I received a copy of a wonderful cookbook prepared by Shari Marsh. It is made up of recipes from the Marsh family. The book includes those from recipe cards, slips of paper and backs of church bulletins. Shari said her mother-in-law was an excellent cook and now we can enjoy some of her recipes, too.
Place enough foil into a 13×9 in. pan to be able to cover the roast for cooking
3 lb. roast
Heinz 57 sauce, enough to cover the roast
1 pkg. dry onion soup mix
1 can cream of mushroom soup
salt & pepper to taste
Place roast into foil-lined pan. Spread Heinz 57 sauce on top, then spread soup on and add salt & pepper. Seal all inside the foil. Cook at 350 degrees for 3 hours – no peeking!
2 lbs. ground beef
1 large onion, chopped
1 can (28 oz.) tomato sauce
1 can (28 oz.) diced tomatoes
2 C cooked rice
2 C chopped green peppers
2 beef bouillon cubes
¼ C brown sugar
2 tsp. salt
1 tsp. pepper
Brown ground beef with onion. Place in large stockpot and add all other ingredients. Heat to boil, lower heat to simmer for 30 to 40 minutes.
No noodle lasagna
1 lb. ground beef
1 can (15 oz.) tomato sauce
½ tsp. garlic salt
1 tsp. oregano
1-½ C cottage cheese
1-½ lb. zucchini cut in ¼-in. slices
2 TBS flour
1 pkg. (4 oz.) shredded mozzarella cheese
½ C Romano cheese, divided
Heat oven to 350 degrees. Brown meat then stir in the tomato sauce and spices. Heat to boiling and then simmer for 10 minutes. Mix cottage cheese with egg and ¼ cup of Romano cheese. Layer in a 9×9 pan as follows: zucchini, cottage cheese mixture, meat sauce, mozzarella, and then repeat. Top with ¼ cup Romano cheese. Bake uncovered 45 minutes. Let stand for 20 minutes before serving. Serves 9.
She said – “I just spent 15 minutes searching for my phone in my car, while using my flashlight on my phone.” Oh no, could this be old age?
If you would like to share a recipe with me, just send it to the J-T or email it to me.
(Melanie Behrens – firstname.lastname@example.org)
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