farmer basics

Things that I can remember making in the past week or so.
Spinach Alfredo Lasagna
1. 12 oz. lasagna noodles
2. 1 lb bulk pork sausage you can also use a couple shredded up chicken breasts
3. 1 pkg frozen chopped spinach, thawed and well drained or use a few handuls of fresh spinach chopped up
4. 1 jar alfredo sauce (I make my own: ½ cup butter, 8 oz. cream cheese, ¾ cup parmesan cheese, 1 cup milk (just melt all together until smooth.)
5. ½ tsp salt
6. ¼ tsp pepper
7. 1 egg
8. 2 cups shredded cheddar cheese
9. 1 carton ricotta cheese or cottage cheese
10. ½ cup parmesan cheese
11. 1 cup shredded mozzarella cheese
Soak noodles in hot water for 15 minutes. Meanwhile, in skillet, brown the sausage. Drain noodles; set aside. Drain sausage and add spinach, alfredo sauce, salt and pepper. Combine egg and cheddar, ricotta, and parmesan cheeses; mix well. In an ungreased 9x13 pan, layer 1/3 of sausage mixture, noodles, and cheese mixture. Repeat layers twice. Sprinkle with mozzarella cheese. Cover and bake at 350 degrees for 45 minutes. Let stand for 15 minutes before cutting.

Ham hock soup (with my left over Easter ham

1 pound navy beans
2 quarts boiling water
2 ham hocks or a meaty ham bone
1/4 cup chopped onion
1/2 cup chopped celery
chopped ham or ham from the meaty bone
salt and pepper to taste (I add a little seasoned salt along with regular)
PREPARATION:
Wash beans; place in a large bowl and add boiling water. Let beans soak for a few hours. Simmer ham bone or hocks with the beans until beans are tender. Remove bones and chop ham. Add chopped onions and celery. Add water to make about 1 gallon. Add ham meat, salt, and pepper to taste. Cook about 30 minutes longer. Navy bean soup recipe serves 12 or more.

I had this last night at a Relief Society Party. Everyone loves this recipe
Sweet and Crunchy Chinese Salad
1. ½ cup red wine vinegar
2. ¼ cup vegetable oil
3. ¼ cup water
4. 1 tbsp. soy sauce
5. 2 tbsp sugar
6. ¼ cup butter
7. 2 pkgs. Ramen noodles
8. ½ cup slivered almonds
9. 1 head bok choy or romaine lettuce or a combination of both
10. 4 scallions, finely chopped
11. ½ cup dried cranberries or 1 can mandarin oranges
12. ¾ lb. cooked chicken, chopped
In medium jar, combine vinegar, oil, water, soy sauce and sugar. Shake thoroughly to combine, and refrigerate until ready to use.
Melt butter over medium heat in a large skillet. Discard flavoring packet from noodles. Break the noodles into small pieces. Sauté noodles and almonds, stirring frequently, until golden brown. Drain on paper towels. Combine the bok choy or lettuce, scallions and dried cranberries in a large bowl. Toss with dressing (you probably won’t need all of it), noodles, nuts, and chicken just before serving, so the salad doesn’t wilt.

Hawaiian haystacks, chili, spaghetti, stew, fajitas...

those are some favorites too.