2 1/4 lb lean ground beef
1/3 cup instant minced onion
3/4 tsp garlic powder
4 tsp salt
3/8 tsp red pepper -- crushed
1 tbsp oregano
3 tbsp parsley flakes
18 oz tomato paste -- 3 (6-oz)
1 cans
24 oz tomato sauce -- 3 (8-oz)
1 cans
2 1/4 cup hot water
3 large eggs -- beaten
3 lb cream style cottage cheese
1 lb lasagna noodles -- cooked,
1 (18 noodles)
12 oz processed cheddar cheese --
1 shredded
3/4 cup parmesan cheese
Directions
Line four 8x8x2-inch baking pans with heat-resistant freezer wrap.
Allow enough extra wrap to fold over top. Use one pan for each six
servings or one-fourth of the recipe. Do not line pans for food to be
served without freezing.
Crumble beef; cook until lightly browned. Stir in onion. Cook until
onion is tender. Drain off fat. Stir in seasonings, tomato paste,
tomato sauce, and water. Simmer for 5 minutes, stirring occasionally.
In another bowl, blend eggs with cottage cheese.
In each pan, spread a layer of meat mixture (about 3/4 cup). Add a
layer each of noodles (2 1/4), meat mixture (about 3/4 cup), cottage
cheese mixture (about 3/4 cup), processed cheese (1/3 cup), and
parmesan cheese (1 1/2 tablespoons). Repeat layers until all
ingredients are used. Pack food tightly to avoid air pockets.
TO SERVE WITHOUT FREEZING: Preheat oven to 400B0 F. (hot). Bake 30
minutes or until sauce bubbles at edges.
TO FREEZE: Cool for 30 minutes at room temperature. Complete
wrapping by pulling paper up over top of food. Put edges of wrap
together and fold several times so paper lies directly on top of
food. Fold ends of freezer wrap over the top and seal with freezer
tape. Label with name of food, date of freezing, and last date the
food should be used for best eating quality (about 6 months). Freeze
for 10-12 hours before removing packages from the pans.
TO HEAT FROZEN LASAGNA: Preheat oven to 400B0 F. (hot). Remove
freezer wrap. Place food in baking pan. Bake 1 1/4 hours or until
sauce bubbles at edges and center is hot.
VARIATION: Italian Lasagna -- Use ricotta cheese in place of cottage
cheese and mozarella cheese in place of processed cheddar cheese.
~ - - - - - - - - - - - - - - - - -
NOTES : This recipe is for 24 servings (about 2 1/2 by
4 inches).
Directions are given for dividing the prepared food into four parts
of six servings each. One part may be completely cooked and served
at the time of preparation. The remaining parts may be frozen.
"Freezing Combination Main Dishes" by Meredith Robinson and Lois
Fulton (Consumer and Food Economics Institute, Agriculture Research
Service) USDA Home and Garden Bulletin No. 40, 1973 (Stock Number
0100-02712). MasterCook electronic format by Rosie Winters. Nutr.
Assoc. : 0 4289 0 0 0 0 1036 0 0 0 0 2905 0 4631 0
Recipe By : Freezing Combination Main Dishes (Robinson & Fulton,
1973)
Servings: 24 servings
American Lasagna (Usda) Recipe brought to you by Recipe Ideas
Categories: Italian; Lasagna; Pasta
The History of Recipes
It is possible to read the history of `recipes` far back into antiquity, certainly as far into history as ancient Egypt, and quite possibly further than that. Interesting though that is, these, early cook books were just very simple pictorial instructions for food preparation.
In fact, the oldest recipe found, according to academics are a few tablets in the Sumerian language which describe the baking of bread which is then used to make a drink, quite possibly a form of beer as it is recorded as making anyone who drank it feel blissful. Later on, in The time of the roman empire 25BC a roman called Apicius wrote some scripts describing recipes cooked by the Romans. In his scrolls, he recounts how the meals of wealthy Romans were divided into appetizers, main course and afters, a style of dining still practiced today. Aspicius recounts how the cooks of his times made use of a good variety of aromatic flavors, including a few that are still present in modern kitchens such as bay, fennel and parsley. Later, in the fifteenth century, people returning from the crusades brought back many foods and herbs from the East, including coriander, parsley, and rosemary. The introduction of these new culinary ideas led to a torrent in manuscripts on food, many of which are now in private libraries. For the decades that followed, the powerful and wealthy houses competed with each other to lay on the most exotic meals, and as a result the best cooks and their recipes were much in demand. However, it was during the nineteenth century that formal cookery and recipe collections became really popular. The Famous Mrs Beeton in the UK, and the equally famous Fannie Farmer in the US, dedicated years of their lives to collecting, trying out, and recording the recipes that were being prepared for the better households. By the time we get to the 1900s, cook books are in high demand, mostly as a result of increased literacy, people having increased free time and having more disposable income. |
We hope you enjoy this American Lasagna (Usda) recipe.
