9 Comments on “”

1. katry Says:

   
   April 14, 2015 at 12:11 pm

   Ray Bradbury quote
   • katry Says:

     
     April 15, 2015 at 11:36 am

     Morpfy,
     I like the combination of sausage and ground beef. I think I might use regular sausage instead of breakfast. I might even throw in a hot sausage or two. Now I need company so I can serve this!
2. Morpfu Says:

   
   April 15, 2015 at 6:20 am

   IGreat LASAGNE
   ngredients
    1-1/2 pound Ground Beef
    1 pound Hot Breakfast Sausage
    2 cloves Garlic, Minced
    2 cans (14.5 Ounce) Whole Tomatoes
    2 cans (6 Ounce) Tomato Paste
    2 Tablespoons Dried Parsley
    2 Tablespoons Dried Basil
    1 teaspoon Salt
    3 cups Lowfat Cottage Cheese
    2 whole Beaten Eggs
    1/2 cup Grated (not Shredded) Parmesan Cheese
    2 Tablespoons Dried Parsley
    1 teaspoon Salt
    1 pound Sliced Mozzarella Cheese
    1 package (10 Ounce) Lasagna Noodles
    (add 1/2 Teaspoon Salt And 1 Tablespoon Olive Oil To Pasta Water)
   Preparation Instructions
   Bring a large pot of water to a boil.
   Meanwhile, in a large skillet or saucepan, combine ground beef, sausage, and garlic. Cook over medium-high heat until browned. Drain half the fat; less if you’re feeling naughty. Add tomatoes, tomato paste, 2 tablespoons parsley, basil and salt. After adding the tomatoes, the sauce mixture should simmer for 45 minutes while you are working on the other steps.
   In a medium bowl, mix cottage cheese, beaten eggs, grated Parmesan, 2 more tablespoons parsley, and 1 more teaspoon salt. Stir together well. Set aside. Cook lasagna until “al dente” (not overly cooked).
   To assemble:
   Arrange 4 cooked lasagna noodles in the bottom of a baking pan, overlapping if necessary. Spoon half the cottage cheese mixture over the noodles. Spread evenly. Cover cottage cheese with a layer of mozzarella cheese. Spoon a little less than half the meat/sauce mixture over the top.
   Repeat, ending with meat/sauce mixture. Sprinkle top generously with extra Parmesan.
   Either freeze, refrigerate for up to two days, or bake immediately: 350-degree oven for 20 to 30 minutes, or until top is hot and bubbly.
3. Morpfu Says:

   
   April 15, 2015 at 6:21 am

   Zucchini NOODLES

   Ingredients
    2 whole Zucchini
    1 Tablespoon Butter
    1 Tablespoon Olive Oil
    2 cloves Garlic, Minced
    3 whole Roma Tomatoes, Diced
    1/4 cup Shredded Parmesan
    3 whole Basil Leaves (chiffonade)
    Salt And Pepper, to taste
   Preparation Instructions
   Use a vegetable peeler to peel long ribbons of zucchini.
   Heat a nonstick skillet over medium-high heat and heat the butter and olive oil. Add the zucchini and toss around in the pan for 1 to 2 minutes. Sprinkle in salt and pepper. Add the tomatoes and parmesan and toss to heat everything up.
   Serve within a few minutes, before the zucchini get too soft
   • katry Says:

     
     April 15, 2015 at 11:32 am

     Morpfy,
     Anyone who grows zucchini is always trying to give it away so finding a different recipe for zucchini is always a bonus. This sounds delicious.
4. Morpfu Says:

   
   April 15, 2015 at 6:22 am

   Country Apple Coffee Cake

   Ingredients

   COFFEE CAKE:
   2 tablespoons margarine OR butter, softened
   1-1/2 cups chopped peeled apples
   1 (12-ounce) can refrigerated flaky biscuits
   1/3 cup packed brown sugar
   1/4 teaspoon ground cinnamon
   1/3 cup light corn syrup
   1-1/2 teaspoons whiskey(optional)
   1 egg
   1/2 cup pecan halves OR pieces

   GLAZE:
   1/3 cup powdered sugar
   1/4 teaspoon vanilla
   1 to 2 teaspoons milk

   Instructions

   To make Coffee Cake,using 1 tablespoon margarine, generously grease a 9-inch round cake pan OR 8-inch square baking pan.
   Spread 1 cup apples in greased pan.
   Separate dough into 10 biscuits;cut each into quarters.
   Arrange biscuit pieces,points up,over apples.
   Top with remaining 1/2 cup apples.
   In a small bowl,combine remaining 1 tablespoon margarine,brown sugar,cinnamon,corn syrup,whiskey and egg;
   beat 2 to 3 minutes or until sugar is partially dissolved.
   Stir in pecans.
   Spoon over biscuit pieces and apples.

   Bake in preheated 350-degree F. oven 35 to 45 minutes or until deep golden brown.
   Cool 5 minutes.If desired,remove from pan.

   For Glaze,in a small bowl,blend together all glaze ingredients until smooth,adding enough milk for desired drizzling consistency.
   Drizzle over warm cake.
   Serve warm or cool.
   Store in refrigerator.

   Yield: 8 servings
   • katry Says:

     
     April 15, 2015 at 11:30 am

     Mortify,
     Another great one. I would tweak this just a bit and substitute walnut as I am not a pecan lover.

     I love how easy this is with the biscuits.
5. minicapt Says:

   
   April 15, 2015 at 5:42 pm

   Larson time:
   

   Cheers
   • katry Says:

     
     April 15, 2015 at 5:47 pm

     minicapt,
     He does make me laugh.

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