"As I ate the oysters with their strong taste of the sea and their faint metallic taste that the cold white wine washed away, leaving only the sea taste and the succulent texture, and as I drank their cold liquid from each shell and washed it down with the crisp taste of the wine, I lost the empty feeling and began to be happy, and to make plans."--Ernest Hemingway


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This recipe for LASAGNA, by , is from The Official SASTURAIN Extended Family Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Maria “Chichi” Contreras


º 1 box of lasagna noodles
º 1 can Italian style stewed tomatoes
º 1 package of mushrooms
º 1 lb. lean ground beef
º 1 onion, chopped
º 1 green and red pepper, chopped
º 2 garlic cloves
º Garlic salt
º 1 large jar garden style spaghetti sauce or whatever style you prefer
º 2 cups mozzarella cheese
º 2 cups shredded mild cheddar cheese
º ½ cup of olive oil

Sprinkle salt over the meat. Heat up the olive oil and place the chopped onion, peppers, and smashed garlic cloves in the pan, stirring occasionally. Add the meat to the pan and cook until the meat is halfway done, then add the mushrooms.

When done, add the can of stewed tomatoes and stir.

After 5 minutes, add the jar of spaghetti sauce and stir, cooking at low heat for about 20 minutes.




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