[senior citizen]

Originally Posted by graciegirl

And I will give you mine.

Johnny Marzetti

1 lb. ground beef browned with one diced onion.
Drain fat and add salt and pepper, tablespoon yellow mustard,small can of tomato sauce, two or three shakes of worcestershire sauce, half cup of brown sugar, tablespoon of vinegar.

Cook half package of noodles...wide ones, I like Kluski if you can find them here and drain. Mix together with meat and put mixture in cassarole dish with seven slices of American cheese and 1/2 cup of parmesan cheese. Serve at once or refrigerate and reheat.

Mainstay of my childhood in Columbus, Ohio and taken to all get togethers because it was cheap, easy and yummy.

Usually lasagna , which is the alltime favorite....but since it is so hot and humid in Florida.......this would be refreshing:


Cousin Annie's 7-Layer Salad with Thousand Island Dressing in Recipes on The Food Channel®

Keep scrolling all the way down on the recipe site............


7-Layer Salad with Thousand Island Dressing.

Just chill thoroughly.....and bring along.



Also on the healthy side is "Three Bean Salad" and not so healthy is "Five Cup Ambrosia" with mandarin oranges.

For the kidlets. All of these recipes need to be chilled.



They always disappear first at get togethers.

Decided to add my lasagna recipe:
NAPLES STYLE LASAGNA (Prep time: 45 minutes; bake time 45 minutes to an hour)
1 pound ground beef
1/2 pound Italian sausage out of its casing
1 cup chopped onion
1 cup chopped mushrooms
As many garlic cloves, minced, as you'd like
Largest can of Contadina or San Marzano CRUSHED tomatoes
Small can tomato paste
1/2 cup dry red wine
1 bay leaf
1 tsp. salt
1/4 tsp. black pepper
Oregano and basil to taste (2 tsp. each)
1 tsp. marjoram
Fennel seed if you like it....
Package of lasagna noodles
2 eggs, beaten
2 cups Ricotta cheese
1/2 cup Parmesan cheese , grated
1/4 cup fresh parsley, snipped
16 oz. mozarella, shredded or sliced if using a ball of mozarella
In skillet over medium heat, cook beef, sausage, onion, garlic and mushrooms until meat is browned; drain fat.
Stir in crushed tomatoes , red wine, bay leaf, basil, marjoram, salt and pepper, oregano, etc.
Bring to boil.....reduce heat and simmer gently, uncovered for 10 minutes, stirring occasionally.
Discard bay leaf.
While sauce is cooking..........BOIL the lasagna noodles in LARGE POT of boiling water; add some olive oil so they don't stick.
Boil until just tender......rinse in cold water and either layer on clean cloth or 'drape over side of pot" so they don't get curled up.
MIX EGGS, RICOTTA CHEESE, PARMESAN CHEESE AND PARSLEY TOGETHER.
PUT SOME OF THE LASAGNA NOODLES IN BOTTOM OF GREASED 13 by 9 by 2 (or bigger) baking dish, bigger if you have it.
Spread with 1/2 the cheese mixture, met and mozarella, repeat the layers of pasta, cheese mixture and meat.
Cover with foil and bake for 30 to 45 minutes at 375 degrees in the oven.
Uncover and add remaining mozzarella cheese and bake uncovered for an additional 15 minutes.
let stand at least 10 minutes before cutting.........