Spread half of the spaghetti sauce over bottom of greased 11 x 7 x 1

Instructions

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   seam−side down, in baking dish. Repeat with remaining noodles and spinach mixture. Spoon remaining sauce over rolls. Cover tightly with aluminum foil. Bake in preheated 350°F oven 20 minutes. Remove foil. Continue baking until heated throughout, about 15 to 20 minutes. Sprinkle with Parmesan cheese, if desired. ITALIAN SPINACH AND EGG ROLLS 58

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   LEMON CUSTARD WITH FRUIT TOPPING • 4 eggs • 1/2 cup sugar • 3 tablespoons lemon juice • 2 teaspoons grated lemon peel • 1 1/2 teaspoons vanilla • 1/4 teaspoon salt, optional • 3 cups skim or low−fat milk, heated until very hot • Cooking spray • Sliced fresh strawberries • Jam, jelly or fruit preserves • Lemon peel strips, optional • Fresh mint leaves, optional In medium bowl, beat together eggs, sugar, juice, grated peel, vanilla and salt, if desired, until well blended. Stir in milk. Place 6 (6−ounce) spray−coated custard cups in large baking pan. Pour egg mixture into custard cups. Place pan on rack in preheated 350°F oven. Pour very hot water into pan to within 1/2 inch of top of custards. Bake until knife inserted near center comes out clean, about 25 to 30 minutes. Remove promptly from hot water. Cool on wire rack about 5 to 10 minutes. Serve warm or chilled. Invert onto individual plates. Arrange sliced strawberries around each custard. Spoon jam on top of each custard. Garnish with lemon peel strips and mint leaves, if desired. LEMON CUSTARD WITH FRUIT TOPPING 59

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   LEMON PINEAPPLE FROSTIES • 1/2 cup sugar • 2 tablespoons cornstarch • 2 cups unsweetened pineapple juice • 3 eggs • 1/3 cup lemon juice • 1 cup fresh or frozen blueberries, pureed In small saucepan, stir together sugar and cornstarch. Stir in pineapple juice until throughly blended. Cook over medium heat, stirring constantly, until mixture boils. Stir a little of the hot mixture into eggs, then stir back into hot mixture. Reduce heat to low and stir until mixture bubbles, about 2 minutes. Stir in lemon juice. Spoon into 6 (6 oz.) custard cups or gelatin molds. Freeze several hours or overnight. To serve, spoon about 2 1/2 tablespoons puree onto each plate and gently place unmolded frosties in center. LEMON PINEAPPLE FROSTIES 60

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   MARDI GRAS EGGS These are great for football games or picnics. • 4 large hardboiled eggs • 1/4 C. flour • 1 lb. bulk sausage • 1 egg, beaten • 1 C. seasoned bread crumbs • Vegetable oil for frying Roll hardboiled eggs in flour. Mold sausage around eggs. Roll eggs in beaten egg and dredge in bread crumbs. Fry in deep fat heated 350ºF to 375ºF until golden brown. MARDI GRAS EGGS 61

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   COOKED MAYONNAISE • 2 egg yolks • 2 tablespoons vinegar or lemon juice • 2 tablespoons water • 1 teaspoon sugar • 1 teaspoon dry mustard • 1/2 teaspoon salt • Dash pepper • 1 cup cooking oil In small saucepan, stir together egg yolks, vinegar, water, sugar, mustard, salt and pepper until thoroughly blended. Cook over very low heat, stirring constantly, until mixture bubbles in 1 or 2 places. Remove from heat. Let stand 4 minutes. Pour into blender container. Cover and blend at high speed. While blending, very slowly add oil. Blend until thick and smooth. Occasionally, turn off blender and scrape down sides of container with rubber spatula, if necessary. Cover and chill if not using immediately. COOKED MAYONNAISE 62

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   MERRY MERINGUE CAKE • 4 eggs, separated • 1/2 teaspoon cream of tartar • 1 1/4 cups sugar, divided • 1/2 cup butter, softened • 1 cup all−purpose flour • 1 teaspoon baking powder • 1/4 teaspoon salt • 1/4 cup milk • 2 teaspoons grated lemon peel • 1 tablespoon lemon juice Preheat oven to 350ºF. In medium mixing bowl, beat egg whites with cream of tartar at high speed until foamy. Add 3/4 cup of the sugar, 2 tablespoons at a time, beating constantly until sugar is dissolved and whites are glossy and stand in soft peaks. Set aside. In large mixing bowl, beat together butter and remaining sugar at medium speed until light and fluffy. Add egg yolks and beat until thoroughly blended. In small bowl, stir together flour, baking powder, and salt. Add to batter alternately with milk, blending well after each addition. Beat in lemon peel and juice. Pour into 2 (8 x 1 1/2−inch round) cake pans lined on bottom with waxed paper. Spread reserved meringue over batter in each pan, gently smoothing tops. Bake for 25 minutes. Turn off oven. Let stand in oven 5 minutes. Cool on wire racks. To serve, stack layers on serving plate or platter. MERRY MERINGUE CAKE 63

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   MEXICAN LASAGNA • 6 eggs • 2 tablespoons water • 1/2 teaspoon chili powder • 1/4 teaspoon ground cumin • 5 large (10−inch) flour tortillas • 1 can (15 oz.) refried beans with green chilies, divided • 2 cups (8 oz.) shredded reduced−fat Cheddar cheese, divided • 1/2 cup part−skim ricotta cheese • 1 jar (12 oz.) salsa, divided • 1 cup shredded zucchini • Cilantro sprigs, optional In medium bowl, beat together eggs, water, chili powder and curnin until well blended. In 10−inch skillet over medium heat, melt butter. Pour in egg mixture. Cover and cook over low heat until eggs are almost set, about 7 to 9 minutes. Set aside. Place a tortilla in bottom of lightly greased 9 or 10−inch springform pan. Spread with 1/2 of the beans and 1 cup of the Cheddar cheese. Top with another tortilla, ricotta cheese, and 1/2 cup of the salsa. Top with another tortilla, the reserved cooked egg and 1/2 cup of the salsa. Top with another tortilla, the remaining beans, the zucchini, and 1/2 cup of the Cheddar cheese. Top with the remaining tortilla. Bake in preheated 350°F oven 20 minutes. Remove from oven and top with remaining salsa and Cheddar cheese. Bake 10 minutes more. Let stand 5 to 10 minutes. Remove rim of pan and cut into wedges to serve. Garnish with cilantro sprigs, if desired. MEXICAN LASAGNA 64

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   MEXICAN OMELET • 3/4 C. chopped avocado • 1/3 C. sour cream • 2 T. chopped green chile • 1 T. chopped scallion • 1 tsp. lemon juice • 1/4 tsp. salt • Dash of Tabasco sauce • 2 T. butter or margarine • 1 corn tortilla, torn into pieces • 6 beaten eggs • 1 C. shredded Monterey Jack cheese In a small bowl, combine the first 7 ingredients. In a 10−inch ovenproof skillet, melt the butter over medium heat and add the tortilla pieces. When tortilla is soft, pour eggs into the skillet and cook 3 to 5 minutes, lifting eggs to allow the uncooked portion to flow underneath. Remove from heat; sprinkle egg evenly with cheese and place skillet in a 325ºF oven for 3 to 4 minutes or until the cheese melts. Spread avocado mixture on top 1/2 omelet and return it to the oven for 5 to 7 minutes. Fold the omelet in half to serve. MEXICAN OMELET 65

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   MEXICAN QUICHE • 4 (6−inch) flour tortillas • 4 oz. jack cheese with peppers, sliced • 1/2 tsp. chili powder • 2 C. milk • 4 eggs, beaten • 1/2 tsp. salt • 1 (3 oz.) can French fried onions • 1/4 tsp. dry mustard