Dear $$firstname$$,

Greetings from the Taste of Home Test Kitchen. May is a month for watching things bloom both in the kitchen and out in your yard…and for honoring Mom. We’re sharing delicious recipes that highlight one Mom’s Best Meal. Plus, you’ll find some useful hints and tips for lasagna and some lighter recipes that are perfect for breakfast or brunch. Click on the name of any recipe below to view it in our online Recipe Finder, print it and save it to your own “recipe box.”

• In this issue:
• Lasagna Like Mom Makes
• Hints & Tips for Lasagna
• Looking for Lighter Fare?
• Whisk Up Some Fun Tonight

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Lasagna Like Mom Makes

THESE recipes, submitted by Gina Squires of Salem, Oregon, bring together wonderful flavors and memories of the meal her Mom used to make. For a crisp, refreshing side dish, Three-Green Salad can't be beat. The bold flavor and crunch really wake up your taste buds. It's the perfect salad to go with lasagna.

“We can hardly wait to dig into Mom’s Lasagna. This cheesy, meaty dish smells great when baking and tastes even better!” shares Gina.

“Watching Mom carefully make this wonderful main dish and hearing the raves she gets inspired me to learn to cook.”

Some garlic breads taste more like buttered toast. Not Cheesy Garlic Bread—the fresh garlic flavor really comes through. Parmesan cheese on top turns golden brown in the broiler. “I enjoy the crunch of the crisp crust,” adds Gina.

Fluffy Pineapple Torte is so good after a hearty meal because even a big slice is as light as a feather. The cream cheese-pineapple combination makes it irresistible.

THREE-GREEN SALAD

• 4 cups torn iceberg lettuce
• 4 cups torn leaf lettuce
• 4 cups torn fresh spinach
• 1 medium cucumber, sliced
• 2 carrots, sliced
• 2 celery ribs, sliced
• 6 broccoli florets, sliced
• 3 cauliflowerets, sliced
• 6 radishes, sliced
• 4 green onions, sliced
• 5 fresh mushrooms, sliced
• ITALIAN DRESSING:
• 2/3 cup olive or vegetable oil
• 1/4 cup plus 2 tablespoons red wine vinegar
• 2 tablespoons grated Parmesan cheese
• 1 teaspoon sugar
• 1 to 2 garlic cloves, minced
• 1/4 teaspoon dried oregano
• 1/4 teaspoon dried basil
• Pinch salt and pepper

In a large salad bowl, toss the greens and vegetables. Cover and chill. Combine all dressing ingredients in a blender; process for 30 seconds. Pour into a jar with tight-fitting lid; chill for at least 30 minutes. Shake dressing before serving; pour desired amount over salad and toss. Yield: 12 servings (about 1 cup dressing).

For more salad recipes, visit the Taste of Home Recipe Finder.

MOM’S LASAGNA

• 1/2 pound ground beef
• 1/2 pound bulk Italian sausage
• 1 large onion, chopped
• 3 garlic cloves, minced
• 1 can (28 ounces) crushed tomatoes, undrained
• 1 can (6 ounces) tomato paste
• 1-1/2 cups water
• 1 cup salsa
• 2 teaspoons sugar
• 1 to 2 teaspoons chili powder
• 1 teaspoon fennel seed
• 1 teaspoon dried oregano
• 1 teaspoon dried basil
• 9 lasagna noodles
• 2 cups (16 ounces) cottage cheese
• 4 cups (1 pound) shredded mozzarella cheese
• 3/4 cup grated Parmesan cheese

In a large kettle or Dutch oven, cook beef, sausage and onion until meat is no longer pink and onion is tender; drain. Stir in the next 10 ingredients. Simmer, uncovered, for 3 hours, stirring occasionally.

Meanwhile, cook lasagna noodles according to package directions; drain and rinse in cold water. In a greased 13-in. x 9-in. x 2-in. baking dish, layer a third of the noodles and meat sauce, half of the cottage cheese, a third of the mozzarella and a third of the Parmesan. Repeat layers. Top with remaining noodles, meat sauce, mozzarella and Parmesan. Cover and bake at 350° for 45 minutes; uncover and bake for 20 minutes. Let stand 20 minutes before cutting. Yield: 12 servings.

For more lasagna recipes, visit the Taste of Home Recipe Finder.

CHEESY GARLIC BREAD

• 1/2 cup butter or margarine, softened
• 4 garlic cloves, minced
• 1/4 teaspoon dried oregano
• 1 loaf (1 pound) French bread, halved lengthwise
• 3 tablespoons grated Parmesan cheese

In a small bowl, combine butter, garlic and oregano; spread on cut sides of bread. Sprinkle with Parmesan cheese. Place on an ungreased baking sheet. Broil for 3 minutes or until golden brown. Slice and serve hot. Yield: 12 servings.

For more garlic bread recipes, visit the Taste of Home Recipe Finder.

FLUFFY PINEAPPLE TORTE

• 1-1/2 cups graham cracker crumbs
• 1/4 cup butter or margarine, melted
• 2 tablespoons sugar
• FILLING:
• 1 can (12 ounces) evaporated milk
• 1 package (3 ounces) lemon gelatin
• 1 cup boiling water
• 1 package (8 ounces) cream cheese, softened
• 1/2 cup sugar
• 1 can (8 ounces) crushed pineapple, drained
• 1 cup chopped walnuts, divided

Combine crumbs, butter and sugar; press into the bottom of a 13-in. x 9-in. x 2-in. baking dish. Bake at 325° for 10 minutes; cool. Pour evaporated milk into a metal mixing bowl. Add the mixer beaters. Cover and chill bowl and beaters for at least 2 hours.

Meanwhile, in a small bowl, dissolve gelatin in water; chill until syrupy, about 30 minutes. Remove milk from refrigerator and beat until stiff peaks form. In a large mixing bowl, beat cream cheese and sugar until smooth. Add gelatin; mix well. Stir in pineapple and 3/4 cup walnuts. Fold in milk. Pour over crust. Chill for at least 3 hours or overnight. Sprinkle remaining walnuts over the top before filling is completely firm. Yield: 12 servings.

For more torte recipes, visit the Taste of Home Recipe Finder.

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Hints & Tips for Lasagna

• When I make lasagna, I blend an 8-ounce package of softened cream cheese into the ricotta and egg mixture. Sometimes I also add a little chopped spinach, broccoli or parsley for color. —Donna M., Newton Falls, Ohio
• In lasagna recipes that call for ground beef, I use ground Italian sausage instead. Guests prefer mine to the lasagna served in many Italian restaurants. —Debbie W., Nampa, Idaho
• When preparing a pan of lasagna, I place the cheese mixture in a large resealable plastic bag with one corner snipped off. Then I squeeze the mixture out evenly onto the noodles. It’s easy, and there’s no mess or big clumps of cheese. —Sandy M., Ellicott City, Maryland
• Whenever I’ve cooked more lasagna noodles than needed, I cut the leftovers into 1/4- or 1/2-inch strips and put them in a heavy-duty resealable plastic bag. They freeze well and make quick hearty additions to soups. —Emma M., Amsterdam, New York
• To keep lasagna from becoming soupy, be certain to drain the noodles well and pat them dry. Use a thick tomato sauce. Add a beaten egg to the ricotta or cottage cheese filling to help bind it together. Saute and drain well any vegetables such as mushrooms or zucchini that may add extra liquid. Be sure to let baked lasagna stand for 15 minutes before cutting. Another option is to try no-boil lasagna noodles, which absorb extra moisture while cooking. They can be found in the pasta section of most grocery stores. —Taste of Home Test Kitchen

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Cupcakes & Muffins Galore!

WHETHER you're looking for something to bring to the church bake sale, perfect party treats or mouthwatering delights for a breakfast buffet, you’ll find the right recipe in Taste of Home’s Cupcakes & Muffins. You’ll get 152 recipes for fun holiday and party treats, sweet snacks and yummy muffins, plus festive frosting ideas and lots of baking how-tos.

Find Taste of Home’s Cupcakes & Muffins on the newsstand or order your copy today from www.ShopTasteofHome.com.

If you still can’t get enough of these sweet treats, sign up for our Cupcake of the Week newsletter!

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Looking for Lighter Fare?

VEGETABLE QUICHE
“I've made and served this tasty dish for a long time,” reports Elnora Johnson of Union City, Tennesee. “It has a unique rice crust and really holds up well for cutting.”

Nutrition Facts: One serving equals 131 calories, 119 mg sodium, 7 mg cholesterol, 13 g carbohydrate, 7 g protein, 6 g fat. Diabetic Exchanges: 1 meat, 1 vegetable, 1/2 starch.

APPLESAUCE OATMEAL PANCAKES
“This recipe makes light, fluffy pancakes that will have the entire family asking for seconds,” reveals Martha Cage, from Wheeling, West Virginia. “They’re wonderful for those on restricted diets. Try them topped with homemade sugarless applesauce.”

Nutrition Facts: One serving equals 91 calories, 323 mg sodium, 1 mg cholesterol, 15 g carbohydrate, 5 g protein, trace fat. Diabetic Exchanges: 1 starch.

For additional recipes that meet your specific dietary needs, visit the Taste of Home Recipe Finder. You can use the Nutritional Search feature to search by nutritional category (diabetic friendly, low fat, low carb, low sodium, low cholesterol, high protein, high fiber) or by specifying the desired per-serving amount of calories, grams (g) or milligrams (mg).

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