supper club: recipe recap

Here are two gems that were TOTAL hits at supper club this week.
Basically the sangria takes about 5 minutes to make and the lasagna takes forever to make, but I'd say they were both worth it!

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PARTY*SANGRIA

• Bottle of red wine (I like to get the cheaper double bottles from Target)
• 1 lemon cut into coins 
• 1 orange cut into coins
• 1 lime cut into coins
• 2 tbsp sugar
• pineapple orange banana juice (DOLE brand) 
• OPTIONAL: you can add 2 shots of gin, triple sec or my favorite, Lemoncello
• 1 cup of raspberries or strawberries (some people use frozen thawed ones, I like fresh!)
• 1 small can of diced pineapples with juice
• 4 cups of ginger ale

(I got this ingredient list from the internet but also have added and changed things according to taste and how sweet/tart I want it to be.  I personally hate sugary sangria but make it how you like).

Pour wine into a large pitcher and add the citrus wedges.  (Some people squeeze the juice out of the fruit and then add the wedges.  Whatever you do, leave seeds out!).  Add the pineapple, sugar, orange juice and liquor.  Chill over night.  You want to add the ginger ale, berries and ice right before you entertain because they will get mushy and the bubbles in the soda will get flat and you do want some fizz.  Serve over lots of ice.  

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Lady and Sons Lasagna (foodnetwork.com) 

Ingredients

• Sauce
  2 cups canned, diced tomatoes
  2 cups tomato sauce
  1 cup water
  1/2 cup onions, diced
  1/2 cup green bell peppers, diced
  2 cloves garlic, diced
  1/4 cup chopped, fresh parsley leaves
  11/2 teaspoons Italian Seasoning
  1 1/2 teaspoons seasoning salt
  1 1/2 teaspoons sugar
  2 bay leaves
  1 1/2 pounds ground beef
  11/2 teaspoons The Lady's House Seasoning:
  (1 cup salt, 1/4 cup black pepper, 1/4 cup garlic powder; mix ingredients together and store in an airtight container for up to 6 months. Yield: 1 1/2 cups)
• 6 to 9 Long strips lasagna noodles
• 12 ounces cottage cheese, mixed with 1 beaten egg and 1/2 cup Parmesan|
  1 cup Gruyere cheese, grated
  1 cup Swiss cheese, grated
  2 cups cheddar, grated
  1 (8-ounce) package cream cheese
  1 cup mozzarella, grated
  
  

  Directions

  To make the sauce, in a stockpot, combine the tomatoes, tomato sauce, water, onions, peppers, garlic, parsley, seasoning mixtures, sugar and bay leaves. Bring to a boil, then reduce the heat and simmer, covered, for 1 hour. Crumble the ground beef in a saucepan. Cook until no pink remains, then drain off the fat. Add the ground beef to the stockpot. Simmer for another 20 minutes. While the sauce simmers, cook the pasta according to the package directions (if sauce is too thin, for your taste, you can thicken it up at this time by mixing 1 tablespoon of cornstarch and a 1/4 of a cup of cold water. Bring sauce back to a boil. Stir in cornstarch mixture, stirring constantly). Remove bay leaves.

  Preheat oven to 350 degrees F.

  To assemble lasagna, place a thin layer of sauce in the bottom of a 9 by 13 by 2-inch pan. Layer 1/3 of each, noodles, cottage cheese mixture, Gruyere, Swiss and cheddar cheeses. Pinch off small pieces of cream cheese and dot over other cheeses. Add another layer of sauce. Repeat layering 2 to 3 times ending with sauce. This may be covered and refrigerated at this point. Bake for 20 minutes. Remove from oven and top with mozzarella and continue to bake for another 10 to 15 minutes. Note: If lasagna has been refrigerated, bake for 40 minutes total.