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Family Favourite Lasagna
3/4 lb. ground beef
2 onions chopped
2 cloves garlic minced
1 -19oz. can tomatoes
1 cup water
1 – 51/2 oz. can tomato paste
2 tsp. dried oregano
1 tsp basil
pepper
9 lasagna noodles
2 cups skim or 2% cottage cheese
2 cups shredded part skim mozzarella cheese
1 egg slightly beaten
1/2 cup freshly grated parmesian cheese
Vegetarian Style
Instead of ground beef
and egg.
Use 8 cups shredded zucchini, and 3/4 lb coarsely chopped mushrooms along with onions and garlic.
Use 1 tbsp. oil in pan and cook until tender.
Continue with recipe as instructed.
In large non-stick skillet or dutch oven cook beef over medium heat until browned. Pour off fat.
Add Onions and garlic, cook 3-5 minutes or until softened.
Add tomatoes, breaking up with a fork.
Add water, tomato paste, oregano and basil, and bring to boil.
Reduce heat to medium-low and simmer for approximently 20 minutes or until mixture has a spaghetti sauce consistency.
Season with pepper to taste.
In a large pot of boiling water, cook noodles 10-12 minutes until tender but firm. Drain and rinse under cold water.
Combine cottage cheese, mozzarella, egg and half the parmesian.
Cover the bottom of a 13″ x 9″ baking dish sparingly with some tomato sauce.
Top with layer of lasagna noodles. Cover with 1/2 cheese mixture,
Repeat with remaining sauce, noodles and cheese to make 3 layers of each then a final layer of tomato sauce.
Sprinkle with remaining parmesian cheese
Bake uncovered in 350 F. oven for 45 minutes or until hot and bubbly.
Remove from oven and let stand 10-15 minutes before serving.
Pepperonata
1/2 cup olive oil 2 tablespoons minced garlic 1/2 yellow onion, minced 2 red bell peppers 2 green bell peppers 1 yellow bell pepper (or another green or red one) 2 tomatoes, peeled, seeded and coarsely chopped 2 teaspoons salt 1/4 cup fresh oregano leaves 1/2 red onion, sliced into paper thin slices for garnish 2 tablespoons minced parsley for garnish
DIRECTIONS: In a large skillet over medium heat, heat the 1/2 cup olive oil until it is hot but not smoking. Add garlic and yellow onion and saute, stirring until lightly colored (apx 3 min). Halve the peppers; remove seeds and trim away white ribs. Cut lengthwise into strips 1/2 inch wide. Add all peppers to skillet at one time and stir to blend with garlic-onion mixture. Add tomatoes and salt and mix gently. Scatter oregano leaves across top. Cover and simmer slowly until peppers are soft (12 to 15 minutes). Remove from heat and transfer to serving bowl to cool. Serve peppers at room temperature, garnishing the top with sliced red onion and minced parsley.
A note about peppers: Peppers freeze very well raw. You can hollow them out and freeze them whole for stuffing or you can cup them up into pieces to add to stir-fries, tomato sauce and vegetable sautés.
MESCLUN SALAD WITH SHALLOT VINAIGRETTE
Feel free to create your own mesclun mix. We suggest baby red oakleaf, baby arugula, mâche, and bite-size pieces of Belgian endive, frisée, and radicchio.
Active time: 20 min Start to finish: 20 min
1/4 cup finely chopped shallot
1 tablespoon Dijon mustard
2 tablespoons red-wine vinegar
1/3 cup olive oil (preferably French) or safflower oil
1 lb mesclun (mixed baby salad greens)
Whisk together shallot, mustard, and vinegar. Add oil in a slow stream, whisking until emulsified, and season with salt and pepper. Just before serving, toss salad greens with just enough dressing to coat.
Makes 8 servings.
Mesclun Salad
8 cups (about 1/2 pound) mesclun (mixed baby greens), rinsed and spun
dry
2 1/2 tablespoons extra-virgin olive oil, or to taste
2 teaspoons Sherry vinegar (available at specialty foods shops and some supermarkets) or other wine vinegar
In a salad bowl toss the mesclun well with the oil and drizzle it with the vinegar. Season the salad with salt and pepper and toss it well.
GLAZED BABY TURNIPS AND CARROTS
1 pound baby turnips (about 2 pounds with greens attached) or regular turnips
3/4 pound baby carrots (about 2 pounds with green attached)
1 1/2 tablespoons unsalted butter
1/2 teaspoon sugar
Trim baby turnips and carrots, leaving about 1/2-inch stems if green were attached, and peel if desired. If using regular turnips, peel and cut into 1-inch pieces. In a steamer set over boiling water steam turnips and carrots separately, covered, until just tender, 6 to 8 minutes. Vegetables may be prepared up to this point 1 day in advance and kept covered and chilled.
In a large heavy skillet cook vegetables in butter with sugar and salt and pepper to taste over moderately low heat, stirring, until heated through and glazed, about 4 minutes.
Serves 6.
Keep Warm With Easy Vegetarian Chili
3 cups tomato sauce
3 cups low sodium broth(vegetable, beef or chicken)
1 can red kidney beans
1 can mixed beans
1 cup diced carrots
1 cup diced celery
1 med onion, diced
2 cups sliced mushrooms
1 clove garlic crushed
Pepper and crushed chilies or tobasco to taste
This recipe is very quick and simple to help you get a nutritious and hearty meal on the table when you don’t have a lot of time or energy. Using the tomato sauce cuts down on cooking time. If you really don’t want to wash and dice vegetables, you can use mixed frozen vegetables and buy the presliced mushrooms.
Put everything in a pot and simmer for 30 minutes, stirring a few times. Enjoy with garlic bread, corn chips or rice.
Fast Cheese Ball
Equal parts of the following cheeses:
Imperial cheese
cheese whiz
cream cheese
Shredded cheddar cheese
dash of: garlic salt, onion powder, worstershire sauce
Mix all ingredients with hands and form into a
ball. Roll in crushed nuts, cracker crumbs, or even crushed pretzels if desired.
Serve on a platter surrounded by your favorite crackers.
Old Fashioned Potato Scones
11/2 cup all purpose flour
3 tsp. baking powder
1/4 tsp. salt
1/3 c. shortening
1 egg
1 cup cold mashed potatoes
2 tsp milk
combine flour baking powder and salt
Cut in shortening until mixture is fine.
Beat egg, add potatoes and milk and combine thoroughly.
Add to flour mixture. combine lightly with fork to make a soft dough. Turn onto floured surface and Knead for a few seconds.
Roll into 3/4″ circle and cut into triangles(12)
place on greased baking sheet. brush with milk and sprinkle lightly with white sugar.
Bake 425 F. 12-15 minutes.
Pasta del Mer
1/4 cup all purpose flour
1 cup Miracle Whip salad dressing
21/2 cups milk
1/2 cup white wine
1 pkg Kraft Deli style Grated Parmesian Cheese
3 cups medium shrimp
2 cups snow peas
4 cups rotini pasta, cooked
3 cups sliced fresh mushrooms
Mix flour and salad dressing in large microwavable bowl. Whisk in milk and microwave on high 6-8 min or until the sauce is thickened whisking occasionally.
Stir in wine and 1/4 cups of Parmesian
Mix in Shrimp, snow peas, pasta and mushrooms.
Place in greased casserole dish, sprinkle with remaining cheese. Bake at 375 F. (190 C.)
40 minutes or until lightly browned.
Makes 6-8 servings.
POTATOES ROASTED WITH ROSEMARY AND SEA SALT
Mincing the garlic and chopping the rosemary the night before (and storing them in a resealable plastic bag in the fridge) makes preparation the next morning a snap.
8 ounces red-skinned new potatoes (about 3), each cut into 6 wedges
1 1/2 tablespoons extra-virgin olive oil
1/2 teaspoon coarse sea salt or other coarse salt
1/2 teaspoon ground black pepper
3 large garlic cloves, minced
1 1/2 teaspoons chopped fresh rosemary
Preheat oven to 400°F. Toss potatoes with oil, salt and pepper in medium bowl to coat. Transfer potatoes to small baking sheet; roast 20 minutes, stirring once.
Add garlic and rosemary to potatoes; toss. Roast until potatoes are just tender, about 10 minutes. Transfer to plate; serve.
Makes 2 servings.