of home-canned ground beef or chicken.
1 med onion.
1 pint of home-canned chopped tomatoes.
1 pint of
home canned tomato paste.
1 tb parsley flakes.
1/2 ts basil.
1/2 ts oregano.
1/2 ts salt.
1/8 ts ground black pepper.
5 lasagna noodles.
one 16 ounce of mozzarella cheese.
Put a pint of the home canned ground beef or chicken in a soup pot. Add the onion, add the tomatoes, tomato paste,
parsley, oregano, salt, garlic powder and pepper. Stir until well combined. Bring the mixture to a boil over very high heat.
When the mixture is boiling, cover the pot and reduce the heat to a low temperature and simmer 30 minutes.
oven to 350 degrees.
Cook the lasagna noodles according to the package directions. When the noodles are done and
the sauce has simmered, lay 3 lasagna noodles side by side in the bottom of an 9 inch square baking dish. Add 1/2 of the noodles.
Then sprinkle 1/3 of the cheese on the top of the sauce. Repeat this with the rest of the noodles and the rest of the cheese.
BAKE lasagna in a preheated oven, uncovered, for 30 minutes
FOR THE CREDIT CARD.
WITH GRATED PARMESAN CHEESE
DRIED WHITE BEANS, 2-3 TB OLIVE OIL, 1 CLOVE GARLIC, FINALLY CHOPPED, 1 ONION, FINALLY CHOPPED, 1 CARROT, FINALLY CHOPPED,
1 STALK OF CELERY, FINALLY CHOPPED, 2 LEEKS, FINALLY CHOPPED, 1 TSP BASIL, FINALLY CHOPPED, 1/2 TSP OF A HOT CHILI
PEPPER , 1 HAM , CHICKEN OR TURKEY BONE , SALT AND PEPPER
3/4 CUP OLIVE OIL, 2 CLOVES GARLIC, CRUSHED, PINCH OF THYME, 8 SLICES OF BREAD, TOASTED,
3/4 GRATED PARMESAN CHEESE ( 3 OUNCES), 1 ONION, THINLY SLICED
Drain the beans. Heat the olive oil in a large pan
and gently saute'the garlic, onion, carrot, celery, leeks, rosemary and the piece of chile until they begin to turn brown.
Add the beans and the ham bone or the other bone of your choice. Cover with water, season with salt and pepper, and
simmer very gently for about 2 hours, or until the beans are tender. Remove the ham bone.
Heat 3/4 cup olive oil and suate the crushed garlic cloves and thyme until golden.
Strain half the oil into the soup, and discard the garlic. Stir the soup well.
Serve with slices of toast at the
bottom of the soup bowl, sprinkle with half of the parmesan cheese and pour the soup over the top.