she cooks
I
in every issue
“THE Lasagna Recipe” from the kitchen of Sandra Smith-Hyman
“I can still remember the day my friend and coworker, Vanessa, came to me to discuss my dating life. She was concerned that I was in my mid-30s and was not married. I was tired of explaining the fact that I was perfectly happy with my life as a single woman and that I did not need a man to complete me. So I smiled and nodded as she explained that ‘the way to a man’s heart is through his stomach’ and if I ever expected to get married, I would need to learn how to cook. She then handed me a piece of paper with ‘THE Lasagna Recipe.’ She warned me to only cook it for the man that I wanted to marry because once he tasted it, he would propose on the spot. I was amused at her confidence in her recipe and assured her that I would use it only when the time was right. I brought the recipe home and stuck it in the back of a recipe book. I won’t be needing that, I thought to myself. Many years later, I met James. He was a really great guy, and we had a lot in
common. Aſter a few dates, I decided to invite him over for supper. I started flip- ping through my recipe books to find something special to cook. All of a sudden, ‘THE Lasagna Recipe’ fell to the floor. Well if it can make a man propose, I thought, it must be pretty good! I followed the recipe to the letter, and it smelled so good! That night, James came over and I could not wait for him to try it. Oh my… the first words out of his mouth... ‘Will you marry me?!?’ No way! I took a bite. Heck, I wanted to marry me! Within a year of that meal, James and I were married. We will be celebrating our seventh anniversary this year! So, here it is… ‘THE Lasagna Recipe.’ Enjoy!”
Ingredients: • 2 Cups of Minced Onion (2 medium onions) • 2 Minced Cloves of Garlic • 1/3 Cup of Olive Oil • 2 Pounds of Ground Chuck • 2 (14 oz) cans of Italian Peeled Tomatoes
• 4 (8 oz) Cans of Tomato Sauce • 2 Teaspoons of Salt
Directions:
In a frying pan, simmer the onion, garlic and olive oil together until golden. Add the ground chuck; cook until meat is done. In a big pot, mix the peeled tomatoes, tomato sauce, salt, sugar, dry oregano and onion salt. Add the cooked meat to the large pot of tomato sauce and simmer for two hours. Cook the lasagna noo- dles with olive oil according to the package. Pre-heat the oven to 350 degrees. In 9x13 baking dish, layer as follows: tomato meat sauce, lasagna noodles, ricotta cheese, mozzarella cheese, tomato meat sauce, lasagna noodles, tomato meat sauce. Sprinkle the top with grated Parmesan cheese. Bake the lasagna for 40 minutes at 350 degrees. Let it stand for 10 minutes before serving.
Note from Sandra: “Hope this recipe helps should you decide to cook it someday. Beware! It is a long process and makes enough to feed eight people. You can al- ways put some in the freezer for another date... I mean, day!”
• 3 Teaspoons of Sugar • 3 Teaspoons of Dry Oregano • 2 Teaspoons of Onion Salt • 1 Box of Lasagna Noodles • 2 Tablespoons of Olive Oil • Large Container of Ricotta Cheese
• 2 Cups of Grated Mozzarella Cheese • ½ Pound of Parmesan Cheese
Sandra Smith-Hyman is a Senior Programmer Analyst at McLeod Health. She and her husband James have been married for seven years and reside in Florence. She is also the proud stepmother of two pretty awesome kids, Austin (14) and Lydia (10).
30 February 2014
shemagazine.com
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