Tasty and Easy Recipes

Ingredients:
1 lb. sausage meat
2 tsp. salt
2 cups celery, cut in 1/2″ pieces
2 tsp. Italian seasoning
1 cup onion, chopped
1 tsp. oregano
2 green peppers
1 tsp. sugar
2 lb. zucchini, grated (6 small)
1/2 tsp. basil (dried)
2 28-oz. cans tomatoes
1/4 tsp. granulated garlic

Method:
Brown the sausage meat, and then drain off the fat.
Add the celery and cook for 10 minutes, and then add the remaining ingredients, EXCEPT the green pepper. Cover and simmer for 20 minutes.
Add the green pepper, and simmer for 10 more minutes.
Serve with Italian bread. Freezes well.

Serves: 6

Ingredients:
3 to 4 stalks of leek ( green and white parts)
1 pound ground meat (we prefer ground chicken breast)
2 eggs beaten
1 tsp. (or less) salt
Black pepper, to taste
Oil to fry

Method:
Wash, slice and parboil leeks (green parts too) 15 minutes or until tender (not mushy). Drain off all the
water and squeeze the leeks to remove as much liquid as possible.
Chop very fine in a food processor. Combine with the meat, salt and pepper.
Moisten hands and shape into oval patties, dip in beaten eggs, slide from your hands into pan, fry until
golden brown.It is also possible to dip in eggs then in matzo meal (or flour) but then you obtain heavier patties.

Ingredients:
12-16 lasagna noodles, non-cook variety
1 lb. chopped meat (1/2 kilo)
1 onion
1 green or red pepper
1 can (or fresh) mushrooms sautéed
1 jar marinara sauce (or 1 large can Tomato Max)

Method:
Cut up onion, green/red pepper and sauté with canned or fresh mushrooms.
I use raw meat, do not have to brown.
In a 9″x13″ pan layer of lasagna, sauce, meat, lasagna, sauce, vegetables, lasagna, sauce.
Cover with aluminum foil and bake for 1 hour 350°F or 180°C.