Dont cook anymore…
Comes in with a crate of napkins, a case of wet wipes(Just in case yours run out FCM ) and a couple of extra large bath towels plus a couple dozen bibs! and enough soap to clean a small country…
Oh and I washed and brushed before comin… I promise not to shed or make fun of the maid’s legs Can I stay and eat?
Well so much for the diet…
Cougarfang turns her attention to Racer, as Monstre obviously doesn’t want to play 
Rowr?
[sub]Surreptitiously writes down the recipe… on the nearby furniture. Scritch, scratch… 
[/sub]
Hey! But I was the one that scratched you behind the ears!
Well, I probably can’t compete – after all, I usually only use about 4 or 5 cheeses, not 12, and it hasn’t won any trophies (but people who give trophies haven’t tried it anyways… ;))
I use a mix including monterey jack, mozarella, colby, and sometimes try one or two others. I use cottage cheese (instead of ricotta) – mix it with two eggs. For the meat sauce, I sometimes use ground turkey, but more often ground beef (the turkey if I want it to be “healthier” – ha ha). I’ve also put smoked sausage in it. Can add spinach to it, too. I try to vary it – so it isn’t always exactly the same. Oh, and I never pre-cook the noodles. They do fine without it.
The layering:
A little sauce on the bottom
[do this twice]
noodles (uncooked)
sauce
half of the cottage cheese / egg mixture
grated cheese mixture
sauce
[/twice]
last layer of noodles
rest of sauce
rest of grated cheese
parmesan cheese on top
This takes about 10 1/2 lasagna noodles, in a 13 X 9 inch baking dish.
The sauce immediately above and below the uncooked noodles, and the cottage cheese/egg mixture, always gives the noodles enough moisture when they bake, so I don’t need to pre-cook them.
I bake it covered for 45 minutes (350 degrees) and uncovered for 15 more.
Every Flavor of Pizzel possible, (including Rum).
3 different potato salads
a big pot of meatcakes in rich gravy ( think mini meatloafes for everyone).
Ambrosha (sp?)
Pepsi, Coke,sprite, wine, beer, The liquor wagon is here!
For an appetizer, I can bring deviled eggs. And for dessert, I can bring Devil’s food cake. I have secret recipes for both.
Can’t wait to try the rats . . .
:eek:
Why, I never in all my born days…
Looks back at Monstre
Meow rawr mew mew hiss! Meow snarl meow growl rowr!
[sub]Translation: Me wants lasagna now! Me scratch you you no give![/sub]
Spots Krisfer the Cat
So meow YOU doin’?
I brought Nitpick Salad!
The dressing is called. “It’s inaugural, not First Annual.”
I hope you all enjoy it as much as I do.
Ahhh 'toon… I LIKE hairy guys… maybe not hairy maids… but I am open minded( and carrying a visual of Tim Curry in fishnet stockings!)
Meow Courfang… me wants lasagna also… meow meow hungry
puuuuuuuuuuuuuuurrrrrrrrrrrrrrrrrrrrrrrrrrrrrrrrrr
::: counting the cats :::
::: counting the claws :::
::: wondering if Garfield is about to show up next :::
::: getting ready to drop the dish of lasagna and run :::
Ill bring my world famous homemade French Onion Dip. I’ll also bring my world famous German Punch and I SWEAR I wont burn the house down this time…*
Yah think 5 gallons is enough? Should I bring 10 gallons?
This is a drink that involves bacardi 151, sugar and flames. >-)
What time we gonna eat??? HUH? Should I bring a bottle or two of Cabernet Sauvignon?
I’m Hungryyyyyyyyyyyyyyy… ::Whine::
Its ok, Ill put the chips and my dip out now. You want some of my german punch to quench your thirst ::evil grin::
Ah, here I am with a gross of environmentally friendly paper plates. Looks like I’m just in time. Take two for the lasagna so it holds up. No sense for the hairy maid to do all those dishes, too.
Some Jambalaya, some crawfish pie, and a little file gumbo.
And some old Hank Williams 78’s. Anyone still have a turntable?
No turn table here, you’ll have to bring your own.
Jake you’re a day or two late, we’ve been eating since Toon’s started the thread.
I make wicked pisser cream puffs. And wicked pisser apple pie.
mmmm. Jambalaya!
Well, land sakes, what to do, what to do.
I think I’ll just have to bring some banana pudding, that never really does go out of season although I do think it’s quite the best in summertime, there’s just something about it that says “picnic,” doesn’t it? But the good thing about making it at this time of year is that you’re more likely to have dry weather, so you can actually make a meringue without it turning into a sort of weepy, sugary sponge.
Oh, and I’m sure I can bring some sort of hotdish, too, I just got a new crockpot for Christmas. Oh, I could bring some Ro-tel dip if you’d like, I just got a bunch cans in from my cousins in Texas.
I’ll also bring 12 different types of crackers and 12 different types of fruit to go with the cheese. And maybe make some egg-yolk egg nog (no booze, but feel free to add some) and egg-white meringue kisses.