Okay guys, this is your cookbook and not mine so post recipes here and I will compile them. If you know a particular recipe in a thread the link to it works also. No links to copyrighted material!
Okay guys, this is your cookbook and not mine so post recipes here and I will compile them. If you know a particular recipe in a thread the link to it works also. No links to copyrighted material!
My chili recipe is not copyrighted so I will add it, got a few others I will post when I find them.
http://castboolits.gunloads.com/show...=1#post3117764
Slow cooker Pork roast
4 pound pork roast
2 packages brown gravy mix
2 packages ranch dressing mix
2 packages Italian dressing mix
1 container chicken broth
1 Quart water (to mix dressing and gravy in)
Apple juice (add later)
Mix gravy, dressing mixes, and water together,
put thawed roast in crockpot. Add sauce mixture, and chicken broth.
Add enough apple juice to cover roast.
Set slow cooker on low for 6 to 10 hours.
Use juice from roast to make a brown gravy.
Breaded tenderloin
10 oz andys red fish batter
15 oz plain bread crumbs
1 T Lawrys
2 t garlic powder
1 t ground black pepper
hammer pork tenderloin to 1/4" thickness.
Dip tenderized chop in mixture of
2 eggs
1/2 cup milk
Bread liberally and pan fry in cast iron skillet
Garlic butter burger
1 pound hamburger15 ritz crackers crushed
1/2 teaspoon garlic powder
1/2 teaspoon black pepper
1/2 teaspoon Lawrys
1/4 cup melted butter
Mix all ingredients together and form into quarter pound patties
Fry in skillet greased with bacon grease.
Easy venison sub
freeze your meat in a block. About 1lb will do it
When partialy thawed slice very thin (I use a razor knive but a sharp kitchen knive will work)
Fry in real butter with fresh or crushed garlic and two small or one large onion sliced but not diced. 3/4s teespoon of montreal steak seasoning.
When its near done (finished meat should have just a hint of crust for flavor) add a can of mushrooms
take one loaf of French bread. (I make my own) and cut it like a sub sandwich.
Take sliced cheese and lay it out to cover both sides of the bread. I then put a layer of sliced pepperoni on one both sides of the bread. On top of that on one side I put shredded mozzarella and the other side shredded cheddar. Put bread in the microwave till the cheese is almost all melted then just PILE on the meat mixture. you can use green peppers too but they bother my gut to much anymore so I pass on them. Guarantee you its about the best steak sub you ever ate.
First I take steak that ive ran through my cuber. You can do it without using cube steak but the cube steak tends to hold the flour better when chicken frying and is allways tender.
Second is you have to make sausage gravy. If you have your own recipe go for it but heres mine
I take about a 1.5 of venison Italian sausage and fry it with a little olive oil and a teespoon of black pepper.
When the sausage is cooked I add about 1/2 cup of flour to the meat and stir it in till it coats all the meat. then I add about 16 oz of milk and bring to a boil then reduce the heat and let it thicken. you can add more flour or milk to get the consistency you want but keep in mind that if you freeze the leftover it will thicken even more.
then take a bowl and mix some flour and parmesan cheese some salt and pepper and coat your meat. I like to really push the meat down into the flower so it gets in all the cracks and crevices of the cube steaks. Fry till they get nice and brown (in real butter) and are medium on the inside. Place in a pan with enough sausage gravy for supper (freeze the rest for breakfasts) add the steak and let simmer for a couple hours.
make enough mashed taters for the family spoon the meat and sausage gravy over the spuds and enjoy. I actually prefer this over fried potatoes but the wife likes mashed so we usually go that way. Its even good ladled over French fries.
placed cooked steak on potatoes and cover with the gravy mix.
cheese potato soup
2 lg cans cream of mushroom soup. fill the two cans with water and add.
Add one small can cream of chicken soup.
2 onions chopped fine and cooked in butter long enough that they start to soften
1/2 teaspoon black pepper
1 heaping tablespoon crushed garlic
1lb cooked bacon cooked
1 lb cubed ham
1/2 broccoli chopped fine
3/4s of a box of velveta cheese
about 5 lg potatoes cubed.
combine all the ingredients except the potatoes. Cook them separately for at least 15 minutes and drain off the starch and add to the pot. You can adust the potatoes to get the quanity you want and you can add milk to thin if nessisary or add a bit more cheese to thicken. If it needs thickening I usually use some cheddar. (I like it thick, it sticks to your arterys better that way!!) Let cook a couple hours. What I sometimes do is make it in a double batch and when its time to add potatoes take one batch and pressure can it and let the other batch cook for a couple hours. then when all the frozen left overs are gone you will still have some canned. I put it in large jars and use 12lbs of pressure for about 45 minutes. I know this sounds a bit short but the soup is already hot and all the ingrediants are cooked. Any longer and the potatoes get to mushy. Good stuff on a cold winters day but don't tell your doctor!!!!!!!
mary are you looking for just cooking recipes or do you want recipes for making sausage, canning meat ect?
meat loaf
2lb venison burger with about 10 percent beef fat
a good squirt of mustard
one good sized onion chopped
Good squirt of barbque sause
1/2 teespon of montreal steak sesoning
1/2 lb bacon cooked
1 cup of pepperjack cheese shreaded
1 cup bread crumbs or oat meal
2 eggs
combine everything but the cheese and bacon and mix well
Lay out a piece of wax paper
spread out the meat mixture on the wax paper in a rectangular shape
Add the bacon to the center of your meat (crumbled)
add cheese to the center
roll up the meat into a loaf with the bacon and cheese in the middle pinch ends so the cheese doesn't leak out
add the 3or4 slices of bacon (uncooked) to the top and put ketsup or barbaque sause on top.
nothing quicker supper #1
One large jar canned venison (canned with onion and green peppers in it)
1 pack soft taco or burrito shells
cheddar cheese
shred the meat mixture, add one pack taco seasoning and a 1/2 cup water. roll up meat mixture and cheese and heat in oven till the shells just start to crisp on the edges.
nothing quicker #2
I quart canned venison
1 can cream of mush soup
I quart canned potatoes
I can my venison with onions salt and pepper so just heat the potaoes in the microwave and the soup and meat on the stove. 10 minute supper that will please about anyone.
MaryB., I am enclosing 2 recipes that my grandmother said were her great-great grandmother's that she developed when she came to TEXAS in 1850's:
Grandma's Goulash
2 T butter
2 large onions (yellow) - chopped
2 C Ham diced
2 T sugar (or to taste)
1 tsp salt
2 T chili powder
2 cans of tomatoes (16 oz) - run through a blender
1 can of cut okra
Saute onions with ham in butter for about 15 to 20 minutes in a skillet. Add sugar, salt and chili powder and blend, mix, well. Cook for 5 to 10 miniutes and then add tomatoes, juice and all, into skillet. Add okra until thick.....
Gandma's spaghetti:
1/4 - 1/2 C. butter
1 medium onion (yellow or white) - chopped
1 green bell pepper - chopped
2 pieces of fresh garlic - smashed - can increase to your taste
2 small cans of chopped tomatoes
1 - 3 T. of sugar
1-1/2 T. of chili powder - or to taste
1 T. cumin
1/2 to 1 tsp. cayene powder
1 tomato can of water
8 oz. to 1 lb. of spaghetti (cooked)
In a skillet place the butter and heat. Add onion, fresh garlic, and green pepper and cook, saute, for 10 -15 minutes. Add sugar, chili powder, water cumin and cayene powder. Cook on low heat while preparing spaghetti. Drain spaghetti and add to the mixture. Continue to cook until thoroughly blended. This recipe gets better with time....kind of like chili....While the origional recipe did not have meat in it you can add ground beef or venison that is browned prior to adding to the mixture.
buckwheatpaul
I can add a canning and preserving section, lots of pickle recipes etc that would be nice to be shared
Mary, thank you for the work you are putting into this! If ever our paths may cross, I'll buy you a beer.
I like preserving recipes for down home cooking, to many cookbooks these days call for oddball stuff you can only find in a big city. And yes I have a huge cookbook collection on the computer, some of mine, some of my families, some I downloaded... but as I said many of them call for stuff you will not find in rural meat and potatoes MN. I can order some from Amazon but most I sub something or use the recipe to create a new recipe using entirely different foods and flavors...
Humm how abouts squirrels stew,first you need one or two round ball loads for your favorite firearm,a cup or two of birdseeds,when the wife and next door neighbors are not home load the rb-loads and stock up the Bird feeders,shot the first squirrel to show up and maybe even the second squirrel to show,clean and dress squirrels place in to a deep pot cover with water add a pinch or two of salt and two large onions chopped into larger chunks bring to boil,the form on top is just fat and blood for the fresh squirrels,stirring it back in to the Post.once the meat is cooked remove it from the pot and sit it aside to cool,then add a few potatoes,a can/quart jar of sweet peas a jar of corn,a couple jars of whole tomatoes,another pinch or two of salt and a little black pepper simmer on low heat for the next few hours,now while that is cooking bone out the squirrel meat you set aside to cool,then stirring occasionally add the squirrel meat back in to the stew,fix a skillet of corn bread and serve with butter and cold milk,on a cold winter evening I'll add a pinch or two of crushed red pepper to my bowel before adding the stew
Mum guess what I'm planning for dinner tomorrow.
Hope it isn't red pepper in your bowel... and I do NOT want to know how you plan on putting it there :kidding: lol bowl...
Lemon or Lime extract. Zest one large lemon or two good sized limes, zest only no white. Add 1 tsp sugar and one cup good unflavored vodka in a pint glass jar. Let it set for 3 months, shaking it every 3 weeks, then strain off and use a tsp in baking for a strong flavor.
You can make your own vanilla extract the same way, omit the sugar and pour 3 cups vodka over 12-14 vanilla beans you split lengthwise. Store for 6 months shaking it every 3 weeks. You can add more vodka after you strain the first batch or pull one bean out and add it to 3-4 cups dry sugar for vanilla sugar.
ANy season salt would work in this, I have used Johnny's(good stuff if you can find it, better than lawry's) Tony C's for a spicier kick...
Yes any season salt will work fine. We use lawreys 90% of the time. It won't change much of the flavor in that small of an amount.
8 ounces vegetable oil
8 ounces all-purpose flour
3 pounds raw, shell-on shrimp - medium (31-40 count)
2 pounds raw, head-on shrimp - small (51 - 80 count) - optional, but adds a lot more shrimp flavor)
2 cups diced onion
1 cup diced celery
1 cup diced jalapenos, seeded & deveined
1/4 cup minced garlic
1 cup peeled, seeded and chopped tomato
1 tablespoon kosher salt
1 teaspoon freshly ground black pepper
2 teaspoon tarragon
1 teaspoon cayenne pepper
4 bay leaves
1 pound andouille sausage, cut into 1/4-inch slices and cooked
file powder
cooked white rice
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Preheat oven to 350 degrees F. Place the vegetable oil and flour into an oven-safe glass bowl and whisk together to combine. Place on the middle shelf of the oven, uncovered, until chocolate colored - 3 to 4 hours, whisking a few times throughout the cooking process.
Peel the medium shrimp retaining the shells. Refrigerate the shrimp. Put the shells along with the whole, small shrimp in a stock pot with 3 1/2 quarts of water, set over high heat and bring to a boil. Decrease the heat to low and simmer for 1 hour or until the liquid has reduced to 3 quarts. Remove from the heat and strain the liquid into a container, discarding the solids.
Once the roux is done, place in a dutch oven over medium-high heat. Whisk to combine any separated flour and oil. Add the onions, celery, jalapenos and garlic and cook, moving constantly to prevent scorching for 7 to 8 minutes or until the onions begin to turn translucent.
While the vegetables are cooking, heat the shrimp stock to a boil.
Add the tomatoes and spices. Gradually add the shrimp stock while whisking continually. Decrease the heat to low, cover and simmer for 35 minutes.
Cook the sausage slices while the gumbo simmers.
Bring gumbo to a full boil, add the shrimp and sausage and stir to combine, turn off heat and allow to sit covered for 10 minutes.
Serve over rice with file as garnish/seasoning on the rice.
Note: Roux and stock may be prepared in advance. Roux can be made in larger quantities and frozen.
1 pound of your favorite short cut pasta (rotini, radiatori, etc.)
5-10 jalapenos - seeded, deveined, & chopped
1 small red onion - chopped
5 roma tomatoes - seeded & chopped
1 cup frozen corn
8 oz Monterey Jack cheese - diced
1/3 cup extra virgin olive oil (plus a little extra to keep pasta from sticking after it’s drained)
1/4 cup red wine vinegar
1 1/2 to 2 cups tomatillo salsa (smoked if they have it)
Salt
Black pepper
Bring salted water to a boil, cook pasta until al dente (a little firm)
Chop vegetables & dice cheese. Keep onion separated from other veggies.
Mix oil, vinegar, salsa, salt, and pepper.
Drain pasta and dump into bowl of ice water to stop cooking process and chill. Drain well. Add a little oil to prevent sticking.
Keep components chilled. Combine pasta, veggies, cheese, and dressing just before serving.
Crockpot Cranberry Pork Roast
1ea 3# or so pork roast-I most often use a loin roast as a butt ends up giving up too much fat
2 cans whole jellied cranberries--jellied sauce works just as well, we just prefer the whole berry stuff
1ea medium onion-we like red ones
carrots and red spuds to match the number of bodies you'll be serving-cut the spuds in half, and roughly size match the carrots to the spud halves -- 2" diameter spud halves, 2" long carrot chunks.
ground cloves, dry mustard, garlic salt and pepper
Liberally season the roast with garlic salt and pepper, and brown well.
Pour 1 can of the cranberries over the bottom of the crockpot
Slice the onion top to bottom, ending up with 8 slivers-save 2 slivers for the top of the roast
Place 6 of the slivers into the cranberries on the bottom of the pot, creating a "bed" for the roast
Place the browned roast into the pot, on top of the bed of onions, and alternately fill in the gap around the roast with spud halves and carrot chunks
Cover the top of the roast with the remaining onion slivers
To the 2nd can of cranberry sauce, add 1/4 tsp each dry mustard and ground cloves, then pour over the top of the roast spuds and carrots.
Cook 6 to 8 hrs, on low
When roast is done, scoop it and the spuds/carrots/onions into a casserole dish and put in a warm oven, while mixing a little cornstarch or Wondra flour slurry into the liquids for a wonderful gravy.
Sourdough or sourcream drop biscuits, warm of course, go real well with this roast.
Hope you enjoy as we do!
SMOKY PIKE
-Fillet Pike
-Brine for at least an hour (4 or 5 hours OK)
-Brine is 1/2 cup canning salt, 1/2 cup sugar, 1/2 gallon water
-Rinse well after brining
-Cold smoke (less than 160º) 20 minutes or so in heavy smoke
-Cut into jar length strips (removing the mud vein)
-Put the following into half pint jars, in this order:
--Corn oil - 1 tsp
--ground mustard powder - 1 pinch
--ground cumin - 1 pinch
--freshly ground Blk Pepper - 2 pinches
--Whole Mustard Seed - 6 seeds
--Rosemary - 4 leaves
--Fresh Garlic - 2 cloves smashed and Sliced
--add Fish, leave 3/4" headspace
--add 1/2 tsp more corn oil on top
-Put lids on and process for 100 minutes @ 11+ PSI (but less than 15 PSI)
-Note: Using a 5 quart Ice crean bucket and 1/2 gallon brine and 3 quarts fish,
that fills the bucket. Then the 3 quarts of fish fill Twelve 1/2 pint jars,
which is one pressure canner load.
this recipe is from a previous post, influenced by Bullshop.
http://castboolits.gunloads.com/showthread.php?106670-Pike-fry-bake-or-pickle&p=1159482&viewfull=1#post1159482
Wild Black Rasberry Rhubarb Ale.
2.5 gallons rain water
9 lb rhubarb cut into 1" pc
7 lb table sugar
2 lb brown sugar
1/3 tsp vegemite
6 lbs Black rasberries
zest from two lemons
yeast cake combined from: my Rhubarb #1 english ale WL-002, Saison WL-550, and Munton's ale(dry )
Here are the notes from a batch I did on 06-20-2009.
I Boiled water,
added 4 lb table sugar and 2 lb brown sugar,
boiled a little more, G=1.090 at this point
cut heat and added rhubarb, vegemite, and Lemon zest
temp stabilized at 170
added enough heat to hold temp at 160 for 40 min.
inserted sanitized wort chiller...chilled to 76 deg. OG=1.083
threw yeast, due to previous yeast explosions, I doing a "sort of" open
fermentation using my 6 gallon "Bret" plastic fermentor, no airlock, cover on unlatched just on loosely. Primary fermentation took about 10 days.
On 07-02-2009 G=1.030. I strained out Rhubarb bits and old yeast. Then I started adding wild black rasberries as they ripened, about every other day, about 1 lb of berries and a cup of sugar. I couldn't easily smash the berries without the added sugar, that is why I added it, also that bumped along fermentation. After about six of these additions, totally now, I have added 7 cups of sugar and 6 lb of wild black rasberries.
On 07-23-2009 G=1.004 Now that this has sat awhile, I strained out the seeds and such. I added two more cups of sugar to bump up the gravity. I am hoping the yeast is about pooped out. new G=1.014. I was going to add campton tablets...BUT I did test them. Both Sodium metabisulphite and the Potasium metabisulphite, campton tablets removed the color. I'm wondering if it is the combination with Rhubarb's Oxalic acid that instantly removes the red color, Like it did in the second batch of "red" rhubarb ale. It's like the Oxy-clean commercial...REALLY !
on 08-04-2009 G=1.010 I syphoned off a quart for the JAB meeting this friday. It tases yummy. The new volume is 4.5 Gallons. Figuring a cup of sugar adds about 5 pts to the specific gravity, and gravity seems to have dropped to 1.010 the estimated alcohol content is 12.5%.
http://castboolits.gunloads.com/showthread.php?241676-Rhubarb-wine&p=2781711&viewfull=1#post2781711
CHIP’S BEEF STEW
2 ½-3 Lbs. Beef (round steak), all fat removed and cut into ¾ in cubes
2 Tbs. Flour
1 Tbs. Paprika
1 tsp. Chili Powder
2 tsp. Salt
__________________________________________________ _
3 Tbs. Crisco
2 Med. Onions, sliced
1 Clove Garlic, minced
1 Can of Beef Broth
1 28 oz. Can of Whole Tomatoes, cut into pieces
2 tsp. Worcestershire Sauce
2 Bay Leaves
½ tsp. Savory
1 Cup Celery, Diced (about 3 large stalks)
2 Cups Cubed Potatoes (about 3 medium)
2 Cups Sliced Carrots (about 3 large)
1 16oz. Pkg. of frozen mixed veggies.
In a crock pot on high heat, combine the beef broth, tomatoes, Worcestershire sauce, bay leaves and savory.
In a large bowl, combine flour, paprika, chili powder and 2 tsp. salt. Add beef cubes and toss to coat.
In a large Dutch oven or frying pan, brown beef in hot shortening. Add onion and garlic and cook until soft. Add meat mixture, and all the good stuff from the frying pan, to the crock pot. Cover and simmer 2 hours. Add celery, potatoes, carrots and mixed veggies and continue cooking for another hour, or until vegetables are done.
Goozbeit
5 gallon bucket of Beets cleaned and sliced thin (like scalped potatoes)
1lb 11oz lite DME
7lb 14oz table sugar
12lb Gooseberrys
1/8 tsp vegemite
Muntons ale yeast cake off Apple cider
covered beets in brewpot w/filtered Glencoe tap water.
Heat up to 160 deg. and hold til cooked tender (about 40 min).
strain out liquid and throw away Beets (you can eat them too, if you like)
Add DME slowly, once disolved add sugar, once disolved then measure G=1.
Heat back up to 160 deg.
Add wort chiller, Gooseberrys, heat back to 160 deg. and hold for 20 min.
NEW THIS YEAR, I ran the gooseberrys through a food mill, then add vegemite,
heat back to 160 deg.
Chill to 73 deg, strain and aerate
Yield was 5.0 gallons, OG=1.102
Threw yeast 3:00 PM
Surf and Surf
My wife's uncle taught me this last year and it is the best thing I've ever had after a day on the ice. Or bring a grill and do it on the ice! I use it with just about anything bigger than a panfish (northern, bass, walleye) since you need thicker pieces of fish. If you thawed the shrimp you could probably get away with panfish fillets. I prefer northern/pike over just about anything else!
~3-5 lbs of fillets
16-24 oz of frozen shrimp in the form of your choosing (tails on/off, shelled on/off, your choice)
1 stick of butter, cubed
Garlic salt
Juice of 1 lemon (fresh is best)
Hot sauce of your choice...I prefer Frank's of Sriracha
Cut the fillets into pieces approximately 1"x2" chunks. Put the fish and frozen shrimp in a disposable foil oven roasting pan and spread the cubed butter evenly in the pan. Sprinkle half of the lemon juice on top, reserving the rest to serve with the meal. Season with garlic salt and hot sauce to your liking. The lemon and butter really help offset the spice, but you can always add more hot sauce later.
Place on a grill at 300 degrees, tossing the fish and shrimp in the butter every 5 minutes. Cook until done, approximately 15-20 minutes. Serve with reserved lemon juice and additional hot sauce for individual tastes...and an ice cold beer. We always eat it as finger food but you can get as fancy as you want.
Can't leave Ddaniel1 Cinnamon Rolls out. Theseare good.
http://castboolits.gunloads.com/show...Cinnamon-Rolls
Deer in a crock pot with gravy
I found that cooking deer in a crock pot just needs for the broth you cook it in to be pretty strong or it doesn't seem to flavor the meat that well.
I use one or two of the Lipton's Recipe Secrets dry soup mixes, can be any one of the good flavors, beefy onion, golden onion, onion mushroom, some water, a good long dash each of the "3 saints" (worcestershire, soy, teriyaki sauces) this gives it salt and body and strong flavors, a shake of some kind of steak seasoning, a squirt of Sriracha hot sauce or Tapatio, or a big spoon of that Vietnam chili garlic sauce for a little heat, and last of all, about a tablespoon or two of vinegar.
Cook the deer in this until it wants to fall apart when you try and get it out, set the deer aside and get some of the liquid in a skillet and make some gravy with the liquid and some Wonder flour or some flour/water mix. OMG! Pass the biscuits fellas, the gravy is to DIE for!
__________________________________________________ ________________
recipe:
Deer roast from hind quarter 2-3lb trimmed of ALL fat and silver skin
2pkg Lipton Recipe Secrets
1tbsp Worcestershire sauce
1tbsp Soy sauce
1tbsp Teriyaki sauce
1tbsp Chili Garlic sauce
1 or 2tbsp balsamic vinegar (Alessi brand raspberry infused balsamic vinegar works GREAT!)
1tsp favorite steak seasoning
Mix all ingredients together in a gallon freezer bag, add 1 cup water, place deer in bag with marinade, squeeze out all the air and marinade deer in the bag in the fridge at least a few hours.
Remove deer from bag and place in crock pot. Add more water to the marinade (enough to cover the deer meat), pour over deer in crock pot cook the deer in the crock pot with the marinade until done and falling apart.
Scoop out 1-2 cups of the liquid and make gravy in a skillet, thickening with Wonder flour as necessary, serve with deer meat over potatoes, rice, or with biscuits.
The wife made Hoosierloggers butter burgers the other night. Very good. Very juicy.
JonB, I may have to try that Goozbeit. Sounds good.
We've been drinking Rhubagoose lately. Half rhubarb wine (tart) and half gooseberry wine (very sweet).
I cant keep Dad out of it.:drinks:
Mike’s Spicy Italian Fennel Venison/Pork Sausage
Yep, it’s pretty spicy!
INGREDIENTS:
8 lbs of meat, preferably pork shoulder and venison in equal parts. Goal is a 4-1 ratio of lean meat to pork fat. Bone and cut into chunks around one inch.
3 tbs salt, some say iodine free is best
4 tsp fresh ground black pepper
1 tsp crushed red pepper
5 tbs minced broadleaf parsley-I used most of a small bundle with the stems removed
8 tbs crushed fennel seeds
1 head of garlic, 8 cloves or so
1 cup of a good red wine-optional
PREPARATION:
Crisp fennel seeds in a 325 degree oven for 10 minutes.
Chop garlic, toasted fennel seeds and parsley in a chopper or food processor. Thoroughly blend with meat chunks in a large bowl and all other spices and wine in a large bowl. Cover and refrigerate for 12 hours.
Grind using the coarse/large plate of your food grinder. Thoroughly mix a second time and fry in butter or olive oil to verify proper seasoning.
Here's what I like to do with my sausage!I generally use the sausage above to add to pizza or pasta sauce but every now and then I get to make lasagna!
Mike’s Italian Sausage Hearty Tomato Lasagna
Ingredients:
2 tbs olive oil
1 medium onion, chopped fine
6 medium cloves garlic, minced or pressed
1 lb Italian sausage-removed from casings (I like my Italian fennel recipe, of course.)
¼ cup heavy cream
28 ozs canned tomato puree
28 ozs canned diced tomatoes
15 ozs ricotta cheese
7 ozs grated parmesan cheese
1/2 tbs Italian seasoning herb blend-may use fresh herbs if available
1 tbs dried basil
1 large egg, lightly beaten
½ tsp table salt
½ tsp fresh ground black pepper
12 no-boil lasagna noodles
16 ozs shredded mozzarella cheese, whole milk or skim
Cooking Directions
Pre-heat oven to 375
Heat oil in large deep cast-iron skillet over medium heat, add onion and garlic. Cook and stir until softened-about 2-4 minutes. Add herb blend and cook/stir an additional 2-4 minutes. Increase heat to medium high and add sausage and cook, stirring and breaking up meat with wooden spoon. Cook until pink is gone but not brown-about 5-8 minutes. Add cream and simmer, stirring occasionally until liquid evaporates-about 5-8 minutes. Transfer meat mixture to saucepan and add tomatoes and bring to a simmer. Reduce heat and simmer slowly until flavors are blended, at least 30 minutes. Set sauce aside.
Mix ricotta, 1 cup Parmesan, basil, egg, salt and pepper in medium bowl with fork until well blended and creamy; set aside.
Coat bottom of 9X13 baking dish with ¼ cup meat sauce. Place 3 noodles on top of sauce .Drop 3 tbs ricotta mixture down center of each noodle. Spread evenly. Sprinkle evenly with 1 cup shredded mozzarella. Spoon 1 ½ cups meat sauce evenly over cheese.
Repeat layering of noodles, ricotta, mozzarella and sauce two more times. Place three remaining noodles on top of sauce, spread remaining sauce over noodles, sprinkle with remaining cup mozzarella, then with remaining ¼ cup Parmesan. Lightly spray a large sheet of foil with nonstick cooking spray and cover lasagna. Bake 30 minutes, remove foil. Return to oven and bake until sauce is bubbling and noodles are soft, about 30 minutes. Remove from oven and allow to cool about 10 minutes before serving.