Hi Tom
once I have the pan a little warm, I place the ground beef(I use the 4%
because that way I don't have to drain..smile
Once it has been on med heat for about 12-15 minutes, I take a little piece
and taste, or smell because at times you can smell the blood in the meat,
and it's then that I place all my seasonings, and veggies in, and let cook
again for about another 10 minutes on a lower heat(between low and medium),
when the simmering is a bit more even, and pour in the speghetti sauce(I use
prego,as it's much more thicker, and gives a better consistancy), and cover
to simmer for another 7-10 minutes
*keep in mind that it will keep cooking in the oven*
once it has been all ut together, the foil will keep it moist, and once
cooked for about half hour, or until all the mix is melted and simmering,
the you know it's ready.
I also remove the foil about 15 minutes before it's through, so I can feel
with a fork, or with tip of my fingers(clean of course), making sure cheese
a bit hardened, and not to soft)
then I know all has come out wonderful.
Good luck.
Sugar
'The Lord is good to those who depend on him,
to those who search for him.'
~ Lamentations 3:25
*Be Blessed, Sugar
----- Original Message -----
From: "Tom Dickhoner" <[email protected]>
To: <[email protected]>
Sent: Thursday, October 20, 2011 9:44 AM
Subject: [CnD] Sill's Lasagna
Sugar, I received your lasagna recipe.
Now here's a question for you. When you brow your ground beef and
Saussage, how do you make sure that all the meat in the skillet is cooked
evenly, and how do you do it without burning yourself? I make the meet
into patties. I cook it on low heat and cook it slowly for 5 to 6 minutes
per side. Let me know how you do that.
Thanks in Advance,
Tom Dickhoner
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