Tag Archives: Ground Pork

Lasagna

If you like lasagna, you will like this recipe. Actually, it is the Italian Sauce that is the key, and you can even use it on spaghetti as a sauce. But, this is about the lasagna. It is good. This is one recipe Marlys collected that has been requested the most by others.
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One of the good things about lasagna is that it is a good leftover meal. Recently, when I was visiting my daughter, I made the recipe and took the lasagna with me. Then, each night, we would cut ourselves pieces, heat them in the microwave, and enjoy our supper. One friend that makes this recipe complains that she never has leftovers.

Jackie worked with Marlys in San Diego, and was her matron-of-honor at our wedding.
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Lasagna

(Jackie Bataitis 1963

  • 1 recipe Italian Sauce -see below
  • 9 lasagne noodles, cooked as package directs and rinsed with cold water
  • 1/2 cup grated parmesan cheese
  • 1 lb. mozzarella cheese, sliced thinly
  • 1 lb. ricotta cheese

In a deep 9 x 13″ pan, layer the ingredients as follows:

  • 1/4 the sauce
  • 3 noodles
  • 1/2 the mozzarella
  • 1/2 the ricotta
  • 1/2 the parmesan
  • 1/4 the sauce
  • 3 noodles
  • 1/2 the mozzarella
  • 1/2 the ricotta
  • 1/2 the parmesan
  • 1/4 the sauce
  • 3 noodles
  • rest of sauce
  • extra parmesan sprinkled over the top.

Bake 350 degrees for 45 minutes
(1 hour if it has been made ahead and kept in the refrigerator.
Remove from oven. Allow to stand 10 minutes before serving.

Italian Sauce

  • 2 Tablespoons olive oil
  • 2 lb. ground beef (or 1/2 lb. pork sausage + 1 1/2 lb. ground beef)
  • 1 medium onion, minced
  • 2-3 cloves garlic, minced
  • 18 oz. tomato paste
  • 3 cups water
  • 2 teaspoons salt
  • 1/4 teaspoon pepper
  • 3 bay leaves or sweet basil
  • 1 teaspoon oregano
  • 1 Tablespoons chopped parsley, fresh or dried

Brown meat in hot oil. Add rest of ingredients, stirring well to blend.

Bring to a boil. Cover and simmer about 2 hours (3 hours if doubling recipe).

Remove bay leaves before using or freezing.


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Marlys bought a special pan in which to make the lasagna; it is deeper than most 9×13 pans.

The problem I have when I make the lasagna is that I never can determine when I have used 1/4 of the sauce, and I always feel I run out of sauce before I finish the top layer. I was told to not worry, the whole package comes together and cooks – bubbling up through the noodles. All I can say is to put a minimum of sauce on the bottom of the pan, and don’t be too generous when you sauce the layers.

One of the tricks I remember from watching Marlys make the recipe is in getting the cheese into the lasagna. You can’t spread riccota in the pan; it just doesn’t work. So, what you do instead is to butter the mozzarella slices, and let the cooking move the cheeses around. Slice the mozzarella thin; you will probably need 18 to 20 slices.

And for the parmesan cheese, we just use the everyday type like in plastic bottles put out by Kraft.
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Some of my nerdiness shows up in the noodles; 9 noodles means you have 3 noodles per layer, and they fit fairly nicely. but they are just a hair short, so I cook a 10th noodle, and cut it to fill the small space at the end of the whole noodle. Again, everyone tells me that care isn’t necessary.

Meat Loaf

PicMonkey Collage
Meat Loaf is a classic way to serve meat, whether it is for a sandwich or for an entree. This simple recipe gives you a lot of choices as to how big your loaf will be, allowing you to freeze some of the meat loaf for another day. While the pictures show the meat loaf as a sandwich or a warm entree, I love to pick at cold meat loaf without making it into anything except a snack.

Meat Loaf

This recipe can be cooked as a single loaf, or as multiple smaller loafs. We have
successfully cooked it as 3 smaller loafs in 2 ½ x 3 ¾ x 7 ½ inch loaf pans
and as 3 logs in a 9 x 13’ baking pan..
For a single larger loaf, use a standard bread pan.

  • 1 lb. Hamburger or so; packages seem to be 1.25 lbs now days. We use (85/15)
  • ½ lb sausage- not flavored; just good old country sausage (Ground Pork)
  • 1 pkg Onion Soup mix (see Lipton’s)
  • 1 can tomato sauce (8 oz. size)
  • ½ cup Quaker Oats (quick 1-minute type) make it a generous ½ cup
  • 1 egg.
  • Salt and Pepper;

Mix everything together, make it into log(s) and put into pan(s) that have been sprayed.
Bake at 350 degrees for about 1 hour.

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As I said, the recipe is fairly simple; there are only a few ingredients and there are only a couple issues you need to consider. The first is whether you get your hands dirty doing the mixing, or whether like Marlys, you dump everything into a gallon freezer baggie and mix it there. The second decision is how many logs of meat loaf you want to make.
In this case, I am making three smaller loafs; I will freeze two by just putting them in gallon freezer bags.
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Marlys didn’t know how much salt and pepper to use! As a Nerd who needs explicit directions, that was a problem. I have made Meat Loaf several times now, and think a pinch of each is enough. You don’t want to get it too salty, and people can add salt when they eat it if they feel it needs more salt.
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Meat Loaf is like any meat; once you remove it from the heat, it needs a few minutes to solidify its juices. If you cut it too soon after removing it from the oven, it will tend to crumble. For the logs that I have frozen, I like to slice them while they are still quite cold, and then reheat the slices if I am having Meat Loaf as an entry. And while I show the Meat Loaf with a baked potato, you could also serve it with mashed potatoes made from potato buds.

Don’t ignore this tasty meat, and enjoy it both as a simple sandwich, and as an entree.