I love jars, especially those old blue canning jars. I even used that distinctive color as accent when I decorated my laundry room. Those blue jars hold my homemade laundry soap, and even nails, screws, nuts, and bolts as my tool storage is also in the laundry room.
I use the clear jars of all sizes in my kitchen for storage. A friend of mine built me a custom spice rack. It is mounted to the wall and has 36 one-cup size Mason jars holding my dried herbs and spices. I scored a number of zinc lids from Ebay, so this display has an antique-y feel to it.
My young friend named Tristan was looking around my kitchen and spotted those jars all lined up. He has high functioning autism and a most creative mind.
Tristan began telling me his version of the ‘History of the Mason Jar.’ It was quite believable IF one didn’t know the truth.
I was reminded that as believers in Christ we need to be so familiar with God’s Word that we can discern the Truth from the creative imagination of others. The Evil One often takes a portion of Truth and tweaks it, perverting the Truth. He is an expert Deceiver.
The Bible says in James 1:5, “If any man lack wisdom, let him ask of God who gives it liberally and without reproach.” The Holy Spirit who lives within the believer is the One who teaches, illuminates, and confirms through the scriptures.
We don’t need to “spice up” Scripture to make it more palatable. Live a life that shows Him working in you. Present the gospel simply, truthfully, no embellishing.
I’m sharing today a recipe for Taco Lasagna. Tristan’s mom, Susan, says he would eat it every day if she allowed. The link for the history of the Mason Jar is there also. You can find the recipes and household tips I share on this program. I posted a picture of my spice rack, too.
12 oven ready lasagna noodles (see note)
1 pound lean ground beef
1 (1-oz.) package Old El Paso taco seasoning
1 (15-oz.) carton ricotta cheese
4 cups (1 lb.) shredded cheddar cheese
1 (24-oz.) jar chunky salsa
Optional toppings: sour cream, green onions, diced tomatoes, black olives
Preheat oven to 350 degrees.
In a large skillet, brown beef until no longer pink. Drain meat and add the taco seasoning. Stir until combined and set aside.
In a small bowl, add the egg and ricotta and stir until combined.
In a 9×13 baking dish, start by layering 4 lasagna noodles on the bottom of the pan. Next, layer ⅓ of the ricotta, ⅓ of the beef mixture, ⅓ of the salsa, and ⅓ of the cheese.
Repeat the layers 2 more times.
Bake covered for 30-40 minutes or until the casserole has heated through and is bubbly. Let casserole stand 10 minutes before cutting. Top with sour cream, sliced green onions, and diced tomatoes if desired.
Notes: I use oven ready or no-boil lasagna noodles to save time. You can use regular noodles as well, just boil them before assembling.
It’s important to cover it tightly when baking. This kind of steams the noodles with the salsa.
Freezing: This freezes great! To use frozen casserole: Thaw in the refrigerator for 8 hours and then bake as directed.