May 6th, 2006 by alice
Tags: Cheese, Chicken, Lasagna, White
INGREDIENTS
- 1/2cupbutter
- 1onion, chopped
- 1clovegarlic, minced
- 1/2cupall-purpose flour
- 1teaspoonsalt
- 2cupschicken broth
- 1 1/2cupsmilk
- 4cups shreddedmozzarella cheese, divided
- 1cup gratedparmesan cheese, divided
- 1teaspoondried basil
- 1teaspoondried oregano
- 1/2teaspoonground black pepper
- 9lasagna noodles
- 2cupsricotta cheese
- 2cups cubed cookedchicken meat
- 2 (10 ounce)packagesfrozen chopped spinach, thawed and drained
- 1tablespoon choppedfresh parsley
- 1/4cup gratedparmesan cheese, for topping
DIRECTIONS
- Melt the butter in a large sauce pan over medium heat, and saute the onion and garlic until tender.
- Stir in the flour and salt, and simmer until bubbly.
- Mix in the broth and milk, and boil, stirring constantly, for 1 minute.
- Stir in 1/2 of the mozzarella cheese and 1/2 the Parmesan cheese.
- Season with the basil, oregano, and ground black pepper.
- Remove from heat and set aside.
- Preheat oven to 350F/175C.
- Bring a large pot of lightly salted water to a boil.
- Add lasagna noodles.
- Cook for 8 to 10 minutes, until al dente, and drain.
- Spread 1/3 of the sauce mixture in the bottom of a 9×13 inch baking dish.
- Cover with 1/3 of the noodles, ricotta, and chicken.
- Layer with 1/3 of the noodles, 1/3 of the sauce mixture, spinach, and the remaining mozzarella cheese and Parmesan cheese.
- Top with remaining noodles and sauce mixture, and sprinkle with parsley and Parmesan cheese.
- Bake 35 to 40 minutes.
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May 6th, 2006 by alice
Tags: Cranberry, Holiday, Salad, Waldorf
INGREDIENTS
- 2mediumapples, chopped
- 2celery ribs, chopped
- 1cupdried cranberries
- 2/3cupmayonnaise
- 2tablespoonssugar
- 4teaspoonslemon juice
DIRECTIONS
- In a serving bowl, combine the apples, celery and cranberries.
- In a small bowl, combine mayo, sugar and lemon juice; mix well.
- Pour over apple/cranberry mixture; toss well to combine.
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May 6th, 2006 by alice
Tags: Beans, Fancy, Franks
INGREDIENTS
- 1/2lbground beef
- 1/2lb fully cookedsmoked sausage, such as kielbasa
- 1 (28 ounce)canbaked beans, with onion,bacon,and brown sugar
- 1 (15 ounce)canblack beans
- 1teaspooninstant minced garlic
- 1teaspoonWorcestershire sauce
DIRECTIONS
- Brown ground beef half way.
- Drain.
- Cut sausage into pieces and add to ground beef.
- Reduce heat to medium and cook until both meats are completely browned.
- Add the baked beans.
- Rinse and drain the black beans and add to the skillet.
- Stir in the garlic and Worcestershire sauce.
- Bring the mixture just to a boil.
- Reduce heat and simmer a few minutes to combine flavors.
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May 6th, 2006 by alice
Tags: Citrus, Cranberry, Drink, Hot
INGREDIENTS
- 1 (12 ounce)packagecranberries(v)
- 2 1/2quartswater
- 2cupsorange juice
- 1cupsugar(or more if you prefer sweeter)
- 1cuppineapple juice
- 2tablespoonslemon juice
- 3cinnamon sticks(3-inches each)
DIRECTIONS
- In a large saucepan, bring cranberries and water to a boil.
- Reduce heat; simmer 5-7 minutes or until the berries pop.
- Stir in the remaining ingredients; return to a boil.
- Reduce heat; simmer, uncovered, for 25-30 minutes.
- Strain through a cheesecloth; discard pulp and cinnamon sticks.
- Serve warm.
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May 6th, 2006 by alice
Tags: Cakes, Crab, England, New
INGREDIENTS
- 1egg, lightly beaten
- 2tablespoonsmayonnaise
- 1tablespoonDijon mustard
- 1tablespoonbutter, melted
- 2teaspoons choppedfresh parsley
- 1/2teaspoondry mustard
- 1/2teaspoonOld Bay Seasoning
- 1/2teaspoonsalt
- 1/4teaspoonpepper
- 1lblump crabmeat, picked over and flaked
- 1 1/2cupssoft breadcrumbs
- 1lemon, cut into wedges (optional)
- 1/4cuptartar sauce (optional)
DIRECTIONS
- Stir together egg, mayo, dijon mustard, butter, parsley, dry mustard, Old Bay seasoning, salt and pepper in a mixing bowl until smooth.
- Add crabmeat and stir to combine.
- Shape mixture into 8 patties.
- Roll patties in breadcrumbs and set aside until cooking.
- Heat oil about 1-inch deep in a large skillet or frypan, and fry several crab cakes at a time (being sure not to crowd), until they are light golden and crispy.
- Drain on paper toweling and keep warm while cooking the rest.
- Serve them hot with lemon wedges and tartar sauce, if desired.
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