Guacamole

Eva Longoria (?) shared her recipe for guacamole on television yesterday. I made it and there's none left to take a picture of! She used large amounts of onion. I LOVE guacamole, and this is my favorite ever!

• 1 avocado and 1 tomato or two of each, etc.


• your taste of chopped onion, cilantro (fresh), jalapeno pepper, salt, and pepper

Primroses

Are these primroses? I love perennials.....no fuss! They're from Kayla's yard, and before that, from Wanda's yard. So pretty and so hardy!

Meryl at the Park

Meryl and Papa

Meet Meryl!

Cascaronies

• This is one of my favorite drawings, by Ashley. She is cracking a cascaroni on Aimee's head. My mother made us cascaronies when I was a child. I loved hitting my brothers on the head and it was ok to do it! It is a tradition from Mexico. One year, when the girls were teenagers, I didn't make cascaronies. They weren't happy, wanting to hunt and crack the eggs!


• I have been buying brown and blue eggs from Jenny at work to that I don't have to color the eggs. I made some for our 1 1/2 year old granddaughter, Meryl, this year.


• When you use an egg, you break it near the top so that you have most of the egg. Rinse it out and let it dry. Color the eggs and let them dry. Fill with confetti and glue tissue paper over the top. Hide the eggs on Easter and let the fun begin!

Lasagne

• This is a favorite recipe of our son-in-laws! I serve it with french bread and a green salad. It can be frozen or doubled.




• 1 1/2 lb. ground beef


• 1/4 c. chopped onion


• 1 clove garlic, minced


• 1 - 16 oz can tomatoes


• 1 -15 oz can tomato sauce


• 2 Tblsp. parsley flakes


• 2 Tblsp. sugar


• 1 teasp. salt


• 1 teasp. basil leaves


• 24 oz creamed cottage cheese


• 1/2 c. grated Parmesan cheese


• 1 Tblsp. parsley flakes


• 1 1/2 teasp. salt


• 1 teasp. oregano leaves


• 8 oz. package lasagne noodles, cooked and drained


• 1/2 pound mozzarella cheese, shredded


• 1/2 c. grated Parmesan cheese




• Cook and stir ground beef, onion, and garlic in Dutch oven until meat is brown and onion is tender. Drain off all fat.




• Add tomatoes and break up with fork. Stir in tomato sauce, 2 Tblsp. parsley, the sugar, 1 teasp. salt and the basil. Heat to boiling, stirring occasionally. Reduce heat; simmer uncovered 1 hour or until mixture is the consistency of spaghetti sauce.




• Heat oven to 350 degrees.




• Mix cottage cheese, 1/2 c. Parmesan cheese, 1 Tblsp. parsley, 1 1/2 teasp. salt, and the oregano in a large bow. Keep back 1/2 c. meat sauce for thin top layer.




• In ungreased baking pan, 13x9x2, layer 1/4 each of the noodles, remaining meat sauce, the mozzarella cheese and cottage cheese mixture: repeat three times. Spread reserved meat sauce over top; sprinkle with 1/2 c. Parmesan cheese. You may cover and refrigerate lasagne for several hours or bake it.




• Bake uncovered 45 minutes. Allow and extra 10-15 minutes if it has been refrigerated. Let stand for 15 minutes before cutting.