For a change,lasagna has spinach but no tomato sauce

RECIPE FINDER

April 01, 1992|By Sherrie Ruhl | Sherrie Ruhl,Staff Writer

This spinach lasagna recipe, for Mary Smith of Millerstown, Pa., makes a nice change from more traditional tomato-based sauces. The recipe is from Cheryl Smith of Baltimore.

Spinach lasagna

Makes 6 servings.

2 tablespoons oil

1 onion, finely chopped

2 cups sliced button mushrooms

1 pound frozen chopped spinach, thawed and drained

1 to 2 tablespoons lemon juice

1/4 teaspoon grated nutmeg

salt and pepper, to taste

1 cup cottage cheese

1 cup grated Cheddar or mozzarella cheese

2 tablespoons butter

2 tablespoons all-purpose flour

1 cup milk

1/3 cup grated Parmesan cheese

1/2 pound green or white lasagna noodles, cooked

Heat oven to 375 degrees. Grease an 8-inch-square oven-proof dish.

Saute onion in oil until soft. Add mushrooms, stirring for 5 minutes. Add spinach, lemon juice and nutmeg, and season with salt and pepper. Simmer for 3 to 4 minutes; stir occasionally.

Meanwhile, mix cottage cheese with grated Cheddar, and season with pepper. Set aside.

Melt butter in small saucepan, sprinkle in flour and stir over low heat for 1 to 2 minutes until straw-colored. Remove from heat and gradually stir in milk; return to heat until thick. Add Parmesan cheese.

Put one-third of lasagna into dish, spread half cottage cheese mixture, then half spinach mixture. Repeat layers. Cover with remaining noodles and spread sauce on top. Bake in oven for 30 to 35 minutes. Let set about 5 minutes before serving.

This Amish salad dressing for macaroni is for Dolores Doyles of Baltimore. Patricia Gick of Fulton found this recipe in an Amish cookbook. The recipe does not tell how much macaroni to use; we found 3 or 4 cups worked well. Cooked, diced and cooled potatoes can be substituted for the macaroni.

This recipe is very good, but next time we make it we'll add some finely diced carrots, onion and celery.

Amish salad dressing

Makes about 2 cups of dressing

1/2 cup water

1/2 cup vinegar, scant

1 cup sugar

2 eggs, well beaten

1 teaspoon salt

1 teaspoon prepared mustard

-- turmeric

1 tablespoon cornstarch

1 can evaporated skim milk

Place all ingredients except milk in saucepan and bring to boil, watching carefully and stirring frequently. Remove from heat and add evaporated milk. Let cool and pour over about 3 cups cooked pasta.

Recipe requests * Michelle Husam of Milton, Pa., is searching for a pocket steak recipe. "I read about this recipe about a year ago in a popular woman's magazine, and the only ingredient I can remember is taco sauce."

* Marla Berker of Bel Air wants a recipe for individual crab souffles. She says the recipe may have come from Gourmet or Bon Appetit magazine several years ago. The crab souffles became very puffy when baked.

L * Anita Weintraub of Aberdeen wants a Nesselrode pie recipe.

* G. Webb of Forest Hill is searching for a chicken thigh recipe made with orange juice, coconut and cornflakes. She said she first saw this recipe in a woman's magazine published at least 25 years ago.

* Cathy Weinberg of Baltimore wants a a stuffed shrimp recipe using crab imperial.

* Joyce Miller of Baltimore wants a pineapple pie recipe using gelatin and real lemon juice.

Recipe finder If you are looking for a recipe or can answer a request for one long-gone, write to Recipe Finder, Food Section, The Evening Sun, Box 1377, 501 N. Calvert St., Baltimore 21278. If you send in more than one recipe, put each on a separate sheet of paper with your name, address and phone number. Recipe Finder does not send recipes through the mail.

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