My Scratch Recipes, Etc.

Dice up the tomatoes, peel and dice up the cucumbers, (I try to take most of the seeds out) and dice up the green onions with part of the greens in with the rest of this concoction.
Mix together and add vinegar and sugar. Refrigerate for about 2 hours and serve. This produces good liquid!
Variations: you could add green peppers, lettuce, or whatever good veggies you might like.

1 large can of tomato sauce
2 small cans of tomato paste - you can use the new kinds with Italian seasonings and garlic (mix and match)
1 lb of regular sausage, you can use hot sausage too, such as Bob Evans or Jimmy Dean, etc. sage doesn't turn out too good.
Italian seasoning to taste
3 Dried whole Bay Leaves
1 tsp of marjoram
1 tsp of crushed basil leaves
1 TBSP of sugar
2 TBSP Parsley Flakes 1 clove of garlic, pressed or cook in sauce and then take out, or about 1 tsp of garlic powder
1 container of Ricotta or Small Curd Cottage Cheese
1 large egg
1 1/2 cups of parmesean cheese or romano cheese
3 - 2 cup packages of Four Cheese from whatever brand you like best, Six cheese packages work good too. These packages have mozzarella, parmesean, provolone, etc in them, or you can shred your own
1 package of lasagna noodles

Brown sausage, keep stirring this to crumble. When browned, add large can of tomato sauce and 2 small cans of tomato paste, stir. Add seasonings. While this is simmering (stir every now and then) mix Ricotta or Cottage cheese, egg, and your 1 1/2 cup grated parmesean or romano cheese together. Add Parsley Flakes to this mixture and stir. Set aside covered in refrigerator, or do not make this mixture until about 1/2 hour before sauce is done. Let sauce simmer for 2 to 3 hours on low, cover (do not cover tightly, set lid ajar). Keep checking mixture and add water or more sauce as needed (I always keep extra tomato sauce for this purpose).
Boil lasagna noodles, el dente. When these are done, layer three noodles in bottom of lasagna pan, after you find and take out the bay leaves, add tomato sauce mixture, cottage cheese mixture and then sprinkle package of shredded cheese on top of this, repeat layers (usually three) until filled. Put in oven on 350 until bubbly and some of the cheese is browned. Take out of oven and let cool for a few minutes, if you can, then serve.
You can add to this recipe - mushrooms, green peppers, use hamburger instead of sausage (or use a mixture of both) or whatever suits your taste.

Take however many slices of regular bread you need, butter each slice, sprinkle and spread about 1 Tbsp or more of parmesean cheese on each slice to cover top of each slice, you can sprinkle garlic on if you wish. Place under broiler until golden brown, remove and serve.

1 nice chuck roast
flour
carrots
potatoes            
onion
cabbage - optional
salt and pepper
water

place chuck roast in roasting pan, sprinkle about 2 TBSP or so of flour on bottom of roaster around pot roast, salt and pepper. Place pan in 400 - 450 degree oven (you have to check this quite a bit) and let flour brown, stirring with fork to even the browning out. When golden brown, pour two small pans of water in (about 1/2 to 3/4 up the side of the roast) stir and cover. TURN DOWN OVEN TO 325 - 350 DEGREES and check every 1/2 hour to see if it needs a little more water. This should cook down some and make nice gravy. About an hour before this roast is done (I cook mine about 3 - 4 hours) peel and quarter potatoes, peel and slice carrots, clean and break up cabbage and peel and clean onion, (you can slice onion up or put in whole) then add everything around pot roast in gravy and cook for another hour or until potatoes and carrots are tender - keep checking your gravy so it doesn't cook down too much. When done, remove from oven and serve with a salad and bread and butter, this is really good. We smash the potatoes and carrots up and put gravy on them, the meat falls apart and Dad usually got the onion.

3 - 4 cans of chicken broth
4 chicken breasts - boned
bouillion cubes to taste, usually 2-3
water
1 and 1/2 packages of Reams Noodles (these are more like homemade)
Large pan - 4 quart or more, the kind you boil corn on the cob in.

Boil chicken breasts in water and one can of chicken broth until tender and done. Remove chicken from broth and set aside to cool. Turn down fire on broth to low-medium and start shredding cooked chicken breasts. Put the shredded chicken in broth and add bouillion cubes. Stir until cubes are dissolved. Add more canned chicken broth. Add the Reams Noodles and simmer. If you want thicker broth, add a mixture of either Wondra flour (2 tbsp flour mixed with about 1/4 - 1/3 cup of water) or you can use cornstarch mixed with water. Stir this mixture into chicken and noodles and it will thicken. Do not let this cook down too much or you will have very little broth. I always keep extra cans of chicken broth on hand to add if needed.

Serve this with or over mashed potatoes. Homemade is best! Also, this is good with green beans, applesauce (either add cinnamon to cold applesause or heat applesauce and add butter, cinnamon and sugar) and bread and butter.

After you string and snap all of your green beans, rinse well with water. Fry bacon in pan you will cook green beans in. Leave bacon grease in the pan and take off of the burner to cool down. Add green beans and cover the beans and bacon with water. Place back on burner on medium heat and simmer (you have to keep checking and stirring so liquid doesn't cook down too much, let water cook down until beans are still moist, but do not let beans burn to pan. If you keep bacon grease on hand you can add extra. Simmer beans for a couple of hours or until tender. This is very good with the chicken and noodles.

Peel and quarter 2 and 1/2 pounds of potatoes (depends on how many you will serve) and put in large pan, cover potatoes with water. Boil for about one hour or until tender on medium high heat (watch so doesn't boil over). When potatoes are done, drain water off and place hot potatoes in large serving bowl. Cut up a stick of butter or margerine (or however much you like) and put on top of potatoes. Sprinkle with garlic powder (to taste) and sprinkle with about 1/4 cup of Parsley Flakes. Cover and let stand until rest of dinner is completed so butter will melt through potatoes. Uncover and serve. This is easy and very good.

I just started this and will be adding more as I have time. If you have any questions or concerns (I might have mistyped something) please e-mail me and I will be happy to help!!
Or, if you are looking for a particular recipe, e-mail me and maybe I have it or can find it for you. I've got tons of recipes on file and in my head to share. Thanks and enjoy.

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