Beef Taco Lasagna

Ingredients:

• 24 lasagna noodles
• 2 pounds lean ground beef
• 2 envelopes taco seasoning
• 4 egg whites
• 2 cartons (15 ounces each) ricotta cheese
• 8 cups (2 pounds) shredded cheddar cheese
• 2 jars (24 ounces each) chunky salsa

Directions:

Cook noodles according to package directions. Meanwhile, in a large skillet, cook beef over medium heat until no longer pink; drain. Stir in taco seasoning. In a small bowl, combine egg whites and ricotta cheese. Drain noodles.

In each of two 13-in. x 9-in. x 2-in. baking dishes, layer four noodles, 3/4 cup ricotta mixture, half of the beef mixture and 1-1/3 cups cheddar cheese. Top each with four noodles, 3/4 cup ricotta mixture, 1-1/2 cups salsa and 1-1/3 cups cheese. Repeat.

Cover and freeze one casserole for up to 3 months. Bake the second casserole, uncovered, at 350° for 35-40 minutes or until heated through. Let stand for 10 minutes before cutting. Yield: 2 casseroles (8 servings each). To use frozen casserole: Thaw in the refrigerator for 8 hours. Bake as directed.

Chocolate Chip Ice Cream

INGREDIENTS

60 g unsweetened chocolate
1/3 cup unsweetened cocoa powder
1 1/2 cups milk
2 large eggs
1 cup sugar
1 cup of whipping cream
1 teaspoon vanilla essence
3/4 cup chocolate chips

DIRECTIONS

Melt the chocolate in a double boiler over hot, but not boiling water. Gradually whisk in cocoa, stirring until smooth. Whisk in the milk slowly and heat until completely blended. Remove from heat and let cool.

Whisk the eggs in a mixing bowl until light and fluffy. Whisk in the sugar slowly until completely blended. Pour in the cream and vanilla and whisk to blend.

Pour the chocolate mixture into the cream mixture and blend. Cover and refrigerate until cold for about 1 to 3 hours.
Transfer the mixture to an ice cream maker and churn it until you have a suitable consistancy. Add chocolate chips before the ice cream is too stiff.

Vanilla Ice Cream

INGREDIENTS

8 medium-large eggs, whipped until light
3 large cans condensed milk, cold to icy
4 cups sugar
2 tbps vanilla
1-1/2 tsp salt
2% milk

DIRECTIONS

Combine eggs, condensed milk, sugar, vanilla, and salt; mixture will be light and fluffy.

Pour into a 6-quart ice cream freezer and fill with 2% milk.

Turn in a hand freezer with a large amount of freezer salt until hard frozen.

PS : So sorry, no pictures yet.