Lasagna

My sister Marie had a friend that went to Italy on his mission, and he taught her how to make this Lasagna. It's kind of time consuming preparation, but it sure tastes great!

2 celery sticks and 2 carrot sticks – sauté in 1 cube of butter. Pour in a 15 oz can of tomato sauce. Let simmer 5 to 10 minutes.

Brown 1 pound hamburger or use ½ sausage if desired. Start boiling water for 1 small box of lasagna noodles so they will be ready.

Cheese sauce: Melt 1 cube butter in sauce pan, add flour until it looks like paste, add milk until runny and then add grated cheese (1/4 pound). Add: onion salt, garlic salt, all spice, thyme, cumin, oregano. One dash thyme and oregano, add other spices to taste.

Oil the bottom of a 9x13 pan. Layer in pay, noodles, vegetables, meat, ricotta or cottage cheese, cheese sauce, repeat until pan is full. Bake at 350 degrees for 30 minutes. For a best flavor prepare the night before and refrigerate.

Newlywed Stroganoff

Shared by Donna Rufener
This is a Millett family favorite - so easy to prepare, but there are rarely leftovers.

Brown 1 pound ground beef and ½ cup diced onion – cook until tender.

Stir in:
1 can cream of mushroom soup
½ tsp paprika
½ tsp salt and pepper

Simmer 5 minutes, stirring occasionally. Add one 8 oz package cream cheese. Stir until melted.

Serve over noodles, rice or toast.

Crock Pot Chili

1 pound ground beef
1 can dark or light kidney beans
1 can pinto beans
1 can black beans
2 cans stewed tomatoes
2-3 tbsp chili powder
1 tsp cumin
1/2 tsp crushed red pepper
salt and pepper

Brown ground beef and place in crock-pot. Drain one can of juice into a bowl and mix with 1 tbsp flour, pour into crock-pot, add remaining beans and spices. Stir well and cook on low for 6-8+ hours.
TIP - Brown your hamburger the night before for a quick morning recipe. Or mix all ingredients together in a bowl the night before and add to crock-pot in the morning!
TIP - If you prefer a more spicy chili add Mexican style stewed tomatoes and more crushed red peppers!

Taco Soup

1 lb ground beef browned and drained
1 can black beans, drained
1 can kidney beans, drained
1 can pinto beans, drained
2-3 cans stewed tomatoes w/green peppers
1 small can diced green chilies (optional)
1 packet taco seasoning (or 2-3 Tbs.)
1/2 Tbs. dried onions
1 can whole kernel corn with liquid

Combine all ingredients into the crock-pot and cook on low for 6-8 hours. Serve with sour cream and chips.

Creamed Tacos

1 lb. ground beef
1 med. chopped onion
1 can Cream of Mushroom Soup
1 can Cream of Chicken Soup
1 can diced Green Chiles

1 can Evaporated Milk
2 cups cheddar cheese
1 doz. corn tortillas

Brown ground beef with onions and drain. Mix ground beef and onions with soups, chilies, and evaporated milk. Soften tortillas in hot oil. Layer beef mixture and tortillas in 9x13 pain and top with cheese. Bake at 350 for 30-35 minutes.