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Wednesday, December 2, 2009

Split Pea Soup with Sausage Balls

1 pound (2¼ cups) green split peas
2 – 2½ quarts water
2 teaspoons salt
½ teaspoon pepper
¼ teaspoon marjoram
1 pound bulk pork sausage
1 cup diced celery
1 cup diced carrots
1 cup diced potatoes
1 cup diced onion

Wash split peas; cull. In large saucepan combine water and seasonings; bring to boil. Add peas gradually so water does not stop boiling. Shape sausage into 1-inch balls (about 28 of them); roll in flour. Drop into soup. Cover; simmer until peas are tender – 2½ to 3 hours. Thirty minutes before serving time, add vegetables; cook until tender.

Tuesday, December 1, 2009

Christmas Lasagna

10 no-boil lasagna noodles (or half of a 1 pound box)
1 pound mild Italian sausage
1 clove garlic, minced
1 (15-ounce) can tomato sauce
1 (6-ounce) can tomato paste
2½ cups (about 28-ounce can) diced tomatoes, drained slightly
¼ teaspoon chili powder
1 teaspoon salt
1 tablespoon basil
½ teaspoon oregano
¼ teaspoon paprika
½ teaspoon black pepper
1 tablespoon parsley

Set noodles aside. Brown and drain sausage. Add remaining ingredients. Simmer uncovered (I use a splatter guard) for at least 30 minutes, stirring occasionally.

½ pound mozzarella, sliced or shredded
½ cup grated Parmesan
½ pound shredded mild cheddar

Combine and set aside for cheese layer.

2 eggs
1 pint cottage cheese
2 tablespoons parsley

Beat eggs. Stir in cottage cheese and parsley.

Layer noodles, cottage cheese mixture, meat sauce, cheese in greased 9x13-inch pan or two square pans. Repeat twice for a total of three layers.

Bake uncovered at 375 degrees for 30 minutes.

Can be frozen. Allow at least 24 hours to thaw in fridge, then bake.