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Noodles O-Le-O

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Again, like the chicken and rice recipe, this can be a loaves and fishes type of meal. Adjust the amount (or type) of noodles and other ingredients to increase the yield. Mix different types of noodles. 1 box of whole egg wide noodles Vegetable oil Garlic salt 1 Onion Parmesan cheese Bread crumbs Cook the noodles and drain. In a frying pan warm up the oil and add chopped onion. Cook onion until soft then add the noodles and mix throughly. You want enough oil to cover the noodles lightly, not drown in. As you cook the noodles and onion, add garlic salt and pepper. Cook the noodles until they are getting firm on the bottom of the pan then add some bread crumbs to "glue" to the noodles. Mix throughly and cover with cheese (any cheese really) for additional flavor. No bread crumbs? Empty the bottom of your toaster. Need more, toast some bread then dice the bread up. The image used is not exactly this recipe but close enough.
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Italian Wedding Pasta Bake Casserole

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This Italian wedding pasta bake with meatballs, and cheese has all the same ingredients and flavors of Italian Wedding soup with a panko breadcrumb topping with plenty of oregano seasoning and excellent flavors for a perfect casserole dish. To follow my sister and I as we make this dish just click this link : https://www.youtube.com/watch?v=waqOFtzRGNE Ingredients: Butter cooking spray Dried Farfalle pasta (or bowtie pasta) (12 oz) Butter Cold pressed olive oil (2 tablespoons) Onion (1 whole yellow onion, chopped) Celery (2 stalks, chopped) Carrots (2 chopped) Garlic (3 cloves, minced) All-purpose flour (1/3 of a cup) Chicken Broth (1 32 oz carton) Grated Parmesan cheese (1 cup, divided) I'd recommend the Parmesan/Romano blend instead Chopped Spinach (5 cups) (2 full bunches chopped) Fresh oregano (2 tablespoons chopped) Salt (to taste ) Panko breadcrumbs (Plain) (1 cup) Fresh parsley (2 tablespoons, chopped) Frozen Italian meatballs (28 oz package, thawed) I'd suggest making ...
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Sauerbraten

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First, let me introduce this Sauerbraten as a combined recipe of my father's (James Bauernfeind) my sister's (Mary Ellen Katilus and Patricia Muens) with a tiny bit of adjustments by myself to ensure clarity and flexibility.  The bottom line is this is a tried and true sauerbraten used many times over the years. 1 Top Round or Bottom Round Vinegar 6 whole cloves Bay Leaves 1 Large onion Sugar Pickling spice Ginger snaps Butter Flour Shortening Salt Pepper Assemble the Marinate:  Vinegar, 6 whole cloves, 2 bay leaves, 1 large onion cut up, 1 tbsp salt, 1 tbsp sugar, 2 tbsp pickling spice, 1 tsp pepper.  The amount of vinegar to use will depend on the container in which you will put the meat in to marinate; so, after putting the meat in the container and adding the ingredients above, you add vinegar until the meat is immersed in liquid halfway.  Then you add water to cover the meat completely.  Covering meat with 1/2 brine and 1/2 water.  Marinate for two/thr...
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