Subj : Re: Cookware (part #2)                                       [1]
To   : Ruth Haffly
From : Dave Drum
Date : Tue Apr 02 2024 05:57:07

-=> Ruth Haffly wrote to Dave Drum <=-

DD> supply of souffle' trays which are great for making baked spaghetti or
DD>  pot/ shepherds/cottage pies.

RH> Now those, I could use a couple of.

DD> Closest image I come up within the web was this - a Japanese curry
DD> plate https://tinyurl.com/BAKE-PASTA - close, but no cigar.

RH> I found more like what I was looking for by chance the other night. Our
RH> VFW had a dinner salute to mark 50 years since troops left Viet Nam,
RH> somebody had brought fried chicken in 2 metal (about 6"x10"x2") pans.
RH> After dinner someone had stacked the pans with a couple of pieces of
RH> chicken left for the taking. We took it home; the pans will be nice for
RH> small casseroles, etc.

That sounds like the nifty piece I referenced in my previous post to you.

DD> I've made this recipe and had to use all 12 of my trove of souffle
DD> dishes so. I'd say the the author's 8 - 10 servings is low.  Bv)=
DD> It works without the ricotta, as well. Just put the pasta in the
DD> bottom, then sauce over, cover w/cheese and into the oven until the
DD> cheese begins to scorch arund the edges.

RH> Ever make a half batch and put some in the freezer for quick/easy
RH> meals?

    8<----- VERBIAGE EXCISED ----->8

DD>   Rub the inside of a 13" x 9" casserole dish (a Pyrex dish
DD>   works great) with olive oil. Spread 1 cup of the sauce

RH> A handy size to have; I've got 3 glass ones and a couple of metal ones.
RH> Had to take a meal to shut ins the other day so made a couple of
RH> smaller meatloaves, put them in a glass pan running the short side to
RH> short side. In between I put halved small white potatoes and baby
RH> carrots, baked the whole thing about an hour at 350. Took out and put
RH> in a take out container one meatloaf and about half of the potatoes &
RH> carrots. Turned the oven off, recovered the pan and slid it back into
RH> the oven while we made the delivery. Came home to a hot, no fuss supper
RH> and very little clean up.

DD> I've got 13" X 9" in ceramic, Pyrex, and aluminum. Same for 10" square

RH> I don't think I've got it in ceramic but do have a ceramic lasagne pan
RH> that's similar in size, but deeper. A full lasagne recipe makes for one
RH> heavy pan. My metal pans are aluminum and stainless steel. Don't have a
RH> 10" square but have 8" and 9" squares.

My "ceramic" is actually, I think, stoneware. They be stout, hewavy and
durable. Also oven safe.

This recipe would work in one of the oval casseroles I linked in my last
post to you.

MMMMM----- Recipe via Meal-Master (tm) v8.06

     Title: Loaf Pan Lasagna
Categories: Pork, Pasta, Cheese, Herbs, Vegetables
     Yield: 2 servings

     2 tb Olive oil
   1/2 lb Italian sausage; links or
          - bulk
    28 oz Can whole, peeled tomatoes
     1 cl Garlic; thin sliced
     1 ts Dried oregano
   1/2 ts Salt
   1/4 ts Sugar
     1 lg Egg
     1 c  Ricotta cheese
   1/3 c  Finely grated Parmesan
       pn Ground nutmeg
       pn Ground black pepper
           Oil/oil spray; for the pan
     4    No-boil lasagna noodles
   1/2 c  Shredded mozzarella
          Chopped parsley; garnish

 COOK THE SAUSAGE: In a medium skillet over medium-high
 heat, add 1 tablespoon of the oil. Either slice the
 sausage into rounds or remove the casing from the
 sausage by slicing lengthwise down the side and cook it
 like ground sausage.

 When the oil shimmers, add the sausage to the pan, and
 cook for about 6 minutes or until browned. Use a cooking
 utensil to break the sausage up as you cook it. Transfer
 to a plate.

 SNIP THE TOMATOES: Open the can of tomatoes and use a
 large pair of scissors to snip and break them up in the
 can into chunky pieces. You will mash them a little more
 in the skillet.

 MAKE THE SAUCE: In the same skillet you used to brown
 the sausage, heat 1 tablespoon oil over medium heat. Add
 the sliced garlic and oregano. Cook for 30 seconds, or
 until the garlic sizzles. Add the tomatoes with their
 juices, salt, and sugar. Bring to a simmer and cook for
 2 to 3 minutes or until the sauce is hot.

 Use a potato masher to break up the tomatoes into
 smaller pieces (this is easiest to do when tomatoes
 soften in the heat). You are aiming for a chunky sauce.

 Add the sausage back to the pan and cook for 10 minutes.
 Taste, and add more salt and sugar, if you like.

 MAKE THE RICOTTA MIXTURE: Meanwhile, in a small bowl,
 stir the egg, ricotta, Parmesan, nutmeg, and pepper
 together.

 Set the oven @ 400ºF/205ºC: Brush or spray a 4" X 8"
 loaf pan with oil.

 ASSEMBLE THE LASAGNA: In the bottom of the loaf pan,
 ladle about 1/2 cup tomato-sausage sauce. Top with 1
 noodle. Spread with 1/2 cup sauce, and then spread 1/3
 mounded cup of the ricotta mixture over it.

 Place a second noodle on top of the ricotta mixture.
 Spread 1/3 mounded cup ricotta mixture over it, and top
 with 1/2 cup tomato-sausage sauce.

 Place a third noodle on top of the sauce. Spread with
 remaining ricotta and spoon 1/2 cup tomato-sausage sauce
 over it, using up all of the remaining sausage pieces in
 this layer.

 Place a fourth noodle on top of the sauce and spoon the
 remaining sauce on top. Sprinkle with the mozzarella.

 BAKE THE LASAGNA: Place the loaf pan on a baking sheet.
 Fold a large piece of foil in half and fold it in half
 again. Make a tent over the loaf pan (so it does not
 stick to the cheese.) Bake for 25 minutes.

 Remove the pan from the oven and remove the foil tent.
 Check to see if the lasagna is uneven or if it peaks in
 the middle. If it’s uneven, use the back of a spoon to
 press the top layer lightly to make it level in the loaf
 pan and submerge the noodles in the sauce.

 Turn the oven down to 375ºF/190ºC. Return lasagna to the
 oven and continue to bake for 15 minutes, or until the
 sauce bubbles and the cheese is golden brown. (If you
 like stretchy rather than browned cheese, check after 10
 minutes.)

 TO SERVE: Allow the lasagna to rest for 10 minutes
 before serving. Sprinkle with chopped parsley, if you
 like.

 By Sally Vargas

 Makes: 2 to 3 servings

 RECIPE FROM: https://www.simplyrecipes.com

 Uncle Dirty Dave's Archives

MMMMM

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