Hazelnut Torte

4 oz Semisweet chocolate (approx. 3/4 cup)
7 oz hazelnuts (approx. 1-1/2 cups)
2 Tbsp sugar
1/2 cup sugar
1 stick butter (1/4 lb.)
3 large eggs, room temperature

In a food processor, pulse nuts and 2 Tbsp. sugar until fine (Be careful not to process into hazelnut butter!), set aside. Place butter and 1/2 cup sugar in food processor and blend, melt 4 oz. chocolate and add to butter/sugar mixture and process until smooth. Add eggs, and be sure to scrape down sides of bowl. Stir in ground hazlenuts. Bake at 375 degrees F in a 9-inch round springform pan for about 25 minutes.

While cake is baking, melt 6 oz. of semisweet chocolate and 6 Tbsp. of butter in a pan. Let cool slightly. When cake is slightly cool, pour chocolate glaze over the cake. Garnish with 20-22 hazelnuts.

Submitted by Marion Ingebrigtsen

Lentil Barley Soup

3/4 cup chopped onion
3/4 cup chopped celery
1 clove garlic, minced
1/4 cup butter
6 cups water
1 28-oz can tomatoes, cut up
3/4 cup dry lentils, rinsed and drained
3/4 cup pearl barley
6 vegetarian (or chicken) bouillon cubes
1/2 tsp dried rosemary, crushed
1/2 tsp dried oregano, crushed
1/4 tsp pepper
1 cup thinly sliced carrots
1 cup shredded Swiss cheese

Cook onion, celery and garlic in hot butter till tender. Add all but carrots and cheese and bring to boil. Cover and simmer 45 minutes. Add carrots and simmer for 15 minutes more. Top with cheese and serve.

Submitted by Brooke Williamson

Mom's Lasagna

1-8 oz package of lasagna noodles
1 lb hamburger
2-8 oz cans tomato sauce
1 tsp salt
1/8 tsp pepper
1/4 tsp garlic salt
1 cup cottage cheese
1 cup sour cream
6 green onions, chopped
1-1/2 cups shredded cheddar cheese

Cook noodles according to directions. Drain. Brown meat, drain grease. Stir in tomato sauce, salt, pepper and garlic salt. Simmer 5 min. Combine cottage cheese, sour cream and green onions. In a 2-quart casserole dish, alternate layers of noodles, cottage cheese mixture, meat mixture, and cheese, starting with noodles and ending with cheese. Bake at 350º for 30 minutes.

Submitted by Brooke Williamson

Awesome Spinach Dip

1 cup mayo
1-1/2 cup sour cream
1 (14-15 oz) can artichoke hearts not marinated, chopped
3 green minced onions
1 pkg Knorr vegetable soup mix
10 oz box frozen spinach
Monterrey Jack cheese to top

Place spinach in colander and run warm water over to thaw, drain, and then mix all of the above ingredients. Add Monterey Jack cheese on top and warm. Serve with crackers or chips.

Submitted by Brooke Williamson