Food becomes part of our culture…
There are foods that so many people like that they become an icon. For example, if I were to tell you to fill in the following blank with a food name, many of you would have the same answer. As American as_______ .
See, most of you said apple pie. Apple pie has somehow captured the taste buds of enough people through the generations to become something we are all aware is part of our culture. What other foods would meet this criteria? Cheeseburger? Fried chicken? BBQ? (not grilling, the real slow cooked over a fire kind). We are talking about foods that have stood the test of time. The food I am featuring today is not one of those foods.
In fact, I introduce to you an entree that barely rises to the level of food:
THE REDNECK DOUBLE PIZZA!
2 frozen pizzas (the thin kind)
Yup, this one will definitely go in the “other” category. Right over there next to the moon pies and green ketchup.
P.S. I guarantee you that there is a guy in your household who has looked at those skinny frozen pizzas after you’ve baked them and has thought about taking both of them, flipping one on top of the other and making a sandwich…
This recipe originated out of the Derstine cookbook. I thought it was sorta blah, so I tweaked it here and there and now that my recipe is all marked up with a pen and pencil, I’ll try to make sense of it and put it in print! I barely ever make casseroles because I married a ‘meat & potatoes’ guy, but the 2 exceptions of all-in-one meals for us are: this lasagna and wet burritos. I almost always make the lasagna for carry-in at church. Once in awhile I make El Paso casserole, which I plan to feature sometime. I don’t like when my group is on for hot dish… I’m way more in my comfort zone with salad & dessert! That’s why I always make the same hotdish!
Kay’s Lasagna … this fits perfectly in a large crockpot (I don’t know the size, but I have a little one and a big one. The inside comes out of the big one.)
16 oz noodles …For the crockpot, sometimes I cook and cut up lasagna noodles, sometimes I use rigatoni or some other noodles. When I layer it to bake in the oven, I always use whole lasagna noodles.
1 1/2 lbs. hamburger
1/2 of an onion
1/2 tsp. Italian seasoning, more if using mozz cheese instead of Italian
5 1/2 c. speghetti sauce
2 c. ricotta cheese
About 2 lbs. shredded Italian or mozzarella cheese
Cook noodles. Brown hamburger and onion; add speghetti sauce and Italian seasoning. Simmer 10 minutes.
Layer in this order:
1/3 of meat mixture
1/3 of noodles
Sprinkle a little salt over noodles
1/3 ricotta cheese
At least 8 oz shredded cheese
A good amount of Parmesan cheese
Then, I press down on it a little bit. Weird, yeah, but I do it so that after it cooks down, the crockpot is still full. Repeat layers 2 more times. The lid will easy fit on, but the crockpot will be VERY full. Turn it on HI till you leave for church, plug it in at church, still on HI… and I don’t know what the food committee does with it from there!
This takes me about exactly an hour from the time I walk into the kitchen till the time it’s all in the crockpot and the kitchen cleaned up again. I do it Sunday morning, once every other month, usually from about 7:15 to 8:15.
Same layer order as crockpot, but only 2 layers instead of 3. Bake at 375 for 40 minutes or until cheese is starting to brown… less if you don’t like your cheese browning.
This lasagna freezes well. When I make it, I put it in smaller pans, then it’s so handy to pull out on a busy day or on Sunday morning before going out the door.
The only pictures I have are of one time when I made a double batch for hot lunch at sewing and then took out enough for us to put in a smaller pan for supper. So here they are: Repeat layers.
Also that evening, I made a new breadstick recipe. This one will need a bit of tweaking too.
Italian-Style Breadsticks … from an Easy to Bake Easy to Make recipe card
1/2 cup shredded mozzarella cheese
2 Tbsp. chopped fresh basil or 2 tsp. dried basil
1 tsp. garlic powder
1 tsp. chopped fresh oregano or 1/2 tsp. dried oregano
1/8 tsp. black pepper
1 can (11 oz) refrigerated breadstick dough
1 Tbsp. water
Preheat oven to 375. Spray baking sheet with cooking spray. Combine first 5 ingredients in a small bowl; mix well and set aside. Unroll dough; separate breadsticks. Cut each strip in half crosswise.
On a lightly floured surface, with floured fingertips, twist the 2 halves together. Beat egg w\ water. Lightly brush tops of breadsticks with egg mixture.
(Side note: On this picture, can you tell that my photographer is about 3 1/2 ft. tall? Can almost see the breadsticks! Also, yeah, that’s a sweater… hard to imagine in this hot weather. This is from a backlog of recipes/pictures not featured yet, but made earlier this year.)
Sprinkle seasoning over breadsticks, turning to coat evenly on both sides. Place breadsticks on baking sheet, 1 inch apart.
Press down edges slightly to prevent twists from unraveling. Bake until golden brown, about 15 minutes. Serve warm.
WAY TOO MUCH seasoning!!!!! Next time I’m going to try just sprinkling some Italian seasoning on them over the cheese instead. We could hardly eat them. But man, they sure looked good!!!
Thanks for all your entertaining/interesting comments in the last post! And I’ll just leave you with a couple things coming in the next posts… Redneck Pizza (designed by my husband) and Steak Fajitas… which one should I feature first?
…sit down for a
cup mug of tea…let’s chat…
I’ve been tagged to list “7 things about me” by lovetocraftnread (don’t miss her site! She’s very creative and does beautiful work!!!).
I only know a fraction of the people who are subscribed to me, and I know a lot of you don’t know me, so I’ll tell you some about me. Then, because in a good chat, I don’t want to do all the talking, I want you to do your share of talking too. So I’m tagging ALL 197 of you who are subscribed to this site… tell me at least one thing about you, preferably 7, but in case that scares you off, I’ll settle with one… or five.
1. I’ve lived in WI all my life. It would feel weird to live anywhere else. I absolutely love Wisconsin… ok, yeah, I do complain about the cold during the winter, but even at 20 below, you could offer me a permanent home in the warm sunny south and I most likely wouldn’t take you up on it. Now a second home down there just for over the winter… that’s different… that’s my dream someday.
2. I married my highschool sweetheart… I wasn’t allowed to date until I was 18. The day before my 18th birthday, he asked me out on a date for ‘tomorrow evening’. Crazy how we knew each other so well, but suddenly on the first date, the air was changed somehow and it felt new and exciting and I was actually nervous. We now have 2 girls (a 4-yr-old and a 15-month-old), plus 2 babies in Heaven via miscarriage. We are just coming up on our 11th anniversary on August 3. This site is just for cooking, I also have a personal site… kaylouann
3. I am a Christian and go to a Mennonite church. If you’re not familiar with Mennonites and want to know more, message me and I’ll tell you about us. I’m very open.
4. I know for a fact that I’ve cooked more meals in the last 4 years of our married life than I did in the first 7. Before we had children, we both had full time jobs and we mostly ate out. That was so fun and relaxing. I didn’t like to cook and wasn’t confident about it, and when we’d get home after 5:00 or later, the last thing I felt like doing was cooking. We lived right in town too, so it was very handy.
5. My weakness is chocolate. MILK chocolate. I make a point to keep it out of the house if I’m trying to lose weight. If I’m not trying to lose weight, I make a point to keep it IN the house and my supply well stocked! I KNOW I could really floor you with how much I can eat at one time and still feel fine. Same with chocolate chip cookies. Just can’t leave ‘em alone.
6. I have a part-time job doing design work… making brochures, ads, flyers, and maintaining our company website. I love it. I use Corel Draw. It’s such a perfect job for a stay at home mom. I can work in my pjs if I want to and I don’t need to get a babysitter. I have a dream that when the girls get older, we can have our own design firm. Neat thing about that is it wouldn’t have to disband when they leave home because it can be done from any computer in the world, thanks to email and internet.
7. I love scrapbooking. Wish I’d have more time for it, but that’s not something that’s screaming for attention to get done. My albums just silently get farther and farther behind when I have a scrapbooking lull. I’m working on an album for each of the girls, plus a family album. Also, sometime in the future, I want to do a cookbook that’s a combination of a scrapbook and this site… I’d put in only recipes I’ve done, complete with progress pictures, the recipe, and the finished product, and a review of what I thought about it, plus an excerpt here and there from you guys off of here (after you’ve made it and commented on what you thought of it). There would be one recipe per page in an 8 1/2″ x 11″ book. Not sure when that’ll happen, but it’s exciting to think about anyway.
Ok, your turn… Where do you live? What about your family? What’s your food weakness? What are your hobbies? Do you have dreams? Can’t wait to hear from you!!!
Dreamy Fruit Dip …from the 2004 Quick Cooking annual cookbook
1 pkg (8 oz) cream cheese, softened
1/2 cup butter or margarine, sftened
1/2 cup marshmallow creme
1 carton (8 oz) frozen whipped topping, thawed
Assorted fresh fruit
In a small mixing bowl, beat cream cheese and butter until smooth. Beat in marshmallow creme. This works too…
…I don’t usually have marshmallow creme on hand, so one time I put marshmallows in the microwave, then got them out when they puffed up, scraped them into the mixing bowl, and they beat in nicely. Just be sure to beat them in before they cool. Fold in whipped topping. Serve with fruit. Store in refrigerator. Yield: about 4 cups.
One thing I tried this last time that I made it was to put some of it in the freezer. It worked wonderfully! When I was ready to use it, I put it in the fridge the night before to thaw, then served it for lunch the next day. It was as good and creamy as it was when it was freshly made.
This is what we’re planning to grill this evening.
Open-faced pork chop sandwiches.