1 tsp. salt
1/4 tsp. pepper
4 T. grated Parmesan cheese
3 – 4   8oz. cans marinara sauce
 

Preheat oven to 350 degrees F.
Cook lasagna noodles by package directions.
Grease a 12″ X 18″ X 2 1/2 ” baking dish.
In a large bowl combine;
cottage cheese
3/4 of Mozzarella
eggs
parsley
salt
pepper
Blend well.

Cut 6 noodles in half lengthwise and rool to form 12 coils; set aside.
Spoon a little marinara sauce into prepared baking dish.
Layer noodles, cheese mixture, marinara sauce, until all ingredients are used, ending with marinara sauce.
Arrange the 12 coils on top.
Sprinkle Parmesan cheese and remaining Mozzarella on top.

BAKE  uncovered at 350 degrees for 45 minutes or until center is nearly solid.

In a large bowl combine;
grated carrots
eggs
salad oil
sugar
vanilla
In another bowl, combine and mix well;

flour
baking soda
cinnamon
nutmeg
allspice
salt
pecans
Add dry ingredients to wet ingredients and mix WELL.

Grease, flour and line the bottom of two 9″ cake pans with waxed paper or parchment.
Pour mixture into cake pans.
Bake at 350 degrees for 45 to 55 minutes or until a toothpick inserted in the middle comes out clean.

Frost with cream cheese frosting.

Cream Cheese Frosting

1 pkg. cream cheese, softened
1/4 C. butter or margarine, softened
3 T. milk
4 C. powdered sugar
1/4 C. chopped pecans

Combine cream cheese, butter, and milk.  Cream together well.
Add powdered sugar a little at a time and beat until smooth and creamy.
After frosting cake, sprinkle pecans on top.

24 Large fresh mushrooms, 1 ½ to 2 inches in diameter
¼ cup sliced green onions
1 clove garlic, minced
¼ cup butter or margarine
2/3 cup fine dry bread crumbs
½ cup shredded cheddar or smoked Gouda cheese or crumbled blue cheese (2 ounces)

Rinse and drain mushrooms. Remove stems; reserve caps. Chop enough stems to make one cup. In a medium saucepan cook the chopped stems, green onions, and garlic in butter until tender. Stir in bread crumbs and cheese. Spoon crumb mixture into mushroom caps. Arrange stuffed mushrooms in a 15x10x1 inch baking pan. Bake in a 425° oven 8 to 10 minutes or until heated through.

Put zucchini in strainer and press or squeeze with hands to get excess liquid out. Beat eggs, sugar, and oil together. Add flour, baking powder, soda, cinnamon, salt, vanilla, and nuts. Mix together by hand. Add zucchini (minus liquid). Beat mixture. Pour into 2 greased, floured, loaf pans. Bake 1 hr. at 350 deg. F. Recipe may be doubled.

2 pkgs. crescent rolls

1 cube of butter/oleo

1 c. sugar\

Cinnamon to taste

Can of soda.

Cooking Directions: butter 11×13 baking dish, slice apples into 16 pieces, rolls up in crescent rolls,, place apple/crescent rolls wraps in dish. Melt butter, sugar, and cinnamon stir (sugar does not have to be dissolved) pour this mixture over apple/crescent rolls, then add can of soda on top. Bake at 350* for 40-45 minutes. Serve with ice cream or eat alone. Wonderful dessert!!! Recipe can be varied.

Story Behind the Recipe: I have traveled the southern states, gaining many recipes from the great southern folks, and only have this ONE recipe from Kentucky; it is delicious, and sinfully simple. You can alter the recipe, with peaches and strawberry soda, or try the apple with coke for a caramel-apple surprise. You cannot go wrong with this.

Ingredients:
1 (6.5 ounce) jar marinated artichoke hearts, drained and chopped
1/2 cup grated Romano cheese
5 tablespoons mayonnaise
1 can sliced olives
1 tomato
1 French baguette, cut into 1/3 inch thick slices
olive oilCooking Directions:
Preheat the broiler
In a medium bowl, mix marinated artichoke hearts, Romano cheese, and mayonnaise. Drizzle olive oil on French baguette slices. Top French baguette slices with equal amounts of the artichoke heart mixture. Arrange slices in a single layer on a large baking sheet.
Broil in the preheated oven until toppings are bubbly and lightly browned.

In a deep kettle brown beef with onion in olive oil.  Deglaze pan with wine. Add garlic and simmer until soft.  Stir in mushrooms and cook for about a minute.   Stir in barley and remaining ingredients and bring to a boil. Reduce heat to low and simmer, covered, 1-1/2 hours, stirring occasionally.

If a soup or stew is too sweet, add salt. If a main dish or vegetable is too sweet, add a teaspoon of cider vinegar.

A fresh egg will sink in water, a stale one will float. An egg white is easiest to beat at room temperature. Take the egg out of the refrigerator about 1/2 hour before using. For light, fluffy scrambled eggs, add a little water while beating the eggs. Add vinegar to the water when boiling eggs. The vinegar helps seal the egg.

To avoid ‘onion eyes’ peel under cold water or refrigerate (or freeze) before chopping.

To perk up soggy lettuce, add lemon juice to a bowl of cold water and soak lettuce for an hour in the refrigerator. When cooking carrots, peas, beets or corn, add a small amount of sugar to the water to keep the flavour. To keep sweet corn yellow, add one teaspoon of lemon juice to the cooking water just about a minute before taking off the stove. Never salt the water you cook corn in. It will only toughen the corn.

Store celery and lettuce in paper bags, not plastic. And leave the outside leaves and stalks alone until ready to use.

Sunlight doesn’t ripen tomatoes, warmth does. Store tomatoes with stems pointed down and they will stay fresher, longer.

To soften rock-hard brown sugar, simply add a slice of soft bread to the package and close the bag tightly. In a few hours the sugar will be soft again.

Place green fruits in a perforated plastic bag. The holes will allow air to circulate while retaining the ethylene gas that fruits produce during ripening.

Poke a hole in the middle of the hamburger patties while shaping them. The burgers will cook faster and the holes will disappear when done.

Marshmallows won’t dry out when frozen.

If your stew is slightly burnt, milk will take the burnt taste out.

The best way to thaw fish is in milk. The milk draws out the frozen taste and gives the fish a fresh flavour.

To add more flavor, try adding pre soaked chunks of natural hardwoods like Hickory.

Make sure grill is clean before cooking.

To prevent sticking, brush or spray a light coating of oil on grid.
If your grill has a top, close it to allow smoke to add its flavor.

To keep poultry from drying out, grill with bone in and baste continuously.
Poultry dark meat takes longer than white meat so start it sooner.
Sear chicken on the skin side first.

Chocolate (melting): Place 1 cup (6 pounces) semisweet or milk chocolate pieces or 1 ounce unsweetened or semisweet chocolate, chopped, in a small microwave safe bowl. Microwave, uncovered on 70 percent power (medium high) for 1 minute; stir. Microwave on 70 percent power (medium high) for 1 ½ to 3 minutes more, stirring after every 15 seconds, until chocolate is melted and smooth.

Cream Cheese (softening): In a microwave safe bowl microwave cream cheese, uncovered on 100 percent power (high). Allow 10 to 20 seconds for 3 ounces and 30 to 60 seconds for 8 ounces or until cream cheese begins to soften. Let stand for 5 minutes to completely soften.

Meat, ground: In a 1 ½ quart microwave safe casserole crumble 1 pound ground beef, pork, lamb, or turkey. Microwave, covered, on 100 percent (high) for 4 to 6 minutes or until meat is thoroughly cooked, stirring twice. Drain off fat.

Pancake syrup (heating): In a microwave safe measure, microwave syrup, uncovered on 100 percent (high) for 20 to 30 seconds for ½ cup and 30 to 60 seconds for 1 cup or until syrup is warm.

Pie: To warm a slice of fruit pie, place it on a microwave safe plate. Microwave, uncovered, on 100 percent (high) for 20 to 30 seconds or until warm.

Potatoes (baking): Prick medium size baking potatoes (6 to 8 ounces each) with a fork. Microwave, uncovered, on 100 percent (high) until almost tender, rearrange once. Allow 4 to 6 minutes for 1 potato, 6 to 9 minutes for 2 potatoes, and 10 to 15 minutes for 4 potatoes. Let potatoes stand for 5 minutes.

Tortillas (softening): Place flour tortillas between paper towels. Microwave on 100 percent power (high), allowing 20 to 30 seconds for four 6 to 9 inch tortillas and 30 to 40 seconds for six tortillas.