Zesty Spanish Lasagne bright with saffron, red peppers and orange

Lasagne — the word even sounds like the dish, a smooth, perfect blend of cheese, pasta and sauce. You’ve probably been eating it since you were old enough for solid food because even the most inexperienced cooks make lasagne.

Contrary to what many people believe, lasagne is a specialty pasta shape, not a noodle. To make it, pasta dough is extruded, or forced, through a special “die,” a metal disc with carefully designed holes in it. The lasagne is then dried. Noodles, on the other hand, contain eggs. This is one of many recipes.

Spanish Lasagne 1 pound lasagne, uncooked 2 teaspoons vegetable oil 2 sweet red peppers, diced 3 cloves garlic, minced 1 28-ounce can crushed tomatoes

1/2 teaspoon salt 1 10-ounce package frozen peas, thawed Pinch of saffron (optional) Grated zest of 2 oranges 3 cups grated mozzarella cheese, 1 cup reserved for top

Cook lasagne according to package directions; drain. Preheat oven to 350 F. Warm the oil in a large non-stick skillet over medium heat. Add peppers and garlic. Saute until peppers are very soft. Add tomatoes, saffron, orange zest and salt. Remove from heat and set aside 1 cup of tomato mixture. In the bottom of an 9-by-13-by-2-inch baking dish spread a little of the tomato mixture. Cover with a layer of lasagne and then continue by adding peas, cheese, tomatoes and lasagne. Top with reserved tomatoes and cheese. Bake uncovered until browned on top and bubbly, about 40 minutes. Serves 8.

The zest of an orange is the outermost part of the peal. Do not use the white part of the peel (the pith).

Recently we made a chicken salad filling for sandwiches that could also be used as a salad for a luncheon. The only difference was that the sandwich filling ingredients were cut in smaller pieces than for the salad.

Chicken Salad 1 3 1/2-pound chicken 1 onion, sliced

1/2 teaspoon salt

1/4 teaspoon pepper 1 stalk celery, cut in pieces Cold water Juice of 1 lemon

1/2 teaspoon onion juice for salad Mayonnaise Spring of fresh parsley

Whole chicken, chicken breasts or legs may be used to get a mixture of light and dark meat in the mixture. To boiling water in a kettle, add salt, pepper, sliced onion, sprigs of parsley and a few of the celery tops with leaves. When kettle has boiled for 5 minutes, reduce heat and simmer until chicken tests done. Cool in the broth until easy to handle, then remove meat. Cut in size pieces desired. When ready to use for salad or sandwiches, add the juice of 1 fresh lemon to the meat plus salad dressing for use intended. For sandwiches, we use 1/2 cup of chopped pecan meats toasted in 1 tablespoon of butter in a saucepan. The meats should brown but not burn. Add to the salad mixture. Check filling for more seasoning.

Add this Apricot Ham Loaf to the dinner menu along with baked potatoes and green beans or peas. This loaf makes 8 servings. Leftover loaf, when cold, may be sliced for sandwiches or used as cold sliced meat. Every homemaker will have a lot of different solutions!

Apricot Ham Loaf 1 cup fresh bread crumbs

1/2 cup milk 1 1/2 pounds ground ham

1/2 pound ground pork

3/4 cup chopped dried apricots 2 eggs, beaten 3 tablespoons chopped onion 2 tablespoons chopped parsley

1/2 cup firmly packed brown sugar 1 teaspoon flour

Combine bread crumbs and milk; let stand 5 minutes. Add meats, apricots, eggs, parsley and onion; mix well. Combine brown sugar and flour. Sprinkle in bottom of 9-by-5-inch loaf pan. Press meat mixture into pan. Bake at 350 F 1 hour and 10 minutes. (It may take 10 minutes longer.)

Fresh asparagus is now in the market; this omelet is one way to enjoy this early spring vegetable.

Asparagus Omelet 3 cups diagonally sliced asparagus

1/2 cup thinly sliced onion 1 tablespoon margarine or olive oil 2 tablespoons fresh basil, chopped

1/4 teaspoon salt

1/8 teaspoon pepper 12 eggs 6 tablespoons water, divided Non-stick cooking spray Additional topping, optional

In medium skillet, saute asparagus and onion in margarine until crisp-tender. Add basil, salt and pepper; heat thoroughly and set aside. For each omelet, beat 2 eggs and 1 tablespoon water until well mixed. Spray 8-inch non-stick omelet pan with cooking spray and heat at medium high. Add egg mixture to hot omelet pan. As eggs set, run spatula around edge of skillet, lifting eggs and letting uncooked portions run underneath. When cooked, but moist, remove from heat. Place 1/2 cup asparagus mixture on one side of omelet. Add additional filling as desired. Slide onto plate from the side with the topping; fold untopped side over filling. Continue with remaining eggs. Makes 6 servings.

Additional toppings: julienne ham, crisp crumbed bacon, cooked sausage, sauteed chicken, minced green onion or parsley, shredded cheese, diced tomatoes, salsa, stewed tomatoes, sour cream or yogurt.