Modern in the sense that I used sodium citrate dissolved in milk to aid in the making of the cheese sauce. (I did it in a little water so I could see it dissolve.) Much like the modern mac and cheese recipe I used a while back I used it to melt mozzarella and parmesan in the sauce. It was similar to a bechamel and it worked very well.Not much to look at, the first portion dug out of the pan while it was still warm. The taste was great, though. I worried that the lack of flour might affect the “set” of the lasagna. It might have, but it’s difficult to tell. A reheated portion the next day was OK.Two people can’t eat all of that so I froze individual portions for later.
I like these hotel pans for lasagna. This one takes two pasta planks side by side and is deep enough to stack pretty high.I refrigerated this one overnight and so managed to get it out intact onto the board. It made for easy slicing with my trusty bread knife. I have ricotta in this one, with added parmesan, an egg, garlic and onion powder, basil and oregano. I had planned for three layers of pasta but it looked like another layer would work although my ricotta mixture was dwindling. The top layers are skimpy on the cheese but I did top it with plenty of mozzarella.
We brought in some more tomatoes and promptly turned them into stewed tomatoes with lots of peppers and onions.We canned most of it but saved out enough to make our favorite sauce.The tomatoes and peppers with chicken broth and a pound each of Italian sausage and hamburger. The usual herbs and spices went in: granulated onion and garlic, bay leaves, thyme, oregano, basil, black pepper and salt.Which we had with rice because its’s good that way. The recipe was modified from a stuffed pepper soup recipe and the rice was a part of that. It’s great on pasta.So we used the rest of that batch to make another lasagna, We used ricotta in this one and that turned it into maybe the best lasagna I’ve ever made. This one cooked at 350 for an hour, the mozz on the top browned up nicely.We said goodbye to a humongous corkscrew willow. We planted it soon after we moved in, maybe 25+ years ago. It grew fast and started to lose big branches, we worried they would take out infrastructure.Honey bees were attracted to the sap oozing from the fresh cuts. We are leaving the big ol’ stump right where it is for now.Random sammich – we kept a tomato or three out of the pot just for one of these. That’s a lucky double yolk on that egg!
I say little because this is in one of my 1/3d sized hotel pans. They come in so many sizes you are bound to find one that fits your needs.I made this one with that stuffed pepper soup recipe that works so well as a pasta sauce. No ricotta in this, nor any white sauce – just some shredded mozz and grated Parmesan.
French toast and those teeny breakfast sausages are a big hit around here, Mrs J is up for this anytime. Me, too!This is another Harvey rescue. Cute as a button and already adopted. SQUEEE!Kroger has these chicken quarters on sale pretty often. I think they are asking about $1/lb. I usually buy several packages and put them away in vacuum bags.Crinkle fries and baked beans with the chicken are just perfect. Mrs J is the crinkle fries fan, but I’m no slouch at putting them away.More of that crockpot Italian beef, this one on a deli bought roll.This is a really hopeful looking kitteh. It’s not a Harvey rescue but don’t let that stop you! http://www.stfrancis-care.org/One moar!I just pulled this lasagna from the oven. It’s made with those no boil noodles. We are going to have it for dinner tonight and I’ll have more photos later.
Lasagna! Each of these holds just enough for two. I used egg roll wraps again for these because I am lazy and they work very well.The layers were Italian sausage in tomato sauce, plain ricotta with a couple of eggs whipped in, and various shredded cheeses. We ate these right away, the others were portioned and frozen, then sealed in vacuum bags.Kittehs! Mrs J says they have a good crop at the shelter – nearly 30 that are still with their mommas.Smoked chicken, just out of the smoker. No seasonings other than granulated garlic. I bought a case lot of those aluminum pans a couple of years ago and they have proved handy.Ginger Boy has filled out, he’s not as big as Toby but that’s not from lack of appetite.I canned a bunch of tomato soup one year, put it up in quart jars. That is the perfect amount for two servings.