Jessica
04-17-2001, 05:39 PM
Our dinner club made the "cover girl" spring vegi lasagna from the April issue. It was delicious, but the sauce was not enough to keep the top noodles soft and they got crunchy. I don't mind that, but if you like a soft top, maybe add more sauce to that layer or try covering the pan. I would give this about an 8--it was tasty but time-consuming.
We also had the double-mango salad. I plan to make this again as soon as my mangoes ripen--a 9 for me.
Our appetizers were the eggplant dip and sundried tomato dip from March. Most people thought the eggplant dip needed a bit more zip--the sundried tomato one was perfect and would be good as a pasta sauce.
Desserts were chocolate-caramel brownies from CL Complete--very rich and they held their shape well, which sometimes is a problem for light bars. We also had the buttercrunch lemon bars, also from March, I think. I thought the crust was delicious but I would make the filling even more tart--I like lemon desserts to have that pucker http://www.cookinglight.com/bbs/smile.gif
We also had the double-mango salad. I plan to make this again as soon as my mangoes ripen--a 9 for me.
Our appetizers were the eggplant dip and sundried tomato dip from March. Most people thought the eggplant dip needed a bit more zip--the sundried tomato one was perfect and would be good as a pasta sauce.
Desserts were chocolate-caramel brownies from CL Complete--very rich and they held their shape well, which sometimes is a problem for light bars. We also had the buttercrunch lemon bars, also from March, I think. I thought the crust was delicious but I would make the filling even more tart--I like lemon desserts to have that pucker http://www.cookinglight.com/bbs/smile.gif