Lasagna

1 pound ground beef

½ to 1 pound of sausage

¾ cup chopped onion

1 clove garlic, minced

1- 12 ounce can of tomato paste

1 can (15 ounces) tomato sauce

2 Tablespoons parsley flakes

2 Tablespoons of sugar

1 teaspoon salt

1 teaspoon basil

3 cup of ricotta cheese

½ cup grated Parmesan cheese

1 egg

1 Tablespoon parsley flakes

1 ½ tsp salt

1 tsp oregano leaves

1 package (8 ounces) lasagna noodles, cooked and well drained

¾ pound shredded mozzarella

½ cup grated Parmesan cheese

Cook and stir ground beef and sausage, onion and garlic in large sauce pan or Dutch oven until meat is brown and onion is tender. Drain off fat. Add tomato sauce and paste, 2 Tablespoons parsley, the sugar, 1 teaspoon salt and the basil. Heat to boiling and reduce heat to simmer. Add additional water if necessary due to the thick paste.  Simmer for one hour until the consistency of spaghetti sauce.

Heat oven to 350 degrees. Mix ricotta cheese, ½ cup Parmesan cheese, the egg, 1 Tbsp parsley, 1 ½ tsp salt, and the oregano in a bowl.

Assemble Lasagna:

In ungreased baking dish 13x9x2 inches spread a thin layer of sauce, then layer noodles, cheese mixture and tomato sauce and mozzarella cheese 3 to 4 times, reserving ½ cup sauce for thin top layer. Sprinkle top with ½ cup Parmesan cheese. At this point lasagna can be refrigerated and stored overnight or frozen for a later time. If not, bake uncovered in 350 degree oven for 45 minutes. (Allow an additional 15 minutes if lasagna has been refrigerated.)Let stand 15 minute before cutting and serving.

Waikiki Meatballs

1 ½ pound ground beef

2/3 cup cracker crumbs

1/3 cup minced onion

1 egg

1 ½ tsp salt

¼ tsp ginger

¼ cup milk

1 TBSP shortening, coconut oil or safflower oil

2 TBSP cornstarch

½ cup brown sugar

1 can (13 ½ ounces) pineapple tidbits, drained (reserve the syrup)

1/3 cup vinegar

1 TBSP soy sauce

1/3 cup chopped green pepper (optional)

Mix thoroughly beef, crumbs, onion, egg, salt, ginger and milk. Shape mixture by rounded tablespoons into balls and brown in a large pre-heated skillet with shortening or oil melted in it. Remove meatballs from pan; keep warm. Pour remaining fat from skillet. Discard.

Mix cornstarch and sugar. Stir in reserved pineapple syrup, vinegar and soy sauce until smooth. Pour into skillet; cook, stirring constantly until mixture thickens and boils. Boil and stir 1 minute. Add meatballs, pineapple tidbits and green pepper. Heat through. Serve with brown rice if desired and additional soy sauce.

Note: bread crumbs can be substituted for cracker crumbs but meatballs will have a different texture and not be as salty.