Featured : May of 2007 on "350° with Mike Kopec" from The Garden Inn.

Yield : 1 -  9 ½” x 13 ½” x 4” deep Lasagna
 

2 qts	homemade gravy or jarred spaghetti sauce
1 lb	container whole milk or part skim ricotta
1 lb	bag whole milk or part skim mozzarella cheese
1 lb	ground beef - lightly sautéed and set aside
1 4 oz.	link sweet basil Italian sausage - lightly sautéed, sliced, and set aside
½ lb	lasagna noodles - boiled 10 minutes in 2 qts water with 1Tbs olive oil then drained

Method: Preheat oven to 350° F.  Spread ½ cup sauce in bottom of 9 ½” x 13 ½” x 4” deep glass baking dish.  Arrange a layer of cooked lasagna noodles (they will still be hot).  Spread 1 cup sauce over noodles.  “Dab” half the container of ricotta cheese over top of lasagna.  Spread approx ½ cup lightly sautéed ground beef.  Spread ½ cup mozzarella cheese evenly across top.  “Dust” with ½ tsp Italian seasoning and 1 Tbs grated parmesan cheese. 

Arrange a second layer of lasagna noodles.  Add 1 cup sauce, “dab” other half container of ricotta cheese, ½ cup ground beef, ½ cup mozzarella cheese, ½ tsp Italian seasoning, and 1 Tbs grated parmesan cheese. 

Arrange a third layer of lasagna noodles.  Add 1 cup sauce, 1 cup mozzarella cheese, ½ tsp Italian seasoning, 1 Tbs grated parmesan cheese, and the sliced Sweet Basil Italian Sausage. 

Cover with aluminum foil and bake in preheated 350° F oven for 40 minutes.  Remove from oven, remove foil, and bake for 20 minutes more until cheese is brown. 

Featured : May of 2007 on "350° with Mike Kopec" from The Garden Inn.

Yield : 1 - 16” loaf (16 slices) of fresh, HOT, Garlic Bread
 

1 - 16”	loaf homemade or store-bought Italian Bread or French Bread (not sliced and preferably with a light colored crust)
2 sticks	“Sweet” Butter - softened to room temperature
2 cloves	freshly minced garlic or one 8 oz jar of prepared fresh garlic
2 Tbs	grated parmesan cheese
2 tsp	Italian seasoning

Method: Preheat oven to 350° F.  Slice Italian bread in half length-wise.  Arrange two halves face up on cutting board.  Spread a stick of pre-softened butter evenly on each half.  Spread 2 tsp freshly minced garlic or 1 ½ Tbs prepared fresh garlic on each half.  Sprinkle 1 Tbs grated parmesan cheese on each half.  Sprinkle ½ tsp Italian seasoning on each half. 

Place “top” half back on “bottom” half and slice into 1” wide pieces.  Slide long bread knife under pre-cut bread, pick up, and place on pre-set piece of Aluminum foil.  Bring both long edges of foil together and fold down in 1” creased rolls to seal.  Fold ends of foil “roll” under each end of bread. 

Bake in preheated 350° F oven for 20 minutes.  Remove from oven & carefully remove bread from foil (bread & butter will be hot).  Arrange garlic bread on serving platter and sprinkle with 1 Tbs grated parmesan cheese and ½ tsp Italian seasoning.  Serve “piping hot” with your Lasagna. 

Yield : 1 -  9 inch pie
 

1 medium	tart apple, peeled, cored and grated
2 tbsp	butter
1 cup	shredded cheddar cheese
3 large	eggs
1.5 cups	whipping cream
1.5 tsp	cinnamon sugar
1 unbaked	pie shell

Method: Blind bake the pie shell at 300 deg. for 10-15 minutes. Let cool while you sauté the apple in the butter for about 5 minutes.  Combine with the cheese and scatter evenly over the bottom of the pastry shell.  Sprinkle the cinnamon-sugar over the apple-cheese mixture.

In a medium bowl, lightly whisk together the eggs and whipping cream and pour over the apple-cheese mixture.  Bake at 375 deg. for 50-55 minutes or until lightly browned and set. Oven temps vary so watch you quiche and bake accordingly.

Yield: 1 casserole
 

4 cups	boiling water
1 cup	quick grits
1 can (11 oz.)	Green Giant Mexicorn, drained
1 pkg. (9 oz.)	frozen chopped spinach, thawed and patted dry
1 pkg. (1.25 oz.)	taco seasoning mix
2 tbsp	chopped onion
2 tbsp	margarine or butter
2 cups	shredded cheddar cheese

Method: Cook grits in boiling water as directed on package.  Remove from heat. Combine cooked grits and all remaining ingredients except 1 cup of the cheese and mix well. Pour into a greased 13" x 9" baking dish and top with remaining 1 cup cheese.

Bake at 350 degrees for approximately 25 minutes or until edges are bubbly and cheese is melted.