Text 18569, 77 rader
Skriven 2014-10-26 18:24:00 av MICHAEL LOO (1:123/140)
     Kommentar till en text av RUTH HAFFLY
Ärende: out of focus 154
========================
 RH> I saw that, and it looks like you're sprung again.

Unresprung. This is a bit of a pain. But, as Dirty Dave
notes, just a few years ago the difficulties would have
been greater and perhaps longer-lasting.
 
 RH> I've still got it, actually 2nd iteration because the first one
 RH> expired over the summer. We weren't aware it had (shows how much I use
 RH> it) until I needed it to cash a check--the teller pointed it out to
 RH> Steve. So, I paid $10. and got a new one last month.
 
I have to be careful about such - I now have three IDs,
one lasting 5 years, the other two lasting 10 but expiring
on the same date. Juggling these two will requre careful
timing.

 ML> I'd far prefer salaried baggers, I think.
 RH> Some are decent baggers, others aren't. I should bring my own bags to
 RH> all places as those that bag everything in plastic seem to waste more
 RH> bags than those that use paper.

Paper requires thought, or the groceries tumble out
and break. Speaking of tumbling out and broken:

---------- Recipe via Meal-Master (tm) v8.00

      Title: Fontina, Mushroom and Pancetta Lasagna
 Categories: Pasta, Italian
      Yield: 8 servings

      1 x  Filling:                           30 oz Ricotta; 2 15-oz. container
      1 pk Spinach; chopped, frozen, c         1 x  Package directions,
drained,
    1/2 c  Parmesan; freshly grated (a         2 ea Eggs
      1 x  Mushrooms:                          1 T  Olive oil
      2 oz Pancetta; *, or bacon, chop         2 t  Rosemary; fresh, minced or
      1 x  Crumbled                           12 oz Mushrooms; button, sliced
      1 x  Assembly:                          12 ea Lasanga noodles; about
      1 x  Tomato, porcini & pancetta s        1 lb Fontina cheese; grated
    3/4 c  Parmesan; freshly grated (a         1 ea Tomato; seeded, chopped
      2 t  Rosemary; fresh, minced or          1 x  Crumbled

  * Pancetta is Italian unsmoked bacon cured in salt and is available at most
  Italian markets and some specialty food stores. FOR FILLING:
      Combine first 3 ingredients (30 oz. ricotta, 10 oz. spinach, prepared
  as instructed, and 1/2 cup Parmesan) in large bowl. Season with salt and
  pepper.  Add eggs and mix well.  (Can be prepared 1 day ahead. Cover and
  chill.) always find a deeper dish easier toh (I always find a deeper dish
  easier (I always find a deeper dish easier to with salt and pepper, and
  cook l juices evaporate, stirring, frequently, about 12 minutes. ASSEMBLY:
      Cook noodles in large pot of boiling salted water until just tender but
  still firm to bite, stirring occasionally.  Drain. Rinse under cold water
  to cool; drain.
      Oil 13x9x2-inch baking dish (I always find a deeper dish easier to deal
  with when making lasagna; 3-inches deep is MUCH better). Spread 1 cup
  Tomato, Porcini and Pancetta Sauce over bottom of dish. Arrange 3 to 4
  noodles over, trimming to fit as necessary.  Spread half of ricotta filling
  over.  Spoon 1 cup sauce over.  Sprinkle with 1 cup Fontina and 1/4 cup
  Parmesan cheese.  Top with 3 to 4 noodles, trimming to fit. Spread
  remaining ricotta filling over noodles. Spoon 1 cup sauce over. Sprinkle
  with 1 cup Fontina and 1/4 cup Parmesan. Reserve 1/2 cup sauteed mushrooms
  for garnish.  Spread remaining mushrooms over cheese. Arrange remaining
  noodles over. Spread remaining sauce over noodles. Sprinkle remaining
  Fontina and 1/4 cup Parmesan over. Cover with foil. (Can be prepared 1 day
  ahead. Refrigerate lasagna and reserved 1/2 cup mushrooms separately. Let
  lasagna stand 2 hours at room temperature before continuing.)
      Preheat oven to 350F.  Bake covered lasagna 30 minutes. Uncover and
  continue baking until bubbling and cheese melts, about 20 minutes.
   Arrange reserved 1 cup mushrooms, tomato and 2 teaspoons rosemary over.
  Let stand 10 minutes.  Cut into squares. Source unknown

-----


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