Terrific Tuesday

 

No great or amazing plans for the day.   We enjoyed some great beef burritos for dinner last night.  Yes... on the menu but out of order.  Those burritos were so good! 

I thought I'd post a couple recipes today.  This first one I get NO CREDIT for it.  It is the recipe from my sweet friend Sokha at autumnlove413.  Go check out her sight!

RECIPE FOR LASAGNA S&B ALFREDO ROLL-UP
SERVES: 8

8 Lasagna Noodles
1 TBSP Olive Oil
10oz pkg. chopped or can spinach, drained.
10oz steamed broccoli
2 Tbsp sliced green onions
1 pint (I tend to use only half) part-skim ricotta cheese
1/4c. parmesan cheese
1/2 t. salt
1 egg
21 oz Alfredo-style pasta sauce or make your own.
1 C. shreddred mozzarella cheese

1) Boil noodles 8-10 minutes or until al dente. Rinse & drain.
2) In a large sauce pan over medium heat, add oil spinach, broccoli and green onions until tender. Stir frequently. 
3) Remove from heat and stir ricotta, parmesan, salt, and egg.

Preheat oven to 375 degrees.

4) Spread cheese mixture on each noodle.  Roll up each noodle from short end, like jelly roll. 
In a 8x12 inch baking dish, spoon about 3/4 of the Alfredo sauce on the bottom and spread evenly. Arrange the rolled noodles, seam side down, in the dish. Top with mozzarella cheese and remaining sauce. Cover loosely with foil and bake in preheated oven for 30 minutes or until hot and bubbly and the cheese is melted. Serve.

-------------------------------------------------------------------------------------

Layered Pudding Dessert

**For Crust

Mix together: 1 cup flour, 2T sugar, 1/2 margarine or butter (Optional, 1/4 cup slivered almonds, or finely chopped pecans).  Mix with pastry blender until combined.  This will be mealy.  Press dough into the bottom of greased 9X13 pan.  Bake crust at 350 degrees for 15 minutes.  Let cool completely.

**For Filling

In small mixing bowl, mix with electric mixer on medium speed- 1/2 of  8 oz. pkg cool whip and 1 (8oz.) pkg softend cream cheese.  Spread this mixture on the COOLED crust.  In medium mixing bowl, with electric mixer set on medium beat 3 pkgs. instant pistachio pudding with 4 cups COLD milk.  Continue mixing thougholy until mix thickens.  Spoon pudding mix over cream cheese layer.  Cover with plastic wrap. Chill for several hours.  Just before serving add the remaining cool whip over pudding layer.  Sprinkle nuts on top if desired.

**May substitute Chocolate pudding or Butterscotch pudding with great results  Or try using a crushed Oreo Crust!.

-------------------------------------------------------------------------------------

Penne With Asparagus

1 pound thin asparagus, washed and trimmed to 1' pieces

1 pound whole wheat penne pasta

1 T. olive oil

2 T butter

2 large cloves garlic, minced

2 T. flour

3/4 c. vegetable stock

3/4 c. 1/2 and 1/2

2 T. Dijon mustard

2 t. lemon zest

fresh ground back pepper

salt

1 t. fresh minced tarragon, if desired

Juice of 1 lemon

Fresh grated Parmesan to taste

Garnish with fresh parsley

Cook pasta according to pkg directions.  Cook asparagus in pasta water last few minutes of cooking time.  (Or saute on stovetop until just crisp tender.)

In large saucepan, add butter and on oil to medium heat.  Add garlic, cook 2-3 minutes.  Sprinkle flour into pan.  Cook 1 minute, stirring well.  Whisk in stock, 1/2 and 1/2, mustard, lemon zest, season with salt, pepper and tarragon.  Cook 2-3 minutes more.  Add lemon juice.  Gently stir in pasta and asparagus to sauce.  Toss with grated parmesan and parsley.  Serves 4-6

Could also add, cooked chicken, grape tomatoes...

-----------------------------------------------------------------------------------------------

Frog Eye Salad

1 cup Acini di pepe pasta noodles ((may be HARD to find))

1 (20 oz.) can crushed pineapple, drained, juice reserved.  Fruit set aside in refrigerator until next day.

1 (15 oz) can mandarin orange segments, drained, juice reserved.  Fruit set aside in refrigerator until next day.

1 (8 oz) container frozen whipped topping, thawed

7 oz. colored miniature marshmallows (or white works well too)

1 c. white sugar

2 eggs beaten

1/2 t. salt

3 T flour

1 (10 oz) jar of maraschino cherries, drained (optional)

Bring medium pot of salted water to boil.  Add pasta cook 8-10 minutes (or to al-dente), drain.  Meanwhile in medium saucepan, add reserved pineapple juice and orange juice, sugar, salt, flour and beaten eggs.  Cook stirring constantly with wire whisk on medium high heat until mixture becomes very thick and custard like.  ((this will scorch!!  Must be stirred!)).  Add to cooked pasta in very large bowl.  Stir to combine pasta and custard.  Cover with plastic wrap.  Leave in refrigerator overnight.  

The next day,  Add pineapple and oranges, whipped topping, marshmallows, and cherries.  Stir until well combined.  Keep well chilled until serving.  This makes a TON, is good for potluck sharing.

--------------------------------------------------------------------------------------------------

Psalms 62:8  

"Trust in him at all times; ye people, pour out your heart before him: God is a refuge for us. Selah. "

~~~Be blessed today! With Love, Beth~~~