Recipes Included On This Page Special Blueberry Party Salad Sun-Dried Lasagna Use Your Browser's "Back" Button to Return to This Recipe List
	* Exported from MasterCook * Special Blueberry Party Salad Recipe By :Key Gourmet Serving Size : 4 Preparation Time :0:00 Categories : Salads Volume 3-5 May 2000 Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- ***cheese layer*** 1 Envelope unflavored gelatin 1 Cup coffee cream 1 Teaspoon vanilla 1/2 Cup chopped nuts 1/2 Cup cold water 1 Cup sugar 1 Package (8 oz.) cream cheese -- softened ***jello layer*** 1 package (3 oz) raspberry jello 1 pound canned blueberries -- undrained 1 cup hot water 1/4 teaspoon blueberry flavoring Soften gelatin in the cold water. Heat the cream and sugar until hot, not boiling. Place all the ingredients in a bowl except the nuts and blend until smooth. (I use my blender). Stir in nuts. Pour in mold and chill until almost set then pour on second layer that has been cooled. Dissolve the jello in the hot water. Stir in the entire can of blueberries and flavoring. Pour over the cheese layer. Chill. busted by sooz Contributed to FareShare 5-2000 by Candice <dcvalencia@mindspring.com> - - - - - - - - - - - - - - - - - - - Per serving: 387 Calories (kcal); 10g Total Fat; (22% calories from fat); 5g Protein; 73g Carbohydrate; 0mg Cholesterol; 59mg Sodium Food Exchanges: 0 Grain(Starch); 1/2 Lean Meat; 0 Vegetable; 0 Fruit; 2 Fat; 4 1/2 Other Carbohydrates * Exported from MasterCook * Sun-Dried Lasagna Recipe By : Serving Size : 1 Preparation Time :0:00 Categories : Pasta Volume 3-5 May 2000 Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 1/2 tablespoons olive oil 1 onion 1 carrot -- finely chopped 1 celery stalk -- finely chopped 3/4 pound mushrooms -- chopped (about 4 cups) 2 garlic cloves -- finely chopped 1/2 cup dry white wine 28 ounces canned plum tomatoes -- chopped with juices 2 sun-dried tomatoes (not packed in oil) -- finely chopped 1 teaspoon dried thyme leaves salt and freshly ground pepper 1/3 cup all-purpose white flour 3 cups milk or cream 1/4 teaspoon freshly ground nutmeg 1 pound fresh lasagna noodles 8 cups spinach leaves -- washed and dried 1 cup freshly grated Parmesan cheese Heat 1/2 tablespoon of the oil in a Dutch oven over medium heat. Add onions, celery, carrots and cook stirring until the onions have softened. Add mushrooms and garlic and continue to cook until the mushrooms release their liquid, 2 or 3 minutes. Add wine and cook until most of the liquid has evaporated. Stir in chopped tomatoes and their liquid, sun-dried tomatoes and thyme. Bring to a simmer. Reduce heat to low and simmer until thick. Season with salt and pepper. Heat remaining oil in heavy pan over low heat. Add flour and cook whisking constantly until the flour starts to turn a light nutty brown. Remove from heat and whisk in milk. Season with nutmeg and salt to taste. Remove from heat and set aside. Preheat oven to 375. Cook lasagna in boiling water. To assemble, spread 1/2 cup of the mushroom sauce in the bottom of a pan. Arrange a layer of cooked noodles over and spread with another 1/2 cup of the mushroom sauce. Arrange a single layer of the spinach leaves over the sauce and drizzle them with 1/3 cup of the béchamel sauce. Sprinkle 2 tablespoons of the Parmesan cheese over the spinach and top with another layer of the noodles. Repeat this five more times. Bake 40 minutes. MC formatted by Art Guyer and posted to FareShare 5-2000 - - - - - - - - - - - - - - - - - - - Per serving: 1131 Calories (kcal); 42g Total Fat; (34% calories from fat); 50g Protein; 131g Carbohydrate; 64mg Cholesterol; 1845mg Sodium Food Exchanges: 6 Grain(Starch); 2 Lean Meat; 8 1/2 Vegetable; 0 Fruit; 7 Fat; 0 Other Carbohydrates

Disclaimer: The operators of the FareShare Website are not responsible for the content or practice of any website to which we link for your convenience.