Aunt Diane's Lasagna

Diane Earl’s Lasagna

1 lb. hamburger
3 sweet Italian sausages
1 tsp. basil
1 tsp. oregano
½ tsp. garlic powder
1 sm. can tomato paste

water measured in can (½ to ¾ of can filled with water)

1 can stewed tomatoes
1 pkg. Lasagna noodles
1 carton ricotta cheese
Mozzarella cheese
Parmesan cheese

Brown hamburger & sausage. Add rest of ingredients. Simmer. Boil pkg. of lasagna noodles. Rinse noodles & drain well. Layer a 9 x 13 dish with noodles, meat mixture then ½ carton on ricotta cheese. Sprinkle with grated mozzarella cheese. Sprinkle with parmesan cheese. Repeat layers.

Bake 350 degrees for 25 minutes.

Aunt Diane's Pot Roast

Diane Earl's Pot Roast

This is how my mom learned to make pot roast from her grandmother, Madeleiene Swanner.

Ingredients:

1 - 7 bone pot roast (it doesn't taste as good without using this cut of meat.  The bones add a lot of flavor.)

1 can consomme soup

1 onion - cut up

olive oil

Seasonings:  salt, pepper, garlic salt, Spike (all purpose seasoning)

carrots - cut up

potatoes - cut up

Directions:

Season the pot roast well on both sides.  Brown the pot roast in olive oil and cut up onions on both sides.  After done browning, turn down electric skillet to a very low temperature (simmer).  Add 1 can of consomme soup and cover.  Let cook all day on the very low temperature.  This will make it fall apart tender.  Add water, if needed, during the day if cooking liquid gets low.  About 30 - 45 minutes before serving, put carrots and potatoes around roast.  Sprinkle vegetables with Spike and salt & pepper.  Cook vegetables in juices.  Enjoy!