Ingredients:

Serves 8-12
1 pound Ground Beef
1 pound lean Pork Sausage
1 can (28 ounces) Stewed Tomatoes
2 teaspoons Garlic Powder
1-1/2 teaspoons Oregano
1 teaspoon Basil
2 cups Ricotta Cheese
1/2 cup grated Parmesan Cheese
12 ounces Lasagna Noodles, uncooked
1/2 cup grated Parmesan Cheese
one 12 ounce can of Tomato Paste
3/4 cup Water
12 ounces shredded Mozzarella Cheese

In Dutch oven or a large skillet, cook and stir meats until brown. Drain off fat. Add tomatoes; break up with fork. Stir in tomato paste, water, garlic oregano, and basil. Heat to boiling, stirring occasionally. Reduce heat; simmer uncovered for 20 minutes or until mixture is consistency of spaghetti sauce.

Heat oven to 350°. Stir together ricotta cheese and 1/2 cup parmesan cheese. Set aside 1 cup of the meat sauce and 1/2 cup of mozzarella cheese. In an ungreased baking pan, 13 x 9 x 2 inches, put a layer of meat sauce on the bottom of the pan. After that, alternate layers of 1/3 each noodles, remaining meat sauce, remaining mozzarella cheese and the ricotta cheese mixture.

Spread reserved meat sauce over top; sprinkle with a 1/2 cup parmesan cheese. Sprinkle reserved mozzarella cheese across lasagna.

Bake uncovered 45 minutes. Let stand 15 minutes before cutting.

Ingredients:

1 lg can Sauerkraut
Pork Drippings or Trimmings
1/2 cup Dried Split Peas
1 tsp Salt
1/2 tsp Pepper
1 Tbsp Flour
1 sm Onion (chopped fine)

Wash sauerkraut well, then cook in water (just enough to cover) about 1/2 hour. Cook split peas in 1-1/2 cups water. When they come to a boil, turn flame as low as possible and let simmer in tightly-covered pan until very soft (about 1 hour). Put pork trimmings in frying pan, brown slowly very well and add onion and saute for about 5 minutes. Add flour. Brown  ightly, then add drained sauerkraut, split peas, salt and pepper. If too tart, add some sugar. Split peas should be mushy. If not, beat with rotary beater.

Ingredients:

1 lg can Pork and Beans
1 tsp or more Mustard
1/2 cup Brown Sugar
1/2 cup Catsup

Grease pan. Cook for 45 minutes or 1 hour. Place strips of bacon on top.

Fry until brown
Olive Oil
2 med. Yellow Onions
1 Carrot cut into thin sticks
2 ribs of Celery
4 to 6 cloves of Garlic
In a Large Pot add
2 large cans of Tomato puree
1 small can of Tomato paste
1/4 cup Olive Oil
2 cup Red Wine
2-1/2 cup Beef Broth
1 1/2 to 2 cup fresh Mushrooms
fried ingredients

Spices: 1 Tbsp. Oregano, I tsp rosemary, 1 Tbsp basil, 2 bay
leaves, 1 Tsp. red pepper, 2 cloves, 1 Tbsp. sugar, black pepper
and salt to taste.

1/2 lb. Each of pork and chicken pieces. Simmer for 2 hours (best
second day after refrigerated).

Garlic Bread
Toast bread then rub with garlic clove, then spread with olive oil.

Ingredients:

1/3 cup Brown sugar
1/4 cup Onion, finely chopped
1/4 cup Vinegar
1/4 cup Mustard
1/2 teaspoon Celery seed
1/4 teaspoon Garlic powder
4 pounds Pork spareribs, or pork loin ribs, cut into pieces

For sauce, in a saucepan combine brown sugar, onion, vinegar, mustard, celery seed and garlic powder. Bring to boiling, stirring till sugar dissolves. Preheat grill. Adjust heat for indirect cooking. Place ribs on grill rack over medium heat. Cover and grill for 1 1/4 to 1 1/2 hours or till ribs are tender and no pink remains. Brush occasionally with sauce the last 15 minutes of grilling.