Lasagna~ My Own Creation: Recipe

Ingredients

1 box lasagna (i just use the
1 basic type)
1 large can tomatoe sauce
3 medium tomatoes
2 large green peppers
1/2 cup chopped chives
3 tbsp finely chopped garlic
1 large red onion, chopped
1/2 cup mushrooms
16 oz fat free cottage cheese *
1/3 cup bread crumbs
1/4 cup egg substitute
1 cup fat-free mozzerella
1 onion,
1 garlic powder,
1 paprika
1 tsp each of oregeon, thyme and
1 basil
1 fresh ground pepper, vary to
1 taste


Directions

Cook the lasagna according to package. Mix the whole container of
cottage cheese with the bread crumbs, chives, egg-substitute, herbs
and spices (except paprika!). Take a large baking dish and coat
bottom with a thin layer of tomatoe sauce. Then a layer of lasagna.
On top of this spread a layer of the cottage cheese mixture. ON thop
of this a layer of chopped peppers and onions. Then slice tomatoes in
whole circular slices and place a layer on top of the other
ingrediants. Then a layer of tomatoe sauce. Repeat one more time.

On the top add the mozzerella, if desired, and sprinkle that with
about 1/2 tsp of paprika. Bake at roughly 350-375 for about 45
minutes. I have made this alot and even my SAD friends swear by it.

Date: Thu, 16 Dec 93 11:28:31 EST From: jf_adams@unhe.unh.edu (Jon
Adams ~ Grad School)

Converted to MM format by Dale & Gail Shipp, Columbia Md. From: Dale
Shipp Date: 17 Nov 96


Servings: 4 servings

 

 

Lasagna~ My Own Creation: Recipe brought to you by Recipe Ideas


Categories: Italian; Lasagna; Pasta


The History of Recipes

It is quite feasible to prove the history of written cooking instructions far back into distant history, in fact as far back into history as the Egyptians, and possibly even further than that. Interesting though that maybe, these, old recipes were just very simple pictorial instructions for meal preparation.

In an interesting twist, the oldest recipe found, according to academics are some ancient tablets in the Sumerian language which recount the preparation 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`.

Progressing into Roman times 25BC a man called Apicius created a number of scripts detailing recipes cooked by wealthy roman citizens. In his works, he tells us how the roman meals were separated into hors d`oeuvre, main meal and afters, something we still use today. Aspicius also informs us how the Roman cooks made use of a wide range of aromatic flavors, including a few you will know like bay, mint and parsley.

Continuing our culinary historical journey, we have two recipe books published in the 1300s - a cookery book titled `Forme of Cury`, and another, similary called `Curye on Inglish`. Perhaps surprisingly, these are unconnected to the curry that is familiar to us all today, but instead accounts of the types of food on the menues of the upper classes of those days.

Later on, in the 15th century, knights returning from the crusades brought us many foods and spices from the East, including spices such as coriander, parsley, and basil. These new foods and spices caused an eruption in manuscripts on cooking, most of which are kept safe in private cookery archives.

When we get to the twentieth century, cooking publications were in great demand, as a result of increased literacy, more spare time and having more disposable income.

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