Lasagna Rolls, French Bread and Fall Apple Crisp!

Sauce:

1lb. Ground Beef

1 can Spaghetti sauce

1 can Tomato sauce

1 tbls. Parsley

1 tsp. oregano

Cheese:

1 16oz container of cottage cheese

1/4 cup grated parmesian cheese

1 egg

1 tbls. Parsley

1 tsp. Basil

also needed:

10 cooked lasagna noodles

2 cup mozzerella cheese

Instead of Layering the lasagna, just take the cooked noodles, and scoop the cheese mixture onto the cooked noodles and spread along theml then roll the noddles up an dplace them in the pan, with sauce on the bottom of pan! Then Pour extra sauce on top of the noodles! Bake @ 350 for 1 hr! This is just a fun way to display lasagna!

French bread:
1/2 C. Warm water
4 1/2 tsp. Active dry yeast
1/2 tsp. Sugar
Stir the above and set aside!

2 C. Hot water
3 Tbls Sugar
2 1/2 C. Flour
2 tsp Salt
1/3 C. melted shortening
Mix Above until smooth
Add yeast mixture
Add 3 more cups flour and stir until smooth

Knead for 6-8 mins
Let rise 'til double in size- about 30 mins
form into loaves or rols
then let rise another 30 mins!
Bake @ 350 for 30 mins - until golden brown!Apple Crisp:

4	medium tart cooking apples, sliced (4 cups)
3/4	cup packed brown sugar
1/2	cup Gold Medal® all-purpose flour
1/2	cup quick-cooking or old-fashioned oats
1/3	cup butter or margarine, softened
3/4	teaspoon ground cinnamon
3/4	teaspoon ground nutmeg
	Cream or Ice cream, if desired

1. Heat oven to 375ºF. Grease bottom and sides of 8-inch square pan with shortening.
2. Spread apples in pan. In medium bowl, stir remaining ingredients except cream until well mixed; sprinkle over apples.

Bake about 30 minutes or until topping is golden brown and apples are tender when pierced with a fork.

Serve warm with cream.