The Hadley Family Recipe Box

Friday, June 19, 2015

Quick Lasagna

1/2 pound penne pasta
1/2 pound lean ground beef
1 (26 ounce) jar pasta sauce
1 (15 ounce) container ricotta cheese

8 ounces shredded mozzarella cheese, divided
1/4 cup grated Parmesan cheese
1 egg, beaten

*I used homemade spaghetti sauce with meat and doubled the recipe to use 15oz ricotta, 15 oz small curd cottage cheese, 16 oz mozz cheese, 1/2 cup parmesan cheese, 2 eggs, and whole bag gf lasagna cuts pasta. Yumm!!

Directions

Preheat oven to 350 degrees F (175 degrees C). Grease a 2 1/2 quart baking dish.
Bring a large pot of lightly salted water to a boil. Add pasta and cook for 8 to 10 minutes or until al dente; drain.
In a large skillet over medium heat, cook beef until brown; drain. Stir in pasta sauce; remove from heat.
In a bowl, combine ricotta, 1 cup mozzarella, Parmesan and beaten egg. Stir until well combined.
In the prepared dish layer half the pasta, half the sauce and half the cheese mixture. Repeat. Top with remaining mozzarella.
Bake in preheated oven 35 to 40 minutes, until hot and bubbly.

Fresh Strawberry Pie

HOMEMADE GLAZE:
-6 cups fresh strawberries, divided
-3/4 cup water
-3/4 to 1 cup sugar
-3 Tbls Cornstarch
-5 drops red food coloring (optional)

Measure 1 cup berries and puree in blender (I used a food processor) In pot add pureed berries and water, bring to a boil, simmer for 2 minutes. In a saucepan combine sugar and cornstarch, stir in berry mixture. cook and stir over med heat till glaze has thickened. Stir in food coloring (optional) Let COOL

dump some glaze remaining strawberries and mix it all up and dump in the pie crust.

*can be made gluten free by using gf Graham cracker crust.

Pullman Bread (Nathan's favorite)

-long loaf of bread using the lidded Pullman bread pan.
INGREDIENTS:
-2/3 cup milk
-1 cup water
-6 TBLS butter
-2 1/4 tsp salt
-3 TBLS sugar
-1/4 cup nonfat dry milk
-3 TBLS instant potatoes OR potato flour
-4 3/4 cups all-purpose flour
-2 tsp. Instant yeast

1. Knead in Kitchen Aid 5-8 minutes till smooth. Transfer to lightly oiled bowl to rise, 1 1/2 hours.

2. Lightly grease Pullman Loaf pan. Roll dough out into a 13" log, fit in pan. Cover pan with greased plastic wrap, let rise till just below lip of the pan, 45 min-1 hour.

3. Remove plastic wrap, place greased lid on pan. Let rest 10 more minutes. Bake in preheated oven at 350° for 25 minutes. Remove pan from oven and carefully remove lid. Return to oven for additional 20 minutes, or till instant read thermometer registers 190°. Place on cooling rack to cool completely.

Twisty Bread sticks (kids favorite)

Ingredients

-1 ½ cups warm water
-1 tablespoon instant yeast
-2 tablespoons sugar
-3 ½ cups bread flour
-½ teaspoon salt
-3 tablespoons butter, melted (for the baking sheet)

Directions

Mix all ingredients (except melted butter) in a large bowl or electric mixer and knead for three minutes. Let the dough rest for 10 minutes. Heat oven to 375 degrees. Spread melted butter onto an 11X17-inch baking sheet. Roll out the breadstick dough about 1/4 to 1/2-inch thick and cut into strips with a pizza cutter. Twist slightly if desired and place about 1/2-inch apart on the baking sheet. Sprinkle with garlic salt, herbs of choice (thyme, basil, oregano) and parmesan cheese.
Cover with greased plastic wrap and let rise 30 minutes. Bake 15-20 minutes at 375 degrees until golden brown.

Waffles

2 eggs
2 cups all-purpose flour
1 3/4 cups milk
1/2 cup vegetable oil

1 tablespoon white sugar
4 teaspoons baking powder
1/4 teaspoon salt
1/2 teaspoon vanilla extract

Directions

Preheat waffle iron. Beat eggs in large bowl with hand beater until fluffy. Beat in flour, milk, vegetable oil, sugar, baking powder, salt and vanilla, just until smooth. Add chocolate chips if desired.
Spray preheated waffle iron with non-stick cooking spray. Pour mix onto hot waffle iron. Cook until golden brown. Serve hot.