Polish Casserole

Make 2 sets of layers in 13x9 pan, cook about 1 hour at 300-350F

Sauce Layer - blend the following together

• can mushroom soup
• can diced tomatoes (Traditional used milk.)

Potato Layer (Traditional uses about 1/2 pkg of cooked egg noodles.)

• 2-4 thinly sliced potatoes cooked until somewhat soft in microwave

 Sauerkraut Layer

• package fresh mushrooms sauteed
• package drained fresh sauerkraut
• green peas (If you have them)
• worchester sauce
• spicy brown mustard
• generous amount of fresh ground pepper

 Meat layer

• Onion chopped
• 2 carrots chopped
• 1 celery stalk chopped
• 1 # ground beef
• lightly salt to taste*

Optional
Sprinkle with crumbled bacon if you have it.

*Don't need a lot of salt due to sauerkraut and canned ingredients

Lasagne

13 x 9 pan or Lasagne pan, buttered or oiled,
bake 40' covered with buttered/oiled foil at 350F,
then 15' uncovered after sprinkle with cheese.

Ingredients and Directions
 
Regular Lasagne noodles about 6 for each layer for a total of 12 (Don't need to precook. Will cook in oven)

Meat mixture

Cook til soft, adding one at a time

• Onion chopped
• Green pepper chopped
• 1-2 celery stalks chopped 
• Mushrooms chopped
• Garlic minced

then set aside and brown

• 1# ground meat

 then combine meat with cooked vegetables.

Season if needed very lightly with

• salt (better to under season)

Cheese Mixture

• Thaw a bag of spinach in microwave 

while spinach thawing grate

• a triangle of Parmesan cheese into a large bowl

then combine with

• bag of shredded mozzarella

put aside (reserve) a small bowl of these 2 cheeses to sprinkle on top later

Then add the following to remaining cheese and mix well

• 16 oz cottage cheese
• thawed spinach
• 1 egg
• generous amount of cracked black pepper 

Tomato Sauce Mixture

Combine in large bowl  

• 24 oz tomato pasta sauce
• can of diced tomatoes
• 1/2 can of black olives chopped 

Put the mixtures as follows into greased lasagne pan

• 1/2 of tomato sauce mixture
• 1 layer of uncooked noodles
• 1/2 cheese mixture
• 1/2 meat mixture  

Repeat a second layer same as first.
Cover with foil and cook in oven 40'

Then remove from oven, take off foil, sprinkle on reserved cheese mixture and bake an additional 15' till cheese melts and browns.

Let sit about 15' or so until serving.

Candied Grapefruit Peels

This came from a variety of recipes. However it is very humid here so in the end I needed to use the drier/dehydrator to make the candied peels less sticky which was not in any of the recipes.

Cover in water in saucepan and bring to a boil, then put in colander to drain water

• Grapefruit peels from when a grapefruit has been sliced into 12 parts from about 2-4 grapefruits

While grapefruit peels are draining, bring to a boil in frypan/wide shallow pan until clear

• 2 parts water
• 1 part sugar

Then add drained grapefruit so it is covered by above sugar syrup. Bring to a boil, then lower to simmer and cook until liquid cooks down and is absorbed by the grapefruit peel.

Put on dryer rack. See if it dries overnight.
If not dry, dehydrate in drier about 2 hours each side. (Turn peels over 1/2 way through drying process). Should only be very slightly sticky.

Roll in sugar and store in fridge.