Monday, September 27, 2010

World's Best Lasagna


  • 1 pound sweet Italian sausage
  • 3/4 pound lean ground beef
  • 1/2 cup minced onion
  • 2 cloves garlic, crushed
  • 1 (28 ounce) can crushed tomatoes
  • 2 (6 ounce) cans tomato paste
  • 2 (6.5 ounce) cans canned tomato sauce
  • 1/2 cup water
  • 2 tablespoons white sugar
  • 1 1/2 teaspoons dried basil leaves
  • 1/2 teaspoon fennel seeds
  • 1 teaspoon Italian seasoning
  • 1 tablespoon salt
  • 1/4 teaspoon ground black pepper
  • 4 tablespoons chopped fresh parsley
  • 12 lasagna noodles
  • 16 ounces ricotta cheese
  • 1 egg
  • 1/2 teaspoon salt
  • 3/4 pound mozzarella cheese, sliced
  • 3/4 cup grated Parmesan cheese

In a Dutch oven, cook sausage, ground beef, onion, and garlic 
over medium heat until well browned. Stir in crushed tomatoes, 
tomato paste, tomato sauce, and water. Season with sugar, 
basil, fennel seeds, Italian seasoning, 1 tablespoon salt, pepper, 
and 2 tablespoons parsley. Simmer, covered, for about 
1 1/2 hours, stirring occasionally.
Bring a large pot of lightly salted water to a boil. 
Cook lasagna noodles in boiling water for 8 to 10 minutes. 
Drain noodles, and rinse with cold water. In a mixing bowl, 
combine ricotta cheese with egg, remaining parsley, and 1/2 teaspoon salt.
Preheat oven to 375 degrees F (190 degrees C).
To assemble, spread 1 1/2 cups of meat sauce in the bottom of a 
9x13 inch baking dish. Arrange 6 noodles lengthwise over 
meat sauce. Spread with one half of the ricotta cheese mixture. 
Top with a third of mozzarella cheese slices. Spoon 1 1/2 cups 
meat sauce over mozzarella, and sprinkle with 1/4 cup 
Parmesan cheese. Repeat layers, and top with remaining 
mozzarella and Parmesan cheese. Cover with foil: to prevent 
sticking, either spray foil with cooking spray, or make sure the 
foil does not touch the cheese.
Bake in preheated oven for 25 minutes. Remove foil, and bake 
an additional 25 minutes. Cool for 15 minutes before serving.

Sunday, September 19, 2010

Sweet Potato Biscuits with Bacon and Thyme


2 C. Bisquick baking mix
4 slices bacon, cooked and chopped
1 heaping teaspoon fresh chopped thyme leaves
1/2 cup milk
1/2 cup mashed sweet potato
1 T. brown sugar
all purpose flour for dusting counter

1. Preheat oven to 450 degrees and line a baking sheet with parchment paper. Dust a  counter top lightly with flour.
2. In a medium bowl, combine baking mix, bacon, and chopped thyme. In a separate bowl, whisk together the sweet potato, milk, and brown sugar.
3. Pour wet mixture into dry mixture and stir until just combined.
4. Dump mixture out onto a floured counter and knead a few times just to finish mixing the dough.
5. Pat out into a circle about 1/2 inch thick.  Cut biscuits and arrange them on a parchment-lined baking sheet.
6. Bake at 450 degrees for 8 – 10 minutes until just lightly browned on top.
7. Enjoy warm with a little butter.
Yield: 8-10 small biscuits