then ricotta (ricotta is easy to put on with a decorator bag, you do not need to use a tip), layer of noodles, sauce, mozzarella, third layer of noodles, sauce and more mozzarella cheese. Sprinkle with parmesan cheese.

Bake 350 for 30-40 minutes

Dijon Pot Roast and Vegetables

1 (3 lb) boned chuck roast
3 medium onion (cut into 2 inch edges)
1 1/2 lb. carrots cut into inch pieces
2 bay leaves (I omitted these)
1/2 c. beef broth
1/4 c. Dijon mustard
3 T. red wine vinegar
1 T. Worcestershire sauce
1 1/2 t. dried thyme
1 1/2 t. dried parsley
3/4 t. coarsely ground pepper
1/2 t. salt
3 cloves crushed garlic

Place roast in a 5 qt. slow cooker; (browned) add onion, carrots. Pour above ingredients over meat and cover and cook for 8 hours on low heat setting. Remove meat and vegetables to make gravy (3 1/2 T. all purpose flour and 3 T. water)
Serve over cooked wide egg noodles

Meatballs in Buttermilk

1 lb. hamburger
1/2 c. bread crumbs
1/4 c. chopped onions
1/2 c. whole milk
1 t. salt
1/8 t. pepper
3 T. butter

Cimbine ingredient except butter and shape into balls. Brown in butter. Remove from skillet. Keep warm. Pour off grease.

Sauce
1/4 c. butter
1/4 c. flour
2 1/4 c. buttermilk
1/4 t. salt
2 T. sugar
1 1/2 t. dry mustard
1 egg beaten
1/8 t. pepper

Combine ingredients to make gravy. When thick, add meatballs and simmer until flavors are blended

Oriental Pork Chops

6-8 large pork chops (or pork tenderloin sliced)
Brown chops
Saute 20 large sliced mushrooms in 1/4 c. butter and 3 T. olive oil
Add one cup liquid
1/2 c. Kikkoman Teriyaki Baste and glaze sauce
1 c. or one can (prepared) white sauce

Layer chops with mushroom mixture in casserole. Bake at 350 for 1 1/2 hours.

Sauce for Ribs

2 lbs. ribs
2 T. oil
2 T. vinegar
2 T. brown sugar
1 c. catsup
1 chopped (finely) onion
1/4 c. lemon juice
1 T. Worchestershire Sauce
1/2 c. water

Bake 350 for 1 hour

Maple Ribs

3-4 lbs. ribs, cut into 3 rib pieces
boil for tenderness if desired
1 1/2 c. maple syrup (real)
2 T. chile sauce
2 T. garlic vinegar
2 T. onion
2-4 cloves garlic
1 T. woos ta sher sauce (Worcestershire)
1 T. mustard
1/2 t. black pepper
1 T. smoke

Bake 1 1/2 hours at 350

Stroganoff

1 lb. beef stew, cut up
1 T. butter
2 1/4 c. broth
2 T. ketchup
2 t. minced garlic
1 t. salt
1 c. mushroom
1/2 c. onion
2 c. chopped carrots
3 T whole wheat flour
1 c. plain yogurt
5 c. noodles