November 15, 2010

Traditional Lasagna

 Traditional Lasagna

12 ServingsPrep: 30 min. plus simmering Bake: 70 min. + standing
  • 1 pound ground beef
  • 3/4 pound bulk pork sausage
  • 3 cans (8 ounces each) tomato sauce
  • 2 cans (6 ounces each) tomato paste
  • 2 garlic cloves, minced
  • 2 teaspoons sugar
  • 1 teaspoon Italian seasoning
  • 1 teaspoon salt
  • 1/2 teaspoon pepper
  • 3 eggs
  • 3 tablespoons minced fresh parsley
  • 3 cups (24 ounces) 4% small-curd cottage cheese
  • 1 carton (8 ounces) ricotta cheese
  • 1/2 cup grated Parmesan cheese
  • 9 lasagna noodles, cooked and drained
  • 6 slices provolone cheese
  • 3 cups (12 ounces) shredded part-skim mozzarella cheese, divided
  • In a large skillet, cook beef and sausage over medium heat until no
  • longer pink; drain. Add the tomato sauce, tomato paste, garlic,
  • sugar, seasoning, salt and pepper. Bring to a boil. Reduce heat;
  • simmer, uncovered, for 1 hour, stirring occasionally.
  • In a large bowl, combine the eggs and parsley. Stir in the cottage cheese, ricotta and Parmesan.
  • Spread 1 cup of meat sauce in an ungreased 13-in. x 9-in. baking
  • dish. Layer with three noodles, provolone cheese, 2 cups cottage
  • cheese mixture, 1 cup mozzarella, three noodles, 2 cups meat sauce,
  • remaining cottage cheese mixture and 1 cup mozzarella. Top with the
  • remaining noodles, meat sauce and mozzarella (dish will be full).
  • Cover and bake at 375° for 50 minutes. Uncover; bake 20 minutes
  • longer or until heated through. Let stand for 15 minutes before
  • cutting. Yield: 12 servings.


Printed from COOKS.COM

1 onion, finely chopped
3 cloves garlic, minced
1/2 cup olive oil
2 tablespoons brown sugar
1 tablespoon chili powder
2 teaspoons salt
1 teaspoon dry mustard
1 teaspoon paprika
a pinch of cayenne pepper
1/4 teaspoon each thyme and marjoram
a generous pinch of rubbed sage
2 tablespoons water
2 8 ounce cans tomato sauce
1/2 cup freshly squeezed lemon juice
2 drops hickory or mesquite liquid smoke (optional)
Sauté onion and garlic in olive oil until translucent, but do not allow to brown. combine brown sugar, chili powder, salt, mustard, and remaining herbs to form a paste with the 2 tablespppons of water. Add liquid smoke, if desired (not necessary if you will be using an outdoor grill).Simmer mixture gently without covering, for 10-15 minutes, stirring occasionally, until mixture slightly thickens.
Use this sauce to brush on chickens during the last 10-15 minutes of grilling or brush on rotisserie chicken as a basting sauce.
Makes enough sauce for 2-3 chickens.
Food Safety Tip: Separate out only the portion that you will use and refrigerate the rest. Discard any sauce remaining in which you have dipped the basting brush after cooking is done.
Submitted by: CM

Tilapia with sun-dried tomatoes in oil

The tomato is native to South, Central, and southern North America from Mexico to Peru and arrived to Europe with the Spaniards in the 16th century. Soon, people living around the Mediterranean began drying tomatoes on their tile roofs to preserve them. By doing this, they could enjoy tomatoes even during the winter when no fresh tomatoes could be produced. Today, we can find fresh tomatoes in the grocery store year round, but the sun-dried tomato will not be abandoned since it such a supreme delicacy in its own right. Fresh tomatoes and sun-dried tomatoes are not rivals; they compliment each other perfectly.
  • Sun-dried tomatoes packed in oil (roughly 3 tablespoons when chopped)
  • Kalamata olives (roughly 2 tablespoons when pitted and chopped)
  • 1 tablespoon of capers
  • 2 tilapia fillets
  • 1 tablespoon lemon juice
  • 1 tablespoon oil from the jar of sun-dried tomatoes
  1. Preheat the oven to 375 degrees F (190 degrees C).
  2. Drain and chop the tomatoes.
  3. Pit and chop the kalamata olives.
  4. Drain the capers.
  5. Stir together chopped sun-dried tomatoes, olives and capers in a small bowl. Set aside.
  6. Place the tilapia fillets side by side in a baking dish.
  7. Drizzle lemon juice and oil from the jar of sun-dried tomatoes over the fish.
  8. Bake in the preheated oven until you can easily flake the fish using a fork. This will normally take around 10-15 minutes.
  9. Remove the fish from the oven and spread the sun-dried tomato mixture over the fillets. Buon appetito! 

Tilapia Asparagus with White Wine Sauce

Historically, asparagus has been used as both food and medicine. Ancient Egyptians and Greeks cultivated asparagus and the oldest surviving book of recipes, De re coquinaria, contains a recipe for cooking this vegetable. 
  • Butter for greasing.
  • 4 (4 ounce) fillets tilapia
  • 12 asparagus spears
  • 1/2 teaspoon of salt
  • 1/4 teaspoon of ground black pepper
  • 2 green onions
  • 3/4 cup of white wine
  • 1 1/2 teaspoon of cornstarch
  • 2 tablespoons of lemon juice
  • 1/4 teaspoon of dried basil
  • 1/8 teaspoon of ground black pepper
  1. Preheat oven to 350 degrees F (175 degrees C).
  2. Use butter to grease a baking pan.
  3. Trim the asparagus spears.
  4. Wrap each tilapia fillet around 3 spears of asparagus and use wooden toothpicks to secure the wrap.
  5. Season the fish with salt and pepper.
  6. Place the wraps in the greased baking pan and cover with foil.
  7. Bake the fish in the preheated oven for 10 minutes.
  8. Chop the green onions.
  9. Remove the foil and sprinkle the dish with green onion. Return the baking pan (without the foil) to the oven and bake for 5-10 more minutes, until the tilapia fillets can be easily flaked with a fork.
  10. While the tilapia is in the oven, prepare the sauce according to instructions below.
  11. Place the wraps on serving plates, remove the toothpicks and spoon sauce over top. Bon appetite!  
White wine sauce
  • Heat up the white wine in a small saucepan placed over medium heat.
  • Combine cornstarch with lemon juice in a small bowl. It is important to whisk until there are no clumps.
  • Pour the cornstarch mixture into the warm white wine while stirring.
  • Stir in dried basil and black pepper.
  • Cook until the sauce has thickened. This will normally take around 2 minutes. 


2/3 c. peanut oil
8 drumsticks//8 thighs (or 16 of either)
4 ribs celery, cut in long strips
2 med. onions, chopped
6 sprigs parsley
1 tbsp. fresh or 1 tsp. dry tarragon
1/2 c. dry vermouth
2 1/2 tsp. fresh ground pepper
50-100 cloves garlic (depending on size), unpeeled
French bread

Pour oil into shallow dish, add chicken and turn to coat all sides evenly. In a heavy 6 quart casserole, combine celery, onions, parsley and tarragon. Lay chicken on top and add vermouth. Sprinkle with salt, pepper and nutmeg. Tuck garlic cloves around and between chicken pieces. Cover casserole tight with foil, then lid. Bake in preheated 375 degree oven for 1 1/2 hours without removing cover.Serve chicken in big bowl or individual bowls to collect all pan juices. Have French bread warm and squeeze garlic out from root end of peel and spread on bread like butter, then dip in pan juices.
The chicken is good, too. Don't worry about too much garlic - the way this dish is cooked it doesn't matter - the flavor is subtle.


Printed from COOKS.COM

3 c. cooked turkey or chicken
1 c. peas (cooked and drained)
1 c. shredded sharp Cheddar cheese
1/4 c. chopped onion
1 tbsp. lemon juice
1/2 tsp. salt
Dash of pepper
1/2 c. mayonnaise
6 tomato slices
3/4 c. crushed potato chips

Combine turkey or chicken, peas, 1/4 cup cheese, onion, lemon juice, seasoning and mayonnaise. Mix lightly. Place in casserole dish. Top with tomato slices.Bake at 350 degrees for 25 minutes. Combine remaining cheese and crushed potato chips. Sprinkle over casserole. Return to oven and bake until cheese is melted. Double for company.

Jewish Philadelphia-Style Apple Cake

Be sure to grease the Bundt pan really well, and avoid cooking spray as it could cause the cake to stick.

8 cups. peeled and thinly sliced Granny Smith apples( about 6 Large)
1-1/2 cups, plus 5 tbsp. granulated sugar, divided
4 tsp. cinnamon
3 cups. all purpose flour
1 tbsp. baking powder
1/2 tsp. salt
4 eggs
1/2 cup. light brown sugar
1 cup. vegetable oil
1/2 cup. orange juice
2-1/2 tsp. vanilla extract

   Preheat oven to 350F. Grease, sugar and flour a 10-inch Bundt or tube pan.
Combine apple slices with 5 tablespoons granulated sugar and cinnamon; set aside.

   Combine flour, baking powder and salt in a bowl and set aside.
Beat eggs with remaining granulated sugar and brown sugar. Add vegetable oil, orange juice and vanilla; beat well. Gradually blend in flour mixture and mix until well blended ( about one minute).

   Pour one third of the batter into the pan. Top with half the apples slices, draining off any liquid. Pour in half the remaining batter and top with remaining apples slices. Top with remaining batter, making sure the apples are covered.

   Bake 55 to 60 minutes, until the top turns golden brown and a knife inserted near the center comes out clean. Let cool 10 minutes in pan. Turn out onto a wire rack and let cool completely.

Serves 16.