To make the sauce, in a heavy saucepan melt the butter and heat WITHOUT browning.
Using a wire whisk, stir in the flour.
Cook for 1 to 2 minutes over low heat, then remove from the burner and gradually stir in the warm milk.
Move the pan back to the heat and bring to a boil, stirring steadily for a smooth sauce.
Add a pinch of salt and white pepper, and grate a little nutmeg for a nice flavor.
Prepare sauces and set
aside.
Cook noodles in boiling water to which you add
olive
oil
to prevent sticking.
When done to \"al dente\", prepare a
large
baking
pan
and place a layer of sauce, sprinkled
with
a
little Parmesan cheese and pepper. Place a layer of white sauce and repeat process until all ingredients are used, ending
with red sauce.
Bake for 20 to 30 minutes or until top
of lasagne is golden.
Let stand 5 minutes before serving.
Makes 8 servings.
proceed with preparing the white sauce.
If your using Maggie
edium to low heat for about 5 minutes. Then
For the white sauce, mix all the ingredients till well combined in a small bowl.
For the red sauce, mix all the ingredients till well combined in a seperate small bowl.
Drizzle over the donar kebab or gyro.
a spoon. Add the mushrooms and cook, stirring, for 3
.
FORMULA:.
THIN WHITE SAUCE: use 1 oz plus
For the squash:
Cut squash
>a sealed container and keep in refrigerator.
II. For the White Sauce
-cup ramekins; place on a baking pan. Sprinkle eggplant with
ntinue to whisk until the sauce is smooth and slightly thickened
ore in freezer for up to 6 months. Recipe makes 28
For the tomato sauce heat the oil in a large frying pan. When
turning over occasionally.
For the tomato sauce:
Meanwhile, finely dice
Warm milk in microwave or sauce pan until lukewarm. Melt butter
Combine all marinade ingredients in a non-reactive bowl (like glass
In a saucepan, melt the butter over medium heat. Stir in the flour and cook 2 minutes to cook away the raw taste of the flour.
Add the milk all at once. Stir well, and continue heating until mixture comes to a boil. It will thicken as it heats.
Season to taste with salt and white pepper.
To make Veloute Sauce: Substitute the chicken stock for the milk.
To make Cheese Sauce: Stir in shredded cheese of choice into the cooked Basic White Sauce and stir until melted.
esquite wood chips in water for at least 30 minutes.
n the apple cider vinegar for 10 minutes. Afterward, pat
Heat oil in a medium saucepan over medium heat;