1-1/2 pounds ground beef
1/2 cup chopped onion
1 can (6 ozs.) tomato paste
1 Tbls. dried parsley flakes
1/2 tsp. dried basil
1/2 tsp. dried oregano
1/2 tsp. salt
2 or 3 dashes of garlic salt
1/2 tsp. pepper
1-1/2 cups (12 ozs.) small-curd cottage cheese
1/4 cup grated Parmesan cheese
2 tubes (8 ozs. each) refrigerated crescent rolls
1/2 pound sliced mozzarella cheese
1 Tbls. milk
1 Tbls. sesame seeds
In a large skillet, cook beef and onion over medium heat until meat is no longer pink.
Drain off grease, add tomato paste and seasonings; mix well.
In a small bowl combine egg, cottage cheese and parmesan cheese.
Roll out each tube of crescent dough between waxed-paper into a 15-in. x 10-in rectangle. Transfer one rectangle to a greased 15-in. x 10-in. x 1-in. baking pan. Spread with half of the meat mixture to within 1 in. of edges; top with half of the cheese mixture. Repeat meat and cheese layers.
Top with mozzarella. Carefully place second dough rectangle on top; press with sesame seeds. Bake, uncovered, at 350 D. for 25-30 minutes or until golden brown. Yield 6 generous servings.
Tuscan Bean Soup
1 cup packaged baby carrots or 1-2 regular carrots chopped
1 small onion chopped
3 Tbls. olive oil
2 (15 oz.) cans cannellini beans or northern beans (if using can beans drain and rinse)
32 ozs. Chicken broth or vegetable broth
2-3 tsp. dried Italian seasoning, crushed
5 ozs. fresh spinach
fresh black pepper or regular black pepper.
In a 4 quart heany or Dutch oven cook and stir carrots, onion and 1 Tbls. olive oil over medium heat for 3 minutes. Add beans, broth, and seasoning. Bring to boiling; alightly mash beans. Reduce heat, simmer uncovered for 8 minutes, stirring occasionally. In a large skillet heat remaing oil on medium heat, add spinach and toss with tongs for 1-3 minutes just until wilted. Remove from heat. Ladle soup into bowls; top with spinach and sprinkle with pepper.
1 stick of butter
1 cup sugar
1 tsp. baking powder
1/4 tsp. salt
1 tsp. vanilla
1-3/4 cups all-purpose flour
1/2 cup flaked coconut
1/3 cup seedless raspberry jam
1/4 cup finely chopped pecans or walnuts.
In a large bowl, beat butter with an electric mixer on medium to high for 30 seconds. Add sugar, baking powder & salt. Beat until combined, scraping bowl a few times.
Beat in egg and vanilla. Beat in as much of the flour as you can with the mixer. Using a wooden spoon, stir in any remaining flour. Cover and chill dough for 2 hours.
For filling: in a small bowl stir together coconut,jam and nuts, set aside. On floured surface, roll dough into a 12-in. square. Spread with the filling, leaving a 1/2 inch border, roll up dough. Wrap in plastic wrap or waxed paper and chill about 4 hours.
Preheat oven to 375 D. Line a cookie sheet with ungreased parchment paper or lightly greased foil. Cut roll into 1/4 inch slices. Place on the prepared cookie sheet. Bake for 8-10 minutes or until edges are golden brown. Cool on cookie sheet for 1 minute, remove to rack.
Isaiah 53:6 All we like sheep have gone astray, we have turned every one to his own way; and the Lord hath laid on Him the iniquity of us all.