In Remembrance of Pearl Harbor Day

In Remembrance of Pearl Harbor Day

To me this was our worst day ever. I can remember where I was sitting when I heard that the Japanese had attacked Pearl Harbor. Our Sunday school teacher lived next to our church and came over and told our minister. At that time, I’d never dreamed that I would ever see Pearl Harbor. But I visited it many, many times as I passed through Hawaii. I say GOD BLESS all of our service people and other protectors that have given their ALL for us to be free!!!

Whatever we do, we need to protect our 2nd Amendment!!!

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Christmas will be here! Before we know it! I suggest that anyone that wants to have a full dinner to use our Thanksgiving menu. I spent most of last week putting up (some) of our Christmas lights. I really cut back on them this year because we really do not know what to expect. Betty goes in for heart surgery on the 12th of December to repair her aorta. But we still have 3 Christmas parties planned. We always have country parties with plenty of food and country music, to not overrun others Christmas dinner plans last year we served (petros), chili and chips. This year we are going to serve lasagna, fresh cut salads, garlic bread, plain bread and sweets. What I will do is to make it and fridge the lasagna and breads. While they are heating I will cut the salad that I have already trimmed and washed. I will get all this done ahead so we will not be worn out.

Here is the lasagna recipe that I will be using:

Lasagna

1 lb box lasagna noodles
1 ½ lb. ground chuck. (Not extra lean)
1 - 20 oz. can chopped tomatoes
3 - 6 oz cans tomato paste
1 - 6 oz can tomato sauce
1 can beef broth
2 large onions chopped
4 sticks of celery chopped
2 green peppers chopped
1 lb shredded sharp cheddar
1 lb shredded Italian 6 chesses
granulated garlic (to suit yourself)
Italian seasoning (to suit yourself)
2 lb cottage cheese
1 shaker can of parmesan cheese
corn starch
black pepper (to suit yourself)

(NOTE) Some will use 1 cup chopped mushrooms, but I don’t. But if you do, sauté them by themselves so you can pour off the juice.

You can make your sauce the day before. I start by sautéing the celery and peppers first (Don’t brown ) just tender. When they start to get soft, add the onions. When the onions are clear, set aside.

Now the meat. Add a little vegetable oil and 1/2 teaspoon salt and 1/4 teaspoon black pepper to start so it won’t stick, because if it does it will be bitter and hard. SLOW cook to where they turn gray. Do not make them brown. Pour off all the grease that you can. If it still has a lot run hot water over it and drain.

LOW AND SLOW

In a deep skillet add the meat, onions, celery, peppers, mushies if you use, tomatoes, tomato sauce, and tomato paste.

Add the Italian seasoning. It will take a bunch BUT don’t get in a hurry. Maybe 2 Tablespoons. Now add the salt and pepper. Let it simmer for 30 minutes, then taste, add seasoning simmer 30 minutes. Take a look. You don’t want it dry and coarse. Add beef broth if needed and use corn starch so it will cover a spoon real good. That’s all there is to it.

In a deep pot, bring water to a rolling boil. Add 1 teaspoon salt and 2 tablespoons vegetable oil. Drop noodles in one at a time and cook like it says. When done run cold water over them and separate.

Mix sharp cheddar and Italian 6 cheeses together real well.

In a 9x13x2 baking dish, in the bottom, lay a layer of noodles. Then a layer of meat sauce, 6 cheese, sharp cheddar and cottage cheese, noodles again, meat sauce, 6 cheese, cheddar cheese, cottage cheese. Do this until U run out of room. On top put 6 cheese and sharp cheddar. Place in oven at 350 degrees Fahrenheit until the cheese starts to bubble!! Again don’t brown it.

Serve HOT!!

Have Hot sauce and parmesan grated cheese as a condiment. BUT!! Garlic bread and a green salad is a must!!!