Table of Contents:
Jacqueline's Spinach and Mushroom Lasagna
Burrito Pie
Potato Salad
Bacon Wrapped Shrimp
Canadian Chicken Salad
Cajun Catfish Critters
Blueberry French Toast
Bow Tie Pasta w/Artichokes, Tomatoes and Mushrooms
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Jacqueline's Spinach and Mushroom Lasagna
Recipe By : Jacqui
Serving Size : 8
Categories : Casseroles Main Dish Pasta
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
9 lasagna noodle -- cooked 6-7 minutes
salt and pepper
1/2 teaspoon thyme and crumbled bay leaf -- or to taste
6 tablespoons butter
4 tablespoons flour
4 cups milk
1/4 teaspoon cayenne
1 package Alfredo sauce mix
1/2 cup water
1 pound mushroom -- part sliced & part rough chopped
2 pounds fresh spinach -- washed and dried
1 pound ricotta cheese
3 eggs -- beaten
1 tablespoon olive oil
1/2 cup Parmesan cheese -- plus more for topping
10 slices Provalone -- approx
1 1/2 cups Mozzarella cheese, shredded -- approx.
Melt 4 T butter, blend in flour to make roux. Gradually add milk while
whisking to prevent lumps. Mix the alfredo mix with 1/2 cup water to
blend. When white sauce has thickened, stir in the alfredo mixture.
Add Cayenne, thyme and bay leaf. Taste and adjust seasonings.
In large frying pan over med to high heat, melt remaining 2 T butter and
add mushrooms and salt and pepper to taste. Stir and cook until the
moisture has dissipated. Let cool. Stir into white sauce.
In same frying pan heat olive oil over medium heat. Add 1/2 of the
spinach and cover for a minute or less, stir and add remaining spinach
and cover again to steam the spinach lightly. The spinach should be
under cooked. Set aside to cool.
In large bowl beat the eggs. Stir in ricotta until well mixed,and
parmesan.
Drain and squeeze spinach if necessary, rough chop. Stir into ricotta.
Salt and pepper to taste.
Pan spray 2 8" square baking dishes (or 1 "lasagna" pan if you prefer).
Cut the partially cooked noodles in half. Ladle a thin layer of the
mushroom sauce in the bottom.
Layer 3 noodles, 1/2 half the spinach mixture (1/4 in each dish),
provolone slices to cover, a handful of mozzarella and about 2 ladles of
sauce. Repeat.
Top with remaining noodles, remaining sauce and sprinkle heavily with
parmesan.
Bake at 350* until bubbly - about 45 minutes.
Yield:
"2 8"x8" dishes"
Per Serving (excluding unknown items): 723 Calories; 27g Fat (33.7%
calories from fat); 32g Protein; 89g Carbohydrate; 6g Dietary Fiber;
152mg Cholesterol; 414mg Sodium. Exchanges: 5 Grain(Starch); 1 1/2 Lean
Meat; 1 1/2 Vegetable; 1/2 Non-Fat Milk; 4 Fat.
NOTES : By making it in 2 dishes we can eat one and freeze the other
(unbaked).
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BURRITO PIE
2 lbs lean ground beef
2 medium onions, chopped
3 cloves garlic, minced
salt and pepper to taste
2 cans refried beans
1 can Rotel tomatoes & green chilies
1 small can chopped green chilies
1 can sliced black olives, drained
16 oz taco sauce (I used salsa)
12 flour tortillas**
3 cups shredded Cheddar or Mexican blend cheeses
Brown ground beef with onions and garlic; season with salt and pepper.
Drain well and pour back into pot. Add the beans, Rotel, chilies, olives
and taco sauce, and stir to blend well. Simmer on low for 10-15 minutes.
In a 13x9x2" pan, ladle some of the meat mixture onto the bottom. Place
layer of tortillas, cover with 1/3 of the meat mixture and 1/2 of the
cheese. Place another layer of tortillas, cover with 1/3 of meat. Place
last layer of tortillas and cover with remaining meat mixture and
cheese. Bake for 20 to 30 minutes in a preheated 350*F oven. Let sit 5
minutes before serving. Serves 6 to 8.
**As I don't care for the "raw" taste of uncooked flour tortillas, I
wrap a few at a time in a damp dishtowel and microwave for 30 seconds or
so. This steams them and they are more pliable and taste better.
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Potato Salad Raita
1 1/2 pounds of Yukon potato, peeled and cubed
1 Tblsp. curry powder
1 Tblsp. ground cumin
1 Tbsp. mustard seeds
1 Tbsp. salt
1/2 cup chopped flat leaf parsley
1/2 cup chopped fresh spinach
1/2 cup chopped roasted red pepper*
1 small onion chopped fine
1 fresh jalapeno, chopped fine (optional)
1/2 cup chopped cucumber
Dressing:
1/2 cup plain yogurt
1/3 cup fresh lemon juice
salt and pepper to taste
2 Tbsp. lemon zest and parsley leaves for optional garnish
*I've omitted the roasted red pepper or used sun dried tomatoes and it
tastes fine.
Place potatoes, curry powder, cumin, mustard seeds, and salt in boiling
water for about 10 minutes until potatoes are just done. Drain and cool.
Add the parsley, spinach, red pepper, onion, jalapeno, and cucumber and
mix. Blend the dressing to taste and add to potato mixture. Mix and
garnish with lemon zest and parsley.
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Bacon-Wrapped Shrimp
Makes 4 Servings
8 ounces cooked Canadian-style bacon, cut in 12 slices
12 medium shrimp, shelled and deveined
1 medium red bell pepper, seeded and cut into 12 strips
1 tablespoon + 1 1/2 teaspoons reduced-sodium teriyaki sauce
1 tablespoon + 1 1/2 teaspoons low-sodium chili sauce
1 tablespoon hoisin sauce
Place bacon on rack; cover with paper towel. Microwave on High 1 minute;
pat dry on paper towel. Let cool slightly. Wrap one shrimp and one
pepper strip in each piece of bacon; secure with wooden pick. Place in
11 x 7" baking dish. Repeat with remaining bacon, shrimp and bell
pepper. In small bowl, combine the teriyaki, chili and hoisin sauces
with 2 tablespoons water; pour over shrimp. Cover and refrigerate 2
hours, turning once.
Uncover and microwave on High 3-4 minutes, until shrimp are cooked
through. Let stand 5 minutes before serving.
EACH SERVING (3 shrimp) PROVIDES: 1/2 Vegetable, 2 3/4 Protein, 25
Optional Calories PER SERVING: 138 Calories, 18 g Protein, 4 g Fat, 5 g
Carbohydrate, 998 mg Sodium, 83 mg Cholesterol
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Canadian Chicken Salad
1-1/2 Cups Cooked Chicken, diced or shredded
1 Bag (16 oz) Shredded Cabbage (Coleslaw mix)
1 Can (15 oz) Black-eyed Peas, drained and rinsed
1/3 Cup Maple Syrup
1/3 Cup Cider Vinegar
1/3 Cup Olive Oil
1/2 tsp Mustard (your choice something grainy like Dijon works best)
1/2 tsp Salt
1/4 tsp Pepper
1/2 Cup Smoked Almonds
In a large bowl, toss together the broccoli coleslaw, shredded chicken
and black-eyed peas.
In a separate bowl, whisk together maple syrup, vinegar, oil, mustard,
salt and pepper in small bowl. Pour over salad; toss to combine. Add
almonds just before serving.
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Cajun Catfish Critters
2 cups vegetable oil
1 cup all-purpose flour
1/2 cup stone-ground cornmeal
2 tablespoons Cajun Creole seasoning (to taste)
1 teaspoon onion powder
1 teaspoon garlic powder
1/2 teaspoon ground red pepper (cayenne) (to taste)
1 egg
2 pounds of catfish pieces, skin removed
salt
1/4 cup lemon juice
Heat oil in heavy 3-quart saucepan over medium-high heat to 375-degrees.
Stir together flour, cornmeal, Cajun Creole seasoning, onion powder,
garlic powder and red pepper in shallow dish. Beat egg in another
shallow dish with fork until foamy. Sprinkle catfish with salt and lemon
juice. Dip each piece into beaten egg, then roll in flour mixture to
coach. Drop 4 to 6 pieces at a time into hot oil. Cook 2 minutes; turn
and cook 1 minute longer. Remove from oil; drain on paper towels.
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BLUEBERRY FRENCH TOAST BAKE
INGREDIENTS:
1/2 cup all-purpose flour
1 1/2 cups milk
1 tablespoon sugar
1/2 teaspoon vanilla
1/4 teaspoon salt
6 eggs
10 slices (1-inch thick) French bread, cut into 1-inch cubes
1 package (3 ounces) cream cheese, cut into 1/2-inch cubes
1 cup fresh or frozen blueberries
1/2 cup chopped nuts
powdered sugar
blueberry or maple syrup
DIRECTIONS:
Generously grease a 2 1/2 quart casserole or 9/13 baking dish. Beat
flour, milk, sugar, vanilla, salt and eggs in a large bowl by hand until
smooth. Stir in bread cubes until coated. Pour bread mixture into pan.
top evenly with cream cheese, blueberries and nuts. Cover and
refrigerate up to 24 hours. Heat oven to 400 degrees. Uncover and bake
20 to 25 minutes or until golden brown. Sprinkle with powdered sugar and
serve with syrup.
Yield: 8 Servings
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Bow Tie Pasta with Artichokes, Tomatoes and Mushrooms
Ingredients:
1/4 c diced red onion
1/4 c chopped scallions
1/4 c olive oil
2 c sliced mushrooms (whatever variety floats your boat)
1 - 6 oz. jar artichoke hearts - - drained
1 1/2 c diced tomatoes (canned is fine)
1 c fresh or frozen peas
1/2 c sliced black olives (can be omitted)
1/4 c chicken broth
1/2 c chopped fresh parsley
1/4 c chopped fresh basil
1 lb cooked bow tie pasta
1/2 c goat cheese
salt and pepper to taste
Instructions
Directions: In a large saut, pan heat the olive oil. Add the red onion
and scallions. Saut, briefly until tender. Place the mushrooms and
artichokes into the pan and cook for 2-3 minutes. Add the tomatoes,
peas, and black olives and continue to cook for 5 minutes to incorporate
flavors. Finally add the broth, parsley, basil, salt and pepper. Stir to
combine. To serve, toss with the cooked pasta and top with crumbled goat
cheese.
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