824-Lancaster Farming, Saturday, May 12,1990
Cook’s Question
(Continued from Page B 8)
Lasagna Vegetable Roll-Ups
12 lasagna
1 pound part-skim ricotta cheese
4-ounces part-skim mozzarella, shredded
2 small broccoli stalks or asparagus steamed for
5 minutes, drained and chopped, about 2 cups
1 cup sliced fresh mushrooms
2 scallions, trimmed and chopped
2 tablespoons chopped fresh basil or 2 teas
poons dried basil
1 tablespoon fresh oregano or 1 teaspoon dried
oregano
% cup cup chopped fresh parsley
Spaghetti sauce or tomato sauce
Preheat the oven to 350 degrees. Add the lasag
na to 4 quarts of boiling water with 2 teaspoons
salt. Start testing the pasta after 12 minutes and
cook it until it is al dente. Drain the pieces and
spread them on a clean dish towel to dry.
In a large bowl, mix the ricotta, mozzarella, broc
coli or asparagus, mushrooms, scallions, basil,
oregano, and parsley.
To assemble the dish, spread 1 cup of the
spaghetti sauce over the bottom of an 11x13-inch
baking pan.
Spread about V* cup of the cheese and veget
able mixture over a lasagna strip, starting at one
end, roll up the strip. Place the roll, seam side down
in the baking pan. Repeat the process with the
remaining lasagna strips and filling. Pour the
remainder of the sauce over the rolls and cover the
pan tightly with aluminum foil. Bake the rolls for 20
minutes, then remove the foil and bake them for 15
to 20 minutes more. Serve the roll-ups piping hot
from the pan. Serves 6.
Cheesy Classic Lasagna
1 pound lasagna, uncooked
1 pound bulk Italian sausage
V 2 cup chopped onion
1 clove garlic, minced
2 8-ounce cans tomato sauce, divided
2 6-ounce cans tomato paste
I'A cups hot water
1 teaspoon basil leaves
1 teaspoon oregano leaves
'A teaspoon marjoram leaves
1 16-ounce container Ricotta cheese
1 10-ounce package frozen chopped spinach,
thawed and well drained
Vi cup grated Parmesan cheese
3 eggs
'/ 2 teaspoon salt
2 cups shredded, mozzarella cheese
2 cups shredded muenster cheese
Prepare lasagna according to package direc
tions, drain. In medium skillet, combine sausage,
onion, and garlic. Cook until sausage is no longer
pink, stirring often to break sausage apart; drain.
Reserve % cup tomato sauce. Stir remaining
tomato sauce, tomato paste, water, basil, oregano,
and marjoram into meat mixture. Bring to boil.
Reduce heat, simmer 5 minutes. In medium bowl,
combine ricotta, spinach, Parmesan, eggs, and
salt; mix well. In 13x9-inch pan, spread reserved
% cup tomato sauce. Layer 'A each lasagna, ricot
ta mixture, meat mixture, mozzarella and muenster
cheeses. Repeat layers. Bake, uncovered in a 350
degree oven until hot and bubbly, 40 to 50 minutes.
Let stand 5 to 10 minutes before cutting. Refrig
erate leftovers. Serves 12.
QUESTION Linda Frazier, Rohrersville,
MD, requested a recipe for strawberry freezer jam.
Thanks to Bertha Sharp, Mifflintown, and numer
ous others for answering this request.
Strawberry Freezer Jam
2 cups crushed strawberries
4 cups sugar
Stir sugar into fruit. Set aside for 10 minutes. Mix
3 /4 cup water and 1 box Sure-Jell fruit pectin in small
saucepan. Bring mixture to full rolling boil over high
heat, stirring constantly. Boil for 1 minute. Stir pec
tin mixture into fruit. Stir constantly for 3 minutes, fill
all containers immediately to 'A -inch of tops. Wipe
off top edge of containers and quickly cover with
lids. Let stand at room temperature for 24 hours.
Store in freezer until opened. After opening, store
in refrigerator up to 3 weeks.
Your Full-Service John Deere Dealers
ADAMSTOWN
EQUIPMENT INC.
Mehnten, PA
(near Adamstown)
215-4*4-4391
BARRETT CARLYLE &
EQUIPMENT MARTIN, INC. DEERFIELD AG & HR - GUTSHALL & LG. SALES
Smleksburg, PA Hagaratown, MD TURF CENTER, INC. SONS, INC. Sllvardala, PA
814-257-8881 301-733-1873 Wataentown, PA Cartlala, PA 215-257-5136
717-538-3557 717-249-2313
■ John
1219 Mower/Conditioners
■ Unique conditioning roll cleats apply
more pressure-per-inch over more
crimping points
■ Easy adjustments for pressure, roll
spacing, platform float, shoe height
GETTYSBURG (Adams Co.)
Adams County 4-H Presenta
tion Nile was held at Biglerville
High School, on Monday, April
30. Nine junior 4-H members and
two senior 4-H members pre
sented illustrated presentations.
Four 4-H members presented pre
pared speeches and six 4-H mem
bers presented impromptu
speeches.
Junior 4-H members receiving
blue merit awards for their presen
tations and the titles of their pre
sentations were: Kelly Rockafel
low, Taneytown, presented
“Pressed Leaf Note Cards”; Sadie
Bucher, New Oxford, presented
“Ceramics”: Julie Zepp, New
Oxford, presented “A Toast to
Milk”; Jenny Washburn, East Ber
lin, presented “Landfill and Trash
Problems”; Anthony Hill, York
Springs, presented “How Big Is
Your Heifer”; Susan Myers, Lit
tlestown, presented “Measuring
Pounds and Inches”; Ryan Zepp,
New Oxford, presented “All
About Feeds”; and Mindy
McLaughlin, Taneytown, pre
sented “Identifying and Register
ing Your Calf’. Junior 4-H mem
ber Kristi Cunningham, Aspers,
presented ‘Tilting and Grooming
a Steer” and received a red merit
ribbon. Senior 4-H members
receiving blue merit awards for
BARTRON
SUPPLY, INC.
Tunkhannock, PA
717-838-4011
PUTS THE
PRESSURE ON FOR
FASTER DRYDOWN
their presentations were: Beau
Ramsburg, Gettysburg, presented
“Calves and Calving”; and Abe
Bucher, New Oxford, presented
“Rocketry.”
Following are the prepared 4-H
speakers, the awards they
CLUGSTON FARM
EQUIPMENT
Naadmora, PA
717-573-221 S
CLUGSTON EVERGREEN ROBERT G. j
Ild i pup My INC TRACTOR CO, INC. HAMPTON, INC
PA Labanon. PA Shiloh. NJ
7rrSwiM 717-272-4841 809-451-9520
ENFIELD
EQUIPMENT INC.
Whitaford, MO
301-452-5252
received, and i
Mandy Hilbot;
merit ribbon,
Amy Brodbecl
merit ribbon,"
ne Hess, Gettyil
AB.C. GROFF, INC.
Now Holland, PA
717-354-4101
Pet
st Be
of Li
iedr
KEI
iKISTI
Lynr
21S-
LEH
EQI
Wmci
215-