Ok, I'm going to share my lasagna recipe with you all, that I made for
dinner this evening, actually.

1 family size stouffer's lasagna
sliced provolone cheese (non-smoked) (It is sold already sliced)
something green and leafy that isn't strongly flavored. parsley, the green
leaves from celery, or the leaves from carrot tops. (fyi.. cilantro does NOT
work!)

Remove lasagna from the box and let it sit on the counter for about ten
minutes.. until the frozen lasagna slips easily from the plastic container.
Put it into a rectangle pan of your own that you have sprayed with Pam.
Bake according to package directions.
Remove from oven.. top with sliced provolone, and return to oven just until
the cheese melts and is bubbly.
Remove from oven again, and sprinkle with mild flavored green stuff.
(again.. cilantro doesn't work.. neither does fresh dill. It must be
something fairly tasteless)
The green stuff is important though. That, plus the sliced cheese.. gives
the impression it is homemade.

Serve with pepperidge farm garlic bread, and pre-packaged salad mix tossed
with a couple of cut up tomatoes, and a bottled viniagrette dressing, that
you pour into another bottle and shake.. giving the impression you slaved
away making this.

lucy (grinning broadly)
p.s. Tomorrow night.. I am going to try my hand at real cooking!

On Thu, 27 Jan 2005 05:33:46 GMT, "Lucy" > wrote:

>Ok, I'm going to share my lasagna recipe with you all, that I made for
>dinner this evening, actually.
>
>1 family size stouffer's lasagna
>sliced provolone cheese (non-smoked) (It is sold already sliced)
>something green and leafy that isn't strongly flavored. parsley, the green
>leaves from celery, or the leaves from carrot tops. (fyi.. cilantro does NOT
>work!)
>
>Remove lasagna from the box and let it sit on the counter for about ten
>minutes.. until the frozen lasagna slips easily from the plastic container.
>Put it into a rectangle pan of your own that you have sprayed with Pam.
>Bake according to package directions.
>Remove from oven.. top with sliced provolone, and return to oven just until
>the cheese melts and is bubbly.
>Remove from oven again, and sprinkle with mild flavored green stuff.
>(again.. cilantro doesn't work.. neither does fresh dill. It must be
>something fairly tasteless)
>The green stuff is important though. That, plus the sliced cheese.. gives
>the impression it is homemade.
>
>Serve with pepperidge farm garlic bread, and pre-packaged salad mix tossed
>with a couple of cut up tomatoes, and a bottled viniagrette dressing, that
>you pour into another bottle and shake.. giving the impression you slaved
>away making this.
>
>lucy (grinning broadly)
>p.s. Tomorrow night.. I am going to try my hand at real cooking!
>
This sounds absolutely hideous. Did you actually make this thing,
and did anybody eat it?

Daisy

On Thu, 27 Jan 2005 21:50:42 +1300, Daisy > wrote:

>This sounds absolutely hideous. Did you actually make this thing,
>and did anybody eat it?

Lucy's just learning to cook. She's getting her feet wet. I think she
accomplished a lot, and has something to be proud of. I can't wait to see
her "real" cooking.

Carol
--
"Years ago my mother used to say to me... She'd say,
'In this world Elwood, you must be oh-so smart or oh-so pleasant.'
Well, for years I was smart.... I recommend pleasant. You may quote me."

*James Stewart* in the 1950 movie, _Harvey_

Daisy wrote:
> On Thu, 27 Jan 2005 05:33:46 GMT, "Lucy" > wrote:
>
>> 1 family size stouffer's lasagna
>> sliced provolone cheese (non-smoked) (It is sold already sliced)
>> something green and leafy that isn't strongly flavored. parsley, the
>> green leaves from celery, or the leaves from carrot tops. (fyi..
>> cilantro does NOT work!)
>>
> This sounds absolutely hideous. Did you actually make this thing,
> and did anybody eat it?
>

*lol*

bq

Damsel wrote:
> On Thu, 27 Jan 2005 21:50:42 +1300, Daisy > wrote:
>
>
>>This sounds absolutely hideous. Did you actually make this thing,
>>and did anybody eat it?
>
>
> Lucy's just learning to cook. She's getting her feet wet. I think she
> accomplished a lot, and has something to be proud of. I can't wait to see
> her "real" cooking.
>
> Carol

I agree. She should be given credit to jump in with both feet and try
new things.

--
Steve

Every job is a self-portrait of the person who did it.
Autograph your work with excellence.

Lucy wrote:
> Ok, I'm going to share my lasagna recipe with you all, that I made for
> dinner this evening, actually.
>
> 1 family size stouffer's lasagna
> sliced provolone cheese (non-smoked) (It is sold already sliced)
> something green and leafy that isn't strongly flavored. parsley, the
> green leaves from celery, or the leaves from carrot tops. (fyi..
> cilantro does NOT work!)
>
For lasagna, oregano, basil or marjoram are best. But Stouffers probably
already put some in there

Jill

jmcquown wrote:
> Lucy wrote:
>> Ok, I'm going to share my lasagna recipe with you all, that I made
>> for dinner this evening, actually.
>>
>> 1 family size stouffer's lasagna
>> sliced provolone cheese (non-smoked) (It is sold already sliced)
>> something green and leafy that isn't strongly flavored. parsley, the
>> green leaves from celery, or the leaves from carrot tops. (fyi..
>> cilantro does NOT work!)
>>
> For lasagna, oregano, basil or marjoram are best. But Stouffers
> probably already put some in there

Yeah..
Broccoli, pork sausages and shrimp make best lasagna in the world.
lol

B

(snip)

> > Lucy's just learning to cook. She's getting her feet wet. I think she
> > accomplished a lot, and has something to be proud of. I can't wait to
see
> > her "real" cooking.

> I agree. She should be given credit to jump in with both feet and try
> new things.

This my first post to the list. I have lurked for years, and learned from
it. As in any 'art', one starts out in spurts and fits. In order to learn
any artistic media, it requires inquisitiveness,desire,patience,mentors,and
critics. It is easy to be a critic. Let Lucy be proud in her newfound
accomplishments,and encourage her. She,will expand her palate,as we have,and
respond in kind. Her lasagnia is good considering that she knew to "jazz" it
up,and did not fear...it worked for her. I am confident that this may create
some heat, however, I wish that I were back in NYC. where "everything" is
available.

Hubert Liverman

Damsel wrote:
> On Thu, 27 Jan 2005 21:50:42 +1300, Daisy
> > wrote:
>
>> This sounds absolutely hideous. Did you actually make
>> this thing, and did anybody eat it?

I quit reading half way through because it didn't appeal to me, BUT...
>
> Lucy's just learning to cook. She's getting her feet
> wet. I think she accomplished a lot, and has something
> to be proud of. I can't wait to see her "real" cooking.
>

That's why it never occurred to me to post any response, much less a
negative one.

Keep trying, Lucy. You'll get it. With your positive attitude and this
group (you'll learn who to ignore), soon *you* will be giving great
advice.

BOB
>
> Carol
> --
> "Years ago my mother used to say to me... She'd say,
> 'In this world Elwood, you must be oh-so smart or oh-so
> pleasant.'
> Well, for years I was smart.... I recommend pleasant.
> You may quote me."
>
> *James Stewart* in the 1950 movie, _Harvey_

Let's start with the salad.

(The recipe below is fairly long, as I tried to explain a few things,
but is not time consuming or difficult.)

First, buy whatever kinds of greens look good. Yes LOOK good. Freshness
and appearance are important. Buy a few different kinds. Usually
Romaine is very easy to find, as are spinach and a few others. You'll
get extra credit for using Radicchio, Endive, and/or Arugula.<g> Wash
the greens off, and dry them off. If you don't have a spinner (and I
don't) they may just need a good shake and a bit of time to dry. A
paper (or clean cloth) towel can speed the process. If you don't dry
them,
they won't hold the dressing as well. Tear the greens apart. Cutting
them will cause them to brown and wilt faster. Add something to the
greens just before serving. The fad these days is fruit/nut/cheese
combos, but tomatoes, peppers, and/or onions are fine as well. For the
salad dressing pour a little vinegar into some good oil, using 2 or 3
times as much oil. Ideally you might add balsamic vinegar into extra
virgin olive oil, but most packaged dressings use cheaper soybean oil
and
distilled vinegar, so anything is an improvement. Cider vinegar is
cheap and adds a bit of flavor. Add a bit of mustard (preferably a good
Dijon, but again, don't fret the details.) The mustard is an
emulsifier, which helps keep the vinegar and oil from separating. The
commercial products often use lecithin which is available at
some health food stores and such, but mustard is better IMO. This is a
good base dressing. Add whatever to it. Fresh or dried herbs or spices,
poppy seeds, raspberry juice, tequila and lime juice, whatever you
like. You may want to add a touch of salt and or sugar, but taste what
you have before you add these, as they are not always needed. Remix or
shake the dressing just before serving.

There are endless variations on the above. For example

1.Sundried tomatoes (chopped into small pieces), a sprinkle of pine
nuts, and fresh mozzarella on the greens, and add some basil to the
dressing.
2.Blue cheese, real bacon bits, and fresh tomatoes on the greens, and
mash some roasted garlic into the dressing.
3.sliced mango, shrimp, and fresh cilantro on the greens, and tequila
and lime juice in the dressing.

However, if you use good ingredients, the base dressing on good greens
is just fine as is.

Dean G.

hubert liverman wrote:
> (snip)
>
>>> Lucy's just learning to cook. She's getting her feet
>>> wet. I think she accomplished a lot, and has something
>>> to be proud of. I can't wait to see her "real"
>>> cooking.
>
>> I agree. She should be given credit to jump in with both
>> feet and try new things.
>
> This my first post to the list. I have lurked for years,
> and learned from it. As in any 'art', one starts out in
> spurts and fits. In order to learn any artistic media, it
> requires inquisitiveness,desire,patience,mentors,and
> critics. It is easy to be a critic. Let Lucy be proud in
> her newfound accomplishments,and encourage her. She,will
> expand her palate,as we have,and respond in kind. Her
> lasagnia is good considering that she knew to "jazz" it
> up,and did not fear...it worked for her. I am confident
> that this may create some heat, however, I wish that I
> were back in NYC. where "everything" is available.
>
> Hubert Liverman

You need to post here more often.

BOB

" BOB" > wrote in message
.. .
> hubert liverman wrote:
> > (snip)
> >
> >>> Lucy's just learning to cook. She's getting her feet
> >>> wet. I think she accomplished a lot, and has something
> >>> to be proud of. I can't wait to see her "real"
> >>> cooking.
> >
> >> I agree. She should be given credit to jump in with both
> >> feet and try new things.
> >
> > This my first post to the list. I have lurked for years,
> > and learned from it. As in any 'art', one starts out in
> > spurts and fits. In order to learn any artistic media, it
> > requires inquisitiveness,desire,patience,mentors,and
> > critics. It is easy to be a critic. Let Lucy be proud in
> > her newfound accomplishments,and encourage her. She,will
> > expand her palate,as we have,and respond in kind. Her
> > lasagnia is good considering that she knew to "jazz" it
> > up,and did not fear...it worked for her. I am confident
> > that this may create some heat, however, I wish that I
> > were back in NYC. where "everything" is available.
> >
> > Hubert Liverman
>
> You need to post here more often.
>
> BOB

Thank you, I expected a resounding no response, or severe criticism.. I will
post again, if permissible, more frequently. As, all of us, we have much to
share. Now, to all, I will get my feet wet here. After the posters here get
to know me,we will share information,slap each other around,and enjoy the
general argumentive discorse that always insues. Include me in the 'me
too's',or whatever,on bottom posting.

Hubert

On Thu, 27 Jan 2005 14:28:05 -0600, "hubert liverman"
> wrote:

>Thank you, I expected a resounding no response, or severe criticism.. I will
>post again, if permissible, more frequently. As, all of us, we have much to
>share. Now, to all, I will get my feet wet here. After the posters here get
>to know me,we will share information,slap each other around,and enjoy the
>general argumentive discorse that always insues. Include me in the 'me
>too's',or whatever,on bottom posting.

<Damsel slaps Hubert's head so hard it spins like Linda Blair's>

There ya go ... WELCOME!

Carol
--
"Years ago my mother used to say to me... She'd say,
'In this world Elwood, you must be oh-so smart or oh-so pleasant.'
Well, for years I was smart.... I recommend pleasant. You may quote me."

*James Stewart* in the 1950 movie, _Harvey_

Here's my mom's from-scratch recipe (except that the poor ol' broad used
noodles from a <gasp!> box, and used <gasp!> cottage cheese instead of
ricotta).

Having grown up with it, I personally prefer the texture of cottage cheese,
and I really dislike the pastiness of ricotta. And guess what? We're
allowed to use whichever ingredients we like when preparing a dish. We can
even leave things out, and it'll still be okay.

Anyway, here's Mom's recipe for a Midwestern type lasagna (I always catch
flack when I post this recipe - it'll be fun!) The lasagna is good.

* Exported from MasterCook *

Lasagna

Recipe By amsel in dis Dress
Serving Size : 18 Preparation Time :2:00
Categories : main dishes pasta


Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1 pound ground beef, extra lean
1 tablespoon olive oil
2 cloves garlic -- pressed
1 large onion -- chopped
28 ounces crushed Italian tomatoes -- chopped
6 ounces tomato paste
1 teaspoon salt
1 teaspoon basil -- dried
1/2 teaspoon oregano -- dried
1 teaspoon fennel seeds
1 tablespoon worcestershire sauce
1/4 teaspoon pepper
1 medium bay leaf
2 dash tabasco sauce
9 lasagna noodles
1 1/2 lb mozzarella cheese, part skim milk
24 oz cottage cheese, dry curd
1/2 cup parmesan cheese

1. Brown ground beef. Drain, rinse with hot water, and drain again.
2. Heat olive oil in large sauce pan. Add garlic and onions and sauteed
over medium-low heat until onions are translucent.
3. Add ground beef, tomatoes, tomato paste, salt, basil, oregano, fennel,
worcestershire sauce, pepper, bay leaf, and tabasco to the sauteed garlic
and onion. Simmer one hour. Remove bay leaf.
4. Layer in 9 x 13-inch pan, coated on bottom with a small amount of
sauce, as follows:
3 NOODLES
1/3 of SAUCE
1/3 of MOZZARELLA CHEESE
1/3 of COTTAGE CHEESE (or RICOTTA)
4. Repeat layers twice more. Top with Parmesan cheese.
5. Bake at 350F for 60-90 minutes, until top is golden brown.
6. Allow to set for 10 minutes before cutting and serving. Cut three
slices the long way, then six across.

Cuisine:
"Italian"


- - - - - - - - - - - - - - - - - - -

Per serving: 396 Calories (kcal); 13g Total Fat; (30% calories from fat);
29g Protein; 39g Carbohydrate; 42mg Cholesterol; 564mg Sodium
Food Exchanges: 2 Grain(Starch); 3 Lean Meat; 1 Vegetable; 0 Fruit; 1 Fat;
0 Other Carbohydrates

On Thu 27 Jan 2005 02:12:34p, Damsel wrote in rec.food.cooking:

> Here's my mom's from-scratch recipe (except that the poor ol' broad used
> noodles from a <gasp!> box, and used <gasp!> cottage cheese instead of
> ricotta).
>
> Having grown up with it, I personally prefer the texture of cottage
> cheese, and I really dislike the pastiness of ricotta. And guess what?
> We're allowed to use whichever ingredients we like when preparing a
> dish. We can even leave things out, and it'll still be okay.

I'm positive there are laws governing those things! <g>

> Anyway, here's Mom's recipe for a Midwestern type lasagna (I always
> catch flack when I post this recipe - it'll be fun!) The lasagna is
> good.

< recipe snipped for brevity >

Carol, your mom's recipe is pretty much the way I make lasagna. However, I
obey the law! <g>

Wayne

"Lucy" > wrote in message
om...
> Ok, I'm going to share my lasagna recipe with you all, that I made for
> dinner this evening, actually.
>
> 1 family size stouffer's lasagna
> sliced provolone cheese (non-smoked) (It is sold already sliced)
> something green and leafy that isn't strongly flavored. parsley, the green
> leaves from celery, or the leaves from carrot tops. (fyi.. cilantro does
NOT
> work!)
>
> Remove lasagna from the box and let it sit on the counter for about ten
> minutes.. until the frozen lasagna slips easily from the plastic
container.
> Put it into a rectangle pan of your own that you have sprayed with Pam.
> Bake according to package directions.
> Remove from oven.. top with sliced provolone, and return to oven just
until
> the cheese melts and is bubbly.
> Remove from oven again, and sprinkle with mild flavored green stuff.
> (again.. cilantro doesn't work.. neither does fresh dill. It must be
> something fairly tasteless)
> The green stuff is important though. That, plus the sliced cheese.. gives
> the impression it is homemade.
>
> Serve with pepperidge farm garlic bread, and pre-packaged salad mix tossed
> with a couple of cut up tomatoes, and a bottled viniagrette dressing, that
> you pour into another bottle and shake.. giving the impression you slaved
> away making this.
>
> lucy (grinning broadly)
> p.s. Tomorrow night.. I am going to try my hand at real cooking!
>

So what's your first endeavor going to be? Don't let the food snobs (and you
know who you are) scare you. Cooking isn't as hard as they'd have you
believe, and I guarantee you that they've used their own shortcuts a time or
two!
Start simply and once you gain your confidence you'll be more comfortable
with experimenting to suit your tastes.

kimberly

> >
> > Lucy's just learning to cook. She's getting her feet
> > wet. I think she accomplished a lot, and has something
> > to be proud of. I can't wait to see her "real" cooking.
> >
>
> That's why it never occurred to me to post any response, much less a
> negative one.
>
> Keep trying, Lucy. You'll get it. With your positive attitude and this
> group (you'll learn who to ignore), soon *you* will be giving great
> advice.
>
> BOB
> >
> > Carol
> > --
> > "Years ago my mother used to say to me... She'd say,
> > 'In this world Elwood, you must be oh-so smart or oh-so
> > pleasant.'
> > Well, for years I was smart.... I recommend pleasant.
> > You may quote me."
> >
> > *James Stewart* in the 1950 movie, _Harvey_
>

Good Job, Lucy..

I've never even thought to "doctor up" frozen lasagne! You're ahead of me
on that one.

And remember, speaking for myself, we do not have gourmet dinners every
night. Some nights, grilled Velvetta cheese (yes Velvetta) sandwiches are
all I can manage. I'm sure that most of the people in this group could
confess to similar
meals. I always think that my grilled cheese dinners make the ones I put
some thought and effort into taste waaaaay better. After all, you have to
have something to compare to.

I'd come to your house for dinner, any time. You seem like a fun person and
I'll know that you gave me the best meal you could.

xoxoxoxo
jillie
Roseville, CA

Wayne Boatwright wrote:
<snipped>
>
> < recipe snipped for brevity >
>
> Carol, your mom's recipe is pretty much the way I make lasagna. However, I
> obey the law! <g>
>
> Wayne

Pretty close to mine as well... but cottage cheese, Lady? ;-D

--
Steve

<shot fired across the bow>

(snips)

> noodles from a <gasp!> box, and used <gasp!> cottage cheese instead of
> ricotta).
>
> Having grown up with it, I personally prefer the texture of cottage
cheese,
> and I really dislike the pastiness of ricotta. And guess what? We're
> allowed to use whichever ingredients we like when preparing a dish. We
can
> even leave things out, and it'll still be okay.
>
> Anyway, here's Mom's recipe for a Midwestern type lasagna (I always catch
> flack when I post this recipe - it'll be fun!) The lasagna is good.

I agree, up until we get to here.

1 tablespoon worcestershire sauce.

It can be an ingredient, however my Brooklyn mother and her next door
neighbor, Sophia would never consider this. They had a lifelong debate about
how to make any 'gravy'. The discussion kept them alive seemingly forever.
Bless them both for their lifelong friendship and arguments!

Hubert Liverman

Brooklyn born and Alabama raised, let's talk food.

Brainquake wrote:
> jmcquown wrote:
>> Lucy wrote:
>>> Ok, I'm going to share my lasagna recipe with you all, that I made
>>> for dinner this evening, actually.
>>>
>>> 1 family size stouffer's lasagna
>>> sliced provolone cheese (non-smoked) (It is sold already sliced)
>>> something green and leafy that isn't strongly flavored. parsley, the
>>> green leaves from celery, or the leaves from carrot tops. (fyi..
>>> cilantro does NOT work!)
>>>
>> For lasagna, oregano, basil or marjoram are best. But Stouffers
>> probably already put some in there
>
> Yeah..
> Broccoli, pork sausages and shrimp make best lasagna in the world.
> lol
>
> B

I love a broccoli/spinach/mushroom lasagna in a white sauce, or how about a
seafood lasagna? It's all good!

kili

Steve Calvin wrote:
> Wayne Boatwright wrote:
> <snipped>
>>
>> < recipe snipped for brevity >
>>
>> Carol, your mom's recipe is pretty much the way I make lasagna.
>> However, I obey the law! <g>
>>
>> Wayne
>
> Pretty close to mine as well... but cottage cheese, Lady? ;-D

My mom always used cottage cheese as well, but I prefer ricotta in mine and
I usually do a veggie one. Lots of onion, spinach, olives, shrooms - yummy!

kili

>"Lucy" > wrote in message
. com...
> Ok, I'm going to share my lasagna recipe with you all, that I made for
> dinner this evening, actually.
>
> 1 family size stouffer's lasagna
> sliced provolone cheese (non-smoked) (It is sold already sliced)
> something green and leafy that isn't strongly flavored. parsley, the green
> leaves from celery, or the leaves from carrot tops. (fyi.. cilantro does
> NOT work!)
>
> Remove lasagna from the box and let it sit on the counter for about ten
> minutes.. until the frozen lasagna slips easily from the plastic
> container. Put it into a rectangle pan of your own that you have sprayed
> with Pam.
> Bake according to package directions.
> Remove from oven.. top with sliced provolone, and return to oven just
> until the cheese melts and is bubbly.
> Remove from oven again, and sprinkle with mild flavored green stuff.
> (again.. cilantro doesn't work.. neither does fresh dill. It must be
> something fairly tasteless)
> The green stuff is important though. That, plus the sliced cheese.. gives
> the impression it is homemade.
>
> Serve with pepperidge farm garlic bread, and pre-packaged salad mix tossed
> with a couple of cut up tomatoes, and a bottled viniagrette dressing, that
> you pour into another bottle and shake.. giving the impression you slaved
> away making this.
>
> lucy (grinning broadly)
> p.s. Tomorrow night.. I am going to try my hand at real cooking!
>
>

I don't know if you should get a metal or be bent over and spanked?

--

Just Brew It!
Johnny Mc

To E-mail me, just cut the "CRAP"!
~~~~~~~~~~~~~~~~~~~~~~~~

Huge Snip
"Jill Delgado" > wrote in message
...
> >
> I've never even thought to "doctor up" frozen lasagne! You're ahead of
me
> on that one.
>
> And remember, speaking for myself, we do not have gourmet dinners every
> night. Some nights, grilled Velvetta cheese (yes Velvetta) sandwiches are
> all I can manage. I'm sure that most of the people in this group could
> confess to similar
> meals. I always think that my grilled cheese dinners make the ones I put
> some thought and effort into taste waaaaay better. After all, you have to
> have something to compare to.

A toasted,rye bread, genoa salami,Veelveta,tomato,basil,garlic,spicy
mustard,splash of olive oil,sandwich can be serious comfort food.

Hubert Liverman

>"hubert liverman" > wrote in message
. ..
>
> " BOB" > wrote in message
> .. .
>> hubert liverman wrote:
>> > (snip)
>> >
>> >>> Lucy's just learning to cook. She's getting her feet
>> >>> wet. I think she accomplished a lot, and has something
>> >>> to be proud of. I can't wait to see her "real"
>> >>> cooking.
>> >
>> >> I agree. She should be given credit to jump in with both
>> >> feet and try new things.
>> >
>> > This my first post to the list. I have lurked for years,
>> > and learned from it. As in any 'art', one starts out in
>> > spurts and fits. In order to learn any artistic media, it
>> > requires inquisitiveness,desire,patience,mentors,and
>> > critics. It is easy to be a critic. Let Lucy be proud in
>> > her newfound accomplishments,and encourage her. She,will
>> > expand her palate,as we have,and respond in kind. Her
>> > lasagnia is good considering that she knew to "jazz" it
>> > up,and did not fear...it worked for her. I am confident
>> > that this may create some heat, however, I wish that I
>> > were back in NYC. where "everything" is available.
>> >
>> > Hubert Liverman
>>
>> You need to post here more often.
>>
>> BOB
>
> Thank you, I expected a resounding no response, or severe criticism.. I
> will
> post again, if permissible, more frequently. As, all of us, we have much
> to
> share. Now, to all, I will get my feet wet here. After the posters here
> get
> to know me,we will share information,slap each other around,and enjoy the
> general argumentive discorse that always insues. Include me in the 'me
> too's',or whatever,on bottom posting.
>
> Hubert
>
>
>
>

I always try to bottom post, but I sometimes forget when replying to those
how hate top posting with a passion ;-)

Oh, and welcome to the zoo..... You cage is right over there, make yourself
tah home.
--

Just Brew It!
Johnny Mc

To E-mail me, just cut the "CRAP"!
~~~~~~~~~~~~~~~~~~~~~~~~

>"Damsel" > wrote in message
.. .
> On Thu, 27 Jan 2005 21:50:42 +1300, Daisy > wrote:
>
>>This sounds absolutely hideous. Did you actually make this thing,
>>and did anybody eat it?
>
> Lucy's just learning to cook. She's getting her feet wet. I think she
> accomplished a lot, and has something to be proud of. I can't wait to see
> her "real" cooking.
>
> Carol
> --
> "Years ago my mother used to say to me... She'd say,
> 'In this world Elwood, you must be oh-so smart or oh-so pleasant.'
> Well, for years I was smart.... I recommend pleasant. You may quote me."
>
> *James Stewart* in the 1950 movie, _Harvey_

Well, when I first got married (20 years ago) SWMBO could not cook at all.
Other than hot dogs, SPAM sandwiches and lumpy mashed potatoes. Well, when
she told me she could not cook, I said "You can cook anything Betty Crocker
and cook." One of our wedding gifts was a Betty Crocker Cookbook (Thank
God!). She is an awesome cook now. She can go in there and just make up
something and it tastes GOOD! She has a few quick and easies she made up
too.

--

Just Brew It!
Johnny Mc

To E-mail me, just cut the "CRAP"!
~~~~~~~~~~~~~~~~~~~~~~~~

On Thu, 27 Jan 2005 13:42:57 -0800, "Jill Delgado" >
wrote:

>And remember, speaking for myself, we do not have gourmet dinners every
>night. Some nights, grilled Velvetta cheese (yes Velvetta) sandwiches are
>all I can manage.

Grilled velveeta sammiches is one of my favourite comfort foods. That and
campbell's cream of tomato soup were something I got when I was home sick
as a kid. It's very cozy to me

--
Siobhan Perricone
Humans wrote the bible,
God wrote the rocks
-- Word of God by Kathy Mar

Damsel wrote:

> Here's my mom's from-scratch recipe (except that the poor ol' broad used
> noodles from a <gasp!> box, and used <gasp!> cottage cheese instead of
> ricotta).

don't let'em beat you up about it dams... i use cottage cheese too

kilikini wrote:
> Steve Calvin wrote:
>
>>Wayne Boatwright wrote:
>><snipped>
>>
>>>< recipe snipped for brevity >
>>>
>>>Carol, your mom's recipe is pretty much the way I make lasagna.
>>>However, I obey the law! <g>
>>>
>>>Wayne
>>
>>Pretty close to mine as well... but cottage cheese, Lady? ;-D
>
>
> My mom always used cottage cheese as well, but I prefer ricotta in mine and
> I usually do a veggie one. Lots of onion, spinach, olives, shrooms - yummy!
>
> kili
>
>
I was just bustin' her chops. That's why I changed the tag line in that
post.

--
Steve

Ever wonder about those people who spend $2.00 apiece on those little
bottles of Evian water? Try spelling Evian backwards...

"Siobhan Perricone" > wrote in message
...
> On Thu, 27 Jan 2005 13:42:57 -0800, "Jill Delgado" >
> wrote:
>
> >And remember, speaking for myself, we do not have gourmet dinners every
> >night. Some nights, grilled Velvetta cheese (yes Velvetta) sandwiches
are
> >all I can manage.
>
> Grilled velveeta sammiches is one of my favourite comfort foods. That and
> campbell's cream of tomato soup were something I got when I was home sick
> as a kid. It's very cozy to me
>
> --
> Siobhan Perricone
> Humans wrote the bible,
> God wrote the rocks
> -- Word of God by Kathy Mar

I second that! And the soup had to be made the creamy way.....no water.

kimberly

Johnny Mc wrote:
> I always try to bottom post, but I sometimes forget when
> replying to those how hate top posting with a passion ;-)

It looks like you are using Outlook Express as your newsreader. If so,
you can go he
http://www.majorgeeks.com/download4029.html and download a FREE copy of
OE Quote-Fix. You can set it up to move your curser to the bottom and
start replying *after* the message you are replying to. It will not,
however, snip the un-necessary portions which aren't necessary to your
reply. This part is still the responsibility of the user.

There are other options to play with. In a longer thread, with several
replies, Quote-Fix will color the posts from each poster in different
colors.

BOB

Jill Delgado wrote:

> Good Job, Lucy..
>
> I've never even thought to "doctor up" frozen lasagne!
> You're ahead of me on that one.
>
> And remember, speaking for myself, we do not have gourmet
> dinners every night. Some nights, grilled Velvetta
> cheese (yes Velvetta) sandwiches are all I can manage.
> I'm sure that most of the people in this group could
> confess to similar meals.

But most won't. Too simple to admit to. I kind of like leftovers. So
much, that I really don't call them leftovers. I'd rather think of them
as "planned-overs" (thanks Brick, for the name). Take something left from
a previous meal, "doctor" it up, and you have a different meal.

BOB

Siobhan Perricone wrote:
> "Jill Delgado" wrote:
>
>> And remember, speaking for myself, we do not have
>> gourmet dinners every night. Some nights, grilled
>> Velvetta cheese (yes Velvetta) sandwiches are all I can
>> manage.
>
> Grilled velveeta sammiches is one of my favourite comfort
> foods. That and campbell's cream of tomato soup were
> something I got when I was home sick as a kid. It's very
> cozy to me

Come to think of it, with grilled Velveeta® sandwiches is the only way
that I like Campbell's tomato soup. Yes, definitely comfort food.

BOB

Damsel wrote:
> Here's my mom's from-scratch recipe (except that the poor
> ol' broad used noodles from a <gasp!> box, and used
> <gasp!> cottage cheese instead of ricotta).
>
But you can't call it Lasagna Alfredo Chili if you use cottage cheese.
<eg>

That recipe sounds awfully close to the very old one from the Muellers(sp)
lasagna noodle box that my Mom always used. Hers was always exactly the
same. When I made it, I added and/or subtracted ingredients, and the
batch never lasted long enough to suit me. I guess others must have liked
it, too.

BOB

kilikini wrote:
> I love a broccoli/spinach/mushroom lasagna in a white
> sauce, or how about a seafood lasagna? It's all good!
>
> kili

Use that same idea on a pizza. Well, both of them. Veggies plus the
white sauce, or seafood and white sauce. Or both.

BOB

BOB wrote:
>It looks like you are using Outlook Express as your newsreader. If so,
>you can go he
>http://www.majorgeeks.com/download4029.html and download a FREE copy of
>OE Quote-Fix. You can set it up to move your curser to the bottom and
>start replying *after* the message you are replying to. It will not,
>however, snip the un-necessary portions which aren't necessary to your
>reply. This part is still the responsibility of the user.



Reply


Thank you, thank you, thank you.

This little program is going to make life a LOT easier.

jillie
Roseville, CA

Jill Delgado wrote:
> BOB wrote:
>> It looks like you are using Outlook Express as your
>> newsreader. If so, you can go he
>> http://www.majorgeeks.com/download4029.html and download
>> a FREE copy of OE Quote-Fix. You can set it up to move
>> your curser to the bottom and start replying *after* the
>> message you are replying to. It will not, however, snip
>> the un-necessary portions which aren't necessary to your
>> reply. This part is still the responsibility of the
>> user.
>
>
>
> Reply
>
>
> Thank you, thank you, thank you.
>
> This little program is going to make life a LOT easier.
>
> jillie
> Roseville, CA

You are welcome. It has been so long since I set it up, I don't remember
what the defaults are/were. If you need help in setting it up (I doubt
that you will) Ping me here, or e-mail @ sailaser at bellsouth dot net

BOB

Steve Calvin wrote:
> Wayne Boatwright wrote:
> <snipped>
>>
>> < recipe snipped for brevity >
>>
>> Carol, your mom's recipe is pretty much the way I make
>> lasagna. However, I obey the law! <g>
>>
>> Wayne
>
> Pretty close to mine as well... but cottage cheese, Lady?
> ;-D
LOL and <eg>

BOB

On 27 Jan 2005 21:21:33 GMT, Wayne Boatwright > wrote:

>Carol, your mom's recipe is pretty much the way I make lasagna. However, I
>obey the law! <g>

My mom didn't always obey the laws. She was kinda ditzy, like me. Like,
one day she forced a highway patrol car up onto a sidewalk. Another time,
she BACKED down a cloverleaf because she had taken the wrong turn. She was
an interesting driver. And a very adventurous cook, considering the time
frame. We're the only ones I knew of who had homemade sweet and sour pork
(which I hate!) in the '70s.

Mom never got a traffic ticket in her whole life, even when she ran over
the neighbor's 20 foot pine tree.

Carol
--
"Years ago my mother used to say to me... She'd say,
'In this world Elwood, you must be oh-so smart or oh-so pleasant.'
Well, for years I was smart.... I recommend pleasant. You may quote me."

*James Stewart* in the 1950 movie, _Harvey_

On Thu, 27 Jan 2005 16:49:55 -0500, Steve Calvin >
wrote:

>Wayne Boatwright wrote:
><snipped>
>>
>> < recipe snipped for brevity >
>>
>> Carol, your mom's recipe is pretty much the way I make lasagna. However, I
>> obey the law! <g>
>>
>> Wayne
>
>Pretty close to mine as well... but cottage cheese, Lady? ;-D

Tryyyyyyyyyyyyyyyyy it, you'll liiiiiiiiiiiiiiiiiiiiiike it!

Carol
--
"Years ago my mother used to say to me... She'd say,
'In this world Elwood, you must be oh-so smart or oh-so pleasant.'
Well, for years I was smart.... I recommend pleasant. You may quote me."

*James Stewart* in the 1950 movie, _Harvey_

On Thu, 27 Jan 2005 16:04:30 -0600, "hubert liverman"
> wrote:

>I agree, up until we get to here.
>
> 1 tablespoon worcestershire sauce.
>
>It can be an ingredient, however my Brooklyn mother and her next door
>neighbor, Sophia would never consider this. They had a lifelong debate about
>how to make any 'gravy'. The discussion kept them alive seemingly forever.
>Bless them both for their lifelong friendship and arguments!

The worcestershire (and fennel) are most likely my own embellishments. I
really like worcestershire in a lot of foods. It's essential for vegetable
beef soup, for example. I'll post another recipe that I think has been
enhanced by my addition of worcestershire.

Carol
--
"Years ago my mother used to say to me... She'd say,
'In this world Elwood, you must be oh-so smart or oh-so pleasant.'
Well, for years I was smart.... I recommend pleasant. You may quote me."

*James Stewart* in the 1950 movie, _Harvey_