Kitchen Krafts

By Winnifred and Ann Jardine

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    Easy Lasagne

    1 pound ground beef

    1 large onion, chopped

    1 cup canned tomatoes

    1 (8-ounce) can tomato sauce

    1 (6-ounce) can tomato paste

    6 ounces uncooked lasagne noodles

    3/4 cup cottage cheese

    1/4 cup grated Parmesan cheese

    1 1/4 teaspoon salt

    dash pepper

    1. Sauté ground beef and onion over medium heat.

    2. Add tomatoes, tomato sauce, tomato paste, salt, and pepper. Simmer for 30 minutes.

    3. Grease 9″ square baking dish.

    4. Cover bottom with half of uncooked lasagne noodles.

    5. Spoon 1/3 of meat mixture onto noodles.

    6. Arrange 1/2 of cheese slices over meat, then spread 1/2 of cottage cheese on top.

    7. Layer remaining noodles, 1/3 of meat mixture, cheese slices, and cottage cheese.

    8. Top with last of meat mixture, sprinkle with Parmesan cheese.

    9. Put two foil layers over top of casserole, pinching it tightly around edges of dish.

    10. Bake at 325° for 1 hour.

    Makes 6 servings.

    Spinach Toss

    1 package spinach, cleaned

    1 can mandarin oranges, chilled and drained


    1/2 cup sugar

    1/4 cup vinegar

    1/2 cup lemon juice

    2 tablespoons grated onion

    1/2 cup salad oil

    1 teaspoon salt

    1 teaspoon paprika

    1. Shred spinach into large bowl.

    2. Combine ingredients for dressing in covered jar and shake briskly.

    3. Add dressing to spinach and toss until each leaf is coated.

    4. Just before serving, gently toss in mandarin oranges.

    Makes 6 servings.

    Holiday Punch

    1/2 gallon vanilla ice cream

    1/2 gallon chilled apple juice

    Combine ice cream and apple juice. Mix together with an electric or hand beater until frothy.

    Humbug Hash

    1 pound milk chocolate

    1 cup broken nuts

    1 cup raisins

    1 cup miniature marshmallows

    2 cups rice cereal

    1. Line 8″ x 8″ pan with foil or waxed paper.

    2. Melt chocolate pieces in medium bowl over pan of hot (not boiling) water.

    3. Remove chocolate from heat and carefully stir in remaining ingredients until all are coated.

    4. Press evenly but lightly into foil-lined pan. Cool until hard.

    5. To serve, lift candy out, peel off paper, and cut into squares.