Ah, lasagna . . . it’s all about the layering. I’m not the only picky one in this family so, as a result, I don’t use a meat sauce. Instead, I begin with a layer of meat – ground beef, Italian sausage, mushrooms, eggplant — covered with a layer of sauce. This allows me to customize the dish to everyone’s taste – half beef/half mushroom – you get the idea. This week it was ground beef all the way. It is so easy to prepare the lasagna ahead of time and pop it in the oven for a wonderful hot dinner. And, don’t forget, lasagna is always better the next day!
1-1/2 lb. ground beef, browned
40-48 oz. tomato sauce of your choice
1/2 lb. lasagna, cooked & drained (1/2 box)
4-6 oz ricotta
1/2 lb. mozzarella, sliced (about 12 slices)
1. Pre-heat oven to 350F.
2. In a shallow pan (13x9x2), put a layer of browned ground beef, followed by a thin layer of sauce to saturate.
3. Use half of the noodles as the next layer, and spread the ricotta cheese in a layer over the noodles.
4. Follow with a layer of mozzarella and half of the remaining sauce.
5. Create a layer using the rest of the noodles, the rest of the sauce, and a final layer of mozzarella.
6. Bake for 30 minutes or until sauce is bubbling hot. Let stand out of oven for 15 minutes before cutting.
I rely on the site allrecipes.com all of the time. I can search by ingredient, type of dish, and dietary restrictions. I also love the fact that you can adjust the recipe according to the number of servings that you want. I saved a boiled egg from the deviled eggs I prepared earlier in the week, and I’m sure you recognize the Beer Simmered Grilled Sausage. This sandwich is a little bit different, and my guys weren’t sure they were going to like it at all. Surprise!! — It’s a big hit. Don’t skimp on the spread. Apparently, that is what holds it all together – both from a flavor standpoint and a structural standpoint.
‘KANAPKI’ (TRADITIONAL UKRAINE SANDWICH)
4 ounce cream cheese, softened
3 1/2 Tablespoons butter, softened
2 teaspoons minced garlic
French bread, sliced and toasted
1/2 pound cooked sausage, thinly sliced
1/2 cucumber, thinly sliced
1-1/2 medium tomatoes, thinly sliced
1 hard-cooked egg, chopped
1. In a small bowl, stir together the cream cheese, butter and garlic. Spread some of this onto each slice of bread.
2. Reheat the sausage. Place the slices of sausage, cucumber, and tomato onto each piece of bread, then top each one with some chopped egg. Serve open-faced.
My family loves pork — sausage, chops, ham, bacon — pretty much anything. I guess when you live in the Carolinas that is to be expected. This recipe (found on epicurious.com) is really for raw link sausages. However, I modified it to use kielbasa with great success. I love to keep sautéed or caramelized onions on hand, so this recipe was a double bonus for me. I make coleslaw exactly the way my mother did when I was young: chopped cabbage, chopped onion, shredded carrot, and Miracle Whip. It is not a very sophisticated recipe, and one that uses a processed salad dressing, but it does the trick.
BEER-SIMMERED GRILLED SAUSAGE ~ SAUTEED ONIONS
3 pounds uncooked sausages, such as sweet or hot Italian sausages, bratwurst, chorizo, linguica, or any other sausages you prefer
1 onion, thinly sliced
3 cups beer, as needed
1 tablespoon vegetable oil
1. Prick each sausage a half-dozen times with a needle or pin stuck in a cork. Arrange the onion slices on the bottom of a sauté pan just large enough to hold all the sausages. Place the sausages on top and add beer and water to cover (the ratio should be about 3 parts beer to 1 part water). Place the pan over medium heat and gradually bring the liquid to a simmer, not a rapid boil. Poach the sausages until half-cooked, 4 to 5 minutes. Remove the sausages and allow to drain. Continue to cook the onions and beer down until the beer is reduced and onions are soft and slightly browned.
2. Set up the grill for direct grilling and preheat to medium-high.
3. When ready to cook, brush and oil the grill grate. Lightly brush the sausages on all sides with oil and place on the hot grate. Grill until the casings are crisp and nicely browned and the sausages are cooked through, 4 to 6 minutes per side.
4. Transfer the sausages to plates or a platter and let rest for 3 minutes. Serve with plenty of mustard.