Let's play a FOOD / RECIPE GAME

sorry about that - please use the carrots.

2 tbsp olive oil 30 mL
2 large onions, thinly sliced 2
2 tbsp brown sugar 30 mL
10 sheets fresh* lasagna noodles (4.5" x 12.5") 10
1 3/4 cup pesto 414 mL
4 cups cooked TURKEY, chopped 946 mL
3 cups low fat ricotta cheese 710 mL
4 large tomatoes, sliced 4
1 cup mozzarella cheese, shredded 250 mL
1/4 cup Parmesan cheese, grated 60 mL





Directions: Pre-heat oven to 350°F (180°C). Lightly oil a 13" x 9" baking dish.

In a large pan heat oil over medium heat. Add onions and brown sugar and saute for 15 minutes or until onions are soft and starting to caramelize. Set aside.

In the baking dish spread 2 tbsp pesto on the bottom. Place a single layer of noodles (2) to cover the entire bottom of the dish. Spread the noodles with ¾ cup pesto evenly. Layer 2 cups of cooked Turkey on top of the pesto, and then half of the caramelized onions.

Place another layer of noodles on top of the onions, pressing lightly. Spread 1 ½ cups of ricotta cheese evenly over the noodles. Cover cheese with a single layer of tomato.

Place another noodle layer and repeat turkey/onion layer. Cover once more with noodles and repeat ricotta/tomato layer. Finish with another layer of noodles and then spread top with remaining pesto. Sprinkle mozzarella and Parmesan cheese evenly over the top.

Cover dish with lightly greased foil and bake for 15 minutes. Remove foil and bake 5-10 minutes more or until cheese is melted and starting to turn golden. Remove from oven and let sit for 5 minutes. Serve!


Turnips

CARROTS LYONNAISE
________________________________________
1 lb. carrots
3 med. onions, sliced
1 can chicken broth or beef broth
1/4 c. butter
2 tbsp. all purpose flour
1/8 tsp. pepper
Peel carrots and slice in thin slices or julienne strips. Cook carrots in broth, covered for 10 minutes or until tender. In sauce pan, melt butter; add onions and cook covered for 15 minutes, stirring occasionally; stir in flour, salt, pepper and the 3/4 broth from carrots. Bring to boiling, add carrots and rest if broth; simmer, uncovered for 10 minutes. Makes 6 servings.

Posted by: twinkle30 Replies: 7 Posted on: 3/28/2005 8:35:44 AM
#T496240
"hillbilly fries"

Ingredients
8 med. turnips
1/4 c. grated Parmesan cheese
1 tsp. onion powder
1 tsp. garlic and pepper seasoning
1 tsp. ground paprika

Procedure
Preheat oven to 425 degrees F.
Spray a large baking sheet with nonstick cooking spray.
Pare and cut turnips into 2 1/2 x 1/2inch sticks. ("steak fries" size)
In gallon-size sealable plastic bag, combine cheese, onion powder and
paprika.
Add turnips; seal bag, squeezing out air; toss to coat turnips.
Place turnips on baking sheet.
Bake 15-20 minutes or until turnips are tender and golden.
Makes 4 large servings

Kathy

Next-French Fried Onions In A Can

Supper tonight is using french fried onions.

Cheesey Pork Chops and Potatoes
1 (8oz.) cheese whiz
1 tblsp. vegetable oil
6 thin pork chops
season salt
1/2 cup milk
4 cups frozen cottage fries
1 pkg. (10oz.) frozen brocolli spears, thawed and drained
1 can DURKEE ONIONS

Oven to 350º.
Spoon cheese spread into 9x13 inch pan, place in oven 5 mins. until cheese melts. Meanwhile, brown pork chops in skillet. with oil and season salt. Drain.
Using fork , stir milk into melted cheese until well blended , stir cottage fries and 1/2 can french fried onions into cheese mixtire. Divide brocolli spears over potato mixture with flowerettes around edges of dish. Arrange chops over brocolli stalks, bake covered for 35 to 40 mins. Top chops with remaining onions, bake uncovered 5 mins. more.

Let's use bakingballerina's CARROTS

Hamburger Stew

1 lb. lean ground beef
5 potatoes, peeled and diced
2 carrots thin sliced
3 stalks celery, ½ in. sliced
2 onions, 1 sm. 1 lg. chopped
1 beef bullion cube
1 tsp garlic powder
salt and pepper to taste
water

Brown beef half way in a covered skillet with the sm. chopped onion.
Drain grease and add the carrots and celery. Continue cooking covered
until the meat is done. Add the potatoes, lg. onion, garlic powder, bullion cube and
enough water to just cover the ingredients. Cover and cook on medium heat until the
potatoes are tender. Add salt and pepper to taste during the last few minutes.

Note: Sometimes I add other vegetables to this such as corn, broccoli, green pepper,
cherry tomatoes, mushrooms, cauliflower or peas and all are good, but this is the way my Mom made it when I was young.



Brussels Sprouts

This is a terrific salad. I have used it as a side dish, also. Perfect for Christmas because of the colors!

BRUSSELS SPROUTS CHRISTMAS SALAD

I love this dish; it can serve as either a salad or a vegetable. At a buffet, I let it serve as both so as not to clutter up the plates with too many food items. The red and green colors are perfect for a Christmas meal. It can be prepared ahead which is always a help. Sometimes I even use a prepared vinaigrette. I especially like Girard's Champagne Dressing. Note that cooking time is actually chilling time. This recipe originally came from BH&G.

10-12 servings
4½ hours 30 min prep

2 (10 ounce) packages frozen Brussels sprouts
2-3 cups cherry tomatoes
1/2 cup thinly sliced green onions
Dressing
1 teaspoon prepared mustard
1 teaspoon worcestershire sauce
1 teaspoon sugar
1 teaspoon salt
1/2 teaspoon dried basil leaves, crumbled
1/4 teaspoon dried thyme leaves
1/4 teaspoon pepper
1/4 cup red wine vinegar
1 cup salad oil

Cook up Brussels sprouts according to package directions. Drain thoroughly.
Meanwhile, prepare the dressing: In a small jar with a screw-top lid, combine all dressing ingredients. Cover and shake to blend well. Transfer warm sprouts to bowl and pour the dressing over, mixing to coat evenly. Cover and chill at least 4 hours or overnight.
(If you use a prepared commercial dressing, it takes about 1-1/4 cups.).
Wash the cherry tomatoes and cut in half; put into another container. Add sliced green onions; cover and chill.
Just before serving: Combine the sprouts with the tomatoes and onions. Stir gently to coat vegetables with dressing. Then, using a slotted spoon, transfer to a serving bowl.

Whoops, forgot the 'word" How about CELERY.
Lorraine

Stuffed Celery

12 stalks celery, cut into 1 inch pieces
1 (8 ounce) package cream cheese, softened
8 ounces blue cheese, crumbled
2 tablespoons Worcestershire sauce
1 dash hot pepper sauce
1 teaspoon lemon juice
1/4 teaspoon ground black pepper


Arrange celery pieces on a serving platter.
2 In a medium-sized mixing bowl, combine cream cheese, blue cheese, Worcestershire sauce, hot pepper sauce, lemon juice and black pepper.
Blend well.
Stuff each piece of celery with the cheese mixture.



Lemon

Posted by: salsarose Replies: 3 Posted on: 6/21/2004 8:47:13 AM
#T369572
LEMON CHIFFON CAKE WITH LEMON BUTTER FROSTING

SERVES 12 TO 14

2 cups all purpose flour
1 ½ cups sugar
1 tbsp baking powder
1tsp salt
½ cup corn oil
7 egg yolks
3/4cupcold water
2 tsp lemon peel grated
2 tsp pure vanilla extract
1 cup egg whites (7 or 8)
1/2tsp cream of tartar
Lemon butter frosting (recipe given below)

Mix together flour, sugar, baking powder and slat in mixing bowl. Make a well and add in order; oil, egg yolks, water, lemon peel(zest) and vanilla; beat until smooth.
Beat egg whites and cream of tartar in large mixing bowl on high speed until stiff peak forms.
Pour egg yolk mixture gradually over beaten whites, gently folding with rubber spatula just until blended.
Pour into ungreased 10 inch tube pan; bake in preheated 325ºF oven until top springs back when touched lightly, about 1 ¼ hours
Invert pan on funnel, let stand until cake is cold.
Remove from pan; frost with Lemon butter frosting.


LEMON BUTTER FROSTING
1/3cup butter or margarine softened, 1/2tsp lemon peel (zest) grated
3 cups confectioner’s sugar (icing sugar) 2 tbsp fresh lemon juice

Combine butter and confectioners’ sugar
Beat in lemon peel and juice until frosting is of spreading consistency

Oh - the next ingredient - potatoes

Italian Style Potatoes

Ingredients:
3 baking potatoes--about 2 cups cubed
3/4 cup finely chopped onion
1/2 cup finely chopped carrot
1/2 cup chicken broth
2 Tbsp. tomato paste
1/4 tsp. pepper
2 Tbsp. parsley
1/4 tsp. salt
2 cloves garlic, minced

Cook all ingredients except parsley in 2 quart pan over
medium heat for 25-30 minutes. Stirring occasionally,
until the potatoes are tender. Stir in parsley and serve.
Makes 6 servings.

Corn

TEXAS CORNBREAD SHORTCAKE

1 box Jiffy corn muffin mix
1/2 c. butter
1/3 c. milk
1 egg
1 c. sharp cheddar cheese,grated
1 can (15 oz + -) kernel corn,drained
1 c. sour cream
1 large onion, chopped
1/2 t. salt
dash Tabasco
chopped green onions-optional

In a small bowl mix the corn muffin mix, melted butter, milk and egg. Spread on bottom and sides of 8" baking dish. Mix remaining ingredients, except green onions. pour over cornbread layer. Bake 30 minutes at 350º. Garnish with green onions.
Great side dish!

PINEAPPLE

This is really really good, but a little on the sweet side, so be careful what you serve with it. I made the mistake of making it with Cracker Barrel Fried Apples and Ham Steak with Apricot Pineapple Glaze. They are all yummy, but all sweet and it needed something that wasn't sweet to cut it. Think it would be awesome for Thanksgiving though when there is the cranberry salad and other stuff to cut the sweet. Will make it again, just not with the same other menu items
Aunt Helen’s Sweet Potato Casserole
3 cups sweet potatoes, peeled, boiled & mashed (or 29oz can of yams)
½ cup milk
1 cup sugar
1/3 stick melted butter
1 cup chopped pecans
2 eggs, lightly beaten
1 tsp vanilla
½ tsp salt
1 small can crushed pineapple, drained
Mix above ingredients in order given; beat til fluffy and pour into greased baking dish.

Topping:
1/3 cup butter
1/3 cup flour
1 cup brown sugar
1 cup chopped pecans
Cut topping ingredients together until crumbly. Sprinkle over sweet potato mixture
Bake at 350 degrees for 35 minutes, or longer if deep casserole dish is used.


SPINACH

Spinach Beef Biscuit Bake

INGREDIENTS
2 tubes (6 ounces each) refrigerated buttermilk biscuits

1-1/2 pounds ground beef

1/2 cup finely chopped onion

2 eggs

1 package (10 ounces) frozen chopped spinach, thawed and squeezed dry

1 can (4 ounces) mushroom stems and pieces, drained

4 ounces crumbled feta or shredded Monterey Jack cheese or cheddar

1/4 cup grated Parmesan cheese

1-1/2 teaspoons garlic powder

Salt and pepper to taste

1 to 2 tablespoons butter, melted


SERVINGS 6
CATEGORY
Main Dish
METHOD Baked
PREP 15 min.
COOK 25 min.
TOTAL 40 min.
DIRECTIONS
Press and flatten biscuits onto the bottom and up the sides of a greased 11-in. x 7-in. x 2-in. baking dish; set aside.
In a skillet over medium heat, cook beef and onion until meat is no longer pink; drain.
In a bowl, beat eggs. Add spinach and mushrooms; mix well. Stir in the cheeses, garlic powder, salt, pepper and beef mixture; mix well. Spoon into prepared crust. Drizzle with butter.
Bake, uncovered, at 375° for 25-30 minutes or until crust is lightly browned. Yield: 6 servings


lentils