March 20, 2012
Recipes from Mary Beth
Recipes featured on the March 30, 2012 web video, "In the Kitchen with Jim, John and Mary Beth"
Texas-Style Lasagna (Serves: 10-12)
1/2 pounds lean ground beef
1 package taco seasoning mix
1 14-1/2 ounce can diced tomatoes, undrained
1 15-ounce can tomato sauce
1 4-ounce can chopped green chilies
2 cups (16 ounces) small-curd cottage cheese
2 eggs 12 flour tortillas, torn
3 ½ - 4 cups shredded Monterey Jack or Mozzarella cheese
In a large skillet, brown meat; drain. Add taco seasoning, tomatoes, tomato sauce and chilies; mix well. Simmer, uncovered, for 15 to 20 minutes. Combine cottage cheese and eggs. In a greased 13x9x2-inch baking dish, layer half of the meat sauce, half of the tortillas, half of the cottage cheese mixture and half of the Monterey Jack cheese. Repeat layers. Cover with heavy aluminum foil, label and freeze in a 13x9x2-inch baking dish. Use heavy-duty aluminum foil.
To serve, thaw and bake, uncovered, in preheated 350 degree oven for 40 minutes or until bubbly. Let stand 10 minutes before serving.
Beef Pot Roast (Serves: 8)
3 pounds beef chuck roast
Salt and pepper
1-1/2 teaspoons chopped garlic
3 tablespoons balsamic vinegar
¼ cup soy sauce
2 tablespoons Worchester sauce
¼ cup Dijon mustard
Poke holes in the roast and rub it with salt, pepper, and garlic. In a small bowl stir the balsamic vinegar, soy sauce, Worcestershire sauce, and Dijon mustard. Place the roast in labeled freezer bag and pour the marinade over it, and freeze in 1 gallon Ziploc freezer bag.
To serve, thaw roast. Place in slow cooker, with marinade poured over it, and cook on high 4-5 hours or on low 8-10 hours.
Used with permission from Once-A-Month Cooking Family Favorites by Mimi Wilson and Mary Beth Lagerborg. (St. Martin’s Press 2009)