On the menu this time is Lasagne Pie (that's how the recipe spells it...) and Caesar Salad! Kait’s had an odd craving for spaghetti
sauce, so we’re being indulgent. J The recipe for the pie came from the
Pillsbury Best box (i.e. Ms. Claire didn’t add it herself), but it’s vintage,
so it still counts, right?
We decided,
though, that we also needed a “Ms. Claire Approved” recipe, so we added a salad
with a homemade Caesar dressing, which, even though it’s not in Ms. Claire’s
handwriting (or what we’re pretending is Ms. Claire’s handwriting), she took
the time to type it onto a 3 x 5 notecard. We figured that counts. So, here we go:
What you’ll need:
For the salad & dressing:
·
¾ cup olive oil
·
2 garlic cloves finely minced
·
1 head of Romaine Lettuce or two if small
·
1 large egg (or 2)
·
Juice of 1 large lemon
·
Salt and coarse ground pepper
·
1 tin of anchovy filets, chopped (We didn’t use
these.)
·
1 cup plain croutons TBSP grated parmesan cheese
What we did:
Place garlic, minced, into a jar
with oil, cover and let stand 3-4 flowers or overnight. (We goofed on this part. We decided kind of last minute that we
were going to add something “Ms. Claire Approved” to the menu. Ours only sat for about an hour, but it
still turned out alright. We’ll let it sit longer next time.)
Wash and pat dry romaine lettuce.
Brown croutons in ½ cup of
oil. Save balance of oil. Drain croutons on paper towels and set
aside. (We cheated on this
part. We bought Texas Toast brand
Caesar croutons because, well, we like those things. J )
Tear romaine lettuce into bite-sized
pieces into a large bowl.
When Ready to Serve and Not
Before:
Sprinkle romaine with salt and
generous grind of pepper. Toss;
pour on remaining ¼ cup of garlic oil and toss so that leaves are well-coated
and glistening. ( Note, here, that if you aren’t using a whole head of lettuce
because there are only two of you and you won’t eat it…you probably don’t need
a full ¼ cup of oil, either.)
Break a raw egg into the center
of the salad bowl—yes, we know it sounds odd, but trust Ms. Claire; she kinda
knows what she’s talking about—and toss vigorously so that the egg becomes a
milky dressing (which it will…just keep tossing). If it does not look like enough for the amount of romaine,
use another egg. Squeeze lemon
juice over romaine, toss again.
Add anchovies (we also didn’t put any of those in our dressing) and
Parmesan cheese. Toss lightly and
top with croutons. Serve at once
before it gets wilted and soggy.
For the Lasagne Pie:
·
1 lb. ground beef
·
1 can (6 oz.) tomato paste
·
1 tablespoon instant minced onion
·
1 teaspoon salt
·
½ teaspoon of Italian seasoning, crushed
·
¼ teaspoon pepper
·
1 can (8 oz.) Pillsbury Refrigerated Quick
Crescent Dinner Rolls
·
½ cup Daisy sour cream
·
4 slices of Mozzarella Cheese
What we did:
Preheat oven to 375 degrees. In a skillet, brown ground beef. The recipe didn’t call for it, but we seasoned the beef with
a sprinkle or two of garlic powder and onion powder for a little kick of
flavor. After the beef is browned,
drain. Add tomato paste, onion,
salt (a teaspoon seems like a whole lot of salt, but, like everything else,
trust Ms. Claire.)
Separate dough
into 8 triangles. Place in
ungreased 9-inch pie pan, pressing pieces together to form a crust. **WARNING: If you get the crescent roll package too close to the heat,
it will essplode! Kait didn’t know
this.**
Turn meat mixture into
crust...
Spread with sour cream...
And top with cheese slices.
Bake at 375 degrees for 25-30
minutes.
We baked ours a little
longer than 30 minutes because we wanted the cheese to be a little browner, if
you like brown cheese, just keep a watch on it. Serve hot.
All it took was a couple of bites to prove what we already
suspected—Mrs. Claire is a fantastic cook. Even with our inattention to detail, our salad dressing
turned out alright, although we’ve decided to try it again whenever we come
across another recipe that needs a friend. That’s all for this week! Y’all come back now, ya hear!! J
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