11• ■ •0411•1601 ■ 0•11 ■ 0411•11 ■ 0411•10.0 .1.11.134MO ..1•111.0 410111.0 ■ 11.114•11• I • ■ ••• ■ 11..• ■•■ 0 •IMIIMMIN1.0.11 ■ ■ =0.1,11/0 11 ■ 1•0 001111 ■ 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. 20010 JamesCouzensDrive Detroit 35, Michigan 1 ,..;2 • Dubb's Country Kitchen • Sherri's • Efros Drug Company • Fabulous Star Bakery • Leonard's Shoes • The Bootery • Pickwick Shop • Bab's Hair Fashions • Rigsby Shoe Service aleofftege etatAttea..- Phone: 342 -5666 Classified Ads Get Quick KOSHER MEATS & POULTRY, Inc. 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