9 no cook noodles
2 jars (26 oz) sauce (your favorite)
1 lb. ground beef or italian sausage, cooked
1 1/2 Tblsp. italian seasoning
1 15 oz. container part skim ricotta
2 pkgs. (8 oz each) italian bend shredded cheese
1. Mix together ricotta, egg, and spice
2. Spread 1 1/2 cup sauce on bottom of 13x9" pan. Layer 3 noodles
3. Top with 1/2 cheese mixture, 1/2 meat, 1 cup shredded cheese and 1 1/2 cup sauce
4. Layer 3 noodles and repeat step 3
5. Layer last 3 noodles and rest of sauce and shredded cheese. Bake uncovered 40 min.
at 350 degrees. Uncover and bake 15 min more until cheese is melted and browned.
Makes 6 large or 8 regular servings.
Friday, July 27, 2012
Ding dong! The doorbell rings and there are Jim and Nancy from 'down the street' but down the street 8 years ago and now they're "in the neighborhood" Barring another appointment that had you headed out the door momentarily, you ask them in. Or you can say you have somewhere else to be and make a date for later to 'catch up'. (Don't forget that you then must leave the house!) If they're invited in, don't stress. You've read the Party Bee posts and have made a plan . (Buzz: To bee-prepared always have ice in the freezer and you won't have to keep a variety of drinks chilled). Head to the refrigerator where a container of tea awaits; Pour in a pretty glass, then pop in one of your prepared lemon ice cubes. Unmold a package of Alouette (a fridge staple) on a pretty plate (Buzz: place a fresh leaf underneath for elegant presentation) and add some crackers. Sliced cheese works just as well. Now enjoy your guests
Thursday, July 26, 2012
Sunday, July 22, 2012
Summer is a time for outdoor activities and indoor visiting. To be well-prepared for seasonal entertaining, imagine some scenarios ahead of time. Are any friends or relatives from out of town expected? If so, plan a get-together rather than risk impromptu visits when time, food offerings, or even your stress level aren't optimum. Will there be any birthdays or anniversaries that need to be be celebrated? Plan for them and the attendant guests that might visit. Here on Cape Cod, unexpected drop-ins happen often. Those who've moved away return unannounced to see old friends and neighbors. Plan for that as well. More to follow.
Saturday, July 21, 2012
Thursday, July 19, 2012
Wednesday, July 18, 2012
I'm neither counting years nor calories today. Kitty arrived saying "let them eat cake" as there were two mini cakes in the package. Playing the psychological profiling test, I saw two eyes. Mel didn't. 'Nuff said. Thank you, friend, for my celebration cakes.
Friday, July 13, 2012
When planning a garden party themed luncheon, I was reminded that this is the 100th anniversary of the cookie. Not just for dunking, it is used in the following recipe:
|OREO COOKIE CAKE (DIRT CAKE)|
1 (16 oz.) pkg. Oreo cookies
2 (8 oz.) pkg. cream cheese
2 (8 oz.) pkg. whipped topping
1 c. confectioners' sugar
1 1/2 sticks butter
1 pkg. chocolate pudding
2 c. milk
Crush Oreos very fine. Spread 1/2 Oreos on bottom of pan or flower pot and pour butter over Oreos. Let chill in refrigerator for 1 hour. Mix cream cheese, powdered sugar to 1 box of whipped topping until smooth. Prepare pudding as directed on package. Spread cream cheese mixture over cookies, then layer chocolate pudding and other container of whipped topping. Sprinkle remaining Oreos on top. If you use flower pot you can make more layers and stick an artificial flower in for a surprise.
Wednesday, July 4, 2012
The 'go to' hostess plate is a selection of cheeses and crackers. But which to choose? Traditionally, there are usually three: a combo of a hard , a soft and a blue or a combo of a cow's milk , a sheep's milk and goat cheese. I tend to serve a sliced cheddar, cubes of a herbed havarti and a dish of Boursin with a decorative spreader.
At this party I offered an international plate -
Italian, French and Irish
Sunday, July 1, 2012
Always honored on July 1, this day has undoubtedly produced a gamut of flavors. However, my new favorite has to be Baklava ice cream conceived of and served at Unique Eats in South Yarmouth. This charming eatery serves mouth-watering Greek specialties and is the latest venture by oh, so talented Andreas Skiadas, well-known for his expertise with hair at Andreas & co. in the Windmill Plaza on Bass River. Συγχαρητήρια