Monday, August 1, 2011

Saisage Lasagne From Lafayette ward cook book

From Lafayette ward cook book

1 1b. hot bulk sausage or milk
3 cloves garlic
1 tsp. basil
1/2 tsp. oregano
1 1/2 tsp. salt
2 (6oz.) cans tomato paste
3/4 c. water
8 oz. lasagne noodles
1 1b. ricotta cheese
1/2 c Parmesan cheese
1 Tbsp. parsley
8 oz. Mozzerella cheese

Brown and crumble sausage,drain off fat and add seasonings,tomato paste and water. Simmer for about 1 hour, add water if needed. Cook noodles in salted water until tender,drain,blanch and blot on paper towels. Place overlaping layers of noodles in the bottom of a large dish,layer 1/2 of the ricotta,the sauce, the parmesan cheese, and the parsley top with half of mozzerella cheese. Repeat layering as established; bake at 375 for 45 min serves 8 to 10.

Sausage Jambalaya Lafayette ward cook book

2 lb. smoked sausage
1/2 c. oil
1 large onion chopped
2 stalks celery, chopped
1 medium bell pepper chopped
2 c. water
Salt to taste
black pepper and cayenne to taste
Green onions and parsley to taste
2 c. uncooked rice

Cut smoked sausage into 4 inch links and boil in 2 quarts of water for 25 minutes. Pour out excess water and slice sausage into bite size pieces. Brown sausage in heavy skillet in cooking oil until well browned. Add onion, celery and bell pepper and cook until onion is transparent.

Add rice and water, along with seasonings; cover and cook over low heat stiring frequently. Add green onions and parsley right before serving. (If rice does not eem to be cooking thoroughly the process, continue adding water in small amounts until cooked and no longer mushy maybe 1 hour).