Lasagne

A dear friend recently gave me this recipe. She told me that she'd been making it for about twenty years or so, ever since her children were small, and that it was a true family favorite. And I have to say that this recipe is definitely a keeper. I'll definitely be making this on a regular basis!
1 lb ground beef

1 lb ground lean pork

28 oz can crushed tomatoes

12 oz can tomato paste

2 tsp garlic salt 

1 1/2 tsp oregano

1 tsp basil

2 C cottage cheese, small curd

1/2 C Parmesan, grated

12 oz mozzarella, shredded (divided)

10 oz (approx.) lasagne noodles, cooked and well drained

1/2 C Parmesan 

In a large Dutch oven, cook the ground beef and pork until browned. 

Ladle off any fat, and then add the tomatoes, tomato paste, garlic salt, oregano and basil. 

Bring to a boil, and stir occasionally. Reduce the heat and gently simmer uncovered for about 20 minutes or so. 

Preheat oven to 350°F. 

Mix the cottage cheese and 1/2 cup of Parmesan cheese together. Reserve one cup of the meat sauce and 1/2 cup of mozzarella (for the top layer). 

In an ungreased baking pan, 13" x 9" x 2", alternate layers of a third each of the pasta, meat sauce, mozzarella/cottage cheese mixture.
Pour over the reserved meat sauce and sprinkle on the Parmesan cheese. Finish off with the remaining 1/2 cup of mozzarella.
Bake uncovered for 45 minutes.
(Serves 6 to 8)

Golumpki

This has to be the month for all things Polish! Golumpkis are another traditional Polish dish made with beef and cabbage, and of course a perfect accompaniment to pierogis and kielbasa! What a perfect thing to have on an October day!

 

1 large cabbage
2 large onions, diced
2 lbs ground beef
1/2 lb ground pork
2 cups rice, cooked (you can use One-Minute Rice if you like)
salt and pepper to taste
1 tsp oregano
1/2 tsp thyme
1/2 tsp rosemary (or any combination of herbs you prefer)
8 cups (2 qts) tomato sauce
Scald the cabbage leaves in boiling water for a minute or two until they’re pliable enough to bend, but you want them to still have some texture and green color. Set them aside to cool and dry off.
Select the best 18 to 20 larger sized leaves. Cut the spine down the center flat against the back of the leaf. Save the rest of the leaves.In a bowl, mix together the onions, raw ground meat, cooked rice, salt, pepper and herbs. Put about half a cup of the filling into each of the prepared cabbage leaves, and wrap the leaf into a pillow-shape, with the seam side down.
Layer about half of the remaining leaves on the bottom of a roasting pan, and then place the cabbage pillows neatly in rows. Cover the dish with the rest of the leaves and the tomato sauce.Bake at 325 degrees for 2 to 2 1/2 hours.
You can make the golumpkis a few days ahead of time and let them sit in the fridge until you’re ready to cook them.Traditionally theses would be served with rye bread and kielbasa.
Variations:
Add a can of tomato soup to the tomato mixture, and also a few tablespoons of sour creamAdd 1/2 cup ketchupAdd 1 Tbsp Worcestershire sauceAdd 1/2 teaspoon garlic powder