Recipe Talk

I've lost my recipe card for American Style Lasagna from the Great American Recipes card collection. Anyone have it?

McCall's GARC Baked Lasanga

13 l Italian Heritage

Ingredients

Meatballs

1/2 pound ground chuck (ground beef)

1/4 pound ground veal *
2 tablespoons onion minced
1 clove garlicVideo crushed
1 clove garlicVideo crushed
1 teaspoon oregano dried
2 tablespoons italian parsley minced
3/4 teaspoons salt
1/8 teaspoon black pepper *
2 tablespoons parmesan, parmigiano-reggiano cheese, grated
1 large eggVideo beaten

Tomato sauce
1/4 cup olive oil, extra-virginVideo
1/4 cup onion diced
1 clove garlicVideo crushed
28 ounces tomatoes, canned, whole, peeled do not drain*
12 ounces tomato paste two cans
2 teaspoons oregano dried
1 teaspoon basilVideo dried*
1 tablespoon sugarVideo
2 teaspoons salt
1/4 teaspoon black pepper *
1 teaspoon garlic powder
1/2 pound lasagna noodles 1/2 of a one pound package
1 pound mozzarella cheese
1 pound ricotta cheese
1 cup parmesan, parmigiano-reggiano cheese, grated

Directions

Meatballs:

Add the beef, veal, onion, garlic, oregano, parsley, salt, pepper, parsley and egg to a medium bowl. Mix all ingredients well with a wooden spoon or using your hands.

Using a teaspoon, shape the mixture into about 30 meatballs, each about 3/4 inch in diameter.

Heat oil in a large high side skillet (or dutch oven ) over medium high heat.

Add meatballs and brown in two or three batches and brown until cooked through, about 5 minutes. Remove to paper toweling and set aside.

Tomato sauce:

Add the onions to the skillet and saute for about 5 minutes then add the garlic and saute another minute.

Add the remaining sauce ingredients. Tomatoes, tomato paste, oregano, basil, sugar, salt, black pepper and garlic powder and 1/2 cup of water.

Bring to the boil, reduce heat and simmer uncovered, stirring occasionally for about 1 1/2 hours. Add the meatballs and remove from heat.

Pre-heat oven to 350 degrees F. Grease a 13 by 9 baking dish.

Cook lasagna noodles according to package directions, drain and rinse.

In the prepared baking dish layer 1/2 of the ingredients in the following order: Lasagna noodles, mozzarella cheese, ricotta, tomato sauce & meatballs and Parmesan cheese.

Repeat with the remaining ingredients.

Bake for 30 to 35 minutes. Let rest a few minutes and serve.

From McCall's Great American recipe card collection, Our Italian Heritage 5e, a baked meatball lasagna

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American Lasagna

"Making this lasagna a day ahead and refrigerating overnight allows the spices to meld, and gives it exceptional flavor."

Prep Time: 30 Minutes

Cook Time: 1 Hour 30 Minutes

Ready In: 2 Hours

Servings: 8

"Lasagna appeals to the eye as well as to the taste buds. Here, ground beef, onion, garlic, basil, tomatoes and a dash of brown sugar make up the sauce, while ricotta, Parmesan, mozzarella, eggs and parsley are the filling for this layered casserole. Prepare up to 2 days in advance, if desired, and chill covered in the refrigerator until ready to bake. Increase the baking time by about 15 minutes."

Ingredients:

1 1/2 pounds lean ground beef

1 onion, chopped

2 cloves garlic, minced

1 tablespoon chopped fresh basil

1 teaspoon dried oregano

2 tablespoons brown sugar

1 1/2 teaspoons salt

1 (29 ounce) can diced tomatoes

2 (6 ounce) cans tomato paste

12 dry lasagna noodles

2 eggs, beaten

1 pint part-skim ricotta cheese

1/2 cup grated Parmesan cheese

2 tablespoons dried parsley

1 teaspoon salt

1 pound mozzarella cheese, shredded

2 tablespoons grated Parmesan cheese

Directions:

1. In a skillet over medium heat, brown ground beef, onion and garlic; drain fat. Mix in basil, oregano, brown sugar, 1 1/2 teaspoons salt, diced tomatoes and tomato paste. Simmer for 30 to 45 minutes, stirring occasionally.
2. Preheat oven to 375 degrees F (190 degrees C). Bring a large pot of lightly salted water to a boil. Add lasagna noodles, and cook for 5 to 8 minutes, or until al dente; drain. Lay noodles flat on towels, and blot dry.
3. In a medium bowl, mix together eggs, ricotta, Parmesan cheese, parsley and 1 teaspoon salt.
4. Layer 1/3 of the lasagna noodles in the bottom of a 9x13 inch baking dish. Cover noodles with 1/2 ricotta mixture, 1/2 of the mozzarella cheese and 1/3 of the sauce. Repeat. Top with remaining noodles and sauce. Sprinkle additional Parmesan cheese over the top.
5. Bake in the preheated oven 30 minutes. Let stand 10 minutes before serving.

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McCALLS GARC COLLECTION
SALADS and GREEN DISHES
GRP #2 CARD # 68

VEGETARIAN LASAGNA

For 4 people:

3 Zucchini washed ends cut
Oil
2 Tlbsp bread crumbs
1 1/2 cups marinara sauce, preferable refrigerated type
1 egg
1/2 tsp garlic salt
8 oz Ricotta cheese
1/4 cup green peppers, chopped
1/4 cup onion, diced
1 can(2 1/2oz) mushrooms, sliced, drained
1 can artichokes hearts, drained, sliced

1 Tlbsp fresh basil /1 teaspoon dried
1 cup Swiss shredded
1/4 cup shredded Parmesan

TIPS** If made ahead, and put in ice box till ready to cook.
Then you bake a extra 10 mins.

1. Steam 5 to 7 mins, sliced zucchini, place in cold water to cool downand stop cooking.
2. Cut lengthwise and pat dry with papertowel.
3. Oil a 7 X 11 inch baking dish, sprinkle with bread crumbs.
4. Arrange half the zucchini in dish, and spoon 1/2 of the sauce over top.
5. Beat egg with garlic salt.
6. Spread 1/2 the Ricotta, and 1/2 of all the vegetabes and basil.
7. Sprinkle 1/2 of the Swiss cheese and 1/2 the Parmesan cheese and repeat the layers as above..
8. Bake 350 for 30 mins at 350 degrees.
9. Let stand 10 mins and serve.

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MCCALL'S LASAGNA
Card # E 5

Serving Size : 8 Preparation Time :0:00
Categories : Main Dishes

Amount Measure Ingredient --
Preparation Method

----------

1 pound Italian sausage --
sweet or hot

1/2 pound ground beef, extra
lean

1 medium onion -- finely
chopped

2 cloves garlic -- or more to
taste

2 tablespoons sugar

1 tablespoon salt

1 1/2 tablespoons dried basil

1/2 tablespoon fennel seed

1 tablespoon dried oregano --
crumbled

1/4 teaspoon pepper

1/4 cup chopped fresh parsley

4 cups canned tomatoes --
undrained or

1 can 2lb. 3oz Italian
style tomatoes -- undrained

2 cans tomato paste -- (6
oz size)

1 tablespoon salt
12 lasagna noodles --
(3/4 of 1-lb pkg)
15 ounces ricotta cheese

1 egg

1/2 teaspoon salt

3/4 pound mozzarella cheese --
thinly sliced

3/4 cup Parmesan cheese --
fresh grated

I a 5 quart Dutch oven, saute sausage,
ground beef, onion, and garlic, stirring
frequently, until well-browned, about 20
minutes.

Add sugar, 1 tablespoon salt, the
basil, fennel, pepper, and half the parsley;
mix well. Add tomatoes, tomato paste, and
1/2 cu water, mashing tomatoes with wooden
spoon.

Bring to boiling; reduce heat;
simmer covered and stirring occasionally,
until thick, about 1 1/2 hours. In a large
pot , cook lasagna noodles until just barely
tender.

Drain in colander; rinse under cold
water. Dry lasagna noodles on a clean dry
towel. Preheat oven to 375 degrees. In
medium bowl, combine ricotta, egg, remaining
parsley, and 1/2 teaspoon salt; mix. In
bottom of 13-by-9-by-2-inch baking dish,
spoon 1 1/2 cups sauce. Layer with 6
lasagna noodles, lengthwise and overlapping,
to cover.

Spread with half of ricotta
mixture; top with third of mozzarella.
Spoon 1 1/2 cups of sauce over cheese;

sprinkle with 1/4 cup Parmesan. repeat
layering, starting with 6 lasagna noodles
and ending with 1 1/2 cups sauce sprinkled
with Parmesan. spread remaining sauce; top
with rest of mozzarella and Parmesan. Cover
with foil; tucking around edge. Bake 25
minutes; remove foil; bake, uncovered, 25
minutes longer, or until bubbly. Cool 15
minutes before serving.

Meatballs

½ pound ground beef

2 ounces ground pork

2 ounces ground veal

¼ cup dried bread crumbs

1 large egg, beaten

2 Tbs. finely chopped onion

1 Tbs. chopped fresh parsley

1 Tbs. grated hard cheese, such

as Pecorino Romano or Parmesan

1 ½ tsp. minced garlic

1 ½ tsp. kosher salt

¼ tsp. freshly ground black pepper

2 ounces salt pork, cut into

1-inch dice

1 Tbs. olive oil

1 large onion, cut into ½ -inch dice

½ tsp. minced garlic

½ pound sweet Italian sausage

links (about 6 sausages)

For the meatballs, combine the beef, pork, and veal in a large bowl with a spoon. In a small bowl, moisten bread crumbs with egg. Add the mixture to meat along with the onion, parsley, grated hard cheese, garlic, salt, and pepper. Combine well, being very careful not to overwork the meat. Shape mixture into 2-inch meatballs.

4. In a large skillet, brown the salt pork in olive oil over medium-high heat. Add onion and garlic and cook for 1 minute. Add sausages and cook until they are browned on all sides. Remove both the onions and the sausages and set aside. Carefully place meatballs in the skillet and make sure to brown on all sides. Remove and set aside until you are ready to add them to sauce.

5. Cut cooled sausages in half. Add sausages, meatballs, and onions to sauce and continue to cook for 1 more hour. Serve over a plate of cooked spaghetti. Makes 8 servings.

SEASONED BREAD CRUMBS

Always try to keep homemade seasoned bread crumbs on hand. These bread crumbs, shown on this page, add a welcome crunch when used to top macaroni and cheese or to coat pan-fried fish. It's also great to sprinkle on pasta instead of the usual grated cheese.

6 slices crusty bread, cut into

1-inch cubes (about 2 cups)

4 Tbs. unsalted butter

4 garlic cloves, minced

3 Tbs. minced fresh herbs, such as basil,

parsley, thyme, or oregano

½ tsp. kosher salt

¼ tsp. freshly ground black pepper

1. Preheat oven to 300ºF. Spread cubes of bread on a baking sheet and toast in oven until golden, about 15 minutes. Place butter, garlic, and herbs in a small saucepan and heat over low heat until butter is melted.

2. Toss toasted bread with butter mixture in a large bowl and sprinkle with salt and pepper. Process bread in 2 batches in a food processor until you have made fine crumbs. Sift the crumbs through a mesh strainer and process larger crumbs again until all crumbs are fine. (You can also crush the toasted bread on a baking sheet using a rolling pin.) Makes 1 cup.

The Ultimate Spaghetti Sauce

Servings: 10 Servings

Ingredients

2 pounds Ground beef

1 large Onion chopped

1 medium Green pepper chopped

1 medium Carrot or 1 to 2 Stalks of Celery chopped

8 cloves Garlic minced

1 package (200g) Mushrooms chopped (or add 2 pcks if you like mushrooms)

1 tablespoon Olive oil

1 can (28 oz) Tomatoes diced

1 can (8 to 12 oz) Tomato paste

2 can (26.5 oz) Spaghetti Sauce chopped

4 medium Tomatoes freshly chopped

1 Shallot

1 Chili pepper (If you like it spicy)

4 cups Water
1/2 cup White wine or Chicken broth
1 tablespoon Worcestershire sauce
2 tablespoon Sugar or brown sugar
2 Bay leaves
1 1/2 teaspoons Oregano
1 teaspoon Basil
1 teaspoon Italian seasoning
1 teaspoon Salt
1 teaspoon Red pepper*
1/2 teaspoon Thyme*
1/2 teaspoon Celery seed*
1/2 teaspoon White pepper*
1/2 teaspoon Cayenne*
2 dashes Pepper*
1/2 teaspoon Paprika*
1/2 Sage*
1/2 teaspoon Majoram*
1 pinch Rosemary, Parsley, and Cinnamon*

PreparationIn a large skillet, brown the Ground beef in oil and then drain off access fat (if desired). Add the Onion, Green pepper, Carrot (or celery), Mushrooms, and Garlic and cook for 2 minutes more. Transfer the Ground beef mixture into a large pot and then add all of the remaining ingredients. Stir. Cook on low, partially covered, for about 5 hours, Stirring occasionally. Let the Sauce stand, covered, for about 1/2 an hour and the serve over hot spaghetti. (Freeze leftovers).

*The spices I've placed a star(*) next to are completely optional, add them only if YOU like them. My favorites to add to this sauce are Red pepper, Thyme, Cayenne, Paprika, Sage, and Cinnamon - I usually leave the rest out.

That said if you like your sauce sweet add another 2 tbsp of Sugar, if you like it spicy (i.e not serving it to little kids) add more Chili peppers and red pepper. Experiment!

This reply is both to the original poster and the original respondent (Peanut Patty).

It sounds like you both have this full collection. I am missing quite a few. I would be willing to pay someone to scan and email to me. Anyone interested?