Ricotta lasagna rolls
1/2 (16 oz)pkg Lasagna, cooked and drained
1 (8oz)pkg cream cheese softened
1/4 cup butter or margarine
1 egg slightly beaten
1 lb ricotta cheese
1/4 cup chopped parsley
1/2 tsp salt
1/8 tsp pepper
1/2 lb mozzarella cheese, sliced into thin strips
1/4 cup grated parmesan cheese
Sauce:
2 (6oz) cans tomato paste
3 cups water
2 tbsp chopped parsley
1- 1 1/2 tsp salt
1 tsp sugar
1/2 tsp oregano
1/2 tsp sweet basil
1/8 tsp pepper
In saucepan, combine sauce ingredients, stirring to blend well. Simmer for 20 minutes, stirring occasionally. While sauce is cooking, prepare lasagna rolls. Cream together cream cheese and butter of margarine. Stir in egg, ricotta cheese, parsley, salt and pepper; blend thoroughly. Spread 2 to 3 tablespoons of filling on each piece of lasagna. starting at narrow end, lightly roll up each piece. Place rolls, open side down, in greased shallow baking pan. Pour sauce over rolls; top with mozzarella and parmesan cheeses. Bake, uncovered, at 350 degrees for 50 to 60 minutes. Makes 6 to 8 servings.
( I add a pound of ground sirloin to the sauce also, the recipe doesn't ask for it, but the kids like it. That sauce recipe is great for spagetti too. I use it a lot.)
Chicken and dumplings
Ingredients:
1 whole chicken, about 3 pounds (I used 3 Lbs of chicken breasts, because that's what I had thawed.)
10 cups water, salted
2 whole bay leaves
1 tablespoon oregano
Half an onion, quartered
½ teaspoon salt
10 tablespoons butter
½ teaspoon pepper
4 cups self-rising flour
½ cup shortening
(I also added carrots when I boiled the chicken and then put them back in the broth after adding back the shredded chicken. There was just not enough veggies in the original recipe for me. -A)
Directions:
Add 10 cups of water to a large soup pot. Salt the
water generously like you would if you were fixing
pasta noodles. Add bay leaves, oregano, and onion
to the water. Rinse chicken and add to the pot.
Turn heat on to medium and allow chicken to cook
for about an hour (you can simmer longer if you
like—it just makes the chicken more tender).
Once the chicken is done cooking, remove it from
the water. Allow it cool. Remove the bay leaves
and onion quarters also. At this point add the butter
to the broth and allow it to melt while you are
making the dumplings.
In a large mixing bowl, combine the flour, salt,
pepper, and shortening. Be sure at this step you
use self- rising flour. If you use all-purpose, your
dumplings will be very heavy and they will sinkto the bottom and be nasty and doughy. Take
1½ cups of the broth mixture and mix with your
dough. It may look dry, but will come together
pretty quickly.
Dump the dough out onto a floured surface and
knead just a bit, and then roll out pretty thin—
about ¼”. Use a pizza cutter to make 1” squares
with the dumplings, and then drop them, a few at
a time, into the broth until they float. Allow them
to cook for about 12-15 minutes.
While the dumplings are cooking, remove the skin
from the chicken and begin shredding the meat.
Use all the meat from the chicken. The dark and
the white meat together give this recipe a very
robust flavor. Once you have shredded the meat
from the bones, add it to the broth and dumpling
mixture. Now it is time to eat up!
(I got this recipe from www.Econobusters.com I get a monthly digest form them called Molly's money saving digest and I get some really cool ideas and recipes.)
