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Hermione's Quick & Easy Recipes

October 16, 2007

MINI LASAGNE CASSEROLE



1 lb. ground beef
1/2 cup onion
28-oz. jar pasta sauce
12-oz. package mini lasagne noodles
3 cups ricotta or cottage cheese
1/2 tsp. salt
1/2 tsp. black pepper
2 to 3 cups mozzarella cheese

Grease a 9-by-13 casserole dish and heat oven to 375 F.

Fry beef, onion, salt and pepper to brown, then drain. Add pasta sauce and simmer 5 minutes. Cook pasta 7 minutes and drain. Place 1 cup sauce in the greased casserole, then half the pasta and ricotta cheese, then half the mozzarella. Repeat layers, ending with the mozzarella. Bake 30 minutes. You may cover the casserole with foil for the first 15 minutes, then remove foil to brown lightly. Allow the casserole to sit for a few minutes after removing it from the oven.

Serves 10.

- Recipe courtesy of Dorothy Martin of Hagerstown




CREAMED CHICKEN & BISCUITS



1/2 large onion, chopped
2 tsp. butter
4 cups cooked chopped chicken
1 10-oz. can cream of chicken soup
1 cup sour cream
1/2 cup milk
1/2 cup pimentos (optional)
1 cup mild cheddar cheese, shredded
6 buttermilk biscuits from refrigerated section in store

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Sauté onion in butter. Mix together onion, soup, sour cream, milk and pimentos and spoon into a baking dish. Sprinkle with shredded cheese. Bake 10 minutes at 350 F before topping with biscuits, then continue baking another 20 minutes.

Serves 6. Goes well with a salad.

- Recipe courtesy of Dorothy Martin of Hagerstown




BEANS AND DOGS



1 can baked pork and beans
4 hot dogs cut in 1-inch pieces
1 tbs. mixed cinnamon and brown sugar

Bring to a boil, cook 10 minutes and serve.

- Recipe courtesy of Barbara Embly of Clear Spring




CREAMED TUNA ON TOAST



1 can regular mushroom soup
1 can tuna

Mix together, bring to a boil, cook 10 minutes and serve on slices of toast.

- Recipe courtesy of Barbara Embly of Clear Spring




OMELET IN A MEAL



To four well-beaten eggs, add chopped onion, green pepper, pieces of tomato and cheese to taste. Any cooked meat can be cut up and included. Fry in a butter-greased skillet, turning until lightly brown on both sides. Serve.

- Recipe courtesy of Barbara Embly of Clear Spring




HAMBURGER GOO



2 lb. ground beef
1 tsp. celery salt
1/4 cup chopped onion
1 1/2 tbsp. brown sugar
1/2 tbsp. vinegar
1 tbsp. mustard
1 cup ketchup
1 tbsp. flour
1/2 cup water

Brown the ground beef and drain. Mix with rest of ingredients and simmer for 30 minutes. Excellent served over a baked potato or on a toasted bun.

Serves 10.

- Recipe courtesy of Dorothy Martin of Hagerstown




PISTACHIO AMBROSIA



2 cans (17-oz.) fruit cocktail
2 cans (20-oz.) pineapple chunks
2 cans (11-oz.) mandarin oranges
4 packages (3-oz.) instant pistachio pudding
2 cups sour cream
1 container (12-oz.) Cool Whip
chopped pecans (optional)
coconut (optional)

Drain fruit and save 3 cups of fruit juice. In a large bowl, mix the juice with the pudding mix. Stir in sour cream and add Cool Whip. Fold in fruit. If desired, add pecans and coconut in whatever amount you like. Chill for several hours. May be topped with chopped pecans.

Serves 16-20.

- Recipe courtesy of Dorothy Martin of Hagerstown




HARD TIMES CAKE



1 (15-ounce) box raisins
2 cups water
1 stick margarine
1 tablespoon baking soda
2 cups sugar
1 tablespoon cinnamon
1 teaspoon cloves
1 teaspoon nutmeg
1 cup applesauce or water
1/2 teaspoon salt
4 cups flour

Put raisins in saucepan with 2 cups water. Boil 10 minutes.

Place margarine in large bowl, and pour raisins over margarine. Stir to melt margarine. Add baking soda, sugar, cinnamon, cloves, nutmeg, applesauce or water and salt. Mix well by hand. (Mixer should not be used.)

Gradually add flour.

Grease and flour or spray 10-inch tube pan. Bake at 325 degrees for an hour and a half.

-Recipe courtesy of Pat Small of Hagerstown




APPLESAUCE CAKE



1 cup raisins
1 cup hot water
1 1/2 cups applesauce
1 cup sugar
3 cups flour
1 1/2 teaspoons baking soda
1 teaspoon cinnamon
1/2 teaspoon ground cloves
Pinch of salt
1 cup walnuts or pecans, chopped
1 cup shortening, melted
Maraschino cherries and pecan halves or walnuts

Preheat oven to 325 degrees. Grease and flour 10-inch tube pan. Soak raisins in hot water while mixing remaining ingredients. Combine applesauce and sugar, and stir until incorporated.

Add dry ingredients: flour, baking soda, cinnamon, cloves and salt. Mix thoroughly. Add raisins with water, then nuts. Stir in melted shortening last. Pour into pan and bake for 60 to 70 minutes. Once done, cool completely, remove from pan.

After 15 minutes of baking time, dot top of cake with walnut or pecan halves and maraschino cherries.

- Robin Straley of Greencastle, Pa., got her recipe for Applesauce Cake from her mother, who made it from a recipe shared by Straley's paternal grandmother.

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