- Special Sections
- Public Notices
Do you have a lot of recipes that you no longer use because you feel they take too long to prepare or contain too many ingredients?
I actually have felt the same about some of my recipes. Stop and think about when you last used that recipe and what was going on at the time. For example; when I was in 4-H, I had to make an angel food cake. At the time, we met every week and most often had to make the item we were required to exhibit that year.
After making this cake week after week, I really did not care if I ever made it again. My dad loved it and it did taste good, but, oh, the work it took, or so I thought.
Now when I stop and think about it, and actually make one from scratch, it really is a very simple cake to make. I guess what bothered me the most was separating the eggs. I thought it was so hard to keep the yolk from breaking and getting into the egg whites. However, when I look back on it, my 4-H instructor (who was also my home economics teacher) did an excellent job of teaching us how to keep that from happening.
It’s really quite simple: Get out two coffee cups and a mixing bowl. Crack one egg open letting the white go into one coffee cup and the yolk into the other. Once you have all the egg white into the cup, pour it into the mixing bowl. You open and divide each egg one at a time, pouring each egg white from the cup into the bowl until you have separated all the eggs you need. No yolk, no foul and you are good to go.
I have another recipe I haven’t made in awhile. It’s a family recipe that I thought was so detailed and I just wasn’t up to making it. However, the other day I decided to get that recipe out and use it. It took me about 30 minutes to put it all together to bake at a later time. Now that wasn’t so bad and I have plenty to serve for leftovers and freeze. You can’t beat that. I give you:
My Cousin Becky’s Lasagna
1 pound ground beef or turkey
1 pound Italian sausage
1/2 cup onion, diced
1 tsp. garlic salt
1 tsp. salt
1/4 tsp. ground pepper
1/2 tsp. oregano
3 tbsp. parsley flakes
1 pound sliced mozzarella cheese
1 pound Ricotta or cottage cheese (this time I used low-fat cottage cheese)
2 (15-ounce) cans tomato sauce
1 tomato sauce can of water
1 package lasagna noodles
Shredded Parmesan cheese
Heat oven to 350 degrees. Sauté the ground beef or turkey, Italian sausage and onion in large skillet until done. Be sure to drain off any grease. Add the parsley, garlic salt, salt, pepper, oregano, tomato sauce and one can of water. Simmer 25-30 minutes covered.
While sauce is cooking, prepare lasagna noodles according to package instructions.
In a 13x9-inch baking dish, arrange a layer of noodles, layer of meat sauce, layer of Mozzarella cheese, and a layer of ricotta or cottage cheese. Repeat layers. I ended with a layer of noodles, topped with shredded Parmesan cheese for a crustier top. If you prefer, save some sauce for the top and add Parmesan cheese on top of the sauce. Bake for 30 minutes. Enjoy!
Just a reminder, my cookbooks are for sale at the following places: The News-Democrat, Carrollton/Carroll County Tourism, Carroll County Chamber of Commerce and Cooperative Extension offices.
Lonnie Sundermeyer is a retired professional caterer residing in Ghent, Ky.