Monday, February 24, 2014

Party Pictures

Good Monday morning! It’s beautiful and sunny here, temp in the low 30s. We’re recovering from the party on Saturday, and our house is pretty much back to normal – whatever that is. I thought I’d share a few shots from the party and maybe a recipe or two.

This is the appetizer table – Yum!

Lotsa lasagna with corn pudding in the middle! Ham is hiding under the foil on the right.

Salads – and a touch of Spring! The dish on the left is 24-Hour Salad, and the gorgeous fruit tray was our daughter’s contribution. So good! The tulips in the back were a hostess gift from my sister and brother-in-law, and they added a bright, cheerful touch.

The lasagna recipe is one I’ve made many times, and it’s a bit different than most you’ll find. It’s adapted from one in a Better Homes and Gardens cookbook published in the 1960s.  The 24-Hour Salad is a recipe that’s been around since the 1960s or so, but we hadn’t had it in quite a long time. It’s easy and delicious – and perfect because you make it the day before you’ll be serving it.


1 pound hot pork sausage
1 clove garlic, minced
1 tablespoon whole basil
1 1/2 teaspoons salt
1 (16 oz.) can tomatoes
1 (12 oz.) can tomato paste
1 (24 oz.) small-curd cottage cheese (3 cups)
1/2 cup grated Parmesan cheese
2 tablespoons parsley flakes
2 eggs, slightly beaten
1 teaspoon salt
1/2 teaspoon pepper
10 ounces lasagna noodles, cooked as directed and drained
1 pound Mozzarella cheese, thinly sliced

Brown meat slowly; drain fat. Add next 5 ingredients and simmer, uncovered, for 30 minutes. Stir occasionally.

Combine next 6 ingredients in a large bowl. Set aside.

Spoon a small amount of sauce on bottom of lasagna pan or 9x13” baking dish. Place half the noodles in dish, then half the cottage cheese filling. Top with half the Mozzarella, then half the meat sauce. Repeat layers.

Bake at 375 degrees for 30 minutes. Let stand about 15 minutes before serving.

Notes: My box of noodles was 16 oz. and contained 18 noodles – I used 12. The sauce on the bottom of the pan is to keep the bottom noodles from getting hard during baking, and makes the slices easier to remove from the pan. The dish can be assembled ahead of time and refrigerated (I made mine the day before). Just add about 15 more minutes to the baking time, and be sure to set the pan out at room temperature for a few minutes before placing in the oven.

1 head iceberg lettuce, chopped
2 ribs celery, chopped
1/2 green bell pepper, chopped
3 green onions, chopped
1 (10 oz.) package frozen peas, thawed
2 cups mayonnaise
1 tablespoon sugar
several strips of  bacon, fried and crumbled 

Layer vegetables in 9x13” baking dish in the order given. Mix mayonnaise and sugar and spread over the top. Sprinkle with bacon.

Notes: I like more dressing, so made 1 1/2 times the recipe given. You can add canned water chestnuts, drained and sliced.  I’ve had it sprinkled with Parmesan cheese. It’s a recipe you can play around with and make to your liking.
Today is Museum Advocacy Day. I love museums! Wednesday is National Personal Chef’s Day and World Pistachio Day. Thursday we observe National Chili Day and Polar Bear Day. Friday will be Floral Design Day and National Tooth Fairy Day.

Saturday will be March 1 – the year is moving right along, isn’t it? Be sure to check back for the list of  holidays and celebrations for March.
Your comments and suggestions are always welcome. Thanks for reading!

No comments:

Post a Comment