By Ginger Isham
It’s always fun to try something new in the kitchen. These recipes are from magazines found near the checkout in the supermarket. They are simple and don’t take a lot of time to prepare.
Mexican Pasta and Cheese (new version of Lasagna)
1 pound hamburger or sausage (I use Jimmy Dean Hot Sausage)
1 small onion, chopped
16-ounce jar of salsa (I like medium and find that Paul Newman ‘s has less salt)
8 ounces egg noodles or your choice
2 cups shredded Monterey Jack cheese (I use only 1 1/2 cups)
Pan fry the onion and sausage and drain. Stir in the salsa. Cook noodles as directed. In an 8×8-inch baking dish, make layers of salsa sauce, noodles and cheese, ending with cheese on top. Bake in a 375-degree oven for 30 minutes. Makes 4 to 6 servings.
Mini Turkey Meatballs
1/2 cup unsweetened applesauce
1/2 cup shredded sweet potato or carrot
1/4 cup chopped onion or green onions
dash of salt
1/2 teaspoon pepper
1 pound ground turkey
1/2 cup soft whole wheat bread crumbs
Mix together egg, applesauce, sweet potato, onions, salt and pepper. Combine turkey and bread crumbs. Fold in egg mix. Mix well and chill in refrigerator for 2 to 24 hours. This allows the bread to absorb moisture. Shape into 3/4 to 1 inch meatballs. Put on a foil-lined baking sheet and bake at 450 degrees for 8 -10 minutes. Serve with favorite spaghetti sauce or cut in half as topping for pizza.
At the request of several friends here is a quick, make-ahead maple dessert.
2 1/2 cups scalded milk and a pinch of salt
1/2 cup maple syrup (I use 1/3 cup), 3 eggs, 1/2 teaspoon vanilla
Put milk in microwave and heat until just before boiling. Whip together eggs, salt and maple syrup. Slowly add the hot milk and continue to whip. Add vanilla. Pour this into six 6-ounce custard cups. Place cups in a water bath. I use a 9×13-inch baking pan and add hot water. Bake in a 325-degree oven for about 40 minutes. Custard will be light and delicate. You can eat warm or cool and add whipped cream and/or fruit as a topping.