Tomato Soup for Canning

14 quarts ripe tomatoes
7 medium onions
1 celery stalk
14 sprigs of parsley
3 bay leaves
14 Tbsp flour
14 Tbsp butter
3 Tbsp salt
6 Tbsp sugar
2 tsp pepper
(hint: 16 tablespoons=1 cup)

Wash and cut up tomatoes. Chop onions, celery, parsley, bay leaves, and add to tomatoes. Cook until celery is tender. Put through sieve (if you want to remove the tomato seeds) or blender. Rub flour and butter into smooth paste thinned with tomato juice. Add boiling soup, stir to prevent scorching. Add salt, sugar and pepper. For smoother consistency put through sieve again. Fill jars to within one inch of top. Put on cap and screw firmly. Process in boiling water bath for 15 minutes for pints and 30 minutes for quarts.

Makes 10 pints.

Patti's Lasagna

1 pkg hamburger
1 pkg mild Italian sausage
mushrooms
Sam's Club spaghetti seasoning to taste
1 (32 oz) can tomato sauce
2 cans diced tomatoes
onion
garlic
2 tsp sugar
lasagna noodles
cheddar cheese
Monterrey jack cheese

-Cook meat together with onions and garlic in a large pot
-Put in tomatoes, mushrooms, sugar and seasoning
-Let simmer for an hour
-Layer noodles, sauce and cheese
-Bake covered at 350 until bubbly

Myrna's Baked Beans

1 cup chopped green peppers
1 cup chopped onion
1 cup chopped celery
2 lbs browned hamburger
4 Tbsp molasses
2 cans pork and beans
2 tsp dry mustard
2 Tbsp brown sugar
1 cup catsup
2 small cans tomato sauce

-Brown first 3 ingredients in 1 Tbsp oil
-Mix last six ingredients together in heavy pan
-Add browned vegetables and hamburger
-Simmer for 30 minutes, stirring often, or place in slow cooker on low for several hours

Italian Three Cheese Casserole

2 cups uncooked small shells pasta
4 Tbsp butter
3 Tbsp flour
1 tsp dried Italian seasoning or garlic salt/onion powder
1/2 to 1 tsp. black pepper
1/2 tsp. salt
2 cups milk
3/4 cup shredded cheddar cheese
1/4 cup parmesan cheese
1 can (14oz) diced tomatoes
1 cup shredded mozzarella cheese
1/2 cup dry bread crumbs
1-2 chicken breasts, chopped and cooked with onions and garlic

-Chop chicken and cook with onions and garlic until browned, well done
-Cook pasta according to the package directions until al dente
-Drain and set aside
-Melt butter in medium saucepan over medium heat
-Add flour, Italian seasoning, pepper and salt, stirring until smooth
-Gradually add milk, stirring constantly until slightly thickened
-Add cheddar and parmesan cheese; stir until cheese melts
-Layer pasta, chicken, tomatoes, and cheese sauce in prepared dish
- Repeat layers
-Combine mozzarella cheese and bread crumbs in a small bowl
-Sprinkle between layers and evenly over top of casserole
- Spray bread crumb mixture several times with cooking spray
-Bake 350, covered for 30 minutes, or until hot and bubbly
-Uncover and bake 5 minutes until golden

Brian's Chicken Casserole

6-7 boneless chicken breasts, cooked and chopped
2 cans cream on chicken soup
1 1/2 cup sour cream
3 cups chicken broth
1 cube butter, melted
1 bag Peppridge Farm stuffing mix (blue)

Combine chicken, soup, sour cream, and broth in a large bowl.
Add more broth or soup to reach right consistency (shouldn't be too runny or too dry).
Mix butter with stuffing mix.
In baking dish, layer stuffing mix first, then chicken mixture.
Repeat, finishing with stuffing mix.
Bake at 350 until bubbly.