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Thursday, Aug 18, 2005 newsletter has been posted online. http://www.nancys-kitchen.com/aug-18.htm <a href="http://www.nancys-kitchen.com/aug-18.htm";>Aug 18, 2005 Newsletter</a> Thought for the Day Encouragement is like premium gasoline. It helps take the knock out of living. Recipes using Blackberries http://www.aliciasrecipes.com/blackberry.htm <a href="http://www.aliciasrecipes.com/blackberry.htm";>Recipes using Blackberries</a> There has not been enough room for all of the replies and responses in the newsletter for the past several days. It is really great to have so much participation in this group. Please be patient in getting your response posted. It may take 3-4 days to get all message posted that have come in to the Recipe Exchange Newsletter. There just hasn't been enough room to post them all. ================= Lasagna Blanco con Gambas 2 (14 oz.). cans artichoke hearts (not marinated) 1 T. vegetable oil 3 sheets fresh lasagna pasta or 8 oz. lasagna noodles 1 lb. fresh prawns, cooked, shelled and deveined 1½ c. natural white Cheddar, grated Cream Sauce 1/4 c butter 2 T grated onion ¼ c flour 1 t salt 1/8 t white pepper 1½ t chicken bouillon or stock 2 c light cream Filling 2 c ricotta cheese 2 eggs, lightly beaten 1/2 c freshly grated Parmesan cheese Preheat oven to 350°. Butter a 9 X 13 inch baking dish. Drain artichoke hearts and cut large pieces into quarters. Set aside. Add oil and lasagne to rapidly boiling salted water and cook until lasagne is al dente. Rinse in cold water, drain and set aside. If using fresh pasta, do not precook. To prepare sauce: Melt butter over low heat. Add onion and sauté until tender. Blend in flour, salt, pepper, and bouillon to make a roux. Cook, stirring constantly, until roux bubbles for 2 minutes, and remove from heat. Meanwhile, heat light cream almost to boiling. Pour all at once into roux, stirring vigorously with a whisk to blend well. Bring to a boil over medium heat, cover and set aside. To prepare filling: Beat ricotta until smooth (about 3 seconds in a food processor). Stir in eggs and ¼ cup Parmesan, then combine with cream sauce. Place about a third of the lasagne noodles in the bottom of the buttered baking dish. Spread with a third each of the artichoke hearts, the prawns, and filling. Sprinkle with a third of the white Cheddar. Repeat twice and top with remaining ¼ cup Parmesan. Bake for 40 minutes; let stand 10 minutes before serving. Serves 8 to 10. === Hamburger and Veggies (prepare this meal in a heavy skillet that has a tight fitting lid) My grandchildren simply LOVE IT. This recipe can be doubled or tripled, if need be) 1 lb. ground beef 1 chopped onion (optional) or a little onion powder. 2-3 stalks of celery, sliced into 1 inch chunks 2-3 carrots, sliced into 1 inch chunks 1 cup of water 2-3 medium potatoes, cut into 1 or 2 inch chunks salt and pepper to taste Brown ground beef and pour off any accumulated fat. Add chopped onion, celery, carrot's and pour in about half of the water. The idea is to steam the veggies. Cover the skillet and cook until celery and carrot's are about half done. Add potatoes and the remainder of the water and cover. Cook until all veggies are cooked, but still firm. Water should have pretty much disappeared. This is not supposed to be "soupy". (Careful not to overcook) My grandchildren like to dribble a little catsup over it. This meal is good with a piece of bread and butter (margarine) It's also even better the second time around. Recipe from Peggy, in Arizona ================= Unsubscribing If you wish to unsubscribe please use the link listed at the bottom of this email newsletter. Use the unsubscribe link and put only the word unsubscribe in the topic/subject area and only the word unsubscribe in the message area of the email. Just clicking on reply on this newsletter will not get you unsubscribed. Nancy Yahoo! Groups Links <*> To visit your group on the web, go to: http://groups.yahoo.com/group/nancys_kitchen/ <*> To unsubscribe from this group, send an email to: [EMAIL PROTECTED] <*> Your use of Yahoo! Groups is subject to: http://docs.yahoo.com/info/terms/
