Archive for December, 2007


Church Poetry (December 2006)

   Posted by: John    in Church Meetings, Older Posts

Bishop Keeley taught the combined Priesthood and Relief Society lesson today.  He started off with this poem that I thought was real good.

‘Twas the night before Jesus came and all through the house

Not a creature was praying, not one in the house.

Their Bibles were lain on the shelf without care

In hopes that Jesus would not soon come there.

The children were dressing to crawl into bed

Not ever kneeling or bowing a head.

And mom in her rocker with the baby on her lap

Was watching the Late Show while I took a nap.

When out of the east there arose such a clatter,

I sprang to my feet to see what was the matter.

Away to the window I flew like a flash,

Tore open the shutters and threw up the sash!

When what to my wondering eyes should appear

But angels proclaiming that Jesus was here!

With light like the sun sending forth a bright ray

I knew in a moment that this must be the day!

The light of his face made me cover my head.

It was Jesus returning just like He said.

And though I possessed worldly wisdom and wealth,

I cried when I saw Him in spite of myself.

In the Book of Life which He held in His hand

Was written the name of every saved man.

He spoke not a word as He searched for my name;

When He said, “It’s not here” my head hung in shame.

The people whose names had been written with love

He gathered to take to His Father above.

With those who were ready He rose without a sound

While the rest were left standing around.

I fell to my knees, but it was too late;

I had waited too long and thus sealed my fate.

I stood and I cried as they rose out of sight;

Oh if only we had been ready tonight.

In the words of this poem the meaning is clear;

The coming of Jesus is drawing near.

There’s only one life and when comes the last call,

We’ll find that the scriptures are true after all!


John’s Lasagna

   Posted by: John    in Recipes

Well, it’s recipe time, and here is one that I have butchered up from several to make a very good lasagna.  Schedule lots of time for this one!

To make the sausage:

·         2 pounds lean pork roast

·         1 ½ tbsp sage

·         ½ tsp oregano

·         ½ tsp salt

·         ½ tsp ground black pepper

Cut the pork into strips about ¾” by ¾”.  Trim as much fat as you can from the meat.  Run the pork through a meat grinder.  Add the remaining ingredients and mix well.  (I have a kitchen-aid appliance with the grinder attachment.  I use it, letting the ground pork fall into the mixer’s bowl.  Use the mixer with the beater attachment to mix the spice into the pork.  Easier, and spreads the spices evenly.)  Cook the sausage, making sure it gets broken up into fairly small pieces.  You might need to add a tablespoon or two of olive oil while cooking as the sausage will be pretty lean.

To make the sauce:

·         2 cans (15 oz) finely diced tomatoes (or one 29 oz can)

·         1 can (15 oz) finely diced tomatoes, Italian style

·         2 cans (8 oz) tomato sauce

·         1 onion, finely chopped

·         2 cloves minced garlic

·         2 tsp basil

·         2 tsp parsley

·         ½ tsp oregano

·         1 tsp sugar

Add all of these ingredients to the sausage and mix well.  Simmer for 30 minutes then cool for an hour.

To make the cheese mixture:

·         12 oz ricotta cheese

·         ¼ cup grated parmesan cheese

·         1 tsp parsley

Mix these up thoroughly and set aside for the assembly of the lasagna

Remaining ingredients:

·         12 lasagna noodles

·         3 cups shredded mozzarella cheese

·         1 tsp parsley

Cook the noodles using the directions on the package.  Drain and spread over paper towels to cool and absorb excess moisture.

Assembling the lasagna:

You will need a deep 9×13 pan.  I have a stoneware one that works very well for this.  The layers may be done differently, but this seems to work well.

·         Spread 1/3 of the meat sauce mixture on the bottom of the pan

·         Cover with 4 noodles

·         Spread ½ of the cheese mixture evenly over the noodles

·         Sprinkle a very light layer of mozzarella over the cheese mixture

·         Spread another 1/3 of the meat sauce

·         Cover with mozzarella cheese

·         Lay down another 4 noodles

·         Spread remaining cheese mixture over the noodles

·         Spread remaining meat sauce

·         Cover with mozzarella cheese

·         Add the remaining noodles

·         Top with mozzarella cheese and garnish very lightly with parsley flakes

Cover well and refrigerate overnight

To bake:

Preheat oven to 350 degrees.  Make sure cover is not touching the cheese on the top of the lasagna.  Bake for 80 minutes.  Remove cover and bake for an addition 15 to 20 minutes or until cheese starts to turn golden brown.  Internal temperature should be above 140 degrees.  Remove from oven and let stand for 10 minutes before serving.   Mmmmmm….good!