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Thanks Tom, yep its a slice of pickled beet on the salad, the vegetables are frozen mixed vegetables which I quite like.  This lasagna serves nicely, holds its shape and doesn’t fall apart when you take it out of the pan,

 

Eddie
 
Eddie, the lasagna meal looks delicious! Thanks for sharing the recipe.

Yours is the classic handwriting we baby-boomers were taught in school. I still remember the scripted alphabet cards above the chalk board showing the correct way to write both upper and lower-case letters.

I'm having a wisdom tooth extracted today, so no cooking for me for awhile. It'll be Jello, pudding cups, instant mashed potatoes, cream of wheat and herbal tea for the next week. All four of my wisdom teeth came in perfectly, but lost a chunk of the upper right one in a burger a few days after the state shutdown back in mid-March.

Worse yet, the oral surgeon is in coronavirus hotspot Worthington, MN. Unfortunately, there's no putting it off. Pain has been increasing the past two weeks.
 
Eugene

I’m really sorry to hear about your wisdom tooth problem.  I’m one of the fortunate that never even got wisdom teeth.  About 35 years ago my dentist told me that this was part of the evolutionary process and some people in my generation and later gens just weren’t going to get then at all, lucky me!

 

Yes, I still write the way I was taught in the 50’s, but certainly not like I used to!  My penmanship is deplorable compared to what it used to be like.  It came from 20 years of having to write 10 to 20 pages of case narratives a day, plus correspondance when I worked at the Human Service Dept.  To keep up with the pace I needed to take lots of shortcuts and the quality of my handwriting suffered.  When I look at recipes that I wrote down in the 70’s and early 80’s my handwriting was so much better.

 

When you get better give this simple dish a try, I think you’ll like it and it sure is easy.

 

PS the notation I placed in the margin next to the 8 slices of mozzarella  cheese is 8 oz. shredded can be used in place of the slices.  It got lost in the poor photo I took, sorry.

 

Eddie 
 
<span style="font-size: 14pt; color: #008000;">I will be glad when this topic fades into oblivion. When I look at all this wonderful food you people prepare it makes me feel like a lazy bum. Granted I have a difficult time standing for long periods and my illness diagnosed last February put a dent in my lifestyle (now "cured" according to the oncologist and slated to be surgically re-assembled back to normal soon) my cooking has been reduced to pretty much shortcuts. Rice and beans are still cooked in the electric pressure cooker but everything else is frozen or canned stuff that goes in the toaster oven or microwave.</span>

 

<span style="font-size: 14pt; color: #008000;">There are lots of really great dishes pictured here, some involved and some relatively easy. They all look delicious. You all get gold stars for your effort.</span>
 
Don’t feel lazy Joe, you’re doin the best you can all circumstances considered.  I’m happy to hear that your doc has declared you cured, thats great news.

 

As you continue to improve and regain your strength maybe you’ll feel more up to trying some of the recipes posted here.  

 

You mentioned making Beans and Rice in the PC.  Thats a lot of work, even if the PC cuts the time.  I make Beans and Rice all the time and I’m lazy and just use canned pinto beans, a real time saver, maybe give it a try next time you get a hankering for this dish.

 

Hope you continue to get stronger everyday.

 

Eddie
 
Quick Beans and Rice

In a 10” frying pan sauté until tender in 2 tsp. oil 1 large diced carrot, 1/2 diced onion, 2 minced garlic cloves.  Add one 15 oz. can of beans, undrained, I like Pinto beans, but Black or Red beans work too.  Add about 2 tsp chili powder, 1 tsp ground cumin and 1/4 tsp red pepper flakes.  Bring to a boil, reduce heat to low, cover and simmer for about 30 mins.  Meanwhile steam 1/2 cup long grained white  rice in 1 cup water.  Serve the beans over the rice and top with some shredded cheddar or jack cheese.  I also sometimes also add about 1/4 cup diced green pepper too.

 

If you really want to save time, just put 1/2 cup raw rice into the beans and add 3/4 cup water, cover and cook on low for about 30 mins, until the rice is tender and the water is absorbed.

 

Either way this is an easy, economical and tasty dish.  Vary or increase the spices to your own taste.  These amounts makes two generous servings, your appetite may vary. 😀

 

Eddie

[this post was last edited: 6/25/2020-14:02]
 
This alternative to a classic Italian lasagna is really delicious; different enough to pique interest, but not so alien as to be off-putting. And yes, like Betty Feezor’s wonderful American-style spaghetti sauce, it probably outrages my departed Italian mother, lol.

Not that we’re attending many potlucks these days, but this lasagna is always a hit. I like to let it cool in the fridge, then cut it into servings, wrap each piece in plastic wrap, put them in a Ziploc® freezer bag and toss it in the freezer. You can treat yourself to a nice entrée with only a couple of minutes in the microwave.

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Eugene, that Lasagna recipe sounds delicious!  I would have never thought of the bacon and Colby cheese, but I think it would be an excellent change of pace, and I’ll give this a whirl soon.  Thanks for sharing it.

 

BTW, hope your mouth is getting better after your wisdom tooth extraction.

 

Eddie
 
Eddie- Forgot to mention that although the original recipe calls for a 13” x 9” baking dish, I generally use a slightly smaller pan—about 8.5” x 11”. It’s actually a half-size insert pan for a standard rectangular catering chafer. It encourages the lasagna to remain a little taller while baking. I find that it spreads out a bit when using a larger dish. Or you could use 12 lasagna noodles, 1-1/2 pounds ground beef and an extra 8-oz. can of tomato sauce.

Just realized there’s a typo in the recipe. It should read “2 2.52 oz. boxes of precooked bacon.”

The wisdom tooth extraction couldn’t have gone better. The tooth was erupted (above the surface), so it was really no worse than having any other tooth pulled. Glad I chose to go with local anesthesia rather than sedation. I was impressed with my oral surgeon and the whole process, stitches and all, took under 10 minutes. Very little pain and swelling. My stitches started to come undone yesterday so I called her. She said not to worry as long as there wasn’t much bleeding, which there wasn’t. It was odd chewing on that piece of suture line yesterday. It must have come out over night, because I don’t feel it there this morning.

Bob- I love Mexican lasagna, too. The recipe I use calls for flour tortillas rather than lasagna noodles, but I find the pieces come out a little neater using the noodles.[this post was last edited: 7/1/2020-11:35]
 
Eugene

I’m glad to hear that your wisdom tooth extraction went well.  Thanks for the additional info re: the Lasagna recipe.  I have two of this size Pyrex baking dishes, so it will be no problem making the recipe as originally posted.

 

Keep getting well.

 

Eddie
 
<span style="font-size: 14pt; color: #008000;">Look at Eddie's burger buns. Perfectly baked and probably delicious even without the burger. Notice that's not a fancy $8,000 expensive range in the photo. A simple cooking appliance can turn out professional results when the chef is an expert. I like that lasagna recipe too. Bacon makes everything better especially when you don't have to go the messy chore of frying it. </span>
 
Thanks Joe!  Those burger buns are large, because when I make Cheeseburgers, the one time I really splurge on on meat portion size is then and I use a 1/2 lb of extra lean ground beef of each burger. These buns hold up to the big patty and don’t fall apart.  They taste almost like the buns at Carl’s Jr. on their largest burgers.

 

 Hint, when forming burgers to grill or broil form a 1/2” raised rim around the top perimeter (the center is indented) of the patty and make the patty just slightly larger than the bun.  Broil this side first. Then when you grill or broil the burger they will remain FLAT and make a perfect burger and fit the bun exactly for eating ease!

 

That BOL GE electric range is simply one of the very best stoves I’ve ever used.  It’s all old fashioned analog controls, no clock or timer. I have a great digital large faced timer that has a magnet on the back and I just stick it on the back panel when I use it.  And the chime continues until I turn it off, I never miss the signal to check whats cooking or baking.

 

 The calrod burners are fast and hot and the controls react almost instantly  to any change.  I could afford any expensive range on the market if I wanted one, but this old school appliance is the BEST.  Yes, I have to clean the oven manually, but thats about 30 mins of concentrated effort every 6 to 8 mo.  and I use this oven almost daily and I use the boiler at least twice a week.  And BTW, the boiler is also the best I’ve ever used too!  I can broil with the oven door closed and house doesn’t fill with smoke.  

 

If you are in the market for a new electric stove, get a GE BOL.  Sadly, this model now has the new burners that have temp control regulators, but I believe you can still switch them out with regular old fashioned GE calrod elements, at extra expense, and I think that it would be worth the money.  The 8” burners are 2600 watts and the 6” burners are 1500 watts.  I paid $339.00 for this stove on sale at Lowes in March 2017, and it was worth every penny.

 

Eddie

[this post was last edited: 7/1/2020-13:00]

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Eddie- Sometimes simpler is better! When customers would ask me about the difference between the $900 and $2600 Miele dishwasher, I literally told them, "bells and whistles." The more features and gadgets it has, the more that can go wrong! I mean, who needs lights inside the cabinet of the dishwasher??

(Full disclosure, I have one of these TOL $2600 dishwashers with the landing lights, but only because I bought it out of our local showroom when it closed, where it was installed in their live kitchen, for $100.)

Chuck
 
Chuck

I was raised with this philosophy about all appliances.  Simple is better.  If it gets to job done that's all you need.  All the extra bells and whistles are just more sh*t to break down as my parents always said.

 

Every time I’ve gone against this practice and purchased a higher end appliance I’ve been very disappointed.  After a few mistakes I learned my lesson.  I buy the most simply made appliances now and I’ve always been happy with them.

 

Eddie
 

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