Al2 - Sunday, September 18, 1983 - North Shore News

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SOUBRETTE (MEATLESS LASAGNE)

FROM

Serves 6

8 ounces lasagne noodles

1/4 cup chopped onions

2 tablespoons butters

1 tO-ounce packaged frozen
chopped spinach

{ pound Montercy Jock cheese,
grated

3 cups small curd cottage cheese

2 eggs. beaten

Butter as needed

1/3 cup grated Cheddar cheese

Paprika

Preheat oven to 350 degrees Cook
noodles according to directions on
package and sctaside Saute onions

tin butter untll transparent Set
aside Cook spinach unawt thawed,
then drain and syuceze dry Add
omons and act aside Combine
Montercy Jack cheese, cottage
cheese. and eggs Divide cheese
mixture into 2 equal parts and place
in? bowls Add spinach mixture to
one bowl. blending well Arrange a
Isyer of noodles in a well-buttercd
shallow baking dish Cover with the
cheeac-spinach muiature and dot
with butter Place another layer of
noadics on top and cover with the
plain cheese minature Sprinkle with
Cheddar cheese and spnnkle witha
little papnka Bake for 10 minutcs
or ountil bubbly) and cooked
through

Extra Absorbent
Pkg. of
Toddler
Pkg. of 48
Toddier Plus
Pkg. of 40

TOMATO SAUCE

HUNT'S ITALIAN

SPAGHETTI SAUCE

TOMATOES:

CORINA © WHOLE
284 mi Tin
OD OO 9008000098000 0 00S CSCO

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SETAILS AT
y

Al3 - Sunday, September 18, 1983 - North Shore News

312 ¢ PKG.

RICE and BROCCOLI

GREEN GIANT @ PRLAT, FRENCH AND WHITE AND WILD

VEGETABLES

GREEN GIANT @ JAPANESE AND CAMHESE