Worlds Best Lasagna

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Recipe by: John Chandler


 

  3 HR 15 MIN ¦ 12 SERVINGS

INGREDIENTS

 

 

DIRECTIONS

 

  1. In a Dutch oven, cook sausage, ground beef, onion, and garlic over medium heat until well browned. Stir in crushed tomatoes, tomato paste, tomato sauce, and water. Season with sugar, basil, fennel seeds, Italian seasoning, 1 tablespoon salt, pepper, and 2 tablespoons parsley. Simmer, covered, for about 1 1/2 hours, stirring occasionally.
  2. Bring a large pot of lightly salted water to a boil. Cook lasagna noodles in boiling water for 8 to 10 minutes. Drain noodles, and rinse with cold water. In a mixing bowl, combine ricotta cheese with egg, remaining parsley, and 1/2 teaspoon salt.
  3. Preheat oven to 375 degrees F (190 degrees C).
  4. To assemble, spread 1 1/2 cups of meat sauce in the bottom of a 9×13 inch baking dish. Arrange 6 noodles lengthwise over meat sauce. Spread with one half of the ricotta cheese mixture. Top with a third of mozzarella cheese slices. Spoon 1 1/2 cups meat sauce over mozzarella, and sprinkle with 1/4 cup Parmesan cheese. Repeat layers, and top with remaining mozzarella and Parmesan cheese. Cover with foil: to prevent sticking, either spray foil with cooking spray, or make sure the foil does not touch the cheese.
  5. Bake in preheated oven for 25 minutes. Remove foil, and bake an additional 25 minutes. Cool for 15 minutes before serving.


French Toast

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Recipe by: Jan Bittner


20 MIN ¦ 3 SERVINGS

 

INGREDIENTS

 

  1. 6 thick slices bread
  2. 2 eggs
  3. 2/3 cup milk
  4. 1/4 teaspoon ground cinnamon (optional)
  5. 1/4 teaspoon ground nutmeg (optional)
  6. 1/4 teaspoon vanilla extract (optional)
  7. Salt to taste (optional)

 

DIRECTIONS

 

  1. Beat together egg, milk, salt, desired spices and vanilla.
  2. Heat a lightly oiled griddle or skillet over medium-high heat.
  3. Dunk each slice of bread in egg mixture, soaking both sides. Place in pan, and cook on both sides until golden. Serve hot.

 

Buffalo Chicken Wings

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Recipe by: Kelly

 2 H ¦ 5 SERVINGS

INGREDIENTS

  1.  1/2 cup all-purpose flour
  2. 1/4 teaspoon paprika
  3. 1/4 teaspoon cayenne pepper
  4. 1/4 teaspoon salt
  5.  10 chicken wings
  6. oil for deep fry
  7. 1/4 cup butter
  8. 1/4 cup hot sauce
  9. 1 dash ground black pepper
  10. 1 dash garlic powder

 

DIRECTIONS

  1. In a small bowl mix together the flour, paprika, cayenne pepper and salt. Place chicken wings in a large nonporous glass dish or bowl and sprinkle flour mixture over them until they are evenly coated. Cover dish or bowl and refrigerate for 60 to 90 minutes.
  2. Heat oil in a deep fryer to 375 degrees F (190 degrees C). The oil should be just enough to cover wings entirely, an inch or so deep. Combine the butter, hot sauce, pepper and garlic powder in a small saucepan over low heat. Stir together and heat until butter is melted and mixture is well blended. Remove from heat and reserve for serving.
  3. Fry coated wings in hot oil for 10 to 15 minutes, or until parts of wings begin to turn brown. Remove from heat, place wings in serving bowl, add hot sauce mixture and stir together. 
  4. SERVE.

Brown Sugar Smokies

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Recipe by: TINACLINKENBEARD  

30 MIN ¦ 12 SERVINGS

INGREDIENTS

  1. 1 pound bacon
  2. 1 (16 ounce) package little smokie sausages
  3. 1 cup brown sugar, or to taste

 

DIRECTIONS

  1. Preheat oven to 350 degrees F (175 degrees C).
  2. Cut bacon into thirds and wrap each strip around a little sausage. Place the wrapped sausages on wooden skewers, several to a skewer. Arrange the skewers on a baking sheet and sprinkle them liberally with brown sugar.
  3. Bake until bacon is crisp and the brown sugar melted.

Summer Corn Salad

summer corn

Recipe by: Eileen  

45 MIN ¦ SERVINGS 4

INGREDIENTS

  1. 6 ears corn, husked and cleaned
  2. 3 large tomatoes, diced
  3. 1 large onion, diced
  4. 1/4 cup chopped fresh basil
  5. 1/4 cup olive oil
  6. 2 tablespoons white vinegar
  7.  salt and pepper to taste

 

DIRECTIONS

  1. Bring a large pot of lightly salted water to a boil. Cook corn in boiling water for 7 to 10 minutes, or until desired tenderness. Drain, cool, and cut kernels off the cob with a sharp knife.
  2. In a large bowl, toss together the corn, tomatoes, onion, basil, oil, vinegar, salt and pepper. Chill until serving.