cooking Recipes


Spinach and Cheese Dumplings

  • 1 lb spinach
  • Salt and Pepper
  • 1/4 cup butter
  • 1/2 lb ricotta cheese
  • 2 cups flour
  • 2 eggs
  • 1/4 melted butter
  • Parmesan cheese

Wash the spinach thoroughly and remove the white core. Cook covered in a saucepan with salt and pepper to taste. Do not add water to mixture. Drain, chop finely. Rub thru a fine sieve.

Cream the butter and ricotta cheese and add to the spinach mixture. Mix well. Beat in the flour, eggs and salt and pepper to taste. With floured hands, shape into little balls. Drop a couple into boiling salted water. The dumplings are cooked when they rise to the top. Repeat until all are done. Pour the melted butter and parmesan cheese over the dumplings and serve.


Skillet Taco Lasgna

  • 2 lbs hamburger meat, cooked and drained
  • Oven ready lasgna noodles
  • 2- 24 oz containers of cottage cheese
  • Taco seasoning packet
  • Shredded cheese, your preference
  • Velveeta cheese

Using a deep dish large sauce pan, cover the hamburger meat with the taco seasoning and water, according to the packet’s directions. Stir to mix well. Cook on low-medium heat until the water is reduced. Pour into dish but keep skillet on stove, you’re not done. Spoon the taco meat back into skillet, only covering the bottom of the skillet, reserving the rest for later. In another bowl, pour the cottage cheese and mix the shredded cheese together. Spread a thick layer on cottage cheese on top of the taco meat in the skillet. Lay the noodles on top. Another layer of taco meat and then top with remainder of the cottage cheese. Then add the velveeta cheese on the very top, using as much as you want. Put back onto the hot burner and turn down the heat till simmer. Some cooks like to put a cookie sheet under the skillet, in case the lasgna runs over. Cook for at least 10 minutes but no longer than 20 minutes. It is a sinfully cheesy lasgna.

Servings: 6 (for me, 3)


Indian Tacos…yum

I love Indian Tacos. Luckily, I live in a area with a lot of Natives, which means theOT local indian clinic sometimes has a fundraiser…making indian tacos. In Nette’s old hometown the casino has a little cafe that makes em. I was excited when we got into town, a couple days ago, but then my heart was broken when we passed by and it was closed up. I was gonna try to sweet talk them into making an indian taco lunch break but they were closed. This dish is NOT healthy, which is why I don’t have it every day.

Indian Tacos

A pot of beans, not drained. Most authentic is pinto beans and you can use canned

6-10 cups of self rising flour (look at the biscuit recipe on pkg and see if it calls for baking powder. No baking powder is self rising flour)

Parmesan Cheese 1/2 cup, optional

Buttermilk, 1/2 gallon

Mix flour and cheese into large bowl. You can use a little or a lot of cheese, according to you preferences. Slowly add the buttermilk until you have a ball of dough. Sprinkle some flour on the sides of the bowl, kneading the dough. When the dough has the consistancy of play-dough, let it sit for 10-20 minutes. In a deep pot, pour at least 3 inches deep, vegetable oil and heat to boiling hot on medium heat. Pinch a golf ball to tennis ball sized ball of dough. Roll ball in flour. Its easier to pour extra flour in bowl. Flatten the ball but not too much or you’ll get a tortilla. Make sure to drag the flat but thicker bread thru the flour. Drop a tiny piece of bread into the hot grease to test the grease. The bread should drop to the bottom of pot then slowly rise to the top to start frying. Do not move from the frying bread for you will have to turn the bread in your pot so it will brown on both sides. It doesn’t take long for bread to brown so keep an eye on your bread. Drain on paper towels. Some like to sprinkle salt on the bread and eat it plain. Once the bread is done, put one on a plate and pile on the toppings. Lettuce, tomatoes, various cheeses, cooked hamburger meat (some add the meat to the beans) and add the beans. Its simple but good. Oh so good.