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Casseroles are great for combining
your main course with your side dishes.
Here's a great all-in-one meal that takes
20-30 minutes of actual preparation time.
It's something a little different, and will
provide excellent leftovers for freezing for
another night, or a great take-to-work-for-lunch.
You can double the recipe to freeze.
Find a large-type, flat plastic container,
and fill for a great microwave meal later
in the month, or a few small containers
for several individual meals!!!
Entree
Meatballs and Noodle Bake
1-1/2 lbs. ground beef (or ground turkey)
1-1/2 cups bread crumbs
1/2 cup chopped onion
1/2 cup tomato sauce
1/2 teaspoon salt
1/4 teaspoon pepper
4 tablespoons butter or margarine
1/4 cup flour
2-1/4 cups beef bouillon (for a rich flavor, boil 2-1/4 cups water with
six beef bouillon cubes, just until dissolved)
1 cup milk
1/2 cup grated Parmesan cheese
1 tablespoon tomato paste
1/2 tsp. garlic powder
1 (8-10 oz.) package noodles, cooked according to package directions
Preheat oven to 350 degrees.
In mixing bowl, combine ground meat, bread crumbs, onion, tomato sauce, salt and
pepper. Mix well.
Form meat mixture into 24 small balls, (or size them to your preference).
Melt 2 tablespoons butter in a skillet. Brown the meat balls on all sides
and remove from skillet. Set aside.
Add remaining butter (2 tablespoons) to skillet.
Blend in the flour.
Stir in beef bouillon and milk. Cook until thick and bubbling, stirring
occasionally.
Add 1/2 cup of parmesan cheese, tomato paste, and garlic powder. Mix well.
While sauce is cooking (taking care that it doesn't scald),
cook the noodles according to package directions,
and drain when done.
In a casserole dish, place a layer of noodles,
meatballs, noodles, then meatballs, and top with a last layer of noodles.
Pour sauce over entire casserole and bake for 1/2 hour at
350 degrees.
(Jimmyjohn, this hug's for you......write the world your
song......
Be well, --- Robyn)
Dessert
Pumpkin Cake Roll
For the cake:
1/2 cup sugar
3 eggs
1-1/4 cups canned pumpkin
1teaspoon lemon juice
3/4 cup flour
1 teaspoon baking powder
2 teaspoons cinnamon
1 teaspoon ground ginger
1/2 teaspoon ground nutmeg
Preheat oven to 375 degrees. Spray a 10X15 inch
baking
pan with cooking spray. In a large bowl, beat eggs
and then gradually blend the sugar into the eggs.
Stir in the pumpkin and lemon juice.
Combine the dry ingredients in a separate bowl, mix well, then add all dry
ingredients to the pumpkin mixture.
Pour batter into the prepared pan and bake 15 minutes.
Carefully, transfer the cake onto a towel. Roll the towel and the cake
together in a jelly roll fashion.
Cool, then unroll.
Prepare filling as directed below:
For the filling:
3 oz. cream cheese, room temperature
1/2 cup heavy cream, whipped
1/2 cup 10X sugar
5 tablespoons butter, softened
1/2 teaspoon vanilla extract
Beat all ingredients together until smooth.
To assemble the roll:
place the unrolled cake on waxed paper. Spread the
filling onto the cake.
Roll the cake up, jelly roll fashion, and chill.
Serve with coffee and enjoy!!!
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