Mama Dee's Church Dinner Lasagne
1 lb sausageFry sausage, drain. Add remaining ingredients. Simmer for 30 minutes.
1 clove garlic, minced
1 Tbsp basil
1.5 tsp salt
1 lb canned tomatoes
12 oz. tomato paste
2 eggs, beatenMix thoroughly by hand.
3 cups cottage cheese
1/2 cup parmesan, shredded
2 Tbsp parsley flakes
1 tsp salt
1/2 tsp pepper
1 pound, sliced thinNoodles
10 oz lasagne noodlesCook noodles in boiling water with oil and salt for 10 minutes
Layer half the noodles in the bottom of a deep 9x13 pan.
Add half the cheese sauce and smooth over.
Add half the mozz slices.
Add half the meat sauce.
375 degrees for 30 minutes; let stand for 10 minutes before cutting into.
You can also refrigerate ahead of time; in which case, bake for 45 minutes.
Irish Bread and Butter Pudding
(one pan's worth*)
8 slices white bread (preferably stale)
1/2 cup golden raisins
1/2 cup black raisins
1/2 tsp nutmeg
1/2 tsp cinnamon
1 scant cup cream
2 scant cups milk
3-4 drops of vanilla (who are we kidding, dump some in)
1/2 cup sugar
brown sugar (optional)
Spray pan with cooking spray or grease lightly.
Butter bread. Cut off crusts.
Lay half the slices in the bottom of the pan.
Scatter raisins over bread.
Sprinkle with nutmeg and cinnamon.
Lay other half of buttered bread slices on top.
Beat eggs and combine with cream, milk, vanilla, and sugar.
Pour custard mixture over everything.
If you want a little sweet crust, sprinkle brown sugar over the top of everything.
Bake at 350 degrees for 1 hour.
*We're used to making this on an industrial scale at camp; as in, a twelvefold recipe.