30 - Wednesday, August 26, 1987 - North Shore News

Lifestyles

Lasagna with a zing

THE VERY best lasagna
I've ever tasted wag served
to me in the most “unlikely
spot — Genoa’s Christoforo
Colombo Airport.

If you've eaten any airport food
Jately you'll understand why I say
“unlikely. In fact, f'm making a
vow never to order anything to eat
in an airport unless I’ve got
another five hours of flying with
one of those airlines — and we
know just which ones they are —
that specialize in peanuts and bag-
ged cookies.

Most people make lasagna. Most
people make lasagna the same
way. There are those who alter the
basic scheme and add spinach or
mushrooms but that isn’t true
lasagna.

pudget
beaters

by Barbara
McCreadie

So, when someone prepares
lasagna with an entirely different
approach I beg for the recipe. My
friend Sheila makes it this way:

Sheila’s Italian
Sausage Lasagna

1 Ib. sweet (uncooked) Italian

sausage links (I buy mine

at Stong’s)

Y: Ib. ground beef
V1 cup finely chopped onion

2 cloves garlic, crushed

2 tablespoons sugar

1 tablespoon salt
14 teaspoons dried basil

% teaspoon fennel seed
pepper

\% cup chopped parsicy

4 cups canned tomatoes,
undrained

2-6 oz. tins tomato paste .

12 ready-to-use lasagna noodles
(sec your favorite pasta
shop)

t lb. container ricotta cheese

1 egg
¥% Ib. mozzarella cheese, thinly

sticed
% cup grated Parmesan cheese.

In large Dutch oven, stir sausage
and beef with onion and garlic un-
til lightly browned. Add sugar,
salt, basil, fennel and half of the
parsley. Add tomatoes and tomato
paste, mashing the tomatoes.
Simmer until thick, stirring occa-
sionally. Preheat oven to 375°F.

Combine the ricotta, egg, re-
maining parsley and a shake of
salt.

In a Pam-sprayed deep 13°’ x 9”’
pan, layer:

1% cups meat sauce

6 noodles

\% ricotta-egg mixture

Ys of the mozzarella,

Repeat.

Top with the last of the meat
sauce and the last of the moz-
zarella. Top with Parmesan.
Cover. Bake 25 minutes.

Uncover and bake until bubbly,
about another “% hr. Let stand {5
minutes before cutting. Serves 8.

eh ee

You won't believe the number of
people who are addicted to
oatmeal! I’ve had so many calls
and offers of favorite recipes that

you'd think we were dealing with oo that *My Grannie used to serve’. have the same recipe: hoth fouves right away, wrap one

some rare, expensive ingredient — She recalled it being a brown bread Molasses-Oatmeal Bread in tinfoil and freeze. Re-heat to

served only on ceremonial occa- that had a funny way of rising — it This makes (wo loaves. Because serve. The flavor is moderately

sions, looped over the tops of the pans. it isn’t kneaded, it's best served See Lovely .
One caller remembered a bread I think her grandmother and | hot fram the oven. ff you can't use Page 31

CARMELO’S COFFERS 3 DALY ’ CARISBROOKE Scio OF DANCING
LUNCHEON SPECIALS STARTING Al x ISTD Modern/Tap

$3.95 FoR : mM xP
SOUP & SANDWICH . f * Creative Pre-School
x TUESDAY NITE “MOVIE NITE” x |G x Adult Ballet & Jazz

Choice of soup, salad & any pasta

_ - 7 Registration Day
cscava ee oe uenota . ~ Aug. 17th, 4-7 p.m.
: —————— at The Senior School
= = 1819 Capilano Rd.

1428 Marine Dr. : , For Information, free brochure
West Vancouver, B.C. Marion McMaster

a 987-3814

Don't tell everyone
it’s only while quantities last

Canadian Made
Convertible Crib by Northlands

European style crib that converts
to junior bed or loveseat. A
Periwinkle Exclusive!

Free conversion 1 tals reguiarly By. Northlands!!!

$75.00 are included!!!

@ Final Clearance 50% off Maternity & Infant's Summer Clothing
BP All Car Seats 10% off @ Snugli Baby Carriers reg. 49.99 Now 39.99
@P Strollers by Silvercrest. Graco, Fisher Price 10% off @ Gerry Baby Intercoms reg. 59.99 Now 49.99

@& Kalida Stroller (14lbs) reg. 149.99 Now 109.99 @P Diaper Bags including Polliwogs
reg. 35.99 Now 21.99

@ more in-store specials
SALE DATES goinkck 23 - SUN. AUG. 30

, al 9:30-6 Mon/lues,Wed. & Sat.
9:30-9 Thurs., Fri.
11-5 Sun.
1050 Marine Dr., N-Van.

aross from the Avalon

980-2866