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Lasagna Recipe

•     8 ounces lasagna noodles
•     1 pound lean ground beef
•     Or Substitute with Morning Star Meal Starters
•     1/2 cup chopped onion/or TB spoon Spice Classics chopped onions
•     8 ounces mushrooms, optional
•     1 jar (about 16 ounces) spaghetti sauce, your favorite
•     1 teaspoon garlic powder
•     1/2 teaspoon salt
•     1 teaspoon oregano,
•     1/2 teaspoon basil,
•     1 teaspoon chives
•     1 1/2 cups ricotta cheese
•     1 cup shredded Monterey Jack cheese
•     3/4 cup grated Parmesan cheese
•     1 cup Mozzarella Cheese




Cook lasagna noodles according to package directions; drain and set aside. In a large skillet, brown beef/or Morning Star Meal Starters, onion, and mushrooms; drain well. Stir in spaghetti sauce, garlic powder, salt, oregano, chives, and basil. In a 2-quart buttered baking dish (about 11x7x2-inches), layer 1/3 of the lasagna noodles, 1/3 of the sauce and 1/3 of the ricotta cheese, Monterey Jack cheese, Mozzarella cheese, and Parmesan cheeses. Repeat layers twice. Decorate on top by sprinkling chives or parsley. Bake lasagna at 350° for 30 minutes, or until thoroughly heated and bubbly. Let stand for 8 to 10 minutes before cutting and serving. Serves 6 to 8.
]]> Mon, 2 Nov 2009 12:23:08 EastCoastMama http://www.deborahbedfordbooks.com/forum/Blah.pl?m-1244067608/ http://www.deborahbedfordbooks.com/forum/Blah.pl?m-1244067608/#num1 Fish on a Plank

1 cedar plank
6 (5 ounce) mahi mahi fillets
1 cup bottled teriyaki sauce
2 mangos - peeled, seeded and diced
1/2 red bell pepper, seeded and chopped
4 green onions, chopped
1 tablespoon chopped fresh cilantro
1 jalapeno pepper, seeded and chopped
salt and pepper to taste
1/2 teaspoon garlic powder
1 teaspoon fresh lime juice
  
1 teaspoon lemon juice
2 teaspoons olive oil
1 teaspoon chipotle seasoning
1 teaspoon red pepper flakes
1 teaspoon hot-pepper sauce
  

DIRECTIONS
In a medium bowl, combine the mangos, bell pepper, green onion, cilantro and jalapeno pepper. Season with salt, pepper, garlic powder and lime juice. Stir together then cover and refrigerate until serving to blend the flavors.
Soak the plank in water for at least 2 hours, longer if possible. Place the mahi mahi fillets in a shallow dish and coat with teriyaki sauce. Cover, and marinate for at least 1 hour.
Prepare a grill for indirect heat. If using charcoal, arrange and light coals under one half of the grill. Sprinkle lemon juice over the fish fillets and season with chipotle seasoning, red pepper flakes and hot pepper sauce. Place the fillets on the plank.
Place the plank on the grill over direct heat. Cover and cook for 10 minutes. Move the plank with the fish over to indirect heat (the cooler part of the grill), cover and cook for 10 more minutes or until fish can be flaked with a fork. Top fillets with mango salsa and serve hot. ]]> Wed, 3 Jun 2009 15:20:08 EastCoastMama http://www.deborahbedfordbooks.com/forum/Blah.pl?m-1241100890/ http://www.deborahbedfordbooks.com/forum/Blah.pl?m-1241100890/#num1 Double Fruit Fantastique

1 carton Yoplait strawberry yogurt             1 (6 oz.) Yoplait blueberry yogurt
3 1/2 c. thawed Cool Whip topping           1/3 c. blueberries, pureed
1/4 c. finely chopped strawberries             1 graham cracker crumb crust

Fold strawberry yogurt into 1 3/4 cups topping. Add strawberries and blend. Spoon into crust. Fold
blueberry yogurt into remaining topping. Add blueberries; blend. Spoon over strawberry layer. Freeze
until firm, about 4 hours. Place in refrigerator 45 minutes before cutting. Store leftover pie
in freezer.  

Recipe by Ione Covert]]> Thu, 30 Apr 2009 07:14:50 EastCoastMama http://www.deborahbedfordbooks.com/forum/Blah.pl?m-1236281879/ http://www.deborahbedfordbooks.com/forum/Blah.pl?m-1236281879/#num1 Irish Stew

Ingredients
2 lbs. (1 kg) boneless lamb shoulder, cut into 1-inch (2 cm) cubes
4 medium potatoes, sliced 1/2 inch (1 cm) thick
2 medium onions, sliced 1/4 inch (.5 cm) thick
2 stalks celery, sliced 1/4 inch (.5 cm) thick
4 medium carrots, peeled and sliced 1/4 inch (.5 cm) thick
1 tsp. (5 mL) salt
1/4 tsp. (1 mL) black pepper
1/2 tsp. (2 mL) thyme
1 cup (250 mL) water
2 tbsp. (30 mL) chopped fresh parsley

Cooking Instructions
Preheat the oven to 325 degrees F (160 degrees C).
In a large Dutch oven or covered casserole, layer the ingredients in the following order: lamb cubes, sliced potatoes, sliced onions, sliced celery, sliced carrots, sprinkling each layer with salt, pepper and thyme.
Add the water to the pot, cover, and slowly bring to a boil over medium-low heat.
Let simmer for 5 minutes, then transfer the pot to the oven and bake, without lifting the lid or stirring, for 2 to 2-1/2 hours or until the lamb is tender.
Sprinkle with chopped parsley, stir very gently to mix (the potatoes will be very soft) and serve.
Servings: 4

Help slice and prepare the vegetables for the stew.
Layer the ingredients in the pot and sprinkle with seasonings.

IRISH APPLE FRITTERS

        5 ounces Flour
        5 fluid ounces Water
        1/4 teaspoon Salt
        2 each Eggs (separated)
        1 tablespoon Melted butter
        2 each Large cooking apples
        4 ounces Sugar
        Lemon juice
        Oil for deep frying

Make batter at least an hour before required, using following method.
Sift together flour and salt.
Make a well in the center.
Add the cooled melted butter and some of the water and egg yolks.
Work in the flour and beat until smooth.
Add remaining water.
Leave to stand.
Just before using, beat the egg whites until stiff but not dry.
Fold into batter mix.
Peel, core and slice apples (slices about 1/4-1/2 inch thick).
Dip into batter and deep fry in very hot oil (175-180C) until golden.
Drain and serve dredged with sugar and sprinkled with lemon juice.

Irish Fondue Casserole

Ingredients
12 slices firm white bread
1/2 cup (1 stick) unsalted butter, softened
3/4 teaspoon dry mustard
1 clove garlic, finely chopped
1/2 pound (2 cups) shredded Kerrygold Blarney Castle cheese or Swiss cheese
2  teaspoons chopped fresh chives
1 teaspoon Worcestershire sauce
Salt and pepper to taste
4 eggs
1-1/2 cups half and half
2/3 cup milk
1/2 cup chicken broth

Cooking Instructions
Cut the crusts off the bread slices.
In a small bowl, stir together the butter, mustard and garlic. Spread each slice of bread with some of the butter.
Arrange 6 slices, butter side down, in a 9 by 13-inch baking dish.
In a medium bowl, combine the shredded cheese, chopped chives, Worcestershire sauce, salt and pepper. Evenly sprinkle the cheese over the bread in the baking dish. Top with the remaining bread, butter side up.
In a medium bowl, beat the eggs, half and half, milk and chicken broth. Pour over the bread. Cover tightly and refrigerate overnight.
Preheat the oven to 350 degrees F. Uncover the fondue and bake it for 1 hour, or until the top is lightly browned and the inside is fairly firm.
Remove the fondue from the oven. Let it rest for 10 minutes. Cut into 8 or 10 wedges.

Substitution(s)
You can use vegetable broth instead of the chicken broth, if you like.
To make this healthier, substitute skim milk for the regular milk and use whole wheat bread instead of white bread.
For picky eaters, omit the chives and serve with tomato sauce.

Make-Ahead
This fondue can be made and refrigerated for up to 24 hours before you bake it.

Tips & Tricks
Try cutting the fondue into 36 strips, and serving each child a couple of strips along with a fresh fruit salad for a light lunch or dinner.

Preparation Time:
15 minutes


Cooking Time:
60 minutes


Ready In:
13 hours 30 minutes


Servings:
8-10


Chilling Time: 12 hours

How kids can help
Kids can help by buttering the bread, arranging it in the baking dish, sprinkling on the cheese, and beating the egg and milk mixture.

]]> Thu, 5 Mar 2009 12:37:59 EastCoastMama http://www.deborahbedfordbooks.com/forum/Blah.pl?m-1233521205/ http://www.deborahbedfordbooks.com/forum/Blah.pl?m-1233521205/#num1 Apple Spice Cake


2 c. sugar                                                       1 tsp. cinnamon
1 1/2 c. salad oil                                             1 tsp. nutmeg
3 eggs                                                           1 c. chopped dates
3 c. flour                                                        2 tsp. vanilla
1 tsp. soda                                                    3 c. chopped apples
1 tsp. baking powder                                      1 c. nuts
1 tsp. salt                                                      

Combine sugar and oil with electric mixer; beat at high speed 1 minute.
Add eggs, one at a time, beating after each addition. Combine dry
ingredients and dates; add to oil and sugar mixture. Fold in vanilla, apples,
and nuts; pour into greased and floured tube pan. Bake at 325 degrees for
1-1 1/2 hours.

Recipe by: Ione Covert]]> Sun, 1 Feb 2009 13:46:45 EastCoastMama