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Jul 26, 2012

Perfect Gravy Everytime!

Making gravy is definately one of the things that you can do or you can't do. There is no in between. I have always been able to make gravy without too much trouble, I learned pretty early on how to make it smooth and not lumpy. But, there is always room for improvement and I had one of those lightbulb moments the other day watching Trisha Yearwood's new cooking show on Food Network. She made the comment that gravy is a ratio of 4, 4, 2. Four tablespoons of oil, 4 tablespoons of flour, and 2 cups of liquid. Ta-da! It all falls into place now! Here is the link for the recipe Trisha Yearwood made for milk gravy. A tip that I will add; is to always, always use a whisk while stirring in the liquid to help with smoothing out any lumps. I hope this helps at least some people out there that have always struggled with making gravy!

Happy eating!

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Jul 22, 2012

Momma's Lasagna

I have been slacking in the blog post department. I have so many things in my head for blogging, but for some reason they don't make it to the paper. I promise I will do better. It has been a hot, hot summer this year. Hotter than I have ever experienced in my lifetime. It's time for some relief, but the meteorologists are not forecasting much relief any time soon. So, to get my mind off of the heat I am going to blog about lasagna. This is a simple and fairly inexpensive recipe for lasagna. My mother made this a lot growing up and it is the only way I have ever made lasagna (my version has evolved over the years from what my mother made). I get rave reviews for it and have decided to share it with the blogosphere (not sure that is a word). Let's get started!

1 lb ground beef or turkey (I use turkey for a healthier dish)
1 lb Italian sausage
1 jar spaghetti sauce (I use Prego or Ragu)
Lasagna noodles (you can use the kind you cook or the no cook ones)
16 oz. cottage cheese
3 cups shredded mozzarella cheese (or an Italian blend)

Season the ground meat with salt and pepper and add Italian sausage and brown in a large skillet. Add the jar of spaghetti sauce to the meat mixture and heat through. Depending on the sauce flavor, I sometimes will add some extra Italian seasonings. In a 9x13 pan, spoon a little meat sauce in the bottom. On top of the meat sauce layer the lasagna noodles, covering the whole bottom. On top of the noodles, spoon more meat sauce, then drop dollops of cottage cheese over the meat sauce evenly. Sprinkle a cup of cheese over the cottage cheese. Repeat the layers twice, except on the last layer omit the cottage cheese and just spoon meat and sprinkle cheese over the meat. Bake at 350 degrees for about an hour, or until the cheese is bubbly and browned. Let the lasagna sit for about 15 minutes to set up before cutting into squares. Serve with garlic bread and a green salad (Oh, and a nice glass of red wine never hurts either).

I hope everyone enjoys this as much as my family does. Let me know if you make it and what you think. I appreciate any feedback. Bon Appetit!

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