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UNLAYERED LASAGNA
4 cups hot cooked penne pasta
2 cups shredded Mozzarella cheese
2 cups packed chopped fresh spinach
1 cup coarsely shredded zucchini
1 ½ cups ricotta cheese
¼ cup shredded Parmesan cheese
2 tbsp. chopped parsley
2 large cloves garlic, minced
½ tsp. dried basil, crushed
1 jar (32 oz.) tomato basil pasta sauce
Preheat oven on BAKe at 375°F. In large bowl, combine pasta and 1 cup Mozzarella
cheese; add remaining ingredients, except reserved cheese. Stir to blend well.
Spoon into 2-quart baking dish. Top with reserved 1 cup Mozzarella cheese. Cover with
nonstick aluminum foil.
Bake in lower rack position with rack up for 30 minutes. Uncover and bake 20 minutes
longer or until hot and bubbling and cheese is golden.
Remove from oven and let rest at least 5 minutes before serving.
Makes about 8 servings.
WARM HAM AND SWISS OPEN FACE
1 cup shredded Swiss cheese
½ cup diced ham
¼ cup chopped green onions
¼ cup diced sundried tomatoes
2 tbsp. creamy Italian dressing
1 hoagie roll (about 9 inches long)
Preheat oven on BRoIl at 450°F. In bowl, combine all ingredients, except roll. Blend well.
Cut hoagie roll in half, lengthwise. Broil in upper rack position with rack down and oven
door slightly ajar for 5 minutes or until bread is golden.
Remove from oven and spoon filling evenly over cut halves of roll. Return to oven and broil
until cheese is melted and beginning to brown lightly.
Makes 2 to 4 servings.
BROILED LAMB CHOPS WITH SAFFRON GARLIC SAUCE
¼ cup mayonnaise
1 green onion, chopped (about 2 tbsp.)
1 medium clove garlic, minced
¼ tsp. saffron threads
1 tbsp. lime juice
6 loin or rib lamb chops, cut about 1¼-inch thick
Salt
garlic pepper
Preheat oven on BRoIl at 450°F. In small bowl, combine mayonnaise, green onion, garlic,
saffron and lime juice. Cover and let stand at room temperature to blend flavors.
Place lamb chops on broil rack in bake pan/drip tray in single layer, season with salt and
garlic pepper. Broil in upper rack position with rack down and oven door slightly ajar for 5
minutes. Turn lamb chops over and season with salt and garlic pepper. Continue broiling
until desired doneness, about 5 minutes for medium.
Serve chops with saffron sauce.
delicious served with garlic whipped potatoes and a fresh green salad.
Makes 6 servings.
HERB ROASTED CHICKEN
¼ cup chopped parsley
1 tsp. herb chicken seasoning
½ tsp. grated lemon peel
½ tsp. seasoned salt
½ tsp. black pepper
½ tsp. garlic salt
2 tbsp. corn oil
3½ lb. roasting chicken
Preheat oven on BAKe at 375°F. In small bowl, combine parsley, chicken seasoning, lemon
peel, seasoned salt, ¼ tsp. pepper, ¼ tsp. garlic salt and oil; blend well.
Season inside of chicken with remaining ¼ tsp. pepper and garlic salt. Truss chicken for
roasting using butcher’s cord. Rub outside of chicken with lemon mixture to coat evenly.
Place chicken on bake pan/drip tray of oven. Roast in lower rack position with rack down
for 90 minutes or until chicken tests done. (When pierced with fork , juices will run clear
and meat thermometer will register 170°F when inserted into breast.)
Remove from oven; tent with foil and let stand at least 10 minutes before serving.
Makes 4 to 5 servings.
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