MMMMM----- Recipe via Meal-Master (tm) v8.06

Title: Cowboy Lasagna
Categories: Beef, Pork, Vegetables, Pasta, Cheese
Yield: 12 servings

2 tb Olive oil
1 lb Lean ground beef chuck
1 lb Sage-flavored sausage
1 lb Sliced pepperoni
16 oz Can diced fire-roasted
- tomatoes
12 oz Can tomato paste
1 tb Dried oregano
pn Salt; more to taste
pn Fresh ground black pepper
2 cl Garlic; minced
1 md White or yellow onion,
- finely chopped
16 oz Pkg lasagna noodles
16 oz Ricotta cheese
16 oz Shredded mozzarella cheese
1 c Grated parmesan cheese

Heat the oil in a large, deep skillet over medium heat.
Add the ground beef and sausage. Stir frequently to
ensure even browning.

Add the pepperoni, tomatoes, tomato paste, oregano,
salt, pepper, garlic, onion and 2 cups of water. Bring
to a simmer and cook uncovered for 30 minutes, stirring
frequently.

In the meantime, set the oven @ 350ºF/175ºC.

Bring a large pot of salted water to a boil and cook the
lasagna noodles according to the package directions.
Drain and set aside.

When the mixture is ready, spray a deep 13" X 9" baking
dish with cooking spray. Spread one third of the sauce
in an even layer over the bottom of the dish. Top with
lasagna noodles, then one third of each of the ricotta,
mozzarella and parmesan.

Repeat these steps again, making sure you are portioning
out accordingly so you have enough for each set of
layers. Top with one additional layer of sauce, noodles
and cheeses.

Bake in the center of the oven, uncovered, for
approximately 40 to 45 minutes. Allow the cowboy lasagna
to rest for 10 to 15 minutes before serving.

If the top has not browned by the end of the recommended
cooking time, feel free to broil for 3 to 5 minutes to
get a gorgeous golden lasagna. Just keep an eye on it!

Trisha Yearwood, Nashville, Tennessee

Makes: 12 servings

RECIPE FROM: https://www.tasteofhome.com

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MMMMM----- Recipe via Meal-Master (tm) v8.06

Title: Chicken Carbonara
Categories: Poultry, Pasta, Pork, Cheese
Yield: 8 servings

1 lb Uncooked spaghetti
4 lg Egg yolks; room temp
1 1/4 c Grated Parmesan cheese;
- divided
1 tb Olive oil
8 oz Bacon strips; chopped
1 lb Boned, skinned chicken
- breasts; pounded 1/2"
- thick
3/4 ts Salt; divided
1/2 ts Pepper; divided
5 cl Garlic; minced
Fresh cracked black pepper;
- to serve

Bring a large pot of water to a boil. Cook pasta
according to package directions. Reserve 1-1/2 cups
pasta water; drain remaining.

In a small bowl, whisk together egg yolks and 3/4 cup
grated cheese; set aside.

Heat olive oil in a large skillet over medium heat. Add
bacon and cook until crisp, 7-8 minutes; remove to a
paper towel-lined plate.

Season chicken breasts with 1/2 teaspoon salt and 1/4
teaspoon pepper. Add to skillet with bacon grease; cook
4-5 minutes per side or until chicken is golden brown on
the edges and cooked through. Remove to a cutting board;
rest 5 minutes. Slice into thin strips.

In the same skillet, add garlic, cook one minute longer.
Add reserved 1-1/2 cups pasta water; bring to a simmer.
Add spaghetti, remaining 1/4 teaspoon salt and 1/4
teaspoon pepper. Reduce heat to low; stir in egg and
cheese mixture. Toss with tongs until sauce has
thickened. Add cooked bacon back to the pan; toss to
combine.

Serve carbonara in bowls; top with sliced chicken and
remaining 1/2 cup grated cheese. Top with additional
freshly ground black pepper, if desired.

Julie Andrews, Rockford, Michigan

Makes: 8 servings

RECIPE FROM: https://www.tasteofhome.com

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