Featured : May of 2007 on "350o with Mike Kopec" from The Garden Inn. Yield : 1 - 9" x 13" 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 sauteed and set aside
1 4 oz. link sweet basil Italian sausage - lightly sauteed, sliced, and set aside
1 lb lasagna noodles - boiled 10 minutes in 2 qts water with 1Tbs olive oil then drained
Method: Preheat oven to 350oF. Spread ½ cup sauce in bottom of 9" x 13" 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 sauteed 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 350oF oven for 40 minutes. Remove from oven, remove foil, and bake for 20 minutes more until cheese is brown.
GARLIC BREAD
Featured : May of 2007 on "350o 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 350oF. 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 350oF 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.
You may alter the amount of butter and garlic to suit your taste and you may substitute butter equivalents that will withstand 350o F baking.
APPLE CINNAMON QUICHE
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 saute 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.
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.
