Nanny Bubby’s Special Lasagna

Nanny Bubby's Special Lasagna

by Nanny Bubby

This is the oldest and the first recipe that I ever wrote onto a notecard. I was 19 years old when this recipe was passed down to me. My sister (who is 9 years younger than me) had a tutor who was married to a very Italian man. His grandmother gave her this recipe. And, don't faint, yes, yes, yes, that says 46 oz. of V-8 Juice. The idea is usually you need a carrot or two in your sauce to cut down on the acid. But with V-8 juice, no carrots needed and it gives it such a rich, rich flavor. Also, if you like a lot of meat sauce in your lasagna, double the sauce recipe! Enjoy! Remember, "Spread Love Like Butter"!

Total Time:

Serves:

8

Ingredients

For the sauce:

  • 1 lb. Lean Hamburger
  • 46 oz. Can V-8 Juice
  • 1 small onion
  • 2 cloves garlic
  • 2 6 oz. cans tomato paste
  • 2 15 oz. cans tomato sauce
  • 2 tsp. Italian Seasoning
  • 2 Tbsp. sugar
  • salt and pepper to taste

Ingredients:

  • 1 lb. parmesan cheese freshly grated
  • 1 lb. Romano Cheese
  • 2 8 oz. pkg. Shredded Mozzarella
  • 2 32 oz. containers Ricotta
  • 2 packages Lasagna noodles (use uncooked, they will cook when baking)

Directions

For the Meat Sauce

  • In a large sauce pan. Saute the onion until transparent and just starting to brown.
  • Add the garlic and cook for one minute.
  • Add the hamburger and cook until completely brown.
  • Add the V-8 juice,tomato paste, tomato sauce, Italian seasoning and sugar to the sauce pan. Bring to a boil and then reduce the fire to a simmer. Simmer for about 2 hours or until the sauce is reduced by about 1/4 to 1/3. I suggest the latter because it makes for a thicker meatier sauce.

Building the Lasagna

  • Pre-heat oven to 350 °F
  • Start with a layer of meat sauce at the bottom of the pan. (this is so nothing sticks to the bottom.)
  • Add the lasagna noodles.
  • Then add the Romano Cheese.
  • Add the meat sauce next.
  • Start again by adding the lasagna noodles.
  • Add the mozzarella, then Romano then the meat sauce.
  • Add about a 1/2 cup of meat sauce into the Ricotta cheese and mix well. This will make it much easier to spread.
  • Next, once again, add the meat sauce and then the noodles. If this is the last layer, cover the noodles with the parmesan cheese. If it is not the last layer, begin the layering one more time but always end with a layer of noodles smothered in parmesan cheese.
  • Bake in the oven covered for 1 hour, then remove cover and bake until bubbly and parmesan is browned. Let rest 30-45 minutes before cutting.
  • Serve with fresh basil leaves on top.

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Cranberry Relish with Grand Marnier

Cranberry Relish with Grand Marnier

by Nanny Bubby

Old Family recipe: by Tanya Murray Heath Thanksgiving is my most favorite holiday of the year. It brings me such joy. There are so many recipes that are just cooked once a year for this happy and peaceful holiday. This one is one of my very favorites, and I always make enough to freeze for recipes during the year. This one comes from my dear friend, Tanya Murray Heath. As she says, “it has been in our family and on our table for as far back as I can remember.” We both hope it will have a permanent place on your table as well. Enjoy! “Spread Love Like Butter”

Total Time:

Serves:

Ingredients

  • 3 tart apples Granny Smith or Pippen Peeled, cored and diced
  • 2 slightly ripe pears Peeled Cored and diced
  • 2 lbs. fresh cranberries
  • 1 c. golden raisins
  • 2 c. sugar
  • 1 c. freshly squeezed orange juice
  • 2 Tbsp. grated orange rind
  • 2 tsp. cinnamon
  • 1/4 tsp. nutmeg
  • 1/2 c. Grand Marnier or other orange liqueur

Directions

  • Mix together all ingredients except Grand Marnier in a large pot.
  • Bring to a boil, reduce the heat and simmer uncovered for 45 minutes until thick.
  • Stir in Grand Marnier, let cool to room temperature and refrigerate covered until serving time.
  • This is always served at Thanksgiving and is best if made the day before.

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Savory Stuffing Waffles

Savory Stuffing Waffles By Melissas Corporate Chef

by Nanny Bubby

I love Thanksgiving and this is so fun! The best morning after snack ever! Try this with eggs on top! Enjoy! Remember, “Spread Love Like Butter”.
For links to SHOP all ingredients at Melissas.com CLICK HERE

Total Time:

10 minutes

Serves:

3

Ingredients

  • 4 c. leftover stuffing crumbled
  • ¼ c. fresh parsley chopped
  • 2 large eggs beaten
  • ½ c. turkey broth
  • Nonstick cooking spray for greasing
  • Leftover cranberry sauce for serving
  • Leftover gravy for serving

Directions

  • Preheat waffle maker and grease liberally.
  • In a large mixing bowl, combine leftover stuffing, parsley and eggs. Add ¼ cup of turkey broth and mix until combined. Continue adding broth until the mixture is well moistened, but not soupy.
  • Scoop half of the stuffing mixture into the center of waffle maker and spread evenly. Close the lid and bake until golden brown and crispy, about 5-10 minutes, depending on machine.
  • Repeat with remaining stuffing batter and serve with leftover gravy and cranberry sauce.
  • Enjoy!

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Crispy Parmesan Dutch Yellow Potatoes

Crispy Parmesan Dutch Yellow Potatoes

by Nanny Bubby

I love Autumn, and one of my favorite parts of this time of year is the hearty warming, comfort foods that you begin to cook that are in season. LIKE POTATOES!!!! This recipe is non-complicated and your loved ones will keep asking over and over again for you to make it. Consider adding extra garlic if that is what your family likes. Mine does!!!! Enjoy!!And remember, my favorite Dutch Yellow Potatoes and Garlic always come from @melissasproduce ! The best!
For links to SHOP all ingredients at Melissas.com CLICK HERE

Total Time:

35 minutes

Serves:

6

Ingredients

  • 4 Dutch Yellow potatoes
  • 4 Tbsp. melted butter
  • 1/3 c. grated Parmesan cheese
  • ½ tsp. smoked paprika
  • ½ tsp. onion powder
  • ½ tsp. ground pepper
  • 1 tsp. kosher salt
  • 1 tsp. fresh minced rosemary
  • 2 cl. minced garlic
  • 2 tsp. chopped chives for garnish

Directions

  • Preheat oven to 425°
  • Clean your potatoes well and then dry. Slice your potatoes in half width wise. Next score the flat side of the potatoes in a waffle like pattern.
  • Combine all ingredients except the chives in a mixing bowl. Stir making it all into a paste. Spoon about a Tablespoon of the paste onto the flat side of the potato and smooth evenly. Place flat side down into a baking dish keeping that tucked together nice and tightly.
  • Bake for 25 minutes or so. And then eat the deliciousness.
  • Remember: “Spread Love Like Butter” Enjoy!

Notes

Enjoy!

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Chocolate Persimmon And Roasted Beet Autumn Salad With Blood Orange Vinaigrette By Melissa’

Chocolate Persimmon & Roasted Beet Autumn Salad W/Blood Orange Vinaigrette By Melissa’s

by Nanny Bubby

This Autumn salad developed by Melissa’s own Corporate Chef is a beautiful winner for the fall holidays. Fresh but warming colors that light up the eyes and the taste buds. This salad for sure has the colors and flavors of Autumn. Enjoy!
For links to SHOP all ingredients at Melissas.com CLICK HERE
Golden Beets CLICK HERE
Red Beets CLICK HERE
Fresh Mint CLICK HERE

Total Time:

15 minutes

Serves:

7

Ingredients

For the Salad

  • 2 ripe Melissa’s Chocolate Persimmons
  • 2 to 4 packages Melissa’s Steamed Baby Beets
  • 1 small Melissa’s Organic Yam cut into ½ inch cubes, roasted
  • Melissa’s Organic Spinach
  • c. freshly grated Parmesan cheese
  • ¼ c. pepitas
  • c. Melissa’s Pomegranate Arils
  • 1 Melissa's Blood Orange peeled and sliced horizontally

For the dressing

  • 1 Melissa’s Blood Orange zested and juiced
  • 3 Tbsp white balsamic
  • 1 Tbsp Melissa's Shallot minced
  • ¼ c. olive oil
  • A pinch or two dried thyme
  • Salt and pepper to taste

Directions

  • Place spinach in a serving bowl and tuck slices of the persimmon around the spinach, then add the beets and roasted yam.
  • Top with grated cheese, pepitas and pomegranate arils and slices of peeled blood orange.
  • In a medium bowl, add the zest, juice, balsamic and shallot.
  • While whisking, drizzle in the olive oil and mix until emulsified.
  • Season to taste with thyme, salt and pepper and serve on the side.

Notes

Click Here and  Shop these ingredients directly at Melissa's.com
To make serving day a bit easier, cut all ingredients no more than one day ahead of time and store separately. Salad dressing may be made up to two days ahead and well-shaken prior to dressing salad. Enjoy!

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