Hi Everyone,

I snuck in for a minute or two to post dinner for tonight...I am in the middle of cleaning house...

Tonight we will be enjoying Lasagna, Tomato and Cucumber Salad with Balsamic Vinaigrette Dressing and a rustic style Fresh Fruit Torta.The Ultimate Lasagna

serves 81 1/2 lbs. ground beef
1 cup chopped onion
1 clove garlic, minced
1 large can tomatoes cut up
1 12 oz. can tomato paste
1 1/2 t. salt
1 t. dried basil
1 t. oregano
1/4 t. pepper
4 cups ricotta cheese
1/2 cup parmesan
3 eggs, beaten
2 T. chopped fresh parsley
1 1/2 tsp. salt
1 lb. cooked lasagna noodles
1 lb. mozarella cheese, thin sliced

Brown beef. Drain, add onions and garlic. Add tomatoes and tomato paste, slat, basil, oregano and pepper. Simmer 30 mts., Stirring occ. Commbine ricotta parmesan, eggs, parsley and 1 1/2 t5. salt. Trim noodles to fit pan, layer with ricotta, sauce and mozarella. Repeat layers. Bake at 375 for 30 mts. Let stand 10 mts. before cutting into 3" squares. Makes 9 servingsRustic Fresh Fruit Torta

serves 6

1 stick butter, softened
1 c. sugar
1 t. vanilla
2 eggs, room temp.
1 c. flour
1 t. baking powder
1 t. nutmeg
1 c. sliced fresh peaches or pears or mango
1/ c. cranberries or blueberries, coarsely chopped
1 T. cinnamon plus 1 T. sugar

Preheat oven to 350, grease a 9" round baking pan and sprinkle with sugar to coat. Set aside.

Cream butter and sugar til fluffy. Beat in vanilla and numeg and 1 egg at a time. Beat well. Add flour, baking powder and beat well. Spread in prepared pan, arrange peaches or pears decoratively on top dotted with the cranberries or blueberries. Sprinkle the cinnamon and sugar over. Bake for 1 hour. May be served with whipped cream.