Archive for Wednesday, January 16, 2008

Recipe for lamb lasagna keeps tradition alive

Tonganoxie employee extends streak with selection for Wal-Mart Family Cookbook

January 16, 2008

Shari Paynter went back to her roots in submitting a recipe for this year's edition of the "Wal-Mart Family Cookbook."

Paynter, who has been with Wal-Mart for 18 years, has submitted several recipes to be considered for the cookbook the last few years.

Again this year, as has been a tradition the last four years, one of her recipes was selected for the cookbook.

The recipe? Lamb lasagna.

Paynter, who was born on a Tonganoxie sheep farm, opted to submit a recipe that reflected her youth and utilized lamb meat from the farm.

"I really didn't think I would win this year because I only submitted one," Paynter said. "The reason I picked this one was because I was raised on a sheep farm and it was my mom's recipe."

Cookbook officials notified Paynter in October her recipe had been selected for the cookbook again. The book hit Wal-Mart shelves after Thanksgiving.

Shari Paynter's Lamb Lasagna


Crisco Original No-Stick Cooking Spray

1 pkg. (12 02.) lasagna noodles

1 lb. ground lamb or ground beef

1 medium onion, finely chopped

2 cans (8 oz. each) Hunt's'" Tomato Sauce with Basil, Garlic and Oregano

2 cans (6 oz. each) Hunt's Tomato Paste

1 cup water 1/4 tsp. McCormick Ground Black Pepper

1 pkg. (10 oz.) CRACKER BARREL Sharp Natural Cheddar Cheese, sliced

2 cups KRAFT Shredded Low Moisture Part-Skim Mozzarella Cheese

6 hard-cooked eggs, sliced

1/2 cup KRAFT Shredded Parmesan Cheese


1 Preheat oven to 350°F. Spray 3-quart rectangular baking dish with no-stick cooking spray; set aside.

2 Cook lasagna noodles according to package directions, drain. Rinse with cold water; drain. Set noodles aside.

3 Meanwhile, for sauce, in large skillet cook lamb and onion until meat is brown. Drain fat. Stir in tomato sauce, tomato paste, water and pepper. Bring to boiling; reduce heat. Cover and simmer for 15 minutes, stirring occasionally.

4 Spread 1 cup sauce in prepared dish. Layer with one-third of the noodles, one-third of the cheddar cheese, one-third of the mozzarella cheese, one-third of the egg slices and one-third remaining sauce. Repeat layers 2 more times. Sprinkle with Parmesan cheese.

5 Bake, covered, about 30 minutes or until hot and bubbly. Let stand for 10 minutes before serving. Serves 12.

And come Christmas, Paynter served the slight twist to the Italian favorite.

"We actually had that for Christmas dinner instead of the typical turkey or ham," she said.

The recipe in the cookbook is a slight variation from Paynter's family recipe.

Formerly Shari Seely and a 1984 Tonganoxie High School, Paynter said the cookbook recipes require that brand name ingredients be used when possible. Therefore, the Wal-Mart recipe calls for Hunt's tomato sauce and paste instead of her family's homemade sauce.

Paynter has grown up involved with 4-H, which meant she did a lot of cooking, as well as show animals, especially sheep.

She said two sisters, Shannon Seely, Lawrence, and Stacy Davis, Tonganoxie, both were state sheep award winners.

As for Paynter, she's become the family's official cook.

During a recent Seely family vacation to Branson, Mo., Paynter baked a cake to celebrate several family friends.

She made a butterscotch caramel Bundt cake for her family members.

"I cook a lot," Paynter said.

And, she hears no complaints from her husband, Ken.

"She's a really good cook," he said.


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