Garfield's Favorite Foods:
Lasagna
Chocolate Chip Cookies

Classic Lasagna
What You Need To Prepare for Lasagna: -10 pound package of noodles (preferably lasagna noodles uncooked.) -Half of a pound of ground chuck beef. -Half of a pound of Italian sausage(Preferably pork) -One freshly diced onion A minced garlic clove -14 and a half pounds of canned stewed tomatoes -12 pound can of tomato paste -Two tablespoons of Italian seasoning -3 cups of Ricotta Cheese -Half of a cup of parmesan cheese grated -2 eggs heavily beaten. -One tablespoon of dried parsley -Salt and pepper to add to the taste -One 16 pound package of shredded mozzarela cheese divided		Directions: Cook noodles according to package directions; drain. Meanwhile, in a skillet over medium heat, brown beef, sausage and onion; drain. Add garlic, undrained tomatoes, tomato paste and Italian seasoning; simmer for about 10 minutes. In a large bowl, blend together ricotta and Parmesan cheeses, eggs and seasonings. Spread 1/2 cup of beef mixture in a lightly greased deep 13"x9" baking pan. Layer as follows: 1/3 each of noodles, cheese mixture, beef mixture and mozzarella cheese. Repeat layers, ending with mozzarella. Cover with aluminum foil. Bake at 350 degrees for 45 minutes to one hour, until hot and bubbly. Let stand for 10 minutes before slicing. Serves 6 to 8.
Sources: http://www.gooseberrypatch.com/gooseberry/recipe.nsf/55e548eeef8c89b9852568d4004c5ffe/ADC342C8A4B78CA485257B39005BFB97

Hot Pepper Pizza
What You Need To Prepare for Pizza: 6 cups thinly sliced bell pepper or other sweet pepper 1 jalapeņo pepper, thinly sliced 2 cups thinly sliced red onion 2 garlic cloves, minced 3 tablespoons olive oil Salt 4 balls of pizza dough, ready to stretch and bake All-purpose flour, for dusting 8 ounces/225 grams low-moisture mozzarella or Fontina, grated 1 pound/450 grams fresh mozzarella 8 ounces/225 grams Italian fennel sausage (2 sausages in casings), cut into 1/2-inch pieces 1 tablespoon chopped fresh marjoram Basil leaves, for garnish		Directions: -Prepare the pepper mixture: Place peppers, onion, jalapeņo, garlic and oil in a mixing bowl. Season well with salt and toss to distribute seasoning, then set aside. -Heat oven to 500 degrees and place a baking stone or heavy baking sheet on middle rack. -Shape the dough: Pat 1 dough ball to a flat disc, lightly dust both sides with flour and stretch by hand to a 10-inch diameter. Alternatively, lightly dust dough with flour and roll out with a pin. Place dough circle on a parchment-lined rimless baking sheet (or use a rimmed baking sheet turned upside down, or a pizza peel). -Sprinkle each pizza evenly with 2 ounces of grated cheese, leaving a 1/2-inch border. Top each with 4 ounces sliced fresh mozzarella. Arrange the pepper mixture over the cheeses and dot each pizza with 2 ounces of sausage meat in very small pieces. Sprinkle with a pinch of marjoram. -To bake, quickly slip the pizza, still on the parchment, onto the baking stone. Bake for 5 to 7 minutes, until dough is well browned and pepper mixture is slightly charred in spots. Use a large spatula to remove pizza from oven, discard parchment and place on a large cutting board. Garnish with basil leaves and cut into slices.
Sources: https://cooking.nytimes.com/recipes/1017930-pizza-with-sweet-and-hot-peppers