I’ve been lax in sending recipes to you, so here ya go! I have a new computer and for the life of me cannot remember what my login and password were for the familysaid chat. Should I just make a new one?
2 c. sugar
2 c. diced rhubarb
1/2 c. shortening
1 c. sour milk or buttermilk
2 c. flour
1 tsp. vanilla
1 tsp. baking soda
1/2 c. chopped walnuts (optional)
1/2 c. brown sugar
1 tsp. cinnamon
Dissolve soda in sour milk or buttermilk. Cream sugar and shortening. Add egg, sour milk and mix well. Add vanilla and flour. Sprinkle rhubarb with a little flour and fold it into batter. Pour in a greased and floured 9×13 pan. Before baking sprinkle with topping mixture. Bake about 50 mins at 350.
2 lbs Ricotta Cheese
3 8 oz packages moz cheese
2 8 oz packages cheddar cheese
1/2 to 3/4 cup parm cheese
1 tbs parsley flakes
2 jars of your favorite sauce or homemade if you prefer
2 lbs ground beef
1 medium onion diced
a couple cloves of garlic minced
1 package lasangna noodles (you don’t need to cook them first)
Mix ricotta cheese and eggs together with parm cheese and parsley flakes. Chill.
Cook ground beef, onion and garlic. Drain and add sauce.
Order of Layers:
add a little sauce to the bottom of a 9×13 or lasagna pan. Add a layer of noodles, cover noodles with sauce, add ricotta cheese mix, top with mozz and cheddar. Follow these steps in order till you have 2 or 3 layers.
Bake at 350 for about an hour or until bubbley.
Breakfast Sausage Casserole
1 12 oz package breakfast sausage (cooked, drained and crumbled)
4 cups cubed day old bread
2 cups shredded cheddar cheese
2 12 oz cans evaporated milk
10 large eggs, lightly beaten
1 tsp dry mustard
1/4 tsp onion powder
ground pepper to taste
Grease 13 x 9-inch baking dish. Place bread in prepared baking dish. Sprinkle with cheese. Combine evaporated milk, eggs, dry mustard, onion powder and pepper in medium bowl. Pour evenly over bread and cheese. Sprinkle with sausage. Cover; refrigerate overnight.
Bake at 325 degrees for 55 to 60 minutes or until cheese is golden brown. Cover with foil if top browns too quickly.
Thanks Becca. I’ll send you the username and password to get on, then just make your own moniker and moniker password. I just entered the recipes. Ummm rhubarb, I have some growing…