Meatloaf

So I'm not gonna take credit for this recipe but it is really good.  So here is the link to get it. Quaker Oats Original Meatloaf.

Spaghetti Factory's Mizithra Cheese Pasta

Ok here is a GREAT one I think it is even better when you make it fresh than when you get it at Spaghetti Factory.

Ingredients:

• Butter
• Mizithra Cheese  (I have been able to find this at Dick's in the specialty cheese bin by the deli)
• Spaghetti Noodles
• Meat Sauce (optional)

Directions:

1. Boil 1-2 sticks of butter depending on how many people you are feeding on medium heat.
2. Watch the butter very carefully it burns very easily.  Once it boils stir constantly. The butter will start to rise and foam takes about 5 minutes. 
3. Butter will turn amber color and will get a very sweet smell.  Remove from heat and let sit for a few minutes so that the dark stuff settles to the bottom of the pan.
4. Then put the butter through a strainer to remove most of the dark residue that is at the bottom of the pan. 
5. Pour butter on noodles and shred fresh mizithra on top.  Voila you have yummy restaurant quality pasta.

Optional:
I like to do half of the pasta mizithra cheese and half meat sauce.

Mock Lasagna and Peasant Bread

Oh boy, this is such a yummy combination. It's also taken first place in the "Jake's favorite food" category. It takes a little more prep time, but is SO worth it. It's sure to please if you are having guests over. Be warned, your family will want seconds, and maybe even thirds.

MOCK LASAGNA

1 (8 oz.) package of cream cheese
1/4 cup sour cream
1 cup cottage cheese
1-1 1/2 lb. ground beef, browned with chopped onion
1/2 lb. lasagna noodles
1 Jar of Prego/Ragu spaghetti sauce
(add another 8 oz. can of tomato sauce if you like your lasagna with more sauce to dip bread in)
Mozzarella cheese
Parmesan cheese

Combine cream cheese, sour cream, and cottage cheese in mixing bowl. Boil lasagna noodles according to directions on package. Mix ground beef with tomato sauce. Layer half of noodles in a 9X13 inch baking pan. Top with all of cheese mixture. Top the cheese layer with the remaining half of the noodles. Top with meat/sauce mixture. Refrigerate for at least an hour, then bake at 375 for 45 minutes. Top with mozzarella and Parmesan cheese during the last 5 minutes of bake time.
Serving suggestion:
May add parsley or spinach to cheese mixture

PEASANT BREAD

1 pkg. dry yeast
2 C. warm water
1 T. sugar
2 tsp. salt
4 C. flour
Oil (1-2 T.)
Corn meal
Melted butter

Place yeast, water, sugar and salt in bowl and stir until dissolved. Add flour and stir until blended. Do not knead. Cover and let rise one hour or until doubled in size. Flour hands, remove dough from bowl and place in 2 rounds on an oiled cookie sheet sprinkled with corn meal. Let rise an additional hour. Brush the top with melted butter and bake at 425 for 10 minutes. Reduce oven temperature to 375 and bake an additional 15 minutes. Remove from oven and brush again with butter. Serve warm!


*If you are making these together and have only one oven like I do, bake the lasagna first (without adding the cheese topping). Let it sit in your microwave to keep it warm while you bake the bread. Then put the lasagna back in (with the mozzarella and parmesan cheese topping) on the top rack of the oven for the last 5 minutes of the bread baking time.