-Karin Calloway, in today's Augusta Chronicle food column, has tried to recreate Piccadilly's delicious carrot souffle (one of John's favorite dishes). See her recipe
-Listeners are still calling and writing with feedback on our crockpot recipe discussion from two weeks ago. Many of those recipes are available on the 88.3 WAFJ Facebook page. Look for the post on August 18th.
-Fall in the CSRA is a big time for consignment sales. You can save a lot of money on children's clothing. There is a big consignment sale happening just about every week this month and you can find them on the Family Calendar at http://www.wafj.com/.
-John found some malware on his computer yesterday, after searches on Google were taking him to websites that were not part of his searches. These things can be on your computer without you knowing it and can create a lot of problems for your computer and your personal information. Charlie called and recommended a free piece of software at http://www.malwarebytes.org/ that can run alongside your anti-virus software.
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Where was the Crockpot Lasagna receipe????
ReplyDeleteCrock Pot Lasagna
ReplyDeleteIngredients:
• 1 lb. ground beef
• 1 large onion, finely chopped
• 2 garlic cloves, crushed and minced
...• 1 large jar spaghetti sauce (such as Ragu in the 1 lb. 10 ounce jar)
• 1 package (8 ounces) no-boil lasagna noodles
• 16 ounces shredded mozzarella cheese
• 1 lb. ricotta cheese
• 1/4 cup milk
• 1 egg
• 1/2 cup shredded Parmesan/Romano cheese
• Salt and pepper to taste
Preparation:
Brown the beef, onion, and garlic in a little oil in a frying pan. Drain off any grease.
Add the spaghetti sauce into the browned meat mixture. Mix well.
In a separate bowl, mix the ricotta cheese, milk, and egg. Beat until thoroughly mixed and smooth. Then mix in the mozzarella cheese and the grated cheese, so that all the cheeses are combined.
Grease the slow cooker/Crock Pot with some vegetable shortening on the bottom and sides.
Put about 1/4 of the meat and sauce mixture in the bottom of the slow cooker/Crock Pot. Put a layer of noodles on top of that (break or cut them if needed). Put about 1/3 of the cheese mixture on top of that. Then repeat with sauce, noodles, cheese for another 2 layers. Top with meat sauce. Cook on low for 4-6 hours or until noodles are tender.