Wednesday, August 26, 2015

Delicious Lasagna

TOTAL TIME: Prep: 30 min. plus simmering Bake: 70 min. + standing
MAKES: 12 servings
·         1 pound ground beef
·         3/4 pound bulk Jimmy Dean® Premium Pork Sausage Roll
·         3 cans (8 ounces each) tomato sauce
·         2 cans (6 ounces each) tomato paste
·         2 garlic cloves, minced

·         2 teaspoons sugar
·         1 teaspoon Italian seasoning
·         1 teaspoon salt
·         1/2 teaspoon pepper
·         3 eggs
·         3 tablespoons minced fresh parsley
·         3 cups (24 ounces) 4% small-curd cottage cheese
·         1 carton (8 ounces) ricotta cheese
·         1/2 cup grated Parmesan cheese
·         9 lasagna noodles, cooked and drained
·         6 slices provolone cheese
·         3 cups (12 ounces) shredded part-skim mozzarella cheese, divided
Nutritional Facts
1 serving equals 493 calories, 27 g fat (14 g saturated fat), 143 mg cholesterol, 1,144 mg sodium, 29 g carbohydrate, 3 g fiber, 35 g protein.
1.    In a large skillet, cook beef and sausage over medium heat until no longer pink; drain. Add the tomato sauce, tomato paste, garlic, sugar, seasoning, salt and pepper. Bring to a boil. Reduce heat; simmer, uncovered, for 1 hour, stirring occasionally.
2.    In a large bowl, combine eggs and parsley. Stir in the cottage cheese, ricotta and Parmesan cheese.
3.    Spread 1 cup of meat sauce in an ungreased 13-in. x 9-in. baking dish. Layer with three noodles, provolone cheese, 2 cups cottage cheese mixture, 1 cup mozzarella, three noodles, 2 cups meat sauce, remaining cottage cheese mixture and 1 cup mozzarella. Top with the remaining noodles, meat sauce and mozzarella (dish will be full).
4.    Cover and bake at 375° for 50 minutes. Uncover; bake 20 minutes longer or until heated through. Let stand for 15 minutes before cutting. Yield: 12 servings.
Originally published as Traditional Lasagna in Taste of Home April/May 2000, p25

Eggplant Parmagian

35 min
1 hr
1 hr 10 min
Yield:4 and 6 servings

·         The Sauce:
·         1/4 cup extra-virgin olive oil
·         3 medium yellow onions, peeled, halved, and cut into thin slices
·         6 cloves garlic, peeled and grated
·         Kosher salt
·         1 tablespoon crushed red pepper flakes
·         1 tablespoon granulated sugar
·         3 (28-ounce) cans San Marzano whole plum tomatoes
·         The Eggplant:
·         2 medium eggplants, washed and cut into 1/2-inch thick rounds (about 2 1/2 pounds)
·         1/2 cup all-purpose flour
·         Freshly ground black pepper
·         5 large eggs
·         3 tablespoons whole milk
·         4 cups Italian-style breadcrumbs
·         1 tablespoon dried oregano
·         1 tablespoon fresh thyme leaves
·         Vegetable oil, for frying, as needed, about 1 1/2 to 2 cups
·         1 1/2 pounds mozzarella cheese, cut into thin slices
·         1/2 cup grated Parmesan
·         1 pound provolone cheese, grated
·         2 handfuls fresh basil, leaves only, torn
I really think this is what I would eat for my last meal on Earth. It's so simple and, when done right, sublime. I cannot stop eating this!
For the tomato sauce: In a large skillet, heat the olive oil over medium-high heat. Add the onion and garlic and season with salt and red pepper flakes. Cook until theonions become translucent, 3 to 5 minutes. Add the sugar and the canned tomatoes. Use a wooden spoon to break up some of the whole tomatoes and cook 10 to 15 minutes over medium heat, stirring from time to time. Taste for seasoning, the tomatoes should be fairly broken down and the flavors coming together. Cook for another few minutes if the tomatoes still taste like they need a little more time to break down. Set aside to cool.
For the eggplant (this step is optional, leave it out if you have limited time): Arrange the eggplant rounds in a single layer on 2 baking sheets. Sprinkle with salt on both sides of each slice and allow it to sit for about 1 hour. Salting it draws out the liquid and bitter flavor. After an hour, rinse with cold water and dry them thoroughly with a kitchen towel.
Put the flour in a medium bowl and season with salt and pepper. In another bowl, whisk together the eggs and milkand season with salt and pepper. In a third bowl, combine the breadcrumbs with the oregano and fresh thyme leaves and season with salt and pepper. Dip each eggplant slice in the flour and shake off any excess. Then, dip in the egg mixture, and finally in the breadcrumbs. Make sure to coat both sides of each slice of eggplant. Arrange them in single layers on the baking sheets.
In a large skillet, pour enough oil to accumulate about 1/2-inch in the bottom. Heat the oil until it begins to smoke lightly (alternatively, test with a thermometer and wait until the oil registers between 380 degrees F and 400 degrees F). Use a pair of kitchen tongs to add a single layer of the eggplant to the pan. Cook them until they are golden brown, about 2 minutes on each side. Remove from the oil and transfer to a baking sheet fitted with a kitchen towel so the eggplant can drain as the others cook. Season lightly with salt. Take care to reheat the oil back up to temperature before adding another batch of slices to the pan.
Preheat oven to 350 degrees F.
To assemble: In a 9 by 13-inch baking dish, spoon about 1/4 of the tomato sauce on the bottom. Top with a layer of the fried eggplant; the eggplant slices can overlap slightly. Top with about 1/3 of the mozzarella slices. Sprinkle with about 1/4 of the Parmesan and provolone cheeses. Top with a layer of torn basil leaves. Spoon sauce and repeat the layering 2 more times to make 3 layers. End with the remaining mozzarella. Carefully press the layers down firmly into the dish once assembled. Place the dish in the top part of the oven and cook until the cheese is melted and bubbly, 35 to 40 minutes. For extra browning, put the dish under the broiler for a minute or two just before serving to get an extra brown cheesy top. I always nibble on a bit of that before sharing it with my friends!

Recipe courtesy of Alex Guarnaschelli

Thursday, August 20, 2015

Paula Dean's Pot Roast

Paula Dean's Pot Roast

Onion How-Tos (01:54)How to Roast Meats (02:06)How to Mince Garlic (02:02)
Onion How-Tos (01:54)
Food Network shares tips on how to peel, slice, dice and mince onions.
Onion How-Tos (01:54)How to Roast Meats (02:06)How to Mince Garlic (02:02)
1 (3 to 4-pound) boneless chuck roast
1 teaspoon House Seasoning, recipe follows
1 teaspoon salt
1/2 teaspoon black pepper
2 tablespoons vegetable oil

1 cup thinly sliced onion wedges
3 cloves garlic, crushed
2 bay leaves
1 (10 3/4-ounce) can cream of mushroom soup
1/4 cup red wine
2 tablespoons Worcestershire sauce
1 tablespoon beef bouillon granules
3/4 cup water
House Seasoning:
1 cup salt
1/4 cup black pepper
1/4 cup garlic powder
Watch how to make this recipe
Preheat oven to 350 degrees F.

Add the House Seasoning, salt and pepper to a small bowl. Rub seasoning into the roast on both sides. Heat oil in a large skillet and brown the roast, searing it on both sides. Place the meat in a roaster pan. Add onions and garlic to skillet for 1 to 2 minutes to absorb leftover roast juice. Place into roaster pan with meat and bay leaves.

Combine the mushroom soup, wine, Worcestershire sauce and beef bouillon into a bowl. Pour over the roast. Add water.

Cover pan with foil and bake for 3 to 3 1/2 hours or until tender.

Remove and discard the bay leaves.

*Cook's Note: If the gravy is not thick enough, remove the meat from the pan and pour the gravy into a saucepan. Bring to a boil and thicken it by adding 2 tablespoons of cornstarch mixed with 1/4 cup cold water, stirring constantly.

House Seasoning:
Mix ingredients and store in an air tight container for up to 6 months.

Recipe courtesy of Paula Deen, 2008

Incredible Salsa

6 tomatoes
3 jalapenos (warning: hot)
1 medium white onion
1/2 a medium red onion
1 cup cilantro (I’m a fiend- so a little less if you aren’t)
5 cloves garlic
3 limes juice (hell, I even threw in some of the pulp)
1 tbsp cumin
1 tsp sea salt (More can always be added but not taken away!)
1 tsp chili powder
1 cup (2-3 ears) of grilled/pan fried corn. If pan frying it, try putting in 3 tbsps of pineapple juice and 2 tbsp EVOO. Since you are using pans now, I would probably add the garlic, salt, 1/2 the cilantro, cumin and chili powder now.
Sweeten it up with some diced fruit of your choice- pineapple, mango, peach etc.
Recipe by Julie Morgan of Facebook

Old-Fashioned Lentil Soup

A ham bone enriches this soup


1 ham bone
6 cups water
1 1/4 Dried lentils (from a 1-lb package)
4 medium-size carrots, pared and sliced
1 large onion, chopped (1 cup)
2 tea spoons salt or to taste
1 teaspoon sugar
1/4 teaspoon pepper or to taste
1 bay leaf

  1. Soak the beans overnight
  2. Combine ham bone, water, lentils, carrots, onion, salt,sugar,pepper and bay leaf in kettle; cover; bring to bring boiling; simmer for 1 hour, or until the lentils are tender.
  3. Take out the ham bone; strip of meat and add to the soup. Remove bay leaf.
  4. Ladle soup in bowl and serve.  Makes 6 servings.
Recipe from a cookbook "The Family Circle Cookbook"

Garlic & Herb Potatoes

Note: Recipe from a cookbook

Thursday, August 6, 2015

Pork & Beans

Pork & Beans


2 lb hamburger meat
1 Onion
1 Bell Pepper
1/2 cup Hunt BBQ sauce
3/4 Box brown sugar
2 large cans of Pork & Beans (drain)


Cook hamburger meat, onions & bell peppers until done.  Drain, add everything else and bring it to a boil.  Simmer for 10 minutes and viola, its done.  Serve it warm

The above recipe was submitted by Gene and his wife Ann Minor of Turning Point church, Chiefland, Florida

Red Potato Salad

Red Potato Salad


6 - lbs small Red potatoes, boiled not peeled & cut
Minced onion & Celery to taste
Parsley, salt, pepper to taste
1 large serving spoon Hellmann's  Mayonnaise
Butter Milk Ranch dressing to taste
1 12 oz bag of peas
Mix all well and serve cold

Recipe submitted by Ms Liz Cummings of my church Turning Point, Chiefland, Florida