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FareShare Gazette -- April 2010 Recipes

FareShare Gazette -- April 2010 Recipes is built on Salt, Tomato Paste, Lasagna Noodles, Fresh Ricotta Or Cottage Cheese, and Parmesan Or Romano Cheese. Add it to your meal plan and shop the whole list in one go.

Illustrative photo

Ingredients

• 1 1/2 tsp
• 12 oz
• 10 oz
• 3 cup
• 1/2 cup
• 1 tsp
• 1/2 tsp
• 1 lb
• 3/4 cup
• 1 cup
• 1/3 cup
• 1/4 cup

Method (preview)

1. 1

   Brown meat slowly; spoon off excess fat.

2. 2

   Add next 5 ingredients.

3. 3

   Simmer uncovered 30 minutes, stirring occasionally.

4. 4

   Cook noodles in large amount boiling salted water till tender; drain; rinse.

5. 5

   In a large bowl, beat eggs; add remaining ingredients, except mozzarella.

6. 6

   Lay half the noodles in 13x9x2-inch baking dish; spread with half the Ricotta filling; add half the mozzarella cheese and half the meat sauce.

7. 7

   Repeat.

8. 8

   Bake at 375F about 30 minutes (or assemble early and refrigerate; bake 45 minutes). Let stand 10 minutes before serving.

9. 9

   Preheat oven to 350F.

10. 10

    Set a spray-coated souffl� dish or other straight- sided baking dish in a larger baking pan that is at least 2-inches deep; set aside.

11. 11

    In another bowl, combine butter, remaining 1/2 cup sugar, lemon peel and egg yolks. Beat on high speed until mixture is thick and lemon-colored.

12. 12

    Stir in buttermilk, lemon juice and flour.

13. 13

    Add about 1/4 of the egg whites to batter; stir to mix well. Gently but thoroughly, fold in remaining whites.

14. 14

    Pour batter into prepared souffl� dish.

15. 15

    Set dish in baking pan on middle rack of oven.

16. 16

    Pour boiling water into baking pan up to the level of the batter.

17. 17

    Bake about 1 hour, until the top of the pudding is a rich brown and center feels firm when lightly pressed.

18. 18

    Serve pudding hot or cool, spooning portions up from bottom of dish to get the lemon sauce that has formed beneath the pudding.