Lost recipe cards: please help my mom stop pulling her hair out

RED, WHITE, AND GREEN LASAGNA

1 (10 ounce) package frozen chopped spinach, thawed*

1 clove garlic, minced

2 green onions, chopped

1 3/4 cups ricotta cheese

1/2 cup grated Parmesan cheese

2 eggs

2 tablespoons butter or margarine

2 tablespoons all-purpose flour

2 tablespoons dry white wine

3/4 cup milk

1/2 cup shredded Cheddar cheese

3 cups prepared meatless spaghetti sauce

8 ounces no-boil lasagna noodles

Squeeze excess water from spinach. Combine spinach, garlic, green onions, ricotta cheese, Parmesan, and eggs in a large bowl; mix well.

Melt butter in a medium skillet over medium-low heat. Add flour. Stir well. Add wine and milk. Cook, stirring, until thick, about 3 minutes.

Add Cheddar. Stir until Cheddar is melted.

Preheat oven to 425 degrees F.

Spoon half of spaghetti sauce into a medium baking pan. Layer half the noodles, the spinach mixture, noodles, and remaining spaghetti sauce in pan. Pour cheese sauce over prepared layers.

Bake lasagna until browned and bubbly, about 30 minutes. Let stand for 10 minutes before serving.

*There are many wonderful greens that would be delicious instead of the spinach. Try boiled, chopped Swiss chard.

Servings: 6
Source: Cooking recipe cards

Great American Recipes Card # 123 Group 17

BEST EVER CAKES AND PASTRIES

The Very Best CHOCOLATE CAKE

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1/4 c. unsweetened chocolate

1/2 c. water

1/2 c. butter

3/4 c. sugar

1 eggs

1 c. all-purpose flour

1 1/2 tsp. baking soda

1/4 teaspoon salt

1/4 c. buttermilk

1/2 teaspoon baking soda

1/2 tsp. vanilla

Powdered Sugar and Orange Slices for Garnish

1. Place butter in saucepan and melt. Stir in water and cocoa. Combine well with a whisk.

2. In a mixing bowl; combine the sugar, flour, soda and salt.
   Add the cocoa mixture, buttermilk, egg, and vanilla. Blend well.

3. Pour batter into a greased 8 inch round cake pan.

4. Bake at 350 F oven for 25 to 30 minutes or until toothpick comes out clean. Cool on rack.

5. Dust with powdered sugar. Serve in wedges. Garnish with Orange slices, if desired.

I ALSO HAVE:

Chocolate Mouse Cake Card # 17Chocolate Sour Cream Cake Card # 74
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Quick Cocoa Cake Card # 80
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Saucepan Cocoa Cake Card #110
Dallas Sheet Cake Card # 90

Great American Recipe Card Collection

Dessert Favorites Card # 104 Group 13

Quick Cherry Dessert

For one 13 x 9 inch cake pan, 16 servings.

1 cup butter (2 stix) or margarine

1 1/2 cups granulated sugar

4 eggs

1 teaspoon almond extract

2 cups all-purpose flour

2 teaspoon baking powders

1 can cherry pie filling

Powdered sugar to dust over top

PREPARATION:

1. In a large mixing bowl, cream together the butter and sugar.
   Add eggs. Beat until light and fluffy.

2. Add the almond extract. Stir in the flour and baking powders. Mix until smooth.

3.Butter a 13 x 9 inch cake pan. Turn the mixture into the pan.

1. Spoon the pie filling into the cake , in 6 spots.
   SPACING 4 spoonfuls evenly in each direction.

2. Bake at 350 degrees for 45 to 50 minutes or until golden brown, and tests done.
   Filling will sink into the cake while baking.

3. To serve, cut in 16 pieces.

4. Place bottom side up on serving plate. Dust with powdered sugar.
   Spoon slightly sweetened whipped cream over each serving, id desired. This is great served warm.

**For blueberry dessert, use canned blueberry pie filling.