Some of my favorites. We have a meatless meal every week also.
Blonde Lasagne - Bon Appetit
8 oz lasagne noodles, cooked
2 - 10 oz pkgs spinach, chopped
2 lbs cottage cheese
2 eggs
salt, pepper, garlic
1 T parsley
1 lb. Montery Jack cheese
1 c. grated parmesan
Mix everything together except save the parmesan for the topping. Layer like lasagne.
Bake at 350 for 30 min
***
Cheaters Chilis Rellenos - Bon Appetit
6 eggs, separated
1/4 t salt
1 can diced green chilis, drained
1/2 lb Jack Cheese
Sour cream
salsa
Beat egg whites. Beat egg yolks, add flour & salt and mix til smooth.
Fold in whites, Turn 1/2 mixture into a greased 12x8 dish. Cover with chilis and cheese. Top w/remaining egg mixture.
Bake in 325 oven for 25 min. Cut into squares and top w/sour cream and salsa.
***
Meatless Pastitsio - Bon Appetit
12 servings
2 cups butter, melted
1 lb macaroni
1 c grated Romano
1 c grated mezithra
1 c crumbled feta
6 eggs, beaten to blend
2 c milk
freshly ground white pepper
8 phyllo pastry sheets
Preheat overn to 350. Brush 9x13 pan with some of the butter. Cook macaroni. Mix with half of remaining melted butter in large bowl. Toss w/ cheeses.
Blend in eggs, milk and pepper. Arrange in prepared dish. (can be prpared 1 day ahead to this point, covered and refrigerated.)
Cover with phyllo, brush each sheet lightly with the remaining butter.
Score top 3 sheets with tip of sharp knife.
Bake 15 min. Reduce oven to 300 and bake 35 minutes. Let stand 15 minutes. Cut into squares and serve.
****
Artichoke-Stuffed Manicotti - Bon Appetit
6 manicotti shells
2 t evoo
3/4 c chopped red onion
2 c thawed frozen artichoke hearts, coarsely chopped
2 T chopped flat leaf parsley
2 t fresh thyme, chopped
1/4 t salt
1/2 c chicken broth
1/2 c ricotta cheese
1 t grated Parmesan
1/3 c spaghetti sauce w/ mushrooms
2 oz shredded mozzarella
1. Cook manicotti shells 6 min or until slightly firm, drain.
2. In large skillet, heat evoo over med heat. Add onion, saute 203 min or until tender. Add artichoke hearts, 1 T parsley, the thyme and salt. Saute 2 min.
3. Preheat to 350. Add chicken broth to skillet, cook, stirring frquently 6-7 min, until liquid evaporates. Remove skillet from heat, stir in ricotta and parmesan.
4. Spread spaghetti sauce in bottom of an 8" square baking pan. Spoon artichoke filling evenlly into the manicotti shells, place in baking dish. Cover w/ alum foil, bake 20 min. Remove foil. Sprinkle mozzarella cheese and remaining parsley over shells, bake 10-12 min or until cheese melts and filling is hot.
Blonde Lasagne - Bon Appetit
8 oz lasagne noodles, cooked
2 - 10 oz pkgs spinach, chopped
2 lbs cottage cheese
2 eggs
salt, pepper, garlic
1 T parsley
1 lb. Montery Jack cheese
1 c. grated parmesan
Mix everything together except save the parmesan for the topping. Layer like lasagne.
Bake at 350 for 30 min
***
Cheaters Chilis Rellenos - Bon Appetit
6 eggs, separated
1/4 t salt
1 can diced green chilis, drained
1/2 lb Jack Cheese
Sour cream
salsa
Beat egg whites. Beat egg yolks, add flour & salt and mix til smooth.
Fold in whites, Turn 1/2 mixture into a greased 12x8 dish. Cover with chilis and cheese. Top w/remaining egg mixture.
Bake in 325 oven for 25 min. Cut into squares and top w/sour cream and salsa.
***
Meatless Pastitsio - Bon Appetit
12 servings
2 cups butter, melted
1 lb macaroni
1 c grated Romano
1 c grated mezithra
1 c crumbled feta
6 eggs, beaten to blend
2 c milk
freshly ground white pepper
8 phyllo pastry sheets
Preheat overn to 350. Brush 9x13 pan with some of the butter. Cook macaroni. Mix with half of remaining melted butter in large bowl. Toss w/ cheeses.
Blend in eggs, milk and pepper. Arrange in prepared dish. (can be prpared 1 day ahead to this point, covered and refrigerated.)
Cover with phyllo, brush each sheet lightly with the remaining butter.
Score top 3 sheets with tip of sharp knife.
Bake 15 min. Reduce oven to 300 and bake 35 minutes. Let stand 15 minutes. Cut into squares and serve.
****
Artichoke-Stuffed Manicotti - Bon Appetit
6 manicotti shells
2 t evoo
3/4 c chopped red onion
2 c thawed frozen artichoke hearts, coarsely chopped
2 T chopped flat leaf parsley
2 t fresh thyme, chopped
1/4 t salt
1/2 c chicken broth
1/2 c ricotta cheese
1 t grated Parmesan
1/3 c spaghetti sauce w/ mushrooms
2 oz shredded mozzarella
1. Cook manicotti shells 6 min or until slightly firm, drain.
2. In large skillet, heat evoo over med heat. Add onion, saute 203 min or until tender. Add artichoke hearts, 1 T parsley, the thyme and salt. Saute 2 min.
3. Preheat to 350. Add chicken broth to skillet, cook, stirring frquently 6-7 min, until liquid evaporates. Remove skillet from heat, stir in ricotta and parmesan.
4. Spread spaghetti sauce in bottom of an 8" square baking pan. Spoon artichoke filling evenlly into the manicotti shells, place in baking dish. Cover w/ alum foil, bake 20 min. Remove foil. Sprinkle mozzarella cheese and remaining parsley over shells, bake 10-12 min or until cheese melts and filling is hot.
Jan
Please spay and neuter your pets.
Please spay and neuter your pets.