Recipes from the Wonked Test Kitchen

I have been to the Cracker Barrel Test Kitchens... and this AIN't it!

Food guaranteed to give you the strength and calories to keep web-surfing.

International Edition

(you know, cool; like "International Coffees"... that kinda stuff)

		Wonked Lasagna

1/2 lb. ground beef
1 jar Barilla sauce (26 oz.)
1 small jar mushrooms (optional)
2 small cans (6 oz. each) tomato juice
1 container ricotta cheese (15 oz.)
1 egg
1/2 tsp salt
1/4 tsp pepper
9 to 12 lasagna noodles (approx. 8-10 ozs.)
2 cups (8 oz.) shredded mozzarella cheese (divide)
1 cup grated Parmesan cheese (divide)

1.	Start lasagna noodles boiling (.... boil water, put the noodles in...).
2.	Brown the ground beef in a large skillet.  Stir in the jar of sauce (& mushrooms), 
	bring to a boil then simmer.
3.	Combine ricotta, egg, salt, and pepper in a small bowl.
4.	Spoon 1 1/2 cups of the sauce/meat mixture into bottom of 13" x 9" x 2" baking dish
5.	Once lasagna is cooked, top sauce with 1/2 of it.
6.	Spread all the Ricotta on top of lasagna
7.	Sprinkle 1/2 the mozzarella & parmesan cheeses on top of ricotta
8.	Spread 1 1/2 cups sauce over cheeses
9.	Top with the rest of the lasagna, the rest of the sauce, and the other 1/2 of mozz & parm cheeses
10.	Bake @ 350 degrees until brown, check at 30 minutes (usually takes about 45 minutes)

		Wonked Cake & Caramel icing

1.	Make a cake per recipe on box
	Flavors: Chocolate (always), Yellow, or Banana work well, but it's up to you...
2.	WAIT UNTIL CAKE IS COOLED, then combine 
		1/2 cup brown sugar
		4 Tbsp (that's tablespoons) milk
		3 Tbsp (that's tablespoons)  butter-flavor shortening 
	in a small saucepan, and heat until sugar dissolves.
3.	COOL TO ROOM TEMPERATURE (not you, the mixture!)
4.	Stir in 1 2/3 cups sifted confectioner's sugar, beat hell out of it with mixer.
5.	Spread icing over cake.  Serve with milk to counteract the massive sugar rush.

						

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