Recipes Included On This Page Lasagna with Italian Sausage (Melanie) Lemon Pudding Cake Use Your Browser's "Back" Button to Return to This Recipe List
Back to Recipe List	* Exported from MasterCook * Lasagna with Italian Sausage (Melanie) Recipe By : Serving Size : 8 Preparation Time :0:00 Categories : Volume 13-04 Apr 2010 Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 pound Italian sausage (mild or spicy, to your taste) 1 garlic clove, minced 1 tablespoon whole basil 1 1/2 teaspoons salt 1 1 pound can diced tomatoes 12 ounces tomato paste 10 ounces lasagna noodles 2 eggs 3 cups fresh Ricotta or cottage cheese 1/2 cup grated Parmesan or Romano cheese 2 tablespoons Parsley flakes 1 teaspoon salt 1/2 teaspoon pepper 1 pound Mozzarella cheese, sliced very thin Brown meat slowly; spoon off excess fat. Add next 5 ingredients. Simmer uncovered 30 minutes, stirring occasionally. Cook noodles in large amount boiling salted water till tender; drain; rinse. In a large bowl, beat eggs; add remaining ingredients, except mozzarella. 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. Repeat. Bake at 375F about 30 minutes (or assemble early and refrigerate; bake 45 minutes). Let stand 10 minutes before serving. Serves 8 to 10. Contributed to the FareShare Gazette by Norm; 16 April 2010. www.fareshare.net - - - - - - - - - - - - - - - - - - - Back to Recipe List * Exported from MasterCook * Lemon Pudding Cake Recipe By : Serving Size : 6 Preparation Time :0:00 Categories : Volume 13-04 Apr 2010 Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 3 large eggs, separated 3/4 cup sugar, divided 2 tablespoons low-fat margarine suitable for baking, room temp. 1 tablespoon grated lemon peel 1 cup low fat buttermilk 1/3 cup lemon juice 1/4 cup all-purpose flour Preheat oven to 350F. Set a spray-coated soufflé dish or other straight- sided baking dish in a larger baking pan that is at least 2-inches deep; set aside. In a deep bowl, beat egg whites with an electric mixer on high speed until foamy. Gradually beat in 1/4 cup of the sugar; continue to beat until whites hold short, distinct peaks. Set aside. 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. Stir in buttermilk, lemon juice and flour. Add about 1/4 of the egg whites to batter; stir to mix well. Gently but thoroughly, fold in remaining whites. Pour batter into prepared soufflé dish. Set dish in baking pan on middle rack of oven. Pour boiling water into baking pan up to the level of the batter. Bake about 1 hour, until the top of the pudding is a rich brown and center feels firm when lightly pressed. Serve pudding hot or cool, spooning portions up from bottom of dish to get the lemon sauce that has formed beneath the pudding. Yields 6 Servings. "The original version of this recipe got me into the most trouble growing up! When it was my turn to clear the dinner table, it didn't matter how much was left in the dish -- I just couldn't resist the urge to polish it off! Recipe from Cinnamon Hearts." Contributed to the FareShare Gazette by Marilyn; 15 April 2010. www.fareshare.net - - - - - - - - - - - - - - - - - - - Per Serving (excluding unknown items): 23 Calories; trace Fat (2.0% calories from fat); 1g Protein; 5g Carbohydrate; trace Dietary Fiber; 0mg Cholesterol; trace Sodium. Exchanges: 1/2 Grain(Starch); 0 Fruit.

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