Helen, Thank you so much for sharing these recipes. It just so happened that I had all of the ingredients to make the brocoli and mushroom lasagna, and it's baking in the oven as I type this -- and smelling quite good! I did add the nutmeg to the white sauce. I sauteed 2 sliced shallots along with the brocoli and mushrooms -- in butter and olive oil, and I seasoned the veggies with cajun seasoning. And I used whole milk rather than the 1 percent called for in the recipe. It is smelling quite good, and I'm sure it will be very tasty too!
The caesar slaw sounds good as well. I am one of those obsessive people -- Michael Pollan made an impact I can't seem to escape <smile> -- who doesn't buy Twinkies, but that dessert sounds wonderful too. What a great idea to belong to a cooking club! Thanks again. Penny On 11/10/12, Helen Whitehead <[email protected]> wrote: > Here was today's menu for the cooking group I attend monthly. > I volunteered to take the following ingredients in, for these recipes. > Everyone loved it! I also took in some garlic bread. > > Recipes For November 9, 2012 > > Broccoli And Mushroom Lasagna > Makes: 8 servings > > 1/3 cup all-purpose flour > 3 1/2 cups (1%) milk > 1 teaspoon salt > 1/4 teaspoon black pepper > 1/8 teaspoon nutmeg > We omitted this, and added garlic powder instead. > 3/4 cup grated Parmesan cheese, divided > 2 heads broccoli, cut into florets > 10 ounces sliced mixed mushrooms > 12 traditional lasagna noodles (from a 16-ounce package) > 1 15 ounce container ricotta cheese, mixed with 1 egg > 2 cups shredded mozzarella cheese > > 1. Heat oven to 350 degrees F. Coat a 13 x 9 x 2-inch baking dish with > nonstick cooking spray. > > 2. In a medium saucepan, whisk flour and 1 cup of the milk until smooth. > Stir in remaining 2 1/2 cups milk and bring to a boil; boil for 3 minutes, > whisking constantly, until thickened. Whisk in salt, pepper, nutmeg and 1/2 > cup of the Parmesan. Set aside. > > 3. Meanwhile, bring a large pot of lightly salted water to a boil. Add > broccoli and cook 4 minutes; add mushrooms during last minute of cooking > time. Using a slotted spoon, remove broccoli and mushrooms to a bowl. In > the > same pot, cook lasagna noodles following package directions, about 10 > minutes. Drain. > > 4. Assemble lasagna: Spread 1/2 cup of the cheese sauce in bottom of > prepared dish. Place 3 noodles over sauce, evenly spread ricotta mixture > over top and add another layer of noodles. Spoon on vegetables, 2 cups of > the sauce and 1/2 cup of the mozzarella. Place another layer of noodles > over > vegetables and top with the remaining 1 1/2 cups of cheese and remaining > noodles. Evenly spread the remaining 1 cup of sauce over top and sprinkle > with the remaining 1/4 cup Parmesan cheese. > > 5. Cover with nonstick foil and bake at 350 degrees F for 30 minutes; > uncover and bake for an additional 15 minutes. Allow to stand 10 minutes > before serving. > > Easy Caesar Coleslaw > > Ingredients: > 1 package (16 ounces) coleslaw mix > 1 cup grape tomatoes > We cut the tomatoes in half. > 1/4 cup shredded Parmesan cheese > 3/4 cup creamy Caesar salad dressing > 1 green onion, sliced > Directions: > In a salad bowl, combine the coleslaw mix, tomatoes and cheese. Add > salad dressing; toss to coat. Chill until serving. Sprinkle with green > onion. Yield: 6 servings. > > Hostess Twinkie Dessert > > 1 box Twinkies > 1 box instant vanilla pudding, prepared, using 2 cups of milk > 2 bananas, sliced > 1 (21-oz.) can cherry pie filling > Whipped cream or Cool-Whip (8 oz. container) > > Slice Twinkies length-wise and put into 9x13 inch pan. > > Layer vanilla pudding, bananas & cherry pie filling. > > Top with whipped cream or Cool-Whip. > > Refrigerate. > > > _______________________________________________ > Cookinginthedark mailing list > [email protected] > http://acbradio.org/mailman/listinfo/cookinginthedark > _______________________________________________ Cookinginthedark mailing list [email protected] http://acbradio.org/mailman/listinfo/cookinginthedark
