Becky’s Lasagna

2 lb. ground beef

18 oz. tomato paste

2 T. basil

¼ cup red wine

Garlic Powder, to taste

1 tsp. salt

2 one-lb. cans tomatoes

Water

1 lb. lasagna noodles

1 large container large-curd cottage cheese (may use Ricotta cheese or combination of two cheeses)

2 eggs

1 tsp. pepper

½ cup Parmesan cheese

2 T. parsley flakes

2 lbs. Mozzarella cheese

Directions:  Use very large lasagna pan.  Combine tomato paste, tomatoes, wine, basil, salt, and garlic powder in pot.  Simmer.  Add water if appears too thick. Brown the ground beef.  Cook the noodles.  In a bowl, combine cottage cheese, eggs, Parmesan cheese, parsley, salt, and pepper.Make the lasagna.  Put a small amount of sauce on bottom of greased lasagna pan.  

Then layer as follows: 

• 1/3 noodles, cheese mixture, sauce, mozzarella cheese.
• 1/3 noodles, hamburger, sauce, mozzarella cheese
• 1/3 noodles, sauce

Make a tent of foil (I wrap the entire pan in foil to catch the sauce that steams out).  Bake 50 minutes at 350 degrees.  Open foil.  Add top layer of mozzarella cheese.  Close foil.  Bake 10 more minutes.  Let stand 10 minutes before serving.  If you do not let it stand, it will not firm up enough to cut pieces.

Comment:  This is half of Becky Sensky’s original recipe.  It is delicious, and still a large batch.

Funnel Cakes

2 eggs, beaten

1½ cups milk

2 cups sifted flour

1 tsp. baking powder

½ tsp. salt

Vegetable oil for deep frying

Powdered sugar Maple syrup

Directions:  Mix eggs and milk.  Mix dry ingredients, and add to milk mixture.  

Batter should be the consistency to flow easily through a funnel.  Add more milk to 

thin or add more flour to thicken.

Heat oil to 375 degrees.  Cover funnel bottom with finger.  Pour 1/3 cup batter into 

funnel.  Release finger over oil and move funnel in spiral motion to rings of batter 

form.  Fry to golden brown.   Serve warm or cold with powdered sugar or syrup. 

Comment:

Lazarus Chicken Salad

2 cups cooked chicken, cut into 2” pieces (easier, and

more flavorful, to just pull apart a roasted chicken

from the grocery store) 

2 cups coarsely diced celery

1 pint pecans

1 pint Lazarus Chicken Salad Dressing

Dressing:

½ cup flour ½ cup sugar

2 tsp. dry mustard 1 T. salt

1 tsp. paprika 2 cups milk

1 cup hot vinegar + 3 parts mayonnaise

¼ cup beaten egg yolk

Directions:  Make Dressing first.  Thoroughly mix flour, sugar, dry mustard, salt, 

and paprika.  Add to milk and cook in a double boiler until thickens.  Add hot 

vinegar and continue to cook 10 minutes.  Add a little of the hot mixture to the egg 

yolk (to keep it from becoming scrambled eggs when added).   Add eggs to hot 

mixture and cook 10 minutes longer.  Chill.  Before using, blend one-part dressing to 

three parts mayonnaise.

Mix together chicken, celery and pecans (as well as your optional ingredients like 

onions, fruit).  Add Dressing and toss gently.  Better if it can be refrigerated for a 

few hours for flavors to blend.

Comment:  Makes more dressing than needed. The dressing really is the base.  A 

touch of curry powder kicks it up. The salad can be made even better by adding green onion and then cut fruit like apples or grapes or mandarin oranges.

Chocolate Swirl Cookies

2 cups sifted flour

1 ½ tsp baking powder

½ tsp. salt

1 cup sugar

2/3 cup margarine

1 egg

1 tsp. vanilla

1 square unsweetened chocolate

Directions:  Sift flour with baking powder and salt.  Set aside.  Beat butter with 

sugar, egg, and vanilla until light and fluffy.  At low speed, beat in flour mixture 

until smooth. Remove half of the dough.  Add chocolate to remaining dough and mix 

until well blended.  Refrigerate both doughs, covered, 1 hour.

Place each dough between two sheets waxed paper; roll each to 8” square.  Peel of 

top sheets of waxed paper.  Invert chocolate square onto vanilla square.  Peel off 

paper.

Gently press squares together.  Roll like jellyroll. Refrigerate 8 hours.  Cut into ¼’ 

slices.  Bake on ungreased cookie sheet at 375 degrees for 8-10 minutes.  

Comment:  This is a small batch for the work.  Generally double the batch and 

commit to making some cookies!

Beer n’ Butter Poultry Injection

½ lb. melted butter

½ can beer

2 T. Salt

1 T. soy sauce

2 T. Worcestershire sauce

2 tsp. garlic powder

2 tsp. onion powder

Directions:  Mix all ingredients into the melted butter.  May need to keep warm in 

order to inject.  Inject the bird liberally trying not to break the skin.  This mix does 

not add huge flavor, but it does help ensure a very moist bird.

Comment:  This is a great base to add what you will.

For example:

• Add Tabasco and cayenne pepper to spice it up.
• Add lemon juice for a lighter flare.
• Add sage, thyme, rosemary or poultry seasoning for another take.