ground meat (up to 2 lb ok) 2 for hotel pan • ricotta cheese (32 oz container) 2large containers for hotel pan (1.5 lb per recipe; per 2 beaten eggs) • grated parmesan cheese • beaten eggs • dried parsley • pepper • salt • lasagna noodles (2 for hotel pan) • marinara sauce (organic marinara Aldi Brand) (3 for hotel pan) • cookie sheets coarse chopped assorted roasted vegetables (salt and pepper seasoned w/olive oil) • shredded mozzarella cheese
peas (can be frozen or fresh) • sour cream • mayonnaise • Salt and Pepper • white vinegar (Dave thinks can add more) • bacon cooked crisp and chopped • a small red onion sliced very thin • Cheddar cheese (shredded or cubed to taste) • fresh parsley chopped (I used 1 tbsp dry)
Rotini spiral pasta • green pepper chopped coarsley • red onion or 1 small slivered • chopped celery (mom uses more) • green onions (mom uses more) • mushroom slices (mom doesn't use because they get brown) • frozen peas rinsed in a colander • pitted, ripe olives sliced • cherry tomatoes halved • Italian dressing (mom uses Ken's Italian with aged Romano) • Several shakes of red wine vinegar