September 24, 2012

I love preparing dishes from my old fashion recipe collection. If you don't have a collection of our own, try some of my recipes. This article has a Zucchini Lasagna I made as a young housewife with zucchini from my garden, a Baked Noodle-Ground Beef Dish - a recipe I turned to as a young cook on a budget, and a favorite of the children called Hot Diggity Macaroni.

1 lb. lean ground beef
1 1/4 cup tomato sauce
1 teaspoon Italian seasoning
3/4 teaspoon salt
1/4 teaspoon garlic powder
dash of fresh ground black pepper
approximately 6 cups fresh zucchini, sliced lengthwise
1 cup large curd cottage cheese
1 cup shredded low-fat mozzarella cheese

In a medium-sized skillet brown the ground beef over medium heat, stirring to break up. Drain well. Return meat to skillet and stir in the tomato sauce, Italian seasoning, salt, garlic powder, and pepper. Arrange half the zucchini slices in the bottom of an 8-inch square baking pan or dish. Spoon on half the ground beef mixture followed by half the cottage cheese. Sprinkle half of the shredded mozzarella cheese over the cottage cheese. Repeat the layers using the remaining ingredients in the same order. Bake in a 325 degree oven for 40 minutes.

1 box (7-oz) elbow macaroni*
1 lb hot dogs, quartered
1 can (10 3/4-oz) condensed cream of celery soup
1 carton (8-oz) sour cream, room temperature
1 cup shredded carrot
1/2 cup chopped onion
1/4 cup chopped green bell pepper
1/4 tsp caraway seed, optional

Prepare the macaroni according to the package directions; drain. Preheat oven to 350 degrees. In a large bowl, combine all the ingredients and mix well. Turn into a 2-quart baking dish that has been greased. Cover and bake 30 to 35 minutes until hot and bubbly. Makes 6 servings.

1 1/2 lb ground beef
1 small onion, chopped
1 pkg (6-oz) egg noodles, cooked as directed on pkg and drained
1 green bell pepper, chopped
1 can whole kernel corn, drained
1/2 block Cracker barrel cheese
1 can tomato soup
3/4 soup can of water
salt and pepper to taste
1/2 tsp chili powder

While the noodles cook, brown the ground beef in a skillet with the onion. When beef is no longer pink, drain.

In a large mixing bowl combine the cooked noodles, ground beef and onion, bell pepper, corn, half of the cheese, and mix together well. Add the soup, water, salt, pepper, and chili powder. Pour the mixture into a buttered baking dish, shred remaining cheese over the top, and bake at 350 degrees for 25 to 30 minutes until bubbly.


For more of Linda's old-fashion recipe collection visit her blog at
For more of her recipes and diabetic information visit

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