UNCLE BILL'S MARVELOUS LASAGNA
I developed this recipe many years ago. It is rather lengthy but is worth the effort as it does turn out so good. You may use more cheese if desired.
Provided by William Uncle Bill
Categories Cheese
Time 2h
Yield 20 serving(s)
Number Of Ingredients 27
Steps:
- Heat 1 tablespoon of olive oil in a frying, add ground beef and fry until cooked, 6 to 8 minutes.
- Drain off any fat and discard.
- Add remaining 3 tablespoons of olive oil to frying pan, chopped onions and garlic and saute' for 5 minutes.
- Add chopped celery, diced green and red peppers, sliced mushrooms, chopped zucchini, and saute' until vegetables are softened, about 3 minutes, stirring occasionally.
- Add grated carrots, cover and cook until carrots are limp, about 4 minutes.
- Transfer this mixture to a large cooking pot.
- Add tomatoes including liquid, tomato sauce, parsley, hot pepper flakes and allspice and heat to boil.
- Reduce heat to low and simmer uncovered for 1/2 hour, stirring occasionally.
- Blend in wine and continue to simmer for another 15 minutes, stirring occasionally.
- FILLING: Squeeze water from spinach and discard.
- Chop spinach small.
- In a mixing bowl, combine spinach, cottage cheese, 2 tablespoons of olive oil, beaten egg, 1/4 cup grated parmesan cheese, mix well and set aside.
- TO ASSEMBLE: Preheat oven to 450 degrees F.
- Use a 10" x 14" x 2" deep, heavy duty aluminum foil baking dish.
- Layer about 1/2" of prepared sauce over the bottom.
- Place enough lasagna sheets to cover area and press lightly into sauce.
- Layer another 1/2" of prepared sauce.
- Place lasagna sheets over and press lightly into sauce.
- Add spinach filling and level.
- Place lasagna sheets over and press lightly into filling.
- Add another layer of lasagna sheets.
- Layer another 1/2" of prepared sauce over.
- Place another layer of lasagna sheets and press lightly into sauce.
- Add the remaining sauce over and level.
- Sprinkle top generously with grated mozzarella cheese.
- Sprinkle remaining 1/4 cup grated parmesan cheese over.
- If desired, grate a 1/2 cup of Emmentaler Swiss cheese and sprinkle over top.
- Cover baking dish tightly with aluminum foil being careful not to let foil touch the lasagna.
- Bake in preheated 450 F oven for 20 minutes.
- Reduce heat to 425 degrees F.
- Remove foil and bake for another 10 minutes or until cheese melts.
- Remove from oven, cover and let sit to set for about 5 minutes before cutting.
- Cut into pieces and serve hot.
- Ondine Delverde Lasagna is a brand name and is sold in packages of 15 lasagna sheets and also 3- 8" x 8" aluminum foil pans.
- You can use these pans if desired.
- This lasagna is pre-cooked and does not require any cooking before hand.
- They now make fresh lasagna sheets that do not require pre-cooking.
- You may also use lasagna strips but you will require cooking these.
Nutrition Facts : Calories 226.6, Fat 12.1, SaturatedFat 4.7, Cholesterol 41.7, Sodium 589.8, Carbohydrate 14.2, Fiber 3.8, Sugar 7, Protein 15.4
UNCLE BILL'S CHICKEN STRIPS
An excellent finger-lickin'-chicken to dip into Uncle Bill's Sweet and Sour Sauce (see footnote for recipe link)!
Provided by William Uncle Bill Anatooskin
Categories Oven Fried Chicken
Time 25m
Yield 8
Number Of Ingredients 10
Steps:
- Preheat oven to 400 degrees F (200 degrees C).
- Remove all fat from chicken breasts and cut into 1 inch by 4 inch strips. In a bowl, whisk together the eggs and buttermilk. In a plastic resealable bag mix together the bread crumbs, grated cheese, garlic powder, salt, pepper and dill weed.
- Dip each chicken strips into buttermilk mixture, then into bread crumb mixture (about 4 strips at a time), and toss to coat well. Place strips in a single layer in a 9x13 inch baking dish and drizzle with melted butter/margarine. Bake in the preheated oven for 15 minutes or until golden brown, turning once after about 8 minutes of baking time.
Nutrition Facts : Calories 311.3 calories, Carbohydrate 15.8 g, Cholesterol 136.1 mg, Fat 12.5 g, Fiber 1 g, Protein 32.3 g, SaturatedFat 6.5 g, Sodium 430.1 mg, Sugar 2 g
UNCLE BILL'S HAMBURGER PATTIES
I cooked these patties for a Fund Raiser and served over 260 persons, both young and mature. They were a tremendously big hit with all.
Provided by William Uncle Bill
Categories Lunch/Snacks
Time 27m
Yield 6 serving(s)
Number Of Ingredients 9
Steps:
- In a large mixing bowl, mix together ground round, beaten eggs, onions, soda crackers, garlic powder, salt, pepper and barbecue sauce. Mix until well incorporated.
- Weigh out hamburger patties to 6 - 7 ounce each.
- Press together and flatten to about 3 1/2" in diameter or use a mold.
- The patties should be about 3/4" thick.
- Using a round wooden spoon handle (about 1/4" round), make a hole in the center of the hamburger pattie.
- In a frying pan over medium-high heat, heat olive oil.
- Place 3 patties into the hot oil and fry for about 2 to 3 minutes, the hole will begin to close.
- Turn patty over and continue to fry for about 2 to 3 minutes.
- The hole that was made in the pattie will fill in when the hamburger is cooked through properly.
- Check for doneness to make sure there is no pink showing.
- NOTE: If the burger mixture does not hold together when squeezed, add some milk and mix to blend.
- Serve in a nice large bun that is warmed and buttered with a spread of mayonnaise, Dijon mustard, a slice of sweet onion, a slice of a large tomato, and a leaf of lettuce.
- A slice of Swiss cheese layered on the burger patty is great.
- A pickle of your choice adds an additional touch.
- Fry some mushrooms and spread some over the top of the bun.
- Fried caramalized onions are a good added touch.
- This makes a fantastic hamburger.
Nutrition Facts : Calories 455.9, Fat 30.8, SaturatedFat 8.7, Cholesterol 160.3, Sodium 468.1, Carbohydrate 9.7, Fiber 0.5, Sugar 3.4, Protein 33.1
UNCLE BILL'S BOLOGNESE SAUCE
I developed this recipe several years ago and have made it for many Italian functions. It is quite lengthy, but like every good recipe, it takes time to make to have it taste good.
Provided by William Uncle Bill
Categories Veal
Time 3h20m
Yield 10-12 serving(s)
Number Of Ingredients 24
Steps:
- In a large frying pan, heat oil and butter on medium-high heat.
- Add garlic and onions and saute until onions are translucent, about 5 minutes.
- Add shredded carrots and celery and continue to saute for another 5 minutes, stirring occasionally.
- Transfer the mixture to a large size cooking pot and heat on low until the the meat is ready.
- Using the same frying pan, add 1 tablespoon of olive oil and meat cubes and lightly fry until all sides are browned, about 5 minutes.
- Drain any fat and discard.
- Transfer fried meat cubes to the cooking pot.
- To the cooking pot, add ground veal, ground pork and pancetta and fry for about 10 minutes or until no pink is showing on the veal and pork.
- To the cooking pod add crushed tomatoes including liquid, mushrooms including liquid, tomato paste, red and green peppers; mix well.
- Turn up the heat and bring to boil.
- Reduce heat to a light simmer.
- Add dried oregano, chopped fresh basil, Italian seasoning, bay leaves, sugar, salt, black pepper and dry red wine; sir well.
- Continue to simmer partially covered for at least 2 1/2 to 3 hours, stirring occasionally.
- DO NOT let the bottom of the sauce burn.
- When done, remove bay leaves and discard.
- Serve the sauce over pasta of your choice and sprinkle with freshly grated Parmesan cheese.
- NOTE: You may use lean ground round instead of the roast.
Nutrition Facts : Calories 383.6, Fat 24.7, SaturatedFat 8.8, Cholesterol 82.2, Sodium 740.1, Carbohydrate 17.2, Fiber 4.2, Sugar 9.9, Protein 20.8
UNCLE BILL'S FRIED POTATOES AND ONIONS
I remember my Grandmother making this marvelous dish over 65 years ago. We were the only vegetarians in our family and therefore Grandma cooked just to please me. A very easy, simple but tasty side dish. Young potatoes are especially good.
Provided by William Uncle Bill
Categories Potato
Time 30m
Yield 4 serving(s)
Number Of Ingredients 8
Steps:
- Peel and slice potatoes about 1/8 inch thick or thinner.
- Slice onion thinly.
- In a large frying pan on medium-high heat, melt butter, add olive oil.
- Add sliced potatoes and onions, cover and fry for 10 minutes. Using a spatula, turn the potatoes and onions over so they do not break apart. If potatoes appear too dry, add some additional butter.
- Sprinkle with granulated garlic powder, dried dill weed, salt and pepper and continue to fry with cover removed for another 5 minutes or until potatoes begin to turn slightly brown; turning occasionally.
- Serve hot with your meal.
- Note: You may use 2 or 3 large garlic cloves (chopped small), instead of granulated garlic powder. Add to the potatoes after the first 10 minutes of cooking time.
Nutrition Facts : Calories 462.6, Fat 18.6, SaturatedFat 8.3, Cholesterol 30.5, Sodium 271, Carbohydrate 68.4, Fiber 8.8, Sugar 4.5, Protein 8.1
UNCLE BILL'S SWEET AND SOUR SAUCE
An excellent finger-lickin' sweet and sour sauce for dippin' your chicken! This sauce is also very good to use for baking spare ribs.
Provided by William Uncle Bill Anatooskin
Categories Sauces
Yield 8
Number Of Ingredients 11
Steps:
- In a medium skillet combine the vinegar and sugar and bring to a boil, stirring frequently. Add pineapple juice concentrate, monosodium glutamate, ketchup, soy sauce, seasoning salt and garlic powder and bring to a boil. Stir until well blended. Add red food coloring.
- Meanwhile, in a cup mix together water and cornstarch until fully dissolved. While sauce is boiling, add cornstarch mixture slowly, stirring continuously until the mixture thickens slightly. Do not add mixture all at once as the sauce could get too thick. Use only enough cornstarch to thicken to your desired consistency. When desired consistency is reached, voila! The sauce is ready!
Nutrition Facts : Calories 152.9 calories, Carbohydrate 38 g, Fat 0.1 g, Fiber 0.2 g, Protein 0.7 g, Sodium 555.9 mg, Sugar 36.3 g
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