Three Cheese Lasagne Roll-Ups

             12 lasagna noodles, any flavor

Filling:   1 carton (500g) ricotta or cottage cheese

               2 cups mozzarella cheese

            1/2 cup grated Parmesan cheese

               2 eggs, slightly beaten

               1 package (300g) frozen chopped spinach, thawed,

                  well drained

            1/4 teaspoon salt

            1/4 teaspoon pepper

            1/4 teaspoon nutmeg

Sauce:     1 tablespoon olive oil

                1 medium onion, chopped

                2 cloves garlic, minced

                1 can (27.5 oz.) pasta sauce 

             1/4 teaspoon pepper

             1/4 teaspoon basil

                1 tablespoon minced parsley

Cook lasagna in large quantity of boiling water, until just barely tender; drain off water; rinse in cold water to stop cooking.  Allow lasagna to stand in cold water to prevent pasta sticking together.

Combine ricotta, mozzarella and Parmesan cheesed; add eggs, spinach, salt, pepper and nutmeg; mix well.  Set aside.

Heat oil in saucepan, add onion and garlic and cook until tender.  Add tomato sauce, pepper and basil.

Pat lasagna strips dry.  Spread cheese mixture evenly on each lasagna strip; roll up each strip.

Spread 1/3 tomato sauce in a 9x13 inch baking dish.  Arrange roll-ups seam-side down in sauce.  Top with remaining sauce.

Bake, covered, at 350 F. for 25 minutes.  Remove cover and bake 5 minutes longer.  Sprinkle with parsley and serve.  Makes 12 roll-ups

Italian Meatballs

   2 eggs, beaten

3/4 cup cracker or bread crumbs

1/2 cup milk

1/2 cup plus 2 tablespoons grated Parmesan cheese, divided

1/4 cup finely chopped onion
   1 teaspoon Worcestershire sauce

   1 teaspoon garlic salt

   1 teaspoon Italian seasoning, divided

   2 pounds ground pork

1/4 cup ketchup

In a large bowl, combine eggs, crumbs, milk, 1/2 cup cheese, onion, Worcestershire sauce, garlic salt and 1/2 teaspoon Italian seasoning.  Add pork and mix well.

Shape into 2 inch meatballs.  With the palm of your hand slightly flatten meatballs.  Place on a rack in a greased large shallow baking pan.

Spread ketchup over meatballs, sprinkle with remaining cheese and Italian seasoning.

Bake at 350 F. for 40 to 50 minutes or until no pink remains.

Broccoli Casserole

1 package (180 g.) Uncle Ben's Long Grain & Wild Rice

1 pound old cheddar cheese, shredded

1 bunch broccoli, chopped in small pieces

1 can (10 oz) Cream of Mushroom soup, undiluted

Cook rice per directions on package.

Wash and chop broccoli.  The stem of the broccoli can also be used.  Simply cut off the green bark, lewaving the white centre, slice. 

In a 2 quart casserole dish, alternate-starting with half the rice, then half the broccoli, spread half thew soup over the broccoli, top with half the cheese.  Repeat.

Bake at 350 F. for 30 minutes covered, remove lid and bake uncovered 15 minutes.

Remove from oven.  Serve

Jude's Carrot Salad

Salad:       2 pounds sliced carrots

                 2 green peppers, sliced Julienne

                 3 medium onions, sliced, separated in rings

Dressing:  1 10 oz. can Tomato soup, condensed

                  1 cup white sugar

                  1 cup salad oil

               2/3 cup white vinegar

                  1 teaspoon dry mustard

                  1 teaspoon salt

               1/2 teaspoon black pepper

Cook carrots Al dente, 6 to 10 minutes.  Drain, and rinse carrots under cold water.

In a blender combine all the ingredients of the dressing.  Mix well.

In a large non-metallic bowl, add onions, green peppers and carrots.  Pour dressing over vegetables.

Cover bowl and refrigerate for at least 4 hours.  The vegetables will reduce themselves as they marinate.

Creamy Turkey Soup

      1 large onion, chopped

      3 celery ribs with leaves, cut into 1/4 inch pieces

      6 tablespoons butter or margarine

      6 tablespoons all-purpose flour

      1 teaspoon salt

   1/4 teaspoon pepper

   1/4 teaspoon garlic powder

   1/2 teaspoon each - dried thyme, savory & parsley flakes

1 1/2 cups milk

     4 cups cubed cooked turkey

     5 medium carrots, cut into 1/4 inch pieces

1 - 2 cups turkey or chicken broth

     1 package (10 oz.) frozen peas

In a large kettle, saute the onion and celery in butter until tender, about 10 minutes.  Stir in the flour and seasonings; gradually add milk, stirring constantly until thickened.

Add turkey and carrots.  Add enough broth until soup is desired consistency.

Cover and simmer for 15 minutes.

Add peas; cover and simmer for 15 minutes or until vegetables are tender.  

Yields: 6 to 8 servings.