Uncle Andy's Seafood Stew

I was cleaning the cabin and found this recipe tucked away on a shelf. This clever and tasty dish was introduced a few years back by our friend Johnna. Keep in mind that I am part Italian and grew up with homemade lasagna at least once a week. I scoffed when I watched her make this dish without boiling the noodles first! And no ricotta cheese? The entire process was a spectacle to me.. At the end of the exercise, I was amazed at how delicious this recipe turned out. Also, compared to a traditional recipe, this thing is very easy and fast to make. Perfect for a weekend in Jasper, even better with a glass of your favorite Italian red! Ingredients: 1 1/2 to 2 lbs hamburger (you can also use half Italian sausage) 1 16 oz jar Prego spaghetti sauce 1 8 oz jar Prego spaghetti sauce 1 16 oz tub small curd cottage cheese 1 small box lasagna noodles 1 small bag shredded mozzarella cheese 1 small bag shredded parmesan cheese Cook and drain the hamburger (and sausage, if applicable). Return to pan and add spaghetti sauce, then mix. In a large glass Pyrex (lasagna size!): Add enough hamburger / sauce mix to cover the bottom. Add 1 layer of lasagna noodles Add more sauce mixture to cover well Add half of the cottage cheese Add sprinkles of parmesan and mozzarella to lightly cover. Repeat steps above. Cover tightly with aluminum foil; bake in 350-degree oven for 1 hour. Remove the cover and bake for an additional 10 minutes to brown.

Nothing compares to the smokey zingy taste of Chipotle chili pepper. The Chipotle is really nothing more than a whole jalapeño pepper that is smoked, dried and ground. The process creates a spicy, smoky, delicious pepper that can only be described by.... Mmmmmm. Here's my all time favorite recipe to be enjoyed by all Jasper folk alike. Larry's Chipotle chili recipe: Ingredients ------------------------------------------- 1 to 1.5 lbs of ground turkey, beef, lamb or pork. 1 large red or white onion, chopped 2 Table spoons of olive oil 3 Table spoons of flour 2 Table spools of granulated sugar 2 Tea spoons of salt 1 Tea spoon of regular black pepper 1/2 Tea spoon of nutmeg 1 Table spoons of dark chili powder 1 Table spoon of Chipolte chili powder (add 1 more tbls for xtra spicy) 3 Table spoons of Soy sauce 1 Table spoon of Worcestershire sauce 24 oz of chopped, peeled tomatos 1 15oz can of tomato sauce 2 7 oz cans of mushrooms (I like to mix 1 can chopped with 1 can whole) Directions ------------------------------------------- brown one large onion (chopped) in a fry pan with 3 table spoons of olive oil. Add meat (1.25 to 1.5 lbs) and stir ocasionally until the meat is cooked. Mix flour, sugar, salt, pepper, nutmeg, chili, chipolte, soy and Worcestershire into a paste in a bowl. Then stir the paste in to the meat and onion, mix well. Remove the mix from heat, cover and let stand for 15 minutes. In a large pot with a cover, bring the diced tomatos and tomato sauce to a boil, then reduce heat to a simmer. Add the meat mix to the tomatos, cover and let simmer. Stir ocasionally for 1 1/2 hours then add mushrooms. Cover and let simmer for one additional hour after adding the mushrooms. Enjoy.. Please post feedback if you try it out!