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Old 08-25-2003, 07:37 AM
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Vjumpstart Vjumpstart is offline
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Join Date: Aug 2003
Location: Anacoco, LA
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Meals on a Budget

Menu: Aunt May's Lasagna, Garlic Tomato Bruschetta, Walnut Romaine Salad Sorry this one has no dessert with it, but the meal is soooo filling you don't want one. ;-)

Cost: $1.30/serving 12 Servings per dish!

Aunt May's Lasagna: 1 pound ground beef; 1 large onion, chopped; 2 garlic cloves, minced; 1 can (28 ounces) stewed tomatoes; 2 cans (6 ounces each) tomatp paste; 1 teaspoon dried basil; 1/2 teaspoon dried oregano; 1/4 teaspoon pepper; 1 bay leaf; 9 lasagna noodles; 1 can (6 ounces) pitted ripe olives, drained and coarsley chopped (we didn't use these and it was still good); 2 cups (8 ounces) shredded mozza rella cheese; 1/2 cup grated Parmesan cheese.
In a large sauce pan, cook beef, onion, and garlic over medium heat until meat is no longer pink; drain. Stir in the tomatoes, tomato paste, basil, oregano, pepper and the bay leaf. Bring to a boil. Reduce heat; cover and simmer for 40-50 minutes or until thickened. Meanwhile, cook noodles according to package directions; drain. Discard bay leaf from meat sauce. Stir in olives.
Spread a fourth of the sauce in a greased 13x9x2 baking dish. Top with three noodles and a third of the mozzarella and Parmesan cheeses. Repeat layers. Top with remaining noodles, sauce and cheeses. Bake, uncovered, at 350 for 35-40 minutes or until bubbly. Let stand 15 minutes before cutting.

Garlic Tomato Bruschetta: 1/4 cup olive or canola oil; 3 tablespoons chopped fresh basil; 3 or 4 garlic cloves, minced; 1/2 teaspoon salt; 1/4 teaspoon pepper; 4 medium tomatoes, diced; 2 tablespoons grated Parmesan cheese; 1 loaf (1 pound) unsliced French bread.
In a bowl, combine oil, basil, garlic, salt and pepper. Add tomatoes and toss gently. Sprinkle with cheese. Refrigerate for at least 1 hour. Bring to room temperature before serving. Cut bread into 24 slices; toast under broiler until lightly browned. Top with tomato mixture. Serve immediately.

Walnut Romaine Salad: 1 small bunch romaine, torn; 1 small zucchini, chopped; 1 cup seasoned salad croutons; 1/4 cup chopped walnuts; 6 tablespoons olive or vegetable oil; 2 tables poons red wine or cider vinegar; 2 tablespoons Dijon mustard; 2 tablespoons honey; 1 garlic clove, minced; Dash of pepper.
In a large bowl, toss the romaine, zucchini, croutons and walnuts. In a small bowl, whisk the oil, vinegar, mustard, honey, garlic and pepper until smooth. Serve with the salad.

ENJOY! Vicki

NOTE: All recipes for this meal were taken from Taste of Home Magazine June/July 2002 issue page 19.
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