New Supper sWitch

Hi ladies.
I'm new to this so please fill me in if I'm missing something.
I'm planning on making a grilled chicken salad dish however I will not be grilling the chicken for it tastes much better freshly grilled. Is it okay for me to provide the chicken and dressing and to ask you to provide the lettuce? Romaine is the preferred lettuce for the dish, but does not freeze well.

Re: Dec mtg

I can't remember where you live, Jenna. I have a mtg in Ann Arbor at 6:30p, so I was hoping to be at the swap by 8:30p. (Do we usually meet at 8p?) So, somewhere in Ann Arbor would be best for me, if possible.
:)Sharon

December - Location?

Where shall we meet for December? Does anyone have preferences? I'm happy to volunteer my place, but if there are constraints on anyone else, let us know!

December - Cheese Steaks?

Are we doing December? I would love to...
If I do a recipe for Cheese Steaks I'm assuming folks would prefer to not have to do the slow-cooker portion of the meal.... Jenna how did you cook that much meat all at once for the pork sandwiches?

Italian Chicken and Mushroom Casserole

3/4 lbs chicken (I use cutlet pieces)
Italian bread crumbs
olive oil for cooking
8 oz mushrooms
8 oz mozzarella cheese
1 cup chicken broth (I use 1 cup water and 1 bouillon cube)

Heat oven to 350. Roll chicken generously in bread crumbs and cook on each side in olive oil about 7 mins or until nicely browned. Put in baking dish. Brown mushrooms in same pan, dump over chicken. Cover with cheese. Pour chicken broth over entire dish. Bake for 30 mins or so, until cheese is melty and dish is bubbly. *For our purposes, thaw dish and bake the 30 mins or so as stated.

World's Best Lasagna -- Recipe listing for prior month

I know Sonia has had a lot of requests for this recipe, so I've found it and posted it. Unfortunately, this does not mean I am making this for November's meal swap (sorry girls). But here it is:

Ingredients

• 1 pound sweet Italian sausage
• 3/4 pound lean ground beef
• 1/2 cup minced onion
• 2 cloves garlic, crushed
• 1 (28 ounce) can crushed tomatoes
• 2 (6 ounce) cans tomato paste
• 2 (6.5 ounce) cans canned tomato sauce
• 1/2 cup water
• 2 tablespoons white sugar
• 1 1/2 teaspoons dried basil leaves
• 1/2 teaspoon fennel seeds
• 1 teaspoon Italian seasoning
• 1 tablespoon salt
• 1/4 teaspoon ground black pepper
• 4 tablespoons chopped fresh parsley
• 12 lasagna noodles
• 16 ounces ricotta cheese
• 1 egg
• 1/2 teaspoon salt
• 3/4 pound mozzarella cheese, sliced
• 3/4 cup grated Parmesan cheese

Directions

1. In a Dutch oven, cook sausage, ground beef, onion, and garlic over medium heat until well browned. Stir in crushed tomatoes, tomato paste, tomato sauce, and water. Season with sugar, basil, fennel seeds, Italian seasoning, 1 tablespoon salt, pepper, and 2 tablespoons parsley. Simmer, covered, for about 1 1/2 hours, stirring occasionally.
2. Bring a large pot of lightly salted water to a boil. Cook lasagna noodles in boiling water for 8 to 10 minutes. Drain noodles, and rinse with cold water. In a mixing bowl, combine ricotta cheese with egg, remaining parsley, and 1/2 teaspoon salt.
3. Preheat oven to 375 degrees F (190 degrees C).
4. To assemble, spread 1 1/2 cups of meat sauce in the bottom of a 9x13 inch baking dish. Arrange 6 noodles lengthwise over meat sauce. Spread with one half of the ricotta cheese mixture. Top with a third of mozzarella cheese slices. Spoon 1 1/2 cups meat sauce over mozzarella, and sprinkle with 1/4 cup Parmesan cheese. Repeat layers, and top with remaining mozzarella and Parmesan cheese. Cover with foil: to prevent sticking, either spray foil with cooking spray, or make sure the foil does not touch the cheese.
5. Bake in preheated oven for 25 minutes. Remove foil, and bake an additional 25 minutes. Cool for 15 minutes before serving.

Pie Crust Recipe

Kimberly asked for this one, so I thought I'd post it here. It's my mother-in-law's recipe and is very forgiving (in my experience). Pie crusts also only get better after being frozen raw...

2 c flour
dash salt
2/3 c plus 2-3 T crisco/shortening
1/4 c cold water

Mix flour and salt. Cut in crisco with pastry cutter. Add water and stir with spoon until it becomes a ball. (I usually end up using my hands to form ball.) Cut ball in half and roll into two pie crusts. Use.