Mama Sophia's Lasagna

Tomato Sauce:
2 28 ounce cans crushed tomatoes with puree
2 28 ounce cans tomato puree
2 8 ounce cans tomato sauce
2 12 ounce cans tomato paste
2 lbs. ground round
4 cloves of garlic and 1 large onion chopped
basil, oregano, salt and pepper to taste

Saute onion and garlic, add ground round, and brown.
Add tomatoes, puree, sauce, and paste.
Add basil, oregano, salt and pepper.
Simmer until thick, about 6 hours.

Lasagna:
3 lbs lasagna noodles, cooked
2-3 lbs ricotta
3 lbs mozzarella
parmesan cheese

Cook noodles according to package directions in water that has a tsp of olive oil. Drain. In a large lasagna pan, ladle tomato sauce on bottom. Layer noodles, overlapping a bit. Add sauce, ricotta, mozzarella, and parmesan. Repeat layers until you reach top of pan. Finish final layer with sauce, ricotta, parmesan, and a generous helping of mozzarella. Bake at 350 degrees for 1 hour or until cheese is melted and lasagna is heated through. Serves 8-10.

Soft Ginger snaps

3/4 cup shortening
1 cup brown sugar
1 egg
1/4 cup molasses
2 tsp soda
1 tsp cinnamon
1 tsp ginger
1/2 tsp cloves
1/4 tsp salt
2 1/4 cups flour

Mix, cover and chill for 1 hour. Roll in balls then roll in sugar. Bake on greased cookie sheet for 8 minutes at 375 degrees.

Peanut Butter Fudge

2 cups white sugar
1/2 cup milk
1 (7 ounce) jar marshmallow creme
1 1/3 cup peanut butter

Boil milk and sugar for 3 min. Immediately stir in marshmallow creme and peanut butter. Pour and spread in 9x9 pan. Cool completely and cut.

Raspberry Cheesecake

Graham Cracker Crust
1 1/2 cups graham cracker crumbs
1/3 cup melted butter
3 TBS. sugar

Preheat oven to 350 degrees. Mix all ingredients together in a bowl and press in a 7 by 11 inch baking dish. Bake 8 to 10 minutes and cool.

Filling
8 oz. cream cheese, softened
3/4 cup sifted powdered sugar
1 tsp. vanilla extract
1 1/2 cups whipped topping

Using an electric mixer, whip cream cheese in bowl. Mix in powdered sugar and vanilla. Fold in whipped topping. Spread on top of cooled crust. Put in refrigerator.

Sauce
1 cup sugar
1 cup water
3 TBS cornstarch
3 TBS raspberry jello
2 cups fresh or frozen raspberries

In a saucepan, cook sugar, water, and cornstarch until thickened and clear. Remove from heat and add gelatin. Stir until dissolved. When cool, add fresh raspberries. (If using frozen raspberries, add to sauce before it cools.) Spread raspberry mixture over top of cream cheese and refrigerate until top layer is thick.

Ham-Linguine Special

2 teaspoons minced garlic
2 red bell peppers, seeded and thinly sliced
1 green bell pepper, seeded and thinly sliced
1/4 cup olive oil
1 lb cooked ham, cut in strips
1 (16 ounce) jar creamy alfredo sauce
1 (8 ounce) carton sour cream
1 (5 ounce) package grated parmesan cheese
1 (12 ounce) package shredded mozzarella cheese
1 (12 ounce) package linguine pasta, cooked and drained
1 1/2 cups seasoned breadcrumbs
1/4 cup butter/margarine, melted

Preheat oven to 325 degrees.
Saute garlic and bell peppers with oil in large skillet for 1 to 2 minutes.
Combine garlic-bell pepper mixture, ham, alfredo sauce, sour cream, parmesan cheese, and mozzarella cheese in large bowl; mix well.
Gently fold in cooked linguine and spoon into sprayed 10 x 15 inch baking dish.
Combine breadcrumbs and melted butter in bowl and sprinkle over top of casserole.
Bake for 40 to 45 minutes or until breadcrumbs are light brown.
Serves 20.