Recipes Included On This Page Mama's Carrot and Cabbage Salad Mary's Ono Lasagna Mom's Carrot Pineapple Raisin Salad My NeverFail Pie Crust Use Your Browser's "Back" Button to Return to This Recipe List
	* Exported from MasterCook * Mama's Carrot and Cabbage Salad Recipe By :Mary Spero Serving Size : 1 Preparation Time :0:00 Categories : Volume 3-8, August 2000 Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1/2 large cabbage head -- shredded 1 large carrots -- shredded [1 to 2] 1/2 box raisins -- (8 ounces) 1/2 teaspoon salt 1 tablespoon sugar 1/2 cup mayonnaise -- homemade OR Best Shred cabbage and carrots and place in a large bowl. Add raisins and toss gently. Add the salt, sugar and mayonnaise and mix just until combined. Place in fridge for several hours - overnight is best. Me ke aloha, Mary Contributed to FareShare by Mary Spero. FareShare Gazette; 25 August, 2000 - - - - - - - - - - - - - - - - - - - * Exported from MasterCook * Mary's Ono Lasagna Recipe By :Mary Spero Serving Size : 1 Preparation Time :0:00 Categories : Volume 3-8, August 2000 Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1/2 pound lasagna noodles 1 recipe Grandma's Spaghetti Sauce -- (see recipe) 1 recipe Ricotta Cheese Filling for Ravioli -- (see recipe) 1/2 pound mozzarella cheese -- (or more) Romano cheese -- (or Parmesan) parmesan cheese Assembly : Use a 9x13 pan. Put some sauce in the bottom of the pan. Add a layer of half-cooked lasagna noodles. Top with a generous layer of ricotta filling. Sprinkle with grated mozzarella cheese. Cover with sauce. Sprinkle with Romano cheese. Make another layer (or two) ending with mozzarella cheese, spaghetti sauce and Romano cheese. Bake until bubbly and until cheese is lightly browned. Remove from oven and let sit for at least 15-20 minutes. Cut into squares and serve with lots of garlic bread and a big green salad. NOTES : You probably will not use the whole recipe of spaghetti sauce. Me ke aloha, MerryMary E hele mai oukou e ai! (Come and eat!) All the recipes are from Joe's grandmother, who was born in Como, Italy. These are all very authentic. I watched her make the spaghetti sauce, ricotta filling and sausage many times! Enjoy! Contributed to FareShare by Mary. FareShare Gazette; 21 August, 2000 - - - - - - - - - - - - - - - - - - - * Exported from MasterCook * Mom's Carrot Pineapple Raisin Salad Recipe By :Mary Spero Serving Size : 1 Preparation Time :0:00 Categories : Volume 3-8, August 2000 Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 5 large carrots -- (5 to 6) 1 medium pineapple -- peeled and cored -- see note* and cut in bite-size pieces 1 package golden raisins mayonnaise -- ** 1 tablespoon sugar Note* OR two small cans of chunk pineapple with juice. ** only enough mayonnaise to hold it all together. Mom used to grate several large carrots, that had been peeled. To this she added a medium sized pineapple, cut up in small pieces OR a can or two of chunk pineapple with the syrup and a whole box of raisins. Mom used the golden raisins; however, I think either the dark or golden would be fine. She tossed all this together with only enough mayonnaise to hold it all together. Finally, she sprinkled about 1 tablespoon of sugar over all, placed in the refrigerator for several hours and then tossed again before serving. Contributed to FareShare by Mary Spero. FareShare Gazette; 25 August, 2000 - - - - - - - - - - - - - - - - - - - * Exported from MasterCook * My NeverFail Pie Crust Recipe By : Serving Size : 1 Preparation Time :0:00 Categories : Volume 3-8, August 2000 Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 2 cups low gluten flour -- such as Gold Medal and not King Arthur 3/4 cup butter flavored Crisco 5 tablespoons sour milk 1 Dash salt With a pastry blender blend Crisco and flour until mixture is still very lumpy. Add salt and milk and mix until moistened. Pull together with your fingers and place on floured surface to roll. Making sure that it is all incorporated, divide in half and roll each half into a disk large enough for your pie plate. Cold flour and cold Crisco work well, but I have never had luck chilling the dough prior to rolling out. Bake as directed in the pie recipe you are using. Contributed to FareShare by Jennie. FareShare Gazette; 21 August, 2000 - - - - - - - - - - - - - - - - - - -

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