Skip to comments.Weekly Cooking Thread *Recipes* July 2, 2011
Posted on 07/02/2011 8:58:03 AM PDT by libertarian27
Welcome to the 30th installment of the FR Weekly Cooking (Recipes) Thread.
Looking for something new to make or made something new that came out great? Please share a 'tried-and-true' recipe or four - or all of them:)! for fellow FReepers to add to their 'go-to' Recipe Stack of Family Favorites!
Here's the place to share and explore your next favorite recipe.
I found this in the website for my hometown newspaper(rememeber them?) I have not tried it, but with gardens full of ripe squash and zukes, I thought that I would post it anyway. It is a copy/paste, so I hope that it formats correctly, it does in preview.
No-Noodle Vegetable Lasagna
2 large zucchini
1 tablespoon salt
1 pound ground beef
1½ teaspoons ground black pepper
1 small green bell pepper, diced
1 onion, diced
1 cup tomato paste
1 (16-ounce) can tomato sauce
¼ cup red wine
2 tablespoons chopped fresh basil
1 tablespoon chopped fresh oregano
Hot water, as needed
1 (15-ounce) container low-fat ricotta cheese
2 tablespoons chopped fresh parsley
1 (16-ounce) package frozen chopped spinach, thawed and drained
1 pound fresh mushrooms, sliced
8 ounces shredded mozzarella cheese
8 ounces grated Parmesan cheese
Preheat oven to 325 degrees. Grease a deep 9x13-inch baking pan.
Slice zucchini lengthwise into very thin slices. Sprinkle slices lightly with salt; set aside to drain in a colander.
To prepare the meat sauce, cook and stir ground beef and black pepper in a large skillet over medium high heat for 5 minutes. Add in green pepper and onion; cook and stir until meat is no longer pink.
Stir in tomato paste, tomato sauce, wine, basil and oregano, adding a small amount of hot water to sauce if it is too thick. Bring to a boil, reduce heat and simmer sauce for about 20 minutes, stirring frequently.
Meanwhile, stir egg, ricotta and parsley together in a bowl until well combined.
To assemble lasagna, spread ½ of the meat sauce into the bottom of prepared pan. Then layer ½ the zucchini slices, ½ the ricotta mixture, all of the spinach, followed by all of the mushrooms, then ½ the mozzarella cheese.
Repeat by layering the remaining meat sauce, zucchini slices, ricotta mixture and mozzarella. Spread Parmesan cheese evenly over the top; cover with foil.
Bake for 45 minutes. Remove foil; raise oven temperature to 350 degrees and bake an additional 15 minutes. Let stand for 5 minutes before serving.
Sounds good, let us know how it turns out.
Yesterday I was going through some boxes of stuff from our move last Aug and found an old newspaper recipe that my mom had clipped. I don't know if she ever made it or not. "Sothern Peanut Pie" I hesitate to post two untried recipes here on one thread. If we can find some unsalted peanuts, we may make it though, just to see what it is like. It sounds like pecan pie, but uses 10 eggs and makes 3 pies!
That’s a lot of pie! I like Pecan pie, but, I like pecans better than peanuts. In fact, too many peanuts and I get a headache.
Recap of this week’s recipes:
Thread June 2nd
Dessert* 9 Jim Beam Bourbon Balls.
Side* 10 Easy Homemade Baked Beans with Bacon
Side* 14 Potato Salad Brule
Meal* 17 Bourbon Butter Pecan Ribeyes
Meal* 41 Kimchi Buffalo Hot Dog
Side* 45 Mexican Red Rice
Ingredient* 48 Ranch Dressing
Meal* 61 No-Noodle Vegetable Lasagna
(please don’t add any new recipes to this thread - this week’s thread (July 9th) coming up)
w/o July 9th thread
Easy??? Please just try my REALLY easy recipe.
4 cans pork and beans...drain slightly
1/2 cup brown sugar
1/4 cup ketcup
mix well in casserole dish
cover with slices of uncooked bacon
bake at 350 for 2 hours or 325 for 3 hours. they are thick and SWEET! Even better the second day!!
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