Lasagna (Easy! No pre-cooked noodles)

Spaghetti Sauce  Use 1 cup or more for the 9x13 pan to moisten, then mix with meat
1 pound sausage and/or hamburger--cook and drain
1/2 c. chopped onion or 1/4 c. dried minced  onion, can cook with hamburger
16 oz. diced tomatoes (I blend this and add to sauce)
2 t. dried basil--crushed
1 t. salt
1/2 t. pepper
8 - 12 oz. lasagna noodles
2 1/2 c. ricotta, cottage cheese, plain yogurt (any combination)
2 eggs, beaten
3/4 c. grated Parmesan or Romano cheese
2 T. dried parsley
1 pound mozzarella cheese, grated or thinly sliced

Cook meat and drain. Put 1 c. sauce in pan to cover the bottom lightly. Place 4 hard noodles on sauce. Stir the meat, onion, garlic, sauces and spices together. Stir the cottage cheese, eggs, cheese and parsley together. Spread 1/2 the cottage cheese mixture on the noodles in the pan. Cover with 1/3 the mozzarella cheese and 1/3 the meat sauce. Repeat layers. Top with last layer noodles and last 1/3 of meat sauce and last, the Mozzarella.  Cover with parchment sprayed with Pam so cheese won't stick, then foil.

Cook a 225° for 3 1/2 - 4 hours while at church or
400° for 60 - 90 minutes.
Check if noodles are tender with a fork.
Let stand 10 minutes, remove foil before serving.

Pecos Pasta

2 cans chili
1 can corn, drained
1 can tomatoes, diced
1 yellow onion, diced
1 green bell pepper, diced
12 - 16 oz. pasta (elbow, tortellini; different shapes create different flavors)
2 - 3 c. shredded cheese

Dump chili, corn, tomatoes, onion, and pepper in a big pot. Let this cook while another pot of water is boiling for pasta. Cook pasta according to directions on package and drain. Add pasta to chili mix. Turn off heat. Stir well and cover with cheese. Cover with lid and let sit for 5 minutes. Serve. 

Dixie's Trade Winds Pasta Salad

1 package (12 oz) shell macaroni, uncooked
2 Tbsp butter or margarine
1/4 cup brown sugar
1 cup cubed ham
1 cup (8 oz can) pineapple chunks, undrained
1 cup (4 oz) cubed cheddar cheese
1/2 cup grapes
1/4 cup mayonnaise
1/4 cup sour cream

Cook macaroni according to package directions, drain. Rinse with cold water to cool quickly, drain well. In medium saucepan melt butter and brown sugar, add ham and cook until ham is lightly browned. In large bowl toss macaroni, ham, cheese, and grapes. Drain pineapple reserving 2 Tbsp liquid, add chunks to macaroni mixture. Combine mayonnaise, sour cream and reserved juice. Blend well. Pour dressing over macaroni mixture, toss lightly. Makes 8 servings.

Pecos Pasta

2 cans Chili
1 can corn, drained
1 can tomatoes, diced
1 yellow onion, diced
1 green bell pepper, diced
12-16 oz pasta. (Elbow, Tortalenni. Different shapes create different flavors.)
2-3 cups shredded Cheese

Open all the cans, drain the corn, dump in a big pot. Add the onion and pepper, let this cook while another pot of water is boiling. When noodles are ready to eat, and chili mix is cooked, turn off heat, drain pasta, and add to chili mix. Stir well. Cover with cheese. Cover with lid and let sit 5 min. Serve.