S: Lauren's Recipes | Lauren's Recipes | Lauren's Recipes
FC: Lauren's Recipes
1: This Cookbook is inspired by all of the talented cooks in the family.
2: Jane Hoeweler | Sauce | 1 can* of tomato sauce 1 can* of diced tomatoes 1 large green pepper, cut 1 onion, cut 1 package of mild Italian sausage Italian seasoning, to taste 1 T minced garlic 1 - 2 T olive or vegetable oil 1 package of shaped pasta noodles | Stove Top Crockpot | 1 - 2 hrs. 6 -8 hrs. | 6 -8
3: Heat oil and garlic in skillet. Saute onions and green peppers in skillet until limp. Add to large pot or Crockpot. Slice Italian sausage into bite size pieces. Throughly cook sausage in the skillet from above. All sausage to pot or Crockpot. Add tomato sauce and diced tomatoes to pot. Add Italian seasoning to taste. (Thin layer over entire surface of pot.) Serve over small shells, bowtie pasta, or any shaped pasta. Serving suggestions: salad, garlic bread, top with parmesan or mozzarella cheese. Tips: - * Cans of tomato sauce & diced tomatoes can be any size depending on desired amount, but should be the same. - Amount of green peppers & onions to taste. - Can be made ahead of time of reheated. | Ve r s a t i l e
4: Chocolate Eclair Cake | Aunt Jane Zimmer | 1 large box of vanilla pudding, mix according to directions on box 1 Tub Cool Whip 1 Box Graham Crackers 1 Tub of Milk Chocolate Icing | 30 min. prep time | 3-4 Addante's
5: Line a 9" X 11" cake pan with graham crackers. Fold Cool Whip into pudding. Pour half of the pudding over the graham crackers. Add a layer of iced graham crackers. Pour in the remaining pudding and top with iced graham crackers. Refridgerate for a least 4 hours. Fill in cracks with remaining icing for appearance. Can be made ahead of time. The longer it sets the better it tastes.
6: Lemon Garlic Talapia 4 Talapia fillets 1 Tbsp. olive oil 1/8 cup lemon juice 1 tsp. parsley flakes 1 tsp. garlic powder 1 Tbsp. margarine salt & red pepper to taste Preheat oven to 400 degrees. Melt margarine in microwave. Spray baking dish with Pam, non stick spray and lay in fillets. Add the rest of the ingredients to the melted margarine. Pour over fillets. Bake for 13 minutes. Broil for 3 minutes. Fish is done when it is white and flaky.
7: Simon and Lauren
8: Italian Chicken and Pasta 1/2 lb. chicken breasts, cut into bite size pieces 1/4 cup Italian dressing 1/4 cup grated parmesan cheese 1/4 cup Italian style bread crumbs 1 Tbls. oil 1 cup spaghetti sauce or sauce from page 2 chopped fresh parsley 4 oz. uncooked pasta 1. Cook pasta according to directions. 2. In a small bowl combine cheese and bread crumbs; mix well. Place salad dressing in small bowl. Dip chicken into salad dressing; place in bread crumb mixture. Toss to coat evenly. 3. Heat oil in large skillet over medium heat until hot. Add chicken strips; cook 8 to 10 minutes or until chicken in lightly browned & no longer pink, turning occasionally. 4. Heat spaghetti sauce up in microwave or on stove top. 5. Drain pasta, spoon onto plates. Top with sauce, chicken, and sprinkle with parsley. 6. Serve with garlic bread. 2 Servings
9: "When baking, follow directions. When cooking, go by your own taste." ~Laiko Bahrs
10: 2 lb. beef roast or 2 lb. pork tenderloin 1 can of beer 1 tsp. garlic powder 1 tsp. onion powder salt and pepper to taste 1 - 12 oz. bottle of your favorite BBQ sauce 4 hamburger buns 1. Place roast or tenderloin in Crockpot; pour in entire can of beer. Add water to cover meat. Add spices. Cook on low for 6-8 hours. 2. Remove meat from Crockpot and place on a flat surface. Wait until meat is cool enough to handle safely (30 minutes). 3. Shred meat with the grain. Return shredded meat to Crockpot or a saucepan. 4. Pour BBQ sauce over shredded meat to taste. Add water until mixture is not too thick. 5. Cook in Crockpot until warm throughout or put meat and BBQ sauce in saucepan and heat on stove top. 6. Serve on hamburger buns. Suggested Sides: cole slaw and chips Serves 4 | Shredded BBQ Beef or Pork
12: Chicken Enchilada Casserole | 1 large canned all white chicken breast or 2-3 boiled chicken breasts; shredded 1 can of cream of chicken or mushroom soup 1/2 cup of milk 1 can of green chilies 2 corn or flour tortillas 2 cups of shredded cheddar cheese 8 oz. sour cream (optional) 1. Spray an 8" casserole pan with Pam non-stick spray. 2. In a medium bowl mix chicken, soup, green chilies and milk to desired thickness. 3. Layer tortillas, mixture, and cheese. Start with tortilla and end with cheese. 4. Cook until cheese melts or bubbles. Top with sour cream. | Oven: 350 | Serves 2-4 | Serve with: Spanish rice; Chips & salsa
13: "There is no love sincerer than the love of food." ~George Bernard Shaw
16: Disneyland Christmas 2009
19: This book is dedicated to the love of good food, good friends, and family.
20: Lauren's Recipes