Spicy Italian Sausage Lasagna
1C Gruyere cheese, grated
12oz cottage cheese, mixed with 1 beaten egg and 1/2C Parmesan
6 to 9 long strips lasagna noodles
1-1/2lbs ground beef
2 bay leaves
1Tbsp seasoning salt
1-1/2tsp Italian seasoning
1/4C fresh parsley, chopped
1/2C green bell peppers, diced
2 cloves garlic
1/2C diced onion
2C tomato sauce
2C diced tomatoes
1C Swiss cheese, grated
2C cheddar cheese, grated
8oz cream cheese
1C mozzarella, grated
1Tbsp corn starch
1/4C cold water
1. Prep…Preheat oven to 350°..
2. Make the meat sauce…Combine the tomatoes, tomato sauce, water, onions, peppers, garlic, parsley, seasoning mixtures, sugar and bay leaves in a stockpot. Bring to a boil. Reduce heat. Simmer, covered, for one hour.
Crumble the ground beef in a saucepan. Cook until no pink remains. Drain off the fat. Add the ground beef to the stockpot. Simmer for another twenty minutes.
Cook the pasta according to the package directions while the sauce simmers..
Mix cornstarch with 1/4C cold water. Bring sauce back to a boil. Stir in cornstarch mixture. Remove bay leaves.
3. Assemble the lasagna...Layer sauce, noodles, cottage cheese mixture, Gruyere, Swiss, cheddar cheese, cream cheese three times, ending with sauce.
4. Bake the lasagna…Bake twenty minutes. Remove from oven. Top with mozzarella. Bake 15 more minutes.
1 head garlic, unpeeled
1 tablespoon olive oil
1 cup (2-sticks) butter, softened
3 tablespoons minced parsley leaves
1/2 teaspoon ground black pepper
1/2 teaspoon salt
1loaf sourdough bread, split horizontally
Preheat oven to 425. Cut top off garlic head. Place garlic on a piece of aluminum foil. Drizzle with olive oil. Fold edges together to seal. Bake 30 minutes. Let cool.Squeeze cooked garlic into a medium bowl. Add butter, parsley, salt, and pepper. Spread cut halves of bread evenly with garlic butter mixture. Broil 5-1/2″ from heat, with oven door partially opened, for three minutes.Cut into slices to serve.
Iceberg Salad with Homemade Catalina Dressing
4 thick slices bacon
2Tbsp brown sugar
½C red wine vinegar
½ small onion, roughly chopped
1tsp dry mustard
½tsp soy sauce
Pinch of cayenne pepper
Salt and black pepper, to taste
½C canola oil
1 head iceberg lettuce, outer leaves removed, head quartered
½C shredded dry Jack cheese
Cook the bacon. Drain on paper towel. Cool completely. Crumble.
Combine ketchup, honey, brown sugar, vinegar, onion, paprika, mustard powder, soy sauce, cayenne, salt, and black pepper in blender. Blend until smooth.
Slowly add the canola oil.
Transfer the dressing to a bowl.
Arrange the lettuce wedges on each plate. Drizzle with dressing. Sprinkle with bacon and Monterey Jack cheese.