MONDAY'S SOAP OPERA RECIPE SWEETPEA's

HELLO COUNTRY BUMPKIN' LASAGNA 2 TBS EXTRA VIRGIN OLIVE OIL 1 1/2 LBS BULK SWEET ITALIAN SAUSAGE(TURKEY IS BETTER FOR YOU HEALTHWISE, BUT USE WHAT U LIKE!!) 1 LARGE EGGPLANT(peeled and finely chopped) 1 MEDIUM ONION(chopped) 2 GARLIC CLOVES(GRATED) A LITTLE SALT, BUTS LOTS OF PEPPER!! 3 TBS BUTTER 3 TBS FLOUR 3 CUPS MILK 1 15 OZ. CAN OF LIBBY'S PUMPKIN PUREE(NOT PUMPKIN PIE FILLING--BE CAREFUL!!) 3 SHAKES OF NUTMEG 1 BOX OF OVEN READY LASAGNA NOODLES 1 1/4 C GRATED PARMIGIANO REGGIANO CHEESE 1)Preheat oven to 375 degrees. 2)Heat a large skillet (med. high heat w/ 2 TBS OLIVE OIL) 3)Take off casing of sausage then add it to the pan and cook untill golden brown. Breaking up the meat as you go w/ a wooden spoon or rubber spatula. 4)Push the meat to one side then add the eggplant, onion, and the garlic. Cook that about 5 to 6 minutes until the vegetables are soft and tender. Season w/ salt and pepper. 5)As the vegetables are cooking, place a med. size saucepan on med-high heat and melt the butter then add in the flour. Cook the mixture for a minute to cook it out of a paste feel. Break up the lumps and bring the mixture to a bubble and add the pumpkin puree and nutmeg. Add a little sea salt and more pepper!! Let it get thick somewhat. 6)Spread the mixture (about a cup) into the baking dish(13" X 9" pan) Then layer the the noodles More meat then add the cheese. Continue this untill you fill the dish. Make sure to put the last of the cheese on top when you are done layering in your casserole dish. 7)Cover w/aluminum foil. Coook for 45 minutes.- That's untill the last 10 minutes to brown the cheese on top!! Let it rest a few minutes before serving!! IT'S GOOD!! HAPPY FALL!! THIS BRINGS IT TO THE SURFACE, YOU'LL KNOW IT'S FALL AFTER HAVING THIS DISH//MEAL!! ENJOY!! MAKE IT FOR THANKSGIVING!! SWEETPEA-HONEYBUN

DID I 4GET THIS AGAIN!! HERE Y'ALL GO THE SOAP OPERA PARTIES' RECIPE FOR MONDAY ON TUESDAY LATE!! SORRY!! 4GIVE ME!! THANKS FOR READING!! GARDEN SOUP with SWISS CHARD 1 large eggplant, about 500 gm (1 lb) 2 ripe tomatoes, chopped 1 red capsicum, seeded and chopped 1 red onion, peeled and chopped 2 cloves of garlic 3 Tbs olive oil 1 litre (2 pints) (1 quart) chicken stock Sea salt Freshly ground black pepper 4 Tbs crème fraiche (or sour cream) 6 basil leaves, finely sliced (chiffonade) and Swiss chard Slice the top (calyx) from the eggplant. Chop the eggplant into rough cubes. Place in a roasting tray with the tomatoes, capsicum, onion, garlic and oil, toss to combine and cover with tin foil. Roast in a pre heated 220°C (440°F) oven for 40 minutes. Remove from the oven, stir the vegetables and roast again, this time uncovered for a further 20 minutes. This will colour the vegetables and provide extra flavour. Transfer the roasted vegetables to a large pot and add the chicken stock. Bring to the boil and simmer for 10 minutes to let the flavours get acquainted with one another. Place the whole lot, in batches, into a food processor and gently pulse so that it is chopped well, but not fully pureed. You need a little texture left in the soup. Season with the salt and pepper then ladle into warm bowls. Garnish with the crème fraiche and basil and serve with lots of good bread. Also serve with Swiss chard. YUM!! Addendum. I feel it would be a shame to waste all the lovely roasted vegetable flavour that clings to the bottom of the roasting tray, which would be the case if you were to line the base of the tray with foil as per the method below. But hell, I hate washing up time too. A compromise must be struck. Try deglazing instead. Deglazing is simply lifting the sediment from a cooking vessel, usually a frying pan or roasting tray, with the aid of some sort of liquid. Try using a little (1/2 cup) dry white wine, stock or even water. Now you have a clean tray and all the extra flavour. Thanks panamaus for the tips! http://sweetpea-honeybun.blogspot.com

MONDAY'S SOAP OPERA RECIPE

THIS ONE'S FOR NICK ON NBC'S DAYS: HOW ABOUT SOME TURKEY BURGERS SINCE IT'S CLOSE TO THANKSGIVING!! 1 LB OF GROUND TURKEY MEAT 1 BLOCK WHITE CHEDDAR CHEESE((SHRED IT OR CHUNK IT UP)) 1 OR 2 TBS OF THYME MIX ALL THAT TOGETHER IN PATTIES LOOSELY SO THE BURGERS WON'T BE DRY. PREHEAT THE SKILLET OR GRILL. COOK WHAT 4-6 OR SO MINUTES ON A PREHEATED OILED SKILLET OR GRILL. COOK TO YOUR LIKING. I LIKE MINE DONE--BURNED SOME SO I KNOW THEY ARE DONE!! ENJOY N EAT UP!! SWEETPEA