Issue Date: 11/19/07
Holiday Favorites
Recipes to make your Thanksgiving Day unique
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Thanksgiving Day is this week and menus are being prepared in homes across the county. Most families will stick to the traditional turkey, mashed potatoes, green beans, and pumpkin pie as has been the tradition for thousands of years. Here are a few options to mix that traditional Turkey day menu up.
Spinach lasagna, aka lasagna Florentine
Serves 8-10 people and takes 1- hours to prepare and cook.
1 pound fresh spinach (preferred) or 10 oz package of frozen spinach, thawed
1 tablespoon olive oil
1 cup onion, diced
1 cup carrots, shredded or diced
1 cup mushrooms, sliced
2 cups ricotta cheese
1 teaspoon oregano
salt
1 tablespoon pepper
2 cups Alfredo sauce
1 pound uncooked lasagna noodles
1 cup mozzarella cheese, grated
Heat oil; add onion, carrots, and mushrooms, and sauté, stirring frequently, until onions are soft, about 5 minutes. Meanwhile, prepare the spinach: if using fresh, wash, pat dry, de-stem (optional), and chop. If using frozen, thaw, drain, and squeeze out excess water. Combine vegetables, spinach, ricotta cheese, oregano, a dash of salt, and pepper in the bowl. Set aside. Preheat oven to 350. Spread about 1 cup of sauce in bottom of the baking dish.
Line with lasagna noodles, then spread about a third of the spinach mixture on the noodles. Add 1 cup sauce, then another layer of noodles, then a third of the spinach. Repeat with sauce, noodles, and spinach.
Top with the rest of the sauce, then sprinkle with mozzarella. Cover with aluminum foil and bake for 50 minutes. Turn off oven, remove cover, and leave lasagna in warm oven for another 15 minutes, until brown and bubbly. Let stand for a few minutes, and serve.
Golden Baked Chicken
8-10 pieces of chicken with skin on
1 cup instant mashed potato flakes
1 cup grated Parmesan cheese
1 tablespoon parsley flakes, dried
1 teaspoon paprika
1 teaspoon garlic salt
1 teaspoon onion powder
1 teaspoon seasoned pepper
Spinach lasagna, aka lasagna Florentine
Serves 8-10 people and takes 1- hours to prepare and cook.
1 pound fresh spinach (preferred) or 10 oz package of frozen spinach, thawed
1 tablespoon olive oil
1 cup onion, diced
1 cup carrots, shredded or diced
1 cup mushrooms, sliced
2 cups ricotta cheese
1 teaspoon oregano
salt
1 tablespoon pepper
2 cups Alfredo sauce
1 pound uncooked lasagna noodles
1 cup mozzarella cheese, grated
Heat oil; add onion, carrots, and mushrooms, and sauté, stirring frequently, until onions are soft, about 5 minutes. Meanwhile, prepare the spinach: if using fresh, wash, pat dry, de-stem (optional), and chop. If using frozen, thaw, drain, and squeeze out excess water. Combine vegetables, spinach, ricotta cheese, oregano, a dash of salt, and pepper in the bowl. Set aside. Preheat oven to 350. Spread about 1 cup of sauce in bottom of the baking dish.
Line with lasagna noodles, then spread about a third of the spinach mixture on the noodles. Add 1 cup sauce, then another layer of noodles, then a third of the spinach. Repeat with sauce, noodles, and spinach.
Top with the rest of the sauce, then sprinkle with mozzarella. Cover with aluminum foil and bake for 50 minutes. Turn off oven, remove cover, and leave lasagna in warm oven for another 15 minutes, until brown and bubbly. Let stand for a few minutes, and serve.
Golden Baked Chicken
8-10 pieces of chicken with skin on
1 cup instant mashed potato flakes
1 cup grated Parmesan cheese
1 tablespoon parsley flakes, dried
1 teaspoon paprika
1 teaspoon garlic salt
1 teaspoon onion powder
1 teaspoon seasoned pepper
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