Pie from fridge follows cheesy lasagna from oven


November 02, 1994|By Ellen Hawks | Ellen Hawks,Sun Staff Writer

The aroma of lasagna baking in the oven promises to satisfy the appetite, also it embraces the soul-satisfying ingredients of winter, warm fires, hearty casseroles and cozy kitchens. And, even in a warm kitchen, you are bound to enjoy this tasty icebox pie.

Brenda McDonald of Baltimore asked for an Italian lasagna recipe and Valerie Exar, also of Baltimore, sent in the choice of Chef Gilles Syglowski.

Ms. Exar wrote, "my mom got this recipe from a friend over 20 years ago and has perfected it over the years. If you don't like lasagna with ricotta cheese and lots of vegetables, this wonderfully cheesy lasagna is for you."

Mom's Lasagna

Serves 8 generously

1 pound ground chuck

1 (15-ounce) can stewed tomatoes

2 (6-ounce) cans tomato paste

8 lasagna noodles

1 (6- to 8-ounce) package each of provolone, Muenster, Cheddar, Swiss and mozzarella cheese slices

oregano, garlic salt and pepper

Brown meat and drain. Add garlic salt and pepper to taste. Add tomatoes and paste. Mix and simmer 30 minutes. Cook noodles following package directions. In a 13-by-9-inch pan, spread half the meat sauce and top with half the noodles and then half of each of the different cheese slices. Repeat.

Bake at 350 degrees for 30 to 40 minutes or until sauce begins to bubble and cheese begins to brown.

Ms. Exar notes that the lasagna may be frozen before or after cooking and "it is wonderful warmed over."

Per serving: calories, 788; protein, 52 g; fat, 48 g; sodium, 1482 mg; carbohydrates, 36 g.


Mrs. Nelson Parrish of Crystal Lake, Ill., writes that her mother once made an icebox pie which was cooked in a double boiler, had marshmallows, chocolate and, "to Depression kids, was better than ice cream. I've been through a thousand recipe books looking for this confounded recipe and have had no luck," she wrote.

Mrs. Caryl Peterson of Southern Pines, N.C., answered with a pie recipe which she found in the Congressional Club Cookbook of Washington, printed in 1955, written by family members of the congressmen. "The book was given to me by my mother from Florida who received it from her grandmother in Indiana and this recipe was submitted by Mrs. Armstead Seldon Jr., wife of the Alabama representative, 1955."

Chocolate Ice Box Pie

1/2 cup milk

17 marshmallows

5 1.5-ounce almond Hershey bars

1/2 pint whipping cream, whipped

1/4 cup chopped almonds

18 graham crackers

1/4 cup butter, melted

1/4 cup sugar

Crush graham crackers and mix well with melted butter and sugar. Press into a pie pan and bake at 375 degrees for 8 minutes.

Melt marshmallows, Hershey bars and 1/2 cup milk in top of double boiler. Cool this mixture and fold it into 1/2 cup of cream which has been whipped. Put mixture into baked pie crust and refrigerate several hours. Top with remainder of whipped cream and chopped almonds.

Per serving: calories, 340; protein, 5 g; fat, 17 g; sodium, 265 mg; carbohydrates, 48 g.

Recipe requests

* Marylee Reagan of West View, Ky., wants a recipe for a "coffeecake made with wheat germ and with a topping made with cornflakes, sugar and butter. My mother made it in the late 1950s."

* Carolyn Smith would like to locate the recipe for baked pancakes once printed in The Sun. "My family really liked the taste," she wrote.

Chef Syglowski, with the help of chefs and students at the Baltimore International Culinary College, tested these recipes.

If you are looking for a recipe or can answer a request for a long-gone recipe, maybe we can help. Write to Ellen Hawks, Recipe Finder, The Sun, 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. Please note the number of servings which each recipe makes. We will test the first 12 recipes sent to us.

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