Subj : Re: No issue this week
To   : Nancy Backus
From : Sean Dennis
Date : Fri Oct 04 2019 23:43:02

-=> NANCY BACKUS wrote to JANIS KRACHT <=-

 NB> Wegmans makes pretty good meals, though... ;)

I discovered that when I was in Williamsport often.  When my company was 
using the Holiday Inn downtown, there's a large Wegmans within walking 
distance.  My curiosity was piqued due to the discussions in here you've 
had about the store so I went over there and was not disappointed.  To 
me, the prepared meals were a bit spendy--hey, the company was picking 
up my per diem tab!--but quite delicious.  I had many a meal in my hotel 
room watching TV in bed after an exhausting 12-hour day (I had to work 
12 hour days when I was working "remote"; normally had to do a month or 
two's worth of work in three to four days).

The company then switched to another hotel located on "the strip" in 
Faxon with all of the fast food and sit-down restaurants as well as a 
lot of the major shopping.  So I quit driving to Wegmans unless I was 
over on that side of town which I was occasionally.

I didn't mind Williamsport but it felt landlocked to me since I'm used 
to being on one of the "coasts".

One of these days I'd love to go up to the Corning Museum of Glass and 
spend a few days there checking things out.

MMMMM----- Recipe via Meal-Master (tm) v8.06
 
      Title: Black Bean Lasagna
 Categories: Main dish, Noodles, Seandennis
      Yield: 12 Servings
 
      9    Lasagna noodles
      1    Large onion, chopped
      3    Garlic cloves, minced
      1 t  Canola oil
      2    Cans (16 oz. each) black
           Beans, rinsed and drained
      1    Can (14 1/2 oz.) diced
           Tomatoes, undrained
      2    Cans (6 oz. each) tomato
           Paste
      1 c  Water
      2 T  Minced fresh cilantro
    1/4 t  Crushed red pepper flakes
           (can use up to 1/2 tsp)
      4    Egg whites, beaten
      1    Carton (15 oz.) reduced-fat
           Ricotta cheese
    1/2 c  Grated Parmesan cheese
    1/4 c  Minced fresh parsley
      2 c  (8 oz.) shredded reduced-fat
           Mexican cheese blend
 
  1. Cook noodles according to package directions.  Meanwhile, in large
  skillet over medium heat, cook onion and garlic in oil until tender.
  Add beans, tomatoes, tomato paste, water, cilantro, and pepper
  flakes.  Bring to a boil.  Reduce heat; simmer, uncovered, 15 minutes
  or until slightly thickened.
  
  2. In small bowl, combine egg whites, ricotta, Parmesan, and parsley.
  
  3. Drain noodles.  Spread 1/2 cup bean mixture into 13-by-9-inch
  baking dish coated with cooking spray.  Layer with three noodles, a
  third of ricotta mixture, a third of remaining bean mixture, and 2/3
  cup of cheese blend.  Repeat layers twice.
  
  4. Cover and bake at 350 degrees F 30 to 35 minutes.  Uncover; bake
  10 to 15 minutes longer or until bubbly.  Let stand 10 minutes before
  cutting.
  
  From "Taste of Home" featured in September 2010 "Reader's Digest".
  
  MM'd by Sean Dennis on 28 January 2011.
 
MMMMM
 
Later,
Sean

.... Let not the sands of time get in your lunch.
___ MultiMail/Win v0.52

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