Kim has collected many hundreds of recipes over the past thirty years and has decided to post them for the world.
Although there many be only a few here now check back soon as Kim has thousands of recipes she plans to post over the next few months.


Random recipe of the moment


Cream Cheese and Swiss Lasagna


•	12 Servings
•	Prep: 40 min. + simmering Bake: 55 min. + standing
Ingredients
•	1-1/2 pounds lean ground beef (90% lean)
•	1 pound bulk Italian sausage
•	1 medium onion, finely chopped
•	3 garlic cloves, minced
•	2 cans (15 ounces each) Hunt’s® Tomato Sauce
•	1 can (14-1/2 ounces) Italian diced tomatoes, undrained
•	1 can (6 ounces) tomato paste
•	2 teaspoons dried oregano
•	1 teaspoon dried basil
•	1 teaspoon Italian seasoning
•	1/2 teaspoon sugar
•	1/2 teaspoon salt
•	1/4 teaspoon pepper
•	9 no-cook lasagna noodles
•	12 ounces cream cheese, softened
•	2 cups shredded part-skim mozzarella cheese, divided
•	2 cups shredded Parmesan cheese
•	2 cups shredded Swiss cheese
Directions
•	In a Dutch oven over medium heat, cook the beef, sausage, onion and garlic until meat is no longer pink; drain. Stir in the tomato sauce, tomatoes, tomato paste, oregano, basil, Italian seasoning, sugar, salt and pepper. Bring to a boil. Reduce heat; simmer, uncovered, for 30 minutes. 
•	Spread 1 cup sauce in a greased 13-in. x 9-in. baking dish. Top with three noodles. Drop a third of the cream cheese by teaspoonfuls over the top. Sprinkle with 1/2 cup mozzarella and 2/3 cup each of Parmesan and Swiss; spoon a third of the remaining sauce over the top. Repeat layers of noodles, cheeses and sauce twice (dish will be full). Place dish on a baking sheet. 
•	Cover and bake at 350° for 45 minutes. Sprinkle with remaining mozzarella cheese. Bake, uncovered, 10-15 minutes longer or until bubbly and cheese is melted. Let stand for 15 minutes before cutting. Yield: 12 servings.


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