Knox Blocks

4 Envelopes Knox Gelatin (or 4 Tablespoons unflavored gelatin)
1 cup cold juice
3 cups boiling juice

Sprinkle gelatin over cold juice. 
Add hot juice.
Chill in the refrigerator in a 9 x 13 pan until gelled.

Tuna Noodle Casserole

Egg Noodles
Cream of Mushroom soup
1 can of tuna
1 cup shredded cheddar cheese
1 cup frozen green peas
Bread crumbs
Cheese crackers (like Cheese-its or Goldfish)

Cook noodles until al dente (not too done, but not crunchy), drain.
Combine noodles, soup, tuna, cheddar cheese, and peas in a casserole dish.
Crush cheese crackers in a zip-lock bag until crumbs.
Combine crackers and bread crumbs, spread over top of casserole.
Bake at 350 degrees for 30 minutes or until hot and bubbly.

Stew

1 lb stew meat cut into 1 inch cubes
carrots (baby carrots or cut into chunks)
potatoes - cut into large chunks
1 onion - cut in half
bay leaf
beef bullion (optional)

Brown meat
Put meat into a dutch oven and add water until 2/3 filled
Add beef bullion
Add carrots, potatoes, onion and bay leaf.
Bring to a boil
Reduce heat and simmer for 1 hour.

Lasagna

1 lb ground beef
3 cups spaghetti sauce
16 lasagna noodles
4 cups cottage cheese
2 cups shredded mozzarella cheese
1/4 cup Parmesan cheese
4 eggs

Boil noodles until al dente.  Drain, lay flat on wax paper or foil. 
Brown meat, drain.  Add sauce.
Combine cheeses and eggs.
Pour 1/2 cup meat sauce on the bottom of a 9x13 inch baking pan.
Arrange 4 noodles lengthwise over the sauce, overlapping the edges.
Spread 1/3 of the cheese mixture over the noodles and cover with about 1 cup meat sauce.
Repeat 2 times.
Top with a layer of noodles and the remaining meat sauce, sprinkle with Parmesan cheese.
Cover with aluminum foil
Bake at 350 degrees for 30 minutes or until hot and bubbly
Remove foil, allow to cook for 10 more minutes
Allow to rest for about 10 minutes before serving.