So why not have a section in the newsletter, dedicated to those early pyrographers, and include cooking recipes? All pyrographers like to eat, so let's share those worthy recipes and include them here. The only thing to be aware of is to not use anything that is copyrighted. Most great recipes are handed down through the family anyway, so those should be great resources. Breakfast, lunch, dinner, and even deserts are good ideas.
You can email me the recipes newsletter@southwestwoodcrafts.comand I'll include them as needed into the newsletter. Blackened fish, steak and poultry seems to be a natural. No burnt toast, please.

Thanks to Cheryl ......................................
we have our first recipe. Hopefully lots of you like Italian food because it is for lasagna. It is well worth the time to make it and you can always make enough to freeze for later use.

Lasagna

STEP 1: take the cheeses out to warm up (it makes them easier to mix when its time).

STEP 2: The Sauce: (I make the sauce from scratch, so I start that first).
about 1½ lbs ground pork
about 1½ lbs ground beef
1 lb fresh mushrooms (sliced)
2 stalks celery (diced)
2 large onions (diced)
1 clove minced garlic or equal amount of dry powder
1 tsp oregano
1tsp salt
½ tsp pepper
2 quarts (24 oz each) tomatoes (diced or cubed)
1- 6 oz can tomato paste
¼ - ½ cup sugar to taste (reduces the acidity of the tomatoes)
Brown meats, then drain off grease. Add mushrooms, celery, onions, and garlic and saute. When veggies are translucent, add diced tomatoes, tomato paste and spices. Cover and simmer until liquid is reduced - about 2 hours. Stir occasionally. [If you don't want to go "the from scratch" route - just brown the meat, drain and add 2 cans of your favorite store bought spaghetti sauce]

STEP 3: The Noodles: Next, I make one box of lasagna noodles according to the directions on the side of the box. Then I drain, rinse, and pat them dry. I lay them flat to prepare them for later.

STEP 4: The Cheese: (While I'm waiting for the sauce and the noodles to boil, I prepare the cheese layer.)
1 lb mozzarella cheese (grated)
1 lb cheddar cheese (grated)
8 oz Parmesan/ Romano cheese
8 oz softened cream cheese ( I use low fat and can't tell the difference)
24 oz cottage cheese ( I use the one made from skim milk and can't tell the difference){ this is a substitute for Ricotti..Bill}
6-8 finely chopped sauteed scallions (or one onion or equal amt of powder)
1 - 2 cloves minced and sauteed garlic or powder (to taste)
1 tsp salt
½ tsp pepper
2 tbsp parsley
1 tsp oregano
12 oz finely chopped cooked spinach - well drained [OPTIONAL]
5 well beaten eggs (6 if you used the spinach)
Add all the cheeses, spices, and spincah into a bowl. Mix well. [If you need to warm them about 3 mins in the microwave will make them much easier to mix.] Then add eggs, mix well. Cover and let sit until ready to use (this gives the flavors a chance to meld).

STEP 5: Assembly: Spray 2 - 9"x12" casserole dishes and the tops of the noodles with olive oil Pam. Lay one row of noodles in the bottom of each dish (about 3 wide), then put down a layer of the cheese mixture (about ¼ - _ of an inch thick), finish off with a layer of the meat sauce. Repeat each layer until you get to ¼" from the top of the dish (usually only 2 of each layer type). Top with grated cheese and cover with aluminum foil. Bake at 350° for 1 - 1 ½ hours. Let cool for at least ½ hour so it can set firmly.