March 5, 1956 Lasange, Molasses Coconut Cookies

Lasange "A New Version"

1 1/2 pounds ground beef
1/4 c. chopped celery
1 medium onion, chopped
1 clove garlic, minced
2 T. shortening
2 No. 303 cans tomatoes
1 6-oz. can tomato paste
2 t. salt
1/4 t. cayenne pepper
1/2 t. oregano
1 bay leaf
1 8-oz. pkg. broad noodles
2 c. ricotta or cottage cheese
1 pound mozzarella cheese, sliced
1/3 c. grated parmesan cheese

Cook celery, onion and garlic in shortening until tender. Add ground beef and brown until crumbly but not hard. Pour off drippings. Add tomatoes, tomato paste, cayenne pepper oregano and bay leaf. Cover and cook slowly for 20 minutes. Remove bay leaf. Cook noodles in boiling salted water until tender. Drain. Arrange half of the noodles in a greased 4-quart baking dish. Pour half of the meat sauce over the noodles, cover with a layer of ricotta and mozzarella cheese. Repeat with remaining noodles, meat sauce and cheese. Sprinkle with parmesan cheese.Bake in a moderate oven 350 degrees F. for 30 minutes. 8 servings.

Molasses Coconut Cookies (A Request)

1 c. shortening (half butter)
2 c. brown sugar
2 eggs
1/4 c. molasses
2 T. water
4 c. flour
1 1/2 t. baking powder
1/2 t. baking soda
1/4 t. salt
1 c. moist shredded coconut, cut up any long shreds

Cream shortening and sugar well until light and fluffy. Add eggs and mix well. Combine molasses and water and add. Sift flour, baking powder, baking soda and salt and mix well with the first mixture. Mix in coconut. Chill dough 2 hours. Roll into balls the size of walnuts. Place 2" apart on ungreased baking sheet. With fingers flatten each ball into a 1 1/2 x 2 1/2 oblong and 1/4" thick. Press each cooky lengthwise with tines of floured fork in washboard effect. Bake at 400 degrees for 8 to 10 minutes. Yield: 4 to 5 dozen.