Tuesday July 23, 2019
7:29 am

Chocolate cake, lasagna and garlic bread (in that order)

Chocolate cake...

Lasagna, garlic bread, and chocolate cake

 

By Annette Kukoy and Jackie Shayotovich

 

Josephine’s Chocolate Cake

 

            Marcella Tharp, the daughter of Josephine Kolosci, gave us the recipe for her mother’s “famous” chocolate cake. Marcella is a member of St. Francis parish in Lake Station and a volunteer at St. Mary Medical center.

 

2 cups flour

2 cups sugar

2 teaspoons baking soda

1 cup water

1/2 cup unsalted butter

2 oz. unsweetened chocolate

2 large eggs, slightly beaten

1/2 cup buttermilk

1 teaspoon vanilla

 

            Preheat oven to 350 degrees. Grease and flour 9 x 13 pan. Whisk together flour, sugar and baking soda in large bowl. In small saucepan bring water to a boil then add butter and chocolate. Stir until melted. Cool slightly, add to flour mixture and mix well. Whisk buttermilk into eggs then stir mixture into batter. Add vanilla and mix until thoroughly combined. Pour into prepared pan. Bake for 30 minutes. Let cool, then sprinkle with powdered sugar or cover with frosting.

 

20 tablespoons (2 1/2 cups) unsalted butter, softened

1 cup confectioners' sugar

3/4 cup cocoa

pinch of salt  

3/4 cup light corn syrup

1 teaspoon vanilla extract  

8 oz. semi-sweet chocolate, melted and cooled slightly

           

           Add butter, sugar, cocoa, and salt to the bowl of a food processor. Process about 30 seconds, until smooth. Scrape down sides of the bowl. Add corn syrup and vanilla and process until just combined, 5 to 10 seconds. Scrape sides of bowl. Add chocolate and pulse until smooth and creamy, 10 to 15 seconds.

 

 

Lasagna

 

            The recipe for this delicious and easy to make lasagna is from Kathy Council who worked in the Hobart High School cafeteria for 25 years. It’s one of her family’s favorite meals.

 

2 tablespoons canola oil

1/2 cup chopped onion

1 1/2 lbs. ground beef

1/2 teaspoon garlic salt

1 tablespoon oregano

1 tablespoon basil

1 1/2 teaspoon salt

1/2 teaspoon black pepper

2 cups canned tomatoes

2 (6 oz.) cans tomato paste

3 cups cottage cheese

2 eggs, slightly beaten

1 lb. mozzarella cheese, shredded

1/2 cup Parmesan cheese, shredded

6 lasagna noodles, cooked according to directions

 

            Heat oil in large sauce pan. Saute onions until transparent. Add meat, stir and cook until brown and crumbly. Add seasonings, tomatoes and tomato paste. Simmer 30 minutes. Combine cottage cheese with eggs. In 9 x 13 pan place layers as follows: enough sauce to cover bottom of pan, 3 noodles, half of cottage cheese mixture, sauce, half of mozzarella and parmesan cheese. Repeat layers one more time. Bake at 350 degrees for 30 minutes. Let stand 10 minutes before serving.

 

 

Garlic Bread

 

1 French baguette, halved lengthwise

1 cup unsalted butter, softened

3/4 cup shredded Parmesan cheese

1/2 cup shredded mozzarella cheese

1 1/2 teaspoon garlic powder

1 teaspoon dried parsley

1/4 teaspoon ground black pepper

1/8 teaspoon salt


            Preheat oven to 350 degrees. Combine  butter, cheese and seasonings together; mix until smooth. Spread mixture evenly over each half of baguette. Wrap bread tightly in foil and bake for 10 minutes. Open foil and lay bread cut-side-up on foil. Bake for additional 5 to 10 minutes, until bread is golden brown. Slice and serve.

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