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One of the regular segments of The DoSaDo show is "Cooking with ..." where we invite dancers from around the world to share their favorite recipes that they take to Square Dances.  Enjoy, and if you bake one of these, please let us know how you liked it.
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Not Your Mother's Lasagna6/15/2011 - Nick from DC

Use only Barilla no-boil thin pasta, not American style thick ribbed version

Bolognese sauce...

2 c coarsely chopped smoked ham
2 c coarsely dice onion
1/2 c grated carrot
1 c coarsely chopped celery
4 tbs butter
4 tbs olive oil
1 pound ground beef (not too lean)
1 pound ground pork
1 c dry white wine
4 c beef stock (boxed will do fine)
4 tbs tomato paste
1/4 tsp ground nutmeg
1 tsp salt
1 tsp pepper
1 c parmigiano reggiano, grated (do not substitute)

  1. Mix ham, onions, carrot, and celery. You have the option of chopping more fine, which I like, verses having the veggies coarse.
  2. Cook the veggies in the butter until browned. Move to a large sauce pan.
  3. Brown the beef and pork in the olive oil, then pour in the wine, and allow it to evaporate, and turn into sauce pan with the veggies.
  4. Add the beef stock and tomato paste, salt, pepper, and nutmeg, and bring to boil. Cook simmer, partially covered for 45 minutes. Stir occasionally. Don't let it try out too much. Correct seasoning.
Make a besciamella sauce (white sauce)...

1 c heavy cream
2 c whole milk
3 tbs butter
3 tbs flour
1/4 tsp nutmeg
1 tsp salt

Make a roux with the butter and flour over medium heat. Cook for 2 minutes.

Remove the pan from the stove, and add milk and cream...Whisk FAST until no lumps form. Cook and stir constantly over medium heat until the besciamella thickens. Then reduce the heat, and cook for 3 or 4 minutes...taste to make sure there is no flourly taste...whisk in nutmeg and salt.

Form the lasagna...

  1. Butter a standard baking dish.
  2. Spread a layer of the Bolognese in the dish.
  3. Spread 1 cup of the besciamella.
  4. Put 1/3 of the lasagna on the besciamella, overlapping some.
  5. Repeat two more times, ending with besciamella.
  6. Sprinkle the parmigiano.

Bake 30 minutes @ 350 and let set 15 minutes - Serve with a salad.



Pecan Chex - 6/8/2011 - Nancy from PA

1/3 cup Southern Praline Liquid “stuff”
6 cups chex cereal (what you like)
2 cups Pecan halves
½ cup brown sugar
½ stick of butter
½ teaspoon baking soda

Put Chex cereal and pecans in large bowl.

Melt butter in sauce pan then add brown sugar and liquid praline and boil 2 minutes.  
Remove from heat, add baking soda, pour over chex cereal and pecans, mix well.  
Put on large cookie sheet with high sides (for stirring ) and bake at 250 degrees for 20 minutes at a time,  (stirring each 20 minutes) for 1 hour.  
Pour onto another cookie sheet to cool (it tends to stick to the heated pan).  Clean first pan immediately.

Southern Praline Liquid "stuff" available at:

Savannah Cinnamon and Cookie Company
2604 Gregory Street
Savannah, Georgia  31404 


Good S*** (Stuff)
- 6/1/2011 - Diane from IL

1-2 lbs ground beef

4-8 oz Velveeta
1-2 jars salsa (mild-med)

Brown Ground Beef
Cut up cheese and mix with beef
Stir until melted
Mix in Salsa

Serve Warm with Tortilla chips


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