Evenly sprinkle crushed chips and Romano cheese.

Cover and bake at 425 for 1 hour. Lower heat to

ROTINI AND BRATS

crispy. Remove as foil package from oven and wait

50 and bake for 30 minutes more, or until top is

tbs olive oil

onions, chopped

large green pepper, chopped

cloves garlic, minced

large can tomatoes

can tomato paste

cup water

/2 tsp salt

/2 tsp sugar

tsp basil and oregano

/2 tsp pepper

lb pkg smoked bratwurst

lb pkg rotini

5 minutes before cutting.

SONOMA MACARONI

CASSEROLE

pkg elbow macaroni

lb ground beef

onions, chopped

tbs celery seed

cloves garlic, minced

/2 cups pitted ripe olives, sliced

can tomatoes

can diced green chilies

/4 cups jalapenos, chopped

tsp instant beef bouillon

/2 tsp salt

/2 tsp cumin

/2 tsp red pepper

/8 tsp dried red pepper

oz muenster cheese, cubed

oz cheddar cheese, cubed

In Dutch oven, heat olive oil and sauté onion, green

pepper, and garlic until onions are clear. Add liquid

from tomatoes, then smoosh each tomato as added.

Stir. Add tomato paste, water, and seasonings. Stir

and bring to boil. Reduce heat and simmer 10

minutes. Slice each brat Din 1/2 lengthwise, then

lengthwise again, then slice across to make iced

pieces. Add to sauce, stir and simmer 10 minutes

longer.

directions. Drain. Spoon sauce over each 2serving.

Top with grated parmesan cheese to taste.

Prepare rotini according to package

Prepare elbow macaroni according to package

directions. In large skillet, brown ground beef,

onions, garlic, and celery seed until onions are clear.

Stir in olives, tomatoes, chilies, jalapenos, bouillon,

and seasonings. Simmer 10 minutes. Line a Dutch

oven with heavy-duty aluminum foil. Drain macaroni

and pour into oven. Add meat mixture and stir until

well blended. Add cheeses and stir again to blend

well. Bake at 350 for 20minutes, or until cheeses

melt and is beginning to brown on top. Serve.

SOUTH OF THE BORDER

LASAGNA

0 divided lasagna noodles

2oz plain yogurt

6oz cottage cheese

onion, thinly sliced

cloves garlic, minced

can stewed tomatoes

ea red and green peppers, thinly sliced

/4 cups jalapeno peppers, sliced

tsp oregano

tsp basil

tbs chili powder

tsp cumin

/8 tsp dried red pepper

slices cheddar cheese

can tomato paste

lb ground beef

/4 cups crushed tortilla chips

/4 cups grated Romano cheese

WILD RICE AND FENNEL

1/2 cups wild rice soaked for 2 hours in cold water &

drained

1 1/2 cups long grain rice

4 tbs margarine

1 tsp celery seed

2 tsp fennel seeds

1 tsp cardamom

1 onion, chopped

1 tsp salt

cups chicken broth

Line Dutch oven with heavy-duty aluminum foil and

grease well. Arrange five uncooked lasagna

noodles in bottom of oven. Four facing one way, the

fifth across the top. Combine yogurt with cottage

In a medium pot, heat the margarine until foamy.

Add onion and cook 2 minutes or until soft. Add rest

of ingredients and bring to boil. Reduce heat, cover

pot, and simmer 20 minutes. Fluff with fork and

serve.

cheese and spread over noodles.

Arrange

remaining noodles over yogurt mixture. Add onion,

garlic, undrained tomatoes, peppers, and 1/2 of

seasonings. Add cheddar cheese in single layer.

Spread on tomato paste. Crumble raw ground beef

evenly over top and sprinkle remaining seasonings.

The Geezer Cookbook

-- 67 --

Dwayne Pritchett