Winter White Lasagna by Rachael Ray, Sausage simple easy,yummy

2 tbl. EVOO
2 1/2 pnds. sweet or hot italian chicken sausage
removed from the casings.
1 pound button mushrooms sliced (optional)
salt and pepper to taste
4 tbl. (1/2stick) butter
4 tbl all purpose flour
2 cups milk
2 c. chicken stock
a gemerous dash amount of freshly grated nutmeg
1 box of no boil lasagna noodles or regular
4 cups shredded Italian Four Cheese blend or shredded provolone

Heat EVOO in a large skillet over medium high heat. Add the sausage and cook,breaking it up with a spoon, until the meat is crumbled and golden brown,about 10 minutes. Add the mushroom (optional) to the pan and cook until golden brown 5 to 6 minutes. Season the mixture with salt and pepper and reserve.

While the meat is browning up place a large sace pot over medium high heat and melt the butter. Sprinkle the flour over the butter and cook it for about 1 minute,stirring. Whisk in the milk and chicken stock and bring the sauce up to a bubble. Season the sauce with nutmeg and salt and pepper,then simmer until it thicken,3 to 4 minutes.

Assemble the lasagna by ladling a snall amount (about 1/2 c, just eyeball it) of the sauce into the bottom of a 13X9 inch baking dish. Lay 3 of the lasagna noodles over the sauce and top them with about 1/3 of the sausage mushroom mixture. Top with about one cup of the sauce and 1 c of shredded cheese (about 2 generouss handfuls). Make 2 more layer mixtures. 1 c of the sauce, and about 1 c of the shredded cheese for each layer. Top the lasagna off with the last noodles, the remaining sauce and the remaining shredded cheese.

Cover the pan with aluminum foil and bake the lasagna for 30 minutes. Remove the foil and bake for another 15 minuttes or until the cheese is meltedand the sauce is bubbly.

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).

Quick Chili Soup From Bowling Cook Book

From Bowling Cook Book

1 lb. ground beef
1/2 c. chopped onion
1/2 c. chopped green pepper
chili powder to taste
2 cans chili beef soup
1 soup can water
1 c chopped tomatoes (canned)

Combine soup,water and tomatoes in soup pot. In large frypan, brown beef with remaining ingredients. Add to soup and heat.

Crock-Pot Soup From Bowling Cook Book

From Bowling Cook Book

1 lb. dry navy beans, presoaked
2 qt. water
ham bones and pieces
1 tsp. salt
1 large potato diced
1/2 tsp. pepper
1/2 c. celery, diced
1 onion, chopped
2 carrots, diced
1 c. tomatoes
1 small can V-8 juice

Put all ingredients in crock-pot and cook on high for about 5 hours.

7 Layer Dip From Bowling Cook Book

From Bowling Cook Book

1 can refried beans
1 carton sour cream
1 pkg taco mix
avocados (about 6 or 7)
cheddar cheese
olives
tomatoes

On small cookie sheet layer beans; mix taco mix with sour cream. Layer on top of beans. Mash avocados and mix 1/2 tsp. lemon juice. Shred cheese very fine grate; smooth on top. Chop olives and tomatoes and sprinkle on top. Cool and serve with chips or vegetables.

Barbecued Spareribs From Ward Cook Book

From Louisiana Ward Cook Book

4 lb. spareribs
garlic salt
1 large diced onion
1 c. canned tomatoes
1 c. diced celery
1 c. diced green pepper
1 c. ketchup
3 Tbsp. brown sugar
3 dashes of Tabasco sauce
1 tsp. mustard
2 boullion cubes
2 c. water

Brown ribs (works well in electric skillet); add remaining ingredients. Simmer 2 to 3 hours or until meat is tender. Sauce will be lightly thick; stir frequently. Add water if needed. Serve over rice or potatoes.