The thing that bugs me about processed grated parmesan isn't the preservatives, it's the cellulose. Other than increasing the volume to lower costs I can't think of a good reason to put grated wood in cheese.
-----Original Message----- From: Deborah Barnes via Cookinginthedark [mailto:cookinginthedark@acbradio.org] Sent: Tuesday, April 04, 2017 2:20 PM To: cookinginthedark@acbradio.org Cc: Deborah Barnes <misslady0...@att.net> Subject: Re: [CnD] Sugar's Lasagna Thanks. Maybe I'll just go do that. I didn't know about the preservatives in processed cheese for a long time and was amazed that I can eat hoop cheese and it doesn't bother me at all!! But American sure does!--for example.. Deb B. -----Original Message----- From: Nicole Massey via Cookinginthedark [mailto:cookinginthedark@acbradio.org] Sent: Tuesday, April 04, 2017 2:26 PM To: cookinginthedark@acbradio.org Cc: Nicole Massey Subject: Re: [CnD] Sugar's Lasagna If you've got a BARD account, you might want to give a listen to the following book: Olmsted, Larry Real food fake food_ why you don't know what you're eating & what you can do about it DB86220 I found it to be rather enlightening. -----Original Message----- From: Deborah Barnes via Cookinginthedark [mailto:cookinginthedark@acbradio.org] Sent: Tuesday, April 04, 2017 1:12 PM To: cookinginthedark@acbradio.org Cc: Deborah Barnes <misslady0...@att.net> Subject: Re: [CnD] Sugar's Lasagna Thank you. I can eat all the yummy stuff if I stay away from all the processed stuff with preservatives. Deb B. -----Original Message----- From: Nicole Massey via Cookinginthedark [mailto:cookinginthedark@acbradio.org] Sent: Monday, April 03, 2017 8:41 PM To: cookinginthedark@acbradio.org Cc: Nicole Massey Subject: Re: [CnD] Sugar's Lasagna If you want to take this to a new level, replace the Kraft "parmesan" with real parmesano reggiano. It's not that much more expensive, but the flavor is much better, and unlike most "parmesan" products it doesn't contain anything but cheese. -----Original Message----- From: Sugar lopez via Cookinginthedark [mailto:cookinginthedark@acbradio.org] Sent: Monday, April 03, 2017 7:22 PM To: CND <cookinginthedark@acbradio.org> Cc: Sugar lopez <sugarsy...@sbcglobal.net> Subject: [CnD] Sugar's Lasagna Sugar's Lasagna My Daniel just loves all the beef in it! Ingrediants: 2lbs of lean beef(4%) 2lbs of mozarela(saving a cup for topping) 1 16oz. Parmesan cheese(kraft in container) 1 1lg container(14 ounce-16 ounce ricotta cheese,(brand precious) 1lg egg salt and pepper to taste 12 lasagna noodles(boiling 2-3 extras in case one breaks) 1 can black, pitted olives 1sm. green pepper 1sm. red pepper 1sm. red onion garlic to taste (Italian sausage(mild) at times I use "hillshire" smoked Italian sausage) salt for boiling water 1 med. bottle of "Prego" speghetti sauce (I like to use the roasted garlic with mushrooms) Pam( to spray cassarole dish Instructions: in a rolling boil of hot water, place noodles up to 12 minutes, or until noodles are slightly soften while noodles are boiling, heat and brown meat and sausage, and since I use the 4% lean beef, no need to drain... adding veggies, all chopped, continue to stir, then pour entire speghetti sauce in, for a slow simmer(don't forget to season your beef with your choice of spices) preheat oven at 350 degrees for 15 minutes: on a piece of foil, lay out noodles to cool, being careful not to burn your fingers...smile... now mix your cheeses, placing all cheeses in a bowl, and the egg, as the egg plays like a glue remember to save at least 1 cup of mozeralla for topping. mix all together until a dough like substance, making sure egg has been broken and spread through out mixture. Add some pepper to cheese about half a tea spoon, or to taste Now the fun begins! 1st layer: your meat sauce 2nd: noodles 3: cheese repeat for 3 layers, being very generous with cheese, as you may have some left over, if that happens, and you have a few noodles left, take all left overs and roll up and place in oven for bit size stuffed noodles. the same foil paper you used to place the noodles on, can be used to cover lasagna . bake for 35-45 minutes, or until all melted remember your meat has already been browned... last 15 minutes, remove foil and let sit for a few minutes more removing out of the oven, to cool for about 10 minutes before sliceing. Enjoy Sugar A wise old owl lived in an oak The more he saw the less he spoke The less he spoke the more he heard. Why can't we all be like that wise old bird? - Edward Hersey Richards -So True, Sugar --- This email has been checked for viruses by Avast antivirus software. https://www.avast.com/antivirus _______________________________________________ Cookinginthedark mailing list Cookinginthedark@acbradio.org http://acbradio.org/mailman/listinfo/cookinginthedark _______________________________________________ Cookinginthedark mailing list Cookinginthedark@acbradio.org http://acbradio.org/mailman/listinfo/cookinginthedark _______________________________________________ Cookinginthedark mailing list Cookinginthedark@acbradio.org http://acbradio.org/mailman/listinfo/cookinginthedark _______________________________________________ Cookinginthedark mailing list Cookinginthedark@acbradio.org http://acbradio.org/mailman/listinfo/cookinginthedark _______________________________________________ Cookinginthedark mailing list Cookinginthedark@acbradio.org http://acbradio.org/mailman/listinfo/cookinginthedark _______________________________________________ Cookinginthedark mailing list Cookinginthedark@acbradio.org http://acbradio.org/mailman/listinfo/cookinginthedark
