Re: "OFFICIAL" LIW NW RECIPE SUBMISSIONS FOR COOKBOOK

Quick & Easy Pasta with Meat Sauce(30minute meal)

½ lb. Penne pasta
1lb. Chop meat
1 onion
1/2 jar barilla or classico “cabernet marinara” or “champagnola marinara”
1 can delmonte “original recipe” stewed tomatoes
Grated cheese
Garlic powder


1) In large deep fry pan – brown chopped onion in a little olive oil till soft, then add chopmeat & continue to brown..stirring frequently until all meat is cooked through.(No pink!)
2) Add a lot of garlic powder, stir & simmer on low heat
3) In a bowl, cut up stewed tomatoes, add to pan along with jar sauce. Stir well
4) Sprinkle with a good amount of grated cheese…bring to just a boil, then lower heat to simmer. Stir often.
5) Put up water for pasta
6)When pasta is done, stir into sauce. Serve with garlic bread & a salad. Yum!

Perfect for two

Message edited 5/16/2008 1:08:31 PM.

Re: "OFFICIAL" LIW NW RECIPE SUBMISSIONS FOR COOKBOOK

Chicken Saltimbocca Rollups(30minute meal)

6 thin sliced chicken cutlets
6thin slices prosciutto
Salt & freshly ground pepper
1 10oz. Box frozen chopped spinach (thawed)
About 3tbsp. Olive oil
¼ cup parmesean
1 14oz. Can low sodium chicken broth
2tbsp. Fresh lemon juice.


1) Place cutlets flat on ur work surface…Sprinkle chicken with salt & pepper. Lay 1slice of prosciutto atop each piece.

2) Squeeze frozen spinach to remove excess water. Season spinach with salt & pepper & toss with 1tbsp of oil to coat.

3) Arrange an even layer of spinach atop the prosciutto slices followed by parmesean. Roll up cutlet and secure with a toothpick or skewer.

4) Heat remaining tbsp. of oil in a large skillet over high heat. Add chicken and cook until all sides are golden(about 3minutes per side). Add chix. broth and lemon juice and scrape brown bits off bottom of pan. Bring the liquid to a boil. and then reduce heat to med/low. Cover pan and let simmer until chicken is cooked through(about 10minutes).

5)Transfer chicken to platter. Continue to simmer liquid over high heat until reduced to about 2/3 cup(about 5minutes). Season liquid with salt & pepper to taste. Remove toothpicks from chix. if desired, and drizzle cooking liquid over rolls.

Re: "OFFICIAL" LIW NW RECIPE SUBMISSIONS FOR COOKBOOK

Pork Medallions with Rasberry/Cherry Glaze.(30minute meal)

1lb. Pork tenderloin
3/4 cup cran-apple juice
2tsp spicy brown mustard
1tsp cornstarch
1cup sweet cherries(rainer/bing) halved and pitted
OR 1cup frozen unsweetened pitted dark sweet cherries
OR half bag frozen rasberries(thawed)

*Trim fat from pork

1) Cut tenderloin into 1inch thick slices. Flatten with heal of hand. Sprinkle each piece lightly with salt & pepper

2) Spray unheated large skillet with nonstick coating. Turn heat to med/high and add pork. Cook until juices run clear, turning once. Transfer to serving platter – cover with foil to keep warm.

3) Combine juice, mustard & cornstarch to skillet. Cook and stir until thickened and bubbling. Stir fruit of choice into skillet & let simmer until bubbly & thickened. Add pork to skillet just to heat up and get coated.

4) Transfer medallions to platter and cover with all remaining glaze.

Re: "OFFICIAL" LIW NW RECIPE SUBMISSIONS FOR COOKBOOK

Garlic Marinated Chicken with Wild Rice (30 minute meal)

1 6oz. Package Uncle Ben’s long grain & wild rice mix
1 small onion chopped
1 – 2 cups frozen broccoli florets
1 package of perdue chix. tenderloins
2tsp olive oil
2-3garlic cloves – minced
Salt & pepper to taste
1 medium tomato thinly sliced
About a cup of shredded mozz. Cheese

**steam broccoli in microwave to thaw
1) Prepare rice according to directions, and add chopped onion about last 5minutes of cooking. Meanwhile, in a small saucepan grill up chicken in olive oil w/ garlic & season with some salt & pepper.

2) Once chicken is cooked through, reduce heat to low.. Place tomato slices atop chicken, add broccoli to pan, and cover all with mozz. cheese. Cover pan and let simmer.

3) Once tomato is soft, and cheese is melted serve all atop rice.

YUM!

Re: "OFFICIAL" LIW NW RECIPE SUBMISSIONS FOR COOKBOOK

Gooey Chocolate Brownie Cake

You will be the HIT with this one..and u wont get over how easy it is!

You’ll need:

1 Box chocolate cake mix
1 stick melted butter
3 eggs
1 8oz. bar cream cheese
1box confectionary sugar

Pre-Heat oven to 350.
1) *Mix choc.cake mix, melted butter & one egg together & press firmly into 9x13 greased pan. Set aside.

2) Beat 2eggs, with 8oz. softened creamcheese with electric beater. Slowly add confectionary sugar until well blended and smooth.

4) Pour over cake mixture & bake for about 30minutes or until top is golden. Let cool..top should fall in & crackle a bit.

OMG. YUM.

Re: "OFFICIAL" LIW NW RECIPE SUBMISSIONS FOR COOKBOOK

WW Oriental Green Beans (side)

1.5 lbs fresh green beans – trimmed
3tbs. Soy sauce
1tbs. Sesame oil
1 tsp. Sugar
6garlic cloves, minced.

1) In large deep fry pan, boil green beans in about an inch of water until just tender. (**While beans are cooking, combine soy sauce, oil, & sugar in small bowl..set aside) Drain green beans and add back to empty pan.

2) Add garlic and soy mixture…toss & sautee until garlic is golden & most of mixture is absorbed & well coated on beans.
Serve & enjoy with ur favorite meal

Re: "OFFICIAL" LIW NW RECIPE SUBMISSIONS FOR COOKBOOK

Steak Petziole - sorry for the vagueness on this one…u kinda need to eyeball all of it…but it’s SO good!

some center cut chuck steaks
3onions sliced up
A LOT of fresh garlic(I do 5-6 cloves)
Basil(enough to cover top of dish)
Little oregano sprinkled on top
Some parsely
3 bay leaves(if desired)
2 big fat cans tomato sauce
1 big fat can plum tomatoes (squished with hands)

Preheat oven to 325

-Put steak in Roasting pan – pour sauce & plum tomatoes into pan covering steaks
-Add onions, garlic & all seasonings…sprinkle with salt & pepper
-Cook for about 3-3 1/2hours..stirring sauce here & there. Serve with Linguine or rice & veggies…whichever u like!

I know it’s vague but I promise its yummy!

Re: "OFFICIAL" LIW NW RECIPE SUBMISSIONS FOR COOKBOOK

" Labor of Love" Lasagna:
Yields 12

Ingredients

1 pound of sweet Italian sausage (remove the casing)
1 pound of mix ground pork, veal, beef- i always find this package at pathmark- they call it a meatball mix- its just ground pork, veal, beef all in one package
1/2 cup of chopped onions
3 cloves of garlic chopped
1 (28 ounce) can of crushed tomatoes
2 (8 ounce) cans of tomato sauce
1/2 Cup of Water
1 tablespoons white sugar
4 fresh whole basil leaves
1 teaspoon salt
1/2 teaspoon ground pepper
1 pound of mozzarella cheese
1 package of lasagna noodle

Ricotta mixture Ingredients:
23 ounces of ricotta cheese.
1 egg
3 cloves of chopped garlic
a bunch of chopped parsley ( about 1/4 cup)
1 cup of grated Parmesan cheese


Directions:

In a large pot, brown the sweet sausage (casing removed) and break apart into small pieces with a wooden spoon. Then add the ground meat and brown. Once everything is browned and cooked, DRAIN THE FAT! I just dump the entire pot into a colander.
Then add about a tablespoon of Olive oil to the same pot and saute the chopped onions and garlic for about 2 minutes. When the garlic and onion are soft, add back the browned sausage and ground meat. Stir around.

Then add the can of crushed tomato, the 2 cans of sauce, and fill an empty can of sauce with water and pour into pot.
Gently stir and add the tablespoon of sugar, the basil leaves, the teaspoon of salt, and the 1/2 teaspoon of ground pepper.
Bring the sauce to a boil and then cover and simmer over low heat for one 1 hour and 30 minutes.

While the sauce is cooking you can cook the lasagna noodles in a large pot. Once the pasta is done, drain most of the water and put a little olive oil in the pot to keep the pasta from sticking.
While you wait for the pasta to cook you can make your ricotta mixture.
I feel all the flavor comes from a good ricotta mixture.

In a large bowl, add the ricotta, the egg, the chopped parsley, the chopped garlic, some salt and pepper to taste, and the parmesan cheese. Cover bowl and refridgerate until you are ready to use.

Preheat oven to 350. To start assembly, spread a thin layer of sauce on the bottom of a lasagna baking dish. Then layer the pasta across the pan. The next layer will be sauce, followed by the ricotta mixture. Try not to pile it too high or else the lasagna might fall apart upon serving. After you spread the ricotta mixture, sprinkle shredded mozzarella cheese. Next, layer the pasta across the pan and repeat the steps above by spreading a mixture of meat sauce followed by the ricotta and shredded mozzarella. Pour the remaining sauce over the top layer of pasta and sprinkle remaining Parmesan and shredded mozzarella.

Bake covered with foil for 1 hour. Spray the foil with baking spray to keep the cheese from sticking. The last 10 minutes of cooking you can remove the foil. Let stand about 15 minutes before serving. Garnish with fresh parsley.

Enjoy!

Message edited 5/18/2008 8:50:35 AM.

Re: "OFFICIAL" LIW NW RECIPE SUBMISSIONS FOR COOKBOOK

BBQ Chicken Sloppy Joes
From Rachel Ray
Yields: 4 servings

1 tablespoon extra-virgin olive oil (EVOO)
1 1/4 pounds ground chicken
1 medium red onion, chopped
1 small red bell pepper, chopped
3 tablespoons brown sugar
3 tablespoons red wine vinegar
1 tablespoon grill seasoning, such as McCormick Montreal Seasoning
1 tablespoon Worcestershire sauce
1 14-ounce can tomato sauce
2 tablespoons hot sauce
3 tablespoons butter
3 tablespoons all-purpose flour
3 cups chicken stock
2 tablespoons spicy brown mustard
2 cups cheddar cheese, shredded
4 crusty rolls, split, toasted and lightly buttered

Directions:
Heat a large, nonstick skillet over medium-high heat. Add EVOO and ground chicken. Using the back of a wooden spoon or spatula, break the meat up into bite-size pieces so it browns evenly. When the meat has browned, add onion and pepper.
While the chicken and veggies are cooking, make the BBQ sauce: In a bowl, combine brown sugar, vinegar, grill seasoning, Worcestershire sauce, tomato sauce and hot sauce. Stir to combine.
When the vegetables become tender, add the BBQ sauce to the skillet, reduce heat to medium and cook for 5 minutes. Reduce heat and simmer an additional 5 minutes
Using a large spoon , pile the filling onto the toasted and buttered bun bottoms

Re: "OFFICIAL" LIW NW RECIPE SUBMISSIONS FOR COOKBOOK

Southern Pulled Pork Sandwiches
Originally from Everyday Food
Serves 8

1/4 cup packed light-brown sugar
1/2 to 1 teaspoon cayenne pepper
Coarse salt and ground pepper
3 pounds boneless pork shoulder (Boston butt), cut into 4 equal pieces
1 1/2 cups cider vinegar
4 garlic cloves, minced
8 soft sandwich rolls, split
Store-bought barbecue sauce, for serving (optional)


Directions

Preheat oven to 350 degrees, with racks in lower and upper positions. In a small bowl, combine sugar, cayenne, 1 tablespoon salt, and 1 teaspoon pepper.
Place pork in a 5-quart Dutch oven or large heavy-bottomed pot; rub with spice mixture.

In a medium bowl, combine vinegar, garlic, and 1/2 cup water; pour over pork. Cover pot, and place in oven on lower rack. Bake until pork is very tender and separates easily when pulled with a fork, 2 to 2 1/2 hours.

Transfer pork to a work surface, reserving pan juices. With two forks, shred meat. Transfer to a large bowl, and toss with pan juices to moisten (you may not need all the juices). Pile pork on rolls, and top with barbecue sauce, if desired.


Alternative cooking: place pork in crock pot, pour vinegar, garlic and water over pork in pot. Cover and cook on low for 8 hrs. Remove pork from pot and shred with forks as suggested above. Pour some of the cooking juices from the pot over shredded pork to moisten.

Re: "OFFICIAL" LIW NW RECIPE SUBMISSIONS FOR COOKBOOK

Homemade Guacomole Dip
Submitted by Jenn122397
Original Recipe by me - Jenn

Ingredients:
2 Avocadoes (be sure they give a little when you apply a little pressure to the skin)

1-2 Jalepeno peppers (depends on how HOT you want it, leave the seeds in for extra heat)

1 garlic clove

1/2 Medium onion chopped

1 Large tomato (take the seeds out)

Juice of 1 lime

Salt and pepper to taste

Cooking Instructions:
Run a knife through the avocado vertically, until you go all the way around. Twist off teh bottom and top. Carefully tap a sharp knife into teh pit and twist. Next, run you knife through teh flesh on each side both horizontally and vertically. Scoop out the flesh with a spoon. Chop all ingredients (exceot teh lime) and put into a food processor. As it mixes, squeeze the like juice in. Chill and serve with tortillas.

Message edited 5/21/2008 2:31:27 PM.

Re: "OFFICIAL" LIW NW RECIPE SUBMISSIONS FOR COOKBOOK

Delicious Pesto
Submitted by Jenn122397
Original Recipe by me (Jenn)

Ingredients:

1 lb. Pasta of your choice (works really great with farfalle or tortellini)

2 bunches of fresh basil

2 tbsp. of untoasted pine nuts

1/2 c. olive oil

2 cloves of garlic (peeled)
** (I LOVE garlic, so I use about 4-5 cloves)

1/2 c. Parmigiano cheese

Salt and pepper to taste

Directions:
Combine all ingredients in a food processor until blended. Meanwhile, boil water and cook the pasta to al dente. Add the pesto to the drained pasta. Add a tbsp. of the pasta water to heat up the pesto and add more water is the pesto is too thick.

Re: "OFFICIAL" LIW NW RECIPE SUBMISSIONS FOR COOKBOOK

Carribbean Martinis
Submitted by: AeroJenn (me)

Ingrediants:
1 oz. Malibu Rum
1 oz. Vanilla Vodka
1 1/2 oz. Pineapple juice
Cherry

Directions:
Put cherry at the bottom of a martini glass.
Put all liquids into shaker and shake well. Pour over cherry and enjoy!

Re: "OFFICIAL" LIW NW RECIPE SUBMISSIONS FOR COOKBOOK

Tomatoes and Cheese Shells
Submitted by: AeroJenn

Ingrediants:
1 box of medium shells
8 oz. block of mozerella cheese
1 tomato
1/4 tsp. crushed red pepper
1/4 cup olive oil
1/3 cup (or more) grated pecorino ramano cheese
1/4 cup italian salad dressing

Directions:
Cook shells according to package. Drain.
Cut mozerella into tiny cubes -- mix into shells.
Cut tomato into small peices -- add to pasta.
Add the remaining ingrediants and mix well until all cheese is melted. Serve warm.

Re: "OFFICIAL" LIW NW RECIPE SUBMISSIONS FOR COOKBOOK

Pork Chops with Peppers and Gravy
Submitted by: AeroJenn

Ingrediants:
4 - 6 boneless porkchops
1 jar beef gravy (brown)
1 large jar of Hot Banana Peppers
salt & pepper to taste

Directions:
Flour each pork chop well on all sides. In oil, fry pork chops until cooked through (should be very light golden brown). Salt and pepper each pork chop.
Add jar of gravy and jar of peppers (with juice) to the skillet with pork chops. Simmer for about 20 minutes.

Serve with egg noodles and brown gravy.

Re: "OFFICIAL" LIW NW RECIPE SUBMISSIONS FOR COOKBOOK

I alread emailed these to Jenn for the book, but wanted to post them here too for you ladies. These are 2 delish pasta recipes. The first one is my all time fav pasta dish and we make it often!

Mom-mom’s Shells with Prosciutto

Submitted by: Jessica (Aug07OFCbride)
Original recipe by: my grandmother


INGREDIENTS:

• 1 lb large shell pasta
• ½ lb prosciutto
• about ½ cup or little more of sun-dried tomatoes, sliced
• 2-3 bouillon cubes
• ¼ cup red onions, chopped
• 2-3 tbsps sweet butter
• little less than ½ pint light table cream
• 3 tbsps olive oil

DIRECTIONS:

Chop onions, sun-dried tomatoes, and prosciutto (I lay all the slices on top of each other, long ways left to right, and start slicing thin portions until it is all chopped up).

Drop 2 or 3 bouillon cubes into 1 ½ cups of water and microwave to break it down. Use a fork to break it down further if it is still in cube-form after microwaving.

Boil your water (add teaspoon or so of salt to water) and add pasta.

Once you put your water on, heat 3 tablespoons oil in pan

Add onions to pan and cook until transparent.

Add sun-dried tomatoes, stir occasionally, for a minute or two.

Add prosciutto and stir to mix all together, let it cook for a couple minutes, stir occasionally.

Add 2 or 3 tablespoons of sweet butter. Let it melt in and mix all together.

Add chicken broth slowly, little at a time. Stir occasionally.

As your pasta is just about finishing up, add your ½ pint light cream into the pan at the very end, a little at a time. Stir occasionally.

Drain pasta and pour it into a large pasta bowl, and then add the pan contents into bowl and mix all together.

Yields- 4-6 servings

Special notes: You will want to wait a couple minutes before serving so that the cream gets thicker. It may seem too liquidy at first. You can sprinkle parmesan cheese on top, but we usually don’t.

I only use San Daniele or Parma brand prosciutto. I also use just 2 bouillon cubes and 2 tbsps butter, but you can use a little more if you like saltier taste. But be careful because the prosciutto is salty as well. As for the cream, it must be light cream and may go by one of a few names (table cream, light cream, light whipping cream).

This is my favorite pasta dish ever, hands down!

-----------

Ellen’s Shells with Sausage and Tomato

Submitted by: Jessica (Aug07OFCbride)
Original recipe by: Ellen (my sister’s mother-in-law)
Recipe adapted by: Jessica


INGREDIENTS:

• 1 lb large shell pasta
• 2 lbs sausage
• 3 tbsp butter
• ½ cup chopped onion
• 1 clove garlic
• 2 tbsp chopped parsley
• 2-3 chopped tomatoes
• Sprinkle of parmesan cheese

DIRECTIONS:

Fill a pot with water and add the sausage- medium high. Bring to boil so that the sausage is white all the way through. Then drain and slice the sausage (will look like coins). Don’t worry if the sausage is still slightly pink, since it will cook in the pan too.

Sautee garlic and onion in butter in a pan.

Add parsley to pan a couple minutes later, once the onions appear transparent

Add sausage to pan- brown it so that all of the pink is out.

Add chopped tomatoes.

Cover the pan and lower the heat. Let simmer for 45 mins.

After sausage mixture has been simmering for a while (30 mins or so), you will want to start your pasta. Put your water on to boil and cook your shells for the last 10 minutes or so.

Then mix all together and sprinkle with parmesan cheese.

Special notes: I try to use wheat pasta if I can find it. I also use sweet Italian turkey sausage instead of regular sausage. I found that the tomatoes really cook down a lot during the 45 minute simmer, so it may be better to add them closer to the end of the simmering process. Also, you can cut the sausage down a bit smaller if preferred- maybe cutting each slice in two. Just a warning- this is a rich tasting dish.

Re: "OFFICIAL" LIW NW RECIPE SUBMISSIONS FOR COOKBOOK

Sorry for this late submission Jen! i actually made this yesterday & forgot to take a pic!!!

This is a pasta dish I make for my family & have also made it for some friends and it's a hit everytime!! I'm not sure if it's an "alfredo" dish but that's what I call it!

Shrimp & Spinach Fettuccini Alfredo
Submitted by SylvieB (Sylvia)
Original Recipe by my mom
Adapted by Sylvia

Ingredients:

1 lb. Fettuccini
1-2 lb. large shrimp (raw, peeled & deveined)
1 pint heavy cream (you can also use light heavy cream)
1 stick of butter
1 cup of frozen spinach
2 tablespoons of flour
2 cloves of fresh garlic- chopped
Garlic powder, salt & pepper to taste

Directions:

Cook shrimp on low temp in big saucepan. As they cook and start turning pink they will release their own juices that will give the sauce a nice flavor. Boil pasta. Add the chopped garlic and let simmer for a couple of minutes. Add the entire stick of butter to shrimp. Once the butter melts, pour ¾ of cream into shrimp. Mix the rest of it w/ 2 tbs. of flour in a separate cup then pour into the shrimp. This acts as a thickener for the sauce. Add spinach, garlic powder, salt & pepper to taste. Cover and let cook for another 10 minutes. Taste again and add more salt, pepper & garlic powder if needed. Serve over pasta.

Yields:
4-6 servings


I usually have Caesars Salad and garlic toast w/ it. You can do your own variation such as replacing shrimp w/ chicken or deleting the spinach.

Message edited 5/27/2008 3:56:10 PM.

Re: "OFFICIAL" LIW NW RECIPE SUBMISSIONS FOR COOKBOOK

Mom's Easy Taco Salad

Submitted by: loribeth2728
Original recipe by: my mom!
Adapted by: Lori Beth

INGREDIENTS:
1 head of lettuce (large and firm), torn up.
2 tomatoes (I use Italian Roma), chopped
1 onion, chopped
8 oz, shredded cheddar cheese (I use the Mexican or taco flavored kind)
1 can kidney beans, drained (though I don’t like ‘em so I usually leave them out)
1 package of Doritos, crushed (orig. recipe calls for Taco flavor but I don’t think they sell those anymore. Also, you’ll probably use less than a whole regular sized bag, depending on how big )
8 oz 7 Seas (or other brand) Creamy Italian Dressing (usually you can only get a 16 oz bottle)

DIRECTIONS:
Just mix them all together in a reallyREALLY big bowl! It’s best if you mix everything up last minute, esp. because the Doritos will get soggy! It’s nice to have extra Doritos to add to any leftover salad you have, just to have the crunch!

Yields: a lot!

This is an entree and a fast meal too!

Re: "OFFICIAL" LIW NW RECIPE SUBMISSIONS FOR COOKBOOK

Mexican Chicken "A One Pot Wonder"
(recipe from my school's PTA cookbook)
Submitted by: Tara (GettinHutched)

1 large can tomato sauce
1 can chicken broth
1 can corn
1 taco mix seasoning
1 red pepper
1 green pepper
1 yellow pepper
1 c. premium uncooked rice
4 chicken breasts
Sour cream
Shredded cheddar cheese
Large bag white corn Tostitos chips

Cut up chicken breasts into small pieces. Brown chicken in large deep skillet with a pinch of oil. Add taco mix, can of corn, can of tomato sauce, chicken broth, and cut up peppers into deep skillet/pot. Add the rice. Simmer until rice is soft, stirring occasionally and mixture is absorbed. Serve over Tostitos chips and then top with sour cream and shredded cheese. Pick up chips with fingers!

Message edited 5/27/2008 7:42:12 PM.

Re: "OFFICIAL" LIW NW RECIPE SUBMISSIONS FOR COOKBOOK

Kate's Pasta
(recipe from my school's PTA cookbook)
submitted by: Tara (GettinHutched)

12 oz. pasta (any kind)
1 (8 oz.) jar sun-dried tomatoes
1 (14 oz.) bag frozen broccoli florets
12 oz. chicken apple sausage (about 4 links)
1/4 c. Parmesan cheese

Cook pasta according to box instructions and drain. Cut up sausage into bite-size pieces and cook in skillet (or heat in skillet if using precooked frozen sausage). Combine cooked pasta and sausage in large bowl. Cook frozen broccoli in micorwave and add to large bowl. Add jar of sun-dried tomatoes and its oil into large bowl; stir to mix all ingredients. Add Parmesan cheese. Mix and you're done!

Message edited 5/27/2008 7:41:29 PM.

Re: "OFFICIAL" LIW NW RECIPE SUBMISSIONS FOR COOKBOOK

Jenn's Eggplant Parmesean
submitted by Jenn (Jenn122397)

Ingredients:
1 eggplant (peeled and sliced, about 1/4 in. thick)
1lb. mozzarella
1 lb. riccotta
1/2 c. grated parmesean cheese
1-2 eggs
splash of milk
bread cumbs (as needed for breading - about 1c.)
vegetable oil for frying
2 cups of your favorite marina sauce (homemade or store-bought)

Directions:
Get two bowls and a plate ready as well as a plate for the breaded eggplant when it is done. In one bowl mix up two eggs and a splash of milk.
In the other bowl should be the bread crumbs. I like to use the italian ones and I add about 2-3 tbsp. of grated cheese. Bread each slice of eggplant by dipping it in the egg mixture, then the breadcrumbs. Stack on a platter when done.

Heat oil in a large frying pan. To test, drop a pinch of breadcrumbs - the oil should sizzle when you drop them in. Fry each slice of eggplant for about a minute on each side, or until is is golden brown.

Once you have fried all the slices of eggplant, get a casserole dish. Put a ladle-full of sauce around the bottom to coat it fully. Next, begin layering: eggplant, sauce, riccotta, sauce, parmesean cheese then start again with eggplant and repet until the dish is full. The final layer should be topped off with about 8 slices of mozzarella cheese.

Place the casserole dish in an oven preheated to 350 degrees. Cook for about 20 minutes, or until the mozzarella has melted.
Serve with pasta of your choice.

Servings: about 6

Re: "OFFICIAL" LIW NW RECIPE SUBMISSIONS FOR COOKBOOK

Portobello pizzas


4 5 to 6 ounce fresh Portobello mushrooms
5 teaspoons olive oil
1 4ounce round Brie cheese, thinly sliced
¼ cup small arugula leaves
4 thin tomato slices


Clean mushrooms, brush mushrooms 2 teaspoons with olive oil, sprinkle salt and pepper, place mushrooms stemmed sides up on a foil lined baking sheet, bake in 400 oven for 8 to 10 min., or until mushrooms are tender, turning once, remove from oven.

Turn mushrooms caps, stemmed sides up, top with brie cheese and arugula leaves, drizzle with the remaining 3 teaspoon oil top with tomato slices, sprinkle some oregano.

Re: UPDATE: NOW CLOSED! NO MORE SUBMISSIONS FOR OFFICIAL LIW RECIPE BOOK

UPDATE: NOW CLOSED! NO MORE SUBMISSIONS FOR OFFICIAL LIW RECIPE BOOK

Sorry girls!