Recipes

[Zhills]

Grandma’s Baked Ziti

Ingredients:

1 lb box ziti

1 lb ground beef

15 oz ricotta cheese

½ cup grated parmesan

Italian seasoning &

salt and pepper to taste

1 egg, beaten

2 jars (10 oz each) tomato sauce. (spaghetti sauce)

8 oz bag of shredded mozzarella

Directions:

Cook noodles as directed on box.

In a large pan, brown beef with a little Italian seasoning. Drain fat.

Add ricotta, parmesan, salt, pepper and egg. Mix well.

Add 1 jar tomato sauce. Mix well.

Add cooked noodles and mix well.

Add mixture to a 9x13” ungreased glass pan.

Spread second jar of tomato sauce over ziti (just enough to cover with a thin layer).

Sprinkle with mozzarella cheese.

Bake uncovered at 350°F for 20 - 25 minutes.

This is not the Million Dollar Ziti

NOTE 1: You may put the Ziti in the in the oven right away or you may keep it in the refrigerator (covered with foil) to be baked at a later time. If you put the ziti in the oven after it has been refrigerated, bake for 45 min.

One more time.....

Next ingredient starts with an A.

[sabatini]

Hi there, @Anonymous, and welcome!

I love your idea of mixing things up by posing the next letter as F.

BTW, I love your nic.

Next letter is F

[sabatini]

Potato, Fennel & Gruyère Gratin, Ina Garten

2 small fennel bulbs
1 yellow onion, thinly sliced
2 tbsp good olive oil
1 tbsp unsalted butter
2 lb russet potatoes, about 4 large potatoes
2 cups plus 2 tbsp heavy cream
2 1/2 cups grated Gruyère cheese, about 1/2 pound
1 tsp kosher salt
1/2 tsp freshly ground black pepper


Preheat oven to 350°F. Butter the inside of a 10 x 15 x 4-inch baking dish. Remove the stalks from the fennel and cut the bulbs in half lengthwise. Remove the cores and thinly slice the bulbs crosswise, making approximately 4 cups of sliced fennel. Sauté the fennel and onions in the olive oil and butter on medium-low heat for 15 minutes, until tender.

Peel the potatoes, then thinly slice them by hand or with a mandoline. Mix the sliced potatoes in a large bowl with 2 cups of cream, 2 cups of Gruyère, salt, and pepper. Add the sautéed fennel and onion and mix well.

Pour the potatoes into the baking dish. Press down to smooth the potatoes. Combine the remaining 2 tablespoons of cream and 1/2 cup of Gruyère and sprinkle on the top. Bake for 1 1/2 hours, until the potatoes are very tender and the top is browned and bubbly. Allow to set for 10 minutes and serve.

Next letter is B