Chocolate Drop Cookies:
These are recipes that have been in the family a long time...
1/2 cup butter
1 cup brown sugar
1/2 cup milk
1 & 1/2 cups flour
1/4 teaspoon soda ("Arm and Hammer")
1 teaspoon baking powder ("Calumet")
2 squares melted chocolate or 6 tablespoons cocoa
Chocolate frosting (optional)
Blend butter and brown sugar--add milk--egg--sift four, soda and baking
powder in mixture--add melted chocolate (or cocoa) --drop by spoons on
buttered pan-bake at 350 degrees for 12 to 15 minutes or until done. Frost
with chocolate frosting (at option).
Stir over slow heat until sugar dissolves:
2 cups sugar
4 tablespoons cocoa
3/4 cup milk (canned with a little H20)
2 tablespoons corn syrup
Cook slowly (very) until soft ball forms in cold water (238 degrees candy thermometer).
Add -- don't stir
2 tablespoons butter
1 tsp. baking powder
Cool to lukewarm, add 1 tsp. vanilla. Beat with electric mixer until the batch begins to form up good (the beating is part of the
secret). Fudge should be firm.
1 large onion
1 clove garlic
6 sprigs parsley
1/4 cup salad or olive oil
3 & 1/2 cups tomatoes
1 small can tomato paste
2 bay leaves
1 teaspoon salt
1/2 teaspoon pepper
1/2 cup water
1 lb ground beef
1 small onion
4 tablespoons butter or margarine
3 tablespoons flour
3/4 cup grated Parmesan style cheese
2 cups milk
2 egg yolks
1 lb package lasagne noodles
First step: Make up the tomato sauce.
Chop large onion, garlic and parsley fine and fry slightly in the hot olive or salad oil.
Add the tomatoes, tomato paste, bay leaves, salt, pepper and/water and stir until well mixed.
Then toss in the ground beef breaking it up into little pieces with a fork or spoon.
Now cover the tomato sauce and cook over a low heat for 45 minutes, giving it an occasional stir.
Second step: Make up the cheese sauce
Chop the small onion fine and cook it in the melted butter or margarine a minute or two.
Mix in the flour until smooth, add grated Parmesan-style cheese and a dash of salt.
Gradually stir in the milk and continue to cook over a slow heat, stirring constantly until sauce is thick as heavy cream.
Beat the yolks slightly, mix in a little hot cheese mixture slowly (to prevent curdling), then mix all cheese mixture and yolks
together and cook over low heat for 10 minutes longer. Remove from fire.
Cook lasagne noodles as directed on package until tender then drain.
Start your oven at 325 F. or so and grease a large baking dish
Now, put in a layer of noodles on the bottom of the baking dish. Now, pour over enough tomato sauce to cover noodles and
add some of the cheese sauce to this. Continue with these layers until the ingredients are all used. Bake 20 minutes, then set
your oven to broil and broil lasagne until the surface is a bubbling gold.
Enough for 8 servings. If you can not get lasagne noodles, get the broadest ones available. I use the broad noodles, not the
-Recipe provided by my grandmother on my mother's side of the family.