Two-Hour Rolls

I never really believe the time estimates on these recipes; i.e., Two-Hour Rolls, One-Hour Rolls, Quick Rolls, etc. I probably stretched these rolls out to three hours, but I think two might have been realistic. I made one accidental modification - I mis-read the butter amount as 3/4 cup rather than 3/4 cube. Only made them richer, so I'd say go for it. To compensate for the extra butter, I did add more flour - probably closer to 7 cups. I also would recommend softening or melting the butter before adding it to the milk. The scalded milk (I just did it in the microwave) wasn't hot enough to make the butter soft enough for the kneading process. Don't want a big hunk of butter left after 10 minutes of kneading! This is a delicious, light roll.

TWO-HOUR ROLLS
Scald 1½ cups milk. Add 3/4 cube margarine into milk. Add 3 tbsp. sugar and 1/2 cup cold water. Put 2 yeast cakes [5 tsp. dry yeast] in 1/2 cup warm water. Mix together. Add 2 beaten eggs, 5 cups flour, 1½ tsp. salt. Knead good. Roll immediately. Cut. Raise for 2 hours. Bake 15 minutes at 425°F.

Brian's Favorite - Lasagna

I'm not really sure why it has taken me so long to post this recipe. I made Lasagna on December 29 when Camille & the boys were here for a few days. I took advantage of the fact that one of Brian's favorite dinners is lasagna. Doug doesn't particularly like it, but he was a good sport and only scraped off a little of the cheese. I did make one modification though. I used oven-ready noodles and didn't boil them in advance. I highly recommend it!

LASAGNA
1 lb. ground beef
1 cup minced onions
1 clove of garlic, minced
1 tbsp. parsley flakes
1 tsp. basil
1½ tsp. salt
1 pound can tomatoes
2 6-oz. cans tomato paste
10 ounce pkg. lasagna noodles
3 cups cream style cottage cheese
2 beaten eggs
1/2 cup parmesan cheese
1 lb. mozzarella or mild American cheese
Brown ground beef, pour off extra fat, add next seven ingredients and simmer till sauce is thick (about 45 minutes). Stir occasionally. Cook the noodles according to instructions on package. Rinse in cold water. Combine cottage cheese with the beaten eggs, parmesan cheese, a dash of salt and pepper. Place half the cooked noodles in a 13x9 baking dish. Spread half of the cottage cheese mixture over; add half of the mozzarella cheese and half of the meat sauce. Repeat layers. Sprinkle with 2 tablespoons parmesan cheese. Bake at 350°F for 40 minutes.