Thursday, May 5, 2011

Traditional Mother's Day Dinner

Years ago, I taught what was then called the "Merrie Miss" girls. Every year, just before Mother's day, our activity would be to teach them how to make the whole dinner so they could make it for their moms(most done on Saturday before) on Mother's Day. We would make Lasagna, Italian Salad, and garlic bread and Sherbet Dessert. Since then, it's become our traditional Mother's Day dinner. I remember getting lots of phone calls every Saturday before Mother's Day from little girls cooking for their families, most for the first time.
This is a very easy and tasty lasagna recipe. The noodles "soak" all night in the fridge because you prepare the day before, so they don't have to be cooked.
1 32 oz bottle spaghetti sauce ( I like Prego- but use your favorite jar sauce)
1 8 oz/ pkg. lasagna noodles
1 lb. grated mozarella cheese
1 pint cottage cheese
1/2 cup Parmesan cheese
1 egg
Parsley flakes
1 lb. hamburger OR 1/2 lb. hamburger and 1/2 lb. crumbled sausage, browned with
1 chopped onion
In a large frypan, brown the hamburger and onion, drain and add the spaghetti sauce. In a bowl, mix cheeses with parsley and egg. Layer in a 9 x 13 pan: dry noodles, filling, sauce, noodles, filling sauce. Sprinkle with more Parmesan cheese. Cover with foil and store in fridge until Sunday. Put in timebake while you're at church at 350 for 1 hour 15 minutes. Let stand for 15 minutes before serving.

Italian Salad
1 bunch broccoli, chopped fine
1 head cauliflower, chopped fine
8 oz. mushrooms, chopped fine
1 bottle Italian dressing
Sunflower seeds, opt.
Grated cheese, opt.
Pour dressing over vegetables and marinade overnight.

Garlic Bread
Slice a large loaf of French bread and spread both sides generously with a mixture of barely melted butter, Parmesan, garlic salt and parsley flakes. Put back together, wrap in foil and heat in oven just before serving. Serve warm.

Sherbet Dessert
1/2 gallon sherbet (lime, orange, or raspberry)
Frozen Whipped Topping (12 oz.)
1 box vanilla wafers

Crush the vanilla wafers. Line a 13x9 pan with 1/2 of the crushed wafers. Soften the sherbet and whipped topping. When soft, mix together in a very large bowl. When well combined, spoon over the crushed vanilla wafers. Top with the remaining wafers. Freeze.

Happy Mother's Day!!!!

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