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I love recipes that are fast and fun to make. Spinach lasagna roll-ups are made the night before and cooked the next day for family dinner, or they are elegant looking and can be made for special occasions. Carrot cake sandwich cookies are very rich and oh so good. Everyone must try them. – Pat
Spinach lasagna roll-ups
1 package (10 oz) frozen chopped spinach, thawed and squeezed dry
1 cup (4 oz) shredded part-skim mozzarella cheese
1 cup (8 oz) small-curd 2 percent
3/4 cup grated parmesan cheese, divided
1 egg, lightly beaten
6 lasagna noodles, cooked and drained
2 cans (15 oz, each) seasoned tomato sauce for lasagna or 1 28-oz jar pasta sauce
In a bowl, combine spinach, mozzarella, cottage cheese, 1/2 cup parmesan and egg. Spread a heaping 1/3 cupful on each noodle. Roll up; secure with toothpicks. Place seam side down in an 11-in. x 7-in. x 2-in. baking dish coated with nonstick cooking spray. Cover and refrigerate overnight. Remove from the refrigerator 30 minutes before baking. Pour the tomato sauce over the roll-ups. Cover and bake at 350 degrees for 33-38 minutes or until bubbly. Sprinkle with the remaining Parmesan cheese. Discard the toothpicks. Yield: 6 servings.
Chicken and bows
1 package (8 oz) bow tie pasta
1 pound boneless skinless chicken breasts, cut into strips
1/2 cup chopped sweet red peppers
1/8 cup butter, cubed
1 can (10.75 oz) condensed cream of chicken soup, undiluted
1 cup frozen peas
3/4 cup milk
1/2 teaspoon garlic powder
1/4 teaspoon salt
1/8 teaspoon pepper
1/3 cup grated Parmesan cheese
Cook pasta according to package directions. Meanwhile, in a Dutch oven, cook chicken and red pepper in butter over medium heat for 5-6 minutes or until chicken juices run clear. Stir in soup, peas, milk, garlic powder, salt and pepper. Bring to a boil. Reduce heat; simmer, uncovered, for 1-2 minutes or until heated through. Stir in Parmesan cheese. Drain pasta; add to chicken mixture. Toss to coat. Yield: 6 servings.
Carrot-cake sandwich cookies
2 packages (16 oz) Pillsbury ready to bake refrigerated oatmeal raisin cookies (24 cookies)
1/3 cup all-purpose flour
1 cup shredded carrots
1 container (12 oz) cream cheese whipped ready to spread frosting
1 can (8 oz) crushed pineapple, well drained
Let cookie dough stand at room temperature 10 minutes to soften. Meanwhile, heat oven to 350 degrees. In a large bowl, mix cookie dough, flour and carrots until well blended. Shape dough into 24 balls; place 2 inches apart on ungreased cookie sheets. Bake 13 to 17 minutes or until golden brown around edges. Cool 1 minute; remove from cookie sheets to cooling racks. Cool completely, about 20 minutes. In medium bowl, mix filling ingredients until well blended. To make each sandwich cookie, spread about 2 tablespoons filling on bottom of 1 cookie. Top with another cookie, bottom side down. Store between sheets of waxed paper in tightly covered container.
• Club soda that has lost its fizzle has just the right chemicals left to add vigor and color to your plants.
• If plastic has burned on an appliance, clean with lighter fluid.