Don’t I wish! Instead, we’re settling for Ms. Crocker’s rendition of baked lasagna. I don’t know a whole lot about food history. Heck, I don’t know if lasagna is actually an Italian dish. I do know that it contains the things we love; tomotoes, cheese and pasta.
The recipe is a part of the section titled “Buffet Suppers”. (As a catch up, I’m playing with recipes from “Betty Crocker’s Hostess Cookbook” published in 1967.)
Ms. Crocker is positively extactic as she provides the reason for going with a supper buffet. In short, she says,
“If your friends are legion but your table space limited, here’s a party tailor-made for you. You can serve as many people as you have chairs for, because this delicious colorful meal can be eaten from a plate or tray balanced on the lap. There’s nothing to cut with a knife, nothing to run off a tipped plate. Furthermore, the eye-catching antipasto salad arranged like a bright bouquet is the centerpiece of your buffet table needs.”
To be frank, I opted to make the lasagna rather than the Kabobed Antipasto Salad. The lasagna seemed easier than sticking things into an eggplant and I just don’t have the artistic eye to pull that one off. But that salad is pretty glorious. Am I right?
Lasagna is in the oven, the kitchen is hotter than the back half of hell and I’ll share the results tomorrow.