art the sauce:
Put oil in bottom of pre-heated sauce pot and
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.
epper for a smoky version of the sauce. Play with it!
Make Rich Tea Biscuit dough, adding more milk to make a drop biscuit dough. Spread the dough 1/2 inch deep in an oblong 9 x 12-inch baking dish. Peel and pare apples; cut in eighths. Press apple slices into top of dough very close together. (It won't hurt if more than a layer thick.) Dot with butter or oleo. Mix cinnamon and sugar together.
Sprinkle over apples. Bake at 350\u00b0 for 30 minutes or until done. Serve warm or cold with Lemon Sauce (recipe follows).
ith 1 tbs or so of Tiger sauce.
Dash it with
o according to your recipe.
Dipping Sauce -- Just puree everything in
Combine first 6 ingredients.
Add a couple drops of Tabasco sauce to taste, plus salt and pepper as desired.
Shake to mix. Refrigerate after using.
Will keep well.
except for those for the sauce.
Squish everything about together
hrimp completely. Reserve shells for sauce (recipe to follow) and rinse shrimp
reasts with 1/2 cup of onion, lemon juice, olive oil
Combine all of the ingredients listed above the
hisking continuously, until the sauce comes to a boil and
>Melt butter for sauce in deep skillet and
at the sauce mixture until you have placed three of the portions
Smoke the chicken (see related recipe) and cool to room temperature.
edium bowl, mix together all of the ingredients under \"chicken\" except
Serve immediately with the Romesco Sauce.* (See Cook's Note).
put the same amount of ingredients listed above per pan
discarding pulp.
Add tomato sauce, tomato paste, wine, and
1. Combine the tomatoes, their juices, the butter and the onion halves in a saucepan. Add a pinch or two of salt.
2. Place over medium heat and bring to a simmer. Cook, uncovered, for about 45 minutes. Stir occasionally, mashing any large pieces of tomato with a spoon. Add salt as needed.
3. Discard the onion before tossing the sauce with pasta. This recipe makes enough sauce for a pound of pasta.