Lasagna Recipe

         
      1 lb lasagna noodles
      2 lb beef,Ground
      1 cn tomato paste
      1 cn tomatoes,Diced
      1 ea green onion,chopped
    1/2 c  mushrooms,sliced
    1/2 c  zucchini,sliced
    1/2 c  carrots,sliced
      1 c  onion,chopped
      2 t  garlic salt
      2 t  oregano
      1 t  basil
    1/2 c  romano cheese,shredded
    1/8 c  parmesan cheese,shredded
      2 lb mozzarella cheese,shredded

Boil lasagna noodles, drain, and rinse with cold water.  Lay flat
right away in a 9" x 13" pan.  Separate noodles with parchment paper so
they keep their shape and do not stick.  Brown ground beef and drain
fat in a colander.  Combine all other ingredients except cheeses for
the sauce mix.  Bring to a boil and then simmer for 1/2 hour.  Add the
meat, bring to a boil again, and simmer for another 1/2 hour.  In an
ungreased pan, cut noodles to size of pan.  Line bottom with 3 to 4
noodles; cover with meat sauce, Parmesan cheese, Romano cheese, and
Mozzarella.  Continue layering in this order until you are out of
ingredients, but always reserving a thick coat of Mozzarella cheese for
the very top layer.  Bake at 350 for approximately 40 minutes.

Wisconsin State Fair

Lavender Chantilly
        
      1 c  heavy cream
      1 T  lavender blossoms
      1 T  sugar

LAVENDER CHANTILLY In a small heavy saucepan, scald cream and
lavender blossoms. Remove from heat and let steep for 10 minutes.
Strain cream and chill thoroughly. Whip cream, and add sugar after soft
peaks form. Whip till soft peaks form again.