Holla for some Challah

I love Challah bread. I mean I seriously love Challah bread.

 My first memory of Challah is when my older sister made it one day. I also had it when I went to my neighbors for dinner. The family is Jewish and the father was the Rabbi for our local synagogue. My older sisters often babysat for their family.

This Challah bread recipe is from The Bread Baker’s Apprentice. Now it is an excellent loaf of bread but I think I prefer a different recipe that uses honey instead of sugar.

Challah is a pretty simple bread that can be started in the morning and ready for dinner time.It can be mixed completely by hand, in fact I think it is easier to make this mixing by hand as opposed to using a mixer.Now dump it out and knead it to bring the dough together. I love kneading. While I knead I use it as my time to contemplate life and its mysteries. Sometimes 😉Aww it looks so rough the dough, nothing like what it becomes below. A yummy dough ball of goodness.Now it is ready for its first rise.After the first rise.After the second rise.Divide the dough into three balls or boules. Let them rest before shaping them into the long ropes for braiding the Challah.See the lovely air bubbles from the rising process in the balls.Start braiding.Brush on the egg white wash. Let it rise for the last time.After final rise brush once more with egg whites and pop it in the oven.Halfway through rotate the pan.When it is done the bottom should sound hollow when thumped and of course you can always check with an instant read thermometer.Let it cool completely before slicing.This is a super versatile bread. You can use it to go with dinner, slice for sandwiches, and slice to snack on. Use it to make an amped up french toast. I think you are going to love Challah as much as I do.

Chocolate Mayonnaise, yes Mayonnaise Cake with Divinity Icing

Okay I know what you are thinking, chocolate and mayonnaise? Yes it sounds slightly crazy but it works.

 Because when you sit down and think about it mayonnaise is what? Oil and egg. In this recipe there is only the mayonnaise.

The ultimate result is a tender, moist chocolate cake. It is really an amazing chocolate cake. Also any lingering mayonnaise taste you might be worried about, forget it. There is no lingering taste in the cake of mayonnaise.

Another bonus, no eggs, milk, and oil/butter necessary to be able to make the cake. Now the icing is a diffferent story, it is an old fashion egg white and sugar icing.  It is cooked on the stove over a double boiler.

All in all it is a simple cake recipe, not as completely simple icing recipe. Ultimately delicious.

Preheat oven to 350F. Grease two 9 inch cake pans, line with parchment paper, grease and flour.Measure cocoa into a medium bowl and add boiling water. Whisk mixture together well and set aside to cool.Combine flour, sugar, baking soda, and salt in medium bowl. Whisk together to combine.When cocoa mixture has cooled, add mayonnaise and vanilla, stir to combine.

Mix cocoa mixture into flour mixture until combined. Quickly divide into pans, spreading batter in pans. Bake at 350F for 25 to 30 minutes, until the cakes spring back when touched gently in center and are beginning to pull away from the sides of the pan. Cool completely in the pans on a rack or folded kitchen towel.

For the frosting bring 3 inches of water to a simmer in the bottom of a double boiler or medium saucepan. Meanwhile in the top of a double boiler or heat proof bowl ( I used a stainless steel bowl) combine the sugar, corn syrup, water, egg whites, salt and cream of tartar. Beat until pale yellow and frothy. Place over simmering water and beat with mixture at high speed until the mixture becomes thick and white. (could take up to 7 mins depending on mixer) Continue beating till tripled in volume, mixture forms stiff peaks and shine is gone from mixture. Remove from heat, add vanilla, and beat to combine.

To assemble cake, very carefully invert cooled cake layer onto a wire rack or plate, and removed parchment or waxed paper. Place one layer on cake stand, round or serving plate, top side down, and frost it generously with about 1/3rd the icing.Cover with the second layer, and generously frost the sides and then the top of the cake. Now I recommend doing a thin layer in case of crumbs because thin you can go back over with a thick layer on the sides covering the crumbs.Enjoy a slice!

Chocolate Mayonnaise Cake with Divinity Icing from Southern Cakes by Nancy McDermott

Cake

1/2 cup cocoa

1 cup boiling water

2 cups all-purpose flour

1 cup sugar

2 teaspoons baking soda

1/2 teaspoon salt

1 cup mayonnaise

1 teaspoon vanilla

Old-fashioned Divinity Icing

1 cup sugar

1/4 cup light corn syrup

1/4 cup water

2 egg whites

1/4 teaspoon salt

1/4 teaspoon cream of tartar

1 teaspoon vanilla extract

Caramel Cake

Caramel Cake, the name is slightly deceptive. It is a yellow cake with Caramel frosting. However, this is still an amazing tasting cake.

The yellow cake recipe is super simple and a great basic recipe to have on hand. It could be used with a variety of icings, fillings, and recipes. You could make a trifle with the cake.  It is a firm but moist cake.

Preheat oven to 325F, grease and flour two 9-inch round cake pans.Combine butter and milk in a small saucepan, and cook over low heat until the butter melts. Stir well, remove from heat and let cool to room temperature.Combine the sifted flour, baking powder, and salt in a medium bowl and stir with a fork(or whisk) to mix well.In a large bowl, combine eggs and sugar, and beat well at high-speed scraping down the bowl often, until light yellow, smooth, and thick.Stir flour mixture into the egg mixture, mixing only until the flour disappears.Add the cooled milk mixture and the vanilla, stir well.Divide batter between the prepared pans.Bake at 325F for 25 to 30 minutes until the cake tops are golden brown and spring back when lightly touched in the center. Here is a lesson learned, pull the rack out of the oven place your pans on the rack and slide back in. If you slide the pans in the oven it might make one cake come out a little lopsided. This is what happened to me but I just leveled it off with a serrated knife when I iced it.

Cool in pans on wire racks for 10 mins. Then turn out onto wire racks and allow to cool completely topside up.

Now to make the caramel icing.  Have your layers ready for icing. In a heavy medium saucepan combine brown sugar, butter, evaporated milk and vanilla. Stir well and then adjust the heat so that the frosting boils and bubbles gently. Cook for 7 mins. Remove from heat and let cool 5 mins.Beat the warm icing with a wooden spoon until it thickens, 2 to 3 mins. Now I disagree with the timing. It took at least 10 mins cooling time if not 15 mins and then I beat it for 5 to 10 mins. If I had waited just a couple of mins more before icing the first layer I would have gotten a thicker layer of icing for the middle layer.

Place a cake layer top side down. Quickly spread some icing over the top and cover it with the second cake layer, top side up.Ice the top quickly and the spread remaining icing over the sides. Let the cake stand for 30 mins to let icing set. Cut and enjoy!

Gigi’s Fabulous Caramel Cake from Southern Cakes 

Yellow Cake

3/4 cup butter

1 cup milk

2 cups sifted all-purpose flour

2 3/4 teaspoons baking powder

1/2 teaspoon salt

4 eggs

2 cups sugar

1 teaspoon vanilla extract

Gigi’s Caramel Icing

2 2/3 cups light brown sugar( I used dark brown sugar)

1/2 cup butter

7 tablespoons evaporated milk

1 teaspoon vanilla extract

Black Bottom Pie

Black bottom pie, I can honestly say I did not know what this pie was until I made it. This is a dessert you can make for your family, take to a potluck or use when having people over for dinner.

You can make almost the entire pie ahead of time and then top it with the whipped cream right before you serve it.

Preheat the oven to 350F.

First off take the gingersnaps and process them in a food processor. Drizzle melted butter and heavy cream into crumbs. Dump all of it into a Pyrex glass or ceramic pie dish. I used a Pyrex glass pie. Now the recipe says use the back of a measuring cup to press the mixture into a crust. Now I say this is a load of hooey. Use some plastic wrap to press it in and only 2 inches up the sides.

If you press it up further when it comes to baking it the crust will crack on the sides. Now this will not hinder the taste or enjoyment of the pie (I can attest to this). It was just a lesson learned for me in the making of this pie.

Pop it in the oven for 12-15 mins. Remove and cool completely on a wire rack or a folded up kitchen towel.

Custard making time. Pour 2 1/2 tablespoons of water into a small bowl and sprinkle a packet of unflavored gelatin over the top. Let it sit till it softens about 10 mins.

Heat milk and cream in a large saucepan over medium heat until bubbles appear all along the edge of the saucepan.

Whisk egg yolks, sugar, rum, cornstarch, vanilla extract, and kosher salt.Whisk egg mixture into the milk mixture; whisk in gelatin. Whisk constantly over medium low heat until thick, about 5 mins.Remove from heat and stir in marscapone.Pour 1 cup of custard over chocolate in a bowl. Let it sit for a minute. Stir until melted and smooth.Stir in espresso.Pour into pie crust. Smooth the top and chill until set about 30 mins.

Pour the rest of the vanilla custard over the top. SLOWLY as to not disturb the lower layer. Pour it in a circle then smooth top. Chill for at least an hour or cover it until you are ready to make the whipped cream topping.

Using an electric mixture at med speed whip cream and sugar together in med bowl. Beat until thickened, then add rum and vanilla. Increase speed to high and beat until stiff peaks form. Spread over the custard. You can serve it now or take it over the top with sifted unsweetened cocoa on top and garnished with toasted almonds. Enjoy it is super delicious without being sickeningly sweet. The recipe is found on bonappetit.com or epicurious.com.

My take on Arnaud’s Red beans and rice

My first memory of red beans and rice is family oriented (as it should be in my opinion). My family was visiting my Aunt Averyell and Uncle William in Jackson, MS. We were all seated in their formal dining room. A beautiful room paneled in mirrors.

My family is a lot like red beans and rice that we like, spicy. My family argues hard but loves harder. Needless to say the red beans I enjoyed many years ago in Jackson were super spicy to me but now would probably rate similar to the recipe that I make here.

Arnaud’s is a wonderful restaurant in New Orléans, if you get the chance I highly recommend visiting. If you can not go there visit Commander’s Palace or Galatoires. This is my take on Arnaud’s red beans and rice recipe.

Red beans and rice is a deceptively easy dish to make. It is one of those one pot meals that never ceases to impress though who you serve it to.

First soak 2 lbs of red beans in the biggest bowl you can find the night before you plan on cooking. Cover them with a substantial amount of water. Drain off the water the next day and pour the beans into the largest pot you have on hand. You are going to need a large pot you will be adding a gallon of water to the beans.

Next gather all the ingredients that you are going to need for the recipe. This recipe calls for a bottle from my favorite microbrewery Abita. Abita Amber is what I used in this recipe. Use your favorite amber ale. Add 2 smoked ham hocks to the pot.

Next I use a bowl to gather all my chopped up ingredients, onion, red pepper, celery, parsley, and garlic cloves. Then add them to the beans and ham hocks. Then I add Worcestershire sauce, dried oregano, dried thyme, bay leaves, stick of cinnamon, black pepper, white pepper, cayenne pepper and salt pork(after blanched for 5 mins in boiling water).

Add one gallon of water or enough to cover beans by at least 2 inches(don’t forget your bottle of beer too). Place pot over high heat and bring to a boil uncovered. Reduce heat and simmer partially covered for 3 hours. Remove cinnamon stick and ham hocks. Once ham hocks are cool enough to handle pick off the meat and return to pot.

Reduce heat to very, very low and simmer for another hour for a total of 5 hours. Remove a cup of beans, mash and return to pot. Serve with your favorite rice and a crusty piece of french baguette(to soak up the pot liquor).

For the ultimate flavor, cool uncovered store in the refrigerator overnight. Warm up the following day over low heat and serve.

Red Beans and Rice

2 lbs dried red beans, soaked overnight

2 smoked ham hocks

1 bottle Abita Amber beer

1 yellow onion chopped

1 red pepper, stemmed, seeded and de-ribbed and chopped

2 stalks celery chopped

1/2 cup chopped celery

10 cloves garlic, finely chopped

2 tablespoons Worcestershire sauce

1 teaspoon dried oregano

2 teaspoons dried thyme

4 bay leaves

3 inch stick of cinnamon

1 teaspoon ground black pepper

1 teaspoon ground white pepper

1/2 teaspoon cayenne pepper

2(2 inch) pieces salt pork( blanched in boiling water for 5 mins)

1 lb smoked sausage, andouille or kielbasa sliced

rice for serving

Pimiento cheese . . . really.

I will easily admit that I have not been pimiento cheese’s biggest fan in the past. I refused to eat it as a child. My mind changed when my husband informed me that he loves pimiento cheese.

I decided that I needed to give pimiento cheese a second chance. I found a recipe for pimiento cheese that would ultimately cause me to love it and make my husband happy.

First off, what is a pimiento? It also goes by the name cherry pepper, sweeter and more aromatic than a red bell pepper.  You can use pimiento cheese for so many things.

 Appetizer sandwiches, white bread without crusts with pimiento cheese spread in the middle. You can make them ahead a time store in a container and separate stacks of sandwiches with wax paper or plastic wrap.

Serve it on crostini or sliced french bread. You can serve it cold. Or even serve it on the bread and put it under the broiler for a min or 2 mins and serve warm. There was even a recipe I found to use it in as grilled cheese with two slices of bacon and serve it with some strawberry jam. The ultimate sweet and savory treat.

This is how I went about making the Pimiento Cheese.  The recipe I used is from Southern Living, called Miss Mattie’s Southern Pimiento Cheese. This recipe is sweet and spicy. There are other recipes in the magazine if this does not float your boat.

Preheat oven to 350F. Pour 1/2 cup of pecans on to pan or shallow baking sheet. Bake in the oven for 10 mins stirring halfway through until toasted and fragrant. Remove and let cool 20 mins. While the pecans cooled I assembled everything else.

I took my jarred diced pimientos and drained them in a strainer in the sink. While they drained I took out the sweet-hot pickled jalapenos(The Original Texas Sweet & Hot Jalapenos) diced them and place them in a bowl. A suggestion for working with jalapenos, wear rubber gloves if you have them. helps to prevent the spiciness from accidentally getting in your eyes.

Chop up the toasted pecans.

Mix together pimientos, diced jalapenos plus 1 tablespoon of jalapeño juice and mayonnaise.Grated 4 cups of cheddar cheese and add it to the mix. Then add toasted chopped pecans and mix to combine everything.This stuff is amazing and delicious. It has a lovely heat that hits the back of the mouth as you eat it. Hope that this changes your mind or reaffirms your love of this versatile spread.

Miss Mattie’s Southern Pimiento Cheese Southern Living pg 72

1/2 cup toasted pecans

1 cup mayonnaise

1 (7 oz) jar diced pimientos, drained

1/2 cup chopped jarred sweet-hot pickled jalapeño slices

1 tablespoon liquid from sweet-hot pickled jalapeño slices

4 cups freshly grated mild or sharp Cheddar cheese

Going bananas for . . . Banana Pudding.

Banana Pudding brings up many memories for me. It was a special dessert in my family growing up. My Mama made it in a huge stainless steel pan (kind of necessary in a family of seven). It was always served slightly warm right out of the oven.

That would be the first difference between the way that my family likes to eat banana pudding and all the other recipes I have seen. Banana pudding can be made with boxed pudding mix, I just prefer to mix up my own if I can.

First off lightly grease a 8 x 8 inch pan, mine was a glass Pyrex. Then separate your eggs yolks from the whites.  You will only need 3 egg whites. Next I mixed together the cornstarch and sugar in a small bowl.

I measured out two cups of milk into a saucepan. Next I scraped the seeds out of the vanilla bean and added the seeds and bean to the milk. Heat the milk till bubbles form around the edge of the milk. Turn off the heat, put the lid on and let it steep for 30 mins.

Mix the egg yolks with the corn starch and sugar mixture. Once the time is up for the milk add it to the yolk mixture. Whisk it together and pour it back into the sauce pan. Whisk over medium heat until thickened. Immediately remove from heat.

 Place a sieve over a bowl and pour pudding mixture into. You will have to press it through but the mesh will catch your vanilla bean.  Add vanilla extract and mix.

Layering is next. Chop up some bananas, thick or thin slices whichever size works. I like to mix it up. First lay a layer of Nilla wafers, bananas are next and finally a layer of pudding. Repeat and end with a layer of bananas and Nilla wafers.

Meringue topping is what finishes off my banana pudding. Preheat the oven to 350F. First whip your egg whites almost till they are stiff, then add a tablespoon of sugar one at a time. Continue whipping them until they come to stiff glossy peaks.

Spread meringue over top of the pudding and place in the oven for 10 to 15 mins.

Finally the amazing banana pudding is ready. Take it out and let it sit for 5 mins then serve warm. If that is not your cup of pudding pop it in the fridge till it is cool throughout and serve.

Touch-of-Grace Biscuits

Touch-of-Grace Biscuits. Deliciously fluffy biscuits that sometimes I need a touch of grace in order to make them. Yes I get a little frustrated while assembling these biscuits. I made these this past Saturday because my husband specifically requested this biscuit.

This biscuit is the first type of biscuit I ever made my husband. It was one of my verbally grace challenged moments as I recall but the biscuits still tasted amazing.

First, preheat the oven to 475F. Grease a 8 inch round cake pan or square 8 x 8 inch pan.

This recipe calls for self-rising flour but if you do not have it you can make your own with a combo of all-purpose flour, cake flour, baking powder and salt. I did not have any so I got out all the ingredients and added it to my bowl. Then added my sugar and salt.

I keep my vegetable shortening in the refrigerator. I like getting my hands dirty in the kitchen so I added my shortening in using my hands. As a sidenote you can have little or not so little kitchen helpers help out with this task too. Lots of fun for all.

Finally add your heavy cream and/or buttermilk to the mixture. Now due to the ratio of liquid to dry it will be softer than your normal biscuit dough. It is essential to wait 2-3 minutes after combining the ingredients to let the dough set up.

Now comes the moment where I need my own touch-of-grace. Put 1 cup of flour on a plate, pie pan, bowl, whatever you have around. Keep in mind you are only going to make 9 biscuits with this recipe. You want to make a nice mound around 3 tablespoons worth size.  Put that into the flour. Drizzle more flour on top.

Flour your hands, scoop the mounds in your hands and slightly shake off excess. While holding the mound in one hand slightly tap it down into a biscuit shape.

Place in pan. Proceed with the rest, try not to get frustrated but know you are not alone because I get a little testy at least for one biscuit every time I make this recipe. Place them in the pan touching. You can brush the tops with a little melted butter. I alternate about every other time with doing the butter, does not change the taste too much for myself.

Put the pan in the oven. Raise oven temperature to 500F for 5 minutes. Then lower heat to 475F for 10-15 mins more, until doubled in size and lightly browned. Remove from the oven and let sit 1-2 mins. Empty on to a plate and pull apart. Use a fork to separate biscuit into a rough split.

We had our biscuits with some scrambled eggs. My husband topped his biscuits with some apple butter. You can really use anything on top of these biscuits. Enjoy!

Touch-of-Grace Biscuits from the bread bible by Rose Levy Beranbaum

White Lily self-rising flour 1 1/2 cups  OR

All purpose flour 1 cup

plus cake flour 1/2 cup

plus baking powder 2 teaspoons

plus salt 3/4 teaspoon

sugar 3 tablespoons

salt 1/4 teaspoon

vegetable shortening, cold 3 tablespoons

heavy cream or buttermilk or combo of two 1 1/4 cups

all-purpose flour 1 cup (for shaping of biscuits)

Optional topping melted butter 1 tablespoon

Brownies . . . just because.

Ah brownies, decadent chocolate goodness. There should never have to be a reason to make brownies. They in and of themself are a good enough reason.

I decided to make them because, well I wanted to first and foremost. Secondly, because my husband loves anything chocolate. Third, he leaves tomorrow for a short trip but it will include him missing our 7th wedding anniversary.

These are a great standby simple brownie recipe. Just make it for yourself or make it for some dinner guests. Dress it up with some whipped cream, hot fudge and ice cream. Make it a sundae or just enjoy it as it is, in all its chocolate glory.

Okay gather all of your ingredients in one place, including a bowl, a spoon and a whisk. Butter a 8 x 8 inch pan and preheat your oven to 350F. I cut up the butter, put it in a Pyrex bowl and melt it at a low temp so that it does not become too hot. Let it cool while you mix the dry ingredients.

Next I gather all my dry ingredients and whisk them together in a bowl. I whisked together the flour, salt and baking powder. I also have a secret weapon of a 1/2 teaspoon of instant espresso powder that deepens the flavor of the brownie. Next whisk in the cocoa. I use Valrhona cocoa that I bought from http://www.chocosphere.com but you can use your favorite brand. (I have used Hershey, Ghirardelli and Nestle all have turned out delicious.)

Then whisk the eggs into the butter along with the vanilla.

Combine everything together in one bowl. Then this is something new that I am adding this time, 2 tablespoons of cocoa nibs to give the brownies some crunch. Feel free to add your favorite chopped nuts at this point too.

Combine everything and pour into greased, prepared pan. Put into a 350F oven for 45 minutes.

Then just hang out until the 45 minutes are up and then let them cool for a bit so you can cut them.

And finally the chocolate goodness.

Chocolate Brownies

3/4 cup butter, melted

1 1/2 cups sugar

1 1/2 teaspoons vanilla extract

3 eggs

3/4 cup all-purpose flour

1/2 cup unsweetened cocoa powder

1/2 teaspoon baking powder

1/2 teaspoon salt

Optional 1/2 teaspoon instant espresso powder and 2 tablespoons cocoa nibs.

Preheat oven 350F. Butter an 8 inch square pan. Put butter in microwave safe bowl, melt and cool. In a bowl mix together flour, salt, baking powder, cocoa powder, sugar and espresso powder. Add vanilla and eggs to bowl with butter and blend. Next mix butter mixture with the dry ingredients. Pour into pan and spread evenly. Put into oven for 45 mins. Take out of oven and let cool 30 mins. Cut into squares and enjoy.

Meal for a new Mom

Today I needed to make a meal for a friend of mine who just had a baby girl. I like to take meals when I can to those who have a baby. It is always nice to not have to worry about making a meal for your family right after having a child.

I always debate about the meal to make for the family. I have some great standbys that are great immediately and freeze really well too. They are manicotti, chicken enchiladas, lasagna, tamale pie and cottage pie etc.

I decided to make Lasagne alla bolognese from The Silver Spoon, a lovely authentic Italian cookbook. A quick note about this lasagna is there is no ricotta and no mozzarella. This does not diminish nor take away from its deliciousness because it has the lovely béchamel sauce in it.

Bechamel is basically salt, pepper, butter, flour and milk. It is a “mother” sauce which means off of that basic recipe you can add a plethora of other ingredients which will change it. This sauce works well in other pasta dishes, fish, chicken etc.

I made next the bolognese which has chopped onions and carrots. After sautéing then add your ground beef, white wine and drained whole peeled tomatoes( I just use some from a can, pick your favorite brand). Simmer for about 30 mins. Preheat the oven to 400F at this point if you are going to immediately bake after assembly.

Next I cooked my noodles (next time I am going to attempt to make homemade pasta). Place those on a damp paper towel and cover them until you are ready to assemble.

Oh you can not forget the cheese element! I grated some fresh parmesan to use about 2 cups.

Assembly time. Now I used a throw away lasagna pan(for the family’s convenience) about 9 x 12 inches. Butter the pan and lay down a layer of noodle, layer of bolognese, layer of béchamel and finally the parmesan, repeat as many times as you care to. Dot the top with a smidge of butter and pop it in the oven for 30 mins.

This is my go to lasagna. It always tastes good and it definitely will impress. I brought to my friend along with a caprese salad (buffalo mozzarella, Roma tomatoes, salt, pepper, olive oil and balsamic vinegar) and some homemade Italian bread. Sorry I forgot to take pics of those so next time.

Recipe Bechamel Sauce from The Silver Spoon

Serves 4

1/4 cup butter (half a stick)

1/4 cup all-purpose flour

2 1/4 cup milk

salt and pepper to taste

Melt butter in pan over medium heat. Whisk in the flour. Pour in all the milk, whisking constantly until it starts to boil. Season with salt, lower the heat, cover and simmer gently stirring occasionally for at least 20 minutes. Bechamel sauce should not taste floury. Remove from heat taste and add more salt if necessary and season with pepper. If sauce is to thick add more milk. If it is too runny return to heat and add a pat of butter mixed with equal quantity of flour.

Recipe for Lasagne Bolognese from The Silver Spoon

serves 4

3 Tablespoons olive oil

1 carrot chopped

1 med onion chopped

2 1/4 cups ground meat

scant 1/2 cup dry white wine

generous 1 cup bottled strained tomatoes

2 tablespoons butter, plus some for greasing

1 quantity Bechamel Sauce

scant 1 cup freshly grated Parmesan cheese

salt and pepper

Lasagna noodles

Heat olive oil in a pan, add carrot and onion and cook over low heat, stirring occasionally for 5 minutes. Add the meat and cook until browned, then pour in the wine and cook until it has evaporated. Season with salt, add the tomatoes and simmer for 30 mins, then season with pepper. Preheat oven to 400F. Grease ovenproof dish with butter. Cook pasta according to directions on box. Drain, place on damp paper towels, covering until ready to use. Arrange a layer of pasta on the base of the dish, spoon some of the meat mixture on top, then the béchamel sauce on top, sprinkle with some Parmesan cheese and dot with butter. Repeat with layers ending with the béchamel sauce and parmesan cheese. Put in oven and bake for 30 mins.