Crites Family Stuff

Ingredients for 6 servings

• 12 lasagna noodles, uncooked
• 1 lb ground beef, browned and drained
• 1 tsp Italian seasoning
• 1 jar (28 oz) spaghetti sauce
• 1 jar (28 oz) water
• 16 oz cottage cheese
• 2 cups mozzarella cheese, grated

Steps

1. Break noodles in half. Place half of the noodles in bottom of greased 4-quart slow cooker. Stir Italian seasoning into meat and spread half over the noodles already in the slow cooker. Then layer half of the sauce and water, half of the cottage cheese, and half of the mozzarella cheese over the beef. Repeat layers. Cover and cook on low heat 4-5 hours. Do not cook more than 5 hours.

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Description

Marilyn Farmer: Ever since I was introduced to the Farmer family, I have made this spaghetti recipe. My family loves it and requests it often. When we have birthday dinners at our home, this is often the meal we have. Marissa wrote a special note to mother when she was a young child. Inside it said, "I love your spaghetti!"

Ingredients for 8 servings

Meatballs:

• 1 onion chopped
• 2 cloves garlic
• 1 lb ground beef
• 1 tsp salt

Sauce:

• 2 cans of tomato soup
• 2 soup cans of water
• 2 tbsp lemon juice
• .25 tsp salt
• .5 tsp sage
• .5 tsp sweet basil
• .25 tsp thyme
• Dash cayenne pepper

Steps

1. Rather than form the meat into meatballs, I saute chopped onion, garlic, 1 tsp salt and ground beef together until beef is done. Make sauce by mixing tomato soup, water, lemon juice, 1/4 tsp salt, sage, sweet basil, thyme and cayenne pepper together. Add to tomato soup mixture and simmer about 1 hour. Serve over spaghetti.

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Ingredients for 8 servings

• .5 cup real butter
• 1 cup heavy cream
• .5 cup Parmesan cheese
• Garlic Powder
• Salt
• Pepper

Steps

1. Bring mixture to a slow boil adding salt, pepper, and garlic to taste. Let mixture set up off heat for approximately 15-20 minutes.

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Ingredients for 8 servings

• 1 lb spaghetti or angel hair pasta
• 5 tbsp olive oil
• 7 cloves of garlic
• 28 oz can diced tomatoes (with garlic and basil flavoring)
• 1 tsp crushed red pepper flakes
• 1 tsp dried basil flakes
• 2 tbsp chopped parsley or basil leaves
• 16 oz can diced tomatoes for a juicier dish

Steps

1. Bring a large pot of water to a boil. Add salt and pasta and cook until the pasta is tender (about 12 minutes or so). Cook 9 minutes for angel hair. Drain the tomatoes and save the juice. Coarsely dice the tomatoes as needed. While pasta is cooking, heat the oil in a large skillet over medium heat. Add red pepper flakes and crushed garlic. Cook, stirring until aromatic (about 1 or 1-1/2 minutes). Do not let the garlic over-cook or it will taste bitter. Add tomatoes and juice and dried basil. Bring to a boil then lower heat to a simmer, stirring frequently, until slightly thickened (about 5 minutes). After the spaghetti is done, drain, then add 1 to 2 tbsp of olive oil to the pasta and stir. Then blend in the sauce and serve. You can add the 16 oz can of diced tomatoes for a juicier dish.

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Ingredients for 6 servings

• 1.5 cups elbow macaroni
• 4 tbsp butter, divided
• .25 cup flour
• 3 cups milk
• 1 tsp dry mustard
• .75 tsp salt
• .25 tsp freshly ground pepper
• 1.5 cups shredded sharp cheddar cheese
• .25 cup freshly grated Parmesan cheese
• .33 cups plain dry bread crumbs

Steps

1. Cook macaroni in boiling salted water in a large saucepan just until tender, about 8 minutes. Drain and rinse in cold water. Meanwhile, make a white sauce by melting 2 tbsp butter in a saucepan over medium heat. Stir in flour and cook, stirring 1 minute. Gradually stir in milk, mustard, salt and pepper. Bring to boil stirring constantly for about 1 minute. Remove from heat and fold in cheeses until melted and smooth. Stir in macaroni. Pour into 9x13 pan. Melt remaining 2 tbsp butter and stir in bread crumbs. Sprinkle over macaroni. Bake for 30 minutes. Let stand 10 minutes before serving.

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Description

This dish was served at the Farmer family reunion in Ashton, ID.

Ingredients for 6 servings

• 28 oz can diced tomatoes packed in juice
• 28 oz can crushed tomatoes
• 2 tbsp extra virgin olive oil
• 3 cloves garlic, finely minced
• .5 tsp red pepper flakes, optional
• .5 tsp salt
• 2 tsp dried basil leaves
• 3 cups part skim ricotta cheese
• 4 oz grated fresh Parmesan cheese (about 2 cups)
• 8 oz shredded mozzarella cheese (about 2 cups)
• 2 large eggs, slightly beaten
• .75 tsp salt
• .5 tsp pepper
• 2 tbsp chopped fresh parsley (I use dried)
• 2 tsp chopped fresh basil (I used dried)
• 16 no-boil lasagna noodles

Steps

1. Preheat oven to 375F.
2. Make tomato sauce: Heat olive oil, garlic and pepper flakes in large saucepan over medium heat until fragrant but not brown, about 1-2 minutes. Stir in tomatoes, basil, 1/2 tsp salt and simmer until thickened slightly, about 15 minutes.
3. In a medium bowl, combine ricotta, 1 cup Parmesan cheese, mozzarella cheese, eggs, salt, pepper and herbs. Set aside.
4. To assemble, pour 1 inch of boiling water in a 9x13 pan, then add noodles one at a time. Let noodles soak until pliable, about 5 minutes, separating noodles with the tip of a sharp knife to prevent sticking. (I had to pour extra water to get them all covered.) Remove noodles from water and place in a single layer on a kitchen towel. Discard water from pan and dry. Spread bottom of pan evenly with 1 1/2 cups sauce. Using a soupspoon, spread 1/4 cup cheese mixture evenly onto the bottom three-quarters of each noodle (with short side facing you), leaving the top quarter of noodle exposed. Roll into tube shape and arrange in baking dish, seam side down. (You should be able to fit 8 manicotti in each row, allowing 16 to fit in the dish.-I did 8 in two 9x9 inch pans.) Top evenly with remaining sauce, making certain that the pasta is completely covered.
5. Cover manicotti with aluminum foil. Bake until bubbling, about 40 minutes, before removing foil. Sprinkle manicotti evenly with remaining 1 cup Parmesan cheese. I also added extra mozzarella on top. Bake until cheese is browned and bubbly, 6-7 minutes. Remove from oven and let sit for 15 minutes before serving.
6. The manicotti can be prepared to the baking step, then covered with a sheet of parchment paper, wrapped in aluminum foil and stored in the refrigerator for up to 3 days or frozen for up to 1 month. If frozen, thaw manicotti in the refrigerator for 1-2 days. To bake, remove parchment paper, replace foil, and increase baking time to 60 to 75 minutes.

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