If you have any grilling tips or recipes you'd like to share, we'd love to receive them and share them with our readers in an upcoming Scrapbook section. Please e-mail them to scrapbook@duluthnews.com or mail them to Scrapbook, Duluth News Tribune, 424 W. First St., Duluth MN 55802 by May 7.

Easy Pasta Bake

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1 lb. ground beef, cooked and drained

5 c. cooked pasta

1 - 30 oz. jar spaghetti sauce

1/2 c. Parmesan cheese

8 oz. pkg. mozzarella cheese

Mix together all the ingredients except the mozzarella. Place in a 9 x 13 inch pan. Top with mozzarella. Bake for 20 minutes in to a 375 degree oven.

Kathleen Kamphaus

Duluth

NeeNee's Triscuit Stuffed Chicken

3 large chicken breasts, skinned and de-boned

1 can spinach or 1 box frozen spinach, thawed and well-drained

2 T. minced garlic

1 tsp. pepper

1/2 stick butter or margarine

1 box Cracked Black Pepper and Olive Oil Triscuits

Preheat the oven to 350 degrees. Slice the chicken breasts in half, the thick way, and set aside the six thinner breasts. Crush Triscuits in a bag to make crumbs and pour finely crushed crumbs into a shallow dish to use for breading. Drain the spinach well and rinse. Mix the spinach, minced garlic and pepper together in a small bowl. Slice the butter/margarine into tablespoons, and then quarter to make small pats. Rinse the chicken with water. Add a small amount of spinach/garlic mixture at one end of each breast. Place one of the quartered butter pats in the middle of the mixture. Starting at the end with the spinach mixture, roll into a roll as tight as possible. Holding tightly, place in Triscuit crumbs and spoon the crumbs over the breasts. Pat down the crumbs until covered entirely. Place in a baking dish, seam side down, and repeat until all the breasts are covered. Use the remaining butter to place in the pan around the chicken rolls. Bake, covered, for 40 minutes at 350 degrees; uncover and bake for an additional 10 to 15 minutes.

Susan Lundholm

Askov

Gramma's Mexican Easy Bake

1 1/2 lb. ground beef

1 large sweet onion, chopped

2 cans refried beans

1 can mild enchilada with green chilies sauce

tortillas, cut into strips

6 to 7 slices American cheese

Brown the beef with onion; drain off fat. Place in a large bowl and add enchilada sauce and refried beans. Mix well. Spray a 9 x 13 inch baking dish with cooking spray and line with tortilla strips. Layer with meat-bean mixture and then another layer of tortillas, another layer of meat-bean mixture and place cheese slices over all. Cover with tortillas and put the rest of the meat-bean mixture on top. Cover with foil and bake at 350 degrees for 55 minutes. Let stand a few minutes before serving. Serve with lettuce, salsa and sour cream if desired.

Shirley A. Smith

Superior

Mexican Meatloaf

2 lbs. lean ground beef

1 c. picante sauce, separated

1 c. bread crumbs

2 eggs, slightly beaten

Combine the ground beef, 2/3 c. of picante sauce, bread crumbs and eggs. Form into a loaf and place in a greased oven-proof pan. Top with 1/3 cup of picante sauce. Bake at 350 degrees for 90 minutes.

Annette Christian

Cloquet

Country Chicken Skillet

1 frozen, boneless, skinless chicken breast per person

1 c. water

1 packet dried instant vegetable soup

1 - 16 oz. container of fat-free sour cream

Brown the chicken breasts in a skillet and add the water. Sprinkle with the soup mixture. Cover and simmer on medium heat, turning the chicken over once or twice, until cooked through. Remove the chicken. Add the sour cream and stir well to make a sauce. Add the chicken and spoon the sauce overall.

Terry Drake

Duluth

Monkey Bread

4 cans Pillsbury biscuits

3/4 c. white sugar

2 tsp. cinnamon

1 c. brown sugar

1 1/2 sticks butter

Cut the biscuits into quarters and roll the quarters into balls. Mix the white sugar and cinnamon together and place in a brown paper bag. Shake the biscuit balls in the cinnamon mix. Place the biscuits in a greased Bundt pan. Boil the brown sugar and butter; pour over the biscuits. Bake at 350 degrees for 30 minutes. Turn out of pan while hot.

Bobbie Needham

Duluth

Jell-o Salad

2 - 3 oz. pkgs. orange Jell-o

1 pint orange sherbet

2 c. water

1 can Mandarin oranges

1 c. miniature marshmallows

Mix all the ingredients together and chill.

Joan Essen

Cloquet

Orange Cottage Cheese Salad

1 pint cottage cheese

1 pkg. dry orange Jell-o

1 can crushed pineapple, drained

1 can Mandarin oranges

8 oz. Cool Whip

Mix the first 4 ingredients. Fold in the Cool Whip.

Jane Burnes

Duluth