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Program #1012

Michelle Lee

Skillet Lasagna Florentine

1 can (28 oz) Keystone Ground Beef
1 Tbsp. olive oil
1 large onion, diced
2 tsp. minced garlic
1 tsp. salt
1/2 tsp. pepper
2 tsp. Italian seasoning
3 cans (eight oz) tomato sauce
4 cups fresh baby spinach
1 cup cottage cheese
1/2 cup shredded mozzarella cheese
1 Tbsp. fresh parsley, torn
2 Tbsp. grated Parmesan Cheese

Set a large skillet over medium heat add olive oil and onions. Cook until onions are translucent.
Add garlic and cook an additional minute.
Add Keystone Ground Beef (drained), salt, pepper, Italian Seasoning, and tomato sauce.
Allow mixture to simmer for 12 to 15 minutes until the tomato sauce thickens.
Add the spinach and stir it in gently, allowing it to wilt.
Place the cottage cheese in dollops over the top of the lasagna.
Sprinkle on the mozzarella.
Cover with a lid for a few minutes to allow the mozzarella to melt.
Finish the dish with some torn parsley, the Parmesan cheese, and an extra dash of pepper if desired.

Chicken and Egg Hash

4 bacon strips, diced
1 medium onion, chopped
2 garlic cloves, minced
1 can of Keystone Meats chicken
2 large potatoes, peeled and diced
1 tablespoon canola oil
1/2 cup frozen peas, thawed
1/2 cup frozen corn, thawed
2 tablespoons minced fresh parsley
3/4 teaspoon salt
1/8 teaspoon pepper
4 eggs

In a large skillet, cook bacon until crisp. Remove with a slotted spoon to paper towels to drain.
In the drippings, saute onion until tender. Add garlic; cook 1 minute longer.
Stir in the chicken, potatoes and oil.
Cover and cook for 10 minutes.
Stir in the peas, corn, parsley, salt and pepper.
Make four wells in the hash; break an egg into each well.
Cover and cook over low heat for 8-10 minutes or until eggs are completely set.
Sprinkle with bacon. Yield: 4 servings.

Salt in Antiquity

While salt is cheap today, it used to be worth its weight in gold. Historians believe that Roman soldiers were once paid with salt. In fact, the word 'salary' comes from the Latin word 'salarium,' or payment in salt. During the late Roman Empire, salt was carried across 400 miles of the Sahara desert by caravans of as many as 40,000 camels. It was that important to humanity!