Shirley Hatch’s Caramel Rolls

Shirley Hatch’s Caramel Rolls
Contributed By Val

Ingredients:
1 Roll of frozen bread dough
Butter
Combination of Cinnamon and Sugar
4oz Sour Cream
1 cup Brown Sugar

Directions:
1. Let dough thaw per package directions.
2. Let dough rise and punch down.
3. Roll dough into oblong shape.
4. Spread dough with soft butter then sprinkle with combination of cinnamon and sugar.
5. Put sour cream in bottom of 9x13 pan and mix with brown sugar.
6. Cook on medium until sugar dissolves, stir well. (I’m sure mom and Shirley had metal pans to do this, I don’t so I cook this in a pot and then transfer to my glass pan.)
7. Roll dough narrow side across until the dough is a long roll.
8. Cut about 1 ½ inch thick and lay in brown sugar & sour cream mixture.
9. Let rise until double in size.
10. Bake at 375 about 15 min until brown, rolls will raise more while baking.
Tip: I’ve frosted these with a cream cheese icing, they taste good with or without the icing. I also have made a from scratch bread dough, just use enough dough for one loaf of bread. This is a recipe Shirley told mom as she was making them, these ladies didn’t use exact measurements so be your own judge on the butter and cinnamon/sugar amounts.

Val's Lasagna

Val's Lasagna
Contributed By Val
Notes By Gigi

1/2 16 oz package Lasagna noodles
1 lb bulk Italian sausage
1 lb ground beef
1 med onion chopped
2 cloves garlic, minced
1 12 oz can tomato paste
1 28 oz can Italian diced tomatoes, Val drained hers I did not
2 t sugar...I left out
2 t salt
1 1/2 t basil leaves
1/2 t crushed red pepper flakes
2 15 oz containers of ricotta cheese, I used one and a carton of cottage cheese
1 egg beaten
1 T parsley flakes
1 t salt
4 cups shredded mozzarella cheese
1 cup parmesan cheese

Cook noodles drain and rinse in cold water. In large skillet combine sausage, ground beef, onion and garlic. Cook until meat is no longer pink. Drain and stir in next 6 ingredients. Bring to a boil, reduce heat and simmer 20 minutes. In medium bowl blend in Ricotta, egg, parsley and salt. Spread a think layer of meat sauce in bottom of 9 by 13 pan. Layer 1/3 of each lasagna, sauce and ricotta mixture, mozzarella cheese and parmesan cheese. Repeat layers. Cover with foil and bake in 375 oven till hot and bubbly about 45 to 60 minutes. Let stand 5 minutes before cutting.

Beefy Pasta Soup

Beefy Pasta Soup
Contributed By Val

10 serving or 2 1/2 quarts, good frozen

1 lb ground beef
2 medium bell peppers. I used red cut into 1 inch chunks
1 medium onion cut into 1 inch chunks
2 cloves garlic, minced
5 to 6 cups water, I used beef broth
2 cans 14 1/2 ounces Italian diced tomatoes, undrained
1 can 6 ounces tomato paste
1 T brown sugar
2 to 3 t Italian seasoning
1 t salt
1/4 t pepper
2 cups uncooked spiral pasta
Croutons optional

In dutch oven or large soup pan cook the beef, bell peppers and onions till beef is no longer pink. Add garlic and cook 1 minute more. Drain. Add water or broth, tomatoes, tomato paste, brown sugar, Italian seasoning, salt and pepper. Bring to a boil. Add pasta and cook for 10 to 14 minutes till pasta is done, stirring occasionally. Serve topped with croutons if desired.