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)