Archive for December, 2012

7 cups tomato pasta sauce
1 large Farmer’s sausage, diced
600 grams lean ground beef
1 Tbsp chili powder
5 sprigs fresh oregano leaves, finely chopped
2 Tbsp canola oil
7 large white mushroom, sliced
1 1/2 large onions, diced
475 gram container Ricotta
170 gram bag baby spinach
6 sprigs fresh basil leaves
1 sprig parsley leaves, finely chopped
300 grams mozzarella
120 grams cheddar
kosher salt/fresh ground pepper
lasagna noodles
In a large skillet over med-high heat, brown beef. Add chilli powder, fresh oregano, salt and pepper.
In a separate skillet, wilt spinach. Season. Transfer to a bowl (do not drain) and set aside. Wipe skillet dry with a paper towel, add 1 tablespoon oil, set over high heat, and sear mushrooms until golden. Season. Set aside (do not drain).
To the skillet, add the second tablespoon of oil. Reduce heat and caramelize onions. In a large pot, combine sauce, beef, onions and farmer’s sausage. Heat until hot.
Into each of two lasagna dishes, spread a generous amount of sauce. Layer with uncooked lasagna noodles, breaking to fit where necessary. Cover with more sauce and swirl in ricotta. Top with mushrooms and spinach (and their liquids). Sprinkle with cheeses, top with basil and a sprinkling of parsley, followed by a second layer of noodles, then remaining sauce. Top with cheese and parsley.
Bake at 350F for 40 minutes.

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(contributed by Elsie K. Neufeld)
2 cups brown sugar
3 cups flour
2 tsp cinnamon
3/4 cup margarine (or butter, I suppose), softened.

Mix the above and reserve 3/4 -1 cup for “crumbs.”


Add 2 tsp BAKING SODA to 1 1/2 cups sour milk (or buttermilk). Whisk with a fork.
Pour into the dry mixture. Then beat 2 eggs and add. Turn on mixer. Beat until your intuition tells you to stop.

Pour into a 9×13 inch pan. Top with reserved crumbs.

Bake at 350 degrees for 30 or so minutes.


Bakers’ notes: I wanted to keep Elsie’s mom’s recipe worded just the way it was. I used a different method, so include these few notes:


Whisk together sugar, flour and cinnamon. Cut in butter until crumbly. Set aside 3/4 cup crumbs. Whisk baking soda into remaining crumbs.


Whisk together buttermilk and eggs. Add to crumb mixture and bring together with a fork, until the consistency of muffin batter.


Pour into a buttered pan. Top with reserved crumbs. Bake until a tester comes out clean.

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