Saucy broccoli lasagna rolls up nutrition

Broccoli, it has been reported, is packed with nutrition and is excellent for your health. Layer it onto some lasagna with cheese and cover with spaghetti sauce and it becomes a delicious, sort-of-healthy treat. Broccoli-lasagna roll-ups were requested by Christa Close of Glen Bernie. "It was the hit of a party I had, then the recipe was lost from my files," she wrote.

Watergate cake and icing were easy to find for a reader signed May. Chef Gilles Syglowski chose a recipe from Barbara Tarr of Catonsville.



The broccoli lasagna roll-ups recipe from Rosemarie Felton of Columbia was the chef's choice.


Felton's broccoli-lasagna roll-ups

4 uncooked lasagna noodles

1 16-ounce jar spaghetti sauce

1 cup part-skim, ricotta cheese

1 cup shredded part-skim mozzarella cheese (4-ounces)

1/4 cup grated Parmesan cheese

1/2 teaspoon salt

1/2 teaspoon nutmeg


1/8 teaspoon pepper

1/8 teaspoon red pepper sauce

1 10-ounce package frozen chopped broccoli, thawed and drained

Heat oven to 350-degrees.

Cook noodles as directed on package, drain.

Cover noodles with cold water. Pour 1 cup spaghetti sauce into ungreased square baking dish, 8-by-8-by-2 inches and save remaining sauce to pour over roll-ups. Mix the remaining ingredients. Drain noodles and spread about 3/4 cup of the cheese mixture to edges of each noodle and roll-up the noodles. Place seam sides down on the spaghetti sauce and pour remaining sauce on top. Cover and bake about 35 minutes or until sauce is hot and bubbly.



Tarr's Watergate cake

1 package Duncan Hines Deluxe 2 white cake mix

1 package Royal instant pistachio pudding mix

1 cup vegetable oil

1/2 cup finely chopped walnuts


3 eggs

1 cup club soda

Blend dry cake and pudding mixes. Push to side of bowl and add eggs, oil, nuts and club soda. Mix together until blended and beat four minutes at medium speed. Put in a greased and floured bundt or loaf pan. Bake at 350 degrees for 45 to 50 minutes, (baking time varies with each oven). Cool for 20 minutes and turn out onto a cake plate.

Tarr's frosting

1 large package Dream Whip (2 envelopes)

1 1/2 cups cold milk


1 package Royal instant pistachio pudding mix

Blend Dream Whip with cold milk. Beat at high speed until mixture begins to form peaks. Gradually add dry pudding mix and continue beating until light and fluffy, about two minutes. Spread on cake. If desired, sprinkle with coconut, chopped nuts and maraschino.


Chef Syglowski, with the help of chefs and students at the Baltimore International Culinary College, selected and tested these recipes.

Recipe requests

* Mary Steingass, Baltimore, wants a recipe for pickled green beans.


* Lillian Silver, Baltimore, wants a Bumbleberry Pie recipe similar to the one she had in Zion National Park in Utah. "I understand it had several different varieties of berries," she wrote.

* Martha Barrett, no address, wants a recipe for preparing pumpkin seeds and how to go about easily removing the pulp from the seed. "The oven time and soaking time are important," she wrote.

* E. Lloyd Davis, Baltimore is looking for a recipe for a hot and spicy chicken or hot and spicy chicken wings.

* Felicia Jenkins, Severna Park, is seeking a recipe called King Cooky which she had for years but has misplaced.

* Joanne M. Frederick, Timonium, wants a honey-mustard salad dressing that has more honey and less mustard. It has a pale yellow color. "I'd be willing to experiment but I don't know how or with what to start. Help," she wrote.

* Lucius H. Smith Jr., Montgomery, Ala., wants a recipe for stuffed sea bass. "The fish was a real delight and I know it had onions and celery," he wrote.


* Patricia Rutemiller of Annapolis wants a recipe for a poached, decorated and glazed salmon. "Its scales were cucumbers and radishes layered and it was covered with a clear gelatin mixture and seasoned cream cheese. My husband keeps asking for this recipe," she wrote.

If you are looking for a recipe or can answer a request for a long-gone recipe, maybe we can help. Print each response or request clearly on a separate sheet of paper with your name, address and phone number. Send to Ellen Hawks, Recipe Finder, The Sun, 501 N. Calvert St., Baltimore 21278.