Tuna Noodle

 

Recipe Name: Tuna Noodle recipe

Story: As I looked over the year, I tried to think of what recipe became a favorite that I had not done before and decided it was my tuna noodle recipe. It looks way more complex than it should for only four ingredients (really the first two are all that is "necessary", but I add the last two to give it more depth).

Years you've been making it: Since 2022

Submitted by: Kristy

Ingredients: 

• One 6.7 oz jar of tuna in olive oil with oregano or sun dried tomatoes (I use Tonnino brand)
• 6 oz spaghetti or linguini (probably any pasta would work)
• Lemon juice
• 1/2 cup of grated parmesan (more for serving)

Directions: 

1. Cook pasta until al denta (according to package). If you have parmeson rind on hand, add it to the water. It makes the pasta a bit "stickier" (I do this for all pasta recipes)
2. Strain pasta, keeping about 1 cup of pasta water
3. Put whole jar of tuna and olive oil in bottom of pan, chopping up tuna to bite size
4. Put pan on low heat, add pasta back in with spritz of lemon juice and about 1/2 cup of parmesan
5. Stir together adding pasta water 1/4 cup at a time until it all comes together. I usually only use about 1/2 cup of pasta water, then save the rest until after dinner. If there are leftovers, I add the pasta water before storing the pasta - it will help keep the dish from getting too dry.
6. Enjoy!

Lasagna

Recipe Name:  Lasagna

Story:  I started making the classic lasagna from the back of the pasta box and over the years have modified it. I have made this since the boys were young so one of the modifications I have made is to add spinach to increase the nutritional value. Sometimes I even made it without meat but I think the families preferred method is with both meat and spinach. It is one of Dustin’s favorite meals.

Years you've been making it:  At least 25 years

Submitted by:  Suzy/Mom

Ingredients:

• 1 package Lasagna noodles
• 2 jars Tomato sauce ( I usually use organic tomato basil sauce)
• 1 lg. container of ricotta cheese
• 2 eggs
• 2  8oz pkgs. shredded Mozzarella cheese
• 2  5 oz. pkgs. shredded Parmesan cheese (you can also use a combination of Romano and Parmesan cheese)
• 1 frozen pkg. of shredded spinach
• 1lb ground beef
• ¼ medium onion chopped
• 2 cloves of garlic minced or 2 tsp. prepared minced garlic
• Olive oil
• Wax paper
• Glass pan 8x11.5

Directions:

1. Cook the frozen spinach for 4 minutes in the microwave. Place in a colander to drain and squeeze as much moisture out as possible
2. Sauté ground beef, chopped onion and garlic. Drain and let cool
3. Fill a large pot of water and begin bringing it to a boil. 
4. Prepare the cheese mixture: beat the two eggs, mix with the ricotta cheese, 1 cup of mozzarella cheese and ½ cup of parmesan cheese.
5. Lay out wax paper on the counter and brush a thin layer of olive oil on it.
6. When the water starts to boil add about 1 Tb.s of olive oil, then begin adding the noodles alternating the direction, cook for about 5 minutes or until flexible
7. Remove the noodles with tongs onto the wax paper. 
8. Heat the oven to 350 degrees

Constructing the lasagna

1. Place a small amount of sauce in the bottom of the pan enough to spread a thin layer
2. Place 3 noodles on the bottom of the pan, slightly overlapping
3. Take a tablespoon and put dollops of cheese mixture on the noodles with a small space between each dollop
4. Sprinkle half the ground beef, then half the spinach over cheese
5. Pour half a jar of sauce over everything
6. Sprinkle ½ cup of mozzarella and a ¼ cup of parmesan cheese over the sauce.
7. Top with another layer of noodles
8. Repeat as above
9. Top with last layer of noodles, half a jar of sauce, ½ cup of mozzarella and ¼ cup of parmesan cheese

Bake:

1. Cover with tinfoil and bake for 1 hr. 
2. Remove foil and bake for another 15 minutes
3. Let sit for about 15-20 minutes before serving

Notes:

You will not use all of the cheese mixture.

Sometimes I add some oregano or parsley to the ground beef particularly if I have fresh herbs.

Today they have non-stick tinfoil which is best to use or else some of the cheese will stick to it. 

This makes a lot easily for 6 people but what is left over can be frozen for latter.