September 10, 2010

Garden Vegetable Lasagna

Prep Time: 50 Min
Total Time: 1 Hr 40 Min
Makes: 8

uncooked lasagna noodles
tablespoon olive or vegetable oil
garlic clove, minced
cups Green Giant® Frozen Broccoli Cuts
1 1/2
cups (about 4 oz.) sliced fresh mushrooms
medium red, yellow or orange bell pepper, coarsely chopped (about 1 cup)
(15-oz.) container ricotta cheese
teaspoon dried Italian seasoning
(26 to 28-oz.) jar chunky vegetable tomato pasta sauce
oz. (2 cups) shredded 6-cheese Italian cheese blend

  • Cook lasagna noodles as directed on package. Drain; place in cold water to cool.
  • Meanwhile, heat oven to 350°F. Heat oil in large skillet over medium-high heat until hot. 
  • Add garlic, broccoli, mushrooms and bell pepper;
  •  cook 3 to 4 minutes or until vegetables are crisp-tender,
  •  stirring frequently. Remove from heat. If necessary, cut broccoli into smaller pieces.
  • Beat egg in small bowl with wire whisk. Add ricotta cheese and Italian seasoning; mix well.
  • Drain cooled lasagna noodles. 
  • Spread 1/2 cup of the pasta sauce in ungreased 13x9-inch (3-quart) glass baking dish.
  •  Top with 4 noodles, overlapping as necessary,
  •  half of ricotta mixture, half of cooked vegetables,
  •  half of remaining pasta sauce (about 2 1/4 cups)
  •  and 1 cup of the shredded cheese. Repeat layers, starting with noodles.
  • Bake at 350°F. for 45 to 50 minutes or until hot and bubbly.
  •  If cheese is getting too brown, cover baking dish loosely with foil.
  •  Let stand 15 minutes before serving.
High Altitude (3500-6500 ft):
Thaw frozen broccoli before use.
found on: Phillsbury 

Hooter's Buffalo Wings

Vegetable oil (for frying)
1/4 cup butter
1/4 cup Crystal Louisiana Hot Sauce
Dash of ground pepper
Dash of garlic powder
1/2 cup all-purpose flour
1/4 teaspoon paprika
1/4 teaspoon cayenne pepper
1/4 teaspoon salt
10 chicken wings, cut into thirds and wing
    tips discarded (defrosted and dried if frozen)
Bleu cheese dressing
Celery sticks

Heat oil in a deep fryer to 375 degrees F. You want just enough oil to cover the wings entirely - an inch or so deep at least.

Combine the butter, hot sauce, ground pepper and garlic powder in a small saucepan over low heat. Heat until the butter is melted and the ingredients well-blended.

Combine the flour, paprika, cayenne pepper and salt in a bowl.

Put the wings into a large bowl and sprinkle the flour mixture over them, coating each wing evenly. Put the wings in the refrigerator for 60 to 90 minutes. (This will help the breading to stick to the wings when fried.)

Put all the wings into the hot oil and fry them for 10 to 15 minutes or until some parts of the wings begin to turn dark brown.

Remove the wings from the oil to a paper towel to drain. But don't let them sit too long, because you want to serve the wings hot.

Quickly put the wings into a large bowl. Add the hot sauce and stir, coating all of the wings evenly. Serve with bleu cheese dressing and celery sticks on the side.