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Five Cheese Lasagna

 ----- Original Message -----
From: Patty
To: phaedrus
Sent: Tuesday, December 25, 2001 10:27 AM
Subject: Lasagne

> I once had a recipe for lasagne that had 5 cheeses in it. Sorry to say I
> have lost the recipe. Can you help me? Tks, Patty

Hi Patty,

I can give you a 5 cheese lasagne recipe, but it's not the one from the newspaper you mention. The only 5 cheese lasagne recipe to be found on the Internet these days is a knock-off of the Olive Garden's recipe. It is excellent, though.
It's below. While looking, I found a Seven Cheese Lasagne recipe, which I am sending you also.


5-Cheese Lasagna


Cream Sauce:

1/4 C. Butter
1/4 C. Flour
2 C. Milk

Cheese Filling:

1/4 C. Sun-dried tomatoes -- oil Packed -- minced
1 tablespoon Fresh garlic -- minced
3 1/2 C. Ricotta cheese
3 Eggs
1 C. Grated Parmesan cheese
1/2 C. Grated Romano cheese
1/2 tsp. Salt
1 tsp. Black pepper

2 C. Grated Fontina cheese
4 C. Mozzarella cheese -- shredded
1 C. Spinach lasagna noodles or Regular if unavailable
Marinara sauce -- as desired
Extra Parmesan cheese Freshly grated


To make sauce, melt butter with medium heat in heavy, 1 quart saucepan. 
Add flour and stir until well blended; cook until frothy. Add milk, 
stirring constantly with wire whisk as mixture comes to a simmer. 
Cook and stir until thickened (3-4 minutes). Chill while mixing other 
ingredients. Drain and mince tomatoes and garlic. Place other cheese 
filling ingredients in 3-quart mixing bowl with tomatoes and garlic. 
Add 1-1/2 cups of cooled cream sauce and mix until well blended. 
Refrigerate, reserving 1/2-cup for later use.

Cook lasagna noodles according to package directions. Cool under cold 
water and drain. Place 3 lasagna noodles in a 9x13x2 lightly oiled baking 
dish, overlapping slightly. Spread 1-1/2 cups cheese filling over noodles;
sprinkle with one cup mozzarella and 1/4-cup fontina cheese. Repeat pasta
and cheese layering three more times; top with remaining three lasagna
noodles. Spread 1/2-cup of reserved cream sauce over top and cover lightly
with foil. Preheat oven to 350~ and bake for 1 hour. Remove from oven and
keep warm at least 30 minutes before serving.

Serve topped with hot marinara and Parmesan cheese. (Can be refrigerated 
a day before baking if desired.)
7  Cheese  Lasagna

 Ingredients :
 3 lbs. hamburger
 1 onion, diced
 8 oz. mushrooms, sliced
 1/2 c. green pepper, diced
 1 pkg. taco seasoning
 2 tbsp. basil
 2 tsp. oregano
 1 lg. can (18 oz.) tomato paste
 3 tsp. Lawry's seasoning salt
 12 oz. shredded cheddar cheese
 12 oz. shredded Mozzarella cheese
 8 oz. shredded colby cheese
 8 oz. shredded Monterey Jack cheese
 1/2 c. grated Parmesan cheese
 15 oz. tub Ricotta cheese
 16 oz. dry curd cottage cheese
 9 lasagna noodles

 Preparation :
    Brown hamburger; drain.  Add onion, mushrooms, green pepper, taco
 seasoning, basil, oregano, tomato paste and dry curd cottage cheese.
  Mix well.  Mixture should be dry.  Cook lasagna noodles per package
 directions.  Drain.  In 9"x13" pan, layer as follows:  1. 3 tbsp.
 meat mixture  2. 3 noodles  3. spread 1/2 of Ricotta cheese  4. 1/2
 of meat mixture  5. 1/3 of shredded or grated cheeses  6. 3 noodles
 7. 1/2 of Ricotta cheese  8. 1/2 of meat mixture  9. 1/3 of shredded
 or grated cheeses  10. 3 noodles  11. 1/3 of shredded or grated
 cheese  Cover with tin foil.  Bake at 350 degrees for 1 1/2 hours or
 until heated thoroughly.

Burger for a Bunch

---- Original Message ----- 
  From: Lynne 
  To: phaed
  Sent: Tuesday, December 25, 2001 6:02 PM
  Subject: Looking for a recipe

  I am looking for a recipe that my mother had back in the mid 60's. 
  She remembers that the recipe came from either a flour or potato 
  flake distributor. It was a hamburger pie of sorts with a crust on 
  top and bottom made of flour and the dry potato flakes brushed with 
  butter. The inside was the hamburger, onion and other ingredients 
  mixed with the cheese and more dry potato flakes.

  Some of the ingredients:
  Cream of tartar
  Dry Mustard
  dry (dehydrated) potato flakes

  Your help would be appreciated.


Hello Lynne,

The below recipe is the only thing I can find with similar ingredients. What do you think?



   Ingredients : 
   1/2 c. mashed potato flakes
   2 tbsp. melted butter or oleo
   2 c. flour
   1 tbsp. sugar
   1 tsp. cream of tartar
   1 tsp. soda
   1/3 c. butter
   1/2 c. milk
   1/4 c. mayonnaise
   1/2 c. shredded cheese
   Hamburger Filling:
   1 lb. ground beef
   1/2 c. chopped onion
   1 tsp. salt
   1/4 tsp. pepper
   1 tbsp. salad mustard
   3/4 c. potato flakes
   1 egg
   1/4 c. catsup
   1/4 c. garden relish

   Preparation : 
       Brown beef and onion.  Add remaining hamburger filling
   ingredients. Set aside.  Combine 1/4 cup potato flakes with melted
   butter.  Set aside.  In large bowl, combine other 1/4 cup potato
   flakes, flour, sugar, cream of tartar and soda.  Cut in butter until
   mixture resembles coarse crumbs.  Add milk and mayonnaise.  Blend
   until soft dough forms.  Divide in half.  Roll out one ball on
   floured board to 9 inch circle.  Place on greased cookie sheet. 
   Spread hamburger filling to within 1/2 inch of edge.  Sprinkle with
   cheese.  Roll out remaining dough.  Place on top of filling and seal
   edges.  Brush with milk.  Sprinkle with reserved buttered potato
   flakes.  Bake at 375 degrees for 20-25 minutes until golden brown. 

Retinning Copper Pans

 ----- Original Message -----
From: Hank
To: phaedrus
Sent: Wednesday, December 26, 2001 8:21 AM
Subject: Copper frying pan

> Dear Phaedrus:
> I inherited a wonderful old French 10" copper frying pan (which fast
> became the darling of the kitchen).  When I first got it it showed the 
> expected wear and since has aged rapidly, manifesting the wear inside 
> with a loss of the 'tinning'.  Have you ever heard of, or perhaps even 
> know of, someone who 're-tins' cookware?  Or perhaps, you might steer 
> me in the direction of some yellow pages heading.  I'd hate to have to 
> part company with it, it took years to build up the grease around the 
> rivets on the handle.  Thanks in advance.
> I'm enjoying your website -- thanks.
> Sincerely,
> Hank 

Hello Hank,

Don't blame you a bit for not wanting to part with an old friend.

For those who don't know, copper pots and pans have tin, nickel, or stainless steel plating on the cooking surfaces. The reason is because acidic food can leach copper out of a bare copper surface pan and into the food itself. Copper is a great conductor of heat, so copper pans are great for cooking, but the metal is poisonous if too much is absorbed into the body. So, when the coating on a copper pot or pan begins to wear through and expose the food to the copper itself, it's time to have it replated, or in the case of tin, retinned. Stainless steel plated copperware never needs to be replated, but stainless steel interferes with the head conductivity of the copper much more than tin, so many chefs prefer tin-plated copperware.

Hank, below is a list of online retinners. I really can't recommend one above the others, but the first one, "Retinning and Copper Repair, Inc.", is probably the biggest & best known.


Retinning and Copper Repair, Inc. (Newark, NJ)

Rocky Mountain Retinning (Denver)

Fantes (Philadelphia, PA)

Kovel's Online Yellow Pages (Various)

Silver Owl (Albuquerque, NM)

New Orleans: Lambert Gonzales, who lives in the French Quarter and retins cookware for a local antique store as well as individual customers.

Los Angeles: Copper Re-Tinning: (re-lining with tin your worn French copper pots and pans) F. Nicholas Retinning Los Angeles, CA.

Chevy Chase Plating, Chevy Chase,MD

Metal Coating Lima, OH

Flop Cake

----- Original Message -----
From: Arleen
Sent: Wednesday, December 26, 2001 10:38 AM
Subject: Flop Cake

> Hi,
> A fireman friend of mine in Chicago has recently been injured and
> will be laid up for quite some time.  When he was asked what he
> would like people to bring him, he answered Flop Cake.  Since I
> live in Brooklyn, New York I've never heard of this before.  I was
> wondering if you've heard of it and know the recipe because we
> will be visiting him and I want to make it for him.
> Thank you,
> Arleen 

Hi Arleen,

Well, we are faced with a plethora of flop cake recipes, I have them with cocoa, with coconut, with pineapple, and I have an Amish flop cake with none of these ingredients. I'm sending you several of the recipes that I found. I could not find any connection between any of these and Chicago, so I have no idea which one your friend is referring to.

If this were "Who Wants to be a Millionaire", and this was the million dollar question and I had used all my lifelines, I'd say the pineapple one is the answer. I found more of those than any of the others.


Amish Flop Cake

2 cups flour
2 cups granulated sugar
3/4 cup crisco
1 t. baking powder
2 t. baking soda
2 eggs
1 1/2 cups vegetable oil
1 cup black coffee, room temperature
1 cup milk
1 t. vanilla

Put all ingredients into large bowl and blend.
Mixture will be runny.
Grease and flour baking dish and bake at 350 degrees for 35 minutes.
Flop Cake

1 pkg. Bisquick
1 box Brown Sugar
1 c. Coconut
1 c. Pecans
4 Eggs

Mix all ingredients together, stirring well. Bake in 9" x 11"
glass pan for 40 min. at 325 degrees
Flop  Cake

 Ingredients :
 1/2 c. shortening
 2 c. sugar
 4 rounded tbsp. cocoa
 2 eggs, beaten
 1 c. milk
 2 tsp. vanilla
 2 stout tsp. soda
 2 heaping c. flour
 1 c. boiling water

 Preparation :
   Cream shortening, sugar, cocoa.  Add beaten eggs; mix.  Add milk,
 vanilla, soda, flour; mix well.  Add boiling water.  Mix on low
 speed 30 seconds.  Pour into 9x13-inch cake dish greased and
 floured.  Bake at 275 degrees for 45 minutes.
 Flop  Cake

 Ingredients :
 2 c. flour
 2 tsp. soda
 1 1/2 c. sugar
 1 (20 oz.) can crushed pineapple, juice and all
 3/4 c. sugar
 1/2 cube margarine
 1/3 c. milk

 Preparation :
   Stir together, put in 9x13 inch glass pan.  Bake at 325 degrees
 for 30 minutes.  Boil slowly for a few minutes.  Add 1 cup nuts.
 Put on warm cake.
 Flop  Cake

 Ingredients :
 2 c. flour
 1 tsp. soda
 1 1/2 c. sugar
 1 sm. can crushed pineapple
 1/3 c. water
 1 sm. can Pet milk (5 1/3 oz.)
 1 cube oleo
 1 1/2 c. sugar
 1 c. flake coconut

 Preparation :
    Mix all ingredients together and bake at 350 degrees for about 25
 minutes.  Batter will be thick like brownie batter.  Mix ingredients
 together and cook for 4-5 minutes.  Stir constantly. Ice while cake
 is hot!
 Flop  Cake

 Ingredients :
 1 (1 lb. or 2 c.) box brown sugar
 4 eggs, beaten until fluffy
 1 sm. pkg. (1 1/3 c.) biscuit mix
 1 c. pecans
 1 c. coconut
 2 tsp. vanilla

 Preparation :
   Mix together.  Bake in greased and floured 9x13x2 inch pan at 350
 degrees for 30-35 minutes.  Check at 25 minutes.  When raised well,
 shake pan to make it "flop."  Continue baking until brown.  (If you
 forget to shake it, it will fall anyway.)
 Flop  Cake

 Ingredients :
 2 c. flour
 1 1/2 c. sugar
 1 tsp. vanilla
 2 tsp. baking soda
 Pinch of salt
 1 lg. (#2) can crushed pineapple,undrained
 1 stick oleo
 1 1/2 c. sugar
 1 lg. can coconut
 1 sm. can evaporated milk

 Preparation :
    Stir ingredients until well mixed.  Bake in oblong greased and
 floured pan at 350 degrees until brown, about 40 minutes.  Cook 4
 minutes, stirring constantly.  Pour over hot cake.

Home Schooling

  ----- Original Message ----- 
  From: Cheryl 
  To: phaedrus 
  Sent: Wednesday, December 26, 2001 12:37 AM
  Subject: home schooling textbooks

  Hello!!! It's been awhile! Hope you had a nice Holiday this year....
  mine was wonderful!  I'm in need of a resource to find some textbooks 
  for my 9th grade daughter that we recently started to home school.....
  I've been supplementing her with a free web site created for migrant 
  workers' children, but I'm having alot of trouble finding some required 
  textbooks that don't cost a mint.  I'm even having trouble trying to 
  find out what the requirements are for the State of Minnesota. The 
  public school system practically sneered at me when I asked for advice 
  and help. Also, I don't have a credit card...I cut them up, so it makes 
  it even harder for me to order online.  I would like to buy all the 
  books that she'll need up until her Senior year....that's when she'll 
  be going back to attend public school.  I so appreciate your help!!  
  Thank you!  Cheryl

Hi Cheryl,

Yep, I'm having a great hoilday! Happy to hear you are, too. has a great homeschooling site, with a multitude of resources for your use.
Beverly, the guide, has collected a whole page of links to information about homeschooling in Minnesota at:
Homeschooling in Minnesota
She has information about buying used textbooks at:
Used Curriculum
The main website url is:
Homeschooling at

She has a message board, a chatroom, articles, and hundreds of links, all related to homeschooling.

Happy New Year 2002!



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