L asagna

Diane L. Leipper

1 lbs ground beef
1 6 oz. can tomato sauce
1 28 oz. can stewed tomatoes
1 cloves garlic, diced
1 large yellow onion
8 oz. ricotta cheese or combination ricotta and cottage cheese
8 oz. pkg lasagna noodles
oregano
basil
salt
pepper
1 egg
grated or thinly sliced mozzarella cheese
Meat Sauce
On the stove, in a large cast iron dutch oven (or pot) brown onion and garlic in small amount of olive oil. When onion is slightly limp add beef and brown on medium high heat. Add tomatoes and tomato paste, bring to a boil then reduce heat and simmer (approximately 1 hour). Add spices and continue simmering while bringing pot of water to a boil.
Ricotta filling
Combine ricotta and eggs in a mixing bowl and beat until smooth and somewhat fluffy. (Sometimes I add tofu)
Layering
When water is boiling add lasagna noodles. Cook until pliable then turn off heat. Spray a large pan with cooking spray and begin layering. Start with a layer of lasagna noodles covering bottom. (Keep noodles in hot water till used. Drain off each noodle before placing it in the pan). Add layer of meat sauce, then layer of ricotta mixture (dropped by spoonfuls), then layer of cheese. Repeat process using all ingredients and ending with a layer of cheese.

Bake at 350 degrees about 1 hour, till casserole is bubbly and cheese on top is lightly brown.

I usually use the recipe as a base line only, adding ingredients and increasing amounts as it suits me. I sometimes add tofu to the ricotta cheese in the lasagna. I also add tofu to other recipes including soups, stews, meatloaf, tamale pie, etc. - DLL
Lasagna freezes well so I like to make a lot (usually double the recipe), divide up, and freeze for later meals. - DLL

Paella

Diane L. Leipper

6 rock-lobster tails
12 large raw shrimp
6 cherrystone clams
6 mussels
1/2 lb. chorizos or other garlic-flavored sausage
2/3 cup olive oil
1/2 lb pork cubes
4 chicken breasts, thighs, and legs
1 onion
1 green pepper
1/4 cup tomato sauce
3 cups long-grain rice
1/8 teaspoon saffron powder
1 teaspoon salt
1 teaspoon garlic powder
1/4 teaspoon pepper
1 1/2 quarts boiling water
1 cup frozen peas
1 fresh tomato, peeled, seeded, diced

With kitchen shears break centers of ribs on belly sides of lobster shells. Loosen meat from shells with fingers; leave meat attached near tail fins. Shell and devein shrimp. Scrub clams and mussels. Soak mussels in cold water 30 minutes to remove salty taste. Discard any that open their shells while soaking; drain. Place sausage in shallow skillet. Cover with water; bring to a boil. Boil 5 minutes; drain. Remove skin; cut into 1/4 inch rounds. Heat 1/3 cup oil. Fry sausage until brown on all sides and no longer pink. Remove from skillet; drain. Add remaining oil to skillet; heat thoroughly. Peel and chop onion; saute in skillet 10 minutes or until tender. Remove seeds and membranes from green pepper; dice.

Add to onions; saute 5 minutes. Stir in tomato sauce simmer until mixture thickens and holds its shape in a spoon. Add rice, saffron, salt, garlic powder, and pepper; mix well. Add boiling water; mix well. Bring mixture to a boil; reduce heat to simmer. Arrange lobster, shrimp, clams, mussels, sausage, pork, and chicken on top of rice mixture. Scatter peas and tomato over rice and meat; cover. Simmer 30 to 45 minutes or until rice is tender, shrimp and lobster meat turn white, and mussels and clams pop open. Remove from heat. Cover; let rest 10 minutes for flavors to mingle. Serve directly from pan. Yield 6 to 8 servings.

Source: The Encyclopedia of Creative Cooking





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