Subject: Judy Moore's White Lasagna
From: Unicorn (unicorn@indenial.com)
Date: Fri May 24 2002 - 09:09:38 EDT
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F O O D F U N N Y
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Thanks to reader Anna Price for this priceless food funny:
The wise old Mother Superior was dying. The nuns gathered around her
bed. She asked for a little warm milk to sip so a nun went to the
kitchen to warm some milk. Remembering a bottle of whiskey received
as a gift the previous Christmas, she opened it and poured a generous
amount into the warm milk.
Mother drank a little, then a little more, then before they knew it,
she had drunk the whole glass down to the last drop. "Mother, Mother"
the nuns cried, "Give us some wisdom before you die!"
She raised herself up in bed with a pious look on her face, and
pointing out the window she said, "Don't sell that cow!"
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T O D A Y ' S R E C I P E
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I had the good fortune to sample this dish at the potluck dinner at
Lindy's house, and can personally vouch not only for the quality of
the recipe, but for the quality of the cook as well. Thanks to Judy
for sharing this with us.
Judy Moore's White Lasagna
1 lb (450 g) ground beef
3/4 cup (180 ml) chopped onion
1 clove garlic, finely chopped
Salt and freshly ground pepper to taste
1 lb (450 g) ricotta cheese
1 Tbs (15 ml) chopped fresh parsley
1/2 tsp (2 ml) dried oregano
2 eggs
1/2 lb (225 g) lasagna noodles, cooked according
to package directions and drained
3/4 cup (180 ml) freshly grated Parmesan cheese
2 Tbs (30 ml) butter
Saute the ground beef in a large skillet over moderate heat until
browned. Add the onion, garlic, salt, and pepper and cook, stirring
frequently, until the onions are tender, about 5 minutes. In a
separate bowl, mix together the ricotta, parsley, oregano, and eggs.
Place a small amount of cream sauce (see below) in the bottom of a
13x8x2-inch (32x20x5 cm) baking dish and layer 1/3 of the cooked
noodles in the dish. Top with 1/3 of the meat mixture, 1/3 of the
ricotta mixture, 1/3 of the remaining cream sauce, and 1/3 of the
Parmesan. Repeat to form 3 layers. Dot the top with the butter and
bake in a preheated 350F (180C) oven for 40 minutes, until the dish is
bubbling in the center. Serves 6 to 8.
Cream Sauce
3 Tbs (45 ml) butter
3 Tbs (45 ml) all-purpose flour
Salt and freshly ground pepper to taste
A grating of fresh nutmeg
2 1/2 cups (625 ml) milk
1/3 cup (80 ml) chopped parsley
Melt the butter in a saucepan over moderate heat and stir in the
flour, salt, pepper, and nutmeg. Cook for 2 minutes. Stir in the
milk, bring to a boil, and cook for 1 minute, stirring constantly.
Remove from the heat and stir in the parsley. Makes about 2 1/2 cups
(625 ml).
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