Fast forward, I have been diligently trying to keep with my coupon cutting, weekly calendar dinner menu planning (so I only need to hit the grocery store once during an entire week) and really trying to pay attention to what I can use up in the kitchen. Nothing makes me more crazy than over buying something that I already have an abundance of in the pantry...how many cans of tomato soup and tuna does one house need, really??
|Angus watching mom purge, organize and collecting his socks around the house.|
The best news of all was that the meal I wanted to make, I was able to purge everything I already had on hand in our kitchen. I just love it when a plan falls into place.
As I have previously mentioned, my husband's family published their own family cookbook. Some of the recipes go back three generations and have stood the test of time and taken on their own spin as the various family members try them out.
|The famous family cookbook.|
Courtesy of Jan and Will
(1) 12-ounce package noodles (egg, bow tie, etc.)
(1) 8 ounce package cream cheese, softened
(1) pint sour cream
1/2 pound Parmesan cheese
1 to 2 pounds ground beef
1 onion chopped
1 to 2 cans tomato sauce (or 1 jar of marinara or spaghetti sauce)
1 clove garlic, crushed
1 teaspoon sugar
Preheat oven 350 degrees.
Saute meat, onion and garlic. Drain meat. Add tomato sauce and sugar, set aside. Boil noodles as directed. Mix drained noodles with cream cheese and sour cream. Spray Pam in large casserole dish and spread noodles in bottom of dish. Add meat mixture on top and finish off with fresh Parmesan cheese. Bake uncovered approximately 45 minutes, until bubbly.
|Also needed to purge Mark West Pinot Noir|