IMPOSSIBLE LASAGNE PIE

1/2 cup small curd creamed cottage cheese
1/4 cup grated parmesan cheese
1 lb. ground beef, cooked and drained
2 cups shredded mozzarella cheese
1 t dried oregano
1/2 t dried basil
1 can (6 ounces) tomato paste
1 cup milk
2 eggs
2/3 cup Bisquick baking mix
1 t salt
1/4 t pepper
snipped fresh parsley

Grease pie plate, 10 X 1-1/2", or square baking dish.  Layer cottage cheese and parmesan cheese in plate.  Mix cooked beef, 1 cup of the mozzarella cheese, the oregano, basil, and tomato pate.  Spoon evenly over top.

Beat milk, eggs, baking mix, salt, and pepper 15 seconds in blender on high or 1 minute with hand beater or until smooth.  Pour into plate.

Bake 30 to 35 minutes or until knife inserted in center comes out clean.  Sprinkle with remaining cheese.  Return to oven 1 to 2 minutes or until cheese is melted.  Cool 5 minutes.  Sprinkle with snipped fresh parsley.  6 to 8 servings.

This recipe is a cut out piece of cardboard from the box of Bisquick I'm guessing since this says it's a recipe from their cookbook offer. It was really weird assembling it, putting the cottage cheese on the bottom and the rest on top.  I thought, This is just impossible!!  But it tastes pretty good after all and can be made with ingredients you might have on hand.  I think that kids would really like it.  It's no substitute for lasagne though.

PARSLEY BUTTERED NOODLES

1 beaten egg
2 T milk
1/2 t salt
1 cup sifted all-purpose flour
2 T butter
2 T snipped parsley

In a medium bowl, combine egg, milk, and salt.  Add enough of the flour to make a stiff dough.  Roll very thin on floured surface.  Let stand 20 minutes.  Roll up loosely slice into noodles 1/4" wide.  Spread out and let dry two hours.  Place in clear plastic bag to store.  To cook, drop noodles into boiling water with salt added.  Cook uncovered for about ten minutes.  Drain.  Add butter and parsley.  Toss to mix well.  Six servings.

You know what?  This is pretty easy.  I've never tried making my own noodles before.  After mixing the dough in the mixer, I just rolled it out really flat, took a knife and scored it, separated it a little, dried for a couple hours, and then cooked them.  They were really tasty, and it was nice having fresh pasta.  I'll definitely do this again.

BREAD (WHITE NO KNEAD)

2-3/4 cups lukewarm water
2 pkg. active dry yeast
1/4 cup sugar
1 t salt
2 T soft margarine
7 cups sifted flour

In large bowl of electric mixer, combine yeast and water.  Stir until yeast is dissolved.  Add sugar, butter, and 4 cups of the flour.  Beat at medium speed for 2 minutes.  Add remaining flour and mix with spoon thoroughly.  Turn into lightly greased bowl, cover with damp cloth and let rise until double.  Punch down and turn into 2 well greased 6 cup ring molds.  Cover with damp cloth and let rise again until double.  Bake at 375 for about 45 minutes.

This is good and pretty easy.  I bet you could do this in a bread machine, at least for the dough mixing and rising part of it.  Once again I don't have a ring mold, so I used a regular bread pan.  Delicious out of the oven with lots of butter but after that can be used as toast because it gets a little hard by the next day.

GOLDEN SESAME COOKIES

3 T sesame seeds
1/2 cup light brown sugar
1/4 cup granulated sugar
1/2 cup margarine, room temp.
1/2 cup chunky peanut butter
1 egg
1-1/3 cups flour
1/2 t salt
1/2 t baking soda
1/2 t nutmeg

Bake sesame seeds in preheated 350 oven on ungreased cookie sheet until golden (7-10 minutes).  Set aside.  Cream sugars and margarine until smooth.  Beat in peanut butter and egg.  Combine flour, 2 T sesame seeds, salt, baking soda and nutmeg.  Add to creamed mixture, mixing until blended.  Shape dough into 1-inch balls.  Place 2 inches apart on ungreased cookie sheet.  Flatten crisscross fashion with a floured fork.  Sprinkle with remaining sesame seeds.  Bake at 350 for 10-12 minutes.  4 dozen.  Recipe from the kitchen of Phyllis Schlitt.

These are really delicious, kind of like a peanut butter cookie with a sesame seed flavor. They were a big hit, and I'll definitely save this one. This recipe card is really cute too! I'm not sure whether my mom typed this carefully between the lines on this card or my sister-in-law Phyllis did it and gave her the card. The top of the card says, "Kissin' wears out, cookin' don't". I'm going to attach a copy below along with the picture of the cookies.

QUICK RAISIN BREAD

3 T butter
1 cup sugar
3 eggs
3/4 cup raisins
1 T grated lemon rind or orange rind
3 cups flour
3 t baking powder
1 t salt
1/4 t mace
1/2 t lemon or orange extract
1/2 t vanilla
1 cup milk

Cream butter and sugar.  Add eggs one at a time beating well after each addition.  Stir in raisins and lemon rind.  Mix and sift dry ingredients.  Add to raisin mixture alternately with combined milk and extracts.  Pour into greased and floured spring form mold with hole.  Bake at 350 for 45 to 50 minutes.  Makes one ring loaf.

I was kind of bummed that I don't have a ring loaf pan, but I used a regular bread pan instead.  I loved the flavors of the lemon in this, and also you don't get a chance to use mace very often!  I thought this was a little too dry however and crumbly on the outside, which is too bad.  I think if it was a different consistency I would save this one.