Coconut Limeade

Coconut Limeade

12 limes
1 can coconut milk
1 can cream of coconut
3/4 to 1 C sugar
10 C water

Cut 6 of the limes in quarters.  Put in a blender with 1 of the cups of water.  Puree until the mixture spins easily through the blender but is still chunky.  Pour into a pitcher through a strainer, using a spatula to press the pulp against the strainer to get all the juice out..  Cut the remaining 6 limes in quarters, place in blender and add a cup of water again.  Puree as before.  Again, pour into pitcher through a strainer, using a spatula to press the pulp against the strainer to get all the juice out.  Rinse out blender.  Add can of coconut milk and one cup of water to the blender.  Puree until combined.  Pour into pitcher.  Add can of cream of coconut and one cup water to the blender; puree until combined.  Pour into pitcher.  Stir in sugar a 1/4 C at a time; stir until dissolved.  The sooner it's served, the better.
Makes about a gallon (16 cups).

Easy Lasagna

Easy Lasagna

1 lb ground beef or italian sausage (just depends on preference)
28 oz tomato sauce
16 oz ricotta
8 oz mozzarella
7 lasagna noodles

Combine beef/sausage with tomato sauce and add dried minced garlic, basil, oregano, crushed red pepper and salt to taste.  Layer in 9X9 pan from bottom to top: sauce, noodles (you'll have to break them to fit, use extra pieces to fill in), sauce, ricotta, mozzarella.  Repeat twice.  Bake at 350 degrees for 1 hour.  Cover with foil halfway through to prevent cheese from burning.