Lazy Lasagna (Bulk Recipe)

12 ounces lasagna noodles, uncooked
5-6 cups spaghetti sauce (try this recipe, or use your favorite)
2 cups ricotta cheese
12 ounces mozzarella cheese, sliced or grated
1/2 cup grated Parmesan cheese
8-ounce package cream cheese

1. In three 8 x 8 baking dishes, make layers in the following order: *
   -dry noodles
   -ricotta
   -mozzarella
   -spaghetti sauce
   -sprinkled Parmesan cheese
2. Pinch off nickel-sized pieces of cream cheese and distribute evenly just under the second layer of noodles. Repeat rest of layers. Make sure dry noodles are completely covered by sauce.
3. For the pan(s) you want to bake now, cover in foil and leave in the refrigerator for at least a couple of hours or overnight to allow the noodles to soften.
   
4. For the pans you want to eat later, wrap completely with foil, label, and freeze.
5. If applicable, thaw 24 hours in refrigerator. Bake tightly covered at 350 degrees for about 45 minutes, or until edges are bubbly and center is hot. Remove foil during final 10 minutes of cooking time. Let stand 10 minutes before serving.
   

*You can use whatever combination of pans that works best for your family. For example, you might make a 9 x 13, an 8 x 8, and a small loaf pan. DON'T use a big pan if you can't eat it all. Instead, make several small pans and freeze without baking. The disposable tin foil pans work well, but you can even freeze the lasagna in regular metal pans as long as you can spare the pans for awhile.

You will be amazed how wonderful the frozen lasagna tastes. You can freeze it for months, yet it's every bit as good as baking it fresh. This is another great meal to give to new moms or families with sickness, etc. They'll love you forever. --Sarah

Italian Sausage Lasagna Sauce (Bulk Recipe)

2 pounds Italian sausage links, cut out of the casings
2 cups onions, chopped
1/2 cup green pepper, chopped
1/2 cup celery, chopped
2 teaspoons garlic, minced (2 to 3 cloves)
12 cups of purchased spaghetti sauce
4 16-ounce cans Italian-style stewed tomatoes, cut up, undrained

1. Brown sausage, onion, green pepper, celery, and garlic in a large Dutch oven or stock pot; drain.
2. Add spaghetti sauce and stewed tomatoes. Simmer on low to medium heat for at least one hour (all day if possible). Stir occasionally.
   
3. Allow to cool. Set aside the amount needed for lasagna recipe and freeze the rest in freezer bags to use for quick spaghetti meals.

Makes 36 servings.

This is the best lasagna sauce I've tasted, and it's great for spaghetti, too.--Sarah

Poppy Seed Chicken and Yellow Rice

2 small packages yellow rice (with saffron), cooked as directed*
3 pounds chicken (mixed white and dark), cooked and cut in cubes
1 can cream of celery soup
1 can cream of chicken soup
8 ounces sour cream
8 ounces nonfat plain yogurt (not vanilla)
2 Tablespoons poppy seeds
1 stack Ritz crackers, crumbled
1 stick of butter, melted

1. Spray a 9 X 13 or two 8 X 8 pans with cooking spray and put cooked rice on the bottom.
   
2. Mix the chicken, soups, sour cream, yogurt, and poppy seeds and pour over the rice.
   
3. Sprinkle crackers over top and drizzle butter over all. *
   
4. Cover and bake at 350 for 30 to 45 minutes or until bubbly. Remove cover for last 15 minutes of baking.
   

Because this recipe freezes well, I usually make it for all of my friends who are new moms. When I make it for our family, I prepare one small pan to cook and one or two more small tinfoil pans to freeze. An 8 X 8 pan needs about 1/2 or 2/3 a stack of crackers and 1/2 to 2/3 stick of butter.

*If cooking for the freezer, use about half the water and cook only until water is absorbed. Follow only steps 1-2 before freezing. Thaw for 24 hours in refrigerator, add crackers and butter, and bake. Baking time may be a good bit longer for a previously frozen casserole.

Baked Ziti with Tomato, Mozzarella and Sausage

Olive oil
1 large onion, cut in small dice
2 cloves garlic, minced
3/4 lb. sweet Italian pork sausage, removed from its casing and crumbled (works just as good with turkey sausage too)
Kosher salt and freshly ground black pepper
1/4 cup dry red wine
35-oz. can whole plum tomatoes, chopped, with their juice
1/4 cup chopped fresh marjoram or oregano (from about 6 large sprigs)
1 cup fresh ricotta cheese1 cup freshly grated mild pecorino cheese
Pinch nutmeg, preferably freshly grated
1/3 cup chopped fresh flat-leaf parsley
1 lb. dried ziti
1/2 lb. mozzarella, preferably fresh, cut in small cubes

Heat the oven to 425°F. Lightly oil a large, shallow baking dish. Bring a large pot of salted water to a boil.
In a large skillet, heat about 2 Tbs. olive oil over medium heat. Add the onion and sauté until soft, about 5 minutes. Add the garlic and crumbled sausage and sauté until the sausage starts to brown. Season with salt and pepper. If the sausage gives off a lot of fat, pour off most of it, but leave a little to add flavor to the sauce. Add the red wine and let it boil until it's almost gone. Add the tomatoes with all of their juices and cook, uncovered, at a lively simmer for about 10 minutes. The sauce will thicken slightly. Add the marjoram or oregano and taste for seasoning.
In a large bowl, mix the ricotta, about half of the grated pecorino, the nutmeg, and the parsley. Season with salt and pepper.
Meanwhile, cook the ziti until al dente. Drain well and toss it with the ricotta mixture until well coated. Add the sausage and sauce and mix again. Add the mozzarella and toss gently. Pour everything into the baking dish and sprinkle the remaining pecorino on top. Bake uncovered until lightly browned and bubbling, about 20 minutes. Serve right away

Hot Artichoke Dip

1 can artichoke hearts (13 ounces chopped)
1 cup Hellman’s mayonnaise (regular, not light or nonfat)
garlic powder to taste
1 cup grated Parmesan cheese

1. Drain artichoke hearts.
   
2. Mix all ingredients together, mashing the artichoke hearts as you mix.
   
3. Place in a shallow dish, such as a tart pan.
4. Bake at 350 for 20 minutes or until lightly browned and bubbly.

Serve with wheat thins or other crackers.

Here at last is the recipe for Sherry's delicious dip. This is a favorite at home group. --Sarah