tag:blogger.com,1999:blog-189376520673291654.post8806068896081468394..comments2023-03-30T04:10:13.669-04:00Comments on Ten dinners?: Jhttp://www.blogger.com/profile/10687983572994675663noreply@blogger.comBlogger2125tag:blogger.com,1999:blog-189376520673291654.post-67400230451936882832009-02-25T20:45:00.000-05:002009-02-25T20:45:00.000-05:00Lasagna – M’s GrammieMakes one 9x13 lasagna12 lasa...Lasagna – M’s Grammie<BR/>Makes one 9x13 lasagna<BR/><BR/>12 lasagna noodles<BR/>1 ½ lbs part-skim ricotta<BR/>2 eggs<BR/>2 T sugar<BR/>½ lb mozzarella cheese, thinly sliced<BR/>Spaghetti sauce (more than you think)<BR/><BR/>Preheat the oven to 375 degrees.<BR/><BR/>Break one of the lasagna noodles into smaller pieces to test for doneness. Cook the noodles and the broken pieces in a large pot of boiling water. Test the small pieces and drain when tender. Rinse well with cold water to separate noodles. You will only need 9, but I make extra in case they split.<BR/><BR/>While the noodles cook mix the ricotta, eggs, and sugar together.<BR/><BR/>Put a thin layer of sauce in the bottom of a glass 9 x 13” pan. Cover with a single layer of noodles. Spread noodles with a thin layer of ricotta. Cover ricotta with slices of mozzarella. Spoon sauce over the mozzarella, spreading into a thin layer. Continue making layers (sauce, noodles, ricotta, and mozzarella) until you fill the pan, ending with sauce.<BR/><BR/>Bake for 35 minutes. Remove from oven and let stand for 10-15 minutes before serving.Jhttps://www.blogger.com/profile/10687983572994675663noreply@blogger.comtag:blogger.com,1999:blog-189376520673291654.post-18895963459437731442009-02-25T20:44:00.000-05:002009-02-25T20:44:00.000-05:00Grammie’s Sauce – M’s Grammie, with minor updates ...Grammie’s Sauce – M’s Grammie, with minor updates from M & J<BR/>Makes 3 dinners with sauce (we usually use 2 for pasta and one for lasagna)<BR/><BR/>Note: We usually make this with a half recipe of meatballs and add a pound of Italian sausage (mild may be best). Grammie suggested that you could also substitute/add pork chops or beef cut into large cubes.<BR/><BR/>Meatballs:<BR/>2 – 2 ½ lbs ground beef (we typically use buffalo or very lean beef – I am sure Grammie did not)<BR/>2 eggs<BR/>1 cup Italian-style bread crumbs (we use a panko type)<BR/>Salt and pepper to taste<BR/><BR/>Sauce:<BR/>2-3 T olive oil<BR/>1 12-oz can tomato paste<BR/>1 6-oz can tomato paste<BR/>2 T dried oregano<BR/>1 t garlic powder<BR/>2 28-oz cans diced tomatoes, undrained<BR/>1 28-oz can tomato puree<BR/>2 cups water<BR/>Salt and pepper<BR/>Sugar (optional)<BR/><BR/>Combine all meatball ingredients and, using your hands, mix together well. Shape into meatballs.<BR/><BR/>Add oil to a very large stock pot (our 5 quart is VERY full at the end of this process) and heat. Add meat and brown on all sides. Remove from pan and set aside. Add both cans of tomato paste, oregano and garlic powder. Cook on medium-low heat for 30 minutes, stirring frequently to prevent scorching. <BR/><BR/>Return the meatballs to the pan and add diced tomatoes, tomato puree, water, and salt and pepper to taste. Cook on high heat until it bubbles. Turn the heat down to maintain a low boil. Partially cover the pan (almost completely covered) and cook for about 5 hours, stirring occasionally. You may add some water during cooking, depending on how thick you like you sauce. Taste for seasoning and sugar. We usually add sugar (sometimes even more than ¼ cup), but it completely depends on the brand of tomatoes you use.Jhttps://www.blogger.com/profile/10687983572994675663noreply@blogger.com