Greggies Hotdish Food

GREGGIE'S HOTDISH

Greggie's Hotdish image

Greggie's hotdish is a hotdish that was my uncle Greg's absolute favorite, so it was his! We always serve this with Green Stuff, corn, and Gedney pickles. Everyone in the family loves it! We always double the recipe, simply using a full 24 ounce container of cottage cheese and a 16 ounce container sour cream, and cooking it in two baking dishes.

Provided by BeccaB3c

Categories One Dish Meal

Time 1h9m

Yield 6-8 serving(s)

Number Of Ingredients 9

Ingredients

1 (8 ounce) package wide egg noodles
1 lb lean ground beef
1/2 teaspoon salt
1/4 teaspoon garlic powder
1/4 teaspoon black pepper (dash)
1 cup low-fat small-curd cottage cheese
1 cup low-fat sour cream
1 cup cheddar cheese, shredded (more or less)
1 (15 ounce) can tomato sauce

Steps:

Cook egg noodles and rinse in cold water, set aside.
Brown ground beef and drain.
Add salt, pepper, and garlic powder to ground beef.
Add tomato sauce and simmer 5 minutes.
Take 1 cup sour cream and 1 cup cottage cheese and combine with noodles.
Layer noodles on bottom, then layer of meat, then layer of noodle; end with meat on top.
Cover with shredded cheese (I often wait to put the desired amount of cheese on for the last 10-15 minutes of cooking time, so the cheese doesn't get burned).
Bake in oven at 350 degrees for 45 minutes, or until bubbly; covered with foil.

GREG'S GOOD AS GOLD SPAGHETTI SAUCE

Greg's Good As Gold Spaghetti Sauce image

We played with many recipes and created this Spaghetti Sauce. It great to use for cooking a large batch and giving to those who have suffered a illness or death in the family.

Provided by Gregory Hehn

Categories Sauces

Time 3h25m

Yield 8-10 serving(s)

Number Of Ingredients 20

Ingredients

3 tablespoons virgin olive oil
2 large onions, diced
3 garlic cloves, diced
8 ounces sliced mushrooms
1 lb ground beef
1 lb Italian sausage
2 (28 ounce) cans Italian tomatoes (Roma)
1 (28 ounce) can tomato puree
1 (12 ounce) can tomato paste
2 (8 ounce) cans of sliced black olives
1/2 cup dry red wine
2 tablespoons basil
3 tablespoons oregano
2 tablespoons parsley (fresh would be best)
1 teaspoon red pepper flakes
1 teaspoon thyme
1 teaspoon paprika
1 teaspoon sugar
1 teaspoon salt
1 bay leaf

Steps:

Heat the oil in a large Dutch over or stock pot with heat set at medium.
Add the diced garlic, diced onions and sliced mushroom and brown.
Add the ground beef and Italian sausage with the skins peeled off it links.
Crumble the meat as you are browning over a medium to medium high heat.
Brown till there is no pink on meat.
Add the cans Italian tomatoes, tomato puree a tomato paste and the sliced olive and mix well.
Use a little water to clean cans and add to sauce.
Add the dry red wine.
Add the basil, oregano, parsley, red peper flakes, thyme, paprika, sugar, salt and bay leaf.
Allow the spices to cook in and let simmer on medium-low heat covered.
I normally let sauce simmer for 2 to 4 hours.
Boil water and cook thin spaghetti per instruction.
Remove the bay leaf Garnish the top with grated Romano or parmesan cheese.

BREAKFAST GRITS

Breakfast Grits image

If you've never tried grits...you haven't lived!

Provided by Candice

Categories Side Dish Grain Side Dish Recipes Grits

Time 30m

Yield 4

Number Of Ingredients 6

Ingredients

3 cups water
½ teaspoon salt
1 cup hominy grits
freshly ground black pepper
1 tablespoon butter
½ cup shredded sharp Cheddar cheese

Steps:

Bring the water and salt to a boil in a saucepan. Whisk in the grits and continue to whisk for 1 minute. When the mixture comes to a boil again, turn the heat to low. Stir frequently, cook for 10 to 15 minutes.
Remove the grits from the heat and add pepper, butter and cheese; mix well. Stir until the butter and cheese are melted.

Nutrition Facts : Calories 239.6 calories, Carbohydrate 31.3 g, Cholesterol 25.7 mg, Fat 9.1 g, Fiber 0.6 g, Protein 7.8 g, SaturatedFat 5.5 g, Sodium 423.9 mg, Sugar 0.3 g

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