Cooking with Susie Q – Week of October 7, 2019
Few things taste better on cool, fall day than a dish of pasta and a loaf of warm bread. My daughter-in-law asked for my lasagna recipe and I received a note from Ellen in Grand Falls with her alfredo recipe. Ellen tells us that this recipe is on of her family favorites. She says they have no idea how easy it is to make.
1 (16 ounce) package lasagna noodles
1 pound lean ground beef
1 (8 ounce) can tomato sauce 1 tsp teaspoon dried oregano or Italian seasoning
1/2 cup minced onion
1 1/2 teaspoons dried basil
1 1/2 teaspoons salt
1/4 teaspoon ground black pepper
1 pound shredded mozzarella cheese
Directions: Preheat oven to 375 degrees. Bring a large pot of lightly salted water to a boil. Add noodles and cook for 8 to 10 minutes or until al dente; drain and set aside. Place beef in a large, deep skillet. Cook over medium-high heat until evenly brown. Stir in tomato sauce, crushed tomatoes, garlic, oregano, onion, sugar, basil and salt. Simmer over medium-low heat for 30 minutes, stirring occasionally.
In a 9×13 inch baking dish, place 1 layer of noodles on the bottom of dish; layer the sauce and mozzarella cheese; repeat layers ending with cheese. Cover with aluminum foil and bake in preheated oven for 30 to 40 minutes.
If you are making this for the following day, leave noodles unboiled. Really. It will absorb the juices and will be perfect for cooking. Also a little less wet. I have made this with 1/ 2 sausage with 1/ 2 hamburger, have also made it with ricotta. All are great, however, this is the recipe my family seems to like best.
1 (16 ounce) package mostaccioli or penne
1 cup heavy cream
1/2 cup butter
1/2 cup grated Parmesan cheese
1 cup chopped fresh parsley
1 teaspoon salt
1/4 teaspoon freshly ground black pepper
1/2 teaspoon garlic powder
Directions: Bring a large pot of lightly salted water to a boil. Add pasta and cook for 8 to 10 minutes or until al dente; drain. Combine heavy cream and butter in a Dutch oven or large, heavy saucepan over medium heat. Heat until butter melts, stirring occasionally; be careful not to bring mixture to a boil. Stir in Parmesan cheese, parsley, salt, pepper and garlic powder. Toss with cooked pasta and serve immediately.
I really enjoy this time with you each week and would love to hear from you. Do you have any requests? Is there a recipe you have been looking for or remember from your younger years? Can I help you find it? Do you have any recipes that are special to you that you could share with us? Please contact me at firstname.lastname@example.org or c/o Pioneer Times, P.O. Box 456, Houlton, Maine 04730.