"Between the Dashes" focuses on the things I love the most – God, family, travel and food! I encourage you to follow me on social media and join me on my journey! Follow me on Instagram, Facebook, and Twitter!
Copied from Prince William County Historical Properties website
Its Black History Month, and I have a treat for you! Right in my own backyard is the preservation of history! I am not related to the Barnes family, but I truly enjoy the history associated with this property. The Barnes House was built in 1797 for a wealthy local family and eventually rented to Gavin and Susannah Adams along with 34 acres of land surrounding the property. The Adams used the Barnes House as a tavern and place to sleep for travelers passing through the area. The house and land were purchased by Moses and Nancy Copen in 1834, who owned seven slaves including Jane Barnes and her three children (included Eppa Barnes).
It’s been a long time since I posted about this property. I periodically get an inquiry, so I decided to do an update. The property is located at the Montclair Community Library , in Dumfries, VA. Feel free to contact the library at 703-792-8740 for details.
This is a list of ingredients from my daughter, Lyndsey. She is one of those cooks that does not keep track of the actual amounts of the ingredients, just the fact that an ingredient was added. So, I can’t be held responsible if it does not come out just right – there’s no way to follow the recipe. Having said all of that, the concept of using a pot roast for your meat filling is amazing!!! I know first hand because I tried it. So here’s a recipe for cooks that know what they’re doing!
1 box of frozen spinach
Fresh green peppers
Tony Creole Seasoning
Bake at 375 degrees for 1 hour and 15 min
Combine a container of cottage cheese, 2 eggs, a small container of ricotta cheese, fresh parsley, basil, and garlic with the Italian blend shredded cheese for filing. Use your favorite sauce and a box of frozen spinach (optional) with fresh mushrooms; green peppers, onions, and a little sugar to taste.
Let the sauce cook for about an hour and season with Tony’s creole seasoning
Use the no cook lasagna shells and just layer it up… Sauce, noodle, cheese mix, and repeat until the pan is full.
Bake for about an hour and 15 min until cheese is brown.