The Open Line

The Open Line

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Saturday, March 24th Recipes

THE OPEN LINE ~ Saturday, March 24, 2018

1 lb ground burger
½ a large or small green or red pepper
Jar of marina sauce
1-1/2 cups cottage cheese
1 egg
½ cup shredded mozzarella (to go with the cottage cheese and egg)
Garlic powder
Minced onion
Italian seasoning
9 lasagna noodles
3 small or 2 medium zucchini, shredded
3 to 4 cups of shredded mozzarella for layers

Spray a 9 x 13.  Brown the meat with the pepper.  Add spices and sauces.  In separate bowl: cottage cheese , egg and mozzarella.  Layer, starting with  sauce, noodles, cheese, zucchini, sauce mozzarella, cheese mixture and repeat.  (3 layers)  Sauce and mozzarella on top.  Bake 1 hour in 350 degree oven.

1 can tomato juice
1 large onion, diced
2 cans diced tomatoes
2 lbs ground beef
1 box elbow macaroni

Brown the meat with the diced onion.  Add salt and pepper.  Boil macaroni.  Drain both the burger and pasta.  Then combine in a large pot.  Add can of tomato juice.  Add the 2 cans of diced tomatoes.  Combine.

8 medium potatoes, peeled and diced
 1/2 cup finely diced onions
 1/4 cup finely diced celery
 1 1/2 tsp salt
 dash pepper

Cook above ingredients in 2 cups of water. Cover the pot and cook until potatoes are easily pierced with tip of knife. Add uncooked rivels (recipe below) slowly, adding water if necessary, stirring constantly, approximately five minutes until tender. Add 1-1/2 quarts of whole milk and 1/4 pound of crisp bacon,

plus 5 tablespoons of bacon grease. Add one-cup dry milk powder (or 1 cup evaporated milk) and simmer until flavors are well blended.

3/4 cup all purpose flour
 1 large egg
 3/4 tsp salt

Beat egg and salt with fork in medium bowl. Add flour all at once and beat until small pebbles form. Use your fingers to break apart if necessary. If you have flour that did not incorporate into the egg, then just add it with the rivels as it will help thicken the soup.


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