Skillet Lasagna

1 lb. ground beef
1 small onion, chopped
1 clove minced garlic
1 1/2 c. diced tomatoes, undrained
1 1/4 c. water
1 8-oz. can tomato sauce
1 tsp. dried parsley flakes
1 tsp. dried basil leaves
1 tsp. dried oregano leaves
1 tsp. salt
2 1/2 c. bow tie pasta, uncooked
1 c. cottage cheese
1/4 c. grated Parmesan cheese
dash of basil and pepper

In large skillet, brown beef with onions and garlic; drain. Add tomatoes, water, tomato sauce, parsley, basil, oregano, and salt. Mix well. Stir in uncooked pasta. Bring to a boil, stirring occasionally. Reduce heat; cover, simmer for 20 minutes or until pasta is tender, stirring occasionally. Stir in cottage cheese. Sprinkle with a dash or basil and pepper if desired, and Parmesan cheese. Cover and cook for 5 minutes.

Camper's stew

Camper's Stew

Brown 1 lb ground beef
when this is done then add
1 can of corn
1 can of green beans
1 can of potatoes
2 cans of tomato sauce

cook until heated  then season to taste

Never Fail Pie Crust

Ingredients

* 4 cups all-purpose flour
* 2 cups butter flavored shortening
* 1 tablespoon white sugar
* 1 teaspoon salt
* 1/2 cup ice water
* 1 egg
* 1 tablespoon distilled white vinegar

Directions

1. In a large bowl, mix flour, shortening, sugar and salt.
2. Add ice water, vinegar and egg. Beat to combine.
3. knead into a ball.
4.Wrap with seran wrap and place in fridge for at least an hour

Napa Cabbage Salad

Ingredients

1 head napa cabbage

1 bunch minced green onions

1/3 cup butter

2 (3 ounce) package ramen noodles, broken

2 tablespoons sesame seeds

1 cup slivered almonds

1/4 cup cider vinegar

1/2 cup vegetable oil

1/2 cup white sugar

2 tablespoons soy sauce

Directions

Finely shred the head of cabbage; do not chop. Combine the green onions and cabbage in a large bowl, cover and refrigerate until ready to serve.

Preheat oven to 350 degrees F (175 degrees C).

Make the crunchies: Melt the butter in a pot. Mix the ramen noodles, sesame seeds and almonds into the pot with the melted butter. Stir mixture around until well toasted. Approx. 10 min.

Make the dressing: In a small saucepan, heat vinegar, oil, sugar, and soy sauce. Bring the mixture to a boil, let boil for 1 minute. Remove the pan from heat and let cool.

Combine dressing, crunchies, and cabbage immediately before serving. Serve right away or the crunchies will get soggy.

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