Cheese and dairy has been cheap lately. This motherfucker
weighed about 10 pounds. Didn't overflow one bit while it
cooked for 50 minutes at 370F.

2-lbs of whole milk riccotta
10 ounces of 4%+ Large Curd cottage cheese
8 ounces of provolone
4 ounces of Parmesan
6 ounces of some mexican cheese
54 ounces of ho made tomato sauce
21 ounces of mild Italian Snausage
2 ts of Italian seasoning
2 ts of garlic powder
2 ts finely crushed fennel
2 ts salt
12 sheets of Barilla "Oven Ready" lasagna pasta.
And some oil for the bottom layer.

https://i.postimg.cc/JzTKf55f/Lasagna-WHole-Cooked.jpg https://i.postimg.cc/R0NG4JPN/Lasange-Plated-w-Bread.jpg

-sw

--- SoupGate-Win32 v1.05
* Origin: fsxNet Usenet Gateway (21:1/5)

On Fri, 8 Mar 2024 01:49:42 -0600, Sqwertz <sqwertzme@gmail.compost>
wrote:

On Fri, 8 Mar 2024 00:31:14 -0600, Sqwertz wrote:

https://i.postimg.cc/JzTKf55f/Lasagna-WHole-Cooked.jpg
https://i.postimg.cc/R0NG4JPN/Lasange-Plated-w-Bread.jpg

Haagen Dazs Rum Raisin for dessert.

My mother (may she RIP) always insisted that Haagen Dazs Rum
Raisin existed in 1962 Pittsburgh but I still think she was
full of shit.

I don't mean to imply anything about your mother, but my artificially intelligent friend says that Häagen-Dazs rum raisin ice cream was
introduced in 1973.

--- SoupGate-Win32 v1.05
* Origin: fsxNet Usenet Gateway (21:1/5)

On Fri, 8 Mar 2024 00:31:14 -0600, Sqwertz wrote:

https://i.postimg.cc/JzTKf55f/Lasagna-WHole-Cooked.jpg https://i.postimg.cc/R0NG4JPN/Lasange-Plated-w-Bread.jpg

Haagen Dazs Rum Raisin for dessert.

My mother (may she RIP) always insisted that Haagen Dazs Rum
Raisin existed in 1962 Pittsburgh but I still think she was
full of shit.

-sw

--- SoupGate-Win32 v1.05
* Origin: fsxNet Usenet Gateway (21:1/5)

On 3/8/2024 1:31 AM, Sqwertz wrote:

Cheese and dairy has been cheap lately. This motherfucker
weighed about 10 pounds. Didn't overflow one bit while it
cooked for 50 minutes at 370F.

2-lbs of whole milk riccotta
10 ounces of 4%+ Large Curd cottage cheese
8 ounces of provolone
4 ounces of Parmesan
6 ounces of some mexican cheese
54 ounces of ho made tomato sauce
21 ounces of mild Italian Snausage
2 ts of Italian seasoning
2 ts of garlic powder
2 ts finely crushed fennel
2 ts salt
12 sheets of Barilla "Oven Ready" lasagna pasta.
And some oil for the bottom layer.

https://i.postimg.cc/JzTKf55f/Lasagna-WHole-Cooked.jpg https://i.postimg.cc/R0NG4JPN/Lasange-Plated-w-Bread.jpg

-sw

Looks good. My wife just used ricotta, not cottage. but the rest
similar ingredients.

--- SoupGate-Win32 v1.05
* Origin: fsxNet Usenet Gateway (21:1/5)

On 2024-03-08 2:49 a.m., Sqwertz wrote:

On Fri, 8 Mar 2024 00:31:14 -0600, Sqwertz wrote:

https://i.postimg.cc/JzTKf55f/Lasagna-WHole-Cooked.jpg
https://i.postimg.cc/R0NG4JPN/Lasange-Plated-w-Bread.jpg

Haagen Dazs Rum Raisin for dessert.

My mother (may she RIP) always insisted that Haagen Dazs Rum
Raisin existed in 1962 Pittsburgh but I still think she was
full of shit.

Why? I remember rum and raisin being quite popular back in those days.
Then is seemed to disappear for a while.

--- SoupGate-Win32 v1.05
* Origin: fsxNet Usenet Gateway (21:1/5)

On 2024-03-08 1:31 a.m., Sqwertz wrote:

Cheese and dairy has been cheap lately. This motherfucker
weighed about 10 pounds. Didn't overflow one bit while it
cooked for 50 minutes at 370F.

2-lbs of whole milk riccotta
10 ounces of 4%+ Large Curd cottage cheese
8 ounces of provolone
4 ounces of Parmesan
6 ounces of some mexican cheese
54 ounces of ho made tomato sauce
21 ounces of mild Italian Snausage
2 ts of Italian seasoning
2 ts of garlic powder
2 ts finely crushed fennel
2 ts salt
12 sheets of Barilla "Oven Ready" lasagna pasta.
And some oil for the bottom layer.

https://i.postimg.cc/JzTKf55f/Lasagna-WHole-Cooked.jpg https://i.postimg.cc/R0NG4JPN/Lasange-Plated-w-Bread.jpg

Looks good. I like lasagna but with just the two of us here and my lack
of interest in leftovers I rarely make it. There is a place in Niagara
Falls that makes excellent cannelonni and lasagna and sell it for a very attractive price. We keep some of each on hand and if we forget to get something out of the freezer for dinner we can pop one of them into the
oven. They are delicious, and I can't make them for that price.

--- SoupGate-Win32 v1.05
* Origin: fsxNet Usenet Gateway (21:1/5)

On 3/8/2024 1:31 AM, Sqwertz wrote:

https://i.postimg.cc/JzTKf55f/Lasagna-WHole-Cooked.jpg https://i.postimg.cc/R0NG4JPN/Lasange-Plated-w-Bread.jpg

Looks really good and it's the perfect "cheese swamp" for my pal, Bruce. :)

--- SoupGate-Win32 v1.05
* Origin: fsxNet Usenet Gateway (21:1/5)

On 2024-03-08, BryanGSimmons <bryangsimmons@gmail.com> wrote:

On 3/8/2024 1:49 AM, Sqwertz wrote:

On Fri, 8 Mar 2024 00:31:14 -0600, Sqwertz wrote:

https://i.postimg.cc/JzTKf55f/Lasagna-WHole-Cooked.jpg
https://i.postimg.cc/R0NG4JPN/Lasange-Plated-w-Bread.jpg

Haagen Dazs Rum Raisin for dessert.

My mother (may she RIP) always insisted that Haagen Dazs Rum
Raisin existed in 1962 Pittsburgh but I still think she was
full of shit.

In general, there is Haagen-Dazs, and there is inferior ice cream,
though ALDI's Specially Selected is pretty good.

And there is ice cream that you buy at the creamery rather than
the grocery store.

--
Cindy Hamilton

--- SoupGate-Win32 v1.05
* Origin: fsxNet Usenet Gateway (21:1/5)

On 3/8/2024 10:25 AM, BryanGSimmons wrote:

On 3/8/2024 7:34 AM, Ed Pawlowski wrote:

On 3/8/2024 1:31 AM, Sqwertz wrote:

Cheese and dairy has been cheap lately.  This motherfucker
weighed about 10 pounds. Didn't overflow one bit while it
cooked for 50 minutes at 370F.

2-lbs of whole milk riccotta
10 ounces of 4%+ Large Curd cottage cheese
8 ounces of provolone
4 ounces of Parmesan
6 ounces of some mexican cheese
54 ounces of ho made tomato sauce
21 ounces of mild Italian Snausage
2 ts of Italian seasoning
2 ts of garlic powder
2 ts finely crushed fennel
2 ts salt
12 sheets of Barilla "Oven Ready" lasagna pasta.
And some oil for the bottom layer.

https://i.postimg.cc/JzTKf55f/Lasagna-WHole-Cooked.jpg
https://i.postimg.cc/R0NG4JPN/Lasange-Plated-w-Bread.jpg

-sw

Looks good.  My wife just used ricotta, not cottage. but the rest
similar ingredients.

I prefer only cottage cheese.

That takes it from an Italian dish to a Weight Watchers special.

--- SoupGate-Win32 v1.05
* Origin: fsxNet Usenet Gateway (21:1/5)

On Fri, 8 Mar 2024 09:52:23 -0500, Gary <g.majors@att.net> wrote:

On 3/8/2024 1:31 AM, Sqwertz wrote:

https://i.postimg.cc/JzTKf55f/Lasagna-WHole-Cooked.jpg
https://i.postimg.cc/R0NG4JPN/Lasange-Plated-w-Bread.jpg

Looks really good and it's the perfect "cheese swamp" for my pal, Bruce. :)

Yes, another deadly creation by Saturated Steve Wertz! He's already
preparing his next health update.

--- SoupGate-Win32 v1.05
* Origin: fsxNet Usenet Gateway (21:1/5)

On 2024-03-08, Ed P <esp@snet.xxx> wrote:

On 3/8/2024 10:25 AM, BryanGSimmons wrote:

On 3/8/2024 7:34 AM, Ed Pawlowski wrote:

On 3/8/2024 1:31 AM, Sqwertz wrote:

Cheese and dairy has been cheap lately.  This motherfucker
weighed about 10 pounds. Didn't overflow one bit while it
cooked for 50 minutes at 370F.

2-lbs of whole milk riccotta
10 ounces of 4%+ Large Curd cottage cheese
8 ounces of provolone
4 ounces of Parmesan
6 ounces of some mexican cheese
54 ounces of ho made tomato sauce
21 ounces of mild Italian Snausage
2 ts of Italian seasoning
2 ts of garlic powder
2 ts finely crushed fennel
2 ts salt
12 sheets of Barilla "Oven Ready" lasagna pasta.
And some oil for the bottom layer.

https://i.postimg.cc/JzTKf55f/Lasagna-WHole-Cooked.jpg
https://i.postimg.cc/R0NG4JPN/Lasange-Plated-w-Bread.jpg

-sw

Looks good.  My wife just used ricotta, not cottage. but the rest
similar ingredients.

I prefer only cottage cheese.

That takes it from an Italian dish to a Weight Watchers special.

We used cottage cheese back in the 1970s when we couldn't get
ricotta. It's really too wet for lasagna.

--
Cindy Hamilton

--- SoupGate-Win32 v1.05
* Origin: fsxNet Usenet Gateway (21:1/5)

On 3/8/2024 12:55 PM, Ed P wrote:

On 3/8/2024 10:25 AM, BryanGSimmons wrote:

On 3/8/2024 7:34 AM, Ed Pawlowski wrote:

On 3/8/2024 1:31 AM, Sqwertz wrote:

Cheese and dairy has been cheap lately.  This motherfucker
weighed about 10 pounds. Didn't overflow one bit while it
cooked for 50 minutes at 370F.

2-lbs of whole milk riccotta
10 ounces of 4%+ Large Curd cottage cheese
8 ounces of provolone
4 ounces of Parmesan
6 ounces of some mexican cheese
54 ounces of ho made tomato sauce
21 ounces of mild Italian Snausage
2 ts of Italian seasoning
2 ts of garlic powder
2 ts finely crushed fennel
2 ts salt
12 sheets of Barilla "Oven Ready" lasagna pasta.
And some oil for the bottom layer.

https://i.postimg.cc/JzTKf55f/Lasagna-WHole-Cooked.jpg
https://i.postimg.cc/R0NG4JPN/Lasange-Plated-w-Bread.jpg

-sw

Looks good.  My wife just used ricotta, not cottage. but the rest
similar ingredients.
;

I prefer only cottage cheese.

That takes it from an Italian dish to a Weight Watchers special.

My mother used cottage cheese but that was likely because she got her
recipe from a 1950's Betty Crocker cookbook. No Italian sausage in
there, either, it was ground beef.

Jill

--- SoupGate-Win32 v1.05
* Origin: fsxNet Usenet Gateway (21:1/5)

On 3/8/2024 2:20 PM, Cindy Hamilton wrote:

On 2024-03-08, Ed P <esp@snet.xxx> wrote:

On 3/8/2024 10:25 AM, BryanGSimmons wrote:

On 3/8/2024 7:34 AM, Ed Pawlowski wrote:

On 3/8/2024 1:31 AM, Sqwertz wrote:

Cheese and dairy has been cheap lately.  This motherfucker
weighed about 10 pounds. Didn't overflow one bit while it
cooked for 50 minutes at 370F.

2-lbs of whole milk riccotta
10 ounces of 4%+ Large Curd cottage cheese
8 ounces of provolone
4 ounces of Parmesan
6 ounces of some mexican cheese
54 ounces of ho made tomato sauce
21 ounces of mild Italian Snausage
2 ts of Italian seasoning
2 ts of garlic powder
2 ts finely crushed fennel
2 ts salt
12 sheets of Barilla "Oven Ready" lasagna pasta.
And some oil for the bottom layer.

https://i.postimg.cc/JzTKf55f/Lasagna-WHole-Cooked.jpg
https://i.postimg.cc/R0NG4JPN/Lasange-Plated-w-Bread.jpg

-sw

Looks good.  My wife just used ricotta, not cottage. but the rest
similar ingredients.

>
I prefer only cottage cheese.

That takes it from an Italian dish to a Weight Watchers special.

We used cottage cheese back in the 1970s when we couldn't get
ricotta. It's really too wet for lasagna.

Cottage cheese definitely needs to be well drained well for lasagna,
that's for sure. But yes, when my mother learned how to make lasagna
she likely couldn't find ricotta and I doubt the 1950's Betty Crocker
cookbook bothered to mention it. I couldn't find ricotta cheese until
the 1980's.

Jill

--- SoupGate-Win32 v1.05
* Origin: fsxNet Usenet Gateway (21:1/5)

On 3/8/2024 3:13 PM, jmcquown wrote:

On 3/8/2024 2:20 PM, Cindy Hamilton wrote:

On 2024-03-08, Ed P <esp@snet.xxx> wrote:

On 3/8/2024 10:25 AM, BryanGSimmons wrote:

On 3/8/2024 7:34 AM, Ed Pawlowski wrote:

On 3/8/2024 1:31 AM, Sqwertz wrote:

Cheese and dairy has been cheap lately.  This motherfucker
weighed about 10 pounds. Didn't overflow one bit while it
cooked for 50 minutes at 370F.

2-lbs of whole milk riccotta
10 ounces of 4%+ Large Curd cottage cheese
8 ounces of provolone
4 ounces of Parmesan
6 ounces of some mexican cheese
54 ounces of ho made tomato sauce
21 ounces of mild Italian Snausage
2 ts of Italian seasoning
2 ts of garlic powder
2 ts finely crushed fennel
2 ts salt
12 sheets of Barilla "Oven Ready" lasagna pasta.
And some oil for the bottom layer.

https://i.postimg.cc/JzTKf55f/Lasagna-WHole-Cooked.jpg
https://i.postimg.cc/R0NG4JPN/Lasange-Plated-w-Bread.jpg

-sw

Looks good.  My wife just used ricotta, not cottage. but the rest
similar ingredients.

  >
I prefer only cottage cheese.

That takes it from an Italian dish to a Weight Watchers special.

We used cottage cheese back in the 1970s when we couldn't get
ricotta.  It's really too wet for lasagna.

Cottage cheese definitely needs to be well drained well for lasagna,
that's for sure.  But yes, when my mother learned how to make lasagna
she likely couldn't find ricotta and I doubt the 1950's Betty Crocker cookbook bothered to mention it.  I couldn't find ricotta cheese until
the 1980's.

Jill

That could be in some places. Philadelphia had a couple of Italian neighborhoods so that sort of thing was in demand.

I go to an Italian store in St. Pete but one of the items I buy is a
Pinot Grigio and Fig cheese spread that comes from a store in Philly.

I've not been there for years but it was fantastic. Want a rabbit?
Chicken? pick it out and come back in 15 minutes and it will be ready
to take home.

https://italianmarketphilly.org/

--- SoupGate-Win32 v1.05
* Origin: fsxNet Usenet Gateway (21:1/5)

On 3/8/2024 5:08 PM, Ed P wrote:

On 3/8/2024 3:13 PM, jmcquown wrote:

On 3/8/2024 2:20 PM, Cindy Hamilton wrote:

On 2024-03-08, Ed P <esp@snet.xxx> wrote:

On 3/8/2024 10:25 AM, BryanGSimmons wrote:

On 3/8/2024 7:34 AM, Ed Pawlowski wrote:

On 3/8/2024 1:31 AM, Sqwertz wrote:

Cheese and dairy has been cheap lately.  This motherfucker
weighed about 10 pounds. Didn't overflow one bit while it
cooked for 50 minutes at 370F.

2-lbs of whole milk riccotta
10 ounces of 4%+ Large Curd cottage cheese
8 ounces of provolone
4 ounces of Parmesan
6 ounces of some mexican cheese
54 ounces of ho made tomato sauce
21 ounces of mild Italian Snausage
2 ts of Italian seasoning
2 ts of garlic powder
2 ts finely crushed fennel
2 ts salt
12 sheets of Barilla "Oven Ready" lasagna pasta.
And some oil for the bottom layer.

https://i.postimg.cc/JzTKf55f/Lasagna-WHole-Cooked.jpg
https://i.postimg.cc/R0NG4JPN/Lasange-Plated-w-Bread.jpg

-sw

Looks good.  My wife just used ricotta, not cottage. but the rest >>>>>> similar ingredients.

  >
I prefer only cottage cheese.

That takes it from an Italian dish to a Weight Watchers special.

We used cottage cheese back in the 1970s when we couldn't get
ricotta.  It's really too wet for lasagna.

Cottage cheese definitely needs to be well drained well for lasagna,
that's for sure.  But yes, when my mother learned how to make lasagna
she likely couldn't find ricotta and I doubt the 1950's Betty Crocker
cookbook bothered to mention it.  I couldn't find ricotta cheese until
the 1980's.

Jill

That could be in some places.  Philadelphia had a couple of Italian neighborhoods so that sort of thing was in demand.

I go to an Italian store in St. Pete but one of the items I buy is a
Pinot Grigio and Fig cheese spread that comes from a store in Philly.

I've not been there for years but it was fantastic.  Want a rabbit? Chicken?  pick it out and come back in 15 minutes and it will be ready
to take home.

https://italianmarketphilly.org/

Nice! My parents grew up in a very small village in Ohio where there
was only one tiny grocery store. Later when Dad was a Marine they were transferred all over the place and Mom shopped at the military
commissary which also likely did not carry things like ricotta. Nor
would my mother have thought to look for it since Betty Crocker didn't
mention it. ;)

Jill

--- SoupGate-Win32 v1.05
* Origin: fsxNet Usenet Gateway (21:1/5)

jmcquown wrote:

On 3/8/2024 5:08 PM, Ed P wrote:

On 3/8/2024 3:13 PM, jmcquown wrote:

On 3/8/2024 2:20 PM, Cindy Hamilton wrote:

On 2024-03-08, Ed P <esp@snet.xxx> wrote:

On 3/8/2024 10:25 AM, BryanGSimmons wrote:

On 3/8/2024 7:34 AM, Ed Pawlowski wrote:

On 3/8/2024 1:31 AM, Sqwertz wrote:

Cheese and dairy has been cheap lately.  This motherfucker
weighed about 10 pounds. Didn't overflow one bit while it
cooked for 50 minutes at 370F.

2-lbs of whole milk riccotta
10 ounces of 4%+ Large Curd cottage cheese
8 ounces of provolone
4 ounces of Parmesan
6 ounces of some mexican cheese
54 ounces of ho made tomato sauce
21 ounces of mild Italian Snausage
2 ts of Italian seasoning
2 ts of garlic powder
2 ts finely crushed fennel
2 ts salt
12 sheets of Barilla "Oven Ready" lasagna pasta.
And some oil for the bottom layer.

https://i.postimg.cc/JzTKf55f/Lasagna-WHole-Cooked.jpg
https://i.postimg.cc/R0NG4JPN/Lasange-Plated-w-Bread.jpg

-sw

Looks good.  My wife just used ricotta, not cottage. but the rest >>>>>>> similar ingredients.

  >
I prefer only cottage cheese.

That takes it from an Italian dish to a Weight Watchers special.

We used cottage cheese back in the 1970s when we couldn't get
ricotta.  It's really too wet for lasagna.

Cottage cheese definitely needs to be well drained well for lasagna,
that's for sure.  But yes, when my mother learned how to make lasagna
she likely couldn't find ricotta and I doubt the 1950's Betty Crocker
cookbook bothered to mention it.  I couldn't find ricotta cheese until
the 1980's.

Jill

That could be in some places.  Philadelphia had a couple of Italian
neighborhoods so that sort of thing was in demand.

I go to an Italian store in St. Pete but one of the items I buy is a
Pinot Grigio and Fig cheese spread that comes from a store in Philly.

I've not been there for years but it was fantastic.  Want a rabbit?
Chicken?  pick it out and come back in 15 minutes and it will be ready
to take home.

https://italianmarketphilly.org/

Nice!  My parents grew up in a very small village in Ohio where there was only one tiny grocery store.  Later when Dad was a Marine they were transferred all over the place and Mom shopped at the military commissary which also likely did not carry things like ricotta.  Nor would my mother have thought to look for it since Betty Crocker didn't mention it. ;)

Jill

I hear violins playing, your majesty. You overcame the poor background and became what you are, your majesty. I'm so proud of your highness!

Rags to royal riches.

--- SoupGate-Win32 v1.05
* Origin: fsxNet Usenet Gateway (21:1/5)

On 2024-03-09, BryanGSimmons <bryangsimmons@gmail.com> wrote:

On 3/8/2024 11:55 AM, Ed P wrote:

On 3/8/2024 10:25 AM, BryanGSimmons wrote:

On 3/8/2024 7:34 AM, Ed Pawlowski wrote:

On 3/8/2024 1:31 AM, Sqwertz wrote:

Cheese and dairy has been cheap lately.  This motherfucker
weighed about 10 pounds. Didn't overflow one bit while it
cooked for 50 minutes at 370F.

2-lbs of whole milk riccotta
10 ounces of 4%+ Large Curd cottage cheese
8 ounces of provolone
4 ounces of Parmesan
6 ounces of some mexican cheese
54 ounces of ho made tomato sauce
21 ounces of mild Italian Snausage
2 ts of Italian seasoning
2 ts of garlic powder
2 ts finely crushed fennel
2 ts salt
12 sheets of Barilla "Oven Ready" lasagna pasta.
And some oil for the bottom layer.

https://i.postimg.cc/JzTKf55f/Lasagna-WHole-Cooked.jpg
https://i.postimg.cc/R0NG4JPN/Lasange-Plated-w-Bread.jpg

-sw

Looks good.  My wife just used ricotta, not cottage. but the rest
similar ingredients.
;

I prefer only cottage cheese.

That takes it from an Italian dish to a Weight Watchers special.

Most ricotta is not full fat. I only buy full fat cottage cheese.

Yet full-fat ricotta is not difficult to find. My Walmart-knockoff
grocery store carries it. As does Kroger. Aldi, too, apparently.

--
Cindy Hamilton

--- SoupGate-Win32 v1.05
* Origin: fsxNet Usenet Gateway (21:1/5)

On Fri, 8 Mar 2024

On 2024-03-08 2:49 a.m., Sqwertz wrote:

On Fri, 8 Mar 2024 00:31:14 -0600, Sqwertz wrote:

https://i.postimg.cc/JzTKf55f/Lasagna-WHole-Cooked.jpg
https://i.postimg.cc/R0NG4JPN/Lasange-Plated-w-Bread.jpg

08:57:08 -0500, Dave Smith wrote:

Haagen Dazs Rum Raisin for dessert.

My mother (may she RIP) always insisted that Haagen Dazs Rum
Raisin existed in 1962 Pittsburgh but I still think she was
full of shit.

Why? I remember rum and raisin being quite popular back in those days.
Then is seemed to disappear for a while.

So, you were buying and eating Haagen Dazs Rum Raisin Ice
Cream in 1962?

-sw

--- SoupGate-Win32 v1.05
* Origin: fsxNet Usenet Gateway (21:1/5)

On 08 Mar 2024 19:20:04 GMT, Cindy Hamilton wrote:

On 2024-03-08, Ed P <esp@snet.xxx> wrote:

On 3/8/2024 10:25 AM, BryanGSimmons wrote:

On 3/8/2024 7:34 AM, Ed Pawlowski wrote:

On 3/8/2024 1:31 AM, Sqwertz wrote:

Cheese and dairy has been cheap lately.  This motherfucker
weighed about 10 pounds. Didn't overflow one bit while it
cooked for 50 minutes at 370F.

2-lbs of whole milk riccotta
10 ounces of 4%+ Large Curd cottage cheese
8 ounces of provolone
4 ounces of Parmesan
6 ounces of some mexican cheese
54 ounces of ho made tomato sauce
21 ounces of mild Italian Snausage
2 ts of Italian seasoning
2 ts of garlic powder
2 ts finely crushed fennel
2 ts salt
12 sheets of Barilla "Oven Ready" lasagna pasta.
And some oil for the bottom layer.

https://i.postimg.cc/JzTKf55f/Lasagna-WHole-Cooked.jpg
https://i.postimg.cc/R0NG4JPN/Lasange-Plated-w-Bread.jpg

-sw

Looks good.  My wife just used ricotta, not cottage. but the rest
similar ingredients.

I prefer only cottage cheese.

That takes it from an Italian dish to a Weight Watchers special.

We used cottage cheese back in the 1970s when we couldn't get
ricotta. It's really too wet for lasagna.

Not when you're using those "oven ready" noodles. You can
also drain it.

I like the texture it adds over just plain ricotta which is
pure mush. I used 3 parts whole milk ricotta to 1 part full
fat large curd cottage cheese.

-sw

--- SoupGate-Win32 v1.05
* Origin: fsxNet Usenet Gateway (21:1/5)

On 09 Mar 2024 11:09:57 GMT, Cindy Hamilton wrote:

Yet full-fat ricotta is not difficult to find. My Walmart-knockoff
grocery store carries it. As does Kroger. Aldi, too, apparently.

What's Walmart knock-off? I think Walmart ripped off
other stores formats (Meijers, Anbderson General Store, and
I'm forgetting the third one...). Grocery + Hardware +
Sporting Goods, etc...)

-sw

--- SoupGate-Win32 v1.05
* Origin: fsxNet Usenet Gateway (21:1/5)

On 3/9/2024 8:36 AM, Sqwertz wrote:

On Fri, 8 Mar 2024

On 2024-03-08 2:49 a.m., Sqwertz wrote:

On Fri, 8 Mar 2024 00:31:14 -0600, Sqwertz wrote:

https://i.postimg.cc/JzTKf55f/Lasagna-WHole-Cooked.jpg
https://i.postimg.cc/R0NG4JPN/Lasange-Plated-w-Bread.jpg

08:57:08 -0500, Dave Smith wrote:

Haagen Dazs Rum Raisin for dessert.

My mother (may she RIP) always insisted that Haagen Dazs Rum
Raisin existed in 1962 Pittsburgh but I still think she was
full of shit.

Why? I remember rum and raisin being quite popular back in those days.
Then is seemed to disappear for a while.

So, you were buying and eating Haagen Dazs Rum Raisin Ice
Cream in 1962?

-sw

Perhaps not that brand and probably not in Pittsburgh. ;) Do you have
some evidence they weren't making Rum Raisin ice cream in 1962?

Jill

--- SoupGate-Win32 v1.05
* Origin: fsxNet Usenet Gateway (21:1/5)

On 2024-03-09 8:36 a.m., Sqwertz wrote:

On Fri, 8 Mar 2024

On 2024-03-08 2:49 a.m., Sqwertz wrote:

On Fri, 8 Mar 2024 00:31:14 -0600, Sqwertz wrote:

https://i.postimg.cc/JzTKf55f/Lasagna-WHole-Cooked.jpg
https://i.postimg.cc/R0NG4JPN/Lasange-Plated-w-Bread.jpg

08:57:08 -0500, Dave Smith wrote:

Haagen Dazs Rum Raisin for dessert.

My mother (may she RIP) always insisted that Haagen Dazs Rum
Raisin existed in 1962 Pittsburgh but I still think she was
full of shit.

Why? I remember rum and raisin being quite popular back in those days.
Then is seemed to disappear for a while.

So, you were buying and eating Haagen Dazs Rum Raisin Ice
Cream in 1962?

I wasn't. Haagen Dazs started in the 1960s. It was not available around
here until much later. I don't know if or when they offered rum and
raisin. I just said that rum and raisin was a popular ice cream flavour
back then.

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And wht you can't eat in a week, you freeze in chunks, then
vacuum pack.

https://i.postimg.cc/PxTMnkH6/Lasagna-Chunks.jpg

(more leftovers in the fridge).

-sw

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On Fri, 8 Mar 2024 08:38:34 -0600, BryanGSimmons wrote:

On 3/8/2024 12:31 AM, Sqwertz wrote:

Cheese and dairy has been cheap lately. This motherfucker
weighed about 10 pounds. Didn't overflow one bit while it
cooked for 50 minutes at 370F.

2-lbs of whole milk riccotta
10 ounces of 4%+ Large Curd cottage cheese
8 ounces of provolone
4 ounces of Parmesan
6 ounces of some mexican cheese
54 ounces of ho made tomato sauce
21 ounces of mild Italian Snausage
2 ts of Italian seasoning
2 ts of garlic powder
2 ts finely crushed fennel
2 ts salt
12 sheets of Barilla "Oven Ready" lasagna pasta.
And some oil for the bottom layer.

https://i.postimg.cc/JzTKf55f/Lasagna-WHole-Cooked.jpg
https://i.postimg.cc/R0NG4JPN/Lasange-Plated-w-Bread.jpg

I wish that the oven ready lasagna noodles were as good as the ones you
have to boil, because they are so much easier.

Barilla is good but too soft. I do miss the bite of the
frilly boiled noodles.

-sw

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jmcquown wrote:
...

My mother used cottage cheese but that was likely because she got her
recipe from a 1950's Betty Crocker cookbook. No Italian sausage in
there, either, it was ground beef.

that's been standard with us since i knew what it was.
it happened that Grandma did not always have Italian
sausage or ricotta available and just used what was
common so that is what Mom learned and came to expect.

i've had all sorts of different versions of lasagna
and enjoyed almost all of them.

if something makes it a bit too runny then using
less other liquids works fine. adjust as needed.

in recent years Mom is quite happy to use elbow
macaroni instead of the big flat noodles. fine with
me as long as the flavor is there.


songbird

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On 2024-03-09 9:06 a.m., jmcquown wrote:

On 3/9/2024 8:36 AM, Sqwertz wrote:

On Fri, 8 Mar 2024

On 2024-03-08 2:49 a.m., Sqwertz wrote:

On Fri, 8 Mar 2024 00:31:14 -0600, Sqwertz wrote:

https://i.postimg.cc/JzTKf55f/Lasagna-WHole-Cooked.jpg
https://i.postimg.cc/R0NG4JPN/Lasange-Plated-w-Bread.jpg

  08:57:08 -0500, Dave Smith wrote:

Haagen Dazs Rum Raisin for dessert.

My mother (may she RIP) always insisted that Haagen Dazs Rum
Raisin existed in 1962 Pittsburgh but I still think she was
full of shit.

Why?  I remember rum and raisin being quite popular back in those days. >>> Then is seemed to disappear for a while.

So, you were buying and eating Haagen Dazs Rum Raisin Ice
Cream in 1962?

-sw

Perhaps not that brand and probably not in Pittsburgh. ;)  Do you have
some evidence they weren't making Rum Raisin ice cream in 1962?

It definitely was not that brand here. It didn't exist around here. I
was just pointing out that rum and raisin seemed to be a popular icre
cream flavour at the time. I have not seen it available in stores for years.

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On 3/9/2024 9:33 AM, songbird wrote:

jmcquown wrote:
...

My mother used cottage cheese but that was likely because she got her
recipe from a 1950's Betty Crocker cookbook. No Italian sausage in
there, either, it was ground beef.

that's been standard with us since i knew what it was.
it happened that Grandma did not always have Italian
sausage or ricotta available and just used what was
common so that is what Mom learned and came to expect.

i've had all sorts of different versions of lasagna
and enjoyed almost all of them.

if something makes it a bit too runny then using
less other liquids works fine. adjust as needed.

in recent years Mom is quite happy to use elbow
macaroni instead of the big flat noodles. fine with
me as long as the flavor is there.

songbird

Elbow macaroni is not lasagna. More like beef-a-roni with cheese. :)

Jill

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On 3/9/2024 11:02 AM, Dave Smith wrote:

On 2024-03-09 9:06 a.m., jmcquown wrote:

On 3/9/2024 8:36 AM, Sqwertz wrote:

On Fri, 8 Mar 2024

On 2024-03-08 2:49 a.m., Sqwertz wrote:

On Fri, 8 Mar 2024 00:31:14 -0600, Sqwertz wrote:

https://i.postimg.cc/JzTKf55f/Lasagna-WHole-Cooked.jpg
https://i.postimg.cc/R0NG4JPN/Lasange-Plated-w-Bread.jpg

  08:57:08 -0500, Dave Smith wrote:

Haagen Dazs Rum Raisin for dessert.

My mother (may she RIP) always insisted that Haagen Dazs Rum
Raisin existed in 1962 Pittsburgh but I still think she was
full of shit.

Why?  I remember rum and raisin being quite popular back in those days. >>>> Then is seemed to disappear for a while.

So, you were buying and eating Haagen Dazs Rum Raisin Ice
Cream in 1962?

-sw

Perhaps not that brand and probably not in Pittsburgh. ;)  Do you have
some evidence they weren't making Rum Raisin ice cream in 1962?

It definitely was not that brand here. It didn't exist around here. I
was just pointing out that rum and raisin seemed to be a popular ice
cream flavour at the time. I have not seen it available in stores for
years.

I understood that, Dave. I don't go looking for ice cream on a regular
basis and have never looked for Rum Raisin regardless of brand. My
go-to ice cream has always been coffee. :)

Jill

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On 2024-03-09, Sqwertz <sqwertzme@gmail.compost> wrote:

On 09 Mar 2024 11:09:57 GMT, Cindy Hamilton wrote:

Yet full-fat ricotta is not difficult to find. My Walmart-knockoff
grocery store carries it. As does Kroger. Aldi, too, apparently.

What's Walmart knock-off? I think Walmart ripped off
other stores formats (Meijers, Anbderson General Store, and

In fact, it is Meijers. They used to call themselves "Thrifty Acres";
we called it "Shifty Takers".

I'm forgetting the third one...). Grocery + Hardware +
Sporting Goods, etc...)

Can't help you. Maybe they never came here.

--
Cindy Hamilton

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On 2024-03-09, Sqwertz <sqwertzme@gmail.compost> wrote:

On 08 Mar 2024 19:20:04 GMT, Cindy Hamilton wrote:

On 2024-03-08, Ed P <esp@snet.xxx> wrote:

On 3/8/2024 10:25 AM, BryanGSimmons wrote:

On 3/8/2024 7:34 AM, Ed Pawlowski wrote:

On 3/8/2024 1:31 AM, Sqwertz wrote:

Cheese and dairy has been cheap lately.  This motherfucker
weighed about 10 pounds. Didn't overflow one bit while it
cooked for 50 minutes at 370F.

2-lbs of whole milk riccotta
10 ounces of 4%+ Large Curd cottage cheese
8 ounces of provolone
4 ounces of Parmesan
6 ounces of some mexican cheese
54 ounces of ho made tomato sauce
21 ounces of mild Italian Snausage
2 ts of Italian seasoning
2 ts of garlic powder
2 ts finely crushed fennel
2 ts salt
12 sheets of Barilla "Oven Ready" lasagna pasta.
And some oil for the bottom layer.

https://i.postimg.cc/JzTKf55f/Lasagna-WHole-Cooked.jpg
https://i.postimg.cc/R0NG4JPN/Lasange-Plated-w-Bread.jpg

-sw

Looks good.  My wife just used ricotta, not cottage. but the rest
similar ingredients.

I prefer only cottage cheese.

That takes it from an Italian dish to a Weight Watchers special.

We used cottage cheese back in the 1970s when we couldn't get
ricotta. It's really too wet for lasagna.

Not when you're using those "oven ready" noodles. You can
also drain it.

I've never used "oven ready". The last few times I've used
fresh pasta sheets.

--
Cindy Hamilton

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On 2024-03-09 11:50 a.m., jmcquown wrote:

On 3/9/2024 11:02 AM, Dave Smith wrote:

On 2024-03-09 9:06 a.m., jmcquown wrote:

It definitely was not that brand here. It didn't exist around here. I
was just pointing out that rum and raisin seemed to be a popular ice
cream flavour at the time. I have not seen it available in stores for
years.

I understood that, Dave.  I don't go looking for ice cream on a regular basis and have never looked for Rum Raisin regardless of brand.  My
go-to ice cream has always been coffee. :)

Back when I used to make ice cream one of the best I made was coffee. I
used the standard ice cream base and added some instant espresso powder.
It was fantastic.

--- SoupGate-Win32 v1.05
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In article <usi54u$2bb3u$13@dont-email.me>,
j_mcquown@comcast.net says...

On 3/9/2024 9:33 AM, songbird wrote:

jmcquown wrote:
...

My mother used cottage cheese but that was likely because she got her
recipe from a 1950's Betty Crocker cookbook. No Italian sausage in
there, either, it was ground beef.

that's been standard with us since i knew what it was.
it happened that Grandma did not always have Italian
sausage or ricotta available and just used what was
common so that is what Mom learned and came to expect.

i've had all sorts of different versions of lasagna
and enjoyed almost all of them.

if something makes it a bit too runny then using
less other liquids works fine. adjust as needed.

in recent years Mom is quite happy to use elbow
macaroni instead of the big flat noodles. fine with
me as long as the flavor is there.

songbird

Elbow macaroni is not lasagna. More like beef-a-roni with cheese. :)

Jill

(weirdly) his "lasagne" has no beef in it either.

Janet UK.

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On 2024-03-09, Janet <nobody@home.com> wrote:

In article <usi54u$2bb3u$13@dont-email.me>,
j_mcquown@comcast.net says...

On 3/9/2024 9:33 AM, songbird wrote:

jmcquown wrote:
...

My mother used cottage cheese but that was likely because she got her
recipe from a 1950's Betty Crocker cookbook. No Italian sausage in
there, either, it was ground beef.

that's been standard with us since i knew what it was.
it happened that Grandma did not always have Italian
sausage or ricotta available and just used what was
common so that is what Mom learned and came to expect.

i've had all sorts of different versions of lasagna
and enjoyed almost all of them.

if something makes it a bit too runny then using
less other liquids works fine. adjust as needed.

in recent years Mom is quite happy to use elbow
macaroni instead of the big flat noodles. fine with
me as long as the flavor is there.


songbird

Elbow macaroni is not lasagna. More like beef-a-roni with cheese. :)

Jill

(weirdly) his "lasagne" has no beef in it either.

It doesn't have to. There are other kinds than lasagna bolognese.

--
Cindy Hamilton

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