~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~
RECIPE REQUESTS
SHARED RECIPES, CRAFTS AND HINTS
Gingersnap Baked Beans (Nancy Carol Elder)
Chicken of the Ritz (Joey W)
Esau's Pottage (Johnna F)
Mujadarah (Esau's Pottage - from Recipe Goldmine)
Tomato Sauce (Natalia)
Basic Tomato Sauce (Lisa Trudeau)
Tomato Sauce (Tammy M.)
Eggs New Orleans (Treva)
Luncheon Chicken Casserole (Treva)
FORUM RECIPE
Pork Chops with Sauerkraut (Olga)
RESTAURANT RECIPE
Jack's Firehouse Grilled Stuffed Sweet Potatoes
GARDENING WITH GARY
Azaleas
CROCKPOT RECIPE
Magic Meatloaf
OTHER RECIPES
Goober Frosted Brownies
Mexican Beef Sandwiches
Bisquick Deep Dish Cheesecake Coffee Cake
Texas T-Bones
Cran-Raspberry Sherbet Mold
Velveeta Potato Soup
Ravioli Chicken Casserole
Ciabatta Lambada
~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~
I'm looking for the recipe for Pumpkin Spice Latte from Starbucks. ~ cwhite
~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~
I'm looking for a recipe for a Watergate Cake made with white cake mix, 7-Up
and pistachio pudding mix. I believe it is frosted with a combo of Dream-Whip
and pistachio pudding mix.
Also, I'm desperately searching for a recipe for Cheddar-Tomato Bread. It was originally found in a book called The Wooden Spoon Bread Book. It calls for shredded Cheddar cheese and tomato juice. It is a wonderful recipe and I would love to have it again.
Thank You! Marta in Arkansas
~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~
Hello Linda,
I love the new look of the newsletter. I am in search of a coconut cake recipe from years ago. My SIL said her grandmother used to make the best coconut cake, but she didn't ever get the recipe from her grandmother. All I know about the cake is that the frosting is cooked and when it cools on the cake it cracks. I heard that there is a knack to making the frosting. Can anyone help me find it?
Nancy
~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~
My husband and I went to the Tides Restaurant in Bodega Bay, California and had
Jalapeno Fettuccine with Shrimp. Since then I cannot find a similar recipe
anywhere. Can you help me? Thank you. Kathy in Seattle.
~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~
This is for Pat in Nashville for her 3/14 request for a recipe for Esau's
Pottage. If you just go to Google and type in Esau's Pottage you will get a
whole list of recipes. Hope one of these is the one you're looking for.
Dotty in NJ
~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~
Hi there. Patrice Ward was asking about a website called "cooking by numbers." I
followed the link from the newsletter. and it looks like it's still there,
here's the site:
Cooking by Numbers - I hope
this helps. Janelle
~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~
Can I mix my pancake batter the night before so I can quickly cook the pancakes in the morning?
A. Mornings are hectic. If you make your pancake batter the night before, that will save you precious minutes. Some pancake batter can be made the night before and stored in the refrigerator and some cannot. Here's how to tell the difference:
Pancake and waffle batters made with baking powder can be made ahead and stored in the refrigerator overnight. Since the baking powder may lose some of its potency overnight, add a little extra (25 to 50%) when you make up the batter. If the first pancake doesn't rise enough, sift a little more over the batter and gently stir it in.
Pancake and waffle batters leavened with baking soda cannot be stored. These leavenings go to work as soon as they are moistened and will lose their power overnight.
Dennis Weaver, The Prepared Pantry
~~~~~~~~~~
As Dennis sees baking-related questions in this newsletter, he will answer
them in the next issue.
~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~
Enjoy your website very much!
Sending a recipe for one of our favorite baked bean dishes. Found this recipe in a 1980's Woman's World magazine.
Shared with recipegoldmine.com by Nancy Carol Elder
3/4 cup crushed gingersnaps
2 tablespoons, chopped onion
1/4 cup brown sugar or syrup
4 strips bacon, fried crisp and crumbled
2 (16 ounce) cans pork and beans
1/4 cup catsup
Mix all ingredients together. Put in a greased 1 1/2-quart casserole. Bake at
375 degrees F for 30 minutes.
~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~
Hi!!
I'm new to this newsletter. I love to cook and I love to share recipes with
others. Here is the best chicken dish ever! ~ Joey W
Shared with recipegoldmine.com by Joey W
6 boneless chicken breasts
1 package crushed Ritz crackers
8 ounces (1 cup) sharp Cheddar cheese
2 teaspoons garlic powder
1 stick (1/2 cup) butter, melted
Dip chicken in butter that the garlic powder has been dissolved in and the
cracker crumbs mixture. Put in a baking dish and top with shredded Cheddar
cheese. Bake at 350 degrees F for 1 hour covered for 30 minutes.
~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~
For Pat in Nashville from Johnna F, Knoxville, Tennessee
1 cup uncooked barley
1 cup uncooked lentils
1 large onion, chopped
1/2 cup celery, chopped
1 clove garlic, minced or pressed
1 teaspoon salt
1 tablespoon soy sauce
6 cups water
Combine all ingredients in a large covered saucepan. Bring to a boil, then
reduce heat and simmer until done or bake at 350 degrees F for 45-50 minutes.
Sprinkle with chopped fresh parsley and serve over cooked brown rice.
~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~
Source: Recipe Goldmine
This is the dish (pottage) that Jacob sold to his brother, Esau, in exchange for his birthright. Genesis 25:29. This is a one-dish meal that is good served with yogurt and/or finely chopped cucumber and tomato.
2 tablespoons olive oil
2 large onions, quartered and sliced
1 cup red lentils
3 cups water
1/2 cup cracked wheat, coarsely cut, or 1/2 cup orzo
Salt, to taste
Pepper, to taste
Fry onions in oil in a saucepan until very dark brown. Add remaining
ingredients and simmer over low heat 1/2 hour or until tender.
~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~
Easter Fun Facts
The National Confectioners Association offers the following bits of information about Easter traditions:
-The first chocolate eggs were made in Europe in the early 19th century and remain among the most popular treats associated with Easter.
-According to the Guinness World Records the largest Easter egg ever made was just over 25 feet high and made of chocolate and marshmallow. The egg weighed 8,968 pounds and was supported by an internal steel frame.
In the United States:
-Seventy-six percent of people eat the ears on chocolate bunnies first.
-Ninety million chocolate Easter bunnies are made for Easter each year.
-Sixteen billion jelly beans are made for Easter.
-Each day, five million marshmallow chicks and bunnies are produced in preparation for Easter.
-Easter is the second top-selling confectionery holiday, with Halloween in
first place.
-Eighty-eight percent of adults carry on the Easter tradition of making Easter
baskets for their kids.
-Red jelly beans are kids' favorite.
~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~
For Ann from Australia, who requested information about tomato sauce.
3 tablespoons oil
3 large tomatoes, peeled and chopped
2 tablespoons tomato paste
2 small fresh red chilies, chopped finely
1 tablespoon chopped fresh parsley
1/2 teaspoon ground cumin
1/2 teaspoon ground cinnamon
Pinch cayenne pepper
Heat oil in pan, add tomatoes, cook, stirring, about 10 minutes, add remaining ingredients, stir over heat until well combined.
Best wishes, Natalia
~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~
For Ann in Australia from Lisa Trudeau
Sachet:
2 bay leaves
8 black peppercorns
1 tablespoon dried basil
1 tablespoon dried oregano
1 tablespoon dried thyme
Sauce:
1 1/2 bulbs (not cloves) garlic, peeled and chopped
3 tablespoons oil
2 (#10 cans) tomatoes (102 ounces each) including juice
5 cups chicken stock
3 tablespoons sugar
Heat oil in a large heavy bottomed pot and saut� the garlic. Be careful not to burn the garlic, it will ruin the sauce.
Drain the tomatoes reserving the juice. While the garlic is cooking, start the de-seeding process and add to the pot when the garlic is golden. Keep de-seeding the tomatoes and adding the pulp to the pot.
Add the reserved tomato juice, Sachet, chicken stock, and sugar.
Bring to a boil, reduce heat, and simmer until the sauce is reduced by half. This will take anywhere from 2-3 hours stirring every once and awhile.
When the sauce is finished, remove the Sachet.
This may seem like a lot of work because it is, but I know you will be
pleased with the outcome. The problem is you won�t be able to eat canned tomato
sauce again. Not the worst that could happen!
~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~
This is for Ann from Australia who wanted recipes for homemade tomato sauce.
I found 3 at Just Recipes. There are many more but these are the most basic.
Hope this is helpful. ~ Tammy M. in Yucaipa
Firm red tomatoes ( or canned tomatoes without seasonings)
Quarter the tomatoes. Place in large kettle. Push down with hands or back of spoon to render some juice. Bake at 325 degrees F until soft pulp remains. Spoon into blender. Blend until smooth. Seal in sterilized jars or freeze.
Note: Freeze in ice cube trays for convenience.
**********
4 pounds red ripe tomatoes
2 celery ribs, chopped
2 onions, chopped
1 clove garlic
1/8 teaspoon sugar
Salt and pepper to taste
Wash and cut tomatoes in quarters (no need to remove skins or seeds). Place tomatoes along with rest of ingredients in stockpot or saucepan. Cook covered for 10 minutes. Simmer uncovered for 1 hour. Pass all through a mill or sieve. Pour it back into pan and cook uncovered for 5 minutes.
NOTES: This sauce freezes very well. It may be used later to compliment other
sauces.
**********
1 (28 ounce) can tomatoes
1 slice onion
2 cloves garlic
Dash black pepper
Dash salt
2 tablespoons butter
1 tablespoon flour
In saucepan, cook tomatoes with onion, cloves, pepper and salt 20 minutes. Remove onion and cloves. Push tomato through strainer with back of wooden spoon, or puree in food processor.
Melt butter in saucepan. Stir in flour and continue stirring until golden and
frothing. Stir in tomato pulp and bring to boil. Keep warm until ready to serve.
~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~
Shared with recipegoldmine.com by Treva
1 stick (1/2 cup) butter
2 tablespoons flour
2 cups evaporated milk
1 cup water
1/2 teaspoon salt
1/3 teaspoon cayenne pepper
1 teaspoon Worcestershire sauce
1 pound lump crabmeat picked over for shells
6 hard boiled eggs
Paprika
1 tablespoon chopped parsley
Melt the butter in a pot. Add the flour, stirring well and cook about 5 minutes.
Add the milk slowly, stirring, then the water, cooking slowly until the mixture
thickens. Add the salt, cayenne pepper, Worcestershire and crab and cook for
another 5 minutes. Pour into a glass casserole dish. Cut the eggs in half and
place, cut side up, over the crab mixture. Sprinkle with a little paprika and
parsley then bake at 375 degrees F for 10 minutes.
~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~
Shared with recipegoldmine.com by Treva
3 whole chicken breasts
1 small onion, diced
1 stalk celery, diced
1 clove garlic, minced
1 can cream of mushroom soup
1/2 can milk
1/2 cup Miracle Whip
2 jars sliced mushrooms
1 1/2 cups shredded cheese (Havarti or Cheddar)
1 (8 ounce) package herb seasoned stuffing
Broccoli pieces (optional)
Simmer chicken with onion, celery, and garlic until tender.
Cut meat from bones and cube.
Combine soup, milk and Miracle Whip for a sauce and mix in bowl with remaining
ingredients. When ingredients are moist, put into a 9 x 13-inch sprayed pan and
bake at 325 degrees F for 45 minutes.
~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~
Posted by olga at recipegoldmine.com 2005/3/16 12:12
4 tablespoons butter
2 onions, chopped
1 1/2 pounds sauerkraut (rinsed and squeezed dry)
1/2 cup beef broth
1/2 cup red wine
1 green pepper, seeded and chopped
2 bay leaves
2 teaspoons paprika
1/8 teaspoon white pepper
4 pork chops
1/2 teaspoon salt
Freshly ground black pepper
Heat 2 tablespoons butter in a casserole and saut� the onions until golden brown. Add the sauerkraut and broth and simmer 30 minutes.
Add the wine, green pepper, bay leaves, paprika and white pepper and simmer 30 minutes more.
Meanwhile, heat the remaining butter in a skillet. Sprinkle the pork chops with salt and pepper and saut� over medium heat about 15 minutes on each side until golden brown and done.
Arrange the chops on top of the sauerkraut in the casserole.
Serve with broiled tomatoes, and corn on the cob or boiled potatoes.
Serves 4.
Source: World�s Best Recipes
~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~
Source: Jack McDavid, chef-owner of Jack's Firehouse, Philadelphia, Pennsylvania
4 medium sweet potatoes
1 (28 ounce) can country-style baked beans
2 peaches, sliced
1/2 cup diced onion
3 bacon strips, cooked and chopped
Salt and freshly ground black pepper, to taste
Wash potatoes and pierce several times with a knife. Place potatoes on paper towels and microwave on HIGH power for 10 minutes or until soft (see note).
Cut eight 12-inch squares of heavy-duty aluminum foil.
Slice potatoes in half and scoop out a small portion of potato to make a narrow boat, reserving the scooped-out potato. Place one potato half on each foil square. In a bowl, mix baked beans, peaches, onion, bacon and reserved sweet potato; season to taste with salt and pepper. Place mixture in potato cavities, dividing evenly.
Bring up top and bottom edges of foil around each potato half, leaving a little space for steam expansion during cooking. Seal foil around potatoes, and place wrapped potatoes on the grill. Cook 20 minutes over indirect heat, or until warm throughout.
Makes 8 servings.
NOTE: To grill potatoes, as an alternative to microwaving, pierce potatoes with a fork, wrap in foil and grill over medium heat for 1 hour.
Approximate values per serving: 166 calories, 2 g fat, 2 mg cholesterol, 7 g
protein, 34 g carbohydrates, 7 g fiber, 438 mg sodium, 9 percent calories from
fat
~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~
Gardening with Gary
Lorraine writes~
Read about azaleas that bloom twice but haven't been able to find them. Could
you suggest where I could buy them? Trying to locate azaleas that bloom spring
and fall that I read about. Good to hear from you, as I used the Deer Off that
you talked about, so far so good.
A. Here is a source designed especially for gardeners like you:
The Encore Azalea story originated with the dream of Robert E. Lee of Independence, LA. His vision was to create a beautiful azalea whose blooms could be enjoyed more than once a year. In the early 1980's, Mr. Lee began a methodical breeding effort to achieve his goals by hybridizing beautiful, spring flowering varieties with a rare, summer blooming azalea. This resulted in thousands of different twice blooming azaleas. Each plant was then evaluated for flowering period and richness of color, as well as quality of foliage and overall vigor. After they flower in the spring, the Encore Azaleas begin growing and new shoots appear. Then they suddenly stop growing and start setting buds. The Encore Azalea's "first act" opens with the emergence of buds that begin blooming into full flower in midsummer. The curtain drops on this unique bloom season with the onset of cold weather. But, the show goes on. As an "encore," these exceptional azaleas flower again with traditional spring azaleas and the process starts over. The result of this lengthy process was the release of the first six Encore Azaleas. The genetic diversity within this group yielded a wide range of growth and color characteristics. These vary in size from small compact forms to large background plants in shades of pink, orange and lavender. Since the introduction of the first six Encore Azalea varieties, there have been fourteen additional varieties released. These new Encore Azalea varieties bring with them a greater selection of bloom color and plant size. The Encore Azalea family continues to grow. Mr. Lee is still working to develop a wider array of Encore Azalea varieties to enhance your color options. Information is listed as to where to buy them. Also check:
~~~~~~~~~~
Gary teaches classes and gives lectures on growth and care of various
indoor and outdoor plants, blooming or ornamental. He is also a master
judge and teacher. Gary earned both a Bachelor's and Master's degree in
Horticulture from Michigan State University and worked in research there.
He has served as show chairman and president on all California state levels
of the African Violet Society.
~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~
2 pounds ground beef
1/2 cup chopped green bell peppers
1/2 cup chopped onions
1 cup milk
1 egg
1 packet gravy mix
1 1/2 teaspoons salt
1 cup cracker crumbs
6-8 potatoes, cut up
Mix meatloaf ingredients. Shape into loaf, set in crockpot and put potatoes on the side. Cook on LOW for 8-10 hours.
Variations: Substitute 8 ounce can tomato sauce for the milk and gravy mix. Put
1/2 of the tomato sauce into the meatloaf, then pour the remainder over the
loaf.
~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~
Cook's Tip!
Measure any dry ingredients over wax paper rather than the mixing bowl. It's
easy to return spills to the containers, and you won't have to start from
scratch if something spills into the bowl.
~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~
1 package brownie mix
1 cup peanut butter chips
1/2 cup butter
1 (14 ounce) can sweetened condensed milk
Bake brownies according to package directions. Cool.
In a medium saucepan over low heat, melt peanut butter chips and butter
together, stirring frequently until smooth. Remove from heat and stir in the
sweetened condensed milk. Spread evenly over the cooled brownies. Chill until
set and cut into squares.
~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~
1 (3 pound) boneless beef roast
1/2 cup chopped onion
2 teaspoons fresh garlic, minced
1 (16 ounce) jar picante sauce or salsa
4 teaspoons chili powder
1 teaspoon granulated sugar
1/4 teaspoon cayenne pepper or hot pepper sauce
12 hamburger buns
Heat oven to 325 degrees F.
In Dutch oven place roast. Sprinkle with onions and garlic. Cover; bake 2 1/2 to 3 hours until meat is tender and shreds easily.
Remove roast from pan; cool slightly. Set pan and drippings aside.
Shred roast with fork, removing any fat. place roast and all ingredients
except buns in pan with drippings. Cook over medium heat, stirring occasionally
until beef mixture is heated through. Serve on buns.
~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~
Cook's Tip!
Chinese plum sauce is also called duck sauce and is made from plums,
apricots, sugar and seasonings. It has a sweet-sour flavor. Find it in most
supermarkets in the Asian foods section.
~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~
3 cups Bisquick baking mix
1/4 cup granulated sugar
1/4 cup margarine or butter, melted
1/2 cup milk
Cheese Filling:
1/2 cup granulated sugar
1 teaspoon vanilla extract
2 eggs
8 ounces cream cheese, softened
Topping:
1/4 cup strawberry, apricot or raspberry preserves
Heat oven to 375 degrees F.
Mix baking mix, sugar, margarine and milk; beat vigorously 30 seconds. Turn dough onto surface well dusted with baking mix. Knead 30 times. Pat dough evenly in bottom and up sides of ungreased 9-inch round pan.
Prepare cheese filling: Beat all ingredients with hand beater until smooth;
pour over dough. Bake until edge is golden brown and filling is set, about 30
minutes. Cool 10 minutes. Spread with preserves. Serve warm.
~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~
1 (1 1/4 ounce) envelope taco seasoning
3 tablespoons olive oil
1 tablespoon minced garlic
2 T-bone steaks, cut about 1-inch thick
Combine taco seasoning, olive oil, and minced garlic to make a thick paste. Divide and rub mixture evenly over both sides of steaks.
Heat grill or allow coals to burn down to white ash. Grill steaks about 18 to 20 minutes for medium doneness, turning midway through.
Makes 2 to 4 servings.
~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~
2 (3 ounce) boxes raspberry Jell-O
1 1/2 cups boiling water
1 (16 ounce) can jellied cranberry sauce
2 cups raspberry sherbet, softened
1 tablespoon lemon juice
In large bowl, dissolve Jell-O in boiling water. Stir in cranberry sauce until smooth. Refrigerate for 30 minutes or until slightly thickened.
Fold in sherbet and lemon juice. Transfer into 6-cup ring mold sprayed with nonstick spray. Refrigerate until firm.
Unmold and decorate with raspberries or cranberries.
~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~
3 cups diced potatoes, cut up
1 cup water
1/2 cup diced carrots
Chopped onions, to taste
1 teaspoon parsley flakes
2 chicken bouillon cubes
1/2 teaspoon salt
Dash of pepper
1 1/2 cups milk
2 tablespoons all-purpose flour
1/2 pound sliced Velveeta cheese
In a large saucepan, combine potatoes, water, carrots, onion, parsley flakes, bouillon cubes and seasonings. Mix well. Cover and simmer 15 to 20 minutes, or until vegetables are tender.
Gradually add milk to flour mixing well. Add milk mixture to vegetables. Cook just a few minutes, until thickened. Add cheese slices and stir until melted.
Serve alone or with sandwiches.
Serves 6.
~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~
1 (24 ounce) package frozen cheese ravioli, cooked and drained
3 cups cooked, cubed chicken
6 medium fresh mushrooms, sliced (optional)
1/2 cup chopped green bell pepper
1/3 cup chopped onion
1 (28 ounce) jar meatless spaghetti sauce
2 cups (8 ounces) shredded mozzarella cheese
In a greased 9 x 13-inch baking dish, layer the ravioli and chicken. Top with mushrooms, green pepper, onion and spaghetti sauce. Cover and bake at 350 degrees F for 20 minutes.
Uncover; sprinkle with cheese. Bake 10 15 minutes longer or until cheese is
melted.
~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~
Ciabatta Lambada is basically a do-it-yourself pizza, where you select the toppings and amounts of each.
Servings: 4
1 loaf ciabatta bread, sliced horizontally
1 tablespoon olive oil
Roasted garlic, to taste
Minced garlic cloves, to taste
Crumbled Gorgonzola cheese
Crumbled or grated Gruy�re cheese
Grated Parmesan cheese
Grated Fontina cheese
Fresh basil, chopped
Fresh rosemary, chopped
Fresh tomato, chopped
Fresh tomato, sliced
Red onion, sliced into rings
Red bell pepper, sliced into rings
Chopped sun-dried tomatoes
Drizzle olive oil on half of the ciabatta bread. Add your choice of toppings,
garlic, onion, sun-dried tomatoes, tomato slices and bell pepper rings. Top with
your choice of cheeses. Lightly drizzle olive oil on top, and place into a
preheated 400 degree F oven. Bake until cheese melts, about five to six minutes.
Cut into slices, and serve hot.
~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~
Newsletter
Archives
Recipe Goldmine
Recipe
Goldmine Message Board
Recipes To Go - Recipes with 6 or less
ingredients
Recipes to Go Message Board
AAA-Recipes - Find recipes by ingredient
Gifts From Your Kitchen - Jar
gifts and more!
~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~
Published by Recipe Goldmine, LLC
PMB#127
20928 N. John Wayne Parkway C-13
Maricopa, AZ 85239