Hi Everyone,

I have been busy getting ready for our annual trek up to the NC mountains and planning the itinarary...visiting the Farmer's Market in Asheville is on the list because I want to bring back Amish butter and cheese. I have also planned a picnic to Cade's Cove for one day. Hopefully, friends of ours from Plantation, Fla will be able to join us. I will be bringing with me a vintage picnic basket and plan to fill it with sandwiches, cold pasta salad, brownies and a quart mason jar filled with homemade lemonade.
I have been wanting to go to Cade's Cove ever since I read about it on our last vacation. The history of the area is fascinating to me...

In 1821 a few hardy pioneers established a little village in this picturesque valley. During its prime in 1850, the cove boasted a population of 650. When the Great Smokey Mountains National Park was created in 1930, virtually all the residents moved on. Many of the buildings were preserved to show a way of life that is unknown today. One can explore restored historic structures such as farmhouses, barns, churches and a working gristmill. To get to Cade's Cove, we will go thru the Smokies and the Appalachians because it is in Tennessee.

Another thing I want to find out is if apples are still plentiful at the market in Bryson City, then I will make apple butter and bring back for family and friends.

Just yesterday I was at Mom's and she took out from the freezer a square of lasagna and wanted to know what the ingredients in it were. Remember I give Mom all my leftovers...well, she had a small lunch for friends and apparantly she had served some of this lasagna. I of course, could not remember so I asked her to heat up a square. Boy, was that good!! After checking out the contents I finally remembered which lasagna it was and decided to make it again tonight. That way I can freeze the left-over squares to take with us and re-heat them using the microwave. They re-heat just beautifully. Here is the recipe which is just scrumptious!!

Serve it with Garlic bread and a mixed salad.

Happy Cooking! Gina

Three Cheese, Spinach, Sausage & Roasted Red Bell Pepper Lasagna
serves 8

1 1/2 lbs. ground sirloin
1 lb. Italian Sausage, sliced
1 pkg. frozen chopped spinach, thaw and drain
4 roasted red bell peppers, cut into strips
1 large onion chopped
5 cloves garlic, minced
1/4 c. olive oil
1 28 oz. can crushed tomatoes
1 12 oz. can tomato paste
1 1/2 t. salt
1 t. dried basil
1 t. oregano
1/4 t. pepper
1 t. sugar
4 cups ricotta cheese
1/2 cup parmesan
3 eggs, beaten
1/4 c. chopped fresh parsley
1 1/2 tsp. salt
1 lb. cooked lasagna noodles
1 lb. mozarella cheese,shredded
1 lb. provolone cheese

Cook sausage slices in a skillet til nice and browned. Drain and set aside. Drain spinach and set aside in a bowl. Saute onion and garlic in oil, add beef and brown. Drain. Add tomatoes and tomato paste, salt, basil, oregano and pepper. Simmer 30 mts. Stirr occ. Combine ricotta parmesan, eggs, parsley and 1 1/2 t. salt. Trim noodles to fit pan, layer with ricotta, roasted red bell peppers, spinach, sauce, Provolone sausage slices and shredded mozzarella. Repeat layers. Bake at 375 for 1 hour covered tightly with foil. Let stand 15 min. before cutting .

Makes 8 servings