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Je w isli Meals
A reader has asked for Lasagne
recipes that can be adapted to the
Jewish kitchen. In this she reflects
the attitude of many who find a
number of Italian-inspired dishes,
like the wide varieties of spaghetti
and pizza, great favorites. Here
are directions for Lasagne with
meat (Fleishig), with cheese (Mil-
big), and with fish (Pareve).
Please note that in our Milhig
recipe we have substituted pot
cheese and Swiss for not easily
obtained and non-kosher mozza-
rella and Romano.
•• ■ 01111•10.11.0 ■ 041•11•••)01.1.11 ■ 0 f••01.011,
HINIMO 01•••041011111.1
Tomato Sauce
By ROSALIND S. ZUNSER
1 tablespoon olive oil
2 cloves garlic (minced)
1 medium onion (chopped)
1 stalk celery (chopped)
1 bay leaf
1 teaspoon dried basil
1 large can Italian plum tomatoes
1/2. can tomato paste
1 teaspoon oregano
Salt and pepper to taste
1 /4 cup chopped parsley
Brown onions, celery and garlic in
oil, add rest of ingredients and cook
slowly 1, 2 hr. Makes 1 qt. If using
meat balls in fleishig recipe, add meat
balls to tomato sauce and cook alto-
gether lie hour. Use about 3/4 lb, meat.
(Copyright, 1967, JTA, Inc.)
Lasagne (Fleishig)
If it is too difficult to obtain
lasagne, very wide noodles will
do. Use 1/2 lb. lasagne and boil
according to directions on package
but add 1 tablespoon oil before
removing from fire. Do not rinse.
Put some tomato sauce or meat
sauce, recipe for which follows,
on the bottom of a long casserole,
layer of sauce (tomato with meat
balls size of a walnut or a meat
sauce) layer of lasagne and re ,
peat, making top layer of lasagne
and bake in a 350 degree oven
THE DETROIT JEWISH NEWS
Friday, January 6, 1967-21
canned flaked fish instead of cheese
but add tomato sauce.
until well heated through, about 30
minutes. Lasagne should be boiled
until just tender, not mushy.
Lasagne (Milhig)
Use 11/2 lbs. pot cheese and 1/2
lb. Swiss cheese (grated) alto-
gether. If made without tomato
sauce altogether, butter bottom of
casserole very well and put two
kinds of cheese and a little melted
butter between each layer. Bake
as directed above. If using tomato
sauce, add some on lasagne before
adding cheese.
T H. Grant
INCORPORATED
ctistry
in nntfec ewels
Meat Sauce
1 lb. ground beef
2 tablespoons olive oil
1 small onion, chopped
1 clove garlic, minced
1 carrot, grated
1 s(N
taolk 2c1/2e1 ) ery , chopped
1 large can Italian plum tomatoes
Lasagne (Pareve)
Substitute cooked flaked fish or
a
e, 174
1 tablespoon minced parsley
cup chopped or thinly sliced
mushrooms -
Salt and pepper to taste
1''2 cup water or soup
Heat the oil in a saucepan, saute
onions, garlic, carrot and celery lightly.
Add beef and cook untitl no red re-
mains, stirring frequently. Add soup or
water and rest of ingredients. Cook
over low heat one hour. Correct sea-
soning.
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151
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