Lasagna

Lasagna
La Tisha Wammack

1 Jar spaghetti sauce
1 lb Italian sasuage
1-2 Packages of no boil lasagna noodles
3 C mozzarella cheese
2 C graded parmesan cheese
1 large container of ricotta cheese
2 eggs
Basil

In a large bowl combine ricotta cheese, eggs, 1 C of mozzarella cheese, 1 C of parmesan cheese and a generous dash of basil.

In a greased 9x13 pan place a small amount of sauce. Place a layer of noodles, then about 1/3 of the ricotta cheese mixture, 1/3 of the sauce, 1/3 of the meat and some mozzarella cheese. Repeat twice. On the top place a set of noodles, some more sauce and a final layer of mozzarella cheese and then sprinkle the remaining parmesan cheese on top.

Cover with foil and bake at 375° for 50-60 minutes. Remove the foil and bake for an additional 10 minutes or until the cheese is all melted and slightly brown on top. Let sit for about 15 minutes, serve and enjoy.

This recipe is great to make a little extra and make a second lasagna to freeze and have at a later date. If you are cooking it from frozen it will take between 1 ½ and 2 hours to cook.

Chicken Tetrazzini

Chicken Tetrazzini with cream sauce
La Tisha Wammack
adapted from Brenda Fromm

8oz Penne noodles
5 T. Butter
6 T. Flour
2 c. chicken broth
2 c. half and half
1 t. salt
Pepper to taste
1 c canned or fresh mushroom
3 cups cooked, cubed or shredded chicken
½ cups parmesan cheese
½ cups shredded cheddar cheese

Cook Penne in boiling water until just barely tender (Do not overcook). Melt butter and add flour to make a white sauce. Then stir in slowly the chicken broth to make white sauce. Add half and half slowly. Cook until mixture thickens. Add salt and pepper, drained Penne, mushrooms and chicken to sauce. Put in large casserole dish. Sprinkle on top with parmesan cheese, then cheddar cheese. Bake 350° for 20-25 minutes. Serves 8

Tortilla Soup

Tortilla Soup
La Tisha Wammack

4 boneless, skinless chicken pieces, cooked and shredded
½ tsp minced garlic
2 cans (14 oz each) chicken broth
2 cans (14 oz each) stewed tomatoes, chopped, with liquid
1 C medium salsa
2 T dried cilantro (or a generous helping of chopped fresh cilantro)
1 T ground cumin
Flour or corn tortillas, cut into small strips
Grated cheese

Combine everything except the tortillas and cheese in a slow cooker. Cook over high heat for 4-6 hours, or low heat for 8-10. When done place strips of tortillas and cheese in the bottom of a bowl, add soup and more cheese on top and enjoy.

Silver Spoon Wings

Silver Spoon Wings
La Tisha Wammack
adapted from Ryan VanDyke

1/2 cup sugar
1/2 cup water
1/2 cup soy sauce
1/4 cup pineapple juice
2 tablespoons vegetable oil
1 teaspoon ginger
1/2 teaspoon garlic powder
3 pounds chicken wings
 
In a large bowl, combine all ingredients, except wings. Whisk marinade ingredients until well blended. Add wings and coat them well. Cover and refrigerate. Marinate for at least one day. Stir occasionally. Place wings on baking sheet and bake in 350-degree oven for about 40 minutes or until golden brown. Baste wings with marinade mixture several times while baking.