Re: [CnD] Sugar's Lasagna

2017-04-04 Thread Sugar lopez via Cookinginthedark 
I use the basil, romano fine.
It is very good

Be gentle and you can be bold; be frugal and you can be liberal; avoid putting 
yourself before others and you can become a leader among men.
Lao Tzu 
-Sugar 


-Original Message-
From: Nicole Massey via Cookinginthedark [mailto:cookinginthedark@acbradio.org] 
Sent: Tuesday, April 04, 2017 2:22 PM
To: cookinginthedark@acbradio.org
Cc: Nicole Massey
Subject: Re: [CnD] Sugar's Lasagna

If you buy parmagano reggiano it *will* be unprocessed, certified, and 
guaranteed to be free of adulterants and other such stuff, as the folks who 
make it in Parma, Italy are very serious about this. And you'll find it isn't 
much of a price difference between the altered stuff either.
Some food items are reserved for certain places and their standards are in 
place so you get quality.

-Original Message-
From: Brenda Mueller via Cookinginthedark 
[mailto:cookinginthedark@acbradio.org] 
Sent: Tuesday, April 04, 2017 3:15 PM
To: [cookinginthedark@acbradio.org] 
Cc: Brenda Mueller 
Subject: Re: [CnD] Sugar's Lasagna

Yeah, but how processed is that fresh cheese, and what's in it? I doubt that 
one could find unprocessed cheese in any store.  

Brenda Mueller 


Sent from my iPhone

> On Apr 4, 2017, at 4:02 PM, Sugar lopez via Cookinginthedark 
>  wrote:
> 
> LOL, well lately I like to use fresh parm. Just shred it and use it.
> Smile
> Sugar
> 
> Be gentle and you can be bold; be frugal and you can be liberal; avoid 
> putting yourself before others and you can become a leader among men.
> Lao Tzu 
> -Sugar 
> 
> 
> -Original Message-
> From: Wendy via Cookinginthedark [mailto:cookinginthedark@acbradio.org] 
> Sent: Tuesday, April 04, 2017 12:32 PM
> To: cookinginthedark@acbradio.org
> Cc: Wendy
> Subject: Re: [CnD] Sugar's Lasagna
> 
> I heard in a cooking demonstration that parmesan cheese contains sawdust.
> Wendy
> 
> ___
> Cookinginthedark mailing list
> Cookinginthedark@acbradio.org
> http://acbradio.org/mailman/listinfo/cookinginthedark
> 
> 
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Re: [CnD] Sugar's Lasagna

2017-04-04 Thread Kathy Brandt via Cookinginthedark 
Since buying the grated Parmesan or Romano cheese from the deli, I haven't 
looked back for buying the stuff in the can. It comes in cups with lids, and 
looks like how cheese would if you use a greater to grade it.

> On Apr 4, 2017, at 5:21 PM, Nicole Massey via Cookinginthedark 
>  wrote:
> 
> If you buy parmagano reggiano it *will* be unprocessed, certified, and 
> guaranteed to be free of adulterants and other such stuff, as the folks who 
> make it in Parma, Italy are very serious about this. And you'll find it isn't 
> much of a price difference between the altered stuff either.
> Some food items are reserved for certain places and their standards are in 
> place so you get quality.
> 
> -Original Message-
> From: Brenda Mueller via Cookinginthedark 
> [mailto:cookinginthedark@acbradio.org] 
> Sent: Tuesday, April 04, 2017 3:15 PM
> To: [cookinginthedark@acbradio.org] 
> Cc: Brenda Mueller 
> Subject: Re: [CnD] Sugar's Lasagna
> 
> Yeah, but how processed is that fresh cheese, and what's in it? I doubt that 
> one could find unprocessed cheese in any store.  
> 
> Brenda Mueller 
> 
> 
> Sent from my iPhone
> 
>> On Apr 4, 2017, at 4:02 PM, Sugar lopez via Cookinginthedark 
>>  wrote:
>> 
>> LOL, well lately I like to use fresh parm. Just shred it and use it.
>> Smile
>> Sugar
>> 
>> Be gentle and you can be bold; be frugal and you can be liberal; avoid 
>> putting yourself before others and you can become a leader among men.
>> Lao Tzu 
>> -Sugar 
>> 
>> 
>> -Original Message-
>> From: Wendy via Cookinginthedark [mailto:cookinginthedark@acbradio.org] 
>> Sent: Tuesday, April 04, 2017 12:32 PM
>> To: cookinginthedark@acbradio.org
>> Cc: Wendy
>> Subject: Re: [CnD] Sugar's Lasagna
>> 
>> I heard in a cooking demonstration that parmesan cheese contains sawdust.
>> Wendy
>> 
>> ___
>> Cookinginthedark mailing list
>> Cookinginthedark@acbradio.org
>> http://acbradio.org/mailman/listinfo/cookinginthedark
>> 
>> 
>> ---
>> This email has been checked for viruses by Avast antivirus software.
>> https://www.avast.com/antivirus
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> 
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Re: [CnD] Sugar's Lasagna

2017-04-04 Thread Nicole Massey via Cookinginthedark 
If you buy parmagano reggiano it *will* be unprocessed, certified, and 
guaranteed to be free of adulterants and other such stuff, as the folks who 
make it in Parma, Italy are very serious about this. And you'll find it isn't 
much of a price difference between the altered stuff either.
Some food items are reserved for certain places and their standards are in 
place so you get quality.

-Original Message-
From: Brenda Mueller via Cookinginthedark 
[mailto:cookinginthedark@acbradio.org] 
Sent: Tuesday, April 04, 2017 3:15 PM
To: [cookinginthedark@acbradio.org] 
Cc: Brenda Mueller 
Subject: Re: [CnD] Sugar's Lasagna

Yeah, but how processed is that fresh cheese, and what's in it? I doubt that 
one could find unprocessed cheese in any store.  

Brenda Mueller 


Sent from my iPhone

> On Apr 4, 2017, at 4:02 PM, Sugar lopez via Cookinginthedark 
>  wrote:
> 
> LOL, well lately I like to use fresh parm. Just shred it and use it.
> Smile
> Sugar
> 
> Be gentle and you can be bold; be frugal and you can be liberal; avoid 
> putting yourself before others and you can become a leader among men.
> Lao Tzu 
> -Sugar 
> 
> 
> -Original Message-
> From: Wendy via Cookinginthedark [mailto:cookinginthedark@acbradio.org] 
> Sent: Tuesday, April 04, 2017 12:32 PM
> To: cookinginthedark@acbradio.org
> Cc: Wendy
> Subject: Re: [CnD] Sugar's Lasagna
> 
> I heard in a cooking demonstration that parmesan cheese contains sawdust.
> Wendy
> 
> ___
> Cookinginthedark mailing list
> Cookinginthedark@acbradio.org
> http://acbradio.org/mailman/listinfo/cookinginthedark
> 
> 
> ---
> This email has been checked for viruses by Avast antivirus software.
> https://www.avast.com/antivirus
> 
> ___
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> Cookinginthedark@acbradio.org
> http://acbradio.org/mailman/listinfo/cookinginthedark
> 

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Re: [CnD] Sugar's Lasagna

2017-04-04 Thread Sugar lopez via Cookinginthedark 
You can always use fresh as mentioned.
Smile
sugar

Be gentle and you can be bold; be frugal and you can be liberal; avoid putting 
yourself before others and you can become a leader among men.
Lao Tzu 
-Sugar 


-Original Message-
From: Brenda Mueller via Cookinginthedark 
[mailto:cookinginthedark@acbradio.org] 
Sent: Tuesday, April 04, 2017 1:15 PM
To: [cookinginthedark@acbradio.org]
Cc: Brenda Mueller
Subject: Re: [CnD] Sugar's Lasagna

Yeah, but how processed is that fresh cheese, and what's in it? I doubt that 
one could find unprocessed cheese in any store.  

Brenda Mueller 


Sent from my iPhone

> On Apr 4, 2017, at 4:02 PM, Sugar lopez via Cookinginthedark 
>  wrote:
> 
> LOL, well lately I like to use fresh parm. Just shred it and use it.
> Smile
> Sugar
> 
> Be gentle and you can be bold; be frugal and you can be liberal; avoid 
> putting yourself before others and you can become a leader among men.
> Lao Tzu 
> -Sugar 
> 
> 
> -Original Message-
> From: Wendy via Cookinginthedark [mailto:cookinginthedark@acbradio.org] 
> Sent: Tuesday, April 04, 2017 12:32 PM
> To: cookinginthedark@acbradio.org
> Cc: Wendy
> Subject: Re: [CnD] Sugar's Lasagna
> 
> I heard in a cooking demonstration that parmesan cheese contains sawdust.
> Wendy
> 
> ___
> Cookinginthedark mailing list
> Cookinginthedark@acbradio.org
> http://acbradio.org/mailman/listinfo/cookinginthedark
> 
> 
> ---
> This email has been checked for viruses by Avast antivirus software.
> https://www.avast.com/antivirus
> 
> ___
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> Cookinginthedark@acbradio.org
> http://acbradio.org/mailman/listinfo/cookinginthedark
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Re: [CnD] Sugar's Lasagna

2017-04-04 Thread Sugar lopez via Cookinginthedark 
Ok ok folks you use what you like in recipes you don't have to follow exactly 
what is posted. I am just putting what I have used
Have a wonderful and happy day

Be gentle and you can be bold; be frugal and you can be liberal; avoid putting 
yourself before others and you can become a leader among men.
Lao Tzu 
-Sugar 


-Original Message-
From: Nicole Massey via Cookinginthedark [mailto:cookinginthedark@acbradio.org] 
Sent: Tuesday, April 04, 2017 11:26 AM
To: cookinginthedark@acbradio.org
Cc: Nicole Massey
Subject: Re: [CnD] Sugar's Lasagna

If you've got a BARD account, you might want to give a listen to the following 
book:
Olmsted, Larry
Real food fake food_ why you don't know what you're eating & what you can do 
about it
DB86220

I found it to be rather enlightening.

-Original Message-
From: Deborah Barnes via Cookinginthedark 
[mailto:cookinginthedark@acbradio.org] 
Sent: Tuesday, April 04, 2017 1:12 PM
To: cookinginthedark@acbradio.org
Cc: Deborah Barnes 
Subject: Re: [CnD] Sugar's Lasagna

Thank you.  I can eat all the yummy stuff if I stay away from all the processed 
stuff with preservatives.

Deb B.

-Original Message-
From: Nicole Massey via Cookinginthedark [mailto:cookinginthedark@acbradio.org] 
Sent: Monday, April 03, 2017 8:41 PM
To: cookinginthedark@acbradio.org
Cc: Nicole Massey
Subject: Re: [CnD] Sugar's Lasagna

If you want to take this to a new level, replace the Kraft "parmesan" with real 
parmesano reggiano. It's not that much more expensive, but the flavor is much 
better, and unlike most "parmesan" products it doesn't contain anything but 
cheese.

-Original Message-
From: Sugar lopez via Cookinginthedark [mailto:cookinginthedark@acbradio.org] 
Sent: Monday, April 03, 2017 7:22 PM
To: CND 
Cc: Sugar lopez 
Subject: [CnD] Sugar's Lasagna

Sugar's Lasagna

 

My Daniel just loves all the beef in it!

 

Ingrediants: 

2lbs of lean beef(4%)

2lbs of mozarela(saving a cup for topping)

1 16oz. Parmesan cheese(kraft in container)

1 1lg container(14 ounce-16 ounce ricotta cheese,(brand precious)

1lg egg

salt and pepper to taste

12 lasagna noodles(boiling 2-3 extras in case one breaks)

1 can black, pitted olives

1sm. green pepper

1sm. red pepper

1sm. red onion

garlic to taste

(Italian sausage(mild)

at times I use "hillshire" smoked Italian sausage)

salt for boiling water

1 med. bottle of "Prego" speghetti sauce

(I like to use the roasted garlic with mushrooms)

Pam( to spray cassarole dish

 

Instructions:

in a rolling boil of hot water, place noodles up to 12 minutes, or until 
noodles are slightly soften

while noodles are boiling, heat and brown meat and sausage, and since I use the 
4% lean beef, no need to drain...

adding veggies, all chopped, continue to stir, then pour entire speghetti sauce 
in, for a slow simmer(don't forget to season your beef with your choice of 
spices)

preheat oven at 350 degrees for 15 minutes:

on a piece of foil, lay out noodles to cool, being careful not to burn your 
fingers...smile...

now mix your cheeses, placing all cheeses in a bowl, and the egg, as the egg 
plays like a glue

remember to save at least 1 cup of mozeralla for topping.

mix all together until a dough like substance, making sure egg has been broken 
and spread through out mixture.

Add some pepper to cheese about half a tea spoon, or to taste

Now the fun begins!

1st layer: your meat sauce

2nd: noodles

3: cheese

repeat for 3 layers, being very generous with cheese, as you may have some left 
over, if that happens, and you have a few noodles left, take all left overs and 
roll up and place in oven for bit size stuffed noodles.

the same foil paper you used to place the noodles on, can be used to cover 
lasagna .

bake for 35-45 minutes, or until all melted

remember your meat has already been browned... 

last 15 minutes, remove foil and let sit for a few minutes more

removing out of the oven, to cool for about 10 minutes before sliceing.

 

Enjoy

Sugar

 

 

A wise old owl lived in an oak
The more he saw the less he spoke
The less he spoke the more he heard.
Why can't we all be like that wise old bird?

- Edward Hersey Richards

-So True, Sugar

 



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Re: [CnD] Sugar's Lasagna

2017-04-04 Thread Brenda Mueller via Cookinginthedark 
Yeah, but how processed is that fresh cheese, and what's in it? I doubt that 
one could find unprocessed cheese in any store.  

Brenda Mueller 


Sent from my iPhone

> On Apr 4, 2017, at 4:02 PM, Sugar lopez via Cookinginthedark 
>  wrote:
> 
> LOL, well lately I like to use fresh parm. Just shred it and use it.
> Smile
> Sugar
> 
> Be gentle and you can be bold; be frugal and you can be liberal; avoid 
> putting yourself before others and you can become a leader among men.
> Lao Tzu 
> -Sugar 
> 
> 
> -Original Message-
> From: Wendy via Cookinginthedark [mailto:cookinginthedark@acbradio.org] 
> Sent: Tuesday, April 04, 2017 12:32 PM
> To: cookinginthedark@acbradio.org
> Cc: Wendy
> Subject: Re: [CnD] Sugar's Lasagna
> 
> I heard in a cooking demonstration that parmesan cheese contains sawdust.
> Wendy
> 
> ___
> Cookinginthedark mailing list
> Cookinginthedark@acbradio.org
> http://acbradio.org/mailman/listinfo/cookinginthedark
> 
> 
> ---
> This email has been checked for viruses by Avast antivirus software.
> https://www.avast.com/antivirus
> 
> ___
> Cookinginthedark mailing list
> Cookinginthedark@acbradio.org
> http://acbradio.org/mailman/listinfo/cookinginthedark
> 

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Re: [CnD] Sugar's Lasagna

2017-04-04 Thread Sugar lopez via Cookinginthedark 
LOL, well lately I like to use fresh parm. Just shred it and use it.
Smile
Sugar

Be gentle and you can be bold; be frugal and you can be liberal; avoid putting 
yourself before others and you can become a leader among men.
Lao Tzu 
-Sugar 


-Original Message-
From: Wendy via Cookinginthedark [mailto:cookinginthedark@acbradio.org] 
Sent: Tuesday, April 04, 2017 12:32 PM
To: cookinginthedark@acbradio.org
Cc: Wendy
Subject: Re: [CnD] Sugar's Lasagna

I heard in a cooking demonstration that parmesan cheese contains sawdust.
Wendy

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Re: [CnD] Sugar's Lasagna

2017-04-04 Thread Nicole Massey via Cookinginthedark 
Yes, many brands do. (Including the classic "green can") That's why the real 
stuff is worth seeking out.

-Original Message-
From: Wendy via Cookinginthedark [mailto:cookinginthedark@acbradio.org] 
Sent: Tuesday, April 04, 2017 2:32 PM
To: cookinginthedark@acbradio.org
Cc: Wendy 
Subject: Re: [CnD] Sugar's Lasagna

I heard in a cooking demonstration that parmesan cheese contains sawdust.
Wendy

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Re: [CnD] Sugar's Lasagna

2017-04-04 Thread Wendy via Cookinginthedark 
I heard in a cooking demonstration that parmesan cheese contains sawdust.
Wendy

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Re: [CnD] Sugar's Lasagna

2017-04-04 Thread Nicole Massey via Cookinginthedark 
The thing that bugs me about processed grated parmesan isn't the preservatives, 
it's the cellulose. Other than increasing the volume to lower costs I can't 
think of a good reason to put grated wood in cheese.

-Original Message-
From: Deborah Barnes via Cookinginthedark 
[mailto:cookinginthedark@acbradio.org] 
Sent: Tuesday, April 04, 2017 2:20 PM
To: cookinginthedark@acbradio.org
Cc: Deborah Barnes 
Subject: Re: [CnD] Sugar's Lasagna

Thanks.  Maybe I'll just go do that.  I didn't know about the preservatives in 
processed cheese for a long time and was amazed that I can eat hoop cheese and 
it doesn't bother me at all!!  But American sure does!--for example..

Deb B.

-Original Message-
From: Nicole Massey via Cookinginthedark [mailto:cookinginthedark@acbradio.org] 
Sent: Tuesday, April 04, 2017 2:26 PM
To: cookinginthedark@acbradio.org
Cc: Nicole Massey
Subject: Re: [CnD] Sugar's Lasagna

If you've got a BARD account, you might want to give a listen to the following 
book:
Olmsted, Larry
Real food fake food_ why you don't know what you're eating & what you can do 
about it
DB86220

I found it to be rather enlightening.

-Original Message-
From: Deborah Barnes via Cookinginthedark 
[mailto:cookinginthedark@acbradio.org] 
Sent: Tuesday, April 04, 2017 1:12 PM
To: cookinginthedark@acbradio.org
Cc: Deborah Barnes 
Subject: Re: [CnD] Sugar's Lasagna

Thank you.  I can eat all the yummy stuff if I stay away from all the processed 
stuff with preservatives.

Deb B.

-Original Message-
From: Nicole Massey via Cookinginthedark [mailto:cookinginthedark@acbradio.org] 
Sent: Monday, April 03, 2017 8:41 PM
To: cookinginthedark@acbradio.org
Cc: Nicole Massey
Subject: Re: [CnD] Sugar's Lasagna

If you want to take this to a new level, replace the Kraft "parmesan" with real 
parmesano reggiano. It's not that much more expensive, but the flavor is much 
better, and unlike most "parmesan" products it doesn't contain anything but 
cheese.

-Original Message-
From: Sugar lopez via Cookinginthedark [mailto:cookinginthedark@acbradio.org] 
Sent: Monday, April 03, 2017 7:22 PM
To: CND 
Cc: Sugar lopez 
Subject: [CnD] Sugar's Lasagna

Sugar's Lasagna

 

My Daniel just loves all the beef in it!

 

Ingrediants: 

2lbs of lean beef(4%)

2lbs of mozarela(saving a cup for topping)

1 16oz. Parmesan cheese(kraft in container)

1 1lg container(14 ounce-16 ounce ricotta cheese,(brand precious)

1lg egg

salt and pepper to taste

12 lasagna noodles(boiling 2-3 extras in case one breaks)

1 can black, pitted olives

1sm. green pepper

1sm. red pepper

1sm. red onion

garlic to taste

(Italian sausage(mild)

at times I use "hillshire" smoked Italian sausage)

salt for boiling water

1 med. bottle of "Prego" speghetti sauce

(I like to use the roasted garlic with mushrooms)

Pam( to spray cassarole dish

 

Instructions:

in a rolling boil of hot water, place noodles up to 12 minutes, or until 
noodles are slightly soften

while noodles are boiling, heat and brown meat and sausage, and since I use the 
4% lean beef, no need to drain...

adding veggies, all chopped, continue to stir, then pour entire speghetti sauce 
in, for a slow simmer(don't forget to season your beef with your choice of 
spices)

preheat oven at 350 degrees for 15 minutes:

on a piece of foil, lay out noodles to cool, being careful not to burn your 
fingers...smile...

now mix your cheeses, placing all cheeses in a bowl, and the egg, as the egg 
plays like a glue

remember to save at least 1 cup of mozeralla for topping.

mix all together until a dough like substance, making sure egg has been broken 
and spread through out mixture.

Add some pepper to cheese about half a tea spoon, or to taste

Now the fun begins!

1st layer: your meat sauce

2nd: noodles

3: cheese

repeat for 3 layers, being very generous with cheese, as you may have some left 
over, if that happens, and you have a few noodles left, take all left overs and 
roll up and place in oven for bit size stuffed noodles.

the same foil paper you used to place the noodles on, can be used to cover 
lasagna .

bake for 35-45 minutes, or until all melted

remember your meat has already been browned... 

last 15 minutes, remove foil and let sit for a few minutes more

removing out of the oven, to cool for about 10 minutes before sliceing.

 

Enjoy

Sugar

 

 

A wise old owl lived in an oak
The more he saw the less he spoke
The less he spoke the more he heard.
Why can't we all be like that wise old bird?

- Edward Hersey Richards

-So True, Sugar

 



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Re: [CnD] Sugar's Lasagna

2017-04-04 Thread Deborah Barnes via Cookinginthedark 
Thanks.  Maybe I'll just go do that.  I didn't know about the preservatives in 
processed cheese for a long time and was amazed that I can eat hoop cheese and 
it doesn't bother me at all!!  But American sure does!--for example..

Deb B.

-Original Message-
From: Nicole Massey via Cookinginthedark [mailto:cookinginthedark@acbradio.org] 
Sent: Tuesday, April 04, 2017 2:26 PM
To: cookinginthedark@acbradio.org
Cc: Nicole Massey
Subject: Re: [CnD] Sugar's Lasagna

If you've got a BARD account, you might want to give a listen to the following 
book:
Olmsted, Larry
Real food fake food_ why you don't know what you're eating & what you can do 
about it
DB86220

I found it to be rather enlightening.

-Original Message-
From: Deborah Barnes via Cookinginthedark 
[mailto:cookinginthedark@acbradio.org] 
Sent: Tuesday, April 04, 2017 1:12 PM
To: cookinginthedark@acbradio.org
Cc: Deborah Barnes 
Subject: Re: [CnD] Sugar's Lasagna

Thank you.  I can eat all the yummy stuff if I stay away from all the processed 
stuff with preservatives.

Deb B.

-Original Message-
From: Nicole Massey via Cookinginthedark [mailto:cookinginthedark@acbradio.org] 
Sent: Monday, April 03, 2017 8:41 PM
To: cookinginthedark@acbradio.org
Cc: Nicole Massey
Subject: Re: [CnD] Sugar's Lasagna

If you want to take this to a new level, replace the Kraft "parmesan" with real 
parmesano reggiano. It's not that much more expensive, but the flavor is much 
better, and unlike most "parmesan" products it doesn't contain anything but 
cheese.

-Original Message-
From: Sugar lopez via Cookinginthedark [mailto:cookinginthedark@acbradio.org] 
Sent: Monday, April 03, 2017 7:22 PM
To: CND 
Cc: Sugar lopez 
Subject: [CnD] Sugar's Lasagna

Sugar's Lasagna

 

My Daniel just loves all the beef in it!

 

Ingrediants: 

2lbs of lean beef(4%)

2lbs of mozarela(saving a cup for topping)

1 16oz. Parmesan cheese(kraft in container)

1 1lg container(14 ounce-16 ounce ricotta cheese,(brand precious)

1lg egg

salt and pepper to taste

12 lasagna noodles(boiling 2-3 extras in case one breaks)

1 can black, pitted olives

1sm. green pepper

1sm. red pepper

1sm. red onion

garlic to taste

(Italian sausage(mild)

at times I use "hillshire" smoked Italian sausage)

salt for boiling water

1 med. bottle of "Prego" speghetti sauce

(I like to use the roasted garlic with mushrooms)

Pam( to spray cassarole dish

 

Instructions:

in a rolling boil of hot water, place noodles up to 12 minutes, or until 
noodles are slightly soften

while noodles are boiling, heat and brown meat and sausage, and since I use the 
4% lean beef, no need to drain...

adding veggies, all chopped, continue to stir, then pour entire speghetti sauce 
in, for a slow simmer(don't forget to season your beef with your choice of 
spices)

preheat oven at 350 degrees for 15 minutes:

on a piece of foil, lay out noodles to cool, being careful not to burn your 
fingers...smile...

now mix your cheeses, placing all cheeses in a bowl, and the egg, as the egg 
plays like a glue

remember to save at least 1 cup of mozeralla for topping.

mix all together until a dough like substance, making sure egg has been broken 
and spread through out mixture.

Add some pepper to cheese about half a tea spoon, or to taste

Now the fun begins!

1st layer: your meat sauce

2nd: noodles

3: cheese

repeat for 3 layers, being very generous with cheese, as you may have some left 
over, if that happens, and you have a few noodles left, take all left overs and 
roll up and place in oven for bit size stuffed noodles.

the same foil paper you used to place the noodles on, can be used to cover 
lasagna .

bake for 35-45 minutes, or until all melted

remember your meat has already been browned... 

last 15 minutes, remove foil and let sit for a few minutes more

removing out of the oven, to cool for about 10 minutes before sliceing.

 

Enjoy

Sugar

 

 

A wise old owl lived in an oak
The more he saw the less he spoke
The less he spoke the more he heard.
Why can't we all be like that wise old bird?

- Edward Hersey Richards

-So True, Sugar

 



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Re: [CnD] Sugar's Lasagna

2017-04-04 Thread Nicole Massey via Cookinginthedark 
If you've got a BARD account, you might want to give a listen to the following 
book:
Olmsted, Larry
Real food fake food_ why you don't know what you're eating & what you can do 
about it
DB86220

I found it to be rather enlightening.

-Original Message-
From: Deborah Barnes via Cookinginthedark 
[mailto:cookinginthedark@acbradio.org] 
Sent: Tuesday, April 04, 2017 1:12 PM
To: cookinginthedark@acbradio.org
Cc: Deborah Barnes 
Subject: Re: [CnD] Sugar's Lasagna

Thank you.  I can eat all the yummy stuff if I stay away from all the processed 
stuff with preservatives.

Deb B.

-Original Message-
From: Nicole Massey via Cookinginthedark [mailto:cookinginthedark@acbradio.org] 
Sent: Monday, April 03, 2017 8:41 PM
To: cookinginthedark@acbradio.org
Cc: Nicole Massey
Subject: Re: [CnD] Sugar's Lasagna

If you want to take this to a new level, replace the Kraft "parmesan" with real 
parmesano reggiano. It's not that much more expensive, but the flavor is much 
better, and unlike most "parmesan" products it doesn't contain anything but 
cheese.

-Original Message-
From: Sugar lopez via Cookinginthedark [mailto:cookinginthedark@acbradio.org] 
Sent: Monday, April 03, 2017 7:22 PM
To: CND 
Cc: Sugar lopez 
Subject: [CnD] Sugar's Lasagna

Sugar's Lasagna

 

My Daniel just loves all the beef in it!

 

Ingrediants: 

2lbs of lean beef(4%)

2lbs of mozarela(saving a cup for topping)

1 16oz. Parmesan cheese(kraft in container)

1 1lg container(14 ounce-16 ounce ricotta cheese,(brand precious)

1lg egg

salt and pepper to taste

12 lasagna noodles(boiling 2-3 extras in case one breaks)

1 can black, pitted olives

1sm. green pepper

1sm. red pepper

1sm. red onion

garlic to taste

(Italian sausage(mild)

at times I use "hillshire" smoked Italian sausage)

salt for boiling water

1 med. bottle of "Prego" speghetti sauce

(I like to use the roasted garlic with mushrooms)

Pam( to spray cassarole dish

 

Instructions:

in a rolling boil of hot water, place noodles up to 12 minutes, or until 
noodles are slightly soften

while noodles are boiling, heat and brown meat and sausage, and since I use the 
4% lean beef, no need to drain...

adding veggies, all chopped, continue to stir, then pour entire speghetti sauce 
in, for a slow simmer(don't forget to season your beef with your choice of 
spices)

preheat oven at 350 degrees for 15 minutes:

on a piece of foil, lay out noodles to cool, being careful not to burn your 
fingers...smile...

now mix your cheeses, placing all cheeses in a bowl, and the egg, as the egg 
plays like a glue

remember to save at least 1 cup of mozeralla for topping.

mix all together until a dough like substance, making sure egg has been broken 
and spread through out mixture.

Add some pepper to cheese about half a tea spoon, or to taste

Now the fun begins!

1st layer: your meat sauce

2nd: noodles

3: cheese

repeat for 3 layers, being very generous with cheese, as you may have some left 
over, if that happens, and you have a few noodles left, take all left overs and 
roll up and place in oven for bit size stuffed noodles.

the same foil paper you used to place the noodles on, can be used to cover 
lasagna .

bake for 35-45 minutes, or until all melted

remember your meat has already been browned... 

last 15 minutes, remove foil and let sit for a few minutes more

removing out of the oven, to cool for about 10 minutes before sliceing.

 

Enjoy

Sugar

 

 

A wise old owl lived in an oak
The more he saw the less he spoke
The less he spoke the more he heard.
Why can't we all be like that wise old bird?

- Edward Hersey Richards

-So True, Sugar

 



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Re: [CnD] Sugar's Lasagna

2017-04-04 Thread Deborah Barnes via Cookinginthedark 
Thank you.  I can eat all the yummy stuff if I stay away from all the processed 
stuff with preservatives.

Deb B.

-Original Message-
From: Nicole Massey via Cookinginthedark [mailto:cookinginthedark@acbradio.org] 
Sent: Monday, April 03, 2017 8:41 PM
To: cookinginthedark@acbradio.org
Cc: Nicole Massey
Subject: Re: [CnD] Sugar's Lasagna

If you want to take this to a new level, replace the Kraft "parmesan" with real 
parmesano reggiano. It's not that much more expensive, but the flavor is much 
better, and unlike most "parmesan" products it doesn't contain anything but 
cheese.

-Original Message-
From: Sugar lopez via Cookinginthedark [mailto:cookinginthedark@acbradio.org] 
Sent: Monday, April 03, 2017 7:22 PM
To: CND 
Cc: Sugar lopez 
Subject: [CnD] Sugar's Lasagna

Sugar's Lasagna

 

My Daniel just loves all the beef in it!

 

Ingrediants: 

2lbs of lean beef(4%)

2lbs of mozarela(saving a cup for topping)

1 16oz. Parmesan cheese(kraft in container)

1 1lg container(14 ounce-16 ounce ricotta cheese,(brand precious)

1lg egg

salt and pepper to taste

12 lasagna noodles(boiling 2-3 extras in case one breaks)

1 can black, pitted olives

1sm. green pepper

1sm. red pepper

1sm. red onion

garlic to taste

(Italian sausage(mild)

at times I use "hillshire" smoked Italian sausage)

salt for boiling water

1 med. bottle of "Prego" speghetti sauce

(I like to use the roasted garlic with mushrooms)

Pam( to spray cassarole dish

 

Instructions:

in a rolling boil of hot water, place noodles up to 12 minutes, or until 
noodles are slightly soften

while noodles are boiling, heat and brown meat and sausage, and since I use the 
4% lean beef, no need to drain...

adding veggies, all chopped, continue to stir, then pour entire speghetti sauce 
in, for a slow simmer(don't forget to season your beef with your choice of 
spices)

preheat oven at 350 degrees for 15 minutes:

on a piece of foil, lay out noodles to cool, being careful not to burn your 
fingers...smile...

now mix your cheeses, placing all cheeses in a bowl, and the egg, as the egg 
plays like a glue

remember to save at least 1 cup of mozeralla for topping.

mix all together until a dough like substance, making sure egg has been broken 
and spread through out mixture.

Add some pepper to cheese about half a tea spoon, or to taste

Now the fun begins!

1st layer: your meat sauce

2nd: noodles

3: cheese

repeat for 3 layers, being very generous with cheese, as you may have some left 
over, if that happens, and you have a few noodles left, take all left overs and 
roll up and place in oven for bit size stuffed noodles.

the same foil paper you used to place the noodles on, can be used to cover 
lasagna .

bake for 35-45 minutes, or until all melted

remember your meat has already been browned... 

last 15 minutes, remove foil and let sit for a few minutes more

removing out of the oven, to cool for about 10 minutes before sliceing.

 

Enjoy

Sugar

 

 

A wise old owl lived in an oak
The more he saw the less he spoke
The less he spoke the more he heard.
Why can't we all be like that wise old bird?

- Edward Hersey Richards

-So True, Sugar

 



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