Reply to thread

Message

<blockquote data-quote="pennybarr" data-source="post: 2349761" data-attributes="member: 774545">Dessert: Pecan pie, the recipe is on the bottle of Karo syrup which you need for the pie or bake a cake (mix is fine) frost with butter cream (google &quot;easy butter cream recipes&quot;). Both the pecan pie and Butter cream frosted cake hold up well, just refrigerate over night.&nbsp; Try to find a tupperware container or cake box large enough to hold the cake or pie.&nbsp; If using a cake box, cover the box with tin foil.Sausage and Macaroni Casserole (Can&#039;t give you measurements, because I have no idea how many people you need to serve, so just increase amount as necessary.&nbsp; You really can&#039;t mess this up.4-6 Italian sweet or hot sausage, removed from their casings or loose sausage meat.&nbsp; 1 box Penne&nbsp; Jarred Marinara Sauce or your own home made tomato based pasta base1 pint ricotta cheese or more1 ball mozzarella cheeseGrated Parmigiana cheeseSalt &amp; Pepper to taste.Brown the sausage meat and set asideCook the penne, following directions on box for al denteDrain ricotta through a cheese cloth or strainer with very small holes, or just pour off some of the liquid.Grate or thinly slice the mozzarella cheese, set aside 1/3 to 1/2 cup for toppingHeat marinara sauce, adding salt, pepper and any other seasonings, like oregano and/or basil to taste, or not.Combine all ingredients except the set aside mozzarella cheese and parmigiana cheese.&nbsp; Put the sausage/penne/cheese mixture into a heat proof casserole dish or tin, top with grated parmigiana cheese and reserved mozzarella. Refrigerate overnight.When ready to serve:&nbsp; Preheat over to 350 degrees, put casserole or tin in oven and bake 30-45 minutes until hot and the cheese on top is melted and takes on a little color.&nbsp; You may have to cook the casserole longer, if you increase the amount of ingredients to serve a lot of people. If the cheese starts to melt too early, just cover with foil and remove about 10 before the casserole is done.</blockquote>

[QUOTE="pennybarr, post: 2349761, member: 774545"] Dessert: Pecan pie, the recipe is on the bottle of Karo syrup which you need for the pie or bake a cake (mix is fine) frost with butter cream (google "easy butter cream recipes"). Both the pecan pie and Butter cream frosted cake hold up well, just refrigerate over night. Try to find a tupperware container or cake box large enough to hold the cake or pie. If using a cake box, cover the box with tin foil. Sausage and Macaroni Casserole (Can't give you measurements, because I have no idea how many people you need to serve, so just increase amount as necessary. You really can't mess this up. 4-6 Italian sweet or hot sausage, removed from their casings or loose sausage meat. 1 box Penne Jarred Marinara Sauce or your own home made tomato based pasta base 1 pint ricotta cheese or more 1 ball mozzarella cheese Grated Parmigiana cheese Salt & Pepper to taste. Brown the sausage meat and set aside Cook the penne, following directions on box for al dente Drain ricotta through a cheese cloth or strainer with very small holes, or just pour off some of the liquid. Grate or thinly slice the mozzarella cheese, set aside 1/3 to 1/2 cup for topping Heat marinara sauce, adding salt, pepper and any other seasonings, like oregano and/or basil to taste, or not. Combine all ingredients except the set aside mozzarella cheese and parmigiana cheese. Put the sausage/penne/cheese mixture into a heat proof casserole dish or tin, top with grated parmigiana cheese and reserved mozzarella. Refrigerate overnight. When ready to serve: Preheat over to 350 degrees, put casserole or tin in oven and bake 30-45 minutes until hot and the cheese on top is melted and takes on a little color. You may have to cook the casserole longer, if you increase the amount of ingredients to serve a lot of people. If the cheese starts to melt too early, just cover with foil and remove about 10 before the casserole is done. [/QUOTE]

Name

Verification

Loading…