RAVIOLI LASAGNA....READY WHEN YOU ARE!

Everything is coming up "green" here in Texas! Days have been overcast, with a cool breeze and slight teases of spring rains. Today, we are hoping for afternoon thunderstorms for the new sod! Would you believe we already are under water restrictions so early in the season? We are allowed to hand water for a maximum of two hours per day, with forbidden use of the sprinkler systems. So.........come on rain!!!!!

The azaleas are coming into bloom which always, always, remind me of Mother and Daddy's gorgeous azaleas in Jackson. The darling and I also had beautiful old azaleas while living in Dothan.

I have a cardinal that enjoys this little water fountain every afternoon, but I have yet to snap a picture of him! This weekend will be dedicated to sprucing up the outside with new plants, and mowing! It's time to do "spring makeovers!"

Now it's been my goal to try new recipes from the "Moms Know Best" cookbook from Gooseberry Patch. This Italian casserole is excellent! Not only does it require few ingredients, it will be quick to put together and everyone will take one bite....and say YUM-O! This recipe was submitted by Cindy Ballard from Conway, Arkansas. Cindy commented she "touched this up to perfection!"

RAVIOLI LASAGNA 1 lb. ground chuck 1 lb. ground pork sausage 2 (29 ounce) cans of spaghetti sauce (I used Hunt's Basil and Garlic) 2 (25 ounce) packages of frozen cheese ravioli, uncooked 2 cups of mozzarella cheese, shredded
Brown ground chuck and sausage in a large skillet. Drain. In a greased casserole dish, spread a layer of spaghetti sauce, one package of frozen ravioli, one-half of the browned meat and one-half of the cheese. Repeat layering with all remaining ingredients. Bake at 350 degrees F. until hot and bubbly, about 45 minutes.