I usually use a bechamel sauce 2 Tbsp flour/2 Tbsp butter and 2c milk and make it with sauteed 1/2 c onion and 2 Tbsp minced garlic in it and throw in 1/2 c grated parmesan at the end..makes it richer and more flavorful. I also do spinach when I do the bechamel. I take a 10oz bag of fresh spinach and put it on the large cutting board. I then coarsely chop it, not too much but so it is not whole leaves. I put a small amount of EVOO in a large skillet and saute some onion and then add the spinach in handsful and toss it salt and pepper lightly ...as it wilts I add more till it is all wilted. I let it all get "dark green soft " and then immediately put it in a strainer and let the juice drain off. I press it some too to get it good and dry. If my bechamel is too thick I use some of this juice to thin it !! I use my homemade ricotta but 8 oz store bought is good too. Add an egg and salt and pepper to it and nutmeg. Fresh mozzarella and grated parm. Layers: thin layer bechamel in bottom of 8x11 or 9x9 greased glass pan ( above amounts are enough for this size pan) noodles then spread small amount of bechamel, spoon spinach in dashes over this and splashes of ricotta .Sprinkle light parmasan . Repeat till all gone. Takes a lot less filling than usual . Place thin slices of mozz on top. Cover and bake. You won't believe how good this is and even people who don't like spinach will love it as it blends in and really 10oz cooked isn't much. You can omit the ricotta completely with the bechamel if you want...lots of folks do. We love it though and makes it very creamy If you want a red meat sauce then use very little between layers just a thin thin spread on the noodles and top with the splashes of ricotta and parm and top with the mozz. Good Luck and you MUST post pics. c

miss woodbobbin, on your site, you misspelled original, wrote orignal, and I would omit trying to predict that holiday orders will probably be delayed, very bad marketing. I would also avoid trying to pretend you are not spamming, cause you are.

This is a sweet and tangy sauce.Good on any kind of meat.Can be used as a basting sauce or dipping sauce.My Daddy was a short order cook most of his life and this is his recipe. Lillie's Barbecue Sauce 1 large can tomato sauce(28 oz)I used crushed tomatoes today because I didn't have sauce.First time I've ever strayed from the original recipe but it worked just fine. 1/2 can honey (Use the tomato sauce can) 2 tsp. garlic powder 2 tsp. white pepper (Black pepper will work too.You just have to adjust the amount to your own taste.) 3 Tbsp. Frenches prepared mustard 4 Tbsp. Worcestershire sauce 4 tsp. liquid smoke 2 Tbsp. prepared horseradish.Not the creamy kind.Just plain horseradish in a jar. Salt to taste.I never salt mine. 1 stick of butter (Real butter,not margarine or any of that funky stuff.LOL) Mix all ingredients together in a large pan except for the butter.Bring to a boil over medium heat and add the butter.Stir until melted then turn burner down and simmer until the sauce thickens.Stir occasionally and scrape down the sides of the pan with a wooden spoon or spatula.I usually cook mine about 30 minutes.

Thank you all! I hope you enjoy your peaches and garden goodies. I had some extra cut up peaches that wouldn't fit into the baking dishes, so I let them 'juice up' as my grandmother used to say, and after supper (and grass mowing because it didn't rain again today!) I made 3 pints of chunky peach butter. I love to hear that popping sound when the jars seal.