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  • T.O.H. Daily Recipe - 635

    From Dave Drum@1:2320/105 to All on Fri Nov 22 14:10:00 2024
    MMMMM---- Recipe via Meal-Master (tm) v8.06

    Title: Eight-Layer Casserole
    Categories: Pasta, Beef, Vegetables, Berbs, Dairy
    Yield: 12 servings

    1 lb Frozen home-style egg
    - noodles
    2 lb Ground beef
    30 oz (2 cans) tomato sauce
    1 tb Dried minced onion
    2 ts Sugar
    2 ts (ea) Italian seasoning,
    - dried basil. dried parsley
    - flakes
    1 1/2 ts Garlic powder
    1 ts Salt
    1/2 ts Pepper
    8 oz Cream cheese; softened
    1 c Sour cream
    1/2 c Milk
    20 oz (2 boxes) chopped spinach;
    - thawed, squeezed dry
    1 c Shredded Colby-Monterey Jack
    - cheese
    1 c Shredded Cheddar cheese
    Minced fresh parsley; opt

    Set oven @ 325oF/165oC.

    Cook noodles according to package directions.

    Meanwhile, in a large skillet, cook beef over medium
    heat until no longer pink; crumble meat; drain. Add the
    tomato sauce, onion, sugar and seasonings. Bring to a
    boil. Reduce heat; cover and simmer for 10 minutes. In a
    small bowl, combine the cream cheese, sour cream and
    milk.

    Place half of the noodles in a greased 13x9-in. baking
    dish; top with 3 cups meat mixture. Layer with cream
    cheese mixture, spinach, and remaining meat mixture and
    noodles. Sprinkle with cheeses (dish will be full).

    Bake, uncovered, until bubbly, 40-45 minutes. Let stand
    for 10 minutes before serving. If desired, top with
    minced fresh parsley.

    Jo Prusha, Omaha, Nebraska

    Makes: 12 servings

    RECIPE FROM: https://www.tasteofhome.com

    Uncle Dirty Dave's Archives

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  • From Dave Drum@1:2320/105 to All on Sun Jun 8 13:04:00 2025
    MMMMM----- Recipe via Meal-Master (tm) v8.06

    Title: Gnocchi w/Spinach & Chicken Sausage
    Categories: Potatoes, Poultry, Greens, Dairy, Cheese
    Yield: 4 servings

    16 oz Bag potato gnocchi
    2 tb Olive oil
    12 oz Fully cooked Italian chicken
    - sausage links; halved,
    - sliced
    2 Shallots; fine chopped
    2 cl Garlic; minced
    1 c White wine or chicken broth
    1 tb Cornstarch
    1/2 c Chicken broth
    3 c Fresh baby spinach
    1/2 c Heavy whipping cream
    1/4 c Shredded Parmesan cheese
    Crushed red pepper flakes;
    - opt

    Cook gnocchi according to package directions. Meanwhile,
    in a large skillet, heat oil over medium-high heat; cook
    sausage and shallots until sausage is browned and
    shallots are tender. Add garlic; cook 1 minute longer.

    Stir in wine. Bring to a boil; cook until liquid is
    reduced by half, 3-4 minutes. In a small bowl, mix
    cornstarch and broth until smooth; stir into sausage
    mixture. Return to a boil, stirring constantly; cook and
    stir until thickened, 1-2 minutes. Add spinach and
    cream; cook and stir until spinach is wilted.

    Drain gnocchi; add to pan and heat through. Sprinkle
    with cheese and if desired, red pepper flakes.

    Laura Miller, Lake Ann, Michigan

    Makes: 4 servigs

    RECIPE FROM: https://www.tasteofhome.com

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