To start off with, we will have a delectable lasagna with a side of veggies (made last night).
Miracle Lasagna
What You Need:
1 jar prego spaghetti sauce )any flavor you prefer)
6 uncooked lasagna noodles
16 oz ricotta cheese
2 cups mozzarella cheese
1/4 cup grated Parmesan cheese
What To Do:
In a 2 qt baking dish, spread 1 cup sauce around to cover the bottom of the dish. Top the sauce with 3 uncooked noodles, ricotta cheese, 1 cup mozzarella cheese and the Parmesan cheese. Cover with 1 cup sauce. Top with remaining noodles and sauce. Cover dish and bake at 375*F for 1 hour. After it is done baking, top with remaining mozzarella cheese. Let stand for 5 minutes.
We will enjoy this dish and the veggies with a little garlic bread, and some sparkling lemonaid (or juice, whatever I can find). Then, on to the dessert!1 jar prego spaghetti sauce )any flavor you prefer)
6 uncooked lasagna noodles
16 oz ricotta cheese
2 cups mozzarella cheese
1/4 cup grated Parmesan cheese
What To Do:
In a 2 qt baking dish, spread 1 cup sauce around to cover the bottom of the dish. Top the sauce with 3 uncooked noodles, ricotta cheese, 1 cup mozzarella cheese and the Parmesan cheese. Cover with 1 cup sauce. Top with remaining noodles and sauce. Cover dish and bake at 375*F for 1 hour. After it is done baking, top with remaining mozzarella cheese. Let stand for 5 minutes.
What You Need:
1 1/4 cup sugar
1/3 cup flour
1/4 tsp salt
1/2 tsp ground cinnamon
juice and grated zest from 1/2 medium lemon
5 cups fresh or frozen thawed blueberries, rinsed well
pastry for 2 crust pie
1 T butter, cut in small pieces
What To Do:
In a large bowl combine sugar, flour, salt, cinnamon, lemon juice and grated rind, and blueberries. Roll out half of the pastry; line an 9-inch pie pan and trim edges. Pour berry mixture into pie crust and dot with small pieces of butter. Roll out remaining pastry to about 1/8 inch thick. Cover pie; trim, turn edge under and crimp. Cut a few vents in top of crust to allow steam to escape (didn’t think about it in time or I would have used one of my pie birds). Bake at 425° for 40 minutes, or until crust is nicely browned. For best slicing results, let the pie cool before slicing.
*This looks a lot better than my pie will because I don't know how to do the lattice crust.*
What a great way to end a long day of work, and to rev up the brain for all that studying that is
coming, don't you think? My sentiments exactly!
Buen Provecho!
1 1/4 cup sugar
1/3 cup flour
1/4 tsp salt
1/2 tsp ground cinnamon
juice and grated zest from 1/2 medium lemon
5 cups fresh or frozen thawed blueberries, rinsed well
pastry for 2 crust pie
1 T butter, cut in small pieces
What To Do:
In a large bowl combine sugar, flour, salt, cinnamon, lemon juice and grated rind, and blueberries. Roll out half of the pastry; line an 9-inch pie pan and trim edges. Pour berry mixture into pie crust and dot with small pieces of butter. Roll out remaining pastry to about 1/8 inch thick. Cover pie; trim, turn edge under and crimp. Cut a few vents in top of crust to allow steam to escape (didn’t think about it in time or I would have used one of my pie birds). Bake at 425° for 40 minutes, or until crust is nicely browned. For best slicing results, let the pie cool before slicing.
*This looks a lot better than my pie will because I don't know how to do the lattice crust.*
What a great way to end a long day of work, and to rev up the brain for all that studying that is
coming, don't you think? My sentiments exactly!
Buen Provecho!
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