Garlic White Lasagna

This has been a hit at several gatherings where we have had an oven to heat it. As it is a good cold-weather dish, I thought the holidays would be a good time to post the recipe. Enjoy!

1.5 pounds hot Italian sausage
4 large cloves garlic, chopped
1 medium onion, chopped
1 (12-ounce) jar roasted red pepper, drained and chopped
1/2 cup chardonnay white wine
1 (10-ounce) package frozen chopped spinach
1 (15-ounce) package ricotta cheese
1/2 TSP salt
1/2 TSP pepper
1 large egg, lightly beaten
2 (17-ounce) jars creamy alfredo sauce
12 lasagna noodles, uncooked
2 (6-ounce) packages sliced mozzarella cheese
1 cup grated or finely shredded refrigerated parmesan cheese

Remove and discard sausage casings if applicable. Brown sausage in a large skillet over medium heat using a wooden spoon to crumble sausage as it cooks.

Drain sausage, reserving 1 TBSP drippings in skillet. Cook garlic and onion in reserved drippings on medium-high heat until onion is tender. Stir in sausage, chopped red pepper and wine. Bring to a boil; reduce heat and simmer, uncovered, 5 minutes or until most of the liquid has evaporated.

Meanwhile, cook spinach according to package directions; drain and squeeze between paper towels to remove excess liquid. Combine spinach, ricotta cheese, and next 3 ingredients; stir well.

Spread 1 cup alfredo sauce in a greased 13" x 9" x 2" baking dish. Top with 4 uncooked noodles. Top with half slices mozzarella over sausage mixture. Repeat layers, using 1 cup sauce, 4 noodles, remaining spinach mixture, and remaining sausage mixture.

Top with remaining 4 noodles and mozzarella slices. Spread remaining alfredo sauce over mozzarella cheese. Sprinkle with parmesan cheese. If desired, cover and chill overnight.

Let stand at room temperature 30 minutes before baking.

Cover and bake at 350 degrees for 1 hour, uncovering during last 15 minutes of baking.

Let stand 15 minutes before serving.

Yield: 8 servings

Merrie's Great Appetizer

The wonderful Merrie Hallman has come up with another gem of a recipe. She is always looking out for us, especially at this festive (and stressful) time of year! Never fear, she has given us an easy appetizer that is sure to please our guests.

She wrote, "Went to a party last night and found an excellent, easy appetizer. Four simple ingredients. It sounds like something Sandra Lee would make up. Thought I'd share. Make them this holiday season and it will be a winner. Enjoy."

English Muffin Appetizers
1 package of English muffins – cut in half
6 tablespoon mayonnaise
6 scallions, finely chopped
½ cup freshly grated Parmesan cheese

Mix mayonnaise, scallions and Parmesan cheese together. Spread on muffins halves and broil.

Remove from oven and slice into quarters to make mini-pizza slices.

Absolutely delicious.

Rodriguez Cheese Enchiladas

This is my Abuela's enchilada recipe. Her name is Esperanza Rodriguez. She taught my mom to make them, and my mom taught me. It is one of my very favorite meals. I still ask my mom to make it for me for my birthday meal.

2 tablespoons shortening
1/4 cup flour
2 tablespoons chili powder
8 ounces tomato sauce
2 cloves garlic, slightlly crushed
3 cups chicken broth (my mom uses water and a cube of chicken bouillon)
12 corn tortillas
12 ounches cheddar cheese, grated
1/2 a medium onion, finely chopped
1 tomato, sliced
1/4 head lettuce, shredded
Pam or other cooking spray

Melt 2 Tablespoons shortening in a skillet. Add flour; cook over medium heat until golden brown, stirring constantly. Remove from heat.
Add chili powder and mix until well blended.
Return to medium heat.
Add tomato sauce, garlic, and chicken stock.
Bring to a boil, stirring frequently.
Allow sauce to simmer covered while assembling the enchiladas.
Stir sauce occationally.

Soften each tortilla by spraying lightly with Pam and heating on a dry griddle or skillet.
Reserved 3/4 cup of grated cheese for topping.
Divide the remaining cheese into 12 portions.
Take a tortillas, place one portion of shredded cheese in the tortilla and roll up. Place the tortilla into baking dish seam side down.
Repeat previous two steps until all 12 enchiladas are in the pan.
Pour enough sauce over the enchiladas to moisten all the tortillas (you will have extra sauce - if you use it all here the enchiladas will be soggy)
Sprinkle the remaining cheese over the top.
Bake in a 375 degree oven for 10 minutes.
Garnish with onion, tomato, and lettuce.
Serve immediately after adding vegetables.
Serve extra sauce on the side.

Mexican Turkey Meatloaf

Cherri gave this recipe to Merrie, who then shared it with me. I thought I would post it so everyone can try it out!

1 lbs. ground turkey
1 small onion
1 cup of corn (substitute frozen southwestern corn)
1 cup of green peppers (add some red for color)
1 envelope of taco seasoning
1 egg white
1 cup of salsa
1 cup of low fat shredded cheese


Preheat oven 350 degrees.
Add first six ingredience to mixing bowl. Mix together well. Take half of mixture and mold in baking pan, sprinkle ½ cup of cheese on top of mold. Then place the remainder of mixture on top of the cheese and pour the cup of salsa on top and cover. Once the loaf is done top the salsa with the rest of the cheese, uncover bake until cheese is melted!

Football Dip

This simple, hearty dip is great for crisp fall football weekends when you'd rather watch the action on the field than the stove, oven, or grill.

2 lbs. Jimmy Dean Sausage (hot or mild as you like), or 1 lb. sausage and 1 lb. ground beef
1 large jar salsa (mild, medium, or hot as you like)
1/2 large red onion, diced
1 can diced tomatoes and green chilies, drained (Rotel recommended)
32 oz. Velveeta, cubed
1 jar sliced jalapenos, including juice to taste
Salt and pepper, garlic powder to taste
Tabasco to taste if desired

Brown and drain the sausage. Put the cooked sausage and all other ingredients in a crock pot. Set the pot for 4-6 hours, stirring occasionally during dead-ball situations.

Serve with Fritos Scoops or sturdy tortilla chips.