On 8/27/2013 12:33 PM, Ophelia wrote:
> "graham" > wrote
>>> One of my DILs has gone off happy this morning with my recipe on her
>>> computer)
>> I make Anne Willan's seafood version every xmas for my d-i-l. I use
>> instant pasta sheets rather than the ones you have to boil first.
> Me too
>> The recipe is tooooo long to print here. It's in: http://tiny.cc/18gh2w
>> which is OOP but cheap as "livre d'occasion" {:-)
>
> Hmm you are trying to inveigle me into buying more cookery books eh !!!
> I know your game
>
<evil grin>

I have a few cookbooks on my Kindle...

"S Viemeister" > wrote in message
...
> On 8/27/2013 12:33 PM, Ophelia wrote:
>> "graham" > wrote
>>>> One of my DILs has gone off happy this morning with my recipe on her
>>>> computer)
>>> I make Anne Willan's seafood version every xmas for my d-i-l. I use
>>> instant pasta sheets rather than the ones you have to boil first.
>> Me too
>>> The recipe is tooooo long to print here. It's in: http://tiny.cc/18gh2w
>>> which is OOP but cheap as "livre d'occasion" {:-)
>>
>> Hmm you are trying to inveigle me into buying more cookery books eh !!!
>> I know your game
>>
> <evil grin>
>
> I have a few cookbooks on my Kindle...

You are in league with that Graham one .... and I claim my five pounds
*glare*

--
--
http://www.helpforheroes.org.uk/shop/

In article >, says...
>
> Jeßus wrote:
>
> > Don't you find that things like Spag Bol and Lasagna leftovers taste
> > better than freshly made?
>
> For lasagne I strongly agree. It's a three days process: prepare the lasagna
> pan on day one, eat lasagne freshly baked on day two and eat the leftovers
> on day three. The best way to reheat them is bainmarie, but a quick way is
> in a little pan with 1 mm of milk on the bottom, over very low heat and with
> a tight lid on top.

A lot of foods taste better once they've had a chance to chill out in
the fridge.

I make a sausage and potato dish - it's very simple all it has is some
sausage cut into chunks, onions, garlic and salt and pepper. Oh and some
olive oil.

Roast em' for an hour and a half or so at 375.

"T" > wrote in message
...
> In article >, says...
>>
>> Jeßus wrote:
>>
>> > Don't you find that things like Spag Bol and Lasagna leftovers taste
>> > better than freshly made?
>>
>> For lasagne I strongly agree. It's a three days process: prepare the
>> lasagna
>> pan on day one, eat lasagne freshly baked on day two and eat the
>> leftovers
>> on day three. The best way to reheat them is bainmarie, but a quick way
>> is
>> in a little pan with 1 mm of milk on the bottom, over very low heat and
>> with
>> a tight lid on top.
>
> A lot of foods taste better once they've had a chance to chill out in
> the fridge.
>
> I make a sausage and potato dish - it's very simple all it has is some
> sausage cut into chunks, onions, garlic and salt and pepper. Oh and some
> olive oil.
>
> Roast em' for an hour and a half or so at 375.

Stews and casseroles are always better next day

--
--
http://www.helpforheroes.org.uk/shop/

On 2013-09-01 19:12:42 +0000, Ophelia said:

>> A lot of foods taste better once they've had a chance to chill out in
>> the fridge.
>>
>> I make a sausage and potato dish - it's very simple all it has is some
>> sausage cut into chunks, onions, garlic and salt and pepper. Oh and some
>> olive oil.
>>
>> Roast em' for an hour and a half or so at 375.
>
> Stews and casseroles are always better next day

And soups...

You don't need a cheese sauce for lasagne....just Parmesan to mix with the ricotta, and mozzarella to layer.

N.

On Sun, 1 Sep 2013 15:38:32 -0700 (PDT), Nancy2
> wrote:

> You don't need a cheese sauce for lasagne....just Parmesan to mix with the ricotta, and mozzarella to layer.
>
No quoting is driving me to drink! Hm. Maybe that's not such a bad
thing after all.


--
I take life with a grain of salt, a slice of lemon and a shot of tequila

"gtr" > wrote in message news:2013090115362558945-xxx@yyyzzz...
> On 2013-09-01 19:12:42 +0000, Ophelia said:
>
>>> A lot of foods taste better once they've had a chance to chill out in
>>> the fridge.
>>>
>>> I make a sausage and potato dish - it's very simple all it has is some
>>> sausage cut into chunks, onions, garlic and salt and pepper. Oh and some
>>> olive oil.
>>>
>>> Roast em' for an hour and a half or so at 375.
>>
>> Stews and casseroles are always better next day
>
> And soups...

yes
--
--
http://www.helpforheroes.org.uk/shop/

"sf" > wrote in message
...
> On Sun, 1 Sep 2013 15:38:32 -0700 (PDT), Nancy2
> > wrote:
>
>> You don't need a cheese sauce for lasagne....just Parmesan to mix with
>> the ricotta, and mozzarella to layer.
>>
> No quoting is driving me to drink! Hm. Maybe that's not such a bad
> thing after all.

Especially given your sig <g> Anyway, I am always happy to help

> I take life with a grain of salt, a slice of lemon and a shot of tequila

--
--
http://www.helpforheroes.org.uk/shop/

Ophelia wrote:
>
> "gtr" wrote:
> > Ophelia said:
> >> Stews and casseroles are always better next day
> >
> > And soups...
>
> yes

spaghetti sauce is another one that's better the next day.

G.

"Gary" > wrote in message ...
> Ophelia wrote:
>>
>> "gtr" wrote:
>> > Ophelia said:
>> >> Stews and casseroles are always better next day
>> >
>> > And soups...
>>
>> yes
>
> spaghetti sauce is another one that's better the next day.

Ooh yes! I usually make that in advance too! Anything really where
something improves with time to meld flavours.

--
--
http://www.helpforheroes.org.uk/shop/

On 9/2/2013 1:28 AM, sf wrote:
> On Sun, 1 Sep 2013 15:38:32 -0700 (PDT), Nancy2
> > wrote:
>
>> You don't need a cheese sauce for lasagne....just Parmesan to mix with the ricotta, and mozzarella to layer.
>>
> No quoting is driving me to drink! Hm. Maybe that's not such a bad
> thing after all.
>
>
LOLOL! I know, it's starting to bug me, too. I *know* you used to be
able to quote things using Google Groups, or did they F that up, too?

Jill

On 9/1/2013 3:12 PM, Ophelia wrote:
>
>
> "T" > wrote in message
> ...
>> In article >, says...
>>>
>>> Jeßus wrote:
>>>
>>> > Don't you find that things like Spag Bol and Lasagna leftovers taste
>>> > better than freshly made?
>>>
>>> For lasagne I strongly agree. It's a three days process: prepare the
>>> lasagna
>>> pan on day one, eat lasagne freshly baked on day two and eat the
>>> leftovers
>>> on day three. The best way to reheat them is bainmarie, but a quick
>>> way is
>>> in a little pan with 1 mm of milk on the bottom, over very low heat
>>> and with
>>> a tight lid on top.
>>
>> A lot of foods taste better once they've had a chance to chill out in
>> the fridge.
>>
>> I make a sausage and potato dish - it's very simple all it has is some
>> sausage cut into chunks, onions, garlic and salt and pepper. Oh and some
>> olive oil.
>>
>> Roast em' for an hour and a half or so at 375.
>
> Stews and casseroles are always better next day
>
The exception for me is macaroni & cheese. I find the cheese sauce
separates when reheated. Then I'm left with warm greasy sort of cheesy
pasta. This is why I use Velveeta <gasp> for mac & cheese, but even
then it needs to be reheated gently.

Jill

"jmcquown" > wrote in message
...
> On 9/1/2013 3:12 PM, Ophelia wrote:
>>
>>
>> "T" > wrote in message
>> ...
>>> In article >, says...
>>>>
>>>> Jeßus wrote:
>>>>
>>>> > Don't you find that things like Spag Bol and Lasagna leftovers taste
>>>> > better than freshly made?
>>>>
>>>> For lasagne I strongly agree. It's a three days process: prepare the
>>>> lasagna
>>>> pan on day one, eat lasagne freshly baked on day two and eat the
>>>> leftovers
>>>> on day three. The best way to reheat them is bainmarie, but a quick
>>>> way is
>>>> in a little pan with 1 mm of milk on the bottom, over very low heat
>>>> and with
>>>> a tight lid on top.
>>>
>>> A lot of foods taste better once they've had a chance to chill out in
>>> the fridge.
>>>
>>> I make a sausage and potato dish - it's very simple all it has is some
>>> sausage cut into chunks, onions, garlic and salt and pepper. Oh and some
>>> olive oil.
>>>
>>> Roast em' for an hour and a half or so at 375.
>>
>> Stews and casseroles are always better next day
>>
> The exception for me is macaroni & cheese. I find the cheese sauce
> separates when reheated. Then I'm left with warm greasy sort of cheesy
> pasta. This is why I use Velveeta <gasp> for mac & cheese, but even then
> it needs to be reheated gently.

Yes I agree. Don't you think the macaroni gets a bit soggy?
--
--
http://www.helpforheroes.org.uk/shop/

On 9/2/2013 9:11 AM, Ophelia wrote:
>
>
> "jmcquown" > wrote in message
> ...
>> On 9/1/2013 3:12 PM, Ophelia wrote:
>>>
>>>
>>> "T" > wrote in message
>>> ...
>>>> In article >, says...
>>>>>
>>>>> Jeßus wrote:
>>>>>
>>>>> > Don't you find that things like Spag Bol and Lasagna leftovers taste
>>>>> > better than freshly made?
>>>>>
>>>>> For lasagne I strongly agree. It's a three days process: prepare the
>>>>> lasagna
>>>>> pan on day one, eat lasagne freshly baked on day two and eat the
>>>>> leftovers
>>>>> on day three. The best way to reheat them is bainmarie, but a quick
>>>>> way is
>>>>> in a little pan with 1 mm of milk on the bottom, over very low heat
>>>>> and with
>>>>> a tight lid on top.
>>>>
>>>> A lot of foods taste better once they've had a chance to chill out in
>>>> the fridge.
>>>>
>>>> I make a sausage and potato dish - it's very simple all it has is some
>>>> sausage cut into chunks, onions, garlic and salt and pepper. Oh and
>>>> some
>>>> olive oil.
>>>>
>>>> Roast em' for an hour and a half or so at 375.
>>>
>>> Stews and casseroles are always better next day
>>>
>> The exception for me is macaroni & cheese. I find the cheese sauce
>> separates when reheated. Then I'm left with warm greasy sort of
>> cheesy pasta. This is why I use Velveeta <gasp> for mac & cheese, but
>> even then it needs to be reheated gently.
>
> Yes I agree. Don't you think the macaroni gets a bit soggy?

Yes, a bit. Unfortunately I don't know how to cook macaroni & cheese
for one. (laugh) There are always leftovers and it simply doesn't
reheat well. Other casserole type dishes do.

Jill

"jmcquown" > wrote in message
...
> On 9/2/2013 9:11 AM, Ophelia wrote:
>>
>>
>> "jmcquown" > wrote in message
>> ...
>>> On 9/1/2013 3:12 PM, Ophelia wrote:
>>>>
>>>>
>>>> "T" > wrote in message
>>>> ...
>>>>> In article >, says...
>>>>>>
>>>>>> Jeßus wrote:
>>>>>>
>>>>>> > Don't you find that things like Spag Bol and Lasagna leftovers
>>>>>> > taste
>>>>>> > better than freshly made?
>>>>>>
>>>>>> For lasagne I strongly agree. It's a three days process: prepare the
>>>>>> lasagna
>>>>>> pan on day one, eat lasagne freshly baked on day two and eat the
>>>>>> leftovers
>>>>>> on day three. The best way to reheat them is bainmarie, but a quick
>>>>>> way is
>>>>>> in a little pan with 1 mm of milk on the bottom, over very low heat
>>>>>> and with
>>>>>> a tight lid on top.
>>>>>
>>>>> A lot of foods taste better once they've had a chance to chill out in
>>>>> the fridge.
>>>>>
>>>>> I make a sausage and potato dish - it's very simple all it has is some
>>>>> sausage cut into chunks, onions, garlic and salt and pepper. Oh and
>>>>> some
>>>>> olive oil.
>>>>>
>>>>> Roast em' for an hour and a half or so at 375.
>>>>
>>>> Stews and casseroles are always better next day
>>>>
>>> The exception for me is macaroni & cheese. I find the cheese sauce
>>> separates when reheated. Then I'm left with warm greasy sort of
>>> cheesy pasta. This is why I use Velveeta <gasp> for mac & cheese, but
>>> even then it needs to be reheated gently.
>>
>> Yes I agree. Don't you think the macaroni gets a bit soggy?
>
> Yes, a bit. Unfortunately I don't know how to cook macaroni & cheese for
> one. (laugh) There are always leftovers and it simply doesn't reheat
> well. Other casserole type dishes do.

Yes, ikwym
--
--
http://www.helpforheroes.org.uk/shop/

On Sunday, September 1, 2013 2:38:32 PM UTC-8, Nancy2 wrote:

> You don't need a cheese sauce for lasagne....just Parmesan to mix with the ricotta, and mozzarella to layer.

N.
......................

Hi Nancy! I just started posting in here again through Google recently from my computer, after not being able to access this group (or any usenet group) through WebTV since mid June, so is good to be back.

I've never made a cheese sauce for lasagna nor have I eaten it with one. I like using Ricotta or cottage cheese, but hubby doesn't care for it with either, so just use lots of Mozarella and Parmesan when I make it for him instead.

This is my favorite recipe for it:

1-1/2 lbs. lean hamburger
2 cloves garlic, minced
1 tbsp. whole basil
Salt - to taste
1 can (15 oz.) stewed tomatoes
2 cans (6 oz. each) tomato paste
1 pkg. dried Lipton onion soup
1 bay leaf
10 oz. lasagna noodles
2 eggs
3 cups Ricotta cheese, or cottage cheese (or use half of each)
2 tbsp. parsley flakes
1/2 tsp. pepper
Salt -to taste
1 lb. Mozarella cheese, grated

Brown meat; drain. Add next 7 ingredients and simmer for 30 minutes uncovered, stirring occasionally. Cook noodles in boiling salted water; drain and rinse. Beat eggs, add Ricotta, parsley flakes. salt & pepper. Layer half the noodles in 9x13 inch pan, spread with half the Ricotta filling; half the Mozarella and half the meat sauce. Repeat layers. Bake at 375 for 30 minutes. Let stand about 10 minutes before serving.
This can be assembled earlier and refrigerated and in that case, bake for 45 minutes. Leftovers are great warmed up the next day!

Judy

"jmcquown" > wrote in message
...
> On 9/1/2013 3:12 PM, Ophelia wrote:
>>
>>
>> "T" > wrote in message
>> ...
>>> In article >, says...
>>>>
>>>> Jeßus wrote:
>>>>
>>>> > Don't you find that things like Spag Bol and Lasagna leftovers taste
>>>> > better than freshly made?
>>>>
>>>> For lasagne I strongly agree. It's a three days process: prepare the
>>>> lasagna
>>>> pan on day one, eat lasagne freshly baked on day two and eat the
>>>> leftovers
>>>> on day three. The best way to reheat them is bainmarie, but a quick
>>>> way is
>>>> in a little pan with 1 mm of milk on the bottom, over very low heat
>>>> and with
>>>> a tight lid on top.
>>>
>>> A lot of foods taste better once they've had a chance to chill out in
>>> the fridge.
>>>
>>> I make a sausage and potato dish - it's very simple all it has is some
>>> sausage cut into chunks, onions, garlic and salt and pepper. Oh and some
>>> olive oil.
>>>
>>> Roast em' for an hour and a half or so at 375.
>>
>> Stews and casseroles are always better next day
>>
> The exception for me is macaroni & cheese. I find the cheese sauce
> separates when reheated. Then I'm left with warm greasy sort of cheesy
> pasta. This is why I use Velveeta <gasp> for mac & cheese, but even then
> it needs to be reheated gently.

Are you using cornstarch? Although I have not noticed this personally, I
have read that it can break down when reheating. Wheat flour is purportedly
better. But I discovered sweet rice flour when I was cooking GF. Works
like a dream and I can buy it in a very small amount which is great because
I don't use it very often. Plus it's cheap if you get it in the Asian
market.

"jmcquown" > wrote in message
...

> Yes, a bit. Unfortunately I don't know how to cook macaroni & cheese for
> one. (laugh) There are always leftovers and it simply doesn't reheat
> well. Other casserole type dishes do.

That is one of the things that I did find it easy to cook just for one. But
I also preferred mine not to be baked in the oven.

In article >,
"Ophelia" > wrote:

> "T" > wrote in message
> ...
> > In article >, says...
> >>
> >> Jeßus wrote:
> >>
> >> > Don't you find that things like Spag Bol and Lasagna leftovers taste
> >> > better than freshly made?
> >>
> >> For lasagne I strongly agree. It's a three days process: prepare the
> >> lasagna
> >> pan on day one, eat lasagne freshly baked on day two and eat the
> >> leftovers
> >> on day three. The best way to reheat them is bainmarie, but a quick way
> >> is
> >> in a little pan with 1 mm of milk on the bottom, over very low heat and
> >> with
> >> a tight lid on top.
> >
> > A lot of foods taste better once they've had a chance to chill out in
> > the fridge.
> >
> > I make a sausage and potato dish - it's very simple all it has is some
> > sausage cut into chunks, onions, garlic and salt and pepper. Oh and some
> > olive oil.
> >
> > Roast em' for an hour and a half or so at 375.
>
> Stews and casseroles are always better next day

Not osso buco. Best eaten right away.

--
Michael Press

On Mon, 02 Sep 2013 08:46:00 -0400, jmcquown >
wrote:

> On 9/2/2013 1:28 AM, sf wrote:
> > On Sun, 1 Sep 2013 15:38:32 -0700 (PDT), Nancy2
> > > wrote:
> >
> >> You don't need a cheese sauce for lasagne....just Parmesan to mix with the ricotta, and mozzarella to layer.
> >>
> > No quoting is driving me to drink! Hm. Maybe that's not such a bad
> > thing after all.
> >
> >
> LOLOL! I know, it's starting to bug me, too. I *know* you used to be
> able to quote things using Google Groups, or did they F that up, too?
>
Google groups is too much for me to resort to these days, even in
times of utter computer despair. However, you might see me posting
from there anyway now that I have a shiny new smartphone... and
because I haven't heard about any smartphone app I could use with it
up to this point.


--
Food is an important part of a balanced diet.

On Mon, 2 Sep 2013 09:55:51 -0700 (PDT), wrote:

> I just started posting in here again through Google recently from my computer, after not being able to access this group (or any usenet group) through WebTV since mid June, so is good to be back.

Welcome back, Judy!

--
Food is an important part of a balanced diet.

"sf" > wrote in message
...
> On Mon, 02 Sep 2013 08:46:00 -0400, jmcquown >
> wrote:
>
>> On 9/2/2013 1:28 AM, sf wrote:
>> > On Sun, 1 Sep 2013 15:38:32 -0700 (PDT), Nancy2
>> > > wrote:
>> >
>> >> You don't need a cheese sauce for lasagne....just Parmesan to mix with
>> >> the ricotta, and mozzarella to layer.
>> >>
>> > No quoting is driving me to drink! Hm. Maybe that's not such a bad
>> > thing after all.
>> >
>> >
>> LOLOL! I know, it's starting to bug me, too. I *know* you used to be
>> able to quote things using Google Groups, or did they F that up, too?
>>
> Google groups is too much for me to resort to these days, even in
> times of utter computer despair. However, you might see me posting
> from there anyway now that I have a shiny new smartphone... and
> because I haven't heard about any smartphone app I could use with it
> up to this point.

I tried it once. Only just to post that I had computer problems and
wouldn't be posting until I got the computer back. It was too much trouble
to sort through even to read. If that was my only option, I wouldn't do NGs
at all.

On Monday, September 2, 2013 9:02:27 PM UTC-8, sf wrote:

Welcome back, Judy!

-- Food is an important part of a balanced diet.
.......................

Thanks, sf! It's good to be back again, as in spite of a couple of regular posters, I really have missed everybody, an the great recipes, cooking tips and just general chit chat!

Judy

On Mon, 2 Sep 2013 22:53:13 -0700, "Julie Bove"
> wrote:

> If that was my only option, I wouldn't do NGs at all.

Ditto.

--
Food is an important part of a balanced diet.

"Michael Press" > wrote in message
...
> In article >,
> "Ophelia" > wrote:
>
>> "T" > wrote in message
>> ...
>> > In article >, says...
>> >>
>> >> Jeßus wrote:
>> >>
>> >> > Don't you find that things like Spag Bol and Lasagna leftovers taste
>> >> > better than freshly made?
>> >>
>> >> For lasagne I strongly agree. It's a three days process: prepare the
>> >> lasagna
>> >> pan on day one, eat lasagne freshly baked on day two and eat the
>> >> leftovers
>> >> on day three. The best way to reheat them is bainmarie, but a quick
>> >> way
>> >> is
>> >> in a little pan with 1 mm of milk on the bottom, over very low heat
>> >> and
>> >> with
>> >> a tight lid on top.
>> >
>> > A lot of foods taste better once they've had a chance to chill out in
>> > the fridge.
>> >
>> > I make a sausage and potato dish - it's very simple all it has is some
>> > sausage cut into chunks, onions, garlic and salt and pepper. Oh and
>> > some
>> > olive oil.
>> >
>> > Roast em' for an hour and a half or so at 375.
>>
>> Stews and casseroles are always better next day
>
> Not osso buco. Best eaten right away.

There is always the exception that proves the rule
--
--
http://www.helpforheroes.org.uk/shop/