The Right Lasagna

DEAR READERS: Readers often write us that a recipe we printed is probably not the one a previous reader really wanted. Then they graciously share their recipes. Many, if not all, turn out to be on target. Here’s a sampling of those recipes.

DEAR SOS: I think the Mexican Lasagna recipe Betty wanted (April 15) was the one from Lawry’s printed a long time ago. I’ve been preparing it for years.

SHARON GUNRUD

Temecula

DEAR SHARON: Thank you. You’re probably correct. The Lawry’s version has been extremely popular. We consulted with Lawry’s for verification and any update on this very old recipe. With a few minor differences, here is Lawry’s recipe.

*

LAWRY’S MEXICAN LASAGNA

1 1/2 pounds lean ground beef

1 (1-ounce) package taco seasoning mix

1/2 to 1 teaspoon seasoned salt

1 cup diced tomatoes, fresh or canned

2 (8-ounce) cans tomato sauce

1 (4-ounce) can diced green chiles

1 cup ricotta cheese

2 eggs, beaten

10 corn tortillas

2 1/2 cups (10 ounces) shredded Jack cheese

Cook ground beef in large skillet over medium heat until browned and cooked through, about 8 minutes. Drain off fat. Add taco seasoning mix, seasoned salt, tomatoes, tomato sauce and chiles. Mix well and bring to boil. Reduce heat and simmer, uncovered, 10 minutes.

Combine ricotta cheese and eggs in small bowl.

Spread 1/2 meat mixture in 13x9-inch baking dish. Place 5 tortillas over meat mixture. Spread 1/2 ricotta cheese mixture over tortillas and sprinkle with 1/2 Jack cheese. Repeat layers.

Bake uncovered at 350 degrees until cheese is melted and lightly browned, 20 to 30 minutes. Let stand 10 minutes before cutting into squares for serving.

6 to 8 servings. Each of 8 servings:

494 calories; 945 mg sodium; 148 mg cholesterol; 31 grams fat; 25 grams carbohydrates; 29 grams protein; 1.99 grams fiber.

Snickerdoodles II

DEAR SOS: There must be different recipes for Snickerdoodles. I’ve been making these cookies from a cookbook published in the ‘40s for the last 50 years, and my children loved them.

ALETA WATTERSON

Sierra Madre

DEAR ALETA: True, there are many versions of this popular recipe. We’re happy to print the old cookbook version, too.

*

COOKBOOK SNICKERDOODLES

1 cup (2 sticks) butter

1 1/2 cups plus 2 tablespoons sugar

2 eggs

1 teaspoon vanilla extract

2 2/3 cups unsifted flour

1 teaspoon cream of tartar

1/2 teaspoon baking soda

1/4 teaspoon salt

2 tablespoons cinnamon

Beat butter and 1 1/2 cups sugar until creamy. Add eggs and vanilla and beat until well mixed.

Combine flour, cream of tartar, baking soda and salt. Gradually add to butter mixture, blending well. Combine remaining 2 tablespoons sugar and cinnamon in small bowl.

Roll dough into 1-inch balls. Roll each ball in sugar-cinnamon mixture and place on baking sheet. Bake at 400 degrees 8 to 10 minutes.

Makes 4 1/2 dozen. Each cookie:

77 calories; 52 mg sodium; 17 mg cholesterol; 4 grams fat; 10 grams carbohydrates; 1 gram protein; 0.02 gram fiber.