Contribution by Maxwell May & Lauren Ward

Max & Lauren submitted three recipes to Altadena Cooks during a recipe zine making workshop at the Altadena Library (see images). These recipes are for lasagna, eggnog, and apple pie. Of the lasagna, Max writes:

“I would make this dish whenever we wanted something to keep us warm […] who can say no to cheese + carbs? It’s a family recipe from Lauren’s grandmother and I’d often leave it as easy meals whenever I would have to travel.”

Max & Lauren lost their Jane’s Village home on W. Palm St. in the Eaton Fire.

GRANDMA JOAN’S LASAGNA FROM MAXWELL MAY & LAUREN WARD ON W. PALM ST.

Ingredients:

• 1 lb hot Italian sausage
• 3 cloves garlic, crushed
• 1 tsp basil
• 1/2 tsp oregano
• 1 1/2 tsp salt
• 1 lb canned tomato
• 12 oz tomato paste
• 1 lb lasagna noodles to boil
• 1 Tbs dried parsley flakes
• 1 lb mozzarella, thinly sliced

Instructions:

• Cook sausage, breaking up into small pieces, until brown
• add garlic, basil, oregano, salt, tomatoes, and tomato paste. Cover and Simmer 30 min.
• In a bowl, mix cottage cheese, parmesan, and dried parsley.
• Cook noodles and place in cold water to stop from overcooking.
• Assemble lasagna, sauce, and cheese layers in a deep dish.
• Bake at 350ºF until done.

OLI REICHL’S EGG NOG

Ingredients:

• 12 egg yolks (no whites)
• 2/3 c sugar
• 4 Tbs vanilla extract
• 18 oz sweetened condensed milk
• 2 c heavy cream
• 750ml Brandy

Instructions:

• Mix egg yolks and sugar in a stand mixer in medium speed until fluffy (~10min)
• At low speed, add vanilla, condensed milk, and heavy cream.
• Add brandy, mix, and enjoy! (dust with nutmeg for a fun twist).

LAUREN’S “I ALTERED THE FAMILY RECIPE” APPLE PIE

Ingredients:

For the crust:

• 2 1/4 c AP four
• 3/4 c + 2 Tbs vegetable shortening
• 1 tsp coarse kosher salt
• 1/4 c ice water

For the filling:

• 8-12 calville blonc apples
• 1/8 c white granulated sugar
• 2 Tbs AP flour
• 2 Tbs butter

Instructions:

For the crust:

• Mix flour and salt together, then add shortening spoonful by spoonful, moving with a pastry knife until it is pea sized.
• Add ice water one Tbs at a time, mixing with two forks until all water is added, then form into 2 dough balls (Leave one slightly larger for the top crust).
• Chill the dough

For the filling

• Slice apples and mix with sugar. Do not pre-cook apples before assembly.

Note: Instructions for assembly and baking were not included here, so:

roll pie crust, assemble, and bake based on cross referenced pie recipes.

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Note: This contribution to Altadena Cooks was made during an Altadena Library workshop in December of 2025. See an issue? Please email me at altadenacooks@gmail.com