My first attempt at an origami shirt for a new Dad’s Father’s day. His interest in music is portrayed by the music used as background, and his other interest, golf, is portrayed by the hat and glove embellishments I used.
As time goes on I’ll be posting more cards…for now, I’m just hoping this one
actually posts! ;-D
Not to toot my own horn, but anyone who’s ever eaten my lagagna has told me it was THE BEST they’ve ever had and have asked for my recipe. Now this isn’t some skinny, pasty lasagna. It’s rich, deep and delicious! I know you’ll love it if you give it a try! I’ve developed this recipe through much trial and error and I think this will make you ‘famous’ too! If you prefer a vegetarian option, omit the beef and layer sliced zucchini, shredded and blanced carrots, eggplant…anything goes!
Let’s begin!
Assemble these ingredients:
2lbs lean ground beef
2 containers cottage cheese
2 pkg frozen spinach, defrosted and drained
2 eggs
2 boxes Oven-ready lasagna
3 cans Primo Pasta Sauce, your flavour choice (I use the garlic one)
2 cloves fresh garlic
4C freshly grated mozarella cheese
1C parmessan cheese
2 cans sliced mushrooms (if using fresh, saute until lightly browned)
FRESH basil (if it’s not available, use dried), about 1/2 cup
Fresh chopped parsley (again, use dried if necessary) about 1/2 cup
1 lasagna pan large enough to hold it all!
Prepare:
1. Saute the ground beef until lightly browned, and drain and rinse in colander
2. Pour the containers of cottage cheese into a bowl and stir in the 2 eggs until well blended.
3. Drain the spincah and squeeze out excess water
4. Grate the mozarella cheese
5. Chop basil and parsley (about 1/2C each)
Assemble:
Place enough pasta sauce in the bottom of the lasagna pan to coat, and place a layer of lasagna noodles into the pan, in one direction.
Sprinkle 1/3 of the beef over the noodles. Grind some fresh pepper over the beef and sprinkle the equivalent of one crushed clove of garlic over it. Drizzle more pasta sauce over it, using up about 1/2 of a can of the pasta sauce.
Spread 1/3 of the cottage cheese over that layer, plus 1/2 package of spinach and one can of drained mushrooms. Sprinkle with 1/3 of the basil and parsley.
Place a second layer of noodles, but this time, in the opposite direction from the first layer. This prevents your lasagna from slipping and falling over when you serve it. Again, drizzle pasta sauce over to cover fairly generously, then repeat with the meat, cheese, 1 package of spinach,and the second can of drained mushrooms. Grind some pepper over it all, and sprinkle with another 1/3 of the basil and parsley. Drizzle sauce over it all. By this time, you should have used one can of the Primo sauce.
Place a third layer of noodles, once again reversing the direction and pour over that, 1/2 can of the pasta sauce. Place the final third of the beef, the the remaining ingredients, the 1/2pkg of the spinach, the last 1/3 of the cottage cheese and the second clove of garlic. Grind some fresh pepper over it, and the last 1/3 of the basil and parsley.
Place the final layer of lasagna noodles over it, again reversing the direction, and alightly overlapping them. Then pour the final 1/2 can of pasta sauce over it all, making certain all the noodles are well coated. Let it run over the edges to completely coat.
Sprinkle with the mozarella, then the parmessan and sprinkly any remaining basil and parsley over it all.
Cover with foil and refrigerate until needed. This is great for company – it keeps you out of the kitchen while entertaining!
To bake: keep covered and bake for 1/2 hour @ 350F, then remove foil and bake for another 1/2 hour or until a knife can run through it and the pasta is soft.
Remove from oven and let rest for about 10 minutes.
Cut into squares and place on plates accompanied by a nice big Caesar Salad, crusty rolls and parsley butter. Oh. And don’t forget that nice, full-bodied red wine!
ENJOY!!
Well, once again I’ve been asked for my hamburger “recipe”…I had no idea the younger generation relied to much on the pre-packaged frozen burgers that they would require a recipe! But it seems many do, so I thought I’d share my recipe with you, too!
Homemade Hamburgers
You’ve all seen the ads for those greenish coloured bags, right? The ones that promise to keep your goodies fresher longer? Well I’M here to say phhhhtt to them! There’s a FREE alternative, and I bet it’s in your cupboards right now!!
CEREAL BAGS!! That’s right. The ones you’ve been tossing away! They contain a dessicant that keeps your cereals from getting soft and musty in those cardboard boxes, and that’s exactly what will keep your meats and veggies fresh in your fridge! Have you ever had bacon in the fridge that’s gotten…shall we say….a little “mucky” looking? You know…it appears to be coated with something slimy….instead of being dry, fresh, and fresh-smelling? Well here’s what you do: when you bring home that bacon, remove it from it’s envelope and give it a little rinse in the sink. Then slide it into an empty cereal bag (dump the crumbs out if you don’t appreciate them on your bacon), fold it up and place it in your fridge! That’s it!
I just KNOW you’ll be enjoying fresh bacon, deli meats, lettuce and anything else you want to place into those bags for a LOT longer than anything else you’ve used! I mean….what on earth do you think is in those other bags, anyway? The SAME chemicals, I wager, that keep our cereals fresh until we finish it all up!
So go ahead! Recycle those cereal and cracker bags into containers for keeping your food fresh in your refrigerator!
Oh….you’re gonna love me for this one! You’re recycling, AND you’re saving money! ENJOY!!!
A new Mom can’t have enough of either, so this Grandma got busy and whipped up a few bibs and burp-pads. I made the pattern for the pads myself, and they’re SO much nicer to use that our ‘old fashioned’ way of trying to keep a receiving blanket over our shoulders without suffocating our babies! They’re all reversible from flannalette to cotton in some not-so-babyish prints. ! The bibs have velcro closings at the back and I must say, they’re so soft, they beat the pants off anything in the stores!
Of course…that’s coming from a soon-to-be Grandma! WHEN will June4th EVER get here??!!
Hello, everyone!
My name is LIndi and I’ve finally mustered up the courage to start my own blog. Over many (many!) years of cooking, baking and crafting for my family, I’d like to share our favorite recipes with you, as well as my love of scrap-booking, jewellry making, card-making, knitting and crocheting. When (and if) I ever learn to upload photos, I’ll post my scrap-book pages. I’m primarily interested in putting some order into all the black and white photos I have of my relatives, and have spent hours (happy hours!) scouring stores for vintage-looking papers. It seems too much is never enough, and that goes for everything I’m involved with in my craft room!
So….there is is. My first post. If my frustration levels don’t sky-rocket trying to figure out how to manage this blog, I’ll be here for a long time to come, withlots of time to post.
After-all…in retirement…every day is Saturday!
3tbsp white rice
1 quart milk
2 egg yolks
1/2C granulated sugar
pinch of salt
1C chopped raisins
2 stiffly beaten egg whites
Set oven to 275F.
Wash rice several times until the water runs clear.
Add milk and place in dutch oven, and bake for 2 hours.
Remove rice from oven.
Beat egg yolks together, adding a little hot liquid from the rice to temper it,
stirring constantly.
Add yolk mixture, sugar and raisins to the rice.
Fold in beaten egg whites.
Place in a pan of hot water, return to the oven until lightly browned on top.
Serve with warm milk and leave the day behind you!
Preheat oven to 375F
1C margarine (not soft style)
1 1/2C sugar: white or brown
2 eggs
1C flour
1/2tsp each: baking powder and baking soda
1/4tsp salt
1C rolled oats (not the instant variety)
1/2C chopped pecans or walnuts
1 1/2C seedless raisins
Beat margarine until smooth, then add sugar and combine.
Beat in 1 egg at a time.
In a separate bowl, combine flour, baking powder, baking soda, salt and oats.
Mix the dry ingredients into the wet ingredients.
Mix in the nuts and raisins.
Drop on ungreased baking sheet, 12 per sheet.
Bake 10 minutes until golden brown. Baking a minute or so longer
produces a crisper cookie.
Remove to cooling rack.
Makes 1 1/2 dozen.
Lilac Breezes 