Beware of the Puss Moth Caterpillar!

Sightings of the Puss Moth Caterpillar are increasing around the CSRA, but you don't want to touch it! Read more

Simple Cooking - Spinach Lasagna

FILLING

10 oz. pkg. frozen chopped spinach thawed and squeezed dry
16 oz. container of cottage cheese
15 oz. container of ricotta cheese
1 ½ cups of shredded mozzarella cheese
3 teaspoons Italian seasoning
Salt and pepper to taste (about a teaspoon each)

REMAINING INGREDIENTS

Box of Barilla no-boil lasagna noodles
1 jar of favorite marinara sauce
½ cup mozzarella cheese
¼ cup parmesan cheese

Directions: Preheat oven to 375 degrees In a bowl, mix together the filling ingredients and set aside. In a 9x13 pan spoon some marinara sauce on the bottom of the pan and place lasagna noodles side by side (careful to not overlap), spoon the spinach mixture on top of the noodles and spread, add another layer of noodles, and then spread again with spinach mixture, repeat this until all noodles/spinach mixture has been used, final layer should be noodles. Take sauce and pour over lasagna evenly spreading on the top to ensure that the noodles are covered and give dish a little shake/shimmy to ensure that sauce spreads over on the sides. Sprinkle the mozzarella and parmesan cheese over the top, cover with aluminum foil and bake for 25-30 minutes.

 **Check lasagna by placing a fork/toothpick in the center, if noodles are still a bit firm, cover and place back in oven for 5 minutes, do this for 5 minute intervals until noodles are at desired doneness.

Submitted by Christabelle Adams of Grovetown. If you have a quick and easy recipe to share, please send it to john@wafj.com. You'll get a cookbook if we use your recipe.

Bible Museum Coming to Washington DC

Steve Green, the president of Hobby Lobby, is building a permanent home for his family's Biblical manuscript collection in Washington DC. Read more

Double Hundred Dozen of Krispy Kreme Doughnuts

Krispy Kreme did a special contest in the United Kingdom where they delivered a box of 2,400 doughnuts to the winning office. You've got to see this! Read more

Cheapie of the Week - September 22nd

Darla Irwin of Grovetown correctly guessed that it is Angel Soft Facial Tissues. Publix has them on sale for $1.25 per box through Tuesday (9/23). Use the printable $.50 off coupon (which doubles) to get them for $.25 per box.

Voter Registration Deadlines

If you want to register to vote for the November 4th elections, here are the deadlines:

Georgia - October 6th - Register to Vote

South Carolina - October 4th - Register to Vote

Simple Cooking - Creamy Ranch Pork Chops and Rice

1 tablespoon vegetable oil
1 pound boneless pork chops, 3/4-inch thick (about 4 chops)
1 can (10 3/4 ounces) Campbell’s® Condensed Cream of Mushroom Soup or Campbell’s® Condensed 98% Fat Free Cream of Mushroom Soup
3/4 cup milk
1 envelope (1 ounce) ranch dressing mix
1 pinch paprika
2 1/4 cups water
1 cup uncooked long grain white rice


Heat the oil in a 10-inch skillet over medium-high heat. Add the pork and cook until browned on both sides. Stir the soup, milk and 1/2 package salad dressing mix in the skillet and heat to a boil. Reduce the heat to low. Cover and cook for 10 minutes or until the pork is cooked through. Sprinkle with the paprika. Heat the water and remaining salad dressing mix in a 3-quart saucepan over medium-high heat to a boil. Stir in the rice. Reduce the heat to low. Cover and cook for 20 minutes or until the liqiud is absorbed. Serve with the pork and soup mixture.


Thanks to Campbell's Kitchen for the recipe.