Lasagna

Preheat oven to 375°F

1 Tbs. olive oil
1 medium onion, chopped fine
6 garlic cloves, minced
1/2 lb. ground beef
1/2 lb. italian sausage, casings removed
1/2 tsp. salt
1/2 tsp. ground black pepper
1/4 cup heavy cream
28 oz. puree tomatoes
28 oz. diced tomatoes, drained
15 oz. ricotta cheese
1-1/4 cup grated Parmesan cheese
1/2 cup chopped basil leaves
1 large egg, beaten
1/2 tsp. salt
1/2 tsp. ground black pepper
12 oven ready lasagna pasta
16 oz. mozzarella cheese

Layers

15 oz. container of whole milk ricotta cheese, 16 oz. mozzarella, 1-1/4 cup Parmesan cheese, 1 large egg, and on 8 oz. package of oven ready (no-boil) lasagna pasta. The egg should be lightly beated with a fork.

For the layers, put the ricotta cheese, a cup of parmesan (reserving 1/4 cup for use later), the chopped basil, beaten egg, and some salt and pepper (about 1/2 teaspoon each works well) into a medium bowl for mixing. Mix the ricotta and flavorings together with a fork, spoon or spatula until it's relatively smooth. Set aside.

Meat Sauce

First, heat a very large pan or pot (a dutch oven works well) over medium flame. Pour 1 tablespoon olive oil into the heated pan. After it begins to shimmer, put the finely chopped onions into the pan. Cook for about two minutes, stirring occasionally. We want the onions to soften but not brown.

Add garlic at this point and cook for another two minutes - stirring occassionally. Try not to brown the garlic.

Once the garlic is fragrant, add the ground beef and italian sausage and increase heat to medium-high. Break up any large clumps of meat while stirring. I use a wooden spoon and just jab at any large pieces. Add salt and pepper to taste (I like about 1/2 teaspoon of each). Cook until the meat loses it's pink color, but not start to brown (about three to four minutes). Now stir in 1/4 cup heavy cream to help hold the meats together a bit. Allow the mixture to simmer and thicken until most of the water in the cream has evaporated.

Now, add a can of pureed tomatoes and a can of diced tomatoes (drained). Stir the mixture until evenly distributed and bring to a simmer. After bubbles begin to form, lower the heat to low and cook for a few more minutes. The sauce is now done and we can set this aside to work on the layers.

Assembling

Assembling the lasagna is easy, but pay attention to what you are doing and how many layers there will be (I didn't and ran out of meat sauce because I was too liberal with it on the bottom layers). Prepare a 13x9 in. baking pan by applying a thin layer of meat sauce to the bottom, using just enough sauce to coat.

Distribute the ricotta cheese onto the lasagna noodles (about 2 tablespooons per noodle). Cover with mozerella cheese, then meat sauce. Repeat until layers are completed. The top layer needs to have the ricotta put on before placing it in the pan, then place it upside down (ricotta facing downwards). Make sure to put sauce on the top or the top layer of the lasagna will dry out and be super crunchy.

I put more mozerella and parmasan on top (pretty liberally) but it depends on how much cheese you like (I LOVE cheese!).

Before baking, cover the top with aluminum foil. To help prevent cheese from sticking to the aluminum foil, brush or spray some oil onto the foil. Place the lasanga onto the middle rack in a preheated 375F oven for 15 minutes. I like to place the pan in a baking sheet in case any bubble over occurs. After fifteen minutes have passed, remove the foil and continue baking for 25 more minutes. Remove from the oven and allow the lasagna to cool for a few minutes before cutting and serving.

Muishroom Garlic Chicken

One package Laughing cow Garlic and Herb
8 oz fresh sliced mushrooms
5 chicken breasts
Red wine vinegar
2 tbls. butter
Dash pepper
Dash Lemon and Pepper seasoning
1/8 c. half and half


1/8th c red wine vinegar. add chicken and butter. Fry on medium heat. Seperately, saute mushrooms with more red wine vinegar. Melt with cheese and half and half. Combine all.

Tomato Soup

2 Tbls. Basil
2 tbls. Butter
21 oz Tomato Sauce
1 pt. Half and Half
dash salt and pepper.

Combine all. Done when boiling. Yum.

Black Bean Soup

Ingredients

• 1 pound dried black beans (about 2 cups), rinsed, soaked in 4 quarts of water overnight or 6 hours, drained
• 1 lb smoked ham hock or shank
• 2 bay leaves
• 5 cups water
• 1/8 teaspoon baking soda
• 1/2 teaspoon salt

• 4 Tbsp olive oil
• 1 large yellow onion, chopped fine
• 1 medium sweet potato, chopped into 1/2-inch pieces (can substitute 2 large carrots)
• 1/2 carrot, chopped fine
• 1 celery rib, chopped fine
• 1/2 teaspoon salt
• 4 medium garlic cloves, minced
• 1 Tbsp ground cumin
• 1 teaspoon chile powder
• 2 cups chicken stock
• 1 Tbsp molasses
• 1 red bell pepper, roughly chopped
• 3 to 4 Tbsp lime juice (can substitute lemon juice)
• Salt

• Chopped fresh cilantro
• Sour cream
• Avocado, peeled and chopped

Method

1 Place beans and ham hock in a 4-quart, thick-bottomed pot. Add 5 cups water, bay leaves, salt and baking soda. Bring to a boil, reduce heat to a low simmer. Cover and let cook 1 hour 15 minutes to 1 hour 30 minutes, until beans are tender. Remove bay leaves. Remove ham hock from the pot. Cut ham meat away from the bone and cut into small, bite-sized pieces, set aside.

2 Heat olive oil in a large 8-quart thick-bottomed pot on medium high until the oil is hot, but not smoking. Add the onions, celery, sweet potato and 1/2 teaspoon of salt. Cook, stirring occasionally, until lightly browned and softened, about 10-15 minutes. Reduce heat to medium, add the cumin, chili powder, and garlic, cook for an additional 2 minutes, stirring constantly.

3 Add the beans, their cooking liquid, chicken stock, molasses, and bell pepper. Bring to a boil then reduce heat to a simmer. Cook, stirring occasionally, for 20 to 30 minutes.

4 Remove 4 cups of the soup (about half of it) to a blender. Purée until smooth and return to the pot of soup. (You may need to purée the soup in smaller portions, depending on the size of your blender. Don't fill the blender more than half way at a time and hold the lid while blending.) Add back the ham pieces to the soup. Add 3 Tbsp of lime juice. Adjust seasonings. If on the sweet side, add a bit more lime juice. Salt to taste.

Serve with garnishes. Makes 8 cups. Serves 6.

Note that the soup may continue to thicken. If you would like it thinner, just add some water to desired consistency.

Grandma's Rolls

2 1/2 C. Milk 2 tsp. Salt
1 C. Shortening 3 C. Sugar

Scald and Set aside ingredients. Disilve 2 pkg. or 2 scant Tabls. Yeast in 1/2 C. Water. Add yeast to mixture. Add 4 beaten eggs. Mix 8 c. flour. Kneed until smooth and shiny.. Put into greased bowl and let rise. Punch down. Roll out and cut out circles. Brush with butter and fold in half. Let rise and cook at 350 for 13-15 minutes.