Lasagna, northern italian style

Ingredients

12 oz lasagna noodles
2 cups shredded mozzarella
1/2 cups grated parmesan
6 tbsp butter or margarine
1/3 cup all-purpose flour
1/8 tsp white pepper
1/8 tsp ground nutmeg
2 1/2 cups milk
bolognese meat sauce 888
1/4 cup finely chopped pancetta,
1 1/2 lb ground beef
1/2 lb mild italian sausage
1 28 oz can tomatoes, cut up
1 cup chopped onions

1/4 cup finely chopped carrots
1/4 cup finely chopped celery
1/4 cup snipped parsley
6-12 oz tomato paste
1/2 tsp chicken boullion granules
1 cup white wine
garlic, oregano and basil to taste.

How to prepare

Cook pasta in boiling salted water just till tender (do not overcook); drain. Rinse in cold water; drain. Next combine cheeses. For white sauce in saucepan melt butter stir in flour, white pepper, nutmeg, and 1/2 tsp salt. Add milk; cook and stir till thickened and bubbly. Arrange a single layer of pasta in bottom of greased 13x9x2″ baking dish. Spread with 1/3 white sauce 1/3 meat sauce, and 1/3 cheese mixture. Repeat two more times. Cover and bake in 350

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Italian vegetarian lasagna

Ingredients

12 uncooked lasagna noodles
1/2 cup dry sherry
1 medium onion, finely chopped
8 oz sliced fresh mushrooms
4 cups zucchini, coarsely grated
2 medium red or green bell peppers, seeded & chopped

2 cup fresh spinach
1 tsp dried basil leaves
1/2 tsp dried oregano leaves
15 oz light ricotta cheese
1 cup nonfat cottage cheese
1/4 cup grated parmesan cheese
8 oz can tomato sauce

4 oz (1 cup) shredded low moisture part-skim mozzarella cheese

How to prepare

Heat oven to 425f. Spray 13 x 9″ (3 quart) baking dish with non stick cooking spray. Cook lasagna noodles to desired doneness as directed on package. Drain; keep warm. Meanwhile, bring sherry to a boil in large non stick skillet or dutch oven over medium-high heat. Add onion; cook 3 minutes, stirring frequently. Add mushrooms, zucchini and bell peppers; cook 5 minutes, stirring occasionally. Add spinach, basil and oregano; cook 2 minutes. Remove from heat; drain well. In medium bowl, combine ricotta cheese, cottage cheese and parmesan cheese; mix until well blended. Place 3 cooked lasagna noodles in bottom of spray-coated dish. Top with 1/3 of ricotta mixture and 1/3 of vegetable mixture. Repeat layering 2 more times. Top with remaining 3 lasagna noodles, tomato sauce, and mozzarella cheese. Cover dish tightly with spray-coated foil. Bake at 425f for 25-30 minutes or until bubbly around edges. Remove foil; bake an additional 5 minutes or until top is light golden brown. Let stand 5 minutes before serving. Yield: 10 servings

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Barbecue meatloaf aussie style

Ingredients

1 lb ground beef – lean
1 lb sausage stuffing
1 cup breadcrumbs – fine
2 onions – medium, chopped fine
1 tbsp curry powder
1/2 cup water
1 tbsp parsley – chopped

1 egg – beaten
1 cup clove – crushed
1/2 cup milk
Salt and pepper to taste

Sauce
1 onion – chopped very fine
1/4 cup water
1/2 cup ketchup
1/4 cup dry red wine or beef stock
1/4 cup worcestershire sauce –
Lea & perrins
2 tbsp vinegar
1 tbsp instant coffee
1/4 cup brown sugar – packed
1 oz margarine
2 tsp lemon juice

How to prepare

Loaf: combine meats , breadcrumbs, onions, salt, pepper, garlic, parsley, curry and egg in lg bowl. Mix well. Mix milk and water and add to meat mixture a little at a time until smooth but firm. Shape into loaf and put into greased baking pan. Bake 30 minutes at 375f.

Sauce: saut

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Pasta with pesto sauce

Ingredients

6 large cloves garlic, peeled
1 cup pine nuts
1 cup shelled walnuts
1/4 cup blanched almonds
1 cup freshly grated aged pecorino or parmigiano cheese
1/4 cup olive oil
6 oz cherry tomatoes,- optional
salt
freshly ground pepper fresh
pasta
16 med-size fresh basil leaves, optional

How to prepare

Place garlic, pine nuts, walnuts, almonds, cheese, olive oil and tomatoes in food processor or blender and blend until very smooth sauce forms. Transfer sauce to crockery or glass bowl. Season to taste with salt and pepper, mix well and refrigerate, covered, until needed. When ready to use, remove sauce from refrigerator. Remove 3/4 cup boiling water from pot in which fresh pasta is cooking and stir into sauce. Ladle half of sauce onto large serving platter. Drain fresh pasta, place on prepared dish, add remaining sauce and mix gently but thoroughly. Sprinkle with basil leaves to garnish and serve hot. Makes 8 servings. Note. No extra cheese should be served with this dish.

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Gingerbread muffins

Ingredients

1 cup butter
1/2 cup brown sugar
4 eggs
2 1/2 cups all-purpose flour
1 cup molasses
2 tsp cinnamon
2 tsp baking soda
1 cup buttermilk
2 tsp ground ginger
2 cups whole-wheat flour

How to prepare

Cream butter and sugar. Add eggs, one at a time, beating after each. Add molasses. Sift flours, baking soda. And spices. Add alternately with buttermilk. Stir in raisins. Fill greased muffin pans 2/3 full and bake at 350 degrees for 15 minutes.

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Crockpot hungarian goulash

Ingredients

2 lb round steaks, cut in 1/2″ cubes
1 cup onion, chopped
1 garlic clove, minced
2 tbsp flour
1 tsp salt
1/2 tsp pepper
1 1/2 tsp paprika

1/4 tsp thyme, dried, crushed
14 1/2 oz tomatoes
1 cup sour cream
noodles

How to prepare

Put steak cubes, onion, garlic in crockpot. Stir in flour and mix to coat steak cubes. Add all remaining ingredients except sour cream. Stir well. Cover and cook on low 8-10 hours add sour cream 30 minutes before serving, and stir in thoroughly. (high: 4-5 hours, stirring occasionally.) Serve over hot buttered noodles.

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Tangy chicken marinade

Ingredients

1/2 cup lime juice
1/4 cup olive oil
3 cloves garlic, minced
1 jalapeno pepper, in 1/8″ slices
1/4 cup chopped fresh cilantro
dash salt
dash white pepper

How to prepare

Combine all ingredients. Pour over 1 lb. Skinless/boneless chicken breast halves. Marinate at least 2 hours. Remove chicken from marinade and either grill or broil. Brush with remaining marinade during cooking. Serves 4.

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Deep fried french toast

Ingredients

2 eggs
1/3 cup milk
1/4 tsp salt
4 slices bread (1″ thick)
maple syrup
honey
fruit syrup

How to prepare

Preheat the oil in the deep fryer. Beat the eggs with the milk and salt in a shallow dish. Trim the crusts from the bread. Dip the bread, one slice at a time, into the egg mixture. Let stand for a few seconds. Turn the bread and repeat on the other side. Use a slotted spoon or fryer basket to lower the bread into the deep fryer. Fry until golden brown (about 2 minutes). Drain. Serve hot with maple or fruit syrup or honey. Goes well with sausage links, ham, bacon, etc. Yields 4 slices

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Cucumber & red pepper salad

Ingredients

3 med cucumbers, peeled & sliced
1 onion, sliced and separated
1 red bell pepper, sliced into strips
1/2 cup vinegar
1/4 cup sugar
2 tab lemon juice
1 tsp celery seeds
1 tsp salt
1/8 tsp pepper

How to prepare

Toss first 3 ingredients in a bowl. Combine remaining ingredients in a jar and shake vigorously. Pour over vegetables. Cover and refrigerate for 8 hours, stirring occasionally.

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