1 1/2 pounds ground chuck

1 pound ground Italian sausage

1 onion

2 cloves garlic, minced

2 teaspoons ground oregano

1 teaspoon ground basil

1/4 teaspoon salt

1/4 teaspoon pepper

1 (14.5-ounce) can diced tomatoes with basil, garlic, and oregano

2 (15–ounce) cans tomato sauce

1 (5-ounce) package grated Parmigianno-Reggiano

2 tablespoons freshly chopped parsley leaves

Lasagna noodles cooked

2 (8-ounce) packages shredded mozzarella

Pinch nutmeg

1 teaspoon sugar


Preheat oven to 350 degrees F

In a large saucepan, combine ground chuck, sausage, onion and garlic.  Cook over medium heat until meat is browned and crumbled; drain.

Return meat to pan and add oregano, basil, salt and pepper.  Add tomatoes, tomato sauce and paste.  Bring to a boil, reduce heat and simmer 30 to 45 minutes.

Add parmesan and parsley

Spoon 1/4 of sauce into bottom of a 13 by 9 by 2-inch baking pan.  Place cooked lasagna noodles on top of sauce.  Do not overlap noodles.  Top with 1/4 of sauce and 1/3 mozzarella cheese.  Repeat layers, ending with sauce, reserving 1/3 of mozzarella cheese.  

Bake 30 minutes.  Top with remaining cheese.


1    package (3 ounces) cream cheese, softened

2    tablespoons sugar

1/2 cup half-and half cream

1    carton (8 ounces) frozen shipped topping, thawed

1    package (8 ounces) milk chocolate English toffee bits, divided

1    graham cracker curst (9 inches)

In a large bowl, beat cream cheese and sugar until smooth.  Beat in cream until blended.  Fold in whipped topping and 1 cup toffee bits.

Spoon into crust; sprinkle with remaining toffee bits.  Cover and freeze overnight.  May be frozen up to 1 month.

To serve:  Remove from the freezer 10 minutes before serving.  Yield:  6-8 servings.



3               teaspoons active dry yeast

2               cups warm water (110 degrees to 115 degrees)

1/2            cup butter, softened

2/3            cup nonfat dry milk powder

1/2            cup sugar

1/2            cup mashed potato flakes

2               eggs

1 1/2         teaspoons salt

6 to 6 1/2 cups all-purpose flour

In a large bowl, dissolve yeast in warm water.  Add the butter, milk powder, sugar, potato flakes, eggs, salt and 3 cups flour.  Beat until smooth. Stir in enough remaining flour to form firm dough.

Turn onto a heavily floured surface; knead 8-10 times.  Divide dough in half.  Roll each portion into a 12-in. circle; cut each circle into 16 wedges.  Roll up wedges from the wide ends and place point side down on waxed paper-lined baking sheets.  Curve ends to form crescents.

Cover and freeze.  When firm, transfer to a large freezer bag.  May be frozen for up to 4 weeks.

To use frozen rolls:  Arrange frozen rolls 2 in. apart on baking sheets coasted with cooking spray.  Cover and thaw in the refrigerator overnight.

Let rise in a warm place for 1 hour or until doubled.  Bake at 350 degrees for 15-17 minutes or until golden brown.  Serve warm.  Yield:  32 rolls.


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