New Castle News

Lugene Hudson

February 2, 2013

Culinary Conversation: Try some more serious Super Bowl fare

(Continued)

NEW CASTLE — Lasagna

Tomato sauce:

  • 1 cup chopped onion
  • 1 clove garlic, minced
  • 3 tbsps. olive oil
  • 1/2 lb. ground beef
  • 1/2 lb. ground pork
  • 1 can (28 oz.) Italian-style tomatoes, drained
  • 3 cans (6 oz. each) tomato paste
  • 2 cups water
  • 2 1/2 tsp. salt
  • 1/2 tsp. pepper
  • 1 tsp. oregano

Add onion and garlic to hot oil in a large deep skillet and cook until onion is soft.

Add ground meat, separate it into small pieces and cook until lightly browned. Stir in tomatoes, tomato paste, water and a mixture of salt, pepper and oregano. Cook uncovered over low heat, abut 1 hour, stirring occasionally.

Lasagna:

  • 8 qts. water
  • 1/4 cup salt
  • 1 tbsp. olive oil
  • 1 lb. lasagna noodles
  • 1 lb. ground beef
  • 3 tbsps. olive oil
  • 3/4 lb. mozzarella cheese, sliced
  • 1/4 cup Parmesan cheese
  • 1/2 tsp. pepper
  • 2 lbs. ricotta cheese
  • 2/3 cup Parmesan cheese
  • 3 eggs
  • 2 1/2 tsp. salt
  • 1 tbsp. parsley, heaped
  • 1 tbsp. basil, heaped
  • 1/2 tsp. garlic, crushed

Mix ricotta with eggs, salt, parsley, basil and crushed garlic.

When sauce is nearly done, heat the water, salt and olive oil in a large saucepan. When boiling, gradually add the noodles and bring rapidly to boiling; cook about 15 minutes or until noodles are tender. Test tenderness by pressing a piece against side of pot with fork. Drain through a colander.

Brown the beef in heated olive oil in a large skillet, breaking apart meat with a fork.

Pour about 1/2 cup sauce into a greased 10x14-inch pan. Place one third of the noodles, cheese and sauce on top. Repeat layers, saving some sauce for the top. Bake at 375 for 45 minutes. Top with mozzarella 10 minutes before done.

Cool for 15 to 20 minutes before cutting.

Barbecued Pork Sandwiches

  • 1/4 cup sugar
  • 4 tsps. cornstarch
  • 1 1/2 tsps. dried minced onion
  • 1 tsp. salt
  • 1/4 tsp. pepper
  • 1 1/2 cups ketchup
  • 3/4 cup water
  • 1/4 cup cider vinegar
  • 1/4 cup butter, cubed
  • 3 tbsps. Worcestershire sauce
  • 2 tbsps. lemon juice
  • 1 tbsp. prepared mustard
  • 3 cups sliced cooked pork (about 1 1/2 lbs.)
  • 8 sandwich buns, split

In a large saucepan, combine the first 12 ingredients. Bring to a boil; cook and stir for 2 minutes or until thickened.

Add pork; heat through. Serve on buns. Yield: 8 servings.

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Lugene Hudson
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