Southern Chef Southern Recipes by Layne Prescott
ROASTED BUTTERNUT SQUASH SAUSAGE LASAGNA 1 large butternut squash 1 large Vidalia onion Thyme Olive Oil Seasoning: Salt, pepper, garlic powder 2 lbs favorite bulk sausage (Jimmy Dean-regular and Sage) Cheese Sauce: 1 stick butter (plus EVOO) 1 cup flour - 4 cups milk 2 cups grated cheese (asiago, Parmesan or cheddar or all three)
ITALIAN FL scuits 1 can layered bi uit bisc Separate each ye into 4 la rs
1 box (plus part of one) lasagna noodles Extra cheese for topping Bread Crumbs (homemade or store bought) Lasagna prepared in three segments: 1. Roast Squash and onions 2. Brown Sausage 3. Prepare Cheese Sauce Preheat oven to 375 degrees.
Squash – peel, cut in half, and remove seeds. Dice squash in 1 inch cubes. Peel onion, cut in half and slice. Coat onion and squash with olive oil. Add seasonings. Roast in foil lined pan in hot oven for 20-30 minutes. Sausage: Brown in skillet, drain. Set aside. Cheese Sauce – Using items for “Cheese Sauce” and make
traditional cheese sauce. Layer ingredients – 9” x 13” lasagna pan starting with small amount of cheese sauce then layer lasagna noodles, cheese sauce, butternut squash and onions, sausage. Repeat. Top with additional cheese and bread crumbs. Bake at 350 degrees until bubbly and slightly browned on top
mayonnaise Topping: 1 cup rmesan cheese 1 cup grated Pa ian seasoning al 2 tablespoon It
g 375 degrees. non-stick cookin Preheat oven to and spray with il fo um in um t with al Line cookie shee topping mixture spray. 2 tablespoons of 1ad re Sp n. scuits on pa . Place divided bi yer to within ¼ inch of edge la t ui sc ing is bubbly over each bi owned and topp br is h ug do t ui grees until bisc Bake at 375 de and browned.
Adapted from Mama's Sour Cream Poundcake
Heartland LIVING October November 2015
1 Cup butter or margarine (softened) 2 Cups sugar 4 eggs 2 tsp. Vanilla 3 Cups all purpose flour ¾ teaspoon salt ½ teaspoon soda ½ teaspoon baking powder
Instead of: 1 Cup sour cream use ¼ Cup milk Use: 2 cups processed guavas with juice Cream butter and sugar. Add eggs one at a time – beat well after each. Add vanilla. Combine dry ingredients. Add dry ingredients alternately with guava liquids. Bake at 300 degrees – 1 hour (Preheat)
Published on Oct 5, 2015
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