Lasagna

Tomato-Meat Sauce

Cheese Filling (combine ingredients below)

12 lasagna noodles, fresh or no-boil (if not, boil noodles beforehand)

4 cups mozzarella, shredded

Cheese Filling

1 3/4 cups ricotta cheese

1 1/4 cups parmesan cheese, grated or shredded

1/2 cup chopped fresh basil leaves

1 large egg, slightly beaten

1/2 tsp salt

1/2 tsp pepper

Preheat oven to 375 degrees. Spread bottom of 9x13 pan with 1/4 cup meat sauce (with no large meat chunks). 

Place noodles in single layer on top of the sauce. Spread each noodle with 3 Tbs. ricotta filling, then cover entire layer with 1 cup mozarella. Top evenly with 1 1/2 cups meat sauce.

Repeat above layering two more times.

After last three noodles are placed, spread with remaining sauce, then remaining mozzarella, then remaining parmesan. 

Cover with foil and bake for 15 minutes. Then remove foil and bake for an additional 25 minutes.

From America's Test Kitchen Cookbook.

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Tomato-Meat Sauce

1 Tbs. olive oil

1 medium onion, minced

6 medium garlic cloves, minced (about 2 Tbs.)

1/2 pound ground beef

1/2 pound ground pork

1/2 tsp. salt

1/2 tsp. pepper

1/4 cup heavy cream

1 28-oz can tomato puree

1 28-oz can diced tomatoes, drained

Heat oil in large pot over medium heat; add onion and cook about 2 minutes then add garlic and cook for another 2 minutes.

Increase head to medium-high and add beef, pork, salt, and pepper. Break meat up for about 4 minutes (but do not brown). Add cream and simmer about 4 minutes, until liquid evaporates. 

Add tomato puree and diced tomatoes; bring to a simmer, reduce heat to low, and simmer about 3 minutes.

From America's Test Kitchen cookbook.

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Breakfast Casserole

 8 to 16 ounces bacon, chopped
1 red bell pepper, chopped
 1/2 cup small diced onion
 8 large eggs, lightly beaten
 4-5 cups (20-24 ounces) shredded hash browns, frozen or thawed
 1 teaspoon salt (I use coarse kosher salt)
 1/4 teaspoon pepper
 3/4 cup cottage cheese
 3/4 cup sour cream
 1 cup (4 ounces) shredded cheddar cheese (preferably sharp)
 1 cup (4 ounces) shredded Swiss cheese
 Chopped green onions or chives, for garnish

1. Preheat the oven to 350 degrees F. Lightly grease a 9X13-inch baking pan. Set aside.
2. In a large skillet over medium heat, cook the bacon and onion until cooked through and crisp (for the bacon). Drain excess grease.
3. In a large bowl, combine the eggs, bell pepper, hash browns, cottage cheese, sour cream, and cheese. Add the bacon and onions. Mix to combine.
4. Spread the mixture evenly in the prepared pan (at this point the casserole can be covered and refrigerated overnight).
5. Bake for 40-45 minutes until lightly golden on the edges, puffy in the center, and a thin knife comes out clean from the center (add 10-15 minutes to the baking time if the casserole has been refrigerated).
6. Garnish with chopped green onions or chives. Let the casserole rest for 5-10 minutes before cutting into squares and serving.

From here

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Brown Sugar Balsamic Pork

Ingredients:

1 (2 lb) boneless pork tenderloin
1 tsp ground sage
1/2 tsp salt
1/4 tsp pepper
1 clove garlic, crushed
1/2 c water

Glaze
1/2 c brown sugar
1 Tbs cornstarch
1/4 c balsamic vinegar
1/2 c water
2 Tbs soy sauce

Directions:
Combine sage, salt, pepper, and garlic.  Rub over roast.  Place is slow cooker with 1/2 c water.  Cook on low for 6-8 hours.  About 1 hr before roast is done, combine ingredients for glaze in a small sauce pan.  Heat and stir until mixture thickens.  Brush roast with glaze 2 or 3 times during the last hour of cooking.  Serve with remaining glaze on the side.

From here

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Hamloaf

1 lb ground ham
1 lb ground pork
2 eggs
1 cup bread crumbs
1 1/2 cups milk
1 cup cracker crumbs

Mix ingredients. Place in pan, spread over this mixture a topping made by mixing prepared mustard and brown sugar. Bake at 325 degrees for 1 hour.

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Sweet ‘n’ Sour Spareribs

3 lb country style spare ribs (small and lean), 2” long
1 small chopped onion
¾ cup catsup
2 Tbs vinegar
2 Tbs Worcestershire sauce
2 Tbs soy sauce
½ cup white sugar
2 Tbs brown sugar
¾ cup pineapple juice

Separate ribs and place in shallow baking pan. Mix all ingredients together over stove and spread over ribs. Can place pineapple slices on top if desired. Cook for 2 1/3 – 3 hours at 325 degrees F.

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