Wednesday, December 24, 2008

Getting Older/Nursing Mother's Disease Part 3!!

Saturday morning we were all loading up to go to my mom's for a few days. When I say "all" I mean me, Lauren, her son-Chase, Devin, Jordan, Aaron, Kaelan, Jackson and Caedmon. If you lost track, that is nine people (Jeff and James both had to work ---or maybe they just didn't want to spend 4 hours riding with all of us). Loading up is quite challenging. I had packed, the children had packed and everything was gathered on the porch or by the front door.

Everything was loaded and we were off...we even managed just one stop for gas, lunch and nursing. We arrived earlier than expected and began unloading. I wanted to get the ice chest unloaded quickly so we could get the lasagnes in the oven before everyone else arrived. Lo and behold the ice chest was not on the truck!! Apparently it had been left behind on the porch. I was almost in tears!! Not only was the lasagne in there, but so were dinner rolls, cinnamon rolls and a variety of sweet treats! UGH!

It's a good thing Jeff didn't come with us or ALL my hard work would have been lost. Jeff put everything in the freezer for me. So, tonight, for our Christmas Eve dinner, we will have....lasagne. And the cinnamon rolls will be great on Christmas morning!

Here are the recipes for the lasagne and cinnamon rolls. Enjoy!

LASAGNE--this recipe has been in my family for about 35 years...we love it.

1 lb. ground chuck 1 cup chopped onion
2 large gloves garlic, minced 2 tsp. oregano, crushed
2 cans tomato soup ½ cup water
2 tsp vinegar ½ lb lasagne noodles (cooked & drained)
1 pint cottage cheese ½ lb mozzarella cheese, grated
grated Parmesan cheese

In saucepan, brown meat, cook onion, garlic, oregano. Add soup, water and vinegar. Simmer 30 minutes, stirring frequently. In baking dish, arrange 3 alternate layers of noodles, cottage cheese, meat sauce, mozzarella. Top with Parmesan. Bake at 350 degrees for 30 minutes. Let stand for 15 minutes. I usually double or triple as it freezes well.


1 cup lukewarm water
1 tbs. active dry yeast
2 tsp. sugar
1 tbs. oil
1/2 tsp. salt
2 1/2 cups all-purpose flour (I generally mix in whole wheat as well).

I mix all in my Bosch food processor and then turn out on a floured countertop. Let rise up to one hour. Punch down and then roll into a long strip about 6 inches wide. Spread with melted butter and then brown sugar. Add a generous sprinkling of cinnamon over the whole thing. Roll up into a tube and then slice with a knife. If you are very picky you can get a section of thread or dental floss, put under the roll, and with a criss cross action, make very nice slices. Put cinnamon rolls in greased baking dish. Let rise about 30 minutes, then bake at 350 until lightly browned. We top with cream cheese icing....One brick of softened cream cheese mixed with powdered sugar...or you can buy cream cheese icing from the store. If freezing, under cook and do not put the icing on. This recipe usually makes 2 9 by 12 pans and can be doubled to make even more. They freeze well.

1 comment:

Paula said...

Mmm I can almost smell the cinnamon rolls...your post made me hungry!

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